JPH09107926A - Production of dried adductor muscle product - Google Patents
Production of dried adductor muscle productInfo
- Publication number
- JPH09107926A JPH09107926A JP7297613A JP29761395A JPH09107926A JP H09107926 A JPH09107926 A JP H09107926A JP 7297613 A JP7297613 A JP 7297613A JP 29761395 A JP29761395 A JP 29761395A JP H09107926 A JPH09107926 A JP H09107926A
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- product
- dried
- scallop
- adductor muscle
- 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.)
- Withdrawn
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 210000003205 muscle Anatomy 0.000 title abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims abstract description 58
- 239000008273 gelatin Substances 0.000 claims abstract description 58
- 229920000159 gelatin Polymers 0.000 claims abstract description 58
- 235000019322 gelatine Nutrition 0.000 claims abstract description 58
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 58
- 239000000654 additive Substances 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 239000000243 solution Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 239000013538 functional additive Substances 0.000 claims abstract description 5
- 235000020637 scallop Nutrition 0.000 claims description 56
- 241000237509 Patinopecten sp. Species 0.000 claims description 38
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 235000006708 antioxidants Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 210000001519 tissue Anatomy 0.000 abstract description 14
- 238000007710 freezing Methods 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 32
- 241000237503 Pectinidae Species 0.000 description 20
- 239000007788 liquid Substances 0.000 description 6
- 239000008187 granular material Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 229940090949 docosahexaenoic acid Drugs 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 241000252073 Anguilliformes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、脆さが改善されか
つ湯戻り性が良好な乾燥貝柱製品を製造する方法に関す
るものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dried scallop product having improved brittleness and good rehydration property.
【０００２】[0002]
【従来の技術】貝柱（別名肉柱）は、二枚貝の内部にあ
って殻を閉じる筋肉の総称である。貝柱としてよく知ら
れているものは、柱の大きいイタヤガイ、ホタテガイ、
タイラギなどの貝柱や、柱の小さいバカガイなどの貝柱
である。2. Description of the Related Art A scallop (also known as a meat skeleton) is a general term for a muscle that is inside a bivalve and closes the shell. Well-known scallops are large scallops, scallops,
It is a scallop such as Tiragi or a scallop such as a stupid guy with a small pillar.
【０００３】特開平２−２０７７７２号公報には、ホタ
テ生貝柱を２〜５％の塩水中で煮熟した後、乾燥し、急
速凍結し（あるいは、らい潰した後、急速凍結し）、真
空乾燥して粉砕、篩分けする工程により粉末を製造し、
この粉末に適量の糊料を加えて顆粒に造粒し、乾燥する
工程で顆粒を製造する方法が示されている。その目的
は、従来の生もの、くん製、固乾物、缶詰、油浸けとは
異なり、貝柱を粉末、顆粒にすることにより新しい利用
とその範囲を拡大することにある。In Japanese Patent Laid-Open No. 2-207772, scallop raw scallops are boiled and maturated in 2 to 5% salt water, dried, and quick frozen (or crushed and then rapidly frozen), and vacuumed. The powder is produced by the steps of drying, crushing and sieving,
A method for producing granules by adding an appropriate amount of a sizing agent to the powder, granulating the granules, and drying the granules is disclosed. Its purpose is to expand the new application and its range by converting the scallop into powder and granules, which is different from the conventional raw food, smoked food, solid dry food, canned food and oil immersion.
【０００４】[0004]
【発明が解決しようとする課題】生貝柱をそのままある
いは加熱処理後凍結乾燥したものは、その組織が極めて
脆い繊維状になり、わずかな外部衝撃で、たとえば包装
あるいは輸送時等に崩壊するため、商品価値が著しく低
下する。The raw scallops as they are or after being heat-treated and freeze-dried have a very brittle fibrous structure, which collapses with a slight external impact, for example, during packaging or transportation. The product value is significantly reduced.
【０００５】上述の特開平２−２０７７７２号公報の発
明は、もともと貝柱の乾燥粉末（さらには顆粒）を製造
することを目的としているので、凍結乾燥品の脆さは問
題となってはいない。Since the invention of Japanese Patent Laid-Open No. 2-207772 described above is originally intended to produce dried powder (and further granules) of scallops, the brittleness of the freeze-dried product does not pose a problem.
