JP6273511B2 - Coloring method in the raw state of crustaceans and method for producing colored crustaceans - Google Patents

Coloring method in the raw state of crustaceans and method for producing colored crustaceans Download PDF

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JP6273511B2
JP6273511B2 JP2016258013A JP2016258013A JP6273511B2 JP 6273511 B2 JP6273511 B2 JP 6273511B2 JP 2016258013 A JP2016258013 A JP 2016258013A JP 2016258013 A JP2016258013 A JP 2016258013A JP 6273511 B2 JP6273511 B2 JP 6273511B2
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aqueous solution
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洋子 宗我部
洋子 宗我部
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エム・ユー・フーズ株式会社
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Description

発明の詳細な説明Detailed Description of the Invention

本発明は、カロチノイド系色素を有する海老、蟹等の甲殻類を加熱せずに、生鮮状態で赤色に発色させる方法及び発色した甲殻類の製造方法に関する。  The present invention relates to a method for producing red color in a fresh state without heating crustaceans such as shrimp and salmon having a carotenoid pigment, and a method for producing colored crustaceans.

海老、蟹等の甲殻類は赤色の外観の美しさとその旨味により、食材として広く好まれている。多くの甲殻類は生鮮状態では暗赤色、青色、紫色、緑色を呈し、加熱することにより、初めて鮮やかな赤色に発色する。暗色の海老、蟹等は鮮やかな赤色に発色せしめて初めて食味をそそるため、通常は加熱により発色させている。海老、蟹等の加熱による発色は、カロチノイド系色素であるアスタキサンチン等の色素が蛋白質と結合して種々の色調を呈するが、加熱により色素が遊離して、鮮やかな赤色に発色すると考えられている。  Crustaceans such as shrimp and salmon are widely preferred as foods due to their beautiful red appearance and their deliciousness. Many crustaceans are dark red, blue, purple and green in the fresh state, and when heated, they develop a vivid red color for the first time. Dark shrimp, salmon, etc. are colored only by heating, because they are not tasting until they are colored bright red. Coloring of shrimp, salmon, etc. by heating is thought to cause the coloring of the carotenoid pigment, astaxanthin, etc., to combine with the protein to give various colors, but the color is released by heating and the color is bright red. .

しかし海老、蟹等の甲殻類を発色させるために水煮、蒸煮等により加熱すると、その肉中の蛋白質が変性して、特有の甘味と旨味を有する肉質が全く変質してしまう。そこで、短時間の煮沸により海老の殻のみを発色させ、内部の肉質をできるだけ生鮮状態に保つ所謂ブランチング発色法が提案されている(特許文献1)。また、海老、蟹等の甲殻類を水蒸気の存在下で遠赤外線で加熱する方法が開示されている(特許文献2)。  However, if the shellfish such as shrimp and salmon are colored by heating with water, steaming, etc., the protein in the meat is denatured, and the meat quality having the unique sweetness and umami taste is completely altered. Therefore, a so-called blanching coloring method has been proposed in which only shrimp shells are colored by boiling for a short time, and the internal meat quality is kept as fresh as possible (Patent Document 1). In addition, a method of heating crustaceans such as shrimp and salmon with far infrared rays in the presence of water vapor is disclosed (Patent Document 2).

上記従来法の短時間の煮沸による甲殻類の発色法は、殻のみを発色させるため所謂ブラックタイガーと通称されるウシエビ等の如く、生鮮状態の剥き身が暗色を呈する海老では、内部の肉質を生鮮状態に保ったまま、剥き身表面を赤色に発色するように煮沸処理することは不可能である。内部の剥き身表面まで発色させようとすると、必ず肉部の蛋白質が加熱変性して生鮮状態に保つことはできない。又赤外線加熱法では、内部の肉質まで加熱変性して生鮮状態に保つことは不可能である。  In the above conventional method, the crustacean coloration method by boiling for a short time is the freshness of the internal flesh in shrimp with a freshly stripped flesh, such as the so-called black tiger, which is commonly referred to as the black tiger for coloring only the shell. While maintaining the state, it is impossible to boil the surface of the stripped body so as to develop a red color. If you try to develop the color on the inside surface of the flesh, the protein in the meat part cannot be kept in a fresh state by heat denaturation. In addition, in the infrared heating method, it is impossible to heat and denature the internal flesh and keep it fresh.

そこで、生鮮状態の剥き身表面が暗色を示す甲殻類を完全な生鮮状態を保ったまま、身の表面を鮮やかな赤色に発色せしめるため、殻付き又は殻を除いた海老、蟹等の甲殻類を、アルカリ性水溶液により処理することにより、カロチノイド系色素を赤色に発色させる生の状態での甲殻類の発色方法が提案されている(特許文献3)。  Therefore, in order to color the surface of the body vividly red while keeping the crustaceans that are dark on the surface of the fresh state in a fresh state, shellfish such as shrimp and shellfish with or without the shell are used. In addition, a crustacean coloring method in a raw state in which a carotenoid pigment is colored red by treatment with an alkaline aqueous solution has been proposed (Patent Document 3).

しかし、前記の甲殻類の発色方法を用いた際、生鮮状態の剥き身の海老等を発色後、少し時間が経過すると、海老の赤色に発色した表面に暗黒色の斑点が現れる。特に発色した製品を冷凍して出荷後、使用者が解凍して少し時間をおいた時に、暗黒色の斑点が生ずると大きな問題となる。また上記方法で発色した海老等の剥き身の食味試験を行うと、僅かに苦味の残る場合があり、食味上若干の問題がある。  However, when the above-mentioned crustacean coloring method is used, dark spots appear on the red colored surface of the shrimp after a while after coloring fresh stripped shrimp. In particular, when the colored product is frozen and shipped, and the user defrosts and waits for a while, dark spots appear to be a big problem. In addition, when a taste test is performed on the peeled shrimp or the like that has developed color by the above method, a slight bitterness may remain and there are some problems in taste.

この暗黒色の斑点の発生防止と苦みの発生防止方法として、海老、蟹等の甲殻類をアルカリ性水溶液で処理したのち、酢酸水溶液等の酸性溶液により処理し、中和する際に、完全に中性になるまで中和せず、甲殻類の剥き身の表面が弱アルカリ性になるまで中和して、中和を止めることにより、発色後時間経過後、或いは一旦冷凍して、解凍後も剥き身表面の赤色の発色を鮮明に保つことができ、暗黒色の斑点が生ずることがないこと、発色処理した海老等の剥き身を、蔗糖等の甘味を有する糖分と食塩よりなる薄い調味液に浸漬することにより、僅かに残留する苦味を消し、優れた食味を呈することが提案されている(特許文猷4)。  As a method for preventing the occurrence of dark spots and bitterness, shellfish such as shrimp and shark are treated with an alkaline aqueous solution, then treated with an acidic solution such as an acetic acid aqueous solution, and neutralized. Neutralize until the surface of the crustacean exfoliate is weakly alkaline and stop neutralization. The red color of the product can be kept clear, dark spots do not occur, and the peeled shrimp and the like that have been color-treated are immersed in a thin seasoning solution made of sugar and salt with sweetness such as sucrose. Therefore, it has been proposed that the slightly bitter taste is eliminated and an excellent taste is exhibited (Patent Literature 4).

