JP2000166516A - Powder of dried shrimp and their manufacture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide powder of dried shrimp using head part (excluding eyes) and shells of Pandalus nipponensis or Pandalus borealis as raw material, utilizing the original taste and flavor of the raw material and their manufacturing method. SOLUTION: This dried shrimp powder uses head parts, excluding eyes, and shells of Pandalus nipponensis or Pandalus borealis as raw material and the size of the powder is 0.2-8 mm. In this method, the head parts and shells of Pandalus nipponensis or Pandalus borealis are prepared, boiled in hot water, dried to the water content <=8%, roughly crushed, separated and removed the eyes part, crushed to the size of 0.2-8 mm. Boiling is carried out in hot water of 90-100 deg.C for 4-8 minutes. The separation and removal of the eyes part is carried out by separation using color difference, specific gravity, centrifugal separation or human hand.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dry powder utilizing the flavor of "botan shrimp" or "hot shrimp shrimp". The present invention also relates to a method for producing such a shrimp dry powder.

[0002]

2. Description of the Related Art Shrimp "botan shrimp" and "hokkoku shrimp", which live in the deep sea, are edible as shrimp. However, the head part and the shell part have been treated as waste without being used so far, and no effective processing method for food materials has been proposed at present.

[0003]

An object of the present invention is to use the head and shell parts of "botan shrimp" and "hokkoku shrimp" which have been discarded without being used as a raw material. An object of the present invention is to provide a dry powder product utilizing the taste and flavor of the dried powder. The present inventor believes that boiling and shrinking the head and shell part of `` Potato shrimp '' or `` Hokkoku shrimp '' for a certain period of time will improve the original flavor and taste of the raw material, coagulate proteins and remove lipids Oxidation is prevented and crushability is improved by drying it to a certain amount of water and then crushing, then separating and removing hard and edible eyeballs to a certain size By doing so, it was found that a shrimp dry powder product utilizing the original taste and flavor of the raw material could be produced, and the present invention was completed.

[0004]

The dried shrimp powder of the present invention is obtained by drying and shattering the raw material of the head and shell portions of the shrimp shrimp or the red shrimp except for the eyeballs. Wherein the size of the dry powder is 0.2 to 8 mm.

[0005] The method of the present invention for producing the shrimp dry powder described above comprises preparing a head and a shell portion of a shrimp or a shrimp, and boiled in boiling water.
It is characterized in that it is dried until the water content becomes 8% or less, coarsely crushed, and then the eyeball portion is separated and removed, and crushed to a size of 0.2 to 8 mm. It is a process drawing of the manufacturing method of shrimp dry powder using the above-mentioned raw materials. The boil condition in the present invention is 4 to 8 at 90 to 100 ° C.
It is preferable to carry out for minutes. Furthermore, the present invention, in the above-described manufacturing method, when the eyeball portion is separated and removed from other portions, any one of separation by color difference, separation by specific gravity difference, separation by centrifugation, and separation by a human hand is used. It is also characterized by that.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, the shrimp dry powder of the present invention will be described. The shrimp dry powder of the present invention is a reddish-brown powder obtained by pulverizing shrimp or prawns, using the head and shell parts other than the eyeball as raw materials, and drying and grinding the raw materials. The reason why the eyeball portion is not included in this powder is that if the eyeball portion is included, it becomes a powder with black powder scattered, and black spots appear in the final processed product to which this is added and the appearance This is because the eyeball portion is very hard as compared with the other portions, and if this portion is included, the texture is significantly reduced. by the way,
The size (particle size) of the shrimp dry powder of the present invention is 0.2 to 8 m.
m, this size is appropriately selected according to the type of food to be added, and when the particle size is extremely smaller than 0.2 mm, it becomes an ultrafine powder and is used in a subsequent process. At the same time, the flavor of the raw material is impaired, which is not preferable. On the other hand, if the particle size is extremely larger than 8 mm, the particles are too coarse and are unsuitable as a raw material to be used in a post-process in the mouth when used as food powder. When adjusting the particle size to a predetermined range, usually, after crushing, sieving is performed using a stainless mesh having a predetermined mesh number.

