JP2726618B2 - Freeze drying method of mollusk raw meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is intended to improve the texture and taste of mollusc raw materials such as squid, octopus and shellfish when used in food applications, for example, ingredients for instant noodles. For freeze-drying mollusk raw meat .

[0002]

2. Description of the Related Art Conventionally, mollusks such as squid, octopus, shellfish and the like are eaten in a raw state, and have been subjected to processing such as drying, salting, and smoking in order to be used as preserved foods. I have. In particular, when used for ingredients of instant noodles, the dried product is preferably used, but the texture after restoration with boiling water is poor (hard), and it is necessary to soften the meat in advance for improvement. was there. As a method for softening the mollusk, for example, JP-A-48-96400,
JP-A-49-108265 and JP-A-49-108
As disclosed in Japanese Patent Publication No. 266 or the like, there is a method using a protease.

[0003]

However, in the above-mentioned method using a protease, the surface of a mollusk may be excessively softened by the enzyme, thereby reducing the appearance and commercial value. Proteolytic products produced during the enzymatic reaction may have an adverse effect on taste and odor, resulting in undesirable use as food.

In view of such circumstances, the present invention is intended to improve the texture, taste, etc. of mollusks such as squid, octopus, shellfish, etc. Softening without affecting odor
It is an object of the present invention to provide a method for freeze-drying in a state of being lyophilized .

[0005]

SUMMARY OF THE INVENTION The present invention has been made to achieve the above-described objects and objects, and has the following constitutions (1) to (6) as its gist. It is.

(1) mollusks such as squid, octopus, and shellfish
After the raw meat is boiled, alkali-treated and then frozen
Lyophilized <br/> method molluscs raw meat characterized that you binding drying.

(2) The above-mentioned (1), wherein the alkali treatment is a dipping treatment in an alkaline aqueous solution.
4. The freeze-drying method of the mollusk raw meat according to the above.

(3) The mollusk according to (1), wherein the alkali treatment is a dipping treatment in an aqueous solution containing 0.5 to 1.5% by weight of an alkali agent. Freeze drying method of raw meat .

(4) The freeze-drying method for mollusk raw meat as described in (1) above, wherein the alkali treatment is a mixing treatment of an alkali agent powder.

(5) The mollusk raw material according to the above (1), wherein the alkali treatment is a mixing treatment of 1.5 to 2.5% by weight of an alkali agent powder with respect to the mollusk. Freeze drying method of meat .

(6) The boiling treatment is carried out at pH 7.5 to 7.5.
The method for freeze-drying mollusk raw meat according to any one of the above (1) to (5) , wherein the method is carried out with a phosphate aqueous solution adjusted to 9.5.

Namely, the present inventors have, in view of the above problems and objects, the results of extensive studies, molluscs Hara
The meat is boiled and then treated with an alkali agent, or the boil is treated with an aqueous phosphate solution and then treated with alkali to soften the meat in advance.
Molluscs, which are then lyophilized and then freeze-dried
Freeze-drying method of raw meat improves resilience with boiling water
The present invention has been completed by finding that the mollusk raw meat softens appropriately after restoration .

Hereinafter, the present invention will be described in detail.

The mollusks to which the present invention is applied are not particularly limited, and squid, octopus, shellfish and the like can be used.

(Boiling) First, the mollusk (hereinafter referred to as "raw meat") is boiled. The boil treatment aims to heat and cook the raw meat, deactivate enzymes contained in the raw meat, and further enhance the softening effect of the alkali treatment in the subsequent step. The processing temperature and the processing time are appropriately set depending on the size and shape of the raw material meat, but are usually about 60 to 90.
This is performed by immersing in hot water of about 30 ° C. for about 30 minutes. In addition, the raw meat is cut into a desired shape in a step before or after the boil processing as required.

Further, the boiling treatment is performed at a pH of about 7.5 to 7.5.
By performing the treatment with the aqueous phosphate solution adjusted to 9.5, the softening effect of the alkali treatment in the subsequent step can be further enhanced, and a fresh color tone can be maintained.
Here, the phosphate used is a weakly alkaline phosphate, for example, sodium polyphosphate, sodium metaphosphate, potassium metaphosphate, anhydrous sodium pyrophosphate, potassium pyrophosphate, and the like. When used alone or as a mixture,
It is adjusted to an aqueous solution of about 7.5 to 9.5. The preferred concentration of the phosphate is about 0.5 to 1.5% by weight.

