WO2021200484A1 - Dried food and method for producing dried food - Google Patents
Dried food and method for producing dried food Download PDFInfo
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- WO2021200484A1 WO2021200484A1 PCT/JP2021/012292 JP2021012292W WO2021200484A1 WO 2021200484 A1 WO2021200484 A1 WO 2021200484A1 JP 2021012292 W JP2021012292 W JP 2021012292W WO 2021200484 A1 WO2021200484 A1 WO 2021200484A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- the present invention relates to a dried food containing shellfish and a method for producing a dried food containing shellfish.
- Freeze-dried foods are not only resistant to spoilage and suitable for long-term storage, but are also lightweight and suitable for storage and transportation, and can be restored to a state close to that before drying in a relatively short time by pouring hot water.
- Freeze-dried foods are usually characterized by having a porous structure and a high specific surface area. While this structure enables quick restoration in boiling water, it is prone to oxidation of the contained components during storage.
- freeze-dried foods can be quickly and surely restored to a state close to that before drying by boiling water (hereinafter, also referred to as "restorability").
- refstorability In freeze-dried foods, in addition to the seasonings used in the process before freeze-drying, depending on each condition such as heating conditions, water penetration into the food may be hindered, and it takes time to restore after freeze-drying. There was a risk of problems such as the part of the part that was difficult to restore felt like a core during restoration.
- Patent Document 1 discloses a method in which, when producing a dried shellfish food, the internal organs of the shellfish before drying are removed and then dried.
- the lipids rich in unsaturated fatty acids contained in the internal organs of shellfish are easily oxidized, and the oxidized lipids of the shellfish during storage are likely to generate an offensive odor. Therefore, the internal organs are removed in advance to suppress the offensive odor of food. doing.
- Patent Document 2 states that in the production of lyophilized foods containing shellfish with internal organs, spicy vegetable components such as celery, onion, garlic, ginger, and coriander are added to the shellfish with internal organs before freeze-drying, and pepper, turmeric, laurel, and the like.
- a method of infiltrating spice components such as coriander, thyme, and sage to suppress the generation of visceral odor after freeze-drying is disclosed.
- Patent Document 1 can be expected to have a certain effect of suppressing the generation of unpleasant flavors of dried foods, but the removal of internal organs causes the shellfish to lose its original shape and the appearance as a product is not excellent. Will be. In addition, there is also a problem that the original preferable flavor of shellfish obtained by the internal organs of shellfish cannot be obtained at the time of eating.
- the method described in Patent Document 2 discloses a method of suppressing the visceral odor of a freeze-dried food of shellfish with internal organs, but the freeze-dried food such as a spicy vegetable component and a spice component used to suppress the visceral odor. There is no particular mention of its effect on the resilience of.
- the present inventor can suppress deterioration of flavor after drying by containing a predetermined amount of cyclic oligosaccharides in foods containing shellfish before drying, and maintain resilience by boiling water. We found what we could do and came up with the present invention.
- the present invention provides the following. 1.
- a dried food containing shellfish in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is permeated into the shellfish, and the shellfish in which the cyclic oligosaccharide has permeated has a water content of 6.0% by weight or less.
- Dried food produced by drying to. 2 A method for producing a dried food containing shellfish, in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is infiltrated into the shellfish; and the shellfish in which the cyclic oligosaccharide has been infiltrated has a water content.
- a method comprising a drying step of drying to 6.0% by weight or less. 3.
- the method 2 includes a step of freeze-drying the shellfish infiltrated with the cyclic oligosaccharide. 4.
- Method 2 or 3 in which the sodium chloride content of the aqueous solution is 5.0% by weight or less. 5.
- 6. A dried food containing shellfish, wherein the water content of the shellfish is at least 6.0% by weight or less, and 0.1 to 10% by weight of the cyclic oligosaccharide is contained in the shellfish. 7. 6 dried foods, which are freeze-dried foods. 8. 6 or 7 dried foods having a sodium chloride content of 10% by weight or less.
- This specification includes the disclosure of Japanese Patent Application No. 2020-063852, which is the basis of the priority of
- deterioration of flavor due to visceral odor of shellfish is unlikely to occur, and deterioration of flavor such as generation of visceral odor of shellfish is unlikely to occur in dried foods with high resilience due to boiling water, and hot water is used. It is possible to provide a method for producing a dried food having high resilience.
- the percentage (%) display indicates “weight%” unless otherwise explained.
- the term “restorability” refers to the ability to restore to a faster, more pre-drying state by pouring hot water (rehydration), specifically for pre-dried foods. It shall be evaluated based on the ratio of the weight of the food rehydrated after drying to the weight (hereinafter, also referred to as “stability”) and the index of “texture” by the panelists.
- the dried food of the present invention is a dried food containing shellfish, which has a water content of 6.0% by weight or less and contains 0.1 to 10% by weight of a cyclic oligosaccharide.
- the "dried food” refers to a food having a water content of 6.0% by weight or less.
- the water content of the dried food of the present invention is preferably 3.0% by weight or less.
- “Moisture of 6.0% or less” conforms to the dried potage standard (Article 4) of the "Japanese Agricultural Standard for Dried Soup” (May 30, 1975, Ministry of Agriculture and Forestry Notification No. 602). ..
- the "moisture content” indicates a value measured by using the normal pressure heating and drying method. Specifically, it refers to the amount calculated by the following formula based on the weight change of the dried food after heating 10 g of the weighed dried food at 105 ° C. for 4 hours using a dryer. .. (Weight before heating-Weight after heating) / Weight before heating (%)
- the "dried food” of the present invention is not particularly limited as long as it is a food that can be restored with boiling water having a water content of 6.0% by weight or less, but is a freeze-dried food in order to maintain the flavor of the food and enhance the restoration property. Is more preferable.
- the conditions for freeze-drying foods will be described in detail in the section ⁇ Method for producing dried foods>.
- the "shellfish” refers to a mollusk having a shell, and is not particularly limited as long as it is an edible shellfish. May be good. In particular, clams can be used.
- the shellfish used in the present invention is preferably peeled meat from which the shell has been removed.
- the shellfish may be in a state where the internal organs are removed, but it is preferable to have the internal organs because the shape of the shellfish can be maintained and the flavor peculiar to the shellfish can be retained.
- the "cyclic oligosaccharide” refers to an oligosaccharide having a cyclic structure in which 6 to 8 glucoses, which are also called cyclodextrin (CD), are bound by ⁇ -1,4 glycosidic bonds.
- CD is usually produced by reacting starch obtained from corn or the like with a cyclodextrin synthase, but a CD different from ⁇ -CD, ⁇ -CD or ⁇ -CD is produced due to the difference in the enzyme used.
- NS The numbers of glucose constituting ⁇ -CD, ⁇ -CD and ⁇ -CD are 6, 7, and 8, respectively.
- “cyclic oligosaccharides” also include these derivatives.
- the "cyclic oligosaccharide" contained in the dried food of the present invention shall include one or more selected from the group consisting of ⁇ -CD, ⁇ -CD, ⁇ -CD and derivatives thereof.
- the cyclic oligosaccharide contained in the dried food of the present invention may be added in the manufacturing process as, for example, a commercially available cyclic oligosaccharide preparation.
- the dried food of the present invention contains 0.1 to 10% by weight of cyclic oligosaccharide by dry weight.
- the content of the cyclic oligosaccharide is preferably 0.2 to 5.0% by weight, more preferably 0.5 to 3.0% by weight.
- the content of "cyclic oligosaccharide” refers to the content measured by the following method. 50 mL of ion-exchanged water is added to a dried food having a dry weight of 2.5 to 5.0 g, boiled for 5 minutes, diluted with ion-exchanged water to a predetermined volume (for example, 100 mL), and filtered using filter paper. .. After simply purifying the filtrate with a cartridge column or the like, heat it to concentrate and dry it. The obtained solid is dissolved or suspended in a constant volume (for example, 2 mL) of ion-exchanged water and filtered through a membrane filter to prepare a sample for measurement.
- a constant volume for example, 2 mL
- a predetermined amount (for example, 20 ⁇ L) of the obtained sample is subjected to high performance liquid chromatography (HPLC), and the content of the cyclic oligosaccharide is measured.
- HPLC high performance liquid chromatography
- a solution containing a plurality of known concentrations of cyclic oligosaccharides is subjected to HPLC under the same conditions in advance, the area of the detection peak at each concentration is measured, a calibration curve is prepared, and the solution is collated with the peak area obtained from the sample. By doing so, the cyclic oligosaccharide concentration in the sample can be calculated.
- the conditions such as the column, detector, mobile phase, and flow rate used for HPLC can be appropriately selected depending on the type of cyclic oligosaccharide to be measured.
- the dried food of the present invention preferably has a sodium chloride content of 10% by weight or less, more preferably 5.0% by weight or less, and further preferably 3.0% by weight or less.
- the higher the sodium chloride content in the dried food the more problems such as poor texture cannot be obtained and the resilience tends to be low. Therefore, it is preferable to reduce the sodium chloride content as much as possible. ..
- sodium chloride content refers to the amount of sodium chloride measured by the following method (Mole method). Weigh a dry food having a dry weight of 6 g or more on a filter bag for a Stomacher, add ion-exchanged water so as to have a constant dilution ratio, and homogenize with the Stomacher for 1 minute. After 15 minutes of homogenization, homogenize again with a stomacher for 1 minute, and this is used as a sample solution. Volume 5 mL of the sample solution, add about 5 drops of potassium dichromate solution (5%) to it, and shake well.
- the dried food of the present invention may contain seasonings other than salt, antioxidants, flavors, etc., in addition to shellfish and cyclic oligosaccharides. However, even if a seasoning or the like is added, it is preferable that the total sodium chloride content does not exceed the above range.
- the dried food of the present invention includes both dried foods having the above characteristics and dried foods produced by the method for producing dried foods described later.
- the method for producing a dried food of the present invention is a method for producing a dried food containing shellfish, which is a permeation step in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is permeated into the shellfish; and the cyclic oligosaccharide. It is characterized by including a drying step of drying the shellfish infiltrated with the above-mentioned shellfish until the water content becomes 6.0% by weight or less.
- a flow chart of an example of the manufacturing method of the present invention is shown in FIG.
- shellfish The type of shellfish used in the present invention is not limited, but for example, clams can be used.
- peeled meat with internal organs.
- fresh water instead of seawater. After washing with water, drain the shellfish well.
- the material used is not limited to fresh food, and a heated product or a frozen product may be used.
- Penetration step Drained shellfish are permeated into an aqueous solution containing cyclic oligosaccharides.
- the aqueous solution is also referred to as a "conditioning liquid".
- concentration of the cyclic oligosaccharide contained in the adjusting solution the higher the concentration of the cyclic oligosaccharide contained in the produced dried food, so that the oligosaccharide content of the produced dried food becomes a desired amount.
- the concentration of the cyclic oligosaccharide contained in the adjusting solution is 0.1 to 10% by weight, preferably 0.5 to 5.0% by weight, and more preferably 1.5 to 3.0% by weight. do.
- the concentration of sodium chloride contained in the adjusting liquid is preferably less than 5.0% by weight, more preferably less than 3.0% by weight, and even more preferably less than 1.0% by weight.
- the conditioning solution does not contain sodium chloride.
