JP2010035477A - Raw octopus-containing pack - Google Patents
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- JP2010035477A JP2010035477A JP2008201585A JP2008201585A JP2010035477A JP 2010035477 A JP2010035477 A JP 2010035477A JP 2008201585 A JP2008201585 A JP 2008201585A JP 2008201585 A JP2008201585 A JP 2008201585A JP 2010035477 A JP2010035477 A JP 2010035477A
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本発明は、一切薬品を使用せず蛸の赤い発色を促すと共に、蛸本来の旨みを損なうことなく、電子レンジにて加熱処理できる形態の生蛸入りパック及びその製造方法に関する。 The present invention relates to a pack containing ginger in a form that can be heat-treated in a microwave oven without damaging the original flavor of the cocoon while promoting the red coloration of the cocoon without using any chemicals.
従来から蛸の加工は、加熱工程での皮剥け防止と赤い発色を促す目的でミョウバンと酸化防止剤を添加しなければならなかった。また、加熱加工して消費者が購入するまで最低でも1日必要で、消費期限中の生菌数増殖を防ぐ目的からPH調整剤を添加する製造方法が一般的であった。 Traditionally, koji processing had to add alum and antioxidants to prevent peeling and red coloration in the heating process. In addition, a manufacturing method in which a pH adjusting agent is added for the purpose of preventing the growth of the number of viable bacteria during the expiration date is required at least one day until the consumer purchases it after heat processing.
氷温で製品を流通する過程で旨み成分がドリップという形で蛸の表面から流出し、また冷凍状態で流通される製品も、解凍の過程でドリップが発生し、双方とも蛸本来の味が損なわれてしまう結果となっていた。 In the process of distributing the product at ice temperature, the umami component flows out from the surface of the koji in the form of drip, and the product that is distributed in the frozen state also generates a drip during the thawing process, both of which lose the original taste It was a result.
上記のような背景を解消するために、消費者が電子レンジにて加熱する事で一切の薬品使用なしに皮剥けせず、赤い発色を呈した蛸が簡単にできあがる製品を開発した。
小売店でのトレーによるパック詰の必要もなく、また、電子レンジのマイクロ波による加熱により、生蛸に付着する雑菌を殺菌する。従来の熱湯で蒸煮する加工では、旨み成分が熱湯にドリップという形で流出していたが、真空袋内にて加熱するため、旨み成分の流出を防ぐことができ、蛸本来の旨みを損なうことなく味わうことが可能となった。
In order to eliminate the above-mentioned background, a product was developed in which consumers can easily create a red-colored wrinkle without heating without using any chemicals by heating in a microwave oven.
There is no need to pack with a tray in a retail store, and germs attached to the ginger are sterilized by microwave heating in a microwave oven. In the process of steaming with conventional hot water, the umami component flows out into the hot water in the form of a drip, but since it is heated in a vacuum bag, the umami component can be prevented from flowing out and the original umami taste is impaired. It became possible to taste without.
従来の加工技術では、蛸の皮剥けを防ぎ、赤く発色させるためにミョウバンや酸化防止剤を使用しなければならなかった。 With conventional processing technology, alum and antioxidants had to be used to prevent the skin from peeling off and to develop a red color.
生蛸は熱処理を加えた状態で流通させる為に、PH調整剤を添加しても加熱日から4日間程度しか鮮度保持ができず、期限切れの蛸は廃棄されてきた。 Since ginger is distributed with heat treatment, freshness can be maintained only for about 4 days from the heating date even if a pH adjusting agent is added, and expired straw has been discarded.
配送においても、氷温流通の場合は流通過程でドリップが発生し、冷凍品流通の場合でも、解凍時にドリップが発生するため、蛸本来の味が損なわれてしまう結果となっていた。 Also in the case of delivery, when ice temperature circulation, drip is generated in the distribution process, and even in the case of frozen goods distribution, drip is generated at the time of thawing, resulting in a loss of the original taste of straw.
販売時に小売店でトレーやラップを使ったパック詰に再加工されるため、資材や再加工する手間が必要で、販売単価を押し上げていた。また、再加工時における雑菌による汚染の危険性も存在していた。 At the time of sale, it is reprocessed into a pack using trays and wraps at the retail store, so it requires labor and time for reworking, raising the sales unit price. There was also a risk of contamination by various bacteria during reprocessing.
本発明は、このような点に鑑みて成されたものであり、薬品を一切使用することなく、蛸の皮剥けを防止し、赤く発色させることに成功した。消費者が電子レンジにて真空パックのまま加熱処理するため流通過程の問題であったドリップの流出が解消された。 The present invention has been made in view of such a point, and succeeded in preventing the peeling of the cocoon and coloring it in red without using any chemicals. Drip outflow, which was a problem in the distribution process, was solved because the consumer heat-processed the product in a vacuum package in a microwave oven.
