Manufacturing method of vannamei shrimp

Abstract

To provide an aquaculture crustacean improved in the taste thereof, and to provide a usage of the same and a method for manufacturing the same.SOLUTION: A sand-submerged crustacean contains: glycine of 550 mg or more per abdominal muscle 100 g; alanine of 140 mg or more per abdominal muscle 100 g; and total free amino acid of 2400 mg or more per abdominal muscle 100 g.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to Vannamei shrimp The present invention relates to a method for producing the same. [Background technology]

[0002] 2. Description of the Related Art Regarding aquaculture systems for cultivating fish, shellfish or crustaceans in aquaculture tanks constructed on land, development of facilities, devices and the like has been progressing for some time. For example, biofloc technology has been 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 (Hokkaido Fisheries Research Institute Report 86, p.81-102 (2014)).

[0003] As another example, Japanese Patent Application Laid-Open No. 2006-217895 discloses a method of cultivating kuruma shrimp in which kuruma shrimp, which are strongly nocturnal, are covered with a light-blocking house, the illuminance at the water surface of the tank is kept at 100 lux or less, beneficial bacteria that grow regardless of illuminance are preferentially grown and maintained in the tank, and kuruma shrimp are then introduced into the tank to cultivate the kuruma shrimp.

[0004] On the other hand, when culturing fish, shellfish, and the like, there is a demand for the products to have a taste equal to or greater than that of wild products. In order 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 and impregnated with 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 good yield without impairing the inherent umami and flavor of the seafood, and a seafood taste and yield improver. Furthermore, JP-T-2006-508651 discloses aquacultured shrimp containing a specified concentration of docosahexaenoic acid (DHA) and aquacultured 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 an aquacultured crustacean having 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 have the following glycine and alanine contents and total free amino acid content of 2,400 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 content: Arginine content is 580mg or more per 100g of abdominal muscle. Proline content is 500 mg or more per 100 g of abdominal muscle. Glutamic acid content is over 50mg per 100g of abdominal muscle. [3] An aquacultured crustacean described in [1] or [2] having a protein content of more than 21.6 g per 100 g of abdominal muscle. [4] An aquacultured crustacean described in 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 described in 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 described in 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 described in any one of [1] to [6], having a sodium content exceeding 0.152 g per 100 g of abdominal muscle. [8] An aquacultured crustacean described in any one of [1] to [7], having a caloric 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 described in any one of [1] to

[11] .

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

[12] .

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

[12] .

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

[11] after cultivating the crustaceans under the shading conditions. Effect of the Invention

[0008] According to the present disclosure, it is possible to provide aquacultured crustaceans with improved taste, uses thereof, and a production method thereof. [Brief description of the drawings]

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

[0010] In this specification, the term "process" refers not only to an independent process, but also to 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 "~" indicates a range that includes the numerical values ​​before and after it as the minimum and maximum values, respectively. In this specification, the terms "less than" 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. In this specification, 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, an amino acid means a free amino acid unless otherwise specified.

[0011] The aquacultured crustacean according to the present disclosure is a non-burrowing crustacean, and has the following contents of glycine and alanine, 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.

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

[0013] Because the aquacultured crustaceans disclosed herein have the above-described configuration, it is possible to provide aquacultured crustaceans having a high total free amino acid content, and having relatively high contents of two specific free amino acids related to taste, with improved taste due to the taste resulting from the combination of these amino acids, as well as various uses of the aquacultured crustaceans. 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 contents of glycine and alanine, and a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle, optionally including other components: 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 of food, sunlight, temperature, etc. Such crustaceans can be broadly divided into sand-burrowing crustaceans that tend to live by burrowing into the sand in the rearing environment, and non-sand-burrowing crustaceans that 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 may be the order Decapoda. Examples of the order Decapoda include the superfamily Pontedria, which includes the species Cherula shrimp, and the superfamily Penaeoidea. Examples of crustaceans with high amino acid content may be the superfamily Penaeoidea within the order Decapoda.