更に、上記のアルカリ性水溶液により甲殻類を生の状態で赤色に発色させる際に、複数のアルカリ性水溶液に順次浸漬することより、なるべく低いpH値の処理溶液を用い、短時間のアルカリ性水溶液処理時間で発色させ、甲殻類の身の旨味成分をなるべく失わずに発色処理することができることが開示されている(特許文献5)。  Furthermore, when the crustacean is colored red in the raw state with the above alkaline aqueous solution, it is possible to use a treatment solution having a pH value as low as possible by sequentially immersing the shellfish in a plurality of alkaline aqueous solutions. It has been disclosed that color development can be performed without losing as much as possible the umami component of the crustacean (Patent Document 5).

また、生きた甲殻類を殻のまま冷凍し、これを解凍して暫く置くと、殻の表面、特に海老の頭部、ヒゲ、脚等の殻の表面に黒変が生ずるのを防止するため、生きた状態の甲殻類をアスコルビン酸化合物と、有機多塩基酸化合物及び/又はアミノ酸化合物を含む甲殻類用保存処理液で処理した後、冷蔵又は冷凍することにより、甲殻類の殻の黒変の発生を防止し得ることが開示されている。そしてその発明の実施例に対する比較例として、濃度1g/dL以上の高濃度のアスコルビン酸化合物のみを含む処理液で、生きた甲殻類を処理することによっても、不十分ながら、ある程度甲殻類の殻の黒変を防止し得ることが開示されている(特許文献6)。  In order to prevent blackening on the surface of the shell, especially the surface of the shells of shrimp heads, mustaches, legs, etc. The crustacean shells are blackened by treating the crustaceans in the living state with a crustacean preservation solution containing an ascorbic acid compound and an organic polybasic acid compound and / or amino acid compound, and then refrigerated or frozen. It is disclosed that the occurrence of the above can be prevented. As a comparative example with respect to the examples of the present invention, the crustacean shell to some extent is not sufficient by treating living crustaceans with a treatment liquid containing only a high concentration ascorbic acid compound of 1 g / dL or more. It is disclosed that the blackening of the film can be prevented (Patent Document 6).

特開昭61−242565号公報JP 61-242565 A 特開昭63−129973号公報JP-A 63-129773 特開平6−7075号公報JP-A-6-7075 特開平11−89543号公報JP-A-11-89543 特開2010−22355号公報JP 2010-22355 A 特開2007−20566号公報JP 2007-20566 A

なお、本明細書で用いる「海老」の語は、英語で表現した際に、shrimp(海産海老)、prawn(淡水産海老)、lobster(ロブスター類、オマールエビ類、イセエビ類)と表現されるものを全て含むものとする。  As used herein, the term “shrimp” is expressed as shrim (shrimp), prawn (freshwater shrimp), lobster (lobsters, lobsters, lobsters) when expressed in English. All things are included.

しかし、前記特許文献4の方法による発色法では、甲殻類を生の状態でアルカリ性水溶液で処理して赤色に発色させた後、酸の水溶液に浸漬して中和する際に、完全に中和せず、甲殻類の剥き身表面が極めて弱いアルカリ性になるまで中和して、中和を止める必要があり、その処理には熟練を要する。甲殻類の身に浸透しているアルカリ成分の中和に要する酸の量を推測しながら、酸性溶液の酸の濃度と温度に応じて浸漬時間を調節する必要があり、極めて技術を要する工程である。少し中和が行き過ぎると、時間が経過した後、海老の赤色に発色した剥き身の表面に、暗黒色の斑点が現れるおそれがあり、その商品価値を損なうことになる。また上記の中和工程を甲殻類の剥き身表面が弱アルカリ性になるように中和を行っても、時として時間が経過後、海老の赤色に発色した表面に暗黒色の斑点が現れることがある。  However, in the coloring method according to the method of Patent Document 4, the crustaceans are treated with an alkaline aqueous solution in a raw state to develop a red color, and then completely neutralized by immersing in an aqueous acid solution to neutralize. Without neutralization, it is necessary to neutralize the shellfish surface until the surface of the shellfish is extremely weakly alkaline, and the treatment requires skill. It is necessary to adjust the soaking time according to the acid concentration and temperature of the acidic solution while estimating the amount of acid required to neutralize the alkali components penetrating into the shellfish body. is there. If the neutralization is too much, dark spots may appear on the surface of the peeled shrimp that develops red color after a while, which impairs the commercial value. In addition, even when neutralization is performed so that the surface of the shellfish strips is weakly alkaline, dark spots may appear on the surface of the shrimp colored in red over time. .

したがって、本発明は、甲殻類の剥き身をアルカリ性水溶液で処理して赤色に発色させた後、酸性水溶液で中和する工程を容易に行うことができ、中和した甲殻類の剥き身が時間経過後に暗黒色の斑点の生ずるおそれのない、甲殻類の生の状態での発色方法及び発色した甲殻類の製造方法を提供することを目的とする。  Therefore, the present invention can easily carry out the step of neutralizing with crustacean stripped shellfish after being processed with an alkaline aqueous solution and then neutralizing with acidic aqueous solution. It is an object of the present invention to provide a method for coloring a crustacean in its raw state and a method for producing a colored crustacean without causing dark spots.

上記目的を達成すべく、本発明者は鋭意研究を重ねた結果、殻を除いた海老、蟹等の甲殻類の剥き身をアルカリ性水溶液で処理したのち、酢酸水溶液等の酸性溶液により処理する工程の後に、中和後の該甲殻類を食品添加物として使用可能な水溶性酸化防止剤である還元性化合物を含有する水溶液で処理することにより、アルカリ性水溶液で発色後、剥き身表面が完全に中性になるまで中和しても、発色後時間経過後、或いは一旦冷凍して、解凍後も剥き身表面の赤色の発色を觧明に保つことができ、暗黒色の斑点が生ずることがないことを見いだし本発明を完成するに至った。  In order to achieve the above-mentioned object, the present inventor has conducted extensive research, and as a result of treating the peeled shellfish such as shrimp and salmon with an alkaline aqueous solution after removing the shell, an acidic solution such as an acetic acid aqueous solution is used. Later, the crustaceans after neutralization are treated with an aqueous solution containing a reducing compound that is a water-soluble antioxidant that can be used as a food additive. Even after neutralization until it has become neutral, it is possible to keep the red color development on the surface of the flesh after the time has elapsed after freezing or once frozen and thawed, so that dark spots do not occur. As a result, the present invention has been completed.

即ち本発明は、殻を除いた海老、蟹等の甲殻類を、pH10〜14のアルカリ性水溶液により処理することにより、カロチノイド系色素を赤色に発色させ、次いで酢酸その他の食用可能な酸の水溶液で処理して、該甲殻類の剥き身の表面が弱アルカリ性乃至中性になるまで中和する、生の状態での甲殻類の発色方法において、中和後の該甲殻類を食品添加物として使用可能な水溶性酸化防止剤である還元性化合物を1000ppm〜0.1ppmの濃度で含有する黒変防止水溶液で処理することを特徴とする生の状態での甲殻類の発色方法を要旨とする。  That is, the present invention treats crustaceans such as shrimp, shark, etc., excluding shells with an alkaline aqueous solution having a pH of 10 to 14, thereby causing the carotenoid pigment to develop a red color, and then using an aqueous solution of acetic acid or other edible acids. The crustaceans can be used as a food additive in the raw crustacean coloring method in which the surface of the crustaceans is neutralized until it becomes weakly alkaline or neutral. The gist of the method for coloring crustaceans in the raw state is characterized by treating with a blackening-preventing aqueous solution containing a reducing compound, which is a water-soluble antioxidant, at a concentration of 1000 ppm to 0.1 ppm.

