JPH0574334B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing natural shellfish extract.

[Prior Art] Conventionally, this type of device is as follows.

Conventionally, shellfish extracts have been produced using broth, steamed drippings, etc. obtained during the production of canned or dried scallops.

[Problems to be Solved by the Invention] The conventional techniques described above had the following problems.

In other words, the above-mentioned shellfish extract is made from oysters, scallops, and other shellfish, and is produced from steamed drippings and broth obtained when producing canned or dried scallops, etc., and is produced from fresh or boiled scallops. There has been no attempt to extract natural shellfish extract using the entire soft body parts of shellfish or the internal organs excluding the scallops.

When fish and shellfish are given an appropriate amount of salt and left for a long period of time, their muscular substances self-digest and decompose.

During this decomposition process, proteins are denatured into amino acids.

Various fish sauces take advantage of this property, but in order to obtain high-quality products, they must be fermented and aged for a considerable period of time, from one to three years.

The present application was made in view of the problems of the prior art, and its purpose is to provide a system that can do the following.

The present application involves adding a proteolytic enzyme that softens and dissolves the entire soft body part of shellfish such as scallops, or the internal organs excluding the scallops, fresh or boiled, followed by heating and activating the enzyme to dissolve and liquefy it. It is characterized by obtaining natural shellfish extract through the process of boiling, squeezing, purifying, and concentrating, and by providing the manufacturing method, we hope to make effective use of resources and prevent pollution. This is the purpose.

[Means for Solving the Problems] In order to achieve the above object, the present invention is as follows.

That is, the method of the present application is a method for producing a natural shellfish extract, which is comprised of the following first to fifth steps.

1st step ~ Raw materials and pretreatment The whole soft body part of fresh or boiled shellfish such as scallops, or the internal organs excluding the scallops are used as the raw material, which is brought to a semi-cooked state and then drained.

2nd process ~ Preparation, fermentation The well-drained raw materials are adjusted to a pH of around 7. As a standard, prepare 12% salt and 0.15% protease compared to the raw materials, mix well, and add to the raw materials.
Mix it evenly, put it in a suitable plastic barrel, and store it in a constant temperature room.
To ferment and mature.

Third step - juice The raw material liquefied in the second step is boiled for 30 minutes, allowed to cool to a temperature that is easy to handle, squeezed, and separated into liquid and residue.

Fourth step - Purification The extract source solution obtained in the third step contains fats and oils and minute proteins, so in order to remove them, it is separated and purified using a centrifuge.

5th step ~ Concentration The purified extract should be concentrated according to each purpose.

[Effect] Explain along with the effects.

[Embodiments of the invention] Examples will be described with reference to the drawings.

The feature of this inventive manufacturing method is that in order to accelerate the process of self-digestion, decomposition, dissolution, and liquefaction of fish and shellfish muscles, necessary and appropriate proteolytic enzymes are added and heated to liquefy the raw materials in an extremely short time. It is in.

There are many types of proteolytic enzymes of this kind, and the heating temperature varies depending on the enzyme added, and the rate of dissolution is slow.

A suitable enzyme may be selected depending on the scale and production system of the factory in which shellfish extract is to be produced.

Examples of the present invention will be described below along with process diagrams.

1st step - Raw materials and pretreatment The raw material is the entire soft body part of fresh or boiled shellfish such as scallops, or the internal organs excluding the scallop. Fresh ingredients are used.

Good quality extracts cannot be obtained from products whose freshness has deteriorated.

First, for fresh produce, in order to remove slime, sand, and seawater stains from the raw materials, pulverized salt is added to the raw materials in an amount of about 3% compared to the raw materials, and the raw materials are rubbed with salt.

It is best to use a stirrer to mix the salt.

Next, wash thoroughly with water to remove salt, and then massage in hot water at around 60°C for about 2 minutes to remove the fishy odor and remaining dirt. At this time, the product temperature is 30
Quickly put it into running water and leave it to cool so that the temperature does not exceed ℃.

Place the half-boiled ingredients obtained in this way into a clean container, wash again with water until the temperature is around 25℃, then transfer to a colander, basket, etc. and drain well.

For mass production, about 2
It is best to wash the fish using a fish washer set to allow the fish to pass through the fish in minutes. At this time, rubbing with salt can be omitted and the cleaning effect is increased. In either case, the raw materials must be placed in running water and left to cool.

For dried scallops and boiled internal organs obtained during canning, remove dirt, foreign matter, and sand with warm water at around 25℃, and drain thoroughly.

2nd process ~ Preparation, fermentation The well-drained raw materials are adjusted to a pH of around 7, and as a standard, 12% salt and 0.15% protease (product name ~ Protease A, "Amano") relative to the raw materials ~ Manufacturer ~
Amano Pharmaceutical Co., Ltd.) is prepared, stirred thoroughly, added to the raw materials, mixed evenly, placed in a suitable plastic barrel, stored in a thermostatic chamber, and fermented and aged.

The ambient temperature of the constant temperature room is preferably 30°C to 32°C.

Alternatively, a fermenter with hot water circulation may be used.

The appropriate temperature for the hot water to be circulated is 30°C to 32°C.

Liquefaction can be seen from the day after preparation for fresh ingredients, and from about the third day for boiled ingredients, which gradually dissolve and liquefy.

During the fermentation and ripening period, be careful not to let dirt or flies get in, and be sure to cut back once a day to eliminate temperature fluctuations and vent gas.

