JP4423993B2 - Shark fin processing method - Google Patents

Description

  The present invention relates to a shark fin processing method.

  Shark fins are dried from various types of sharks such as chest, dorsal and tail fins, and are delicious for Chinese cuisine. A muscle thread mainly composed of elastoidin distributed from the base of the heel toward the tip is used as a food material. The shark fin treatment method mainly includes the following nine steps as described in JP-B-6-22438, JP-A-8-298964, JP-A-2000-32957, and the like.

  (1st process) Top cutting and meat cutting: The heel part cut out from the shark main body is isolate | separated into an edible part (shark fin 1) and a non-edible part. (2nd process) Peeling and deboning: After the said edible part (shark fin 1) is immersed in water and the collagen of the inner surface of a shark fin is dissolved, the sand skin part of a buttocks is peeled and a bone part is removed (shark fin 2) ). (Third step) Sorting: Sorting is appropriately performed according to size and quality (shark fin 3). (Fourth step) Drying: The shark fin 3 is dried by using a sun dryer or a blow dryer (shark fin 4). The drying process is said to be effective for shape improvement, color tone improvement, texture improvement, and yield improvement. (Fifth step) Water reconstitution / swelling / deodorization: After the shark fin 4 is immersed in water and swollen, the water used for the immersion is changed many times to remove ammonia that causes odor (shark fin 5). . (Sixth step) Foreign matter removal: Foreign matter other than shark fins is removed from shark fin 5 (shark fin 6). (Seventh step) Vacuum packaging: The shark fin 6 is vacuum packaged (shark fin 7). (Eighth step) Heating or pressure heating: The shark fin 7 is heated or pressure heated, that is, retorted (shark fin 8). The main purpose of the heating or pressure heating treatment is sterilization or sterilization. (9th step) Cooling / inspection: The shark fin 8 is cooled and inspected to obtain the final product. Table 1 shows a general manufacturing process of shark fin (retort product).

  Usually, as in the above-mentioned eighth step, for the purpose of sterilizing microorganisms, it is placed in circulation after being heat-treated. Some products are re-dried after heating and distributed.

  However, when heating or re-drying treatment is performed, the shark fin tissue is damaged and softened, which is not preferable in terms of texture. Furthermore, due to the water reconstitution treatment and the heat treatment, gelatinous substances, taste components, and the like, which are shark fin components, flow out, and there is a problem of reduction in weight yield, taste, and texture.

  Japanese Patent No. 3042196 shows a method for processing a shark fin. In this patent, the sixth to ninth steps are performed after transglutaminase is allowed to act on the sun-dried shark fin corresponding to the shark fin 4 in the fourth step at the time of rehydration in the fifth step. As its effect, it is said that the elution of the components resulting from boiling heating can be prevented, and as a result, the quality of the shark fin can be improved. This method is effective in terms of sterilizing microorganisms for shark fins that are distributed in the sun.

  On the other hand, in the actual industrial manufacturing process of shark fin, after passing through the above-mentioned fourth step, in the water return step in the fifth step, the foreign matter removal in the sixth step and the packaging step in the seventh step, There are many cases where shark fin individuals are temporarily placed in a container, and it is known that individuals adhere to each other. In addition to the general manufacturing process described above, a steam treatment process may be introduced immediately before the water return process in order to increase the efficiency of the water return. Is observed. In this case, not only is it necessary to separate the attached shark fins, but also when the attached shark fins are separated, the surface structure of the shark fins is damaged by the adhesion force, and the commercial value is often significantly reduced. Moreover, as a result of actually reexamining Japanese Patent No. 3042196, it has been found that a sufficient solution to this problem has not been reached and further improvement is desired.

  In addition, as technologies related to shark fins using enzymes, there are JP-A-4-12652, JP-A-48-26950, and JP-A-2-171160. In both cases, the technology for treating shark fins with protease is used. And is not related to the present invention. In addition, the latter one is a technique for producing a shark fin-like food by treating gelatin or a collagen composition with transglutaminase to cause gelation, and does not describe any processing method for natural shark fin itself. .

