JPH07265016A - Extraction of scallop - Google Patents

Abstract

PURPOSE:To provide a process for extracting the delicious taste component (extract) of scallop from a raw material in high concentration and efficiency. CONSTITUTION:A landed living scallop is washed to remove the foreign materials such as soil and seaweed attached to the surface of the shell. The shell is opened and the scallop and the guts are separated from the shell. The guts are cleaned by washing with water, drained, put into a basket container and treated under high temperature and pressure condition to obtain an extract liquid.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for extracting scallop extract used as a seasoning.

[0002]

2. Description of the Related Art An attempt to extract an extract from a scallop was to use the second boiled broth of a scallop, which is used when manufacturing a dried scallop. Since it is used, its range of use as a seasoning was also limited. After that, the use of scallop extract increased, and the liquid of the most boiled (raw shell boiled liquid) came to be used, but the most boiled liquid has less salt than the second boiled water, but it is boiled. The ingredients are boiled together, both in the scallop and the internal organs.

[0003]

Therefore, the extract obtained by the above-mentioned conventional method for extracting scallop is:
Since it is obtained by boiling both the scallop and the internal organs,
The scent and taste were not good, and the liquid concentration (3-4 ° Brix) was low, so it was not satisfactory as a seasoning. The present invention has been made in view of the problems of the above-mentioned conventional techniques, and an object of the present invention is to provide a method for efficiently extracting an extract with a good scent and taste from raw materials.

[0004]

[Means for Solving the Problems] The technical means taken by the present invention to solve the above-mentioned object is to wash live scallops that have been landed, and to attach earth and sand, algae, etc. attached to the shell surface. After removing the impurities, the shell is opened and separated into the scallop and the internal organs.The internal organs are washed with water, washed, drained, placed in a basket-like container, processed in a high-temperature high-pressure pot, and processed to remove the extract. It is characterized by

The internal organs used as a raw material for extract extraction are
The mantle, gonad, and midgut gland are washed in a washing machine and thoroughly washed, and then drained in a net basket. Further, the above extract raw material is put in a basket-like container, and this is stored in a high temperature and high pressure kettle for processing to extract the extract. This extract (extract liquid) is taken out from the drain of the high temperature and high pressure kettle, or Put a saucer in the bottom of the high temperature and high pressure kettle and store it in the saucer.

[0006]

According to the above-mentioned means, the raw material (internal organs) for extracting the extract contained in the high temperature and high pressure kettle is extracted at a high concentration with the extract component contained in the raw material by the high temperature and high pressure treatment, and the shellfish The unique fishy odor is alleviated by the high temperature treatment, and the extract with improved aroma and taste is efficiently extracted.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. Fig. 1 is a block diagram showing the manufacturing process. A catching / transporting process A in which scallops that are landed early in the morning are quickly transported to a processing plant for processing, and the scallops (raw shells) that have been transported in are treated with high-pressure water. The raw shellfish washing step B, in which foreign substances such as earth and sand and algae adhering to the surface of the shell are washed off by watering, and the raw shellfish after washing is raised and the shell is opened using a spatula to reach the inner surface of the shell. Step C of separating the scallop and the internal organs from the shell and separating the scallop and the internal organs
And the internal organs that are the raw materials for the extracted extract are washed with a rotary washing machine, and after washing, the washing and draining process D is performed in which they are drained in a net basket. It comprises a liquid extraction step E by a high-pressure kettle that stores and processes at high temperature and high pressure to extract and collect the liquid, and the extracted liquid is packed in a can of a predetermined size (for example, 18 l can) and heat-sterilized F and stored.

In the above-mentioned catching / transporting step A, the scallop 1 must be treated while it is alive. Therefore, when the temperature is high or the treatment plant is distant, crushed ice is used to maintain the freshness. In addition, the scallop 1 is opened and the scallops 2 and the viscera 3 are separated in the shell detachment / visceral removal step C, and the separated scallops 2 are washed and immediately frozen to be used as a "frozen scallop" product. The internal organs, which are the raw materials for the above extract extraction, are mantle, gonad, midgut gland and the like.

The separated internal organs 3 are thoroughly washed with a rotary washing machine 4, taken in a net basket 5 and drained. The drained internal organs 3 are placed in a synthetic resin net-like container 6 and the next high-temperature high-pressure pot 7 is used. Transfer to liquid extraction step. Since the scallop extract (umami) a contained in the internal organs 3 contained in the high-temperature high-pressure kettle 7 is completely extracted by steam, the liquid concentration becomes higher than that of conventional broth, and is unique to shellfish. The fishy smell of can be mitigated by high temperature treatment, and as a result, an extract with a good scent and taste can be extracted. Then, the extracted liquid a is packed in a can 8 and sterilized by heating, stored, and shipped. or,
The processing conditions in the high-temperature and high-pressure oven are: pressure 1.5 kgf / cm ^{2 to} 2.0 kgf / cm ² , temperature 110 ° C to 120 ° C, time 60
Minutes to 80 minutes.

[0010]

As described above in detail, the method for extracting a scallop extract of the present invention is to wash live scallops that have been landed to remove contaminants such as earth and sand and algae adhering to the shell surface. After removal, the shells were opened and separated into scallops and internal organs.The internal organs were washed with water, washed, drained, placed in a basket-like container, stored in a high-temperature high-pressure kettle for processing, and the extract was taken out. Therefore, the scallop extract (umami) can be fully extracted. Moreover, since the extracted liquid is not the conventional broth, it is an extracted liquid obtained by treating the internal organs taken out from the live scallop at high temperature and high pressure, so there is little salt and high concentration (7 ° Brix) of scallop It is only an extract, and the high-temperature treatment alleviates the peculiar smell of shellfish, and an extract with a good aroma and taste can be extracted.

[Brief description of drawings]

FIG. 1 is a block diagram showing steps of an extract extraction method of the present invention.

FIG. 2 is an explanatory view showing the process of FIG.

[Explanation of symbols]

 1 ... scallop 2 ... scallop 3 ... internal organs 7 ... high temperature and pressure pot a ... extract (extract)

Claims (1)

[Claims] 1. A live scallop that has been landed is washed to remove contaminants such as earth and sand and algae adhering to the surface of the shell, and then the shell is opened and separated into scallops and internal organs. A method for extracting an extract of scallop, characterized in that the internal organs are washed with water, washed, drained, placed in a basket-like container, stored in a high-temperature high-pressure kettle, processed, and the extract is taken out.