Pacific white shrimps and edible parts thereof

Abstract

To provide an aquacultured crustacean improved in taste, use thereof, and a method for producing the same.SOLUTION: The aquacultured crustacean is a non-sand-burrowing crustacean, contains glycine and alanine in the following contents, and has a content of total free amino acids of 2400mg or more per 100g of abdominal muscles: the glycine content is 550mg or more per 100g of abdominal muscles, and the alanine content is 140mg or more per 100g of abdominal muscles.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to vannamei shrimp and edible parts thereof. [Background technology]

[0002] BACKGROUND ART Development of facilities, devices, etc. for aquaculture systems for growing fish, shellfish, or crustaceans in aquaculture tanks constructed on land has been underway. For example, biofloc technology is attracting attention as a land-based aquaculture technology. In aquaculture using biofloc technology, clumps of microorganisms called bioflocs are artificially created to reduce the ammonia and nitrite that increase with feeding, and the bioflocs themselves are used as a protein source. Examples of microorganisms used as bioflocs include nitrifying bacteria (North Sea Fisheries Research Institute Bulletin 86, pp. 81-102 (2014)).

[0003] As another example, Japanese Patent Application Laid-Open No. 2006-217895 discloses a method for cultivating kuruma shrimp, which are highly nocturnal, by covering the kuruma shrimp with a light-blocking greenhouse, reducing the illuminance on the water surface of the tank to 100 lux or less, thereby preferentially growing and maintaining beneficial bacteria that grow regardless of illuminance in the tank, and then introducing the kuruma shrimp into the tank to cultivate the kuruma shrimp.

[0004] On the other hand, when cultivating fish, shellfish, and the like, there is a demand for products that are as tasty as or better than wild-caught fish, shellfish, and the like. To meet this demand, various techniques have been proposed. For example, Japanese Patent Application Laid-Open No. 2000-300219 discloses a method for treating seafood, in which seafood is immersed in an aqueous solution containing an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine, in order to impart a good yield without impairing the inherent umami and flavor of the seafood, and also discloses an agent for improving the taste and yield of seafood. Furthermore, JP-A-2006-508651 discloses aquaculture shrimp containing a predetermined concentration of docosahexaenoic acid (DHA) and aquaculture shrimp containing 2,6-dibromophenol or the like as a flavor enhancer. Summary of the Invention [Problem to be solved by the invention]

[0005] However, in recent years, consumers have become increasingly interested in taste, and there is still room for improvement in order to meet even higher demands.

[0006] Therefore, an object of the present disclosure is to provide aquacultured crustaceans with improved taste, uses thereof, and a production method thereof. [Means for solving the problem]

[0007] The present disclosure is as follows. [1] Aquacultured crustaceans that are non-burrowing crustaceans and contain the following glycine and alanine contents and a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle: Glycine content is 550 mg or more per 100 g of abdominal muscle, and Alanine content is over 140mg per 100g of abdominal muscle. [2] The aquacultured crustacean according to [1], further comprising at least one amino acid selected from the group consisting of arginine, proline, and glutamic acid in the following amount: Arginine content is 580mg or more per 100g of abdominal muscle, Proline content is 500mg or more per 100g of abdominal muscle. Glutamic acid content is over 50mg per 100g of abdominal muscle. [3] Aquacultured crustaceans according to [1] or [2], having a protein content of more than 21.6g per 100g of abdominal muscle. [4] An aquacultured crustacean according to any one of [1] to [3], having a water content of less than 75.5 g per 100 g of abdominal muscle. [5] An aquacultured crustacean according to any one of [1] to [4], having a carbohydrate content of less than 0.3 g per 100 g of abdominal muscle. [6] An aquacultured crustacean according to any one of [1] to [5], having an ash content of more than 1.5 g per 100 g of abdominal muscle. [7] An aquacultured crustacean according to any one of [1] to [6], having a sodium content of more than 0.152 g per 100 g of abdominal muscle. [8] An aquacultured crustacean according to any one of [1] to [7], having a calorie content of more than 98 kcal per 100 g of abdominal muscle. [9] The aquacultured crustacean according to any one of [1] to [8], wherein the aquacultured crustacean belongs to the order Decapoda.

[10] The aquacultured crustacean according to [9], wherein the aquacultured crustacean is a member of the Penaeidae family.

[11] The aquacultured crustacean according to

[10] , wherein the aquacultured crustacean is of the genus Lithopeneus.

[12] An edible portion of the aquacultured crustacean according to any one of [1] to

[11] .

[13] A food product containing edible parts of the aquacultured crustacean described in

[12] .

[14] A composition comprising an ingredient derived from the edible part of the aquacultured crustacean described in

[12] .

[15] A method for producing aquacultured crustaceans, comprising cultivating non-sand-burrowing crustaceans in an aqueous environment using flocs containing nitrifying bacteria for at least 43 days in the center of an aquarium under shading conditions with an illumination of 100 lux or less, and obtaining the aquacultured crustaceans described in any one of [1] to

[11] after cultivating them under the shading conditions. [Effects of the Invention]

[0008] According to the present disclosure, it is possible to provide aquacultured crustaceans with improved taste, uses thereof, and methods for producing same. [Brief explanation of the drawings]

[0009] [Figure 1] Figure 1 is a schematic diagram (side view) of the appearance of a shrimp. DETAILED DESCRIPTION OF THE INVENTION

[0010] In this specification, the term "process" includes not only an independent process but also a process that cannot be clearly distinguished from other processes as long as the intended purpose of the process is achieved. In this specification, a numerical range indicated using "to" indicates a range that includes the numerical values ​​before and after it as the minimum and maximum values, respectively. As used herein, the terms "or less" or "less than" in relation to percentages mean a range including 0%, i.e., "not contained," or a value that is undetectable by current means, unless a lower limit is specifically stated. As used herein, the amount of each component in a composition means the total amount of the multiple substances present in the composition when multiple substances corresponding to each component are present in the composition, unless otherwise specified. In this specification, the term "amino acid" refers to a free amino acid unless otherwise specified.

[0011] The aquacultured crustaceans according to the present disclosure are non-burrowing crustaceans and contain the following glycine and alanine contents, with a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle: Glycine content of 550 mg or more per 100 g of abdominal muscle, and Alanine content is over 140mg per 100g of abdominal muscle.

[0012] The method for producing aquacultured crustaceans according to the present disclosure includes cultivating non-sand-burrowing crustaceans in an aqueous environment using flocs containing nitrifying bacteria for at least 43 days in the center of an aquarium under shading conditions with an illuminance of 100 lux or less, and obtaining the aquacultured crustaceans after cultivating them under the shading conditions.

