JPH0468903B2 - - Google Patents
Info
- Publication number
- JPH0468903B2 JPH0468903B2 JP60067990A JP6799085A JPH0468903B2 JP H0468903 B2 JPH0468903 B2 JP H0468903B2 JP 60067990 A JP60067990 A JP 60067990A JP 6799085 A JP6799085 A JP 6799085A JP H0468903 B2 JPH0468903 B2 JP H0468903B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- sea urchin
- raw
- heated
- raw sea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000257465 Echinoidea Species 0.000 claims description 43
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 230000006866 deterioration Effects 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 208000005156 Dehydration Diseases 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000010828 elution Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 37
- 235000019198 oils Nutrition 0.000 description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000006837 decompression Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- -1 for example Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- CTPKSRZFJSJGML-UHFFFAOYSA-N sulfiram Chemical compound CCN(CC)C(=S)SC(=S)N(CC)CC CTPKSRZFJSJGML-UHFFFAOYSA-N 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
(イ) 産業上の利用分野
本発明は、生うにの油温脱水処理法に関する。
ものである。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for dehydrating raw sea urchin at oil temperature.
It is something.
(ロ) 従来の技術及びその問題点
従来、うには、卵巣を加工して練りうに、粒う
にとして製品化されているが、原料たる生うにに
は水分を多量に含有するため腐敗し易く採取後、
すぐに加工せねばならず、加工時期をうにの採取
時期に一致せしめねばならず、加工時期が限定さ
れるものであつた。(b) Conventional technology and its problems Conventionally, sea urchin has been manufactured by processing the ovary and producing sea urchin paste or grained sea urchin, but raw sea urchin, which is the raw material, contains a large amount of moisture and is easily collected. rear,
It had to be processed immediately, and the processing time had to coincide with the harvesting time of the sea urchins, so the processing time was limited.
そこで、うにを長期保存するため、乾燥機等で
乾燥せしめておく方法も考えられるが、同方法で
はうにの組織中の水分までは充分に脱水し難いた
め、乾燥に長時間かかり、呈味成分たる蛋白質及
びビタミンＡ・Ｂ・Ｃ等各種ビタミンその他エキ
ス分、色素が分解し、呈味性、栄養価、色彩が悪
いと共に、うにの組織中に多量の水分及び塩基性
チツ素が残存し、悪臭を発生し、長期の保存は不
可能であつた。 Therefore, in order to preserve sea urchin for a long time, it is possible to dry the sea urchin in a dryer, etc. However, this method does not fully dehydrate the water in the tissues of the sea urchin, so it takes a long time to dry, and the flavor components Barrel protein, various vitamins such as vitamins A, B, and C, extracts, and pigments are decomposed, resulting in poor taste, nutritional value, and color, and a large amount of water and basic nitrogen remain in the tissues of the sea urchin. It produced a foul odor and was impossible to store for a long time.
また、塩漬けにしたり、油漬けにしたりするこ
とにより長期保存が図られたが、塩漬けの場合
は、塩味が強く残存して生うに本来の味が失われ
ることより、需要が限られるという問題があり、
また、油漬けの場合は、油の酸敗という避けられ
ない問題を有していた。 In addition, long-term preservation was achieved by pickling in salt or in oil, but salting left a strong salty taste and lost the original taste of raw sea urchins, which limited demand. can be,
Furthermore, in the case of soaking in oil, there is an unavoidable problem of rancidity of the oil.
