JP7133861B2 - Method for producing shrimps and alkaline treatment liquid for shrimps used therefor - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing shrimps and an alkaline treatment liquid for shrimps used therein.

Shrimp drips due to freezing or heat treatment, causing shrinkage and a decrease in yield, resulting in a dry texture. To solve this problem, a method of soaking unheated shrimp in an alkaline solution has been adopted. However, unheated shrimp immersed in an alkaline solution becomes transparent, and even when heated, it remains transparent and has an unnatural appearance. As for the texture, the original fibrous texture is lost, and an unnatural jelly-like texture is obtained.

Moreover, when selling unheated Mukiebi, a method of immersing the unheated Mukiebi in an alkaline solution is performed for the purpose of developing an appetizing bright red color. In this case, a strong alkali with a pH of 10.0 or more is used for the immersion liquid, and the processed shrimp becomes more transparent, has an unnatural jelly-like texture, and loses its flavor. ing.

Patent Document 1 (Patent No. 4109819) describes that "a step (A) of contacting raw shrimp or thawed shrimp with an alkaline solution having a pH of 10.25 to 10.96, wherein the alkaline solution is sodium carbonate, sodium bicarbonate and at least one selected from the group consisting of potassium carbonate, trisodium citrate, and one or more divalent alkaline earth metals selected from the group consisting of calcium lactate, calcium chloride and magnesium chloride. A method for producing prawns with improved texture and transparency, characterized by containing salt and water and being brought into contact with an alkaline solution for 10 to 24 hours.

In addition, Patent Document 2 (Patent No. 3590615) describes "a step (A) of contacting raw shrimp or thawed shrimp with a surface color improving liquid for shrimp for 30 minutes to 24 hours, wherein the surface improving liquid for shrimp is contains potassium carbonate, calcium oxide, tripotassium citrate, tripotassium citrate, salt, sodium glutamate and water, and the content of sodium glutamate in the shrimp surface color improving liquid is 0.01 to 2.0. % by mass and a pH of 11.0 to 13.0, and a method for producing shrimp with improved texture, taste and surface color”.

The techniques described in these two patent documents are insufficiently effective, and further improvements are desired.

Japanese Patent No. 4109819 Japanese Patent No. 3590615

In the present invention, even if the shrimp is treated with alkali, the effect on the original flavor of the shrimp is small, dripping during freezing and heating is suppressed, the shrimp body does not become transparent, and the shrimp body retains its original flavor. To provide a processing method capable of maintaining a fiber feeling.

The present inventors added calcium acetate and other divalent alkaline earth metal salts to an alkaline treatment liquid for treating raw or thawed shrimp, adjusted the pH to a predetermined range, and added this alkaline treatment liquid to The inventors have found that the above problems can be solved by performing the treatment at a predetermined temperature for a predetermined time, and completed the present invention. Specifically, the present invention provides the following aspects:

[1] A method for producing shrimps by treating raw shrimps or thawed shrimps with an alkaline treatment liquid,
the alkaline treatment liquid contains (1) calcium acetate, (2) other alkaline earth metal salts, (3) a pH adjuster and (4) water, and has a pH of 7.0 to 10.2;
The treatment temperature with the alkaline treatment liquid is 5 to 30° C., and the treatment time is 15 minutes to 48 hours.
A method for producing shrimp characterized by:
[2] The method for producing shrimps of [1], wherein the alkaline treatment liquid further contains modified starch and/or protein.
[3] The method for producing shrimps of [1] or [2], wherein the alkaline earth metal salt is selected from the group consisting of calcined calcium, calcium lactate, calcium carbonate, calcium chloride and mixtures thereof.
[4] The alkaline treatment liquid contains (1) 0.01 to 3.0% by weight of calcium acetate and (2) 0.01 to 3.0% by weight of other alkaline earth metal salt (weight% is The method for producing shrimp according to any one of [1] to [3], containing at a concentration relative to the total amount of the alkaline treatment liquid).
[5] An alkali for shrimp containing (1) calcium acetate, (2) other alkaline earth metal salts, (3) a pH adjuster and (4) water and having a pH of 7.0 to 10.2 processing liquid.
[6] The alkaline treatment liquid for shrimp of [5], further containing modified starch and/or protein.
[7] The alkali-treated liquid for shrimp of [5] or [6], wherein the alkaline earth metal salt is selected from the group consisting of calcined calcium, calcium lactate, calcium carbonate, calcium chloride and mixtures thereof.
[8] (1) 0.01 to 3.0% by weight of calcium acetate and (2) 0.01 to 3.0% by weight of other alkaline earth metal salt (% by weight is based on the total amount of the alkaline processing liquid) concentration), the alkaline treatment liquid for shrimp according to any one of [5] to [7].