Japanese Patent Publication No. 6-22438 JP-A-8-298964 JP 2000-32957 A Japanese Patent No. 3042196 Japanese Patent Laid-Open No. 4-126052 JP Showa 48-26950 JP-A-2-171160 Japanese Patent Publication No. 1-50382 JP-A-1-27471 Japanese Patent Laid-Open No. 1-300899 JP-A-1-27471 The 180th Annual Meeting of the Japanese Society of Fisheries Science Autumn Meeting, page 180

  The object of the present invention is to prevent adhesion of shark fins due to temporary placement by placing shark fins individually during the process of water reconstitution, swelling, deodorization and removal of foreign matters after drying once during industrial production. It is to improve workability and prevent damage to the shark fin surface texture. Moreover, it is preventing the fall of the yield resulting from the shark fin component outflow by the water return and heating process in a shark fin treatment process, and the fall of a taste quality and food texture simultaneously.

  As a result of earnest research to solve the above-mentioned problems, the present inventor has found that the raw shark fin that has been peeled and has undergone the step (2) or (3) of the above production process (shark fin 2 or shark fin 3). On the other hand, it was found that the above problem can be solved by applying a transglutaminase, followed by drying, rehydration, and heating. That is, the present invention is as follows.

(1) A method for processing a shark fin, characterized in that transglutaminase is allowed to act on an undried peeled shark fin, followed by drying, rehydration, and heat treatment.
(2) The method for processing a shark fin according to (1), wherein the heat treatment is a pressure heat treatment.
(3) The method for processing shark fin according to (1), wherein transglutaminase is allowed to act by immersing undried peeled shark fin in a transglutaminase solution.
(4) The shark fin processing method according to (3), wherein the transglutaminase solution contains 0.1 to 500 units of transglutaminase per 100 g of an aqueous solution.

  As effects of the present invention, 1) workability is improved by suppressing adhesion between shark fins, 2) damage to shark fins derived from adhesion can be prevented, 3) reduction in weight yield can be suppressed, and 4) A preferable texture and taste can be imparted. These are presumed to be because the gelatinous substance in the shark fin, particularly the gelatinous surface, is efficiently polymerized by the crosslinking reaction due to the action of transglutaminase.

  As is well known, shark fins are produced, for example, from the back fins, chest fins and tail fins of sharks such as blue sharks, musk sharks, and sharks. In order to obtain the effect of the present invention, transglutaminase is allowed to act on the undried shark fin (the shark fin 2 or shark fin 3 in Table 1) among the nine steps described in the background art. It is necessary to perform drying, rehydration and heating processes. In order to make transglutaminase act on the shark fin, for example, it may be immersed in an aqueous solution of transglutaminase, or an aqueous solution containing transglutaminase may be sprayed. As described above, the immersion treatment or the spray treatment is effective, but the immersion treatment is more preferable.

  As described in the background art section, Japanese Patent No. 3042196 discloses that the dried shark fin (shark fin 4) is treated with water in the fifth step for the purpose of preventing the weight yield reduction of the shark fin and the texture and taste. It is described that transglutaminase is added during reconstitution. Although the invention described in Japanese Patent No. 3042196 is an excellent invention, in order to improve the workability associated with the adhesion between shark fins more effectively, the undried stripping peeled by the method described in the present invention is used. It is better to make transglutaminase act on raw shark fin (shark fin 2) or undried raw shark fin (shark fin 3) that has been peeled after selection.

