WO2009123333A1 - Method of producing retorted shrimps - Google Patents

Method of producing retorted shrimps Download PDF

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Publication number
WO2009123333A1
WO2009123333A1 PCT/JP2009/057017 JP2009057017W WO2009123333A1 WO 2009123333 A1 WO2009123333 A1 WO 2009123333A1 JP 2009057017 W JP2009057017 W JP 2009057017W WO 2009123333 A1 WO2009123333 A1 WO 2009123333A1
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Prior art keywords
shrimp
solution
retort
immersion
weight
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PCT/JP2009/057017
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French (fr)
Japanese (ja)
Inventor
有村圭史
上田和彦
加藤正孝
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日清食品ホールディングス株式会社
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Publication of WO2009123333A1 publication Critical patent/WO2009123333A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish

Definitions

  • the present invention relates to a method for producing a retorted shrimp. More specifically, the present invention relates to a method for producing a retort shrimp that can avoid a brittle texture after retort treatment and maintain a texture that is precious like shrimp.
  • Patent Document 1 A method of retorting using transdaltaminase, sodium bicarbonate and salt for all animal food ingredients (Patent Document 1)
  • Patent Document 2 A method of retorting using transdaltaminase, sodium bicarbonate and salt for all animal food ingredients (Patent Document 1)
  • Patent Document 2 A method (Patent Document 2) is disclosed in which meat and meat are dipped in an aqueous solution containing phosphate and sodium chloride and then retorted in an aqueous solution containing sodium chloride.
  • animal food ingredients are roughly divided into livestock food ingredients such as cattle, pigs and birds, and seafood ingredients such as fish, shrimp and squid.
  • seafood-based food ingredients such as fish, shrimp and squid.
  • it has a unique muscular structure depending on its type, such as fish, shrimp, squid, and shellfish. Therefore, the effect of retort treatment differs depending on the type of food ingredient, and such a pretreatment for fine retort treatment is required for each seafood ingredient.
  • shrimp is used in a wide variety of retort foods such as instant rice * fried rice and stew, and is highly versatile. Therefore, as long as the shrimp retort product can maintain the elasticity of shrimp originally prepared, it can be used for a wide range of retort foods.
  • Patent Document 1 JP-A-7-8225
  • Patent Document 2 JP-A-1-181767
  • the present inventors pay particular attention to shrimp among the seafood-based food ingredients, and when eating a product obtained by retorting the processed shrimp, it has elasticity without impairing its appearance.
  • a manufacturing method that can avoid conventional problems such as brittleness was studied.
  • a method for producing a retorted shrimp comprising the following steps:
  • a method for producing a retort shrimp comprising the steps of: It is.
  • step (A) Furthermore, it is more preferable to immerse the raw shrimp in the transdaltaminase solution in step (A) under reduced pressure.
  • step (A) is performed under reduced pressure.
  • the concentration of the saline is preferably 15% by weight or higher. That is, the third invention of the present application is
  • step (C) if the shrimp that has been immersed in the phosphate solution in step (C) is subjected to a blanching treatment, it is useful because the number of raw shrimp can be reduced. That is, the fourth invention of the present application is
  • FIG. 1A is a photograph of shrimp after retorting in Test Example 1, and a photograph of retort shrimp in Comparative Example 1.
  • FIG. 1B is a photograph of a shrimp after retorting in Test Example 1, and a photograph of a retort shrimp manufactured according to the manufacturing process of the present invention in Example 1.
  • FIG. 1B is a photograph of a shrimp after retorting in Test Example 1, and a photograph of a retort shrimp manufactured according to the manufacturing process of the present invention in Example 1.
  • FIG. 2A is a photograph of shrimp after retort in Test Example 3 and a photograph of retort shrimp in Comparative Example 1.
  • FIG. 2B is a photograph of the shrimp after retort in Test Example 3, and a copy of the retort shrimp in Comparative Example 7 Is true.
  • FIG. 2C is a photograph of shrimp after retort in Test Example 3, and a photograph of retort shrimp in Example 5.
  • FIG. 2D is a photograph of the shrimp after retort in Test Example 3, and a photograph of the retort shrimp in Example 1.
  • various types of raw material shrimp can be used. Specifically, lobsters, Taisho lobsters, car lobsters, black taigas, vaname lobsters, sweet lobsters, turf lobsters, button lobsters, white lobsters, red lobsters, long lobsters, babies It can be used for various kinds of shrimp such as Kosioribi, Amebi, Sakura shrimp, power Nada King shrimp, southern shrimp, striped shrimp, five-colored shrimp and prickly shrimp.
  • the size of the shrimp that can be used is not particularly limited.
  • these raw shrimp forms can be applied to either raw or frozen products.
  • the raw material shrimp is pretreated. If the raw shrimp is frozen, thaw it with running water, etc. before performing the next soaking step. Moreover, in order to make an enzyme, a salt solution, and a phosphate solution act efficiently, it is preferable to process the shelled shrimp such as removing the shell.
  • pretreatments can be appropriately changed according to the type and form of the raw material shrimp used.
  • the spine may be removed or the shrimp may be opened.
  • Transdaltaminase is an enzyme that catalyzes the acyl transfer reaction of the y -carboxyamide group of the gnoretamine residue in the peptide chain.
  • This transdaltaminase reacts with the ⁇ -amino group of a lysine residue in a protein as an asinole receptor.
  • ⁇ - (y-Glu) —Lys crosslink (hereinafter abbreviated as G—L bond) is formed inside and between molecules.
  • G—L bond is formed inside and between molecules.
  • water functions as an acyl receptor, it is an enzyme that advances a reaction in which a glutamine residue is deamidated to become a glutamic acid residue.
  • Transglutaminase can be of any type derived from mammals, fish, microorganisms, etc., regardless of its origin.
  • a transglutaminase derived from a microorganism a genus Streptovertcillium (genus Streptovertcillium) or a product obtained by gene recombination can be used.
  • transdaltaminase There are two types of transdaltaminase, calcium-dependent and calcium-independent.
  • a calcium-dependent type is used.
  • a calcium salt is used in the enzyme solution, and this calcium salt solution is thought to affect the texture of the shrimp after retort.
  • the activity unit of transdaltaminase is defined as follows. That is, first, transgnoretaminase is allowed to act in a reaction system using pendinoreoxycarbonyl-1-L-gnoretamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0. Next, the amount of hydroxamic acid produced is determined. The amount of hydroxamic acid is obtained from a calibration curve by measuring the absorbance at 525 nm after forming an iron complex of hydroxamic acid in the presence of triclonal acetic acid. The enzyme that produced 1 mole of hydroxamic acid per minute is defined as 1 U (unit).
  • the trans-gnoretinase enzyme solution is prepared so as to contain approximately 0.5-10.Ounits per ml of enzyme solution.
  • a calcium salt is required if it is a calcium-dependent type. Examples of calcium salts include, for example, lactic acid power Lucium.
  • the specific concentration of calcium lactate in the enzyme solution is not particularly limited, but it is preferably about 0.5% by weight or more in the enzyme solution.
  • the pH of the enzyme solution when using transgnoretaminase should be about 6 to 8 as long as it is neutral to weakly alkaline. Normally, in the case of a lactic acid calcium solution, the pH is approximately 6.7. Immersion in the enzyme solution is performed in a dipping tank or the like so that the raw shrimp after thawing with running water is sufficiently immersed. [0026] Immersion temperature and time in one enzyme solution
  • the raw material shrimp is immersed in the enzyme solution.
  • the immersion temperature can be selected widely within the range of about 4 ° C to 40 ° C.
  • the time to immerse depends on the immersion temperature.
  • the immersion of the enzyme solution can also be performed under reduced pressure.
  • the enzyme solution By immersing the enzyme solution under reduced pressure, the enzyme solution can be effectively infiltrated into the shrimp, and the feeling of prep can be further improved. Furthermore, by tumbling under reduced pressure, the effect of reduced pressure can be obtained more effectively.
  • the specific degree of decompression is not particularly limited, and force As the degree of decompression increases, the favorable influence on the texture of shrimp after retort increases. Generally, it is performed at about 0.08 MPa, and the immersion time may be about 6 to 12 hours under a low temperature of about 4 ° C.
  • the shrimp immersed in the transgnoretaminase solution is taken out and subsequently immersed in a saline solution. Immerse the shrimp as long as the entire shrimp is soaked.
  • the saline used in the present invention needs to be approximately 10% by weight or more. That is, if it is more than this, it can be used in a range up to a saturated state (approximately 26 to 28% by weight). However, it is preferably 15% by weight or more, more preferably 20% by weight or more. The saturated state (approximately 26 to 28% by weight) is most preferable.
