JPH0636713B2 - Method for manufacturing peeled shellfish - Google Patents
Method for manufacturing peeled shellfishInfo
- Publication number
- JPH0636713B2 JPH0636713B2 JP1139159A JP13915989A JPH0636713B2 JP H0636713 B2 JPH0636713 B2 JP H0636713B2 JP 1139159 A JP1139159 A JP 1139159A JP 13915989 A JP13915989 A JP 13915989A JP H0636713 B2 JPH0636713 B2 JP H0636713B2
- Authority
- JP
- Japan
- Prior art keywords
- shellfish
- shell
- frozen
- temperature
- clams
- 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
- 235000015170 shellfish Nutrition 0.000 title claims description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 238000000034 method Methods 0.000 title claims description 6
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000010791 quenching Methods 0.000 claims description 3
- 230000000171 quenching effect Effects 0.000 claims description 3
- 241000237519 Bivalvia Species 0.000 description 14
- 235000020639 clam Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は、美味、栄養分、鮮度及び外観形状等が保たれ
た貝のむき身の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for producing peeled shellfish in which the taste, nutritional content, freshness, external shape and the like are maintained.
〈従来の技術〉 貝から貝のむき身のみを取り出して製品化する方法は、
従来より種々提案されている。しかしながら貝のむき身
を取り出して製品化する際には、貝類の内臓中に存在す
る細菌を取り除くか又は殺菌する必要性及び貝殻を開か
せるために、貝殻の内部、即ちむき身の部分まで加熱処
理を行っているのが実状である。このため貝のむき身が
呈する美味、栄養分及び外観形状等を保持するのが困難
であり、従って加熱処理を行なわないで貝のむき身を製
造する方法が望まれている。<Prior art> The method of taking out only the bare shell of shellfish from the shellfish and commercializing it
Various proposals have been made conventionally. However, when taking out the shelled meat and commercializing it, it is necessary to remove the bacteria present in the internal organs of the shellfish or to sterilize it, and to heat the shell, heat the interior of the shell, that is, the part of the shell to heat it. The situation is what we are doing. For this reason, it is difficult to maintain the taste, nutritional content, appearance shape, etc. exhibited by the shellfish flesh, and therefore, a method for producing the shellfish flesh without heat treatment is desired.
〈発明が解決しようとする課題〉 本発明の目的は、美味、栄養分、鮮度及び貝のむき身の
外観形状等が良好に保持された貝のむき身の製造方法を
提供することにある。<Problems to be Solved by the Invention> An object of the present invention is to provide a method for producing a shelled shellfish in which the taste, nutrition, freshness, appearance of the shellfish shell, and the like are favorably maintained.
〈課題を解決するための手段〉 本発明によれば砂抜き及び洗浄処理した貝類の貝殻部分
の温度を−１００℃以下に凍結する工程Ａと、前記凍結
処理した貝類を、３０℃以下の温度に加温することによ
り、貝殻を割り、凍結した状態で貝のむき身を取り出す
工程Ｂとを含むことを特徴とする貝のむき身の製造方法
が提供される。<Means for Solving the Problem> According to the present invention, the step A of freezing the temperature of the shell part of the shellfish that has undergone sand removal and washing treatment to −100 ° C. or lower and the frozen shellfish at a temperature of 30 ° C. or lower The method for producing a stripped shellfish is provided, which comprises the step B of cracking the shellfish and heating the stripped shellfish in a frozen state.
以下本発明を更に詳細に説明する。The present invention will be described in more detail below.
