JPH0771449B2 - Tsukudani manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing Tsukudani, in particular, indirect low temperature aging and concentrating by circulating a seasoning liquid in a vacuum atmosphere, and indirect cooling to improve product flavor, quality and product yield of Tsukudani. The present invention relates to a manufacturing method for the purpose.

[0002]

2. Description of the Related Art "Floating boiled" and "stir-boiled boiled" have been conventionally known as methods for producing boiled boiled fish. The method of "float boiling" is to put the blended seasoning liquid in a simmering kettle for about 7 to 8 minutes, heat it to a boil, and then add the ingredients. After ripening, it is a method of scooping it up, cutting the liquid well, and then rapidly cooling it.
In addition, the method of "boiled and boiled" is to put the blended seasoning liquid in a specified amount into a simmering kettle, boil it, and then add the raw materials, boil it until it is stirred and stir to prevent burning, and let it cool naturally. It is a manufacturing method. Regarding these manufacturing methods, for example, Hideo Tsuruki: Food Science, No. 6,
The description is given on pages 47 to 52 (1972).

[0003]

However, in both of the above-mentioned production methods, since the ripening is carried out under normal pressure, the seasoning liquid has low permeation into the raw materials, and the deterioration of the flavor of the seasoning liquid and deterioration of the quality due to charring are observed. Further, in the subsequent cooling process (vacuum cooling method or standing cooling method), there is a problem that the product yield is deteriorated.

The present inventor, therefore, has made various investigations to improve the method for producing Tsukudani in view of the above problems, and as a result, heating by circulating the seasoning liquid in a vacuum atmosphere and indirect cooling are these problems. Knowing that the points can be solved, the present invention has been completed based on this finding.

[0005]

The present invention is directed to seaweed, seafood,
A step of immersing Tsukudani raw materials such as vegetables in a seasoning solution under a vacuum atmosphere and concentrating soaking by indirect low temperature aging in an indirect heat exchanger while continuously circulating the seasoning solution under the above conditions. Or, further comprising the step of heating and soaking under a closed air condition using an indirect heat exchanger, and then the step of indirect cooling while continuously circulating the entrained taste liquid using the indirect heat exchanger. It is a characteristic method of producing Tsukudani.

The present invention will be specifically described below.
First, as the raw material of Tsukudani used in the present invention, any raw material used as usual Tsukudani can be mentioned, for example, seaweeds such as kelp and seaweed, seaweed such as herring, crepe jars, clams, wipes, Examples include vegetables such as burdock root and chili leaves. Next, as the seasoning liquid used in the present invention, soy sauce, sugar, a seasoning liquid such as hydrolyzable vegetable protein, and the like, if necessary, syrup, sorbitol, sodium glutamate, nucleic acid, animal One or two or more kinds of hydrolyzable proteins, organic acids and the like may be appropriately added.

In the present invention, these raw materials are placed on a plurality of trays, and these are stacked, for example, in a hermetically sealed processing tank in which the liquid circulation concentrating and dipping device having the structure shown in FIG. About 30 to 80 at about 80 to 120 ° C if necessary
Boil for minutes and drain. Next, the seasoning liquid is charged into the seasoning liquid tank, and the Brix thereof is adjusted to 30 to 40%. 75-95 through the indirect heat exchanger while circulating the entrained taste liquid in the treatment tank under vacuum of 300-500 mmHg.
While warming to 80 ° C, preferably 80 to 90 ° C, and concentrating the entrained taste liquid for about 80 to 150 minutes, the Brix is 45 to 55.
Boil until ripe. Or, further, under sealing, 95-
105 ° C for about 10 to 60 minutes using an indirect heat exchanger,
Warming while circulating the entrained taste liquid, brix 45 ~
Continue to boil while maintaining at 55%.

Then, cooling water is passed through the indirect heat exchanger,
While the above seasoning solution is circulated in the same manner, the entrained taste solution is about 30 ° C.
Continue to cool until. Further, these seasoning liquids are collected from the processing bath into the seasoning liquid bath, and the tray in the processing bath is taken out.

[0009]

The indirect low temperature ripening by circulating the seasoning liquid in a vacuum atmosphere makes the permeation of the seasoning liquid into the Tsukudani raw material uniform and large, and at the same time prevents burning and deterioration of the seasoning liquid.

[0010]

【Example】

Example 1 100 kg of cut dry kelp was placed on 25 trays,
After stacking these in a closed type processing tank that is freely loaded into the liquid circulation concentrating and dipping device, 10 times the amount of water
It was boiled in water at 0 ° C. for 70 minutes, and excess water was drained. Then
Soy sauce 20.0% (V / V), vegetable protein hydrolyzable solution 10.
0% (V / V), sugar 20.0% (W / V), starch syrup 20.0
% (W / V), bonito extract 0.5% (W / V), salt 1.
2% (W / V), L-sodium glutamate 2.0% (W / V
V), sodium succinate 0.2% (W / V), citric acid 0.
Seasoning liquid consisting of 1% (W / V) (Brix 35%) 2.
000L was put into the seasoning liquid tank, and the inside of the processing tank was 400mmHg
While circulating the entrained taste liquid under vacuum of 1., the mixture was heated and concentrated at 90 ° C. for about 100 minutes through an indirect heat exchanger, and boiled until the brix became 50%.

