JP2020103123A - Agent for suppressing reduction of crab miso flavor after freezing/thawing - Google Patents

Abstract

To provide an agent for suppressing reduction of crab miso flavor after freezing/thawing, that is used in order to provide a crab miso having, after heating/cooking and freezing/thawing, the original rich flavor, by using an active ingredient that does not require food additive labeling, and without changing the crab miso original rich flavor with food additive or seasoning, and to provide an aqueous solution for immersion-treatment of live crab and a method for producing crab miso or frozen crab miso using said aqueous solution.SOLUTION: Provided are an agent for suppressing reduction of flavor, after freezing/thawing, of heated/cooked crab miso, containing at least one extract selected from the group consisting of enokitake mushroom (Flammulina velutipes) extract, yeast extract and barley extract, and an aqueous solution for immersion-treatment of live crab for suppressing the reduction of flavor, after freezing/thawing, of heated/cooked crab miso, containing the extract by 0.1 to 500 ppm (dry weight) and having a sodium chloride concentration of 2 to 3.5 wt.%.SELECTED DRAWING: None

Description

The present invention relates to a flavor reduction inhibitor after cold thawing of cooked crab meat, an aqueous solution for dipping treatment of active crab, and a method for producing crab or frozen crab meat using the aqueous solution.

Crab meat is a pancreas liver collected from the inside of the shell of a crab, and it is a very popular food because of its rich flavor. In Japan, crabs such as hair crab, snow crab and blue crab are mainly consumed. Usually, the crab is boiled immediately after landing the crab and frozen with the shell, or the crab is taken out from the shell and cooked and then frozen.

However, when the whole shell is frozen without using any additive, the flavor is altered even if it is stored in a frozen state for a short period of time, and the rich flavor inherent in Kanimiso is impaired. In addition, when the product is taken out of the shell and cooked and then frozen, it is common to add seasonings and antioxidants in the cooking process, and these additives will lose the rich flavor of the original Kaniso. I will end up. Moreover, in any case, during freezing storage, sublimation of water or freezing damage due to drip at the time of thawing is likely to progress, which results in loss of the rich flavor of crab meat after thawing, resulting in remarkable commercial value. Will fall. At present, measures such as putting seawater in a water tank and supplying oxygen while transporting live crabs at a constant temperature while keeping them alive are being taken, but a large-scale device is required for temperature control and oxygen control, which is economically efficient. I was not satisfied.

In Patent Document 1, a preservative for crustaceans consisting of a first component of an ascorbic acid compound and a second component of an organic polybasic acid compound or an amino acid compound is used as an aqueous solution, and a preservative is added to an active state, an asphyxia state, or a living state. By keeping the crustaceans that maintain a state capable of recovering the reaction for a required period of time and then refrigerating or freezing them, it is possible to prevent the appearance color and umami of the crustaceans from deteriorating and also to cause off-flavors and off-flavors. It states that it can be suppressed. However, the document does not mention the crab meat itself or the rich flavor of the crab meat. In addition, since the active ingredient of the preservative is a food additive, the use of this preservative reduces the commercial value of crab. Further, the preservative described in the document is insufficient in the effect of suppressing the flavor deterioration of the crab meat after cooking by heating and cooling and thawing.

JP, 2007-20566, A

The object of the present invention is to use an active ingredient that does not require food additive labeling, without changing the rich flavor of the original Kanimiso with food additives or seasonings, and after cooking and cooling and thawing the original rich flavor. Used to provide a crab meat having, a flavor reduction inhibitor after cold thawing of crab meat, an aqueous solution for immersion treatment of active crab, and a method for producing a crab or a frozen crab using the aqueous solution. is there.

As a result of repeated studies to solve the above-mentioned problems, the present inventors immerse the active crab for a specific time in an aqueous solution of a specific sodium chloride concentration containing a specific amount of the specific extract, and then heat it. The present inventors have found that it is possible to suppress the rich flavor deterioration of crab meat that may occur after cooking and thawing, and have completed the present invention.

That is, the first of the present invention relates to a flavor reduction inhibitor after cold thawing of heat-cooked kaniso, which contains at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. .. It is preferable that the flavor reduction inhibitor after cold thawing of the crab meat contains the extract in a dry weight of 50 to 100% by weight in the total dry weight of the flavor reduction inhibitor.
The second of the present invention comprises 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3 The present invention relates to an aqueous solution for dipping treatment of active crab, which is 0.5% by weight, for suppressing the deterioration of the flavor of heat-cooked crab meat after cooling and thawing. The aqueous solution may use the flavor reduction inhibitor after cold thawing of the crab meat.
The third of the present invention relates to a crab lime taken out from an active crab that has been immersed in the aqueous solution whose temperature is in the range of 1 to 35° C. for 50 to 20,000 minutes while oxygen is being supplied, and the crab mine is It also relates to frozen frozen crab meat that has been cooked and then frozen. Furthermore, the present invention also relates to a crab mine taken out after heating and cooking an active crab that has been immersed in the aqueous solution whose temperature is in the range of 1 to 35° C. for 50 to 20000 minutes while being supplied with oxygen. It also relates to frozen crabs, which are frozen crabs. The frozen crab miso may be one that is taken out from the cooked crab, reheated, and then frozen. Furthermore, the present invention also relates to a cold-thawed cypress that is thawed from the frozen cypress.
A fourth aspect of the present invention comprises 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3 An active crab is immersed for 50 to 20,000 minutes in a state of being supplied with oxygen in an aqueous solution having a weight ratio of 0.5% by weight and a temperature of 1 to 35° C., and then the crab is taken out from the crab and cooked, and then frozen. The present invention relates to a method for producing frozen crab miso. Further, it contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and the sodium chloride concentration is 2 to 3.5% by weight, It is characterized in that the active crab is immersed in an aqueous solution whose temperature is in the range of 1 to 35° C. for 50 to 20000 minutes in a state where oxygen is supplied, and then the crab is cooked, and then the crab miso is taken out and frozen. , Also relates to a method for producing frozen crab miso. In the latter manufacturing method, the crab miso taken out from the cooked crab may be reheated and then frozen.

