JP6514905B2 - Method for producing Tokoroten food and Tokoroten food - Google Patents
Method for producing Tokoroten food and Tokoroten food Download PDFInfo
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本発明は、オゴノリやテングサ科のマクサ等の海藻を原料に工場で作られるトコロテン食品のトコロテン本来の風味や食感を損なわない製造方法及びトコロテン食品に関する。 TECHNICAL FIELD The present invention relates to a production method and tokoroten food which do not impair the original flavor and texture of tokoroten food which is produced at a factory from seaweeds such as sea bream and odonori species.
オゴノリやテングサ科のマクサ、オオブサ、オニクサ等（以下、たんにテングサと記す）の海藻を原料にしたトコロテンは、広く昔から知られている。トコロテンは、日本全国で食べられており、容器内に密閉されたトコロテン食品として工場で大量かつ効率的に製造されている。 Tokoroten which used the seaweed of the sea urchin, the sea bream, the sea bream, the onixa, etc. (hereinafter referred to as simply tengusa) as a raw material is widely known from long ago. Tokoroten is eaten all over Japan, and is manufactured in large quantities and efficiently at factories as Tokoroten food sealed in containers.
工場で製造されているトコロテン食品の一般的な製造方法について図を用いて説明する。図２は、従来のトコロテン食品を製造する製造工程図である。まず原料となるテングサを洗浄し、テングサに着いた細かい砂やゴミを取り除く洗浄工程が行われる（ステップ１１０）。その後、水でテングサを１〜２時間程度煮る煮作業工程が行われる（ステップ１１１）。次に煮たテングサを布等で濾過し、残ったテングサや不純物を取り除く濾過工程が行われる（ステップ１１２）。そして濾過した液体状のものを容器に入れて冷やし固める冷却凝固工程が行われる（ステップ１１３）。この後、柵状に切断したものを突き器（天突き器と呼ばれたりもする）で突き出す突出工程が行われる（ステップ１１４）。突出工程が行われることで、細長いトコロテンが出てくる。そして、出てきたトコロテンを酢水とともに容器に充填し密閉する充填包装工程が行われる（ステップ１１５）。そして、製品であるトコロテン食品が完成する（ステップ１１６）。 The general manufacturing method of the tokoroten food manufactured at a factory is demonstrated using figures. FIG. 2 is a manufacturing process diagram for manufacturing a conventional Tokoroten food. First, Tengusa, which is a raw material, is cleaned, and a cleaning process is performed to remove fine sand and dust that has reached the Tengusa (Step 110). Thereafter, a simmering operation step is performed to simmer Tengusa with water for about 1 to 2 hours (step 111). Next, the boiled proboscis is filtered with a cloth or the like to remove the remaining proboscis and impurities (step 112). Then, a cooling / solidifying step is carried out in which the filtered liquid is put into a container and cooled and solidified (step 113). After this, a projecting step is carried out in which the material which has been cut into a fence-like shape is pushed out with a punch (also referred to as a punch) (step 114). By performing the protrusion process, a long and thin Tokoroten comes out. Then, a filling and packaging step of filling the container with the tokoroten that has come out with the vinegar water and sealing the container is performed (step 115). Then, the product Tokoroten food is completed (step 116).
工場で製造されるトコロテン食品は、家庭で手作りされるトコロテンとは違って流通時間を考量する必要があり、ある程度の保存期間が必要となる。そのため、充填包装工程でトコロテンとともに酢水を充填するのは、ｐＨの調整によるトコロテンの保存のためである。 Unlike Tokoroten which is manufactured at a factory, Tokoroten food manufactured in a factory needs to weigh its distribution time, and a certain storage period is required. Therefore, it is for preservation of Tokoroten by adjustment of pH that a vinegar solution is filled with Tokoroten in a filling packing process.
酢水を用いたトコロテンの保存は、煮作業工程を経て一度高温に加熱しているトコロテンに対して安く簡単に行うことができる。そのため、工業で製造されるトコロテン食品の保存方法は、現在ほとんどが酢水の充填による方法となっている。 The storage of tokoroten using vinegar water can be carried out cheaply and easily for tokoroten which has been heated to a high temperature once through a simmering process. For this reason, most of the methods for preserving Tokorotene manufactured in the industry are currently filled with vinegar water.
