JPH10276729A - Wrapped/processed abalone and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a wrapped and processed abalone capable of enjoying the soft texture same as that of a dried abalone without long cooking time after opening the wrap without reducing the processing operation efficiency, and further to provide a method for producing the wrapped and processed abalone. SOLUTION: This wrapped and processed abalone is obtained by washing a shucked abalone, adding 0.03-0.05 wt.% improver of a fleshy substance to the washed abalone, vacuum-packing the abalone with added improver, and pressurizing and heating the packed abalone. The improver of the fleshy substance comprises 13-18% at least one kind of enzyme selected from papain, serratio peptidase, streptokinase, α-chymotrypsin, biotamylase and trypsin, 43-63% common salt and 22-42% starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged abalone and a method for producing the same, and more particularly, to a packaged abalone capable of obtaining a soft texture immediately after opening without being boiled for a long time, and a method for producing the same.

[0002]

2. Description of the Related Art Processed abalone products include dried abalone and canned abalone. In particular, dried abalone has a soft texture when returned to water, making it an indispensable ingredient in Chinese cuisine. I have. On the other hand, in order to use canned abalone for cooking like dried abalone, it is generally cooked after being boiled and softened for 3 to 5 hours in a canned state. However, it is wasteful in terms of time and cost that it is necessary to stew for 3 to 5 hours even though it is originally processed as canned food. The work efficiency of the canning process is liable to be reduced due to concerns such as collapse and boiling.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and has a soft texture similar to that of dried abalone without lowering the working efficiency and without boiling for a long time after opening. It is an object of the present invention to provide a packaged abalone that can be enjoyed and a method for producing the same.

[0004]

Means for Solving the Problems The present inventor has made intensive studies to achieve the above object, and as a result, the meat quality of abalone has been softened by adding a meat quality improving agent, and the abalone is packaged in a vacuum pack. It was discovered that this would prevent the abalone from collapsing, and the present invention was completed. That is, the packaging abalone according to the present invention is washed,
Abalone peeled meat obtained by adding 0.03 to 0.05% by weight of a meat quality improving agent is a packaged abalone obtained by vacuum-packing and then heating under pressure, wherein the meat quality improving agent is papain or seratio. 13 to 18% of at least one enzyme selected from pepsidase, streptokinase, α-chymotrypsin, biotamylase and trypsin, and 43 to 63% salt
And 22 to 42% of starch. Also, a plurality of abalone peels are vacuum-packed so as not to overlap each other.

If the content of the meat quality improver is less than 0.03% by weight, it is difficult to make the abalone sufficiently soft after processing and heating. Abalone becomes too soft and loses commercial value. As described above, the enzyme contained in the meat improving agent softens the protein constituting the meat quality of abalone without adversely affecting the human body, and salt is added for the purpose of assisting the action of the meat improving agent. You.
Further, since the starchy substance is added to increase the viscosity, it is easier to apply to the abalone surface, and it is easier to apply an appropriate amount.

As mentioned above, the content of the enzyme, salt and starch in the meat quality improver is 13-18% for the enzyme and 4% for the salt.
A content of 3 to 63% and a starch content of about 22 to 42% are suitable for more efficiently adding to abalone and increasing the meat softening effect. It is difficult to make the abalone after heating sufficiently soft. On the other hand, even if the enzyme is added in excess of 18%, the abalone cannot be expected to soften in accordance with the added amount.
When the salt content and the starch content are less than the above ranges, the effects of the respective components cannot be sufficiently obtained, and even if the content is larger than the above range, the improvement of the action corresponding to the added amount cannot be expected. More specifically, papain 12
-18%, salt 50-56%, and starchy 29-35%
It is preferable to use a meat quality improving agent containing

[0007] These packaged abalones are manufactured through the following steps. First, the abalone shell is removed, a cleaning process to remove dirt and internal components, a modifier application process for applying a meat quality improver, and a vacuum packing process for degassing and packaging individual abalones so that they do not overlap. This is a pressure heating step of sterilizing by heating under pressure.

In the pressure heating step, for example, 1.
Sterilize at 110-135 ° C for 20-50 minutes under 1-1.3 atm. 110 ° C at pressures lower than 1.1 atm
It is difficult to keep the temperature above, and if it exceeds 1.3 atm, it becomes difficult to keep the temperature below 135 ° C. If the heating temperature is lower than 110 ° C., the required time for heating is greatly increased, and a sufficient sterilizing effect cannot be obtained. Further, when the treatment is performed at a temperature exceeding 135 ° C., the treatment time can be shortened.
For this reason, the pressurizing condition becomes severe, and there is also a problem of heat resistance of the packaging material of the vacuum pack. Therefore, it is not necessary to set the temperature exceeding 135 ° C. to increase the cost by increasing the pressurizing condition.

