JPH06125694A - Freeze-aging of frozen shrimp and processed shrimp food prepared by using the aging method - Google Patents

Abstract

PURPOSE:To prevent the deterioration of the quality of frozen shrimp or various processed foods prepared by using frozen shrimp during the preservation in frozen state and to promote the aging of the shrimp meat during freeze- preservation. CONSTITUTION:Washed shrimp is incorporated with a cyclic oligosaccharide, cyclodextrin, L-ascorbic acid, polymeric phosphoric acid salt, a specific amino acid and optionally calcium lactate, quickly frozen and incubated at -18 to -22 deg.C for 30 days. The process is applicable also to the freeze-preservation of a headed shrimp with crust.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for freezing and aging shrimp for freezing and a shrimp food using the same method. More specifically, by aging the frozen shrimp during freezing, a treatment method for preventing deterioration of the quality during freezing and improving the quality during processing, and a frozen processed food and the frozen shrimp using the same method. Processed foods used as main ingredients.

[0002]

2. Description of the Related Art Frozen prawns are mainly imported from overseas frozen prawn processing plants. However, shrimp is a foodstuff whose freshness is rapidly deteriorated, and its quality is deteriorated by the action of a degrading enzyme caused by the growth of bacteria attached to shrimp and the protease of shrimp itself. However, since shrimp has a lot of water and the connective tissue of muscle proteins is weak, it is easily decomposed by bacteria and its own digestive enzymes, and it is inevitable that the quality of shrimp will be deteriorated by conventional treatment methods. As a result, freezing denaturation during freezing storage is remarkable, and due to its fatal drawback, the use of frozen shrimp is currently limited to a very limited range.

[0003]

The deterioration of the quality of shrimp during frozen storage due to the action of bacteria and the action of the protease possessed by the shrimp itself is attributed to the following causes or reasons. That is, although there are many kinds of proteases in fish meat tissue, up to 95% of the proteases contained in shrimp are unevenly distributed in the visceral part of the head and chest, and the activity of digestive enzymes in digestive organs is extremely high. high. This proteolytic enzyme digests and decomposes its own internal organs as it softens immediately after dying, and the digestive juice that has exuded touches muscle proteins, causing rapid decomposition of muscle proteins.
Especially in the case of frozen peeled shrimp, (1). Because the raw material is small catch of natural fish, it is unavoidable that the freshness deteriorates due to the temperature conditions of resource-rich countries or the passage of time until the factory introduction. (2) As a result, the digestive decomposition solution of the internal organs diffuses in the shrimp body before the pretreatment of head removal, shell peeling, and visceral removal, and this penetrates the soft muscle connective tissue from the body surface of the shrimp. There is a problem that it causes proteolysis and that its activity continues even during frozen storage. (3). The fact that the slight denaturation enzyme that remains without being removed by this normal washing promotes freezing denaturation is also due to the weak freeze resistance of the shrimp itself. (4). Furthermore, the pH value of shrimp meat is 7.8 to 8 which is higher than that of fish, and in addition to the specificity that the pH does not decrease even when the freshness is lowered, the bacterial group is muscular tissue in the early stage of the freshness reduction. Because it grows with the muscle extract component of
The water-soluble taste components (non-protein nitrogen compounds) near the surface of the shrimp body are already metabolized and decomposed into various causative agents of malodor.

[0004]

As a result of research on a method for preventing freezing denaturation, the present inventor removed bacteria and sterilized them, and at the same time removed and deactivated digestive degrading enzyme diffused from digestive organs,
Cyclic oligosaccharide, cyclodextrin, polymerized phosphate, L
-Add sodium ascorbate and sodium citrate, stir well, and use this operation to quickly freeze the free water that oozes from the shrimp meat as a grace agent (ice coating agent), then -18 ° ~- Surprisingly, by freezing and storing at 22 ° C for 30 days or more, there is little denaturation during freezing and little dripping during thawing, and a product with a good flavor is obtained. Even when preparing processed foods such as shrimp dumplings and shrimp cutlets, it is possible to obtain a processed food with a rich shrimp flavor, with the sweetness peculiar to shrimp and without the offensive odor of using conventional frozen shrimp meat. The present invention has been completed by finding out the above. Further, they have found that by adding at least one or more of glycine betaine, glycine and alanine, it is possible to provide shrimp meat having a better flavor.