一方、酢水によるトコロテンの保存は、海藻の香りが苦手な人にとって、海藻の香りを和らげるために好まれることもあるが、トコロテン本来の海藻の香りが損なわれたり、トコロテンの食感が損なわれたりする等の問題がある。そのため、酢水によるトコロテンの保存方法の問題を解決するために、特許文献１に記載されているトコロテン食品の製造方法も知られている。 On the other hand, preservation of tokoroten with vinegar water may be preferred for those who do not like the smell of seaweed to soften the smell of seaweed, but the aroma of seaweed smell inherent to tokoroten is lost or the texture of tokoroten is lost. And other problems. Therefore, in order to solve the problem of the preservation method of tokoroten by vinegar water, the manufacturing method of the tokoroten food described in patent document 1 is also known.
酢水によるトコロテンの保存方法の問題に対して特許文献１のような方法も知られているが、発明者の知る限りでは特許文献１のような製造方法により製造されたトコロテン食品は現実の製品として見当たらない。そして、工場で製造されるトコロテン食品の保存方法は、安く簡単な酢水の充填が現在でも主流となっている。 Although a method like patent document 1 is also known with respect to the problem of the preservation method of tokoroten by vinegar water, as far as the inventor knows, the tokoroten food manufactured by the manufacturing method like patent document 1 is a real product Missing as. And, the storage method of Tokoroten food manufactured at the factory is still the mainstream of cheap and easy filling with vinegar water.
本発明は、酢水を充填することによりトコロテン本来の風味が損なわれる等、酢水によるトコロテンの保存方法の問題点に鑑みてなされたものであり、工場で製造されるトコロテン食品に対してトコロテン本来の風味や食感を損なわないトコロテン食品の製造方法及びトコロテン食品を提供することを目的とする。 The present invention has been made in view of the problems of the preservation method of tokoroten with vinegar water, for example, the original flavor of tokoroten is impaired by filling the vinegar water, and the tokoroten food is manufactured with respect to the tokoroten food manufactured in a factory. It is an object of the present invention to provide a method for producing Tokoroten food and tokoroten food which do not impair the original flavor and texture.
上記目的を達成するため、本発明のトコロテン食品の製造方法は、原料となる海藻を煮る煮作業工程と、煮作業工程により煮たものを冷やし固める冷却凝固工程と、凝固したものを細長い形状のトコロテンにする突出工程と、前記トコロテンを真水とともに容器に充填し密閉する充填包装工程と、充填包装されたものを８０〜８５℃の加熱温度、１０〜２５分の加熱時間で加熱する加熱殺菌工程と、からなることを特徴とする。
In order to achieve the above object, the method for producing Tokorten food of the present invention comprises a simmering step of simmering seaweed as a raw material, a cooling / solidifying step of cooling and solidifying the simmered in the simmering step, A step of protruding to toroten, a filling and packaging step of filling and sealing the container together with fresh water in a container, and a heat sterilization step of heating the filled and packaged one at a heating temperature of 80 to 85 ° C. and a heating time of 10 to 25 minutes And is characterized by
本発明のトコロテン食品の製造方法によれば、容器内にトコロテンとともに真水を充填しておくので、トコロテンの本来の風味や食感が失われない。また、充填包装されたものを加熱するため、従来のような酢水を用いたトコロテン食品と同等の保存期間を得ることができる。 According to the method of the present invention for producing Tokoroten food, fresh water together with Tokoroten is filled in a container, so that the original flavor and texture of Tokoroten are not lost. In addition, since the filling and packaging are heated, it is possible to obtain a storage period equivalent to that of the conventional tokoroten food using vinegar water.
本発明のトコロテン食品の製造方法によれば、加熱によるトコロテン本来の風味や食感が損なわれることを抑えることができる。 ADVANTAGE OF THE INVENTION According to the manufacturing method of the tokoroten foodstuff of this invention, it can suppress that the original flavor and food texture of tokoroten by heating are impaired.