In the present invention, calcium acetate and a salt of another alkaline earth metal are used as alkali sources to form an alkali treatment agent with a pH of 7.0 to 10.2, which is blended with a pH adjuster. When processed, it has little effect on the original flavor of shrimp, less dripping when frozen or heated, and after boiling shrimp, it has an appearance (whiteness) peculiar to shrimp, has no transparent part, and has a texture. As a result, a product with a fibrous feel and no change in taste can be obtained.

Although it is not known why the color and texture of shrimp can be retained, it is due to the use of an alkali treatment liquid containing calcium acetate and other alkaline earth metal salts and the pH of 7.0 to 10.2. I think that it is related to processing in a pH range with low alkalinity. Under these conditions, the color and texture of shrimps can be maintained most effectively by treating them at a temperature of 5 to 30° C. for 15 minutes to 48 hours.

<Alkaline treatment liquid>
The alkaline treatment liquid used in the present invention contains (1) calcium acetate, (2) a salt of an alkaline earth metal other than calcium acetate, (3) a pH adjuster and (4) water, and has a pH of ~7. A range of 0 to 10.2 is used. The alkaline treatment liquid may contain modified starch and protein as required.

Calcium acetate (1) is a white solid and generally weakly alkaline in aqueous solution. 0% by weight, more preferably 0.4-1.6% by weight. % by weight is the concentration relative to the total amount of the alkaline processing liquid. If the amount of calcium acetate is less than 0.01% by weight, the whiteness of the shrimp of the present invention cannot be obtained, and the hardness and fibrous texture cannot be obtained after boiling. Conversely, if the calcium acetate content is more than 3.0% by weight, white powdery deposits will adhere to the shrimps and the texture will be poor.

Alkaline earth metal salts other than calcium acetate (2) of the second component are salts of alkaline earth metals, namely beryllium, calcium, magnesium, strontium and barium. Among these, calcium and magnesium are particularly common. and calcium is more preferred. As the calcium salt, calcined calcium (calcined shells) and salts of acid and calcium (for example, calcium lactate, calcium carbonate, calcium chloride, etc.) are often used. The alkaline earth metal salt is contained in the alkaline processing liquid of the present invention in an amount of 0.01 to 3.0% by weight, preferably 0.02 to 2.0% by weight, more preferably 0.02 to 2.0% by weight, based on the weight of the alkaline processing liquid. It is incorporated in an amount of 0.04-1.0% by weight. If the amount of the alkaline earth metal salt is less than 0.01% by weight, the whiteness of the shrimp of the present invention cannot be obtained, and the hardness and fibrous texture cannot be obtained after boiling. Conversely, when the amount of the alkaline earth metal salt is more than 3.0% by weight, the taste becomes bitter and harsh.

The pH adjuster (3) is a formulation that is added to food or the like to adjust the pH, and includes phosphoric acid, citric acid, trisodium citrate, sodium acetate, sodium carbonate, sodium hydrogen carbonate, gluconic acid, gluconodeltalactone, There are adipic acid, succinic acid, tartaric acid, potassium carbonate, lactic acid, sodium lactate, disodium pyrophosphate, glacial acetic acid, fumaric acid, malic acid and many others. In the present invention, it is added to adjust the pH to 7.0 to 10.2 after the addition of calcium acetate (1) and other alkaline earth metal salt (2). The pH range is usually 7.0-10.2, preferably 7.5-9.5, more preferably 8.0-9.0. If the pH is less than 7.0, no yield improvement effect can be expected, and if the pH exceeds 10.2, the boiled shrimp will have an alkaline taste such as bitterness and harshness, which is undesirable.

Other additives such as modified starch, protein, and common salt can be added to the alkaline treatment liquid of the present invention, if necessary. The modified starch and protein are added in order to increase the yield after heating the shrimp and to improve the transparency and whiteness by using them together with the pH adjuster (3). Examples of processed starch include phosphate cross-linked starch, acetate starch, sodium octenyl succinate, and the like. Examples of proteins include milk protein (whey, casein), egg white protein, bean protein (soybean, pea, etc.), wheat protein, and collagen. Salt is added to improve penetration into shrimp. The amount of these additives may be any amount as long as it does not affect the alkali treatment and the taste. 5 to 4.0% by weight, more preferably 1.0 to 3.0% by weight.

