JP2012100634A - Method for processing sea cucumber, and sweets using the processed material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for processing a sea cucumber to obtain a processed material usable as an ingredient for sweets, and to provide the sweets.SOLUTION: The method for processing the sea cucumber includes a preprocessing step #1 of preprocessing the sea cucumber, a drying step #2 of making a dried sea cucumber from the preprocessing sea cucumber, a salting step #3 of making a salted sea cucumber from the preprocessing sea cucumber, a reconstituting step #4 of processing the dried sea cucumber or the salted sea cucumber to a reconstituted sea cucumber by reconstituting with hot water, a sugaring step #5 of processing the reconstituted sea cucumber to the sugared sea cucumber by being immersed in sugar water, a sake-dunking step #6 of processing the sugared sea cucumber to the sake-dunked sea cucumber by being immersed in an alcoholic beverage, and a sweets processing step #7 of processing the sugared sea cucumber or the sake-dunked sea cucumber to sweets by using them as ingredients.

Description

  The present invention relates to a method for processing sea cucumbers that inhabit the seabed and the like, and a sweet using the processed product.

  Japan and China have a long history of using sea cucumbers as food. Manamako, which is mainly edible in Japan, is called Akamako, Aonamako, Cronamako because of its body color.

  By the way, the freshly caught sea cucumber has a short storage period, and it has been difficult to distribute it as it is. Therefore, a dried sea cucumber obtained by drying live sea cucumbers in the sun or the like, or a salted sea cucumber obtained by salting live sea cucumbers, etc. has been developed so that the storage period can be extended and distributed easily (for example, Patent Document 1, 2). Here, the dried sea cucumber is one that makes it difficult for microorganisms to grow by dehydration, and the salted sea cucumber takes water away from the microorganisms by the action of the osmotic pressure of the salt to suppress the growth of the microorganisms.

  However, in order to return dried sea cucumbers and salted sea cucumbers and use them for cooking, it is necessary to boil them from water, stop them before boiling, leave them immersed, and change to fresh water the next day to stop them before boiling. It must be repeated over 7 days, which is very time consuming. In addition, once the dried sea cucumber and the salted sea cucumber are returned, long-term storage in that state becomes difficult.

  Moreover, since the sea cucumbers that have been returned have a unique odor, they have never been actually used as sweet materials. The sweets include all sweet foods such as jams, juices and ice creams in addition to so-called confections including Western confectionery such as cakes and cookies and Japanese confectionery such as buns and strawberries.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sea cucumber processing method capable of obtaining a processed product that can be used as a material for sweets and the sweets.

  The present invention includes a returning process in which dried sea cucumbers or salted sea cucumbers are returned with warm water to be processed into returned sea cucumbers, and a slicing process in which the returned sea cucumbers are processed into sugared sea cucumbers by being immersed in sugar water. The present invention relates to a sea cucumber processing method.

  According to the present invention, the dried sea cucumber or the salted sea cucumber is returned to the sea cucumber by returning the sea cucumber to the sea cucumber, and the sugar cane processed to the sugar-sealed sea cucumber by immersing the sea cucumber in the sugar water. Process, it is possible to remove most of the scent peculiar to sea cucumber when processed into a sea cucumber, and when it is processed into sea cucumber sea cucumber, the osmotic pressure of sugar deprives the microorganisms of moisture. By suppressing the growth, the storage period is extended and the storage method can be performed at room temperature, so that it is easy to distribute. As a result, we made use of the sweetness of candied sea cucumbers to create a completely new sweet called sea cucumber.

  By the way, when the sea cucumber is boiled with boiling water at 100 ° C., the air inside the sea cucumber expands. As a result, as in the case of tofu, “su”, which consists of fine holes, may enter and damage the commercial value of sea cucumbers. Therefore, as in the invention described in claim 2, the returning step is to be naturally cooled after being heated to 90 ° C. while the dried sea cucumber or the salted sea cucumber is stirred in a state of being put in water. preferable.

  According to invention of Claim 2, since the said return process is naturally cooled after being heated to 90 degreeC, stirring dried sea cucumber or salted sea cucumber in the state in water, Suppresses the expansion of the air inside, making it difficult for sea cucumbers to enter.

  In addition, it is difficult to remove sea cucumber streaks and epidermis at room temperature. Therefore, as in the invention described in claim 3, it is preferable that sea cucumber streaks are removed or surface contamination is removed before the end of natural cooling after the heating.

