JPH034738A - Preparation of shucked meat of shellfish - Google Patents
Preparation of shucked meat of shellfishInfo
- Publication number
- JPH034738A JPH034738A JP13915989A JP13915989A JPH034738A JP H034738 A JPH034738 A JP H034738A JP 13915989 A JP13915989 A JP 13915989A JP 13915989 A JP13915989 A JP 13915989A JP H034738 A JPH034738 A JP H034738A
- Authority
- JP
- Japan
- Prior art keywords
- shellfish
- meat
- shell
- frozen
- shucked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 58
- 235000013372 meat Nutrition 0.000 title abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000004576 sand Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 238000005406 washing Methods 0.000 abstract description 4
- 238000005336 cracking Methods 0.000 abstract 1
- 241000237519 Bivalvia Species 0.000 description 15
- 235000020639 clam Nutrition 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、美味、栄養分、鮮度及び外観形状等が保たれ
た貝のむき身の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing shellfish shellfish that maintains its taste, nutritional content, freshness, appearance shape, etc.
〈従来の技術〉
貝から貝のむき身のみを取り出して製品化する方法は、
従来より種々提案されている。しかしながら貝のむき身
を取り出して製品化する際には、貝類の内臓中に存在す
る細菌を取り除くか又は殺菌する必要性及び貝殻を開か
せるために、貝殻の内部、即ちむき身の部分まで加熱処
理を行っているのが実状である。このため貝のむき身が
呈する美味、栄養分及び外観形状等を保持するのが困難
であり、従って加熱処理を行なわないで貝のむき身を製
造する方法が望まれている。<Conventional technology> The method of extracting only the shellfish meat from shellfish and making it into a product is as follows.
Various proposals have been made in the past. However, when removing the shelled shellfish and making it into a product, it is necessary to remove or sterilize the bacteria present in the internal organs of the shellfish, and in order to open the shell, heat treatment is applied to the inside of the shell, that is, the shelled part. The reality is that it is happening. For this reason, it is difficult to maintain the delicious taste, nutrients, appearance, etc. of shellfish, and therefore a method for producing shellfish without heat treatment is desired.
〈発明が解決しようとする課題〉
本発明の目的は、美味、栄養分、鮮度及び貝のむき身の
外観形状等が良好に保持された貝のむき身の製造方法を
提供することにある。<Problems to be Solved by the Invention> An object of the present invention is to provide a method for producing shellfish shellfish that maintains good taste, nutrients, freshness, appearance shape, etc. of shellfish shellfish.
〈課題を解決するための手段〉
本発明によれば砂抜き及び洗浄処理した貝類の貝殻部分
の温度を一１００℃以下に凍結する工程Ａと、前記凍結
処理した貝類を、３０℃以下の温度に加温して、貝殻を
割り、凍結した状態で貝のむき身を取り出す工程Ｂとを
含むことを特徴とする貝のむき身の製造方法が提供され
る。<Means for Solving the Problems> According to the present invention, step A of freezing the shell part of shellfish that has been subjected to sand removal and washing treatment to a temperature of 1100°C or lower, and freezing the frozen shellfish to a temperature of 30°C or lower There is provided a method for producing shellfish shellfish, which is characterized by comprising a step B of heating the shellfish to break the shell and removing the shellfish shellfish in a frozen state.
以下本発明を更に詳細に説明する。The present invention will be explained in more detail below.
本発明の製造方法では、まず工程Ａとして、砂抜き及び
洗浄処理した貝類の貝殻部分の温度を、−１００℃以下
に凍結する。前記貝類としては、通常食用に供すること
ができる貝類であれば、特に限定されるものではないが
、例えばアサリ、ハマグリ、アカ貝、ツブ貝等を好まし
く挙げることができ、前記貝類を公知の方法により砂抜
き及び洗浄処理を施こした後、貝殻部分の温度が一１０
０℃以下、好ましくは−１３０〜−１５０℃になるよう
に凍結する。貝殻部分の温度を一１００℃以下に凍結す
るには、例えば窒素凍結等により５〜１０分間程分間績
することにより行うことができる。In the manufacturing method of the present invention, first, as step A, the temperature of the shell portion of the shellfish that has been subjected to sand removal and washing treatment is frozen to -100°C or lower. The shellfish is not particularly limited as long as it can be normally eaten, but preferred examples include clams, clams, red clams, whelks, etc., and the shellfish can be prepared by known methods. After sand removal and cleaning treatment, the temperature of the shell part was 110
Freeze to below 0°C, preferably -130 to -150°C. The temperature of the shell portion can be frozen to below -100°C by, for example, freezing with nitrogen or the like for about 5 to 10 minutes.