[0017] The high amino acid crustacean may be a member of the family Penaeidae within the superfamily Penaeidae, and among the organisms of the family Penaeidae, for example, organisms belonging to the genera Farfantepenaeus, Fenneropenaeus, Litopenaeus, Marsupenaeus, Melicertus, Metapenaeopsis, Metapenaeus, Penaeus, Trachypenaeus, Trachysalambria, Xiphopenaeus, etc.

[0018] Examples of crustaceans rich in amino acids include, but are not limited to, kuruma shrimp (Marsupenaeus japonicus), southern kuruma shrimp (Melicertus canaliculatus), black tiger shrimp (Penaeus monodon), Korean shrimp (Penaeus chinensis), giant tiger shrimp (Penaeus semisulcatus), shallow water shrimp (Penaeus latisulcatus), Indian shrimp (Fenneropenaeus indicus), Yoshi shrimp (Metapenaeus ensis), tosa shrimp (Metapenaeus intermedius), Penaeus occidentalis, blue shrimp (Penaeus stylirostris), red-tail shrimp (Penaeus pencicillatus), and whitenamei shrimp (Litopenaeus vannamei).

[0019] Among shrimps, there are species that are free-swimming and non-swimming. Free-swimming species can use the tank more three-dimensionally, so they are more suitable for overcrowded production. Examples of free-swimming species include kuruma shrimp (Marsupenaeus japonicus), shinobi shrimp (Penaeus monodon), button shrimp (Pandalus nipponensis), grape shrimp (Pandalopsis coccinata), cherry shrimp (Lucensosergia lucens), northern red shrimp (Pandalus eous), Korean shrimp (Penaeus chinensis), yoshiebi (Metapenaeus ensis), and whitenamei shrimp (Litopenaeus vannamei).

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

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

[0022] High amino acid content 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 acid species in unprecedented amounts can provide a novel taste resulting from a combination of amino acids with high amounts, and can improve the taste compared to conventional aquacultured crustaceans that do not contain all of these specific amino acid species in such amounts.

[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 high amino acid crustaceans is a value measured according to the ninhydrin method. A high-speed amino acid analyzer L-8900 (Hitachi High-Tech Science Corporation) is used for the measurement, and the obtained value is the total free amino acid content. The sample for measurement is abdominal muscle, and the preparation of the measurement sample and the measurement method described in the Examples below are applied. In this specification, the "abdomen" refers to the first abdominal segment to the fifth abdominal segment. The measurement of amino acids can be performed on high amino acid crustaceans obtained after the growing step in the production method described below. For example, the measurement can be performed by appropriately selecting the timing of the post-processing steps described below, such as before or after the selection 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 and before or after the cleaning step.

[0024] The total free amino acid content in the high amino acid crustacean is 2400mg or more per 100g of abdominal muscle, and can be 2450mg or more, 2500mg or more, 2550mg or more, 2600mg or more, 2650mg or more, 2700mg or more, 2750mg or more, 2800mg or more, 2850mg or more, 2900mg or more, 2950mg or more, or 3000mg or more. There is no particular limit to the upper limit of the total free amino acid content in the high amino acid crustacean, and it can be, for example, 5000mg or less per 100g of abdominal muscle. The high amino acid crustacean having the total free amino acid content in this range can exhibit a rich taste based on amino acids. In addition to having such a high concentration of total free amino acids, the high amino acid crustacean has the following amino acids in combination at high levels. For this reason, in addition to being able to provide a rich taste based on amino acids, high amino acid content crustaceans are 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 tastes.