- the adjusting liquid may contain seasonings (other than salt), spices, antioxidants, fragrances, and the like. Seasonings containing a small amount of sodium chloride may be blended, but the sodium chloride concentration of the adjusting solution as a whole is adjusted to be less than 5.0% by weight, less than 3.0% by weight, or less than 1.0% by weight. It is preferable to do so.
- the method of permeating the adjusting liquid into the shellfish is not particularly limited as long as the adjusting liquid can be permeated evenly into the shellfish, and for example, means such as impregnation, coating, and spraying can be used.
- means such as impregnation, coating, and spraying can be used.
- impregnation coating, and spraying
- it is preferable to permeate by impregnation.
- impregnation is used as the permeation method will be described exemplary.
- Impregnation is performed by adding the adjusting liquid to a container containing shellfish and leaving it at a predetermined temperature for a predetermined time.
- the amount of the adjusting liquid used for impregnation may be such that all the shellfish in the container are immersed.
- the temperature of the adjusting liquid is not particularly limited, but it is preferably about 30 to 90 ° C., particularly about 50 to 80 ° C. so as to efficiently permeate the seasoning and the like and not to harden the shellfish.
- the adjusting liquid may be impregnated while heating so that the temperature does not drop below a predetermined temperature, or may be stirred to eliminate temperature unevenness.
- the impregnation time is not particularly limited, but is preferably about 1 minute to 1 hour, particularly about 3 minutes to 10 minutes. Drain the shellfish after impregnation well.
- the drained shellfish is dried until the water content is 6.0% by weight or less, preferably 3.0% by weight or less.
- any known method including sun-drying and drying with a dryer can be used.
- freeze-drying is preferable. .. Freeze-drying is a method in which foods and the like containing water are rapidly frozen at a low temperature (usually ⁇ 30 ° C. or lower), and the water is sublimated and dried in a vacuum state while being frozen.
- any vacuum freeze-dryer normally used by those skilled in the art for producing the freeze-dried food may be used, and those skilled in the art may be used. Any freeze-drying condition normally used by the person may be adopted.
- the drying step may include, for example, a step of roughly drying the shellfish before freeze-drying.
- freeze-dried foods such as miso soup, soup, stew, and other freeze-dried foods such as miso soup, soup, stew, etc. May be packaged in combination with.
- Freeze-dried foods can usually be stored at room temperature, but they are easily oxidized when exposed to air, so it is preferable to seal them with a resin film or the like. At that time, a desiccant, an oxygen scavenger, or the like may be enclosed together in the package.
- Example 1 Verification of relationship between cyclic oligosaccharide and storage stability> (1) Preparation of various dried clams The clams with internal organs of peeled meat were washed with water and drained lightly. To water, a cyclic oligosaccharide preparation (containing 30% ⁇ -CD, 20% other CD and 50% dextrin) and various seasonings were added, but a preparation solution was prepared without adding sodium chloride 70. Heated to ° C. The concentrations of the cyclic oligosaccharide preparation contained in the adjusting solution were 0 (none), 0.1, 0.5, 1.5, 3.0, 5.0, 7.0 and 10% by weight.
- the silver nitrate solution (0.1 mol / L) was shaken while being added with a brown automatic burette, and titration was performed with the end point where the redness did not disappear from the color of the sample solution.
- the amount of salt contained in the clams was calculated from the amount of dripping.
- Table 1 shows the evaluation results of storage stability and resilience of various dried clams, as well as the amount of salt and water. It was found that the higher the concentration of CD contained in the adjusting liquid, the higher the storage stability (suppression of odor generation). On the other hand, although no significant change in the restoration rate was observed with the CD concentration, it was found that the texture was affected when the CD concentration increased.
- Example 2 Verification of relationship between salt content and stability> A preparation liquid containing 3.0% by weight of the cyclic oligosaccharide preparation, various seasonings, and sodium chloride at each concentration was prepared in a container and heated to 70 ° C. The sodium chloride concentration was 0 (none), 3.0, 4.0, 5.0, 6.0 and 10% by weight. 1 kg of washed clams were put into each adjusting liquid so as to be completely immersed in the adjusting liquid, heated at 70 ° C. for 5 minutes, and then drained. The drained clams were dried by freeze-drying in the same manner as in Example 1.
- Example 2 The texture, restoration rate, salt content and water content of the dried clams treated at each salt concentration were evaluated in the same manner as in Example 1. The results are shown in Table 2. It was found that the higher the sodium chloride concentration in the adjusting solution, the higher the amount of salt contained in the dried clams. It was also found that the higher the salt content, the slightly lower the restoration rate and the lower the texture.
- Example 3 Verification of relationship between various sugars and storage stability> A preparation solution containing 1.0% by weight of each of ⁇ -CD, ⁇ -CD, ⁇ -CD, glucose (monosaccharide), lactose (disaccharide), and water-soluble soybean polysaccharide instead of the cyclic oligosaccharide preparation. A dried oligosaccharide was prepared in the same manner as in Example 1 except that the above was used.
- Example 4 Measurement of cyclic oligosaccharide content of dried clams> A dried clam was prepared in the same manner as in Example 1 except that the adjusting solution containing 0 (none), 1.5 and 5.0% by weight of ⁇ -CD was used instead of the cyclic oligosaccharide preparation. 50 mL of ion-exchanged water was added to 5.0 g of each dried asari, boiled for 5 minutes, then the volumetric flask was increased to 100 mL with ion-exchanged water, and the mixture was filtered using filter paper (No. 5B, manufactured by Toyo Filter Paper Co., Ltd.). The filtrate was simply purified on a cartridge column and then heated to concentrate and dry.
- filter paper No. 5B, manufactured by Toyo Filter Paper Co., Ltd.
- the obtained solid was dissolved and suspended in 2 mL of ion-exchanged water, and then filtered through a membrane filter (hydrophilic PTFE, 0.45 ⁇ m pore) to obtain a sample for measurement.
- a membrane filter hydrophilic PTFE, 0.45 ⁇ m pore
- HPLC high performance liquid chromatography
- Model: LC-20AD (manufactured by Shimadzu Corporation), Detector: Differential refractometer RID-20A (manufactured by Shimadzu Corporation), Column: Wakosil 5NH 2 ⁇ 4.6 mm x 250 mm (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.) , Column temperature: 25 ° C., Mobile phase: Acetonitrile: Water 65:25, Flow rate: 2 mL / min.
- the ⁇ -CD content per 100 g of each dried clam was calculated from the detection peak area of ⁇ -CD in HPLC. The results are shown in Table 4. It was confirmed that ⁇ -CD in the adjusting solution surely remained in the dried clams prepared using the adjusting solution containing ⁇ -CD. It was also confirmed that the higher the ⁇ -CD concentration in the adjusting solution, the higher the ⁇ -CD content of the dried clams.
Abstract
Provided are: a dried food that is less likely to deteriorate in flavor due to the oxidation of shellfish and has high resilience in boiling water; and a method for producing the same. An aqueous solution containing 0.1-10% by weight of cyclic oligosaccharide is caused to permeate shellfish, and the shellfish permeated with the cyclic oligosaccharide is dried until the water content becomes at most 6.0% by weight. The dried food has at most 6.0% by weight of the water content and contains 0.1-10% by weight of the cyclic oligosaccharide.
Description
本発明は、貝類を含む乾燥食品、及び貝類を含む乾燥食品の製造方法に関する。
The present invention relates to a dried food containing shellfish and a method for producing a dried food containing shellfish.
保存食品の形態の一つとして、乾燥食品、特に凍結乾燥（「フリーズドライ」ともいう）食品が広く使用されている。凍結乾燥食品は、腐敗等が生じにくく長期間の保存に適するのみでなく、軽量で保存運搬に適すること、熱湯をかけることで比較的短時間に乾燥前に近い状態に復元することができることから、保存食品として広く使用されている。凍結乾燥食品は、通常、多孔質構造を有し、比表面積が高いことが特徴である。この構造は、熱湯での短時間の復元を可能とする一方で、保存時に含有成分の酸化を生じやすい。
As one of the forms of preserved foods, dried foods, especially freeze-dried (also called "freeze-dried") foods, are widely used. Freeze-dried foods are not only resistant to spoilage and suitable for long-term storage, but are also lightweight and suitable for storage and transportation, and can be restored to a state close to that before drying in a relatively short time by pouring hot water. , Widely used as preserved food. Freeze-dried foods are usually characterized by having a porous structure and a high specific surface area. While this structure enables quick restoration in boiling water, it is prone to oxidation of the contained components during storage.
凍結乾燥食品には、熱湯により早く確実に乾燥前に近い状態に復元できること（以下、「復元性」とも称する）が望まれる。凍結乾燥食品においては、凍結乾燥前の工程で使用する調味料等の他、加熱条件などの各条件によっては、食品への水の浸透を阻害してしまい、凍結乾燥後の復元に時間がかかる、復元時に部分的に復元しにくい箇所が芯のように感じられる、等の問題が生じるおそれがあった。
It is desired that freeze-dried foods can be quickly and surely restored to a state close to that before drying by boiling water (hereinafter, also referred to as "restorability"). In freeze-dried foods, in addition to the seasonings used in the process before freeze-drying, depending on each condition such as heating conditions, water penetration into the food may be hindered, and it takes time to restore after freeze-drying. There was a risk of problems such as the part of the part that was difficult to restore felt like a core during restoration.
特許文献１には、貝類の乾燥食品を製造する際に、乾燥前の貝類の内臓部を摘出してから乾燥させる方法が開示されている。この方法では、貝類の内臓に含まれる不飽和脂肪酸に富む脂質が酸化しやすく、保存中の貝類の酸化した脂質による異臭が発生しやすいため、予め内臓部を摘出して食品の異臭発生を抑制している。
Patent Document 1 discloses a method in which, when producing a dried shellfish food, the internal organs of the shellfish before drying are removed and then dried. In this method, the lipids rich in unsaturated fatty acids contained in the internal organs of shellfish are easily oxidized, and the oxidized lipids of the shellfish during storage are likely to generate an offensive odor. Therefore, the internal organs are removed in advance to suppress the offensive odor of food. doing.
特許文献２には、内臓付き貝類を含む凍結乾燥食品の製造において、凍結乾燥前の内臓付きの貝類に、セロリ、オニオン、ガーリック、ジンジャー、パクチー等の香辛野菜成分と、コショウ、ターメリック、ローレル、コリアンダー、タイム、セージ等の香辛料成分とを浸透させ、凍結乾燥後の内臓臭の生成を抑制する方法が開示されている。
Patent Document 2 states that in the production of lyophilized foods containing shellfish with internal organs, spicy vegetable components such as celery, onion, garlic, ginger, and coriander are added to the shellfish with internal organs before freeze-drying, and pepper, turmeric, laurel, and the like. A method of infiltrating spice components such as coriander, thyme, and sage to suppress the generation of visceral odor after freeze-drying is disclosed.