The alkaline treatment liquid of the present invention contains water (4) as an essential component. Water is used to dissolve the alkali treatment agent, the amount of water used facilitates the treatment of shrimps, and the amount of each other component (1) to component (3) added is maintained, Moreover, it is sufficient that the pH is within the above range (pH range of 7.0 to 10.2), and no particular quantitative limitation is required. Therefore, water constitutes the remaining amount of components (1) to (3) and additives.

Shrimp used for the treatment in the present invention may be shrimp that are generally commercially available, and specific examples include tiger prawns, black tiger prawns, and vannamei prawns, but are not limited to these. Spiny lobster and small shrimp such as sakura shrimp can also be processed. Black tiger and vannamei shrimp are preferred.

<Alkali treatment method>
In the present invention, the treatment is carried out by immersing shrimps in the alkaline treatment liquid. The treatment time varies depending on the type and size of the shrimp, but is preferably 15 minutes to 48 hours, more preferably 1 to 24 hours, and still more preferably 2 to 16 hours. is. If the treatment time is 15 minutes or less, the effect of the alkali treatment cannot be obtained, and even if the treatment is performed for 48 hours or more, the effect proportional to the treatment time cannot be obtained.

The treatment temperature of shrimps with the alkaline treatment liquid of the present invention is preferably the temperature at which the surface treatment of shrimps is generally performed, specifically 5 to 30°C. A temperature lower than 5°C is not preferable because it requires advanced refrigeration equipment, and a temperature higher than 30°C is not preferable because bacteria derived from the raw material may proliferate in a short period of time. More specifically, a temperature of 8 to 20° C., which is a low temperature that can be realized by using ice or the like, to about room temperature is appropriate.

When shrimp is treated with the alkaline treatment liquid of the present invention, the original flavor of shrimp is maintained, and dripping during freezing or heating is reduced. In addition, after boiling shrimps, shrimps have an appearance (whiteness) peculiar to shrimps, less transparent portions, fibrous texture, and no change in taste.

[Example]
The present invention will be explained in more detail by way of examples. The invention should not be construed as limited to these examples.

<Examples 1 to 12 and Comparative Examples 1 to 2>
An alkaline treatment liquid was prepared with the formulation of the alkaline treatment liquid shown in Table 1, the pH was adjusted to 8.5, and vannamei shrimp was treated at a treatment temperature of 10° C. for a treatment time of 16 hours. In these examples, the effect of the alkaline treatment liquid was confirmed by changing the other alkaline earth metal salt (2) combined with the calcium acetate (1) and changing the compounding amount.

Shrimp after processing: Yield after processing, Yield after boiling shrimp, Appearance of shrimp after boiling (whiteness), Appearance of shrimp after boiling (transparency), Shrimp after boiling The texture and taste of the boiled shrimp were evaluated as described below and the results are listed in Table 1.

Yield after treatment: After the alkali treatment, liquid was drained using a colander or the like, the shrimp was placed on a tray and weighed, and the ratio to the weight of the untreated shrimp before alkali treatment was calculated.
<Yield after treatment (%) = Shrimp weight after alkali treatment (g) / Shrimp weight before alkali treatment (g)>

Yield after boiling: The dried shrimp was frozen and stored once. After thawing, it was boiled in a hot water bath at 95°C for 2 minutes, drained for 5 minutes using a colander or the like, placed on a tray and weighed, and the ratio to the untreated shrimp weight before alkali treatment was calculated.
<Yield after boiling (%) = Shrimp weight after boiling (g) / Shrimp weight before alkali treatment (g)>

Appearance (whiteness) after boiling: Appearance (whiteness) of shrimp after boiling was judged visually and evaluated according to the following criteria.
◎: Extremely white 〇: White △: Almost no whiteness ×: No whiteness at all

Appearance after boiling (transparency): The appearance (transparency) of the shrimp after boiling was judged visually and evaluated according to the following criteria.
◎: No transparency 〇: Almost no transparency △: Transparency ×: Strong transparency

Texture after boiling: The texture of the shrimp after boiling was actually eaten and evaluated according to the following criteria.
◎: Strong fiber feeling and hardness 〇: Fiber feeling and hardness △: Weak fiber feeling, soft ×: No fiber feeling at all, jelly-like

Taste after boiling: The taste of boiled shrimp was actually eaten and evaluated according to the following criteria.
〇: Natural shrimp flavor △: Bitterness and harshness ×: Strong bitterness and harshness, shrimp flavor is lost

As is clear from the results in Table 1, calcium acetate alone (Comparative Example 2) is insufficient in terms of appearance after boiling (whiteness), appearance after boiling (transparency), and texture. In Comparative Example 1, in which neither calcium acetate nor other alkaline earth metal salts were added, the appearance after boiling was less white, the transparency was clearly strong, and the texture was jelly-like, which was not good. On the other hand, those containing both calcium acetate (1) and other alkaline earth metal salts (2) showed a slight improvement in taste after boiling as the amount of other alkaline earth metal salts (2) increased. However, the overall appearance and texture after boiling are improved.

