JP4928587B2 - Frozen bivalve food - Google Patents
Frozen bivalve food Download PDFInfo
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- JP4928587B2 JP4928587B2 JP2009148032A JP2009148032A JP4928587B2 JP 4928587 B2 JP4928587 B2 JP 4928587B2 JP 2009148032 A JP2009148032 A JP 2009148032A JP 2009148032 A JP2009148032 A JP 2009148032A JP 4928587 B2 JP4928587 B2 JP 4928587B2
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- 235000013305 food Nutrition 0.000 title claims description 23
- 229920003002 synthetic resin Polymers 0.000 claims description 31
- 239000000057 synthetic resin Substances 0.000 claims description 31
- 230000004888 barrier function Effects 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000020639 clam Nutrition 0.000 description 32
- 241000237519 Bivalvia Species 0.000 description 21
- 238000000034 method Methods 0.000 description 12
- 235000015170 shellfish Nutrition 0.000 description 12
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000010257 thawing Methods 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 241000237530 Anadara Species 0.000 description 4
- 241001262060 Meretrix lusoria Species 0.000 description 4
- 241000620877 Ruditapes philippinarum Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 241000193853 Corbiculidae Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000002950 deficient Effects 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000237528 Arcidae Species 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 241001262059 Meretrix Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000819981 Nemoptera Species 0.000 description 1
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241001123257 Ruditapes variegatus Species 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- JQRLYSGCPHSLJI-UHFFFAOYSA-N [Fe].N1C(C=C2N=C(C=C3NC(=C4)C=C3)C=C2)=CC=C1C=C1C=CC4=N1 Chemical compound [Fe].N1C(C=C2N=C(C=C3NC(=C4)C=C3)C=C2)=CC=C1C=C1C=CC4=N1 JQRLYSGCPHSLJI-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
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Description
本発明は、アサリ（Ｒｕｄｉｔａｐｅｓ ｐｈｉｌｉｐｐｉｎａｒｕｍ）、シジミ（Ｃｏｒｂｉｃｕｌｉｄａｅ）、ハマグリ（Ｍｅｒｅｔｒｉｘ ｌｕｓｏｒｉａ）、赤貝（Ａｎａｄａｒａ ｂｒｏｕｇｈｔｏｎｉ）等の二枚貝を殻付きのまま冷凍保存した冷凍二枚貝類食品に関する。 The present invention, clams (Ruditapes philippinarum), clams (Corbiculidae), clams (Meretrix lusoria), about the ark shell (Anadara broughtoni), etc. remain frozen and frozen bivalves food clams with shells.
従来、冷凍二枚貝類食品としてはアサリやハマグリ等の二枚貝を殻付きのまま冷凍した加工品や、あるいは貝類から剥き身を分離して、この剥き身を急速冷凍するようにした加工品があった。 Conventionally, frozen bivalve foods include processed products in which clams such as clams and clams are frozen while being shelled, or processed products in which the flesh is separated from the shellfish and the flesh is rapidly frozen.
上記の殻付きの冷凍加工品としては、生のまま袋詰めして急速冷凍するか、あるいは調味液と生の二枚貝を袋詰めして急速冷凍するものがあった。また、剥き身の冷凍加工品としては、二枚貝からカキやアサリ等の剥き身を脱殻して個別に急速冷凍した冷凍加工品があった。 As the above-mentioned frozen processed products with shells, there are some which are packed in a raw state and rapidly frozen, or are packed in a seasoning liquid and a raw bivalve shell and rapidly frozen. In addition, as a frozen processed product of stripped flesh, there was a frozen processed product that was snap-frozen individually by stripping stripped strips such as oysters and clams from bivalves.
従来の殻付きの二枚貝の冷凍加工品では、殻付きの料理などに用いる場合には、重宝なものとなるが殻を使うことがない料理には適さないものであった。
一方、冷凍された剥き身の加工品の場合には、殻を使わない料理には適したものとなるが、上記剥き身の冷凍加工品は、二枚貝を蒸煮して剥き身を個別に冷凍処理するか、あるいは生の二枚貝から剥き身を取り出して個別に冷凍処理するものであるために、二枚貝の旨味成分である煮汁や液汁が流出する欠点があった。
その結果、従来の剥き身の冷凍加工品を料理に使う場合には二枚貝本来の旨味を料理に活かすことができないという欠点を有していた。
Conventional frozen processed products of shelled bivalves are useful when used in shelled dishes, but not suitable for dishes that do not use shells.
