JP2021153510A - Production method of prawns, and alkali treatment liquid used for the same - Google Patents
Production method of prawns, and alkali treatment liquid used for the same Download PDFInfo
- Publication number
- JP2021153510A JP2021153510A JP2020058048A JP2020058048A JP2021153510A JP 2021153510 A JP2021153510 A JP 2021153510A JP 2020058048 A JP2020058048 A JP 2020058048A JP 2020058048 A JP2020058048 A JP 2020058048A JP 2021153510 A JP2021153510 A JP 2021153510A
- Authority
- JP
- Japan
- Prior art keywords
- shrimp
- treatment liquid
- alkaline
- boiling
- calcium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、エビ類の製造方法およびそれに用いるエビ類用アルカリ処理液に関する。 The present invention relates to a method for producing shrimp and an alkaline treatment liquid for shrimp used therein.
エビは凍結や加熱処理によりドリップを生じ、身縮みや歩留まり低下を起こし、パサパサした食感になる。これを解決する為、未加熱のエビをアルカリ溶液に浸漬する方法がとられてきた。しかし、アルカリ溶液に浸漬した未加熱のエビは、透明感が生じ、加熱しても透明なままで不自然な外観になる。食感についても本来の繊維感がなくなり、ゼリーのような不自然な食感になる。 Shrimp drip due to freezing and heat treatment, causing shrinkage and reduced yield, resulting in a dry texture. In order to solve this, a method of immersing unheated shrimp in an alkaline solution has been adopted. However, the unheated shrimp soaked in the alkaline solution has a transparent feeling, and even when heated, it remains transparent and has an unnatural appearance. As for the texture, the original fibrous texture disappears, resulting in an unnatural texture like jelly.
また、未加熱のムキエビを販売する場合、外観を食欲がそそられる鮮やかな赤色に発色させる目的で、未加熱のエビをアルカリ溶液に浸漬させる方法が行なわれている。この場合、浸漬液のｐＨは１０．０以上の強アルカリが用いられていて、処理後のエビは透明感も強くなり、ゼリーのような不自然な食感も強くなり、エビの風味もなくなっている。 Further, when selling unheated mukiebi, a method of immersing the unheated shrimp in an alkaline solution is carried out for the purpose of developing a bright red color that appeals to the appearance. In this case, the pH of the dipping solution is 10.0 or higher, and the shrimp after treatment has a stronger transparency, a stronger unnatural texture like jelly, and no shrimp flavor. ing.
特許文献１（特許４１０９８１９号）には、「生エビ又は解凍エビを、ｐＨ１０．２５〜１０．９６のアルカリ溶液に接触させる工程(Ａ)を含み、該アルカリ溶液が、炭酸ナトリウム、炭酸水素ナトリウム及び炭酸カリウムからなる群より選択される少なくとも１種と、クエン酸３ナトリウムと、乳酸カルシウム、塩化カルシウム及び塩化マグネシウムからなる群より選択される１種又は２種以上の２価のアルカリ土類金属塩と、水とを含み、且つアルカリ溶液に接触させる時間が１０〜２４時間であることを特徴とする食感及び透明感を改良したエビ類の製造方法」が記載されている。 Patent Document 1 (Patent No. 4109819) includes "a step (A) in which a raw shrimp or thawed shrimp is brought into contact with an alkaline solution having a pH of 10.25 to 10.96, and the alkaline solution is sodium carbonate or sodium hydrogen carbonate. 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 shrimp having an improved texture and transparency, which comprises salt and water and is in contact with an alkaline solution for 10 to 24 hours, is described.
また、特許文献２（特許３５９０６１５号）には、「生エビ又は解凍エビを、エビ類用表面色改良液に３０分間〜２４時間接触させる工程（Ａ）を含み、該エビ類用表面改良液が、炭酸カリウム、酸化カルシウム、クエン酸３カリウム、クエン酸３ナトリウム、塩、グルタミン酸ナトリウム及び水を含有し、エビ類用表面色改良液中のグルタミン酸ナトリウムの含有割合が０．０１〜２．０質量％であり、且つｐＨが１１．０〜１３．０であることを特徴とする食感、味及び表面色を改良したエビ類の製造方法」が記載されている。 Further, Patent Document 2 (Patent No. 3590615) includes "a step (A) of bringing raw shrimp or thawed shrimp into contact with a surface color improving solution for shrimp for 30 minutes to 24 hours, and the surface improving solution for shrimp. However, it contains potassium carbonate, calcium oxide, tripotassium citrate, trisodium citrate, salt, sodium glutamate and water, and the content ratio of sodium glutamate in the surface color improving solution for shrimp is 0.01 to 2.0. A method for producing shrimp having an improved texture, taste and surface color, which is characterized by mass% and a pH of 11.0 to 13.0 ”is described.
これらの二つの特許文献に記載されている技術は、効果が不十分で更なる改善が望まれている。 The techniques described in these two patent documents are insufficiently effective and further improvement is desired.
本発明では、エビ類をアルカリ処理しても、エビ本来の風味に対する影響が小さく、かつ、冷凍、加熱時のドリップを抑制し、エビの身が透明になることが無くかつエビの身本来の繊維感を維持することができる処理方法を提供することを目的とする。 In the present invention, even if the shrimp are treated with alkali, the influence on the original flavor of the shrimp is small, the drip during freezing and heating is suppressed, the shrimp body does not become transparent, and the shrimp body is original. An object of the present invention is to provide a treatment method capable of maintaining a fibrous feeling.
