JP4448007B2 - Jellyfish processed product and manufacturing method thereof - Google Patents
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- 241000242583 Scyphozoa Species 0.000 title claims description 159
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 75
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 claims description 30
- 239000012153 distilled water Substances 0.000 claims description 18
- 230000035515 penetration Effects 0.000 claims description 9
- 239000004065 semiconductor Substances 0.000 claims description 9
- XOLBLPGZBRYERU-UHFFFAOYSA-N tin dioxide Chemical compound O=[Sn]=O XOLBLPGZBRYERU-UHFFFAOYSA-N 0.000 claims description 9
- 229910001887 tin oxide Inorganic materials 0.000 claims description 9
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 2
- -1 organic acid salt Chemical class 0.000 claims description 2
- 230000009545 invasion Effects 0.000 claims 1
- 238000000034 method Methods 0.000 description 34
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 12
- 239000007788 liquid Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011033 desalting Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-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
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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Description
本発明はクラゲ加工品およびその製造方法に関する。 The present invention relates to a jellyfish processed product and a method for producing the same.
クラゲを原料とする食材は、通常クラゲを塩漬けにした食材、すなわち塩蔵クラゲとして入手することが可能である。この塩蔵クラゲは塩抜きした後、胡麻油等と和えてから食されるが、歯応えのある食感により昔から酒の肴として親しまれている。
しかし前記の塩抜きした塩蔵クラゲは、特有の塩蔵臭という不快な臭いを有することから、前記の塩抜きした塩蔵クラゲに対して濃い味付けによる調理を施し、その塩蔵臭を隠す必要があった。このため、塩蔵クラゲは食材としてはその用途が限られていた。
Foods made from jellyfish are usually available as salted jellyfish, that is, salted jellyfish. This salted jellyfish is eaten after being salted and then mixed with sesame oil, etc., but it has long been popular as a sake lees because of its crunchy texture.
However, since the salted jellyfish from which the salt has been removed has an unpleasant smell called a characteristic salted odor, the salted jellyfish from which the salt has been removed must be cooked with a deep seasoning to hide the salted odor. For this reason, the use of salted jellyfish has been limited as a foodstuff.
本発明の目的は、食材としての塩蔵クラゲの用途を拡大することにある。 The objective of this invention is expanding the use of the salted jellyfish as a foodstuff.
本発明者らは、食材としての塩蔵クラゲの用途を拡大するために鋭意検討した結果、塩蔵クラゲもしくは塩抜きした塩蔵クラゲをアルカリ水に漬け込んだ後、加熱処理したクラゲ加工品が、塩蔵臭がないばかりか、表面部分に歯応えがあり内部が柔らかいという、これまでにない特有の食感を有することを見出した。
さらに本発明者らは、上記クラゲ加工品を製造する際に用いる原料は塩蔵クラゲに限定されず、広くクラゲ一般を使用することができることをも見出し、本発明を完成するに至った。
As a result of intensive studies to expand the use of salted jellyfish as a foodstuff, the present inventors have found that a salted jellyfish or salted salted jellyfish is soaked in alkaline water and then heat-treated, the processed jellyfish has a salty odor. It has been found that it has an unprecedented special texture that the surface portion is crunchy and the inside is soft.
Furthermore, the present inventors have found that the raw material used for producing the processed jellyfish product is not limited to salted jellyfish, and that general jellyfish can be widely used, and the present invention has been completed.
即ち本発明は、
［１］クラゲをアルカリ水に漬け込んだ後、加熱処理を行なったことを特徴とする加工クラゲを提供するものであり、
［２］加えて、前記加熱処理を行った後に０〜３０℃の範囲に冷却したことを特徴とする上記［１］に記載の加工クラゲを提供するものであり、
［３］前記アルカリ水の水素イオン濃度指数がｐＨ７．５〜ｐＨ１３．５の範囲にあり、かつ前記加熱処理が、４０〜７０℃の温度範囲において３０秒〜１０分間処理する手段を含むことを特徴とする上記［１］または［２］のいずれかに記載の加工クラゲを提供するものであり、
［４］前記アルカリ水が、無機塩類水溶液、有機酸塩類水溶液および電解水よりなる群から選ばれる一種以上であることを特徴とする上記［１］〜［３］のいずれかに記載の加工クラゲを提供するものであり、
［５］前記クラゲが、塩蔵クラゲおよび塩抜きした塩蔵クラゲよりなる群から選ばれる一種以上であることを特徴とする上記［１］〜［４］のいずれかに記載の加工クラゲを提供するものであり、
［６］レオメーターにより測定した針の侵入強度が３０〜１５０ｇの範囲である加工クラゲを提供するものであり、
［７］レオメーターにより測定した針の侵入強度が３０〜１５０ｇの範囲であることを特徴とする上記［１］〜［５］のいずれかに記載の加工クラゲを提供するものであり、
［８］蒸留水１ｇをバイアル瓶に入れて密栓し、前記バイアル瓶を６００秒間、５０℃、５００ｒｐｍの条件により加温撹拌させた後、前記バイアル瓶のヘッドスペースガス１ｍｌを採取し、酸化スズ半導体を含むセンサーに接触させた場合の前記センサーが示す相対抵抗値が１、同様にアセトニトリル０．０４体積％含有蒸留水１ｇを用いた場合の相対抵抗値が１２、同様にアセトニトリル０．１０体積％含有蒸留水１ｇを用いた場合の相対抵抗値が１８である分析装置を用いた場合に、同様に１ｇを用いた場合の相対抵抗値の値が１．４〜２．５の範囲である加工クラゲを提供するものであり、