また特に好ましくは、前記凍結を行う前に、鮮度の低下
及び貝のむき身の組織破壊を防止するために、貝の中心
温度が−１０〜−４０℃、更に好ましくは約−３０℃程
度となるように急冷処理を施こすのが望ましい、この際
急冷処理を、時間をかけて徐々に冷凍すると、鮮度の低
下及び貝のむき身の組織破壊を起こす恐れがあるので好
ましくない、前記急冷処理を行うには、例えば窒素凍結
装置、エアーブラスト急速凍結装置等の公知の凍結装置
により行うことができる。Particularly preferably, before freezing, the center temperature of the shellfish is -10 to -40°C, more preferably about -30°C, in order to prevent deterioration of freshness and tissue destruction of the shellfish. It is preferable to perform a rapid cooling process as described above, but in this case, it is not preferable to gradually freeze the shellfish over a period of time, as this may cause a decrease in freshness and tissue destruction of the shellfish. This can be carried out using a known freezing device such as a nitrogen freezing device or an air blast quick freezing device.
次いで本発明の製造方法では、工程Ｂとして、前記工程
Ａにより凍結処理した貝類の貝殻を、特定温度に加温し
て、温度差によって貝殻のみを割り、貝のむき身を凍結
した状態で取り出す。前記凍結処理した貝殻を加温する
際の温度は３０’Ｃ以下、好ましくは１０〜３０℃の範
囲である。加温温度が３０℃を超える場合には鮮度が低
下し、更に加温時間が長い場合にも鮮度が低下する恐れ
があるので、特に好ましくは前記温度範囲で３秒〜１分
間加温処理するのが望ましい。前記貝殻への加温処理は
、例えば、３０℃以下の水又は湯に前記凍結処理した貝
類を浸漬させる方法等により行うことができ、加温処理
することによって、貝殻の温度を急激に変化させること
ができるため、容易に貝殻を割って、貝のむき身を取り
出すことができる。この際取り出される貝のむき身は、
鮮度維持のために凍結状態のまま、取り出す必要がある
。Next, in the manufacturing method of the present invention, in step B, the shells of the shellfish frozen in step A are heated to a specific temperature, only the shells are broken depending on the temperature difference, and the shelled shellfish is taken out in a frozen state. The temperature at which the frozen seashell is heated is 30'C or less, preferably in the range of 10 to 30C. If the heating temperature exceeds 30°C, the freshness may decrease, and if the heating time is longer, the freshness may also decrease, so it is particularly preferable to heat the food in the above temperature range for 3 seconds to 1 minute. is desirable. The heating treatment for the shells can be carried out, for example, by immersing the frozen shellfish in water or hot water at 30°C or lower, and the heating treatment causes a rapid change in the temperature of the shells. This allows the shell to be easily cracked and the shelled shellfish to be removed. The shellfish taken out at this time is
To maintain freshness, it must be taken out while still frozen.
本発明の製造方法により得られる貝のむき身は、所望に
より凍結状態で選別、消毒して種々の加工食品とするこ
とができる他、更に１．Ｑ、Ｆ凍結（バラ凍結）等を施
こした後、包装又は真空包装等を行うことにより貝の生
むき身の形状を保持した状態で製品化することもできる
。The shellfish meat obtained by the production method of the present invention can be sorted and sterilized in a frozen state if desired to be used as various processed foods. After performing Q and F freezing (freezing in bulk), it is also possible to produce a product while retaining the shape of the raw shellfish by packaging or vacuum packaging.
