JP3299255B1 - Shrimp material for tempura and fry, and method for producing the same - Google Patents

Abstract

[Object] To provide a shrimp material for tempura and fry having “an appearance and a texture almost the same as one large peeled shrimp”. [Structure] A side surface of a portion near a torso end of a first raw peeled shrimp whose head is removed and a tail is not removed, and a portion near a tail of a second raw peeled shrimp whose head and tail are removed And the side surface of the first raw peeled shrimp is adhered to the first raw peeled shrimp body by the enzymatic action of transglutaminase. A flat surface formed between the raw peeled shrimp and the side surface to which the shrimp is adhered is a substantially triangular concave portion adhered and filled by the enzyme action of transglutaminase. In addition, the first part where the head is removed and the tail is not removed
And the cut surface of the second raw peeled shrimp obtained by cutting off the head and cutting the middle part of the torso (or the torso distal end of the second raw peeled shrimp) Are adhered to each other by the enzymatic action of transglutaminase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shrimp material for tempura and fry produced using raw peeled shrimp (raw shrimp from which the head and shells have been removed), and a method for producing the same.

[0002]

2. Description of the Related Art In general, it is desirable to use large peeled shrimp as a shrimp material for shrimp tempura or shrimp fry used for tempura bowl and tempura soba.
However, large shrimp are few in number and expensive (several times more expensive than small ones), so use small inexpensive shrimp to make the surrounding tempura clothes and fly It is widely practiced to enlarge clothing. That is, conventionally, a shrimp material 1 (for example, having a total length of 4 to 6) obtained by removing the head of a small shrimp as shown in FIG.
5 cm), and the tail 2 is not removed. As shown in FIG. 5 (b), a large amount of clothing 3 is attached around the shrimp material 1 and processed into a tempura or fry. It is widely practiced that the appearance only looks as if a large shrimp material is used.

[0003]

However, FIG.
The “method of making the small shrimp material 1 look like a very large shrimp material by attaching a large amount of clothes 3” as shown in FIG. There is the danger that the customer's trust in the store will be greatly lost.

The present invention has been made in view of the problems of the prior art described above, and it is possible to use "expensive large shrimp" without using a large amount of clothing and using low-priced small shrimp. It is an object of the present invention to provide a shrimp material for tempura and fry, and a method for producing the same, which can provide a customer with the appearance and texture almost the same as when shrimp material is used.

[0005]

SUMMARY OF THE INVENTION In order to solve the problems of the prior art, a shrimp material for tempura and fry according to the present invention comprises a first raw peeled shrimp having a head removed and a tail removed. The side surface near the tip of the torso and the side surface near the tail of the second raw peeled shrimp from which the head and tail have been removed are adhered by the enzyme action of transglutaminase, and the raw shrimp surimi is removed. The first
The plane formed between the torso tip of the raw peeled shrimp and the side of the second raw peeled shrimp to which the first raw peeled shrimp is adhered is a substantially triangular concave portion. , Which are bonded and filled by the enzymatic action of transglutaminase,
It is characterized by the following.

Further, the shrimp material for tempura and fry of the present invention is characterized in that the raw shrimp surimi is obtained by bonding the first raw peeled shrimp to the second raw peeled shrimp by the bonding. A plane formed between the second raw peeled shrimp and the side of the first raw peeled shrimp to which the first raw peeled shrimp is not adhered adheres to the substantially triangular concave portion by the enzymatic action of transglutaminase. It is characterized by being filled.

Further, the method for producing a shrimp material for tempura and fry of the present invention comprises a step of placing a raw shrimp surimi mixed and kneaded with a food adhesive containing transglutaminase as an active ingredient on the bottom of a container. The side of the vicinity of the torso tip of the first raw peeled shrimp with the head removed and the tail not removed, and the side of the vicinity of the tail of the second raw peeled shrimp with the head and tail removed Adhering a food glue containing transglutaminase as an active ingredient to at least one of: a side surface of a portion near a torso tip of the first raw peeled shrimp on the surimi in the container; Adhering a side surface of a portion near the tail of the second raw peeled shrimp with a food adhesive containing the transglutaminase as an active ingredient; and bonding the surimi in the container to the first by the adhesion. Raw stripping The plane formed between the torso tip of the shrimp and the side of the second raw peeled shrimp to which the first raw peeled shrimp is bonded is bonded and filled into a substantially triangular concave portion. And a step of performing