On the other hand, in the case of a frozen striped processed product, it will be suitable for dishes that do not use shells, but the above-mentioned frozen processed product of stripped flesh is boiled bivalve and the striped meat is individually frozen or Alternatively, since the peeled meat is taken out from the raw bivalve and individually frozen, there is a drawback that boiled juice and liquid juice, which are umami components of the bivalve, flow out.
As a result, when a conventional striped frozen product is used for cooking, the original umami taste of bivalves cannot be used for cooking.
アサリ（Ｒｕｄｉｔａｐｅｓ ｐｈｉｌｉｐｐｉｎａｒｕｍ）やシジミ（Ｃｏｒｂｉｃｕｌｉｄａｅ）、ハマグリ（Ｍｅｒｅｔｒｉｘ ｌｕｓｏｒｉａ）、赤貝（Ａｎａｄａｒａ ｂｒｏｕｇｈｔｏｎｉ）等に代表される二枚貝を殻付のまま冷凍処理を施し、長期の保存においても貝の旨味を損なわないようにするという技術が多く検討されている。
しかし、これら二枚貝を冷凍処理したものは調理の際に殻が開かない、即ち開口不良を生じたりあるいは開口状態で冷凍され解凍時には旨み成分が流出していることが多いなどという問題があった。
その原因は種々考えられるが、冷凍処理前の生貝が既に死んでいたり、或は傷んでいる等の損傷がある場合や、冷凍の前処理の加熱工程にむらがある場合等が考えられている。
Freezing treatment of bivalves such as clams (Ruditapes philippinarum), rainbow trout (Corbiculidae), clams (Meretrix lusoria), red shellfish (Anadara bruchtoni), etc. with shells, it does not damage even long-term preservation Many techniques have been studied.
However, these bivalve shells that have been subjected to a freezing treatment have a problem that the shell does not open during cooking, that is, an opening failure occurs, or that the umami component often flows out during freezing and thawing.
There are various possible causes, but there are cases where the raw shellfish before the freezing treatment are already dead or damaged, or the heating process of the freezing pretreatment is uneven. .
例えば、特許文献１は、上記した問題を解決しようとするものであり、冷凍処理を施す前の二枚貝に高電圧を印加して解凍時に二枚貝の開口率を上げようとするものである。
具体的には、電極間に二枚貝を配置して交流又は直流のパルス電圧を印加して、貝の閉殻筋（貝柱）を外れ易くするというものである。
For example, Patent Document 1 intends to solve the above-described problem, and applies a high voltage to a bivalve before being subjected to a freezing process to increase the aperture ratio of the bivalve during thawing.
Specifically, a bivalve is placed between the electrodes and an AC or DC pulse voltage is applied to make it easier to disengage the shell shell (shell).
しかしながら、特許文献１の開示技術は印加電圧の条件によって開口率が変動するため、電圧印加処理の度に条件を最適化する必要があった。加えて、処理対象となる貝の数によって印加電圧の条件を変更する必要があり、また大量の貝に対しての処理には不適であるため、二枚貝類の冷凍食品を量産するのは困難であった。 However, since the aperture ratio fluctuates according to the applied voltage condition in the disclosed technique of Patent Document 1, it is necessary to optimize the condition for each voltage application process. In addition, it is necessary to change the conditions of the applied voltage depending on the number of shellfish to be processed, and it is not suitable for processing a large number of shellfish, so it is difficult to mass-produce frozen foods of bivalves. there were.
本発明は、上記した問題を解決しようとすべくなされたものであって、調理に供した際の高開口率の冷凍二枚貝類食品とこの冷凍二枚貝類食品を量産することのできる製造方法を提供する。 The present invention has been made to solve the above-described problems, and provides a frozen bivalve food having a high aperture ratio when cooked and a production method capable of mass-producing the frozen bivalve food To do.