(Alkali Treatment) Next, the raw meat subjected to the boil treatment is subjected to an alkali treatment.
As the alkali agent used in the alkali treatment, an agent which makes an aqueous solution of sodium hydrogen carbonate, sodium carbonate, potassium carbonate or the like alkaline is appropriately used. As the treatment method, it is preferable to mix the alkali agent with the raw material meat in a powder state or to convert the alkali agent into an aqueous solution and immerse the raw material meat in the aqueous solution. When the use concentration of the alkali agent is taken into account by considering the softness, elasticity, and appearance of the raw material meat in terms of taste and texture, the raw material meat is mixed with the raw material meat. When the mixture is mixed at an addition amount of about 1.5 to 2.5% with respect to the weight of the mixture and immersed in an aqueous alkali solution, the alkali agent is added in an amount of 0.1 to 2.5%.
It is most effective to use an aqueous solution containing 5 to 1.5% by weight. In any case, the mixing time and the immersion time are appropriately set depending on the size and shape of the raw meat. For example, in the case of the raw meat sliced to 1.4 to 1.6 mm, about 30 minutes is preferable. It is. When the alkali treatment is too low, the effective softening effect is not seen.When the alkali treatment is too high, the softening proceeds, but the unique smell and taste derived from the alkali agent are added to the raw meat, and the softening is reduced. It is unfavorable because the surface of the mollusks is excessively slicked and the commercial value is reduced. (Freeze-drying) The processed raw material meat is freeze-dried according to a standard method.

[0018]

Example 1 Boil treatment with aqueous phosphate solution
(Effects of Phosphate Types) Using six kinds of 1% aqueous phosphate solutions having the compositions shown in Table 1 below, lower legs of the squid, Scaraba squid, were treated at 70 ° C. for 3 hours.
Boiled for 0 minutes. Then boiled lower leg
Slice to ~ 1.6mm, and slice each 2
After being immersed in a 0.5% aqueous solution of sodium hydrogencarbonate at 5 ° C. for 30 minutes, a vacuum freeze-drying treatment was performed by a conventional method. After the vacuum freeze-drying treatment, each was restored with hot water for 3 minutes, and a sensory test was performed. The results are shown in Table 2 below. In addition, as a sensory test evaluation criterion, five panelists performed only boil treatment with hot water, and compared with a control product in which neither phosphate treatment nor alkali treatment was performed, 2 ...
Good, 1 ... somewhat good, 0 ... no change, -1 ... somewhat bad,
-2 ... Defective, scored and shown as an average value (similarly in the sensory tests of the following examples).

[0019]

[Table 1]

[0020]

[Table 2]

From the results shown in Table 2, softening was confirmed with phosphates D and E, and good results were obtained especially with D. Further, as the phosphate to be used, a weakly alkaline phosphate, particularly, a pH of about 7 was used. It was found that a softening effect was obtained when phosphates were used alone or in a mixture so as to obtain a pH of 0.5 to 9.5, and no softening effect was observed with a strong alkali or acidic phosphate. In addition, there was no significant difference in appearance.

Example 2 Alkali agent treatment method and concentration
Using the 1% aqueous solution of phosphate D that gave good results in Example 1,
Boiled for 0 minutes. Then boiled lower leg
Sliced to ~ 1.6mm, each sliced product,
After being immersed in 0.1%, 0.5%, 1.0%, 1.5%, and 2.0% aqueous sodium hydrogen carbonate solution at 25 ° C. for 30 minutes, vacuum freeze-drying is performed by a conventional method. Was. In addition, each of the above sliced products is sodium bicarbonate powder,
0.5%, 1.0%, 1.5%, 2.0%, 2.5%,
After mixing at 3.0% (based on the weight of the sliced product) at 25 ° C. for 30 minutes, the mixture was freeze-dried in the same manner as described above. After the vacuum freeze-drying treatment, each was restored with hot water for 3 minutes, and a sensory test was performed. The results are shown in Table 3 below.

[0023]

[Table 3]

From the results shown in Table 3, the softening effect of mollusks can be confirmed by immersion in an alkaline aqueous solution or mixing with an alkaline agent powder, but in particular 0.5%, 1.0%, 1.5%
% Alkaline aqueous solution, and 1.5%
%, 2.0%, and 2.5% of the powdered alkaline agent, a good overall result was obtained in terms of softness, elasticity, appearance and other tastes and textures. Therefore, when the concentration of the alkaline agent is used by mixing with a mollusk in a powder state, the concentration of the alkaline agent is 1.5 to the weight of the mollusk.
When the mixture is mixed at a rate of about 2.5% and the mollusk is immersed in an alkaline aqueous solution, the immersion is preferably performed at a rate of 0.5 to 1.5% based on the weight of the mollusk. It can be seen that good results can be obtained overall in texture. That is, if the concentration of sodium bicarbonate is too high, the smell of sodium bicarbonate becomes strong and the texture deteriorates, and a good softening effect cannot be expected.

Example 3 Influence of Alkaline Treatment Time Using the 1% aqueous solution of phosphate D obtained in Example 1, the lower leg of the American squid, 70.degree.
Boiled for 0 minutes. Then boiled lower leg
１1.6 mm, sliced in 1.0% aqueous sodium bicarbonate solution at 25 ° C. for 1
After immersion for 5 minutes, 30 minutes, and 60 minutes, a vacuum freeze-drying treatment was performed by a conventional method. Further, the above sliced product was prepared by powdering 2.0% by weight of sodium bicarbonate with respect to the weight of the sliced product at 25 ° C. for 30 minutes and 60 minutes, respectively.
After mixing for 90 minutes, vacuum freeze-drying was performed in the same manner. After the vacuum freeze-drying treatment, each was restored with hot water for 3 minutes, and a sensory test was performed. The results are shown in Table 4 below.

