JPH08168359A - Shell food of crustaceans such as shrimp and crab - Google Patents

Abstract

PURPOSE: To obtain the healthily effective shell food of a crustacean such as a shrimp or a crab, comprising the waste matter-removed shell of the shrimp, the crab, etc., and containing nutrients and enzymes in large amounts. CONSTITUTION: A crustacean such as a shrimp or a crab is wrapped with a straw material, naturally dried by a cold drying production method in the winter or naturally or artificially dried in a cold atmosphere based on the cold production method without relating to seasons to separate the flesh from the shell. The dried shell is utilized for foods. Since the dried shell is thereby free from the waste matters of the shell and contains nutritive elements and enzymes in large amounts, the dried shell does not have an unpleasant taste such as a fishy taste, an astringent taste or a harsh taste, has a good taste utilizing the base materials of the shell, provides a good taste having a pasty touch when aged, is extremely effective for the promotion of health and for the improvement of various diseases, and further has excellent effects such as good preservability and no side-effect due to the natural food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention uses shrimp, crab and other crustacean shells that belong to so-called seafood, and is used as a food ingredient by the cold-dried manufacturing method from ancient times, which has been discontinued.
Regarding crustacean shell foods such as crabs.

[0002]

BACKGROUND OF THE INVENTION Shells of crustaceans such as shrimps and crabs are difficult to dispose of at seafood processing plants, etc., but some of them are chemically treated because they contain chitin which is effective for health. It is sold as Chitin Chitosan. However, heretofore, there have been no shell foods for crustaceans such as shrimp and crab prepared by the cold-drying method.

The cold-dried manufacturing method is called cold inner-drying, mid-air drying, half-drying, etc. It has been grown in the Toyama region for a long time. About 1200 years ago, Shogawa's nose bend was a product of this region. Salmon was presented to the court as a key (tax of the product) by this method. About this, when salmon enters the cold
They were wrapped in dry straw or straw, dawning in the cold of the stars, put in an ice room in a grove, covered with snow, and shipped when the snow melted. In any case, the winter of a snowy country, which became an isolated island deep in the snow, was a wisdom of life that was inevitably born from the land pattern that hardly dried even when dried.

[0004]

Regarding the method for producing chitin / chitosan, first, the crab shell is immersed in a dilute alkaline solution to remove proteins, and then it is immersed in a dilute acid solution to remove calcium carbonate. The remaining substance is chitin, and when it is further heat-treated in a concentrated alkaline solution for 4 to 5 hours, "N-acetyl group" is removed and chitosan is purified.

Since chitin and chitosan are chemically treated with alkalis and acids in this way, some of them remain in food products, and when they are eaten, eczema occurs, There was a problem that atopic dermatitis worsened. Further, simply drying the crab shells into powders leaves waste products that are not desirable for health. Here, the waste products are mainly ammonia, hydrogen sulfate, etc., in which blood clots have spoiled, which not only destroy nutrients and enzymes and make them taste bad, but these are one of those that stain blood in recent years. It turns out.

The present invention has been made in view of the above circumstances.
The object of the present invention is to provide a crustacean shell food such as shrimp, crab, etc., in which waste products have been removed from shrimp, crab etc. and which contains a large amount of nutrients and enzymes.

[0007]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention is to wrap shellfish such as shrimp and crabs with straw while allowing them to dry naturally in the winter by a cold drying method, or Regardless of whether it is a cold-drying method, it is naturally dried or artificially dried in a cooling atmosphere in accordance with the climate, the body and shell are separated, and the dried shell is used as food for shell food such as shrimp and crab. Configured.

The dried shells of shrimp, crab and the like produced as described above may be powdered.

[0009]

[Working] The above crustacean shell foods such as shrimp and crab have waste products, nutrients and enzymes remaining, which not only retains freshness, but is also naturally possessed by shrimp shells and crab shells. It has a delicious taste and is found to be healthy. It is assumed that these reasons are as follows.

In the case of the cold-dried method of making fish in ancient times, as to why it did not get damaged on the long road from Hokuriku to the capital, doing so with fresh fish causes spoilage, bad taste, and loss of freshness. It is thought that the causative blood, or waste products such as decomposed ammonia, sulfate ions (hydrogen sulfide), and phosphate ions, may be eliminated (due to the bacteria inhabiting the straw). Also, the crustaceans such as shrimp and crab are similar to fish, and no fishy odor is felt at all.

It is not clear what substance is effective for health, but it is not chitin / chitosan. Kitchen·
This is because chitosan cannot be extracted unless the chitinous hard shell is boiled with a weak acid or weak alkaline liquid. However, it is considered that chitin and chitosan are also working effectively in some form, synergistic effect with other effective substances is considered, and it is also considered that human cells may be activated by eating. In addition, there are no side effects because no chemical reaction or acid or alkali is used. Furthermore, the taste does not deteriorate even when re-frozen.

[0012]

EXAMPLE FIG. 1 is a process diagram showing that when the material is shrimp, it is assumed that the shell and the body contain a lot of umami.
Using freshly picked sweet shrimp caught in Toyama Bay as a material, it is dried overnight according to the cold-drying method, and the shell from which it is removed is dried at room temperature, and the degree of water loss is 10% or less. Was crushed and the sprinkled food was prepared. In addition,
The same method is used for crabs.

