JPH0678721A - Method for processing sea slug - Google Patents

Abstract

PURPOSE:To enable long terms storage of sea slug while leaving texture without impairing appearance of the sea slug itself by immersing the sea slug in an aqueous solution, etc., of calcium salt. CONSTITUTION:Sea slug is immersed in 0.5-10(W/W)% (especially preferably 3-5wt.%) aqueous solution of calcium salt, preferably for 30-45min and then cut and its internal organs is removed. Then, the treated sea slug is boiled at 95-100 deg.C for 105min and forcibly cooled and further, immersed in 1-5wt.% (especially preferably 1-3wt.%) aqueous solution of acetic acid and 1-5wt.% (especially preferably 2-5wt.%) aqueous solution of a sodium salt.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing a catfish. More specifically, the present invention relates to a method for processing sea cucumber that can be stored for a long period of time and has an excellent texture.

[0002]

BACKGROUND OF THE INVENTION Although namako has a unique texture, it has not been stored as a commercial product because it cannot be preserved. The reason why Namako cannot be preserved is that among the typical preservation methods of freezing, refrigeration, salting, candied preservation, dried preservation, and pickled preservation, storage methods other than dry preservation lose their commercial value. Because. The product obtained by dry storage is used as "kinko" in Chinese food, but its texture is far from the original one of Namako. Also, in the case of frozen storage, cell destruction after thawing is markedly gelled, and when pickled, the quality of the flesh of eel is hardened and loses its texture. In addition, cold storage, salt storage,
Even when preserved in candied sugar, it turns into a gel, the appearance of the sea cucumber is not maintained, the texture is significantly different from the original one, and the commercial value is completely lost.

Therefore, as a method of processing and storing sea cucumber,
Various methods have been proposed so far. For example, a method in which the sea cucumber from which the internal organs have been removed is soaked in two cups or three cups of vinegar and frozen while kept in two cups or three cups of vinegar (JP-A-62-6
No. 5663) or by promoting a contact stimulus to fresh sea cucumber, and then removing the epidermis by shaking friction or the like before the physiological tightening relaxes. Characteristic sea cucumber processing method (Japanese Examined Patent Publication No. 51-5460), and further, after removing the intestine of raw sea cucumber, it is put into hot water to be boiled and rinsed, and then dipped in hot water and exposed to sea cucumber. Sea cucumber is laparotomized, boiled under pressure, further cooled and then frozen for storage (Japanese Patent Publication No. 57-17500).
Etc. have been proposed. However, although these conventional methods can preserve the nameko, there is a problem that the texture peculiar to the nameko is lost and the appearance is considerably different from the original nameko. So, without losing much of the original appearance of Namako,
There is a demand for a processing / storing method that leaves a smooth texture and allows long-term storage.

[0004]

Means for Solving the Problems The present inventor first considered the components of the sea cucumber and the like in the process of earnestly researching to obtain a method for processing a sea cucumber in which the above problems were solved. It is a component of the sea cucumber, but the composition of the body wall of the sea cucumber is 90
% Or more is water, its texture is very strong, and it has a texture unique to lumpy and sea cucumber. Other than water,
Acid mucopolysaccharide and collagen are the main ones, and it is thought that these influence the texture of the sea cucumber. In other words, the hardening of the catfish muscle is a phenomenon that occurs as a result of more complex entanglement of this acidic mucopolysaccharide and collagen, and its strength is increased by external stimulation even when it is boiled or treated with acetic acid, and even under physiological conditions. Greatly increased. In addition, Namako suddenly undergoes a softening phenomenon after death to form a gel, which is considered to be due to dissociation of acidic mucopolysaccharide and collagen, as opposed to hardening. Therefore, the present inventor believes that if it becomes possible to control the hardening phenomenon and the softening phenomenon of the sea cucumber, it will be possible to store the sea cucumber for a long period of time while leaving the texture of the sea cucumber, and further studies will be completed to complete the present invention. It was

That is, the present invention provides a method for processing a sea cucumber, which comprises at least (a) a step of immersing the sea cucumber in an aqueous solution of calcium salt or (ii) a step of soaking the sea cucumber in an aqueous solution of acetic acid and sodium salt. It is provided.