[0026]

[Table 4]

From the results shown in Table 4, when immersed in an aqueous alkaline solution, good results were obtained by immersion for 30 minutes, but when immersed for 60 minutes, the surface was dissolved and slimming was observed. In addition, when the alkaline agent was mixed with the powder, good results were obtained by mixing for 30 minutes, but good results were not obtained even if the mixing time was lengthened.

Therefore, it can be seen that the mixing time and the immersion time are preferably about 30 minutes in both the immersion in the aqueous solution and the powder mixing.

Example 4 Phosphate treatment and alkali treatment
For some of the slice products prepared by the processes 1 to process 5 in relation below with the performed functional tests before performing the vacuum freeze-drying process (The results are shown in Table 6 below), the rest to a conventional method After freeze-drying in a vacuum, the mixture was reconstituted with boiling water for 3 minutes and subjected to a sensory test (the results are shown in Table 7 below).

(Treatment 1) The lower leg of the red squid, American squid, was boiled with a 1% aqueous solution of phosphate D at 70 ° C. for 30 minutes. Thereafter, the boiled lower leg is sliced to 1.4 to 1.6 mm, and the sliced product is placed in a 1.0% aqueous sodium hydrogen carbonate solution at 25 ° C. for 30 minutes.
Soak for minutes.

(Treatment 2) A sliced product obtained by boiling with a 1% aqueous solution of phosphate D in the same manner as in Treatment 1 was added with 2.0 wt.
% Aqueous sodium bicarbonate was powder mixed at room temperature 25 ° C. for 30 minutes.

(Treatment 3) A sliced product obtained by boiling with a 1% aqueous solution of phosphate D in the same manner as in Treatment 1 was immersed in water at 25 ° C. for 30 minutes.

(Treatment 4) The lower leg of the American squid was boiled with water at 70 ° C. for 30 minutes. Then, boiled lower leg
The sliced product was sliced to 1.6 mm, and the sliced product was immersed in a 1.0% aqueous sodium hydrogen carbonate solution at 25 ° C. for 30 minutes.

(Treatment 5) A 2.0% aqueous sodium hydrogen carbonate solution based on the weight of the sliced product was added to the sliced product obtained by boiling with water in the same manner as in Process 4 to obtain a powder at room temperature of 25 ° C. for 30 minutes. Mixed.

Table 5 below summarizes these relationships.

[0036]

[Table 5]

[0037]

[Table 6]

[0038]

[Table 7]

From the results of Tables 6 and 7, processing 3
(Only phosphate treatment) is harder than other cases, and more than treatments 4 and 5 (only alkali treatment)
The treatments 1 and 2 (both the phosphate treatment and the alkali treatment) are more excellent in hardness and elasticity. Therefore, it can be seen that the phosphate treatment alone has little effect on softening, but the use with an alkali agent increases the softening effect. Regarding the appearance, no clear effect was observed in any case, and almost no difference was observed in the results of the sensory test before and after freeze-drying under vacuum.

[0040]

According to the present invention, according to the present invention, a mollusk can be softened effectively without impairing the taste and appearance thereof,
Good meat quality can be obtained in terms of taste and texture such as softness, elasticity and appearance. Therefore, the mollusk obtained by the present invention is not only used as a boiled product,
Even when a dried product is obtained by freeze-drying after softening, reconstitution with boiling water is extremely good, and it can be used particularly effectively as a drying tool such as instant noodles, and can be widely used as a food application. .

[0041]

 ──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Takakazu Yamada 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Inside Nissin Foods Co., Ltd. (56) References JP-A-61-166352 (JP, A) JP-A-62-55060 (JP, A) JP-A-1-181767 (JP, A) JP-A-4-341160 (JP, A)

Claims (6)

(57) [Claims] 1. A raw material for mollusks such as squid, octopus, shellfish, etc., is boiled , then alkali-treated , and then freeze-dried.
Freeze-drying method of molluscs raw meat and said to Rukoto. 2. The freeze-drying method for raw mollusk meat according to claim 1, wherein the alkali treatment is a dipping treatment in an alkaline aqueous solution. 3. The method according to claim 2, wherein the alkali treatment comprises adding an alkaline agent to a concentration of 0.1%.
The method of lyophilizing raw mollusk meat according to claim 1, wherein the immersion treatment is performed in an aqueous solution to which 5 to 1.5% by weight is added. Wherein said alkali treatment, freeze-drying method molluscs raw meat according to claim 1, characterized in that a mixing process of alkaline powders. 5. The mollusk raw meat according to claim 1, wherein the alkali treatment is a mixing treatment of 1.5 to 2.5% by weight of an alkali agent powder with respect to the mollusk.
Lyophilization method. 6. The boil treatment is performed at pH 7.5 to 9.5.
The freezing of the mollusk raw meat according to any one of claims 1 to 5 , wherein the freezing is performed with a phosphate aqueous solution adjusted to a predetermined temperature.
Drying method.