KR20100022901A - Shellfish packed with retort and method for preparing the same - Google Patents

Abstract

PURPOSE: A method for manufacturing a packed-shellfish of retort food by removing earth and sand and packing through selection process at a dark room is provided to ensure room temperature distribution, long term storage and immediate eating. CONSTITUTION: A method for manufacturing a packed-shellfish of retort food comprises: a step of removing impurities from alive shellfish; a step of selecting clean shell at a dark room; a step of filling the selected shell in a retort pouch; a step of sterilizing the pouch under the temperature condition which is able to sterilize; and a step of transferring sterilized pouch to a conveyor and passing the pouch through a metal detector and X-ray. The removal of impurities from the shellfish is performed under 19-23°C of impurity removal water, 15-20‰ of salinity, pH 8.6-8.9 at an area which maintains low illumination for 5 to 10 hours.

Description

Shellfish packed with retort and method for preparing the same

The present invention relates to a retort-packed clam and a method of manufacturing the same, more specifically, to classify dead shellfish and empty shells and live shellfish by using the habit of shellfish from the collected shellfish, and the earth and sand products in the process of optimal seaming The present invention relates to a retort-packed clam and a method for manufacturing the same, which are manufactured through multi-stage retort sterilization and then packaged through a screening process in a dark room and capable of room temperature distribution, long-term storage and instant eating.

With the recent development of the industry, the tendency of pursuing the simplification of eating habits is increasing day by day due to the increase of double income and single households. In response to the needs of convenience-oriented consumers, the food industry is releasing various ready-to-eat foods that can be cooked and consumed immediately. Rather than cooking foods that require a lot of time and ingredients, consumers' needs for food that can be readily prepared and consumed anytime, anywhere is increasing.

In line with these consumer needs, instant soup products are being developed that can be consumed in three minutes by pouring hot water into the sauce and lyophilized block components without boiling directly.

On the other hand, in Korea, soup is traditionally used to put various shellfish to enhance the flavor of the soup. Most shellfish processed products currently on the market are processed shells by separating only shells from shells, but most of the products are sealed and refrigerated by placing a certain amount of shellfish and seawater in plastic bags.

Conventional packaging method of clam meat is Republic of Korea Patent No. 10-0016618 "freezing treatment method of clam meat" in the general method to freeze rapidly in the range of minus 20-100 ℃ by water and solution, gas, electricity, steam , Shellfish frozen with a heat source selected at high frequency is heated to a temperature within the range of 5-400 ℃ within 30 minutes from the moment, and then deshelled in the usual way and frozen for 5-30 minutes at a low temperature below minus 20 ℃. A freezing treatment method of the clam meat is disclosed, and a shelling process of shelling shellfish collected in Korean Patent No. 10-0368137 "Processing method of storage clam" by self-contained, and washing shell shells selected shellfish The first washing step, the second washing step of removing internal organs and washing again, the condensation step of concentrating the withdrawal liquid taken out in the previous de-shelling step to obtain a concentrate, and the crude obtained in the above step Disclosed is a processing method for storage clams, which comprises a mixing step of mixing dog meat and concentrate in a weight ratio of 6: 4, and a packaging step of sterilizing and packaging the mixed clam meat.

On the other hand, products manufactured by packing the shells without shells from shellfish should be removed and washed separately after purchase by consumers, and the shelf life is very short within 5 days. Due to soil contamination, there is a limit in maintaining freshness and a decrease in commodity value.

In addition, existing shellfish processed products distinguish between dead and empty shellfish and live shellfish by a primitive method of simple screening only with the naked eye. Since shellfish cannot be visually identified inside the shell, there is a limit to screening dead shellfish only with the naked eye, so the shellfish may also be partially included in the processed product.