In the method for producing a shrimp material for tempura and fry according to the present invention, the first raw peeled shrimp in the container is removed by the bonding at the same time as or before or after the bonding and filling step. A plane formed between a side surface of the second raw peeled shrimp to which the first raw peeled shrimp is adhered and a side surface of the second raw peeled shrimp to which the first raw peeled shrimp is not bonded, A step of adhering and filling the substantially triangular concave portion with the enzymatic action of transglutaminase is provided.

Further, the method for producing a shrimp material for tempura and fry of the present invention comprises a step of placing a raw shrimp surimi mixed with a food adhesive containing transglutaminase as an active ingredient on the bottom of a container; A side surface near a torso tip of a first raw peeled shrimp whose part has been removed and the tail has not been removed,
Attaching a food glue containing transglutaminase as an active ingredient to at least one of the side of the tail near the tail of the second raw peeled shrimp from which the head and tail have been cut off; An adhesive for food comprising the transglutaminase as an active ingredient, wherein a side surface of a portion near a torso tip of the first raw peeled shrimp and a side surface of a portion near a tail portion of the second raw peeled shrimp are used. And attaching the surimi in the container to a part or all of the first raw peeled shrimp and the second raw peeled shrimp, whereby the first raw peeled shrimp, A second raw peeled shrimp, and the whole shape consisting of the surimi,
Adjusting to have an "appearance similar to one large peeled shrimp".

Further, the shrimp material for tempura and fry of the present invention can be obtained by cutting the head of a first raw peeled shrimp whose tail is not cut and the tail of the shrimp, and the middle part of the torso by cutting the head. Desirably, the cut surface of the second raw peeled shrimp obtained by cutting the portion near the tail of the torso) is adhered to each other by enzymatic action of transglutaminase.

In addition, the shrimp material for tempura and fry of the present invention comprises a torso tip of a first raw peeled shrimp whose head is not cut and its tail is not cut, and a middle part of the torso whose head is cut off. Desirably, the second raw peeled shrimp obtained by cutting the part near the tail of the torso (the part to which the head is connected) is adhered to each other by the enzyme action of transglutaminase. It is a feature.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiment 1 FIG. Hereinafter, Embodiment 1 of the present invention will be described. FIG. 1 is a diagram for explaining the shrimp material for tempura and fry according to the present embodiment and the manufacturing process thereof. First, the manufacturing process of the first embodiment will be described with reference to FIGS.
Description will be made based on (d '). In FIG. 1A, 1
1 is a container, and 12 is a raw shrimp ground meat (minced and crushed raw shrimp) placed on the bottom of the container 11. The raw shrimp surimi 12 is prepared in advance by using a glue for food processing containing transglutaminase as an active ingredient (for example, “Activa TG-B rapid-acting type (enzyme / casein sodium preparation) manufactured and sold by Ajinomoto Co., Inc.) ) Is mixed and kneaded with the surimi at a mixing ratio of, for example, about 1 to 3% by weight (more preferably about 2% by weight). In the manufacturing method of the first embodiment, the raw shrimp surimi 12 as described above is relatively thinly stretched (for example, with a thickness of about 5 to 7 mm) in the container 11 (see FIG. 1A).