請求項１に係る発明は、開口穴が設けられた熱収縮性ガスバリアー合成樹脂袋に二枚貝類が充填され且つ該フィルムが加熱収縮されてなり、前記熱収縮性ガスバリアー合成樹脂袋が少なくとも２層以上からなる多層フィルムで８０℃〜９５℃での熱水収縮率が２２〜３５%である袋からなることを特徴とする冷凍二枚貝類食品に関する。 Invention, Ri and the film bivalves is filled in the heat-shrinkable gas-barrier synthetic resin bag opening hole is provided the name is heat shrinking, the heat-shrinkable gas-barrier synthetic resin bag at least according to claim 1 The present invention relates to a frozen bivalve food characterized by comprising a multilayer film composed of two or more layers and a bag having a hot water shrinkage of 22 to 35% at 80 ° C to 95 ° C.
請求項２に係る発明は、前記熱収縮性ガスバリアー合成樹脂袋の略全面に亘って前記開口穴が設けられてなることを特徴とする請求項１記載の冷凍二枚貝類食品に関する。 The invention according to claim 2 relates to frozen bivalves food of claim 1 Symbol mounting, characterized in that the opening hole over substantially the entire surface of the heat-shrinkable gas-barrier synthetic resin bag is provided.
請求項１に係る発明によれば、開口穴が設けられた熱収縮性ガスバリアー合成樹脂袋に二枚貝類が充填され且つ該フィルムが加熱収縮されてなる冷凍二枚貝類食品であるから、解凍調理の際に殻が開かない、即ち開口不良を生じることがなく、更には開口状態で冷凍され解凍時に旨み成分が流出するということが無い冷凍二枚貝類食品とすることができる。
また、熱収縮性ガスバリアー合成樹脂袋が少なくとも２層以上からなる多層フィルムで８０℃〜９５℃での熱水収縮率が２２〜３５％である袋であるため、冷凍二枚貝類を加熱処理して貝の閉殻筋（貝柱）を外れ易くする工程において熱収縮性ガスバリアー合成樹脂袋が収縮して殻を押さえつけて貝を開口させること無く加熱することができる。
According to the invention of claim 1, since it is a frozen clam food in which a heat-shrinkable gas barrier synthetic resin bag provided with an opening hole is filled with bivalves and the film is heat-shrinked, At this time, the shell does not open, i.e., does not cause a defective opening, and can be frozen in a frozen bivalve food that is frozen in an open state and does not flow out of umami components upon thawing.
In addition, the heat-shrinkable gas barrier synthetic resin bag is a multilayer film composed of at least two layers, and is a bag having a hot water shrinkage of 22 to 35% at 80 ° C to 95 ° C. In the process of easily removing the shell muscle (shell pillar) of the shell, the heat-shrinkable gas barrier synthetic resin bag shrinks and can be heated without pressing the shell and opening the shell.
請求項２に係る発明によれば、熱収縮性ガスバリアー合成樹脂袋の略全面に亘って開口穴が設けられているため、二枚貝類を加熱処理して貝の閉殻筋（貝柱）を外れ易くする工程において熱収縮性ガスバリアー合成樹脂袋が収縮して殻を押さえつけると共に、充填された二枚貝の全体がむら無く加熱されて冷凍後の二枚貝類の開口率を高めることができる。 According to the invention which concerns on Claim 2 , since the opening hole is provided over substantially the whole surface of the heat-shrinkable gas barrier synthetic resin bag, the bivalve shells are heat-treated to easily remove the shellfish shell (shell). In this process, the heat-shrinkable gas barrier synthetic resin bag shrinks and presses the shell, and the filled bivalve is heated evenly to increase the open rate of the bivalve after freezing.
以下、本発明の実施形態を図面に基づき詳細に説明する。
本発明において使用するアサリとは、学名 Ｒｕｄｉｔａｐｅｓ ｐｈｉｌｉｐｐｉｎａｒｕｍで、アサリ属に属する二枚貝の総称であって、ヒメアサリ（学名 Ｒｕｄｉｔａｐｅｓ ｖａｒｉｅｇａｔａ）もアサリと呼ばれ、食用として重要な貝であり一般にマルスダレガイ目マルスダレガイ科に属する二枚貝を使用する。
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
The clam used in the present invention is the scientific name Ruditapes philippinarum, which is a general term for bivalves belonging to the genus Asari, and the common clam (scientific name Ruditapes variegata) is also called clam and is an important edible shellfish. Use the bivalve to which it belongs.