Shellfish live in a mixture of intertidal sand or mud, so that sand, sand, and other foreign matter are present in the intestine or digestive system. To remove these soils, they are usually dipped in sea water for more than a certain period of time, so that they can spit out soil and sand. However, such a simple method of the existing method has a limit to completely remove foreign matter from shell products. In addition, most of the existing shellfish processed products are refrigerated products with a short shelf life.

In the prior art, the Republic of Korea Patent No. 10-0026660 "processing method of the frozen clam" in washing the clam and heat treatment in a closed state of the clam shell, the freezing treatment, bags or bags of heat-shrinkable material The shell of the frozen clam is heat-treated in a closed state without any extra space so that the shell is not compressed and opened by the heat shrink of the bag. A processing method is disclosed, and in Korean Patent Application Publication No. 10-2004-0046421, "Processing method of the clam shell clam" discloses a method of heat treatment after vacuum packaging of shellfish, but it is not a retort sterilization condition and the product is frozen and distributed. This is also difficult to handle and has limited application to convenience products for room temperature distribution.

Retort food is a kind of processed food for the purpose of storage. It is sealed in various kinds of processed foods in a kind of bag and then put into a high-pressure heating sterilizer (retort) and sterilized at high temperature, air and light. It is a processed and stored food made to preserve food for a long time in a blocked state.

The inventors of the present invention has been intensively researched to overcome the above-mentioned problems in packaging and commercializing shellfish, and as a result, the shellfish and the shellfish of the shellfish and living shells are classified using the habit of shellfish, The removal of the earth and sand by the process of removing the seam, and after the screening process in the dark room was packaged through a multi-stage retort sterilization process to reach the present invention.

Therefore, the object of the present invention can be stored at room temperature in the processing of shellfish, can be stored for a long time, can be ingested immediately after opening according to the consumer's preference without additional care and heat treatment, without any additional care to other food It is to provide retort-packed clams that can be applied immediately.

The object of the present invention as described above is to classify the dead shellfish and empty shells and live shellfish using the collected shellfish habits, and to remove the earth and sand by optimal seaming process, the selection process in the dark room It was achieved by producing a retort-packed clam through a multi-stage retort sterilization process after packaging in a pouch after passing through.

The present invention provides a method for producing a retort packaged clam.

Method for producing a retort packaging clam according to the present invention,

(a) sorting live seashells;

(b) seaming the live shellfish;

(c) sorting clean clams in the dark;

(d) vacuum-packing the selected shellfish in a retort pouch;

(e) retort sterilizing the packaged pouch in multiple stages under retort sterilization temperature conditions; And

(f) passing the sterilized pouch to the conveyor and passing the metal detector, X-ray

Is made of.

Shells that can be used in the present invention may be clams, lilies, concoctions, mussels, shellfish, copper porridge, etc., but is not limited thereto, and any edible clam may be used.

In the step (a) of the living clam classification step according to the present invention, the method of classifying the dead clam and the shell of the empty shell and live clam is a live clam when the seawater and shellfish is put into a sorting tank with sand on the bottom The habit of digging under the sand, which is an environment similar to the habitat, is located in the sand, and the remaining dead and empty shells are located on the sand, so they are removed by selecting only the live shells in the sand. It is desirable to be.

During the mass production of shellfish processed products, it would be advantageous to purchase a large amount of live shellfish at the raw material supply stage before production, so that the shellfish can be stored in large quantities in the above sorting tank while separating the live shellfish at the same time. Existing shellfish processed products distinguish dead shellfish and empty shells from living shells by the primitive method of simple screening only with the naked eye. Shellfish can not check the inside of the shell with the naked eye. Due to the limited bet, some dead shellfish may be included inside the workpiece. Therefore, the method of sorting by the method of the present invention has the advantage of being able to classify live shellfish by a simple method using the habit of shellfish.

After sorting the live clams by the above method, a sea-sealing process is conducted to induce spit out the sediment inside the clam. Most existing sea basing methods usually use a method of immersing soil such as sand on their own by soaking it in regular sea water for a certain time. However, there is a limit to the removal of soils to a level suitable for shellfish processed products by the existing simple seaming method.