[0007] Both the shrimp dry powder of the present invention obtained by using "botan shrimp" and the shrimp dry powder of the present invention obtained by using "hot shrimp" are both flavors possessed by the raw materials. The use is not particularly limited, but Neri products such as kamaboko, Shumai, Gyoza, etc., Senbei and snacks are particularly preferred. The moisture content in the shrimp dry powder of the present invention is generally 8% or less, and if it exceeds 8%, the preservability deteriorates, which is not preferable. If it does, the flavor will be reduced, which is not preferable. The water content suitable for use as an additive to food is about 6.0% ± 2.0%, and the pH is generally 8.5 to 9.5.

Next, the production method of the present invention for producing the above-mentioned shrimp dry powder will be described. In this production method, first, the head and shell parts of `` botan shrimp '' and `` hokkoku shrimp '' are prepared as raw materials, but at this time, it is possible to use the one just after separating the body part Good, but if the post-process (boiling process) is not performed immediately after the body part is separated, it is necessary to keep the raw material in a frozen state so that the freshness of the raw material is maintained. The raw materials used in the present invention are generated in large quantities during sweet shrimp processing, and it is easy to obtain the raw materials in the production method of the present invention.

In the present invention, the above-mentioned raw material is boiled in hot water in the next step. The boiling step in the production method of the present invention is preferably performed in boiling water at a temperature of 90 to 100 ° C. for 4 to 8 minutes, Table 1 shows the effect on the flavor when the heating (boiling) time is changed. In Table 1, ◎ means very good, は means good, Δ means slightly bad, and × means bad.

[0010]

[Table 1]

As shown in Table 1, when the boil time is 4 minutes or less (a state close to a raw state), the flavor is good, but the oil quality is not so much removed and there is no antioxidant property. , Color is not good, it is difficult to crush (coarse) in post-processing,
There is a problem that protein does not coagulate. Conversely, when the boil time is 8 minutes or longer, oil quality is removed, the degree of protein coagulation is increased, the antioxidant effect and the crushability are improved, but the flavor and color, which are particularly important in food applications, are reduced. There is a problem. Therefore, the most preferred boil time in the present invention is about 5 to 6 minutes (see Table 1).

After the above-mentioned boiling step, in the manufacturing method of the present invention, the head and shell portions after the boiling are dried until the water content in the product becomes 8% or less. In order to dry without impairing the flavor, it is preferable to put the boiled product in a drier having a drying room temperature of 90 to 130 ° C, and particularly to perform drying while raising the temperature from 90 ° C to 130 ° C. preferable. In this case, in the drying step of the present invention, it is preferable to use not only drying with hot air but also microwave drying, and in this case, the temperature rapidly rises due to latent heat, and the predetermined moisture content is reduced in a short time without impairing the flavor. Content can be reduced.

FIG. 2 shows the temperature change after the boiled raw material is put into the dryer at 90 ° C., and the circles indicate hot air drying + microwave heating drying.
□ indicates hot air drying. As you can see from this figure,
By using hot air drying and microwave drying together, the drying time is shortened, and as a result, it is possible to prevent the escape of the flavor of the raw materials and at the same time to prevent the color change inherent in shrimp. Becomes possible. In the case of FIG.
Comparing the time required to reach 130 ° C., it was 66 minutes when using microwave heating together, but it was 100 minutes when using only hot air drying, and the time difference was as long as 34 minutes using microwave heating together. Is generated, and a decrease in flavor can be prevented. By such a heating and drying step, moisture in the raw material is removed, and at the same time, sterilization of heat-resistant bacteria, coliform bacteria, Salmonella bacteria and Staphylococcus aureus can be achieved.

According to the production method of the present invention, the head and shell portions, which have been adjusted to a predetermined moisture content by the above-mentioned drying step, are thereafter coarsely crushed (coarsely crushed). This is because the eyeball is separated from the head portion by crushing, and it is easy to separate and remove only the eyeball portion in a subsequent process. The type of crusher used in such a crushing step is not particularly limited, but a chopper crusher or the like is preferable.

