KR20040045962A - Cooked shrimp and manufacturing method of the same - Google Patents

Abstract

PURPOSE: A method of manufacturing cooked shrimp is provided to preserve the flavor of fresh shrimp over a long time without degradation. CONSTITUTION: The manufacturing method of cooked shrimp comprises the steps of: heat treating fresh shrimp by contacting the same to hot water of higher than 85deg.C or saturated steam for a predetermined time; and cooling the shrimp directly after the heat treatment step. The contacting time is a time required when the tail muscle of the shrimp becomes opaque, and the longitudinal crushing strength at room temperature of a sample having a thickness of 5 0.2mm becomes 15 to 30N per sectional area of 1cm of the sample by a parallel plate type pressure tester, the sample being picked up by cutting the shrimp in parallel in a transverse direction from the tail muscle.

Description

Cooked shrimp and manufacturing method of the same

The present invention relates to a heat-treated shrimp, and more particularly, a heat-treated shrimp that can effectively suppress deterioration over time of the original taste of the shrimp caused by deterioration of protein components of fresh shrimp, and such It relates to a method for producing a novel heat treated shrimp.

In general, crustaceans, such as shrimp and crabs, in fish and shellfish, have a stiffness due to post-mortem life reactions, continue to oxidize, browning due to hydrogen sulfide generation, and softening and decay. In order to delay or prevent the occurrence of such undesirable deterioration in food, a method of freezing and preserving food is generally employed. However, when eating shrimp, especially sweet shrimp or sakura shrimp, etc. It was said that freezing was not a suitable method for preventing food deterioration, since some of the bound water contained in the muscle tissue of shrimp later caused drip relatively quickly and the muscle tissue softened.

In addition, even when fresh shrimp such as sweet shrimp are refrigerated and eaten while they do not lead to decay, there is no effective way to prevent the deterioration of taste. On the other hand, if the raw shrimp is heated to fix the bound water to the cell tissue, The fresh shrimp lost their taste and the flavor was impaired, and the fresh shrimp preservation management was extremely difficult.

Under the circumstances as described above, the appearance of a method capable of maintaining the freshness and taste of the captured fresh shrimp for a long time was awaited.

Therefore, the present invention aims to preserve the taste of fresh shrimp without deteriorating it for a long time, and maintains the same taste as fresh shrimp even after long-term storage, and furthermore, it is hard to cause deterioration even after freezing or thawing. It is to provide a treated shrimp and a method for producing such heat treated shrimp.

BRIEF DESCRIPTION OF THE DRAWINGS It is explanatory drawing of the apparatus which performs the manufacturing method of the heat-treated shrimp which concerns on this invention.

Explanations of the reference numerals for the main parts of the drawings are as follows:

1: metering unit 2: heating unit

3: primary cooling unit 4: secondary cooling unit

C1: Carry-in Conveyor C2: Carry-on Conveyor

H1: Basket H2: Basket

H3: basket

In the heat-treated shrimp of the present invention capable of solving the above problems, the tail muscle of the shrimp is opaque, and the parallel plate-shaped pressurization of a sample having a thickness of 5 ± 0.2 mm obtained by cutting in parallel in the transverse direction from the tail muscle. The longitudinal crush strength at room temperature by the tester is 15-30 N per cm ² of cross section of the sample.

In addition, the method for producing a heat-treated shrimp of the present invention for obtaining the heat-treated shrimp is a step of heat-treating fresh shrimp in contact with hot water or saturated steam of 85 ℃ or more for a predetermined time, and cooling immediately after the heat treatment The contact time was measured at room temperature by a parallel plate pressure tester of a sample having a thickness of 5 ± 0.2 mm, obtained by cutting the tail muscles of the shrimp into opacity and cutting parallel to the transverse direction from the tail muscles. It is characterized by the time required for the longitudinal crush strength to be 15 to 30 N per 1 cm ² of the cross-sectional area of the sample.