Third step - Squeezing The liquefied raw material is boiled for 30 minutes, left to cool to a temperature that is easy to handle, squeezed, and separated into liquid and residue.

There are various methods for squeezing the juice, but for small-scale production, the best method is the ``Moromi'' method used when making soy sauce. This is a method of squeezing juice using a filter cloth.

At this time, if you apply too much specific gravity to the juice,
A large amount of oil will transfer from the solid residue to the squeezed liquid, making post-processing difficult, so it is better to stop the squeezed juice at about 65%.

Fourth step - Purification The extract stock solution obtained in this way contains fats and oils and minute proteins, so in order to remove them, they are separated and purified using a centrifuge.

Fifth step - Concentration The purified extract is concentrated according to its intended use.

As a method of concentration, it is recommended to use a vacuum heating concentration method, but for small-scale production, it is recommended to use an enamel pot and boil it under normal pressure.

At this time, be very careful not to burn it.

In the manner described above, a natural shellfish extract is produced from the entire soft body parts of shellfish such as scallops or the internal organs excluding the scallops.

[Effects of the Invention] Since the present invention is configured as described above, it produces the following effects.

Shellfish extract has excellent flavor components, and when the purified undiluted solution is added to soy sauce at around 10%, it becomes a soy sauce with excellent flavor for sashimi.

Similarly, it may be used in various boiled dishes and soups.

When added to soup stock for ramen, soba, and udon, it provides enough flavor without the need for other chemical seasonings.

Many Chinese dishes are based on the taste of shellfish, and oyster extract is a typical example.

It is made from the broth obtained when manufacturing processed canned oysters, and is sold at a high price as an indispensable ingredient in authentic, high-end Chinese cuisine.

Most of the dried scallop products are exported to Hong Kong, but this is because the scallops are not eaten;
Dashi is made from this and is used as the basis for the flavor of Chinese cuisine, and the methods of making the dashi and the subtle ways to create the flavor are kept secret by chefs and are not disclosed to the public.

The shellfish extract of the present application may be used as a purified undiluted solution, or concentrated as necessary, and added in the required amount to Chinese cuisine, Mediterranean cuisine using fish and shellfish, etc.

Moreover, if added to seafood delicacies, etc., chemical seasonings are no longer necessary, and the use is wide.

In addition, taurine in the amino acid composition functions to improve liver function and lower cholesterol, and has medicinal effects.

Also, according to research conducted by public research institutes,
The weight ratio of each part of the scallop varies depending on the month and season, and is not constant, but the shell accounts for approximately 50% and the scallops account for 14%.
Approximately 25% of the body, excluding the scallops, was made up of internal organs, with the remainder being drippings from the dismantling process.

Scallop farming is popular in Hokkaido and the Tohoku region, and the 1990 production plan calls for 360,000 tons nationwide, of which 320,000 tons will come from Hokkaido.

Therefore, seafood processing for the purpose of obtaining scallops using scallops as a raw material is also popular.

Some of the internal organs, excluding the scallops for processing, are transported to a fish meal factory and treated as miscellaneous lees.
It is not welcomed because it loses its freshness extremely quickly and has a low yield, and most of it is dumped underground as industrial waste.

The amount is enormous.

In addition, the fishing method for collecting scallops involves using a comb-shaped iron tool called a hasshaku, which is dragged along the seabed.

At this time, itami snails appear.

The shells are damaged, the scallops that should be used are also damaged, and they are covered in sludge.

This loss shellfish is traded at an extremely low price.

If this spoiled shellfish is used as a raw material and processed using the same method of the invention, a shellfish extract made from the entire soft parts of shellfish such as scallops can be obtained.

In order to foster industry, local governments with scallop landing ports have been burying the discarded scallop innards in the ground, but this method has reached its limit and measures are being taken as this will become a major pollution problem in the future. This is a difficult situation.

This invention adds all the soft parts of shellfish such as scallops, which are only treated as low-utilization products, and the internal organs, excluding the scallops, which are processed to obtain scallops and most of them are discarded as industrial waste. In addition to being able to be used as a valuable and useful resource, scallops can also alleviate pollution problems, and are also extremely important as they will lead to the birth of a new industry in major scallop landing areas.

[Brief explanation of drawings]

Figure 1 is a process diagram from raw material pretreatment to finished product.

Claims (1)

[Scope of Claims] 1. A method for producing a natural shellfish extract, characterized by comprising the following first to fifth steps. 1st step - Raw materials and pretreatment The whole soft body part of fresh or boiled shellfish such as scallops, or the internal organs excluding the scallops are used as raw materials, and the raw material is brought to a semi-cooked state and then drained. 2nd process ~ Preparation, fermentation The well-drained raw materials are adjusted to a pH of around 7. As a standard, prepare 12% salt and 0.15% protease compared to the raw materials, mix well, and add to the raw materials.
Mix it evenly, put it in a suitable plastic barrel, and store it in a constant temperature room.
To ferment and mature. Third step - juice The raw material liquefied in the second step is boiled for 30 minutes, allowed to cool to a temperature that is easy to handle, squeezed, and separated into liquid and residue. Fourth step - Purification The extract source solution obtained in the third step contains fats and oils and minute proteins, so in order to remove them, it is separated and purified using a centrifuge. 5th step ~ Concentration The purified extract should be concentrated according to each use.