  • the time for dipping in the saline solution is preferably about 30 minutes to 3 hours or more, depending on the concentration of the saline solution.
  • the immersion temperature is not particularly limited, and is generally between 4 and about 30 ° C around room temperature.
  • a phosphate solution As the phosphate solution to be used, it is common to use a force-polymerized phosphate solution that can be used in various types.
  • a force-polymerized phosphate solution As the polymerized phosphate, sodium salt or potassium salt such as polyphosphoric acid, metaphosphoric acid, pyrophosphoric acid, or a mixture of two or more of these can be used.
  • the concentration of the polymerized phosphate aqueous solution is appropriately set depending on the type of polymerized phosphate used, and is usually 0.1 to 5.0% by weight. If the concentration of the polymerized phosphate aqueous solution is less than 0.1% by weight, the soaking time may take longer or a sufficient effect may not be obtained.
  • the concentration exceeds 5.0% by weight, the texture is soft and strong. It is the power that becomes too strong and the egg taste becomes strong. More preferably, it is about 1.0 to 3.0% by weight.
  • the pH of the phosphate solution is preferably about 8.0 to 11.0. More preferably, it is about 9.5 to about 10.0.
  • a specific phosphate solution for example, in the case of a 1: 1 mixture of sodium polyphosphate and sodium pyrophosphate, 1.0 to 5.0% by weight of the shrinkage after restoration, It is preferable from the viewpoint of resilience.
  • the liquid temperature and immersion time during immersion are not particularly limited, it is usually preferably from 5 ° C to 30 ° C for about 10 minutes to 24 hours from the viewpoint of preventing quality deterioration.
  • the pH of this phosphate solution is approximately 9.7.
  • a blanching step may be further added after immersion in the phosphoric acid solution.
  • the blanching can be performed with hot water or steam, but the target power for reducing the remaining salty taste is preferably a liquid hot water method.
  • the condition for blanching with hot water is to immerse in boiling hot water for about 40 seconds.
  • the fungi present in the raw shrimp can be sterilized and excess salty taste can be reduced.
  • the effect of the invention can be exerted even when the F value is 20 to 40.
  • the retort treatment is performed by enclosing the shrimp in the retort bouch.
  • the shrimp is encapsulated in the retort bouch, the shrimp is encapsulated in the pouch in a liquid-free state or in the retort bouch.
  • Any of the methods of retorting after adding liquids such as water and seasoning at the same time is possible.
  • the method of simultaneously adding liquids such as water and seasoning liquid is preferred in terms of transferring the salt remaining in the shrimp to the outside of the shrimp.
  • the weight of the shrimp to be added the specific force S of the liquid substance, approximately 2:! ⁇ 1: It is better to add a liquid so that it becomes about 3.
  • each step of the transnoretaminese solution soaking step, the soaking step in saline, the soaking step in the phosphate solution, and the retorting step is sequentially performed. About a process, it is preferable to carry out independently, respectively. If each step is performed simultaneously, the expected texture after retorting may not be obtained.
  • the production method according to the present invention is particularly effective for shrimp retort products. Although it can be used for other seafood, the present invention is particularly effective for shrimp.
  • the present invention is thus a preferable manufacturing method for shrimp, and other ingredients such as squid and shellfish cannot exert a sufficient effect like shrimp. Taxonomically, shrimp are arthropods, as opposed to squid and shellfish being molluscs. Such point power is also considered to be a peculiar effect to shrimp.
  • the retort shrimp manufactured according to the present invention can be used in various ways. For example, retort If the shrimp and seasoning liquid are sealed in a turret and retort processed, it can be made into an instant bowl material that can be stored for a long time. In addition, when the seasoning liquid is a roasted shrimp or curry roul, it can be a retort stew with excellent shrimp elasticity or a retort curry.
  • the retort shrimp manufactured by the manufacturing method of the present invention has a feeling of elasticity, and can provide a powerful texture that has not been obtained so far.
  • the retort food can be further developed.
  • it in response to the increasing consumer demand for food safety in recent years, even under severe retort conditions performed at high temperatures and high pressures, it can provide a resilient texture and further develop retort foods. .
  • the retort shrimp according to the invention of Example 1 was prepared by the following method.
  • Frozen shrimp (Banamei species) was thawed under running water, and the thawed shrimp was taken into a zanol and lightly drained to prepare.
  • an enzyme solution was prepared by diluting Activa TG-K (Ajinomoto Co., Inc.) to 5.0 wt% with water as a transgnoretaminase solution.
  • the composition of this enzyme solution was 0.05% by weight of transdaltaminase, 3.75% by weight of calcium lactate, and 1.20% by weight of dextrin.
  • the thawed shrimp was immersed in this enzyme solution at 5 ° C for ⁇ ⁇ (12 hours).
  • Example 2 was treated in the same manner as in Example 1, except that the shrimp after immersion was buried in a salt powder (solid) instead of the saturated saline solution as in Example 1.
  • Example 3 was treated in the same manner as in Example 1 by immersing in a force enzyme solution treated in the same manner as in Example 1 in a vacuum tumbling state.
  • the decompression tumbling was performed using a RTN-1700 machine from Daido Sangyo Co., Ltd. for 10 hours at a vacuum degree of 0.09 MPa and a temperature of 4 ° C.
  • Comparative Example 3 was retorted in the same manner as in Example 1 after immersion of the enzyme solution and immersion of the phosphate solution without immersion of the saline solution.
  • Comparative Example 4 was retorted in the same manner as in Example 1 after immersion of the enzyme solution and immersion of the saturated salt solution without immersion of the phosphate solution.
  • Table 1 shows the details of the d evaluation performed by calculating the average with 5 being the best and 1 being the lowest.
  • the external appearance was 3.00
  • the size was 3.00
  • the feeling of elasticity was 1.00 based on the evaluation when the sample was not immersed in any of the enzyme solution, saline, and phosphate solution.
  • the emphasis was placed on elasticity. '
  • the method for producing the retort shrimp of the present invention is a force including the steps of immersion in a transdaltaminase solution, immersion in a saline solution, and immersion in a phosphate solution. Tested. Evaluation items, concentrations of various solutions, blanching conditions, and retort conditions are the same as those shown in Test Example 1. In this test, immersion in a mixed solution of enzyme and salt was performed at 20 ° C for 180 minutes, and immersion in a mixed solution of salt and phosphoric acid was performed at 20 ° C for 180 minutes. The results are shown in Table 3. [0051] [Table 3]
  • Comparative Example 5 immersed in a mixed solution of enzyme + salt and in the case of Comparative Example 6 immersed in a mixed solution of salt + phosphoric acid, these were produced as separate steps. Compared with the case of Example 1, the elasticity was inferior. Further, in the case of Comparative Example 6 immersed in a mixed solution of sodium chloride and phosphoric acid, there was a problem that the residual salt was large even after retort and the salty taste of shrimp after retort became strong.
  • FIGS. 2A to 2D the photograph of the shrimp after the retort of Comparative Examples 1. and 7 and Examples 5 and 1 in this test example is shown in FIGS. 2A to 2D.
  • the increase in elasticity was particularly remarkable with shrimp.
  • the strength of the squid and shellfish also improved in the sense of elasticity.
  • the seafood other than the shrimp showed the same effect as the improvement in the sense of elasticity of the shrimp. It has been found that the present invention is particularly effective for shrimp.

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Abstract

Provided is a method of producing retorted shrimps which exhibits a crispy and chewy texture without crumbliness even after the retort treatment. Starting shrimps are dipped successively in a transglutaminase solution, an aqueous sodium chloride solution at a concentration of 10% by weight or higher or powdery sodium chloride, and a phosphate solution and then retorted. The concentration of the aqueous sodium chloride solution is preferably 15% by weight or higher and a saturated solution is particularly preferred. Dipping in the transglutaminase solution may be carried out under reduced pressure.

Description

レトルトェビの製造方法  Method for producing retort shrimp
技術分野  Technical field
[0001] 本発明は、レトルト処理されたェビの製造方法に関する。さらに詳しくは、レトルト処 理後における脆い食感を回避し、ェビらしいプリプリとした食感を維持できるレトルト ェビの製造方法に関する。  [0001] The present invention relates to a method for producing a retorted shrimp. More specifically, the present invention relates to a method for producing a retort shrimp that can avoid a brittle texture after retort treatment and maintain a texture that is precious like shrimp.