As for the cold-drying method, a method was adopted in which a box capable of reproducing the cold season of Toyama was made, shells wrapped with straw were placed in the box, and vacuum drying was carried out in a cooling atmosphere to reproduce the season. As the straw material, the straw itself or the straw woven with a straw is used. Although vacuum drying is used for drying, cold air drying may be used. In winter,
Natural drying can be used. In this case, it is the same as the actual cold-drying method.

The temperature of cold-drying is preferably around 0 ° C., more specifically in the range of about -5 ° C. to 5 ° C. This is because the temperature is within the range of the actual cold-drying method, and the effect is most effectively obtained. However, the present invention is not limited to this. As mentioned earlier,
In the cold-dried manufacturing method from ancient times, it was sometimes buried in the snow as in the case of the Imperial Palace, but the cold-dried manufacturing method does not depend on the presence or absence of snow.

The dried shells were crushed into a powdered food product. It can be used as a sprinkled food or as a dashi food. Moreover, as the dashi food, the shell may be used as it is. Particularly, in the case of crab shell, the shell can be effectively used as it is for soup stock. Also, in the case of powder, for small children who do not like to eat,
It may be put in a capsule or mixed with other ingredients to form tablets.

In any case, since the waste products are removed by the cold-drying method, nutrients and enzymes (the delicious taste of fish etc.) remain, and when powdered, sprinkle it on rice,
I was able to eat it deliciously. The delicious taste is believed to be due to the combination of nutrients and enzymes. Moreover, various effects were obtained as described later.

Compared with other methods for preparing fish, the method of preparing dried fish by burying fish in ash and drying it has been handed down in the Nagoya region as a method similar to the cold-drying method. However, it has the drawback that it loses its nutrients and loses the taste of fish. On the other hand, the cold-dried manufacturing method eliminates the unpleasant taste of fish such as fishy taste, astringency, and astringent taste, and has an umami-like taste that makes use of the shrimp and crab shell dough, especially hard chitin. In the case of low quality shrimp shells, it is characterized by a firm and delicious taste.

When the raw shells are dried as they are and pulverized, a raw odor is inevitable. In addition, even if it is heated as it is on hot air or an iron plate and made into powder, a fishy odor remains. Some enzymes are destroyed by heating. This fishy substance is mainly waste.

In addition, in the production method such as exposure to water, salt pickling, sugar pickling, vinegar pickling, or wrapping in a dehydrating sheet, the taste of fish, that is, the body and shells of shrimp, crab, etc., should have It does not taste. This is because important nutrients and enzymes are released. By the way, from July 1987 to the following year 6
We tested using dehydrated sheets for a month, but in such a dry food, nutrients and enzymes are leaked due to osmotic pressure, and eating it may cause arthritis, anemia, etc. It was proven. When it is placed in a dehydrator or a centrifuge, nutrients and enzymes are separated and flow out. Even when spilled, some enzymes are destroyed by heating. In any case, it is considered that the delicious taste and the bad taste have been offset in the past. Delicious taste is a nutrient, which is an important essential amino acid.

By the way, the slowly frozen fish has larger ice crystals, the cell membrane is broken, and the tissue is damaged, as compared with the rapidly frozen fish. Therefore, when thawing, the amount of drip increases. Nutrients and umami components are contained in the drip. In other words, slow-frozen foods have a lot of drip when they are thawed, so naturally nutrients are lost and the taste deteriorates. In this regard,
In the case of the cold-dried manufacturing method (a kind of freezing), dripping may not occur, and even after re-freezing, the taste was rather increased rather than remaining. By the way, even if it is dried overnight as a taste of the common people, the amount of umami ingredients increases.

[0021] Regarding the sprinkling of sweet shrimp shells, it was reported that a large number of people tasted it, and when one-third or one cup of it was sprinkled on rice, "shoulder stiffness, sagging body was about 2". It's gone in a week. "," The skin has become white, and the makeup has improved. "" My body has become lighter. "" Backache has healed. "" At the age of 54, I have clean skin in my thirties. " Many good results were obtained, such as "atopic dermatitis was healed", "the knee was gone", "the back was straightened", and "the blood pressure was normal".

[0022]

As described above, the shrimp of the present invention
According to shell foods of crustaceans such as crabs, fresh crustaceans are dried by a cold-drying method or a method similar thereto, and then the flesh and shells are separated, and the shells are dried to make food. Since waste products have been removed, and since it contains a large amount of nutrients and enzymes, the unpleasant taste of fish such as fishy astringency, astringent taste is lost, and there is an umami flavor that makes use of the shell dough. By aging, it has a chewy texture and is very effective in promoting health and improving various diseases. Furthermore, it has good storage stability and has no side effects as a natural food. There is an effect.

In the case of powder, it is just optimum as a sprinkle because of its firm feel.

[Brief description of drawings]

FIG. 1 is a block diagram showing a manufacturing process of shell food such as shrimp and crab.

Claims (2)

[Claims] 1. A shellfish such as shrimp and crab is wrapped in straw and naturally dried by a cold-drying method in winter, or in a cooling atmosphere according to the climate of the cold-drying method regardless of the season. Alternatively, a shell food of crustaceans such as shrimps and crabs characterized by being artificially dried to separate the body from the shell and using the dried shell for food. 2. The shell food of crustaceans such as shrimp and crab according to claim 1, wherein dried shells of shrimp and crab are powdered.