他の本発明は、殻を除いた海老、蟹等の甲殻類を、pH10〜14のアルカリ性水溶液により処理することにより、カロチノイド系色素を赤色に発色させ、次いで酢酸その他の食用可能な酸の水溶液で処理して、該甲殻類の剥き身表面が弱アルカリ性乃至中性になるまで中和する発色甲殻類の製造方法において、中和後の該甲殻類を、食品添加物として使用可能な水溶性酸化防止剤である還元性化合物を1000ppm〜0.1ppmの濃度で含有する黒変防止水溶液で処理することを特徴とする生の状態の発色甲殻類の製造方法を要旨とする。  In another embodiment of the present invention, a carotenoid pigment is colored red by treating crustaceans such as shrimp, shark, etc., excluding the shell, with an alkaline aqueous solution having a pH of 10 to 14, followed by an aqueous solution of acetic acid or other edible acids. In the method for producing colored crustaceans, which is neutralized until the peeled surface of the crustaceans is weakly alkaline or neutral, the crustaceans after the neutralization can be used as a food additive. The gist of the present invention is a method for producing a colored shellfish in a raw state, which is characterized by treating with a blackening-preventing aqueous solution containing a reducing compound as an inhibitor at a concentration of 1000 ppm to 0.1 ppm.

本発明の甲殻類の発色方法によれば、甲殻類の肉部を生鮮状態に保持したまま、剥き身表面を赤色に発色することができ、鮮やかに発色した黒変のない、食欲をそそる生食用海老、蟹を得ることができる。ウシエビ等の生鮮状態の剥き身の表面が暗色を呈するため食欲をそそらず、生食に適さない海老も、本発明の発色方法により生鮮状態を保ちつつ剥き身表面を赤色に発色させることができ、生食に適するものとなる。  According to the crustacean coloring method of the present invention, the surface of the flesh can be colored red while the meat part of the crustacean is kept in a fresh state, and the appetizing raw food is vividly colored and has no blackening. You can get shrimp and salmon. Shrimp that are not appetizing because the surface of fresh stripped flesh such as shrimp is dark, can be colored with red color while keeping the fresh state by the coloring method of the present invention. It will be suitable.

更に、本発明の甲殻類の発色方法によれば、甲殻類の発色処理後時間が経過した後、甲殻類の赤色に発色した剥き身表面に暗黒色の斑点が現れるおそれがなく、その商品価値を損なうことがない。また、甲殻類をアルカリ性水溶液で赤色に発色させた後、酸性水溶液で正確に中性にまで中和しても、甲殻類の発色処理後時間が経過した後、甲殻類の赤色に発色した剥き身表面に暗黒色の斑点が現れるおそれがないため、完全に中性にまで中和することができ、その中和が不十分なために残留するアルカリ成分による苦味発生のおそれがなくなる。  Furthermore, according to the crustacean coloring method of the present invention, there is no risk of dark spots appearing on the peeled surface of the crustacean that develops red color after a time after the crustacean coloring process, and its commercial value is increased. There is no loss. Moreover, even after neutralizing the crustaceans to red with an alkaline aqueous solution and then neutralizing to neutrality with an acidic aqueous solution, the crustaceans developed a red color after the time after the crustacean coloring process had elapsed. Since there is no risk of dark black spots appearing on the surface, neutralization can be achieved to neutrality, and since the neutralization is insufficient, there is no risk of bitterness due to the remaining alkali component.

また、本発明の甲殻類の発色方法によれば、甲殻類をアルカリ性水溶液で発色処理後、酸性水溶液で中和する際の工程管理が容易となる。  Further, according to the crustacean coloring method of the present invention, the process control when the crustacean is colored with an alkaline aqueous solution and then neutralized with an acidic aqueous solution becomes easy.

本発明の発色方法で処理される甲殻類としては、海老、蟹等食用の甲殻類を全て処理しうるが、特に生鮮状態で暗色のブラウン系の海老、例えばウシエビ、バナメイエビ、クマエビ、シンチュウエビ、クルマエビ等の処理に適している。  As the crustaceans to be treated by the color development method of the present invention, all edible crustaceans such as shrimp and salmon can be treated, but in particular, fresh and dark brown shrimp, such as bovine shrimp, vaname shrimp, bear shrimp, shinchu web, Suitable for processing shrimp, etc.

本発明の発色方法で用いられるアルカリ性水溶液は金属水酸化物、アルカリ金属塩類、アルカリ土類金属塩類、その他の塩類で水に溶解してアルカリ性を呈する化合物であって、万一食品中に微量に残留した場合でも、食品として完全に安全性を保つことができるものである必要がある。  The alkaline aqueous solution used in the color development method of the present invention is a compound that exhibits alkalinity by dissolving in water with metal hydroxides, alkali metal salts, alkaline earth metal salts, and other salts. Even if it remains, the food must be completely safe.

本発明の発色方法で用いることができるアルカリ性水溶液の成分の一例を列挙すれば、炭酸カリウム、炭酸水素カリウム、水酸化カリウム、水酸化カルシウム、炭酸ナトリウム、炭酸水素ナトリウム、水酸化ナトリウム、炭酸マグネシウム、炭酸アンモニウム、燐酸ナトリウム、燐酸カリウム、燐酸アンモニウム、燐酸水素二ナトリウム、燐酸水素二カリウム、ポリ燐酸ナトリウム、ポリ燐酸カリウム、メタ燐酸ナトリウム、メタ燐酸カリウム、ピロ燐酸四ナトリウム、ピロ燐酸四カリウム等を挙げることができる。これらの水酸化物又は塩類を単独で、又は2種以上を適宜混合して用いることができる。  Examples of the components of the alkaline aqueous solution that can be used in the coloring method of the present invention include potassium carbonate, potassium bicarbonate, potassium hydroxide, calcium hydroxide, sodium carbonate, sodium bicarbonate, sodium hydroxide, magnesium carbonate, Ammonium carbonate, sodium phosphate, potassium phosphate, ammonium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, etc. be able to. These hydroxides or salts can be used alone or in admixture of two or more.

これらの水酸化物または塩類水溶液の濃度はその種類により異なるが、0.001重量%以上である。アルカリ性水溶液のpHは10〜14が好ましく、11〜12が更に好ましい。pH10未満では発色が起こらない。又pHが14を越えると甲殻類の肉部の蛋白質が変性するおそれがある。  The concentration of these hydroxide or salt aqueous solution varies depending on the type, but is 0.001% by weight or more. 10-14 are preferable and, as for pH of alkaline aqueous solution, 11-12 are still more preferable. Color development does not occur below pH 10. Moreover, when pH exceeds 14, there exists a possibility that the protein of the crustacean meat part may denature.

甲殻類のアルカリ性水溶液により、剥き身の表面を発色させるためには、殻を除いて剥き身の状態で処理するのが好ましい。アルカリ性水溶液を甲殻類に噴霧するか、アルカリ性水溶液に甲殻類を浸漬する。処理時間はアルカリ性水溶液の種類、濃度及び温度により異なるが、通常1秒〜60分の間である。肉質の旨味成分の流出を防ぐためになるべく短時間で処理することが好ましい。  In order to color the surface of the stripped surface with an alkaline aqueous solution of crustaceans, it is preferable to treat the stripped state with the shell removed. Spray the shellfish with an alkaline aqueous solution or immerse the shellfish in an alkaline aqueous solution. The treatment time varies depending on the type, concentration and temperature of the alkaline aqueous solution, but is usually between 1 second and 60 minutes. It is preferable to process in as short a time as possible in order to prevent outflow of meaty umami components.