[0013] The aquacultured crustaceans according to the present disclosure have the above-described configuration, and therefore have a high total free amino acid content, and the contents of two specific free amino acids related to taste are both relatively high, and the taste resulting from the combination of these amino acids makes it possible to provide aquacultured crustaceans with improved taste, as well as various uses for the same. Furthermore, according to the method for producing aquacultured crustaceans according to the present disclosure, the aquacultured crustaceans according to the present disclosure can be obtained efficiently. The present disclosure will be described below.

[0014] <Aquacultured Crustaceans> The aquacultured crustacean according to one embodiment of the present disclosure is a non-burrowing crustacean, and has the following glycine and alanine contents, and a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle, optionally including other ingredients: Glycine content is 550 mg or more per 100 g of abdominal muscle, and Alanine content is over 140mg per 100g of abdominal muscle. The aquacultured crustaceans according to this embodiment may be referred to as "high amino acid crustaceans" hereinafter.

[0015] As used herein, "aquacultured crustaceans" refers to crustaceans that can be aquacultured and can be reared for a certain period of time in freshwater or seawater, including artificial seawater, under controlled conditions such as food, sunlight, and temperature. Such crustaceans can be broadly divided into sand-burrowing crustaceans, which tend to live by burrowing into sandy areas in the rearing environment, and non-desert crustaceans, which do not have this tendency.

[0016] Specific examples of crustaceans with high amino acid content include the superorder Eucarida of the class Malacostraca. The superorder Eucarida includes the order Euphausiida, the order Amphoniada, and the order Decapoda. Examples of crustaceans with high amino acid content include the order Decapoda. Examples of crustaceans with high amino acid content include the superfamily Penaeoidea, which includes the sakura shrimp, and the superfamily Penaeoidea. Examples of crustaceans with high amino acid content include the superfamily Penaeoidea within the order Decapoda.

[0017] The high amino acid crustaceans can be the family Penaeidae within the superfamily Penaeoidea, and among the organisms of the family Penaeidae, for example, the genus Farfantepenaeus, the genus Fenneropenaeus, the genus Litopenaeus, the genus Marsupenaeus, ), Melicertus, Metapenaeopsis, Metapenaeus, Penaeus, Trachypenaeus, Trachysalambria, Xiphopenaeus, or the like.

[0018] Crustaceans with high amino acid content include the Penaeidae, such as the tiger shrimp (Marsupenaeus japonicus, southern tiger shrimp (Melicertus canaliculatus), black tiger shrimp (Penaeus monodon), Korean shrimp (Penaeus chinensis), giant tiger shrimp (Penaeus semisulcatus), palm shrimp (Penaeus latisulcatus), Indian shrimp (Fenneropenaeus indicus), Japanese prawn (Metapenaeus ensis), Japanese crested prawn (Metapenaeus intermedius), Penaeus occidentalis, blue shrimp (Penaeus stylirostris), red-tail shrimp (Penaeus pencicillatus), whitenamei shrimp (Litopenaeus vannamei), and the like may be used, but are not limited to these.

[0019] Among the organisms of the order Lobster, there are species that are free-swimming and species that are not. Free-swimming species can use the tank three-dimensionally, so they are suitable for production in overcrowded conditions. Examples of free-swimming species include Kuruma shrimp (Marsupenaeus japonicus), Penaeus monodon, Button shrimp (Pandalus nipponensis), Grape shrimp (Pandalopsis coccinata), Sakura shrimp (Lucensosergia lucens), Arctic shrimp (Pandalus eous), and Coral. These include the house shrimp (Penaeus chinensis), the Japanese prawn (Metapenaeus ensis), and the white shrimp (Litopenaeus vannamei).

[0020] Among these, non-burrowing crustaceans high in amino acids include the genus Litopenaeus of the Penaeidae family, such as the white shrimp (Litopenaeus vannamei), Litopenaeus occidentalis, Litopenaeus schmitti, Litopenaeus setiferus, and the blue shrimp (Litopenaeus stylirostris), and the genus Farfantepenaeus of the Penaeidae family, such as the Korean shrimp (Penaeus (Fenneropenaeus) chinensis), the Indian shrimp (Fenneropenaeus indicus), the banana shrimp (Fenneropenaeus merguiensis), the redtail shrimp (Fenneropenaeus penicillatus), and the redtail shrimp (Fenneropenaeus silasi), and in particular the white shrimp.

[0021] There is no limit to the size of the amino acid-rich crustaceans, and in terms of classification as food, they may be any of so-called lobsters, prawns, or shrimps.

[0022] High amino acid crustaceans contain the following amounts of glycine and alanine, and have a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle: Glycine content is 550 mg or more per 100 g of abdominal muscle, and Alanine content is over 140mg per 100g of abdominal muscle. Glycine and alanine are sweet-tasting free amino acids that are known to be closely related to the palatability of shrimp. Aquacultured crustaceans containing these two specific amino acids at unprecedented levels can provide a novel taste resulting from the high levels of amino acid combinations, and can achieve improved taste compared to conventional aquacultured crustaceans that do not contain all of these specific amino acids at such levels.

[0023] In this specification, the amino acid content means the content of free amino acids per 100 g of abdominal muscle, unless otherwise specified. The free amino acid content in the amino acid-rich crustaceans is measured according to the ninhydrin method. A high-speed amino acid analyzer, Model L-8900 (Hitachi High-Tech Science Corporation), was used for the measurement, and the obtained value was taken as the total free amino acid content. The sample used for measurement was abdominal muscle, and the preparation of the measurement sample and the measurement method described in the Examples below were applied. In this specification, "abdomen" refers to the first to fifth abdominal segments. Amino acid measurement can be performed on any amino acid-rich crustaceans obtained after the rearing step in the production method described below. For example, measurements can be performed at an appropriate time during the post-processing steps described below, such as before or after the sorting step, before or after the freezing step, before or after the cleaning step, before or after the processing step, or before or after the soaking step. In particular, it can be determined that there is no significant difference in the amino acid content before or after the freezing step or before or after the cleaning step.

[0024] The total free amino acid content in high-amino acid crustaceans is 2400 mg or more per 100 g of abdominal muscle, and can be 2450 mg or more, 2500 mg or more, 2550 mg or more, 2600 mg or more, 2650 mg or more, 2700 mg or more, 2750 mg or more, 2800 mg or more, 2850 mg or more, 2900 mg or more, 2950 mg or more, or 3000 mg or more. There is no particular upper limit for the total free amino acid content in high-amino acid crustaceans, and it can be, for example, 5000 mg or less per 100 g of abdominal muscle. High-amino acid crustaceans with a total free amino acid content within this range can exhibit a rich amino acid-based taste. In addition to having such high concentrations of total free amino acids, high-amino acid crustaceans also have high levels of the following amino acids in combination: Therefore, in addition to being able to provide a rich taste based on amino acids, high amino acid crustaceans are also endowed with a complex and pleasant taste due to the combination of specific amino acids, allowing them to provide a pleasant taste that is different from conventional products.

