A METHOD FOR PREPARING BLUE SWIMMING CRAB (Portunus pelagicus) BOUILLON CUBE

Abstract

The present utility model discloses the methods for preparation of a seasoning food product particularly a blue swimming crab (Portunus pelagicus) bouillon cube comprising the following steps: preparing all the ingredients (i.e. blue swimming crab meat, garlic, onion, bell pepper, carrots, carbonated soda, iodized salt, and cooking oil); boiling blue swimming crab; picking the meat of the blue swimming crab; sautéing the ingredients; simmering the ingredients and blue swimming crab meat with carbonated soda; blending mixture to achieve a smooth consistency; simmering concentration until a viscous consistency is obtained; forming the viscous consistency into a bouillon tablet; freezing and hardening the bouillon tablet in a freezer; slicing and dividing bouillon tablet into cubes; and wrapping and packing bouillon cubes for storing.

Description

A METHOD FOR PREPARING BLUE SWIMMING CRAB (Portunus pelagicus)BOUILLON CUBETECHNICAL FIELDThe present utility model relates to the method for preparing of a seasoning foodproduct, but more specifically a blue swimming crab (Portunus pelagicus) bouillon cube.BACKGROUND OF THE UTILITY MODELBouillon cubes are taste enhancers and are added to augment the taste propertiesof food (Akpanyung, 2005). The major active ingredients in bouillon cubes are salt (NaCl)and monosodium glutamate (MSG). Other raw material used includes onion, tomato, andnatural spices (RMDC, 2003). Bouillon, commonly described as broth, is made by cookingmeat, poultry, fish, or vegetables and other ingredients such as onion, tomatoes, salt andoil (Lukmanji et al., 2008). The blue swimming crab in the Philippines is known locally as"alimasag" and is considered one of the most important crab species {Ingles 1996} {Inglesand Flores 2000}. The demand for blue swimming crab has increased with the developmentof the crab meat processing industry. Processed crab meat is canned and exportedprimarily to the USA. Over 80% of the country’s export of processed crabs is sold to theUnited States while live crabs are mainly sold to Taiwan (Ingles, 2004). According toRomano and Zeng (2008), in Southeast Asian countries, such as Indonesia and thePhilippines, Blue swimming crabs are not only consumed as a sought-after seafood itemlocally we but are also exported extensively to the US and European markets aspasteurized crab meat products. In addition, the primary product forms are pasteurizedlump meat, special meat and claw meat, which can be canned, in pouches, or frozen. Inaddition, there can be different grades of the meat ranging from “jumbo lumps’ to“shredded” crab meat (Lai, 2012). According to Ozcan (2012), because of its large size andgood flavor, this crab is consumed as food in Turkey and sold for 0.25 to 0.42 Euro at localfish markets in Mersin and Iskenderun Bays. Crab is commonly marketed either asrefrigerated fresh product, frozen or pasteurized chilled meat and is usually consumed byEuropean and Far East countries (Segner, 1992; Chung and Cadwallader, 1993; Adeyeye,2002; Olgunoglu, 2010). Its meat is often recommended for pregnant women (Adeyeye,2002; Kuley ef a / ., 2008). Because crab meat is highly nutritious and healthy owing to itshigh protein and low-fat content, rich mineral and fatty acid contents (FA) (Gokoglu andYerlikaya 2003; Sudhakar et a / ., 2011). Because of the quality attributes and health benefitsQ8C1103143H2024W4A 14 Nov 2024 08:05:28 AM 2Response to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdfof the blue swimming crab meat, it has been a good candidate as a seasoning food product,specifically a bouillon cube.There are several seasoning food product available; Patent No. PH2 / 2019 / 001333discloses a blue swimming crab (Portunus pelagicus) powder seasoning from blueswimming crabs (Portunus pelagicus) stock that will serve as an additive to soup and otherdish. A crab powder seasoning taken from boiling blue swimming crabs in a ratio of 5 litresof water to 2 kg of raw materials. Patent No. EA022846B1 discloses a stock or seasoningcube comprising: from 2 to 15 wt.