JPS61242565A - Production of colored raw lobster or shrimp with shell - Google Patents

Abstract

PURPOSE:To obtain the titled raw lobster or shrimp, having good outward appearance and sense of eating and taste of the raw lobster or shrimp, by heating the raw lobster or shrimp for a specific time, coloring the shell part thereof, and holding the flesh in a fresh state. CONSTITUTION:A raw lobster or shrimp is heated by adjusting the heating time at an intermediate time between the premeasured time required for reddening the shell part and the time for starting the denaturation of flesh proteins, e.g. for 7-10sec in boiling water, to give the aimed lobster or shrimp.

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to a method for producing colored shelled S raw shrimp, and more specifically, the present invention relates to a method for producing colored shell shrimp, which has a good appearance and also sufficiently retains the texture and taste of raw shrimp. The present invention relates to a method for producing colored shrimp with shells.

Conventional technology Shrimps live in both seawater and freshwater, and there are many types of shrimp that inhabit coastal areas and estuaries around the world. For this reason, they have been enjoyed as food in all countries around the world since ancient times, just like shellfish.

In general, the question of preference for seafood varies depending on tradition, customs, culture, and individual differences, but shrimp is popular among people because of its light taste, less fishy odor, and beautiful appearance, i.e., its external shape and color. Liked.

Particularly in Japanese cuisine, the colors such as vermilion, red, and red that decorate the beauty of shrimp are unique to shrimp, and are indispensable for expressing the beautiful finish of Japanese cuisine.

In this way, color plays a large role in shrimp, just as in crab, but when the bodies of crustaceans such as shrimp and crabs are fresh, they have blue, purple, and green hues with a yellowish tinge. It only takes on a beautiful red color when heated. The reason for this is that shrimp pigments, mainly the carotenoid pigment astaxanthin, are loosely bound to proteins, resulting in various hues, and when heated, the pigments are extracted and the shrimp become red, which is the original color of carotenoids. .

In addition, the flesh of shrimp has a unique sweet flavor, which is due to the fact that the content of glycine, a type of amino acid, is significantly higher than that of other fish meat. In addition to glycine, the flavor is expressed by the synergistic effect of glutamic acid, which has a strong taste, and adenosine 1-phosphorus (inosine), and these umami and 1'' taste overlap to harmonize the overall taste and create the unique shrimp flavor. It forms the flavor.

Shrimp products that have the appearance and flavor characteristic of sea urchin are usually sold raw or fully boiled, and as mentioned above, raw shrimp retains 100% of the unique, moony flavor. However, not only does it look unsightly, but it also has the problem of staining due to bacteria. On the other hand, fully boiled products have a reddish color and look good, but the meat is cooked to the point of ripening.
The unique texture of raw shrimp is caused by protein denaturation caused by heat. It had not been sold until now.

Problems to be Solved by the Invention The purpose of the present invention is to solve these problems, and specifically, to produce raw shrimp that completely retains the texture and taste of raw shrimp and has an attractive appearance with a colored shell. The purpose is to provide a method.

<Structure of the Invention> Means for Solving the Problems and Their Effects When heating raw shrimp, the present invention provides heating time that is between the pre-measured heating time required for reddening of the shell part and the start time of protein denaturation of the meat. It is characterized by adjusting the temperature to color the shrimp shell and keeping the meat fresh.

The structure of this means and its operation will be explained in detail below.

Generally speaking, the thicker the body color of the shrimp, the better the red color will be when heated. Therefore, it is preferable that the shrimp raw material to which this application is directed is shrimp that has a black shell in a fresh state and is commonly called brown shrimp, such as black shrimp, black shrimp, Japanese shrimp, and Shinchu shrimp.

Normally, these shrimp are boiled to develop their color, but in this method, the shrimp are boiled down to the inside, and the water-soluble umami flavor contained in the meat is denatured by the heat of the meat. The ingredients dissolve into the water and cause the texture and taste of raw shrimp to deteriorate.

Therefore, in order to prevent the elution of flavor components, we investigated a method using infrared heating as a heating method other than boiling. That is, we used headless beef from Taiwan to examine changes in the color development of the shell and the protein denaturation state of the meat depending on the time required for reddening.

As a result, the protein denaturation of meat is approximately 90% at 140℃.
seconds, and 120℃ (in this case, it starts from about 120 seconds, but the color of the shell gradually turns red in 30 to 150 seconds in all cases, and it is not possible to obtain a clear temporal boundary, depending on the method of cooking. The shells turned red, and the meat did not have the proper conditions to stay fresh.

In this test, the state of color development was determined by the naked eye, and the state of protein denaturation due to heat was determined by the naked eye and a sensory test.

Next, we investigated temporal changes in the color development of the shell and the degeneration of the flesh during ripening in boiling water. That is, five headless Taiwanese shrimp (black tiger shrimp) (average size, body length 10 cm%, diameter 20 mm) were immersed in boiling fresh water (95-100°C) 2/2, and the shells were removed by varying the heating time. The color development of the meat part and the protein denaturation state of the meat part were examined. As a result, as shown in Table 1, it was found that about 7 seconds of immersion time was required for the color development of the shell part, and protein denaturation of the meat part started from about 15 seconds. Therefore, by immersing and heating shrimp in boiling water for 7 to 108 hours, it is possible to develop the shell part into a red color, which is the object of the present invention, and to keep the meat part fresh. . In this case, it is unavoidable that some of the umami components of the shrimp will be eluted into the water, but since the color of the shell develops in an extremely short period of time, the immersion time in water is short, and the loss of umami due to leaching is reduced. The amount can be kept to an extremely low level, and the texture and taste of fresh shrimp can be maintained without substantially deteriorating the flavor components.

J: Shrimp that is sea urchin and soaked in boiling water for a short time to develop a red color on the shell has the same bright red color as a normal fully boiled product and looks good, The meat remains fresh, the texture and taste are exactly the same as raw shrimp, and it can be enjoyed deliciously, but it is also hygienic because surface contamination caused by bacteria is removed by heating. Therefore, the product value is extremely high.

As for the heating method, any method that can heat only the shrimp shell to the required temperature in a short time may be used.
Furthermore, the same results were obtained even when salt water was used instead of fresh water.

<Effects of the Invention> As explained in detail above, the present invention provides a colored shrimp with a shell consisting of a flesh part in a fresh state and a colored shell part, and this colored shrimp with a shell is different from the conventional one. It has a beautiful bright red appearance similar to boiled-ripened shrimp, and has the same texture and taste as raw shrimp, so the loss of flavor, which is the drawback of conventional boiled-ripened shrimp, has been completely improved. In addition, bacterial contamination was also removed, further increasing the product value.

Claims (1)

[Claims] When heating raw shrimp, the heating time is adjusted to be between the pre-measured time required for the shell to turn red and the time for protein denaturation of the meat to begin, allowing the shrimp shell to develop color while keeping the meat fresh. A method for producing colored shrimp with shells, characterized by retaining the colored shells.