[0025] The amino acid-rich crustaceans contain higher contents of both glycine and alanine than conventional crustaceans. The content of glycine in the high amino acid crustacean is 550mg or more per 100g of abdominal muscle, and can be 560mg or more, 570mg or more, 580mg or more, 600mg or more, 650mg or more, 700mg or more, 750mg or more, 800mg or more, 850mg or more, or 890mg or more. There is no particular limit to the upper limit of the content of glycine in the high amino acid crustacean, and it can be, for example, 2000mg or less per 100g 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 limit to the upper limit of 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 ratio of alanine to the total amino acid content in the amino acid-rich crustaceans 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 crustacean 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 an amino acid-rich crustacean with an even 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 contents: Arginine content is 580mg or more per 100g of abdominal muscle. Proline content is 500 mg or more per 100 g of abdominal muscle. Glutamic acid content is over 50mg per 100g of abdominal muscle. Arginine is known as a bitter free amino acid, proline as a sweet free amino acid, and glutamic acid as a umami free amino acid. Arginine is also known as an amino acid that exhibits a seafood-like flavor. By appropriately combining one or more of these amino acids that exhibit different flavors at a higher content than before, 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 in the high amino acid crustacean is 580mg or more per 100g of abdominal muscle, and can be 590mg or more, 600mg or more, 610mg or more, 650mg or more, 700mg or more, 750mg or more, 800mg or more, or 850mg or more. There is no particular limit to the upper limit of the arginine content in the high amino acid crustacean, and it can be, for example, 1500mg or less per 100g 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 high amino acid content crustacean 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 limit to the upper limit of the proline content in the high amino acid content crustacean, and it can be, for example, 1500 mg or less per 100 g of abdominal muscle. The ratio 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] The high amino acid content crustacean may further contain glutamic acid. When the high amino acid content crustacean contains 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 limit to the upper limit of the glutamic acid content in the high amino acid content crustacean, and the glutamic acid content may be, for example, 200 mg or less per 100 g of abdominal muscle. The ratio of glutamic acid to the total amino acid content in the amino acid-rich crustaceans 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 free amino acids and one bitter free amino acid is obtained, which has, for example, the flavor of shrimp and provides a better balanced taste.

[0033] The balance of such tastes can also be adjusted by adjusting the content ratio of these amino acids, and thus the taste of the amino acid-rich crustaceans can be further improved by combining a good content balance of two or more amino acids involved in sweetness, bitterness, or umami with a good content balance of glycine and alanine.

[0034] The content of glycine and arginine 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. The content of glycine and proline 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. The content of glycine and alanine 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. By setting the weight ratio of amino acids in such a manner, the advantage of a well-balanced taste can be obtained in some cases.

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

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

[0037] In the amino acid-rich crustacean, the ratio of the total content of glycine and alanine to the total content of free amino acids per 100g 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. The amino acid-rich crustacean containing the above-mentioned two specific amino acids in such a range has a high content ratio of these two amino acids and can have a taste improved compared to conventional ones. There is no particular limit to the upper limit of 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 amino acid-rich crustacean, the ratio of the total content of glycine, arginine, proline and alanine to the total content of free amino acids per 100g 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. The amino acid-rich crustacean containing the above-mentioned four specific amino acids in such a range has a high content ratio of these four amino acids and can have a taste improved compared to the conventional one. There is no particular limit to the upper limit of the ratio of the total content of glycine, arginine, proline and alanine to the total content of free amino acids, and can be, for example, 95% by weight or less, 93% by weight or less, or 90% by weight or less.

[0039] In high amino acid crustaceans, the protein content exceeds 21.6 g per 100 g. Such a protein content is believed to improve the eating quality 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 in 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. With such a water content, it is believed that the amino acid-rich crustaceans do not lose 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] In high amino acid crustaceans, the carbohydrate content is less than 0.3 g per 100 g. Such a carbohydrate content makes high amino acid crustaceans suitable for carbohydrate-restricted diets. The 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] In amino acid-rich crustaceans, the ash content exceeds 1.5 g per 100 g. Due to such an ash content, it is possible to ingest a large amount of minerals by ingesting the amino acid-rich crustaceans, and the ash is also thought to contribute to improving the taste. 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 particular limit to the upper limit of the ash content in amino acid-rich crustaceans, and it can be, for example, 3.0 g or less per 100 g of abdominal muscle.

[0043] In amino acid rich crustaceans, the sodium content exceeds 0.152 g per 100 g. It is believed that such a sodium content allows the amount of salt required for seasoning shrimp to be reduced. The 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 in amino acid rich crustaceans, and it can be, for example, 1 g or less per 100 g of abdominal muscle.