本発明者等は、生エビ又は解凍エビを処理するアルカリ処理液に、酢酸カルシウムと、その他の２価のアルカリ土類金属塩とを加え、所定範囲のｐＨに調整し、且つこのアルカリ処理液による処理を所定温度で所定時間行うことにより上記課題が解決できることを見出し、本発明を完成した。即ち、本発明は以下の態様を提供する： The present inventors add calcium acetate and other divalent alkaline earth metal salts to an alkaline treatment solution for treating raw shrimp or thawed shrimp to adjust the pH to a predetermined range, and this alkaline treatment solution. The present invention has been completed by finding that the above-mentioned problems can be solved by performing the above-mentioned treatment at a predetermined temperature for a predetermined time. That is, the present invention provides the following aspects:
［１］生エビまたは解凍エビをアルカリ処理液で処理するエビ類の製造方法であって、
前記アルカリ処理液が（１）酢酸カルシウム、（２）その他のアルカリ土類金属の塩、（３）ｐＨ調整剤および（４）水を含有し、かつｐＨ７．０〜１０．２を有し、
前記アルカリ処理液での処理温度が５〜３０℃で、処理時間が１５分〜４８時間である、
ことを特徴とするエビ類の製造方法。
［２］前記アルカリ処理液が、更に、加工澱粉および／または蛋白質を含有する、［１］のエビ類の製造方法。
［３］前記アルカリ土類金属の塩が、焼成カルシウム、乳酸カルシウム、炭酸カルシウム、塩化カルシウムおよびそれらの混合物からなる群から選択される、［１］または［２］のエビ類の製造方法。
［４］前記アルカリ処理液が、（１）酢酸カルシウムを０．０１〜３．０重量％および（２）その他のアルカリ土類金属の塩を０．０１〜３．０重量％（重量％はアルカリ処理液の全量に対する濃度）で含有する、［１］〜［３］いずれかのエビ類の製造方法。
［５］（１）酢酸カルシウム、（２）その他のアルカリ土類金属の塩、（３）ｐＨ調整剤および（４）水を含有しかつｐＨ７．０〜１０．２を有する、エビ類用アルカリ処理液。
［６］更に、加工澱粉または／または蛋白質を含有する、［５］のエビ類用アルカリ処理液。
［７］前記アルカリ土類金属の塩が、焼成カルシウム、乳酸カルシウム、炭酸カルシウム、塩化カルシウムおよびそれらの混合物からなる群から選択される、［５］または［６］のエビ類用アルカリ処理液。
［８］（１）酢酸カルシウムを０．０１〜３．０重量％および（２）その他のアルカリ土類金属の塩を０．０１〜３．０重量％（重量％はアルカリ処理液の全量に対する濃度）で含有する、［５］〜［７］のいずれかにのエビ類用アルカリ処理液。
[1] A method for producing shrimp, which is a method for treating raw shrimp or thawed shrimp with an alkaline treatment liquid.
The alkaline treatment liquid contains (1) calcium acetate, (2) salts of other alkaline earth metals, (3) a pH adjuster and (4) water, and has a pH of 7.00 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, which is characterized by the fact that.
[2] The method for producing shrimp according to [1], wherein the alkaline treatment liquid further contains modified starch and / or protein.
[3] The method for producing shrimp according to [1] or [2], wherein the salt of the alkaline earth metal is selected from the group consisting of calcined calcium, calcium lactate, calcium carbonate, calcium chloride and a mixture thereof.
[4] The alkaline treatment solution contains (1) calcium acetate in an amount of 0.01 to 3.0% by weight and (2) salts of other alkaline earth metals in an amount of 0.01 to 3.0% by weight (% by weight). A method for producing shrimp according to any one of [1] to [3], which is contained in (concentration with respect to the total amount of the alkaline treatment liquid).
[5] Alkali for shrimp containing (1) calcium acetate, (2) salts of other alkaline earth metals, (3) pH regulator and (4) water and having a pH of 7.00 to 10.2 Treatment liquid.
[6] The alkaline treatment liquid for shrimp according to [5], which further contains modified starch or / or protein.
[7] The alkaline treatment liquid for shrimp according to [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 a mixture thereof.
[8] (1) 0.01 to 3.0% by weight of calcium acetate and (2) 0.01 to 3.0% by weight of salts of other alkaline earth metals (% by weight is based on the total amount of alkaline treatment liquid) The alkaline treatment solution for shrimp according to any one of [5] to [7] contained in (concentration).
本発明では、酢酸カルシウムと、それとは別のアルカリ土類金属の塩とをアルカリ源として用いて、ｐＨ調整剤と共に配合したｐＨ７．０〜１０．２のアルカリ処理剤を形成し、エビ類を処理すると、エビ本来の風味に対する影響が少なく、かつ冷凍や加熱時のドリップが少なく、しかもエビ類をボイルした後にエビ類特有の外観（白さ）を有し、透明な部分がなく、食感として繊維感があり、味の変化がないものが得られる。 In the present invention, calcium acetate and another alkaline earth metal salt are used as an alkali source to form an alkali treatment agent having a pH of 7.0 to 10.2, which is blended with a pH adjuster to produce shrimp. When processed, it has little effect on the original flavor of shrimp, has less drip during freezing and heating, and has the appearance (whiteness) peculiar to shrimp after boiling shrimp, has no transparent part, and has a texture. As a result, a product with a fibrous texture and no change in taste can be obtained.
何故エビ類の色と食感が保持できるのかは解っていないが、酢酸カルシウムとその他のアルカリ土類金属の塩を含むアルカリ処理液を用いていることと、ｐＨが７．０〜１０．２とアルカリ度の低いｐＨ域で処理することが関係しているものと考えている。この条件で処理温度５〜３０℃で１５分〜４８時間処理すると、最もエビ類の色と食感が維持できる。 It is not known why the color and texture of shrimp can be maintained, but an alkaline treatment solution containing calcium acetate and salts of other alkaline earth metals is used, and the pH is 7.0 to 10.2. I think that it is related to the treatment in the pH range with low alkalinity. When the treatment is carried out under these conditions at a treatment temperature of 5 to 30 ° C. for 15 minutes to 48 hours, the color and texture of the shrimp can be maintained most.