アルカリ性水溶液による発色処理温度は0℃〜70℃の範囲で行うのが好ましい。70℃を越える温度で長時間処理すると、熱による蛋白質の変性が起こり、生鮮状態で発色させるという本発明の目的を達成することができない。  The color treatment temperature with an alkaline aqueous solution is preferably in the range of 0 ° C to 70 ° C. If the treatment is carried out at a temperature exceeding 70 ° C. for a long time, the protein is denatured by heat, and the object of the present invention to develop color in a fresh state cannot be achieved.

甲殻類の剥き身をアルカリ性水溶液で処理して赤色に発明させる際、複数のアルカリ性水溶液処理槽を設け、そのアルカリ性水溶液処理槽に順次浸漬するのが望ましい。1槽のアルカリ性水溶液処理槽のみによる発色処理では、充分に赤色に発色しないか、発色に長時間かかる場合でも、新鮮なアルカリ性水溶液よりなる処理液に再度浸漬することにより、短時間で赤色に発色させることができ、処理時間を短くし、長時間処理液に浸漬することによる製品の品質低下を防ぎ、高品質の製品を得ることができる。  When crustacean flakes are treated with an alkaline aqueous solution to invent a red color, it is desirable to provide a plurality of alkaline aqueous solution treatment tanks and sequentially immerse them in the alkaline aqueous solution treatment tanks. Coloring treatment using only one alkaline aqueous solution treatment tank does not produce sufficient red color, or even if it takes a long time to develop color, it can be reddish in a short time by immersing it again in a treatment solution made of fresh alkaline aqueous solution. The processing time can be shortened, the product quality can be prevented from being deteriorated by being immersed in the processing solution for a long time, and a high-quality product can be obtained.

上記のアルカリ性水溶液処理を複数のアルカリ性水溶液処槽に順次浸漬する、複数のアルカリ性水溶液処理工程により行う際に、各アルカリ性水溶液処理工程の間に、冷水で水洗する水洗工程を設けるのが、更に好ましい。甲殻類の剥き身をアルカリ性水溶液で処理して赤色に発色させる際に、同じ処理液を何度も用いていると、処理液のpHH値が殆ど変化しなくとも、発色の速度が低下してくることが認められる。その理由はまだ解明はされていないが、甲殻類の剥き身をアルカリ性水溶液に浸漬すると、甲殻類の剥き身から、何らかの成分が溶出し、その成分が蛋白質と結合したアスタキサンチン等のカロチノイド系色素を遊離させる反応の妨げとなるのではないかと考えられる。  When performing the alkaline aqueous solution treatment by a plurality of alkaline aqueous solution treatment steps that are sequentially immersed in a plurality of alkaline aqueous solution treatment tanks, it is more preferable to provide a water washing step of washing with cold water between each alkaline aqueous solution treatment step. . When the crustacean exfoliation is processed with an alkaline aqueous solution to develop a red color, if the same processing solution is used many times, the color development rate decreases even if the pHH value of the processing solution hardly changes. It is recognized that The reason for this has not been elucidated, but when the crustacean flesh is immersed in an alkaline aqueous solution, some components are eluted from the crustacean flesh and the components release carotenoid pigments such as astaxanthin bound to the protein. It may be a hindrance to the reaction.

従って、複数のアルカリ性水溶液に順次浸漬することにより、より新鮮な次段の処理液に浸漬することができる。また複数のアルカリ性水溶液処理工程の各処理工程の間に水洗工程を設けることにより、前段のアルカリ性水溶液処理工程の処理液が甲殻類の剥き身に付着したまま、次段の処理工程の処理液に持ち込まれることを防ぎ、次段の処理液をできる限り新鮮な状態に保つことができる。この水洗工程は、少なくとも第1段のアルカリ性水溶液処理工程と第2段のアルカリ性水溶液処理工程の間には、必ず設けるのが好ましい。このような操作により、各段のアルカリ性水溶液を1回の処理ごとに廃棄することなく、複数回繰り返し使用することが可能となる。  Therefore, it is possible to immerse in a fresher next-stage treatment liquid by sequentially immersing in a plurality of alkaline aqueous solutions. In addition, by providing a water washing step between each of the plurality of alkaline aqueous solution treatment steps, the treatment solution of the previous alkaline aqueous solution treatment step is brought into the treatment solution of the subsequent treatment step with the shellfish peeled off. And the processing liquid in the next stage can be kept as fresh as possible. This rinsing step is preferably provided at least between the first-stage alkaline aqueous solution treatment step and the second-stage alkaline aqueous solution treatment step. By such an operation, the alkaline aqueous solution at each stage can be repeatedly used a plurality of times without being discarded for each treatment.

ウシエビ、バナメイエビ等の暗色の殻を有する海老類を、殻付きでアルカリ性水溶液で処理しても、殻を鮮やかな赤色に発色させることは困難である。これらの海老類の殻を除いてその剥き身を赤色に発色させて、赤色に発色した海老の剥き身を販売する際に、その海老の食材としての用途によっては、海老の尻尾を残した剥き身の状態で販売する必要がある場合かある。その際、暗色の海老の尻尾が付いているよりは、鮮やかな赤色に発色した海老の尻尾が付いている方が、食欲をそそり、商品価値が増すため、殻付きの海老の状態で、海老の尻尾のみを加熱するブランチング法により、海老の尻尾の殻のみを鮮やかな赤色に発色させた後、尻尾以外の殻を剥いて剥き身の状態にし、その後アルカリ性水溶液による発色処理する方法も行われる。従って、本願発明における「殻を除いた海老」及び「剥き身」の語は、海老の尻尾の殻のみを残し、他の部分の殻を剥いた状態のものを含むものとする。  Even when shrimp having a dark shell such as bull shrimp and vanamae shrimp are treated with an alkaline aqueous solution with a shell, it is difficult to cause the shell to develop a bright red color. Except for these shrimp shells, the strips are colored red, and when selling the shrimp strips that are colored red, depending on the use as a shrimp food, the state of the strips leaving the tail of the shrimp You may need to sell at. At that time, the shrimp tail with a bright red color rather than the dark shrimp tail is more appetizing and the value of the product increases. The shrimp tail shell is made bright red by the blanching method that heats only the tail of the shrimp, and then the shell other than the tail is peeled off to form a stripped state, followed by a color treatment with an alkaline aqueous solution. . Accordingly, the terms “shrimp excluding shells” and “peeled” in the present invention include those that leave only the shrimp tail shell and other portions of the shell.

発色甲殻類を中和後に処理する黒変防止水溶液に含有せしめる食品添加物として使用可能な性酸化防止剤である還元性化合物としては、L−アスコルビン酸(ビタミンC)又はその塩、エリソルビン酸又はその塩、カテキン、トコフェロール(ビタミンE)またはその誘導体、亜硫酸塩或いは次亜硫酸塩が用いられる。カテキンは多種のカテキンが存在するが何れのカテキンも使用可能である。トコフェロールには8種の光学異性体が存在するが、いずれも使用可能であり、光学活性を有するものであっても、有しないものであってもよい。亜硫酸塩及び次亜硫酸塩としては、ナトリウム塩及びカリウム塩が好ましく用いられる。またこれらの還元性化合物を複数混合して用いることもできる。  As a reducing compound which is a sex antioxidant that can be used as a food additive to be contained in a blackening prevention aqueous solution that is processed after neutralizing colored crustaceans, L-ascorbic acid (vitamin C) or a salt thereof, erythorbic acid or The salt, catechin, tocopherol (vitamin E) or a derivative thereof, sulfite or hyposulfite is used. There are various types of catechins, but any catechin can be used. Tocopherol has 8 types of optical isomers, any of which can be used, and may or may not have optical activity. As sulfites and hyposulfites, sodium salts and potassium salts are preferably used. A mixture of a plurality of these reducing compounds can also be used.