Ebisuri, for example, Japanese Patent Publication No. 4-022
It was found that a wide variety of processed foods can be produced by thawing the frozen ground bean disclosed in 542 and the frozen peeled shrimp and kneading the both, and the richest shrimp flavor can be expressed in this method. It was Furthermore, knead the raw shrimp and raw shrimp,
When a cyclic oligosaccharide, cyclodextrin, sodium L-ascorbate, polymeric phosphate, sodium citrate, etc. are added to this and cooked into a processed food, which is rapidly frozen and processed into a frozen processed food (unheated) But -18 ° ~
It was found that similar results can be obtained by storing at a temperature of −22 ° C. for 30 days or more and freezing and aging. That is, the present invention provides frozen shrimp which does not lose the flavor of shrimp due to the formation of shrimp meat during frozen storage. In the present invention, this phenomenon is called freeze aging. The mechanism of freezing and aging is not clear, but the autodigestive action of protease contained in shrimp protein (different from that in shrimp digestive organs) and various taste components, various organic acids, cyclic oligosaccharides, cyclodextrin It is considered that the interaction eliminates the offensive odor and ripens the flavor. As described above, in the method of the present application, the autolysis effect of the endogenous protease is positively utilized for aging, so that the maturity is weakened at a low temperature (-25 ° C or lower) at which the action is weakened and the storage temperature is lowered. The expression of flavor and umami becomes weaker. Therefore, the aging temperature is limited to -25 ° C, -18 ° to-
It is desirable to store frozen at a general specified temperature of 20 ° C. As described above, when stored at a low temperature of −25 ° C. or lower where the action of protease is weakened, it was revealed that the degree of aging was weakened and the flavor and umami were weakened.

Pretreatment for quality deterioration factors is indispensable for that purpose, in order to remove and sterilize bacteria adhering to shrimp and to remove and inactivate exogenous digestive degrading enzymes diffused from the digestive organs, and also to deodorize. After peeling the shrimp for soaking, it is dipped in a mixed dilute solution of sodium hypochlorite and an organic acid such as acetic acid (glacial acetic acid is preferably used), and the surface of the shrimp body is neutralized (pH around 7). It is necessary to adjust to pH. In this case, the concentrations of sodium hypochlorite and organic acid and the soaking time may be increased or decreased depending on the freshness of the raw shrimp, but care must be taken to prevent protein denaturation when it is too strong. Thus, the shrimp soaked in the chemical solution is washed with fresh water, drained, and then cyclic oligosaccharides, cyclodextrin, sodium L-ascorbate, and sodium citrate are added and uniformly mixed. The cyclic oligosaccharide is 1 to 10 parts by weight, cyclodextrin 0.1 to 1.5 parts by weight, sodium L-ascorbate 0.01 to 0.3 parts by weight, and polymerized phosphate 0.0 per 100 parts by weight of shrimp.
5-0.5, 0.02-0.5 parts by weight of sodium citrate are added. As the cyclodextrin, so-called cyclodextrins including branched cyclodextrin, or cyclodextrin can be used. As the polymerized phosphate, any phosphate can be used as long as it is a phosphate commonly used for kneaded products, but one having a high pH value is preferable.

The addition of various organic acids used in the above pretreatment, such as glacial acetic acid, sodium L-ascorbate / sodium citrate, enhances the preservability and maintains the color characteristic of shrimp, and at the same time adjusts the pH. As a result, generation of hydrogen sulfide odor and heating odor peculiar to crustaceans is suppressed. Moreover, by adding cyclodextrin, volatilization of volatile substances generated by metabolic decomposition such as amine and ammonia can be suppressed. In addition, the addition of cyclic oligosaccharides and polymerized phosphates adds freeze resistance and protects shrimp proteins, resulting in less dripping during thawing, less weight loss, retention of taste components, and improved texture. Is expected.