［９］蒸留水１ｇをバイアル瓶に入れて密栓し、６００秒間、５０℃、５００ｒｐｍの条件により加温撹拌させた後、バイアル瓶のヘッドスペースガス１ｍｌを採取し、酸化スズ半導体を含むセンサーに接触させた場合の前記センサーが示す相対抵抗値が１、同様にアセトニトリル０．０４体積％含有蒸留水１ｇを用いた場合の相対抵抗値が１２、同様にアセトニトリル０．１０体積％含有蒸留水１ｇを用いた場合の相対抵抗値が１８である分析装置を用いた場合に、同様に１ｇを用いた場合の相対抵抗値の値が１．４〜２．５の範囲であることを特徴とする上記［１］〜［７］のいずれかに記載の加工クラゲを提供するものであり、
［１０］クラゲをアルカリ水に漬け込んだ後、加熱処理を行なう操作を含むことを特徴とする加工クラゲの製造方法を提供するものである。
That is, the present invention
[1] To provide a processed jellyfish characterized in that the jellyfish is immersed in alkaline water and then heat-treated.
[2] In addition, the processed jellyfish according to the above [1], which is cooled to a range of 0 to 30 ° C. after the heat treatment is performed,
[3] The hydrogen ion concentration index of the alkaline water is in the range of pH 7.5 to pH 13.5, and the heat treatment includes means for treating in the temperature range of 40 to 70 ° C. for 30 seconds to 10 minutes. The processed jellyfish according to any one of the above [1] or [2] is provided,
[4] The processed jellyfish according to any one of [1] to [3], wherein the alkaline water is at least one selected from the group consisting of an aqueous inorganic salt solution, an aqueous organic acid salt solution, and electrolytic water. Is to provide
[5] The processed jellyfish according to any one of the above [1] to [4], wherein the jellyfish is at least one selected from the group consisting of salted jellyfish and salted jellyfish And
[6] A processed jellyfish having a needle penetration strength measured by a rheometer in the range of 30 to 150 g is provided.
[7] The processed jellyfish according to any one of [1] to [5] above, wherein the penetration strength of the needle measured by a rheometer is in the range of 30 to 150 g.
[8] 1 g of distilled water was put in a vial and sealed, and the vial was heated and stirred for 600 seconds under the conditions of 50 ° C. and 500 rpm. Then, 1 ml of headspace gas in the vial was collected, and tin oxide was collected. The relative resistance value indicated by the sensor when it is brought into contact with a sensor containing a semiconductor is 1, similarly, the relative resistance value is 12 when 1 g of distilled water containing 0.04% by volume of acetonitrile is used, and similarly 0.10 volume of acetonitrile. When using an analyzer having a relative resistance value of 18 when 1 g of% -containing distilled water is used, the relative resistance value when 1 g is similarly used is in the range of 1.4 to 2.5. Providing processed jellyfish,
[9] 1 g of distilled water is put in a vial and sealed, and heated and stirred for 600 seconds under the conditions of 50 ° C. and 500 rpm. Then, 1 ml of headspace gas in the vial is collected and applied to a sensor containing a tin oxide semiconductor. The relative resistance value indicated by the sensor when contacted is 1, similarly when using 1 g of distilled water containing 0.04% by volume of acetonitrile, the relative resistance value is 12 and similarly, 1 g of distilled water containing 0.10% by volume of acetonitrile. When using an analyzer having a relative resistance value of 18 when using 1 g, the relative resistance value when using 1 g is also in the range of 1.4 to 2.5. The processed jellyfish according to any one of the above [1] to [7] is provided,
[10] Provided is a method for producing a processed jellyfish characterized by including an operation of performing a heat treatment after immersing the jellyfish in alkaline water.
本発明によれば、表面部分に歯応えがあり内部が柔らかいという、これまでにない特有の食感を有するクラゲ加工品を提供することができる。原料として塩蔵クラゲを使用した場合でも、塩蔵臭がなく、かつ表面部分に歯応えがあり内部が柔らかいという、これまでにない特有の食感を有するクラゲ加工品を提供することができる。 According to the present invention, it is possible to provide a jellyfish processed product having an unprecedented special texture that the surface portion is crunchy and the inside is soft. Even when salted jellyfish is used as a raw material, it is possible to provide a jellyfish processed product having an unprecedented special texture that does not have a salty odor, has a crunchy surface and is soft inside.