In the method for producing a heat-treated shrimp of the present invention, the fresh shrimp as a raw material is preferably captured, but may be rapidly frozen after being captured, or may be removed from the head or shell. And it is preferable to start a heat processing at the time when the fresh reaction of the fresh shrimp or the life reaction is stopped. Moreover, although hot water or saturated steam of 85 degreeC or more can be used for this heat processing as mentioned above, a hot water may be sufficient as it, but it is more preferable that it is aqueous solution containing salts etc.

The cooling step in the method for producing a heat-treated shrimp of the present invention preferably includes a cooling step by cold water of 30 ° C. or lower, in particular 25 ° C. or lower, furthermore, primary cooling for contact with hot water of 50 ° C. or lower. It is more preferable to include the process and the secondary cooling process which makes contact with cold water of 30 degrees C or less. Furthermore, the final stage of this cooling process may include a refrigeration process.

(Embodiment of the Invention)

EMBODIMENT OF THE INVENTION Below, the manufacturing method of the heat-treated shrimp which concerns on this invention is demonstrated in detail with reference to drawings. 1 is a front view of an apparatus for heat treating shrimp until it is carried in by the carrying-in conveyor C1, and after finishing heating and cooling and carried out to the carrying-out conveyor C2 again. Here, the heat treatment device (D) is composed of a metering unit (1), the heating unit (2), the first cooling unit (3), the second cooling unit (4), the end of the loading conveyor (C1) is the metering Facing the upper part (1).

The meter 1 is provided with an automatic meter 14, and a basket H1 made of a container with a number of small holes open so that shrimp (a) does not leak out is placed on the automatic meter 14. It is supposed to receive the shrimp (a) sent from the carry-in conveyor (C1). The basket H1 may not only have the structure described above, but may also be a stainless steel mesh net, and any one may be provided as long as it has the same function.

The frame 10 is provided between this metering part 1 and the said heating part 2, and the basket drive part 11 is provided on the said frame 10. As shown in FIG. The basket drive part 11 is comprised from the rotating shaft 12 fixed horizontally with respect to the said frame 10, and the arm 13 rotationally driven by the said rotating shaft 12, The said arm 13 Is holding the said basket H1 by the holding means which is not shown in figure. Then, when the switch of the drive source (not shown) is put in, as shown by the broken line in the figure, it rotates about 120 degree | times, and the shrimp a in the said basket H1 can be put into the heating part 2.

On the other hand, the said heating part 2 is the water tank 24 which puts hot water, the steam pipe 25 which supplies steam to the said water tank 24, and the circulation pipe which both ends open in the said water tank 24. It consists of 26 and the circulation pump 27 provided in the middle of the said circulation pipe 26. As shown in FIG. The hot water should just be a big thing, a brine, etc., and it heats at 85 degreeC-98 degreeC by blowing steam, and is circulated by the circulation pump 27 so that the temperature of the hot water in the water tank 24 may become uniform. In the water tank 24, the basket H2 of the same structure as the said basket H1 is settled down, and the shrimp a injected by the said basket H1 can be received.

Moreover, the frame 20 is provided between this heating part 2 and the said 1st cooling part 3, The basket drive part 21 is provided on the said frame 20. As shown in FIG. The basket drive part 21 is comprised from the rotating shaft 22 fixed horizontally with respect to the said frame 20, and the arm 23 rotationally driven by the said rotating shaft 22, The said arm 23 holds the said basket H2 by the holding means which is not shown in figure. When the switch of the driving source (not shown) is inserted, as shown by the broken line in the figure, it rotates about 120 degreeC, and the shrimp a in the said basket H2 can be put into the 1st cooling part 3, have.

