JP2000023615A - Blackening prevention composition for crustacean, blackening inhibitor for crustacean and edible crustacean after blackening prevention treatment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a blackening prevention composition for crustacean characteristically containing a safe water-soluble extract extracted from a milt of fish having excellent blackening prevention ability due to the control of blackening phenomena caused by tyrosinase occurring during preservation in cold storage of crustaceans such as pawn, crab, etc., and preservation after freezing/thawing, a blackening inhibitor containing the composition and an edible crustacean subjected to blackening prevention treatment using them. SOLUTION: This blackening prevention composition for crustacean contains a water-soluble extract extracted from a milt of fish. The composition is mixed with at least one of ascorbic acid, its salt, erythorbic acid and its salt, an organic acid and optionally a phosphate to characteristically give a blackening prevention compound for crustacean. The blackening prevention composition is attached to the surface of crustacean such as spawn, crab, etc., to characteristically give an edible crustacean after blackening prevention treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a safe and black-colored crustacean such as shrimp, crab, etc., for suppressing the blackening phenomenon caused by tyrosinase which occurs during refrigerated storage and storage after freezing and thawing. A black discoloration preventing composition for crustaceans, comprising a water-soluble extract extracted from fish milt excellent in discoloration prevention ability, a crustacean black discoloration inhibitor containing the same, and a crust using them The present invention relates to black discoloration prevention methods and edible crustaceans subjected to black discoloration prevention treatment using the same.

[0002]

2. Description of the Related Art There has been a technical problem that when crustaceans such as shrimps and crabs are refrigerated, frozen and stored or frozen and thawed, black discoloration occurs, and eventually the whole discolors black, resulting in a significant decrease in commercial value. . The reason for this was that the tyrosine endogenous in shrimp and crab was changed to deoxyphenylalanine (dopa), dopaquinone, and dopachrome by tyrosinase, eventually producing melanin, a black pigment.

On the other hand, as a conventional blackening inhibitor for crustaceans, a sulfite, ascorbate and erythorbate as reducing agents, or kojic acid as an antagonist of tyrosinase are mainly used. Have been. These substances such as sulfite, ascorbate, and erythorbate act to reduce blackening by reducing the reaction of tyrosinase as a reducing agent. On the other hand, kojic acid is an inhibitor of tyrosinase, which inhibits the reaction (competitive inhibition) by entering kojic acid into the active site of tyrosinase, thereby preventing blackening.

[0004]

However, since sulfite preparations contain SO2 in the product, the standards of the Food Sanitation Law (shrimp and crab are 100 ppm or less) are set because the SO2 remains in the product. However, there remains a problem in safety, such as the possibility of sulfur dioxide gas being generated. In addition, ascorbate and erythorbate have no problem in safety, but when they are oxidized themselves, they show no reduction effect,
There was the disadvantage that the duration of efficacy was short. The same is true for sulfite preparations that are the same reducing agent. Also, kojic acid has been used as a potent anti-blackening agent in place of these preparations, but due to suspicion of a thyroid tumor promoter, production and sales of anti-blackening agents have been stopped. .

[0005] The inventors of the present invention have conducted intensive studies with the aim of improving the problems of the prior art, namely, the safety and the sustainability of the blackening prevention action. We found that it had the effect of delaying the change. Furthermore, it has been found that a blackening preventing effect can be exhibited over a long period of time by mixing ascorbic acid or erythorbic acid with this milt extract and an organic acid.

The extract of the milt of fish having a blackening preventing effect according to the present invention contains a plurality of substances such as amino acids, peptides, proteins and polyamines. In particular, the milt contains many polyamines such as spermine, spermidine, and putrescine, and it is generally known that those substances have antioxidant ability, but according to tests conducted by the inventors, However, those substances did not show an inhibitory effect on the tyrosinase reaction. In other components of the milt extract, amino acid cysteine, peptide glutathione and the like are known as tyrosinase inhibitors, but the cysteine and glutathione content in the water-soluble extract of the milt are very small, Even if the amount of the above substances contained in milt was added, or even if they were mixed and added, a strong and persistent blackening preventing effect could not be obtained, an unknown new substance or It is considered that the unknown synergistic effect of the known substance is exerted.