The method of the present invention may include at least the above step (a) or (a), but usually, the beach raising and mud discharging steps are first carried out, and then (a) the sea cucumber with calcium. After performing the step of immersing in salt solution, after performing the cutting and visceral removal steps, then performing the boiling and cooling steps, and after performing the draining step, (a) soaking the sea cucumber in an aqueous solution consisting of acetic acid and sodium salt If the process is carried out, and if it is to be stored for a long period of time, a freezing process is carried out. In particular, after performing at least (a) the step of immersing the sea cucumber in the calcium salt aqueous solution, the cutting / visceral removal step is performed, and then the boiling / cooling step is performed.
It is more preferable to perform the step (b) of immersing the sea cucumber in an aqueous solution of acetic acid and sodium salt.

Hereinafter, an example of a preferred manufacturing method of the present invention will be described in the order of steps. First, the beach raising and mud discharging process is performed. For Namako, obtain freshness as much as possible, and spit mud in the cage for about 3 days. Since sea cucumber consumes a lot of oxygen, it is necessary to supply oxygen reliably or use an undersea cage.

Next, the step of immersing in the calcium salt aqueous solution, which is the step (a), is performed. Immersion in an aqueous solution of calcium salt fixes the epidermis of the sea cucumber and prevents elution of the epidermis. That is, it is believed that the biological function of mucopolysaccharides is to stabilize and maintain the fibrous and cellular components of the tissue and to give the tissue the property of withstanding surface loading. Further, since this mucopolysaccharide has a carboxyl group and a sulfate group, it captures cations such as calcium. The mucopolysaccharide occupies the majority of the nameko epidermis and is bound to collagen fibers. When the freshness of the sea cucumber is lowered, the collagen fibers are loosened to release the mucopolysaccharide, and the epidermis of the sea cucumber is dissolved in appearance, and the commercial value is reduced. The cation calcium is then provided to cause the polysaccharide to form a calcium salt, making it insoluble and preventing the polysaccharide from elution. Examples of the calcium salt used in this step include calcium lactate, calcium acetate and the like in addition to calcium chloride, and calcium chloride is particularly preferably used. This is because calcium chloride has been recognized as a food additive, is relatively inexpensive, and is excellent in immobilizing polysaccharides.

The concentration of the calcium salt aqueous solution used is related to the immersion time, so it is difficult to unambiguously determine it, but it is usually 0.5 to 10%.
(Weight / weight = W / W), preferably 1 to 10% (W /
W), and particularly preferably 3 to 5% (W / W). If the concentration of the aqueous calcium salt solution is less than 0.5% (W / W), the fixation of the polysaccharide becomes unstable regardless of the immersion time, which is not preferable for the product. On the other hand, the concentration of the calcium salt aqueous solution is 1
If it exceeds 0% (W / W), the astringent taste peculiar to calcium chloride usually used as a calcium salt aqueous solution remains, which is also unfavorable for the product. Next, the immersion time is ideally shorter from the viewpoint of work efficiency,
Irrespective of the concentration, dipping for less than 10 minutes is uncertain in preventing the elution of polysaccharides, while dipping for more than 60 minutes leaves the astringent taste unique to calcium chloride that is usually used as an aqueous calcium salt solution. It is not preferable. Therefore, the immersion time is usually 10 to 60 minutes, preferably 30 to 45 minutes.

From the above results, it is usual that 10 ml of sea cucumber spewed for about 3 days as described above is usually added to an aqueous solution in which calcium chloride is adjusted to a concentration of 0.5 to 10% (W / W).
Soak for 60 minutes. During the dipping, it is preferable to stir once every 10 minutes so that the upper and lower parts are well mixed. The amount of the soaked sea cucumber may be approximately equal to the amount of the calcium salt aqueous solution.