The first cooling unit 3 is provided between a water tank 34 into which hot water for cooling is put, a circulation pipe 35 having both ends opened in the water tank 34, and a middle portion of the circulation pipe 35. It is comprised by the circulation pump 36. The hot water may be water or brine, and natural sea water may also be used. When using natural seawater as hot water, a seawater supply pipe is provided to supply natural seawater to the water tank 34, and excess seawater is pumped by the pump 38 through a discharge pipe 37 connected to the bottom. Configure to discharge to the outside. In the water tank 34, a basket H3 having the same structure as that of the basket H1 is settled down so that the shrimp a introduced by the basket H2 can be received.

Moreover, the frame 30 is provided between this 1st cooling part 3 and the said 2nd cooling part 4, The basket drive part 31 is provided on the said frame 30. As shown in FIG. The basket drive part 31 is comprised from the rotating shaft 32 fixed horizontally with respect to the said frame 30, and the arm 33 rotationally driven by the rotating shaft 32, The said arm 33 Is holding the said basket H3 by the holding means which is not shown in figure. When the switch of the driving source (not shown) is inserted, as shown by the dashed line in the figure, it rotates about 120 degrees and the shrimp a in the basket H3 can be introduced into the second cooling unit 4. have.

The second cooling section 4 is composed of a water tank 41 containing cold water for finally cooling the shrimp a, and the water tank 41 is formed larger than the water tank 34 of the first cooling section 3. It is. The cold water in the water tank 41 may be a heavy water, brine, or the like, and natural seawater can also be used. When using natural seawater as cold water, it is good to supply natural water of normal temperature, preferably low temperature natural seawater raised from the middle or deep layers of the sea to the water tank 41 through the seawater supply pipe. Moreover, the blower F1 is installed in the upper part of the said water tank 41, Moreover, the tip part of the carrying-out conveyor C2 is faced in the vicinity of the water tank 41, and it floats with cold water from the water tank 41, etc. The shrimp (a) sent out by the method is loaded on the transport conveyor (C2) to separate the water and transported toward the freezer compartment (not shown) while removing excess water from the blower (F2).

In the above apparatus, the hot water put into the water tank 24 of the heating section 2 may be, for example, an aqueous solution of saline 1 to 3% or the like, and may contain an amino acid salt or the like in some cases. In addition, the temperature of the hot water needs to be 85 ° C or higher in order to efficiently modify proteins and the like contained in the muscle tissue, but more preferably 90 ° C or higher, and more preferably 95 ° C or higher, for example, during heat treatment of shrimp. It is preferable to adjust so that the temperature of hot water exists in the range of 90-98 degreeC.

In heat treatment of shrimp, the contact time between the heating medium such as hot water or steam and shrimp needs to be appropriately adjusted according to the type of heating medium, temperature, shrimp size, ratio of heating medium amount to shrimp amount, and the like. . In particular, the longitudinal collapse strength of the sample having a thickness of 5 ± 1 mm obtained by cutting in parallel in the transverse direction from the tail muscles of the shrimp after being treated at a room temperature of 15 to 1 cm < ² > It is good to make contact in the range of time required to be 30N. Such contact time is usually between 1 minute and 5 minutes, and more preferably, the temperature of the muscle tissue of the shrimp reaches at least 70 to 75 ° C.

In this way, the heat-treated shrimp is immediately cooled by cold water of 30 ° C. or lower, but in the cooling step, the temperature of the muscle tissue of the shrimp quickly becomes 65 ° C. or lower, preferably 55 ° C. or lower, and the muscle tissue is larger than necessary. It is desirable to prevent the modification of. However, in order to preserve the heat-treated shrimp, it is preferable to cool it more completely. Therefore, the temperature of the cold water is more preferably 25 ° C. or lower, more preferably 20 ° C. or lower, and may be 10 ° C. or lower. And, after complete cooling, freezing, the properties of the modified muscle tissue can be maintained for a longer period of time.