[0007] Further, by adding ascorbic acid, erythorbic acid, and an organic acid to the milt extract of fish as a blackening preventing synergist, the reaction product of tyrosinase is reduced,
By reducing the component that has lost the ability to prevent black discoloration with another component, the effect can be exerted again, so that the sustainability of the black discoloration preventing effect has been successfully improved.

[0008] Furthermore, milt contains a large amount of protamine used as a preservative as an antibacterial component, and a large amount of DNA used as a dietary supplement. It is also possible to obtain an effective ingredient, and it can contribute to further effective use of milt as an unused resource.

On the basis of the above technical findings, the present inventor has determined that a milt extract of fish will be a blackening preventing composition for crustaceans, An anti-blackening agent for crustaceans having a long-lasting anti-blackening effect by mixing the agent, an aqueous solution containing the anti-blackening composition for crustaceans on the surface of edible crustaceans such as shrimps and crabs It has been found that edible crustaceans having been subjected to a blackening prevention treatment by adhering thereto are provided as an invention.

[0010] The present invention provides a safe and anti-blackening alternative to sulfites and kojic acid which have been used to suppress the blackening phenomenon caused by tyrosinase which occurs during storage of fresh and frozen crustaceans. It is intended to embody a high-performance fish milt extract and a mixed preparation thereof, and an edible crustacean that has been treated to prevent blackening.

[0011]

The first invention to be patented is a blackening preventing composition for crustaceans, comprising a water-soluble extract extracted from milt of fish.

A feature of the first invention is that a water-soluble fraction extracted from fish milt has an effect of inhibiting blackening caused by tyrosinase in edible crustaceans such as shrimps and crabs. The present invention is based on the finding that a water-soluble extract extracted from fish milt based on this finding was used as a blackening preventing composition for crustaceans.

[0013] A second invention for which a patent is sought is a blackening agent for crustaceans according to the first invention, wherein the blackening preventing composition for crustaceans is dried to form a powder or a flake. It is a prevention composition.

[0014] A third invention to be patented is a crustacean blackening prevention composition containing a water-soluble extract extracted from fish milt, comprising at least one of ascorbic acid, a salt thereof, erythorbic acid or a salt thereof. One is an anti-blackening agent for crustaceans, wherein one is mixed with an organic acid and, if necessary, a phosphate.

[0015] The feature of the third invention is that the composition for preventing blackening for crustaceans according to the first invention comprises, as a synergist, one of ascorbic acid, a salt thereof, erythorbic acid or a salt thereof, and an organic acid. In this case, the effect of preventing blackening is exhibited over a long period of time by mixing with a phosphate in accordance with the formula (1).

The fourth invention for which a patent is sought is to provide a blackening prevention composition for crustaceans with at least one of ascorbic acid, a salt thereof, erythorbic acid or a salt thereof, an organic acid, and if necessary, a phosphorus compound. An anti-blackening agent for crustaceans according to the third invention, wherein the acid salt is dried to form a powder or flake.

In the fifth invention to be patented, a blackening preventing composition for crustaceans containing a water-soluble extract extracted from fish milt is attached to the surface of edible crustaceans such as shrimps and crabs. An edible crustacean that has been treated to prevent blackening.

[0018] In the fifth invention, as a specific method for attaching the blackening preventing composition for crustaceans to the surface of edible crustaceans such as shrimps and crabs, the edible crustacea is prepared by using the blackening preventing composition for crustaceans. It is made to adhere by a method such as dipping in an aqueous solution containing a substance, coating or spraying the aqueous solution.