Therefore, in the present invention, the following effective seam conditions were established through experiments of various seam conditions using live shells. In the step (b) of the shell seam seam according to the present invention, the seam seam conditions are 15 ~ 19, which is a condition lower than 35 ‰ which is the temperature of seawater for seawater at 19-23 ° C., which is similar to the temperature of seawater, and the salt pulp mill of the average seawater. In the case of noisy environment, the concentration of sea salt of 20 ‰, salt pH of 8.6 ~ 8.9 which is about 1 higher than the average pH of seawater, the place where the illuminance is kept and the reduction time are set to 5 ~ 10 hours It is preferable to reduce. If the above conditions are not met, for example, shells may die during seaming if the temperature is above 30 ° C, the salt concentration is lower than 15 ‰, or the pH is changed. It can be seen that when all of the above conditions are met, the reduction efficiency is increased, resulting in more soil emissions.

The screening process is performed after washing to remove the foreign matter between the fine cracks on the outer shell of the seashells. In the step (c) of the clam sorting step according to the present invention, the clam sorting process proceeds in a dark room so as to efficiently sort clam, broken clam, and the like, which has foreign substances in the shell after washing, and has a 100 to 150 Lux. It is desirable to screen the shells with the reflected light by visually observing the shells of the shells on the work table where the reflector is installed. This sorting work should be carried out by a skilled worker since the worker should visually judge according to the identification criteria.

After all the above washing and sorting processes, the shells are filled with the size and number of shellfish designed in the retort pouch, but the type and number of shellfish are not particularly limited. In the step (d) of the shell packaging process according to the present invention, the shell packaging process uses a retort pouch excellent in heat adhesiveness, water resistance and barrier properties, the material is, for example, vacuum packaging Ny15 / IB-Ny15 A packaging material of / R-CPP60 may be used, and is not particularly limited. Since the retort pouch is sterilized at a high temperature of 100 ° C. or higher in hot water or steam, the retort pouch should be excellent in heat adhesiveness, water resistance, and barrier property so that the lamination or sealing portion does not fall off or the strength is lowered by heat. In addition, the air volume inside the pouch after filling is closely related to the heat transfer rate during retort sterilization, and the sterilization effect is poor because the air content decreases when the air is too much. In addition, when there is excessive air inside the pouch, the internal pressure increases during sterilization, imparting pressure on the adhesive part, and quality degradation of the contents is promoted by oxygen in the air. Therefore, in order to increase the retort heat transfer rate when sealing and sealing shellfish retort pouches, vacuum packaging is performed to minimize the amount of air inside the pouches. In addition, the vacuum packaging of shellfish retort products can also prevent the shelling of the shell that may occur during heat treatment.

In step (e), which is a pouch sterilization step according to the present invention, sterilization of the pouch is preferably carried out in a multi-stage retort manner to avoid sudden changes in temperature to the product. Since there is a high possibility of structural breakdown of shells when a sudden change in temperature occurs, when hot water heated from a hot water tank is injected into a treatment tank, which is a lower sterilization tank, when hot water of 90-95 ° C. is introduced, The product temperature is about 80 ° C. Through the first preheating, the product temperature is slowly raised, and the sterilization time is set according to the size and number of shells by raising the sterilization temperature of 110 to 130 ° C. In the cooling after the sterilization, it is preferable to proceed with the multistage of the first cooling and the second cooling so as not to give a sudden temperature change and pressure change to the product.

This multi-stage retort method minimizes the deterioration of the quality of shellfish retort products. In the initial stage of retort heating, the pouch is compressed because the internal pressure of the pouch is lower than the retort pressure. On the other hand, during the sterilization and cooling stages, the internal pressure is much higher than the retort pressure and the vessel is tensioned. In order to minimize such rapid pressure imbalance, the heating rate, cooling rate and pressure conditions are adjusted. If the internal and external pressure difference of the pouch is 0.2kg / cm ² or more during sterilization of the retort food, the pouch will be damaged and the contents will be impacted.

