JPH1057019A - Preparation for developing color of shrimps and improving texture thereof shrimp and color development of shrimps and improvement of texture thereof - Google Patents
Preparation for developing color of shrimps and improving texture thereof shrimp and color development of shrimps and improvement of texture thereofInfo
- Publication number
- JPH1057019A JPH1057019A JP8218212A JP21821296A JPH1057019A JP H1057019 A JPH1057019 A JP H1057019A JP 8218212 A JP8218212 A JP 8218212A JP 21821296 A JP21821296 A JP 21821296A JP H1057019 A JPH1057019 A JP H1057019A
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- JP
- Japan
- Prior art keywords
- shrimp
- texture
- shrimps
- arginine
- color
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明はエビ類の発色と食感
改良とを行ない得る新規な製剤及びこれを用いたエビ類
の処理方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel preparation capable of improving the coloration and texture of shrimp and a method for treating shrimp using the same.
【0002】[0002]
【従来の技術】従来よりエビ類は、その特有の旨味、甘
味等の味覚と共に、加熱などによる鮮やかな赤色の発色
が食味をそそるため、食材として賞用されている。2. Description of the Related Art Conventionally, shrimp have been awarded as a food material because they have a distinctive taste such as umami and sweetness and a vivid red color upon heating or the like.
【0003】近年、所謂ブラックタイガー等の生鮮状態
で暗色なエビ類が登場し、その需要も増加しており、之
等を、食味をそそる鮮やかな赤色に発色させるための種
々の方法も提案されている(例えば特開昭61−242
565号公報、特開昭63−129973号公報、特開
平6−7075号公報参照)。In recent years, fresh and dark shrimps such as so-called black tigers have appeared and their demand has been increasing, and various methods have been proposed for coloring them to a vivid red color with a taste. (For example, see JP-A-61-242).
565, JP-A-63-129773, and JP-A-6-7075).
【0004】しかしながら、之等の方法の内、前2者は
短時間煮沸や、水蒸気下での遠赤外線加熱を利用するも
のであり、蛋白質の変性による肉質の変化、旨味、甘味
の低下を伴う不利は避けられない。また、後者の方法は
特定pHのアルカリ水溶液処理を行なうものであり、あ
る程度の赤色発色は行ない得るものの、充分な発色を行
なわせようとすると、エビ類肉部の変質(肉質の変化)
が起こり、生鮮状態の肉質、殊に生エビ特有の弾力性の
ある肉質、を維持することは困難である。[0004] However, of the above two methods, the former two methods use boiling for a short time or far-infrared heating under steam. Disadvantages are inevitable. In the latter method, an alkaline aqueous solution having a specific pH is treated, and a certain degree of red coloring can be performed.
And it is difficult to maintain the fresh meat quality, especially the resilient meat quality characteristic of raw shrimp.
【0005】勿論、上記全ての方法は、生鮮状態におけ
るエビ類の肉質を改善しようとするものでもなければ、
その調理前後の歯ごたえ等の食感の改善を行ない得るも
のでもなく、エビ類に旨味、甘味を付与しようとするも
のでもない。Of course, all of the above methods are not intended to improve the quality of shrimp in fresh state,
Neither can it improve the texture such as chewyness before and after the cooking, and it is not intended to impart umami or sweetness to shrimp.
【0006】[0006]
【発明が解決しようとする課題】本発明の目的は、エビ
類本来の食感、即ち、生鮮状態における肉質は変化させ
ることなく、その加熱後のエビ特有の弾力性のある肉
質、歯ごたえ等の食感(プリプリ感)を顕著に改良し、
旨味、甘味等の味覚をも改善し、しかもエビ類を生鮮状
態において食味をそそる鮮やかな赤色に発色させ得る新
しい技術及びそのための改善剤を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to reduce the original texture of shrimp, that is, the meat quality of the shrimp after heating, without changing the meat quality in the fresh state. Significantly improved texture (pre-priced)
It is an object of the present invention to provide a new technique capable of improving the taste of umami, sweetness, and the like, and also of causing shrimp to develop a vivid red color in a fresh state, and an improving agent therefor.
