JPH07177863A - Shrimp shell, crab shell, and seasoned food manufacturing method - Google Patents

Abstract

(57) [Summary] [Purpose] To obtain shrimp-flavored seasoned food and crab-flavored seasoned food by mixing amino acid, nucleic acid, and succinic acid with shrimp crab and crushed crab shell that have been finely pulverized. [Structure] Shrimp shell and crab shell with peanut mill 3
~ 30 micron ultrafinely ground product, obtained by mixing sodium glutamate, DL alanine, glycine, 5'-liponucleotide sodium, disodium succinate, shrimp flavor seasoning and crab flavor seasoning, A process for producing shrimp-flavored, crab-flavored foods made from processed marine products, soup, miso soup, noodles, processed soybeans.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to powder of shrimp shells and crab shells that have been finely pulverized to 3 to 30 microns, amino acids,
The present invention relates to a shrimp flavor and crab flavor seasoning in which nucleic acid, succinic acid and salt are mixed, and a method for producing a shrimp flavor, crab flavor and seasoned food to which the nucleic acid, succinic acid and salt are added.

[0002]

[Conventional branching technique] Conventionally, shrimp rice crackers mixed with shrimp powder have been generally known. However, conventional mills have coarse powder particles and are rough, so they are not suitable for use in foods other than rice crackers. Although various flavors of shrimp and crab have been proposed, the flavor is poor in heat resistance, and the concentrated extract has a dark brown color, which makes it difficult to use.

[0003]

[Problems to be Solved by the Invention] Shrimp and crab are prized as delicious foods, but their protein values are almost the same, and there are many edible parts and many shell parts. In order to bring out the flavor of, the flavor does not come out unless a large amount of meat quality is added, and the amount of meat quality is reduced and the cost is reduced by adding a flavoring agent, but the flavor is volatile when heated because it is volatile. However, there is a problem that the powder of shrimp shell and crab shell crushed by a conventional mill has graininess and cannot be used for foods other than rice crackers.

According to the present invention, after the shrimp shell and the crab shell are heat-treated,
The purpose is to obtain a powder that is dried and ultrafinely pulverized to 3 to 30 microns by a peanut mill to give a savory powder with no roughness.
An object of the present invention is to provide a method for producing a shrimp-flavored, crab-flavored, seasoned food to which a seasoning mixed with succinic acid and salt is added.

[0005]

To achieve the above object, the shrimp shell and the crab shell of the present invention are heat-treated. When heated, the carotenoid pigment contained in the shell shell discolors to give a red color. When this is dried and pulverized with a peanut mill to an ultrafine size of 3 to 30 microns, a cherry-colored powder with a scent of shrimp and crab that is not rough is obtained.

The physical properties of shrimp and crab will be described. Shrimp,
The squid has high protein, low fat, no sugar, and the umami is an amino acid. There is almost no difference in the ingredients between shrimps and squid, and the crab eats a bit lightly. The umami has an amino acid of glutamic acid. , Alanine, glycine, aspartic acid, etc., and the main components are nucleic acids, succinic acid, etc. From the above, the following means was obtained.

Shrimp shell or crab shell crushed to 3 to 30 microns, 49,6 to 85.8 wt%, sodium glutamic acid as amino acid 10,7 to 21.0 wt%, DL alanine 1, 0 to 7.0% by weight, glycine 1,0 to 7.0% by weight, as nucleic acid 5'-liponucleotide sodium 0.5 to 3,2% by weight, dinatrium succinate 0,5 to 8,2 % And trisodium citrate 0.5 to 40% by weight are mixed to obtain a seasoning having a shrimp flavor and a crab flavor.

[0008]

[Function] The shrimp flavor seasoning amount and the crab flavor seasoning configured as described above are super fine powder particles produced by a peanut mill, and do not have a rough texture on the tongue, and the texture and taste of the food to be seasoned are smooth. Although it gives a texture, and there is a difference depending on the seasoned food, a shrimp-flavored or crab-flavored one can be obtained with an addition amount of 1 to 5%.