If the heat treatment time is less than 20 minutes at a heating temperature of 110 to 135 ° C., it is difficult to sufficiently soften the abalone and it is difficult to completely sterilize the abalone inside. . On the other hand, even if the heat treatment time exceeds 35 minutes, it is not expected that the sterilization effect is further improved.

As a method for producing a packaged abalone, the abalone may be produced through the following steps. A cleaning process for removing the abalone shell and removing dirt and internals, a modifier application process for applying a meat quality improving agent, and a vacuum packing process for degassing and packaging the individual abalones so that they do not overlap.
This is a production method which includes a pressurizing and heating step of sterilizing by pressurizing and heating, and a repressurizing and heating step of repressurizing and heating again after a predetermined time. In this case, the temperature condition of the re-pressurizing and heating step is the same as that of the previous pressurizing and heating step, and the processing time is shorter than that of the previous pressurizing and heating step. In general, the interval is about 30 minutes to 1 hour. By repeating the pressurizing and heating process in this manner, propagation of anaerobic bacteria represented by botulinum bacteria and the like can be more reliably prevented.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a packaging abalone and a method for producing the same according to the present invention will be described. The packaged abalone according to the embodiment is, for example, an abalone obtained by washing and adding a meat quality improving agent to a container formed by molding a non-breathable and heat-fusible film into a bag or other shape. It is packed with peeled meat, sealed by heat fusion, and sterilized under pressure and heat.

As the heat-sealable film, one or a combination of one or more of a polyethylene film, a polypropylene film, a polyester film, and a polyamide film is used.
In addition, a film combining aluminum foil like a conventional retort package may be used.

[0013] Abalone peeled to which a meat improving agent is added after washing is packed in a container formed from such a film. Examples of the meat improving agent include papain, serratioepepsidase, streptokinase, α-chymotrypsin. , Biotamylase or trypsin, containing 12 to 18% of an enzyme, 43 to 63% of common salt, and 22 to 42% of starch. The above enzymes have been confirmed to be harmless to the human body even when added to food, and have an action of mainly softening proteins. Among them, papain is obtained by squeezing the fruits of papaya papaya and drying or further extracting it with water, and there is no problem with food safety at all.

The function as a meat quality improver is mainly carried out by these enzymes, but the salt is contained for the purpose of enhancing the action of the meat quality improver and contains starch. The reason for this is to make it easy to apply an appropriate amount of the meat quality improving agent by giving an appropriate viscosity. It is preferable that the amounts of these enzymes, salt, and starches are within the above ranges. This indicates the range of the amount that can most effectively soften the meat quality. For example, if the enzyme content is less than 12%, the meat quality cannot be sufficiently softened, and the enzyme content is reduced by 18%. If the amount exceeds the above range, abalone softening corresponding to the added amount cannot be expected. If the amount of salt and starch is less than the above-mentioned range, the effects of the respective components cannot be sufficiently obtained, and if the amount is more than the above-mentioned range, the improvement of the effect corresponding to the added amount cannot be expected. More specifically, papain 12-
It is preferable to use a meat quality improver containing 18%, 50% to 56% salt, and 29% to 35% starch.

It is preferable that the meat quality improver comprising these components is added in an amount of 0.03% by weight to 0.05% by weight based on the abalone meat. If the meat quality improver is less than 0.03% by weight, it is difficult to make the abalone after processing and heating sufficiently soft. On the other hand, even if the meat quality improver is added in excess of 0.05% by weight, Abalone softening corresponding to the added amount cannot be expected.

The above-mentioned packaged abalone is manufactured through the following steps. First, the abalone shell is removed, a cleaning process () to remove dirt and internal components, (2) a modifier application process for applying a meat quality improver (2), and degassing packaging by arranging individual abalones so that they do not overlap A vacuum packing step (), a pressure heating step () for pressurizing and heating to sterilize, and, in some cases, a re-pressurizing heating step () for repressurizing and heating again for sterilization.

In the above-mentioned washing process, first, the shell of the abalone is removed to make the abalone peeled, and then the dirt and the like are removed by washing. This cleaning is performed by a machine. The abalone that has been washed away to some extent is separated from the abalone by brushing, etc., and washed several times. The operation of separating the offal and the subsequent washing are performed by hand washing. Brine is used as the washing water used for mechanical washing and hand washing. This is because when fresh water is used, water enters into the abalone due to osmotic pressure, and the water content in the abalone body, which is usually about 80%, may increase, thereby shortening the storable period thereafter. .
The washing water is not limited to salt water at all, and for example, a sterilizing effect may be imparted by using a weakly acidic aqueous solution containing citric acid or malic acid.

