JP3311183B2 - Black Tiger packaging with improved body color - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package of a black tiger having an improved body color and an improved body color having no contents in the back tract.

[0002]

[Prior Art] Farmers in Taiwan, the Philippines, Thailand, Indonesia, etc. have been intensively involved in Black Tiger.
Alternatively, the tiger is farmed extensively, and a local processor, a so-called packer, uses the harvested black tiger as a headed or unheaded shell or as a raw body, water-freezing and IQF (INDIVIDUAL QUICK FROZ).
EN) Processed and imported to Japan. Initially, black tigers were sold as inexpensive shrimp instead of prawns, but have recently been given an independent status. However, when black tigers sold at mass retailers are shelled, the pigment band seen on the shell is almost unclear, and consumers have the impression that such black tigers have become less fresh. They tend to reduce their willingness to buy.

Further, the so-called back intestine on the back of shrimp is not only unfavorable in appearance, but also contains contents having an unpleasant taste, and it is desired to remove as much as possible. However, it is difficult to remove all shrimp back intestines before processing. If the contents of the digestive tract can be removed at low cost, beautiful inexpensive barbecued meat can be sold, so shrimp without the back intestine is desired.

[0004]

Generally, the value of marine products largely depends on freshness, and the higher the freshness, the higher the quality. There are many methods for judging the freshness of shrimp, but they are roughly classified into five senses judgment, physical judgment, microbiological judgment, and chemical judgment. Specifically, it is necessary that each item of form, color, flavor, meat quality, selection, and glaze satisfy certain or more criteria. In particular, it is desirable that the water used is clean and the glaze is sufficiently uniform in order to prevent shrimp from drying. In addition, the center temperature is 10 degrees below zero, the content weight is consistent with the indicated weight, and the packaging material is hygienic and has a strength that does not damage the content. thing,
It is required that the size and other items displayed match the contents and that no foreign matter is mixed.

At present, a K value is introduced as an objective index of freshness, and kits for simply measuring are also sold. The K value is determined by measuring the composition ratio of the ATP-related compound, which changes over time, to determine the degree of decomposition, that is, the degree of decrease in freshness. However, at present, even if the K value is chemically defined as one of the freshness determinations, it cannot be used by distributors and consumers.

[0006] The quality of freshness is strongly influenced by the elapsed time after catching, the handling method, and the distribution form, and the difference often appears in appearance and rigidity of muscles. Therefore, when purchasing marine products, consumers and the like rely on the appearance that can be judged with the naked eye or the actual touch with a finger to confirm freshness. In particular, visual identification is important when purchasing marine products.For example, in the case of fish, observe whether the eyes are clouded, gills are not white, scales are not dropped, etc. , Has been determined.

[0007] The same applies to the black tiger, in which the freshness appears in appearance, and the better the freshness, the more transparent the muscle and the sharper the pigment band present on the shell. For example, it is considered that even if the freshness is the same, the better the appearance, that is, the clearer the pigment band seen in the shell, the better the freshness. Therefore, it can be said that how to maintain high freshness and how to keep the pigment band clear so as to be distributed is an issue currently imposed on marine products including black tiger. In addition, if the intestine can be removed at a low cost, an inexpensive beautiful skin can be realized.

The present invention has been made in order to solve such problems, and an object of the present invention is to provide a package for distributing a black tiger having an improved body color and no contents of the back intestine. And An object of the present invention is to provide the packaged black tiger in the form of a fresh product, a heat-treated product, and a frozen product.

[0009]

The shrimp to which the present invention is directed is a black tiger (Penaeus monodo).
n). The present invention has been made in order to solve the above-mentioned problems, and means for solving the problems is to use black tigers inhabiting conditions under relatively severe conditions promptly from a general pond. After being transferred to breeding water and bred, after several hours, it is quickly frozen in ice and frozen to maintain high freshness, and a package of black tiger that can be distributed while keeping the pigment band clear It is. The black tiger has an improved body color and is characterized by the absence of contents of the back intestine.
Maintaining high freshness and maintaining the sharpness of the dye band can be maintained.

[0010] The present invention is directed to breeding water under severe conditions.
Produced and bred, it has a rich body color of freshness and a clear stripe pattern, jaw legs, chest legs, abdomen,
At least one of the shell, antenna, or any two
A package of a black tiger with improved body color, characterized in that a fresh black tiger having a red color at more than three places and having no contents in the back intestine is accommodated in a packaging container.