黒変防止水溶液中の還元性化合物の濃度は1000ppm〜0.1ppmの濃度が用いられ、100ppm〜0.2ppmの濃度が好ましく、10〜0.3ppmの濃度か更に好ましく用いられる。黒変防止水溶液による甲殻類の剥き身の処理は、剥き身の一連の処理工程の最終段階で行われ、そのまま又は軽く水洗した後、水切りして製品とするため、黒変防止水溶液中の還元性化合物が製品中に残留すると、製品の食味に影響を与える。このため還元性化合物の濃度は、できるだけ低濃度で使用するのが望ましい。  The concentration of the reducing compound in the blackening prevention aqueous solution is 1000 ppm to 0.1 ppm, preferably 100 ppm to 0.2 ppm, more preferably 10 to 0.3 ppm. Reducing compounds in the blackening-preventing aqueous solution are the treatment of the shellfish stripping with the blackening-preventing aqueous solution at the final stage of the stripping process. If it remains in the product, it will affect the taste of the product. For this reason, it is desirable to use the reducing compound at the lowest possible concentration.

アルカリ性水溶液で発色処理した甲殻類等は、短時間の水洗後、pH7.0〜10になるまで、酢酸水溶液よりなる中和処理液で処理して中和する。酢酸水溶液の好ましい濃度は0.1〜2.0重量%である。中和処理は甲殻類の剥き身が完全に中性になるまで中和せず、僅かに弱アルカリ性が残る程度に中和してもよく、また完全に中和してもよい。完全に中和することにより、残留するアルカリ成分による苦味の生ずるおそれがなくなる。  Crustaceans and the like that have been color-treated with an alkaline aqueous solution are neutralized by washing with a neutralization treatment solution consisting of an acetic acid aqueous solution until pH 7.0 to 10 after washing with water for a short time. A preferred concentration of the acetic acid aqueous solution is 0.1 to 2.0% by weight. The neutralization treatment may not be carried out until the peeled shellfish is completely neutral, but may be neutralized to such an extent that slightly weak alkalinity remains or may be completely neutralized. By completely neutralizing, there is no risk of bitterness due to the remaining alkali component.

中和の程度は、甲殻類の剥き身表面から処理液を拭き取った後測定した表面のpHが7.0〜10となるように中和するのが好ましい。中和後の表面のpHが7.0〜9.0となるように中和するのが更に好ましい。中和後の表面のpHが10を越えると、アルカリ成分が剥き身等の中に多く残留し、苦みが残り食味に影響を与える。  The degree of neutralization is preferably neutralized so that the pH of the surface measured after wiping off the treatment liquid from the surface of the shellfish shells is 7.0-10. More preferably, the neutralized surface is neutralized so that the pH of the surface is 7.0 to 9.0. When the pH of the surface after neutralization exceeds 10, a large amount of alkali components remain in the peeled meat and the like, and the bitterness remains and affects the taste.

中和処理液の酸性成分は酢酸に限定するものではなく、食用可能なその他の有機酸又は無機酸であってもよい。例えばりんご酸、こはく酸、くえん酸等の有機酸や塩酸等も使用可能であるが、処理後に微量残留した場合の味覚等より、酢酸が好ましく用いられる。何れの酸を用いる場合でもその中和処理後の剥き身表面の最終pHは7.0〜10の範囲になるように調節する必要がある。中和処理の温度は0〜40℃が用いられ、10〜25℃が好ましく、15〜20℃が更に好ましい。中和処理に要する時間は中和処理液の種類と温度により異なるが、通常1〜30分が必要であり、5〜15分が好ましい。この中和処理は2槽に分けた中和槽に順次浸漬して行ってもよいが、合計の浸漬時間を上記の時間とする。この時間が短いと剥き身の内部まで中和できず、又長過ぎると甲殻類の旨み成分が流出して失われるおそれがある。  The acidic component of the neutralization treatment liquid is not limited to acetic acid, and may be other edible organic acids or inorganic acids. For example, organic acids such as malic acid, succinic acid, citric acid, hydrochloric acid, and the like can be used, but acetic acid is preferably used from the viewpoint of taste when a trace amount remains after the treatment. Regardless of which acid is used, it is necessary to adjust the final pH of the stripped surface after the neutralization treatment to be in the range of 7.0 to 10. The temperature of the neutralization treatment is 0 to 40 ° C, preferably 10 to 25 ° C, and more preferably 15 to 20 ° C. The time required for the neutralization treatment varies depending on the type and temperature of the neutralization treatment liquid, but usually 1 to 30 minutes are necessary, and 5 to 15 minutes are preferable. This neutralization treatment may be performed by sequentially immersing in two neutralization tanks, but the total immersion time is the above time. If this time is short, the inside of the strip cannot be neutralized, and if it is too long, the crustacean flavor component may flow out and be lost.

中和処理した甲殻類等を、短時間の水洗後、黒変防止水溶液に浸漬する。この黒変防止水溶液に調味料を混合して調味液を兼用せしめるのが好ましい。黒変防止水溶液と調味液を別々に調製して、別々に処理することもできるが、なるべく処理液に浸漬する回数を少なくすると、甲殻類の旨味成分の流出を防ぐことができ、好ましい。  The neutralized crustaceans and the like are washed with water for a short time and then immersed in an aqueous solution for preventing blackening. It is preferable to mix a seasoning with the blackening prevention aqueous solution so that the seasoning liquid is also used. Although the blackening prevention aqueous solution and the seasoning liquid can be prepared separately and processed separately, it is preferable to reduce the number of times of immersion in the processing liquid as much as possible, because the outflow of the umami component of the crustacean can be prevented.

黒変防止水溶液に含有させて調味液を兼ねさせるために、黒変防止水溶液に混合する調味料は、蔗糖2〜15重量%及び食塩1〜6重量%が好ましく、蔗糖濃度は4〜10重量%がより好ましく、6〜8重量%が更に好ましい。食塩濃度は2〜4重量%が更に好ましい。黒変防止水溶液兼調味液の温度は0〜40℃が用いられ、10〜25℃が好ましい。調味処理に要する時間は調味液の種類と温度により異なるが、通常10〜30分が好ましい。この時間が短いと剥き身の内部まで調味液が浸透せず、又長過ぎると甲殻類の旨み成分が流出して失われるおそれがある。  In order to make it contain in blackening prevention aqueous solution and serve as a seasoning liquid, the seasoning mixed with blackening prevention aqueous solution has preferable 2-15 weight% of sucrose and 1-6 weight% of salt, and sucrose density | concentration is 4-10 weight%. % Is more preferable, and 6 to 8% by weight is still more preferable. The salt concentration is more preferably 2 to 4% by weight. 0-40 degreeC is used for the temperature of blackening prevention aqueous solution and seasoning liquid, and 10-25 degreeC is preferable. The time required for the seasoning varies depending on the type and temperature of the seasoning liquid, but is usually preferably 10 to 30 minutes. If this time is short, the seasoning liquid does not penetrate into the inside of the strip, and if it is too long, the crustacean umami component may flow out and be lost.