【0007】[0007]
【課題を解決するための手段】本発明者らは、上記目的
より鋭意検討を重ねた結果、塩基性アミノ酸であるL−
アルギニンの水溶液、より好ましくはこれに更に貝殻焼
成カルシウムを添加した水溶液に、エビ類を浸漬すると
きには、上記目的に合致する処理が行ない得、処理エビ
は生鮮状態で鮮やかな赤色に発色すると同時に、生鮮状
態における肉質は何等変化することなく維持され、しか
もその加熱によるエビ特有の弾力性のある肉質、歯ごた
え等の食感(プリプリ感)が改良され、旨味、甘味等の
味覚も改善されることを見い出し、ここに本発明を完成
するに至った。Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned objects and as a result, have found that the basic amino acid L-
When the shrimp is immersed in an aqueous solution of arginine, more preferably an aqueous solution obtained by further adding shell calcined calcium, a treatment meeting the above purpose can be performed, and the treated shrimp develops a vivid red color in a fresh state, The meat quality in the fresh state is maintained without any change, and the elasticity of the shrimp due to its heating improves the fleshy texture and chewy texture (prepuri feeling), and also improves the taste such as umami and sweetness. And completed the present invention here.
【0008】即ち、本発明によれば、L−アルギニンを
含む処理液にて生エビ類を接触処理することを特徴とす
るエビ類の発色及び食感改良方法、より好ましくは処理
液が更に貝殻焼成カルシウムを添加したものである上記
方法、及びL−アルギニンと貝殻焼成カルシウムとを
8:1〜1:27(重量比)で配合したことを特徴とす
るエビ類の発色及び食感改良用製剤が提供される。[0008] That is, according to the present invention, a method for improving the color development and texture of shrimp, which comprises contact-treating raw shrimp with a treatment liquid containing L-arginine, more preferably, the treatment liquid further comprises a shell A method for improving the color development and texture of shrimps, wherein the above method wherein calcined calcium is added, and wherein L-arginine and calcined shell calcium are blended in a weight ratio of 8: 1 to 1:27. Is provided.
【0009】[0009]
【発明の実施の形態】本発明方法に従って処理され得る
エビ類としては、特に限定はないが、生鮮状態で暗色な
エビ類、例えばウシエビ、クマエビ、シンチュウエビ、
クルマエビ等のブラウン系のエビ類や、生鮮状態での色
素が少ないホワイト系のエビ類を好適なものとして例示
することができる。之等のエビ類は、通常殻を除いて剥
き身の状態で本発明方法に従う処理を施されるのが好ま
しい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The shrimp that can be treated according to the method of the present invention is not particularly limited, but fresh and dark shrimp, such as shrimp, bear shrimp, cinnamon shrimp,
Suitable examples are brown shrimps such as kuruma shrimp and white shrimps with little pigment in a fresh state. These shrimps are preferably subjected to the treatment according to the method of the present invention in a stripped state except for the shell.
【0010】以下、本発明方法につき詳述すれば、該方
法においては、上記エビ類をL−アルギニンを含む処理
液と接触させる。これは代表的にはエビ類を処理液に浸
漬することにより実施できるがこれに限定されることな
く、例えばエビ類に処理液を噴霧する等の適当な手段に
よることもできる。Hereinafter, the method of the present invention will be described in detail. In the method, the shrimp are brought into contact with a treatment solution containing L-arginine. This can be typically carried out by immersing the shrimp in the treatment liquid, but is not limited thereto. For example, it is also possible to employ a suitable means such as spraying the treatment liquid on the shrimp.
【0011】上記接触時間は、被処理エビ類が鮮明な赤
色に発色するのに必要な時間であればよく、これは被処
理エビ類の種類や処理液における有効成分の濃度等に応
じて異なるが、約10分程度でよいこともあるが、一般
には、約20分〜約2時間程度の範囲とするのが好まし
い。The above-mentioned contact time may be any time required for the shrimp to be treated to develop a vivid red color, and it depends on the type of the shrimp to be treated, the concentration of the active ingredient in the treatment solution, and the like. In some cases, it may be about 10 minutes, but generally it is preferably in the range of about 20 minutes to about 2 hours.
【0012】尚、上記接触処理は、一般には常温下で実
施されるが、熱による蛋白質の変性が起こらない程度の
若干の加温条件を採用することも勿論可能である。The above-mentioned contact treatment is generally carried out at normal temperature, but it is, of course, possible to employ a slight heating condition that does not cause denaturation of the protein by heat.
【0013】上記において、L−アルギニンを含む処理
液としては、通常0.1〜3.0重量%程度、好ましく
は1.0〜2.0重量%程度の濃度範囲のL−アルギニ
ン水溶液の利用が好適である。In the above, use of an L-arginine aqueous solution having a concentration range of usually about 0.1 to 3.0% by weight, preferably about 1.0 to 2.0% by weight, as a treatment liquid containing L-arginine. Is preferred.
