JPH067075A - Method for developing color of crustaceans, other fishes and shellfishes - Google Patents

Abstract

PURPOSE:To obtain a method for developing bright red color on the body surface of crustaceans capable of showing a dark color on the surface of the shucked meat in a fresh state and other fishes and shellfishes having the dark color of a carotenoid-based pigment on the body surface while keeping the completely fresh state. CONSTITUTION:The objective method for developing a color of crustaceans and other fishes and shellfishes by treating the crustaceans such as a shrimp, a lobster or a crab with a shell or free thereof and the fishes and shellfishes such as a cuttlefish, an octopus or a fish with an alkaline aqueous solution at pH 10-13 and developing a carotenoid-based pigment to red color.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for coloring shrimp, crabs and other crustaceans having carotenoid pigments, and other seafood without heating them to produce a red color in a fresh state.

[0002]

2. Description of the Related Art Crustaceans such as shrimp and crab are widely preferred as foodstuffs because of their beautiful red appearance and taste. Many crustaceans show a dark red color, blue color, purple color, and green color in the fresh state, and when heated, they develop a bright red color for the first time. Dark shrimp, crab, etc. are usually colored by heating, because they taste only after they have been colored bright red. Shrimp, color development by heating crab, etc., the carotenoid pigments such as astaxanthin binds to the protein and exhibit various color tones, but the pigment is released by heating,
It is believed to develop a bright red color.

However, when crustaceans such as shrimp and crab are heated by boiling or steaming for coloring, the protein in the meat is denatured, and the quality of the meat having a peculiar sweetness and taste is completely deteriorated. Therefore, Japanese Patent Laid-Open No. 61-242565 proposes a so-called planting coloring method in which only the shrimp shells are colored by boiling for a short period of time to keep the internal meat quality as fresh as possible. Further, JP-A-63-129973 discloses a method of heating crustaceans such as shrimp and crab with far infrared rays in the presence of water vapor.

[0004]

SUMMARY OF THE INVENTION The conventional method for coloring crustaceans by boiling for a short period of time as described above, such as the so-called black tiger shrimp, which is commonly called black tiger, for coloring only the shell,
In shrimp where the peeled raw material in the fresh state has a dark color, it is impossible to boil the surface of the peeled raw material to red while keeping the internal meat quality in the fresh state. If you try to develop the color even on the inside of the peeled meat, the meat quality will not be denatured by heating and cannot be kept fresh. In addition, with the infrared heating method, it is impossible to heat-denature the internal meat and keep it in a fresh state.

[0005] Therefore, the present invention, the shellfish that has a dark color on the surface of the peeled raw material in the fresh state, and other fish and shellfish having a dark carotenoid pigment on the surface of the body while keeping the fresh state, It is intended to provide a method for producing a bright red color.

[0006]

[Means for Solving the Problems] In order to achieve the above object,
As a result of intensive studies, the present inventor has found that by treating crustaceans such as shrimp and crab with an alkaline aqueous solution, the surface of the peeled meat can be easily colored red, and the present invention has been completed. It was

That is, according to the present invention, shellfish such as shrimp and crab with shells or shells removed, shellfish such as squid, octopus and fish at pH 1
The gist is a method for coloring crustaceans and other seafood by which a carotenoid pigment is colored red by treatment with an alkaline aqueous solution of 0 to 13.

As the crustaceans to be treated by the coloring method of the present invention, all edible crustaceans such as shrimp and crab can be treated, but especially brown shrimp of the dark brown color in the fresh state, for example, ox shrimp, bear shrimp, cinchu web shrimp. Suitable for processing prawns, prawns, etc. Further, the coloring method of the present invention can be applied to seafood such as fish such as octopus or pearl oyster snapper, which has a carotenoid pigment in the epidermis and exhibits a dark color.

The alkaline aqueous solution used in the color-developing method of the present invention is a metal hydroxide, an alkali metal salt, an alkaline earth metal salt, or a salt which dissolves in water to exhibit alkalinity. Even if a small amount remains in the food, it must be able to completely maintain safety as food.

To give an example of the components of the alkaline aqueous solution which can be used in the color forming method of the present invention, sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, 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. can be mentioned. These hydroxides or salts can be used alone or in admixture of two or more.