Next, cooling water was passed through the indirect heat exchanger, and while the above seasoning liquid was circulated in the same manner, cooling was continued until the entrained taste liquid reached about 30.degree. The finished amount was 610 kg, and the product yield was 6.1 times that of the dry raw material. The above product had excellent gloss and softness, and there was no quality variation. Furthermore, no deterioration of the seasoning residual liquid was observed.

Example 2 100 kg of cut dry kelp was placed on 25 trays,
Thereafter, the brix was 50% by the same method as in Example 1.
Boiled until it became. Then, under further sealing, about 100
While circulating the entrained taste liquid at 30 ° C. for 30 minutes, it was heated and immersed through an indirect heat exchanger. Brix maintained 50%. Next, it cooled like Example 1. Finished amount is 65
A product yield of 6.5 times that of the dry raw material was obtained at 0 kg. This yield was higher than in Example 1. The above product had the same gloss and softness as those of Example 1, but there was no more variation in quality than Example 1. Also, the seasoning residual liquid was not deteriorated.

Example 3 100 kg of a round sliced wiping cloth (water-immersed raw material) was placed on 25 trays, stacked in a closed type treatment tank, boiled in the same manner as in Example 1, and then 5.0% soy sauce ( V / V), hydrolyzable vegetable protein solution 5.0% (V / V), sugar 25.0% (W / V), starch syrup 20.0% (W / V), bonito extract 0.5% (W / V),
Fermented seasoning liquid 1.5% (V / V), salt 7.0% (W / V),
Seasoning liquid consisting of L-sodium glutamate 3.0% (W / V) and citric acid 0.1% (W / V) (Brix 33%)
2,000 liters were charged into the seasoning liquid tank, and the following Example 1 was used.
In the same manner as described in (1), the mixture was boiled and dipped until the brix became 48%. Cooling was performed as in Example 1.

Comparative Example 1 100 kg of the cut dry kelp was put into a boiling pot and boiled with about 10 times the amount of water at 100 ° C. for 70 minutes to drain the excess water. Then 1,000 seasoning solutions as described in Example 1
L was charged into the above simmering kettle and heat-cooked until the brix became 48%. After aging, the aging kelp was taken out from the aging pot, the liquid was well cut off, and then cooled by blowing air for 60 minutes. The finished amount was 500 kg, and the product yield was 5.0 times that of the dry raw material. The above product was similar to Example 1 in softness, but was inferior in gloss. The deterioration of the seasoning residual liquid was slightly observed.

Comparative Example 2 10 kg of the cut dried kelp was put into a boiling kettle and was boiled in the same manner as in Comparative Example 1 with about 10 times the amount of water. Then, 70 L of the seasoning liquid described in Example 1 was charged into the above-mentioned simmering kettle and boiled until there was no seasoning liquid. Brix after boiling is 55
%Met. This product was transferred from the boiling pot to the container and cooled in the same manner as in Comparative Example 1. The finished amount was 45 kg, and the product yield was 4.5 times that of the dry raw material. The above product was similar to Example 1 in gloss, but inferior in softness. In addition, there were variations in quality, and further, the seasoning residual liquid and the product had a burnt odor.

The sensory tests of the products of Example 1, Example 2, Comparative Example 1 and Comparative Example 2 are shown in Table 1.

[Table 1] (Note) The sensory test was conducted by a panel of 5 trained people.
The flavor was comprehensively evaluated by the following five-point rating method, and the average value was shown. Good …… + 2, Ya good …… + 1, Normal …… 0,
I'm bad …… -1, bad …… -2

[0017]

EFFECT OF THE INVENTION Indirect low-temperature ripening by circulation of the seasoning liquid in a vacuum atmosphere, or in both production methods by heat dipping under a closed atmosphere, the penetration of the seasoning liquid into the Tsukudani raw material is uniform and large. I tightened it up. Further, it is possible to eliminate the deterioration of flavor of the seasoning liquid due to high-temperature ripening, and at the same time, greatly reduce the quality deterioration and variation due to charring. Got Further, compared with natural cooling or vacuum cooling, indirect cooling by an indirect heat exchanger prevents evaporation of the seasoning liquid moisture that has penetrated into the Tsukudani raw material, and has an economic effect of improving the product yield.

[Brief description of drawings]

FIG. 1 is a schematic view of a cross section of a liquid circulation concentrating and dipping device.

[Explanation of symbols]

 1 Processing Tank 2 Tray 3 Seasoning Liquid Tank 4 Vacuum Generator 5 Cooling Water 6 Plate Heat Exchanger 7 Steam or Cooling Water

Claims (2)

[Claims] 1. A boiled raw material such as seaweed, seafood, and vegetables is immersed in a seasoning liquid under a vacuum atmosphere, and the seasoning liquid is continuously circulated under the above conditions using an indirect heat exchanger,
A first step of concentrating and soaking the entrained taste liquid and aging at a low temperature; and a second step of indirectly cooling the condiment liquid while continuously circulating the seasoning liquid using an indirect heat exchanger. A method for producing Tsukudani, characterized by comprising a step of heating and soaking in a sealed manner using an indirect heat exchanger during the second step. 2. The method for producing Tsukudani according to claim 1, wherein the low temperature ripening temperature is 75 to 95 ° C.