Next, in the first embodiment, as shown in FIG. 1 (b), a small (for example, 4 to 6 cm long) raw shrimp shell whose head is not removed and whose tail 10 is not removed is used. A raw peeled shrimp 13 which is peeled and a raw peeled shrimp 14 which is obtained by peeling the shell of a small (for example, 4 to 6 cm in total length) raw shrimp whose head and tail are removed are prepared. Then, the transglutaminase and the active ingredient are respectively provided on the side surface 13a near the torso tip (the portion where the head is connected) of the peeled shrimp 13 and the side surface 14a near the tail of the peeled shrimp 14. (For example, “Activa TG-B rapid-acting type (enzyme / casein sodium preparation)” manufactured by Ajinomoto Co., Inc.) (the component of the product “Activa” is transglutaminase 0. 6% by weight, sodium caseinate 55
Wt%, sucrose fatty acid ester 5 wt%, sodium polyphosphate 2.5 wt%, sodium pyrophosphate (anhydrous)
2.5% by weight, lactose and others 34.4% by weight). The adhesive 1 is applied to the two side surfaces 13a and 14a.
As a method of attaching 5, for example, the adhesive (liquid) is put in a ball, and an operator puts the adhesive in the ball.
This can be performed by immersing the two side surfaces 13a and 14a, respectively.

Next, the worker operates the two peeled shrimp 1
Put 3, 14 on the surimi 12 in the container 11,
The two side surfaces 13a and 14a are brought into contact with each other,
The adhesive 15 adheres to each other by the enzymatic action of transglutaminase. As a result, the two peeled shrimps 13 and 14 are strongly adhered to each other at the cell level and integrated.

Then, the operator removes the two peeled shrimp 1
When the upper and lower members 3 and 14 are pressed downward (in the direction of the surimi 12), the lower surimi 12 protrudes upward from the outer peripheral side of the peeled shrimps 13 and 14. Therefore, the worker uses the protruded surimi 12 to smooth uneven portions around the bonding portion between the two peeled shrimps 13 and 14. In particular,
1C, the side surface 14b of the body of the peeled shrimp 13 and the body of the peeled shrimp 14 on the bonded side.
And a substantially triangular concave portion sandwiched between (FIG. 1
(See reference numeral 16 in (c)), and a portion near the tail portion of the body of the peeled shrimp 13 and the tail of the peeled shrimp 14 (side surface not bonded to the peeled shrimp 13). The protruded surimi 12 is attached to and filled (filled / filled) with the substantially triangular concave portion (see reference numeral 17 in FIG. 1 (c)) sandwiched between the protruded surimi 12 and the concave portion 14c.

In this case, since the adhesive containing transglutaminase as an active ingredient is previously kneaded in the surimi 12 as described above, the surimi 12 is strongly adhered to the two peeled shrimps 13 and 14 at the cell level. Glued. As a result, the concave portion indicated by reference numeral 16 in FIG.
Since the surimi 12 is filled (filled) with the concave portion indicated by 7, the overall shape of the two peeled shrimps 13 and 14 is smoothly adjusted, and the overall shape is “one large peeled shrimp”. In appearance.
FIG. 1D is a horizontal sectional view showing the state at this time. Reference numeral 12a denotes a surimi filled in the concave portion 16, and reference numeral 12b denotes a surimi filled in the concave portion 17. FIG. 1D is a diagram showing a state when the peeled shrimps 13 and 14 and the surimi 12a shown in FIG. 1D are viewed from the side.

Thereafter, the operator removes the two peeled shrimp 1
3 and 14 and the surimis 12a and 12b are shown in FIG.
Is left for a predetermined time, for example, 1 to 2 hours, until the adhesive effect of the adhesive by the enzyme action of transglutaminase is stably fixed. Thus, the shrimp material for tempura and fry according to the first embodiment is completed. After that, this finished shrimp material is immediately
It can be used for cooking tempura and fries in restaurants and the like.

When the completed shrimp material shown in FIG. 1 (d) is not used immediately for cooking, for example, the shrimp material (FIG. 1 (d)
In the case where it is necessary to store the shrimp material only for a predetermined period since a predetermined period is required before the product is delivered to the restaurant after the production of the shrimp, the shrimp material is frozen once. When the frozen shrimp material is stored, for example, as “shrimp material for frying,” a fine powder such as an egg, butter mix solution, and flour is further put around the frozen shrimp material (drying). Then, it may be further frozen and stored. Further, when the frozen shrimp material is stored as, for example, "a shrimp material for home cooking tempura (frozen food)", tempura flour or the like is adhered around the frozen shrimp material. After frying, it may be further frozen and stored.