＜アルカリ処理液＞
本発明で使用するアルカリ処理液は、（１）酢酸カルシウム、（２）酢酸カルシウム以外のアルカリ土類金属の塩、（３）ｐＨ調整剤および（４）水を含むものであり、ｐＨ〜７．０〜１０．２の範囲にあるものを用いる。アルカリ処理液には、必要に応じて加工澱粉や蛋白質を含んでもよい。
<Alkaline treatment liquid>
The alkaline treatment liquid used in the present invention contains (1) calcium acetate, (2) salts of alkaline earth metals other than calcium acetate, (3) pH adjuster and (4) water, and pH to 7 Use one in the range of 0 to 10.2. The alkaline treatment liquid may contain modified starch or protein, if necessary.
酢酸カルシウム（１）は、白色の固体で、水溶液は弱アルカリ性を示す一般的なもので、本発明のアルカリ処理液中には０．０１〜３．０重量％、好ましくは０．１〜２．０重量％、より好ましくは０．４〜１．６重量％の量で配合する。重量％は、アルカリ処理液の全量に対する濃度である。酢酸カルシウムが０．０１重量％より少ないと、本発明のエビの白さが得られず、ボイル後の食感に硬さと繊維感が得られない。逆に、酢酸カルシウムが３．０重量％より多いと、エビ類に白い粉状の付着物が付着し、食感も悪くなる。 Calcium acetate (1) is a white solid, and the aqueous solution is generally weakly alkaline. In the alkaline treatment solution of the present invention, 0.01 to 3.0% by weight, preferably 0.1 to 2%. It is blended in an amount of 0.0% by weight, more preferably 0.4 to 1.6% by weight. By weight% is the concentration with respect to the total amount of the alkaline treatment 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 texture after boiling cannot be obtained with hardness and fibrous texture. On the contrary, when the amount of calcium acetate is more than 3.0% by weight, white powdery deposits adhere to the shrimp and the texture deteriorates.
第２成分の酢酸カルシウム以外のアルカリ土類金属の塩（２）は、アルカリ土類金属、即ちベリリウム、カルシウム、マグネシウム、ストロンチウム、バリウムの塩であり、これらの中で特にカルシウムやマグネシウムが一般的であり、カルシウムがより好ましい。カルシウムの塩は、焼成カルシウム（貝殻を焼成したもの）や、酸とカルシウムの塩（例えば、乳酸カルシウム、炭酸カルシウム、塩化カルシウム等）が良く使用される。アルカリ土類金属の塩は、本発明のアルカリ処理液中に、アルカリ処理液の重量に基づいて０．０１〜３．０重量％、好ましくは０．０２〜２．０重量％、より好ましくは０．０４〜１．０重量％の量の量で配合される。アルカリ土類金属の塩の量が０．０１重量％より少ないと、本発明のエビの白さが得られず、ボイル後の食感に硬さと繊維感が得られない。逆に、アルカリ土類金属の塩の量が３．０重量％より多いと、味に苦みやえぐみが表れてくる。 The second component salt of alkaline earth metal other than calcium acetate (2) is a salt of alkaline earth metal, that is, beryllium, calcium, magnesium, strontium, and barium, and among these, calcium and magnesium are particularly common. And calcium is more preferred. As the calcium salt, calcined calcium (baked shell) and acid and calcium salts (for example, calcium lactate, calcium carbonate, calcium chloride, etc.) are often used. The alkaline earth metal salt is contained in the alkaline treatment 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 treatment liquid. It is blended in an amount of 0.04 to 1.0% by weight. If the amount of salt of the alkaline earth metal is less than 0.01% by weight, the whiteness of the shrimp of the present invention cannot be obtained, and the texture after boiling cannot be obtained with hardness and fibrous texture. On the contrary, when the amount of the salt of the alkaline earth metal is more than 3.0% by weight, bitterness and harshness appear in the taste.
ｐＨ調整剤（３）は、食品等に添加されてｐＨを調整する製剤で、リン酸、クエン酸、クエン酸三ナトリウム、酢酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム、グルコン酸、グルコノデルタラクトン、アジピン酸、コハク酸、酒石酸、炭酸カリウム、乳酸、乳酸ナトリウム、ピロリン酸二ナトリウム、氷酢酸、フマル酸、リンゴ酸等多くのものが存在する。本発明では、上記の酢酸カルシウム（１）とその他のアルカリ土類金属の塩（２）の添加の後、ｐＨを７．０〜１０．２に調整するために添加される。ｐＨの範囲は通常７．０〜１０．２、好ましくは７．５〜９．５、より好ましくは８．０〜９．０である。ｐＨが７．０未満では歩留改善効果が期待できず、ｐＨ１０．２を超える場合にはボイル後のエビに苦みやえぐみといったアルカリ味を感じ、好ましくない。 The pH adjuster (3) is a preparation that is added to foods and the like to adjust the pH. Phosphoric acid, citric acid, trisodium citrate, sodium acetate, sodium carbonate, sodium hydrogencarbonate, gluconic acid, gluconodeltalactone, There are many such as adipic acid, succinic acid, tartaric acid, potassium carbonate, lactic acid, sodium lactate, disodium pyrophosphate, glacial acetic acid, fumaric acid, malic acid and so on. In the present invention, after the above-mentioned calcium acetate (1) and other alkaline earth metal salt (2) are added, the pH is adjusted to 7.0 to 10.2. The pH range is usually 7.0 to 10.2, preferably 7.5 to 9.5, and more preferably 8.0 to 9.0. If the pH is less than 7.0, the effect of improving the yield cannot be expected, and if the pH exceeds 10.2, the shrimp after boiling feels an alkaline taste such as bitterness and harshness, which is not preferable.