Further, at least one of glycine betaine, glycine, and alanine, which are taste components, is added. Glycine betaine may be added in an amount of 0.2 to 1.5 parts by weight, glycine in an amount of 0.2 to 1.5 parts by weight, and alanine in an amount of 0.02 to 0.5 parts by weight per 100 parts by weight of shrimp meat. These may be added at the same time, may be added sequentially, or may be added directly to the shrimp meat. Further, calcium lactate may be added to dissolve a suitable amount of water, for example, 5 to 50 parts by weight of water to 100 parts by weight of shrimp meat, and to further promote the expression of shrimp flavor. Calcium lactate may be added in an amount of 0.05 to 0.5 parts by weight per 100 parts by weight of shrimp meat. You may add a pH adjuster as needed. As the pH adjuster, fumaric acid, tartaric acid, malic acid or succinic acid, lactic acid, etc. can be used in addition to acetic acid and sodium citrate.

Immediately after the addition of the above-mentioned various additives, rapid freezing is performed. Then, it is necessary to store at a temperature of -18 ° to -22 ° C for at least 30 days or more. The flavor and umami are enhanced by the storage and preservation for 6 months, and the quality is not deteriorated by protease even after 1 year. The shrimp flavor adds a ripe taste.

In this way, that is, frozen frozen shrimp to which aged flavor is added during frozen storage and Japanese Patent Publication No. 4-0022.
Thaw frozen shrimp minced meat disclosed in No. 542, and knead by adding auxiliary materials such as dried egg white according to each shrimp food and kneading, so-called soybean shrimp, shrimp spring roll, shrimp cloud roll, shrimp cutlet It can also be reprocessed as a wide variety of chilled foods, such as shrimp hamburger, or frozen foods.

The above method can be applied to shrimp processed foods such as fried shrimp. In that case, the medium-sized shrimp peeled meat leaving only the tail portion for frying is added with the above-mentioned various additives, and then subjected to necessary processing as a frozen processed food, followed by quick freezing, and then -18 ° to -20 ° C. It may be stored frozen at a temperature of ° C. It is also possible to prepare small peeled shrimp and ground shrimp, for example, shrimp ground meat disclosed in Japanese Examined Patent Publication No. 4-022542 to prepare shrimp dumplings, shrimp dumplings and the like, which are then rapidly frozen and processed into unheated frozen foods.

[0012] In this case, the shrimp ground bean obtained by washing the shrimp with water, mincing the meat with a meat fleshing machine, and pickling it in the presence of glycine and egg white is used.

Thus, frozen shrimp can be mixed with frozen shrimp minced meat to prepare a wide variety of processed foods of shrimp using this as a main raw material, and as described above, they can be processed into these foods as so-called unprocessed soybeans. After being prepared into a heated frozen food, it can be frozen and aged.

The method also comprises a so-called medium with a headless shell,
It can also be applied to frozen shrimp processing of large shrimp. In the case of these frozen shrimp, soak in a mixed solution of sodium hypochlorite and organic acid for a short time and wash with fresh water as needed, or if the fresh shrimp has good freshness and little bacterial attachment, dip treatment After washing with clean water omitting shrimp 100
1-10 parts by weight of cyclic oligosaccharide, 1-
0.02-0.5 parts by weight of sodium ascorbate,
Polymerized phosphate is added in an amount of 0.05 to 0.5 parts by weight, and 0.02 to 0.5 parts by weight of sodium citrate is added if necessary such as when the immersion in the chemical solution is omitted. At least one or more of glycine betaine, glycine, and alanine and calcium lactate were also added to this, followed by rapid freezing in the same manner as peeled shrimp, followed by aging by freezing and storing at a temperature of -18 ° to -22 ° C for at least 30 days. You can do it. Of course, cyclodextrin may be used. The amount may be less than in the case of shrimp meat. Glycine Betaine, glycine, alanine, and calcium lactate are added at 100 shrimp.
0.1 to 2, 0.1 to 2 parts by weight, respectively,
0.03 to 0.5 and 0.01 to 0.5 parts by weight.