また、本発明のトコロテン食品の製造方法は、前記容器の大きさが、縦１３０ｍｍ×横１３０ｍｍ×高さ４２ｍｍであることを特徴とする。 Further, the method for producing a tokoroten food of the present invention is characterized in that the size of the container is 130 mm long × 130 mm wide × 42 mm high.
本発明のトコロテン食品の製造方法によれば、加熱温度が８０〜８５℃、加熱時間が１０〜２５分の加熱温度条件でも容器内の中心まで十分に加熱殺菌を行うことができる。
According to the method for producing a tokoroten food of the present invention, heating and sterilization can be performed sufficiently up to the center of the container even if the heating temperature is 80 to 85 ° C. and the heating time is 10 to 25 minutes.
以下、本発明の実施形態を図面を用いて説明する。ただし、以下に示す実施形態は、本発明の技術思想を具体化するための一例を示すものであり、本発明をこの実施形態に特定することを意図するものではない。本発明は、特許請求の範囲に含まれるその他の実施形態にも適応できるものである。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the embodiment shown below shows an example for embodying the technical idea of the present invention, and it is not intended to specify the present invention in this embodiment. The invention is also applicable to other embodiments within the scope of the claims.
図１は本発明の実施形態にかかるトコロテン食品を製造する製造工程図である。トコロテン食品は、工場内でまず原料となるテングサの洗浄工程が行われる（ステップ１０）。テングサの洗浄工程は、海藻に着いた砂やゴミ等を取り除くために行われる。なお、既に海藻に着いた砂等が取り除かれている海藻であれば、工場内での洗浄工程を省略することができる。 FIG. 1 is a manufacturing process diagram for manufacturing a tokoroten food according to an embodiment of the present invention. In the case of Tokoroten food, a cleaning process of Tengusa, which is a raw material, is first performed in a factory (Step 10). The cleaning process of Tengusa is carried out to remove sand, rubbish, etc. that have reached seaweed. In addition, if it is the seaweed from which the sand etc. which got to seaweed have already been removed, the washing process in a factory can be skipped.
次に、洗浄を行ったテングサを水とともに圧力釜や開放釜等で１〜２時間程度煮る煮作業工程が行われる（ステップ１１）。煮作業工程により、テングサからトコロテンの成分が抽出されることになる。なお、煮作業工程において、トコロテンの成分を煮出し易くするために、水とともに少量の酢を加えても構わない。 Next, a simmering operation step is performed in which the washed agaricus is boiled with water in a pressure cooker, an open kettle, or the like for about 1 to 2 hours (step 11). By the boiling process, the components of Tokoroten are extracted from Tengusa. In addition, a small amount of vinegar may be added together with water in order to facilitate boiling of the tokoroten component in the simmering process.
次に、煮作業工程によりトコロテンの成分が抽出されている液体を網や布等で濾過する濾過工程が行われる（ステップ１２）。濾過工程により、残っているテングサやゴミ等が取り除かれる。なお、原料に海藻を直接用いないで、粉状に加工された原料を用いて製造するトコロテンもある。したがって、濾過不要の材料でトコロテンを作る場合には、濾過工程を省略することができる。 Next, a filtration step of filtering the liquid from which the components of tokoroten are extracted in the simmering step with a net, cloth or the like is performed (step 12). By the filtration process, the remaining tentacles, dust, etc. are removed. In addition, there is also a tokoroten manufactured using the raw material processed into powder form, without using a seaweed directly as a raw material. Therefore, in the case of making tokoroten with a material that does not require filtration, the filtration step can be omitted.
次に、濾過工程により濾過されたものを大型の容器に入れて冷却し、内容物を凝固させる冷却凝固工程が行われる（ステップ１３）。冷却は、例えば冷蔵庫内で行ったり、容器に水を当てたりする等の方法で行われる。 Next, the product filtered in the filtration step is put into a large container and cooled, and a cooling / coagulation step is carried out to coagulate the contents (step 13). The cooling is performed, for example, in a refrigerator or by pouring water on the container.