The sixth invention for which a patent is sought includes the use of ascorbic acid, a salt thereof, erythorbic acid or a salt thereof on the surface of edible crustaceans such as shrimps and crabs, and on the blackening prevention composition for crustaceans. At least one of them, an organic acid and, if necessary, a phosphate are mixed, and an aqueous solution containing a blackening inhibitor for crustaceans characterized by having adhered thereto an edible crust that has been treated to prevent blackening. Kind.

[0020]

[Embodiment 1] <Extraction of anti-blackening composition for crustaceans> After homogenizing 1 kg of salmon testes, 200 ml of water was added and mixed, heated until the temperature reached 90 ° C., and centrifuged at 3000 × g for 15 minutes to precipitate. After removal, the mixture was freeze-dried to obtain a pale yellow flake-like composition of the crustacean blackening prevention derived from salmon testes. The recovered amount was 30 g.

<Preparation of crustacean black discoloration preventive agent> As shown in Table 1, the crustacean black discoloration preventive composition is mainly composed of a crustacean black discoloration preventive composition and a synergist added thereto to form a mixed solution. Is prepared, spray-dried, and powdered anti-blackening preparation A for crustaceans A
~ G was obtained.

[0022]

[Table 1]

<Mushroom-derived tyrosinase inhibition test> 1.8 m of a 10% dimethyl sulfoxide solution containing 1% by weight of the obtained crustacean blackening inhibitors A to G.
Add 0.5N phosphate-citrate buffer (pH 6.
8) 2 ml and 2 ml of a 0.3 mg / ml tyrosine aqueous solution were added, and the mixture was kept in a 30 ° C. water bath for 10 minutes. 0.1 ml of an aqueous solution of mushroom-derived tyrosinase (manufactured by Sigma) adjusted to a concentration of 480 units / ml was added thereto, mixed, and reacted at 30 ° C. for 15 minutes. The reaction was performed with 1M sodium azide 0.1M.
After stopping at 1 ml, the amount of dopachrome produced by the reaction was measured by measuring the absorbance at a wavelength of 475 nm. As controls, untreated group of crustacean blackening inhibitor, 0.3% kojic acid added group, 0.3% ascorbic acid and erythorbic acid added group, 0.5% sodium pyrosulfite added group, 1% citric acid monohydrate The addition group was also examined.

As shown in Table 2, the crustacean blackening inhibitors A to G showed tyrosinase inhibitory effects. In particular,
Formulations B to G to which various synergists were added showed a strong tyrosinase inhibitory effect as in the case of other inhibitors.

[0025]

[Table 2]

Embodiment 2 FIG. <Shrimp-derived tyrosinase inhibition test> 0.5N phosphate-citrate buffer (pH 6.0) was added to 1.8 ml of a 10% dimethyl sulfoxide solution containing 1% by weight of the obtained crustacean blackening inhibitors A to G. 8) 2 ml, 0.3 mg /
2 ml of tyrosine aqueous solution was added and the mixture was mixed at 5 ° C.
For one hour. Add an equivalent amount of 0.05M to the shrimp head
A potassium-phosphate buffer (pH 7.2) was added, homogenized, and 0.1 ml of a supernatant (crude shrimp-derived enzyme) centrifuged at 10,000 × g was added, mixed, and stored at 5 ° C. for one week. As in 1, the absorbance at 475 nm was measured.
As a control, a crustacean blackening inhibitor-untreated group, a 0.3% kojic acid added group, a 0.3% ascorbic acid and erythorbic acid added group, a 0.5% sodium pyrosulfite added group, a 1% citric acid monohydrate The addition group was also examined.

The results, as shown in Table 3, revealed that the crustacean blackening inhibitors A to G also exhibited strong inhibition of shrimp-derived tyrosinase. In addition, the preparations to which various synergists were added exhibited a stronger inhibitory effect.

