JPH1057019A - Preparation for developing color of shrimps and improving texture thereof shrimp and color development of shrimps and improvement of texture thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique capable of developing color so as to become sufficiently bright red, keeping meat quality in fresh state and improving meat quality with elasticity, texture such as crispiness and springy and resilient feeling, taste and sweetness which are characteristic to shrimp after heating and obtain an improving agent therefor. SOLUTION: Fresh lobsters are subjected to contact treatment with a treating solution containing L-arginine. The treating solution contains preferably further shell-baked calcium. This preparation for color development texture improvement of shrimps is obtained by blending L-arginine with shell-baked calcium in (8:1) to (1:27) weight ratio.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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.

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] 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.

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]

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]

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] 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]

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.

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.

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.

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.

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.

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.

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.

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.

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] 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]

The present invention will be described in more detail with reference to the following examples.

[0020]

[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.

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.

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.

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.

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.

The degree of red coloration of the treated shrimp after the above treatment was visually observed and evaluated according to the following criteria.

…: 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.

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.

The results obtained are shown in Table 1 below.

[0029]

[Table 1]

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.

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)

[Claims] 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. 2. The method according to claim 1, wherein the processing liquid further contains calcined shell calcium. 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.