[0025] The amino acid-rich crustaceans contain higher contents of both glycine and alanine than conventional crustaceans. The glycine content in the amino acid-rich crustaceans is 550 mg or more per 100 g of abdominal muscle, and can be 560 mg or more, 570 mg or more, 580 mg or more, 600 mg or more, 650 mg or more, 700 mg or more, 750 mg or more, 800 mg or more, 850 mg or more, or 890 mg or more. There is no particular upper limit for the glycine content in the amino acid-rich crustaceans, and it can be, for example, 2000 mg or less per 100 g of abdominal muscle. The ratio of glycine to the total amino acid content in the high amino acid crustacean can be 22% by weight or more, 23% by weight or more, 24% by weight or more, 25% by weight or more, 26% by weight or more, 27% by weight or more, 28% by weight or more, or 29% by weight or more.

[0026] The alanine content in the high amino acid crustacean is 140 mg or more per 100 g of abdominal muscle, and can be 145 mg or more, 150 mg or more, 155 mg or more, 160 mg or more, 165 mg or more, or 170 mg or more. There is no particular upper limit for the alanine content in the high amino acid crustacean, and it can be, for example, 1000 mg or less per 100 g of abdominal muscle. The proportion of alanine in the total amino acid content of the amino acid-rich crustacean can be 4.5% by weight or more, 5% by weight or more, or 5.5% by weight or more.

[0027] The amino acid-rich crustaceans may further contain, in addition to glycine and alanine, at least one amino acid selected from other sweet-tasting free amino acids, bitter-tasting free amino acids, and glutamic acid, which is a umami-tasting free amino acid, thereby providing amino acid-rich crustaceans with an even more improved taste.

[0028] For example, the high amino acid crustacean may further comprise at least one amino acid selected from the group consisting of arginine, proline, and glutamic acid in the following content: Arginine content is 580mg or more per 100g of abdominal muscle, Proline content is 500mg or more per 100g of abdominal muscle. Glutamic acid content is over 50mg per 100g of abdominal muscle. Arginine is known as a bitter-tasting free amino acid, proline as a sweet-tasting free amino acid, and glutamic acid as a umami-tasting free amino acid. Arginine is also known to be an amino acid that imparts a seafood-like flavor. By appropriately combining one or more amino acids from this group of amino acids exhibiting different flavors at a higher content than conventionally available amino acids, it is possible to provide a high-amino acid crustacean with an improved flavor in addition to the flavors of glycine and alanine.

[0029] The arginine content of the high amino acid crustacean is 580 mg or more per 100 g of abdominal muscle, and can be 590 mg or more, 600 mg or more, 610 mg or more, 650 mg or more, 700 mg or more, 750 mg or more, 800 mg or more, or 850 mg or more. There is no particular limit to the upper limit of the arginine content of the high amino acid crustacean, and for example, it can be 1500 mg or less per 100 g of abdominal muscle. The ratio of arginine to the total amino acid content in the amino acid-rich crustacean can be 22% by weight or more, 23% by weight or more, 24% by weight or more, 25% by weight or more, 26% by weight or more, 27% by weight or more, or 28% by weight or more.

[0030] The proline content in the amino acid-rich crustaceans is 500 mg or more per 100 g of abdominal muscle, and can be 510 mg or more, 520 mg or more, 530 mg or more, 550 mg or more, 570 mg or more, 600 mg or more, 620 mg or more, or 640 mg or more. There is no particular upper limit for the proline content in the amino acid-rich crustaceans, and it can be, for example, 1500 mg or less per 100 g of abdominal muscle. The proportion of proline to the total amino acid content in the amino acid-rich crustacean may be 19% by weight or more, 20% by weight or more, or 21% by weight or more.

[0031] High-amino acid crustaceans may further contain glutamic acid. When high-amino acid crustaceans contain glutamic acid, the glutamic acid content may be 50 mg or more, 52 mg or more, or 54 mg or more per 100 g of abdominal muscle. There is no particular upper limit for the glutamic acid content in high-amino acid crustaceans, and it may be, for example, 200 mg or less per 100 g of abdominal muscle. The proportion of glutamic acid in the high amino acid crustacean relative to the total amino acid content can be 1.5% by weight or more, 1.6% by weight or 1.7% by weight or more.

[0032] The combination of amino acids selected from the above arginine, proline and glutamic acid may be any of the combinations of arginine and proline, arginine and glutamic acid, proline and glutamic acid, and arginine, proline and glutamic acid. For example, by combining arginine and proline in addition to glycine and alanine, a combination of three sweet-tasting free amino acids and one bitter-tasting free amino acid is obtained, which can provide a shrimp flavor and a more well-balanced taste.

[0033] The balance of flavors can also be adjusted by adjusting the ratio of the amino acids contained therein, thereby improving the flavor of the amino acid-rich crustaceans by combining a favorable balance of the content of two or more amino acids involved in sweetness, bitterness, or umami with a balance of the content of glycine and alanine.

[0034] The glycine and arginine contents in the high amino acid crustacean can be 1:0.5-1.5, 1:0.6-1.4, 1:0.7-1.3, or 1:0.8-1.2 by weight ratio. The glycine and proline contents can be 1:0.4-1.6, 1:0.5-1.5, 1:0.6-1.4, or 1:0.7-1.3 by weight ratio. The glycine and alanine contents can be 1:0.1-0.6, 1:0.1-0.5, 1:0.1-0.4, or 1:0.1-0.3 by weight ratio. By using such weight ratios of amino acids, the advantage of a well-balanced taste can be obtained in some cases.

[0035] The weight ratio of glycine, arginine, proline, and alanine in high-amino acid crustaceans can be 1:0.5-1.5:0.4-1.6:0.1-0.6. High-amino acid crustaceans containing these four amino acids in such a ratio can have a better taste.

[0036] In the high amino acid crustacean, the weight ratio of glutamic acid to glycine can be 1:8-20, 1:9-19, 1:9.5-18.5, or 1:10-18. The weight ratio of glutamic acid to arginine can be 1:6-19, 1:7-18, 1:7.5-17.5, or 1:8-17. The weight ratio of glutamic acid to proline can be 1:5-17, 1:6-16, 1:6.5-16.5, or 1:7-16. The weight ratio of glutamic acid to alanine can be 1:1.5-6, 1:2-5.5, 1:2.5-5, or 1:3-4.5.

[0037] In the case of high-amino acid crustaceans, the ratio of the total content of glycine and alanine to the total content of free amino acids per 100 g of abdominal muscle can be 28% by weight or more, 30% by weight or more, 33% by weight or more, 34% by weight or more, or 35% by weight or more. High-amino acid crustaceans containing the above two specific amino acids in such ranges have a high content ratio of these two amino acids and can have an improved taste compared to conventional crustaceans. There is no particular upper limit for the ratio of the total content of glycine and alanine to the total content of free amino acids, and it can be, for example, 90% by weight or less, 88% by weight or less, or 85% by weight or less.