As a typical example for explaining the examples (hereinafter, those obtained by the above description will be referred to as shrimp flavor seasoning and crab flavor seasoning), in Examples 1 and 2, marine products are used. Processed products, soybeans in Example 3, miso soup in Examples 4 and 5, noodles in Example 6, processed soybeans in Example 7, and raw materials in the above Examples. It depends on the type, quality, taste, texture, etc., so it is preferable to confirm the condition and decide the amount to be used each time.

[0010]

[Example 1] 57% by weight of salted rubbing cod and 2% by weight of shrimp were rubbed together, while 31.5% by weight of water was added.
3,5% by weight of shrimp seasoning, 4% by weight of starch,
A mixture of 1% by weight of egg white and 1% by weight of vegetable protein was rubbed, rubbed and steamed for 25 minutes after being molded into a kamaboko-like shape, and it had a good shrimp flavor and a good taste and texture.

[0011]

[Example 2] 56,5% by weight of salted rubbed cod roe
, 2% by weight of crab meat mixed with 30 parts of water
% By weight, 4% by weight crab flavor seasoning, 5% by weight starch,
The one in which 1% by weight of egg white and 1,2% by weight of vegetable protein were melted and mixed in oil form as a dumpling yielded a dumpling with a good crab flavor.

[0012]

Example 3 Crab flavor seasoning 5% by weight, onion 9% by weight, wheat flour 7% by weight, skim milk powder 2% by weight, margarine 2,3% by weight, vegetable oil 1,1% by weight, salt 0.2% by weight. , Vegetable protein 0.2% by weight, spices 0.1% by weight,
Bread crumbs 24% by weight, eggs 2.5% by weight, water 46,6% by weight
When mixed and molded, and fried at 180 ° C., a smooth, crab cream fried with a smooth texture was obtained.

[0013]

[Example 4] White miso or red miso 71.8% by weight, shrimp flavor seasoning, or crab flavor seasoning 14,4
Wt%, salt 1,5 wt%, water 12.3 wt% are mixed and kneaded into 10 to 15 g of seasoned miso, hot water 150 c
The miso soup melted by adding c gives a delicious miso soup with a shrimp flavor, a crab flavor, and no roughness.

[0014]

Example 5 Shrimp flavor seasoning or crab flavor seasoning 33% by weight, powdered white miso or powdered red miso 67
Obtain 5% by weight of the mixture, 1 to 5-7 g of the obtained product
When 50 cc is poured and melted, a simple and delicious shrimp-flavored and crab-flavored miso soup can be produced.

[0015]

Example 6 71.3% by weight of wheat flour and 2.2% by weight of shrimp flavor seasoning were mixed, while 2.2% by weight of salt was dissolved in 24.3% by weight of water, and this mixture was kneaded well, The noodle-shaped and boiled one had good taste with shrimp flavor and had a smooth taste when eaten and was delicious.

[0016]

Example 7 94% by weight of soymilk at 85 ° C. was mixed with 1,5% by weight of shrimp flavor seasoning or crab flavor seasoning,
On the other hand, tofu solidified by adding 0.5% by weight of calcium sulfate as a coagulant to 4,5% by weight of water and coagulated is a shrimp-flavored and tofu with a crab-flavored and light taste. Was given.

[0017]

Since the present invention is configured as described above, it has the following effects.

Since the shrimp shell and crab shell are ultrafinely pulverized, they can be widely used in foods that have been required to have smoothness in the past, and the ultrafine pulverization increases the surface area and gives aroma. There is a feature that improves.

Further, by mixing the amino acid, nucleic acid and succinic acid, a seasoned food having a flavor similar to that of shrimp and crab can be obtained.

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Claims (2)

[Claims] 1. Dried shrimp shells and crab shells in a peanut mill (refer to Kokai Hei 4-110051, Milling Method and Equipment therefor, hereinafter referred to as peanut mill) 3 to 3
A seasoning of shrimp flavor and crab flavor, which is a mixture of amino acid, nucleic acid, and succinic acid in 0 micron pulverized powder. 2. A method for producing a processed marine product, a soy sauce, miso soup, noodles, a processed soybean product, and a seasoned food, to which the seasoning of shrimp flavor and crab flavor obtained in claim 1 is added.