まず最初に本発明に使用するクラゲについて説明する。
本発明に使用するクラゲは、特に限定されず、通常食用に供されているクラゲであればいかなるものでも使用することができる。この様なクラゲとしては、例えば、エチゼンクラゲやビゼンクラゲ等を挙げることができる。
クラゲは一種または二種以上を使用してもよい。
First, the jellyfish used in the present invention will be described.
The jellyfish used in the present invention is not particularly limited, and any jellyfish that is usually used for food can be used. Examples of such jellyfish include Echizen jellyfish and bizen jellyfish.
One or two or more jellyfish may be used.
本発明に使用するクラゲは、水中や海中から捕獲したクラゲをそのまま使用することができるが、入手の容易性、保存性等から塩蔵クラゲが好ましい。本発明においては、塩蔵クラゲをそのまま使用することもできるし、塩蔵クラゲを水等に晒して塩抜きした塩蔵クラゲを使用することもできる。
クラゲ加工品の用途を拡大する目的からは、本発明に使用するクラゲは、塩抜きした塩蔵クラゲであることがさらに好ましい。
As the jellyfish used in the present invention, a jellyfish captured from the water or the sea can be used as it is, but a salted jellyfish is preferred from the standpoint of availability and storage. In the present invention, the salted jellyfish can be used as it is, or a salted jellyfish obtained by exposing the salted jellyfish to water or the like to remove salt.
For the purpose of expanding the use of the jellyfish processed product, the jellyfish used in the present invention is more preferably a salted jellyfish from which salt has been removed.
次に本発明においては、アルカリ水に漬け込んだクラゲを使用することが必要である。
本発明に使用するアルカリ水としては、例えば、重曹、焼成カルシウム等の無機塩類等の水溶液、酢酸ナトリウム、酢酸カルシウム等の有機酸塩類等の水溶液、水を電気分解して得られるアルカリ性水溶液等が挙げられる。
Next, in the present invention, it is necessary to use jellyfish soaked in alkaline water.
Examples of alkaline water used in the present invention include aqueous solutions of inorganic salts such as sodium bicarbonate and calcined calcium, aqueous solutions of organic acid salts such as sodium acetate and calcium acetate, alkaline aqueous solutions obtained by electrolyzing water, and the like. Can be mentioned.
アルカリ水は一種または二種以上を使用することができる。 Alkaline water can use 1 type (s) or 2 or more types.
本発明に使用するアルカリ水の水素イオン濃度指数は、ｐＨ７．５〜ｐＨ１３．５の範囲であることが好ましく、ｐＨ７．５〜１３．０の範囲であればより好ましく、ｐＨ８．０〜１２．５の範囲であればさらに好ましい。
アルカリ水の水素イオン濃度指数がｐＨ７．５未満の場合やｐＨが１３．５を超えた場合には、表面部分に歯応えがあり内部が柔らかい食感が得られにくい傾向がある。
The hydrogen ion concentration index of alkaline water used in the present invention is preferably in the range of pH 7.5 to pH 13.5, more preferably in the range of pH 7.5 to 13.0, and pH 8.0 to 12.2. A range of 5 is more preferable.
When the hydrogen ion concentration index of alkaline water is less than pH 7.5 or when the pH exceeds 13.5, the surface portion is crunchy and the inside tends to be difficult to obtain a soft texture.
クラゲをアルカリ水に漬け込む操作としては、例えば、０℃〜４０℃、好ましくは１０℃〜３０℃の温度範囲において、クラゲを前記アルカリ水に接触させる操作が挙げられる。 Examples of the operation of immersing the jellyfish in the alkaline water include an operation of bringing the jellyfish into contact with the alkaline water in a temperature range of 0 ° C to 40 ° C, preferably 10 ° C to 30 ° C.
クラゲを前記アルカリ水に接触させる操作としては、例えば、クラゲの全部もしくは一部をアルカリ水に入れて静置する方法、クラゲの全部もしくは一部を循環している前記アルカリ水に入れる方法、クラゲの全部もしくは一部をアルカリ水に入れてこれらを撹拌する方法等を挙げることができる。 Examples of the operation for bringing the jellyfish into contact with the alkaline water include, for example, a method in which all or part of the jellyfish is placed in alkaline water and left to stand, a method in which all or part of the jellyfish is circulated in the alkaline water, The method of putting all or a part of these in alkaline water and stirring them can be mentioned.
クラゲをアルカリ水に接触せる時間は、５分〜３時間の範囲であることが好ましく、２０分〜２時間の範囲であればより好ましく、３０分〜１時間の範囲であればさらに好ましい。
クラゲをアルカリ水に接触させる時間が５分未満の場合には、得られたクラゲ加工品の食感の改良効果が得られにくい傾向があり、３時間を超えた場合には、表面部分に歯応えがあり内部が柔らかい食感が得られにくい傾向がある。
The time for contacting the jellyfish with alkaline water is preferably in the range of 5 minutes to 3 hours, more preferably in the range of 20 minutes to 2 hours, and even more preferably in the range of 30 minutes to 1 hour.
If the jellyfish is in contact with alkaline water for less than 5 minutes, the effect of improving the texture of the resulting jellyfish processed product tends to be difficult to obtain. There is a tendency that it is difficult to obtain a soft texture inside.