Here, the above adhesive (FIG. 1B)
The transglutaminase (TGase) and its enzymatic action are described below. Transglutaminase catalyzes an acyl transfer reaction between a γ-carboxamide group of a glutamine residue in a protein or peptide chain and a primary amine. When the primary amine is a lysine residue of a protein, ε- (γ-Gl
u) -Lys is an enzyme having an action of forming a cross-link. The transglutaminase used in the present embodiment 1 is not particularly limited as long as it has transglutaminase activity, and is derived from a microorganism such as, for example, a genus Streptoverticillium (abbreviated as B transglutaminase). (Japanese Patent Application Laid-Open No. 64-27471), those derived from mammals such as guinea pigs (see Japanese Patent Application Laid-Open No. 58-14964), those derived from fish such as cod (Nobuo Seki et al., Journal of the Japanese Society of Fisheries Science 56: 1, 125). (1990)), those present in blood (also referred to as Factor XIII), and those produced by genetic recombination (for example, JP-A-1-300).
889, JP-A-5-199883, JP-A-6-22
5775, WO93 / 15234, etc.). As the transglutaminase used in the first embodiment, any of the above-mentioned transglutaminase can be used, but it is preferable to use a microorganism-derived transglutaminase that can be mass-produced commercially and easily available at low cost. The amount of transglutaminase used in the first embodiment is not particularly limited, but is usually 0.01 U to 100 U, preferably 0.1 U to 50 U per gram of the food material to be adhered. The optimal amount of transglutaminase used varies depending on the type of the target food raw material, its size, shape, and the form of the final product. The amount of transglutaminase used can be found (the above is quoted from JP-A-10-70961).

As described above, in the first embodiment, since the two peeled shrimp 13 and 14 are adhered at the cell level by the enzymatic action of transglutaminase, they are extremely strongly adhered to each other. In order for the parts to be completely uncomfortable in the texture of the customer (i.e., so that the whole of the two peeled shrimp 13, 14 has a "texture completely different from one large peeled shrimp"),
Can be glued. Further, in the first embodiment, a raw material obtained by kneading an adhesive containing transglutaminase as an active ingredient into a concave portion (see 16 and 17 in FIG. 1C) near an adhesive portion of the two peeled shrimp 13 and 14 is used. Since the shrimp surimi 12 is picked (filled), the whole of the two peeled shrimp 13 and 14 is smoothed,
We are trying to create an "appearance that is not completely different from one large peeled shrimp". Further, in the first embodiment, the surimi is formed by the action of the transglutaminase.
The surimi portions 12a and 12b (see FIG. 1 (d)) have almost the same texture as the peeled shrimp 13 and 14 (that is, the whole of the two peeled shrimp 13 and 14 is "one large size"). To have a texture that is almost the same as the peeled shrimp) and to be strongly adhered to the peeled shrimps 13 and 14.

Therefore, according to the first embodiment, by using two inexpensive small peeled shrimps 13 and 14, “one large peeled shrimp having a volume almost twice as large as a small peeled shrimp, It is possible to manufacture a shrimp material that has almost no difference in texture (it is indistinguishable to amateurs). Therefore, if a tempura or fry is made using the shrimp material of the first embodiment, a large tempura or fry can be made without increasing the size of the batter as in the related art. As described above, since the volume of the clothes is excessively large, the expectation of customers who trust that the contents are large shrimp will betray the customer's expectations. "

That is, FIG. 1E is a sectional view showing a tempura using the above-mentioned shrimp material. As shown in FIG. 1 (e), when the shrimp material according to the first embodiment is used, even when the batter 20 of the tempura is made thin (a small amount), it is almost the same as when using a large shrimp material. (Tempura having an appearance and a texture that is completely indistinguishable to amateurs) can be made, so that betrayal of customer expectations and trust as in the past can be prevented.

Embodiment 2 FIG. Next, a shrimp material and a method for manufacturing the same according to a second embodiment of the present invention will be described with reference to FIG. 2A is a cross-sectional view of the shrimp material according to the second embodiment, FIG. 2A is a side view thereof, and FIG.
FIG. 2 is a cross-sectional view of a tempura made using the shrimp material of FIG. In FIG. 2, the same parts as those in FIG. 1 are denoted by the same reference numerals.