本発明の製造方法では、まず工程Ａとして、砂抜き及び
洗浄処理した貝類の貝殻部分の温度を、−１００℃以下
に凍結する。前記貝類としては、通常食用に供すること
ができる貝類であれば、特に限定されるものではない
が、例えばアサリ、ハマグリ、アカ貝、ツブ貝等を好ま
しく挙げることができ、前記貝類を公知の方法により砂
抜き及び洗浄処理を施こした後、貝殻部分の温度が−１
００℃以下、好ましくは−130〜−150℃になるように凍
結する。貝殻部分の温度を−１００℃以下に凍結するに
は、例えば窒素凍結等により５〜１０分間程度凍結する
ことにより行うことができる。また特に好ましくは、前
記凍結を行う前に、鮮度の低下及び貝のむき身を組織破
壊を防止するために、貝の中心温度が−１０〜−４０
℃、更に好ましくは約−３０℃程度となるように急冷処
理を施こすのが望ましい。この際急冷処理を、時間をか
けて徐々に冷凍すると、鮮度の低下及び貝のむき身の組
織破壊を起こす恐れがあるので好ましくない。前記急冷
処理を行うには、例えば窒素凍結装置、エアーブラスト
急速凍結装置等の公知の凍結装置により行うことができ
る。In the production method of the present invention, first, in step A, the temperature of the shell portion of the shellfish that has undergone sand removal and washing is frozen to -100 ° C or lower. The shellfish is not particularly limited as long as it is a shellfish that can be normally eaten, but, for example, clams, clams, red shells, whelks and the like can be preferably mentioned, and the shellfishes are known methods. After sand removal and washing treatment by the
Freezing is performed at a temperature of 00 ° C or lower, preferably -130 to -150 ° C. The temperature of the shell part can be frozen to −100 ° C. or lower by, for example, freezing for about 5 to 10 minutes by nitrogen freezing or the like. Further, particularly preferably, the center temperature of the shellfish is -10 to -40 before the freezing in order to prevent deterioration of freshness and tissue destruction of the shellfish.
It is desirable to carry out a quenching treatment so that the temperature becomes about ℃, more preferably about -30 ℃. At this time, if the rapid cooling treatment is gradually frozen over time, there is a risk that the freshness may be deteriorated and the shellfish may be damaged by the tissue, which is not preferable. The quenching treatment can be performed by a known freezing device such as a nitrogen freezing device or an air blast quick freezing device.
次いで本発明の製造方法では、工程Ｂとして、前記工程
Ａにより凍結処理した貝類の貝殻を、特定温度に加温す
ることにより、温度差によって貝殻のみを割り、貝のむ
き身を凍結した状態で取り出す。前記凍結処理した貝殻
を加温する際の温度は３０℃以下、好ましくは１０〜３
０℃の範囲である。加温温度が３０℃を超える場合には
鮮度が低下し、更に加温時間が長い場合にも鮮度が低下
する恐れがあるので、特に好ましくは前記温度範囲で３
秒〜１分間加温処理するのが望ましい。前記貝殻への加
温処理は、例えば、３０℃以下の水又は湯に前記凍結処
理した貝類を浸漬させる方法等により行うことができ、
加温処理することによって、貝殻の温度を急激に変化さ
せることができるため、容易に貝殻を割って、貝のむき
身を取り出すことができる。この際取り出される貝のむ
き身は、鮮度維持のために凍結状態のまま、取り出す必
要がある。Next, in the production method of the present invention, in step B, the shell of the shellfish that has been frozen in step A is heated to a specific temperature to split only the shell due to the temperature difference, and the shellfish is taken out in a frozen state. . The temperature at which the frozen shell is heated is 30 ° C. or lower, preferably 10 to 3
It is in the range of 0 ° C. When the heating temperature exceeds 30 ° C., the freshness may decrease, and even when the heating time is long, the freshness may decrease.
It is desirable to perform heating treatment for seconds to 1 minute. The heating treatment to the shell can be performed by, for example, a method of immersing the frozen shellfish in water or hot water at 30 ° C. or lower,
Since the temperature of the shell can be rapidly changed by the heating treatment, the shell can be easily cracked and the shell of the shell can be taken out. The shellfish that is taken out at this time must be taken out in a frozen state to maintain freshness.
