JPS6167438A - Frozen two-piece soup food - Google Patents

Abstract

PURPOSE:Specific refrigerated bivalves and a variety of soups are charged in heat-resistat vessels, tightly sealed to give the titled soup which keeps its good taste and shell meat quality almost same as raw shells and shows high valve opening when served. CONSTITUTION:Bivalves refrigerated according to process A or B which will be given later and a variety of soups are charged in heat-resistant vessels, well dispersed, sealed tightly to give the product. Process A: bivalves are sterilized at such a temperature as valves do not open then refrigerated or dipped in a solution containing at least one selected from saline solution, or saline solution containing alkaline compound, saccharides and glycerol and frozen. Process B: Bivalves are sterilized at such a temperature as the shells do not open, dipped in saline solution or saline solution containing at least one alkaline compound, saccharides and glycerol and frozen as they are dipped in the solution.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel soup food containing frozen bivalves, more specifically, using clams with shells that have been previously frozen and preserved,
This invention relates to a frozen bivalve-containing soup instant food that can satisfactorily provide bivalve-containing soup foods such as instant clam miso soup and clam chowder.

Since ancient times, miso soup made with clams, clams, freshwater clams, and other clams has been widely loved by Japanese people. In this case, bivalves with shells are usually used, and bivalves with shells are generally bought and sold for food within a short period of time after being collected, so that they can be kept alive in the water for some time. To preserve bivalves for a long time, it is common to open them, peel them and freeze them, but the shelled meat is rarely used in miso soup.

It is well known that the amount of shellfish collected varies depending on the season, and a large amount is collected in certain seasons. Therefore, in order to eat miso soup, Western-style soup, etc. with shelled bivalves regardless of the season, it is necessary to freeze them with their shells on when they are collected in large quantities to preserve them for a long period of time. Various methods have been proposed for freezing shellfish with their shells on, but they sometimes lose their meat quality, flavor, and umami when eaten raw.
The problem was that many shells remained closed and the opening rate was not sufficient.

Recently, a packaged frozen bivalve food or a method for processing bivalves has been proposed in Japanese Patent Application Laid-open No. 17943.17944.17970. Here, clam sake-mushering wine-mushi is particularly exemplified, in which a large amount of clams are seasoned with a small amount of sake or wine and enjoyed. For example, JP-A-59-17
In the invention of Publication No. 943, frozen shelled bivalves 80~
90% frozen and 10-20% flavored liquids such as sake and wine
is inside the bag 1. : It is made by sealing and refreezing, and the bivalves are opened by heating before being eaten with insects, and a large amount of bivalves are seasoned with a small amount of sake or wine. According to this publication, the opening rate of bivalves varies considerably depending on whether the flavored liquid is frozen or not.

It goes without saying that miso soup with clams and other bivalves is made by using a small amount of bivalves as an ingredient, transferring the flavor of the bivalves to the miso soup, and enjoying the soup primarily.

Of course, it is undesirable for the opening rate to change depending on the amount of juice, so there was a need for an instant food that would allow bivalve miso soup and the like to be served easily and always in a good manner, with all the shells of the shellfish opening when heated during serving.

One of the inventors of the present invention had previously developed a method for freezing bivalves and filed a patent application (Japanese Patent Application No. 19364.6/1982).
The present invention was based on the discovery that when prepared using this method using shelled bivalves that have been preserved at a frozen storage facility, a good frozen bivalve-containing soup food that meets the above requirements can be obtained.

Thus, the present invention is capable of freezing after heat sterilization to such an extent that the mouth does not open, or freezing while immersed in saline or a saline solution containing one or more of alkaline compounds, sugars, and glycerin. To provide a soup food containing frozen bivalves, which is prepared by filling and sealing bivalves with shells, which have been frozen and preserved, in a heat-resistant container together with various soups.

The present invention also provides that after heat sterilization to such an extent that the mouth does not open,
Bivalve molluscs with shells that have been frozen while immersed in salt water or a water injection solution containing salt water containing one or more of alkaline compounds, sugars, and glycerin and then frozen and preserved are filled in heat-resistant containers along with various soups. This product provides a soup food containing frozen bivalves.