〈発明の効果〉
本発明の製造方法では、通常貝殻を開けるために行う、
貝類の中心部にまで及ぶ加熱処理を一切行なわず、貝類
から貝のむき身を取り出すことができるので、従来の方
法により得られる貝のむき身に比して、美味、栄養分、
鮮度及び貝のむき身の外観形状等を良好に保持した状態
で、即ち商品価値の高い状態で製品化することができ、
更には、解凍しない限り長期間保存することができる。<Effects of the Invention> In the production method of the present invention, the steps normally performed to open the seashells,
Because shelled shellfish can be extracted from shellfish without any heat treatment that reaches the center of the shellfish, it is more delicious, nutritious, and nutritious than shellfish obtained by conventional methods.
It is possible to commercialize the shellfish in a state where the freshness and external appearance of the shellfish are well maintained, that is, in a state with high commercial value.
Furthermore, it can be stored for a long period of time unless thawed.
また本発明では、温度差により貝殻を割ることができる
ため、容易に貝のむき身を得ることができ、生産性が向
上するので、工業的にも極めて有用な方法である。Furthermore, in the present invention, since the shells can be broken by a temperature difference, shellfish meat can be easily obtained and productivity is improved, so it is an extremely useful method from an industrial perspective.
〈実施例〉
以下本発明を実施例及び比較例により更に詳細に説明す
るが、本発明はこれらに限定されるものではない。<Examples> The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
去」１１Ｙ
熊本県有明灯で採取したアサリ６０ｋｇを１昼夜塩水に
漬は砂抜きをした後、水洗いして汚れ及び不純物を取り
除いた６次いで貝の中心の温度が一３０℃程度になるよ
うに、エアーブラスト急速凍結装置を用いて１２時間急
冷処理を行った後、窒素凍結を７分間行い、貝殻の部分
を一１４０℃程度に凍結した。次に凍結処理したアサリ
を、２５℃に加温した温水中に浸漬させ、貝殻を割ると
同時に、該温水中から取り出し、割れ゛た貝殻を除去し
てアサリのむき身だけを選別した。この際得られたアサ
リのむき身は、冷凍状態のままであり、形は、生に近い
貝の形状であった。次に得られたアサリのむき身５個を
取り出し主要成分の含有量を測定した。その結果を表１
に示す、更に得られたアサリを用いて吸物を調製した後
、１０人のパネラ−により食感１色、味、風味（香り）
を４段階に分けて採点した。その平均の結果を表２に示
す、尚凍結処理を行なわない生のアサリのむき身につい
ても前記同様な測定を行い、その結果を参考例として表
１及び表２に示す。11Y 60 kg of clams collected at Ariake Tou, Kumamoto Prefecture were soaked in salt water for a day and night, and after removing sand, they were washed with water to remove dirt and impurities. After rapid cooling for 12 hours using an air blast rapid freezing device, nitrogen freezing was performed for 7 minutes to freeze the shell to about -140°C. Next, the frozen clams were immersed in warm water heated to 25°C, the shells were broken, and at the same time they were taken out of the warm water, the cracked shells were removed, and only the shelled clams were sorted. The shelled clams obtained at this time remained in a frozen state and had a shape similar to that of a fresh shellfish. Next, five shelled clams were taken out and the content of the main components was measured. Table 1 shows the results.
After preparing soup using the obtained clams, 10 panelists evaluated the texture, color, taste, and flavor (aroma).
The scores were divided into four stages. The average results are shown in Table 2. The same measurements as above were also performed on raw shelled clams that were not subjected to freezing treatment, and the results are shown in Tables 1 and 2 as reference examples.
