JPH0543333B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for long-term preservation of sea urchin.

Traditionally, sea urchins have been made into products by processing the ovaries and making sea urchin paste or granulated sea urchin, but the raw material, the sea urchin, contains a large amount of moisture and is easily spoiled, so it must be processed immediately after being collected. The timing had to coincide with the harvesting period of the sea urchins, and the processing period was limited.

Therefore, in order to preserve the sea urchin for a long time, it is possible to dry it in a dryer, etc., but this method does not sufficiently dehydrate the water in the sea urchin tissue, so it takes a long time to dry, and the flavor component Proteins, various vitamins such as vitamins A, B, and C, extracts, and pigments are decomposed, resulting in poor taste, nutritional value, and color, and large amounts of water and basic nitrogen remain in the tissues of the sea urchin. It produced a foul odor and was impossible to store for a long time.

In the present invention, the raw material protein is placed in heated oil that has been preheated to a temperature at which it coagulates without dissolving in the oil, and is immersed in the oil and dehydrated while reducing the pressure. After that, the dehydration process is performed by applying a large vacuum to prevent protein and various vitamins such as vitamins A, B, and C from being denatured and decomposed, and then taken out of the heated oil and deoiled with normal hexane, etc., to improve the taste. The purpose of this project is to provide a long-term preservation method for sea urchin that has excellent quality, nutritional value, and color, prevents spoilage and bad odor, and can be preserved for a long period of time.

The detailed description of the embodiments of the present invention is as follows. That is, a single or mixed oil such as animal oil, vegetable oil, chicken oil, etc. is stored in a 4.5 m ³ bag, and the oil is heated by steam that is forced into the jacket of the bag, which tends to cause thermal coagulation of proteins. Preheat to a temperature of 90℃ or higher.

Next, 1000 kg of harvested sea urchin ovaries, which are the raw material, are washed with fresh or salt water and then placed in the heated oil to be immersed, and the lid of the container is closed.

Next, while maintaining the temperature of the heated oil at 90°C or higher, the inside of the cooker is stirred and the pressure inside the cooker is reduced.

This reduced pressure treatment is carried out under small reduced pressure conditions where proteins tend to coagulate for the first 30 minutes after soaking the sea urchins, i.e. 10 min.
The pressure is reduced to ~20 mmHg, and then the water is dehydrated to a water content of about 3 to 6% in about 60 minutes under a large vacuum of 740 to 750 mmHg, that is, in a substantially vacuum state.

In other words, oil temperature of 90℃ or more at the beginning of depressurization and 10~
By applying a small vacuum of 20 mmHg, water-soluble proteins, which are the flavor components of raw sea urchin, are coagulated and stabilized, preventing them from leaking into the oil, and further preserving vitamins A, B, and It is constructed to prevent leakage of various vitamins such as C and other extract parts.

Also, oil temperature above 90℃ and 740 to 750 from the middle of decompression.
The water in the sea urchin tissue is evaporated under reduced pressure conditions with a large mmHg, and the water is replaced with heated oil, allowing the heated oil to penetrate deeply into the tissue, allowing the sea urchin to be absorbed from both the outside and inside the tissue. Water-soluble proteins, vitamins A, B, and
Constructed to prevent deterioration, thermal decomposition, and leakage of various vitamins such as C, other extract parts, and pigments, as well as decompose basic nitrogen, which causes bad odors in tissues, with heated oil that penetrates into tissues. It is designed to encourage people.

In addition, if salt is mixed into the heated oil during the dehydration process, the heated oil containing salt will replace the water in the sea urchin tissue, and the water in the sea urchin tissue will be reduced by the osmotic action of the salt. The salt oozes out of the sea urchin cells, allowing for even more dramatic dehydration, and the salt penetrates deeply into the tissue, achieving the same function as salt pickling and providing a bactericidal effect.
It can be configured to optimize the long-term shelf life of the final product.

The sea urchin that has been dehydrated as described above is taken out of the compressor, and is squeezed using a screw press or the like as a squeezing device, or centrifuged using a centrifuge to remove oil.

Next, the sea urchin from which the oil has been removed is placed on a mesh conveyor, normal hexane is sprinkled on it, the oil is completely removed from the sea urchin, and the sea urchin is crushed if necessary.

In sea urchins treated in this way, water-soluble proteins are stabilized, and the salt has a salting effect and bactericidal effect, and it also prevents bad odors caused by the disappearance of basic nitrogen, and makes the final product difficult to absorb moisture. In addition to making the product suitable for long-term storage,
Water-soluble proteins, various vitamins such as vitamins A, B, and C, other extract parts, and pigments are preserved without deterioration, decomposition, or leakage, and the taste, nutritional value, and color are maintained without impairing the flavor of the sea urchin. It is possible to manufacture excellent products. Such products can be used in a variety of ways, such as immediately or after long-term storage, as food additives, or by adding water and the like to make sea urchin paste.

According to the present invention, raw material sea urchin is put into heated oil that has been preheated to a temperature at which proteins do not dissolve in the oil but are thermally coagulated, and is immersed and dehydrated while reducing the pressure. After dehydrating the protein, various vitamins such as vitamins A, B, and C, other extracts, and pigments by applying a small vacuum and then a large vacuum to prevent alteration and decomposition, the product is removed from the heated oil. Since it is deoiled with normal hexane etc., it has high taste and nutritional value.
Moreover, it is possible to produce sea urchin that can be stored for a long time.

Claims (1)

[Claims] 1 The raw material, sea urchin, is immersed in heated oil that has been preheated to 90°C or higher, the temperature at which proteins thermally coagulate, and is stirred and heated while reducing pressure using the heated oil as a heat medium. In this process, the raw material sea urchin is heated under a small vacuum where proteins tend to coagulate, and then under a large vacuum to prevent protein, various vitamins, other extracts, and pigments from deteriorating, decomposing, or flowing out. A long-term preservation method for sea urchin, which is characterized by dehydrating the sea urchin, then taking the sea urchin out of heated oil, and deoiling it with normal hexane.