本発明のアルカリ処理液には、必要に応じて他の添加剤、例えば加工澱粉、蛋白質、食塩等を添加することができる。加工澱粉及び蛋白質は、上記ｐＨ調整剤（３）と一緒に使用することでエビの加熱後歩留を上げ、透明感及び白さを改善する為に添加する。例えば、加工澱粉では、リン酸架橋澱粉、酢酸澱粉、オクテニルコハク酸ナトリウム等が例示される。蛋白質では、乳タンパク質（ホエイ、カゼイン）、卵白タンパク質、豆タンパク質（大豆、エンドウ豆等）、小麦タンパク質、コラーゲンが例示される。食塩は、エビ類への浸透力を改善するために添加される。これらの添加剤の量は、アルカリ処理及び味に影響を与えない量であればよく、より具体的にはアルカリ処理液の重量に基づいて０．１〜５．０重量％、好ましくは０．５〜４．０重量％、より好ましくは１．０〜３．０重量％である。 Other additives such as modified starch, protein, salt and the like can be added to the alkaline treatment liquid of the present invention, if necessary. Modified starch and protein are added to increase the yield of shrimp after heating and to improve transparency and whiteness by using it together with the pH adjuster (3). For example, modified starch includes phosphoric acid cross-linked starch, starch acetate, 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 the penetration of shrimp. The amount of these additives may be an amount that does not affect the alkali treatment and taste, and more specifically, 0.1 to 5.0% by weight, preferably 0. It is 5 to 4.0% by weight, more preferably 1.0 to 3.0% by weight.
本発明のアルカリ処理液には、必須成分として水（４）が含まれている。水は、アルカリ処理剤を溶液化する為に使用されるものであり、その使用量はエビ類の処理がしやすく、他の各成分（１）〜成分（３）の添加量を維持し、かつｐＨが上記範囲（７．０〜１０．２のｐＨ範囲）にあれば良く、特に量的な限定を必要としない。従って、水は各成分（１）〜成分（３）と添加剤を配合した残量を構成する。 The alkaline treatment liquid of the present invention contains water (4) as an essential component. Water is used to solubilize the alkaline treatment agent, and the amount used is such that shrimp can be easily treated, and the addition amount of each of the other components (1) to (3) is maintained. Moreover, the pH may be in 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 the mixture of each component (1) to (3) and the additive.
本発明での処理に用いられるエビ類は、一般に市販されているエビ類であれば良く、具体的には車エビ、ブラックタイガー、バナメイエビ等が挙げられるが、これらに限定されず、大きなエビでは伊勢海老や、小さなエビではサクラエビ等も処理可能である。このましくはブラックタイガーやバナメイエビが挙げられる。 The shrimp used for the treatment in the present invention may be any commercially available shrimp, and specific examples thereof include prawns, black tiger prawns, and whiteleg shrimp, but the shrimp are not limited to these and are large shrimp. Ise shrimp and small shrimp can also process sakura shrimp. These include black tiger prawns and whiteleg shrimp.
＜アルカリ処理方法＞
本発明では、上記アルカリ処理液にエビ類を浸漬することにより行われる。処理時間はエビ類の種類や大きさ等により必ずしも一定ではないが、１５分〜４８時間が好ましく、より好ましくは１〜２４時間、更に好ましくは２〜１６時間である。である。処理時間が１５分以下であると、アルカリ処理の効果が得られず、４８時間以上処理をしても処理時間に比例する効果が得られない。
<Alkaline treatment method>
In the present invention, it is carried out by immersing shrimp in the alkaline treatment liquid. The treatment time is not necessarily constant depending on the type and size of the shrimp, but is preferably 15 minutes to 48 hours, more preferably 1 to 24 hours, and further preferably 2 to 16 hours. Is. If the treatment time is 15 minutes or less, the effect of the alkaline 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.
本発明のアルカリ処理液でのエビ類の処理温度は、一般的にエビ類など下地処理等が行われる温度で行うのが好ましく、具体的には５〜３０℃である。５℃より低い温度は、高度な冷蔵設備などが必要になり、好ましくなく、逆に３０℃を超える温度では、原料由来の菌が短時間で増殖する恐れがあり、好ましくない。より具体的には、氷等の使用で実現可能な低温〜室温ぐらいの温度で８〜２０℃が適当である。 The treatment temperature of shrimp with the alkaline treatment liquid of the present invention is generally preferably a temperature at which a base treatment such as shrimp is performed, and specifically, it is 5 to 30 ° C. A temperature lower than 5 ° C. requires advanced refrigeration equipment and the like, which is not preferable. On the contrary, a temperature higher than 30 ° C. may cause bacteria derived from raw materials to grow in a short time, which is not preferable. More specifically, 8 to 20 ° C. is suitable at a temperature of about low temperature to room temperature that can be realized by using ice or the like.
本発明のアルカリ処理液で処理した場合、エビ本来の風味が維持され、冷凍や加熱時のドリップが少なくなる。また、エビ類をボイルした後にエビ類特有の外観（白さ）を有し、透明な部分が少なく、食感として繊維感があり、味の変化がないものが得られる。 When treated with the alkaline treatment liquid of the present invention, the original flavor of the shrimp is maintained, and drip during freezing and heating is reduced. Further, after boiling the shrimp, the shrimp has an appearance (whiteness) peculiar to the shrimp, there are few transparent parts, the texture has a fibrous texture, and the taste does not change.
［実施例］
本発明を実施例により更に詳細に説明する。本発明はこれら実施例に限定されるものと解してはならない。
[Example]
The present invention will be described in more detail by way of examples. The present invention should not be construed as being limited to these examples.
＜実施例１〜１２および比較例１〜２＞
表１に記載のアルカリ処理液配合でアルカリ処理液を形成し、ｐＨを８．５にし、処理温度１０℃処理時間１６時間でバナメイエビを処理した。これらの実施例では、酢酸カルシウム（１）と組み合わせるその他のアルカリ土類金属の塩（２）を変更すると共に、配合量も振ってアルカリ処理液の効果を確認した。
<Examples 1 to 12 and Comparative Examples 1 to 2>
An alkaline treatment liquid was formed by blending the alkali treatment liquids shown in Table 1, the pH was adjusted to 8.5, and the whiteleg shrimp was treated at a treatment temperature of 10 ° C. and a treatment time of 16 hours. In these examples, the salt (2) of other alkaline earth metals to be combined with calcium acetate (1) was changed, and the blending amount was also changed to confirm the effect of the alkaline treatment liquid.