Further, a cutting / visceral removing step is performed.
That is, after the sea cucumber is immersed in the calcium salt aqueous solution as described above, it is taken out of the aqueous solution and the head and tail are cut and removed. When cutting the head,
Try to completely remove the sea cucumber teeth. After cutting, push out all internal organs with a stick. By performing this cutting and internal organs removal process, the appearance of the sea cucumber is maintained,
Prevent quality deterioration.

[0012] In general, connective tissue of echinoderms often undergoes a phenomenon of becoming very hard even when they are alive. This phenomenon is a catch movement of the molluscs of molluscs (energy-saving strong contraction over a long period of time). It is called the connective tissue catching mechanism that follows. The nameko nameko is greatly increased in strength by external stimuli under physiological conditions because the neurotransmitter acetylcholine acts on the connective tissue catch mechanism of the nameko body wall to increase the strength. For example, when the sea cucumber is touched or the epidermis is damaged, the body length is significantly shortened and the body wall strength is significantly increased. However, after that, if no stimulation is given, the shape returns to the original shape in an instant and the strength of the body wall also decreases. Namako is preferred because it has a unique texture that is lumpy, and the texture of Namako is not found in those whose body wall strength has decreased due to the mechanism of the connective tissue catching mechanism not working. Therefore, when processing the sea cucumber, it is necessary to maintain the body wall strength of the sea cucumber to some extent. By cutting off the head or tail of the sea cucumber, the strength of the body wall can be maintained. Furthermore, mixing of the head and tail when the product is manufactured is not preferable in terms of product appearance. For the above reasons,
Cut the head and tail of the sea cucumber. Also, if the internal organs of the sea cucumber remain in the body, it may cause denaturation during frozen storage and lead to deterioration of the product, and during secondary processing,
Since the mud in the organs may lead to equipment damage or foreign matter in the product, it is preferable to remove all internal organs after cutting. Therefore, after immersing in the calcium salt aqueous solution, the sea cucumber is taken out of the aqueous solution, the head and tail are respectively cut, and all the internal organs are extruded with a stick. Since the body wall begins to contract when the head and tail of the sea cucumber are cut,
Promptly remove internal organs.

The head and tail of the sea cucumber are cut as described above, the internal organs are removed, and then the boiling and cooling steps are performed. Of this boiling / cooling process, boiling
The reason for performing is as follows. That is, when it is stored for a long period of time, it is cryopreserved, but when the cryopreservation rate of the cells is relatively high at the time of the cryopreservation and ice crystals are generated in the cytoplasm of the cells, the ice crystals grow rapidly and the protoplast structure is It is sandwiched between concentrated and growing ice crystals and mechanically destroyed.
Even if the cells that have undergone intracellular freezing are thawed, the original cytoplasmic structure and the intracellular fine structure are almost destroyed, so that they do not return to their original state and the cells die without exception. Since 90% or more of the components of the body wall of the sea cucumber are water, if the sea cucumber individual is frozen as it is, the protoplast structure is almost destroyed, and after thawing, the body wall becomes a gel and loses its commercial value completely. Therefore, the addition of the boiling step can prevent the destruction of the protoplast structure due to the formation of ice crystals. Further, the protein, which has the second highest content after water, has collagen as its main component. It is also recognized that collagenase, which is a protease present in the body wall of catfish, decomposes collagen to slightly reduce the strength of the body wall. Therefore, boiling is performed to solve the above two problems. By boiling, the air in the cell tissue is expelled, the tissue is softened to make it more resistant to freeze expansion, and collagenase is also inactivated. Moreover,
After boiling, the sea cucumber swells in appearance, which makes it possible to manufacture a uniform product when cut.