クラゲを前記アルカリ水に接触させる際には、クラゲはそのままの形で接触させることができるが、前記アルカリ水に接触させる前に裁断しておくことが好ましい。
クラゲを裁断する際には、裁断後のクラゲ部分の幅は通常は、１ｍｍ〜２０ｍｍの範囲である。
When bringing the jellyfish into contact with the alkaline water, the jellyfish can be contacted as it is, but it is preferable to cut the jellyfish before contacting with the alkaline water.
When cutting jellyfish, the width of the jellyfish portion after cutting is usually in the range of 1 mm to 20 mm.
本発明のクラゲ加工品は、アルカリ水に漬け込んだクラゲを加熱処理することにより得ることができる。 The processed jellyfish product of the present invention can be obtained by heat-treating jellyfish soaked in alkaline water.
アルカリ水に漬け込んだクラゲは、加熱処理の前にアルカリ水を除くことが好ましい。
アルカリ水に漬け込んだクラゲからアルカリ水を除く方法としては、例えば、静置して液切りする方法、アルカリ水を吸収するものをクラゲに接触させる方法、遠心力等の外力を加えて液切りする方法等を挙げることができる。
The jellyfish soaked in alkaline water is preferably free of alkaline water before the heat treatment.
Examples of a method for removing alkaline water from jellyfish soaked in alkaline water include a method of leaving the solution to stand and draining, a method of bringing a solution that absorbs alkaline water into contact with the jellyfish, and applying external force such as centrifugal force to drain the solution. The method etc. can be mentioned.
静値して液切りする場合の時間は、通常１０分〜１時間の範囲である。
前記加熱処理の方法としては、例えば、温水と前記アルカリ水に漬け込んだクラゲとを接触させる方法、前記アルカリ水に漬け込んだクラゲに対して熱風等を吹き付ける方法、前記アルカリ水に漬け込んだクラゲに対して赤外線等の電磁波等を照射する方法、前記アルカリ水に漬け込んだクラゲと熱源とを近づける方法等を挙げることができる。
The time for removing the liquid at a static value is usually in the range of 10 minutes to 1 hour.
Examples of the heat treatment method include, for example, a method in which warm water is brought into contact with a jellyfish soaked in the alkaline water, a method in which hot air is blown on the jellyfish soaked in the alkaline water, and a jellyfish soaked in the alkaline water. And a method of irradiating electromagnetic waves such as infrared rays, a method of bringing the jellyfish soaked in the alkaline water close to a heat source, and the like.
前記加熱処理の方法は、温水と前記アルカリ水に漬け込んだクラゲとを接触させる方法が、比較的均一に前記アルカリ水に漬け込んだクラゲを加熱することができることから好ましい。 The method of the heat treatment is preferably a method in which hot water and a jellyfish soaked in the alkaline water are brought into contact with each other because the jellyfish soaked in the alkaline water can be heated relatively uniformly.
温水と前記アルカリ水に漬け込んだクラゲとを接触させる場合には、前記アルカリ水に漬け込んだクラゲが全体的に加熱されるように、例えば、温水と前記アルカリ水に漬け込んだクラゲとを撹拌する方法、温水を循環させる方法等を実施することが好ましい。 When contacting jellyfish soaked in warm water and the alkaline water, for example, a method of stirring the jellyfish soaked in warm water and the alkaline water so that the jellyfish soaked in the alkaline water is entirely heated. It is preferable to implement a method of circulating hot water.
前記加熱処理の温度は、４０〜７０℃の範囲が好ましく、４５〜６５℃の範囲であればより好ましく、５０〜６０℃の範囲であればさらに好ましい。
前記クラゲの温度は、前記クラゲ内部に温度計や熱電対を挿入して調べることにより確認することができる。
The temperature of the heat treatment is preferably in the range of 40 to 70 ° C, more preferably in the range of 45 to 65 ° C, and even more preferably in the range of 50 to 60 ° C.
The temperature of the jellyfish can be confirmed by inserting a thermometer or a thermocouple into the jellyfish and examining it.
前記加熱処理の温度が４０℃未満の場合には、表面部分に歯応えがある食感が得られにくい傾向があり、７０℃を超えるとクラゲ内部のタンパク質が変性してしまうことから内部が柔らかい食感が得られにくい傾向がある。 When the temperature of the heat treatment is less than 40 ° C., there is a tendency that a texture with a crunchy texture on the surface portion is difficult to obtain, and when the temperature exceeds 70 ° C., the protein inside the jellyfish is denatured so It tends to be difficult to get a feeling.
前記加熱処理の時間は、３０秒〜１０分の範囲が好ましく、３０秒〜５分の範囲が好ましく、３０秒〜４分の間であればさらに好ましい。
前記加熱処理の時間が３０秒未満の場合は、前記クラゲの表面を変性するのに十分ではなく、その表面部分に歯応えがある食感が得られにくい傾向があり、前記加熱処理の時間が１０分を超える場合には、前記クラゲの内部までタンパク質が変性することから内部が柔らかい食感が得られにくい傾向がある。
The heat treatment time is preferably in the range of 30 seconds to 10 minutes, more preferably in the range of 30 seconds to 5 minutes, and even more preferably in the range of 30 seconds to 4 minutes.