【０００６】もし貝柱の凍結乾燥品にあっても、貝柱の
形状やその独特のテクスチュアが保持され、しかもその
脆さが解消され、かつ湯戻り性が確保できるならば、貝
柱利用の新しい展開ができることになる。Even if the scallop is freeze-dried, if the shape of the scallop and its unique texture are retained, its brittleness is eliminated, and the reconstitution with hot water can be secured, a new development of scallop utilization is possible. You can do it.
【０００７】本発明は、このような背景下において、脆
さが改善されかつ湯戻り性が良好な乾燥貝柱製品を製造
する方法を提供することを目的とするものである。Under such circumstances, the present invention has an object to provide a method for producing a dried scallop product having improved brittleness and good reconstitution property with hot water.
【０００８】[0008]
【課題を解決するための手段】本発明の乾燥貝柱製品の
製造方法の一つは、ゼラチンが凝固しない範囲の温度に
保持したゼラチン水溶液中に貝柱を浸漬して貝柱の組織
内部にゼラチンを浸透させ、液切りを行い、ついで液切
り物を予備凍結後、凍結乾燥することを特徴とするもの
である。One of the methods for producing a dried scallop product of the present invention is to immerse the scallop in a gelatin aqueous solution kept at a temperature in the range where gelatin does not coagulate to penetrate gelatin into the tissue of the scallop. Then, the liquid is drained, and then the liquid cut product is pre-frozen and freeze-dried.
【０００９】本発明の乾燥貝柱製品の製造方法の他の一
つは、ゼラチンが凝固しない範囲の温度に保持されかつ
ゼラチンと共に調味料、香辛料、酸化防止剤、機能性添
加剤などの添加物を含むゼラチン水溶液中に貝柱を浸漬
して貝柱の組織内部にゼラチンおよび添加物を浸透さ
せ、液切りを行い、ついで液切り物を予備凍結後、凍結
乾燥することを特徴とするものである。Another method for producing a dried scallop product of the present invention is to maintain a temperature in a range where gelatin does not solidify and to add additives such as seasonings, spices, antioxidants and functional additives together with gelatin. It is characterized in that the scallop is immersed in an aqueous gelatin solution containing the gelatin, the gelatin and additives are permeated into the tissue of the scallop, the liquid is drained, and then the drained product is pre-frozen and freeze-dried.
【００１０】[0010]
【発明の実施の形態】以下本発明を詳細に説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
【００１１】貝柱としては、柱の大きいイタヤガイ、ホ
タテガイ、タイラギなどの貝柱や、柱の小さいバカガイ
などの貝柱が好適に用いられる。As the scallops, scallops such as large scallops, scallops, and eels, and scallops such as small stupid mussels are preferably used.
【００１２】原料貝柱は、通常は凍結品で入手される。
解凍後は、貝柱中の蛋白質の熱変成と殺菌を目的として
加熱処理を行う。この加熱処理は、温度８０℃前後から
９０℃程度の熱湯中で処理することにより達成できる。The raw scallop is usually obtained as a frozen product.
After thawing, heat treatment is performed for the purpose of thermal denaturation and sterilization of proteins in the scallops. This heat treatment can be achieved by treatment in hot water having a temperature of about 80 ° C to about 90 ° C.
【００１３】本発明においては、ゼラチンが凝固しない
範囲の温度に保持したゼラチン水溶液中に貝柱を浸漬し
て、貝柱の組織内部にゼラチンを浸透させる。In the present invention, the scallops are immersed in an aqueous gelatin solution maintained at a temperature within which gelatin does not coagulate so that the gelatin penetrates into the tissue of the scallops.