この発明において使用するハマグリは、ハマグリ属（Ｍｅｒｅｔｒｉｘ）の種、たとえばベニハマグリ（バカガイ科）、ノミハマグリ（ノミハマグリ科）など、学名 Ｍｅｒｅｔｒｉｘ ｌｕｓｏｒｉａ 以外のハマグリも指し、使用される。 The clam used in the present invention also refers to a clam other than the scientific name Meretrix lusoria, such as a species of the clam genus (Meretrix), for example, the clam family (Bakagaiidae), the flea clam (Flea clamidae).
この発明において使用する赤貝（Ａｎａｄａｒａ ｂｒｏｕｇｈｔｏｎｉ）は、フネガイ目フネガイ科に属する二枚貝で、呼吸色素がヘモグロビンと同様に鉄ポルフィリンを補欠分子団とするエリトロクルオリンのため血液が赤く、これが名前の元となっている貝である。
本発明においては、上記の二枚貝類に限定されず、通常食用とされる二枚貝類はすべて使用することができる。
The red shellfish (Anadara broughtoni) used in the present invention is a bivalve belonging to the genus Nemoptera, and the blood is red because the respiratory pigment is erythrocruoline having iron porphyrin as a prosthetic molecular group like hemoglobin. It is a shell.
In this invention, it is not limited to said bivalves, All the bivalves normally edible can be used.
図１及び図２に示すように、これら二枚貝類（Ｓ）は開口穴（Ｈ）が所要数設けられた
熱収縮性ガスバリアー合成樹脂袋Ｒに充填され凍結されている。
図１に示す如く、熱収縮性ガスバリアー合成樹脂袋（Ｒ）は収縮して二枚貝類を押圧し
てすべての二枚貝類（Ｓ）の殻を閉殻状態に保持している。
As shown in FIGS. 1 and 2, these bivalves (S) are filled and frozen in a heat-shrinkable gas barrier synthetic resin bag R having a required number of opening holes (H).
As shown in FIG. 1, the heat-shrinkable gas barrier synthetic resin bag (R) contracts and presses the bivalves to keep all the bivalves (S) shells closed.
図３に示す如く、この発明で使用する熱収縮性ガスバリアー合成樹脂袋（Ｒ）は、少なくとも２層以上からなる多層フィルムから構成され、８０℃〜９５℃での熱水収縮率が２２〜３５％である袋からなる。 As shown in FIG. 3, the heat-shrinkable gas barrier synthetic resin bag (R) used in the present invention is composed of a multilayer film composed of at least two layers, and has a hot-water shrinkage rate of 22 to 80 ° C. to 95 ° C. It consists of a bag that is 35%.
本発明においては、熱収縮性ガスバリアー合成樹脂袋（Ｒ）は二枚貝類（Ｓ）を熱水で加熱処理して閉殻筋（貝柱）を外れ易くする加熱工程を経るため８０℃〜９５℃での熱水耐熱性が必要であり、この温度での収縮率が２２〜３５％必要とされる。
８０℃未満の温度では閉殻筋（貝柱）を外れ易くする処理が十分行えず好ましくない。また熱収縮性ガスバリアー合成樹脂袋（Ｒ）の収縮率が２２％未満であると、二枚貝類（Ｓ）の殻を閉殻状態で保持するのが難しく、収縮率が３５％を超えると、二枚貝類（Ｓ）を押さえる際にフィルムに加わる張力でフィルムが裂ける虞があり、いずれの場合も好ましくない。
In the present invention, the heat-shrinkable gas barrier synthetic resin bag (R) undergoes a heating process in which the bivalve shell (S) is heat-treated with hot water to make it easy to disengage the closed shell muscle (shell), at 80 ° C to 95 ° C. The hot water heat resistance is required, and the shrinkage rate at this temperature is 22 to 35%.
If the temperature is less than 80 ° C., it is not preferable because the treatment for easily releasing the closed shell muscle (shell) cannot be performed sufficiently. Further, when the shrinkage rate of the heat-shrinkable gas barrier synthetic resin bag (R) is less than 22%, it is difficult to hold the shell of the bivalve shell (S) in a closed shell state, and when the shrinkage rate exceeds 35%, the bivalve shell There is a possibility that the film may tear due to the tension applied to the film when pressing the type (S), which is not preferable in any case.