調味液の甘味成分は蔗糖に限定されるものではなく、上記濃度の蔗糖水溶液と同等の甘味を呈する濃度の他の糖類の水溶液に、食塩を上記濃度になるように添加した調味液も同様に用いられるが、蔗糖、特に純粋な蔗糖であるグラニュー糖を用いると、甘味がすっきりとして、雑味がなく、調味処理した剥き身に不自然な食味が付加されることがなく、最も好ましく用いられる。調味液には上記濃度の蔗糖又は他の糖類及び食塩の他に、うま味調味料その他の調味料を適宜添加してもよい。  The sweetening component of the seasoning liquid is not limited to sucrose, and the same is true for a seasoning liquid in which salt is added to an aqueous solution of other saccharides having a sweetness equivalent to that of the sucrose aqueous solution at the above concentration to the above concentration. Although sucrose, especially granulated sugar, which is pure sucrose, is used, it is most preferably used because the sweetness is clean, there is no miscellaneous taste, and an unnatural taste is not added to the seasoned strip. In addition to sucrose or other sugars and salt at the above concentrations, umami seasonings and other seasonings may be appropriately added to the seasoning liquid.

この調味液による処理により、海老の剥き身等の甲殻類の発色処理後の食味試験でしばしば認められる僅かな苦味が軽減され、官能試験で殆ど認められなくなる。  By this treatment with the seasoning liquid, the slight bitterness often observed in the taste test after the color development treatment of crustaceans such as the shrimp of the shrimp is alleviated and hardly observed in the sensory test.

実施例及び比較例Examples and Comparative Examples

以下に実施例により、更に本発明を具体的に、詳細に説明するが、本発明はこれらの実施例に限定されるものではない。  The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.

〔実施例1〕
ウシエビの殻を剥き、腹を開き、腸管(背わた)を除去したウシエビの剥き身を食品用殺菌洗浄液で殺菌処理する。食品用殺菌洗浄液としては、希薄な次亜塩素酸ナトリウム水溶液、又は食塩水溶液を無隔膜電解して得られた次亜塩素酸ナトリウムを含む水溶液を希釈した、公知の食品用殺菌洗浄液が用いられる。
[Example 1]
The strip of bovine shrimp is peeled off, the stomach is opened, and the intestinal tract (back) is removed. As the sterilizing cleaning liquid for foods, a known sterilizing cleaning liquid for foods obtained by diluting an aqueous solution containing sodium hypochlorite obtained by subjecting a dilute sodium hypochlorite aqueous solution or a saline aqueous solution to electroless membrane electrolysis is used.

消毒されたウシエビの剥き身をpH12.0、濃度5.0重量%の炭酸カリウム水溶液を入れた発色予備槽に約2分間浸漬する。次いで同じ濃度の炭酸カリウム水溶液を入れた発色槽に約3分浸漬して発色させる。次いでこの剥き身を流水で約1分間水洗し、炭酸カリウムの大部分を除去する。この発色処理でウシエビは剥き身表面が赤色の縞模様に発色した。  The disinfected striped bovine shrimp is immersed for about 2 minutes in a color developing preliminary tank containing an aqueous potassium carbonate solution having a pH of 12.0 and a concentration of 5.0% by weight. Next, color is developed by immersing in a coloring tank containing an aqueous potassium carbonate solution of the same concentration for about 3 minutes. The strip is then washed with running water for about 1 minute to remove most of the potassium carbonate. By this color treatment, the striped shrimp developed a red striped pattern.

次にこの発色したウシエビの剥き身を、pH3.5の1.4重量%の酢酸水溶液を入れた予備中和槽に約1分浸漬し、ついで同じ濃度の酢酸水溶液を入れた中和槽に約10分間浸漬して、最終的に剥き身表面のpHが約7.5になるまで中和し、剥き身内部に含浸した炭酸カリウムを略中和する。次いでこの剥き身を流水で約1分間水洗する。  Next, the peeled colored shrimp is dipped in a pre-neutralization tank containing 1.4 wt% acetic acid aqueous solution of pH 3.5 for about 1 minute, and then placed in a neutralization tank containing an acetic acid aqueous solution of the same concentration. Immerse for 10 minutes and finally neutralize until the pH of the stripped surface becomes about 7.5, and the potassium carbonate impregnated inside the stripped surface is almost neutralized. The strip is then washed with running water for about 1 minute.

次にこの中和したウシエビの剥き身をL−アスコルビン酸0.0001重量%、グラニュー糖7重量%及び食塩3重量%を含有する黒変防止水溶液兼調味液に約10分浸漬した。得られた発色したウシエビの剥き身を水切りして整形し、真空包装して冷凍し、製品とした。上記の段菌、発色、中和、調味の各処理工程中の温度は20℃以下に保つのが好ましい。  Next, the neutralized bovine shrimp was immersed in an anti-blackening aqueous solution and seasoning solution containing 0.0001% by weight of L-ascorbic acid, 7% by weight of granulated sugar and 3% by weight of sodium chloride for about 10 minutes. The resulting colored shrimp strips were drained and shaped, vacuum packaged and frozen to obtain a product. It is preferable to keep the temperature during each treatment step of the above-mentioned stage bacteria, color development, neutralization and seasoning at 20 ° C. or less.

上記発色工程で得られたたウシエビの冷凍品を解凍して、10℃で12時間放置したところ、ウシエビの剥き身の発色した表面に暗黒色の斑点は現れなかった。解凍したウシエビの剥き身を食味試験したところ、生の剥き身海老と食味は殆ど差がなく、全く苦味は感じられなかった。  When the frozen shrimp of the boiled shrimp obtained in the color development step was thawed and allowed to stand at 10 ° C. for 12 hours, dark black spots did not appear on the colored surface of the striped bull shrimp. As a result of a taste test of the dehydrated bovine shrimp, the taste was almost the same as that of the raw striped shrimp, and no bitterness was felt.

〔実施例2〕
実施例1と全く同様に、ウシエビの剥き身を殺菌処理した後、同じ発色処理を行った後、1分間水に浸漬後、2.0重量%の酢酸水溶液を入れた中和槽に浸漬して、剥き身表面のpHが約7.5になるまで中和し、剥き身内部に含浸した炭酸カリウムを略中和する。次いでこの剥き身を流水で約1分間水洗する。得られた発色したウシエビの剥き身を、エリソルビン酸0.001重量%、グラニュー糖7重量%及び食塩3重量%を含有する黒変防止水溶液兼調味液を用いて、他の処理条件は同一の条件により、処理し、水切りして整形し、真空包装して冷凍した。これを解凍して10℃で5時間放置したところ、発色したウシエビの剥き身の表面には、全く黒変は生じなかった。また、解凍したウシエビの剥き身を食味試験したところ、生の剥き身海老と食味は殆ど差がなく、全く苦味は感じられなかった。
[Example 2]
In exactly the same manner as in Example 1, after the boiled shrimp strips were sterilized, the same color development treatment was performed, then immersed in water for 1 minute, and then immersed in a neutralization tank containing a 2.0 wt% acetic acid aqueous solution. Neutralize until the pH of the stripped surface reaches about 7.5, and substantially neutralize the potassium carbonate impregnated inside the stripped surface. The strip is then washed with running water for about 1 minute. Using the resulting colored bovine shrimp peeled off, a blackening-preventing aqueous solution and seasoning solution containing 0.001% by weight of erythorbic acid, 7% by weight of granulated sugar and 3% by weight of salt, and other processing conditions were the same. By processing, drained and shaped, vacuum packaged and frozen. When this was thawed and allowed to stand at 10 ° C. for 5 hours, no blackening occurred on the surface of the stripped colored shrimp. In addition, a taste test was performed on the stripped bovine shrimp, and there was almost no difference in taste between the raw striped shrimp and no bitterness.