[0015]

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

Example 1 In the pretreatment process of medium-sized prawns with slightly reduced freshness, only the head was removed and, as a general rule, that portion was thoroughly washed off, and glacial acetic acid was added to a solution of 20 ppm of sodium hypochlorite to give it a weak acidity. It was immersed for 2 minutes in the mixed diluting solution adjusted to, washed again with fresh water and drained. Cyclic oligosaccharide 4 parts by weight Cyclodextrin 0.5 part by weight L-sodium ascorbate 0.05 part by weight Glycine betaine 0.4 part by weight Glycine 0. 4 parts by weight Alanine 0.04 parts by weight Sodium citrate 0.05 parts by weight Calcium lactate 0.15 parts by weight Polymerized phosphate 0.18 parts by weight Add the additives well and by this operation, from the shrimp itself Free water that overflowed (due to the action of cyclic oligosaccharide and polymerized phosphate) was poured into shrimps set in a metal pan and used as a grace agent (ice coat). It was stored frozen at the temperature of 30 days. Take out the frozen shrimp aged in this way, thaw it at room temperature, peel the shell leaving the tail part,
When cooked according to the usual method for shrimp tempura and fried in vegetable oil, it spreads in the mouth so that the aged flavor could chew, and shrimp tempura rich in sweetness and flavor was obtained.

Example 2 A small shrimp from which the decapsulation and the intestinal tract were removed was washed with a weakly acidic mixed diluting solution prepared by adding glacial acetic acid to a solution of 10 ppm of sodium hypochlorite, and the dried shrimp was drained as it was. Surface p
The H was adjusted to a neutral zone of 7.8 to 7. Per 100 parts by weight of shrimp Cyclic oligosaccharide 3.8 parts by weight Cyclodextrin 0.5 parts by weight L-sodium ascorbate 0.05 parts by weight Sodium citrate 0.03 parts by weight Calcium lactate 0.12 parts by weight Polymerized phosphoric acid Salt 0.15 parts by weight Glycine Betaine 0.4 parts by weight Glycine 0.4 parts by weight Alanine 0.04 parts by weight Add and mix well, and by this operation, free water of shrimp meat and metal together After setting on bread, freeze quickly with Contact Freezer, -20
It was stored in a freezer at 30 ° C. for 30 days. The frozen shrimp thus aged was thawed at room temperature, lightly washed with water and drained. On the other hand, apart from this, Japanese Patent Publication No. 4-022542
The shrimp surimi disclosed in No. 1 was thawed by thawing at low temperature for a long time (transferred from a freezer to a refrigerator for 24 hours) and kneaded with the above-mentioned drained peeled shrimp to prepare various kinds of shrimp foods listed below.

Example 3 Peeled shrimp and shrimp ground meat prepared by the procedure of Example 2 were used as main raw materials, and the mixing ratio was changed to a ratio suitable for each food as shown in the following table. The shrimp foods shown in the following table were cooked according to the respective standard methods based on the prepared medium seeds or putty, which were prepared by adding auxiliary materials and the like according to the foods.

[Table 1] * The curdlan preparation (CD-101 / starch jelly) is a gel strengthening agent manufactured by Takeda Pharmaceutical Co., Ltd., and when the above shrimp foods are reprocessed as frozen foods, the preparations are appropriately added to reinforce the gel. .

As a result of cooking various shrimp foods by the above-mentioned procedure, the drip at the time of thawing is reduced due to the retention of water retention by the above-mentioned freeze denaturation-preventing treatment, and the aged flavor added during storage. The shredded juice component became shrimp juice when heated and was put to good use in food. In addition, depending on the mixing ratio of peeled shrimp and shrimp ground meat, depending on the mixing ratio, it is possible to express the texture suitable for each food and taste the texture of shrimp at the same time, and each food is rich in flavor with sweetness peculiar to shrimp Finished.