When the heat treatment time is less than 30 seconds, it is not sufficient to denature the surface of the jellyfish, and it tends to be difficult to obtain a texture with a crunchy surface portion. When the amount exceeds 50 minutes, the protein is denatured to the inside of the jellyfish, so that it tends to be difficult to obtain a soft texture inside.
前記加熱処理により、本発明の加工クラゲを得ることができる。 The processed jellyfish of the present invention can be obtained by the heat treatment.
前記加熱処理の後、加工クラゲ内部の温度が高いままであると、加工クラゲ内部の温度により加工クラゲ内部のタンパク質の変性が起きるため、必要に応じて加工クラゲを冷却することができる。
加工クラゲを冷却する方法としては、例えば、加工クラゲを水に浸す方法、金属板等により挟む方法等が挙げられる。
If the temperature inside the processed jellyfish remains high after the heat treatment, the protein inside the processed jellyfish is denatured due to the temperature inside the processed jellyfish, so that the processed jellyfish can be cooled as necessary.
Examples of the method for cooling the processed jellyfish include a method of immersing the processed jellyfish in water, a method of sandwiching it with a metal plate, and the like.
通常は、前記加熱処理後にザル等の手段を使用して加工クラゲを温水等の熱源から分離し、引き続き加工クラゲを水に接触させる等の方法を採用することができる。
上記冷却の際には加工クラゲを３０℃以下、好ましくは０〜３０℃の範囲に冷却することが好ましい。
上記の操作により本発明の加工クラゲを得ることができる。
Usually, after the heat treatment, a method such as separation of the processed jellyfish from a heat source such as hot water using means such as a colander, and subsequent contact of the processed jellyfish with water can be employed.
During the cooling, it is preferable to cool the processed jellyfish to a temperature of 30 ° C. or lower, preferably 0 to 30 ° C.
The processed jellyfish of the present invention can be obtained by the above operation.
本発明の加工クラゲは、従来のクラゲとは異なる食感を有するものである。従来のクラゲの食感はコリコリとした食感を有するものであるが、本発明の加工クラゲは、表面部分に歯応えがあり内部が柔らかい食感を有するものである（ここでは「プリプリとした食感」と表現する。）。
このコリコリした食感と、プリプリした食感との差異は、例えば、レオメーター測定により、本発明の加工クラゲに対する針の侵入強度と、従来のクラゲに対する針の侵入強度とを相互に比較することにより確認することができる。
The processed jellyfish of the present invention has a texture different from that of conventional jellyfish. The texture of a conventional jellyfish has a crispy texture, but the processed jellyfish according to the present invention has a crunchy surface and a soft texture inside (here, “prepared texture”). Sense ".)
The difference between the crispy texture and the prepared texture is, for example, that the penetration strength of the needle into the processed jellyfish of the present invention is compared with the penetration strength of the needle into the conventional jellyfish by, for example, rheometer measurement. Can be confirmed.
例えば、本発明の加工クラゲの場合、レオメーターにより測定した針の侵入強度は３０〜１５０ｇの範囲である。好ましくは４０〜１４５ｇの範囲であり、さらに好ましくは５０ｇ〜１４０ｇの範囲である。 For example, in the case of the processed jellyfish of the present invention, the penetration strength of the needle measured with a rheometer is in the range of 30 to 150 g. Preferably it is the range of 40-145g, More preferably, it is the range of 50g-140g.
本発明の加工クラゲは、従来の塩蔵クラゲ等とは異なり塩蔵臭のしないものである
塩蔵臭の有無は次の様に測定することができる。例えば、加工クラゲから発生するガスを酸化スズ半導体を含むセンサーに接触させると、前記酸化スズ半導体を含むセンサーの抵抗値は増減する。この増減の数値をモニターすることにより塩蔵臭の有無を測定することができる。
The processed jellyfish of the present invention has no salty odor unlike conventional salted jellyfish and the like. The presence or absence of salted odor can be measured as follows. For example, when a gas generated from a processed jellyfish is brought into contact with a sensor including a tin oxide semiconductor, the resistance value of the sensor including the tin oxide semiconductor increases or decreases. By monitoring the numerical value of this increase / decrease, the presence or absence of salted odor can be measured.