(ハ) 問題点を解決するための手段
そこで、本発明では、原料たる生うにを、蛋白
質が熱凝固する温度である90℃以上に予熱してお
いた加熱油中に投入して浸漬し、減圧しながら加
熱油を熱媒体として加熱し、しかも、初期減圧過
程においては蛋白質が熱凝固し易い小さい減圧下
で加熱し、次いで大きい減圧を行うことにより、
蛋白質、各種ビタミン、その他のエキス分、並び
に色素の変質、分解、流出等を防止しながら、原
料たる生うにの原型を保持せしめて脱水処理を行
い、次いで同減圧条件下で油切りを行うことを特
徴とする生うにの油温脱水処理法を提供せんとす
るものである。(c) Means for solving the problem Therefore, in the present invention, raw sea urchin is immersed in heated oil that has been preheated to 90°C or higher, which is the temperature at which protein coagulates. By heating oil as a heating medium while reducing the pressure, and heating under a small reduced pressure in which proteins are likely to thermally coagulate in the initial reduced pressure process, and then by applying a large reduced pressure,
Dehydration treatment is performed to preserve the original shape of the raw sea urchin while preventing deterioration, decomposition, leakage, etc. of proteins, various vitamins, other extracts, and pigments, etc., and then draining the oil under the same reduced pressure conditions. The present invention aims to provide a method for dehydrating raw sea urchin at oil temperature, which is characterized by the following.
(ニ) 問題点を解決するための手段
生うにの長期保存処理を行う際には、原料たる
生うにを、蛋白質が熱凝固する温度である90℃以
上に予熱した加熱油中に投入して浸漬し、二段階
減圧をしながら加熱油を熱媒体として加熱するこ
とにより脱水処理し、次いで同減圧条件下で油切
りを行えば、色、型共にもとの生うにと同一のう
にを製造することができるものであり、この際、
二段階減圧は、初期減圧を蛋白質が凝固し易い小
さい減圧とすることにより、蛋白質、各種ビタミ
ン、その他のエキス分、並びに色素の変質、分
解、流出等を防止し、次いで、第二減圧で大きい
減圧を行うことにより、生うに中の水分を蒸散せ
しめつつ、生うに組織中で同水分と加熱油との置
換を行い、加熱油を生うに組織中に深く浸透せし
めて、組織内外から加熱油を熱媒体にして加熱
し、短時間での脱水処理を可能として、生うにの
原型保持を図ることができるものである。(d) Measures to solve the problem When preserving raw sea urchin for a long time, raw sea urchin is placed in heated oil that has been preheated to 90°C or above, the temperature at which protein coagulates. By soaking the sea urchin, dehydrating it by heating oil as a heat medium while applying a two-step decompression, and then draining the oil under the same decompression conditions, you can produce sea urchin that is identical in color and shape to the original raw sea urchin. In this case,
Two-step vacuuming prevents deterioration, decomposition, outflow, etc. of proteins, various vitamins, other extracts, and pigments by setting the initial vacuum to a small vacuum where proteins are likely to coagulate, and then increasing the pressure at the second stage. By reducing the pressure, the water in the raw sea urchins is evaporated, and the water is replaced with the heated oil in the raw sea urchin tissues, allowing the heated oil to penetrate deeply into the raw sea urchin tissues, allowing the heated oil to be absorbed from inside and outside the tissue. By heating the raw sea urchin as a heat medium, it is possible to dehydrate the sea urchin in a short time, thereby preserving the original shape of the raw sea urchin.
(ホ) 作用
本発明によれば、生うにが本来有する蛋白質、
各種ビタミン、及びその他のエキス分を確保せし
めることができるために、呈味性、栄養価が高
く、しかも、色素の変質、分解、流出等を防止す
ることができると共に、原型を保持させることが
できるために、違和感がなく、さらには、塩分を
含まないにもかかわらず腐敗しないで、かつ、油
の酸敗も回避され得、長時間保存が可能となると
いう効果を奏する。(E) Effect According to the present invention, the protein inherent in raw sea urchin,
Since it can secure various vitamins and other extracts, it has high taste and nutritional value, and can prevent the deterioration, decomposition, and leakage of pigments, and can retain its original shape. Therefore, the oil does not feel strange, and furthermore, it does not spoil even though it does not contain salt, and the rancidity of the oil can be avoided, making it possible to store it for a long time.
(ヘ) 実施例
本発明の実施例を詳説すれば、次の通りであ
る。即ち、4.5m3のクツカー中に動物油、植物油、
鶏油等の単一油又は混合油を収納し、クツカーの
ジヤケツト部に圧入した蒸気により油を加熱する
ものであり、蛋白質が熱凝固しやすい温度である
90℃以上に予熱しておく。(f) Examples Examples of the present invention will be described in detail as follows. That is, animal oil, vegetable oil,
It stores a single oil such as chicken oil or a mixture of oils, and heats the oil with steam that is pressurized into the jacket of the jacket, at a temperature that facilitates thermal coagulation of proteins.