Example 4 In the so-called pretreatment step before the processing of frozen shrimp fry shrimp, the head was removed for shrimp frying, leaving only the tail portion.
The shells were shelled and then removed from the intestine, washed with a mixed dilute solution of sodium hypochlorite and glacial acetic acid, and drained to 100 parts by weight of the shrimp, 4 parts by weight of cyclic oligosaccharides, 0.5 parts by weight of cyclodextrin, L-ascorbin. Sodium acid 0.05 part by weight Polymerized phosphate 0.15 part by weight Glycine 0.4 part by weight Glycine betaine 0.4 part by weight Alanine 0.04 part by weight Calcium lactate 0.1 part by weight per 100 parts by weight of the shrimp. It was dissolved in 10 parts by weight of water, added to the shrimp meat, and allowed to stand for 1 hour in refrigeration at a temperature of 4 ° C. to allow it to adapt. The shrimp thus obtained was processed for frozen fried shrimp according to a conventional method, then rapidly frozen and stored at -20 ° C for 30 days. The frozen fried shrimp fried in this manner was thawed at room temperature to give a fried fried shrimp.

Example 5 In the pretreatment step for frozen shrimp dumplings, decapsulation and shell removal were carried out,
After removing the intestinal tract, the small shrimp were washed with a mixed dilute solution of sodium hypochlorite and glacial acetic acid and drained, and then 100 parts by weight of the shrimp, 3 parts by weight of cyclic oligosaccharides, 0.4 parts by weight of cyclodextrin, L-ascorbin. Sodium acid 0.03 part by weight Glycine 0.3 part by weight Glycine betaine 0.3 part by weight Alanine 0.03 part by weight Calcium lactate 0.08 part by weight Add an additive and stir it, and this is a refrigerator at a temperature of 4 ° C. Then let it sit for 1 hour to get used to it. On the other hand, separately from this, according to the production method of shrimp surimi disclosed in Japanese Examined Patent Publication No. 4-022542,
That is, the same amount of peeled shrimp that was washed with the same chemical solution as above and drained was minced with a fish meat mining machine, to 100 parts by weight of this shrimp, the same ratio of additives as above was added, and dried. Egg white 2 parts Starch 5 parts Cooking liquor 1 part Salt 1.2 parts Polymerized phosphate 2.2 parts MSG / IMP 0.3 parts Addition and stirring to make shrimp minced meat Moreover, the shrimp prepared in the refrigerator was added and kneaded thoroughly. The thus-prepared shrimp-containing adjusted shrimp paste was molded into a dumpling shape, which was then frozen rapidly and stored frozen at -20 ° C for 30 days. When the thus-aged frozen shrimp dumpling was thawed at room temperature and steamed with steam, it was possible to obtain a shrimp dumpling that was free from the strange odor of conventional products and that had a rich texture with shrimp.

Claims (6)

[Claims] 1. Washed shrimp or shrimp without head shell with a mixed solution of sodium hypochlorite and an organic acid, and washed shrimp with a cyclic oligosaccharide and / or cyclodextrin and sodium L-ascorbate. Polymerized phosphate, glycine betaine, glycine, at least one or more of alanine and calcium lactate are added, and quick frozen,
A method for treating frozen shrimp, which comprises freezing and aging by incubating at a temperature of -18 ° to -22 ° C for 30 days or more. 2. The method for treating frozen shrimp according to claim 1, further comprising a pH adjuster. 3. A processed food characterized by being frozen and aged during frozen storage according to the treatment method of claim 1 or 2. 4. A processed food, characterized in that, when it is manufactured as a processed food, the frozen shrimp and frozen shrimp meat are thawed and mixed and processed. 5. Peel shrimp is washed with a mixed solution of sodium hypochlorite and an organic acid, and the washed shrimp is selected from cyclic oligosaccharides, cyclodextrin and sodium L-ascorbate, and glycine betaine, glycine and alanine. Of at least one of the above and calcium lactate, processed as a food for processing, rapidly frozen, -18 ° to -22 ° C
Frozen processed food characterized by being frozen and aged by incubating at the temperature of 30 days or more. 6. The frozen processed food according to claim 5, wherein when processed as a food for processing, shrimp ground bean paste, glycine and dried egg white are mixed and processed, and the shrimp ground bean is mixed and processed.