JPS6250108B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention processes crab into powder and widely uses it as a food additive for cooking meat products, processed marine products, processed grains, various other processed foods, confectionery, seasonings, spices, etc. The present invention relates to a method for producing crab powder. Conventionally, despite various proposals for the above-mentioned various processed foods, confectionery, seasonings, spices, etc., the taste and flavor have been almost standardized for many years, and demand has been sluggish. This is the current situation. The purpose of the present invention is to finally dry and powder crab,
By using the crab powder as a food additive for various desired processed foods, confectionery, seasonings, spices, etc., it can not only improve the taste of foods and dishes, but also improve the appetite. Our aim is to provide an excellent method for producing crab powder that can serve as a nutritious and nutritious health food.
The gist of the invention is that crabs are first sterilized by boiling them, then washed with water and kept cold, then the shell and gills are removed and washed, and then the crabs are subjected to a second sterilization process by steam injection. This method of producing crab powder is characterized by immediately drying the crab powder and then pulverizing it. An embodiment of the present invention will be described below along with a manufacturing process. First step [boiling] The landed crabs are boiled whole for the first sterilization treatment. Using a heavy oil boiler as a heat source,
The boiling pot is a stainless steel pot made of refractory bricks, and the boiling water temperature is approximately 90°C to 100°C. The boiling time is about 10 to 25 minutes depending on the size of the crab and how stuffed the crab is. After that, the boiled crabs are pulled out of the boiling pot along with the net and washed one by one. Wash and remove. Second step [Cold storage] The crabs that have been boiled, sterilized, and washed in the previous step are placed in a refrigerator and kept cool at an internal temperature of about -5°C to -15°C to preserve quality. Third step [Demolition and cleaning] The crab that was kept cold in the previous step is removed from its shell and its gills are removed. As a result, it is easy to change in quality, and
Remove areas that are not only difficult to dry, but also have a strong odor. Then, it is washed using a rotary automatic washing machine or the like. Fourth step [Steam sterilization] The crab, which has been cleaned by removing unnecessary parts in the previous step, is subjected to secondary sterilization by steam injection to sterilize the bacteria that adhered during the first to third steps. give The steam temperature is about 90℃~100℃ and the injection time is about 15
It takes about 20 minutes. Fifth step [Drying] Dry immediately after the steam sterilization treatment in the previous step. Drying is performed using a closed low temperature dehumidifying drying method.
The temperature inside the drying chamber is approximately 25℃ to 30℃, and the humidity inside the chamber is approximately 20%.
The drying time is maintained at about ~30%, and the drying time is about 10 to 12 hours, and the residual moisture after drying is about 10% to 6% on average. Sixth step [Crushing] The crabs that have undergone the drying process in the previous step are first crushed into particles of about 1 cm using, for example, a rotary automatic crusher, and then crushed into particles on average of about 1 cm using, for example, an ultra-high-speed rotating fine crusher.
Pulverize into particles of about 30 microns. Seventh step [Storage] The product is hermetically sealed with a packaging material made of aluminum foil that does not allow light, heat, moisture, etc. to pass through, and the product is stored in a low-temperature dehumidifying cabinet. The crabs used in the above are red snow crab, snow crab, red king crab, red crab, and king crab.
All kinds of crabs, including blue crabs, are preferred, but red snow crabs are preferable because they are rich in resources. After the preparation of the first to third steps using the above manufacturing method, secondary sterilization is performed by steam injection, so there is no boiling down or loss of flavor that would occur with boiling water or hot air, and the unique aroma and flavor of crab is retained. In addition, the final fine powder obtained from the crab contains all the crab parts with the shell and gills removed, so it is rich in various nutrients. , processed grains, and various other desired processed foods and confectioneries, or as food additives such as seasonings and spices, it can bring novelty to the taste of foods and dishes in general, such as Japanese food, Western food, Chinese food, etc. .