<Examples 13 to 18 and Comparative Example 3>
An alkaline treatment liquid was formed with the formulation of the alkaline treatment liquid shown in Table 2, the pH was adjusted to 8.5, and shrimp was treated at a temperature of 10° C. for a treatment time of 16 hours. In these examples, the amount of alkaline earth metal salt (2) other than calcium acetate is fixed at 0.1% by weight, and the amount of calcium acetate mixed is varied.

In the same manner as in Examples 1 to 12, for the shrimp after treatment, the yield after treatment, the yield after boiling the shrimp, the appearance of the shrimp after boiling (whiteness), the appearance of the shrimp after boiling ( transparency), the texture of the shrimp after boiling, and the taste of the shrimp after boiling were evaluated as described below, and the results are shown in Table 2. In Table 2, the juiciness of the texture is also described as an evaluation.

As is clear from the results in Table 2, in Comparative Example 3, which shows the case of only calcined calcium (other alkaline earth metal salts), the appearance and texture after boiling are not good, but calcined calcium (other alkaline earth metal salts) is not good. An experiment was conducted in which the amount of earth metal salt (2)) was fixed and the amount of calcium acetate (1) was varied between 0.1% by weight and 3.2% by weight. Although the taste after boiling changes when the content is increased, good results are obtained for the appearance and texture after boiling. The taste after boiling in Example 18 was "bitter/harsh", and in the other column, the evaluation was described as "a dry and slightly dry appearance, and the texture lacked juiciness". there is

<Examples 19-23 and Comparative Examples 4-5>
An alkaline processing liquid was formed with the formulation of the alkaline processing liquid shown in Table 3, the calcium acetate concentration was fixed at 0.8% by weight, the calcined calcium concentration was fixed at 0.1% by weight, and the pH was adjusted to 7.0 to 10.2. Shrimp were processed with a range of . The treatment temperature was fixed at 10° C. and the treatment time was fixed at 16 hours. Comparative Example 4 is an example in which the pH value of Comparative Example 1 is changed to 10.0, and Comparative Example 5 is an example in which the calcium acetate and the calcined calcium are within the range, but the pH value is as high as 10.5.

In the same manner as in Examples 1 to 12, for the shrimp after treatment, the yield after treatment, the yield after boiling the shrimp, the appearance of the shrimp after boiling (whiteness), the appearance of the shrimp after boiling ( transparency), the texture of the shrimp after boiling, and the taste of the shrimp after boiling were evaluated as described below, and the results are shown in Table 3.

As is clear from the results in Table 3, in Comparative Example 4, the pH of Comparative Example 1 was changed to 10.0, but the appearance and texture of the shrimp after boiling were not good. Also, in Examples 19-23, the amounts of calcium acetate and calcined calcium were fixed and the pH was varied from 7.0 to 10.0. In Example 23, pH 10.0, the appearance and texture of the shrimp after boiling seemed to be slightly poor, but it can be understood that everything was within the allowable range. When the pH is 10.5 as in Comparative Example 5, the boiled shrimp has an alkaline taste such as bitterness and harshness, which is not preferable.

<Examples 24 to 26 and Comparative Example 6>
An alkaline processing liquid was formed with the formulation of the alkaline processing liquid shown in Table 4, the pH was fixed at 8.5, the calcium acetate concentration was fixed at 0.8% by weight, and the calcined calcium concentration was fixed at 0.1% by weight. was varied from 5 to 30°C to process the shrimp. The treatment time was fixed at 3 hours. Comparative Example 6 shows an example in which the composition is the same as in Comparative Example 1 and the treatment time is 3 hours.

In the same manner as in Examples 1 to 12, for the shrimp after treatment, the yield after treatment, the yield after boiling the shrimp, the appearance of the shrimp after boiling (whiteness), the appearance of the shrimp after boiling ( transparency), the texture of the shrimp after boiling, and the taste of the shrimp after boiling were evaluated as described below, and the results are shown in Table 4.

As is clear from the results in Table 4, in Examples 24 to 26, the composition and the like were within the range of the present invention, and the treatment temperature was varied from 5 to 30 ° C., but the appearance and texture after boiling were good. is out. Since Comparative Example 6 has the same composition as Comparative Example 1, the effects of the appearance after boiling (whiteness), the appearance after boiling (transparency), and the texture are insufficient even if the treatment time is 3 hours.