[0038] In the case of high-amino acid crustaceans, the ratio of the total content of glycine, arginine, proline, and alanine to the total content of free amino acids per 100 g of abdominal muscle can be 79% by weight or more, 80% by weight or more, 81% by weight or more, 82% by weight or more, 83% by weight or more, or 84% by weight or more. High-amino acid crustaceans containing the above four specific amino acids in such ranges have a high content ratio of these four amino acids and can have an improved taste compared to conventional crustaceans. There is no particular upper limit for the ratio of the total content of glycine, arginine, proline, and alanine to the total content of free amino acids, and it can be, for example, 95% by weight or less, 93% by weight or less, or 90% by weight or less.

[0039] High-amino acid crustaceans have a protein content of more than 21.6 g per 100 g. Such a protein content is thought to improve the palatability of high-amino acid crustaceans when subjected to the action of proteolytic enzymes. This protein content can be 22.0 g or more, 22.5 g or more, or 23.0 g or more per 100 g of abdominal muscle. There is no particular upper limit for the protein content of high-amino acid crustaceans, and it can be, for example, 30 g or less per 100 g of abdominal muscle.

[0040] In amino acid-rich crustaceans, the water content is less than 75.5 g per 100 g of abdominal muscle. This water content is believed to prevent the high-amino acid crustaceans from losing significant weight when cooked. This water content can be 75.0 g or less, or 74.5 g or less per 100 g of abdominal muscle. There is no particular limit to the lower limit of the water content in amino acid-rich crustaceans, and it can be, for example, 60 g or more per 100 g of abdominal muscle.

[0041] High-amino acid crustaceans have a carbohydrate content of less than 0.3 g per 100 g. Because of this carbohydrate content, high-amino acid crustaceans are considered suitable for carbohydrate-restricted diets. This carbohydrate content can be 0.2 g or less, or 0.1 g or less per 100 g of abdominal muscle. There is no particular limit to the lower limit of the carbohydrate content in high-amino acid crustaceans, and it can be, for example, 0 g per 100 g of abdominal muscle.

[0042] High-amino acid crustaceans have an ash content of more than 1.5 g per 100 g. This ash content allows for the intake of large amounts of minerals, and the ash is thought to contribute to improved flavor. The ash content can be 1.6 g or more, or 1.7 g or more per 100 g of abdominal muscle. There is no upper limit for the ash content of high-amino acid crustaceans, and it can be, for example, 3.0 g or less per 100 g of abdominal muscle.

[0043] High-amino acid crustaceans have a sodium content of more than 0.152 g per 100 g. This sodium content is believed to reduce the amount of salt required for shrimp seasoning. This sodium content can be 0.200 g or more, or 0.250 g or more per 100 g of abdominal muscle. There is no particular upper limit for the sodium content of high-amino acid crustaceans, and it can be, for example, 1 g or less per 100 g of abdominal muscle.

[0044] High-amino acid crustaceans have a calorie content of more than 98 kcal per 100 g. Because of this calorie content, consuming high-amino acid crustaceans is thought to allow for more efficient calorie intake. This calorie content can be 99 kcal or more, or 100 kcal or more, per 100 g of abdominal muscle. There is no particular upper limit for the calorie content of high-amino acid crustaceans, and it can be, for example, 110 kcal or less per 100 g of abdominal muscle.

[0045] The weight and body length of high amino acid crustaceans vary depending on the species of crustacean. For example, when the amino acid-rich crustacean is vannamei shrimp, the body weight may be, for example, 8 g or more, 10 g or more, 12 g or more, 13 g or more, 14 g or more, or 15 g or more. There is no particular upper limit on the body weight, and it can be, for example, 100 g or less. When the amino acid-rich crustacean is vannamei shrimp, the body length may be 6 cm or more, 7 cm or more, 8 cm or more, 9 cm or more, 10 cm or more, 11 cm or more, or 12 cm or more. There is no particular upper limit on the body length, and it can be, for example, 35 cm or less.

[0046] As used herein, "body weight" refers to the value obtained by freezing the amino acid-rich crustaceans, collecting them so that the total weight is approximately 500 g, and dividing the total weight by the number of individuals. In this specification, "ice-crazing" refers to a method of placing live amino acid-rich crustaceans in a container filled with seawater and ice, killing them instantly and preserving their freshness. In this specification, "body length" refers to the length from the orbit, the depression in the shell behind the eye of an amino acid-rich crustacean, to the tip of the telson. Measurements can be made by stretching the body as linearly as possible from the orbit to the tip of the telson, or by placing a measuring device along the body from the orbit to the tip of the telson. Figure 1 shows the locations of "body length" in the present invention, using an example of an amino acid-rich crustacean of the order Decapoda.

[0047] <Production method for aquacultured crustaceans> There are no particular limitations on the method for producing the high amino acid crustaceans as long as they have the amino acid content described above. The method for producing aquacultured crustaceans described below can efficiently produce the high amino acid crustaceans of the present disclosure.

[0048] The method for producing aquacultured crustaceans disclosed herein includes cultivating non-sand-burrowing crustaceans in an aqueous environment using flocs containing nitrifying bacteria for at least 43 days in the center of an aquarium under shading conditions with an illumination of 100 lux or less (hereinafter referred to as the "cultivation process"), and obtaining the above-mentioned high amino acid crustaceans after cultivating them under the shading conditions (hereinafter referred to as the "obtainment process"), and may include other processes as necessary. This production method includes a step of cultivating non-sand-burrowing crustaceans under specified shading conditions in an aqueous environment using flocs containing nitrifying bacteria, so that the above-mentioned amino acid-rich crustaceans can be harvested efficiently.

[0049] Cultivation using blocks containing nitrifying bacteria is generally referred to as aquaculture using bioflocs. In this specification, "floc" refers to a mass of microorganisms artificially created in the water of aquaculture tanks for aquatic organisms such as fish, shellfish, and crustaceans, and is sometimes referred to as "biofloc" in this specification. This biofloc reduces toxic ammonia and nitrite that increase with feeding, and the biofloc itself can also be used as feed as a protein source.

[0050] Biofloc contains nitrifying bacteria. Types of nitrifying bacteria include ammonia-oxidizing bacteria and nitrite-oxidizing bacteria. "Ammonia-oxidizing bacteria" are bacteria that oxidize ammonia nitrogen, such as ammonium ions, in the culture water under an aerobic atmosphere to convert them into nitrite ions. "Nitrite-oxidizing bacteria" are bacteria that further oxidize nitrite ions produced by ammonia-oxidizing bacteria in the culture water under an aerobic atmosphere to convert them into nitrate ions.

[0051] The types of nitrifying bacteria include, but are not limited to, Nitrobacter, Nitrospina, Nitorococcus, etc. The amount of water can be appropriately selected taking into consideration various conditions such as the type of shellfish, hydrogen ion concentration, dissolved oxygen, nitrogen concentration, culture density, size of the culture tank, i.e., the amount of culture water, and temperature.