背景技術  Background art
[0002] 従来、牛'豚 '鶏のような鳥獣類や、魚 *貝*ェビ'イカ等の魚介類を含む動物性食 品具材のレトルト品が幅広く提供されている。特に、魚介類のうちェビは、種々の食 品に利用されるものであり、ェビのレトルト品も数多く製造されている。  [0002] Conventionally, a wide range of retort products of animal food ingredients including avians such as cattle 'pig' chickens and fish and shellfish such as fish * shellfish * shrimp'squid have been provided. In particular, shrimp of seafood is used for various foods, and many shrimp retort products are also manufactured.
[0003] , レトルト処理は高温.高圧で行われるため、肉質に与える影響が大きいことが知られ ている。具体的には、高温 ·高圧で動物性食品具材を処理すると、具材の種寧によつ ては硬くなりすぎるものや、嚙むと脆い食感を呈することがあり、従来から問題となつ てレ、た。 [0003] It is known that retort treatment is carried out at high temperature and high pressure, so that it greatly affects the meat quality. Specifically, when animal food ingredients are processed at high temperature and high pressure, they may become too hard depending on the seeding of ingredients, or they may have a brittle texture when chewed. It was.
[0004] 動物性食品具材である魚介類のうち、ェビについても例外ではなぐレトルト処理後 においては、ェビの持ち味であるプリプリとした食感が無くなり、嚙むとボロボ口と崩れ るような脆レ、食感を呈することが多力 た。  [0004] Among the seafood that are animal food ingredients, shrimp are no exception, and after the retort treatment, the texture of the shrimp's characteristic taste disappears, and when it is swallowed, it collapses into a borobo mouth It has a lot of fragility and texture.
[0005] このような状況に鑑み、動物性食品具材全般を対象として、トランスダルタミナーゼ 、重炭酸ナトリウム及び食塩を利用してレトルト処理する方法 (特許文献 1)や、未カロ 熱の魚介類及び肉類をリン酸塩及び食塩を含む水溶液中に浸漬し、その後食塩を 含む水溶液中でレトルト処理する方法 (特許文献 2)が開示されてレ、る。  [0005] In view of such circumstances, a method of retorting using transdaltaminase, sodium bicarbonate and salt for all animal food ingredients (Patent Document 1) A method (Patent Document 2) is disclosed in which meat and meat are dipped in an aqueous solution containing phosphate and sodium chloride and then retorted in an aqueous solution containing sodium chloride.
[0006] これらの方法は、特定の動物性食品具材についてより優れた食感等を求めたもの ではなぐ動物性食品具材の全般においてその適用を図ったものである。また、これ らの方法によって製造されたレトルトェビには、食感等の面で改良の余地が残されて いた。  [0006] These methods are intended to be applied to all animal food ingredients that do not require a better texture or the like for specific animal food ingredients. In addition, the retort shrimp produced by these methods had room for improvement in terms of texture and the like.
[0007] すなわち、動物性食品具材は、牛、豚及び鳥等の畜肉系の食品具材と、魚、ェビ 及びイカ等の魚介系の食品具材とに大きくわけられる。また、魚介系の食品具材に っレ、ても、魚-ェビ-イカ ·貝等その種類によってそれぞれ特有の筋肉組織を有してレヽ る。従って、食品具材の種類ごとにレトルト処理による影響も異なり、このような魚介類 の具材ごとにきめ細やかなレトルト処理の前処理が必要となってくる。 [0007] That is, animal food ingredients are roughly divided into livestock food ingredients such as cattle, pigs and birds, and seafood ingredients such as fish, shrimp and squid. In addition, seafood-based food ingredients However, it has a unique muscular structure depending on its type, such as fish, shrimp, squid, and shellfish. Therefore, the effect of retort treatment differs depending on the type of food ingredient, and such a pretreatment for fine retort treatment is required for each seafood ingredient.
[0008] 魚介系の食品具材のうち、ェビについては、即席麵*チャーハン.シチュー等の幅 広く種々のレトルト食品に利用されるものであり、汎用性は高レ、。従って、ェビのレト ルト製品について、ェビの本来有するプリプリとした弾力感を維持させることができれ ば、広い範囲のレトルト食品に利用することが可能となる。 [0008] Of the seafood-based food ingredients, shrimp is used in a wide variety of retort foods such as instant rice * fried rice and stew, and is highly versatile. Therefore, as long as the shrimp retort product can maintain the elasticity of shrimp originally prepared, it can be used for a wide range of retort foods.
特許文献 1 :特開平 7— 8225  Patent Document 1: JP-A-7-8225
特許文献 2 :特開平 1— 181767  Patent Document 2: JP-A-1-181767
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0009] そこで、本発明者らは魚介系の食品具材のうち、特にェビに着目し、工ビをレトルト 処理した場合の製品を喫食する際に、その外観を損なうことなく弾力性をアップさせ 、従来の脆さ等の問題を回避できる製造方法を検討した。 [0009] Therefore, the present inventors pay particular attention to shrimp among the seafood-based food ingredients, and when eating a product obtained by retorting the processed shrimp, it has elasticity without impairing its appearance. A manufacturing method that can avoid conventional problems such as brittleness was studied.
課題を解決するための手段  Means for solving the problem
[0010] 本発明者らの鋭意研究の結果、レトルトェビを製造する際には、原料ェビをトランス ダルタミナーゼ溶液に浸潰し、酵素を作用させた後に、高濃度の食塩水中に浸漬さ せ、さらにこれをリン酸塩溶液に浸漬するという前処理を施すことで、レトルト後にお ける食感としての弾力感、ェビの外観 ·大きさの各要素において、ほぼ理想的な状態 を維持できることを見出した。  [0010] As a result of the diligent research by the present inventors, when producing retort shrimp, the raw shrimp is immersed in a trans-daltaminase solution, allowed to act on the enzyme, and then immersed in high-concentration saline. It was found that by pre-treating this in a phosphate solution, it was possible to maintain almost ideal conditions for each element of the feeling of elasticity and the appearance and size of the shrimp after retort. It was.
[0011] すなわち、本願第一の発明は、  That is, the first invention of the present application is
レトルト処理されたェビの製造方法であって、以下の工程、すなわち；  A method for producing a retorted shrimp comprising the following steps:
(A)原料ェビをトランスダルタミナーゼ溶液に浸漬する工程、  (A) a step of immersing the raw shrimp in the transdaltaminase solution,
(B)前記トランスダルタミナーゼ溶液に浸漬後のェビを 10重量％以上の食塩水又は 食塩粉末中に浸漬する工程、  (B) a step of immersing the shrimp immersed in the transdaltaminase solution in 10% by weight or more of saline solution or salt powder;
(C)前記食塩水又は食塩粉末に浸漬後のェビをリン酸塩溶液に浸漬する工程、 (C) a step of immersing the shrimp after immersing in the saline solution or salt powder in a phosphate solution;
(D)前記リン酸塩溶液に浸漬後のェビをレトルト処理する工程、 (D) retorting the shrimp after immersion in the phosphate solution;
の各工程を含むことを特徴とするレトルトェビの製造方法、 である。 A method for producing a retort shrimp, comprising the steps of: It is.
[0012] さらに、（A)工程における原料ェビのトランスダルタミナーゼ溶液中での浸漬は減 圧下において行うのがより好ましい。  [0012] Furthermore, it is more preferable to immerse the raw shrimp in the transdaltaminase solution in step (A) under reduced pressure.
すなわち、本願第二の発明は、  That is, the second invention of the present application is
前記 (A)工程を減圧下において行う請求項 1記載のレトルトェビの製造方法、 である。  2. The method for producing a retort shrimp according to claim 1, wherein the step (A) is performed under reduced pressure.
[0013] 前記食塩水については、その濃度は、 15重量％以上の高濃度であることが好まし い。すなわち、本願第三の発明は、  [0013] The concentration of the saline is preferably 15% by weight or higher. That is, the third invention of the present application is
前記食塩水の食塩濃度が 15重量％以上である請求項 1又は 2に記載のレトルトェ ビの製造方法、  The method for producing a retort shrimp according to claim 1 or 2, wherein the salt concentration of the saline is 15% by weight or more.
である。  It is.
[0014] また、（C)工程のリン酸塩溶液に浸漬後のェビにブランチング処理を施しておけば 、原料ェビの菌数を減少させることができて有用である。すなわち、本願第四の発明 は、  [0014] In addition, if the shrimp that has been immersed in the phosphate solution in step (C) is subjected to a blanching treatment, it is useful because the number of raw shrimp can be reduced. That is, the fourth invention of the present application is
前記（C)工程の後に、ェビをブランチングする工程を含む請求項 1乃至 3のいずれ かに記載のレトルトェビの製造方法、  The method for producing a retort shrimp according to any one of claims 1 to 3, further comprising a step of branching shrimp after the step (C).
である。  It is.