Further, in order to further improve the cooling efficiency of the cold water of 30 ° C. or less, the modification of muscle tissue is stopped by a primary cooling step of bringing the shrimp subjected to heat treatment with the hot water into contact with hot water of 50 ° C. or less. After that, when the cooling is performed in two stages by the secondary cooling step of bringing into contact with cold water of 30 ° C. or less, cold water of low temperature can be effectively used, and cooling can be performed more efficiently.

Hereinafter, the example which manufactures heat-treated sweet shrimp from fresh sweet shrimp is demonstrated by implementing the manufacturing method of the heat-treated shrimp of this invention using the apparatus provided with the said structure provided on the collinear line.

Shrimp live in the seabed of 300-500m below the surface of the water, and this low-temperature seafloor below 10 ° C is arranged in a trawl network for an average of 3 hours and 30 minutes to capture the shrimp. And although a net is pulled up on the ship deck and a shrimp is put into a fishing net of a ship, shrimp are swimming in the mountain state in the metal fishing net filled with natural seawater of 2 degreeC-10 degreeC.

After these shrimp have emerged from the fishing nets, they are manually removed from the shrimp by the first sorting. Subsequently, a second sorting is performed by an automatic sorting machine for sorting by grade and size. The selected shrimp in this manner is loaded onto the automatic carry-on conveyor C1 and carried into the heat treatment device D by removing its head or removing its shell.

First, the sweet shrimp a gradually brought in by the carry-in conveyor C1 is put into the basket H1 mounted on the automatic meter 14 of the metering part 1, and the sweet shrimp a is carried out in predetermined quantity. When it arrives, the said loading conveyor C1 is stopped. At the same time, the switch of the basket drive part 11 enters and rotates the said basket H1 about 120 degreeC, and the sweet shrimp a is placed in the basket H2 which sank in the water tank 24 of the heating part 2, and was arrange | positioned. Is injected.

The water tank 24 is filled with hot water, such as saline solution of 1 to 3% set at a temperature of 85 ° C. to 98 ° C., and the sweet shrimp (a) introduced into the basket H 2 is 20 seconds to 20 minutes. After 10 minutes, preferably 1 to 3 minutes of heat treatment, irreversible changes occur in the muscle tissue of the shrimp (a), which makes it difficult for the tissue binding water to escape. Thus, when the switch (not shown) of the basket driving unit 21 is inserted, the arm 23 operates to rotate the basket H2 in the water tank 24 to the dotted line position in the drawing, and at the same time, the basket H2. The sweet shrimp (a) stored inside is sank in the water tank 34 of the primary cooling part 3, and is thrown in the basket H3 arrange | positioned.

The water tank 34 is filled with hot water set at a temperature of 45 ° C to 50 ° C, for example, natural seawater, and the like, and the sweet shrimp a introduced into the basket H3 is immersed in the hot water for at least 30 seconds, Further changes by heat treatment of muscle tissue of the shrimp (a) are stopped. Then, when the switch (not shown) of the said basket drive part 31 is put in, the arm 33 will operate | move, and the basket H3 in the water tank 34 will rotate to the dotted line position in the figure, Shrimp a stored inside is removed into the water tank 41 of the secondary cooling part 4, removing moisture with the blower F1.

The water tank 41 is filled with cold water maintained at 1 ° C. to 23 ° C., for example, salt water such as natural sea water or low concentration saline, mineral water, ground water, and the like, and the immersed sweet shrimp (a) for at least 10 seconds. To cool. The cooled shrimp (a) is poured into the conveying conveyor (C2) one by one, and the attached water is separated and conveyed toward the freezer compartment (not shown) while removing excess moisture by the blower F2. .

In this way, the shrimp (a) which have been subdivided suitably and frozen as needed is further packaged by box packaging or the like and stored as a product, for example, in a freezer at -20 ° C or the like.