Also in the second embodiment, a step of placing a raw shrimp surimi 12 mixed with a food adhesive containing transglutaminase as an active ingredient on the bottom of the container 11 (see FIG. 1A) A side surface 13a of a portion of the raw peeled shrimp 13 in which the head is cut off and the tail is not cut off in the vicinity of the torso tip
A step of adhering a food adhesive 15 containing transglutaminase as an active ingredient to at least one of a side of the raw peeled shrimp 14 from which the head and tail are removed and a side surface 14a near the tail (see FIG. 1B) The transglutaminase is effective on the side surface 13a of the portion near the torso of the peeled shrimp 13 and the side surface 14a of the portion near the tail of the shrimp 14 on the surimi 12 in the container 11. The step of bonding with the food adhesive 15 as a component (see FIG. 1 (c)) is the same as in Embodiment 1 described above.

In the second embodiment, in a subsequent step, the peeled shrimps 13 and 14 adhered to each other are pressed down (in the direction of the surimi 12) on the surimi 12 in the container 11 to thereby reduce Strip the surimi 12 into the shrimp 1
It is made to protrude upward from the outer peripheral side of 3 and 14 (to be raised). Then, the extruded surimi 12 is adhered to almost all of the outer peripheral portions of the peeled shrimps 13 and 14 by the enzymatic action of the transglutaminase, thereby comprising the peeled shrimp 13, the peeled shrimp 14, and the surimi 12. The overall shape is adjusted to have an "appearance very similar to one large peeled shrimp". In FIG. 2A and FIG.
“c” indicates a surimi adhered to the outer periphery of the peeled shrimps 13 and 14 in this manner. Further, as described above, when the surimi 12c is strongly adhered to the outer periphery of the whole at the cell level by the enzymatic action of the transglutaminase, a texture with one unity can be obtained as a whole. A shrimp material having the same texture as a large peeled shrimp can be manufactured.

As described above, in the second embodiment, the peeled shrimp 13, the peeled shrimp 14, and the surimi 12c
Is adjusted so as to have “an appearance very similar to one large peeled shrimp”, and furthermore, the whole texture is “natural one large shrimp material” by the enzymatic action of transglutaminase. ] (Although it cannot be distinguished by amateurs). Therefore, by using the shrimp material of the second embodiment, as shown in FIG. 2 (b), even if the batter 20 of the tempura is made thin (a small amount), "the one using one large shrimp material" And the appearance and texture of the tempura are almost the same (they cannot be distinguished by amateurs).

Embodiment 3 Next, a third embodiment of the present invention and a manufacturing method thereof will be described with reference to FIG. First, FIG.
(A) As shown in (b), two peeled shrimp 21 and 2
Prepare 2 The peeled shrimp 21 has its head removed and its tail attached. Moreover, the peeling shrimp 22 cuts off the head and cuts off the middle part of the torso (preferably the part near the tail) (see the symbol A in FIG. 3B).

Next, as shown in FIG. 3 (c), the torso tip of the peeled shrimp 21 (the part to which the head was connected) 21
a, and a glue for food containing transglutaminase as an active ingredient (for example, “Activa” of Ajinomoto Co., Inc.) is attached to both the cut surface 22 a of the peeled shrimp 22. In this case, since the torso tip 21a of the peeled shrimp 21 is convex, the cut surface 22a
If the contact with the torso does not go well,
May be crushed with a fingertip or the like, or the tip may be cut off so that the surface is flat. Further, in the present invention, the adhesive may be simply attached to at least one of the trunk end portion 21a and the cut surface 22a.

Then, as shown in FIG. 3 (d), the body end 21a of the peeled shrimp 21 and the cut surface 22a of the body of the peeled shrimp 22 are kept in contact with each other for a predetermined time (about one hour). ２2 hours), and both are strongly adhered by the enzymatic action of transglutaminase.

Thus, the shrimp material for tempura and fry of the third embodiment is completed. In this case, FIG.
As shown in FIG. 5, concave portions B and C are formed in the vicinity of a contact portion between the trunk end portion 21a of the peeled shrimp 21 and the cut surface 22a of the trunk of the peeled shrimp 22.
The concave portions B and C may be filled with raw shrimp surimi kneaded with an adhesive containing transglutaminase as an active ingredient.