% of water, NaCl in amount to provide at least a saturatedsolution, based on the water content, monosodium glutamate in an amount to provide atleast a saturated solution, based on the water content, monosaccharide sugars in anamount of at least 25 wt.%, based on the weight of the total water content. The inventionalso relates to a process for producing the claimed stock or seasoning cube and to the usethereof for preparing different dishes. Patent No. KR20160134929A also discloses a solidanchovy stock cube capable of facilitating the cooking of Korean traditional cuisine and apreparation method thereof. The anchovy stock cube of the present invention is a vacuumfreeze-dried anchovy extract, reduces cooking time, preserves the freshness of the rawmaterial, and addresses the problems of fishy odor and opacity of anchovy broth that occurin the conventional making of anchovy broth. The anchovy stock cube of the presentinvention makes full use of calcium-rich anchovies and produces a broth having a highcontent of calcium in absorbable form without using additives, and can thus contribute tothe utilization of resources and public health. The preparation of an anchovy stock cubefreeze-dries a raw material in a liquid state and applies a granulation process and therefore,can easily be applied in the development of derivative products of various raw materialsother than anchovies, such as beef, chicken, sea kelp and vegetables.However, even though the first prior art has claimed to utilize blue swimming crabas the main ingredient in making a seasoning, the product of said prior art is a powderseasoning. Moreover, the second and third prior arts utilized other main ingredients,additives and preservatives in preparing bouillon cubes. In addition, the present utility modelis made with no added preservatives to avoid any potential serious health hazards.SUMMARY OF THE UTILITY MODELThe present utility model relates to the method for preparing of a bouillon cube withblue swimming crab (Portunus pelagicus) meat, wherein said method comprising thefollowing steps: preparing all the ingredients (i.e. blue swimming crab meat, garlic, onion,Q8C1103143H2024W4A 14 Nov 2024 08:05:28 AM 3Response to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdfbell pepper, carrots, carbonated soda, iodized salt, and cooking oil); boiling blue swimmingcrab; picking the meat of the blue swimming crab; sautéing the ingredients; simmering theingredients and blue swimming crab meat with carbonated soda; blending mixture toachieve a smooth consistency; simmering concentration until a viscous consistency isobtained; forming the viscous consistency into a bouillon tablet; freezing and hardening thebouillon tablet in a freezer; slicing and dividing bouillon tablet into cubes; and wrapping andpacking bouillon cubes for storing.DETAILED DESCRIPTION OF THE UTILITY MODELTo further understand the present utility model, the following are provided: a bouilloncube, comprising of: 15.8 wt. % blue swimming crab (Portunus pelagicus) meat, 1.58 - 2.11wt. % garlic, 10.54 - 11.6 wt. % onion, 12.12 - 12.65 wt. % bell pepper, 15.81 - 21.08 wt. %carrot, 26.36 wt. % carbonated soda, 2.64 wt. % salt, and 7.76 wt. % cooking oil.The bouillon cube, according to claim 1, wherein the composition is: 15.8 wt. % blueswimming crab meat, 2.11 wt. % garlic, 11.6 wt. % onion, 12.65 wt. % bell pepper, 21.08wt. % carrot, 26.36 wt. % carbonated soda, 2.64 wt. % salt, and 7.76 wt. % cooking oil. Thebouillon cube, wherein said carbonated soda is a carbonated drink with lemon-limeflavourings, wherein said carbonated soda results to prolonged shelf-life of said bouilloncube. The bouillon cube, wherein said salt is an iodized salt which adds more nutrition tosaid bouillon cube. The bouillon cube, wherein said cooking oil is an olive oil. A