The breeding water under relatively harsh conditions as a habitat for black tigers is, for example, breeding water having a higher salt concentration than that of the previous habitat, breeding water having a higher salt concentration and a higher water temperature, and a stepwise decrease in salt concentration. Enhanced breeding water is an example. Before breeding in relatively harsh breeding water as a habitat for black tigers, it can be bred in environmental water with a lower salt concentration than the previous habitat. The breeding by shifting to breeding water having a higher salt concentration and a higher water temperature than the habitat up to that point means, specifically, the black tiger is brought into a seawater salt concentration of 85% to 150%, preferably 105% to 135%. During salt concentration,
And a water temperature of 20C to 45C, preferably 25C to 38C.
2 to 24 hours, preferably 3 to 8 hours in environmental water
It is time keeping. The packaged black tiger of the present invention, which is characterized by improved body color and absence of back bowel contents, is produced as described above.

[0012] The packaged product of the present invention can be used for packaging a frozen product of black tiger with improved body color and no contents of the back intestine. The production process of black tiger frozen products is basically raw material-variety selection-decapitation-washing-freshness check-size selection-weighing-pan stand-glaze pouring-freezing-unbread-glaze-packaging-storage. In addition, the black tiger of the packaged product of the present invention has been bred under high osmotic pressure before the above-mentioned production process.

Conventionally, shrimp have been imported from abroad in the form of frozen large blocks, which are thawed, divided into small pieces, packaged, then frozen again to produce frozen products, and finally distributed to the terminal. It was connected to the route. However, recently, raw material producing factories are often manufactured and sold straight to end consumer markets after import. Along with that, the packaging styles have also become diverse, with shrimp for tempura and fry, sushi,
Shrinking shrimp and other finely categorized packaging methods have been adopted, and are often sold directly from factories for home and business use.

An example of the mode of import of frozen shrimp is described below. 1. Headed Non-injection water-bulk freezing, 1.3 kg constant penetration block injection (or non-injection water) freezing, non-injection water IQF freezing, freezing after boiling, comb stinging, tray packs. 2. In the case of no head 1.8Kg constant penetration block water injection (or no water injection) block freezing, vacuum pack count, boil frozen frozen shrimp,
Packed in trays, packed in IQF bags. 3. In the case of tailed shrimp 1.8Kg constant block block water injection (or no water injection) block freezing, vacuum pack number of tails, number of tray tray pack,
Sushi shrimp (boil open). 4. For prawns 2Kg or 1.8Kg block, IQF glazed bag, IQF tray, boiled muki.

[0015] The packaged black tiger of the present invention, which has an improved body color and is characterized by having no contents of the back intestine, is subjected to heat treatment such as boiling, frying, baking, etc. The amount of white condensate generated between the body and the body is reduced, and a heat-treated body having a clean surface and a remarkably good color of carotenoid red in the fascia is obtained. The carotenoid red coloration of the fascia is beautiful with red stripes also appearing vividly.

For the heat treatment, ordinary heat treatment means is employed. For example, steam cooking is preferable as a means for boiling. In addition, for frying, means for frying with normal oil is adopted.
Conditions for frying are appropriately selected depending on the intended product. When a heat-treated product such as boiled food, fried food, or grilled food is frozen and stored, it can be returned to a black tiger whose taste and texture are improved by thawing. The present invention is a packaged product obtained by packaging the above black tiger in the form of a fresh product, a heat-treated product, and a frozen product thereof.

As the packaging container of the present invention, a packaging container commonly used for frozen shrimp is used. For example,
As a packaging container, a shrimp frozen body or the like can be hermetically sealed by a synthetic resin foam or a laminated plate material mainly composed of the synthetic resin foam and laminated with paper or corrugated paper on an outer surface side and / or an inner surface side of the synthetic resin foam. A container main body formed to be stored is provided, and a buffer sheet, a blotting paper and the like are interposed in a storage space such as a shrimp frozen body of the container main body.

As a packaging form of a black tiger having an improved body color, an explanation will be given by taking an example of an IQF product tray pack with a number of tails. As shown in FIG. 1, 1 is a tray type container,
A plurality of headless black tigers 2 are stored in parallel therein, and a transparent covering plastic film 3 is placed thereon. The tray I is a container made of a synthetic resin material such as a synthetic resin foam. The plastic film 3 is closely adhered to and covered on the surface of the frozen headless black tiger 2 stored in parallel. A buffer sheet 4 is laid on the inner bottom surface of the container 1 so that the frozen headless black tiger 2 does not move and does not come into contact with the drip solution coming out of the cells. The whole can also be accommodated in a cardboard box (not shown).

In addition, the above-mentioned perishable frozen product or IQ
The product F can be packaged in a bag of a vinyl resin film, or wrapped in a vinyl resin sheet and placed in a ball box. In the case of the boiled product, the IQF product may be packed in a bag of a vinyl resin film, or wrapped in a vinyl resin sheet and placed in a cardboard box. In any case, the package of the present invention can easily see the state of the black tiger with improved body color.