発明の効果  The invention's effect
[0015] レトルト処理後においてもェビに特有の弹カ感を維持することができ、脆さを回避 することができる。このように良好な食感のェビを得ることができる。  [0015] Even after retorting, the shrimp characteristic of shrimp can be maintained and brittleness can be avoided. Thus, a shrimp with a good texture can be obtained.
図面の簡単な説明  Brief Description of Drawings
[0016] [図 1A]試験例 1におけるレトルト後のェビの写真であり、比較例 1のレトルトェビの写 真である。  FIG. 1A is a photograph of shrimp after retorting in Test Example 1, and a photograph of retort shrimp in Comparative Example 1.
[図 1B]試験例 1におけるレトルト後のェビの写真であり、実施例 1の本発明の製造ェ 程に従って製造されたレトルトェビの写真である。  1B is a photograph of a shrimp after retorting in Test Example 1, and a photograph of a retort shrimp manufactured according to the manufacturing process of the present invention in Example 1. FIG.
[図 2A]試験例 3におけるレトルト後のェビの写真であり、比較例 1のレトルトェビの写 真である。  FIG. 2A is a photograph of shrimp after retort in Test Example 3 and a photograph of retort shrimp in Comparative Example 1.
[図 2B]試験例 3におけるレトルト後のェビの写真であり、比較例 7のレトルトェビの写 真である。 FIG. 2B is a photograph of the shrimp after retort in Test Example 3, and a copy of the retort shrimp in Comparative Example 7 Is true.
[図 2C]試験例 3におけるレトルト後のェビの写真であり、実施例 5のレトルトェビの写 真である。  FIG. 2C is a photograph of shrimp after retort in Test Example 3, and a photograph of retort shrimp in Example 5.
[図 2D]試験例 3におけるレトルト後のェビの写真であり、実施例 1のレトルトェビの写 真である。  FIG. 2D is a photograph of the shrimp after retort in Test Example 3, and a photograph of the retort shrimp in Example 1.
発明を実施するための形態  BEST MODE FOR CARRYING OUT THE INVENTION
[0017] 以下、本発明の内容を詳細に説明するが、本発明はこれらの開示の範囲に限定され るものではない。  [0017] The contents of the present invention are described in detail below, but the present invention is not limited to the scope of these disclosures.
[0018] —原料ェビー  [0018] —raw material
本発明において、原料ェビは、種々のタイプを用いることができる。具体的には、伊 勢ェビ、大正ェビ、車ェビ、ブラックタイガ一、バナメイエビ、甘ェビ、芝ェビ、ボタン ェビ、白ェビ、赤ェビ、手長ェビ、ォォコシオリエビ（クモェビ）、アミェビ、桜ェビ、力 ナダキングェビ、南蛮ェビ、シマエビ、五色ェビ及びゥチヮェビ等の種々のェビに利 用することがでさる。  In the present invention, various types of raw material shrimp can be used. Specifically, lobsters, Taisho lobsters, car lobsters, black taigas, vaname lobsters, sweet lobsters, turf lobsters, button lobsters, white lobsters, red lobsters, long lobsters, babies It can be used for various kinds of shrimp such as Kosioribi, Amebi, Sakura shrimp, power Nada King shrimp, southern shrimp, striped shrimp, five-colored shrimp and prickly shrimp.
使用できるェビの大きさについては、特に限定されない。また、これらの原料ェビの 形態については、生あるいは凍結品のいずれのタイプでも適用することができる。  The size of the shrimp that can be used is not particularly limited. In addition, these raw shrimp forms can be applied to either raw or frozen products.
[0019] 一前処理一 [0019] One pretreatment
まず、原料ェビの前処理を行う。前記原料ェビが凍結品であれば、流水等で解凍 する等してから次の浸漬工程を行う。また、酵素、食塩水、及びリン酸塩溶液を効率 的に作用させるために、殻付きのェビについては、殻を除去する等の処理をすること が好ましい。  First, the raw material shrimp is pretreated. If the raw shrimp is frozen, thaw it with running water, etc. before performing the next soaking step. Moreover, in order to make an enzyme, a salt solution, and a phosphate solution act efficiently, it is preferable to process the shelled shrimp such as removing the shell.
その他の前処理としては、使用する原料ェビの種類や形態に応じて適宜変更でき る。例えば、背綿を除去したり、ェビを開いたりしてもよい。  Other pretreatments can be appropriately changed according to the type and form of the raw material shrimp used. For example, the spine may be removed or the shrimp may be opened.
[0020] —酵素溶液一 [0020] —Enzyme Solution
前処理後の原料ェビを、酵素溶液であるトランスグノレタミナ一ゼ溶液に浸漬する。ト ランスダルタミナーゼとは、ペプチド鎖内にあるグノレタミン残基の y—カルボキシアミ ド基のァシル転移反応を触媒する酵素である。このトランスダルタミナーゼは、アシノレ 受容体としてタンパク質中のリジン残基の ε—ァミノ基が反応すると、タンパク質分子 内及び分子間において ε - ( y -Glu)— Lys架橋結合 (以下、 G— L結合と略す)を 形成させる。また、水がァシル受容体として機能するときは、グルタミン残基が脱アミド 化されてグルタミン酸残基になる反応を進行させる酵素である。 The pretreated raw material shrimp is immersed in a transgnoretaminese solution that is an enzyme solution. Transdaltaminase is an enzyme that catalyzes the acyl transfer reaction of the y -carboxyamide group of the gnoretamine residue in the peptide chain. This transdaltaminase reacts with the ε-amino group of a lysine residue in a protein as an asinole receptor. Ε- (y-Glu) —Lys crosslink (hereinafter abbreviated as G—L bond) is formed inside and between molecules. In addition, when water functions as an acyl receptor, it is an enzyme that advances a reaction in which a glutamine residue is deamidated to become a glutamic acid residue.
[0021] トランスグルタミナ一ゼは、その起源を問わず、哺乳動物、魚類及び微生物等由来 のいずれのタイプも使用することができる。例えば微生物由来のトランスグルタミナ一 ゼであれば、ストレプトベルチシリウム属（Streptovertcillium属）や遺伝子組換えに よって得られるもの等を用レ、ることができる。  [0021] Transglutaminase can be of any type derived from mammals, fish, microorganisms, etc., regardless of its origin. For example, in the case of a transglutaminase derived from a microorganism, a genus Streptovertcillium (genus Streptovertcillium) or a product obtained by gene recombination can be used.
[0022] トランスダルタミナーゼは、カルシウム依存性、カルシウム非依存性の二種類のタイ プがあるが、本発明おいてはカルシウム依存性のタイプを用いる。カルシウム依存性 のタイプの場合、酵素溶液にカルシウム塩を用い、本カルシウム塩溶液がレトルト後 のェビの食感に影響してレ、るものと考えられる。  [0022] There are two types of transdaltaminase, calcium-dependent and calcium-independent. In the present invention, a calcium-dependent type is used. In the case of the calcium-dependent type, a calcium salt is used in the enzyme solution, and this calcium salt solution is thought to affect the texture of the shrimp after retort.
[0023] トランスダルタミナ一ゼの活性単位は次のように定義される。すなわち、まず、温度 3 7°C、 pH6. 0のトリス緩衝液中、ペンジノレオキシカルボニル一 L—グノレタミルグリシン 及びヒドロキシルアミンを基質とする反応系で、トランスグノレタミナーゼを作用させる。 ついで、生成したヒドロキサム酸量を求める。ヒドロキサム酸量は、トリクロ口酢酸存在 下で、ヒドロキサム酸の鉄錯体を形成させた後、 525nmにおける吸光度を測定し、検 量線により求める。そして、 1分間に 1 モルのヒドロキサム酸を生成せしめた酵素を 1 U (ユニット）とする。  [0023] The activity unit of transdaltaminase is defined as follows. That is, first, transgnoretaminase is allowed to act in a reaction system using pendinoreoxycarbonyl-1-L-gnoretamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0. Next, the amount of hydroxamic acid produced is determined. The amount of hydroxamic acid is obtained from a calibration curve by measuring the absorbance at 525 nm after forming an iron complex of hydroxamic acid in the presence of triclonal acetic acid. The enzyme that produced 1 mole of hydroxamic acid per minute is defined as 1 U (unit).