[0052] In addition to being present in the aquaculture water as bioflocs, or instead of bioflocs, nitrifying bacteria may be supported on a carrier and used as a nitrifying bacteria immobilized material. The use of a nitrifying bacteria immobilized material in an aquaculture system has the advantage of suppressing excessive growth of bioflocs due to proliferation of nitrifying bacteria. When a nitrifying bacteria immobilized material is used in addition to bioflocs, the nitrifying bacteria contained in the bioflocs and the nitrifying bacteria immobilized in the nitrifying bacteria immobilized material may be the same or different.

[0053] The type of carrier is not particularly limited as long as it does not inhibit the support of nitrifying bacteria and does not have a negative effect on the aquaculture target, and both inorganic carriers made of inorganic materials such as ceramics and organic carriers made of organic materials such as resins can be used. The shape of the carrier is also not limited as long as it does not inhibit the support of nitrifying bacteria, and examples include powder, granules, blocks, and plates. Porous carriers are preferred because they can support a larger number of nitrifying bacteria and increase contact with the aquaculture water.

[0054] As inorganic porous carriers, for example, natural mineral silicate compounds such as montmorillonite, zeolite, and kaolin are also suitable for supporting nitrifying bacteria, and are expected to improve the fixation of nitrifying bacteria. Inorganic carriers other than silicate compounds, such as alumina, can also be used. These may be used alone or in combination of two or more.

[0055] There are no particular limitations on the particle size of the inorganic carrier as long as it does not inhibit the support of nitrifying bacteria. On the other hand, for the purpose of stabilizing the quality, particles that are too small may be removed by sieving. The granular carrier may have a particle diameter of, for example, about 0.1 μm to 250 μm, but is not limited to this.

[0056] The organic porous carrier is not limited as long as it is a structure made of a polymer that is insoluble in water and has a high affinity for microorganisms, but polyurethane foam, which has excellent abrasion resistance and a long life, is an example of a suitable resin material. Specific examples of organic porous carriers that can be used include foam carriers, nonwoven carriers, porous gel carriers, and hollow fiber membrane carriers. These may be used alone or in combination of two or more. In particular, foamable carriers have a structure with interconnected cells, a large specific surface area, and can immobilize nitrifying bacteria at a high concentration per unit volume, making them suitable for use as carriers for nitrifying bacteria immobilization materials. Commercially available foamable carriers include Microbreath (registered trademark) (manufactured by AION Co., Ltd.), Biotube (registered trademark) (manufactured by JFE Engineering Corporation), APG (manufactured by Nisshinbo Chemical Inc.), porous cellulose carriers (manufactured by EYELA), Biofrontier Net (manufactured by Kansai Kako Co., Ltd.), and Aquacube (manufactured by Sekisui Aqua Systems Co., Ltd.). The size is arbitrary, but when used in a water-permeable container (described below), a carrier larger than the holes (mesh) of the water-permeable container is selected to prevent leakage.

[0057] The method for immobilizing nitrifying bacteria on a carrier is arbitrary, but for example, a dispersion of nitrifying bacteria in water may be mixed with the carrier. After mixing, the nitrifying bacteria are immobilized on the carrier while growing by contacting the carrier with oxygen, for example, to obtain a nitrifying bacteria immobilized material.

[0058] The nitrifying bacteria immobilized material may be placed in a state where it is in contact with the culture water in the aquaculture tank, for example, in a water-permeable container. Placing the nitrifying bacteria immobilized material in a container has the advantages of facilitating the recovery and placement of the nitrifying bacteria immobilized material in the aquaculture water and facilitating control of the amount of nitrifying bacteria immobilized material (i.e., the amount of nitrifying bacteria other than bioflocs) depending on the state of the aquaculture water (C / N ratio). Furthermore, by being placed in a water-permeable container, the nitrifying bacteria immobilized material will not be washed away and lost, allowing for stable use.

[0059] A specific example of a water-permeable container is a cage-shaped container. Here, the term "cage-shaped container" refers to a container in which each surface of the container is formed with a mesh, holes, or the like to allow water to pass through, and in which the filling space inside the container can be filled with nitrifying bacteria immobilized material. The shape of the cage-shaped container is not particularly limited, and it can be, for example, a roughly rectangular parallelepiped casing. The shape and size of the water-permeable container are appropriately selected taking into account the type and size of the nitrifying bacteria immobilized material, the size of the aquaculture facility, the type and growth rate of the aquatic products to be cultivated, and the like. Furthermore, the material may be either metal or plastic, and may be appropriately selected depending on the conditions of the aquaculture facility, etc.

[0060] There are no particular limitations on the aquaculture facilities using biofloc, and they can be appropriately selected taking into consideration the type, size, etc. of the non-burrowing crustaceans to be targeted. The aquaculture method of this specification includes not only aquaculture in the sea, rivers, lakes, and marshes, but also land-based aquaculture. As used herein, "cultivation water" refers to water or an aqueous solution used in a tank for cultivating high amino acid crustaceans, and may include freshwater, seawater, and brackish water. An appropriate water may be selected for each crustacean being cultivated. Seawater and brackish water may be prepared using artificial seawater. Appropriate changes may be made depending on the stage of cultivation, from egg to shipping size.

[0061] The aquaculture equipment may be any equipment normally used when cultivating non-sand-burrowing crustaceans, and may be a building equipped with an aquarium, temperature control equipment for regulating temperature, equipment for supplying and draining culture water to and from the aquarium, and other equipment as necessary.

[0062] The above description is applicable to non-burrowing crustaceans to be cultivated in the cultivation process. There are no particular limitations on the growth stage of crustaceans to be cultivated in the cultivation process, and in the case of shrimp, for example, it can include juvenile shrimp to adult shrimp. As used herein, "juvenile shrimp" refers to shrimp weighing less than 1 g and does not include shrimp that have grown from eggs to juvenile shrimp. As used herein, "adult shrimp" refers to shrimp that have grown from the juvenile shrimp. In the case of vannamei shrimp, for example, adult shrimp can usually be grown to a weight of about 15 g or more before being shipped.

[0063] The water quality of the culture water in the tanks can be checked periodically and adjusted to stay within an appropriate range. The pH of the culture water can be adjusted appropriately depending on the type of cultured object, for example, to pH 5 or higher, pH 6 or higher, or pH 7 or higher. The upper limit of the pH can be adjusted appropriately, for example, to pH 10 or lower, pH 9 or lower, or pH 8 or lower. If the pH drops or rises, it can be adjusted appropriately by adding an alkaline agent or acid, adjusting the water exchange rate, etc. The water temperature can generally be set to 23° C. or higher, 25° C. or higher, or 27° C. or higher, and the upper limit can be set to 32° C. or lower, 30° C. or lower, or 29° C. or lower. The water temperature can be adjusted by heating using sunlight, a heater, etc., or by cooling using a cooler, ice, etc. Maintaining the water quality within this range has the advantage of suppressing stress on amino acid-rich crustaceans and promoting feeding.