特許文献１に記載の方法は、乾燥食品の不快な風味の発生を抑制する一定の効果は期待できるが、内臓の除去により貝類の身が本来の形状ではなくなり、製品としての外観がすぐれないものとなってしまう。また、喫食時に、貝類の内臓により得られる貝類本来の好ましい風味が得られない、という問題もあった。特許文献２に記載の方法は、内臓付きの貝類の凍結乾燥食品の内臓臭を抑制する方法は開示されているが、内臓臭を抑えるために使用する香辛野菜成分、香辛料成分等の凍結乾燥食品の復元性に与える影響については特に言及されていない。
The method described in Patent Document 1 can be expected to have a certain effect of suppressing the generation of unpleasant flavors of dried foods, but the removal of internal organs causes the shellfish to lose its original shape and the appearance as a product is not excellent. Will be. In addition, there is also a problem that the original preferable flavor of shellfish obtained by the internal organs of shellfish cannot be obtained at the time of eating. The method described in Patent Document 2 discloses a method of suppressing the visceral odor of a freeze-dried food of shellfish with internal organs, but the freeze-dried food such as a spicy vegetable component and a spice component used to suppress the visceral odor. There is no particular mention of its effect on the resilience of.
本発明は、貝類の酸化による風味の劣化が生じにくく、かつ、熱湯による復元性の高い乾燥食品を提供することを目的とする。また、本発明は、貝類の酸化による風味の劣化が生じにくく、かつ、熱湯による復元性の高い乾燥食品の製造方法を提供することを目的とする。
An object of the present invention is to provide a dried food that is less likely to deteriorate in flavor due to oxidation of shellfish and has high resilience due to boiling water. Another object of the present invention is to provide a method for producing a dried food, which is less likely to cause deterioration of flavor due to oxidation of shellfish and has high resilience with boiling water.
本発明者は、鋭意検討を重ねた結果、乾燥前の貝類を含む食品に所定量の環状オリゴ糖を含有させることで、乾燥後の風味の劣化を抑制でき、かつ、熱湯による復元性を維持できることを見出し、本発明に至った。
As a result of diligent studies, the present inventor can suppress deterioration of flavor after drying by containing a predetermined amount of cyclic oligosaccharides in foods containing shellfish before drying, and maintain resilience by boiling water. We found what we could do and came up with the present invention.
すなわち、本発明は以下を提供するものである。
１．貝類を含む乾燥食品であって、環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させ、前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させることで製造された、乾燥食品。
２．貝類を含む乾燥食品の製造方法であって、環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させる、浸透工程；及び、前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させる、乾燥工程を含む、方法。
３．前記乾燥工程は、前記環状オリゴ糖が浸透した前記貝類を凍結乾燥させる工程を含む、２の方法。
４．前記水溶液の塩化ナトリウム含有量が５．０重量％以下である、２又は３の方法。
５．前記貝類が、内臓付きのむき身である、２～４のいずれかの方法。
６．貝類を含む乾燥食品であって、少なくとも貝類の水分量が６．０重量％以下であり、前記貝類中に０．１～１０重量％の環状オリゴ糖を含む、乾燥食品。
７．凍結乾燥食品である、６の乾燥食品。
８．塩化ナトリウム含有量が、１０重量％以下である、６又は７の乾燥食品。
９．前記貝類が、内臓付きのむき身として含まれる、６～８のいずれかの乾燥食品。
本明細書は本願の優先権の基礎となる日本国特許出願番号2020-063852号の開示内容を包含する。 That is, the present invention provides the following.
1. 1. A dried food containing shellfish, in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is permeated into the shellfish, and the shellfish in which the cyclic oligosaccharide has permeated has a water content of 6.0% by weight or less. Dried food produced by drying to.
2. A method for producing a dried food containing shellfish, in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is infiltrated into the shellfish; and the shellfish in which the cyclic oligosaccharide has been infiltrated has a water content. A method comprising a drying step of drying to 6.0% by weight or less.
3. 3. The method 2 includes a step of freeze-drying the shellfish infiltrated with the cyclic oligosaccharide.
4. Method 2 or 3 in which the sodium chloride content of the aqueous solution is 5.0% by weight or less.
5. The method of any of 2 to 4, wherein the shellfish is a stripped meat with internal organs.
6. A dried food containing shellfish, wherein the water content of the shellfish is at least 6.0% by weight or less, and 0.1 to 10% by weight of the cyclic oligosaccharide is contained in the shellfish.
7. 6 dried foods, which are freeze-dried foods.
8. 6 or 7 dried foods having a sodium chloride content of 10% by weight or less.
9. The dried food according to any one of 6 to 8, wherein the shellfish is contained as a peeled meat with internal organs.
This specification includes the disclosure of Japanese Patent Application No. 2020-063852, which is the basis of the priority of the present application.
１．貝類を含む乾燥食品であって、環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させ、前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させることで製造された、乾燥食品。
２．貝類を含む乾燥食品の製造方法であって、環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させる、浸透工程；及び、前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させる、乾燥工程を含む、方法。
３．前記乾燥工程は、前記環状オリゴ糖が浸透した前記貝類を凍結乾燥させる工程を含む、２の方法。
４．前記水溶液の塩化ナトリウム含有量が５．０重量％以下である、２又は３の方法。
５．前記貝類が、内臓付きのむき身である、２～４のいずれかの方法。
６．貝類を含む乾燥食品であって、少なくとも貝類の水分量が６．０重量％以下であり、前記貝類中に０．１～１０重量％の環状オリゴ糖を含む、乾燥食品。
７．凍結乾燥食品である、６の乾燥食品。
８．塩化ナトリウム含有量が、１０重量％以下である、６又は７の乾燥食品。
９．前記貝類が、内臓付きのむき身として含まれる、６～８のいずれかの乾燥食品。
本明細書は本願の優先権の基礎となる日本国特許出願番号2020-063852号の開示内容を包含する。 That is, the present invention provides the following.
1. 1. A dried food containing shellfish, in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is permeated into the shellfish, and the shellfish in which the cyclic oligosaccharide has permeated has a water content of 6.0% by weight or less. Dried food produced by drying to.
2. A method for producing a dried food containing shellfish, in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is infiltrated into the shellfish; and the shellfish in which the cyclic oligosaccharide has been infiltrated has a water content. A method comprising a drying step of drying to 6.0% by weight or less.
3. 3. The method 2 includes a step of freeze-drying the shellfish infiltrated with the cyclic oligosaccharide.
4. Method 2 or 3 in which the sodium chloride content of the aqueous solution is 5.0% by weight or less.
5. The method of any of 2 to 4, wherein the shellfish is a stripped meat with internal organs.
6. A dried food containing shellfish, wherein the water content of the shellfish is at least 6.0% by weight or less, and 0.1 to 10% by weight of the cyclic oligosaccharide is contained in the shellfish.
7. 6 dried foods, which are freeze-dried foods.
8. 6 or 7 dried foods having a sodium chloride content of 10% by weight or less.
9. The dried food according to any one of 6 to 8, wherein the shellfish is contained as a peeled meat with internal organs.
This specification includes the disclosure of Japanese Patent Application No. 2020-063852, which is the basis of the priority of the present application.
本発明によれば、貝類の内臓臭等による風味の劣化が生じにくく、かつ、熱湯による復元性の高い乾燥食品、及び貝類の内臓臭の発生等の風味の劣化が生じにくく、かつ、熱湯による復元性の高い乾燥食品の製造方法を提供することができる。
According to the present invention, deterioration of flavor due to visceral odor of shellfish is unlikely to occur, and deterioration of flavor such as generation of visceral odor of shellfish is unlikely to occur in dried foods with high resilience due to boiling water, and hot water is used. It is possible to provide a method for producing a dried food having high resilience.
本明細書において、パーセント（％）表示は、他に説明がない限り、「重量％」を示す。本明細書で使用される「復元性」の用語は、熱湯をかけること（湯戻し）で、より早く、より乾燥前に近い状態に復元できることを指し、具体的には、乾燥前の食品の重量に対する乾燥後に湯戻しした食品の重量の割合（以下、「復元率」とも称する）、及び、パネラーによる「食感」の指標に基づいて評価されるものとする。
In the present specification, the percentage (%) display indicates "weight%" unless otherwise explained. As used herein, the term "restorability" refers to the ability to restore to a faster, more pre-drying state by pouring hot water (rehydration), specifically for pre-dried foods. It shall be evaluated based on the ratio of the weight of the food rehydrated after drying to the weight (hereinafter, also referred to as “stability”) and the index of “texture” by the panelists.
＜乾燥食品＞
本発明の乾燥食品は、貝類を含む乾燥食品であって、水分量が６．０重量％以下であり、０．１～１０重量％の環状オリゴ糖を含む、ことを特徴とする。 <Dried food>
The dried food of the present invention is a dried food containing shellfish, which has a water content of 6.0% by weight or less and contains 0.1 to 10% by weight of a cyclic oligosaccharide.
本発明の乾燥食品は、貝類を含む乾燥食品であって、水分量が６．０重量％以下であり、０．１～１０重量％の環状オリゴ糖を含む、ことを特徴とする。 <Dried food>
The dried food of the present invention is a dried food containing shellfish, which has a water content of 6.0% by weight or less and contains 0.1 to 10% by weight of a cyclic oligosaccharide.
本発明において、「乾燥食品」とは、水分量６．０重量％以下の食品を示すものとする。本発明の乾燥食品の水分量は、３．０重量％以下とすることが好ましい。なお、「水分６．０％以下」は、「乾燥スープの日本農林規格」（昭和五十年五月三十日農林省告第六百二号）の乾燥ポタージュの規格（第４条）に準ずる。
In the present invention, the "dried food" refers to a food having a water content of 6.0% by weight or less. The water content of the dried food of the present invention is preferably 3.0% by weight or less. "Moisture of 6.0% or less" conforms to the dried potage standard (Article 4) of the "Japanese Agricultural Standard for Dried Soup" (May 30, 1975, Ministry of Agriculture and Forestry Notification No. 602). ..
本発明において「水分量」とは、常圧加熱乾燥法を用いて測定する値を示す。具体的には、秤量済みの１０ｇの乾燥食品を乾燥機を用いて１０５℃で４時間の条件で加熱し、加熱後の乾燥食品の重量変化に基づいて、下記式で算出される量をいう。
（加熱前重量－加熱後重量）／加熱前重量（％） In the present invention, the "moisture content" indicates a value measured by using the normal pressure heating and drying method. Specifically, it refers to the amount calculated by the following formula based on the weight change of the dried food after heating 10 g of the weighed dried food at 105 ° C. for 4 hours using a dryer. ..
(Weight before heating-Weight after heating) / Weight before heating (%)
（加熱前重量－加熱後重量）／加熱前重量（％） In the present invention, the "moisture content" indicates a value measured by using the normal pressure heating and drying method. Specifically, it refers to the amount calculated by the following formula based on the weight change of the dried food after heating 10 g of the weighed dried food at 105 ° C. for 4 hours using a dryer. ..
(Weight before heating-Weight after heating) / Weight before heating (%)
本発明の「乾燥食品」は、水分量が６．０重量％以下の熱湯で復元できる食品であれば特に限定されないが、食品の風味を保ち、かつ、復元性を高めるために、凍結乾燥食品とすることがより好ましい。食品の凍結乾燥の条件等については、＜乾燥食品の製造方法＞の項で詳述する。
The "dried food" of the present invention is not particularly limited as long as it is a food that can be restored with boiling water having a water content of 6.0% by weight or less, but is a freeze-dried food in order to maintain the flavor of the food and enhance the restoration property. Is more preferable. The conditions for freeze-drying foods will be described in detail in the section <Method for producing dried foods>.
