JP2001333744A - Method for color developing crustacean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for color developing a crustacean having excellent shelf stability without detereorating the taste and palatability of a crustacean. SOLUTION: A crustacean is treated with an acidic aqueous solution having preferably pH 0.5-4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for coloring crustaceans such as shrimps.

[0002]

2. Description of the Related Art Crustaceans such as shrimps and crabs have been awarded as foodstuffs because of their distinctive umami, sweetness and other tastes, as well as vivid red color upon heating and the like. In recent years, fresh and dark shrimps such as shrimp (black tiger) have appeared, and the demand for them has been increasing.
However, since it is difficult to induce appetite in a dark color, various methods for developing these shrimps into vivid red have been studied.

[0003] Generally, the coloration of crustaceans is carried out by methods such as boiling for a short time, heating under steam, and heating with far-infrared rays.
Disadvantages associated with reduced sweetness are inevitable. In addition, simply boiling often results in poor coloring, and short-term heating does not improve storage stability.

[0004] A method of treating an alkaline aqueous solution having a specific pH is disclosed in, for example, JP-A-61-242565 or JP-A-63-129773. However, in this method, although a certain degree of red coloration can be performed, if sufficient coloration is to be performed, alteration (change in meat quality) of the shrimp meat portion occurs, and fresh meat quality, particularly peculiar to raw shrimp, is generated. It is difficult to maintain elastic meat quality, and there is almost no eradication effect (JP-A-11-89).
543).

In order to solve the above-mentioned problem, a method of immersing crustacean meat in an oil-in-water type emulsion, followed by heating and drying or freezing (JP-A-5-168441), Crustaceans or squids such as shrimp and crab without shells are treated with an alkaline aqueous solution having a pH of 10 to 14 to cause the carotenoid pigment to develop a red color, and then treated with an aqueous solution of acetic acid or other edible acid. The crustacean is then neutralized until the peeled surface, squid or octopus surface is weakly alkaline, and further contains 2 to 15% by weight of sucrose or 1 to 6% by weight of sweet sugar and a salt having a similar sweetness. A crustacean, squid and squid coloring method in a raw state, which is treated with a seasoning liquid, has been studied (JP-A-11-89543).

However, these methods can produce a red color by heating or alkali treatment. However, in the case of heating, the raw texture and flavor are lost due to thermal denaturation. There are drawbacks such as the need to neutralize with an acid to lower the pH in consideration of the properties, and to further treat with a seasoning solution,
The texture and flavor of raw shrimp are lost.

[0007]

Therefore, there is a need for a method for coloring crustaceans which does not impair the flavor and texture of the crustaceans and which is excellent in storage stability.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above problems, and as a result, by treating crustaceans with an acidic solution, the crustaceans can be treated without heating or alkali treatment. Found that not only red coloration but also storage stability were improved, and the present invention was completed. Since the acid treatment method of the present invention has many acidic substances that can be used in foods, the range of substances that can be used for color development is widened, and the preservability can be greatly improved in combination with the disinfection with acids. Can be greatly expanded.

The present invention relates to a crustacean coloring method comprising treating a crustacean with an acid.

In a preferred embodiment, the acid is
Hydrochloric acid, phosphoric acid, acetic acid, citric acid, DL-malic acid, L-
It contains at least one selected from the group consisting of tartaric acid, DL-tartaric acid, fumaric acid, succinic acid, gluconic acid, lactic acid, L-ascorbic acid, brewed vinegar, and salts thereof.

In a further preferred embodiment, the treatment is performed in an acidic solution having a pH of 0.5 to 4.

[0012]

DETAILED DESCRIPTION OF THE INVENTION The present invention is achieved by immersing crustaceans in an acidic solution. As the acid forming the acidic solution, any of an inorganic acid and an organic acid is used.

Examples of the inorganic acid include, but are not particularly limited to, hydrochloric acid, phosphoric acid, sulfuric acid, nitric acid, nitrous acid, sulfurous acid and the like. However, considering its use in food,
Hydrochloric acid or phosphoric acid is preferably used. Salts of inorganic acids which are acidic in aqueous solution are also preferably used.

As organic acids, acetic acid, citric acid, DL-
Examples include malic acid, L-tartaric acid, DL-tartaric acid, fumaric acid, succinic acid, gluconic acid, lactic acid, L-ascorbic acid, and brewed vinegar (acidity of preferably 5 ° or more). Also, these salts can be used if they are acidic. Further, in the present invention, acidic amino acids such as glutamic acid are also included in the organic acids.

Crustaceans may be treated by immersion in an acidic aqueous solution. In the case of salt or the like, powder may be sprinkled. Generally, treatment by immersion in an acidic aqueous solution is used.

The acidic aqueous solution for treating crustaceans has a pH of 0.1.
About 5 to 5 is preferable, pH 0.5 to 4 is more preferable, and pH 1 to 4 is further preferable. More preferably, p
H1 to H3.