本発明において用いられる熱収縮性ガスバリアー合成樹脂袋（Ｒ）には、開口穴（Ｈ）が設けられている。
この開口穴（Ｈ）の大きさ、開口穴（Ｈ）同士の間隔、数は、二枚貝類（Ｓ）の大きさ、種類、充填量、熱水加熱時間等を勘案して、適宜定めることが可能である。
図１に示す如く、開口穴（Ｈ）を袋の略全面に亘って設けると、熱収縮性ガスバリアー合成樹脂袋（Ｒ）に充填された二枚貝類（Ｓ）の開口率を高めることができ、好ましい。
The heat-shrinkable gas barrier synthetic resin bag (R) used in the present invention is provided with an opening hole (H).
The size of the opening holes (H), the interval between the opening holes (H), and the number thereof can be appropriately determined in consideration of the size, type, filling amount, hot water heating time, etc. of the bivalve (S). Is possible.
As shown in FIG. 1, when the opening hole (H) is provided over substantially the entire surface of the bag, the opening rate of the bivalve shell (S) filled in the heat-shrinkable gas barrier synthetic resin bag (R) can be increased. ,preferable.
図４に基づいて、本発明に係る冷凍二枚貝類食品の製造方法を説明する。
先ず、二枚貝類（Ｓ）の前処理を行う。
この前処理工程においては、アサリ、ハマグリ等の二枚貝類（Ｓ）の砂抜き、異物割れ除去などを行い、夾雑物の除去や障害を持つ貝を除去する。
Based on FIG. 4, the manufacturing method of the frozen clam food based on this invention is demonstrated.
First, pretreatment of bivalves (S) is performed.
In this pretreatment process, sand removal and foreign matter cracking of bivalves (S) such as clams and clams are performed to remove contaminants and to remove obstacles.
次いで、熱収縮性ガスバリアー合成樹脂袋（Ｒ）に二枚貝類（Ｓ）を充填する。
この二枚貝類（Ｓ）を充填した熱収縮性ガスバリアー合成樹脂袋（Ｒ）を９０℃以上の熱水槽へ投入する。熱水槽への投入時間は二枚貝の種類、充填量によっても異なるが、通常１ｋｇのアサリであれば６０秒程度浸漬する。
この熱水槽への投入工程は貝類の閉殻筋（貝柱）を外れ易くする加熱工程であるが、加熱時に貝の殻が開こうとするのを熱収縮性ガスバリアー合成樹脂袋（Ｒ）が収縮して殻を押さえつけて貝を開口させることが無い。
Next, the bivalve shell (S) is filled into the heat-shrinkable gas barrier synthetic resin bag (R).
The heat-shrinkable gas barrier synthetic resin bag (R) filled with the bivalves (S) is put into a hot water tank at 90 ° C. or higher. Although the charging time into the hot water tank differs depending on the type of bivalve and the filling amount, it is usually immersed for about 60 seconds for a 1 kg clam.
This hot water tank is a heating process that makes it easy to remove the shellfish shells (shells), but the heat-shrinkable gas barrier synthetic resin bag (R) shrinks when the shells open when heated. And do not hold the shell and open the shell.
本発明において用いられる熱収縮性ガスバリアー合成樹脂袋（Ｒ）は、開口穴（Ｈ）が設けられているため、充填された二枚貝類（Ｓ）の表面部だけでなく、中心部にも熱を伝えることができ、全体がむら無く加熱されて二枚貝類の閉殻筋（貝柱）を外れ易くする。 Since the heat-shrinkable gas barrier synthetic resin bag (R) used in the present invention is provided with the opening hole (H), not only the surface portion of the filled bivalve shell (S) but also the central portion is heated. The whole is heated evenly, making it easier to disengage the bivalve molluscs (shells).
この熱水処理の後、１℃〜３℃程度の氷水中で冷却する。
氷水での冷却後、二枚貝類（Ｓ）を熱収縮性ガスバリアー合成樹脂袋（Ｒ）に充填したまま、或は袋から貝を取り出して−１８℃〜−２５℃程度の低温で凍結、冷凍食品とする。
After this hot water treatment, it is cooled in ice water of about 1 ° C to 3 ° C.