[0024] トランスグノレタミナ一ゼの酵素溶液は、酵素溶液の lml当り概ね 0. 5—10. Ounits 含有することとなるようにトランスグノレタミナーゼ溶液を調製する。また、本酵素を作用 させる場合における酵素溶液の他の構成成分としては、カルシウム依存性タイプであ る場合には、カルシウム塩が必要となる。カルシウム塩の例としては、例えば、乳酸力 ルシゥムが挙げられる。具体的な酵素溶液中の乳酸カルシウムの濃度は、特に限定 されないが、酵素溶液中に 0. 5重量％程度以上あれば好ましい。  [0024] The trans-gnoretinase enzyme solution is prepared so as to contain approximately 0.5-10.Ounits per ml of enzyme solution. As another component of the enzyme solution when this enzyme is allowed to act, a calcium salt is required if it is a calcium-dependent type. Examples of calcium salts include, for example, lactic acid power Lucium. The specific concentration of calcium lactate in the enzyme solution is not particularly limited, but it is preferably about 0.5% by weight or more in the enzyme solution.
[0025] また、トランスグノレタミナーゼを使用する際の酵素溶液の pHは、中性付近から弱ァ ルカリ性であればよぐ具体的には、概ね 6〜8程度であればよい。通常、乳酸カルシ ゥム溶液の場合においては、 pHは概ね 6.. 7程度になる。酵素溶液への浸漬は、流 水で解凍等行った後の原料ェビが十分浸漬するように浸漬槽等で行う。 [0026] 一酵素溶液への浸漬温度 ·時間等一 [0025] Further, the pH of the enzyme solution when using transgnoretaminase should be about 6 to 8 as long as it is neutral to weakly alkaline. Normally, in the case of a lactic acid calcium solution, the pH is approximately 6.7. Immersion in the enzyme solution is performed in a dipping tank or the like so that the raw shrimp after thawing with running water is sufficiently immersed. [0026] Immersion temperature and time in one enzyme solution
前記原料ェビを上記の酵素溶液に浸漬する。浸漬する温度は、 4°C〜40°C程度の 範囲内において幅広く選択することができる。また、浸漬温度によって浸漬するべき 時間も変わってくる。  The raw material shrimp is immersed in the enzyme solution. The immersion temperature can be selected widely within the range of about 4 ° C to 40 ° C. In addition, the time to immerse depends on the immersion temperature.
[0027] 具体的には 4°C程度の低温であれば 6時間程度以上、 20°C程度の室温であれば 2 時間以上、 37°C程度であれば 90分以上であればよレ、。但し、温度が高い場合には 、浸漬中に増加する微生物の問題があるため注意する必要がある。  [0027] Specifically, it is about 6 hours or more at a low temperature of about 4 ° C, 2 hours or more at a room temperature of about 20 ° C, 90 minutes or more at about 37 ° C, . However, when the temperature is high, there is a problem of microorganisms that increase during immersion, so care must be taken.
[0028] 一減圧下での酵素溶液への浸漬工程一  [0028] Immersion step in enzyme solution under one reduced pressure
酵素溶液の浸漬は、減圧下において行うこともできる。酵素溶液の浸漬を減圧下で 行うことによって、ェビに効果的に酵素溶液を浸透させることができ、プリプリ感をより 向上させることができる。さらに、減圧下においてタンブリングすることによって、より効 果的に減圧の効果を奏することができる。具体的な減圧度としては特に限定されなレ、 力 減圧度が大きくなるに従って、レトルト後のェビの食感に対する好ましい影響も大 きくなる。一般的には概ね一 0. 08MPa程度で行い、浸漬時間としては 4°C程度の低 温下であれば 6〜： 12時間程度行えばよい。  The immersion of the enzyme solution can also be performed under reduced pressure. By immersing the enzyme solution under reduced pressure, the enzyme solution can be effectively infiltrated into the shrimp, and the feeling of prep can be further improved. Furthermore, by tumbling under reduced pressure, the effect of reduced pressure can be obtained more effectively. The specific degree of decompression is not particularly limited, and force As the degree of decompression increases, the favorable influence on the texture of shrimp after retort increases. Generally, it is performed at about 0.08 MPa, and the immersion time may be about 6 to 12 hours under a low temperature of about 4 ° C.
[0029] 一食塩水への浸漬ー  [0029] Immersion in saline
トランスグノレタミナーゼ溶液の浸漬の後に、食塩水への浸漬を行う。トランスグノレタミ ナーゼ溶液浸漬と本工程を組み合わせることによって、ェビの身が弓 Iき締まりェビの 良好な弾力を実現できるものと考えられる。  After immersing the transgnoretaminase solution, immersing in saline is performed. By combining this process with immersion in trans-gnoretaminase solution, it is considered that the shrimp body can achieve a good elasticity of the bow I tightened shrimp.
[0030] この工程では、トランスグノレタミナーゼ溶液に浸漬しているェビを取り出し、続けて 食塩水への浸漬を行う。浸漬はェビ全体が漬カ^)程度であればよい。尚、本発明に おいて使用する食塩水は、概ね 10重量％以上であることが必要となる。すなわち、こ れ以上であれば飽和状態 (概ね 26〜28重量％)までの範囲で利用できる。但し、好 ましくは 15重量％以上であり、さらに好ましくは 20重量％以上である。また、飽和状 態 (概ね 26〜28重量％程度）であれば最も好ましい。また、食塩水の溶液状態に浸 漬する方法のみならず、トランスダルタミナーゼ溶液で処理した後のェビを固体の食 塩粉末の中に埋没させてもよい。固体の食塩粉末の場合には、飽和濃度の食塩水 の場合と同様の効果を得ることができる。 [0031] 食塩水中で浸漬する時間ほ、食塩水の濃度にもよるが、概ね 30分〜 3時間程度以 上が好ましい。また、浸漬温度は特に限定されず、概ね 4で〜室温付近の 30°C程度 の間で行うのが一般的である。 [0030] In this step, the shrimp immersed in the transgnoretaminase solution is taken out and subsequently immersed in a saline solution. Immerse the shrimp as long as the entire shrimp is soaked. It should be noted that the saline used in the present invention needs to be approximately 10% by weight or more. That is, if it is more than this, it can be used in a range up to a saturated state (approximately 26 to 28% by weight). However, it is preferably 15% by weight or more, more preferably 20% by weight or more. The saturated state (approximately 26 to 28% by weight) is most preferable. Moreover, not only the method of immersing in the solution state of a saline solution, but also the shrimp after being treated with the transdaltaminase solution may be embedded in solid salt powder. In the case of solid salt powder, the same effect as in the case of a saturated salt solution can be obtained. [0031] The time for dipping in the saline solution is preferably about 30 minutes to 3 hours or more, depending on the concentration of the saline solution. In addition, the immersion temperature is not particularly limited, and is generally between 4 and about 30 ° C around room temperature.
[0032] —リン酸塩溶液への浸漬ー  [0032] —Immersion in phosphate solution—
食塩への浸漬を行ったェビについて、続いて、リン酸塩溶液への浸漬を行う。使用 するリン酸塩溶液としては、種々のタイプを用レ、ることができる力 重合リン酸塩溶液 とするのが一般的である。重合リン酸塩としては、ポリリン酸、メタリン酸、ピロリン酸等 のナトリウム塩もしくはカリウム塩、又はこれらの 2種以上の混合物を用いることができ る。重合リン酸塩水溶液の濃度は使用する重合リン酸塩の種類により適宜設定され るものであり、通常 0. 1〜5. 0重量％である。重合リン酸塩水溶液の濃度が 0. 1重 量％よりも少ないと浸漬時間が長くかかったり、十分な効果が得られない場合があり、 5. 0重量％を超えると食感が柔ら力べなりすぎ、ェグ味が強くなる力もである。また、よ り好ましくは 1. 0〜3. 0重量％程度である。また、リン酸塩溶液の pHとしては、 8. 0 〜11. 0程度が好適である。また、より好ましくは 9. 5〜： 10. 0程度である。  Shrimp that have been immersed in salt are subsequently immersed in a phosphate solution. As the phosphate solution to be used, it is common to use a force-polymerized phosphate solution that can be used in various types. As the polymerized phosphate, sodium salt or potassium salt such as polyphosphoric acid, metaphosphoric acid, pyrophosphoric acid, or a mixture of two or more of these can be used. The concentration of the polymerized phosphate aqueous solution is appropriately set depending on the type of polymerized phosphate used, and is usually 0.1 to 5.0% by weight. If the concentration of the polymerized phosphate aqueous solution is less than 0.1% by weight, the soaking time may take longer or a sufficient effect may not be obtained. If the concentration exceeds 5.0% by weight, the texture is soft and strong. It is the power that becomes too strong and the egg taste becomes strong. More preferably, it is about 1.0 to 3.0% by weight. The pH of the phosphate solution is preferably about 8.0 to 11.0. More preferably, it is about 9.5 to about 10.0.