Preheat to 90℃ or higher.
次にこの加熱油中に、原料たる採取後の生うに
の1000Kgを淡水で洗浄した後、投入して浸漬し、
クツカーを閉蓋する。 Next, 1000 kg of fresh sea urchins, which are raw materials after being collected, are washed with fresh water and then put into this heated oil and immersed.
Close the kutka.
次に加熱油の油温を90℃以上に保持しながらク
ツカー内を減圧する。 Next, reduce the pressure inside the tanker while maintaining the temperature of the heated oil at 90°C or higher.
かかる減圧処理は生うに浸漬後の初期30分程度
は蛋白質が凝固し易い小さい減圧条件下、即ち10
〜20mmhgの減圧を行い、次いで740〜750mmHgの
大きい減圧、即ち、略真空状態で約60分程にて含
水率３〜６％前後まで脱水する。 This vacuum treatment is carried out under small vacuum conditions where proteins tend to coagulate for the first 30 minutes after soaking raw sea urchins, i.e. 10 min.
The pressure is reduced to ~20 mmHg, and then the water is dehydrated to a water content of about 3 to 6% in about 60 minutes under a large vacuum of 740 to 750 mmHg, that is, in a substantially vacuum state.
即ち、減圧初期における90℃以上の油温と10〜
20mmHgの小さい減圧条件とによつて、原料たる
生うにの呈味成分たる水溶性蛋白質を凝固安定化
せしめ、油中への流出を防止し、更には水溶性蛋
白質流出に伴う、ビタミンＡ・Ｂ・Ｃ等各種ビタ
ミン、その他のエキス部の流出を防止しうるよう
構成している。 In other words, oil temperature of 90℃ or more at the beginning of depressurization and 10~
Due to the small vacuum condition of 20 mmHg, water-soluble proteins, which are the flavor components of the raw sea urchin, are coagulated and stabilized, preventing them from leaking into the oil, and further reducing the amount of vitamins A and B associated with the water-soluble protein leakage. - Constructed to prevent leakage of various vitamins such as C and other extracts.
また、90℃以上の油温と減圧中途からの740〜
750mmHgの大きい減圧条件とによつて生うにの組
織中の水分を蒸散せしめつつ、同水分と加熱油と
の置換を行い、加熱油を組織中に深く浸透せし
め、うにを外部及び組織中の双方から加熱油を熱
媒体として間接加熱し、短時間での脱水処理を可
能とすることにより、水溶性蛋白質、ビタミン
Ａ・Ｂ・Ｃ等各種ビタミン、その他のエキス分、
色素の変質、熱分解、流出の防止を可能とすると
共に、原型を保持すべく構成し、しかも、組織中
の悪臭の原因たる塩基性チツ素を組織内に浸透す
る加熱油で分解せしめるべく構成している。 In addition, oil temperature of 90℃ or more and 740~ from the middle of decompression
Under a large vacuum condition of 750 mmHg, water in the tissue of the raw sea urchin is evaporated and replaced with heated oil, allowing the heated oil to penetrate deeply into the tissue, allowing the sea urchin to be absorbed both externally and within the tissue. By indirect heating using heated oil as a heat medium and making it possible to dehydrate in a short time, water-soluble proteins, various vitamins such as vitamins A, B, and C, and other extracts can be extracted.
It is designed to prevent the deterioration, thermal decomposition, and outflow of pigments, as well as to maintain its original shape, and is designed to decompose basic nitrogen, which is the cause of bad odors in tissues, using heated oil that penetrates into the tissues. are doing.
以上のように、油温脱水処理した生うには、そ
の後、上記減圧条件下で油切りを行つて、一定の
残油率を保持せしめておくものである。 As described above, the raw sea urchin that has been subjected to the oil temperature dehydration treatment is then drained under the reduced pressure conditions described above to maintain a constant residual oil percentage.