次に、凝固したものを天突き器に入る適当な大きさに切断し、突き器により突き出す突出工程が行われる（ステップ１４）。突出工程により、よく知られている細長い形状のトコロテンが出てくる。なお、本工程では突出工程としているが、必ずしも突き器を用いた工程に限定されるものではない。冷却凝固工程で凝固したものを、例えば細く長く切断することで細長い形状のトコロテンにする作業であっても本工程の突出工程に含まれる。 Next, the solidified material is cut into an appropriate size to be inserted into the surface riser, and a projecting step of projecting with the plunger is performed (step 14). The protruding step brings out the well-known elongated tokoroten. In addition, although it is set as a protrusion process in this process, it is not necessarily limited to the process using a punch. It is included in the projecting step of this step, even if it is an operation of making the toroten having a long and thin shape by, for example, cutting it thin and long to make it solidified in the cooling solidification step.
次に、突き出されたトコロテンを空の容器の中に真水とともに隙間なく充填し、容器開口部をフィルムで塞ぐことにより容器内のトコロテンと真水を密閉する充填包装工程が行われる（ステップ１５）。具体的には、空の容器内にまず適量のトコロテン入れ、次に真水を容器内に注入し、容器内をトコロテンと真水で隙間なく満たす。次に容器の開口縁に蓋材となるフィルムを熱溶着等により固着することで、容器内のトコロテンと真水が密封状態で包装される。なお、真水は水道水で構わない。 Next, the extruded tokoroten is filled in the empty container with fresh water without any gap, and the container opening is sealed with a film to seal the tokoroten in the container and fresh water, and a filling and packaging step is performed (step 15). Specifically, an appropriate amount of tokoroten is put into an empty container, and then fresh water is poured into the container, and the inside of the container is filled without gaps with tokoroten and fresh water. Next, a film serving as a lid material is fixed to the opening edge of the container by heat welding or the like, whereby Tokoroten and fresh water in the container are packaged in a sealed state. The fresh water may be tap water.
なお、後述するように、充填包装工程の後で容器ごと加熱するため、容器は熱に強いものがよい。本実施形態においては、ポリプロピレン製の容器を用いている。また同様に、容器開口を塞ぐフィルムも熱に強いものがよく、ポリプロピレン製のフィルムを用いている。 As described later, since the whole container is heated after the filling and packaging process, the container is preferably resistant to heat. In the present embodiment, a container made of polypropylene is used. Similarly, the film for closing the container opening is also preferably heat resistant, and a polypropylene film is used.
また、後述の加熱条件による殺菌を行うために、容器の大きさは、縦１３０ｍｍ×横１３０ｍｍ×高さ４２ｍｍ程度のものが好ましい。なお、容器の大きさの数値は目安としての数値であり厳密な数値ではない。また、縦横の長さが多少異なっていても構わない。 Further, in order to perform sterilization under the heating conditions described later, the size of the container is preferably about 130 mm long × 130 mm wide × 42 mm high. In addition, the numerical value of the size of a container is a numerical value as a standard, and is not an exact numerical value. Also, the vertical and horizontal lengths may be slightly different.
ここで、上記のように従来のトコロテン食品では容器内に充填されるのはトコロテンと酢水であるが、本実施形態においてはトコロテンと真水を充填している。したがって、酢水によるトコロテン本来の風味が損なわれたり、食感が損なわれたりすることがなく、本実施形態のトコロテン食品は、トコロテン本来の風味や食感を楽しむことができる。 Here, as described above, it is the tokoroten and vinegar water that are filled in the container in the conventional tokoroten food, but in the present embodiment, the tokoroten and fresh water are filled. Therefore, the original taste of tokoroten by the vinegar solution is not impaired or the texture is not impaired, and the tokoroten food of the present embodiment can enjoy the original flavor and texture of tokoroten.