The present invention also provides a retort-packed clam, which is prepared by the above method and capable of room temperature distribution, long-term storage and instant eating.

The retort packaged clam product according to the present invention was subjected to the change in pH, color value (L, a, b), moisture content, and bacterial growth test, and no significant deterioration occurred and no bacterial growth was confirmed. As a result, it was confirmed that the storage stability was high under normal temperature distribution conditions.

In addition, the expiration date of the retort packaged clam product according to the present invention, the expiration date is calculated to be about 192 weeks (1,344 days, about 44 months) based on 25 ℃, the clam retort products prepared by the method according to the present invention 24 It was confirmed that the product is capable of long-term room temperature distribution for more than one month.

The retort packaging clam according to the present invention can be distributed at room temperature and stored for a long time through multi-stage retort heat sterilization, and can be consumed immediately after opening according to the consumer's preference without additional care and heat treatment, and can be ingested separately from other foods. It can be applied immediately without care, and can be applied to instant soup products such as doenjang stew, seaweed soup, soybean curd stew, kimchi stew, and clam soup to meet the increasing taste of consumers. .

As described above, the heat sterilized packaged clam according to the present invention classifies dead clams and empty shells and live clams using the habits of the clams, and removes the earth and sand by the process of optimal conditions to remove as much as possible, in the dark room After the screening process, the product is packaged and subjected to a multi-stage retort sterilization process to allow room temperature distribution, and can be stored for a long time, and can be consumed immediately by consumers without additional processing after purchase. It is a useful invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1 Preparation of Retort Packaging Shellfish According to the Present Invention

According to the method of the present invention, a clam shell was used as a raw material to prepare a retort packaged clam product which can be distributed at room temperature.

First, seawater and clam were put into a large sorting tank with sand on the bottom, and only live clams were dug into the sand after one day or more.

To remove the soil from the screened clam, the clam was relieved under the following conditions. The temperature of the seawater was maintained at 20 ℃, and a certain amount of general freshwater was mixed in the seawater to adjust the salt concentration of 18 ‰. The pH was increased by about 8.8 under the condition of general seawater, and the shade was installed in order to maintain the illuminance of the sea shelter area.

The screening process was performed after washing to remove the foreign matter between the fine gaps on the outside of the shell of the clam. The sorting process was conducted in the darkroom to efficiently sort out clams, broken clams, small or large clams, and clams with holes in the shells after washing, and a 150 Lux reflector was installed. This was done by visually observing the reflections of the clams on the workbench and screening the clams with the reflected light.

After the sorting operation, the surface of the clam was dried. After refilling the retort pouch made of Ny15 / IB- Ny15 / R-CPP60, which is vacuum-packable and has excellent thermal adhesiveness, water resistance, and barrier properties, three bags of about 7 g are filled, and then the amount of air inside the pouch is filled. In order to minimize the vacuum packaging using a vacuum packaging machine. Put them on the retort trolley so that they do not overlap each other and put them in the retort machine. When the retort sterilization gives rapid temperature and pressure change, there is a high possibility of structural destruction of the shell. Therefore, when the heated hot water is injected from the hot water tank to the lower sterilization tank, the hot water at 90 ° C is introduced. Primary preheating was carried out so that the product temperature of the clams at 80 was 80 ° C. Thereafter, the product temperature of the clam was raised to the main sterilization temperature of 121 ° C., and the sterilization time was performed for 18 minutes based on three products of clam (F ₀ value, which is a heat treatment condition of about 15 to 20). Even after cooling after sterilization, it proceeded in the first stage and second stage multi-stage, and did not give a sudden temperature change and pressure change to the product.

