JPS568663A - Separation of flavoring substance from shrimp - Google Patents

Separation of flavoring substance from shrimp

Info

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
Application number
JP8345379A
Other languages
Japanese (ja)
Other versions
JPS5814192B2 (en
Inventor
Hirotada Ozaki
Seiji Kimura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Taiyo Fishery Co Ltd
Original Assignee
Taiyo Fishery Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Taiyo Fishery Co Ltd filed Critical Taiyo Fishery Co Ltd
Priority to JP54083453A priority Critical patent/JPS5814192B2/en
Publication of JPS568663A publication Critical patent/JPS568663A/en
Publication of JPS5814192B2 publication Critical patent/JPS5814192B2/en
Expired legal-status Critical Current

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  • 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
JP54083453A 1979-07-03 1979-07-03 Separation method and usage of shrimp flavor substances Expired JPS5814192B2 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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