As for the method of separating and removing the eyeball portion from the other portion, only the black eyeball portion may be taken out from the coarsely pulverized material by a human hand, but more efficiently and mechanically. For this purpose, it is preferable to attach a sensor capable of detecting the color difference to the line on the discharge side of the crushed material after crushing, and to detect the black color so that air (compressed air) is blown out to remove the eyeball portion. . Also, in this case, utilizing the difference in specific gravity, the eyeball portion with a large specific gravity,
It is also possible to separate from other parts with low specific gravity,
Centrifugation may be used.

In the final step of the present invention, the reddish-brown pulverized material after only the eyeball portion is separated and removed in this way is pulverized so as to have a size of 0.2 to 8 mm depending on the application. And the final product. The type of crusher used in the crushing step is not particularly limited, but a hammer crusher or the like is preferable. In order to adjust the particle size range in the final product, it is preferable to perform sieving using a stainless mesh having a predetermined mesh number after pulverization. Hereinafter, the present invention will be described with reference to examples of the present invention, but the present invention is not limited thereto.

[0017]

[Example] About 1 kg of a head and a shell portion of sweet shrimp (a mixture of "botan shrimp" and "hokkaku shrimp") were prepared.
After boiling for 5 minutes in hot water (about 90 to 100 ° C.), as shown in FIG. 2, the temperature is gradually increased from 90 ° C. by using both hot air drying and microwave heating drying. 13
When drying was performed until the temperature reached 0 ° C. (drying time: about 66 minutes), about 200 g of a dried product was obtained. Thereafter, this is roughly pulverized using a chopper pulverizer, and the eyeball portion is separated and removed using a sensor. Finally, pulverization is performed using a hammer pulverizer to a size of about 1 mm. A dry powder (about 180 g) was obtained. The results of the analysis test of the shrimp dry powder of the present invention thus obtained are shown in Table 2 below.
Shown in

[0018]

[Table 2]

The above shrimp dry powder of the present invention is a product utilizing the flavor of the raw material, and has a water content of 5.
At 5%, the pH was about 8.9. When the bacteria in the product were tested, the heat-resistant bacterium was found to be 0 cells / g.
Salmonella and Staphylococcus aureus were both negative. When the dried shrimp powder was added to the snack, the flavor was not impaired even during the snack production process, and a product having a very good shrimp flavor was obtained. When the dried shrimp powder was subjected to a storage test at room temperature for 8 months in a moisture-proof package, no deterioration in flavor or the like was observed.

[0020]

The dry shrimp powder of the present invention is utilized without impairing the flavor of the raw material, has a very good odor and taste, and appropriately adjusts the size of the powder. Thereby, it can be widely used as an additive to various foods. Further, by using the production method of the present invention, shrimp dry powder having the above characteristics can be produced relatively easily.

[Brief description of the drawings]

FIG. 1 is a process diagram of a method for producing shrimp dry powder of the present invention using a head and a shell of a shrimp or a shrimp.

FIG. 2 shows the temperature change after putting the boiled raw material into a dryer at 90 ° C., where ○ indicates hot air drying + microwave heating drying, and □ indicates Hot air drying.

Claims (4)

[Claims] 1. A dry powder obtained by using a head and a shell portion of a shrimp shrimp or a red shrimp other than an eyeball as a raw material, drying the raw material, and then pulverizing the dried raw material. A shrimp dry powder having a powder size of 0.2 to 8 mm. 2. A head and a shell of the shrimp or hot shrimp are prepared, boiled in boiling water, dried until the water content becomes 8% or less, and crushed. A method for producing shrimp dry powder, characterized by separating and removing eyeballs and pulverizing them to a size of 0.2 to 8 mm. 3. The method according to claim 1, wherein the boiling is performed at 90 to 100.degree.
The method for producing shrimp dry powder according to claim 2, wherein the drying is performed for 8 minutes. 4. The method according to claim 1, wherein, when the eyeball portion is separated from other portions and removed, any one of separation by color difference, separation by specific gravity difference, separation by centrifugation, and separation by a human hand is used. 4. The method for producing a shrimp dry powder according to 2 or 3.