Embodiment 4 FIG. Next, a fourth embodiment of the present invention and a method of manufacturing the same will be described with reference to FIG. First, FIG.
(A) As shown in (b), two peeled shrimp 31 and 3
Prepare 2 The peeled shrimp 31 has its head removed and its tail attached. Further, the peeling shrimp 32 cuts off the head and cuts the middle part of the torso (preferably the part near the tail) (see the symbol A in FIG. 4B).

Next, as shown in FIG. 4 (c), the torso tip (the part to which the head was connected) 31 of the peeled shrimp 31 was used.
a, and a glue for food containing transglutaminase as an active ingredient (for example, “Activa” of Ajinomoto Co., Inc.) is attached to both the a and the torso tip 32 a of the peeled shrimp 32. In this case, when the body end 32a of the peeled shrimp 31 and the body end 32a of the peeled shrimp 32 are convex and the contact between them is not successful, the body end 31a, 32a May be crushed with a fingertip or the like, or the tip may be cut off so that the surface is flat.
Further, in the present invention, the adhesive may be simply attached to at least one of the trunk end portion 31a and the trunk end portion 32a.

Then, as shown in FIG. 4D, the torso tip 31a of the peeled shrimp 31 and the torso tip 32a of the shrimp 32 are kept in contact with each other for a predetermined time (about 1 to about 1). After 2 hours), both are strongly adhered by the enzymatic action of transglutaminase.

Thus, the shrimp material for tempura and fry of the third embodiment is completed. In this case, FIG.
As shown in FIG. 5, concave portions B 'and C' are formed near the contact portion between the trunk end portion 31a of the peeling shrimp 31 and the trunk end portion 32a of the peeling shrimp 32. Alternatively, the concave portions B ′ and C ′ may be filled using a raw shrimp surimi kneaded with an adhesive containing transglutaminase as an active ingredient.

[0035]

As described above, in the shrimp material and the method for producing the same according to the present invention, the first raw peeled shrimp whose head is cut off and the tail is not cut off, and the head and tail are cut off Since the second raw peeled shrimp is adhered at the cell level by the enzymatic action of transglutaminase,
The two can be bonded together so strongly that the bonded portions of the two do not feel any discomfort in the texture of the customer. Also, in the present invention, the first raw peeled shrimp is formed between the torso tip and the side surface of the second raw peeled shrimp on the side where the first raw peeled shrimp is bonded. A flat surface is formed in a substantially triangular concave portion (further desirably, a side surface of the first raw peeled shrimp on which the second raw peeled shrimp is bonded and a side surface of the second raw peeled shrimp). The plane formed between the first raw peeled shrimp and the side surface to which the first raw shrimp is not bonded is also a substantially triangular concave portion), and the raw shrimp surimi is adhered by enzymatic action of transglutaminase. So that it is packed (filled),
The whole shape of the first raw peeled shrimp and the second raw peeled shrimp can be smoothed, and an "appearance almost different from one large peeled shrimp" can be produced. Also,
In this case, the surimi is strongly adhered to each of the peeled shrimp at the cellular level by the enzymatic action of the transglutaminase so that the texture does not differ from the first and second raw peeled shrimp at all. The texture is almost the same as one large peeled shrimp (it is indistinguishable by amateurs)
Can be created.

Therefore, according to the present invention, two inexpensive small peeled shrimps are used, and “the case of using one large peeled shrimp having a volume almost twice as large as that of the small peeled shrimp and its appearance are also described. It is possible to manufacture a shrimp material that has almost no difference in texture (a novice cannot distinguish it at all). Therefore, if the tempura / fly is made using the shrimp material of the present invention, it is possible to make a large tempura / fly without increasing the volume of the tempura batter and the fry batter as in the past. I can say, "As before,
The shrimp material inside is small, but only the clothes are enlarged and the whole volume is imitated, so looking at the large tempura fry will betray the trust of customers who expect that the contents are also large shrimp material. '' Inconvenience can be avoided.