特許を受けようとする発明は、原料である生蛸を解凍し、真水にて揉み洗いを行い、次工程で塩水にて揉み洗いと真水による最終の洗浄を完了し、この生蛸を蒸気口を有する耐熱の真空袋に充填し、脱気し、凍結する製造方法である。 The invention to be patented is to thaw the raw ginger, wash it with fresh water, complete the final washing with salt water and fresh water in the next step, This is a manufacturing method in which a heat-resistant vacuum bag having the above is filled, degassed, and frozen.
吸水紙を生蛸と一緒に内包する目的は、電子レンジによる加熱時に発生する赤色のドリップが、蛸に付着し、過度に赤くなることを防止するためである。 The purpose of enclosing the water-absorbing paper together with the ginger is to prevent red drip generated during heating by the microwave from adhering to the jar and becoming too red.
生の蛸を冷凍状態で流通させ、鮮度保持期間を大幅に延長させるために消費者が食べる直前に雑菌の殺菌効果の高い電子レンジで加熱する調理方法(電子レンジは強力な殺菌器具:http://www.microbes.jp/aimai/kurashi/fl467.htm参照) を採用したことを特徴とする生蛸入りパックによる。 A cooking method that heats raw strawberries in a frozen state and heats them in a microwave oven that has a high bactericidal effect on bacteria just before the consumer eats in order to greatly extend the freshness retention period (a microwave oven is a powerful sterilizer: http: (See //www.microbes.jp/aimai/kurashi/fl467.htm).
従来の加工方法で薬品を添加する理由は、蛸の表皮に存在する色素に関係している。蛸の色素(オモクローム)は、オマチンとオミンに大別され、不安定なオマチンの存在量がオミンに比べて非常に多く存在し、変退色を受けやすい性質を持っている事に起因する。そのオマチンは、容易に酸素と結合し、蛸を褐色に変退色化させる。これは、熱湯にて薬品を使用せずに茹でると水分に含まれる酸素と結合し、蛸が赤く発色せず、茶色に変色する。当該製品は冷却すると、変色のスピードは速まり、褐色に変化する。また、蛸の色素は、二価イオン(鉄・カルシウム等)、特に鉄イオンが存在すると褐変化する性質も併せ持っているため、蛸を茹でる釜に含まれる金属イオンからも影響を受けている。 The reason for adding chemicals by conventional processing methods is related to the pigments present in the epidermis skin. Amber pigments (omochrome) are roughly classified into omatin and ommine, and the amount of unstable omatin is much larger than that of oxine, and it is attributed to the tendency to undergo discoloration. The omatin readily binds to oxygen and discolors the cocoon brown. When boiled without using chemicals in hot water, it combines with the oxygen contained in the water, and the wrinkle does not develop red and turns brown. As the product cools, the speed of discoloration increases and turns brown. In addition, the color of salmon also has the property of browning when divalent ions (iron, calcium, etc.), particularly iron ions, are present, so it is also affected by the metal ions contained in the kettle that boils the salmon.
これらの原因を従来からの加工方法から排除する方法として、発明者は、蛸が熱処理され、色素に影響を与える際に、極力、酸素や水分から隔離できるようにと耐熱の生蛸入りパックにて、消費者が食べる直前に加熱する形態の調理方法を発明した。 As a method of eliminating these causes from the conventional processing method, the inventor has made a heat-resistant ginger pack so that it can be isolated from oxygen and moisture as much as possible when the soot is heat-treated and affects the pigment. Invented a cooking method in which the consumer heats immediately before eating.
この調理方法では、蛸に含まれる水分が気化して真空袋を膨張させるために、蒸気口の施された耐熱のビニール袋にて脱気する必要があり、また、加熱時に蛸に含まれる水分が色素とともに蛸から流出し、袋内に溜まり、過度に蛸を赤くしてしまうため、除去する目的で吸水紙を内包する。 In this cooking method, it is necessary to deaerate in a heat-resistant plastic bag with a steam port in order to evaporate the moisture contained in the bowl and inflate the vacuum bag, and the moisture contained in the bowl during heating Flows out of the bag together with the pigment, accumulates in the bag and excessively reddens the bag, so water-absorbing paper is included for the purpose of removal.