The present invention will be explained in more detail.

As mentioned above, the cryopreservation process used in the present invention was developed and patented by one of the inventors earlier, and is described in detail in the specification of Japanese Patent Application No. 193646/1982. I will describe it again below.

First, after collecting clams, clams, freshwater clams, mussels, scallops, and other bivalves, they are washed with seawater or salt water to remove impurities, placed on a sand bed, and then frozen and preserved.

In the first treatment method, after removing the sand, the material is heated and sterilized to such an extent that the mouth does not open. The reason why this is done is to keep the food from opening at high temperatures or for a long period of time because if it is heated at high temperatures or for a long period of time, the flavor components and nutrients will be lost, and there is a risk that the quality of the meat will deteriorate and the flavor will be lost. This heating is to sterilize and remove bacteria attached to the surface of the shell. Heating can be done by any method such as immersion in hot water, heating in a gas oven or microwave oven, but immersion in hot water is usually used. In that case, it is preferable to immerse it in fresh water heated to a temperature of 60 to 100°C or dilute salt water of about 1 to 5% for several tens of seconds to 10 minutes. Select appropriate heating means and conditions depending on the type and size of the shellfish. By freezing after heating in this way, quality changes during frozen storage are prevented, and the meat quality, flavor, and nutrients when raw are not lost, and the opening rate is as high as over 80%. You can get a good product.

In the first treatment method, the material is heated and then frozen, or it is frozen while being immersed in the following water injection solution.

As the water injection solution, a saline solution with a concentration in the range of 0.5 to 3% is used, or a saline solution with the above concentration containing one or more of alkaline compounds, sugars, and glycerin is used. . As the alkaline compound, hydroxides, carbonates, carbonates, etc. of alkali metals such as sodium and potassium are used, and sodium bicarbonate is particularly preferably used. The addition m of these compounds is the p of the saline solution to which they are added.
It is desirable to have a slightly alkaline level with H of 7 to 9. Sucrose, fructose, sorbitol, etc. are preferably used as sugars, and the amount thereof is approximately in the range of 2 to 8%, especially 5 to 6%.
It is preferable to set it to about %. Also, M of glycerin is 1 to 5.
% range, particularly preferably about 2 to 3%. These compounds may be used alone or in combination, and a saline solution containing a combination of sodium bicarbonate and sucrose is particularly preferred. Even if you put shellfish that have been treated as sand and are to be frozen in a container in advance and pour the above-mentioned water injection into it and freeze it while immersed, you can also put the above-mentioned water injection into the container and freeze it there. You can put the shellfish in there and freeze it in any order. In this way, it is possible to freeze Cj for a long period of time without losing the beef throat etc. after soaking in the water injection solution. can be established.

In the second treatment method, heating and freezing without soaking as described above are combined in this order. In other words, 1 bivalve from which sand has been removed
1, a gas oven, a microwave oven, etc. as described above, and after cooling it, it is immersed in a water injection solution as described above and frozen as it is. As mentioned above, the opening rate is good even if the meat is heated and then frozen or immersed in water and frozen, and the meat quality and flavor of the raw meat can be preserved for a long period of time. After heating, the opening rate can be further increased to virtually 100% by freezing by immersion in water injection.

In the present invention, the corrugated bivalves that have been frozen and stored for a long period of time by the first or second processing method as described above may be thawed, but they are usually kept frozen and served with various Japanese and Western soups. Fill into a heat-resistant container and seal. In addition to Japanese-style miso soup, which consists of miso, seasonings, water, etc., Western-style soups such as white sauce can also be used as soup ingredients.Of course, green onions,
You can also add ingredients such as onions. The shelled bivalves used here are 1 out of 1ffi total including various soups.
The amount is preferably 0 to 30%.

When thawing bivalves that have been frozen, you can use the usual thawing method, but when heating them, be careful not to open the mouth. As mentioned above, when the mouth opens, the umami components of the shellfish will turn red, and the flesh will peel off from the shell afterwards, so it is important to keep the shell intact. A feature of the present invention is that the bivalve mollusc in the opened state opens when heated for eating. As the heat-resistant container, bags made of synthetic resin with excellent heat resistance and freeze resistance, such as polyethylene bags, and bags made of metal foil, such as aluminum foil, can be suitably used.