【0014】また、本発明では上記処理液に更に貝殻焼
成カルシウムを添加存在させることができる。ここで、
貝殻焼成カルシウムとしては、通常のもの、例えばカキ
殻焼成カルシウム等の市販品を使用することができる。
該貝殻焼成カルシウムの本発明処理液中への添加量は、
特に限定されるものではないが、通常0.1〜0.3重
量%程度、好ましくは0.1〜0.2重量%程度の濃度
となる量範囲から選ばれるのが好ましい。In the present invention, calcined shell calcium can be further added to the above-mentioned treatment solution. here,
As the calcined shells, ordinary ones, for example, commercially available products such as calcined oyster shells can be used.
The amount of the shell calcined calcium added to the treatment liquid of the present invention is:
Although not particularly limited, it is preferable that the concentration is selected from the range in which the concentration is usually about 0.1 to 0.3% by weight, preferably about 0.1 to 0.2% by weight.
【0015】特にこの貝殻焼成カルシウムの添加配合に
よれば、上記L−アルギニンの使用濃度を減少させてよ
り優れた本発明所期の効果を奏し得る利点がある。該貝
殻焼成カルシウムを併用する場合のL−アルギニン濃度
は、通常0.001〜2.0重量%程度、好ましくは
0.01〜1.0重量%程度の範囲から選ばれるのがよ
い。Particularly, according to the addition of the calcined shell calcium, there is an advantage that the use concentration of the above-mentioned L-arginine can be reduced to achieve a more excellent effect of the present invention. The L-arginine concentration when the shell-calcined calcium is used in combination is usually selected from the range of about 0.001 to 2.0% by weight, preferably about 0.01 to 1.0% by weight.
【0016】従って、本発明はL−アルギニンと貝殻焼
成カルシウムとを必須有効成分として含有するエビ類の
発色及び食感改良用製剤をも提供するものである。該製
剤は、上記した処理液の如き水溶液形態である必要はな
く、水に溶解させて上記処理液形態とできる例えば混合
粉末状形態であることもできる。この本発明製剤におけ
るL−アルギニンと貝殻焼成カルシウムとの配合比率
は、上述した所定濃度比率の処理液を提供し得る限り特
に限定されるものではないが、通常8:1〜1:27
(重量比)の範囲から適宜選択されるのがよい。Accordingly, the present invention also provides a preparation for improving the color development and texture of shrimps, which contains L-arginine and calcined shell calcium as essential active ingredients. The preparation does not need to be in the form of an aqueous solution such as the treatment liquid described above, but may be in the form of a mixed powder which can be dissolved in water to form the treatment liquid. The mixing ratio of L-arginine and calcined shell calcium in the preparation of the present invention is not particularly limited as long as the treatment liquid having the above-mentioned predetermined concentration ratio can be provided, but is usually 8: 1 to 1:27.
(Weight ratio) may be appropriately selected from the range.
【0017】また、本発明製剤には、特に必要ではない
が、例えばプロピレングリコールを添加配合することが
でき、これによれば、本発明製剤に特有のエビ類の発色
効果を更に一層確実且つ鮮明なものとすることができ
る。Although not particularly required, the preparation of the present invention can be added with, for example, propylene glycol, whereby the color-forming effect of the shrimp peculiar to the preparation of the present invention can be further reliably and sharply determined. It can be.
【0018】かくして、本発明処理を行なった後のエビ
類は、通常水洗処理等によって処理液を除去した後、生
エビ製品とすることができ、またその後、常法に従い冷
凍処理等を行なって冷凍製品等とすることもできる。[0018] Thus, the shrimp after the treatment of the present invention can be used as a raw shrimp product after removing the treatment liquid by a water washing treatment or the like, and then subjected to a freezing treatment or the like according to a conventional method. It can also be a frozen product.
【0019】[0019]
【実施例】以下、本発明を更に詳しく説明するため実施
例を挙げる。The present invention will be described in more detail with reference to the following examples.
【0020】[0020]
【実施例1】貝殻焼成カルシウム(株式会社エムシーコ
ーポレーション製、商品名:貝殻焼成カルシウム)1.
35gとL−アルギニン(協和発酵工業株式会社製、L
−アルギニン協和)2.5gとを配合した本発明改良剤
を水500mlに溶解させて処理液を調製した。これを
処理液No.1とする。[Example 1] Calcium shells (calculated by MC Corporation, trade name: Calcium shells)
35 g and L-arginine (Kyowa Hakko Kogyo KK, L
-Arginine Kyowa) was dissolved in 500 ml of water to prepare a treatment liquid. This was treated with processing solution No. Let it be 1.