[0064] The feed used in the rearing step can be appropriately selected depending on the type of non-sand-burrowing crustacean to be reared. For example, when the non-sand-burrowing crustacean is vannamei shrimp, a general shrimp formulated feed can be used. The feed characteristics, such as buoyancy, sinking rate, and underwater shape retention, can be appropriately changed depending on the rearing environment of the non-sand-burrowing crustaceans. For example, an appropriate feed can be selected depending on the size and shape of the rearing tank or pond, the water current generated in the rearing tank or pond, and the type of culture water, such as freshwater, seawater, or brackish water. Furthermore, feed suitable for freshwater, seawater, or brackish water can be selected.

[0065] An example of a suitable feed for high-amino acid crustaceans is a feed containing 50 ppm or more or 100 ppm or more of astaxanthin. Astaxanthin can be incorporated into feed by dissolving it in oil and spraying it, adding it to the feed, or a combination of these methods. Alternatively, it can be added as one of the ingredients during feed production. The amount of feed containing a specified concentration of astaxanthin fed to cultivated shrimp can be 1% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, based on body weight, or satiation. Feeding can be once, twice, three times, four times, or five times daily. Continuous feeding can also be performed while monitoring the amount of remaining food. The period for feeding the shrimp to be cultured with feed containing a predetermined concentration of astaxanthin can be, for example, 7 days or more, 14 days or more, 28 days or more, 35 days or more, 42 days or more, 49 days or more, 56 days or more, 63 days or more, 70 days or more, 77 days or more, 84 days or more, or 90 days or more.

[0066] In the growing process, non-burrowing crustaceans are grown under specific shading conditions for at least 43 days. This shading allows for the harvest of crustaceans with high amino acid content. In the cultivation process, cultivation is carried out under shading conditions with an illuminance of 100 lux or less in the center of the tank. The illuminance is measured at a location and by a method described in the Examples below. The illuminance may be 100 lux or less, and can be 80 lux or less, 70 lux or less, 60 lux or less, or 50 lux or less. The lower the illuminance, i.e., the darker it is, the more efficiently amino acid-rich crustaceans can be obtained. In this specification, the "center of the tank" refers to a part of the tank prepared for cultivating amino acid-rich crustaceans that is at least 2 m away from the edge of the tank and where light of 150 lux or more can reach. To achieve such lighting conditions, the aquaculture facility may be equipped with a lid, cover, or the like that can limit the amount of light entering the tank.

[0067] The rearing under the above-mentioned shading conditions is carried out for at least 43 days. This allows for efficient harvesting of amino acid-rich crustaceans containing the amino acids at the above-mentioned content. The rearing period varies depending on the type of amino acid-rich crustacean, but in the case of vannamei shrimp, for example, it can be at least 50 days. The longer the rearing period under these shading conditions, the greater the content of the specified amino acid tends to be. The growing step may include growing under the above-mentioned shading conditions, but may also include growing under conditions other than the shading conditions. The growing under the above-mentioned shading conditions may be carried out before or after the period when the shading conditions are not satisfied, for example, immediately after the start of growing, immediately before shipping, or at an intermediate time.

[0068] The rearing period can be ended when the high amino acid content crustaceans according to the present disclosure reach the desired size, condition, etc. That is, the acquisition process following the rearing process can yield the high amino acid content crustaceans according to the present disclosure. As described above, the obtained high amino acid content crustaceans have high concentrations of two specific amino acids and can exhibit an improved taste compared to conventional aquacultured crustaceans. The rearing period varies depending on the type of crustacean rich in amino acids, but in the case of vannamei shrimp, it is generally 70 days or more, and can be 80 days or more, or 90 days or more. The end of the rearing period can be determined appropriately depending on the type and condition of the subject, and can be, for example, within 2 years.

[0069] The amino acid-rich crustaceans obtained in the obtaining step may be used for various purposes either alive after landing or after being slaughtered. As a method for slaughtering the amino acid-rich crustaceans, a method normally used for slaughtering crustaceans can be used as is, such as slaughtering with ice.

[0070] The acquisition process may further include one or more post-processing steps, such as a sorting process in which the obtained high-amino acid crustaceans are sorted based on size, etc.; a cleaning process in which the outer surface or the inside, such as the intestines, of the high-amino acid crustaceans after the cultivation process is cleaned; a freezing process in which the obtained high-amino acid crustaceans are frozen; a processing process in which they are processed into the desired form; a soaking process in which they are soaked in a processing liquid, etc.; and a packaging process in which they are packed for shipment, etc.

[0071] In the freezing step, the freezing conditions that are used for freezing crustaceans can be applied as they are, and freezing can be carried out at temperatures of, for example, -20° C. or below, or -30° C. or below. Freezing methods include air brining, alcohol brining, salt water brining, etc., but are not particularly limited, and a commonly used freezing device can be used.

[0072] In the processing step, one or more processes such as head removal and shell removal of the high amino acid crustacean can be performed as needed. By this series of processes, so-called "peeled shrimp" can be obtained when the high amino acid crustacean is shrimp.

[0073] The treatment liquid used in the soaking step is not particularly limited, and examples thereof include antioxidants. Examples of antioxidants include ice water containing 0.5% of BL-7P (Shimakyu Co., Ltd.), an antioxidant preparation specifically for shrimp. The treatment time for the soaking treatment varies depending on the treatment liquid used, but for example, in the case of an antioxidant preparation, it can be about 1 minute.

[0074] <Application> As described above, the amino acid-rich crustaceans according to the present disclosure have a high total free amino acid content and relatively high contents of two specific amino acids, resulting in an improved taste due to the combination of these amino acids. This improved taste makes them suitable for use in foods and the like. When using amino acid-rich crustaceans for various purposes, all or part of the amino acid-rich crustaceans may be used as is, or they may be processed, such as by extraction or pulverization, and used as processed products.

[0075] All or part of the high amino acid crustaceans can be used as is, or further processed to produce processed products, as high amino acid crustacean-derived ingredients for various applications. The high amino acid crustacean-derived ingredients as a blending component can be combined with other optional ingredients to form a composition containing the high amino acid crustacean ingredient. The blending ratio of the optional ingredients contained in the composition can be appropriately selected and determined depending on the purpose.

[0076] All or part of the crustacean with high amino acid content that can be used for various purposes can be the edible part. In this specification, the edible part of the crustacean with high amino acid content may be any part that can contain amino acids, such as muscle and the tissue surrounding the muscle. Examples of muscle include muscles in the tail, cephalothorax, abdomen, etc., and may particularly be abdominal muscles that have a relatively high amino acid content. The edible part of the crustacean with high amino acid content may or may not have a shell. Compositions applicable to various purposes can be made into compositions containing components derived from the edible part of the crustacean with high amino acid content in combination with other optional components.