Example

Example 1

After capture, live shrimp (A0), sized from 90 to 120 per kilogram, were pumped out of the water bath and immediately poured into 2% saline at 95 ° C and heat treated for approximately 2 minutes until the muscle temperature reached 71 ° C. Immediately afterwards, it is poured into 10 ° C seawater and cooled, but the shrimp muscle loses its transparency at this stage and is thinned or whitened. After the dehydrated shrimps were dehydrated, they were rapidly frozen to -20 ° C or lower to prepare heat-treated shrimp (B1) of the present invention.

The heat-treated shrimp (B1) thus obtained was put together with water in a bag made of polyethylene film, immersed for about 10 minutes in running water at 5 to 10 ° C., and half-thawed, and the shrimp shells were removed and completely thawed indoors. Immediately afterwards, the tail muscle was cut in a direction substantially perpendicular to the axis, a muscle sample having a thickness of 5 ± 0.2 mm was prepared, and the diameter thereof was measured. Subsequently, this muscle sample is inserted into a parallel plate pressure tester (a line science, COMPAC-100, using a disc type adapter), and the maximum load value (N) while pressing in the longitudinal direction until the thickness becomes 50%. Was calculated, and the longitudinal collapse strength (N / cm ² ) per 1 cm ² of the cross-sectional area of the muscle sample was calculated, and then the average value of the collapse strength obtained for the ten muscle samples was calculated. The treatment conditions and test results of the shrimps are shown in Table 1.

In the same manner as above, the heat-treated sweet shrimp (B1) was thawed, stored in a refrigerator at 7 ± 2 ° C., and investigated how the texture and taste changed as the storage time elapsed. The quality as and the preservation time of the quality were evaluated. The results are shown in Table 2.

Also, for comparison, instead of heat treatment for 2 minutes in 95% 2% saline, the same treatment as above except for 4 or 15 minutes heating, respectively, frozen heat treated shrimp (B2) and frozen heat treated stage Shrimp (B3) was prepared. In addition to preparing the live shrimp A0 floated from the water tank, the frozen shrimp AJ was immediately frozen to -20 ° C or lower without being subjected to heat treatment after washing the live shrimp A0 with water. (A1) was also prepared.

Then, the live shrimp (A0) that had not been subjected to the heat treatment or the freezing treatment was removed from the skin sample, and the frozen heat-treated sweet shrimp (B2 and B3) were defrosted in the same manner as above to prepare the muscle sample without the shell. In addition, the longitudinal crush strength was determined, and the texture of the shrimp stored in the refrigerator at 7 ± 2 ° C. and the change in taste over time were examined to evaluate as food. These test results were also shown in Table 1 and Table 2, respectively.

Example 2

Then, the frozen shrimp (A1) prepared in Example 1 was thawed, and then placed in a 2% saline solution at 97 ° C. in a state of having a shell thereon, followed by heat treatment for 1 minute, heat treatment for 3 minutes, and heat treatment for 15 minutes, respectively. The same procedure as in Example 1 was carried out except that the sample was cooled, frozen, and frozen frozen treated shrimps (C1, C2, and C3) were prepared, respectively.

In addition, after half-thawing the frozen sweet shrimp (A1), the shell was peeled off and placed in 2% saline at 90 ° C., followed by heat treatment for 2 minutes, heat treatment for 5 minutes, and heat treatment for 15 minutes, respectively. The same treatment, cooling and freezing were performed to prepare antipyretic sweet shrimps (D1, D2 and D3), respectively.

These frozen shrimps (A1), frozen heat-treated shrimps (C1, C2 and C3) and frozen heat-treated shrimps (D1, D2 and D3) were thawed in the same manner as in Example 1, and the muscle samples were respectively thawed. After preparing and obtaining the longitudinal collapse strength, these frozen shrimps were further thawed and stored in a refrigerator at 7 ± 2 ° C., similarly to the above-mentioned thawed shrimps, to investigate changes in the texture of the shrimp and the taste over time. Evaluation as food was carried out. These test results were combined with Table 1 and Table 2, respectively.