[0044] In amino acid-rich crustaceans, the calorie content exceeds 98 kcal per 100 g. It is believed that ingesting amino acid-rich crustaceans with such a calorie content allows for more efficient intake of calories. 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 amino acid-rich crustaceans, and it can be, for example, 110 kcal or less per 100 g of abdominal muscle.

[0045] The body weight and body length of high amino acid crustaceans vary depending on the species of crustacean. For example, when the high amino acid crustacean is whitenamei shrimp, the body weight may be, for example, 8g or more, 10g or more, 12g or more, 13g or more, 14g or more, or 15g or more. There is no particular limit to the upper limit of the body weight, and it may be, for example, 100g or less. When the high amino acid crustacean is whitenamei shrimp, the body length may be, for example, 6cm or more, 7cm or more, 8cm or more, 9cm or more, 10cm or more, 11cm or more, or 12cm or more. There is no particular limit to the upper limit of the body length, and it may be, for example, 35cm 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 about 500 g, and dividing the total weight by the number of individuals. In this specification, "ice clamping" refers to a method in which live amino acid-rich crustaceans are placed in a container filled with seawater and ice, killing them instantly and preserving their freshness. In this specification, "body length" means the length from the depression in the shell behind the eye of the amino acid-rich crustacean, that is, the eye socket, to the tip of the telson. The measurement method may be to measure from the eye socket to the tip of the telson by stretching the body as linearly as possible, or to measure by placing a measuring device along the body from the eye socket to the tip of the telson. Figure 1 shows the locations of "body length" in the present invention when the amino acid-rich crustacean is a shrimp-ordered crustacean.

[0047] <Production method for aquacultured crustaceans> There is no particular limitation on the method for producing the high amino acid content crustacean as long as it has the above-mentioned amino acid content. The method for producing aquacultured crustacean described below can efficiently produce the high amino acid content crustacean 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 under shading conditions with an illuminance of 100 lux or less in the center of the tank for at least 43 days (hereinafter referred to as the "cultivation process"), and obtaining the above-mentioned amino acid-rich crustaceans after cultivation under the shading conditions (hereinafter referred to as the "obtainment process"), and may include other processes as necessary. According to the present production method, since it includes a step of cultivating non-sand-burrowing crustaceans under specified light-blocking conditions in an aqueous environment using flocs containing nitrifying bacteria, the above-mentioned high amino acid content crustaceans can be obtained efficiently.

[0049] Cultivation using blocks containing nitrifying bacteria is generally called 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 also referred to as "biofloc" in this specification. This biofloc reduces toxic ammonia and nitrite that increase with feeding, and the biofloc itself can be used as a feed source for protein.

[0050] Biofloc includes 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] Examples of nitrifying bacteria include, but are not limited to, Nitorobacter, Nitrospina, Nitorococcus, etc., and can be appropriately selected taking into consideration various conditions such as the type of crustacean to be cultured, the hydrogen ion exponent (pH), 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 culture water as bioflocs, or instead of bioflocs, nitrifying bacteria may be supported on a carrier and used as a nitrifying bacteria immobilizing material. In an aquaculture system, the use of a nitrifying bacteria immobilizing material has the advantage of suppressing an excessive increase in bioflocs due to the proliferation of nitrifying bacteria. When a nitrifying bacteria immobilizing material is used in addition to bioflocs, the nitrifying bacteria contained in the bioflocs and the nitrifying bacteria immobilized in the nitrifying bacteria immobilizing material may be the same or different.

[0053] The type of carrier is not particularly limited as long as it does not inhibit the carrying of nitrifying bacteria and does not adversely affect the cultured object, and both inorganic carriers made of inorganic substances such as ceramics and organic carriers made of organic substances such as resins can be used. The shape of the carrier is not limited as long as it does not inhibit the carrying of nitrifying bacteria, and examples of the shape include powder, granules, blocks, and plates. Porous carriers are preferred because they can carry a larger number of nitrifying bacteria and have a higher contact with the culture 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 therefore 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] The particle size of the inorganic carrier is not particularly limited as long as it does not inhibit the support of nitrifying bacteria. On the other hand, for the purpose of uniforming the quality, etc., particles that are too small may be removed by sieving. As the granular carrier, for example, one having a particle diameter of about 0.1 μm to 250 μm can be used, but is not limited thereto.