The boiling temperature is usually between 95 and 100 ° C., and the boiling time is usually between 1 and 5 minutes. If the boil temperature is lower than 95 ° C, the body wall color of the catfish tends to become black due to the modification of the body wall protein. If the boil time is less than 1 minute, the effect is insufficient,
On the other hand, when the boil time exceeds 5 minutes, water separation from the wall of the sea cucumber body is remarkable and the product yield is deteriorated. The cause of the blackening of the wall of the sea cucumber body has not been clarified yet. Stir well because the heat conduction may be uneven during boiling. The appearance of the sea cucumber is maintained by such short-time boiling.

In the boiling / cooling process, cooling is performed as follows. If forced cooling is not performed in this step, the texture of the sea cucumber tends to be lost, so forced cooling is usually performed. That is, the boiled sea cucumber is quickly exposed to running water and cooled, for example. The cooling time may be about 5 minutes. It is preferable to disperse the heat rapidly, because the remaining heat affects the deterioration of the texture.

A draining process is performed on the sea cucumber boiled and cooled as described above. That is, the sea cucumber after cooling is put in a basket or the like and well drained. The draining time is usually about 5 minutes.

Further, the dried sea cucumber thus dried is subjected to the above step (a) of immersing it in an aqueous solution of acetic acid and sodium salt. Since the individual difference of Namako texture is remarkable, it is necessary to eliminate this individual difference and control the texture as evenly as possible. By performing this step, there is no difference in the individual solids of the sea cucumber, and a sea cucumber with a uniform texture is obtained. Regarding the body wall component of the sea cucumber, water accounts for 90% or more of that, and then it contains proteins, minerals and sugars, and the texture of the sea cucumber is largely influenced by the effects of sugars, especially acidic mucopolysaccharides. Moreover, the body wall is a “viscoelastic body” that has two physical properties, elasticity and viscosity, but it is known that the viscosity greatly contributes to the change in the hardness of the body wall. The viscosity of this acidic mucopolysaccharide increases linearly with the increase of the concentration of divalent cations such as calcium and magnesium ions. Lower. It is well known that acetic acid causes protein denaturation and increases body wall strength, but similar results are obtained not only with acetic acid but also with other organic acids. That is, the body wall of the catfish tends to be softened by sodium ions and hardened by acetic acid or the like. Therefore, we thought that it was possible to control the texture of the sea cucumber by finding the antagonistic point between acetic acid and sodium ion (usually using sodium chloride). As a result of measuring the texture of the sea cucumber with a rheometer while changing the acidity and the salt content, the acidity was 1 to 5% (W / W), particularly 1 to 3% (W / W), and the salt content was 1 to 5% ( W
/ W), especially in the range of 2-5% (W / W), an ideal texture was obtained. From these results, it was found that by dipping the mushrooms in an aqueous solution in which the acidity and salinity are adjusted to the above range, a preferable texture can be obtained, and further by freezing, long-term storage becomes possible. Is.

In this step, acetic acid is used because acetic acid has an excellent bactericidal action, but vinegar is usually used, and acetic acid for food additives can also be used. Therefore, the final product obtained by secondary processing of the sea cucumber obtained by the method of the present invention usually takes the final form of "nameko vinegar product". On the other hand, as the sodium salt, for example, sodium chloride, sodium pantothenate, sodium L-ascorbate or the like can be used, but sodium chloride is usually used from the viewpoint of low price. Thus, an aqueous solution containing acetic acid and a sodium salt (hereinafter sometimes referred to as a preservation solution).
Prepare and soak this in Mako. Usually, it is enough to pack the sea cucumber with the preservation solution in an Ito can. That is, put vinyl in an Ito can or the like, put an equal amount of the prepared storage solution and dried sea cucumber, stir well, tie the mouth with a rubber band, cover with a lid, and seal.