method forpreparing said bouillon cube, comprising the following steps: preparing the dry and wetingredients; boiling the blue swimming crab in a pot at 80-100 °C for 30 minutes; pickingthe meat of said boiled blue swimming crab from the shell and putting said meat in a cleanand dry bowl then setting aside; sautéing said onion, garlic, bell pepper, and carrots usingsaid cooking oil and setting aside; simmering said picked blue swimming crab meat andsaid sautéed ingredients with said carbonated soda at 80-100 °C for 45 minutes, and addingsaid salt to taste; blending said mixture until a smooth concentration is achieved; simmeringsaid concentration and continuous stirring until a viscous consistency is obtained; formingsaid viscous consistency into a bouillon tablet using a tablet moulder, freezing andhardening said bouillon tablet in a freezer at 4 °C for 8 hours; slicing and dividing saidhardened bouillon tablet into equal-size bouillon cubes; and wrapping and packing saidbouillon cubes for storing. The method for preparing said bouillon cube, wherein saidmixture is blended using an electric blender to thoroughly blend all the ingredients and forma smoothie concentration. The method for preparing said bouillon cube, wherein saidbouillon tablet is divided into one-serving size cubes with the specifications of 3cm x 2cm xQ8C1103143H2024W4A 14 Nov 2024 08:05:28 AM 4Response to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdf1cm, wherein said one-serving size cubes are wrapped using an aluminum foil, whereinsaid wrapped bouillon cubes are packed individually in a polyethylene packaging sachet.For the acceptability testing, 30 food experts were consulted and evaluated thepresent invention prior to conducting a descriptive survey to the identified two groups ofrespondents, consisting of 30 4Ps beneficiaries and 30 members of a women’s associationfrom the barangays of Matabao and Pandan in Tubigon, Bohol. A self-constructed ratingsheet was used in gathering the data on the rater’s sensory perception in terms ofappearance, aroma, taste, and overall acceptability. The rating sheet adopted the five-pointHedonic Scale (Table 1).Table 1. Five-Point Hedonic Scale Mean in Interpretation GuideScale Range Descriptive Rating Interpretation5 4.20-5.00 Like Extremely Extreme satisfaction is meet4 3.40-4.19 Like Fairly Average satisfaction is meet3 2.60-3.39 | Acceptable Satisfaction is meet2 1.80-2.59 Dislike Fairly Minimal satisfaction is meet1 1.00-1.79 Dislike Extremely Satisfaction is not meetSince the present invention is a seasoning food product, a soup flavored with thepresent invention was given to the respondents before the respondents were administeredwith the rating sheet for the data gathering of the acceptability level. To determine theaverage acceptability level of the present invention, the following formula has been used:WM = 2fxnwhere:WM - weighted mean2Fx - summation of the product of frequency and ratingn - number of respondentsIt was found out that the acceptability of the present invention as perceived by thefood experts are the following: the mean acceptability score for appearance is 4.11 whichindicated as Like Fairly, the mean acceptability score for aroma is 4.17 which indicated asLike Fairly, the mean acceptability score for taste is 4.2 which indicated as Like Extremely.Overall, the acceptability score of the sensory attributes; appearance, aroma, and taste is4.16 which perceived by the respondents as Like Fairly (Table 2).Q8C1103143H2024W4A 14 Nov 2024 08:05:28 AM 5Response to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdfTable 2. Acceptability of Blue Swimming Crab Bouillon Cube as perceived by the FoodExpertsIndicator Mean Descriptive RatingAppearance1. The blue swimming crab bouillon cube 4.03 Like Fairlyis in good form and shape.2. Blue swimming crab bouillon cube can 4.47 Like Extremelybe identified at once in one glance.3. The blue swimming crab bouillon cube 3.63 Like Fairlyhas enough size and softness.4. Thecolor is appealing. 