JPH08154630A - Method for improving body color of fish and shellfish - Google Patents

Abstract

PURPOSE: To impart a fish or shellfish containing carotenoid pigment such as giant tiger shrimp with desired body color or strengthen the body color by treating the fish or shellfish with a calcium oxide solution. CONSTITUTION: A fish or shellfish containing carotenoid pigment such as giant tiger shrimp or BUNA-SAKE (a kind of salmon) is treated with a 0.01-10% aqueous solution of calcium oxide. The concentration of the calcium oxide solution is preferably about 0.1-3% in the case of immersing the fish, etc., in the solution. The aqueous solution may be prepared from calcined calcium produced by calcining shell, egg-shell, etc.

Description

Detailed Description of the Invention

[0001]

[Industrial application] Seafood, for example, bull shrimp (English name: black tiger), is used in Taiwan,
It is mainly cultivated in Southeast Asian countries such as Indonesia, the Philippines, and Thailand, and is imported to Japan in large quantities. Currently, nothing is done about quality improvement.

[0002] In the present state of the art, the present invention sets a technical problem of improving body color of not only cattle shrimp but also other seafood, and treatment with an aqueous solution of calcium oxide produces a bright red color. The present invention succeeds in achieving improvement and stabilization of body color such as enhanced color development and solving the above technical problems, but such a thing is not known at all and is novel.

[0003] Therefore, the present invention relates to an excellent method for improving body color that can be widely applied not only to bull shrimp but also to other seafood, and to a novel seafood with improved body color and added value. It is a thing.

[0004]

2. Description of the Related Art As described above, no body color improving method that can be widely applied to seafood has been developed. With regard to the bull shrimp only slightly, an attempt has been made to increase the carotenoid content in the shell by increasing the carotenoid content in the crust by allowing the juvenile shrimp to ingest a diet containing carotenoids in advance, but it is still insufficient. No, of course this method does not work for other seafood.

[0005]

In the prior art, for example, in the case of bovine shrimp, the carotenoid-containing feed must be fed sequentially from the aquaculture stage of the juvenile shrimp and over a long period of time. In this case, there are unavoidable serious drawbacks such as the cost of food and the time required. Therefore, there is a strong demand in the art for the development of a new method of changing the vivid color of red-orange to a vivid color in a very short time, such as a simple operation such as dipping in a treatment liquid.

Further, it is also demanded that salmon and the like become more vivid in their crimson color when heat-treated, and that the crimson color be kept stable for a long time. And, beech salmon and the like cannot be bright red even if it is heat-treated, but even such beech salmon and the like are required to be bright red when heat-treated and held for a long time. ing.

Therefore, the object of the present invention can be broadly applied not only to the shrimp but also to other fish and shellfishes, and a new coloring with a good body color, a body color once developed or a body color from the beginning can be further obtained. It is an object of the present invention to develop a new body color improvement method capable of achieving enhancement, improvement of body color, and / or maintenance of body color or stabilization for a long period of time.

[0008]

Means for Solving the Problems The present invention has been made in order to achieve the above-mentioned object, and as a result of study from various aspects, unexpectedly, seafood was immersed in an aqueous calcium oxide solution. However, a remarkable improvement in body color was recognized, and it was completed as a result of further research based on this new finding.

That is, the present invention relates to improving the body color of seafood, which is based on the basic technical idea of treating seafood with a calcium oxide solution. Hereinafter, the present invention will be described in detail.

In order to carry out the present invention, the seafood may be treated with a calcium oxide solution, and specific examples thereof include immersing the seafood in the calcium oxide solution, immersing the seafood in the solution, It includes all treatments such as spraying, coating, pouring and the like to bring them into contact with each other.

The calcium oxide solution is a 0.01-10% aqueous solution of calcium oxide, preferably 0.1-5.
%, It is preferable to use an aqueous solution, but it is preferable to determine a suitable concentration depending on the mode of treatment. For example, in the case of immersion treatment, about 0.1 to 3% is suitable. However, in the case of a liquid lower than the above concentration range, the treatment time may be extended, and conversely, the treatment may be performed for a short time using a liquid with a concentration higher than the above concentration range. Further, the calcium oxide used is obtained by roasting shells, egg shells, etc., even if calcined calcium whose main component is calcium oxide is used,
The same effect can be obtained.