本発明において「貝類」とは、貝殻を有する軟体動物を指し、喫食可能な貝類であれば特に限定されず、アサリ、シジミ、ホタテ、ハマグリ、サザエ、ツノガイ、カキ、ムール貝等のいずれであってもよい。特に、アサリを使用することができる。本発明で使用される貝類は、貝殻を外したむき身であることが好ましい。貝類のむき身は、内臓を外した状態としてもよいが、むき身の形状を保持し、かつ、貝類独特の風味を残すことが可能なことから、内臓付きとすることが好ましい。
In the present invention, the "shellfish" refers to a mollusk having a shell, and is not particularly limited as long as it is an edible shellfish. May be good. In particular, clams can be used. The shellfish used in the present invention is preferably peeled meat from which the shell has been removed. The shellfish may be in a state where the internal organs are removed, but it is preferable to have the internal organs because the shape of the shellfish can be maintained and the flavor peculiar to the shellfish can be retained.
本発明において、「環状オリゴ糖」とは、シクロデキストリン（ＣＤ）とも称される、６～８個のブドウ糖がα－１，４グリコシド結合により結合し、環状構造をとったオリゴ糖を示す。ＣＤは、通常、トウモロコシ等から得られたデンプンにシクロデキストリン合成酵素を反応させて製造されるが、使用する酵素の違いで、α－ＣＤ、β－ＣＤ又はγ－ＣＤと異なるＣＤが製造される。α－ＣＤ、β－ＣＤ及びγ－ＣＤを構成するグルコースの数は、それぞれ６個、７個及び８個である。また、「環状オリゴ糖」には、これらの誘導体も含まれる。すなわち、本発明の乾燥食品に含まれる「環状オリゴ糖」は、α－ＣＤ、β－ＣＤ、γ－ＣＤ及びこれらの誘導体からなる群より選択される１つ以上が含まれるものとする。本発明の乾燥食品に含まれる環状オリゴ糖は、例えば、市販の環状オリゴ糖製剤として製造工程で添加されてもよい。
In the present invention, the "cyclic oligosaccharide" refers to an oligosaccharide having a cyclic structure in which 6 to 8 glucoses, which are also called cyclodextrin (CD), are bound by α-1,4 glycosidic bonds. CD is usually produced by reacting starch obtained from corn or the like with a cyclodextrin synthase, but a CD different from α-CD, β-CD or γ-CD is produced due to the difference in the enzyme used. NS. The numbers of glucose constituting α-CD, β-CD and γ-CD are 6, 7, and 8, respectively. In addition, "cyclic oligosaccharides" also include these derivatives. That is, the "cyclic oligosaccharide" contained in the dried food of the present invention shall include one or more selected from the group consisting of α-CD, β-CD, γ-CD and derivatives thereof. The cyclic oligosaccharide contained in the dried food of the present invention may be added in the manufacturing process as, for example, a commercially available cyclic oligosaccharide preparation.
本発明の乾燥食品には、環状オリゴ糖が乾燥重量で０．１～１０重量％含まれる。環状オリゴ糖の含有量は０．２～５．０重量％であることが好ましく、０．５～３．０重量％であることがより好ましい。環状オリゴ糖の含有量を０．１～１０重量％とすることで、貝類の内臓臭の発生を抑えることができ、かつ、貝類への水の浸透が阻害されることなく、高い復元性を奏することが可能となる。
The dried food of the present invention contains 0.1 to 10% by weight of cyclic oligosaccharide by dry weight. The content of the cyclic oligosaccharide is preferably 0.2 to 5.0% by weight, more preferably 0.5 to 3.0% by weight. By setting the content of the cyclic oligosaccharide to 0.1 to 10% by weight, the generation of visceral odor of shellfish can be suppressed, and the permeation of water into shellfish is not hindered, and high resilience is achieved. It becomes possible to play.
本発明において「環状オリゴ糖」の含有量は、以下の方法で測定された含有量を指す。乾燥重量２．５～５．０ｇの乾燥食品にイオン交換水５０ｍＬを加え、５分間沸騰させた後、イオン交換水で所定容量（例えば、１００ｍＬ）となるよう希釈し、ろ紙を用いてろ過する。ろ液をカートリッジカラム等で簡易精製した後、加熱して濃縮・乾固させる。得られた固体を定容（例えば、２ｍＬ）のイオン交換水に溶解又は懸濁し、メンブレンフィルターでろ過し、測定用の試料を調製する。得られた試料のうち、所定量（例えば、２０μＬ）を高速液体クロマトグラフィー（ＨＰＬＣ）に供し、環状オリゴ糖の含有量を測定する。予め、複数の既知濃度の環状オリゴ糖を含む溶液を、同条件のＨＰＬＣに供し、各濃度の検出ピークの面積を計測し、検量線を作成しておき、前記試料から得られるピーク面積と照合することで、試料中の環状オリゴ糖濃度を算出することができる。なお、ＨＰＬＣに使用するカラム、検出器、移動相、流量等の条件は、測定対象となる環状オリゴ糖の種類によって適宜選択可能である。
In the present invention, the content of "cyclic oligosaccharide" refers to the content measured by the following method. 50 mL of ion-exchanged water is added to a dried food having a dry weight of 2.5 to 5.0 g, boiled for 5 minutes, diluted with ion-exchanged water to a predetermined volume (for example, 100 mL), and filtered using filter paper. .. After simply purifying the filtrate with a cartridge column or the like, heat it to concentrate and dry it. The obtained solid is dissolved or suspended in a constant volume (for example, 2 mL) of ion-exchanged water and filtered through a membrane filter to prepare a sample for measurement. A predetermined amount (for example, 20 μL) of the obtained sample is subjected to high performance liquid chromatography (HPLC), and the content of the cyclic oligosaccharide is measured. A solution containing a plurality of known concentrations of cyclic oligosaccharides is subjected to HPLC under the same conditions in advance, the area of the detection peak at each concentration is measured, a calibration curve is prepared, and the solution is collated with the peak area obtained from the sample. By doing so, the cyclic oligosaccharide concentration in the sample can be calculated. The conditions such as the column, detector, mobile phase, and flow rate used for HPLC can be appropriately selected depending on the type of cyclic oligosaccharide to be measured.
本発明の乾燥食品は、塩化ナトリウム含有量が１０重量％以下であることが好ましく、５．０重量％以下であることがより好ましく、３．０重量％以下であることがさらに好ましい。乾燥食品中の塩化ナトリウム含有量が高いほど、良好な食感が得られない、復元性が低くなりやすい、等の問題があることから、塩化ナトリウム含有量は、可能な限り低くすることが好ましい。
The dried food of the present invention preferably has a sodium chloride content of 10% by weight or less, more preferably 5.0% by weight or less, and further preferably 3.0% by weight or less. The higher the sodium chloride content in the dried food, the more problems such as poor texture cannot be obtained and the resilience tends to be low. Therefore, it is preferable to reduce the sodium chloride content as much as possible. ..
本発明において「塩化ナトリウム含有量」は、以下の方法（モール法）で測定された塩化ナトリウム量を指す。乾燥重量６ｇ以上の乾燥食品をストマッカー用フィルターバックに秤量し、一定の希釈倍率となるようイオン交換水を加え、ストマッカーで１分間均質化する。均質化した１５分後に再度ストマッカーで１分間均質化し、これを試料液とする。試料液５ｍＬを定容し、そこにクロム酸カリウム溶液（５％）を５滴程度加えてよく振り混ぜる。硝酸銀溶液（０．１ｍｏｌ／Ｌ）を褐色自動ビュレットで加えながら振り混ぜ、試料液の色から赤みが消えなくなる所を終点とし滴定を行う。滴下した硝酸銀と等量の塩化ナトリウムが含まれていたこととして、元の乾燥重量中に含まれる塩化ナトリウム量を算出する。
In the present invention, "sodium chloride content" refers to the amount of sodium chloride measured by the following method (Mole method). Weigh a dry food having a dry weight of 6 g or more on a filter bag for a Stomacher, add ion-exchanged water so as to have a constant dilution ratio, and homogenize with the Stomacher for 1 minute. After 15 minutes of homogenization, homogenize again with a stomacher for 1 minute, and this is used as a sample solution. Volume 5 mL of the sample solution, add about 5 drops of potassium dichromate solution (5%) to it, and shake well. Shake while adding a silver nitrate solution (0.1 mol / L) with a brown automatic burette, and perform titration with the end point where the redness does not disappear from the color of the sample solution. Assuming that the same amount of sodium chloride as the dropped silver nitrate was contained, the amount of sodium chloride contained in the original dry weight is calculated.
本発明の乾燥食品は、貝類、環状オリゴ糖の他に、食塩以外の調味料、酸化防止剤、香料等を含んでいてもよい。ただし、調味料等を添加したとしても、全体の塩化ナトリウム含有量が上記範囲を上回らないようにすることが好ましい。
The dried food of the present invention may contain seasonings other than salt, antioxidants, flavors, etc., in addition to shellfish and cyclic oligosaccharides. However, even if a seasoning or the like is added, it is preferable that the total sodium chloride content does not exceed the above range.
本発明の乾燥食品は、上記の特徴を有する乾燥食品及び後述の乾燥食品の製造方法で製造される乾燥食品をいずれも包含する。
The dried food of the present invention includes both dried foods having the above characteristics and dried foods produced by the method for producing dried foods described later.
＜乾燥食品の製造方法＞
本発明の乾燥食品の製造方法は、貝類を含む乾燥食品の製造方法であって、環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させる、浸透工程；及び、前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させる、乾燥工程を含む、ことを特徴とする。本発明の製造方法の一例のフロー図を図１に示す。 <Manufacturing method of dried food>
The method for producing a dried food of the present invention is a method for producing a dried food containing shellfish, which is a permeation step in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is permeated into the shellfish; and the cyclic oligosaccharide. It is characterized by including a drying step of drying the shellfish infiltrated with the above-mentioned shellfish until the water content becomes 6.0% by weight or less. A flow chart of an example of the manufacturing method of the present invention is shown in FIG.
本発明の乾燥食品の製造方法は、貝類を含む乾燥食品の製造方法であって、環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させる、浸透工程；及び、前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させる、乾燥工程を含む、ことを特徴とする。本発明の製造方法の一例のフロー図を図１に示す。 <Manufacturing method of dried food>
The method for producing a dried food of the present invention is a method for producing a dried food containing shellfish, which is a permeation step in which an aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is permeated into the shellfish; and the cyclic oligosaccharide. It is characterized by including a drying step of drying the shellfish infiltrated with the above-mentioned shellfish until the water content becomes 6.0% by weight or less. A flow chart of an example of the manufacturing method of the present invention is shown in FIG.
１．材料（貝類）の準備
本発明に使用する貝類の種類は限定されないが、例えば、アサリを使用することができる。また、内臓付きのむき身を使用することが好ましい。貝類は、内臓が外れないように注意しながら、水洗で表面の砂やぬめり等を取り除く。水洗には、海水ではなく、真水を使用することが好ましい。水洗後の貝類は、よく水を切っておく。また使用する材料は生鮮に限定されず、加熱済み品や冷凍品を使用してもよい。 1. 1. Preparation of material (shellfish) The type of shellfish used in the present invention is not limited, but for example, clams can be used. In addition, it is preferable to use peeled meat with internal organs. For shellfish, remove sand and slime on the surface by washing with water, being careful not to remove the internal organs. For washing with water, it is preferable to use fresh water instead of seawater. After washing with water, drain the shellfish well. Further, the material used is not limited to fresh food, and a heated product or a frozen product may be used.