The sea cucumber, which has been subjected to the step of immersing it in an aqueous solution (preservation solution) of acetic acid and sodium salt as described above, is then frozen for long-term storage. Usually, the one-tower can whose lid is covered as described above may be frozen in a freezer at -30 to -40 ° C and stored. The sea cucumber processed in this manner is subjected to secondary processing such as seasoning, shredding, and container storage, using this material as a raw material, and becomes a final product. Also,
The frozen Namako is thawed by a conventional method,
Secondary processing can be carried out in the same manner as described above to obtain a product.

[0020]

EXAMPLES The present invention will now be described with reference to examples. Test Example 1 The effect of the concentration of the calcium salt aqueous solution and the immersion time on the quality of the sea cucumber was examined. That is, 20 kg of sea-cooked sea cucumbers were put in an ark and prepared for 3 days to spit mud. On the other hand, a predetermined amount of calcium chloride is dissolved in a predetermined amount of water to prepare an aqueous solution 2 having a predetermined concentration shown in Table 1.
0 kg was prepared. 20 kg of the sea cucumber, which had the mud discharged as described above, was dipped in 20 kg of the aqueous solution having the predetermined concentration for the predetermined time shown in Table 1. After soaking for a predetermined time, all the sea cucumbers were taken out, and a sensory test was conducted on the following 3 points by 50 panelists. In the sensory test, the degree of peeling of the skin, the hardness of the body, and the residual taste were evaluated in 3 grades. First, regarding the degree of peeling of the skin, 1 was used for easy peeling, 2 was used for slightly loosening, and 3 was used for difficult peeling. Next, regarding the hardness of the body, A is soft and B is just good.
And the hard one was designated as C. In addition, regarding the residual taste, those that do not remain were marked with ◯, those that remained slightly were marked with Δ, and those that remained were marked with x. The conditions and results are shown in Table 1.

[0021]

[Table 1]

From the results shown in Table 1, the concentration of the calcium salt aqueous solution used is 0.5 to 10% (W / W), preferably 1 to 10% (W / W), and particularly preferably 3 to 5%. (W
/ W) and the immersion time was found to be 10-60 minutes, preferably 30-45 minutes.

Test Example 2 20 kg of the sea cucumber raised in the beach was put in a cage, and mud was exhaled for 3 days. On the other hand, calcium chloride 1K
g was dissolved in 19 kg of water to prepare a 20% aqueous solution of 20%.
Kg was prepared. In 20 kg of this aqueous solution, 20 kg of sea cucumber, which was made to spit mud as described above, was immersed for 30 minutes. After soaking for 30 minutes, all the sea cucumbers were taken out. The head and hips of 20 kg of sea cucumber thus taken out were cut, and 12 kg of sea cucumber after extruding the internal organs with a stick
Boiled for 60 seconds in a boiling bath at 00 ° C. In addition, since there is a possibility that heat conduction may be uneven in the boil, it was well stirred with a stick. After boiling, 10 kg of dehydrated sea cucumber,
It was immediately exposed to running water and cooled. Namako 10K after cooling
g was placed in a basket and drained. The draining time was about 5 minutes. On the other hand, a predetermined amount of commercial high acidity vinegar having an acidity of 15% and a predetermined amount of sodium chloride are dissolved in a predetermined amount of water,
7 Kg of a preservative solution having the predetermined acidity and salt concentration shown in Table 2 was prepared, and 10 Kg of the sea cucumber drained as described above was immersed in the preservative solution, and a rheometer was used.
The texture of the sea cucumber was measured. The rheometer measurement values (unit: Kg) are shown in Table 2. In addition, as a result of the sensory test, the preferred texture had a rheometer measurement value of 1.2 to 1.6 kg.

[0024]

[Table 2]

From the results shown in Table 2, the acidity is 1 to 5% (W /
W), particularly in the range of 1 to 3% (W / W), and in the range of salt concentration of 1 to 5% (W / W), particularly 2 to 5% (W / W), the ideal texture ( Rheolometer measurements are found to be between about 1.2 and 1.6 Kg).