The present invention can be applied to all fish and shellfish containing a carotenoid pigment. As carotenoids, in addition to α-carotene, β-carotene, γ-carotene, various substances that change from β-carotene to astaxanthin in the body (echinenone, canthaxanthin, phenicoxanthine, zeaxanthin, 4-ketozeaxanthin, etc.), All carotenoid compounds such as lycopene, cryptoxanthin, rutin, rhodoxanthin, capsanthin and crocetin are included.

According to the method for improving body color of the present invention, a novel color development of fish and shellfish having no body color, improvement of an undesirable body color to a suitable body color, a body color once developed or an original body color Further enhancement and / or long-term maintenance and stabilization of body color can be achieved.

Moreover, such an excellent effect of improving body color is not only maintained not only when raw seafood is subjected to treatments such as salting and drying, but also when it is refrigerated or frozen and heated again. Even if it is treated, it is maintained even when these treatments are combined, and it can sufficiently withstand various cooking. Therefore, even when the seafood is processed into various forms such as frozen foods, canned foods, and retort foods, a clear body color is maintained, and the present invention is also excellent in this respect.

Examples of the present invention will be described below.

[0016]

Example 1 1% aqueous solutions of calcium oxide (A), calcium lactate (B), calcium carbonate (C), sodium hydroxide (D), potassium chloride (E) and magnesium phosphate (F) were prepared. . Five black tigers were immersed in each of these solutions and left at room temperature for 1 hour. Then, this was taken up and the change in body color was examined visually. The obtained results are shown in Table 1 below.

[0017]

[Table 1]

As is clear from the above results, a vivid color was observed only in the case of the calcium oxide solution, and its high specificity was confirmed.

[0019]

[Example 2] Ten pieces of beech salmon fillet (about 60 g) were prepared, and this was added to a 0.5% solution of calcium oxide at room temperature for 3 times.
Soak for hours. After soaking, these fillets were baked in a gas fish grill according to a conventional method, and the change in body color was visually examined. Similarly, an untreated product was also examined as a control. The obtained results are shown in Table 2 below.

[0020]

[Table 2]

As is clear from the above results, according to the present invention, in a beech salmon that originally has no color or only a very pale pink, not only does a very beautiful body color of bright red develop, but also this bright red It was also confirmed that the heat treatment did not change at all, and on the contrary, it did not change even after 2 hours from the heat treatment, and the effect lasted for a long time.

[0022]

According to the present invention, a desired body color can be imparted to or enhanced in seafood only by bringing the calcium oxide solution into contact with the seafood. Moreover, this effect is
It does not change at all by heat treatment, cooling treatment, seasoning treatment and the like. Moreover, since no artificial dye is used in the present invention, the safety is extremely high and it is excellent in terms of food pollution.

Therefore, according to the present invention, it is possible to give a higher added value to seafood having a bad body color with a very short treatment time, and the present invention makes a great industrial contribution to the fishery industry. Is.

Claims (6)

[Claims] 1. A method for improving body color of seafood, which comprises treating seafood having a carotenoid pigment with a calcium oxide solution. 2. The method for improving body color according to claim 1, wherein the treatment with the calcium oxide solution is spraying, coating, pouring and / or dipping treatment of the calcium oxide solution. 3. The method for improving body color according to claim 1, wherein heat treatment is performed after the calcium oxide treatment. 4. The method for improving body color according to claim 1, wherein after the calcium oxide treatment, refrigeration or freezing treatment is performed, and then heat treatment is performed. 5. The body color improvement method according to claim 1, wherein the calcium oxide used in the calcium oxide solution is derived from calcined calcium. 6. A seafood having an improved body color obtained by the method according to any one of claims 1 to 5.