After cooling with ice water, leave the bivalves (S) in the heat-shrinkable gas barrier synthetic resin bag (R), or remove the shells from the bag and freeze and freeze at a low temperature of about -18 ° C to -25 ° C. Food.
このようにして製造された冷凍二枚貝類食品は、解凍調理の際に殻が開かない、即ち、開口不良を生じることなく、更には開口状態で冷凍され解凍時に旨み成分が流出するということがない。 The frozen bivalve food produced in this way does not open its shell during thawing cooking, that is, it does not cause a defective opening, and is further frozen in the open state and does not flow out of umami components during thawing. .
以下に本発明の冷凍二枚貝類食品の実施例及び比較例について説明し、本発明をより明
確なものとする。
Examples of the frozen bivalve food of the present invention and comparative examples will be described below to make the present invention clearer.
（実施例）
原料貝類として、愛知県産の活きアサリを用いた。
＜砂出し洗浄工程＞
活きアサリの鮮度状態、形状などを検品した後、砂出し洗浄工程において、原料アサリを海水タンクに移し、約一昼夜蓄養した。この工程において、原料アサリからほぼ砂出しが完了する。
尚、気温が低いときにはスチームにより室温を２０℃前後に保持する。
(Example)
Live clams from Aichi Prefecture were used as raw shellfish.
<Sand removal washing process>
After inspecting the freshness and shape of live clams, the raw clams were transferred to a seawater tank and cultivated for about a day and night in the sand removal washing process. In this process, sand removal from the raw material clams is almost completed.
When the temperature is low, the room temperature is kept around 20 ° C. by steam.
＜異物割れ除去工程＞
生貝から障害貝や異物や夾雑物等を除去し洗浄した。
この洗浄処理は、３％の塩水と真水、３％の塩水で順次処理する。真水での処理は約５秒程度である。この時、目視により異物や割れ貝を除外する。
<Foreign matter crack removal process>
Obstacles, foreign bodies and foreign substances were removed from the raw shellfish and washed.
This washing process is sequentially performed with 3% salt water, fresh water, and 3% salt water. The treatment with fresh water is about 5 seconds. At this time, foreign substances and cracked shells are excluded by visual inspection.
＜充填工程＞
前処理した貝１ｋｇを熱収縮性ガスバリアー合成樹脂袋（Ｒ）(商品名マルチエクシードＥ 大倉工業（株）製)に充填した。
この袋の表裏面には直径５ｍｍの小穴が、約２ｃｍの間隔で百個設けられている。
<Filling process>
1 kg of the pretreated shellfish was filled into a heat-shrinkable gas barrier synthetic resin bag (R) (trade name: Multi-Exceed E, Okura Industry Co., Ltd.).
Hundreds of small holes with a diameter of 5 mm are provided on the front and back surfaces of the bag at intervals of about 2 cm.
＜加熱工程＞
この熱収縮性ガスバリアー合成樹脂袋（Ｒ）に充填された二枚貝類（Ｓ）を、９０℃の熱水槽に６０秒投入した。
熱収縮性ガスバリアー合成樹脂袋（Ｒ）が収縮し、二枚貝類（Ｓ）を全て閉殻状態で保持したまま加熱した。
<Heating process>
The bivalves (S) filled in the heat-shrinkable gas barrier synthetic resin bag (R) were put into a 90 ° C. hot water tank for 60 seconds.
The heat-shrinkable gas barrier synthetic resin bag (R) was shrunk and heated while keeping all the bivalves (S) in a closed shell state.
＜冷却工程＞
この熱収縮性ガスバリアー合成樹脂袋（Ｒ）に充填された二枚貝類（Ｓ）を１℃の氷水槽に２分浸漬して冷却した。
<Cooling process>
The bivalves (S) filled in the heat-shrinkable gas barrier synthetic resin bag (R) were immersed in an ice water bath at 1 ° C. for 2 minutes and cooled.
＜凍結工程＞
冷却後−２５℃で１７分間凍結冷凍した。
<Freezing process>
After cooling, it was frozen and frozen at -25 ° C for 17 minutes.