蒸留水１ｇをバイアル瓶に入れて密栓し、６００秒間、５０℃、５００ｒｐｍの条件により加温撹拌させた後、バイアル瓶上部の気化部分１ｍｌを採取し、前記酸化スズ半導体を含むセンサーに接触させた場合の相対抵抗値を１、同様にアセトニトリル０．０４体積％含有蒸留水１ｇを用いた場合の相対抵抗値を１２、同様にアセトニトリル０．１０体積％含有蒸留水１ｇを用いた場合の相対抵抗値を１８とした場合、本発明の加工クラゲ１ｇをバイアル瓶に入れて密栓し、６００秒間、５０℃、５００ｒｐｍの条件により加温撹拌させた後、バイアル瓶上部の気化部分１ｍｌを採取し、前記酸化スズ半導体を含むセンサーに接触させた場合の相対抵抗値は、１．４〜２．５、好ましくは１．５〜２．０の範囲である。 1 g of distilled water is put in a vial and sealed, and heated and stirred for 600 seconds under the conditions of 50 ° C. and 500 rpm. Then, 1 ml of the vaporized portion at the top of the vial is collected and brought into contact with the sensor containing the tin oxide semiconductor. The relative resistance value is 1 when the same is used, the relative resistance value is 12 when the distilled water containing 0.04% by volume of acetonitrile is similarly used, and the relative value when the distilled water containing 0.10% by volume of acetonitrile is similarly used. When the resistance value is 18, 1 g of the processed jellyfish of the present invention is put in a vial and sealed, and heated and stirred for 600 seconds under the conditions of 50 ° C. and 500 rpm, and then 1 ml of the vaporized portion at the top of the vial is collected. The relative resistance value when contacted with the sensor containing the tin oxide semiconductor is in the range of 1.4 to 2.5, preferably 1.5 to 2.0.
測定にはＡＬＰＨＡ ＭＯＳ社のα−ＦＯＸ装置を用いることができる。この装置はプライムテック株式会社より入手することができる。 An α-FOX apparatus manufactured by ALPHA MOS can be used for the measurement. This device can be obtained from Primetec Corporation.
次に本発明の加工クラゲを用いた味付け処理済み加工クラゲについて説明する。
本発明の加工クラゲは必要に応じて味付け処理を施すことができる。
前記加工クラゲは、その味付け処理前に水分を除去しておくことが好ましい。
Next, the seasoned processed jellyfish using the processed jellyfish of the present invention will be described.
The processed jellyfish of the present invention can be seasoned as necessary.
The processed jellyfish preferably has moisture removed before the seasoning process.
前記加工クラゲから水分を除く方法としては、例えば、静置して液切りする方法、水分を吸収するものを加工クラゲに接触させる方法、遠心力等の外力を加えて液切りする方法等を挙げることができる。
静値して液切りする場合の時間は、通常１０分〜１時間の範囲である。
Examples of the method of removing moisture from the processed jellyfish include a method of standing and draining, a method of bringing a moisture absorbing substance into contact with the processed jellyfish, and a method of draining by applying an external force such as centrifugal force. be able to.
The time for removing the liquid at a static value is usually in the range of 10 minutes to 1 hour.
前記味付け処理の方法としては、例えば、調味液と前記加工クラゲとを接触させる方法等を挙げることができる。
調味液と前記加工クラゲとを接触させる方法としては、例えば、前記加工クラゲを調味液に浸漬する方法、前記加工クラゲに調味液を散布する方法、前記加工クラゲに調味液を塗布する方法等を挙げることができる。
Examples of the seasoning method include a method of bringing the seasoning liquid into contact with the processed jellyfish.
Examples of the method of bringing the seasoning liquid into contact with the processed jellyfish include a method of immersing the processed jellyfish in the seasoning liquid, a method of spraying the seasoning liquid on the processed jellyfish, a method of applying the seasoning liquid to the processed jellyfish, and the like. Can be mentioned.
前記調味液としては、例えば、塩、砂糖、みりん、酒、酢、醤油、胡麻油等の調味料から得られるものや、これらの調味料とだし汁等を適宜混合したもの等を挙げることができる。 Examples of the seasoning liquid include those obtained from seasonings such as salt, sugar, mirin, sake, vinegar, soy sauce and sesame oil, and those obtained by appropriately mixing these seasonings and broth.
上記方法により、味付け処理済み加工クラゲを製品として得ることができる。 By the above method, the seasoned processed jellyfish can be obtained as a product.
以下に本発明の詳細について実施例により説明するが、本発明は下記の実施例により限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
市販のホワイトタイプの塩蔵クラゲ８１０ｇを幅１２ｍｍ、長さ１２０ｍｍの大きさに裁断し、流水に晒して脱塩処理を行った。
次に上記脱塩処理を行った切断後の塩蔵クラゲを１時間静置し水切りを行った。
その後、重曹と水を混合し、水素イオン濃度指数をｐＨ１０．０６とした重曹水溶液に、水切り後の前記クラゲを、室温２３℃にて４０分間浸漬した。
次に、重曹水溶液に浸漬した前記クラゲを１時間静置し液切りを行った後、液切りを行った前記クラゲを５５℃の温水中に３分間浸漬し、その後１０℃以下の冷水にて加熱後の前記クラゲを急速に冷却し、加工クラゲを得た。
得られた加工クラゲは７８７ｇであった（収率９７％）。
810 g of a commercially available white type salted jellyfish was cut into a size of 12 mm in width and 120 mm in length, and subjected to desalting treatment by exposure to running water.
Next, the salted jellyfish that had been subjected to the desalting treatment were allowed to stand for 1 hour and drained.