After the retort sterilization was completed, the surface of the pouch was dried, and the clam containing the foreign matter and metal components was sorted by passing through a metal detector and an X-ray detector through a conveyor. After the final screening for the presence of a clam with a broken shell, bacteria development tests were conducted to confirm whether the standard conformity, etc. to confirm that the negative. By the above method, room temperature distribution heat sterilization packaging clam product was prepared.

Experimental Example 1 Measurement of Soil Emissions Under Sea Shell Reducing Conditions

Table 1 compares the earth and sand discharged after decrementing the live clam selected according to the method of the present invention for 8 hours by the sea releasing method according to the present invention and the earth and sand discharged after being released in general seawater.

1 kg of clam was used in each experiment, and the amount of each earth and sand was measured by weight after drying the seaweed liquid after filtering the filter paper with filter paper and drying in a 70 ℃ dryer for 8 hours. Three measurements were taken for each sample and the average value was shown.

As a result, it was confirmed that the soil discharge of clam quenched by the method according to the present invention is higher than that of the clam quenched by the general method, so that the seaming method according to the present invention is effective in activating the soil discharge of clam. It confirmed that it was high.

TABLE 1

Earth and sand discharged from the existing clam Earth and sand discharged amount of clam quenched by the method of the present invention 18 ‰ NaCl 18 ‰ NaCl + pH 8.8 18 ‰ NaCl + pH 8.8 + Dark Conditions Weight (g) 5.9 ± 1.2 7.7 ± 1.5 9.1 ± 1.8 13.4 ± 2.1

Experimental Example 2 Changes in Physicochemical Standards and Bacterial Development Test Results of Accelerated Testing of Instant Sterilized Clam Retort Products at Room Temperature

Table 2 shows the change in physicochemical standard and bacterium growth test results during the accelerated test of the clam retort product prepared by the method of Example 1 by the method according to the present invention. Bacterial growth test was carried out according to the food code method, and warming test was carried out by storing 20 specimens in an incubator at 35 ± 1 ° C for 10 days, and then observing the container and packaging for expansion or leaking for 1 day at room temperature. It was judged as positive for bacterial development.

In the warm preservation test, the following bacterial test was conducted. The surface of 20 package openings was wiped well with 70% alcohol cotton wool and opened, and 25 g of the sample was added to 225 mL of phosphate buffer diluent and homogenized. 1 mL of the homogenized sample solution was collected in a test tube, added to 9 mL of phosphate buffer diluent, and mixed well to prepare a test solution. 1 mL of each test solution was inoculated into five thioglycolate salt media, incubated at 35 ° C for 48 ± 3 hours, and the growth of bacteria was positive.

The clam retort product produced by mass production is kept in a constant temperature of 25 ℃, 35 ℃ and 45 ℃, and changes in pH, color value (L, a, b), moisture content of physicochemical standards and bacterial development test are carried out every two weeks. As a result, it was confirmed that there was no apparent quality deterioration phenomenon and bacterial growth was not confirmed, so that storage stability was high under normal temperature distribution conditions.

TABLE 2

Save Temperature pH moisture content (%) Chromaticity Difference L Chromaticity Difference a Chromaticity Difference b Bacterial Development Test Control 6.22 84.9 79.7 0.79 17.1 voice 2nd week 25 ℃ 6.20 82.5 76.7 0.79 18.1 voice 35 ℃ 6.22 83.6 77.7 0.82 17.5 voice 45 ℃ 6.25 85.1 80.7 0.73 17.8 voice 4 weeks 25 ℃ 6.18 85.2 78.7 0.73 17.1 voice 35 ℃ 6.25 84.0 76.3 0.79 18.5 voice 45 ℃ 6.10 83.2 81.7 0.78 19.1 voice Week 6 25 ℃ 6.19 85.7 79.7 0.77 17.5 voice 35 ℃ 6.23 84.2 78.3 0.71 18.0 voice 45 ℃ 6.14 83.6 79.7 0.82 18.6 voice Week 8 25 ℃ 6.17 83.6 80.7 0.79 18.5 voice 35 ℃ 6.18 84.1 79.3 0.80 17.0 voice 45 ℃ 6.18 85.2 81.7 0.73 18.1 voice Week 10 25 ℃ 6.15 85.2 82.7 0.81 19.2 voice 35 ℃ 6.15 84.1 79.3 0.73 18.0 voice 45 ℃ 6.16 82.1 80.3 0.79 19.1 voice Week 12 25 ℃ 6.18 83.4 81.7 0.73 19.8 voice 35 ℃ 6.16 84.2 80.3 0.79 18.5 voice 45 ℃ 6.12 85.2 78.3 0.82 19.0 voice