【0021】上記において、貝殻焼成カルシウムとL−
アルギニンとの配合量を適宜変更して、同様にして下記
表1に示す各処理液(処理液No.2〜17)を調製し
た。In the above, calcined shell calcium and L-
The treatment liquids (treatment liquids Nos. 2 to 17) shown in Table 1 below were similarly prepared by appropriately changing the amount of arginine.
【0022】また上記において、貝殻焼成カルシウムを
添加配合することなく、L−アルギニン単独(1重量
%)の水溶液(処理液No.18)を調製した。In the above, an aqueous solution (treatment liquid No. 18) of L-arginine alone (1% by weight) was prepared without adding and blending calcined shell calcium.
【0023】比較のため、1%水酸化ナトリウム水溶液
(処理液No.19)及び1%水酸化カリウム水溶液(処
理液No.20)を調製した。For comparison, a 1% aqueous solution of sodium hydroxide (treatment liquid No. 19) and a 1% aqueous solution of potassium hydroxide (treatment liquid No. 20) were prepared.
【0024】殻をむいたエビ(ウシエビ)を、上記で調
製した各処理液(処理液No.1〜20)中に30分間浸
漬して処理を行なった。尚、対照として、何等の薬剤も
添加しない水(処理液No.21とする)中に同様にして
浸漬する処理を行なった。The shelled shrimp (Pus shrimp) was immersed in the above-prepared treatment solutions (treatment solutions Nos. 1 to 20) for 30 minutes to carry out the treatment. In addition, as a control, the same immersion treatment was performed in water (treatment liquid No. 21) to which no chemical was added.
【0025】上記処理後の処理エビの赤色発色の程度を
肉眼観察し、下記基準に従って評価した。The degree of red coloration of the treated shrimp after the above treatment was visually observed and evaluated according to the following criteria.
【0026】 ○…旨味をそそる鮮明な赤色に発色 △…発色するが、赤色の程度が若干薄い ×…殆ど発色しない また、上記処理エビを、水洗後、5分間蒸煮して得られ
るエビについて、放冷後の食感を官能試験により評価し
た。官能試験は、10名のパネラーにより、各エビを試
食したときの歯ごたえ(プリプリ感)、ジューシー感及
び旨味、甘味を下記基準に従い5段階評価してもらい、
その平均点にて評価した。…: Develops a vivid red color with a tasteful taste △: Develops color, but the degree of red is slightly weaker X: Hardly develops color The shrimp obtained by washing the treated shrimp with water for 5 minutes after washing The texture after cooling was evaluated by a sensory test. In the sensory test, ten panelists evaluated the chewyness (pre-priced feeling), juicy feeling and umami and sweetness when each shrimp was tasted, according to the following criteria, in five steps.
Evaluation was made at the average point.
【0027】官能試験評価: (1)歯ごたえ 1…柔らかく歯ごたえがない 2…柔らかい 3…やや歯ごたえがある 4…プリプリ感のある歯ごたえがある 5…硬すぎてプリプリ感がない (2)ジューシー感 1…水分が少なく、ぱさぱさである 2…水分がやや少ない 3…水分が少なくも多くもない 4…水分がやや多く感じる 5…水分が十分に多くてジューシーである (3)旨味、甘味 1…全くない 2…少ない 3…僅かに感じる 4…感じる 5…充分にある 更に、上記処理前のエビ類の重量を基準として、浸漬処
理後及びこれに引き続く蒸煮後の各エビについて、それ
ぞれ重量を測定して歩留りを求めた。Sensory test evaluation: (1) Chewy 1 ... Soft and not chewy 2 ... Soft 3 ... Slightly chewy 4 ... Has a chewy feel 5 ... Too hard and lacks a warm feel (2) Juicy feel 1 … The amount of water is small and small. 2… A little amount of water. 3… A little amount of water. 4… A little amount of water. 5… A lot of water and juicy. (3) Savory and sweet. No 2 ... Slight 3 ... Slightly felt 4 ... Feeling 5 ... Sufficient Furthermore, based on the weight of the shrimp before the above treatment, the weight was measured for each shrimp after the immersion treatment and after the steaming. Asked for yield.
【0028】得られた結果を、下記表1に併記する。The results obtained are shown in Table 1 below.
【0029】[0029]
【表1】 [Table 1]
【0030】上記表1より、本発明に従う処理によれ
ば、鮮明な赤色の発色を行ない得ることは勿論のこと、
これに加えて、L−アルギニン配合量の増加に比例し
て、処理エビの食感(歯ごたえ、ジューシー感、旨味
等)を顕著に改善でき、また歩留まりも改善できること
が明らかである。From the above Table 1, it is apparent that the processing according to the present invention can produce a clear red color,
In addition, it is clear that the texture (texture, juicy feeling, umami, etc.) of the treated shrimp can be remarkably improved and the yield can be improved in proportion to the increase in the amount of L-arginine.