[0056] The organic porous carrier is not limited as long as it is a structure made of a polymer that is not soluble in water and has a high affinity for microorganisms, but polyurethane foam, which has excellent abrasion resistance and a long life, is 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, the foamable carrier is a structure having interconnected bubbles, has a large specific surface area, and can immobilize nitrifying bacteria at a high concentration per unit volume, so it can be suitably used as a carrier for nitrifying bacteria immobilization materials. Examples of commercially available foamable carriers include Microbreath (registered trademark) (manufactured by AION Co., Ltd.), Biotube (registered trademark) (manufactured by JFE Engineering Co., Ltd.), APG (manufactured by Nisshinbo Chemical Co., Ltd.), porous cellulose carrier (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 later, a size larger than the holes (mesh) of the water-permeable container is selected so that it does not flow out.

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

[0058] The nitrifying bacteria immobilization material may be placed in a state where it is in contact with the culture water in the culture tank, and for example, the nitrifying bacteria immobilization material may be placed in a water-permeable container. Placing the nitrifying bacteria immobilization material in a container has the advantages of facilitating recovery and placement of the nitrifying bacteria immobilization material in the culture water, and of making it easy to control the amount of the nitrifying bacteria immobilization material (i.e., the amount of nitrifying bacteria other than bioflocs) according to the state of the culture water (C / N ratio). Furthermore, by being placed in a water-permeable container, the nitrifying bacteria immobilization material will not be washed away and lost, and can be used stably.

[0059] A specific example of a water-permeable container is a cage-shaped container having water permeability. Here, the term "cage-shaped container" refers to a container in which each surface of the container is formed in a mesh shape, a hole shape, or the like so that water can pass through, and the nitrifying bacteria immobilization material can be filled in the filling space inside the container. There is no particular limitation on the shape of the cage-shaped container, and it can be, for example, a housing having a substantially rectangular parallelepiped shape. The shape and size of the water-permeable container are appropriately selected in consideration of the type and size of the nitrifying bacteria immobilization material, the size of the aquaculture equipment, the type and growth rate of the aquatic products to be cultured, and the like. In addition, the material may be either metal or plastic, and may be appropriately selected depending on the conditions of the aquaculture equipment, and the like.

[0060] There are no particular limitations on the aquaculture equipment using biofloc, and it can be appropriately selected taking into consideration the type, size, etc. of the non-burrowing crustaceans to be targeted. The aquaculture method of the present specification includes not only aquaculture in the sea, rivers, lakes, and the like, but also aquaculture on land. In this specification, the term "cultivation water" refers to water or an aqueous solution used for rearing in an aquarium for cultivating high amino acid crustaceans, and may include fresh water, sea water, and brackish water. Appropriate water may be selected for each crustacean to be reared. Sea water and brackish water may be prepared using artificial sea water. Appropriate changes may be made depending on the rearing period 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, a temperature control system for regulating temperature, a system 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 is no particular limitation on the growth stage of crustaceans to be cultivated in the cultivation process, and for example, in the case of shrimp, it can include juvenile shrimp to adult shrimp. In this specification, "juvenile shrimp" means shrimp weighing less than 1g, and does not include shrimp that have grown from eggs to juvenile shrimp. In this specification, "adult shrimp" means shrimp that have grown from the juvenile shrimp. In the case of whitenamei shrimp, for example, adult shrimp can usually be grown to about 15g or more before being shipped.

[0063] The water quality of the culture water in the tank can be checked periodically and adjusted to be 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 more, pH 6 or more, or pH 7 or more. The upper limit of the pH can be adjusted appropriately, for example, to pH 10 or less, pH 9 or less, or pH 8 or less. 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 23° C. or higher, 25° C. or higher, or 27° C. or higher, with the upper limit being 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, or the like, or by cooling using a cooler, ice, or the like. Maintaining the water quality within this range has the advantages of suppressing stress on amino acid-rich crustaceans and promoting feeding.