Experimental Example 3: Experimental results of setting shelf life of instant heating sterilization clam retort products at room temperature

The expiration date setting test of the clam retort product manufactured by the method of Example 1 was carried out by the method according to the present invention. Experimental method was carried out by the accelerated test method (calculation of shelf life through the Q ₁₀ value by the Arrhenius formula). The clam retort products produced by mass production are kept in a constant temperature of 25 ℃, 35 ℃, and 45 ℃, and the chromaticity difference b value among the test items with large change during the storage period shows the highest correlation with the overall acceptability of sensory tests. Chromaticity color difference b value was selected as a quality index for the expiration date. Set the sensory quality threshold of the product (out of 2.5 out of 5) and substitute it into the regression equation to obtain the corresponding test item value, and obtain the Q ₁₀ value and activation energy from each temperature constant of the response change of the test item value. It was.

In addition, the expiration date was calculated by substituting the time point when the value of commodity disappeared into the sensory evaluation result at 45 ℃. As a result, the shelf life of the clam retort product manufactured by the method according to the present invention was calculated to be about 192 weeks (1,344 days, about 44 months) at 25 ° C. Therefore, it was confirmed that the clam retort product manufactured by the method according to the present invention is a product capable of long-term room temperature distribution of 24 months or more.

1 is a process diagram schematically showing a method for producing a retort packaged clam according to the present invention.

Claims (7)

(a) sorting live seashells; (b) seaming the live shellfish; (c) sorting clean clams in the dark; (d) vacuum-packing the selected shellfish in a retort pouch; (e) retort sterilizing the packaged pouch in multiple stages under retort sterilization temperature conditions; And (f) passing the sterilized pouch to the conveyor and passing the metal detector, X-ray Method for producing a retort packaging clam consisting of. The method of claim 1, wherein the shell sorting step (a) is a retort packaging characterized in that the seawater and shellfish are put into a sorting tank having sand on the bottom to sort out only live shells in the sand. Method of making shellfish. The method according to claim 1, wherein the step (b) of the seashell seaming step is to maintain the temperature of the seawater for seawater of 19 ~ 23 ℃, the concentration of seawater salt of seawater of 15 ~ 20 ‰, seawater pH of 8.6 ~ 8.9, roughness is low The method for producing a retort shell clam, characterized in that the place and the sea time is carried out under the sea conditions set to 5 to 10 hours. The method of claim 1, wherein the step (c) of the clam selection is performed by observing the reflection portion of the clam with the naked eye on a work table where a reflector of 100 to 150 Lux is installed in a dark room to sort out the clam with reflected light. Method for producing a retort packaging clam, characterized in that carried out. The method of claim 1, wherein the shell packaging step (d) is a method of manufacturing a retort-packed clam, characterized in that the vacuum packaging after filling the shell in a retort pouch. The method of claim 1, wherein the step (e) of the pouch sterilization step is the first pre-heating at a temperature of 90 ~ 95 ℃, secondary sterilization at a temperature of 110 ~ 130 ℃, the primary cooling and secondary cooling Method for producing a retort-packed clam, characterized in that multi-stage progress. A retort-packed clam, prepared by the method of claim 1, capable of room temperature distribution, long-term storage and instant eating.

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