Example 1 20 kg of sea cucumbers raised on the beach were placed in a cage to prepare mud for 3 days. On the other hand, calcium chloride 1 kg
Was dissolved in 19 kg of water to prepare 20 kg of a 5% (W / W) concentration aqueous solution. In 20 kg of this aqueous solution, 20 kg of sea cucumber, which was made to spit mud as described above, was immersed for 30 minutes. After soaking for 30 minutes, all the sea cucumbers were taken out. 12K of Namako after the head and hips of the 20Kg sea cucumber taken out in this way are cut and the internal organs are extruded with a stick
g was boiled for 60 seconds in a 100 ° C boiling bath. In addition, since there is a possibility that heat conduction may be uneven in the boil, it was well stirred with a stick. Dehydrated sea cucumber after boiling 10
The Kg was immediately exposed to running water and cooled. After cooling, 10 kg of sea cucumber was put in a basket and drained. The draining time was about 5 minutes. Next, 0.9% high acidity vinegar with an acidity of 15%
5.86K water with 3Kg and 0.21Kg sodium chloride
dissolved in g, acidity 2% (W / W), salt concentration 3% (W
/ W) of a stock solution of 7.00 Kg was prepared and placed in a container for 1 day. The processed product of the sea cucumber of the present invention was obtained as described above. When the processed product of this sea cucumber was subjected to secondary processing, that is, seasoned and eaten, the cooked raw fish had an unchanging texture and was delicious.

Example 2 20 kg of the sea cucumber raised in the beach was put in a cage to prepare mud for 3 days. On the other hand, 1 kg of calcium lactate
Was dissolved in 19 kg of water to prepare 20 kg of a 5% (W / W) concentration aqueous solution. In 20 kg of this aqueous solution, 20 kg of sea cucumber, which was made to spit mud as described above, was immersed for 30 minutes. After soaking for 30 minutes, all the sea cucumbers were taken out. 12K of Namako after the head and hips of the 20Kg sea cucumber taken out in this way are cut and the internal organs are extruded with a stick
g was boiled for 60 seconds in a 100 ° C boiling bath. In addition, since there is a possibility that heat conduction may be uneven in the boil, it was well stirred with a stick. Dehydrated sea cucumber after boiling 10
The Kg was immediately exposed to running water and cooled. After cooling, 10 kg of sea cucumber was put in a basket and drained. The draining time was about 5 minutes. Next, 2.7 grams of commercial grain vinegar with an acidity of 5%
9 kg and 0.21 kg of sodium chloride were added to 4.00 K of water.
dissolved in g, acidity 2% (W / W), salt concentration 3% (W
/ W) of a stock solution of 7.00 Kg was prepared and placed in a container for 1 day. By putting the processed sea cucumber obtained as described above in a freezer at -40 ° C to freeze it, long-term storage became possible. The frozen sea cucumber thus obtained was thawed according to a conventional method, seasoned, and tasted, and a “namako vinegared product” was obtained in which the natural appearance of the sea cucumber was sufficiently preserved while maintaining the natural appearance of the sea cucumber. .

[0028]

EFFECTS OF THE INVENTION According to the method of the present invention, it is possible to preserve for a long period of time without deteriorating the original appearance of sea cucumber and leaving a smooth texture and texture.

Claims (3)

[Claims] 1. A method for processing a sea cucumber, which comprises at least (a) a step of immersing the sea cucumber in an aqueous solution of a calcium salt or (ii) a step of soaking the sea cucumber in an aqueous solution of acetic acid and a sodium salt. 2. (a) After the step of immersing the sea cucumber in a calcium salt aqueous solution, the step of cutting and removing the internal organs is carried out, then the step of boiling and cooling is carried out, and then (a) the sea cucumber is extracted from acetic acid and sodium salt. The method for processing a sea cucumber according to claim 1, wherein the step of immersing in the aqueous solution of 3. The method for processing a sea cucumber according to claim 1, wherein the acetic acid is vinegar.