〔比較例1〕
実施例1と全く同様に、ウシエビの剥き身を殺菌処理した後、同じ発色処理を行った後、1分間水に浸漬後、2.0重量%の酢酸水溶液を入れた中和槽に浸漬して、剥き身表面のpHが約7.5になるまで中和し、剥き身内部に含浸した炭酸カリウムを略中和する。次いでこの剥き身を流水で約1分間水洗する。得られた発色したウシエビの剥き身を黒変防止水溶液及び調味液で処理をせずにそのまま水切りして整形し、真空包装して冷凍した。これを解凍して10℃で5時間放置したところ、発色したウシエビの剥き身の表面にいくつかの暗黒色の斑点が発生した。解凍したウシエビの剥き身を食味試験したところ、僅かに苦味が感じられた。
[Comparative Example 1]
In exactly the same manner as in Example 1, after the boiled shrimp strips were sterilized, the same color development treatment was performed, then immersed in water for 1 minute, and then immersed in a neutralization tank containing a 2.0 wt% acetic acid aqueous solution. Neutralize until the pH of the stripped surface reaches about 7.5, and substantially neutralize the potassium carbonate impregnated inside the stripped surface. The strip is then washed with running water for about 1 minute. The resulting colored shrimp strips were shaped by draining them as they were without being treated with an anti-blackening aqueous solution and a seasoning solution, vacuum-packed and frozen. When this was thawed and allowed to stand at 10 ° C. for 5 hours, some dark black spots were generated on the surface of the colored shrimp strips. A taste test was conducted on the thawed strip of bovine shrimp and a slight bitter taste was felt.

〔実施例3〕
実施例1において、甲殻類としてバナメイエビを使用し、発色処理液として炭酸カリウム6.25重量%、pH11.45の発色処理液を入れた予備浸漬槽に、時々液を撹拌しながら15分浸漬し、次いで同じ発色処理液を入れた発色浸漬槽に15分間浸漬した。これを実施例1と同様に水洗、中和し、剥き身表面がpH7.0になるまで中和した後 中和したバナメイエビの剥き身を亜硫酸ナトリウム0.00003重量%、グラニュー糖7重量%及び食塩3重量%を含有する黒変防止水溶液兼調味液に約10分浸漬した。得られた発色したバナメイエビの剥き身を水切りして整形し、真空包装して冷凍し、製品とした。得られたバナメイエビは赤色に発色した。
Example 3
In Example 1, vanamae shrimp was used as a crustacean, and it was immersed in a pre-immersion tank containing 6.25% by weight of potassium carbonate and a color treatment solution of pH 11.45 as a color treatment solution with occasional stirring for 15 minutes. Then, it was immersed for 15 minutes in a coloring immersion tank containing the same coloring treatment solution. This was washed with water and neutralized in the same manner as in Example 1 and neutralized until the surface of the stripped meat reached pH 7.0. The neutralized vaname shrimp stripped sodium sulfite 0.00003% by weight, granulated sugar 7% by weight and salt 3 It was immersed for about 10 minutes in a blackening-preventing aqueous solution and seasoning solution containing% by weight. The resulting colored striped shrimp was drained and shaped, vacuum packaged and frozen to obtain a product. The obtained lobster shrimp colored in red.

上記発色工程で得られたバナメイエビの冷凍品を解凍して、10℃で12時間放置したところ、バナメイエビの剥き身の発色した表面に暗黒色の斑点は現れなかった。解凍したバナメイエビの剥き身を食味試験したところ、生の剥き身海老と食味は殆ど差がなく、全く苦みは感じられなかった。  When the frozen product of the shrimps obtained in the color development step was thawed and allowed to stand at 10 ° C. for 12 hours, dark black spots did not appear on the colored surface of the strip of shrimps. When the striped striped shrimp was taste tested, the taste was almost the same as that of the raw striped shrimp, and no bitterness was felt.

〔比較例2〕
バナメイエビの剥き身を実施例3とまったく同様に殺菌処理、発色処理をした後、30分間水洗、中和処理後、還元性化合物を含まない、同じ濃度の調味料を含む調味液に浸漬して、発色したバナメイエビを冷凍した後、冷凍品を解凍し、10℃で5時間放置したところ、発色したバナメイエビの剥き身の表面に多数の小さな暗黒色の斑点が発生した。
[Comparative Example 2]
After sterilization treatment and color development treatment of the striped shrimp of the same name as in Example 3, after 30 minutes washing with water and neutralization treatment, it is immersed in a seasoning liquid containing no reducing compound and containing the same concentration of seasoning, After freezing the colored shrimp, the frozen product was thawed and allowed to stand at 10 ° C. for 5 hours. As a result, many small dark spots were formed on the surface of the striped shrimp.

〔実施例4〕
頭を切除した殻付きのバナメイエビを、食品用殺菌洗浄液で洗浄して除菌し、その尻尾の部分のみを90−95℃の熱湯に2分間漬けてブランチングして、尻尾の殻のみを赤色に発色させた。これを冷却後尻尾の殻以外の部分の殻を剥き、食品用殺菌洗浄液で洗浄後.水洗した。この剥き身を、炭酸カリウム6.25重量%、pH11.45の発色処理液を入れた第1発色槽に投入し、時々液を撹拌しながら15分浸漬した。この剥き身を第1発色槽から取り出して冷却水で洗浄した後、上記と同じ濃度の発色処理液を入れた第2発色処理槽に入れて、時々液を撹拌しながら15分浸漬した。発色処理した剥き身を第2発色処理槽から取り出して、冷却流水で洗浄した後、腹を開き内蔵を除去した。これを実施例3と同様に水洗、中和し、剥き身表面がpH7.0になるまで中和した後 中和したバナメイエビの剥き身をL−アスコルビン酸0.001重量%、グラニュー糖7重量%及び食塩3重量%を含有する黒変防止水溶液兼調味液に約10分浸漬した。この剥き身を冷却水で水洗、水切りし、トレイに並べて真空包装して急速冷凍し、製品とした。得られたバナメイエビは赤色に発色した。
Example 4
The shelled shrimp with its head removed is sterilized by washing with a sterilizing washing solution for food, and only the tail part is soaked in 90-95 ° C hot water for 2 minutes to blanch, and only the tail shell is red. The color was developed. After cooling this, peel off the shells other than the tail shell and wash with a food sterilization cleaning solution. Washed with water. This strip was put into a first color developing tank containing a color developing solution of potassium carbonate 6.25% by weight and pH 11.45 and immersed for 15 minutes with occasional stirring. The stripped material was taken out from the first color developing tank and washed with cooling water, and then placed in a second color developing tank containing a color developing solution having the same concentration as described above, and immersed for 15 minutes with occasional stirring. The peeled strip that had undergone color development was taken out of the second color treatment tank and washed with cooling running water, and then the belly was opened to remove the internal organs. This was washed with water and neutralized in the same manner as in Example 3 and neutralized until the peeled surface became pH 7.0. The neutralized striped shrimp was added to 0.001% by weight of L-ascorbic acid, 7% by weight of granulated sugar and It was immersed for about 10 minutes in a blackening-preventing aqueous solution and seasoning solution containing 3% by weight of sodium chloride. This strip was washed with cooling water, drained, placed in a tray, vacuum-packed and rapidly frozen to obtain a product. The obtained lobster shrimp colored in red.

上記の工程で得られた冷凍バナメイエビを解凍して、10℃で12時間放置したところ、バナメイエビの剥き身の発色した表面に暗黒色の斑点は全く現れなかった。解凍したバナメイエビの剥き身を食味試験したところ、生の剥き身海老と食味は殆ど差がなく、全く苦味は感じられなかった。  When the frozen vaname shrimp obtained in the above step was thawed and allowed to stand at 10 ° C. for 12 hours, no dark black spots appeared on the colored surface of the striped shrimp. When the striped striped shrimp was taste tested, there was almost no difference in taste between the raw striped shrimp and no bitterness.