【００１４】この浸漬工程の温度は、４０〜７０℃（殊
に４５〜６５℃）にて行うことが好ましい。４０℃未満
の温度では、ゼラチンの凝固温度に近くなってゼラチン
水溶液の粘度が上昇するため、貝柱への浸透性が悪くな
ってゼラチンが貝柱表面に付着した状態となり、乾燥後
個体間の接合が起こりやすくなる。一方、７０℃を越え
ると、ゼラチンが低分子化され、脆さの改善効果が低下
する。The temperature of this dipping step is preferably 40 to 70 ° C. (particularly 45 to 65 ° C.). At a temperature of less than 40 ° C, the viscosity of the gelatin aqueous solution increases as it approaches the coagulation temperature of gelatin, so that the penetrability into the scallop deteriorates and the gelatin adheres to the scallop surface. It is easy to happen. On the other hand, when the temperature exceeds 70 ° C., the molecular weight of gelatin becomes low, and the effect of improving brittleness decreases.
【００１５】なお、解凍した貝柱の熱変成・殺菌とゼラ
チンの浸透とをゼラチン水溶液中で直接行うことも可能
ではあるが、ゼラチン水溶液の温度を高くし、長時間保
持すると、ゼラチンの低分子化が起こり、乾燥製品の崩
壊性防止効果が悪くなる。またこの方法により連続して
ゼラチンの浸透工程を繰り返し行う場合、ゼラチンの追
加量を多くしなければならないという欠点もある。そこ
で、このような方法は工業的には不利となる。Although it is possible to directly heat-denature and sterilize thawed scallops and permeate gelatin in an aqueous gelatin solution, lowering the temperature of the aqueous gelatin solution and keeping it for a long time lowers the molecular weight of gelatin. Occurs, and the effect of preventing disintegration of dried products deteriorates. Further, when the gelatin permeation step is continuously repeated by this method, there is a drawback that the additional amount of gelatin has to be increased. Therefore, such a method is industrially disadvantageous.
【００１６】浸漬時間は、浸漬温度が上記の範囲であれ
ば、１０〜６０分間程度（殊に１５〜４０分間程度）で
充分貝柱組織内部までゼラチンを浸透させることができ
る。When the immersion temperature is within the above range, the immersion time is about 10 to 60 minutes (especially about 15 to 40 minutes), and the gelatin can be sufficiently penetrated into the scallop tissue.
【００１７】ゼラチン水溶液中のゼラチンの濃度は、濃
度が高いほど乾燥後の貝柱組織が強くなり、製品の脆さ
はなくなるが、乾燥後貝柱個体間が接着して団子状とな
ってこれを解すことが困難となり、商品価値を損なうお
それがある。また濃度が余りに低いときは貝柱組織の強
度が不足し、製品が崩壊しやすい性質が改善されない。
そこで、ゼラチン水溶液中のゼラチンの濃度は、１〜１
０重量％、殊に２〜８重量％の範囲が好適である。Regarding the concentration of gelatin in the gelatin aqueous solution, the higher the concentration, the stronger the scallop tissue becomes after drying and the product becomes less fragile. May become difficult and the commercial value may be impaired. On the other hand, if the concentration is too low, the strength of the scallop tissue will be insufficient, and the property that the product tends to collapse will not be improved.
Therefore, the concentration of gelatin in the gelatin aqueous solution is 1 to 1
A range of 0% by weight, especially 2 to 8% by weight, is preferred.
【００１８】ゼラチン水溶液に代えて、ゼラチンと共
に、調味料、香辛料、酸化防止剤、機能性添加剤などの
添加物を含むゼラチン水溶液を用いることも好ましい。Instead of the gelatin aqueous solution, it is also preferable to use an aqueous gelatin solution containing additives such as seasonings, spices, antioxidants and functional additives together with gelatin.
【００１９】ここで調味料としては、しょうゆ、砂糖、
麦芽糖、ソルビトール、オリゴ糖、みりん、酒類、食
塩、化学調味料、各種エキスなどが例示できる。香辛料
としては各種の香辛料が用いられ、酸化防止剤として
は、合成または天然由来の酸化防止剤が用いられる。機
能性添加剤としては、ＤＨＡ（ドコサヘキサエン酸）、
ＥＰＡ（エイコサペンタエン酸）、ビタミン類などが例
示できる。Here, as seasonings, soy sauce, sugar,
Examples thereof include maltose, sorbitol, oligosaccharides, mirin, alcoholic beverages, salt, chemical seasonings and various extracts. Various spices are used as spices, and synthetic or naturally derived antioxidants are used as antioxidants. As a functional additive, DHA (docosahexaenoic acid),
Examples include EPA (eicosapentaenoic acid) and vitamins.