[0033] 具体的なリン酸塩溶液としては、例えば、ポリリン酸ナトリウムとピロリン酸ナトリウム の 1 : 1の混合品の場合には、 1. 0〜5. 0重量％が復元後の収縮度、復元性'食感 の点で好ましい。浸漬時の液温、浸漬時間は特に限定されないが、通常、品質劣化 の防止の点で、 5°C〜30°Cで 10分〜 24時間程度が好ましい。尚、本リン酸塩溶液 の pHは概ね 9. 7程度である。  [0033] As a specific phosphate solution, for example, in the case of a 1: 1 mixture of sodium polyphosphate and sodium pyrophosphate, 1.0 to 5.0% by weight of the shrinkage after restoration, It is preferable from the viewpoint of resilience. Although the liquid temperature and immersion time during immersion are not particularly limited, it is usually preferably from 5 ° C to 30 ° C for about 10 minutes to 24 hours from the viewpoint of preventing quality deterioration. The pH of this phosphate solution is approximately 9.7.
[0034] 一ブランチングー  [0034] One branch
本発明においては、リン酸溶液浸漬後にさらに、ブランチング工程を加えてもよい。 ブランチングは熱水や蒸気によって行うことが可能であるが、残存する塩味を低減化 する目的力 液状である熱水による方法が好ましい。熱水によるブランチングの条件 としては、沸騰中の熱水に 40秒程度を浸漬する程度でよい。原料ェビに存在する菌 類を概ね殺菌することができるとともに余分な塩味を低減させることができる。  In the present invention, a blanching step may be further added after immersion in the phosphoric acid solution. The blanching can be performed with hot water or steam, but the target power for reducing the remaining salty taste is preferably a liquid hot water method. The condition for blanching with hot water is to immerse in boiling hot water for about 40 seconds. The fungi present in the raw shrimp can be sterilized and excess salty taste can be reduced.
[0035] —レトルト処理一  [0035] —Retort processing
リン酸溶液に浸漬後のェビにレトルト処理を行う。レトルト処理とは、加圧加熱処理 をレ、レ、、耐熱性容器に充填した製品を品温上昇に伴う製品の内圧で容器が破損し ないように加圧しながら 100°C〜130°C程度の蒸気又は熱水で 10〜50分間程度カロ 熱し、少なくとも F値 =4以上となるように処理することをいう。レトルト処理は、バッチ Retort the shrimp after immersion in the phosphoric acid solution. Retort treatment refers to a product that has been filled in a heat-resistant container with pressure and heat treatment, and the container is damaged by the internal pressure of the product as the product temperature rises. This is to heat the product with steam or hot water at about 100 ° C to 130 ° C for about 10 to 50 minutes while applying pressure so that at least F value = 4 or more. Retort processing is batch
0  0
式レトルト殺菌装置、連続式レトルト殺菌装置を用いて行うことができる。通常、 F値  It can carry out using a type retort sterilizer and a continuous type retort sterilizer. Usually F value
0 が大きい程、ェビへの加熱も大きくなることから、食感等も低下するが、本発明では、 The larger the 0, the greater the heating to the shrimp, so the texture and the like also decreases.
F値が 20〜40の処理であっても発明の効果を発揮することができる。 The effect of the invention can be exerted even when the F value is 20 to 40.
0  0
[0036] レトルト処理は、ェビをレトルトバウチに封入して行うが、ェビをレトルトバウチに封入 する際には、無液状態のままパゥチに封入する方法、又は、レトルトバウチに封入す る時に水や調味液等の液状物を同時に添加してからレトルト処理する方法のいずれ も可能である。但し、レトルト処理において、ェビ中に残存する塩分をェビの外部に 移行させる点では、水や調味液等の液状物を同時に添加する方法の方が好ましレ、。 具体的には、添加するェビの重量:液状物の比力 S、概ね 2 :：！〜 1 : 3程度となるように 液状物を入れるといよい。尚、ェビ以外に白菜、椎茸、ニンジン、タマネギ、コーン等 の植物系の具材や、豚肉、牛肉、鶏肉等の畜肉系又はイカ、タコ、貝、魚等の動物 系の具材を同時に封入してもよい。  [0036] The retort treatment is performed by enclosing the shrimp in the retort bouch. When the shrimp is encapsulated in the retort bouch, the shrimp is encapsulated in the pouch in a liquid-free state or in the retort bouch. Any of the methods of retorting after adding liquids such as water and seasoning at the same time is possible. However, in the retort treatment, the method of simultaneously adding liquids such as water and seasoning liquid is preferred in terms of transferring the salt remaining in the shrimp to the outside of the shrimp. Specifically, the weight of the shrimp to be added: the specific force S of the liquid substance, approximately 2:! ~ 1: It is better to add a liquid so that it becomes about 3. In addition to shrimp, vegetable ingredients such as Chinese cabbage, shiitake mushrooms, carrots, onions and corn, and animal ingredients such as pork, beef and chicken, or animal ingredients such as squid, octopus, shellfish and fish can be used simultaneously. It may be enclosed.
[0037] 一各工程の一体性一  [0037] Unity of each process
本発明の製造方法においては、トランスグノレタミナ一ゼ溶液の浸漬工程、食塩水へ の浸漬工程、リン酸塩溶液のへの浸漬工程、及びレトルト処理工程の各工程を順に 行うが、これらの工程についてはそれぞれ単独で行うことが好ましい。各工程を同時 に行うと、レトルト後に期待する食感が得られない場合がある。  In the production method of the present invention, each step of the transnoretaminese solution soaking step, the soaking step in saline, the soaking step in the phosphate solution, and the retorting step is sequentially performed. About a process, it is preferable to carry out independently, respectively. If each step is performed simultaneously, the expected texture after retorting may not be obtained.
[0038] 一他の魚介類との関係一  [0038] Relationship with other seafood
本発明による製造方法は、ェビのレトルト品に対して特に有効である。他の魚介類 に対しても使用は可能であるが、本発明は、特にェビの場合に対する効果の発揮が 大きい。本発明は、このようにェビに好ましい製法であって、イカや貝等の他の具材 ではェビのように十分な効果が発揮できなレ、。分類学的にもェビは節足動物であり、 イカや貝が軟体動物であるのと対照的である。このような点力ももェビに特有の効果 であるものと考えられる。  The production method according to the present invention is particularly effective for shrimp retort products. Although it can be used for other seafood, the present invention is particularly effective for shrimp. The present invention is thus a preferable manufacturing method for shrimp, and other ingredients such as squid and shellfish cannot exert a sufficient effect like shrimp. Taxonomically, shrimp are arthropods, as opposed to squid and shellfish being molluscs. Such point power is also considered to be a peculiar effect to shrimp.
[0039] —本発明によるレトルト食品一  [0039] —Retort food according to the present invention
本発明により製造されたレトルトェビは、種々の利用が可能である。例えば、レトルト ノ、°ゥチ内にェビと調味液を封入してレトルト処理すれば、長期間の保存が可能な即 席麵の具材とすることができる。また、調味液がシチ ーのルーやカレーのル一であ る場合には、ェビの弾力感にすぐれたレトルトシチューや、レトルトカレーとすることが できる。 The retort shrimp manufactured according to the present invention can be used in various ways. For example, retort If the shrimp and seasoning liquid are sealed in a turret and retort processed, it can be made into an instant bowl material that can be stored for a long time. In addition, when the seasoning liquid is a roasted shrimp or curry roul, it can be a retort stew with excellent shrimp elasticity or a retort curry.
産業上の利用可能性  Industrial applicability
[0040] 本発明の製造方法によって製造されるレトルトェビは、弾力感を有しており、従来ま で得られな力 た食感を得ることができる。本レトルトェビを用いることでレトルト食品 の一層の発展を図ることができる。また、近年の食品の安全に対する消費者の高まり に対応して高温 ·高圧で行われる過酷なレトルト条件下においても、弾力感のある食 感を呈し、レトルト食品の一層の発展を図ることができる。 [0040] The retort shrimp manufactured by the manufacturing method of the present invention has a feeling of elasticity, and can provide a powerful texture that has not been obtained so far. By using this retort shrimp, the retort food can be further developed. In addition, in response to the increasing consumer demand for food safety in recent years, even under severe retort conditions performed at high temperatures and high pressures, it can provide a resilient texture and further develop retort foods. .
実施例  Example
[0041] 以下、本発明の実施例 (試験例）を示すが、本発明はこれらの実施例に限定される ものではない。  [0041] Examples (test examples) of the present invention will be shown below, but the present invention is not limited to these examples.