Further, in the present invention, the first raw peeled shrimp is attached to a part or the whole of the first raw peeled shrimp and the second raw peeled shrimp. When the overall shape of the shrimp, the second raw peeled shrimp, and the surimi is adjusted so as to have an "extremely similar appearance to one large peeled shrimp", the surimi and the first The whole of the 1st and 2nd raw peeled shrimp is "same appearance as one natural large peeled shrimp"
Further, the surimi and the first and second raw peeled shrimp are integrated as a whole at the cellular level without discomfort by the enzymatic action of the transglutaminase, and a "natural one" It has the same texture as a large peeled shrimp, so that it is possible to provide a shrimp material that is optimal for tempura and fry.

Further, in the present invention, the torso tip of the first raw peeled shrimp in which the head is cut off and the tail is not cut off, and the middle part of the torso where the head is cut off (preferably in the vicinity of the tail of the torso) When the cut surface of the second raw peeled shrimp cut from the part) is adhered to each other by the enzymatic action of transglutaminase, the enzymatic action of transglutaminase causes a completely uncomfortable feeling for consumers. Since two small peeled shrimp are strongly adhered at the cell level so that there is no such thing, the appearance and texture similar to one large peeled shrimp can be obtained from two inexpensive and small peeled shrimp only with extremely simple work. ”Can provide an optimal shrimp material for tempura and fry.

Further, in the present invention, the head of the first raw peeled shrimp whose head is cut off and the tail is not cut off, and the head is cut off and the middle of the torso (preferably near the tail of the torso) ), The torso tip (the part to which the head was connected) of the second raw peeled shrimp was cut and adhered to each other by the enzyme action of transglutaminase. Since two small peeled shrimp are strongly adhered at the cell level so as not to cause any discomfort to the consumer, extremely simple work can be performed to remove one small and large shrimp from one small and large shrimp. It is possible to provide a shrimp material that is optimal for tempura and fry having an appearance and texture similar to shrimp.

[Brief description of the drawings]

FIG. 1 is a diagram for explaining a shrimp material for tempura and fry according to a first embodiment of the present invention and a method for producing the same.

FIG. 2 is a diagram for explaining a shrimp material for tempura and fry according to a second embodiment of the present invention.

FIG. 3 is a diagram for explaining a shrimp material for tempura and fry according to Embodiment 3 of the present invention.

FIG. 4 is a diagram for explaining a shrimp material for tempura and fry according to a fourth embodiment of the present invention.

FIG. 5 is a diagram for explaining a conventional shrimp material for tempura and fry and its problems.

[Explanation of symbols]

 10 Tail 11 Container 12, 12 a, 12 b, 12 c Surimi 13, 14, 21, 22, 31, 32 Peeled shrimp 13 a Side surface 13 b, 21 a, 31 a, 32 a near side of peeled shrimp torso tip 14a Side surface near the tail of peeled shrimp 15 Adhesive 16,17 Recessed part 20 Clothing 32a Cut surface of peeled shrimp body

Claims (7)