【００２０】ゼラチン水溶液にこれらの添加物を添加す
るときは、その水溶液がｐＨ６未満にならないように注
意する必要がある。酸性側でゼラチン水溶液を加熱する
と、ゼラチンが短時間に低分子化してその粘度が低下
し、崩壊性改善効果が著しく低下するからである。When adding these additives to the gelatin aqueous solution, it is necessary to take care so that the pH of the aqueous solution does not fall below 6. This is because when the aqueous gelatin solution is heated on the acidic side, the molecular weight of gelatin is reduced in a short time, the viscosity thereof is lowered, and the disintegration improving effect is significantly lowered.
【００２１】上記のようにして貝柱の組織内部にゼラチ
ン（および添加物）を浸透させた後は、液切りをして、
トレイに移し、全体に広げて品温を下げ、ついでこれを
予備凍結後、凍結乾燥し、製品とする。After allowing gelatin (and additives) to penetrate into the tissue of the scallop as described above, the liquid is drained,
Transfer to a tray, spread over the whole to lower the product temperature, then prefreeze it and lyophilize it to obtain the product.
【００２２】予備凍結は−２０℃〜−４０℃程度で行
い、凍結乾燥は絶えず水分の昇華が行われるように高真
空下（たとえば１Torr以下、殊に 0.7Torr以下）で行わ
れる。。Pre-freezing is carried out at about -20 ° C to -40 ° C, and lyophilization is carried out under a high vacuum (for example, 1 Torr or less, particularly 0.7 Torr or less) so that sublimation of water is constantly performed. .
【００２３】乾燥貝柱は、たとえばインスタント麺類の
具材として利用される。上記のようにして得られた製品
は、貝柱の風味や食感がそのまま残り、かつ熱湯復元性
も極めて良好である。また適当な調味を付与することに
よって、蛋白質に富んだ風味豊かなスナック商品とする
こともできる。The dried scallops are used as ingredients for instant noodles, for example. The product obtained as described above retains the flavor and texture of the scallop as it is and has very good hot water reconstitution. Also, by adding an appropriate seasoning, a snack product rich in protein and rich in flavor can be obtained.
【００２４】〈作用〉本発明に従って貝柱の組織内部に
ゼラチン（および添加物）を浸透させることにより、冷
却後ゼラチンは凝固し、組織間の結着がより強固とな
り、乾燥後も丈夫な組織が形成される。従って、通常の
包装、輸送時程度の衝撃によっては崩壊しない製品とな
る。しかも乾燥製品の湯戻り性は極めて良好である。<Function> By infiltrating gelatin (and additives) into the tissue of the scallop according to the present invention, the gelatin is solidified after cooling, the binding between the tissues becomes stronger, and a durable tissue is formed even after drying. It is formed. Therefore, the product does not collapse under the impact of ordinary packaging and transportation. Moreover, the hot water reconstitution property of the dried product is extremely good.
【００２５】[0025]
【実施例】次に実施例をあげて本発明をさらに説明す
る。以下「％」とあるのは重量％である。The present invention will be further described with reference to the following examples. Hereinafter, "%" is% by weight.
【００２６】実施例１ 解凍したイタヤガイ貝柱１０kgを８５℃の熱湯中で３分
間加熱処理し、ついで液切りした。これをゼラチンの５
％水溶液２０kgを入れた二重釜に入れ、時々緩く撹拌を
行いながら６０℃に２０分間保持し、ゼラチンを貝柱の
組織内に浸透させた。液切り後、トレイに移し、−２５
℃で２時間以上予備凍結後、0.5 Torr以下で凍結乾燥し
た。Example 1 10 kg of thawed scallop scallops were heat-treated in hot water at 85 ° C. for 3 minutes and then drained. 5 of this gelatin
% Aqueous solution (20 kg) was placed in a double kettle, and the mixture was kept at 60 ° C. for 20 minutes with occasional gentle stirring to allow gelatin to penetrate into the tissue of the scallop. After draining, transfer to a tray, -25
After pre-freezing at ℃ for 2 hours or more, it was freeze-dried at 0.5 Torr or less.
