JPH0435145B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing dried squid products. Dried seafood products are called delicacy foods and are processed foods that are popular among Japanese people. One of its representative products is dried squid. The manufacturing process for dried squid products generally includes a seasoning process and a heat-drying process, and in particular, for products called saki squid, it is strongly desired that the final product be white in color and not brown during the distribution stage. The whiteness of Saki squid is said to be influenced by the freshness of the raw raw squid. However, in recent years, it has become difficult to obtain squid that is caught by fishing near the production area for dried squid products, and the current situation is that squid that is caught using nets or deep-sea fishing must be used as raw material. , the freshness of raw squid is decreasing. When Saki squid is produced using such squid as a raw material, the intermediate product "Daruma" often lacks whiteness and shows browning. Therefore, the commercial value decreases, making it unsuitable as a raw material for high-quality saki squid, especially white saki squid. Furthermore, even if the final product, Sakiika, is produced from this Daruma, browning may occur immediately after, or the browning may progress further during the distribution stage, resulting in unsuitable products and being returned, resulting in great losses to the producer. You may suffer from The general manufacturing process for Saki squid is as follows. Raw squid → Pretreatment → Dehulling → Boiling → Primary seasoning → Drying → Anjiyo ^* → Freezing → Thawing → Roasting → Stretching → Ripping → Secondary seasoning → Drying → Product * The intermediate product at this stage is called daruma. In this saki squid production process, the primary seasoning process and the secondary seasoning process (in some cases, seasoning liquid immersion after drying or freezing may be included) are important processes in the production of saki squid, and most of them are In some cases, some kind of acid is attached to squid after boiling, dalma, or squid that has undergone the tearing process to season and preserve the squid. Although it is known that acids are used in the seasoning process as described above, this is conventionally done after the raw squid boiling process. The present inventors researched a method for producing daruma that does not turn brown and white saki squid, and found that by acid-treating raw squid that has shed its skin before being boiled, it is possible to obtain daruma that does not turn brown and white saki squid. . Moreover, if this treatment is performed after the boiling step as in the past, the purpose cannot be achieved. The present invention is based on this knowledge, and in the manufacturing process, before boiling, raw raw squid that has been dehulled is immersed in a solution containing an organic acid and/or an inorganic acid and/or their acid salts (hereinafter referred to as acidic substances). Alternatively, it is a method for producing high-quality dried squid products, which is characterized by carrying out a spraying treatment for 10 minutes to 24 hours. Acidic substances used in the present invention include organic acids or their acid salts such as citric acid, malic acid, fumaric acid, monoalkali salts of fumaric acid, tartaric acid, lactic acid, succinic acid, acetic acid, oxalic acid, and phytic acid, and phosphoric acid. , an inorganic acid such as an alkali metaphosphate, an alkali primary phosphate, or an acidic salt thereof. Particularly preferred are citric acid, fumaric acid, monosodium fumarate, succinic acid, phosphoric acid, sodium metaphosphate, and the like. In carrying out the present invention, raw raw squid is first treated with a solution containing the above-mentioned acidic substance. Raw squid is used after pretreatment and dehulling. The concentration of the acidic substance solution is preferably 0.2 to 15%. As a treatment method, a method of immersing raw squid in a solution is usually used, but a spraying method or the like may also be used. In this case, it is preferable to use 0.002 to 10 parts by weight of the acidic substance or its solution per 1 part by weight of raw raw squid. The treatment temperature is 5 to 60°C, usually room temperature, and the treatment time is usually 10 minutes to 24 hours. Next, this treated raw squid is boiled, seasoned and dried in a conventional manner to obtain dalma. According to the method of the present invention, it is possible to obtain daruma that does not turn brown and also white saki squid. The reason for this has not yet been elucidated, but perhaps by contacting the raw squid that has shed its skin with a highly acidic solution before boiling, the components involved in the browning reaction are eluted, deactivated, and sequestered, and then boiled. It is thought that this prevents the browning reaction that can occur from ripening to drying. Example 2 Invention Section 10 kg of dehulled raw raw squid was acid-treated by immersing it in 15 kg of 1.5% citric acid solution for 1 hour. After draining, it was boiled at 85°C for 4 minutes and cooled under running water for 1 hour. This was primarily seasoned for 16 hours with 706 g of primary seasoning powder consisting of 250 g of common salt, 350 g of sugar, 60 g of sodium glutamate, 20 g of sodium succinate, 20 g of citric acid, and 6 g of sorbic acid. The squid was then removed and dried at 50°C for 10-12 hours to reduce the moisture content to approx.
Obtained 52% dharma. Control plot 1 Daruma was obtained in the same manner as in the present invention plot, except that the 1.5% citric acid solution immersion treatment before boiling was performed during boiling. Control group 2 Dharma was obtained in the same manner as in the present invention group, except that the 1.5% citric acid solution immersion treatment before boiling was performed at the time of boiling. Control group 3 Dharma was obtained in the same manner as in the present invention group except that the 1.5% citric acid solution immersion treatment before boiling was performed at the time of primary seasoning. Control group 4 (conventional product) Dharma was obtained in the same manner as in the present invention group, except that the 1.5% citric acid immersion treatment before boiling was not performed. Visual sensory evaluation (scoring system of ±2; see Table 1) was performed by a panel of 20 people using the five types of Daruma. The results are shown in Table 2.

【table】

[Table] Example 2 Invention Section 1 kg of dehulled raw raw squid was immersed in 0.2N solutions of various acids for 1 hour, drained, boiled at 85°C for 4 minutes, and then cooled under running water for 1 hour. Add this to 25g of table salt, 35g of sugar, 6g of sodium glutamate, 2g of sodium succinate, and 2g of citric acid.
and 70.6 primary seasoning powders consisting of 0.6 g of sorbic acid.
First seasoning was carried out for 16 hours with g. The squid was then taken out and dried at 50°C for 10 to 12 hours to obtain daruma with a moisture content of about 52%. Control plot (conventional product) Dharma was obtained in the same manner as in the present invention plot, except that the acid solution immersion treatment before boiling in the present invention plot was not performed. The same sensory evaluation as in Example 1 was conducted using the various types of daruma described above, and the results are shown in Table 3.

【table】

[Table] Example 3 Invention area 20 kg of dehulled raw raw squid was mixed with 40% citric acid, 30% monosodium fumarate, and sodium metaphosphate.
Acid treatment was performed by immersing the sample in 30 kg of a 0.2% solution of a 30% formulation for 1 hour. After draining, it was boiled at 85°C for 4 minutes and cooled under running water for 1 hour. Add this to 500 salt
g, sugar 700g, monosodium glutamate 120g,
Primary seasoning was performed for 16 hours with 1412 g of primary seasoning powder consisting of 40 g of sodium succinate, 40 g of citric acid, and 12 g of sorbic acid. Next, take out the squid and heat it at 50℃ for 10 minutes.
Dried for ~12 hours to obtain daruma with a moisture content of approximately 52%. Furthermore, after leaving 10 kg of this Daruma in a cold room for one week, 1 kg of salt and monosodium fumarate were added.
100g, sodium metaphosphate 100g, glacial acetic acid 50g
After soaking in 16.3 kg of seasoning solution consisting of 50 g of sodium acetate and 15 kg of water, roasting at 120°C for 10 minutes, rolling and tearing, 500 g of sorbitol and lactic acid.
50g, monosodium glutamate 150g, potassium chloride
50g, alanine 40g, monosodium fumarate 30
Secondary seasoning was performed using 906 g of secondary seasoning powder consisting of 30 g of salt, 50 g of sodium succinate, and 6 g of potassium sorbate. This was dried at 50°C to produce saki squid with a moisture content of approximately 28%. Control group (conventional product) Saki squid was obtained in the same manner as in the present invention group except that the acid solution immersion treatment before boiling in the present invention group was not performed. Using the above two types of saki squid, the whiteness of the saki squid immediately after production and after being stored at 30° C. for a certain period of time was visually evaluated (see Table 4 for evaluation criteria). The results are shown in Table 5.

【table】

【table】

【table】

[Table] Example 4 1 kg of dehulled raw raw squid and 1.5 kg of 0.4% acetic acid solution
Daruma and Saki squid were obtained by soaking overnight in water and boiling at 80°C for 5 minutes. The obtained daruma and saki squid were superior in whiteness to conventional products not subjected to acid solution immersion treatment, and there was no difference in taste or quality. Example 5 1 kg of dehulled raw raw squid was immersed in a 6% solution of a preparation consisting of 30% monosodium fumarate and 70% citric acid for 30 minutes, boiled at 80°C for 4 minutes, and then prepared using a conventional method. and Saki squid were obtained. The obtained daruma and saki squid were superior in whiteness to conventional products not subjected to acid solution immersion treatment, and there was no difference in taste or quality.

Claims (1)

[Claims] 1. In the manufacturing process, before boiling, raw raw squid that has been dehulled is soaked or sprayed in a solution containing an organic acid and/or inorganic acid and/or their acid salts for 10 minutes to 24 hours, A method for producing high-quality dried squid products.