  According to the third aspect of the present invention, since the sea cucumber streaks are removed or the surface dirt is removed after the heating and before the natural cooling is finished, the sea cucumber streaks and the skin dirt can be removed cleanly.

  The sea cucumber becomes more likely to rot when the amount of water from the returning sea cucumber increases. Therefore, as in the invention described in claim 4, it is preferable to use sugar water adjusted in such a manner that the sugar and water have a weight ratio of approximately 1: 1.

  According to invention of Claim 4, since the sugar process adjusted so that sugar and water may be set to about 1: 1 by weight ratio is used for the said sugaring process, the water | moisture content which returns from a return sea cucumber is adjusted. It can be made difficult to rot.

  In addition, even seared sea cucumbers may have a scent peculiar to sea cucumbers. Therefore, as in the invention described in claim 5, it is preferable that fruit juice is further added to the sugar water. In addition, lemon juice is contained in fruit juice, for example.

  According to the fifth aspect of the present invention, fruit juice is further added to the sugar water, so that there is almost no smell unique to sea cucumbers.

  As in the sixth aspect of the present invention, it is preferable to further include a sake pickling process in which the candied sea cucumber is processed into a pickled sea cucumber by immersing the candied sea cucumber in an alcoholic beverage.

  According to the invention of claim 6, since the candied sea cucumber is further soaked in alcoholic beverages, and further provided with a liquor process that is processed into the pickled sea cucumber, The sterilization action further extends the storage period and facilitates distribution. As a result, we were able to create new sweets by taking advantage of the flavor of sea cucumbers.

  In addition, sea cucumbers are likely to rot when the amount of water from the sea cucumber sea cucumber increases. Therefore, as in the seventh aspect of the present invention, it is preferable that the sake pickling process is adjusted so that the weight ratio of the sugared sea cucumber and the alcoholic beverage is about 1: 1.

  According to the seventh aspect of the present invention, the marinade process is adjusted so that the weight ratio between the candied sea cucumber and the alcoholic beverage is approximately 1: 1. Can be adjusted to make it less likely to rot.

  Invention of Claim 8 concerns the sweet characterized by using the candied sea cucumber processed by the processing method of the sea cucumber of any one of Claims 1-5 as a material.

  According to the invention described in claim 8, since the candied sea cucumber processed by the sea cucumber processing method according to any one of claims 1 to 5 is used as a material, the sweetness of the candied sea cucumber is utilized. We were able to create a completely new sweet.

  The invention described in claim 9 relates to a sweet characterized in that the pickled sea cucumber processed by the processing method of sea cucumber according to claim 6 or 7 is used as a material.

  According to the invention of claim 9, since the pickled sea cucumber processed by the sea cucumber processing method of claim 6 or 7 is used as a material, the flavor of the pickled sea cucumber is utilized and a new sweet is born. I was able to.

  According to the present invention, the dried sea cucumber or the salted sea cucumber is returned to the sea cucumber by returning the sea cucumber to the sea cucumber, and the sugar cane processed to the sugar-sealed sea cucumber by immersing the sea cucumber in the sugar water. Process, it is possible to remove most of the scent peculiar to sea cucumber when processed into a sea cucumber, and when it is processed into sea cucumber sea cucumber, the osmotic pressure of sugar deprives the microorganisms of moisture. By suppressing the growth, the storage period is extended and the storage method can be performed at room temperature, so that it is easy to distribute. As a result, we made use of the sweetness of candied sea cucumbers to create a completely new sweet called sea cucumber.

  According to the invention of claim 6, since the candied sea cucumber is further soaked in alcoholic beverages, and further provided with a liquor process that is processed into the pickled sea cucumber, The sterilization action further extends the storage period and facilitates distribution. As a result, we were able to create new sweets by taking advantage of the flavor of sea cucumbers.

It is process drawing which shows the processing method of the sea cucumber which concerns on one Embodiment of this invention. It is explanatory drawing which shows typically the return process of this processing method. It is explanatory drawing which shows typically the candied process of this processing method. It is explanatory drawing which shows typically the sake pickling process and sweets processing process of this processing method.

  FIG. 1 is a process diagram showing a sea cucumber processing method according to an embodiment of the present invention.

