JPS5953823B2 - Manufacturing method of stupon powder - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing stupon powder.

In the past, stupon has been valued not only as a luxury food, but also as a great source of vitality, a food for improving physical strength, and as a beauty food and a food for the sick. Many useful foods have not yet become widely popular as general foods.

Very recently, various inventions and developed products related to stupon have been provided, but all of these have problems in terms of manufacturing methods and quality, and the flavor is unique to stupon. The fishy odor remains and it cannot be said that it is necessarily suitable for general consumption.

Therefore, there has been a demand for an ultrafine powder made of 100% stupon that is of high quality, has a good flavor, and is suitable for a variety of uses.

The present inventor previously proposed in Japanese Patent Publication No. 57-1980 a method for producing 100% stupon powder by a freeze-grinding method using liquid nitrogen. By adding a smoking method, we have created a new stupon super that has a particularly aromatic flavor that could not be obtained with the manufacturing method of the previous invention, and is ideal as a raw material for various processed foods that does not change even after long-term storage, or as a health food that can be eaten as it is as furikake etc. The present invention aims to provide a method for producing fine powder.

The ultrafine powder obtained by the method of the present invention is of high quality and has a good flavor, so it can be used alone as well.
It can be added to any food and is extremely useful as a new raw material for processed health and nutritional foods.

That is, in the method of the present invention, first, a live turtle that has been fasted for at least 20 days and cleaned both inside and outside the body is flash-frozen in liquid nitrogen, coarsely crushed, smoked, and then frozen again in liquid nitrogen. The material is immersed in water and crushed into pieces of about 1 cm square by passing through a crusher in a nitrogen atmosphere at -50°C or lower.

Once immersed in liquid nitrogen, stumpstones become extremely brittle due to low-temperature brittleness at an ultra-low temperature of -196°C, so they can be easily crushed.

In this case, shells, bones, etc. cannot be crushed successfully if they are kept alive or simply frozen to, for example, about -40°C using a normal freezing method, without using liquid nitrogen, because they do not exhibit low-temperature brittleness.

Only by using liquid nitrogen can the purpose of this process be achieved.

Next, the coarsely crushed stupon is smoked in a series of rooms using the usual smoking method.

By smoking the coarsely crushed stupon, the characteristic fishy odor of stupon is removed, and it has an optimal flavor as a fragrant seasoning, and there is no oxidation, discoloration, or deterioration, and it can be stored for a long time.

At this point, the smoked product is dark brown in color with approximately 1 cm square pieces of shell, te bones, and meat that have hardened.

The smoked stupon product obtained in this way is immersed again in liquid nitrogen at -196°C, and in a nitrogen gas atmosphere at -50°C or lower, all the bones, shells, meat, and other components of the stupon are reduced to 80 mesh or less at once. Grind into ultra-fine powder.

The ultrafine stupon powder thus obtained is a high-quality, safe product that exhibits a beautiful brown color and is rich in aromatic flavor similar to bonito flakes and perfect as a seasoning or furikake.

As detailed above, the ultrafine powder obtained by the method of the present invention has excellent taste and flavor, and is a powder of 80 mesh or less while retaining its nutritional components, making it extremely easy to distribute. Moreover, since it is a fine powder, it is easy to blend with various processing raw materials, and is extremely useful as a new food processing raw material with high nutritional value.

In addition, according to the production method of the present invention, it is possible to obtain a powdered food that has a fragrant aroma without the fishy odor characteristic of stupon, which could not be obtained with the original invention, and can be stored for a long time.

Next, examples of the present invention will be given.

1,000 live stupas, which had been fasted for 3 days and had been cleansed internally and externally, were immersed in liquid nitrogen at -196°C for 5 minutes to freeze them, and then passed through a crusher to produce 680 kg of crushed stupa in the shape of approximately 1 cm squares. Obtained.

Next, this was sterilized at 100°C for 25 minutes, then placed in a continuous room, and the smoking process was repeated 5 times at 110°C for 2.5 hours to obtain 350 kg of stupon smoked products.

The smoked product thus obtained is immersed in liquid nitrogen again, and -
Rotor rotating machine 780 rpm in nitrogen atmosphere below 50℃
Pulverized with a powder of 80 mesh or less, fine powder 3
Obtained 40 kg.

'Additional relations In the present invention, after the first step of the invention related to the original patent application (Patent No. 1109438, Japanese Patent Publication No. 57-1980), that is, the coarse crushing of the cleaned stupa by flash freezing with liquid nitrogen, In particular, a process of smoking this coarsely crushed material is added, and by adding this step, the fishy odor peculiar to stupon is removed compared to the fine powder of stupon obtained by the original invention, and the aromatic aroma is improved. This has made it possible to withstand even longer storage.

Claims (1)

[Claims] 1. Cleaned live stinging turtles are flash-frozen in liquid nitrogen, coarsely crushed, then smoked, immersed in liquid nitrogen again, and placed in a pulverizer in a nitrogen atmosphere at -50°C or below to become ultra-fine. A method for producing stupon powder, which is characterized by pulverizing it.