本発明に使用する貝類の種類は限定されないが、例えば、アサリを使用することができる。また、内臓付きのむき身を使用することが好ましい。貝類は、内臓が外れないように注意しながら、水洗で表面の砂やぬめり等を取り除く。水洗には、海水ではなく、真水を使用することが好ましい。水洗後の貝類は、よく水を切っておく。また使用する材料は生鮮に限定されず、加熱済み品や冷凍品を使用してもよい。 1. 1. Preparation of material (shellfish) The type of shellfish used in the present invention is not limited, but for example, clams can be used. In addition, it is preferable to use peeled meat with internal organs. For shellfish, remove sand and slime on the surface by washing with water, being careful not to remove the internal organs. For washing with water, it is preferable to use fresh water instead of seawater. After washing with water, drain the shellfish well. Further, the material used is not limited to fresh food, and a heated product or a frozen product may be used.
２．浸透工程
水をきった貝類を、環状オリゴ糖を含む水溶液に浸透させる。本明細書において、該水溶液を「調整液」とも称する。調整液に含まれる環状オリゴ糖の濃度が高いほど、製造される乾燥食品に含まれる環状オリゴ糖の濃度が高くなることから、製造される乾燥食品のオリゴ糖含有量が所望の量となるように、調整液の濃度を調整することを要する。具体的には、調整液に含まれる環状オリゴ糖の濃度は、０．１～１０重量％、好ましくは０．５～５．０重量％、より好ましくは１．５～３．０重量％とする。調整液に含まれる塩化ナトリウム濃度は、５．０重量％未満とすることが好ましく、３．０重量％未満とすることがより好ましく、１．０重量％未満とすることがさらに好ましい。最も好ましくは、調整液は塩化ナトリウムを含有しない。 2. Penetration step Drained shellfish are permeated into an aqueous solution containing cyclic oligosaccharides. In the present specification, the aqueous solution is also referred to as a "conditioning liquid". The higher the concentration of the cyclic oligosaccharide contained in the adjusting solution, the higher the concentration of the cyclic oligosaccharide contained in the produced dried food, so that the oligosaccharide content of the produced dried food becomes a desired amount. In addition, it is necessary to adjust the concentration of the adjusting liquid. Specifically, the concentration of the cyclic oligosaccharide contained in the adjusting solution is 0.1 to 10% by weight, preferably 0.5 to 5.0% by weight, and more preferably 1.5 to 3.0% by weight. do. The concentration of sodium chloride contained in the adjusting liquid is preferably less than 5.0% by weight, more preferably less than 3.0% by weight, and even more preferably less than 1.0% by weight. Most preferably, the conditioning solution does not contain sodium chloride.
水をきった貝類を、環状オリゴ糖を含む水溶液に浸透させる。本明細書において、該水溶液を「調整液」とも称する。調整液に含まれる環状オリゴ糖の濃度が高いほど、製造される乾燥食品に含まれる環状オリゴ糖の濃度が高くなることから、製造される乾燥食品のオリゴ糖含有量が所望の量となるように、調整液の濃度を調整することを要する。具体的には、調整液に含まれる環状オリゴ糖の濃度は、０．１～１０重量％、好ましくは０．５～５．０重量％、より好ましくは１．５～３．０重量％とする。調整液に含まれる塩化ナトリウム濃度は、５．０重量％未満とすることが好ましく、３．０重量％未満とすることがより好ましく、１．０重量％未満とすることがさらに好ましい。最も好ましくは、調整液は塩化ナトリウムを含有しない。 2. Penetration step Drained shellfish are permeated into an aqueous solution containing cyclic oligosaccharides. In the present specification, the aqueous solution is also referred to as a "conditioning liquid". The higher the concentration of the cyclic oligosaccharide contained in the adjusting solution, the higher the concentration of the cyclic oligosaccharide contained in the produced dried food, so that the oligosaccharide content of the produced dried food becomes a desired amount. In addition, it is necessary to adjust the concentration of the adjusting liquid. Specifically, the concentration of the cyclic oligosaccharide contained in the adjusting solution is 0.1 to 10% by weight, preferably 0.5 to 5.0% by weight, and more preferably 1.5 to 3.0% by weight. do. The concentration of sodium chloride contained in the adjusting liquid is preferably less than 5.0% by weight, more preferably less than 3.0% by weight, and even more preferably less than 1.0% by weight. Most preferably, the conditioning solution does not contain sodium chloride.
調整液には、調味料（食塩以外）、香辛料、酸化防止剤、香料等が配合されていてもよい。微量の塩化ナトリウムが含まれる調味料等も配合され得るが、調整液全体として塩化ナトリウム濃度が、５．０重量％未満、３．０重量％未満又は１．０重量％未満となるように調整することが好ましい。
The adjusting liquid may contain seasonings (other than salt), spices, antioxidants, fragrances, and the like. Seasonings containing a small amount of sodium chloride may be blended, but the sodium chloride concentration of the adjusting solution as a whole is adjusted to be less than 5.0% by weight, less than 3.0% by weight, or less than 1.0% by weight. It is preferable to do so.
調整液を貝類に浸透させる方法は、貝類に調整液を万遍なく浸透させることができれば特に限定されず、例えば、含浸、塗布、噴霧等の手段を用いることができる。調整液の成分を材料となる貝類全体により確実に浸透させるため、含浸による浸透とすることが好ましい。以下、浸透方法として含浸を用いる態様について、例示的に説明する。
The method of permeating the adjusting liquid into the shellfish is not particularly limited as long as the adjusting liquid can be permeated evenly into the shellfish, and for example, means such as impregnation, coating, and spraying can be used. In order to ensure that the components of the adjusting liquid permeate the entire shellfish as a material, it is preferable to permeate by impregnation. Hereinafter, an embodiment in which impregnation is used as the permeation method will be described exemplary.
含浸は、貝類を入れた容器に調整液を加え、所定時間、所定温度に置くことでなされる。含浸に使用する調整液の量は、容器に入れた貝類が全て浸る程度であればよい。調整液の温度は、特に限定されないが、調味料等を効率よく浸透させ、かつ、貝類の身を硬くしないよう、３０～９０℃、特に、５０～８０℃程度とすることが好ましい。調整液が所定温度より低下しないよう加熱しながら含浸させてもよく、また温度ムラをなくすために攪拌してもよい。含浸させる時間は、特に限定されないが、１分間～１時間程度、特に３分間～１０分間程度とすることが好ましい。含浸後の貝類は、よく液切りをしておく。
Impregnation is performed by adding the adjusting liquid to a container containing shellfish and leaving it at a predetermined temperature for a predetermined time. The amount of the adjusting liquid used for impregnation may be such that all the shellfish in the container are immersed. The temperature of the adjusting liquid is not particularly limited, but it is preferably about 30 to 90 ° C., particularly about 50 to 80 ° C. so as to efficiently permeate the seasoning and the like and not to harden the shellfish. The adjusting liquid may be impregnated while heating so that the temperature does not drop below a predetermined temperature, or may be stirred to eliminate temperature unevenness. The impregnation time is not particularly limited, but is preferably about 1 minute to 1 hour, particularly about 3 minutes to 10 minutes. Drain the shellfish after impregnation well.
３．乾燥工程
液切りした貝類は、水分量が６．０重量％以下、好ましくは３．０重量％以下となるまで乾燥させる。乾燥方法としては、天日干し、乾燥機による乾燥を含む公知の方法をいずれも使用可能である。しかし、本発明の乾燥食品の製造においては、風味等を損ねないように乾燥させ、また、熱湯で短時間に確実に復元できるようにすることが望まれることから、凍結乾燥とすることが好ましい。凍結乾燥とは、水分を含む食品等を低温（通常－３０℃以下）で急速に凍結させ、凍結したまま真空状態において水分を昇華させ、乾燥させる方法である。低温での乾燥となるため、成分の変質等が生じにくく、食品の色、香り、風味、栄養等が損なわれにくい。また、凍結した状態から水分のみが昇華するため、乾燥前後で形状の変化はほとんどなく、多孔質となる。この多孔質による比表面積の高さから、復元する際に熱湯の浸透効率がよく短時間で復元することができる。本発明の乾燥食品の製造方法における凍結乾燥の具体的な手段としては、凍結乾燥食品の製造のために当業者が通常使用するいずれの真空凍結乾燥機を使用してもよく、また、当業者が通常使用するいずれの凍結乾燥条件を採用してもよい。例えば、真空凍結乾燥機（日本テクノサービス社製ＭＯＤＥＬ ＦＤ－１０ＭＢ）を用いて、５０℃、６０Ｐａ、２４時間の条件で実施することができる。なお、乾燥工程は、例えば、凍結乾燥の前に、貝類を粗乾燥させる工程等を含んでいてもよい。 3. 3. Drying Step The drained shellfish is dried until the water content is 6.0% by weight or less, preferably 3.0% by weight or less. As the drying method, any known method including sun-drying and drying with a dryer can be used. However, in the production of the dried food of the present invention, it is desired that the dried food be dried so as not to impair the flavor and the like, and that the dried food can be reliably restored in a short time with boiling water. Therefore, freeze-drying is preferable. .. Freeze-drying is a method in which foods and the like containing water are rapidly frozen at a low temperature (usually −30 ° C. or lower), and the water is sublimated and dried in a vacuum state while being frozen. Since it is dried at a low temperature, deterioration of the ingredients is unlikely to occur, and the color, aroma, flavor, nutrition, etc. of the food are not easily impaired. In addition, since only water sublimates from the frozen state, there is almost no change in shape before and after drying, and the material becomes porous. Due to the high specific surface area due to this porosity, the permeation efficiency of boiling water is good and the restoration can be performed in a short time. As a specific means of freeze-drying in the method for producing a dried food of the present invention, any vacuum freeze-dryer normally used by those skilled in the art for producing the freeze-dried food may be used, and those skilled in the art may be used. Any freeze-drying condition normally used by the person may be adopted. For example, it can be carried out under the conditions of 50 ° C., 60 Pa, and 24 hours using a vacuum freeze-dryer (MODEL FD-10MB manufactured by Nippon Techno Service Co., Ltd.). The drying step may include, for example, a step of roughly drying the shellfish before freeze-drying.
