Method for producing paste-like food

A method of mixing crustacean residues with citrate and heat-treating at pH 6 to 10 forms a highly palatable crustacean paste, addressing the waste of crustacean residues and enhancing resource efficiency.

WO2026116485A1PCT designated stage Publication Date: 2026-06-04IKEDA SHOKKEN KK
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Patent Information

Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
IKEDA SHOKKEN KK
Filing Date
2025-11-28
Publication Date
2026-06-04

AI Technical Summary

Technical Problem

Crustacean residues, such as shells, are often discarded without effective utilization, limiting the resourcefulness of crustacean processing.

Method used

A method involving mixing crustacean-containing materials with citrate, heat-treating at pH 6 to 10, and forming a paste to create a highly palatable crustacean paste-like food.

Benefits of technology

The method effectively utilizes crustacean residues to produce a paste-like food with strong umami and flavor, enhancing resource efficiency and palatability.

✦ Generated by Eureka AI based on patent content.

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Abstract

The purpose of the present invention is to provide a highly palatable crustacean paste-like food that utilizes the shells and other residua parts of crustaceans, and a method for producing same.　The highly palatable crustacean paste-like food is made from crustacean ingredients including shells and viscera, by a method comprising the steps of: mixing the crustacean ingredients and citrate; heat-treating the crustacean ingredients at a pH of 6-10; and making the heat-treated crustacean ingredients into a paste.
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Citation Information

Patent Citations

  • Preparation of pasty protein material or protein food from crustacean

    JP1988112951A

  • Production of healthy food comprising prawn cephalothoraic gut as raw material

    JP1988309163A

  • Production of edible raw material

    JP1991210154A

  • Vacuum-packed frozen shell shrimps and production thereof

    JP2000308473A