Method for producing paste-like food
A method of mixing crustacean residues with citrate and heat-treating at pH 6 to 10 forms a highly palatable crustacean paste, addressing the waste of crustacean residues and enhancing resource efficiency.
WO2026116485A1PCT designated stage Publication Date: 2026-06-04IKEDA SHOKKEN KK
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- IKEDA SHOKKEN KK
- Filing Date
- 2025-11-28
- Publication Date
- 2026-06-04
AI Technical Summary
Technical Problem
Crustacean residues, such as shells, are often discarded without effective utilization, limiting the resourcefulness of crustacean processing.
Method used
A method involving mixing crustacean-containing materials with citrate, heat-treating at pH 6 to 10, and forming a paste to create a highly palatable crustacean paste-like food.
Benefits of technology
The method effectively utilizes crustacean residues to produce a paste-like food with strong umami and flavor, enhancing resource efficiency and palatability.
✦ Generated by Eureka AI based on patent content.
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Abstract
The purpose of the present invention is to provide a highly palatable crustacean paste-like food that utilizes the shells and other residua parts of crustaceans, and a method for producing same. The highly palatable crustacean paste-like food is made from crustacean ingredients including shells and viscera, by a method comprising the steps of: mixing the crustacean ingredients and citrate; heat-treating the crustacean ingredients at a pH of 6-10; and making the heat-treated crustacean ingredients into a paste.
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