[0020]

【Example】

Example 1 A rich body color and a clear striped pattern were obtained.
Example of production of fresh black tiger in which at least one of the abdominal limbs, crustacea, and antennae, or any two or more thereof, has a red color and has no contents in the back intestine. Salt concentration of 10% (30% seawater salt concentration) ), 100 kg of black tiger is caught by casting net, 50 kg is bred in the same salt concentration breeding water, and the remaining 50 kg is 41% (125%).
(Seawater salt concentration). Hereinafter, the former is referred to as a non-processed product, and the latter as a shock product. Six hours later, the black tiger in the breeding water was immediately transferred to the crushed water,
All were water-frozen or IQF within hours. In addition, a product obtained by converting a black tiger caught from the pond into a product by a usual method was used as a control. The K value was measured to determine the change in freshness. The result is shown in FIG.

As can be seen from the results, the shock product has a slower rise in the K value than the non-processed product, and it is difficult to reduce the freshness. That is, it can be seen that the black tiger maintaining high freshness can be distributed by this processing. next,
Fab was measured using a Minolta colorimeter for the pigment band present on the crust. The results are shown in Table 1. However, each numerical value represents (blue background-pigment band),
The larger the difference, the sharper the dye band.

[0022]

[Table 1]

As is apparent from the results, the shock product has the largest ΔL, Δa, and Δb, and the difference between the dye band and the blue background is clear. That is, it can be said that the appearance is the clearest. Next, Table 2 shows the number of back products in which the back intestine was confirmed.

[0024]

[Table 2]

As can be seen from the results, the shock product has the contents of the back intestine removed, and a black tiger with a beautiful appearance can be obtained. Furthermore, the shock product differs from the untreated product and the normal product in that at least one of the jaw angle, the chest leg, the abdominal limb, the shell, and the antennae shown in FIG. It becomes shrimp 1 which has various colors.
This is different from the black discoloration seen in low freshness prawns and is recognized in natural prawns and the like, and is associated with the taste.

Example 2 125% of an improved body color black tiger having the same body color as in Example 1 and having no contents in the back intestine
Production example by treatment with seawater at a temperature of 38 ° C. A black tiger that has become a shipping size (body weight: 25 g to 35 g) in a farm with a salt concentration of 85% seawater and a water temperature of 28 ° C. is bred for 24 hours at 125 ° C. with a water temperature of 38 ° C. The extract component (free amino acid content) of the raw edible muscle was measured over time. That is, 2h, 4h, 6
h, 12h, 24h and immediately frozen. However, the breeding water was heated to 38 ° C. by heating with a heater, and adjusted to 125% seawater salt concentration by adding natural salt. This breeding environment is a relatively harsh condition for black tigers, but careful shrimp handling can significantly reduce wear.

The change in the free amino acid content is shown in FIGS. FIG. 4 shows the total amount, FIG. 5 shows glycine, FIG. 6 shows alanine, FIG. 7 shows glutamic acid, and FIG.
FIG. 9 shows serine, and FIG. 10 shows threonine. From these results, it can be seen that black tigers with improved taste can be obtained by breeding at a high temperature and a high salt concentration for 4 to 6 hours. From these results, it can be seen that a black tiger having a higher total free amino acid content than a black tiger bred in seawater can be obtained. A sensory test was conducted on the steam-edible muscles of the black tiger obtained by 10 well-trained panelists, and it was determined that all of the sweetness, umami, salty taste, and texture were good.

Example 3 Preparation of a black tiger with improved body color similar to that of Example 1 and with no body content in the back intestine by two-stage shock (28 ° C.) Salt concentration 85 A black tiger that has become a shipping size (body weight: 25 g to 35 g) in a cultivation farm at 28 ° C. and a water temperature of 28 ° C. is bred for 24 hours after rearing the breeding water from 85% seawater to 66% seawater at the inhabiting water temperature, and raising the breeding water to 66%. 125% from seawater
% Of the edible muscle, the concentration was increased in% seawater, and the mixture was frozen for 24 hours. The extract component (free amino acid content) of the raw edible muscle was measured. Table 3 shows the results.

[0029]

[Table 3]

As is evident from Table 3, at the same temperature, the two-stage high-salt breeding improved the taste in terms of the total amino acid amount, glutamic acid amount, glycine amount and alanine amount than the one-stage high salt concentration breeding. It turns out that there was an effect. A sensory test was conducted on the steam-edible muscles of the black tiger obtained by 10 well-trained panelists, and it was determined that all of the sweetness, umami, salty taste, and texture were good.