（比較例）
熱収縮性ガスバリアー合成樹脂袋（Ｒ）の代わりに非熱収縮性合成樹脂製ネットを用いた以外は、実施例と全く同様にして冷凍二枚貝類食品を得た。
(Comparative example)
A frozen bivalve food was obtained in exactly the same manner as in Example except that a non-heat-shrinkable synthetic resin net was used instead of the heat-shrinkable gas barrier synthetic resin bag (R).
（開口数の計測）
実施例で得られた５つの冷凍二枚貝類食品（実施例１〜５）であるアサリ１ｋｇ中より無作為に各十粒ずつ選んで、凍結状態での開口数、加熱解凍後の開口数を計測した。
比較例で得られた５つの冷凍二枚貝類食品（比較例１〜５）であるアサリについても同様の試験を行った。
(Measurement of numerical aperture)
Ten samples of each of the five frozen bivalve foods (Examples 1 to 5) obtained in the Examples were randomly selected from 1 kg of clams, and the numerical apertures in a frozen state and the numerical apertures after heating and thawing were measured. did.
A similar test was performed on clams, which are five frozen bivalve foods (Comparative Examples 1 to 5) obtained in Comparative Examples.
実施例及び比較例で得られた、凍結状態における開口数と解凍後における開口数を表１及び表２に夫々示す。 Tables 1 and 2 show the numerical apertures in the frozen state and the numerical apertures after thawing obtained in the examples and comparative examples, respectively.
本発明に係る冷凍二枚貝類食品及び冷凍二枚貝類食品の製造方法は、アサリ（Ｒｕｄｉｔａｐｅｓ ｐｈｉｌｉｐｐｉｎａｒｕｍ）、シジミ（Ｃｏｒｂｉｃｕｌｉｄａｅ）、ハマグリ（Ｍｅｒｅｔｒｉｘ ｌｕｓｏｒｉａ）、赤貝（Ａｎａｄａｒａ ｂｒｏｕｇｈｔｏｎｉ）等の二枚貝を殻付きのまま冷凍保存して冷凍二枚貝類食品とすることができると共に、調理に供した際に開口不良の生じない、即ち高開口率の冷凍二枚貝類食品の製造に利用可能である。 Frozen bivalve foods and methods for producing frozen bivalve foods according to the present invention include bivalve preserves such as clams (Ruditapes philippinarum), swordfish (Corbiculidae), clams (Meretrix lusoria), red clams with frozen shells (Anadara bruchtoni), etc. Thus, it can be used as a frozen bivalve food, and it can be used for the production of a frozen bivalve food that does not have a defective opening when it is cooked.
Ｓ・・・二枚貝類
Ｈ・・・開口穴
Ｒ・・・熱収縮性ガスバリアー合成樹脂袋
S ... bivalves H ... opening hole R ... heat shrinkable gas barrier synthetic resin bag
Claims (2)
前記熱収縮性ガスバリアー合成樹脂袋が少なくとも２層以上からなる多層フィルムで８０℃〜９５℃での熱水収縮率が２２〜３５%である袋からなることを特徴とする冷凍二枚貝類食品。 And the film bivalves in the opening hole is provided heat-shrinkable gas-barrier synthetic resin bag is filled Ri is Na is heat shrinking,
A frozen bivalve food characterized in that the heat-shrinkable gas barrier synthetic resin bag is a multilayer film comprising at least two layers and a bag having a hot water shrinkage of 22 to 35% at 80 ° C to 95 ° C.
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| JPS5394052A (en) * | 1977-01-28 | 1978-08-17 | Toshiichi Suzuki | Production of bivalve food with closed shell |
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| JP2856500B2 (en) * | 1990-04-21 | 1999-02-10 | 大倉工業株式会社 | Multi-layer heat-shrinkable film for packaging processed meat products and its package |
| JPH08173102A (en) * | 1994-12-27 | 1996-07-09 | Kitsunai Shoten:Kk | Vacuum package for cooked fish and food product prepared by vacuum-packing cooked fish |
| JP2004159521A (en) * | 2002-11-11 | 2004-06-10 | Nihon Senshoku Kk | Bivalve frozen food product and method for producing the same |
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