JP4109819B2 - Process for producing shrimp with improved texture and transparency - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing shrimp used in frozen or refrigerated shrimp, shrimp for side dishes, frozen, refrigerated or room temperature shrimp processed foods, and more particularly, excellent yield even after frozen storage or after cooking. The present invention relates to a method for producing shrimp with improved texture and transparency, capable of maintaining and suppressing a reduction in the original texture of shrimp, and suppressing the transparency that occurs in the appearance.
[0002]
[Prior art]
Conventionally, when selling frozen shrimp, refrigerated shrimp and the like, a method of immersing raw shrimp or thawed shrimp in an alkaline solution has been performed in order to develop a vivid red color that makes the appetite appeal. In addition to these frozen shrimp and refrigerated shrimp, in order to improve the texture and post-coating yield of shrimp used in shrimp processed foods at refrigerated, frozen or room temperature using shrimp such as gratin and pizza A method of cooking by heating after immersing shrimp or thawed shrimp in an alkali solution or adhering an alkaline agent is performed.
For example, the following methods have been proposed and implemented.
(1) In a raw state in which a carotenoid pigment is colored red by treating shrimp and the like with an alkaline aqueous solution of pH 10-13 containing potassium hydroxide, sodium hydroxide, sodium carbonate, potassium carbonate or calcium hydroxide. Coloring method for shrimp, etc. (Patent No. 2607204), (2) Pretreatment containing whey-derived inorganic salt as its main component and maintaining the pH of the whole solution alkaline with sodium carbonate or potassium carbonate pH adjuster A method for improving the yield of the marine product by immersing the marine product in the agent (Patent No. 2957826), (3) Coloring of the shrimp by bringing the shrimp into contact with a treatment solution containing L-arginine or shell calcined calcium And a method for improving the texture (JP-A-10-57019), (4) raw peeled shrimp, calcium carbonate, calcium chloride, calcium lactate After mixing the calcium preparations and brine etc., heat treatment method of shrimp subjected to heat treatment to prevent deterioration of the texture and the yield (Japanese Patent Laid-Open No. 9-98746).
However, in these conventional methods, it cannot be said that the yield is necessarily improved sufficiently, and further improvement in the texture associated therewith is desired. In addition, in the conventional method, even when the color is bright red, a translucency that is different from the appearance of the original shrimp often occurs, and this translucency is obtained when heat treatment is performed. However, there is a problem that the consumer feels uncomfortable.
[0003]
[Problems to be solved by the invention]
The object of the present invention is to suppress a decrease in texture caused by a decrease in yield, etc., to suppress the appearance of transparency that is not the original appearance of shrimp, and to produce a vivid appetite even before heat treatment An object of the present invention is to provide a method for producing shrimp with improved texture and transparency that can be colored red.
[0004]
[Means for Solving the Problems]
The present inventors diligently studied to solve the above problems. As a result, a specific carbonate, trisodium citrate, and a divalent alkaline earth metal salt are added to an alkaline solution for treating raw shrimp or thawed shrimp, and treatment with this alkaline solution is performed for a specific time. The present invention was completed by finding that the above-mentioned problems can be solved by the above, and that the effect is further enhanced by including a specific divalent alkaline earth metal salt in an alkaline solution containing trisodium citrate. .
That is, according to the present invention, the method includes a step (A) of bringing raw shrimp or thawed shrimp into contact with an alkaline solution having a pH of 10.25 to 10.96 , and the alkaline solution is made from sodium carbonate, sodium bicarbonate and potassium carbonate. At least one selected from the group consisting of trisodium citrate, one or more divalent alkaline earth metal salts selected from the group consisting of calcium lactate, calcium chloride and magnesium chloride , and water And a method for producing shrimp with improved texture and transparency, characterized in that the time of contact with an alkaline solution is 10 to 24 hours.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
In the production method of the present invention, the step (A) of bringing raw shrimp or thawed shrimp into contact with an alkaline solution having a pH of 10.25 to 10.96 is performed.
The alkaline solution essentially includes at least one selected from the group consisting of sodium carbonate, sodium bicarbonate and potassium carbonate, trisodium citrate, a specific divalent alkaline earth metal salt, and water. If necessary, amino acids such as sodium glutamate, sodium chloride and the like can be contained.
[0006]
What is necessary is just to mix | blend the at least 1 sort (s) selected from the group which consists of the said sodium carbonate, sodium hydrogencarbonate, and potassium carbonate, and water so that an alkaline solution may become above-mentioned pH. If the pH is less than 8.5, the yield improving effect cannot be expected. If the pH exceeds 11.0, a transparency that is so strong that it cannot be improved even if a divalent alkaline earth metal salt described later is added is produced. .
[0007]
The mixing ratio of the trisodium citrate is an alkali solution the total amount, 0.1 to 4.0 wt%, although not preferred in particular 0.3 to 2.0 wt%, the amount depending on the pH of interest Can be appropriately determined. If it is less than 0.1% by mass, the yield improving effect cannot be expected, and if it exceeds 4.0% by mass, acidity becomes a problem, which is not preferable.
[0008]
The divalent alkaline earth metal salt includes one or more selected from the group consisting of calcium lactate, calcium chloride, and magnesium chloride in order to effectively obtain the desired effect of the present invention . In particular, the use of magnesium chloride is most desirable in order to develop shrimp in a bright red color, improve the balance of the shrimp meat quality in a well-balanced manner, and maintain an excellent texture.