Thereafter, sodium bicarbonate and water were mixed, and the jellyfish after draining was immersed in a sodium bicarbonate aqueous solution having a hydrogen ion concentration index of pH 10.06 at room temperature of 23 ° C. for 40 minutes.
Next, the jellyfish soaked in an aqueous sodium bicarbonate solution was allowed to stand for 1 hour and drained, and then the drained jellyfish was soaked in warm water at 55 ° C. for 3 minutes, and then cold water at 10 ° C. or less. The jellyfish after heating was rapidly cooled to obtain a processed jellyfish.
The obtained processed jellyfish was 787 g (yield 97%).
市販のホワイトタイプの塩蔵クラゲ２００ｇを用いて、用いた重曹水溶液の水素イオン濃度指数を表１に記載の通り変化させた他は、実施例１の場合と全く同様にして加工クラゲを得た。
結果を表１にまとめた。
A processed jellyfish was obtained in exactly the same manner as in Example 1 except that 200 g of a commercially available white type salted jellyfish was used and the hydrogen ion concentration index of the aqueous sodium bicarbonate solution was changed as shown in Table 1.
The results are summarized in Table 1.
なお、表１および表２における試験結果は次の方法により実施した。比較例１および２についても同様である。
・ｐＨ：水素イオン濃度指数の測定は、ＪＩＳ Ｋ０１０２の方法に準じて実施した。
・食感：表面部分に歯応えがあり内部が柔らかい食感を申し分なく有する場合には◎を、
表面部分に歯応えがあり内部が柔らかい食感を有する場合には○を、
表面部分の歯応えと内部が柔らかい食感とをわずかに感じられる場合には△を、
表面部分の歯応えも、内部が柔らかい食感も特に有しない場合には×を付した。
・色目：使用した塩蔵クラゲと加工クラゲを比較して全く変化がないか、透明感が増した場合には◎を、
使用した塩蔵クラゲと加工クラゲを比較して変化がない場合には○を、
使用した塩蔵クラゲと加工クラゲを比較してやや黄色がかった場合には△を、
使用した塩蔵クラゲと加工クラゲを比較して明らかに色調が異なる場合には×を
付した。
・臭い：特に何の異臭も感じられない場合には◎を、
十分注意すれば塩蔵臭が感じられる場合には○を、
やや塩蔵臭が感じられる場合には△を、
顔を背けたくなる様な塩蔵臭が感じられた場合には×を付した。
・収率：実験に使用したホワイトタイプの塩蔵クラゲの重量を基準として、得られた加工クラゲの重量を百分率で表した。
In addition, the test result in Table 1 and Table 2 was implemented with the following method. The same applies to Comparative Examples 1 and 2.
PH: The hydrogen ion concentration index was measured according to the method of JIS K0102.
・ Food texture: ◎ when the surface part is crunchy and the inside has a soft texture.
If the surface has a crunchy texture and the inside has a soft texture,
If you can feel the texture of the surface part and the soft texture inside, △,
In the case where neither the texture of the surface portion nor the texture of the soft inside was particularly good, an x was given.
-Color: If the salted jellyfish used and processed jellyfish have no change at all, or if the transparency increases, ◎
If there is no change comparing the salted jellyfish used and the processed jellyfish, ○
If the salted jellyfish used and the processed jellyfish are slightly yellowish, △
When the salted jellyfish used and the processed jellyfish were clearly different in color, they were marked with x.
・ Odor: ◎, especially if you do not feel any odor
If you can feel the salty odor with great care,
If you feel a slight salty odor,
When a salty odor that makes you want to turn away from your face is felt, a cross is marked.
Yield: The weight of the obtained processed jellyfish was expressed as a percentage based on the weight of the white type salted jellyfish used in the experiment.
重曹水溶液に浸漬した時間を変化させた以外は、実施例１の場合と全く同様に実験を行った。結果を表２に示す。 The experiment was performed in the same manner as in Example 1 except that the time of immersion in the aqueous sodium bicarbonate solution was changed. The results are shown in Table 2.
実施例１で得た本発明の加工クラゲを用いて、株式会社レオテック社製ＦＵＤＯＨ ＮＲＭ−１００２Ａに、進入度せん断測定用アダプターを装着し、進入強度をグラム数により表記した。結果を表３に示す。 Using the processed jellyfish of the present invention obtained in Example 1, an adapter for penetration degree shear measurement was attached to FUDOH NRM-1002A manufactured by Rheotech Co., Ltd., and the penetration strength was expressed in grams. The results are shown in Table 3.