  As shown in FIG. 1, the sea cucumber processing method according to an embodiment of the present invention includes a pretreatment step # 1 in which live sea cucumbers are pretreated and a drying process in which dried sea cucumbers are made from the pretreated live sea cucumbers. # 2, salting step # 3 in which salted sea cucumber is made from this pre-treated live sea cucumber, and returning step # 4 in which this dried sea cucumber or salted sea cucumber is returned to warm sea water to be processed into a returning sea cucumber, Candied sea cucumber processed into candied sea cucumber by immersing the returned sea cucumber in sugar cane process # 5, and candied process # 6 processed into candied sea cucumber by immersing the candied sea cucumber in liquor And a sweets-processed sea cucumber or sake-dried sea cucumber as a material, and a sweets processing step # 7 that is processed into sweets.

  FIG. 2 is an explanatory view schematically showing the returning step # 4 of the present processing method, FIG. 3 is an explanatory view schematically showing the candied step # 5 of the present processing method, and FIG. 4 is the sake pickling step # of the present processing method. 6 and sweets processing step # 7 are explanatory views schematically showing.

  In the pretreatment step # 1, first, live sea cucumbers are kept alive in the water tank for only a few days, so that the mud of the internal organs is discharged. Next, the visceral viscera is removed and washed thoroughly with water. And it is boiled for about 30 minutes in boiling water. In the drying step # 2, the dried sea cucumber is made by drying the boiled sea cucumber firmly to the core. In the salting process # 3, when the boiled sea cucumber has cooled, the salted sea cucumber is made by salting it.

  In the returning step # 4, as shown in FIG. At this time, it is preferable to put a large amount of water 2 in as large a pot 1 as possible. Next, the dried sea cucumber (or salted sea cucumber) 3 is placed in the pan 1. The pan 1 is put on a gas stove 4 and heated to 90 ° C. while being stirred on a medium heat 5. The reason is that if the sea cucumber is boiled at 100 ° C., as described above, there is a possibility that the sea cucumber may have “su”. In addition, the medium fire 5 means a thermal power about when the gas stopper of the gas stove 4 is half-opened.

  Then, with the dried sea cucumber or salted sea cucumber 3 in place, the pan 1 is covered with a lid (not shown), and it takes time to wait for the water temperature to drop by natural cooling. At this time, the dried sea cucumber or the salted sea cucumber 3 is returned by the hot water 2, so that if it is cooled slowly over time, it will return quickly.

  Here, before the sea cucumber completely returns (with some hardness), the muscles (sea cucumber muscles) are removed, and the dirt on the surface is completely removed. The reason is that at this time, the dirt on the muscles and the surface is the easiest to remove, and doing so improves the return of the sea cucumber. Since the amount of return varies depending on the individual, the returned items are taken out of the water each time, and when the above heating and cooling are repeated until all are returned, the return sea cucumber 6 is formed. In addition, the odor peculiar to sea cucumber is halved by changing the water each time this heating is performed.

  In the candied step # 5, as shown in FIG. 3, sugar water 7 in which sugar and water are 1: 1 in weight ratio is prepared, and the return sea cucumber 6 is appropriately placed in the pan 1 containing the sugar water 7. After adding fruit juice such as lemon juice, the mixture is boiled once, and then the moisture is blown off with a low heat with a lower heating power than the medium heat 5. The reason for this is to calculate the sugar content and the water content from the return sea cucumber 6 in order to make it difficult to rot, and to keep them always 1: 1. Furthermore, sugar water 7 in which the weight ratio of sugar and water is 1: 1 is newly made, and pickled and sugared sea cucumber 8 is completed only for a few days.

  In the sake pickling step # 6, as shown in FIG. 4, the candied sea cucumber 8 is put in the vacuum bag 10, and alcoholic beverages such as brandy and whiskey (preferably alcohol with a strong incense) 9 are added and stored. The The reason is that the addition of liquor 9 removes the original scent of sea cucumbers and the storage period at room temperature also becomes longer. That is, candied sea cucumber 8 is taken out from the pan 1 and stored in the same amount of alcohol 9. And the ratio of the candied sea cucumber 8 and alcoholic beverages 9 is 1: 1 by weight ratio, so that even if water is further discharged from the candied sea cucumber 8, there is no problem in the room temperature storage method. In this way, the pickled sea cucumber 11 is completed.