The blending ratio of the divalent alkaline earth metal salt is preferably 0.1 to 2.0% by mass with respect to the total amount of the alkaline solution. In particular, when performing the heating step (B) described later, it is not necessary to vividly develop the shrimp before the heating, so that the pH can be lowered to around 9, and the transparency is not so high. 0.1-1.0 mass% may be sufficient. If the blending ratio of the divalent alkaline earth metal salt is less than 0.1% by mass, the shrimp may not have the original appearance of transparency, and if it exceeds 2.0% by mass, the taste and yield This is not preferable because there is a risk of lowering.
[0009]
In the step (A), the time for bringing the raw shrimp or the thawed shrimp into contact with the alkaline solution is 10 to 24 hours, preferably 14 to 18 hours. If it is less than 10 hours, the desired effect of the present invention cannot be sufficiently obtained, and if it exceeds 24 hours, the improvement of the effect cannot be expected, and conversely, the heating yield may be lowered, and the process becomes complicated. The temperature of the alkaline solution is usually about 0 to 10 ° C.
The contact can usually be performed by immersing shrimp in an alkaline solution. For example, a method of repeating the step of spraying and leaving the alkaline solution on the shrimp so that the surface of the shrimp is always in contact with the alkaline solution, etc. Can also be adopted.
[0010]
In the production method of the present invention, after the step (A), the obtained shrimp is made into shrimp, frozen, chilled shrimp, vegetable shrimp, frozen, refrigerated or room temperature shrimp processed food, etc. The step (B) of heating and / or the step (C) of freezing shrimp can be performed. These steps can be performed after the shrimp prepared in step (A) is drained and lightly washed.
[0011]
【The invention's effect】
In the production method of the present invention, raw shrimp or thawed shrimp is brought into contact with an alkaline solution having a specific pH and containing trisodium citrate and a divalent alkaline earth metal salt for a specific time. While suppressing the accompanying fall of the food texture, it can suppress that the transparent feeling which is not a shrimp original appearance arises. In particular, the divalent alkaline earth metal salts, calcium lactate, calcium chloride, its effect becomes remarkable by the use of chloride magnesium. Also, even shrimp before pressurized heat can be colored in bright red appetizing. Furthermore, by freezing or heating such shrimp according to the method of the present invention, various shrimp products and shrimp processed foods with improved texture and transparency can be obtained.
[0012]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
Example 1
Potassium carbonate 0.40 mass%, sodium carbonate 0.6 mass%, trisodium citrate 1.60 mass%, magnesium chloride 1.25 mass%, sodium chloride (salt) 2.50 mass% and water 93.65 mass% % Alkaline solution with a pH of 10.25 was prepared. Next, frozen mussel (Vietnam) was thawed and immersed in the alkaline solution (liquid temperature 5 ° C.) for 16 hours. Thereafter, shrimp were taken out from the alkaline solution, washed with water, and frozen at -18 ° C.
Table 1 shows the results of color development, whiteness of the body, and transparency of the shrimp after being immersed in the alkaline solution.
Color development test: A red and vividly colored one was marked with ◎, a red colored one was marked with ○, a slight color was seen with Δ, and a non-colored one was marked with ×.
Whiteness test: ◎ for extremely white, ◯ for white, △ for slightly yellowish, and x for yellowish.
Transparency test: “A” indicates that there is no transparency, “B” indicates that there is little transparency, and “B” indicates that there is transparency.
Moreover, the yield after immersion of shrimp was calculated | required by measuring the mass before and behind immersion in an alkaline solution. The results are shown in Table 1.
[0013]
The frozen shrimp obtained above was boiled and a panel test was conducted by 10 professional panels on the texture and taste. The evaluation criteria are as follows. Moreover, the yield of shrimp after boiling was determined by measuring the mass of shrimp before and after boiling. The results are shown in Table 1.
Texture test: A sample having an appropriate pre-feel, ◯, a sample having a slightly poor texture, Δ, a sample having a slightly soft texture, and × indicating a jelly-like sample.
Taste test: A sample with a moderate shrimp taste was marked with ○, and a bitter and tasteless sample was marked with ×.
[0014]
Examples 2 and 3 and Comparative Examples 1 to 4
Frozen shrimp and boiled shrimp were prepared and tested in the same manner as in Example 1 except that the alkaline solution having the composition shown in Table 1 was used. The results are shown in Table 1.
[0015]
[Table 1]

Claims (3)

Contacting the raw or thawed shrimp with an alkaline solution having a pH of 10.25 to 10.96 , wherein the alkaline solution is at least selected from the group consisting of sodium carbonate, sodium bicarbonate and potassium carbonate An alkaline solution comprising one kind, trisodium citrate, one or more divalent alkaline earth metal salts selected from the group consisting of calcium lactate, calcium chloride and magnesium chloride , and water A method for producing shrimps with improved texture and transparency, characterized in that the time of contact with the food is 10 to 24 hours. 2. The production method according to claim 1, wherein the blending ratio of the divalent alkaline earth metal salt is 0.1 to 2.0 mass% with respect to the total amount of the alkali solution. The method according to claim 1 or 2, further comprising a step (B) of heating the shrimp and / or a step (C) of freezing the shrimp after the step (A).