次に、トコロテンと真水が充填された容器を、容器ごと温水内で加熱する加熱殺菌工程が行われ（ステップ１６）、製品としてのトコロテン食品が完成する（ステップ１７）。上記のように従来のトコロテン食品では容器内に酢水を充填することでｐＨを調整し、トコロテンの保存期間（だいたい２ヶ月程度）を確保していた。一方、本実施形態のトコロテン食品では容器内に酢水を用いず真水を用いているため、このままでは十分な保存期間を確保することができないおそれがある。そのため、更に加熱殺菌工程を行うことで、容器内のトコロテンと真水の殺菌を行っている。 Next, a heat sterilization process is performed in which the container filled with tokoroten and fresh water is heated in the warm water together with the container (step 16), and the tokoroten food product as a product is completed (step 17). As described above, in the conventional Tokorotene food, the pH is adjusted by filling the container with vinegar water to secure the storage period (about 2 months or so) of Tokroten. On the other hand, since fresh water is used in the container without using vinegar water in the container in the tokoroten food of the present embodiment, there is a possibility that a sufficient storage period can not be secured as it is. Therefore, the heat sterilization process is performed to sterilize Tokoroten and fresh water in the container.
なお、加熱殺菌を行う温水の加熱条件として、本実施形態では加熱温度が８０℃、加熱時間が１５分で行った。殺菌のためには加熱温度は高い方が好ましいが、あまり高過ぎると返ってトコロテンの風味が損なわれてしまい、また加熱温度が低過ぎると殺菌効果が損なわれてしまう。したがって、加熱温度は８０〜８５℃の範囲が好ましい。また、殺菌のためには加熱時間が長い方が好ましいが、同様にあまり長過ぎると返ってトコロテンの風味や食感が損なわれてしまい、また加熱時間が短過ぎると殺菌効果が損なわれてしまう。したがって、加熱時間は１０〜２５分の範囲が好ましい。 In the present embodiment, the heating temperature is 80 ° C. and the heating time is 15 minutes as the heating condition of the hot water to be subjected to the heat sterilization. A higher heating temperature is preferable for sterilization, but if it is too high, the tokoroten flavor is lost, and if the heating temperature is too low, the sterilization effect is lost. Therefore, the heating temperature is preferably in the range of 80 to 85 ° C. Also, for sterilization, it is preferable that the heating time is long, but if it is too long, the taste and texture of Tokoroten will be impaired, and if the heating time is too short, the sterilization effect will be impaired. . Therefore, the heating time is preferably in the range of 10 to 25 minutes.
また、加熱温度８０〜８５℃、加熱時間１０〜２５分で容器内のトコロテンと真水を殺菌する場合には、容器内のトコロテンや水の量が多過ぎると中心部まで十分な加熱を行うことができない。したがって、本加熱条件で十分な殺菌効果を得るには、縦１３０ｍｍ×横１３０ｍｍ×高さ４２ｍｍ程度の容器を用いて、この容器内にトコロテンと水を充填するのがよい。 In addition, when sterilizing Tokoroten and fresh water in the container with a heating temperature of 80 to 85 ° C and a heating time of 10 to 25 minutes, if the amount of tokoroten or water in the container is too large, perform sufficient heating to the central part I can not Therefore, in order to obtain a sufficient sterilizing effect under the present heating conditions, it is preferable to fill the container with tokoroten and water using a container of about 130 mm long × 130 mm wide × 42 mm high.
そして、本実施形態により製造したトコロテン食品について、保存状態を調べたとこと、従来と同等の保存期間を確保することができた。具体的には、製造したトコロテン食品を５〜１０℃の庫内に６８日間保管しておいた検体の試験を行った。その結果、一般生菌数は３００未満（ｃｆｕ／ｇ）であり、大腸菌群数は陰性であり、食品の安全性としては問題ない結果となった。 And about the Tokoroten food manufactured by this embodiment, it was able to ensure the preservation period equivalent to the conventional thing that the preservation | save state was investigated. Specifically, the test of the sample which stored the manufactured tokoroten food for 68 days in the chamber of 5-10 degreeC was done. As a result, the general viable count was less than 300 (cfu / g), and the number of coliforms was negative, resulting in no problem for food safety.