4.2 Like Extremely5. Overall acceptability 4.23 Like ExtremelyAverage Mean 4.11 Like FairlyAroma1. The blue swimming cab bouillon cube 4.43 Like Extremelyitself has a pleasant smell.2. The blue swimming crab bouillon cube 4.03 Like Fairlywhen dissolved in hot water has apleasant smell.3. The blue swimming crab meat can be 4.53 Like Extremelyidentified by sense of smell.4. The smell of the spices can be 3.70 Like Fairlyidentified.5. Overall acceptability 4.17 Like FairlyAverage Mean 4.17 Like FairlyTaste1. The blue swimming crab bouillon cube 4.37 Like Extremelyhas desirable taste.2. Savoury flavour is satisfying. 4.1 Like Fairly3. The taste of the blue swimming crab 4.6 Like Extremelymeat can be identified.4. The taste of the spices can be identified. 3.7 Like Fairly5. Overall acceptability 4.4 Like ExtremelyRange 5 0-4.20 Like Extremely 4 19-3 40\Like Fairly 3.3912 60 Acceptable,Average Mean _ 4.2 _ Like ExtremelyOverall Mean “°° ': ETS 700 Dip EXtemely | ike FairlyThe overall acceptability of the present invention as perceived by the identifiedgroups of respondents are the following: the mean acceptability score for appearance is4.72 which indicated as Like Extremely, the mean acceptability score for aroma is 4.62which indicated as Like Extremely, the mean acceptability score for taste is 4.66 whichindicated as Like Extremely. Overall, the acceptability score of the sensory attributes;Q8C1103143H2024W4A 14 Nov 2024 08:05:28 AM 6Response to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdfappearance, aroma, and taste is 4.66 which perceived by the respondents as LikeExtremely (Table 3).Table 3. Respondents Overall Perception of Blue Swimming Crab Bouillon Cube in5 terms of the Three Sensory AttributesSensory Attributes Weighted Mean | Descriptive RatingAppearance 4.72 Like ExtremelyAroma 4.61 Like ExtremelyTaste 4.66 Like Extremely10 Average Mean 4.66 Like ExtremelyRange 5.0-4.20 Like Extremely, 4.19-3.40 Like Fairly, 3.39-2.60 Acceptable,2.59-1.80 Dislike Fairly, 1.79-1.00 Dislike ExtremelyQ8C1103143H2024W4A 14 Nov 2024 08:05:28 AM tResponse to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdf

Claims

CLAIMS1.A method for preparing blue swimming crab (Portunus pelagicus) bouillon cube,comprising the steps of:a.k.preparing all ingredients such as blue swimming crab (Portunus pelagicus)meat, garlic, onion, bell pepper, carrots, carbonated soda, iodized salt, andcooking oil:boiling said blue swimming crab meat in a pot at 80-100 °C for 30 minutes;picking said boiled blue swimming crab meat from the shell and putting saidmeat in a clean and dry bowl then setting aside;sautéing said onion, garlic, bell pepper, and carrots using said cooking oil andsetting aside;simmering said picked blue swimming crab meat and said sautéed ingredientswith said carbonated soda at 80-100 °C for 45 minutes and adding said iodizedsalt to taste;blending said mixture until a smooth concentration is achieved;simmering said blended mixture and continuous stirring until a viscousconsistency is obtained;forming said stirred mixture into a bouillon tablet using a tablet moulder;freezing and hardening said bouillon tablet in a freezer at 4 °C for 8 hours;slicing and dividing said hardened bouillon tablet into equal-size bouillon cubes;andwrapping and packing said bouillon cubes for storing.The method according to claim 1, wherein said mixture is blended using an electricblender to thoroughly blend all the ingredients and form a smoothie concentration.The method according to claim 1, wherein said bouillon tablet is divided into one-serving size cubes with the specifications of 3cm x 2cm x 1cm, wherein said one-serving size cubes are wrapped using an aluminum foil, wherein said wrappedbouillon cubes are packed individually in a polyethylene packaging sachet.Q8C1103143H2024W4A 14 Nov 2024 08:05:28 AM 8Response to FER_22022051446- Blue Swimming Crab Bouillon Cube and the Methods for Preparation Thereof. pdf