The concentration of these hydroxide or salt aqueous solutions is 0.001% by weight or more, although it varies depending on the kind. The pH of the alkaline aqueous solution is preferably 10 to 13, and 1
1-12 are more preferable. Color development does not occur at pH less than 10. On the other hand, if the pH exceeds 13, the protein in the meat of crustaceans may be denatured.

The shellfish may be treated with an alkaline aqueous solution as it is, but in order to develop the color of the surface of the peeled meat, it is preferable to treat the peeled meat without the shell.
Spray the alkaline aqueous solution on the crustaceans or immerse the crustaceans in the alkaline aqueous solution. The treatment time varies depending on the type and concentration of the alkaline aqueous solution, but is usually 1 second to 60 minutes. It is preferable to treat as short a time as possible in order to prevent the outflow of meaty umami components.

The treatment temperature is preferably in the range of 0 ° C to 70 ° C. If the treatment is carried out at a temperature higher than 70 ° C. for a long time, denaturation of the protein due to heat will occur, and the object of the present invention to develop the color in the fresh state cannot be achieved.

The crustaceans treated with the alkaline aqueous solution are washed with water as they are, or after neutralizing the alkaline aqueous solution with an acidic solution, the treated solution is completely removed by washing with water. The washing time varies depending on the type and concentration of the treatment liquid, but is usually 5 to 60
It can be washed off with water almost completely in a minute.

[0015]

EXAMPLES Next, the coloring method of the present invention will be described more specifically by way of examples. Example 1 5 g of disodium hydrogen phosphate was added to 1000 ml of water.
The shrimp was immersed in the alkaline aqueous solution dissolved in the solution at room temperature and left for 60 minutes with occasional stirring. The bull shrimp turned red.

[Example 2] 5 g of disodium hydrogen phosphate and 8 g of potassium pyrophosphate were dissolved in 1000 ml of water to obtain a color developing solution. 1000 g of the shrimp whose shells have been removed in advance are immersed in a coloring solution at 10 ° C., and gently stirred every 10 minutes,
I left it. After 40 minutes, the color development was almost completed, and the surface of the stripped meat was colored in a red striped pattern. When the taste was tested after washing with running water for 30 minutes to remove the color former, there was no difference in taste from the raw stripped shrimp.

[Examples 3 to 11] Shell shrimp from which shells were removed was dipped in various alkaline aqueous solutions, and the time until color development was substantially completed was measured at 20 ° C. The colored shrimp were washed with water and then subjected to a taste test. The results of these tests are shown in Table 1.

[Table 1]

Although each of the above-mentioned embodiments has been described by taking the coloring method of bull shrimp as an example, the same can be applied to other prawns, crabs, squids having carotenoid pigments, octopus and fish.

[0019]

EFFECTS OF THE INVENTION According to the method for coloring crustaceans and other seafood of the present invention, the peeled surface can be colored red with the meat portion of the crustaceans kept in a fresh state, and a brightly colored appetite can be obtained. You can get watering shrimp and crab. The surface of the peeled meat in the fresh state such as bull shrimp does not appetite because it shows a dark color, and even prawns that are not suitable for raw diet can be colored red in the peeled surface while keeping the fresh state by the coloring method of the present invention, and to raw food. Will be suitable.

Further, the coloring method of the present invention can be applied to shrimp, squid, octopus,
When applied to seafood with a carotenoid pigment in a dark color such as phoenix, it can discolor its surface into a vivid color, and if it is processed into salted salt, pickled vegetables, pickled rice cake, etc., without using a coloring agent, Appetite-colored, raw, unheated processed seafood can be obtained.

The carotenoid pigments of crustaceans and other fish and shellfish that have been made to have a bright red color by the color-developing method of the present invention are stable, and hardly discolor due to subsequent changes in pH, heating or other processing.

Claims (1)

[Claims] 1. A carotenoid pigment is colored red by treating shellfish such as shrimp, shellfish such as crab, shellfish, octopus, octopus and fish with an alkaline aqueous solution of pH 10 to 13. Coloring method for shellfish and other seafood.