液切りした貝類は、水分量が６．０重量％以下、好ましくは３．０重量％以下となるまで乾燥させる。乾燥方法としては、天日干し、乾燥機による乾燥を含む公知の方法をいずれも使用可能である。しかし、本発明の乾燥食品の製造においては、風味等を損ねないように乾燥させ、また、熱湯で短時間に確実に復元できるようにすることが望まれることから、凍結乾燥とすることが好ましい。凍結乾燥とは、水分を含む食品等を低温（通常－３０℃以下）で急速に凍結させ、凍結したまま真空状態において水分を昇華させ、乾燥させる方法である。低温での乾燥となるため、成分の変質等が生じにくく、食品の色、香り、風味、栄養等が損なわれにくい。また、凍結した状態から水分のみが昇華するため、乾燥前後で形状の変化はほとんどなく、多孔質となる。この多孔質による比表面積の高さから、復元する際に熱湯の浸透効率がよく短時間で復元することができる。本発明の乾燥食品の製造方法における凍結乾燥の具体的な手段としては、凍結乾燥食品の製造のために当業者が通常使用するいずれの真空凍結乾燥機を使用してもよく、また、当業者が通常使用するいずれの凍結乾燥条件を採用してもよい。例えば、真空凍結乾燥機（日本テクノサービス社製ＭＯＤＥＬ ＦＤ－１０ＭＢ）を用いて、５０℃、６０Ｐａ、２４時間の条件で実施することができる。なお、乾燥工程は、例えば、凍結乾燥の前に、貝類を粗乾燥させる工程等を含んでいてもよい。 3. 3. Drying Step The drained shellfish is dried until the water content is 6.0% by weight or less, preferably 3.0% by weight or less. As the drying method, any known method including sun-drying and drying with a dryer can be used. However, in the production of the dried food of the present invention, it is desired that the dried food be dried so as not to impair the flavor and the like, and that the dried food can be reliably restored in a short time with boiling water. Therefore, freeze-drying is preferable. .. Freeze-drying is a method in which foods and the like containing water are rapidly frozen at a low temperature (usually −30 ° C. or lower), and the water is sublimated and dried in a vacuum state while being frozen. Since it is dried at a low temperature, deterioration of the ingredients is unlikely to occur, and the color, aroma, flavor, nutrition, etc. of the food are not easily impaired. In addition, since only water sublimates from the frozen state, there is almost no change in shape before and after drying, and the material becomes porous. Due to the high specific surface area due to this porosity, the permeation efficiency of boiling water is good and the restoration can be performed in a short time. As a specific means of freeze-drying in the method for producing a dried food of the present invention, any vacuum freeze-dryer normally used by those skilled in the art for producing the freeze-dried food may be used, and those skilled in the art may be used. Any freeze-drying condition normally used by the person may be adopted. For example, it can be carried out under the conditions of 50 ° C., 60 Pa, and 24 hours using a vacuum freeze-dryer (MODEL FD-10MB manufactured by Nippon Techno Service Co., Ltd.). The drying step may include, for example, a step of roughly drying the shellfish before freeze-drying.
４．包装工程その他
乾燥工程で乾燥させた貝類は、そのまま、あるいは別途調製された凍結乾燥食品、例えば味噌汁、スープ、シチュー等の汁物の凍結乾燥食品や、他の野菜、肉類、魚類等の凍結乾燥食品と組み合わせて包装されてもよい。凍結乾燥食品は、通常は常温で保存可能であるが、空気に触れると酸化しやすいため、樹脂フィルム等で密封することが好ましい。その際、包装内に、乾燥剤、脱酸素剤等を併せて封入してもよい。 4. Packaging process and other freeze-dried foods such as miso soup, soup, stew, and other freeze-dried foods such as miso soup, soup, stew, etc. May be packaged in combination with. Freeze-dried foods can usually be stored at room temperature, but they are easily oxidized when exposed to air, so it is preferable to seal them with a resin film or the like. At that time, a desiccant, an oxygen scavenger, or the like may be enclosed together in the package.
乾燥工程で乾燥させた貝類は、そのまま、あるいは別途調製された凍結乾燥食品、例えば味噌汁、スープ、シチュー等の汁物の凍結乾燥食品や、他の野菜、肉類、魚類等の凍結乾燥食品と組み合わせて包装されてもよい。凍結乾燥食品は、通常は常温で保存可能であるが、空気に触れると酸化しやすいため、樹脂フィルム等で密封することが好ましい。その際、包装内に、乾燥剤、脱酸素剤等を併せて封入してもよい。 4. Packaging process and other freeze-dried foods such as miso soup, soup, stew, and other freeze-dried foods such as miso soup, soup, stew, etc. May be packaged in combination with. Freeze-dried foods can usually be stored at room temperature, but they are easily oxidized when exposed to air, so it is preferable to seal them with a resin film or the like. At that time, a desiccant, an oxygen scavenger, or the like may be enclosed together in the package.
＜実施例１：環状オリゴ糖と保存安定性の関係検証＞
（１）各種乾燥アサリの調製
むき身の内臓付きアサリを水洗し、軽く水を切った。水に、環状オリゴ糖製剤（α－ＣＤ ３０％、その他のＣＤ ２０％及びデキストリン ５０％を含む）及び各種調味料を添加し、ただし、塩化ナトリウムを添加せずに調整液を調製して７０℃まで加熱した。調整液に含まれる環状オリゴ糖製剤の濃度は、０（なし），０．１，０．５，１．５，３．０，５．０，７．０及び１０重量％とした。水洗したアサリ１ｋｇを各調整液内に完全に調整液に浸るように投入し、７０℃で５分間加熱した後、液切りを行った。液切したアサリを、真空凍結乾燥機（日本テクノサービス社製ＭＯＤＥＬ ＦＤ－１０ＭＢ）を用いて、５０℃、６０Ｐａ、２４時間の条件で凍結乾燥し、品温が５０℃付近で一定となるまで乾燥させた。 <Example 1: Verification of relationship between cyclic oligosaccharide and storage stability>
(1) Preparation of various dried clams The clams with internal organs of peeled meat were washed with water and drained lightly. To water, a cyclic oligosaccharide preparation (containing 30% α-CD, 20% other CD and 50% dextrin) and various seasonings were added, but a preparation solution was prepared without adding sodium chloride 70. Heated to ° C. The concentrations of the cyclic oligosaccharide preparation contained in the adjusting solution were 0 (none), 0.1, 0.5, 1.5, 3.0, 5.0, 7.0 and 10% by weight. 1 kg of washed clams were put into each adjusting liquid so as to be completely immersed in the adjusting liquid, heated at 70 ° C. for 5 minutes, and then drained. The drained clams are freeze-dried using a vacuum freeze-dryer (MODEL FD-10MB manufactured by Nippon Techno Service Co., Ltd.) at 50 ° C, 60 Pa, and 24 hours until the product temperature becomes constant at around 50 ° C. It was dried.
（１）各種乾燥アサリの調製
むき身の内臓付きアサリを水洗し、軽く水を切った。水に、環状オリゴ糖製剤（α－ＣＤ ３０％、その他のＣＤ ２０％及びデキストリン ５０％を含む）及び各種調味料を添加し、ただし、塩化ナトリウムを添加せずに調整液を調製して７０℃まで加熱した。調整液に含まれる環状オリゴ糖製剤の濃度は、０（なし），０．１，０．５，１．５，３．０，５．０，７．０及び１０重量％とした。水洗したアサリ１ｋｇを各調整液内に完全に調整液に浸るように投入し、７０℃で５分間加熱した後、液切りを行った。液切したアサリを、真空凍結乾燥機（日本テクノサービス社製ＭＯＤＥＬ ＦＤ－１０ＭＢ）を用いて、５０℃、６０Ｐａ、２４時間の条件で凍結乾燥し、品温が５０℃付近で一定となるまで乾燥させた。 <Example 1: Verification of relationship between cyclic oligosaccharide and storage stability>
(1) Preparation of various dried clams The clams with internal organs of peeled meat were washed with water and drained lightly. To water, a cyclic oligosaccharide preparation (containing 30% α-CD, 20% other CD and 50% dextrin) and various seasonings were added, but a preparation solution was prepared without adding sodium chloride 70. Heated to ° C. The concentrations of the cyclic oligosaccharide preparation contained in the adjusting solution were 0 (none), 0.1, 0.5, 1.5, 3.0, 5.0, 7.0 and 10% by weight. 1 kg of washed clams were put into each adjusting liquid so as to be completely immersed in the adjusting liquid, heated at 70 ° C. for 5 minutes, and then drained. The drained clams are freeze-dried using a vacuum freeze-dryer (MODEL FD-10MB manufactured by Nippon Techno Service Co., Ltd.) at 50 ° C, 60 Pa, and 24 hours until the product temperature becomes constant at around 50 ° C. It was dried.
（２）保存安定性の評価
凍結乾燥後の各種乾燥アサリをそれぞれアルミ袋に入れて密封し、４０℃で１７日間保管した（加速試験：常温で約１００日間の保管に相当）。保管後の乾燥アサリをそれぞれ９０℃の熱湯に１分間浸漬し、復元させた。復元後の各種アサリをパネラー３名が食し、下記の基準で風味の評価を行った。３名の評価の平均値を保存安定性の指標とした。
１：まったく異臭なし；２：わずかに異臭を感じる；３：異臭を感じる。 (2) Evaluation of storage stability Various dried clams after freeze-drying were placed in aluminum bags, sealed, and stored at 40 ° C. for 17 days (accelerated test: equivalent to storage at room temperature for about 100 days). The dried clams after storage were each immersed in boiling water at 90 ° C. for 1 minute to restore them. Three panelists ate various clams after restoration and evaluated the flavor according to the following criteria. The average value of the evaluations of the three subjects was used as an index of storage stability.
1: No offensive odor at all; 2: Slight offensive odor; 3: Offensive odor.
凍結乾燥後の各種乾燥アサリをそれぞれアルミ袋に入れて密封し、４０℃で１７日間保管した（加速試験：常温で約１００日間の保管に相当）。保管後の乾燥アサリをそれぞれ９０℃の熱湯に１分間浸漬し、復元させた。復元後の各種アサリをパネラー３名が食し、下記の基準で風味の評価を行った。３名の評価の平均値を保存安定性の指標とした。
１：まったく異臭なし；２：わずかに異臭を感じる；３：異臭を感じる。 (2) Evaluation of storage stability Various dried clams after freeze-drying were placed in aluminum bags, sealed, and stored at 40 ° C. for 17 days (accelerated test: equivalent to storage at room temperature for about 100 days). The dried clams after storage were each immersed in boiling water at 90 ° C. for 1 minute to restore them. Three panelists ate various clams after restoration and evaluated the flavor according to the following criteria. The average value of the evaluations of the three subjects was used as an index of storage stability.
1: No offensive odor at all; 2: Slight offensive odor; 3: Offensive odor.
（３）復元性の評価
凍結乾燥後の各種アサリをそれぞれ１０個ずつ９０℃の熱湯に３０秒間浸漬し（湯戻し）、ペーパータオルで軽く液を切り、重量を測定した。凍結乾燥前の重量と比較して、下記式で算出した値を「復元率」とした。
復元率（％）＝湯戻し後のアサリの重量／乾燥前のアサリの重量×１００ (3) Evaluation of Restorability Ten pieces of each of the freeze-dried clams were immersed in boiling water at 90 ° C. for 30 seconds (rehydrated), the liquid was lightly drained with a paper towel, and the weight was measured. Compared with the weight before freeze-drying, the value calculated by the following formula was defined as the "restoration rate".
Restoration rate (%) = Weight of clams after reconstitution with hot water / Weight of clams before drying x 100
凍結乾燥後の各種アサリをそれぞれ１０個ずつ９０℃の熱湯に３０秒間浸漬し（湯戻し）、ペーパータオルで軽く液を切り、重量を測定した。凍結乾燥前の重量と比較して、下記式で算出した値を「復元率」とした。
復元率（％）＝湯戻し後のアサリの重量／乾燥前のアサリの重量×１００ (3) Evaluation of Restorability Ten pieces of each of the freeze-dried clams were immersed in boiling water at 90 ° C. for 30 seconds (rehydrated), the liquid was lightly drained with a paper towel, and the weight was measured. Compared with the weight before freeze-drying, the value calculated by the following formula was defined as the "restoration rate".