[0042] <試験例 1 >各工程の必要性についての検討 [0042] <Test Example 1> Examination of necessity of each process
本発明のレトルトェビの製造方法におけるトランスダルタミナーゼ溶液中の浸漬、食 塩水での浸漬、及びリン酸塩溶液中の浸漬の工程を含むこれら各工程の必要性に ついて検討した。  The necessity of each of these steps including the steps of immersion in a transdaltaminase solution, immersion in a saline solution, and immersion in a phosphate solution in the method for producing the retort shrimp of the present invention was examined.
実施例 1の本発明によるレトルトェビは、以下の方法により調製した。  The retort shrimp according to the invention of Example 1 was prepared by the following method.
原料として凍結させたェビ (バナメイ種）を流水解凍し、解凍後のェビをザノレに取り 、軽く水を切って準備した。次に、トランスグノレタミナーゼ溶液としてァクティバ TG— K (味の素 (株)）を 5. 0重量％に水で希釈した酵素溶液を調製した。本酵素溶液の 構成は、トランスダルタミナーゼが 0. 05重量％、乳酸カルシウムが 3. 75重量％、デ キストリンが 1. 20重量％であった。本酵素溶液に解凍後のェビを 5°C中でー晚（12 時間）浸漬した。浸漬した後にェビを取り出して、飽和食塩水（26重量％)に 20°C中 で 90分間浸漬した。浸漬後のェビを取り出し、 1重量％のリン酸塩溶液（トリポリリン酸 ナトリウム 0. 5重量％ 'ピロリン酸ナトリウム 0. 5重量％)に 20°C中で 90分間浸漬した リン酸塩溶液に浸漬後のェビを沸騰水中に投入し、 40秒間保持することによって ブランチングを行った。ブランチング後のェビ 21gに、醤油系の澱粉調味液 (澱粉濃 度 5重量％) 30gを加えてアルミ箔 リヤ一タイプのレトルトバウチ内に収納し、 121 °Cで F値が 20となるようにレトルト処理し（(株）日 P反製作所、 RCS40RTGN機）、冷Frozen shrimp (Banamei species) was thawed under running water, and the thawed shrimp was taken into a zanol and lightly drained to prepare. Next, an enzyme solution was prepared by diluting Activa TG-K (Ajinomoto Co., Inc.) to 5.0 wt% with water as a transgnoretaminase solution. The composition of this enzyme solution was 0.05% by weight of transdaltaminase, 3.75% by weight of calcium lactate, and 1.20% by weight of dextrin. The thawed shrimp was immersed in this enzyme solution at 5 ° C for ~ 晚 (12 hours). After dipping, the shrimp was taken out and immersed in saturated saline solution (26% by weight) at 20 ° C for 90 minutes. Remove the shrimp after immersion and soak in a phosphate solution of 1% by weight (sodium tripolyphosphate 0.5% by weight 'sodium pyrophosphate 0.5% by weight) for 90 minutes at 20 ° C. Put the soaked shrimp in boiling water and hold for 40 seconds Branched. Add 30g of soy sauce-based starch seasoning (starch concentration 5% by weight) to 21g of shrimp after blanching and store it in an aluminum foil rear type retort bouch with an F value of 20 at 121 ° C. Retort treatment (Nippon P anti-manufacturer, RCS40RTGN machine), cold
0 0
却後試食に供した。  After rejection, it was served for tasting.
[0043] 実施例 2は、実施例 1と同様に処理した力 飽和食塩水の代わりに食塩粉末（固体 )中に浸漬後のェビを埋没させて、実施例 1と同様に処理した。  [0043] Example 2 was treated in the same manner as in Example 1, except that the shrimp after immersion was buried in a salt powder (solid) instead of the saturated saline solution as in Example 1.
実施例 3は、実施例 1と同様に処理した力 酵素溶液中の浸漬を減圧タンブリング 状態で行って、実施例 1と同様に処理した。尚、減圧タンブリングは (株)大道産業の RTN— 1700機を用いて、真空度— 0. 09MPa、温度 4°Cで 10時間行った。  Example 3 was treated in the same manner as in Example 1 by immersing in a force enzyme solution treated in the same manner as in Example 1 in a vacuum tumbling state. The decompression tumbling was performed using a RTN-1700 machine from Daido Sangyo Co., Ltd. for 10 hours at a vacuum degree of 0.09 MPa and a temperature of 4 ° C.
[0044] 比較例 1は、解凍後の原料ェビをいずれの浸漬もなぐブランチングに供した後、上 記と同様にレトルト処理した。 [0044] In Comparative Example 1, the raw shrimp after thawing was subjected to blanching in which any immersion was performed, and then retort-treated in the same manner as described above.
比較例 2は、酵素溶液の浸漬なしに食塩水の浸漬及びリン酸塩溶液の浸漬を行つ た後、実施例 1と同様にレトルト処理した。  In Comparative Example 2, after immersion of the saline solution and immersion of the phosphate solution without immersion of the enzyme solution, retorting was performed in the same manner as in Example 1.
比較例 3は、食塩水溶液の浸漬なしに酵素溶液浸漬及ぴリン酸塩溶液の浸漬を行 つた後、実施例 1と同様にレトルト処理した。  Comparative Example 3 was retorted in the same manner as in Example 1 after immersion of the enzyme solution and immersion of the phosphate solution without immersion of the saline solution.
比較例 4は、リン酸塩溶液の浸漬なしに酵素溶液浸漬及び飽和食塩本溶液の浸漬 を行った後、実施例 1と同様にレトルト処理した。  Comparative Example 4 was retorted in the same manner as in Example 1 after immersion of the enzyme solution and immersion of the saturated salt solution without immersion of the phosphate solution.
[0045] 尚、評価については以下のように行った。 [0045] The evaluation was performed as follows.
熟練のパネラー 6人により行った。最良を 5、最低を 1として平均を算出することで評 価を行った d評価の内容は以下の表 1に示す。尚、酵素溶液、食塩水、及びリン酸塩 溶液のいずれにも浸漬しない場合の評価を基準として外観 3. 00、大きさ 3. 00、弾 カ感 1. 00とした。尚、これらの評価項目のうち、弾力感を最も重視した。 ' It was conducted by 6 skilled panelists. Table 1 below shows the details of the d evaluation performed by calculating the average with 5 being the best and 1 being the lowest. The external appearance was 3.00, the size was 3.00, and the feeling of elasticity was 1.00 based on the evaluation when the sample was not immersed in any of the enzyme solution, saline, and phosphate solution. Of these evaluation items, the emphasis was placed on elasticity. '
[0046] [表 1] 外観 外部よりみた場合のレトルトェビの色調及び***感等： [0046] [Table 1] Appearance Colors and uplift of retort shrimp when viewed from outside:
5 (色調又は***惑が大きい） o 1 (色調及び***感が小さい） 大きさ 外部より観察したレトルトェビの大きさ： 5 (大きし、） o 1 (小さい） 弾力感 喫食した場合の弾力感： 5 (弾力感 大）》1 (弾力感 小） [0047] 実施例 1〜3、及び比較例 1〜4について外観、大きさ及び弾力感についての試験 の結果を以下の表 2に示す。 5 (Large color or uplift) o 1 (Less color and uplift) Size Size of the retort shrimp observed from outside: 5 (Large) o 1 (Small) Elasticity Elasticity when eating: 5 (Large elasticity) >> 1 (Less elasticity) [0047] The results of tests on appearance, size, and elasticity for Examples 1 to 3 and Comparative Examples 1 to 4 are shown in Table 2 below.
表 2において "〇"は各試験区のテスト品の製造の際に、製造工程の一部として実 施したものを意味する。一方、 " X "は製造工程の一部として実施しな力 たものを示 す。  In Table 2, “◯” means that the test was carried out as part of the manufacturing process when manufacturing the test product in each test zone. On the other hand, “X” indicates power that was not implemented as part of the manufacturing process.
[0048] [表 2]  [0048] [Table 2]
Figure imgf000013_0001
Figure imgf000013_0001
[0049] 比較例 2〜4に示したように、酵素浸漬、食塩 (水）浸漬、リン酸塩浸漬のいずれか が欠如すると弾力感に低下が見られた。食塩浸漬については、 26重量％の食塩水 によっても固形の粉末食塩のいずれにおいても弾力感の変化はな力 た。酵素浸漬 の工程においては、減圧タンブリングを行うことでレトルト後のェビの弾力感がより向 上した。尚、比較例 1のレトルト後のェビの写真と実施例 1のレトルト後のェビの写真 を図 1 A及び図 1Bに示す。  [0049] As shown in Comparative Examples 2 to 4, when any of the enzyme immersion, the salt (water) immersion, and the phosphate immersion was absent, the elasticity was lowered. As for the salt immersion, the change in elasticity was not affected by either 26% by weight saline or solid powdered salt. In the enzyme dipping process, decompression tumbling improved the elasticity of shrimp after retorting. A photograph of shrimp after retorting in Comparative Example 1 and a photograph of shrimp after retorting in Example 1 are shown in FIGS. 1A and 1B.