[0077] In particular, when production of crustaceans rich in amino acids can be strictly controlled, such as in land-based aquaculture, the edible parts of such crustaceans can be supplied to the market as raw food. The uses of the edible parts of such crustaceans rich in amino acids are not limited, but specific examples include food, feed, medicine, etc.

[0078] Foods containing edible parts of high-amino acid crustaceans are not particularly limited, and examples include foods such as sausages, ham, and processed seafood. There are no particular restrictions on the proportion of edible parts of high-amino acid crustaceans in foods containing edible parts of high-amino acid crustaceans. High-amino acid crustaceans can be used as feed for livestock or aquaculture. When commercialized as a food or feed, various additives approved for each purpose may be added, specifically coloring agents, preservatives, thickening stabilizers, antioxidants, bleaching agents, antibacterial and antifungal agents, acidulants, seasonings, emulsifiers, strengthening agents, manufacturing agents, flavorings, etc.

[0079] High-amino acid crustaceans and their processed products can be used as ingredients for pharmaceuticals, quasi-drugs, and functional foods. The term "functional foods" as used here refers to not only general foods, but also foods and / or beverages consumed for the purpose of maintaining health, and is a concept that includes functional health foods such as foods for specified health uses and foods with nutrient functions, as well as health foods, nutritional supplements, and foods with nutritional insurance benefits. Among these, functional health foods such as foods for specified health uses and foods with nutrient functions are preferred forms of functional foods. When commercializing the product as a pharmaceutical, quasi-drug, or functional food, various additives approved for each product may be added, specifically coloring agents, preservatives, thickening stabilizers, antioxidants, bleaching agents, antibacterial and antifungal agents, acidulants, seasonings, emulsifiers, strengthening agents, manufacturing agents, fragrances, etc. [Example]

[0080] The present disclosure will be described in detail below with reference to examples. However, the present disclosure is not limited thereto. Unless otherwise specified, "ppm" or "%" is based on mass.

[0081] [Example 1] The white shrimp (Litopenaeus vannamei) with an average individual weight of 1g were reared. An aquarium with a capacity of approximately 300 tons was installed indoors. Sterilized seawater was placed in the aquarium, and 100 or more fish per m were kept. 2 The juvenile shrimp were stocked at a density of 10 ...

[0082] The aquariums were placed indoors, with the sides and bottom shielded from light, and the lights were controlled to be on from around 8:00 AM to 5:00 PM. Aeration was achieved by submerging an air stone in the center of the aquarium. Food was provided daily. pH was measured once a day in the morning. The entire top surface of the tank was covered with a non-light-transmitting synthetic resin plate to adjust the amount of light entering the tank. Using an illuminance meter (digital illuminance meter LX-1108, manufactured by Kenis Co., Ltd.), illuminance was measured at two points on the left and right of the bulkhead, approximately 10 cm above the water surface, from the entrance of the building toward the back up to 54 m, every 6 m. The results are shown in Table 1.

[0083] [Table 1]

[0084] The feed used was formulated for pellet milling using a three-pass conditioner with the composition shown in Table 2. Pellets were produced at a size of 2.4 mm. The animals were fed continuously throughout the day using an automatic feeder, while monitoring the amount of remaining feed, ensuring satiation.

[0085] [Table 2]

[0086] Rearing was initiated under the above lighting conditions. Rearing was terminated approximately 60 days after the start of rearing, and 30 to 35 vannamei shrimp weighing 28 to 33 g were collected and frozen on ice. The contents of various amino acids in the abdominal muscle were then measured as follows.

[0087] (1) Preparation of measurement samples The abdomen of the vannamei shrimp was separated from the thoracic head and the uropods were removed to obtain the abdomen. The abdominal shell was peeled off, and the thin outer shell of the abdominal uropods was removed. The obtained abdomen was then crushed and homogenized using a mini-prop processor "Cuisinart" (manufactured by Conair Japan, LLC) to prepare a measurement sample. Approximately 2 g of sample was precisely weighed into a 50 ml conical tube, 8 ml of ion-exchanged water was added, and the mixture was homogenized using a disperser, "URTRA TURRAX T-25" (IKA), while adding 10 ml of a 5 wt % aqueous solution of trichloroacetic acid.

[0088] The homogenized sample was centrifuged at 3,000 rpm for 15 minutes using a Thermo Fisher Universal Centrifuge "Surva II Legend XFR" with a swinging bucket rotor (75003607), and the supernatant was collected. The collected supernatant was filtered through an ADVANTEC No. 2 filter and then adjusted to a volume of 50 mL with citrate buffer (pH 2.2, Wako Pure Chemical Industries, Ltd.). The supernatant was then filtered through a 0.45 μm membrane filter (ADVANTEC Disposable Membrane Filter Unit 25CS045AS) and a 0.20 μm membrane filter (ADVANTEC Disposable Membrane Filter Unit 25CS020AS) to prepare the measurement sample.

[0089] (2) Amino acid measurement 20 μL of the sample was applied to a high-speed amino acid analyzer, L-8900 (Hitachi High-Tech Science Corporation), and measurements were performed according to the product manual. The content of each amino acid was calculated from the ratio of the peak area of ​​each amino acid obtained to the peak area obtained when a standard solution was applied, and the free amino acid composition in the sample was then calculated. The standard solutions used were amino acid mixed standard solution type AN-II (Wako Pure Chemical Industries, Ltd.), amino acid mixed standard solution type B (Wako Pure Chemical Industries, Ltd.), and L-asparagine standard solution (Wako Pure Chemical Industries, Ltd.). 1 mL of each solution was placed in a 25 mL volumetric flask and made to volume with 0.02 N HCl.

[0090] The results are shown in Table 3. In Table 3, "(mg)" for each amino acid (glycine, arginine, proline, alanine, and glutamine) indicates the weight (mg) of each amino acid per 100 g of abdominal muscle, and "%" indicates the ratio of the weight (mg) of each free amino acid to the total amount (mg) of free amino acids per 100 g of abdominal muscle. In Table 3, "total of 4 types" refers to the ratio of the total content (mg) of the four types of glycine, arginine, proline, and alanine to the total amount (mg) of all free amino acids per 100 g of abdominal muscle. In Table 3, "total free amino acids" refers to the total content (mg) of free amino acids per 100 g of abdominal muscle.

[0091] [Comparative Example 1] Thirty whiteleg shrimp weighing 10g to 20g that had been reared without shading were obtained, and as Comparative Example 1, the contents of various free amino acids and the total free amino acid content were measured in the same manner as in Example 1. The results are shown in Table 3.