The concentration of the acid is not particularly limited. What is necessary is just to be included so that it may become the said pH range. Strong acids are preferred from the viewpoint of preventing protein denaturation. When the acid concentration is low, protein denaturation occurs and the surface of the crustacean meat tends to become cloudy. To prevent the crustacean meat surface from becoming cloudy,
The acid concentration is preferably higher to some extent. For example, the acid concentration is preferably 0.01 mol / L or more, and more preferably 0.03 mol / L.
L or more is more preferable. At such acid concentrations, pH
Is preferably 4 or less, more preferably 3 or less. For example, when the pH is 4 or less and the acid concentration is 0.01 mol / L or more, or when the pH is 3 or less and the acid concentration is 0.03
mol / L or more. Also, such a relatively low p
The treatment with H has a sterilizing effect and is advantageous in terms of storage stability.

The treatment temperature is not limited, and boiling water may be used. However, considering the taste of crustaceans and the like, it is preferable that the temperature be around room temperature to cold water. In particular, cold water of 15 ° C. or less, preferably cold water of about 5 ° C. is preferable.

The treatment time is not particularly limited, and may be set appropriately depending on the type of crustacean to be treated, the type of acid used, the temperature, and the like. In the case of the immersion treatment, the crustacean may be stopped at a point where the crustacean has developed a clear red color. Generally, when treating with cold water, about 1 to 60 minutes, preferably about 5 to 30 minutes
Minutes.

After treatment, washing with water gives crustaceans that have developed a red color. Moreover, you may wash with water after neutralization. The neutralization does not remove the red color. Neutralization is preferably performed so as not to be weakly acidic in order to prevent clouding due to protein denaturation.

Crustaceans that can be treated according to the method of the present invention include shrimps and crabs. Although there is no particular limitation on the shrimp, fresh shrimp, dark shrimp, for example, brown shrimp such as cow shrimp, bear shrimp, cinnamon shrimp, kuruma shrimp, shrimp shrimp, river shrimp, white shrimp and the like in the fresh state with less pigment. White shrimp can be exemplified as a preferable one. Crabs are also used without particular limitation.

These crustaceans may be shelled or stripped without shells. In particular, it is preferable that shrimps are usually treated in a stripped state without shells.

According to the method of the present invention, there is almost no heating and the bactericidal effect is large, so that
Raw and long-lived crustaceans (especially peeled shrimp)
Can be provided.

[0024]

EXAMPLES (Example 1) An acid treatment was carried out using a shrimp (black tiger) as a crustacean to develop a red color.
First, thaw the frozen shrimp, peel the shell, wash with water,
It was immersed in a treatment solution containing an acid shown in Table 1 at 5 ° C. for the time shown in Table 1. Table 1 shows the results.

[0025]

[Table 1]

This result shows that when treated at pH 4 or less,
This indicates that the color has developed. In addition, when the acid concentration was low, a tendency for white turbidity was observed.

(Example 2) Using a shrimp (black tiger), the bactericidal effect (preservability) was examined. First,
The frozen prawn was thawed, peeled, washed with water, subjected to the following treatment, and immersed at 5 ° C. The peeled shrimp obtained by the treatment were subjected to a bacterial count test according to the General Sanitation Law. That is,
1 g of the food before and after the treatment was taken and cultured on a standard agar medium at 37 ° C. for 48 hours to determine the number of bacteria.

(Processing conditions) No treatment 2.3%, alkaline preparation (pH 11.0) immersed at 5 ° C for 10 minutes. 3. 3. Lactic acid 0.1% (pH 3.0), immersed at 5 ° C for 10 minutes, and neutralized to pH 7 with an alkaline preparation. Lactic acid 5% (pH 2.0) After immersion at 5 ° C for 10 minutes,
Neutralized to pH 7 with alkaline preparation. The composition of the alkaline preparation is 70% sodium carbonate,
5% citric acid and 25% sodium citrate.

The results are shown in Table 2.

[0030]

[Table 2]

The results in Table 2 show that the method of the present invention produces a red color and at the same time has a higher bactericidal effect than the alkali treatment. In particular, in addition to having the same transparency as that of the alkali treatment, the number of common bacteria was reduced to about 1/100 compared with the alkali treatment by the acid treatment, indicating that the storage stability was excellent.

[0032]

The crustaceans are immersed in an acidic aqueous solution, so that the crustaceans develop a red color, do not impair the flavor and texture, and are excellent in the preservability of the treated fresh crustaceans. I have.

Claims (3)

[Claims] 1. A method for coloring crustaceans, comprising treating crustaceans with an acid. 2. The method according to claim 1, wherein the acid is hydrochloric acid, phosphoric acid, acetic acid, citric acid, DL-malic acid, L-tartaric acid, DL-tartaric acid, fumaric acid, succinic acid, gluconic acid, lactic acid, L-ascorbic acid, brewed vinegar. The crustacean coloring method according to claim 1, comprising at least one member selected from the group consisting of: and a salt thereof. 3. The method of claim 1, wherein the treatment is performed with an acidic solution having a pH of 0.5 to 4.