JP2013102730A - Fishing bait - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fishing bait that inhibits protease and tyrosinase existing inside shrimps or krills, prevents dropping from a fishhook or falling of a head part by keeping the joining of muscle tissue, has a high effect to prevent blackening of color tones, and prevents decline in a fish bite.SOLUTION: The fishing bait is obtained by impregnating the shrimps or krills with a marine fungus culture supernatant and an aqueous solution of albumen. A glutamine peptide is preferably added to the aqueous solution.

Description

  The present invention relates to a fishing bait using shrimp or krill.

Krill is generally used as a fishing bait because there are many target fish species and shrimp such as monkey shrimp prefer high-quality fish such as Thailand.
However, since krill and shrimp are softened rapidly due to the action of the inherent serine protease, the krill and shrimp may fall off the fishhook in a short time, or the head may be cut off while being attached to the fishhook. Krill and shrimp also have high ticillonase activity, and their color tone tends to turn black over time.
For this reason, when krill and shrimp are used as fishing baits, there is a drawback in that the fish collection ability decreases with time and adversely affects fishing results.

Conventionally, fishing baits have been known that attach sugar solution to the surface of shrimp, krill, etc. and form an ice layer to block out from the outside air and suppress changes in body color and protein degeneration, making it difficult to drop off from the fishhook. (See Patent Document 1).
However, in this method, since the bait itself and the outside air are blocked by the frozen layer of the sugar solution, the original smell of the fishing bait is difficult to reach the fish to be fished, and the eating of the fish becomes worse.

In Patent Document 2, a substance composed of bait and fish collection components such as wheat flour, sweet potato, agar, and collagen is injected inside the outer shell of krill, and the viscosity and hardness are increased to prevent dropping off from the fishing hook. A feed infused krill with improved sex is described.
However, such a substance has a low effect of suppressing the action of protease and preventing the softening of muscle tissue itself, so if it flows out while being put in water for a long time, it will not drop off from the fishing hook. Can not.

Non-Patent Document 1 describes that the culture supernatant of marine filamentous fungi has an effect of inhibiting the enzymatic oxidation reaction of tyrosinase contained in shrimp tissue and preventing blackening of the body color. ing. However, this Non-Patent Document 1 does not describe a technique for inhibiting the softening of shrimp meat by inhibiting the action of protease.
Furthermore, Non-Patent Document 2 describes that the effect of adding egg white to fish surimi to suppress the protease activity and enhance the strength was investigated, but a sufficient effect was not obtained. Yes.

JP-A-7-163280 JP 2003-125687 A

Katsuhisa Yamada, 3 others, “An effect of preventing the discoloration of fresh food from the culture supernatant isolated from the marine environment”, June 15, 2007, Journal of Japan Society for Food Engineering, Vol.54, No.6, p.274- 279 Chiaki Imada, 2 others, “Strengthening effect of sardine kamaboko gel by adding protease inhibitor derived from marine bacteria”, January 15, 2001, Journal of Japanese Fisheries Society, Vol.67, No.1, p.85-89

  The problem to be solved by the present invention is to inhibit the activity of proteases and tyrosinase inherent in shrimps or krill, and continue to bind muscle tissue to prevent dropping from the fishing hook and falling of the head, as well as blackening. An object of the present invention is to provide a fishing bait that has a high prevention effect and does not reduce fish biting.

The fishing bait of the present invention is formed by impregnating shrimp or krill with a marine filamentous fungus culture supernatant and an aqueous solution of egg white.
The marine filamentous fungus culture supernatant is obtained by culturing a filamentous fungus belonging to the genus Trichoderma belonging to the family Fungal nematode of light-colored nematodes, followed by centrifugation.
The egg white is preferably an egg white powder that has high storage stability and is easy to handle, but may be raw egg white.
In addition, a glutamine peptide may be added to the aqueous solution.
The glutamine peptide is a peptide having a high glutamine content and means a peptide composed of L-amino acids constituting a natural protein, and is obtained by hydrolyzing wheat gluten.

According to the first to third aspects of the invention, the softening of the flesh can be suppressed by proteases inherent in shrimps and krill, so that even if a long time elapses after being put into the water, it will come off the fishing hook. In addition, the head does not fall easily, and the fish bite does not worsen as if it were coated around the bait.
In addition, the blackening caused by tyrosinase contained in shrimp and krill tissues can be further reduced compared to when marine filamentous fungus culture supernatant and egg white are used alone, preventing the decline in commercial value and appealing to fish. It is maintained for a long time.
According to the invention which concerns on Claim 4, the softening suppression effect of meat quality further increases.

The figure which shows the test method of the tensile strength which concerns on the Example of this invention. The figure which shows the result of Test 1. The figure which shows the result of the test 2. FIG. The figure which shows the result of Test 2 in numerical form.

Hereinafter, the present invention will be described in detail.
(Preparation of marine filamentous fungus culture supernatant used in the present invention)
After inoculating the medium with Trichoderma spp. From the fungal nematode light-colored nematode family isolated from the seabed sediment off the 100m depth off Niijima Island, Izu Islands, and then rotating and culturing at 27 ° C for 2 days It was. The medium was autoclaved after dissolving 0.1% glucose and 0.1% glutamine peptide (Nisshin Pharma Co., Ltd.) in distilled water. After incubation, the mixture was centrifuged to obtain a supernatant, which was dried to obtain a powder.