  The pH of the aqueous solution of transglutaminase is preferably about 5 to 9 in terms of expression of transglutaminase activity. Of course, although not limited to the above pH range, the above pH range is preferable. The concentration of the transglutaminase aqueous solution used in the present invention may be a concentration at which the action of transglutaminase is expressed. Specifically, 0.1 to 500 units (hereinafter abbreviated as U), preferably 5 to 100 U, of transglutaminase as a solute is contained per 100 g of an aqueous solution. This is because the desired effect is not exhibited when the concentration is 0.1 U or less per 100 g of the aqueous solution, whereas the increase due to the increase in concentration is not observed when the concentration is 500 U or more. Needless to say, the aqueous solution of transglutaminase may dissolve, for example, substances such as sodium chloride and polymerized phosphate as long as the activity is not inhibited.

  The temperature at which transglutaminase is allowed to act is usually about 10 to 70 ° C, particularly preferably 25 to 60 ° C. The time for which the transglutaminase is allowed to act may be a time during which the effect of the present invention is manifested. If it is longer than 48 hours, the activity of transglutaminase in the aqueous solution decreases, which is not preferable.

  In the case where the stripped shark fin is dipped in the transglutaminase solution, the ratio of the shark fin to the aqueous solution is preferably about 1: 4 to 1:10. Of course, the effect is produced outside this range, but a better effect can be obtained within this range.

  The transglutaminase used in the present invention is derived from mammals (see Japanese Patent Publication No. 1-50382), from fish (see Japanese Society of Fisheries Science Fall Meeting Abstract, page 180), from plants, Those derived from microorganisms (see JP-A-1-27471), those by gene recombination (see JP-A-1-3000089), and the like are known, but they can be used regardless of their origin.

  The activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, the reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, the resulting hydroxamic acid was formed into an iron complex in the presence of trichloroacetic acid, the absorbance at 525 nm was measured, and the amount of hydroxamic acid Is obtained from a calibration curve, and the activity is calculated (see JP-A-1-27471).

  The shark fin treated with transglutaminase as described above is dried and rehydrated and heated. There are no particular limitations on the methods of drying, reconstitution and heating, and any of them can be performed by a conventionally known method. However, since heating is basically intended for sterilization or sterilization, it is generally performed within a range where the effect is manifested. Normal heating may be used, but pressure heating, that is, retort treatment may be performed.

  In addition, during the heat treatment, heating is performed in a state of being immersed in a liquid containing ingredients such as seasonings and / or other materials, for example, vegetable materials such as vegetables, and animal materials such as meat. It goes without saying that cooking can also be performed.

  Of course, the shark fin treated with transglutaminase as described above may be re-dried after heating, or may be put into circulation without drying.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. Of course, this does not limit the scope of the present invention. In addition, the enzyme preparation “Activa” TG-K (specific activity 100 units / g) manufactured by Ajinomoto Co., Inc. was used as the transglutaminase used in the implementation.

  In this Example 1, the effect of transglutaminase on raw shark fin will be described in the context of a comparative example.

  Comparative product 1 was prepared as follows. Undried shark fin 10.0 kg (corresponding to shark fin 2 in Table 1) was immersed in 50 liters of city water, and held at 15-18 ° C. for about 18 hours. After the immersion liquid was cut and washed lightly with water, it was placed on a dedicated net so as not to overlap and dried at 25 ° C. for about 2 weeks using a blow dryer. Thereafter, in order to increase the water return efficiency, the retort pot was laid with slats, the raw materials were arranged, heated at 100 to 105 ° C. for 20 minutes using steam, and the steam was stopped and cooled to 50 ° C. or lower. At that time, due to the limitation of the surface area of the sword, 20% of the shark fins placed per sword was inevitably overlapped. The number of shark fins attached here was counted and used for calculating the adhesion rate.

  Next, it rehydrated by holding | maintaining at 15-18 degreeC for about 18 hours using 50 liters of city water, Furthermore, water was changed and water reconstitution was performed twice on the same conditions. After the immersion liquid is cut and washed lightly, temporarily placed on the tray so that the shark fins do not overlap, vacuum-packed one by one (about 40 g) in a transparent retort pouch, and heated at 110 ° C for 25 minutes for retort product It was.

  The phenomenon of adhesion may occur in multiple steps, such as steaming immediately before water return, temporary placement after water return, temporary placement before vacuum packaging, etc., but this time the process in which adhesion appears most prominently, That is, for the purpose of clearly calculating the adhesion rate after the steam treatment process, the shark fins are not overlapped in processes other than the steam treatment process.

  Next, the product 1 of the present invention was prepared as follows. A dried and unheated 50 liter aqueous solution (contains 100 U of transglutaminase per 100 g of aqueous solution) containing 1.0% of Ajinomoto enzyme preparation “Activa” TG-K containing microorganism-derived transglutaminase The raw peeled shark fin 10.0 kg (corresponding to shark fin 2 in Table 1) was immersed and held at 15-18 ° C. for about 18 hours.

  After the immersion liquid was cut and washed lightly with water, it was placed on a dedicated net so as not to overlap and dried at 25 ° C. for about 2 weeks using a blow dryer. Thereafter, in the same manner as Comparative product 1, water reconstitution, vacuum packaging, and retort treatment were performed to obtain a retort product.

  Regarding Comparative product 1 and Invention product 1, Table 2 shows the weight yield measurement results, texture and taste evaluation results, and workability evaluation results of retort products. In Table 2, the weight yield, adhesion rate, and damage rate of the product 1 of the present invention are values obtained by evaluating the weight yield, adhesion rate, and damage rate of the comparative product 1 as 100, respectively. In addition, the texture and taste were evaluated using products prepared by cooking as shown below as sensory evaluation products.

  The cooking method is described below. After retort heating, take out the cooled shark fin, and transfer it to a bowl with 2% solution of whole chicken glass cup, a piece of ginger, 1/3 long onion, and a little sake for each shark fin (about 40g). After cooking for 20 minutes, it was cooled by exposure to running water and rinsed lightly. Next, 2% round chicken glass cup and a small amount of soy sauce and salt were added to the steamed shark fin to adjust the salty taste, and the mixture was further thickened with potato starch and heated on low heat for 5 minutes. The sensory evaluation sample thus prepared was evaluated by five trained panels. As for workability, a skilled worker evaluated the state of shark fin by visual and tactile sense.

  As for workability, in Comparative Product 1, most of the shark fins were observed to adhere to each other. Therefore, it takes time and effort to separate the attached shark fins, lowering the work efficiency, and in some shark fins, when the attached shark fins are separated from each other, the adhesion force is too strong, causing the surface of the shark fins to peel off and be damaged. Problems were observed in both workability and commercial value. On the other hand, as shown in Table 2, with the shark fin of the product 1 of the present invention, the adhesion between individuals is significantly less than that of the comparative product 1 (attachment rate of the product 1 of the present invention: 19%), and the workability is very good. In addition, the damage of the shark fin was greatly improved (damage rate of the product 1 of the present invention: 30%).

  Regarding the weight yield of the retort product, an increase of about 10% was observed in the product 1 of the present invention compared to the comparative product 1. As for the sensory evaluation results of the retort product, the product 1 of the present invention has a pudding feeling (prepared texture) as compared with the comparative product 1, and is supple and has a richer taste and feels very strong. there were.

  Comparative product 2 was prepared as follows. In order to increase the water return efficiency for 1 kg of raw shark fins (corresponding to shark fin 4 in Table 1), which are arranged on a dedicated net so as not to overlap and dried at 25 ° C for 2 weeks using a blow dryer. Steam treatment was performed in the same manner as in Example 1, and the percentage of shark fins adhered after cooling was calculated. Then, it rehydrated by hold | maintaining at 15-18 degreeC for 18 hours using 50 liters of city water. Further, the water was changed and the water was returned twice under the same conditions. After the immersion liquid was cut and washed lightly, vacuum packaging and retort treatment were performed in the same manner as in Example 1 to obtain a retort product. Also in the second embodiment, in the same manner as in the first embodiment, in order to calculate the adhesion rate in the steam treatment process before water return, that is, in the process other than the steam treatment process, the shark fin I tried not to overlap each other.

  Comparative product 3 was prepared as follows. Similarly to Comparative Product 2, 1 kg of raw shark fins (corresponding to shark fin 4 in Table 1) dried for about 2 weeks at 25 ° C. using a blow dryer were subjected to the same steam treatment as Comparative Product 2. After that, water was reconstituted twice according to the water reconstitution conditions of Comparative Product 2, and 1.0% of Ajinomoto's transglutaminase preparation “Activa” TG-K was used instead of city water for the third reconstitution. Using 50 liters of an aqueous solution containing the concentration (containing 100 U of transglutaminase per 100 g of the aqueous solution), the mixture was held at 15 to 18 ° C. for 18 hours for rehydration. After the immersion liquid was cut and washed lightly, vacuum packaging and retort treatment were performed in the same manner as Comparative product 2 to obtain a retort product.

  Invention product 2 was prepared as follows. Immerse 4 kg of undried raw shark fin (corresponding to shark fin 2 in Table 1) in 50 liters of an aqueous solution containing 1.0% of “Activa” TG-K (containing 100 U of transglutaminase per 100 g of aqueous solution). It hold | maintained at 15-18 degreeC for 18 hours. After the immersion liquid was cut and washed lightly with water, it was dried for about 2 weeks at 25 ° C. using a blow dryer in the same state as Comparative product 2. Thereafter, steam treatment, water return, vacuum packaging, and retort treatment were performed in the same manner as Comparative product 2 to obtain a retort product.

  Workability, weight yield of retort product, texture and taste were evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3. A sample for sensory evaluation was prepared in the same manner as in Example 1.

  Regarding the workability regarding handling of shark fin after the steam treatment, the damage on the surface of the shark fin itself was reduced in the comparative product 3 prepared according to Japanese Patent No. 3042196, but the adhesion rate (21%) of the product 2 of the present invention was the same as that of the comparative product 3. It was confirmed that it was improved to about half and showed a more advantageous effect than Comparative Product 3.

In addition, regarding the weight yield and sensory evaluation results, it was confirmed that the quality of texture and taste of the comparative product 3 was improved to the same level as that of the inventive product 2 compared to the comparative product 2, but the weight yield. As for workability, it was confirmed that the effect was inferior to that of Invention 2. The adhesion rate, damage rate, and weight yield of Comparative Product 3 and Invention Product 2 in Table 3 are values evaluated with the adhesion rate, damage rate, and weight yield of Comparative Product 2 as 100%, respectively.

  Therefore, in the process of transglutaminase treatment, it is more effective to improve the workability and the weight yield by treating the shark fin before drying than when the shark fin is dried. It can be said that.

  The present invention relates to a method for processing shark fins, characterized in that transglutaminase is allowed to act on undried peeled shark fins, and then dried, rehydrated and heated. By using the method described in the present invention, it is possible to improve the workability without significantly changing the manufacturing process, to reduce the number of damaged products, and to effectively use shark fin resources, to improve yield reduction, texture and The taste can also be improved. Considering that the shark fin is expensive, the significance of the present invention is considered to be very large.

Claims (4)

  A method for processing a shark fin, characterized in that transglutaminase is allowed to act on an undried peeled shark fin, followed by drying, rehydration, and heat treatment.   The shark fin processing method according to claim 1, wherein the heat treatment is a pressure heat treatment.   2. The method for processing shark fin according to claim 1, wherein transglutaminase is allowed to act by immersing undried peeled shark fin in a transglutaminase solution.   The method for processing shark fin according to claim 3, wherein the transglutaminase solution contains 0.1 to 500 units of transglutaminase per 100 g of an aqueous solution.