処理後のエビについて、処理後の歩留、エビをボイルしてボイル後の歩留、ボイル後のエビの外観（白さ）、ボイル後のエビの外観（透明感）、ボイル後のエビの食感およびボイル後のエビの味を以下に記載するように評価し、結果を表１に記載する。 Regarding the treated shrimp, the yield after treatment, the yield after boiling the shrimp and boiling, the appearance of the shrimp after boiling (whiteness), the appearance of the shrimp after boiling (transparency), the appearance of the shrimp after boiling The texture and taste of the shrimp after boiling are evaluated as described below, and the results are listed in Table 1.
処理後の歩留：アルカリ処理後、ザル等を用いて液切りを行い、エビをトレイに載せて重量測定し、アルカリ処理前の未処理エビ重量に対する割合を計算した。
〈処理後歩留（％）＝アルカリ処理後のエビ重量(ｇ)／アルカリ処理前のエビ重量(ｇ)〉
Yield after treatment: After the alkali treatment, the 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 the alkali treatment was calculated.
<Yield after treatment (%) = Shrimp weight after alkali treatment (g) / Shrimp weight before alkali treatment (g)>
ボイル後の歩留：液切りを行ったエビを一度冷凍保存した。解凍後、９５℃の湯浴で２分間ボイルし、ザル等を用いて５分間液切りを行い、エビをトレイに載せて重量測定し、アルカリ処理前の未処理エビ重量に対する割合を計算した。
〈ボイル後歩留（％）＝ボイル後のエビ重量(ｇ)／アルカリ処理前のエビ重量(ｇ)〉
Yield after boiling: The drained shrimp were once frozen and stored. After thawing, the shrimp was boiled in a hot water bath at 95 ° C. for 2 minutes, drained for 5 minutes using a colander or the like, and the shrimp was placed on a tray and weighed, and the ratio to the weight of the untreated shrimp before the alkali treatment was calculated.
<Yield after boiling (%) = Shrimp weight after boiling (g) / Shrimp weight before alkaline treatment (g)>
ボイル後の外観（白さ)：ボイル後のエビの外観（白さ）を目視で判断し、以下の基準で評価した。
◎：極めて白い
〇：白い
△：白さがほとんどない
×：白さが全くない
Appearance after boiling (whiteness): The appearance (whiteness) of shrimp after boiling was visually judged and evaluated according to the following criteria.
◎: Extremely white 〇: White △: Almost no white ×: No white at all
ボイル後の外観（透明感)：ボイル後のエビの外観（透明感）を目視で判断し、以下の基準で評価した。
◎：透明感が全くない
〇：透明感がほとんどない
△：透明感がある
×：強い透明感がある
Appearance after boiling (transparency): The appearance (transparency) of shrimp after boiling was visually judged and evaluated according to the following criteria.
◎: No transparency at all 〇: Almost no transparency △: Transparency ×: Strong transparency
ボイル後の食感：ボイル後のエビの食感を実際に食して以下の基準で評価した。
◎：繊維感と硬さが強い
〇：繊維感と硬さがある
△：繊維感が弱く、柔らかい
×：繊維感が全くなく,ゼリー状である
Texture after boiling: The texture of shrimp after boiling was actually eaten and evaluated according to the following criteria.
◎: Strong fibrous feeling and hardness 〇: Fibrous feeling and hardness △: Weak fibrous feeling, soft ×: No fibrous feeling, jelly-like
ボイル後の味：ボイル後のエビの味を実際に食して以下の基準で評価した。
〇：エビの自然な風味がある
△：苦みやえぐみが感じられる
×：強い苦みやえぐみがあり、エビの風味が失われている
Post-boiled taste: The post-boiled shrimp taste was actually eaten and evaluated according to the following criteria.
〇: Shrimp has a natural flavor △: Bitterness and harshness are felt ×: Shrimp has strong bitterness and harshness, and the shrimp flavor is lost
表１の結果から明らかなように、酢酸カルシウム単独（比較例２）では、ボイル後の外観（白さ）、ボイル後の外観（透明感）、食感において、効果として不十分である。酢酸カルシウムもその他のアルカリ土類金属の塩も入れない比較例１ではボイル後の外観が、白さが少なく、透明感が明らかに強く、食感もゼリー状で良くない。これに対して、酢酸カルシウム（１）とその他のアルカリ土類金属の塩（２）の両方を含むものは、その他のアルカリ土類金属の塩（２）の量が増えると多少ボイル後の味が若干落ちるものの全体としてボイル後の外観および食感が良くなる。 As is clear from the results in Table 1, calcium acetate alone (Comparative Example 2) is insufficient in terms of appearance (whiteness) after boiling, appearance (transparency) after boiling, and texture. In Comparative Example 1 in which neither calcium acetate nor salts of other alkaline earth metals are added, the appearance after boiling is less white, the transparency is clearly strong, and the texture is jelly-like, which is not good. On the other hand, those containing both calcium acetate (1) and other alkaline earth metal salts (2) have a slightly boiled taste as the amount of other alkaline earth metal salts (2) increases. Although it slightly drops, the appearance and texture after boiling are improved as a whole.