本発明の製造方法により得られる貝のむき身は、所望に
より凍結状態で選別、消毒して種々の加工食品とするこ
とができる他、更にＩ．Ｑ．Ｆ凍結（バラ凍結）等を施
こした後、包装又は真空包装等を行うことにより貝の生
むき身の形状を保持した状態で製品化することもでき
る。The peeled shellfish obtained by the production method of the present invention can be selected and sterilized in a frozen state as desired to prepare various processed foods. Q. After F freezing (freezing in bulk) or the like, packaging or vacuum packaging or the like can be carried out to produce a product in a state in which the shape of the raw shellfish is maintained.
〈発明の効果〉 本発明の製造方法では、通常貝殻を開けるために行う、
貝類の中心部にまで及ぶ加熱処理を一切行なわず、貝類
から貝のむき身を取り出すことができるので、従来の方
法により得られる貝のむき身に比して、美味、栄養分、
鮮度及び貝のむき身の外観形状等を良好に保持した状態
で、即ち商品価値の高い状態で製品化することができ、
更には、解凍しない限り長期間保存することができる。
また本発明では、温度差により貝殻を割ることができる
ため、容易に貝のむき身を得ることができ、生産性が向
上するので、工業的にも極めて有用な方法である。<Effects of the Invention> In the production method of the present invention, it is usually performed to open a shell,
The shellfish can be removed from the shellfish without any heat treatment reaching the center of the shellfish. Therefore, compared to the shellfish obtained by the conventional method, the taste, nutrition,
It can be commercialized in a state where the freshness and the appearance of the shellfish are kept well, that is, in a state of high commercial value,
Furthermore, it can be stored for a long time unless it is thawed.
Further, in the present invention, since the shell can be cracked by the temperature difference, the shellfish can be easily obtained and the productivity is improved, which is an industrially extremely useful method.
〈実施例〉 以下本発明を実施例及び比較例により更に詳細に説明す
るが、本発明はこれらに限定されるものではない。<Examples> The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
実施例１ 熊本県有明町で採取したアサリ６０kgを１昼夜塩水に漬
け砂抜きをした後、水洗いして汚れ及び不純物を取り除
いた。次いで貝の中心の温度が−３０℃程度になるよう
に、エアーブラスト急速凍結装置を用いて１２時間急冷
処理を行った後、窒素凍結を７分間行い、貝殻の部分を
−140℃程度に凍結した。次に凍結処理したアサリを、
２５℃に加温した温水中に浸漬させることにより貝殻を
割ると同時に、該温水中から取り出し、割れた貝殻を除
去してアサリのむき身だけを選別した。この際得られた
アサリのむき身は、冷凍状態のままであり、形は、生に
近い貝の形状であった。次に得られたアサリのむき身５
個を取り出し主要成分の含有量を測定した。その結果を
表１に示す。更に得られたアサリを用いて吸物を調製し
た後、１０人のパネラーにより食感、色、味、風味（香
り）を４段階に分けて採点した。その平均の結果を表２
に示す。尚凍結処理を行なわない生のアサリのむき身に
ついても前記同様な測定を行い、その結果を参考例とし
て表１及び表２に示す。Example 1 60 kg of clams collected in Ariake Town, Kumamoto Prefecture was soaked in salt water for 1 day to remove sand, and then washed with water to remove dirt and impurities. Then, using an air blast rapid freezing device, the center of the shellfish was cooled to about -30 ° C for 12 hours, followed by nitrogen freezing for 7 minutes to freeze the shell portion to about -140 ° C. did. Next, the frozen clams
At the same time as breaking the shell by immersing it in warm water heated to 25 ° C., the shell was taken out of the warm water, the broken shell was removed, and only the clams were peeled off. The peeled clams obtained at this time remained in a frozen state, and the shape was close to a raw shell shape. Clams obtained next 5
The pieces were taken out and the contents of the main components were measured. The results are shown in Table 1. Further, an absorption product was prepared using the obtained clams, and the texture, color, taste, and flavor (aroma) were divided into 4 levels by 10 panelists and scored. Table 2 shows the average results.
Shown in. The same measurement as above was performed on the raw clams that were not frozen, and the results are shown in Tables 1 and 2 as reference examples.
比較例１ 実施例１と同じ場所で採取したアサリ６０kgを砂抜き、
洗浄した後、１００℃の湯中で加熱処理を２分間行っ
て、貝殻を開かせた。次いでアサリを湯中から取り出し
アサリのむき身のみを選別した後、水洗いしてアサリの
むき身を得た。得られたアサリのむき身について、実施
例１と同様な測定を行った。その結果を表１及び表２に
示す。Comparative Example 1 60 kg of clams collected at the same place as in Example 1 were sand-removed,
After washing, heat treatment was performed in hot water at 100 ° C. for 2 minutes to open the shell. Then, the clams were taken out of the hot water, and only the clams were peeled off, and then washed with water to obtain the clams. The same measurements as in Example 1 were carried out on the obtained clams of peeled meat. The results are shown in Tables 1 and 2.
表１の結果より、本発明の製造方法によって得られた貝
のむき身は、従来の加熱処理を施こした貝のむき身に比
して、栄養分の減少が少なく、生のむき身とほとんど変
わらない栄養分を保持できることが判った。また表２の
結果より、実施例１の方が生の貝のむき身に近い歯ごた
え、風味、味及び色を呈することが判った。 From the results of Table 1, the peeled shellfish obtained by the production method of the present invention has less nutrient reduction than the peeled shellfish subjected to the conventional heat treatment, and the nutrient content is almost the same as the raw peeled shellfish. It turns out that can hold. Further, from the results in Table 2, it was found that Example 1 exhibited a texture, flavor, taste and color closer to that of raw shellfish.
Claims (2)
温度を−１００℃以下に凍結する工程Ａと、 前記凍結処理した貝類を、３０℃以下の温度に加温する
ことにより貝殻を割り、凍結した状態で貝のむき身を取
り出す工程Ｂとを含むことを特徴とする貝のむき身の製
造方法。1. A step A in which the temperature of the shell portion of the shellfish that has been sand-removed and washed is frozen to −100 ° C. or lower, and the shellfish is cracked by heating the frozen shellfish to a temperature of 30 ° C. or lower. And a step B of taking out the shellfish in the frozen state, the method for producing the shellfish shell.
０〜−４０℃に急冷処理した後行うことを特徴とする請
求項１記載の貝のむき身の製造方法。2. Freezing in the step A, the core temperature of the shellfish -1
The method for producing a peeled shellfish according to claim 1, wherein the method is performed after quenching to 0 to -40 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1139159A JPH0636713B2 (en) | 1989-06-02 | 1989-06-02 | Method for manufacturing peeled shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1139159A JPH0636713B2 (en) | 1989-06-02 | 1989-06-02 | Method for manufacturing peeled shellfish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH034738A JPH034738A (en) | 1991-01-10 |
| JPH0636713B2 true JPH0636713B2 (en) | 1994-05-18 |
Family
ID=15238954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1139159A Expired - Lifetime JPH0636713B2 (en) | 1989-06-02 | 1989-06-02 | Method for manufacturing peeled shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0636713B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101305005B1 (en) * | 2011-04-28 | 2013-09-05 | 한국식품연구원 | Method for preparation of frozen uncooked ready-to-eat pen shell adductor muscle product |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5814175B2 (en) * | 1978-04-28 | 1983-03-17 | 丸一水産株式会社 | Method for manufacturing frozen shellfish food |
| JPS62296836A (en) * | 1985-03-26 | 1987-12-24 | Mie Pref Gov Suisan Shinko Jigyodan | Production of frozen raw peeled meat of bibalve |
-
1989
- 1989-06-02 JP JP1139159A patent/JPH0636713B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH034738A (en) | 1991-01-10 |
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