【００２７】得られた乾燥製品は堅く締まっており、脆
さが著しく改善され、包装、輸送時のクレームを皆無に
することができた。またこの乾燥製品は、湯戻り性が良
好で、風味および食感に富んだものであった。The dried product obtained was tightly tightened, the brittleness was significantly improved, and there were no complaints during packaging or transportation. Further, this dried product had a good reconstitution property in hot water, and was rich in flavor and texture.
【００２８】比較例１ 熱湯中で３分間加熱処理し、ゼラチン処理をしないイタ
ヤガイ貝柱を凍結乾燥した場合、乾燥製品は凍結乾燥機
から取り出した時点で、すでに一部が短繊維状に崩壊し
た状態となり、また残った乾燥貝柱は軽く手で押しただ
けで簡単に崩壊し、商品価値を有しないものであった。Comparative Example 1 When scallops without gelatin treatment were freeze-dried in hot water for 3 minutes, when the dried product was taken out from the freeze dryer, a part of the dried product had already collapsed into short fibers. Moreover, the remaining dried scallops easily collapsed with a slight push of a hand and had no commercial value.
【００２９】実施例２ 解凍したホタテガイ貝柱３００kgを８０℃の熱湯中で４
分間加熱処理し、これを液切りした。一方、フードニー
ダーに下記所定量のゼラチン、水および調味料等の添加
物を入れ、撹拌しながら５０℃付近まで加熱し、溶解さ
せた。この調製液に加熱処理した上記の貝柱を入れ、時
々緩く撹拌しながら５０℃に３０分間保持し、ゼラチン
を貝柱の組織内部に浸透させた。液切り後、トレイに移
し、実施例１の場合と同じ条件で予備凍結後、凍結乾燥
を行った。Example 2 300 kg of thawed scallop scallops were placed in hot water at 80 ° C for 4 hours.
It was heat-treated for a minute and drained. On the other hand, the following predetermined amounts of gelatin, water and additives such as seasonings were placed in a food kneader and heated to about 50 ° C. with stirring to dissolve them. The above-mentioned scallops that had been heat-treated were added to this preparation liquid, and the mixture was kept at 50 ° C. for 30 minutes with occasional gentle stirring to allow gelatin to penetrate into the tissues of the scallops. After draining, the solution was transferred to a tray, pre-frozen under the same conditions as in Example 1, and then freeze-dried.
【００３０】〈添加物を含む３％ゼラチン調製液〉 ゼラチン １２kg 食塩 １０kg グルタミン酸ナトリウム １０kg 生揚げ醤油 ３０kg 麦芽糖 １０kg ビタミンＥ乳剤 １kg ジンジャー抽出液 ２kg 水 ３２５kg<3% gelatin preparation containing additives> Gelatin 12 kg Salt 10 kg Sodium glutamate 10 kg Fried soy sauce 30 kg Maltose 10 kg Vitamin E emulsion 1 kg Ginger extract 2 kg Water 325 kg
【００３１】得られた乾燥製品は堅く締まっており、脆
さが著しく改善され、包装、輸送時のクレームを皆無に
することができた。この乾燥製品は、湯戻り性が良好で
あり、食感にすぐれ、また醤油味が付与された風味に富
んだものであった。The dry product obtained was tightly tightened, the brittleness was significantly improved and the complaints during packaging and transportation could be eliminated. This dried product had a good reconstitution property in hot water, an excellent texture, and a rich flavor imparted with a soy sauce taste.
【００３２】比較例２ 実施例２の調製液からゼラチンのみを除いた液で、実施
例２と同条件で乾燥製品を作成したが、比較例１と同様
崩壊性が強く、全く商品価値のない製品しか得られなか
った。Comparative Example 2 A dried product was prepared under the same conditions as in Example 2, except that the gelatin solution was removed from the preparation liquid of Example 2, but as in Comparative Example 1, it had strong disintegration and had no commercial value. Only the product was obtained.
【００３３】[0033]
【発明の効果】本発明によれば、凍結乾燥品であるにか
かわらず、貝柱の形状やその独特のテクスチュアが保持
された乾燥貝柱製品が得られる。この乾燥貝柱製品は脆
さが改善されており、通常の包装、輸送時程度の衝撃に
よっては崩壊しない。しかも乾燥製品の湯戻り性が極め
て良好である。よって本発明により、インスタント麺類
の具材やスナック商品として利用される好ましい乾燥貝
柱製品を工業的規模で提供することができる。EFFECTS OF THE INVENTION According to the present invention, a dried scallop product having the shape of the scallop and its unique texture is obtained regardless of the freeze-dried product. This dried scallop product has improved brittleness and does not collapse under the impact of normal packaging and transportation. Moreover, the reconstitution property of the dried product in hot water is extremely good. Therefore, according to the present invention, it is possible to provide a preferable dried scallop product to be used as a material for instant noodles or a snack product on an industrial scale.
Claims (4)
たゼラチン水溶液中に貝柱を浸漬して貝柱の組織内部に
ゼラチンを浸透させ、液切りを行い、ついで液切り物を
予備凍結後、凍結乾燥することを特徴とする乾燥貝柱製
品の製造方法。1. A scallop is immersed in a gelatin aqueous solution kept at a temperature within which gelatin does not coagulate, the gelatin is permeated into the tissue of the scallop, drained, and then the freeze-dried product is pre-frozen and freeze-dried. A method for producing a dried scallop product, comprising:
れかつゼラチンと共に調味料、香辛料、酸化防止剤、機
能性添加剤などの添加物を含むゼラチン水溶液中に貝柱
を浸漬して貝柱の組織内部にゼラチンおよび添加物を浸
透させ、液切りを行い、ついで液切り物を予備凍結後、
凍結乾燥することを特徴とする乾燥貝柱製品の製造方
法。2. The inside of the tissue of the scallop by immersing the scallop in an aqueous gelatin solution which is kept at a temperature within the range where gelatin does not solidify and contains additives such as seasonings, spices, antioxidants and functional additives together with gelatin. Gelatin and additives are infiltrated into and drained, and then the frozen product is pre-frozen,
A method for producing a dried scallop product, characterized by freeze-drying.
徴とする請求項１または２記載の製造方法。3. The method according to claim 1, wherein the immersion treatment is performed at 40 to 70 ° C.
１０重量％である請求項１または２記載の製造方法。4. The concentration of gelatin in the aqueous gelatin solution is 1 to 1.
The manufacturing method according to claim 1 or 2, which is 10% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7297613A JPH09107926A (en) | 1995-10-19 | 1995-10-19 | Production of dried adductor muscle product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7297613A JPH09107926A (en) | 1995-10-19 | 1995-10-19 | Production of dried adductor muscle product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09107926A true JPH09107926A (en) | 1997-04-28 |
Family
ID=17848829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7297613A Withdrawn JPH09107926A (en) | 1995-10-19 | 1995-10-19 | Production of dried adductor muscle product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09107926A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002171950A (en) * | 2000-12-11 | 2002-06-18 | Pigeon Corp | Dry foodstuff having heating history under pressure and method for producing the same |
| JP2008161117A (en) * | 2006-12-28 | 2008-07-17 | House Foods Corp | Method for producing freeze-dried food containing shellfish with viscera |
| CN109007641A (en) * | 2018-06-20 | 2018-12-18 | 华东川峰(厦门)生物科技有限公司 | Instant colored glue and its processing method |
| CN113317461A (en) * | 2021-03-11 | 2021-08-31 | 浙江经贸职业技术学院 | Preparation method of dried mussels |
-
1995
- 1995-10-19 JP JP7297613A patent/JPH09107926A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002171950A (en) * | 2000-12-11 | 2002-06-18 | Pigeon Corp | Dry foodstuff having heating history under pressure and method for producing the same |
| JP2008161117A (en) * | 2006-12-28 | 2008-07-17 | House Foods Corp | Method for producing freeze-dried food containing shellfish with viscera |
| CN109007641A (en) * | 2018-06-20 | 2018-12-18 | 华东川峰(厦门)生物科技有限公司 | Instant colored glue and its processing method |
| CN113317461A (en) * | 2021-03-11 | 2021-08-31 | 浙江经贸职业技术学院 | Preparation method of dried mussels |
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Legal Events
| Date | Code | Title | Description |
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| A300 | Withdrawal of application because of no request for examination |
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