(57) [Claims] Claims 1. A raw material having a shrimp body shape
"The raw stripped shrimp body"
Tempura and fried food manufactured using only shrimp
A first raw peeled shrimp of which the head is cut off and the tail is not cut off, the side of the body near the tip of the body and the head and tail are cut off Of the torso near the shrimp tail
A shrimp material for tempura and fry, wherein the shrimp material is made to adhere to a side surface by an enzymatic action of transglutaminase. 2. The method according to claim 1, further comprising: bonding the raw shrimp surimi to the first raw peeled shrimp body tip and the second raw peeled shrimp by the bonding. The plane formed between the peeled shrimp and the side of the body on the side to which the shrimp is bonded is bonded and filled into the substantially triangular concave portion by the enzyme action of transglutaminase, and the raw shrimp surimi is removed by the bonding. A body on the side of the first raw peeled shrimp to which the second raw peeled shrimp is adhered
The plane formed between the side of the torso and the side of the body of the second raw peeled shrimp on which the first raw peeled shrimp is not adhered has a substantially triangular concave portion, and the transglutaminase of A shrimp material for tempura and fry, characterized by being adhered and filled by enzymatic action. 3. The raw material having a shrimp body shape
"The raw stripped shrimp body"
Tempura and fried food manufactured using only shrimp
A method of manufacturing a bi-material, wherein a side of a torso of a portion near a torso tip of a first raw peeled shrimp whose head is not removed and a tail is not removed, and a second portion of which is obtained by removing a head and a tail. Of raw torso near the tail of shrimp
Adhering a food glue containing transglutaminase as an active ingredient to at least one of the side surfaces; and a body near a body tip of the first raw peeled shrimp.
Sides and, cylinder tail vicinity of the second raw peeled shrimp
A method for producing a shrimp material for tempura and fry, comprising: adhering a side surface of a body with a food adhesive containing the transglutaminase as an active ingredient. 4. The raw material having a shrimp body shape
"The raw stripped shrimp body"
Tempura and fried food manufactured using only shrimp
A method of manufacturing a bi-material , comprising the steps of placing a raw shrimp surimi mixed and kneaded with a food adhesive containing transglutaminase as an active ingredient at the bottom of a container, and cutting off the head and tail. not a body side of the vicinity of the body front end of the first raw peeling shrimp, of the body of the second raw peeled shrimp tail vicinity of resected head and tail
Adhering a food glue containing transglutaminase as an active ingredient to at least one of the side surfaces; and a body near a body tip of the first raw peeled shrimp on the surimi in the container. and the side of the fuselage side of the tail portion near the second raw peeling shrimp, a step of adhering the food adhesive comprising as an active ingredient the transglutaminase, the surimi in the container, the adhesive As a result, the plane formed between the body end portion of the first raw peeled shrimp and the side surface of the body of the second raw peeled shrimp to which the first raw peeled shrimp is adhered is substantially Bonding and filling the triangular concave portion with a shrimp material for tempura and fry. 5. The raw material having a shrimp body shape
"The raw stripped shrimp body"
Tempura and fried food manufactured using only shrimp
A method for producing a bi-material, in which a raw shrimp surimi mixed with a food adhesive containing transglutaminase as an active ingredient is placed on the bottom of a container, and the head is cut off and the tail is not cut off first and fuselage side of the vicinity of the body tip of raw peeled shrimp, fuselage tail vicinity of the second raw peeled shrimp were resected head and tail
Adhering a food glue containing transglutaminase as an active ingredient to at least one of the side surfaces; and a body near a body tip of the first raw peeled shrimp on the surimi in the container. and the side of the fuselage side of the tail portion near the second raw peeling shrimp, said transglutaminase comprising the steps of adhering a food adhesive comprising as an active ingredient a transglutaminase, surimi said first of said container The whole raw shrimp, the second raw shrimp, and the surimi consisting of the first raw peeled shrimp, the second raw peeled shrimp, and the surimi are attached to a part or the whole of the raw raw shrimp and the second raw peeled shrimp. Adjusting the shape so as to have "an appearance similar to one large peeled shrimp". A method for producing a shrimp material for tempura and fry, comprising: 6. The raw material having a shrimp body shape
"The raw stripped shrimp body"
Tempura and fried food manufactured using only shrimp
"The tip of the torso, ie, the head of the torso was cut off, of the first raw peeled shrimp that was cut off the head and the tail was not cut off.
The resected surface " and the second raw peeled shrimp cut off the head and cut off the middle part of the torso," the torso cut surface at the middle part of the torso " are adhered to each other by the enzymatic action of transglutaminase, A shrimp material for tempura and fries. 7. The raw material having a shrimp body shape
"The raw stripped shrimp body"
Tempura and fried food manufactured using only shrimp
"The tip of the torso, ie, the head of the torso was cut off, of the first raw peeled shrimp that was cut off the head and the tail was not cut off.
The resected surface " and the second raw peeled shrimp, the head of which was cut off and the middle part of the torso cut, " the tip of the torso,
A shrimp material for tempura and fry, wherein the cut surface from which the head has been cut is adhered to each other by enzymatic action of transglutaminase.