  In the sweets processing step # 7, the pickled sea cucumber 11 is cut into small pieces or pulverized and then kneaded into the dough, and the dough is die-cut and then baked in an oven or the like. Cookies 12 as sea cucumber sweets using sea cucumber as a material are made.

  As described above, according to the present embodiment, the dried sea cucumber (or salted sea cucumber) 3 is returned to the warm sea water 2 to return the sea cucumber 6 to the return step # 4, and the return sea cucumber 6 is the sugar water 7. It is provided with a candied sea cucumber 8 that is processed into candied sea cucumber 8 by being immersed in the sea cucumber. When processed, the osmotic pressure of sugar deprives the microorganisms of moisture and suppresses the growth of the microorganisms, thereby extending the storage period and allowing the storage method to be performed at room temperature. As a result, the sweetness of candied sea cucumber 8 was used, and a completely new sweet called sea cucumber was born.

  In addition, according to the present embodiment, since the candied sea cucumber 8 is further immersed in the liquor 9, it is further provided with the sake picking process # 6 that is processed into the pickled sea cucumber 11. In this case, the storage period is further extended by the sterilizing action of alcohol, and the circulation becomes easier. As a result, we were able to create new sweets by taking advantage of the flavor of the pickled sea cucumber 11.

  In addition, in the said embodiment, although both the candied process and the sake pickling process are provided, you may provide only one of them. Even in that case, various sweets using sea cucumber can be obtained.

  In the above embodiment, the dried sea cucumber or the salted sea cucumber 3 is used after returning with warm water. However, depending on the case, the live sea cucumber may be sugared as it is to obtain the sugared sea cucumber 8. Pickled sea cucumber 11 may be obtained by pickling. Furthermore, the pickled sea cucumber 8 and the pickled sea cucumber 11 may be used as edible foods as they are without being used as ingredients for sweets.

  Moreover, in the said embodiment, although lemon juice is added to the sugar water 7 in the candied process # 5, it is good also as adding other fruit juice. Moreover, although the cookie 12 is made in the sweets processing step # 7, it may be processed into other sweets. For example, it is a so-called confectionery including a Western confectionery such as a cake and a Japanese confectionery such as a bun or candy. In addition, the nutritious sea cucumber can be processed into any sweet food such as jam, juice or ice cream.

1 Pan 2 Water (It becomes warm water by heating.)
3 Dried sea cucumber (or salted sea cucumber)
4 Gas stove 5 Medium heat 6 Return sea cucumber 7 Sugar water 8 Candied sea cucumber 9 Alcoholic beverages 10 Vacuum bag 11 Cured sea cucumber 12 Cookies (a kind of sweets)
# 1 Pretreatment process # 2 Drying process # 3 Salting process # 4 Returning process # 5 Sugaring process # 6 Sake process # 7 Sweets processing process

JP 2001-78722 A JP-A-6-78721

Claims (9)

  A dried sea cucumber or a salted sea cucumber was returned to the sea cucumber by returning it with warm water, and a slicing process to be processed into a sea cucumber sea cucumber by immersing the sea cucumber in the sugar water. A processing method of sea cucumber characterized by   The sea cucumber processing method according to claim 1, wherein the returning step is performed by naturally cooling the dried sea cucumber or the salted sea cucumber while being stirred in a state where it is heated to 90 ° C. .   The sea cucumber processing method according to claim 2, wherein the sea cucumber streaks are removed or the surface dirt is removed before the end of natural cooling after the heating.   The sea cucumber according to any one of claims 1 to 3, wherein sugar water adjusted so that sugar and water have a weight ratio of approximately 1: 1 is used in the candied step. Processing method.   The sea cucumber processing method according to claim 4, wherein fruit juice is further added to the sugar water.   The sea cucumber processing method according to any one of claims 1 to 5, further comprising a liquor process in which the candied sea cucumber is processed into liquor sea cucumber by being immersed in liquor.   The sea cucumber processing method according to claim 6, wherein the marinade process is adjusted so that the sugar-cured sea cucumber and the alcoholic beverage are approximately 1: 1 in weight ratio.   Sweets characterized in that the candied sea cucumber processed by the sea cucumber processing method according to any one of claims 1 to 5 is used as a material.   Sweets characterized in that the pickled sea cucumber processed by the sea cucumber processing method according to claim 6 or 7 is used as a material.

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