加熱方法も、蒸気や熱湯ではなく、電子レンジのマイクロ波において加熱することにより、生蛸の中心から加熱される特質があり、蛸の表皮が外部との摩擦による影響を受けず、皮剥けが防止できる。しかも、電子レンジを使用する為、雑菌の殺菌効果が大幅に高められる。また、消費者が直接加熱加工する為、パック詰の生蛸を冷凍で流通させることが可能となった。それゆえ、従来の製品とは鮮度保持と比較して格段の進歩が期待できる。 The heating method is not steam or hot water, but it is heated by microwaves in the microwave oven, so that it is heated from the center of the ginger and the skin of the salmon is not affected by friction with the outside, preventing skin peeling. it can. In addition, since a microwave oven is used, the bactericidal effect of germs can be greatly enhanced. In addition, since consumers directly heat-process, it became possible to distribute packed ginger in a frozen state. Therefore, a significant improvement can be expected compared with the conventional product in comparison with maintaining the freshness.
従来の熱処理を加えた状態で製品を流通させるのではなく、最終販売形態である生蛸入りパックを冷凍流通させることにより、小売店での資材調達や手間を省き、消費者が冷凍状態から電子レンジで簡単に加熱調理できるようにした。しかも、従来の加工では薬品なしでは不可能であった皮剥け防止や赤い発色が可能となり、鮮度保持期間においても格段の進歩が期待できる製品を提供できることを特徴としている。 Rather than distributing the product with conventional heat treatment, it is possible to save the procurement of raw materials and labor at retail stores by freezing the gingered pack, which is the final sales form, so that the consumer can move from the frozen state to the electronic Easy cooking by cooking in the range. In addition, it is possible to provide a product that can prevent skin peeling and red coloration, which was impossible with conventional processing without chemicals, and that can be expected to make remarkable progress even during the freshness preservation period.
以下、本発明の実施の形態を図1から図4に基づいて説明する。 Hereinafter, embodiments of the present invention will be described with reference to FIGS.
図1は、従来の加工方法及び流通経路であり、図2は、本発明の加工方法及び流通経路である。また、図3は、本発明の実施形態におけるその外観斜視図、図4はその中央部の断面図である。 FIG. 1 shows a conventional processing method and distribution route, and FIG. 2 shows a processing method and distribution route of the present invention. 3 is an external perspective view of the embodiment of the present invention, and FIG. 4 is a cross-sectional view of the central portion thereof.
図2の本発明の加工方法及び流通過程では、冷凍された原料を解凍し、原料に付着した汚れや異物、真水に弱い腸炎ビブリオ菌の殺菌を実施する目的で真水での揉み洗いを行う。 In the processing method and distribution process of the present invention shown in FIG. 2, the frozen raw material is thawed and washed with fresh water for the purpose of sterilizing dirt, foreign matter and Vibrio parahaemolyticus that are weak against fresh water.
本発明では必須ではないが、原料である生タコに金属ワイヤーや釣り針が混入していることが多いため、一次金属探知機を活用して除去する。 Although it is not essential in the present invention, metal wires and fishing hooks are often mixed in raw octopus, which is a raw material, and is therefore removed using a primary metal detector.
次工程の塩水による揉み洗いは、真水揉み洗いにより洗浄を実施した生タコに付着している滑りを除去することを主目的とし、最終生蛸入りパックでの塩度調整を行うことも二次的目的としている。 The next step of washing with salt water is mainly to remove slips attached to fresh octopus that has been washed by washing with fresh water. Purpose.
本発明は、生蛸を図3に示すように、蒸気口の施された耐熱袋に、吸水紙とともに真水にて最終洗浄した生蛸を充填し、脱気し真空パックするのであるが、充填するサイズに合わせてカット作業を行う。 In the present invention, as shown in FIG. 3, a heat-resistant bag with a steam port is filled with ginger that has been finally washed with fresh water together with water-absorbing paper, degassed, and vacuum packed. Cut according to the size to be cut.
二次金属探知機通過も、この発明では必須ではないが、カット作業中における金属片が混入を防止するために実施する。 The passage through the secondary metal detector is not essential in the present invention, but is performed in order to prevent the metal pieces from being mixed during the cutting operation.
真空パック作業が完了したら、凍結し箱詰めを行い、冷凍流通にて出荷する。
最終消費者は、本品を電子レンジにて加熱し、冷却して蒸煮蛸を完成し、摂取することとなる。
When the vacuum packing operation is completed, it is frozen and boxed, and shipped by freezing.
The final consumer will heat the product in a microwave, cool it down, complete the steamed rice cake, and ingest it.