[0092] [Table 3]

[0093] In the culturing step, the whiteleg shrimp of Example 1 were cultivated with the water surface covered with a lid under an illumination of 100 lux or less, with an illumination of 40 lux or less at most points in the tank. The whiteleg shrimp of Example 1 obtained by this cultivation contained relatively high amounts of glycine and alanine, as well as arginine, proline, and glutamic acid, as shown in Table 3. The total free amino acid content was 3041 mg per 100 g, significantly exceeding 2400 mg per 100 g.

[0094] In contrast, the whiteleg shrimp of Comparative Example 1 had almost the same body length and weight as the whiteleg shrimp of Example 1, but the total free amino acid content was 1743 mg per 100 g, far lower than 2400 mg per 100 g, with glycine being 550 mg or less, arginine being 580 mg or less, and proline being 500 mg or less. Therefore, the balance of the contents of the four amino acids, glycine, arginine, proline, and alanine, and the balance of the content including glutamic acid, were different from those of Example 1.

[0095] The taste-imparting effects of amino acids are already well known, as described, for example, in Shrimp and Crab Aquaculture (pp. 254-256, 261-263, edited by Tachibana Jiro, Takashima Fumio, and Kanazawa Akio, Koseisha Kouseikaku, 1996). Therefore, it can be seen that the edible parts of the shrimp in Example 1, which have a high total amino acid content and a well-balanced content of glycine and alanine, particularly the four amino acids glycine, arginine, proline, and alanine, all have excellent taste. When the abdominal muscles of Example 1 and Comparative Example 1 were actually eaten, the shrimp of Example 1 was found to be more delicious than that of Comparative Example 1. This confirmed that the shrimp of Example 1 had an improved taste.

[0096] (3) General analysis The vannamei shrimps of Example 1 and Comparative Example 1 were subjected to general analysis for the items shown in Table 4. The analysis results are shown in Table 4. For reference, the analysis results for commercially available vannamei shrimps are also listed.

[0097] [Table 4]

[0098] As shown in Table 4 above, the protein content of the vannamei shrimp of Example 1 was 23.1 mg per 100 g, which was about 20.9% higher than the 19.1 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 6.9% higher than the 21.6 mg per 100 g of commercially available vannamei shrimp. Thus, the fact that the protein content is higher than that of Comparative Example 1 and commercially available shrimp is also thought to contribute to the improvement in taste.

[0099] As shown in Table 4 above, the water content of the vannamei shrimp of Example 1 was 74.1 mg per 100 g, which was about 5.5% less than the 78.4 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 1.9% less than the 75.5 mg per 100 g of commercially available vannamei shrimp. As such, it is believed that the vannamei shrimp of Example 1 do not lose significant weight when cooked because they have a lower water content than Comparative Example 1 and commercially available shrimp.

[0100] Furthermore, as shown in Table 4 above, the carbohydrate content of the vannamei shrimp of Example 1 was 0 mg per 100 g, compared to 0.5 mg per 100 g of the vannamei shrimp of Comparative Example 1 and 0.3 mg per 100 g of commercially available vannamei shrimp, all of which resulted in a 100% reduction. As such, the vannamei shrimp of Example 1 is considered to be suitable for a carbohydrate-restricted diet because the carbohydrate content is lower than that of Comparative Example 1 and commercially available shrimp.

[0101] Furthermore, as shown in Table 4 above, the ash content of the vannamei shrimp of Example 1 was 1.8 mg per 100 g, which was about 63.6% higher than the 1.1 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 20.0% higher than the 1.5 mg per 100 g of commercially available vannamei shrimp. As such, the ash content is higher than that of Comparative Example 1 and commercially available shrimp, and therefore consuming the vannamei shrimp of Example 1 allows for the intake of a large amount of minerals, and it is believed that these minerals also contribute to improving the taste.

[0102] Furthermore, as shown in Table 4 above, the sodium content of the vannamei shrimp of Example 1 was 0.259 mg per 100 g, which was about 161.6% higher than the 0.099 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 70.4% higher than the 0.152 mg per 100 g of commercially available vannamei shrimp. As such, the vannamei shrimp of Example 1 have a higher sodium content than Comparative Example 1 and commercially available shrimp, and it is thought that the amount of salt required for seasoning the shrimp can be reduced.

[0103] Furthermore, as shown in Table 4 above, the calorie content of the vannamei shrimp of Example 1 was 101 kcal per 100 g, which was about 16.1% higher than the 87 kcal per 100 g of the vannamei shrimp of Comparative Example 1, and about 3.1% higher than the 98 kcal per 100 g of commercially available vannamei shrimp. As such, since the calorie content is higher than that of Comparative Example 1 and commercially available shrimp, it is thought that consuming the vannamei shrimp of Example 1 allows for more efficient intake of calories.

[0104] In addition, since the carbohydrate content of the vannamei shrimp in Example 1 is decreased and the protein content is increased as described above, it is presumed that the increase in calorie content is due to the increased protein content. Therefore, from the viewpoint of this increase in calorie content, it is presumed that the vannamei shrimp in Example 1 has an improved taste.

[0105] As such, it can be seen that the high amino acid crustaceans of the present disclosure have an improved taste that has never been seen before.

Claims

1. A vannamei shrimp having, in its abdominal muscle, a glycine to arginine content of 1:0.5-1.5 by weight ratio, a glycine to proline content of 1:0.4-1.6 by weight ratio, and a glycine to alanine content of 1:0.1-0.6 by weight ratio.

2. The vannamei shrimp according to claim 1, which contains glycine and alanine in the following amounts, and has a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle: The glycine content in total free amino acids is 550 mg or more per 100 g of abdominal muscle, and The alanine content of total free amino acids is 140 mg or more per 100 g of abdominal muscle.

3. The vannamei shrimp according to claim 2, further comprising at least one amino acid selected from the group consisting of arginine, proline, and glutamic acid in the following content: The arginine content of total free amino acids is 580 mg or more per 100 g of abdominal muscle. The proline content of total free amino acids is 500 mg or more per 100 g of abdominal muscle. The glutamic acid content of total free amino acids is 50 mg or more per 100 g of abdominal muscle.

4. The vannamei shrimp according to any one of claims 1 to 3, having a protein content of more than 21.6 g per 100 g of abdominal muscle.

5. The vannamei shrimp according to any one of claims 1 to 4, having a water content of less than 75.5 g per 100 g of abdominal muscle.

6. The vannamei shrimp according to any one of claims 1 to 5, having a carbohydrate content of less than 0.3 g per 100 g of abdominal muscle.

7. The vannamei shrimp according to any one of claims 1 to 6, having an ash content of more than 1.5 g per 100 g of abdominal muscle.

8. The vannamei shrimp according to any one of claims 1 to 7, having a sodium content of more than 0.152 g per 100 g of abdominal muscle.

9. The vannamei shrimp according to any one of claims 1 to 8, having a calorie content of more than 98 kcal per 100 g of abdominal muscle.

10. The edible portion of the vannamei shrimp according to any one of claims 1 to 9.

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