[0064] The feed used in the growing process can be appropriately selected depending on the type of non-burrowing crustacean to be raised. For example, when the non-burrowing crustacean is a whitenamei shrimp, a general shrimp compound 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 according to 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, a feed suitable for freshwater, seawater, or brackish water can be selected.

[0065] An example of a feed suitable for high amino acid crustaceans is a feed containing 50 ppm or more, 100 ppm or more of astaxanthin. As a method for adding astaxanthin to a feed, it may be dissolved in oil and sprayed, added and then mixed, or a combination thereof, or it may be added as one of the ingredients when the feed itself is manufactured. The amount of feed containing a predetermined concentration of astaxanthin to be fed to the shrimp to be cultured may 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, or satiation feeding, based on the weight of the body weight. Feeding may be once, twice, three times, four times, or five times a day. Feeding may be continued while monitoring the amount of remaining food. The period during which the shrimp to be cultured are fed 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 cultivation process, non-burrowing crustaceans are cultivated under specific shading conditions for at least 43 days. By cultivating under these shading conditions, crustaceans with high amino acid content can be harvested. 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 a value measured at a location and by a method described in the Examples below. The illuminance may be 100 lux or less, and may be 80 or less, 70 or less, 60 or less, or 50 or less. The lower the illuminance, i.e., the darker it is, the more efficiently the high amino acid crustaceans can be obtained. In this specification, the "center of the tank" means a part of the tank prepared for cultivating the high amino acid crustaceans, which is at least 2 m away from the edge of the tank where light of 150 lux or more can reach. In order to achieve such illumination conditions, the aquaculture facility may be equipped with a lid, cover, etc. 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 efficient harvesting of amino acid-rich crustaceans containing 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 more likely it is that the content of the specified amino acid can be increased. The growing step may include growing under the above-mentioned shading conditions, but may also include growing under conditions that do not satisfy 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 in between.

[0068] The rearing period can end when the high amino acid content crustaceans of the present disclosure reach the desired size, condition, etc. That is, in the acquisition process following the cultivation process, the high amino acid content crustaceans of the present disclosure can be obtained. As described above, the obtained high amino acid content crustaceans have high concentrations of two specific amino acids and can exhibit improved taste compared to conventional aquacultured crustaceans. The rearing period varies depending on the type of high amino acid crustacean, 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 appropriately determined depending on the type and condition of the rearing 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 in a live state after landing, or may be used for various purposes after being killed. As a method for killing the amino acid-rich crustaceans, a method normally used for killing crustaceans can be used as is, such as ice killing.

[0070] The obtaining process may further include one or more post-processing processes such as a sorting process for selecting the obtained high amino acid content crustaceans based on size, etc., a cleaning process for cleaning the outer surface or the inside, such as the intestines, of the high amino acid content crustaceans after the cultivation process, a freezing process for freezing the obtained high amino acid content crustaceans, a processing process for processing them into the desired form, a soaking process for soaking them in a processing liquid, etc., and a packaging process for packaging them for shipment.

[0071] In the freezing step, the freezing conditions applicable to freezing of crustaceans can be applied as they are, and freezing can be performed, for example, at a temperature condition of −20° C. or lower or −30° C. or lower. The freezing method includes air brining, alcohol brining, salt water brining, etc., but is not particularly limited, and a commonly used freezing device can be used.

[0072] In the processing step, one or more processing steps such as removing the head of the high amino acid crustacean and removing the shell can be performed as necessary. By this series of processing steps, 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 for shrimp. The treatment time for the soaking process 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 a relatively high content of two specific amino acids, and therefore the taste is improved by the combination of these amino acids. For this reason, the improved taste makes them suitable for use in food and other applications. When applying the amino acid-rich crustaceans to various applications, all or a part of the amino acid-rich crustaceans may be used as is, or may be processed, such as extracted or crushed, and used as processed products.