In addition, although there are many foods on the market today that only contain chemical seasonings and flavors, it is a natural food additive that is both nutritious and flavorful and is widely preferred by both young children and the elderly. This makes it possible to provide innovative health foods that can improve the health of people. In the first step of the present invention (primary sterilization treatment by boiling), the temperature range of hot water is set to 100°C or less, so the boiling device (boiling pot) does not necessarily have to be airtight ( The pressure inside the boiling pot did not need to be higher than atmospheric pressure), which made the equipment easier to handle.The reason why the pressure inside the boiling pot was set at about 90℃ or higher was that below this temperature, there was no need to raise the pressure above atmospheric pressure. This is because it is difficult to obtain secondary sterilization. In the second step (cold storage treatment), the temperature range of the cold storage treatment was set to -5° to -15°C for the following reason. In other words, the reason why the temperature inside the refrigerator was set at about -5°C or lower was because the intended purpose could not be achieved above this temperature, and the reason why the temperature inside the refrigerator was set at about -15°C or higher was because
This is because even if the temperature is lower than this, the effect of cooling is the same, and power is only wasted. In the fourth step (secondary sterilization treatment using steam), the temperature of the injected steam was set at 90°C or higher because the intended purpose could not be achieved below this temperature, and The above is because the sterilizing effect of steam is the same even if the temperature is higher than this (in order to reach a temperature higher than 100℃, the pressure inside the steam generator needs to be higher than atmospheric pressure). For this reason, the temperature range of the injected steam was set to 100°C or lower and approximately 90°C or higher. The reason why the treatment time was set at about 15 minutes or more was because the intended purpose could not be achieved if it was shorter than this, and the reason why the treatment time was set at about 20 minutes or less was to avoid the drawbacks that would occur if the heat treatment was longer than necessary. It's for a reason. In the fifth step (drying process), the temperature inside the drying chamber was set at approximately 25 to 30 degrees Celsius because there is a risk that drying would be insufficient at temperatures below approximately 25 degrees Celsius.
This is because excessive heating may have an adverse effect on the product at temperatures above 30°C. Humidity about 20
The reason for setting it to ~30% is that there is a risk that drying will be insufficient at high humidity of about 30% or more, and that
% or higher because even if the humidity is lower than this, the effect of the drying process is the same, but the power required to lower the humidity is wasted. The reason for setting the drying time to about 10 to 12 hours is because there is a risk that drying will be insufficient if the drying time is shorter than about 10 hours.
Furthermore, the reason why the drying time is within about 12 hours is because there is a risk of excessive drying if the drying time is longer than this. In this way, crabs in the best condition can be obtained, with an average residual moisture content of about 10 to 6% after the fifth drying process. Example 1 A landed snow crab is first boiled whole. The boiling temperature was about 95°C and the boiling time was about 15 minutes, and each fish was washed with water (first step: boiling). Next, put the washed crab in the refrigerator for about -10
It was kept cold at ℃ (second step...cold preservation). Next, the cooled crab was de-shelled and washed (third step: de-shelling and washing). Next, the cleaned crabs were subjected to secondary sterilization by steam injection. The steam temperature was approximately 95°C and the injection time was approximately 17 minutes (fourth step: secondary sterilization by steam). Next, immediately after the sterilization treatment, drying treatment was performed using a closed-type low-temperature dehumidification system. The temperature inside the drying chamber is approximately 27
℃, the internal humidity was about 25%, the drying time was about 11 hours, and the residual moisture after drying was about 8% (fifth step...drying). Next, the dried crab was crushed into particles of about 1 cm using a rotary automatic crusher, and then finely crushed into particles with an average size of about 30 microns using a rotary crusher (sixth step: crushing). Next, this finely pulverized product was hermetically sealed in an aluminum foil packaging material and stored in a low-temperature dehumidifying chamber (seventh step...storage). Crab powder obtained by the method of the present invention shown in Example 1 (stored for 6 months) was added to kamaboko (kamaboko made from ground walleye pollock) at an addition rate of about 3%. As a control, we used crab powder obtained from the fourth to seventh steps (steam sterilization, drying, crushing, and storage) by omitting the first to third steps (boiling, cold storage, de-shelling, and washing). A panel test (panel test conducted by a total of 10 people, 5 men and 5 women) compared with kamaboko (made from pollack pollock paste) with an addition rate of about 3%. The results are shown in Table 1 below. 【table】

Claims (1)

[Claims] 1. In a crab powder production method including a primary sterilization treatment of heat treating crab, the heat treatment is a first step of boiling in warm water at a water temperature of 100°C or lower and approximately 90°C or higher; In the next second step (cold storage), the crabs that have been boiled and washed in the first step are heated to about -5° to -15°C.
In the next third step (de-carathing and cleaning), the cold crab is de-caraced, the gills are removed and washed. sterilization),
The shelled and washed crab is heated to 100°C or below about 90°C.
The above steam is used to inject steam for approximately 15 to 20 minutes.In the next fifth step (drying), the temperature inside the drying chamber is approximately 15 to 20 minutes.
A crab powder characterized in that the drying process is carried out by maintaining the humidity at 25 to 30°C and the humidity in the warehouse to about 20 to 30%, and the drying time is about 10 to 12 hours, and then includes a sixth step of pulverizing. Production method.