Example 4 The rich body color produced in Example 1, which has a clear stripe pattern, has at least one of the jaw legs, the thorax, the abdomen, the crust, and the antennae, or any two of them. The above has a red color,
In addition, as shown in Fig. 1, 1 is a tray-shaped container, in which a plurality of frozen headless black tigers 2 are stored in parallel. Then, a transparent covering plastic film 3 is placed thereon. The tray 1 is a tray type container made of a polystyrene foam material. The material No. 3 is a transparent vinylidene chloride-based film, which is closely adhered and covered on the surface of the frozen headless black tiger 2 stored in parallel. A buffer sheet 4 is laid under each row of the frozen headless black tiger in the container 1 so that the headless black tiger 2 does not move and does not come into contact with the drip liquid coming out of the cells. is there. The whole can be accommodated in a paper box (not shown). The packaged frozen black tiger has a dense body color and clear stripes through a transparent film, and has at least one of a chin leg, a thorax leg, an abdominal limb, a shell, and an antennae, or any two of them. It is clearly visible that the black tiger has a red color in more than one place.

[0032]

According to the present invention, it is possible to provide a package in which a black tiger having an improved body color and having no contents of the back intestine is distributed. It is possible to provide a black tiger having an improved body color and no contents of the back intestine in the form of a fresh product, a heat-treated product, and a frozen product. It is possible to provide a package that is distributed as beautiful bare meat.

[Brief description of the drawings]

FIG. 1 is a view showing one embodiment of a package of a body color improving black tiger according to the present invention.

FIG. 2 is a diagram comparing the change in K value between a black tiger and a simple iced product in the packaged product of the present invention.

FIG. 3 is a side view of the shrimp for explaining the name of each part of the shrimp.

FIG. 4: 125% seawater salinity for Black Tiger,
It is the figure which showed the time-dependent change of the total amino acid production by a 38 degreeC process.

FIG. 5 125% seawater salinity for Black Tiger,
It is the figure which showed the time-dependent change of the glycine amount of a 38 degreeC process.

FIG. 6 125% seawater salinity for Black Tiger,
It is the figure which showed the time-dependent change of the amount of alanine in a 38 degreeC process.

FIG. 7 125% sea salinity for Black Tiger,
It is the figure which showed the time-dependent change of the amount of glutamic acid of 38 degreeC process.

FIG. 8 125% seawater salinity for Black Tiger,
It is a figure which showed the time-dependent change of the proline amount of a 38 degreeC process.

FIG. 9 125% seawater salinity for Black Tiger,
It is a figure showing change with time of the amount of serine of processing at 38 ° C.

FIG. 10 is a graph showing the change over time in the amount of threonine in black tiger treated with 125% seawater salinity and 38 ° C.

[Explanation of symbols]

 Reference Signs List 1 tray type container 2 frozen headless black tiger 3 covering plastic film 4 cushioning sheet

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masaaki Sugimoto 559-6 Kitanocho, Hachioji-shi, Tokyo Nippon Suisan Kaisha Co., Ltd. (72) Inventor Tadashi Shioya 559-6 Kitanocho, Hachioji-shi, Tokyo Nippon Suisan (56) References JP-A-61-242565 (JP, A) JP-A-6-7075 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1 / 33

Claims (8)

(57) [Claims] Claims: 1. Transfer to rearing water under severe conditions and rearing
Manufactured, with a fresh, rich body color of a good freshness, with clear stripes, at least one of the jaw legs, thorax, abdominal limb, crustacean, and antennae, or at least two arbitrary locations A package of a black tiger having an improved body color, wherein a fresh black tiger having a red color and having no contents in the back tract is contained in a packaging container. 2. The package of claim 1, wherein the fresh black tiger is frozen and stored. 3. The improved body color black according to claim 1, wherein the packaging container comprises a plastic container capable of storing a plurality of shrimps in parallel and a transparent plastic film covering the plastic container. Tiger packaging. 4. The package of a black tiger with improved body color according to claim 1, wherein the packaging container is made of cardboard. 5. A method of breeding by shifting to breeding water under severe conditions.
Manufactured, with a fresh, rich body color of a good freshness, with clear stripes, at least one of the jaw legs, thorax, abdominal limb, crustacean, and antennae, or at least two arbitrary locations By heat treatment of fresh black tiger or its frozen product, which has a red color and no contents in the back intestine, produces a bright carotenoid red with a red stripe in the fascia of the shell and / or edible part. A package of a black tiger having an improved body color, wherein the heat-treated product that has developed color is contained in a packaging container. 6. The package of claim 5, wherein the heat-treated product is stored frozen. 7. The improved body color black according to claim 5, wherein the packaging container comprises a plastic container capable of storing a plurality of shrimp in parallel and a transparent plastic film covering the plastic container. Tiger packaging. 8. A package of a black tiger with improved body color according to claim 5, wherein the packaging container is made of cardboard.