The shelled bivalves thus frozen and preserved are filled in a heat-resistant container with various soups and ingredients, and thoroughly dispersed to form a product.

After freezing and storing this product, when actually serving it as a meal,
For example, you can easily make miso soup or Western-style soup with shelled bivalves on the spot by any heating method, such as immersing them in boiling water and steaming them or heating them over an open flame. The rate is virtually 100% and almost all open,
You can eat various Japanese and Western-style soup foods such as miso soup and chowder made from shelled bivalves that have the same meat quality, taste, and flavor as when they are fresh. A small amount of bivalves with their shells, which are almost completely open, are transferred to soups such as miso soup without losing their flavor and taste, regardless of the soup stream.
You can enjoy drinking that large amount of soup. This is a taste that could not be achieved when frozen preserved Iζ shelled meat was used as an ingredient. In addition, the product of the present invention always maintains the freshness of miso soup, soup, etc. from bivalves with shells on, that is, unpeeled bivalves, which in the past could only be tasted well when they could be harvested in large quantities. The frozen bivalve soup food according to the present invention is very effective because it can be easily tasted.

Examples of the present invention are given below.

Actual direction example 1111J Alkori 7 to 8! About 300 clams in J's Liz! Put the rice in a polyethylene container and eat 1? A
1% and 5% sucrose? Shimizu liquid 500 ad! Add λ
, avoid completely submerging the length in the liquid. -50
Shun was frozen at ℃ for 5 hours and frozen at -25℃ for 10 days.

Put the clams that have been frozen and preserved in this way into a heat-resistant and freeze-resistant polyethylene bag. Stuff. Disperse miso and bonito stock well in water.

This was frozen and used as a frozen food.

When the bag of this frozen food was placed in boiling water and heated for 10 minutes, all of the clams had closed shells and the meat was still attached to the shell, and the meat had the same raw texture, +3i1 taste,
It was possible to easily prepare a good clam miso soup with good flavor.

On the other hand, miso soup is made by heating clams that have been frozen and preserved as described above, then heated to close their shells, put them in a bag with miso, etc., and make a frozen food for 10 minutes. The meat of the soy sauce almost peeled off from the shell.
3. The characteristic characteristics of clams, such as flavor and umami, were lost.

Also, due to the construction, there were cases where the bags were torn during frozen transportation.

Example 2 Clams with an average weight of about 203 were heated in hot water at 80°C for 3 minutes, then cooled in cold water, placed in a polyethylene bag, and mixed with 1.0% salt, 0.5% bicarbonate of soda, and 3% sucrose. The water injection solution was added and the mixture was frozen.

After freezing for 10 days, 4 thawed closed-shelled clams are placed in a 500 cc aluminum foil container along with 200 g of white sauce made from milk, fat, and flour in a conventional manner. After that, add 30 g of blanched onions and 2 (1) pieces of bacon, freeze, and seal to make a product.

If you put this on the fire before serving, all of the clam shells will come out in 2 minutes after boiling, making it easy to make clam chowder with fresh shells.

Example 3 Five small-sized frozen clams obtained in the same manner as in Example 1 and 300 g of consomme soup were placed in an aluminum foil container, sealed, and frozen.

Poke a hole in the lid of this frozen food, heat it, and after boiling for 2 minutes, the clams will close and the umami of the clams, j.
I! The taste transferred to the soup, and a good clam soup with consommé shell was created.

Claims (1)

[Claims] 1. After being heat sterilized to the extent that the mouth does not open, it is frozen or immersed in a saline solution or a saline solution containing one or more of alkaline compounds, sugars, and glycerin. A frozen bivalve-containing soup food made by freezing shelled bivalves that have been frozen and preserved in a heat-resistant container together with various soups and sealing them. 2. After being heated and sterilized to the extent that the mouth does not open, it was frozen while immersed in saline or a saline injection solution containing one or more of alkaline compounds, sugars, and glycerin. A frozen bivalve soup food made by filling shelled bivalves with various soups in a heat-resistant container and sealing it.