＜実施例１３〜１８および比較例３＞
表２に記載のアルカリ処理液配合でアルカリ処理液を形成し、ｐＨを８．５にし、温度１０℃処理時間１６時間でエビを処理した。これらの実施例では、酢酸カルシウム以外のアルカリ土類金属の塩（２）の量を０．１重量％と固定し、酢酸カルシウムの配合量を振った例を示している。
<Examples 13 to 18 and Comparative Example 3>
An alkaline treatment liquid was formed by blending the alkali treatment liquid shown in Table 2, the pH was adjusted to 8.5, and the shrimp was treated at a temperature of 10 ° C. and a treatment time of 16 hours. In these examples, the amount of the alkaline earth metal salt (2) other than calcium acetate is fixed at 0.1% by weight, and the blending amount of calcium acetate is changed.
実施例１〜１２と同様に、処理後のエビについて、処理後の歩留、エビをボイルしてボイル後の歩留、ボイル後のエビの外観（白さ）、ボイル後のエビの外観（透明感）、ボイル後のエビの食感およびボイル後のエビの味を以下に記載するように評価し、結果を表２に記載する。表２にはその他として、食感のジューシーさについても評価を記載した。 Similar to Examples 1 to 12, regarding the treated shrimp, the yield after treatment, the yield after boiling the shrimp and boiling, the appearance (whiteness) of the shrimp after boiling, and the appearance of the shrimp after boiling (whiteness). (Transparency), texture of shrimp after boiling and taste of shrimp after boiling are evaluated as described below, and the results are shown in Table 2. In addition, Table 2 also describes the evaluation of the juiciness of the texture.
表２の結果から明らかなように、焼成カルシウム（その他のアルカリ土類金属の塩）だけの場合を示す比較例３では、ボイル後の外観および食感ともに良くないが、焼成カルシウム（他のアルカリ土類金属の塩（２））の量を固定して、酢酸カルシウム（１）の量を０．１重量％〜３．２重量％の間で振った実験を行ったが、酢酸カルシウムの量が多くなるとボイル後の味に変化が生じるがボイル後の外観と食感には全て良い結果が得られている。実施例１８のボイル後の味は「苦味・えぐ味」が出てきて、その他の欄では「身が乾燥した様なややパサついた見た目、食感もジューシーさに欠ける」評価が記載されている。 As is clear from the results in Table 2, in Comparative Example 3 showing the case of only calcined calcium (salts of other alkaline earth metals), the appearance and texture after boiling are not good, but calcined calcium (other alkalis) is not good. An experiment was conducted in which the amount of the earth metal salt (2)) was fixed and the amount of calcium acetate (1) was shaken between 0.1% by weight and 3.2% by weight. When the amount of calcium acetate increases, the taste after boiling changes, but good results are obtained for the appearance and texture after boiling. As for the taste after boiling in Example 18, "bitter taste / harsh taste" appears, and in the other columns, the evaluation "slightly dry appearance and texture lacking juiciness" is described. There is.
＜実施例１９〜２３および比較例４〜５＞
表３に記載のアルカリ処理液配合でアルカリ処理液を形成し、酢酸カルシウム濃度は０．８重量％、焼成カルシウム濃度は０．１重量％に固定して、ｐＨを７．０〜１０．２の範囲で変動させて、エビを処理した。尚、処理温度は１０℃で処理時間は１６時間で固定した。比較例４は比較例１のｐＨを１０．０にしたものであり、比較例５は酢酸カルシウムおよび焼成カルシウムは範囲内であるが、ｐＨ１０．５とｐＨ値が高い値である例である。
<Examples 19 to 23 and Comparative Examples 4 to 5>
An alkaline treatment liquid is formed by blending the alkali treatment liquids shown in Table 3, the calcium acetate concentration is fixed at 0.8% by weight, the calcined calcium concentration is fixed at 0.1% by weight, and the pH is 7.0 to 10.2. The shrimp was treated by varying in the 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 of Comparative Example 1 is set to 10.0, and Comparative Example 5 is an example in which calcium acetate and calcined calcium are within the range, but the pH is 10.5 and the pH value is high.
実施例１〜１２と同様に、処理後のエビについて、処理後の歩留、エビをボイルしてボイル後の歩留、ボイル後のエビの外観（白さ）、ボイル後のエビの外観（透明感）、ボイル後のエビの食感およびボイル後のエビの味を以下に記載するように評価し、結果を表３に記載する。 Similar to Examples 1 to 12, regarding the treated shrimp, the yield after treatment, the yield after boiling the shrimp and boiling, the appearance (whiteness) of the shrimp after boiling, and the appearance of the shrimp after boiling (whiteness). (Transparency), texture of shrimp after boiling and taste of shrimp after boiling are evaluated as described below, and the results are shown in Table 3.
表３の結果から明らかなように、比較例４では比較例１のもののｐＨを１０．０にして実験したが、やはりエビのボイル後の外観および食感がよくない。また、実施例１９〜２３では、酢酸カルシウムおよび焼成カルシウムの量を固定してｐＨを７．０〜１０．０まで変動させた。実施例２３のｐＨ１０．０では若干エビのボイル後の外観および食感が良くないように見えるが、全て許容範囲の中に入っていることが理解できる。比較例５のようにｐＨが１０．５では、ボイル後のエビに苦みやえぐみといったアルカリ味を感じ、好ましくない。 As is clear from the results in Table 3, in Comparative Example 4, the pH of Comparative Example 1 was set to 10.0, but the appearance and texture of the shrimp after boiling were still poor. Further, in Examples 19 to 23, the amounts of calcium acetate and calcined calcium were fixed and the pH was varied from 7.0 to 10.0. At pH 10.0 of Example 23, the appearance and texture of the shrimp after boiling seemed to be slightly poor, but it can be understood that all of them were within the permissible range. When the pH is 10.5 as in Comparative Example 5, the shrimp after boiling feels an alkaline taste such as bitterness and harshness, which is not preferable.
