物性改善処理をした甲殻類の製造方法及びレトルト食品の製造方法 - Kagoshima University, a national university corporation

Title:

物性改善処理をした甲殻類の製造方法及びレトルト食品の製造方法

Document Type and Number:

Japanese Patent JP7134434

Kind Code:

B2

Abstract:

To provide a simple method for producing of crustacea to which physical property improving treatment is performed, and a method for producing retort food in which texture after retort treatment is excellent and brittleness is lightened.SOLUTION: A method for producing crustacea to which physical property improving treatment is performed and a method for producing retort food using crustacea to which physical property improving treatment is performed include: a first alkali treatment process of immersing crustacea into solution having pH8 to 13 before retort treatment; an acid treatment process of immersing crustacea into solution having pH2 to 5 containing salt after the first alkali treatment process; and a second alkali treatment process of immersing crustacea into solution having pH8 to 13 after the acid treatment process.SELECTED DRAWING: None

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Inventors:

Kimura Ikuo
Hiroshi Yamaoka
Takahiro Zhang
Yumiko Nakanishi

Application Number:

JP2019046720A

Publication Date:

September 12, 2022

Filing Date:

March 14, 2019

Export Citation:

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Assignee:

Kagoshima University, a national university corporation
Nisshin Flour Milling Group Inc.

International Classes:

A23L17/40; A23L3/00

Domestic Patent References:

JP2009240210A
JP2008182966A
JP2005261305A

Attorney, Agent or Firm:

Tadashige Ito
Tadahiko Ito
Koichi Hirota
Yoshihiro Ryu
Naoko Matsuda

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