Method for producing freeze-dried shrimp

Patent metadata

Field	Value
Publication number	US-11533923-B2
Application number	US-201716076970-A
Country	US
Kind code	B2
Filing date	Jan 27, 2017
Priority date	Feb 19, 2016
Publication date	Dec 27, 2022
Grant date	Dec 27, 2022

Abstract

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture.[Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

First claim

The invention claimed is:

1. A method for producing freeze-dried shrimp, comprising:
heating raw material shrimp by dipping the raw material shrimp in hot water having a temperature in a range from 70 to 75° C. until the shrimp have an internal temperature in a range from 60 to 65° C., the internal temperature of the shrimp being lower than the temperature of the hot water;
freezing the shrimp heated by the dipping; and
freeze-drying the frozen shrimp.

2. The method for producing freeze-dried shrimp according to claim 1 ,
wherein the heating by dipping the raw material shrimp is preceded by dipping the raw material shrimp in an aqueous solution comprising polypohosphate in an amount in a range from 0.5 to 2 wt % relative to the aqueous solution.

3. The method for producing freeze-dried shrimp according to claim 2 ,
wherein the polyphosphate in the aqueous solution is sodium tripolyphosphate or sodium pyrophosphate or a combination thereof.

4. The method for producing freeze-dried shrimp according to claim 1 , the method further comprising shelf heating the resulting freeze-dried shrimp after the freeze-drying of the frozen shrimp, so as to sterilize the dried shrimp.

5. The method for producing freeze-dried shrimp according to claim 1 ,
wherein in the heating, the internal temperature of the shrimp in the range from 60 to 65° C. is at least 5° C. lower than the temperature of the hot water.

6. The method for producing freeze-dried shrimp according to claim 1 ,
wherein in the heating, the internal temperature of the shrimp in the range from 60 to 65° C. is from 5° C. to 15° C. lower than the temperature of the hot water.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Tamori Haruka
• Nakayama Takateru
• Yoshida Kazuki

Classifications

• A23L17/40

  Shell-fish · CPC title

• A23B4/027

  by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds · CPC title

• A23B4/037 Primary

  Freeze-drying {, i.e. cryodesiccation or lyophilisation; Apparatus therefor} · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title