＜実施例２４〜２６および比較例６＞
表４に記載のアルカリ処理液配合でアルカリ処理液を形成し、ｐＨは８．５、酢酸カルシウム濃度は０．８重量％、焼成カルシウム濃度は０．１重量％に固定して、溶液の温度を５〜３０℃の範囲で変動させて、エビを処理した。尚、処理時間は３時間で固定した。比較例６は比較例１と同じ配合で、処理時間が３時間の例を示している。
<Examples 24 to 26 and Comparative Example 6>
An alkaline treatment liquid was formed by blending the alkali treatment liquids shown in Table 4, 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, and the temperature of the solution was fixed. Was treated in the range of 5 to 30 ° C. The processing time was fixed at 3 hours. Comparative Example 6 shows an example in which the treatment time is 3 hours with the same composition as that of Comparative Example 1.
実施例１〜１２と同様に、処理後のエビについて、処理後の歩留、エビをボイルしてボイル後の歩留、ボイル後のエビの外観（白さ）、ボイル後のエビの外観（透明感）、ボイル後のエビの食感およびボイル後のエビの味を以下に記載するように評価し、結果を表４に記載する。 Similar to Examples 1 to 12, regarding the treated shrimp, the yield after treatment, the yield after boiling the shrimp and boiling, the appearance (whiteness) of the shrimp after boiling, and the appearance of the shrimp after boiling (whiteness). (Transparency), texture of shrimp after boiling and taste of shrimp after boiling are evaluated as described below, and the results are shown in Table 4.
表４の結果から明らかなように、実施例２４〜２６では、組成等は本発明の範囲内で、処理温度を５〜３０℃で変動させたが、ボイル後の外観および食感が良い結果が出ている。比較例６が比較例１と同じ配合なので、処理時間が３時間でも、ボイル後の外観（白さ）、ボイル後の外観（透明感）、食感において、効果として不十分である。 As is clear from the results in Table 4, in Examples 24 to 26, the composition and the like were varied within the range of the present invention at a treatment temperature of 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, even if the treatment time is 3 hours, the effect is insufficient in terms of appearance (whiteness) after boiling, appearance (transparency) after boiling, and texture.
＜実施例２７〜３１＞
表５に記載のアルカリ処理液配合でアルカリ処理液を形成し、ｐＨは８．５、酢酸カルシウム濃度は０．８重量％、焼成カルシウム濃度は０．１重量％に固定して、エビの処理時間を１５分から４８時間の範囲で変動させてエビを処理した。尚、処理温度は１０℃で固定した。
<Examples 27 to 31>
An alkaline treatment liquid is formed by blending the alkali treatment liquids shown in Table 5, and the pH is fixed at 8.5, the calcium acetate concentration is fixed at 0.8% by weight, and the calcined calcium concentration is fixed at 0.1% by weight to treat shrimp. The shrimp were treated with varying times in the range of 15 minutes to 48 hours. The treatment temperature was fixed at 10 ° C.
実施例１〜１２と同様に、処理後のエビについて、処理後の歩留、エビをボイルしてボイル後の歩留、ボイル後のエビの外観（白さ）、ボイル後のエビの外観（透明感）、ボイル後のエビの食感およびボイル後のエビの味を以下に記載するように評価し、結果を表５に記載する。 Similar to Examples 1 to 12, regarding the treated shrimp, the yield after treatment, the yield after boiling the shrimp and boiling, the appearance (whiteness) of the shrimp after boiling, and the appearance of the shrimp after boiling (whiteness). (Transparency), texture of shrimp after boiling and taste of shrimp after boiling are evaluated as described below, and the results are shown in Table 5.
表５の結果から明らかなように、実施例２７〜３１では、組成等は本発明の範囲内で、処理時間を１５分から４８時間の範囲で変化させたが、ボイル後の外観および食感が良い結果が出ている。 As is clear from the results in Table 5, in Examples 27 to 31, the composition and the like were changed within the range of the present invention, and the treatment time was changed in the range of 15 minutes to 48 hours, but the appearance and texture after boiling were different. Good results are coming out.
＜実施例３２〜３６＞
表６に記載のアルカリ処理液配合でアルカリ処理液を形成し、ｐＨは８．５、酢酸カルシウム濃度は０．８重量％、焼成カルシウム濃度は０．１重量％に固定して、エビの処理時間も１６時間で固定し、処理温度は１０℃で固定した。この実施例では、加工澱粉（リン酸架橋澱粉、酢酸澱粉）や蛋白質（卵白粉末、ホエイタンパク、エンドウ豆タンパク）を加えた例である。
<Examples 32 to 36>
An alkaline treatment liquid is formed by blending the alkali treatment liquids shown in Table 6, and the pH is fixed at 8.5, the calcium acetate concentration is fixed at 0.8% by weight, and the calcined calcium concentration is fixed at 0.1% by weight to treat shrimp. The time was also fixed at 16 hours, and the treatment temperature was fixed at 10 ° C. In this example, processed starch (phosphate crosslinked starch, acetate starch) and protein (egg white powder, whey protein, pea protein) are added.
実施例１〜１２と同様に、処理後のエビについて、処理後の歩留、エビをボイルしてボイル後の歩留、ボイル後のエビの外観（白さ）、ボイル後のエビの外観（透明感）、ボイル後のエビの食感およびボイル後のエビの味を以下に記載するように評価し、結果を表６に記載する。 Similar to Examples 1 to 12, regarding the treated shrimp, the yield after treatment, the yield after boiling the shrimp and boiling, the appearance (whiteness) of the shrimp after boiling, and the appearance of the shrimp after boiling (whiteness). (Transparency), texture of shrimp after boiling and taste of shrimp after boiling are evaluated as described below, and the results are shown in Table 6.