皮絞災よ
実施例１と同じ場所で採取したアサリ６０ｋｇを砂抜き
、洗浄した後、１００℃の湯中で加熱処理を２分間行っ
て、貝殻を開かせた。次いでアサリを湯中から取り出し
アサリのむき身のみを選別した後、水洗いしてアサリの
むき身を得た。得られたアサリのむき身について、実施
例１と同様な測定を行った。その結果を表１及び表２に
示す。After removing the sand from 60 kg of clams collected from the same location as in Example 1 and washing them, they were heat-treated in hot water at 100° C. for 2 minutes to open the shells. Next, the clams were taken out of the hot water and only the shelled clams were selected, and then washed with water to obtain the shelled clams. The same measurements as in Example 1 were performed on the obtained shelled clams. The results are shown in Tables 1 and 2.
（以下余白）
表１の結果より、本発明の製造方法によって得られた貝
のむき身は、従来の加熱処理を施こした貝のむき身に比
して、栄養分の減少が少なく、生のむき身とほとんど変
わらない栄養分を保持できることが判った。また表２の
結果より、実施例１の方が生の貝のむき身に近い歯ごた
え、風味、味及び色を呈することが判った。(Margins below) From the results in Table 1, it can be seen that the shellfish obtained by the production method of the present invention has less loss of nutrients than shellfish that has been subjected to conventional heat treatment, and has a lower nutritional content than shellfish that has been subjected to conventional heat treatment. It was found that almost the same amount of nutrients can be retained. Moreover, from the results in Table 2, it was found that Example 1 exhibited texture, flavor, taste, and color closer to those of raw shellfish.
Claims (1)
１００℃以下に凍結する工程Ａと、 前記凍結処理した貝類を、３０℃以下の温度に加温して
、貝殻を割り、凍結した状態で貝のむき身を取り出す工
程Ｂとを含むことを特徴とする貝のむき身の製造方法。 ２）前記工程Ａの凍結を、貝の中心温度を−１０〜−４
０℃に急冷処理した後行うことを特徴とする請求項１記
載の貝のむき身の製造方法。[Claims] 1) The temperature of the shell part of shellfish that has been subjected to sand removal and cleaning treatment is -
It is characterized by comprising a step A of freezing the frozen shellfish to a temperature of 100°C or lower, and a step B of heating the frozen shellfish to a temperature of 30°C or lower, splitting the shell, and removing the shelled shellfish in the frozen state. A method for producing shellfish. 2) Freezing in step A above at a temperature of -10 to -4 at the center of the shellfish.
The method for producing shellfish shellfish according to claim 1, characterized in that the process is carried out after rapid cooling to 0°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1139159A JPH0636713B2 (en) | 1989-06-02 | 1989-06-02 | Method for manufacturing peeled shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1139159A JPH0636713B2 (en) | 1989-06-02 | 1989-06-02 | Method for manufacturing peeled shellfish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH034738A true JPH034738A (en) | 1991-01-10 |
| JPH0636713B2 JPH0636713B2 (en) | 1994-05-18 |
Family
ID=15238954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1139159A Expired - Lifetime JPH0636713B2 (en) | 1989-06-02 | 1989-06-02 | Method for manufacturing peeled shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0636713B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101305005B1 (en) * | 2011-04-28 | 2013-09-05 | 한국식품연구원 | Method for preparation of frozen uncooked ready-to-eat pen shell adductor muscle product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54143547A (en) * | 1978-04-28 | 1979-11-08 | Maruichi Suisan Kk | Production of frozen raw sucked shellfish food |
| JPS62296836A (en) * | 1985-03-26 | 1987-12-24 | Mie Pref Gov Suisan Shinko Jigyodan | Production of frozen raw peeled meat of bibalve |
-
1989
- 1989-06-02 JP JP1139159A patent/JPH0636713B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54143547A (en) * | 1978-04-28 | 1979-11-08 | Maruichi Suisan Kk | Production of frozen raw sucked shellfish food |
| JPS62296836A (en) * | 1985-03-26 | 1987-12-24 | Mie Pref Gov Suisan Shinko Jigyodan | Production of frozen raw peeled meat of bibalve |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101305005B1 (en) * | 2011-04-28 | 2013-09-05 | 한국식품연구원 | Method for preparation of frozen uncooked ready-to-eat pen shell adductor muscle product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0636713B2 (en) | 1994-05-18 |
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