In the following modifying agent application step, a meat quality improving agent is applied to the washed abalone meat thus washed.
The meat quality improver is of the above-mentioned composition, the application method is not limited at all, it may be applied so as to rub on the surface of the abalone peeled, it may be applied several times with a brush or the like. Good, or may be pickled using a technique called dripping.

Moving to the next vacuum packing step, the packaging material constituting the container is disinfected and sterilized before starting the vacuum packing operation. It is also preferable that the abalone be well drained after the or step, and then proceed to the step. The reason for this is that the smaller the amount of moisture in the abalone peeled body, the longer the storable period after packaging. This vacuum packing work
One to a plurality of abalones are arranged so that the abalone peels do not overlap in the container. If the abalone peels are arranged, for example, in an overlapping manner, not only may the time required to reach a predetermined degree of vacuum be prolonged or the abalone body collapses, but also the pasteurization is sufficiently sterilized in the subsequent pressurizing and heating step. This is because it may cause a part that is not performed.

Then, the process proceeds to the pressure heating step. The main purpose of this step is to sterilize anaerobic bacteria such as Clostridium botulinum and aerobic bacteria to improve the preservability. The pressurizing and heating treatment is performed, for example, in a distiller. At this time, the operation proceeds while recording, for example, a thermograph and controlling the temperature of the abalone.
In this step, for example, at 110 to 135 ° C. for 20 to
Sterilize for 50 minutes. The pressure at this time is 1.1 to 1.3.
Atmospheric pressure is appropriate. When the pressure is lower than 1.1 atm, it is difficult to increase the heating temperature to 110 ° C or higher, and when it exceeds 1.3 atm, it becomes difficult to suppress the heating temperature to 135 ° C or lower. If the heating temperature is lower than 110 ° C., the required time for heating is greatly increased, and a sufficient sterilizing effect cannot be obtained.
Further, when the treatment is carried out at a temperature exceeding 135 ° C., the treatment time can be shortened, but the pressurizing condition for that becomes severe, and there is also a problem with the heat resistance of the vacuum packing material. It can be said that there is little need to set a temperature exceeding 135 ° C. Further, if the heat treatment time is less than 20 minutes, it is difficult to sufficiently soften the abalone and it is difficult to completely sterilize the abalone inside. On the other hand, even if the heat treatment time exceeds 50 minutes, it is not expected that the sterilization effect is further improved.

[0021] After the re-pressurizing and heating step, the propagation of anaerobic bacteria such as botulinum can be more reliably prevented. After this, the packaged abalone of the present invention is naturally cooled. This packaged abalone has a shelf life of about 1-2 years at so-called room temperature. This is a storage period almost the same as that of canned abalone. In addition, when preserving, it is preferable to preserve it in a dark place so that the abalone meat does not darken.

The above-mentioned packaged abalone is covered with the processing juice that has come out of itself, but the amount of the processing juice is reduced in the can of the canned abalone because no water or boiling juice is added during vacuum packing. The amount is very small compared to juice, and it is not necessary to be immersed in a large amount of juice unlike canned food. Therefore, the packaging form weight and packaging form volume required for one piece of abalone can be made much smaller than in the case of canned food, and the transportation cost can be reduced.

Further, since the meat quality improving agent is added to the abalone peeled meat, a soft texture can be obtained by cooking the packaged abalone again without cooking again and for a long time.

Furthermore, the vacuum package container can be immersed in hot water or the like and easily warmed or boiled. In this case, since the abalone peels are packaged without overlapping, the heat inside the abalone can be reduced. Thus, uniform heating can be achieved in a shorter time while suppressing the variation in the direction. Opening is easy, and it is not always necessary to transfer to another container after opening the can as in the case of canning. Also. When the film constituting the container is a transparent film, the contents can be easily confirmed, and the size, color, and texture of the contents, that is, the abalone peel, can be seen at a glance before opening. Therefore, it is easy to confirm the quality, and it is easy to find a defective product.

[0025]

Next, the present invention will be described in detail with reference to more specific examples. In the examples, packaging abalone was produced by the following method. First, for example, an abalone of the Australian black lip type is prepared as the abalone in the shell, and the shell of the abalone is removed to make a raw body. The abalone peeled body is washed with sufficient care not to damage, for example, using a washing machine having a rotating tub, and further washed by hand while removing residues and offal, etc., for example, a pack made of a polypropylene film. Measure the amount to be packaged in the container. The washing water used was 2.5 to 3.0% salt water. After that, the process proceeds to a vacuum packing process. Before that, the packing container is disinfected and sterilized with alcohol or the like, and a meat quality improving agent is added to the abalone meat.

As a meat quality improving agent, for example, papain 15
%, Sodium chloride 53%, and starch 32% such as potato starch, and the meat quality improver is used in an amount of 0.03 to 0.05% by weight based on the abalone peel. Added. The addition is carried out by, for example, applying a brush to the surface of the abalone body and then rubbing it by hand.