以上のように、従来のトコロテン食品のように酢水を用いるのではなく、真水を用いたことにより本実施形態のトコロテン食品は、トコロテン本来の風味や食感を楽しむことができるものとなった。また、トコロテンを生姜醤油で食べられたり黒蜜で食べられたりと、様々な食べ方が知られているが、従来のように酢水を用いたトコロテン食品を黒蜜で食べる場合にはトコロテンを水洗いしても酢の風味がどうしても多少残ってしまい、黒蜜との相性があまり良くなかった。しかしながら、本実施形態のトコロテン食品は、真水が使われているため、酢の風味がなく、実食してみたところ黒蜜との相性も非常に良いものとなっていた。 As described above, by using fresh water instead of using vinegar water as in the conventional Tokorotench food, the Tokorotench food according to the present embodiment can enjoy the Tokoroten's original flavor and texture. . In addition, it is known that you can eat Tokoroten with ginger soy sauce or black nectar, but if you eat Tokoroten food with vinegar water with black nectar as in the past, Tokoroten Even if it was washed with water, the flavor of vinegar always remained somewhat, and the affinity with black honey was not very good. However, since the fresh water is used, the tokoroten food of this embodiment does not have the flavor of vinegar, and when it was eaten, the compatibility with black nectar was also very good.
また、トコロテンを真水とともに容器に充填し密閉する充填包装工程の後、容器ごと加熱する加熱殺菌工程を行うことで本実施形態のトコロテン食品は、従来の酢水を用いたトコロテン食品と同程度の保存期間を確保することができた。 In addition, after the filling and packaging process of filling and sealing Tokoroten with fresh water in a container and performing a heating and sterilization process of heating the whole container, the Tokoroten food of the present embodiment is comparable to Tokoroten food using conventional vinegar water. It was possible to secure the preservation period.
Ｓ１０、Ｓ１１０…洗浄工程
Ｓ１１、Ｓ１１１…煮作業工程
Ｓ１２、Ｓ１１２…濾過工程
Ｓ１３、Ｓ１１３…冷却凝固工程
Ｓ１４、Ｓ１１４…突出工程
Ｓ１５、Ｓ１１５…充填包装工程
Ｓ１６…加熱殺菌工程
Ｓ１７、Ｓ１１６…製品
S10, S110 ... cleaning step S11, S111 ... boiling step S12, S112 ... filtration step S13, S113 ... cooling solidification step S14, S114 ... projecting step S15, S115 ... filling packaging step S16 ... heating sterilization step S17, S116 ... products
Claims (2)
煮作業工程により煮たものを冷やし固める冷却凝固工程と、
凝固したものを細長い形状のトコロテンにする突出工程と、
前記トコロテンを真水とともに容器に充填し密閉する充填包装工程と、
充填包装されたものを８０〜８５℃の加熱温度、１０〜２５分の加熱時間で加熱する加熱殺菌工程と、
からなることを特徴とするトコロテン食品の製造方法。 Boiling operation process which simmers seaweed which becomes raw material,
A cooling and coagulation process for cooling and hardening the simmered in the simmering process
A projecting step of forming the solidified material into a long and thin shape tokoroten,
A filling and packaging step of filling the container with fresh water and sealing the container with fresh water;
A heat sterilization step of heating the packed and packaged one at a heating temperature of 80 to 85 ° C. for a heating time of 10 to 25 minutes ;
The manufacturing method of the tokoroten food characterized by comprising.
The size of the said container is 130 mm long x 130 mm wide x 42 mm in height, The manufacturing method of the tokoroten foodstuffs of Claim 1 characterized by the above-mentioned.
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| JPS575654A (en) * | 1980-06-10 | 1982-01-12 | Yamashiyou Kk | Preparation of seasoned "tokoroten" |
| JPH01174359A (en) * | 1987-12-28 | 1989-07-10 | Nakano Vinegar Co Ltd | Preparation of gelidium jelly |
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