JPS568663A - Separation of flavoring substance from shrimp - Google Patents
Separation of flavoring substance from shrimpInfo
- Publication number
- JPS568663A JPS568663A JP8345379A JP8345379A JPS568663A JP S568663 A JPS568663 A JP S568663A JP 8345379 A JP8345379 A JP 8345379A JP 8345379 A JP8345379 A JP 8345379A JP S568663 A JPS568663 A JP S568663A
- Authority
- JP
- Japan
- Prior art keywords
- shrimp
- food
- liquid phase
- protein
- drying
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
PURPOSE: To obtain a flavoring substance from a shrimp, e.g. a krill or shrimp, useful as a flavoring agent for a food, by pulverizing the shrimp containing the inside skin in the liquid phase, and by removing the protein precipitated at an isoelectric point.
CONSTITUTION: A krill or shrimp is directly, or after removing the entrails, pulverized in the liquid phase, e.g. water or a solution adjusted to a weak ionic strength, and the pH is then reduced to 6 or lower to precipitate the protein at an isoelectric point. The precipitated protein is separated and removed by a centrifuge, etc. The liquid phase is added to a food, or the flavoring substance present in the phase is concentrated by evaporation or membrane filtration, or applied to a suitable adsorbent and dried by drying in the sum or with hot air, freeze-drying or spray drying, and added to a food as a concentrate or dried substance.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54083453A JPS5814192B2 (en) | 1979-07-03 | 1979-07-03 | Separation method and usage of shrimp flavor substances |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54083453A JPS5814192B2 (en) | 1979-07-03 | 1979-07-03 | Separation method and usage of shrimp flavor substances |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60184023A Division JPS61124360A (en) | 1985-08-23 | 1985-08-23 | Utilization of substance having taste and flavor of shrimp |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS568663A true JPS568663A (en) | 1981-01-29 |
JPS5814192B2 JPS5814192B2 (en) | 1983-03-17 |
Family
ID=13802858
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54083453A Expired JPS5814192B2 (en) | 1979-07-03 | 1979-07-03 | Separation method and usage of shrimp flavor substances |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5814192B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61260858A (en) * | 1985-05-13 | 1986-11-19 | Kowa Kogyo:Kk | Method of using extremely finely ground krill |
WO2014054705A1 (en) * | 2012-10-02 | 2014-04-10 | 高砂香料工業株式会社 | Shrimp flavor composition and shrimp flavor enhancer |
-
1979
- 1979-07-03 JP JP54083453A patent/JPS5814192B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61260858A (en) * | 1985-05-13 | 1986-11-19 | Kowa Kogyo:Kk | Method of using extremely finely ground krill |
WO2014054705A1 (en) * | 2012-10-02 | 2014-04-10 | 高砂香料工業株式会社 | Shrimp flavor composition and shrimp flavor enhancer |
Also Published As
Publication number | Publication date |
---|---|
JPS5814192B2 (en) | 1983-03-17 |
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