PROBLEM TO BE SOLVED: To provide a method for producing fresh and delicious shrimp improved in taste, facilitating introduction of the shrimp into a processing process while maintaining its freshness without distinction of the kind of shrimp, or natural or cultured one: and to provide the whole of a shrimp processed product comprising a perishable product, a frozen product and a cooked product each reinforced in delicious taste.SOLUTION: The shrimp is reinforced in its delicious taste where a nucleic acid-related compound contains 5-inosinic acid (IMP) at 40 wt.%. The method for producing the shrimp comprises keeping shrimp reinforced in its delicious taste where the nucleic acid-related compound contains 5-inosinic acid (IMP) at &ge40 wt.% at 10-50°C for 0.1-24 h.COPYRIGHT: (C)2007,JPO&INPIT【課題】 天然・養殖、エビの種類を問わず、鮮度を維持したままで加工工程上に容易に導入できうる呈味を増強した生鮮エビを作る処理法、および旨味が増強された生鮮品・冷凍品・加熱品のエビ加工品全般の提供。【解決手段】 核酸関連物質中の5’-イノシン酸(IMP)の割合が40%以上で、旨味が増強されたエビ類およびエビ類を10~50℃の温度で、0.1時間~24時間保持することを特徴とする核酸関連物質中の5’-イノシン酸(IMP)の割合が40%以上で、旨味が増強されたエビ類の製造方法。【選択図】 なし