Restoration rate (%) = Weight of clams after reconstitution with hot water / Weight of clams before drying x 100
凍結乾燥後の各種アサリを９０℃の熱湯に３０秒間及び１分間浸漬し、それぞれを３名のパネラーが食し、下記の基準で食感の評価を行った。３名の評価の平均値を食感の指標とした。
１：芯をまったく感じない；２：わずかに芯がある；３：若干芯がある；４：芯を感じる；５：芯がある。 Various clams after freeze-drying were immersed in boiling water at 90 ° C. for 30 seconds and 1 minute, each of which was eaten by three panelists, and the texture was evaluated according to the following criteria. The average value of the evaluations of the three people was used as an index of texture.
1: I don't feel the core at all; 2: I have a slight core; 3: I have a slight core; 4: I feel the core; 5: I have a core.
１：芯をまったく感じない；２：わずかに芯がある；３：若干芯がある；４：芯を感じる；５：芯がある。 Various clams after freeze-drying were immersed in boiling water at 90 ° C. for 30 seconds and 1 minute, each of which was eaten by three panelists, and the texture was evaluated according to the following criteria. The average value of the evaluations of the three people was used as an index of texture.
1: I don't feel the core at all; 2: I have a slight core; 3: I have a slight core; 4: I feel the core; 5: I have a core.
（４）乾燥アサリの塩分量測定
凍結乾燥後の各種アサリのそれぞれ６ｇをストマッカー用フィルターバックに秤量し、一定の希釈倍率となるようイオン交換水を加え、ストマッカーで１分間均質化した。均質化した１５分後に再度ストマッカーで１分間均質化し、これを試料液とした。試料液５ｍＬを定容し、そこにクロム酸カリウム溶液（５％）を５滴程度加えてよく振り混ぜた。硝酸銀溶液（０．１ｍｏｌ／Ｌ）を褐色自動ビュレットで加えながら振り混ぜ、試料液の色から赤みが消えなくなる所を終点とし滴定を行った。滴下量からアサリに含まれる塩分量を算出した。 (4) Measurement of salt content of dried clams 6 g of each of the various clams after freeze-drying was weighed in a filter bag for a stomacher, ion-exchanged water was added so as to have a constant dilution ratio, and homogenized with a stomacher for 1 minute. After 15 minutes of homogenization, the mixture was homogenized again with a stomacher for 1 minute, and this was used as a sample solution. 5 mL of the sample solution was settled, about 5 drops of potassium dichromate solution (5%) was added thereto, and the mixture was shaken well. The silver nitrate solution (0.1 mol / L) was shaken while being added with a brown automatic burette, and titration was performed with the end point where the redness did not disappear from the color of the sample solution. The amount of salt contained in the clams was calculated from the amount of dripping.
凍結乾燥後の各種アサリのそれぞれ６ｇをストマッカー用フィルターバックに秤量し、一定の希釈倍率となるようイオン交換水を加え、ストマッカーで１分間均質化した。均質化した１５分後に再度ストマッカーで１分間均質化し、これを試料液とした。試料液５ｍＬを定容し、そこにクロム酸カリウム溶液（５％）を５滴程度加えてよく振り混ぜた。硝酸銀溶液（０．１ｍｏｌ／Ｌ）を褐色自動ビュレットで加えながら振り混ぜ、試料液の色から赤みが消えなくなる所を終点とし滴定を行った。滴下量からアサリに含まれる塩分量を算出した。 (4) Measurement of salt content of dried clams 6 g of each of the various clams after freeze-drying was weighed in a filter bag for a stomacher, ion-exchanged water was added so as to have a constant dilution ratio, and homogenized with a stomacher for 1 minute. After 15 minutes of homogenization, the mixture was homogenized again with a stomacher for 1 minute, and this was used as a sample solution. 5 mL of the sample solution was settled, about 5 drops of potassium dichromate solution (5%) was added thereto, and the mixture was shaken well. The silver nitrate solution (0.1 mol / L) was shaken while being added with a brown automatic burette, and titration was performed with the end point where the redness did not disappear from the color of the sample solution. The amount of salt contained in the clams was calculated from the amount of dripping.
（５）乾燥アサリの水分量測定
凍結乾燥後の各種アサリを１０ｇずつ秤量し、乾燥機（ヤマト科学社製乾熱滅菌器ＳＨ６００）を用いて１０５℃で４時間の条件で加熱した。加熱後のアサリの重量を測定し、下記式に基づいて乾燥アサリに含まれる水分量を算出した。
（加熱前重量－加熱後重量）／加熱前重量（％） (5) Measurement of Moisture Content of Dry Clams Weighed 10 g of each of the freeze-dried clams and heated them at 105 ° C. for 4 hours using a dryer (dry heat sterilizer SH600 manufactured by Yamato Kagaku Co., Ltd.). The weight of the clams after heating was measured, and the amount of water contained in the dried clams was calculated based on the following formula.
(Weight before heating-Weight after heating) / Weight before heating (%)
凍結乾燥後の各種アサリを１０ｇずつ秤量し、乾燥機（ヤマト科学社製乾熱滅菌器ＳＨ６００）を用いて１０５℃で４時間の条件で加熱した。加熱後のアサリの重量を測定し、下記式に基づいて乾燥アサリに含まれる水分量を算出した。
（加熱前重量－加熱後重量）／加熱前重量（％） (5) Measurement of Moisture Content of Dry Clams Weighed 10 g of each of the freeze-dried clams and heated them at 105 ° C. for 4 hours using a dryer (dry heat sterilizer SH600 manufactured by Yamato Kagaku Co., Ltd.). The weight of the clams after heating was measured, and the amount of water contained in the dried clams was calculated based on the following formula.
(Weight before heating-Weight after heating) / Weight before heating (%)
各種乾燥アサリの保存安定性、復元性の評価結果、及び、塩分量、水分量を表１に示す。調整液中に含まれるＣＤ濃度が高いほど、保存安定性（臭み発生の抑制）が高いことが判明した。一方で、ＣＤ濃度による復元率の大きな変化は認められなかったが、ＣＤ濃度が高くなると食感に影響があることが判明した。
Table 1 shows the evaluation results of storage stability and resilience of various dried clams, as well as the amount of salt and water. It was found that the higher the concentration of CD contained in the adjusting liquid, the higher the storage stability (suppression of odor generation). On the other hand, although no significant change in the restoration rate was observed with the CD concentration, it was found that the texture was affected when the CD concentration increased.
＜実施例２：塩分量と復元性の関係検証＞
容器に、環状オリゴ糖製剤 ３．０重量％、各種調味料、及び各濃度の塩化ナトリウムを添加した調整液を調製して７０℃まで加熱した。塩化ナトリウム濃度は、０（なし），３．０，４．０，５．０，６．０及び１０重量％とした。水洗したアサリ１ｋｇを各調整液内に完全に調整液に浸るように投入し、７０℃で５分間加熱した後、液切りを行った。液切したアサリを実施例１と同様に凍結乾燥により乾燥させた。 <Example 2: Verification of relationship between salt content and stability>
A preparation liquid containing 3.0% by weight of the cyclic oligosaccharide preparation, various seasonings, and sodium chloride at each concentration was prepared in a container and heated to 70 ° C. The sodium chloride concentration was 0 (none), 3.0, 4.0, 5.0, 6.0 and 10% by weight. 1 kg of washed clams were put into each adjusting liquid so as to be completely immersed in the adjusting liquid, heated at 70 ° C. for 5 minutes, and then drained. The drained clams were dried by freeze-drying in the same manner as in Example 1.
容器に、環状オリゴ糖製剤 ３．０重量％、各種調味料、及び各濃度の塩化ナトリウムを添加した調整液を調製して７０℃まで加熱した。塩化ナトリウム濃度は、０（なし），３．０，４．０，５．０，６．０及び１０重量％とした。水洗したアサリ１ｋｇを各調整液内に完全に調整液に浸るように投入し、７０℃で５分間加熱した後、液切りを行った。液切したアサリを実施例１と同様に凍結乾燥により乾燥させた。 <Example 2: Verification of relationship between salt content and stability>
A preparation liquid containing 3.0% by weight of the cyclic oligosaccharide preparation, various seasonings, and sodium chloride at each concentration was prepared in a container and heated to 70 ° C. The sodium chloride concentration was 0 (none), 3.0, 4.0, 5.0, 6.0 and 10% by weight. 1 kg of washed clams were put into each adjusting liquid so as to be completely immersed in the adjusting liquid, heated at 70 ° C. for 5 minutes, and then drained. The drained clams were dried by freeze-drying in the same manner as in Example 1.
各塩分濃度で処理した乾燥アサリについて、実施例１と同様に、食感、復元率、塩分量及び水分量の評価を行った。結果を表２に示す。調整液中の塩化ナトリウム濃度が高いほど、乾燥アサリに含まれる塩分量が高くなることが判明した。また、塩分量が高いほど、わずかながら復元率が低下することと、食感が低下することが判明した。
The texture, restoration rate, salt content and water content of the dried clams treated at each salt concentration were evaluated in the same manner as in Example 1. The results are shown in Table 2. It was found that the higher the sodium chloride concentration in the adjusting solution, the higher the amount of salt contained in the dried clams. It was also found that the higher the salt content, the slightly lower the restoration rate and the lower the texture.
＜実施例３：各種糖類と保存安定性の関係検証＞
環状オリゴ糖製剤に代えて、α－ＣＤ、β－ＣＤ、γ－ＣＤ、ブドウ糖（単糖）、乳糖（二糖）、及び水溶性大豆多糖類を、それぞれ１．０重量％添加した調整液を使用した以外は、実施例１と同様に乾燥アサリを調製した。 <Example 3: Verification of relationship between various sugars and storage stability>
A preparation solution containing 1.0% by weight of each of α-CD, β-CD, γ-CD, glucose (monosaccharide), lactose (disaccharide), and water-soluble soybean polysaccharide instead of the cyclic oligosaccharide preparation. A dried oligosaccharide was prepared in the same manner as in Example 1 except that the above was used.
環状オリゴ糖製剤に代えて、α－ＣＤ、β－ＣＤ、γ－ＣＤ、ブドウ糖（単糖）、乳糖（二糖）、及び水溶性大豆多糖類を、それぞれ１．０重量％添加した調整液を使用した以外は、実施例１と同様に乾燥アサリを調製した。 <Example 3: Verification of relationship between various sugars and storage stability>
A preparation solution containing 1.0% by weight of each of α-CD, β-CD, γ-CD, glucose (monosaccharide), lactose (disaccharide), and water-soluble soybean polysaccharide instead of the cyclic oligosaccharide preparation. A dried oligosaccharide was prepared in the same manner as in Example 1 except that the above was used.