図1と図2で示す製造方法を比較することによって明白であるが、本発明品は、生蛸が消費者において電子レンジで加熱される際に、極力、酸素や熱湯が生蛸に触れずに、また、金属イオンの影響を生蛸が受けない目的で真空パック包装を行うものである。 As apparent from a comparison between the production methods shown in FIG. 1 and FIG. 2, the product of the present invention is such that, when the ginger is heated in a microwave oven by the consumer, oxygen and hot water are not touched to the ginger as much as possible. In addition, vacuum packing is performed for the purpose of not being affected by metal ions.
生蛸が加熱される際に、生蛸に含まれる水が蒸発し、気化する。その気化した空気を11から袋外に排出するのであるが、図3と図4に示す13は、その際、蛸の煮汁が赤い色素と共に流出し真空袋に滞留するため、蛸の吸盤に赤い色を付着してしまうことを防止するために内包するものである。
When the ginger is heated, the water contained in the ginger evaporates and vaporizes. The vaporized air is discharged from the
このように製造された「生蛸入りパック」は、消費者が冷凍状態から電子レンジで加熱する事で、蒸煮され、皮剥けもなく、赤い色彩を放ち、冷却後も赤い色を維持できる蒸煮タコとして、味わうことができるようになるものである。 The "ginger pack" manufactured in this way is steamed by the consumer heating in a microwave oven from a frozen state, without peeling off, releasing a red color and maintaining a red color even after cooling As an octopus, you will be able to taste it.
図1で示すように、従来の加工方法は、解凍原料を真水・塩水で揉み洗い後茹でていた。その際に発生する皮剥け防止のために、ミョウバンを添加し、また、茹で上がりに赤く発色する目的で酸化防止剤の薬剤を添加、ボイル時においても亜硝酸塩等の酸化防止剤を添加した熱湯で茹で揚げ、赤い色に発色させなければならなかった。また、流通過程での雑菌の増殖を抑えるためにPH調整剤の添加された冷水にて冷却を実施してきた。本発明である図2の加工方法では、生蛸を真水にて揉み洗い後、滑り除去する為の塩水揉み洗いと
真水による最終洗浄を行い、蒸気口の付いた耐熱真空袋にて吸水紙と共に充填し、脱気し、真空パックする製造方法を開発した。
As shown in FIG. 1, in the conventional processing method, the thawing raw material was rinsed with fresh water and salt water and then boiled. In order to prevent skin peeling that occurs, alum is added, an antioxidant agent is added for the purpose of developing a red color when boiled, and an antioxidant such as nitrite is added even during boiling. I had to fry it and make it red. In addition, cooling has been carried out with cold water to which a PH regulator has been added in order to suppress the growth of germs during the distribution process. In the processing method of FIG. 2 according to the present invention, the ginger is rinsed with fresh water, then washed with salt water to remove slips and finally washed with fresh water, and with water-absorbing paper in a heat-resistant vacuum bag with a steam port. A manufacturing method has been developed for filling, degassing and vacuum packing.
この製品は、消費者が電子レンジによる加熱を行うことにより、生蛸での冷凍流通が可能になった。それゆえ、鮮度保持期間を飛躍的に伸ばすことが可能となった。また、薬品を使用しなければ赤く発色しなかった原因も、生蛸の表皮が極力酸化される要素を排除することにより、解決できた。しかも、電子レンジでの加熱方法を採用することにより、雑菌を電子レンジのマイクロ波にて殺菌し、いつでも薬品なしの茹でたての蛸を味わうことが可能となる。 This product can be refrigerated in ginger when the consumer heats it with a microwave oven. Therefore, it has become possible to dramatically extend the freshness retention period. In addition, the cause of red coloration without using chemicals could be solved by eliminating elements that oxidize ginger epidermis as much as possible. In addition, by adopting a heating method in a microwave oven, it is possible to sterilize germs with microwaves in the microwave oven and to taste freshly boiled rice cake without chemicals at any time.
電子レンジで加熱する際、真空袋内にて多少のドリップが赤い色と共に染み出すが、流通過程でのドリップの発生がなく、また、冷凍流通商品の解凍時におこるドリップも発生しないため、自然で蛸本来の旨みが味わえる製造方法及び調理方法となるものである。 When heating in a microwave oven, some drip oozes out with a red color in the vacuum bag, but there is no drip in the distribution process, and there is no drip that occurs at the time of thawing frozen distribution products. It is a manufacturing method and a cooking method that allow you to taste the original flavor of 蛸.
本発明は、蒸蛸や煮蛸を消費者に販売する小売店の産業分野で利用することができる。 INDUSTRIAL APPLICABILITY The present invention can be used in the industrial field of retail stores that sell steamed rice cake and boiled rice cake to consumers.
11 エアー抜きの蒸気口
12 耐熱真空袋
13 吸水紙
14 生蛸
11
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