[0028]

[Table 3]

Embodiment 3 FIG. The crustacean blackening inhibitors A to G obtained in Example 1 were added to physiological saline (0.88%).
A live kuruma prawn was immersed for 5 minutes in a solution that had been dissolved so as to obtain a weight percentage, and was then drained with a bark and rapidly frozen at -40 ° C. This was thawed at 5 ° C., and the change with time was observed.
As a control, a blackening inhibitor-untreated group, a 0.5% kojic acid-treated group, a 0.3% ascorbic acid and an erythorbic acid group,
A study was also performed on the group to which 0.5% sodium pyrosulfite was added.

Table 4 shows the scores 4 days after the start of the thawing. It was observed that the crustacean blackening inhibitors A to G had a fairly high color tone. Effectiveness was recognized.

[0031]

[Table 4]

[0032]

According to the present invention, it is possible to provide a crustacean blackening preventing composition and a crustacean blackening inhibitor comprising a water-soluble extract from fish milt as an active ingredient. The crustacean blackening prevention composition is obtained by steaming and centrifuging fish gonads. Further, by adding ascorbic acid, erythorbic acid and an organic acid as a synergistic agent to the crustacean black discoloration preventing composition, it is possible to provide a crustacean black discoloration inhibitor having a further enhanced blackening prevention effect.

The crustacean blackening prevention composition according to the present invention is a highly safe natural composition containing a large amount of fish-derived amino acids, peptides, polyamines, etc. It is a blackening inhibitor for fresh and frozen crustaceans derived from foods. In other words, the present invention relates to fresh foods derived from natural products that are free from doubts about tumor formation and safety concerns such as the use of kojic acid preparations and sulfite preparations that have been pointed out as health problems.・ Anti-blackening agent for frozen crustaceans.

[Procedure amendment]

[Submission date] November 2, 1998 (1998.11.
2)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

[0015] The feature of the third invention is that ascorbic acid, ascorbic acid,
By mixing at least one of the salt, erythorbic acid or a salt thereof, an organic acid and, if necessary, a phosphate, a blackening preventing effect is exhibited over a long period of time.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/33 A23L 1/33 A 3/3472 3/3472 // A23L 1/327 1/327 (72) Inventor Tsutomu Hamada 7-36-5 Kurihama, Yokosuka-shi, Kanagawa Prefecture Nichiro Central Research Institute Co., Ltd. (72) Inventor Takuya 7-36-5 Kurihama, Yokosuka-shi Kanagawa Prefecture F-term in Nichiro Central Research Institute Co., Ltd. 4B018 LB05 LE03 MA06 MB02 MC04 4B021 LA41 LP02 LP10 LW03 MC07 MK04 MK26 MP02 4B042 AC02 AC06 AD39 AE01 AG16 AH12 AK01 AK04 AP17 AP25

Claims (6)

[Claims] 1. A blackening preventing composition for crustaceans, comprising a water-soluble extract extracted from milt of fish. 2. The blackening preventing composition for crustaceans according to claim 1, wherein the blackening preventing composition for crustaceans is dried to form a powder or flakes. 3. A crustacean blackening preventive composition containing a water-soluble extract extracted from fish milt, comprising at least one of ascorbic acid, a salt thereof, erythorbic acid or a salt thereof, and an organic acid. An anti-blackening agent for crustaceans, characterized by being mixed with a phosphate according to the requirements. 4. A mixture obtained by mixing at least one of ascorbic acid, a salt thereof, erythorbic acid or a salt thereof, an organic acid and, if necessary, a phosphate, with a blackening preventing composition for crustaceans. The blackening inhibitor for crustaceans according to claim 2, wherein the agent is made into a powder or flake. 5. An anti-blackening composition comprising an edible crustacean such as a shrimp and a crab, on the surface of which a blackening preventing composition for a crustacean containing a water-soluble extract extracted from fish milt is adhered. Treated crustaceans. 6. An edible crustacean such as a shrimp, a crab or the like, a crustacean blackening preventing composition, ascorbic acid, a salt thereof, erythorbic acid or a salt thereof, and an organic acid. An edible crustacean which has been treated with a blackening prevention agent, wherein a blackening inhibitor for crustaceans characterized by being mixed with a phosphate salt as required.