表６の結果から明らかなように、実施例３２〜３６では、組成等は本発明の範囲内で、加工澱粉や蛋白質を添加したが、ボイル後の外観および食感の全てに良い結果が出ている。ボイル後の食感は、実施例３２と３４では「歩留上がっているが繊維感のある硬さ」になり、実施例３３と３５では「歩留上がっているが張のある硬さ」と評価されている。実施例３６のボイル後の外観は△で「わずかに黄色」を呈していた。 As is clear from the results in Table 6, in Examples 32 to 36, modified starch and protein were added within the range of the present invention, but good results were obtained in all of the appearance and texture after boiling. ing. The texture after boiling was "yield but fibrous hardness" in Examples 32 and 34, and "yield but taut hardness" in Examples 33 and 35. Has been evaluated. The boiled appearance of Example 36 was Δ and was “slightly yellow”.
上記の実施例１〜３６から明らかであるが、本発明のアルカリ処理液でエビ類を処理すると、エビ類のボイル後の外観および食感が良く、エビの身が白くならず透明になり、繊維感が不足することが無くなる。また、本発明のアルカリ処理液で処理する際に、所定の温度、所定の処理時間および所定のｐＨ範囲で行うと、エビ類のボイル後の外観および食感が良くすることができる。 As is clear from Examples 1 to 36 above, when the shrimp are treated with the alkaline treatment liquid of the present invention, the appearance and texture of the shrimp after boiling are good, and the shrimp body becomes transparent without whitening. There is no lack of fibrous texture. Further, when the treatment with the alkaline treatment liquid of the present invention is carried out 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 (8)
前記アルカリ処理液が（１）酢酸カルシウム、（２）その他のアルカリ土類金属の塩、（３）ｐＨ調整剤および（４）水を含有し、かつｐＨ７．０〜１０．２を有し、
前記アルカリ処理液での処理温度が５〜３０℃で、処理時間が１５分〜４８時間である、
ことを特徴とするエビ類の製造方法。 A method for producing shrimp that treats raw shrimp or thawed shrimp with an alkaline treatment solution.
The alkaline treatment liquid contains (1) calcium acetate, (2) salts of other alkaline earth metals, (3) a pH adjuster and (4) water, and has a pH of 7.00 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, which is characterized by the fact that.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020058048A JP7133861B2 (en) | 2020-03-27 | 2020-03-27 | Method for producing shrimps and alkaline treatment liquid for shrimps used therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020058048A JP7133861B2 (en) | 2020-03-27 | 2020-03-27 | Method for producing shrimps and alkaline treatment liquid for shrimps used therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021153510A true JP2021153510A (en) | 2021-10-07 |
| JP7133861B2 JP7133861B2 (en) | 2022-09-09 |
Family
ID=77915892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020058048A Active JP7133861B2 (en) | 2020-03-27 | 2020-03-27 | Method for producing shrimps and alkaline treatment liquid for shrimps used therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7133861B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04341160A (en) * | 1991-05-16 | 1992-11-27 | Ezaki Glico Co Ltd | Pretreatment of livestock meat or fish-and-shellfish meat |
| JPH07322853A (en) * | 1994-05-31 | 1995-12-12 | Meiji Milk Prod Co Ltd | Method for treating meat and the like |
| JP2002051693A (en) * | 2000-08-07 | 2002-02-19 | Nichirei Corp | Method for processing prawn with palatable feeling and reduced transparency |
-
2020
- 2020-03-27 JP JP2020058048A patent/JP7133861B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04341160A (en) * | 1991-05-16 | 1992-11-27 | Ezaki Glico Co Ltd | Pretreatment of livestock meat or fish-and-shellfish meat |
| JPH07322853A (en) * | 1994-05-31 | 1995-12-12 | Meiji Milk Prod Co Ltd | Method for treating meat and the like |
| JP2002051693A (en) * | 2000-08-07 | 2002-02-19 | Nichirei Corp | Method for processing prawn with palatable feeling and reduced transparency |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7133861B2 (en) | 2022-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4763315B2 (en) | Quality improver for processed meat for retort | |
| JP2009106292A (en) | Method for producing meat substitute product, meat substitute product obtained by method, and instant meat substitute product | |
| JP4109819B2 (en) | Process for producing shrimp with improved texture and transparency | |
| US20150181920A1 (en) | Method for producing processed aquatic food and enzyme preparation for modifying property of processed aquatic food | |
| JP3590615B2 (en) | Method for producing shrimp with improved texture, taste and surface color and surface color improving composition for shrimp | |
| JP7133861B2 (en) | Method for producing shrimps and alkaline treatment liquid for shrimps used therefor | |
| JP4239825B2 (en) | Pretreatment mixture of frozen shrimp or frozen squid and pretreatment method using the same | |
| JP2912915B1 (en) | Meat quality improver and method for improving meat quality | |
| JP6852303B2 (en) | How to make salted subclasses | |
| JP4615851B2 (en) | Fish quality improver | |
| JP4405291B2 (en) | Method for producing cooked shrimp, method for producing fried food containing shrimp, and method for producing fried food containing shrimp | |
| JP2808752B2 (en) | Manufacturing method of retort mapo tofu that can be stored for a long time at room temperature | |
| JP2003230371A (en) | Method for pickling shell removed prawn | |
| JP2000354459A (en) | Cooking improved in both preservation and palatability | |
| JPH07184607A (en) | Method for softening mollusk | |
| JPS6336763A (en) | Treatment of fish roe | |
| JP3130452B2 (en) | Meat and seafood softening agent or taste improver | |
| CN111295099A (en) | Composition for improving edible meat | |
| EP3973791A1 (en) | Method for modifying the properties of tofu using basic substance and tofu prepared thereby | |
| WO2019093453A1 (en) | Composition for modifying meat | |
| JP4262797B2 (en) | Prevention of sulfidation of processed egg foods | |
| JPH05184292A (en) | High-calcium enriched milk drink and its production | |
| JP6909555B2 (en) | If you pickle it in soy sauce, this manufacturing method | |
| JP2001292732A (en) | Method for improving quality of boiled meat | |
| WO2021079805A1 (en) | Method for keeping qualities of cooked rice and method for producing cooked rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210517 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20220304 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220315 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220407 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20220809 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20220823 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7133861 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |