JP2015213461A - Method of calcining crab shell and baked sweet having crab flavor - Google Patents
Method of calcining crab shell and baked sweet having crab flavor Download PDFInfo
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- JP2015213461A JP2015213461A JP2014097513A JP2014097513A JP2015213461A JP 2015213461 A JP2015213461 A JP 2015213461A JP 2014097513 A JP2014097513 A JP 2014097513A JP 2014097513 A JP2014097513 A JP 2014097513A JP 2015213461 A JP2015213461 A JP 2015213461A
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 title claims description 11
- 239000000796 flavoring agent Substances 0.000 title abstract description 25
- 235000019634 flavors Nutrition 0.000 title abstract description 25
- 238000001354 calcination Methods 0.000 title abstract 3
- 239000003925 fat Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 3
- 239000011257 shell material Substances 0.000 description 41
- 235000019640 taste Nutrition 0.000 description 25
- 239000000047 product Substances 0.000 description 10
- 241000238424 Crustacea Species 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- 235000015895 biscuits Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 241001529572 Chaceon affinis Species 0.000 description 2
- 241000131500 Chionoecetes opilio Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 241000238145 Cancer pagurus Species 0.000 description 1
- 241001463014 Chazara briseis Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001221181 Erimacrus isenbeckii Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001595185 Neoeriocheir leptognathus Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明はカニ殻の焙焼方法及びカニ風味の焼菓子に関する。 The present invention relates to a method for roasting crab shells and a crab-flavored baked confectionery.
甲殻類は焙焼することによって香ばしい風味が向上することは、食生活の中では知られており、通常は、焼きガニなどで、殻ごと焙焼し、カニ身部分に殻の香ばしさを付与したり、焼いたカニでだしを取って、鉄砲汁（カニ汁）やカニの味噌汁などに利用されていた。 It is well-known in the diet that crustaceans improve the fragrant flavor by roasting, and usually roast the whole shell with grilled crabs to give the crab body aroma. Or baked crab soup stock and used as gun soup (crab soup) or crab miso soup.
例えば、特許文献１は、甲殻類を甲殻類のエキスとともに120〜150℃で焙焼することを記載し、180℃、200℃、250℃では生臭さ又は焦げ臭が残ることが実施例で示されている。特許文献1で得られた焙焼物は、殻だけでなくエキス分由来のものも多く、殻だけの使用で甲殻類の風味全体を出すまでには至っていない。また、作業が煩雑であり、呈味は、甲殻類の味をストレートに再現しているとは言い難い。 For example, Patent Document 1 describes that crustaceans are roasted at 120 to 150 ° C. with crustacean extracts, and examples show that raw odor or burnt odor remains at 180 ° C., 200 ° C. and 250 ° C. Has been. The roasted product obtained in Patent Document 1 is derived not only from the shell but also from the extract, and the use of only the shell does not bring out the full flavor of the crustaceans. In addition, the work is complicated, and it is difficult to say that the taste is a straightforward reproduction of the crustacean taste.
特許文献２は、甲殻類焙焼オイル作成時の甲殻類のろ過残存物を有効利用するために、甲殻類の焙焼部だけでなく、さまざまな原料を混合することによって調味料を得ているが、焼成温度は120〜140℃であり、甲殻類のろ過残存物のみでは良好な調味料は得られていない。 Patent Document 2 obtains a seasoning by mixing not only the roasted portion of the crustacean but also various raw materials in order to effectively use the crustacean filtration residue at the time of making the crustacean roasting oil. However, the baking temperature is 120 to 140 ° C., and a good seasoning is not obtained only by the crustacean filtration residue.
本発明は、カニの風味を格段に向上するためのカニ殻の焙焼方法を提供することを目的とする。 An object of this invention is to provide the roasting method of the crab shell for improving the flavor of a crab markedly.
本発明は、以下のカニ殻の焙焼方法及びカニ風味の焼菓子を提供するものである。
項１． カニ殻を180〜250℃で焙焼することを特徴とする、カニ殻の焙焼方法。
項２． カニ殻が、粒度0.8mm以下のカニ殻粉砕物である、項１に記載のカニ殻の焙焼方法。
項３． 油脂でコーティングされたカニ殻を焙焼することを特徴とする、項1又は2に記載のカニ殻の焙焼方法。
項４． カニ殻の焙焼温度が200〜220℃である、項１〜３のいずれかに記載のカニ殻の焙焼方法。
項５． 項１〜４のいずれかに記載の焙焼方法で得られたカニ殻を焼菓子に配合してなるカニ風味の焼菓子。
The present invention provides the following crab shell roasting method and crab-flavored baked confectionery.
Item 1. A method for roasting crab shells, comprising roasting crab shells at 180 to 250 ° C.
Item 2. Item 2. The crab shell roasting method according to Item 1, wherein the crab shell is a crushed crab shell having a particle size of 0.8 mm or less.
Item 3. Item 3. The crab shell roasting method according to Item 1 or 2, wherein the crab shell coated with fat is roasted.
Item 4. Item 4. The crab shell roasting method according to any one of Items 1 to 3, wherein the crab shell roasting temperature is 200 to 220 ° C.
Item 5. Item 5. A crab-flavored baked confectionery obtained by blending crab shells obtained by the roasting method according to any one of Items 1 to 4 into a baked confectionery.
高額なカニの身や全姿原料、香料などのカニ由来原料でないもの、化学分解などを行った原料などを使用することなしに、蟹風味を大幅に引き立て、再現することが可能となった。本発明は、カニ殻を焙焼することで、殻の香ばしさを向上するだけでなく、カニの風味（カニ身の香り、カニ身の味）などを同時に再現することができる。 It has become possible to greatly enhance and reproduce the flavor of crab without using expensive crabs, full-fledged raw materials, non-crab-derived raw materials such as fragrances, or raw materials that have been chemically decomposed. In the present invention, by roasting the crab shell, not only the flavor of the shell is improved, but also the crab flavor (crab scent, crab flavor) and the like can be reproduced simultaneously.
カニの風味（カニ身の香り、カニ身の味）は、焙焼温度、時間、L値などで焙焼時の反応をコントロールすることで再現することができる。 The crab flavor (crab scent, crab flavor) can be reproduced by controlling the reaction during roasting by the roasting temperature, time, L value, etc.
本発明の焙焼方法を適用するカニ殻は、食用可能なカニ類の殻であり、カニ類はヤドカリ類-タラバガニ科も含む一般に蟹と通称されるものに限定され、具体的にはズワイガニ、ベニズワイガニ、タカアシガニ、毛ガニ、モクズガニ、上海ガニ、タラバガニ、花咲ガニ、イバラガニ等のカニ類の殻が利用できる。使用する形態は殻部に限定され、生の殻部に限らず、乾燥物、裁断物、粉砕物などが利用できる。 The crab shell to which the roasting method of the present invention is applied is an edible crab shell, and the crab is limited to what is commonly called a crab including hermit crabs-crab crab, specifically snow crab, Crab shells such as red snow crab, king crab, hair crab, black crab, Shanghai crab, king crab, Hanasaki crab, thorn crab, etc. can be used. The form to be used is limited to the shell part, and is not limited to the raw shell part, and a dried product, a cut product, a pulverized product, or the like can be used.
カニ殻は天然の形態のものをそのまま用いてもよいが、風味の面で粉砕物が好ましく、更に焙焼時の熱伝導効率および風味を均一にコントロールしやすく、完成品の口当たりがいいという点で、微粉砕物がより好ましい。カニ殻粉砕物の粒度は20メッシュ以上の通過品（0.8φmm以下）が特に好ましい。 The crab shell may be used in its natural form as it is, but a ground product is preferable in terms of flavor, and furthermore, heat conduction efficiency and flavor during roasting can be easily controlled, and the finished product has a good taste. Thus, a finely pulverized product is more preferable. The grain size of the crab shell pulverized product is particularly preferably a passing product of 20 mesh or more (0.8 mm or less).
カニ殻の焙焼は、熱風焙焼機、固定式、連続式の電気オ−ブン、ガスオ−ブン、直火釜、ＩＨ釜等のいずれを用いても良い。 For crab shell roasting, a hot air roaster, a fixed or continuous electric oven, a gas oven, a direct-fired kettle, an IH kettle, or the like may be used.
焙焼温度は、180-250℃が好ましく、より好ましくは190〜235℃、特に好ましくは200-220℃である。 The roasting temperature is preferably 180 to 250 ° C, more preferably 190 to 235 ° C, and particularly preferably 200 to 220 ° C.
焙焼時間は、焙焼方法によっても変わるが、通常10分〜100分程度であり、直火釜においては、15-90分が好ましく、更に好ましくは、30-60分が好ましい。固定式の電気オ−ブンの場合、180-250℃、より好ましくは200℃〜250℃で15分〜60分程度焙焼し水分5％以下を目安とすればよい。 Although the roasting time varies depending on the roasting method, it is usually about 10 to 100 minutes. In a direct-fired kettle, it is preferably 15 to 90 minutes, more preferably 30 to 60 minutes. In the case of a stationary electric oven, it may be baked at 180-250 ° C., more preferably 200 ° C.-250 ° C. for about 15 minutes to 60 minutes, and the water content should be 5% or less.
この焙焼状態の商業的な風味管理には、色差計（例：コニカミノルタＣＲ-13）を用いる方法が、管理が容易であるので好ましい。カニ殻は焙焼するに従ってＬ値（明度）が低下する。焙焼後のL値は70-80が良好な風味を有するために好ましい。更に好ましいＬ値は72-76である。 For the commercial flavor management in the roasted state, a method using a color difference meter (eg, Konica Minolta CR-13) is preferable because the management is easy. As the crab shell is roasted, the L value (lightness) decreases. The L value after roasting is preferably 70-80 because it has a good flavor. A more preferred L value is 72-76.
なお、L値は、1976年に国際照明委員会(CIE)で規格化され、日本でもJIS Z8781-4:2013において採用されており、L*a*b*表色系は、物体の色を表わすのに、現在あらゆる分野で最もポピュラーに使用されている表色系である。L*a*b*表色系では、明度をL*、色相と彩度を示す色度をa*、b*で表わしている。 The L value was standardized by the International Commission on Illumination (CIE) in 1976 and adopted in JIS Z8781-4: 2013 in Japan, and the L * a * b * color system represents the color of an object. It is the most popular color system currently used in all fields. In the L * a * b * color system, lightness is represented by L * , and chromaticity indicating hue and saturation is represented by a * and b * .
焙焼時の粉飛散防止を目的として、焙焼前に甲殻原料に油脂を添加して、焙焼効率を向上させることができる。その場合、使用する油脂は常温で液脂、固形脂どちらでも選択可能であり、油脂含量は甲殻原料100重量部に対し0〜50重量部が好ましく、より好ましくは0〜25重量部、特に好ましくは0〜15重量部である。 For the purpose of preventing powder scattering during roasting, fats and oils can be added to the shell raw material before roasting to improve roasting efficiency. In that case, the fats and oils to be used can be selected as either liquid fats or solid fats at room temperature, and the fat content is preferably 0 to 50 parts by weight, more preferably 0 to 25 parts by weight, particularly preferably 100 parts by weight of the shell material. Is 0 to 15 parts by weight.
本発明の焙焼方法で得られた焙焼カニ殻、特に焙焼カニ殻粉末は、カニ風味の食品、例えば蒲鉾などの練り製品、焼菓子(クッキー、ビスケット、クラッカー、プレッツェル、おかき、せんべいなど)、麺類(ラーメン、うどん、パスタなど)、米飯(雑炊、炒飯、炊き込みご飯、おこわなど)、餃子、シュウマイ、スープ、調味料などに配合することができる。 The roasted crab shell obtained by the roasting method of the present invention, in particular the roasted crab shell powder, is a crab-flavored food, such as kneaded products such as strawberries, baked confectionery (cookies, biscuits, crackers, pretzels, rice crackers, rice crackers, etc.) , Noodles (ramen, udon, pasta, etc.), cooked rice (cooked rice, fried rice, cooked rice, rice bran, etc.), dumplings, shumai, soup, seasonings and the like.
以下、本発明を実施例に従いより詳細に説明するが、本発明がこれら実施例に限定されないことはいうまでもない。 EXAMPLES Hereinafter, although this invention is demonstrated in detail according to an Example, it cannot be overemphasized that this invention is not limited to these Examples.
実施例１
以下の表1、表2に示される各焙焼条件にてカニ殻原料を焙焼し、試料を作製した。
Example 1
Samples were prepared by roasting the crab shell raw material under the roasting conditions shown in Tables 1 and 2 below.
カニ殻原料は、粒度が20メッシュパス品で、カニ殻原料100重量部に食用大豆油（サラダ油）10部で表面をコーティング処理したものを使用した。焙焼用のオーブンは固定式の電気オーブンを使用した。また、L値（明度）測定は、コニカミノルタ センシング株式会社製のCOLOR READER CR-13（味噌用測色計）を使用した。試飲用スープ、焼菓子に焙焼カニ殻粉末を配合し、評価した結果を表３〜表６に示す。 The crab shell material used had a particle size of 20 mesh pass and its surface was coated with 10 parts of edible soybean oil (salad oil) on 100 parts by weight of crab shell material. The oven for roasting was a fixed electric oven. In addition, L value (brightness) measurement was performed using COLOR READER CR-13 (colorimeter for miso) manufactured by Konica Minolta Sensing Co., Ltd. Tables 3 to 6 show the evaluation results of blending roasted crab shell powder with tasting soup and baked confectionery.
上記試料を市販品のかに雑炊に添加して、試飲による官能評価で風味（カニの香り、カニ殻の香ばしさ）、および呈味感（カニ身感、カニ殻のコク味感）をどれだけ付与できたかの効果の違いを確認した。 Add the above sample to a commercial product and add it to the cooked rice, how much taste (crab fragrance, crab shell aroma) and taste (crab body, crab shell rich taste) by sensory evaluation by tasting The difference in the effect of whether or not it was able to be granted was confirmed.
下記の官能評価基準は、未焙焼のカニ殻粉末との比較で行い、未焙焼のカニ殻粉末の評価を「３」として、試飲用スープと焼菓子(ソフトビスケット)に適用した。 The following sensory evaluation criteria were compared with unroasted crab shell powder, and the evaluation of unroasted crab shell powder was set to “3” and applied to tasting soup and baked confectionery (soft biscuits).
[官能評価]
5.0：カニの風味、呈味感が非常に強い
4.0：カニの風味、呈味感がやや強い
3.0：コントロ−ル（未焙焼カニ殻パウダー添加）と同等
2.0：雑味、苦味がやや後口に残り嗜好性が低い
1.0：雑味、苦味が後口に残り、嗜好性が著しく低い
[sensory evaluation]
5.0: Crab flavor and taste are very strong
4.0: Crab flavor and taste are slightly strong
3.0: Equivalent to control (with unbaked crab shell powder added)
2.0 ： Miscellaneous taste and bitter taste remain in the rear mouth and taste is low
1.0 ： Miscellaneous taste and bitter taste remain in the back mouth and the palatability is remarkably low
[試飲用ス−プ]
・ 市販品のかに雑炊の素を使用。原料構成：カニミソエキス、かつお、こんぶ、調味料使用。
（カニ殻原料の添加量）0.1％
（雑炊温度）60℃
[Tasting Supermarket]
・ Use rice cooker in a commercial product. Ingredient composition: crab miso extract, bonito, konbu, seasoning.
(Addition of crab shell raw material) 0.1%
(Cooking temperature) 60 ℃
焙焼温度（200℃）を固定し、焙焼時間の違いにおける風味、および呈味の発現は、20分〜90分（L値は70〜80）が良好であった。更に好ましい値は35分〜75分（L値は72〜76）であった。 The roasting temperature (200 ° C.) was fixed, and the expression of flavor and taste in the difference in roasting time was good for 20 minutes to 90 minutes (L value was 70 to 80). Further preferred values were 35 minutes to 75 minutes (L value was 72 to 76).
20分未満（L値は80を超える）は、風味、呈味の変化が少なく、カニ風味を引き立たせる効果は薄く、90分（L値は69以下）を超えるとカニ殻の苦みが発現し、香り、カニ身感も未焙焼よりも悪化するため、嗜好性の低いものになった。 Less than 20 minutes (L value is over 80), there is little change in flavor and taste, and the effect of highlighting crab flavor is weak, and when it exceeds 90 minutes (L value is 69 or less), bitterness of crab shells appears , Fragrance and crab texture also deteriorated compared to unroasted, so the taste was low.
カニ身の味は未焙焼が最も低かった。 Crab taste was lowest when unroasted.
同じL値（74）でも、温度と時間が異なれば風味、および呈味の効果にそれぞれ違いがあり、焙焼条件は、200℃/60分で最も良好な効果が見られた。 Even with the same L value (74), if the temperature and time were different, there were differences in the flavor and taste effects, and the best effect was seen at roasting conditions of 200 ° C / 60 minutes.
一方、（既報特許の温度帯の）低温長時間焙焼（150℃/120分）は、カニ身の香りと味が共に感じられず、雑味と苦味が後口に残り嗜好性が著しく低いものとなった。 On the other hand, low-temperature and long-time roasting (at 150 ° C / 120 minutes) in the temperature range of the previously reported patent does not feel the scent and taste of the crab body, and the miscellaneous taste and bitter taste remain in the back mouth and the palatability is extremely low. It became a thing.
高温短時間焙焼（300℃/8分）においても雑味と苦味が後口に残り、嗜好性が低いものとなった。 Even in high-temperature short-time roasting (300 ° C / 8 minutes), miscellaneous taste and bitterness remained in the rear mouth, resulting in low palatability.
カニ殻原料を焙焼することで期待できる風味と呈味を最大限発揮させるためには、温度と時間の要素が重要であり、最終の品質判定をL値で管理することで品質の安定化が図れる。 In order to maximize the flavor and taste that can be expected from roasting crab shell raw materials, the temperature and time factors are important, and the quality is stabilized by managing the final quality judgment with the L value. Can be planned.
＜焼菓子での検証＞
上記試料をソフトビスケットに添加して、試食による官能評価で風味（カニの香り、カニ殻の香ばしさ）、および呈味感（カニ身感、カニ殻のコク味感）をどれだけ付与できたかの効果の違いを確認した。
<Verification with baked goods>
The amount of flavor (crab fragrance, crab shell aroma) and taste (crab texture, crab shell richness) that were added to the soft biscuits and sensory evaluation by tasting The difference in effect was confirmed.
[ソフトビスケット]
小麦粉、ショ−トニング、トレハロース、食塩を原料とした配合にカニ殻原料を0.5％添加。
[Soft biscuit]
Add 0.5% of crab shell material to the blend of wheat flour, shortening, trehalose and salt.
シュガーバッター法で混合し、成型はロータリーモールダーで正三角形（１辺30mm、厚さ1.5mm、重量1ｇ/枚、直径6mm×1個、3mm×2個の孔を均等に配列）に成型後、200℃で10分間焙焼して焼き菓子を製造した。 After mixing by the sugar batter method, molding is done with a rotary molder after molding into a regular triangle (one side 30mm, thickness 1.5mm, weight 1g / piece, diameter 6mm x 1, 3mm x 2 holes arranged evenly) Baked confectionery was produced by baking at 200 ° C. for 10 minutes.
20分未満（L値は80超える）は、風味、呈味の変化が少なく、カニ風味を引き立たせる効果は薄く、90分（L値は69以下）を超えるとカニ殻の苦みが発現し、香り、カニ身感も未焙焼よりも悪化するため、嗜好性の低いものになった。 Less than 20 minutes (L value exceeds 80) has little change in flavor and taste, and the effect of highlighting crab flavor is weak. If it exceeds 90 minutes (L value is 69 or less), bitterness of crab shell appears. Since the fragrance and crab texture were also worse than unroasted, the taste was low.
焙焼条件は、200℃/60分で最も良好な効果が見られた。 The best effect was observed at roasting conditions of 200 ° C / 60 minutes.
一方、（既報特許の温度帯の）低温長時間焙焼（150℃/120分）は、カニ身の香りと味が共に感じられず、雑味と苦味が後口に残り嗜好性が著しく低いものとなった。 On the other hand, low-temperature and long-time roasting (at 150 ° C / 120 minutes) in the temperature range of the previously reported patent does not feel the scent and taste of the crab body, and the miscellaneous taste and bitter taste remain in the back mouth and the palatability is extremely low. It became a thing.
高温短時間焼成（300℃、8分）は、雑味、苦味がやや後口に残り嗜好性が低いものとなった。 High-temperature short-time baking (300 ° C., 8 minutes) remained slightly miscible and bitter in the rear mouth, resulting in low palatability.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2020103251A (en) * | 2018-12-28 | 2020-07-09 | マルハニチロ株式会社 | Crab shell extract, canned crab and production method of crab shell extract |
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| JPH01206975A (en) * | 1988-02-10 | 1989-08-21 | Eiji Takahashi | Shell powder |
| JPH04222544A (en) * | 1990-12-19 | 1992-08-12 | Hideo Miyagi | Production of bean-jam-filled wafer sheath |
| JPH07203897A (en) * | 1994-01-18 | 1995-08-08 | Takara Shuzo Co Ltd | Seasoning |
| US5560954A (en) * | 1995-02-28 | 1996-10-01 | Elbaz; Gabriel | Method for preparing a culinary base product from shell-fish heads and carapaces and meat contained therein |
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| JPH10127243A (en) * | 1996-10-30 | 1998-05-19 | Nichiro Corp | Coating material for fried food and fried food with coating capable of retaining crispy feeling using the same |
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| JP2020103251A (en) * | 2018-12-28 | 2020-07-09 | マルハニチロ株式会社 | Crab shell extract, canned crab and production method of crab shell extract |
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