なお、原料たる生うにをクツカー中に投入する
前処理として塩分を含有した水たとえば海水中に
約一昼夜浸漬しておき、生うにに付着した汚物等
をなるべく除去、消毒しておくことができ、ま
た、かかる塩分は、油中において加熱油により油
に溶出していき、生うにから完全な除塩を行うこ
とができる。 In addition, as a pretreatment before adding the raw sea urchin to the cutter, it is possible to immerse it in salt-containing water, for example, seawater, for about a day and night to remove as much dirt and other substances from the raw sea urchin as possible and disinfect it. In addition, such salt is eluted into the oil by heating the oil, making it possible to completely remove salt from the raw sea urchin.
更には生うにをクツカー中に投入する前に、急
凍乾燥処理を行つておくことができる。この場合
には、加熱油は水溶性蛋白の凝固、生うにに含有
される呈味成分の除去、色つやの保持、組織深部
の脱水等の機能がより発揮される。 Furthermore, the raw sea urchin can be subjected to rapid freeze-drying treatment before being put into the container. In this case, the heated oil is more effective in coagulating water-soluble proteins, removing flavor components contained in raw sea urchin, maintaining color and luster, and dehydrating deep tissues.
また、クツカー中においては、加熱油で生うに
の脱水処理を行うに際し、初期減圧下では油中に
クツカー外よりエアの噴射を行つて油の攪拌を行
い、生うに中の水溶性蛋白、ゼラチン等の凝固が
速やかに行われるようにしている。 In addition, when dehydrating raw sea urchins using heated oil in the steamer, air is injected into the oil from outside the steamer to agitate the oil under the initial reduced pressure. coagulation is carried out promptly.
また、生うにの原型保持効果を向上せしめるた
めに、クツカー投入前に、生うにの表面に澱粉質
等のものを塗着しておくこともでき、澱粉質が加
熱油で凝固し、生うにの表面をつややかにして、
かつ食する時の歯ごたえや、栄養成分保持に役立
つ。 In addition, in order to improve the effect of preserving the original shape of raw sea urchins, it is possible to apply a starch substance to the surface of the raw sea urchins before putting them into the container. Make the surface glossy,
It is also useful for providing a chewy texture when eating and for retaining nutrients.
Claims (1)
である90℃以上に予熱しておいた加熱油中に投入
して浸漬し、減圧しながら加熱油を熱媒体として
加熱し、しかも、初期減圧過程においては蛋白質
が熱凝固し易い小さい減圧下で加熱し、次いで大
きい減圧を行うことにより、蛋白質、各種ビタミ
ン、その他のエキス分、並びに色素の変質、分
解、溶出等を防止しながら、原料たる生うにの原
型を保持せしめて脱水処理を行い、次いで同減圧
条件下で油切りを行うことを特徴とする生うにの
油温脱水処理法。1 Raw sea urchin, which is a raw material, is immersed in heated oil that has been preheated to 90℃ or higher, which is the temperature at which proteins thermally coagulate, and is heated while reducing pressure using the heated oil as a heat medium. In the process, proteins are heated under a small vacuum where they tend to coagulate under heat, and then a large vacuum is applied to prevent protein, various vitamins, other extracts, and pigments from deterioration, decomposition, elution, etc., while preserving the raw materials. An oil-temperature dehydration treatment method for raw sea urchin, characterized by dehydrating the raw sea urchin while retaining its original shape, and then draining the oil under the same reduced pressure conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60067990A JPS61227762A (en) | 1985-03-30 | 1985-03-30 | Dehydration of raw echini with hot oil bath |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60067990A JPS61227762A (en) | 1985-03-30 | 1985-03-30 | Dehydration of raw echini with hot oil bath |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61227762A JPS61227762A (en) | 1986-10-09 |
| JPH0468903B2 true JPH0468903B2 (en) | 1992-11-04 |
Family
ID=13360915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60067990A Granted JPS61227762A (en) | 1985-03-30 | 1985-03-30 | Dehydration of raw echini with hot oil bath |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61227762A (en) |
-
1985
- 1985-03-30 JP JP60067990A patent/JPS61227762A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61227762A (en) | 1986-10-09 |
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