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

[0076] All or a part of the high amino acid crustacean usable for various applications may be an edible part. In this specification, the edible part of the high amino acid crustacean may be any part that can contain amino acids, such as muscle and tissues surrounding the muscle. Examples of the muscle include muscles in the tail, cephalothorax, abdomen, etc., and may be abdominal muscles that have a relatively high amino acid content. The edible part of the high amino acid crustacean may or may not have a shell. The composition to be applied to various applications may be a composition containing a component derived from the edible part of the high amino acid crustacean in combination with other optional components.

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

[0078] The food containing the edible parts of the high amino acid crustacean is not particularly limited, and examples thereof include foods such as sausages, hams, and seafood products. The ratio of the edible parts of the high amino acid crustacean in the food containing the edible parts of the high amino acid crustacean is not particularly limited. The high amino acid crustacean can be used as feed for livestock or aquaculture. When commercializing the product as food or feed, various additives approved for each purpose may be added, specifically, colorants, 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 raw materials for medicines, quasi-drugs, and functional foods. The term "functional foods" as used here means not only general foods, but also foods and / or beverages taken for the purpose of maintaining health, and is a concept that includes health functional foods such as foods for specified health uses and foods with nutrient functions, health foods, nutritional supplements, and foods with nutritional insurance. Among these, health functional 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 medicine, quasi-drug, or functional food, various additives approved for each product may be added, specifically, colorants, preservatives, thickening stabilizers, antioxidants, bleaching agents, antibacterial and antifungal agents, acidulants, seasonings, emulsifiers, strengthening agents, manufacturing agents, fragrances, etc. EXAMPLES

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

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

[0083] [Table 1]

[0084] The feed used was the one shown in Table 2, formulated for a pellet mill using a three-pass conditioner. The pellet size was 2.4 mm. Feeding was continued almost all day long using an automatic feeder while observing the amount of remaining feed, ensuring satiation.

[0085] [Table 2]

[0086] The cultivation was started under the above illumination conditions. After about 60 days, the cultivation was terminated, and 30 to 35 whitenamei shrimp weighing 28 to 33 g were collected and frozen on ice. The contents of various amino acids in the abdominal muscle were measured as follows.

[0087] (1) Preparation of measurement samples The abdomen of the whiteleg shrimp was separated from the thoracic head and the telon was removed to obtain the abdomen. The abdominal shell was peeled off and the thin outer shell of the abdominal appendage 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 a sample was precisely weighed into a 50 ml conical tube, 8 ml of ion-exchanged water was added, and the sample 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 3000 rpm for 15 minutes using a Thermo Fisher universal centrifuge "SurvaII Legend XFR" with a swing rotor 75003607, and the supernatant was collected. The collected supernatant was filtered through ADVANTEC NO.2, and then adjusted to 50 mL with citrate buffer (pH 2.2, manufactured by Wako Pure Chemical Industries, Ltd.). Next, the sample was filtered using 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 a measurement sample.

[0089] (2) Amino acid measurement 20μL 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 instruction 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 when the standard solution was applied, and the free amino acid composition contained 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 measuring flask and adjusted to volume with 0.02 N HCl.

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

[0091] [Comparative Example 1] Thirty whitenamei 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 whitenamei 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 whitenamei shrimp of Example 1 obtained by this cultivation contained relatively high contents of glycine and alanine, as well as arginine, proline, and glutamic acid, in addition to these, as shown in Table 3. The total free amino acid content was 3041 mg per 100 g, which was significantly higher than 2400 mg per 100 g.

[0094] In contrast, the white shrimp of Comparative Example 1 had almost the same body length and weight as the white shrimp of Example 1, but the total free amino acid content was 1743 mg per 100 g, which was much lower than 2400 mg per 100 g, and the glycine content was 550 mg or less, the arginine content was 580 mg or less, and the proline content was 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 effect of amino acids is already well known, as described in, for example, Shrimp and Crab Aquaculture (pp. 254-256, pp. 261-263, edited by Tachibana Takagi, Fumio Takashima, and Akio Kanazawa, Kouseisha Kouseikaku, 1996). For this reason, it is understood 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, especially the four types of 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 white-leaf 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 of commercially available white-leaf shrimps are also shown.