<Examples 27 to 31>
An alkaline treatment liquid was formed with the alkaline treatment liquid formulation shown in Table 5, and the pH was fixed at 8.5, the calcium acetate concentration was fixed at 0.8% by weight, and the calcined calcium concentration was fixed at 0.1% by weight. Shrimp were treated for varying times ranging from 15 minutes to 48 hours. The processing temperature was fixed at 10°C.

In the same manner as in Examples 1 to 12, for the shrimp after treatment, the yield after treatment, the yield after boiling the shrimp, the appearance of the shrimp after boiling (whiteness), the appearance of the shrimp after boiling ( transparency), the texture of the shrimp after boiling, and the taste of the shrimp after boiling were evaluated as described below, and the results are shown in Table 5.

As is clear from the results in Table 5, in Examples 27 to 31, the composition and the like were within the scope of the present invention, and the treatment time was varied within the range of 15 minutes to 48 hours. I'm getting good results.

<Examples 32 to 36>
The alkaline treatment liquid was formed with the alkaline treatment liquid formulation shown in Table 6, and the pH was fixed to 8.5, the calcium acetate concentration was fixed to 0.8% by weight, and the calcined calcium concentration was fixed to 0.1% by weight. The time was also fixed at 16 hours, and the treatment temperature was fixed at 10°C. In this example, modified starch (phosphate crosslinked starch, acetate starch) and protein (egg white powder, whey protein, pea protein) are added.

In the same manner as in Examples 1 to 12, for the shrimp after treatment, the yield after treatment, the yield after boiling the shrimp, the appearance of the shrimp after boiling (whiteness), the appearance of the shrimp after boiling ( transparency), the texture of the shrimp after boiling, and the taste of the shrimp after boiling were evaluated as described below, and the results are shown in Table 6.

As is clear from the results in Table 6, in Examples 32 to 36, the composition and the like were within the scope of the present invention, and modified starch and protein were added, but good results were obtained in all of the appearance and texture after boiling. ing. Regarding the texture after boiling, in Examples 32 and 34, the yield was increased, but the texture was fibrous. evaluated. The appearance of Example 36 after boiling was Δ and was "slightly yellow".

As is clear from the above Examples 1 to 36, when prawns are treated with the alkaline treatment liquid of the present invention, the appearance and texture of the prawns after boiling are good, and the flesh of the prawns becomes transparent without becoming white. There is no shortage of fibrous feeling. Further, when the shrimp is treated with the alkaline treatment liquid of the present invention at a predetermined temperature, a predetermined treatment time, and a predetermined pH range, the appearance and texture of the shrimp after boiling can be improved.

Claims (6)

A method for producing shrimp, comprising treating raw shrimp or thawed shrimp with an alkaline treatment liquid,
the alkaline treatment liquid contains (1) calcium acetate, (2) other alkaline earth metal salts, (3) a pH adjuster and (4) water, and has a pH of 7.0 to 10.2;
said alkaline earth metal salt is selected from the group consisting of calcined calcium, calcium lactate, calcium carbonate, calcium chloride and mixtures thereof;
The treatment temperature with the alkaline treatment liquid is 5 to 30° C., and the treatment time is 15 minutes to 48 hours.
A method for producing shrimp characterized by: 2. The method for producing shrimp according to claim 1, wherein said alkaline treatment liquid further contains modified starch and/or protein. The alkaline treatment liquid contains (1) 0.01 to 3.0% by weight of calcium acetate and (2) 0.01 to 3.0% by weight of other alkaline earth metal salts (% by weight is the alkaline treatment liquid). The method for producing shrimp according to claim 1 or 2 , containing at a concentration relative to the total amount). (1) calcium acetate, (2) other alkaline earth metal salts, (3) a pH adjuster and (4) water and having a pH of 7.0 to 10.2,
The alkali-treated liquid for shrimps, wherein the alkaline earth metal salt is selected from the group consisting of calcined calcium, calcium lactate, calcium carbonate, calcium chloride and mixtures thereof . 5. The alkaline treatment liquid for shrimp according to claim 4 , further comprising modified starch and/or protein. (1) 0.01 to 3.0% by weight of calcium acetate and (2) 0.01 to 3.0% by weight of other alkaline earth metal salt (% by weight is the concentration relative to the total amount of the alkaline processing solution). The alkaline treatment liquid for shrimps according to claim 4 or 5 , containing.