[0050] <試験例 2〉各工程を別個にすることの必要性にっレ、ての検討  [0050] <Test Example 2> Considering the necessity of making each process separate
本発明のレトルトェビの製造方法は、トランスダルタミナーゼ溶液中の浸漬、食塩水 での浸漬、リン酸塩溶液中の浸漬の工程を含む力 これらの工程同士の一部を一括 で実施できる力どうか試験した。評価項目、各種溶液の濃度、ブランチング条件、及 ぴレトルト条件は、試験例 1に示したものと同じである。尚、本試験において酵素 +食 塩の混合溶液において浸漬は 20°C中で 180分、食塩 +リン酸の混合溶液に浸漬は 20°C中で 180分行った。結果を表 3に示す。 [0051] [表 3] The method for producing the retort shrimp of the present invention is a force including the steps of immersion in a transdaltaminase solution, immersion in a saline solution, and immersion in a phosphate solution. Tested. Evaluation items, concentrations of various solutions, blanching conditions, and retort conditions are the same as those shown in Test Example 1. In this test, immersion in a mixed solution of enzyme and salt was performed at 20 ° C for 180 minutes, and immersion in a mixed solution of salt and phosphoric acid was performed at 20 ° C for 180 minutes. The results are shown in Table 3. [0051] [Table 3]
Figure imgf000014_0001
Figure imgf000014_0001
[0052] 酵素 +食塩の混合溶液に浸漬した比較例 5の場合、また、食塩 +リン酸の混合溶 液に浸漬した比較例 6の場合のいずれについても、これらを別個の工程として製造し た実施例 1の場合に比べて弾力感において劣った。また、食塩 +リン酸の混合溶液 に浸漬した比較例 6の場合については、レトルト後においても食塩の残存が大きくレト ルト後のェビの塩味が強くなるという問題が生じた。 [0052] In the case of Comparative Example 5 immersed in a mixed solution of enzyme + salt and in the case of Comparative Example 6 immersed in a mixed solution of salt + phosphoric acid, these were produced as separate steps. Compared with the case of Example 1, the elasticity was inferior. Further, in the case of Comparative Example 6 immersed in a mixed solution of sodium chloride and phosphoric acid, there was a problem that the residual salt was large even after retort and the salty taste of shrimp after retort became strong.
[0053] <試験例 3 >食塩の濃度を変更した場合効果の違レ、。  [0053] <Test Example 3> Difference in effect when salt concentration is changed.
食塩水 の浸漬工程において、最適な食塩の濃度範囲を検討した。評価項目、食 塩水の濃度を除く各種溶液の濃度、各工程における浸漬条件、ブランチング条件、 及びレトルト条件は、試験例 1に示したものと同じである。結果を表 4に示す。  In the immersion process of saline solution, the optimum concentration range of salt was examined. The evaluation items, the concentration of various solutions excluding the concentration of saline, the soaking conditions in each step, the blanching conditions, and the retort conditions are the same as those shown in Test Example 1. The results are shown in Table 4.
[0054] [表 4] 製造工程 外観及び官能評価  [0054] [Table 4] Manufacturing process Appearance and sensory evaluation
試験区 酵素浸潰 食塩 (水)浸滇 リン酸塩浸滇 外観 大きさ 弾力感 比較例 1 3.00 3.00 1.00 比較例 7 O 0(5%溴度） O 3.20 3.20 3.00 実施例 4 O Ο(10«½混度) O 3.83 3.50 3.20 実施例 5 o 〇（1596濃度） o 3.50 3.33 3.42 実施例 6 o 0(209漉度) o 3.50 3.50 3.42 実施例 7 o 0(23%¾度) o 3.83 3.83 3.42 実施例 1 o 0(26%溘度） 〇 3.83 3.50 3.42 [0055] 食塩水溶液における食塩濃度が 10重量％以上であれば、喫食時において良好な 弾力感を得ることができることが判明した。また、 15重量％以上であれば好ましぐ 20 重量％以上であればさらに好ましいことが判明した。尚、本試験例における比較例 1 .、 7及び実施例 5、 1のレトルト後のェビの写真を図 2A〜図 2Dに示す。 Test area Enzyme immersion Salt (water) immersion Phosphate immersion Appearance Size Elasticity Comparative example 1 3.00 3.00 1.00 Comparative example 7 O 0 (5% degree) O 3.20 3.20 3.00 Example 4 O Ο (10 «½ (Mixedness) O 3.83 3.50 3.20 Example 5 o ○ (1596 concentration) o 3.50 3.33 3.42 Example 6 o 0 (209 ° C) o 3.50 3.50 3.42 Example 7 o 0 (23% ¾ degree) o 3.83 3.83 3.42 Example 1 o 0 (26% degree) ○ 3.83 3.50 3.42 [0055] It has been found that if the salt concentration in the saline solution is 10% by weight or more, good elasticity can be obtained during eating. Further, it was found that 15% by weight or more is preferable, and 20% by weight or more is more preferable. In addition, the photograph of the shrimp after the retort of Comparative Examples 1. and 7 and Examples 5 and 1 in this test example is shown in FIGS. 2A to 2D.
[0056] <試験例 4 >他の魚介類に適用した場合の効果  [0056] <Test Example 4> Effects when applied to other seafood
魚介類のうちェビ以外の他の魚介類にも本発明が適用できるかを試験した。ェビに 対する比較対照としてはイカ（モンゴゥイカ）と貝 (ィタヤガイ)を用いた。尚、イカと貝 についても、レトルト処理するまでの工程は試験例 1に示したレトルトェビの場合と同 様である。結果を表 5に示す。  It was tested whether the present invention can be applied to seafood other than shrimp among seafood. For comparison with shrimp, squid (Mongou squid) and shellfish (Itaya gay) were used. For squid and shellfish, the process up to retort processing is the same as for retort shrimp shown in Test Example 1. The results are shown in Table 5.
[0057] [表 5]  [0057] [Table 5]
Figure imgf000015_0001
Figure imgf000015_0001
ェビに関して特に弾力感の増加が著しかった。イカや貝等についても弾力感にお いて改善は見られた力 ェビ以外の魚介類については、ェビの弾力感の改善の効果 程の効果は見られな力つた。本発明がェビに特に効果的であることが判明した。 The increase in elasticity was particularly remarkable with shrimp. The strength of the squid and shellfish also improved in the sense of elasticity. The seafood other than the shrimp showed the same effect as the improvement in the sense of elasticity of the shrimp. It has been found that the present invention is particularly effective for shrimp.

Claims

請求の範囲 The scope of the claims
[1] レトルト処理されたェビの製造方法であって、以下の工程、すなわち；  [1] A method for producing retorted shrimp, comprising the following steps:
(A)原料ェビをトランスダルタミナーゼ溶液に浸漬する工程、  (A) a step of immersing the raw shrimp in the transdaltaminase solution,
(B)前記トランスダルタミナーゼ溶液に浸漬後のェビを 10重量％以上の食塩水又は 食塩粉末中に浸漬する工程、  (B) a step of immersing the shrimp immersed in the transdaltaminase solution in 10% by weight or more of saline solution or salt powder;
(C)前記食塩水又は食塩粉末に浸漬後のェビをリン酸塩溶液に浸漬する工程、 (C) a step of immersing the shrimp after immersing in the saline solution or salt powder in a phosphate solution;
(D)前記リン酸塩溶液に浸漬後のェビをレトルト処理する工程、 (D) retorting the shrimp after immersion in the phosphate solution;
の各工程を含むことを特徴とするレトルトェビの製造方法。  A method for producing a retort shrimp comprising the steps of:
[2] 前記 (A)工程を減圧下にお V、て行う請求項 1記載のレトルトェビの製造方法。  [2] The method for producing a retort shrimp according to claim 1, wherein the step (A) is carried out under reduced pressure V.
[3] 前記食塩水の食塩濃度が 15重量％以上である請求項 1又は 2に記載のレトルトェ ビの製造方法。 [3] The method for producing a retort shrimp according to claim 1 or 2, wherein the salt concentration of the saline is 15% by weight or more.
[4] 前記 (C)工程の後に、ェビをブランチングする工程を含む請求項 1乃至 3のいずれ かに記載のレトルトェビの製造方法。  [4] The method for producing a retort shrimp according to any one of claims 1 to 3, further comprising a step of branching the shrimp after the step (C).
PCT/JP2009/057017 2008-03-31 2009-03-30 Method of producing retorted shrimps WO2009123333A1 (en)

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