【0031】尚、上記において貝殻焼成カルシウムを単
独で用いて調製した処理液(0.3重量%濃度)につい
て、同一試験を繰り返した結果、このものの利用では、
赤色発色は行ない得るものの、得られる処理エビはその
肉質が硬くなりすぎてエビ特有のプリプリ感はなく、ま
たジューシー感は非処理エビと同等でしかなかった。The same test was repeated for the treatment liquid (0.3% by weight) prepared by using the calcined shell calcium alone, and as a result,
Although red coloration could be achieved, the processed shrimp obtained had a too hard meat quality and did not have the crispness peculiar to shrimp, and the juicy feeling was only equivalent to that of untreated shrimp.
Claims (3)
類を接触処理することを特徴とするエビ類の発色及び食
感改良方法。1. A method for improving the color development and texture of shrimp, which comprises subjecting raw shrimp to contact treatment with a treatment solution containing L-arginine.
したものである請求項1に記載の方法。2. The method according to claim 1, wherein the processing liquid further contains calcined shell calcium.
を8:1〜1:27(重量比)で配合したことを特徴と
するエビ類の発色及び食感改良用製剤。3. A preparation for improving coloration and texture of shrimp, wherein L-arginine and calcined shell calcium are blended in a weight ratio of 8: 1 to 1:27.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP8218212A JPH1057019A (en) | 1996-08-20 | 1996-08-20 | Preparation for developing color of shrimps and improving texture thereof shrimp and color development of shrimps and improvement of texture thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP8218212A JPH1057019A (en) | 1996-08-20 | 1996-08-20 | Preparation for developing color of shrimps and improving texture thereof shrimp and color development of shrimps and improvement of texture thereof |
Publications (1)
Publication Number | Publication Date |
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JPH1057019A true JPH1057019A (en) | 1998-03-03 |
Family
ID=16716384
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JP8218212A Pending JPH1057019A (en) | 1996-08-20 | 1996-08-20 | Preparation for developing color of shrimps and improving texture thereof shrimp and color development of shrimps and improvement of texture thereof |
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JP2019135918A (en) * | 2018-02-06 | 2019-08-22 | 日清フーズ株式会社 | Method for producing crustaceans-containing food and method for improving flavor of crustaceans |
JP6876887B1 (en) * | 2020-06-25 | 2021-05-26 | マルハニチロ株式会社 | Immersion agent, processed seafood and its manufacturing method |
WO2021260990A1 (en) * | 2020-06-25 | 2021-12-30 | マルハニチロ株式会社 | Immersion agent, processed seafood product, and method for producing same |
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1996
- 1996-08-20 JP JP8218212A patent/JPH1057019A/en active Pending
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JP2003235520A (en) * | 2002-02-08 | 2003-08-26 | Nichirei Corp | Method for producing shrimps improved in texture, taste and surface color and surface color-improving composition for shrimps |
WO2006098510A1 (en) * | 2005-03-17 | 2006-09-21 | Ajinomoto Co., Inc. | Meat-improving agent and method of producing processed meat food by using the meat-improving agent |
WO2013141412A1 (en) * | 2012-03-23 | 2013-09-26 | 味の素株式会社 | Method for manufacturing cereal foodstuff and formulation for modifying cereal foodstuff |
WO2014042279A1 (en) * | 2012-09-12 | 2014-03-20 | 味の素株式会社 | Method for producing processed seafood and enzyme preparation for modifying processed seafood |
JPWO2014042279A1 (en) * | 2012-09-12 | 2016-08-18 | 味の素株式会社 | Process for producing fishery processed food and enzyme preparation for modifying fishery processed food |
JP2014124123A (en) * | 2012-12-26 | 2014-07-07 | Ajinomoto Co Inc | Packaged liquid seasoning and method for manufacturing cooked meat food using the same |
JP2019135918A (en) * | 2018-02-06 | 2019-08-22 | 日清フーズ株式会社 | Method for producing crustaceans-containing food and method for improving flavor of crustaceans |
JP6876887B1 (en) * | 2020-06-25 | 2021-05-26 | マルハニチロ株式会社 | Immersion agent, processed seafood and its manufacturing method |
WO2021260990A1 (en) * | 2020-06-25 | 2021-12-30 | マルハニチロ株式会社 | Immersion agent, processed seafood product, and method for producing same |
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