Example 1
Thawed monkey shrimp was dissolved in a solution of 0.6 g of marine filamentous fungus culture supernatant, 1.25 g of egg white powder (corresponding to 10 g of raw egg white) and 3.15 g of dextrin for weight adjustment in 95 ml of purified water for 30 minutes. Immerse into fishing baits.
(Example 2)
From the thawed monkey shrimp, 0.6 g of marine filamentous fungus culture supernatant powder, 1.25 g of egg white powder, 2.50 g of glutamine peptide (trade name: glutamine peptide GP-1, Nisshin Pharma Co., Ltd.) and dextrin for weight adjustment The fishing bait was immersed in a solution prepared by dissolving 0.65 g in 95 ml of purified water at room temperature for 30 minutes.

[Test 1]
(Test group a, a ′)
On the first day of the test, 5 fishing baits of Example 1 were stored at 37 ° C. for 5 hours to obtain test group a. In consideration of changes in weather conditions, on the second day of the test, five different fishing baits of Example 1 were subjected to the same treatment to obtain test group a ′.
(Test groups b, b ′)
On the first day of the test, 5 fishing baits of Example 2 were stored at 37 ° C. for 5 hours to obtain test group b. On the second day of the test, the same treatment was applied to five other fishing baits of Example 2 to obtain test group b ′.

(Control groups c, c ′)
On the first day of the test, five monkey shrimps immediately after thawing were used as a control group c, and on the second day of the test, another five monkey shrimps immediately after thawing were used as a control group c ′.
(Control group d, d ')
On the first day of the test, 5 thawed monkey shrimp were immersed in 100 ml of purified water for 30 minutes at room temperature and stored at 37 ° C. for 5 hours to serve as control group d. On the second day of the test, another five monkey shrimp were subjected to the same treatment as a control group d ′.

(Test method)
As shown in FIG. 1, the container 2 is attached to the head of the shrimp 1, the end portion of the shrimp 1 except the tail is hooked on the fishing hook 3, the water is poured into the container 2, and the water that has entered until the head falls. The tensile strength of each of the test groups a and a ′, the test groups b and b ′, the control groups c and c ′, and the control groups d and d ′ was calculated.
(Test results)
As is clear from FIG. 2, the strength of the monkey shrimp (control group d, d ′) just immersed in purified water is significantly lower than the strength of the monkey shrimp (control group c, c ′) immediately after thawing, Monkey shrimp (test groups a, a ′) immersed in the marine filamentous fungus culture supernatant and egg white aqueous solution showed little decrease in strength. Further, the decrease in strength was further suppressed in the marine filamentous fungus culture supernatant and the monkey shrimp (test groups b and b ′) immersed in an aqueous solution obtained by adding glutamine peptide to egg white.

(Example 3)
10 g of frozen krill was immersed in 100 ml of an aqueous solution containing 2% by weight of a marine filamentous fungus culture supernatant and 1.25% by weight of egg white powder for 30 minutes at room temperature to obtain fishing baits.
[Test 2]
(Test group e)
The thawed fishing bait of Example 3 was designated as test group e.
(Control group f)
A test group f was prepared by immersing 10 g of frozen krill in 100 ml of purified water at room temperature for 30 minutes and thawing.
(Control group g)
Test group g was prepared by immersing 10 g of frozen krill in 100 ml of an aqueous solution containing 2% by weight of a marine filamentous fungus culture supernatant at room temperature for 30 minutes.
(Control group h)
A test group h was prepared by immersing 10 g of frozen krill in 100 ml of an aqueous solution containing 1.25% by weight of egg white powder for 30 minutes at room temperature for thawing.

(Test method)
The test group e and the control groups f, g, and h are kept at 37 ° C. in a container together with an aqueous solution or purified water, immediately after thawing, after 3 hours, and after 5 hours, randomly remove 4 each from the container. The colors were compared. The extracted krill was returned to the container after the comparison.
(Test results)
FIG. 3 is a photograph of the extracted krill. As apparent from FIG. 3, krill (control group g) immersed in an aqueous solution of marine filamentous fungus culture supernatant and krill (control group h) immersed in an aqueous solution of egg white were also immersed in purified water (control group). Although the color was hard to change compared to f), the krill (test group e) immersed in the marine filamentous fungus culture supernatant and the egg white aqueous solution had less color change.

In addition, let the evaluator visually check the extracted krill, 0 points for the black color that cannot be seen immediately after thawing, 1 point for the black color to be partially recognized, 2 points for the apparent blackening of the chest and chest, Scores were scored as 3 points where the blackened range of the chest and chest became wider and darker, and the total score and average score for each elapsed time of each group were calculated. The result is shown in FIG.
From this value, it can be seen that the control group g and the control group h had less blackening than the control group f, but the blackening was further suppressed in the test group e.

1 Shrimp 2 Container 3 Fishhook

Claims (4)

  A fishing bait characterized by impregnating shrimp or krill with a marine filamentous fungus culture supernatant and an aqueous solution of egg white.   The fishing bait according to claim 1, wherein the marine filamentous fungus is a filamentous fungus belonging to the genus Trichoderma belonging to the family Fungal nematode light-colored nematodes.   The fishing bait according to claim 1 or 2, wherein the egg white is egg white powder.   The fishing bait according to any one of claims 1 to 3, wherein a glutamine peptide is added to the aqueous solution.