実施例１と同様に、保存安定性、復元率及び食感の評価を行った。結果を表３に示す。環状オリゴ糖を添加した場合に、高い保存安定性を示した。α－ＣＤ、β－ＣＤ及びγ－ＣＤで保存安定性はほぼ同等であった。一方で、復元性は、添加する糖類の種類によって大きな差異は見られなかった。
Similar to Example 1, storage stability, restoration rate and texture were evaluated. The results are shown in Table 3. High storage stability was shown when cyclic oligosaccharides were added. Storage stability was almost the same for α-CD, β-CD and γ-CD. On the other hand, the stability was not significantly different depending on the type of saccharide to be added.
＜実施例４：乾燥アサリの環状オリゴ糖含有量の測定＞
環状オリゴ糖製剤に代えて、β－ＣＤを０（なし）、１．５及び５．０重量％、それぞれ添加した調整液を使用した以外は、実施例１と同様に乾燥アサリを調製した。各乾燥アサリ５．０ｇにイオン交換水５０ｍＬを加え、５分間沸騰させた後、イオン交換水で１００ｍＬまでメスアップし、ろ紙（Ｎｏ．５Ｂ、東洋濾紙株式会社製）を用いてろ過した。ろ液をカートリッジカラムで簡易精製した後、加熱して濃縮・乾固させた。得られた固体を２ｍＬのイオン交換水に溶解・懸濁した後、メンブレンフィルター（親水性ＰＴＦＥ、０．４５μｍ孔）でろ過し、測定用の試料を得た。得られた試料のうち、２０μＬを高速液体クロマトグラフィー（ＨＰＬＣ）に供した。ＨＰＬＣ測定の詳細な条件は以下の通りとした。機種：ＬＣ－２０ＡＤ（株式会社島津製作所製）、検出器：示差屈折計ＲＩＤ－２０Ａ（株式会社島津製作所製）、カラム：Ｗａｋｏｓｉｌ ５ＮＨ２ φ４．６ｍｍ×２５０ｍｍ（富士フィルム和光純薬株式会社製）、カラム温度：２５℃、移動相：アセトニトリル：水＝６５：２５、流量：２ｍＬ／分。 <Example 4: Measurement of cyclic oligosaccharide content of dried clams>
A dried clam was prepared in the same manner as in Example 1 except that the adjusting solution containing 0 (none), 1.5 and 5.0% by weight of β-CD was used instead of the cyclic oligosaccharide preparation. 50 mL of ion-exchanged water was added to 5.0 g of each dried asari, boiled for 5 minutes, then the volumetric flask was increased to 100 mL with ion-exchanged water, and the mixture was filtered using filter paper (No. 5B, manufactured by Toyo Filter Paper Co., Ltd.). The filtrate was simply purified on a cartridge column and then heated to concentrate and dry. The obtained solid was dissolved and suspended in 2 mL of ion-exchanged water, and then filtered through a membrane filter (hydrophilic PTFE, 0.45 μm pore) to obtain a sample for measurement. Of the obtained samples, 20 μL was subjected to high performance liquid chromatography (HPLC). The detailed conditions for HPLC measurement were as follows. Model: LC-20AD (manufactured by Shimadzu Corporation), Detector: Differential refractometer RID-20A (manufactured by Shimadzu Corporation), Column: Wakosil 5NH 2 φ4.6 mm x 250 mm (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.) , Column temperature: 25 ° C., Mobile phase: Acetonitrile: Water = 65:25, Flow rate: 2 mL / min.
環状オリゴ糖製剤に代えて、β－ＣＤを０（なし）、１．５及び５．０重量％、それぞれ添加した調整液を使用した以外は、実施例１と同様に乾燥アサリを調製した。各乾燥アサリ５．０ｇにイオン交換水５０ｍＬを加え、５分間沸騰させた後、イオン交換水で１００ｍＬまでメスアップし、ろ紙（Ｎｏ．５Ｂ、東洋濾紙株式会社製）を用いてろ過した。ろ液をカートリッジカラムで簡易精製した後、加熱して濃縮・乾固させた。得られた固体を２ｍＬのイオン交換水に溶解・懸濁した後、メンブレンフィルター（親水性ＰＴＦＥ、０．４５μｍ孔）でろ過し、測定用の試料を得た。得られた試料のうち、２０μＬを高速液体クロマトグラフィー（ＨＰＬＣ）に供した。ＨＰＬＣ測定の詳細な条件は以下の通りとした。機種：ＬＣ－２０ＡＤ（株式会社島津製作所製）、検出器：示差屈折計ＲＩＤ－２０Ａ（株式会社島津製作所製）、カラム：Ｗａｋｏｓｉｌ ５ＮＨ２ φ４．６ｍｍ×２５０ｍｍ（富士フィルム和光純薬株式会社製）、カラム温度：２５℃、移動相：アセトニトリル：水＝６５：２５、流量：２ｍＬ／分。 <Example 4: Measurement of cyclic oligosaccharide content of dried clams>
A dried clam was prepared in the same manner as in Example 1 except that the adjusting solution containing 0 (none), 1.5 and 5.0% by weight of β-CD was used instead of the cyclic oligosaccharide preparation. 50 mL of ion-exchanged water was added to 5.0 g of each dried asari, boiled for 5 minutes, then the volumetric flask was increased to 100 mL with ion-exchanged water, and the mixture was filtered using filter paper (No. 5B, manufactured by Toyo Filter Paper Co., Ltd.). The filtrate was simply purified on a cartridge column and then heated to concentrate and dry. The obtained solid was dissolved and suspended in 2 mL of ion-exchanged water, and then filtered through a membrane filter (hydrophilic PTFE, 0.45 μm pore) to obtain a sample for measurement. Of the obtained samples, 20 μL was subjected to high performance liquid chromatography (HPLC). The detailed conditions for HPLC measurement were as follows. Model: LC-20AD (manufactured by Shimadzu Corporation), Detector: Differential refractometer RID-20A (manufactured by Shimadzu Corporation), Column: Wakosil 5NH 2 φ4.6 mm x 250 mm (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.) , Column temperature: 25 ° C., Mobile phase: Acetonitrile: Water = 65:25, Flow rate: 2 mL / min.
ＨＰＬＣにおけるβ－ＣＤの検出ピーク面積より、各乾燥アサリ１００ｇあたりのβ－ＣＤ含有量を算出した。結果を表４に示す。β－ＣＤを含む調整液を用いて調製した乾燥アサリにおいて、確実に調整液中のβ－ＣＤが残存することを確認できた。また、調整液中のβ－ＣＤ濃度が高くなるほど、乾燥アサリのβ－ＣＤの含有量が高くなることが確認できた。
The β-CD content per 100 g of each dried clam was calculated from the detection peak area of β-CD in HPLC. The results are shown in Table 4. It was confirmed that β-CD in the adjusting solution surely remained in the dried clams prepared using the adjusting solution containing β-CD. It was also confirmed that the higher the β-CD concentration in the adjusting solution, the higher the β-CD content of the dried clams.
本発明の乾燥食品及び乾燥食品の製造方法は、食品産業分野で利用可能である。
本明細書で引用した全ての刊行物、特許及び特許出願はそのまま引用により本明細書に組み入れられるものとする。 The dried food and the method for producing dried food of the present invention can be used in the food industry field.
All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
本明細書で引用した全ての刊行物、特許及び特許出願はそのまま引用により本明細書に組み入れられるものとする。 The dried food and the method for producing dried food of the present invention can be used in the food industry field.
All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
Claims (9)
- 貝類を含む乾燥食品であって、
環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させ、
前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させることで製造された、
乾燥食品。 Dried food containing shellfish
An aqueous solution containing 0.1 to 10% by weight of cyclic oligosaccharide is permeated into shellfish.
It was produced by drying the shellfish infiltrated with the cyclic oligosaccharide until the water content became 6.0% by weight or less.
Dried food. - 貝類を含む乾燥食品の製造方法であって、
環状オリゴ糖を０．１～１０重量％含む水溶液を貝類に浸透させる、浸透工程；及び
前記環状オリゴ糖が浸透した前記貝類を、水分量が６．０重量％以下となるまで乾燥させる、乾燥工程
を含む、方法。 A method for producing dried foods containing shellfish.
An aqueous solution containing 0.1 to 10% by weight of a cyclic oligosaccharide is infiltrated into the shellfish, a permeation step; and the shellfish infiltrated with the cyclic oligosaccharide is dried until the water content is 6.0% by weight or less, and dried. A method that includes a process. - 前記乾燥工程は、前記環状オリゴ糖が浸透した前記貝類を凍結乾燥させる工程を含む、請求項２に記載の方法。 The method according to claim 2, wherein the drying step includes a step of freeze-drying the shellfish infiltrated with the cyclic oligosaccharide.
- 前記水溶液の塩化ナトリウム含有量が５．０重量％以下である、請求項２又は３に記載の方法。 The method according to claim 2 or 3, wherein the sodium chloride content of the aqueous solution is 5.0% by weight or less.
- 前記貝類が、内臓付きのむき身である、請求項２～４のいずれか１項に記載の方法。 The method according to any one of claims 2 to 4, wherein the shellfish is a peeled meat with internal organs.
- 貝類を含む乾燥食品であって、
少なくとも貝類の水分量が６．０重量％以下であり、
前記貝類中に０．１～１０重量％の環状オリゴ糖を含む、
乾燥食品。 Dried food containing shellfish
At least the water content of shellfish is 6.0% by weight or less,
The shellfish contains 0.1 to 10% by weight of cyclic oligosaccharides.
Dried food. - 凍結乾燥食品である、請求項６に記載の乾燥食品。 The dried food according to claim 6, which is a freeze-dried food.
- 塩化ナトリウム含有量が、１０重量％以下である、請求項６又は７に記載の乾燥食品。 The dried food according to claim 6 or 7, wherein the sodium chloride content is 10% by weight or less.
- 前記貝類が、内臓付きのむき身として含まれる、請求項６～８のいずれか１項に記載の乾燥食品。 The dried food according to any one of claims 6 to 8, wherein the shellfish is contained as a peeled meat with internal organs.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05103586A (en) * | 1991-10-11 | 1993-04-27 | Nippon Shokuhin Kako Co Ltd | Freezing and freeze-drying denaturation suppressing substance, frozen and freeze-dried product containing the same substance and its production |
| JPH05308897A (en) * | 1992-03-13 | 1993-11-22 | Hidemi Tagome | Method for preserving proteinaceous food |
| WO2002065856A1 (en) * | 2001-02-23 | 2002-08-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of producing processed food |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0947218A (en) * | 1995-08-10 | 1997-02-18 | Ina Food Ind Co Ltd | Frozen food and its production |
| CN102742873B (en) * | 2012-07-23 | 2013-12-18 | 广东海洋大学 | Preparation method of instant oyster food |
| CN110692960A (en) * | 2019-08-27 | 2020-01-17 | 中国海洋大学 | Preparation method of freeze-dried oysters with complete shapes and capable of being quickly rehydrated |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05103586A (en) * | 1991-10-11 | 1993-04-27 | Nippon Shokuhin Kako Co Ltd | Freezing and freeze-drying denaturation suppressing substance, frozen and freeze-dried product containing the same substance and its production |
| JPH05308897A (en) * | 1992-03-13 | 1993-11-22 | Hidemi Tagome | Method for preserving proteinaceous food |
| WO2002065856A1 (en) * | 2001-02-23 | 2002-08-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of producing processed food |
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