蒸留水１ｇ採取し、バイアル瓶に入れて密栓した。このバイアル瓶を６００秒間、５０℃、５００ｒｐｍの条件で加熱撹拌した。その後、前記バイアル瓶のヘッドスペースガスを１ｍｌ採取し、ＡＬＰＨＡ ＭＯＳ社のα−ＦＯＸ装置に導入した。
α−ＦＯＸ装置のＰ４０／１センサー（酸化スズ半導体センサー）により検出された抵抗値の値は０．０３３１８であった。
同様にアセトニトリル０．０４体積％含有蒸留水１ｇを用いた場合のＰ４０／１センサーの抵抗値の値は０．４０６１９であった（前記蒸留水１ｇの場合の抵抗値を１としたときの相対抵抗値は１２．２）。
同様にアセトニトリル０．１０体積％含有蒸留水１ｇを用いた場合のＰ４０／１センサーの抵抗値の値は０．６００５９であった（前記蒸留水１ｇの場合の抵抗値を１としたときの相対抵抗値は１８．１）。
次に実施例１により得た加工クラゲを１ｇ採取し、バイアル瓶に入れて密栓した。このバイアル瓶を６００秒間、５０℃、５００ｒｐｍの条件で加熱撹拌した。その後、前記バイアル瓶のヘッドスペースガスを１ｍｌ採取し、ＡＬＰＨＡ ＭＯＳ社のα−ＦＯＸ装置に導入した。
α−ＦＯＸ装置のＰ４０／１センサー（酸化スズ半導体センサー）により検出された抵抗値の値、および前記蒸留水を用いた場合の値を１とした場合の相対抵抗値の値を表４にまとめた。
1 g of distilled water was collected and sealed in a vial. The vial was heated and stirred for 600 seconds under the conditions of 50 ° C. and 500 rpm. Thereafter, 1 ml of the headspace gas in the vial was collected and introduced into an α-FOX apparatus manufactured by ALPHA MOS.
The resistance value detected by the P40 / 1 sensor (tin oxide semiconductor sensor) of the α-FOX apparatus was 0.03318.
Similarly, when using 1 g of distilled water containing 0.04% by volume of acetonitrile, the resistance value of the P40 / 1 sensor was 0.40619 (relative when the resistance value in the case of 1 g of distilled water was 1). Resistance value is 12.2).
Similarly, the resistance value of the P40 / 1 sensor in the case of using 1 g of distilled water containing 0.10% by volume of acetonitrile was 0.60059 (relative when the resistance value in the case of 1 g of distilled water was 1). Resistance value is 18.1).
Next, 1 g of the processed jellyfish obtained in Example 1 was collected, put into a vial and sealed. The vial was heated and stirred for 600 seconds under the conditions of 50 ° C. and 500 rpm. Thereafter, 1 ml of the headspace gas in the vial was collected and introduced into an α-FOX apparatus manufactured by ALPHA MOS.
Table 4 summarizes the resistance value detected by the P40 / 1 sensor (tin oxide semiconductor sensor) of the α-FOX apparatus and the relative resistance value when the value when the distilled water is used is 1. It was.
市販のホワイトタイプの塩蔵クラゲ２００ｇを用いて、重曹水溶液の替わりに水を用いた他は、実施例１の場合と全く同様にして加工クラゲを得た。 A processed jellyfish was obtained in exactly the same manner as in Example 1 except that 200 g of a commercially available white type salted jellyfish was used instead of aqueous sodium bicarbonate solution.
この結果を比較例１として表１および表２に記載した。 The results are shown in Tables 1 and 2 as Comparative Example 1.
水洗により塩抜きしたホワイトタイプの塩蔵クラゲおよび塩抜きしたホワイトタイプの塩蔵クラゲを湯せんしたものを用いて、実施例４の場合と同様に進入強度を測定した。 The penetration strength was measured in the same manner as in Example 4 using a white type salted jellyfish that had been salted out by washing with water and a hot water bath of white type salted jellyfish that had been salted out.
この結果をそれぞれ比較例２および比較例３として表３に記載した。 The results are shown in Table 3 as Comparative Example 2 and Comparative Example 3, respectively.
水洗により塩抜きしたホワイトタイプの塩蔵クラゲおよび塩抜きしたホワイトタイプの塩蔵クラゲを湯せんしたものを用いて、実施例５の場合と同様に抵抗値の値を測定した。 The resistance value was measured in the same manner as in Example 5 using a white-type salted jellyfish that had been salted by washing with water and a hot-watered white-type salted jellyfish that had been salted.
この結果をそれぞれ比較例４および比較例５として表４に記載した。 The results are shown in Table 4 as Comparative Example 4 and Comparative Example 5, respectively.
本発明によれば、塩蔵クラゲを使用して塩蔵臭のない加工クラゲを提供することができる。これにより従来の様に濃い味付けにする必要はなく、様々な料理に前記加工クラゲを使用することが可能となり、食材としてのクラゲの用途を拡大することができる。 According to the present invention, it is possible to provide a processed jellyfish having no salty odor by using a salted jellyfish. Thereby, it is not necessary to add a deep seasoning as in the prior art, and the processed jellyfish can be used for various dishes, and the use of jellyfish as a food can be expanded.
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| JP2004319705A JP4448007B2 (en) | 2004-11-02 | 2004-11-02 | Jellyfish processed product and manufacturing method thereof |
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| JP2004319705A JP4448007B2 (en) | 2004-11-02 | 2004-11-02 | Jellyfish processed product and manufacturing method thereof |
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