According to the above results, since the heat treatment shrimp of the present invention is modified muscle tissue by a suitable heat treatment, elasticity is maintained, it is difficult to cause deterioration such as softening dehydration, and the change in taste is also gentle, and the texture with the taste It is also excellent in the preservation properties, and the heat treatment beyond the scope of the present invention, if the muscle tissue of the shrimp becomes too hard, and the texture and texture is reduced, in the range that can improve the preservation It can be seen that it is preferable to suppress the heat treatment so as not to be excessive.

Thus, the heat-treated shrimp of the present invention, which preserves the taste and texture of fresh shrimp, can be used as a food ingredient as it is as it is raw, and is useful as a cryopreservation food because it preserves abundant taste components as it is. In addition, it can also be used as a dry storage planting material. Therefore, in the form of fresh goods or dried products, it can be used as a blending material for various processed foods, or as a seasoning material, a raw material for manufacturing such as various proteins or amino acids, and the like. Secondary processing, such as grinding | pulverization, may be performed and it can be set as a product.

In the heat-treated shrimp of the present invention, in contacting fresh shrimp with hot water or saturated steam of 85 ° C. or higher, the room temperature of a sample having a thickness of 5 ± 0.2 mm obtained by cutting in parallel in the transverse direction from the tail muscle of the shrimp after treatment. It is manufactured by contacting for as long as necessary for the transverse crush strength by the parallel plate type pressure tester to be 15 to 30 N per 1 cm ² of the cross-sectional area of the sample, and then quenching it immediately, without deteriorating the taste of the shrimp as a plant. The effect that the holding time can be extended significantly is obtained.

In addition, it is able to withstand partial destruction of muscle tissue by freezing and thawing, and retains the taste, and since drying does not cause a loss of taste components, various preservative or processed food materials, or various processed foods, It can be widely used as ingredients or raw materials for seasonings, nutritional supplements, etc., and also has great economic effect.

Claims (10)

The tail muscles of the shrimp are opaque and longitudinally collapsed at room temperature by a parallel plate pressure tester of a sample having a thickness of 5 ± 0.2 mm obtained by cutting in parallel in the transverse direction from the tail muscles. Heat treatment shrimp, characterized in that the strength is 15 to 30N per 1 cm ² cross-sectional area of the sample. The heat-treated shrimp according to claim 1, wherein the shrimp is sweet shrimp. Contacting the fresh shrimp with hot water or saturated steam at a temperature of 85 ° C. or higher for a predetermined time, and cooling the sample immediately after the heat treatment, wherein the contact time is opaque and the tail muscles of the shrimp are opaque. The time required for the longitudinal collapse strength at room temperature by parallel plate-type pressure tester of a sample having a thickness of 5 ± 0.2 mm obtained by cutting in parallel in the transverse direction to be 15 to 30 N per 1 cm ² of cross section of the sample. The manufacturing method of the heat-treated shrimp characterized by the above-mentioned. The method for producing heat-treated shrimp according to claim 3, wherein the fresh shrimp is shrimp that is rapidly frozen after capture. The method for producing heat-treated shrimp according to claim 3 or 4, wherein the fresh shrimp is shrimp removed from the shell. The method for producing heat-treated shrimp according to any one of claims 3 to 5, characterized in that the step of heat-treating is initiated at the time of the life reaction of fresh shrimp. The method for producing heat-treated shrimp according to any one of claims 3 to 6, wherein the hot water is an aqueous solution containing salts. 8. The method of any one of claims 3 to 7, wherein the cooling step comprises a cooling step with cold water of 30 ° C or lower. 10. The method of claim 8, wherein the cooling step comprises a primary cooling step of contacting with hot water of 50 ° C or lower and a secondary cooling step of contacting with cold water of 30 ° C or lower. 10. The method of claim 8 or 9, wherein the cooling comprises a refrigeration process.