[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% more than the 19.1 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 6.9% more 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 considered to contribute to the improvement of the taste.

[0099] As shown in Table 4 above, the water content of the white shrimp in Example 1 was 74.1 mg per 100 g, which is about 5.5% less than the water content of the white shrimp in Comparative Example 1 (78.4 mg per 100 g), and about 1.9% less than the water content of commercially available white shrimp (75.5 mg per 100 g). Thus, since the water content is less than that of Comparative Example 1 and commercially available shrimp, it is considered that the white shrimp in Example 1 does not lose weight significantly when cooked.

[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 were reduced by 100%. As such, the vannamei shrimp of Example 1 is considered to be suitable for a carbohydrate-restricted diet, since 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% more than the 1.1 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 20.0% more than the 1.5 mg per 100 g of commercially available vannamei shrimp. As such, since the ash content is higher than that of Comparative Example 1 and commercially available shrimp, by ingesting the vannamei shrimp of Example 1, a large amount of minerals can be ingested, and it is considered that these minerals also contribute to improving the taste.

[0102] 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% more than the 0.099 mg per 100 g of the vannamei shrimp of Comparative Example 1, and about 70.4% more than the 0.152 mg per 100 g of commercially available vannamei shrimp. As such, the vannamei shrimp of Example 1, which has a higher sodium content than Comparative Example 1 and commercially available shrimp, is considered to be able to reduce the amount of salt required for shrimp seasoning.

[0103] Furthermore, as shown in Table 4 above, the calorie content of the vannamei shrimp of Example 1 is 101 kcal per 100 g, which is 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 considered that calories can be taken in more efficiently by ingesting the vannamei shrimp of Example 1.

[0104] In addition, since the carbohydrate content is decreased and the protein content is increased in the white shrimp of Example 1 as described above, it is presumed that the increase in calorie is caused by the increase in protein content. Therefore, from the viewpoint of the increase in calorie, it is presumed that the white shrimp of Example 1 has an effect of improving the taste.

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

Claims

1. Cultivating whitenamei shrimp in an aqueous environment using flocs containing nitrifying bacteria for at least 43 days under shading conditions with an illumination of 100 lux or less in the center of an aquarium tank; and After growing under the above-mentioned shading conditions, Glycine content in total free amino acids is 550 mg or more per 100 g of abdominal muscle. The alanine content in the total free amino acids is 140 mg or more per 100 g of abdominal muscle, and Obtaining vannamei shrimp having a total free amino acid content of 2400 mg or more per 100 g of abdominal muscle; A method for producing vannamei shrimp comprising the steps of:

2. The method for producing vannamei shrimp according to claim 1, wherein the vannamei shrimp further contains at least one amino acid selected from the group consisting of arginine, proline and glutamic acid in the following content: The arginine content in the total free amino acids is 580 mg or more per 100 g of abdominal muscle. Proline content in total free amino acids is 500 mg or more per 100 g of abdominal muscle. The glutamic acid content in total free amino acids is 50 mg or more per 100 g of abdominal muscle.

3. 2. The method of claim 1, wherein the protein content is greater than 21.6 g per 100 g of abdominal muscle.

4. A method for producing vannamei shrimp described in any one of claims 1 to 3, wherein the water content of the vannamei shrimp is less than 75.5 g per 100 g of abdominal muscle.

5. A method for producing vannamei shrimp described in any one of claims 1 to 4, wherein the vannamei shrimp has a carbohydrate content of less than 0.3 g per 100 g of abdominal muscle.

6. A method for producing vannamei shrimp described in any one of claims 1 to 5, wherein the vannamei shrimp have an ash content of more than 1.5 g per 100 g of abdominal muscle.

7. A method for producing vannamei shrimp described in any one of claims 1 to 6, wherein the sodium content of the vannamei shrimp exceeds 0.152 g per 100 g of abdominal muscle.

8. A method for producing vannamei shrimp described in any one of claims 1 to 7, wherein the vannamei shrimp has a calorific value of more than 98 kcal per 100 g of abdominal muscle.

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