上記の実施例4の第2発色槽内の発色処理液は、少なくとも2回の処理で用いても、発色能力が低下せず、繰り返し用いることができ、発色処理液の使用量を節減し、その処理液の廃棄に伴う廃液処理の負担を軽減することができる。  The color developing solution in the second color developing tank of Example 4 above can be used repeatedly, even if it is used in at least two treatments, the color developing ability does not decrease, and the use amount of the color developing solution is reduced. The burden of waste liquid treatment accompanying disposal of the treatment liquid can be reduced.

ウシエビ及びバナメイエビ等のエビをアルカリ性水溶液により赤色に発色させた生の状態のエビは、すしだね等として広く利用されており、本発明の甲殻類の発色方法は、そのエビの黒変を防止することができ、産業上広く利用することができる。  Shrimp such as bull shrimp and vanamae shrimp that are colored in red with an alkaline aqueous solution are widely used as sushi, etc., and the crustacean coloring method of the present invention prevents the shrimp from blackening. Can be widely used in industry.

Claims (7)

殻を除いた海老、蟹等の甲殻類を、pH10〜14のアルカリ性水溶液により処理することにより、カロチノイド系色素を赤色に発色させ、次いで酢酸その他の食用可能な酸の水溶液で処理して、該甲殻類の剥き身の表面が弱アルカリ性乃至中性になるまで中和する、生の状態での甲殻類の発色方法において、中和後の該甲殻類を、L−アスコルビン酸又はその塩、エリソルビン酸又はその塩、を10ppm〜0.3ppmの濃度で含有する黒変防止水溶液で処理することを特徴とする生の状態での甲殻類の発色方法。By treating shellfish such as shrimp and cocoon without shells with an alkaline aqueous solution of pH 10 to 14, the carotenoid pigment is colored red, and then treated with an aqueous solution of acetic acid or other edible acid, In the method for coloring crustaceans in a raw state, where the surface of the shellfish skin is neutralized until it becomes weakly alkaline to neutral, the crustaceans after neutralization are treated with L-ascorbic acid or a salt thereof, erythorbic acid Or a crustacean coloring method in a raw state, characterized by treating with a blackening-preventing aqueous solution containing a salt thereof at a concentration of 10 ppm to 0.3 ppm. 殻を除いた海老、蟹等の甲殻類を、pH10〜14のアルカリ性水溶液により処理することにより、カロチノイド系色素を赤色に発色させ、次いで酢酸その他の食用可能な酸の水溶液で処理して、該甲殻類の剥き身の表面が弱アルカリ性乃至中性になるまで中和する、生の状態での甲殻類の発色方法において、中和後の該甲殻類を、カテキン、トコフェロールまたはその誘導体を100ppm〜0.2ppmの濃度で含有する黒変防止水溶液で処理することを特徴とする生の状態での甲殻類の発色方法。By treating shellfish such as shrimp and cocoon without shells with an alkaline aqueous solution of pH 10 to 14, the carotenoid pigment is colored red, and then treated with an aqueous solution of acetic acid or other edible acid, In a method for coloring crustaceans in a raw state in which the surface of the crustacean flesh is neutralized until it becomes weakly alkaline to neutral, the crustaceans after neutralization are treated with catechin, tocopherol or a derivative thereof at 100 ppm to 0. A method for coloring crustaceans in a raw state, characterized by treatment with a blackening-preventing aqueous solution containing a concentration of 2 ppm. 該黒変防止水溶液が蔗糖2〜15重量%又は同等の甘味を呈する濃度の他の糖類及び食塩1〜6重量%を含有する調味液である請求項1又は2記載の生の状態での甲殻類の発色方法。  The shell in the raw state according to claim 1 or 2, wherein the blackening prevention aqueous solution is a seasoning liquid containing 2 to 15% by weight of sucrose or other sugars having a concentration exhibiting an equivalent sweetness and 1 to 6% by weight of sodium chloride. Coloring method. 該アルカリ性水溶液により該甲殻類を処理する工程において、該アルカリ性水溶液の処理槽を複数設け、該甲殻類を順次該複数のアルカリ性水溶液槽に浸漬する、複数のアルカリ性水溶液処理工程を設ける請求項1、2、又は3記載の生の状態での甲殻類の発色方法。  In the step of treating the crustaceans with the alkaline aqueous solution, a plurality of alkaline aqueous solution treatment steps are provided in which a plurality of treatment tanks for the alkaline aqueous solution are provided, and the crustaceans are sequentially immersed in the plurality of alkaline aqueous solution vessels. The method for coloring crustaceans in the raw state according to 2 or 3. 該アルカリ性水溶液により該甲殻類を処理する工程において、該アルカリ性水溶液の処理槽を複数設け、該甲殻類を順次該複数のアルカリ性水溶液槽に浸漬する複数のアルカリ性水溶液処理工程において、複数の各該アルカリ性水溶液処理工程の間又は、少なくとも第1アルカリ性水溶液処理工程と第2アルカリ性水溶液処理工程の間に、冷水で水洗する水洗工程を設ける請求項記載の生の状態での甲殻類の発色方法。In the step of treating the crustacean with the alkaline aqueous solution, a plurality of treatment tanks for the alkaline aqueous solution are provided, and in the plurality of alkaline aqueous solution treatment steps for sequentially immersing the crustaceans in the plurality of alkaline aqueous solution vessels, The raw shellfish coloring method according to claim 4, wherein a water washing step of washing with cold water is provided during the aqueous solution treatment step or at least between the first alkaline aqueous solution treatment step and the second alkaline aqueous solution treatment step. 該酸の水溶液により中和する中和工程において、該酸の水溶液の処理槽を複数設け、該甲殻類を順次該複数の酸の水溶液槽に浸漬する請求項1、2、3、4、又は5記載の生の状態での甲殻類の発色方法。In the neutralization step of neutralizing an aqueous solution of the acid, a plurality of processing tanks of an aqueous solution of acid, according to claim 1, 2, 3, 4 immersed in an aqueous solution bath of sequential plurality of acid該甲shells such, or 5. A method for coloring a crustacean in a raw state according to 5 . 殻を除いた海老、蟹等の甲殻類を、pH10〜14のアルカリ性水溶液により処理することにより、カロチノイド系色素を赤色に発色させ、次いで酢酸その他の食用可能な酸の水溶液で処理して、該甲殻類の剥き身表面が弱アルカリ性乃至中性になるまで中和する発色甲殻類の製造方法において、中和後の該甲殻類を、L−アスコルビン酸又はその塩、エリソルビン酸又はその塩を10−0.3ppm又はカテキン、トコフェロールまたはその誘導体を100ppm〜0.ppmの濃度で含有する黒変防止水溶液で処理することを特徴とする生の状態の発色甲殻類の製造方法。By treating shellfish such as shrimp and cocoon without shells with an alkaline aqueous solution of pH 10 to 14, the carotenoid pigment is colored red, and then treated with an aqueous solution of acetic acid or other edible acid, In the method for producing a colored crustacean that is neutralized until the surface of the peeled shellfish is weakly alkaline to neutral, the shellfish after neutralization is treated with L-ascorbic acid or a salt thereof, erythorbic acid or a salt thereof 10- 0.3 ppm or catechin, tocopherol or a derivative thereof from 100 ppm to 0. A method for producing a colored shellfish in a raw state, characterized by treatment with a blackening-preventing aqueous solution containing a concentration of 2 ppm.
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