The abalone peeled left in this state for about 30 minutes is placed in a container after disinfection and sterilization, for example, about 1 to 10 pieces so as not to overlap, and vacuum-packed. This was put in a still, and pressurized at about 1.2 atm.
Heat under pressure at 0 ° C. for 30 minutes. At this time, a thermograph is recorded at the same time to control the temperature inside the abalone. This thermographic record is useful for subsequent analysis and inspection data.

When re-pressurized heat treatment is performed for the purpose of maintaining the stability and quality of the product, propagation of anaerobic bacteria represented by botulinum and the like can be more reliably prevented, and The processed abalone can be stored at room temperature for a longer period of time, and it is possible to prevent the occurrence of unexpected situations such as deterioration in quality and decay during storage. In this case, for example, a process of about 113 ° C. for about 45 minutes is performed in the previous pressurized heat treatment, and a process of about 120 ° C. for about 4 minutes is performed in the re-pressurized heat treatment. Each processing interval is, for example, about 30 minutes to 1 hour. After that, the product is naturally cooled to obtain a product.

The packaged abalone thus produced was opened immediately after production and 5 weeks after production, 10 weeks after production, 25 weeks after production, and opened on the 52nd lap after production. As a result of carrying out a bacterial culture test, no bacteria were detected. In addition, the packaged abalone prepared in the example and the canned abalone as a comparative example were opened, opened, and tasted. As a result, the packaged abalone according to the example was much softer and had a better flavor.

In this embodiment, the case where a meat quality improving agent is added has been described. However, the present invention is not limited to this. In another embodiment, a packaged abalone without a meat quality improving agent is used. Or a packaged abalone containing an alcohol preparation or a preservative such as protamine or polylysine. In this case, since the growth of microorganisms is prevented by the preservative, the storable period can be further extended in combination with the bactericidal effect of the heat treatment under pressure.

[0031]

As described above, the packaged abalone according to the present invention has a meat quality improving agent added to the abalone peeled meat, so that the packaged abalone is cooked as it is, and is cooked as it is without re-boiling for a long time. Texture can be obtained. In addition, the packaging weight and packaging volume required for one piece of abalone peel can be made much smaller than in the case of canned food, and transportation costs can be reduced. Further, the container can be immersed in hot water or the like and easily warmed or boiled.

[0032] In particular, the packaged abalone according to the second aspect of the present invention is packaged without overlapping the abalone, so that variations in the way heat flows into the abalone can be suppressed and the abalone can be homogenized in a shorter time. Can be heated.

As described above, the packaged abalone according to the present invention can be easily opened, and does not necessarily need to be transferred to another container after opening the can, as in the case of canning. Also. When the film formed on the container is a transparent film, the contents can be easily confirmed, and the size, color, and texture can be seen at a glance before opening.

According to the manufacturing method of the third aspect, the above-mentioned packaging abalone can be efficiently manufactured, and particularly when the re-pressurizing and heating treatment is performed as in the manufacturing method of the fourth aspect, Product stability can be further improved,
The quality keeping period can be extended.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/325 A23B 4/00 EJ

Claims (5)

[Claims] (1) After washing, a meat quality improving agent is added in an amount of 0.03-0.05.
The abalone peeled by weight% addition is a packaged abalone which is vacuum-packed and then heated under pressure, wherein the meat quality improving agent is papain, serratioepepsidase, streptokinase, α-chymotrypsin, biotamylase,
13 to 18% of at least one enzyme selected from the group consisting of trypsin, 43 to 63% of common salt,
Packaging processed abalone containing ４２42%. 2. A packaged abalone obtained by vacuum-packing a plurality of abalone peels so that they do not overlap each other, and then heating under pressure. 3. A method for producing a packaged abalone according to any one of claims 1 to 2, wherein the abalone shell is removed, a dirt and a built-in washing process is carried out, and a meat quality improving agent is applied. A method for producing a packaged abalone comprising an agent application step, a vacuum packing step of degassing and packaging the individual abalones so that they do not overlap, and a pressurizing and heating step of sterilizing by heating under pressure. 4. A method for producing a packaged abalone according to any one of claims 1 to 2, wherein the abalone shell is removed, a dirt or a built-in ablation process is removed, and a meat quality improving agent is applied. Agent application process, vacuum packing process of degassing and packaging so that individual abalones do not overlap, pressurizing and heating process of pressurizing and heating and sterilizing, and then repressurizing to repressurize and heat again after a predetermined time A method for producing a packaged abalone comprising a heating step. 5. The method for producing a packaged abalone according to claim 4, wherein in the heating step under pressure, sterilization is performed at 110 to 135 ° C. for 20 to 50 minutes under 1.1 to 1.3 atm. .