According to the present invention, using an active ingredient that does not require food additive labeling, without changing the rich flavor of the original Kanimiso with food additives or seasonings, the original rich flavor after cooking and cooling and thawing. It is used to provide a crab meat having, a flavor reduction inhibitor after cold thawing of crab meat, an aqueous solution for dipping treatment of active crab, and a method for producing crab meat or frozen crab meat using the aqueous solution. it can. ADVANTAGE OF THE INVENTION According to this invention, the rich flavor fall of the crab meat by the thawing after heating and cooking is suppressed, and so-called freezing damage can be suppressed. In addition, since the flavor reduction inhibitor after cold thawing and the aqueous solution for immersion treatment of the present invention do not need to contain a food additive or a seasoning, it is possible to avoid that the off-taste derived from these is attached to the crab. Furthermore, since the flavor reduction inhibitor after cold thawing and the aqueous solution for immersion treatment of the present invention do not necessarily require materials for which labeling of food additives is required, it is possible to avoid labeling of food additives. is there. According to the present invention, even if the cooked crab meat or the crab containing it is frozen and stored for a long period of time and then thawed, the crab meat having the original rich flavor can be provided, so that the rich flavor was maintained. It is possible to expand the area where crabs or crabs containing them can be transported.

Hereinafter, the present invention will be described in more detail. The flavor reduction inhibitor after cold thawing of crab meat of the present invention is for suppressing the rich reduction in flavor of crab meat that may be caused by cold thawing after cooking, and contains a specific extract. The flavor reduction inhibitor after cold thawing of the crab meat of the present invention is used by being mixed with salt water, and before the crab meat or the crab containing it is heated and cooked, the flavor of the crab meat of the present invention after the cold thawing. The object of the present invention can be achieved by immersing the active crab in salt water containing a reduction inhibitor.

The extract used as the flavor reduction inhibitor after cold thawing of crab meat of the present invention is at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract.

The enokitake mushroom extract is not particularly limited, for example, an extract obtained by extracting fruit bodies of enokitake mushrooms with an extraction solvent such as hot water and/or alcohol, heat after decomposing the fruit bodies of enokitake mushrooms with an enzyme or an alkaline solvent. Examples of the extract include extracts extracted with an extraction solvent such as water or alcohol, concentrated solutions obtained by concentrating these extracts, and powders obtained by drying the extracts or the concentrated solutions. From the perspective of consumers' safety and security, these extracts are preferably extracts using no solvent other than water or naturally occurring ethanol. However, considering cost, water is more preferable.

Regarding the temperature of the extraction solvent during extraction, a suitable temperature range may vary depending on the type of the extraction solvent, but in general, the boiling point (° C.) of the extraction solvent under atmospheric pressure −20° C. to the extraction solvent under the atmospheric pressure. Boiling point (° C.) is preferred. When the temperature of the extraction solvent at the time of extraction is lower than the boiling point (° C.)-20° C. of the extraction solvent under atmospheric pressure, the effect of suppressing the rich flavor deterioration of kaniso after thawing may be weakened. When the temperature is higher than the boiling point (°C) under atmospheric pressure, special pressurizing equipment is required, which may complicate the extraction method.

The above-mentioned Enokitake refers to a species of Flammulina velutipes, which is a kind of mushrooms belonging to the family Tamabaritake. Although not particularly limited, it is possible to use artificially cultivated white and bean sprouts-like commercial enoki mushrooms. Such commercially available Enoki mushrooms are generally edible and easily available.

The yeast extract is not particularly limited, for example, an extract obtained by extracting yeast with an extraction solvent such as hot water or alcohol, with an extraction solvent such as hot water or alcohol after decomposing the yeast with an enzyme or an alkaline solvent. Examples include extracted extracts, concentrated liquids obtained by concentrating these extracts, powders obtained by drying the extract or the concentrated liquid, and the like. From the perspective of consumers' safety and security, these extracts are preferably extracts using no solvent other than water or naturally occurring ethanol. However, considering cost, water is more preferable.

Regarding the temperature of the extraction solvent during extraction, a suitable temperature range may vary depending on the type of the extraction solvent, but in general, the boiling point (° C.) of the extraction solvent under atmospheric pressure −20° C. to the extraction solvent under the atmospheric pressure. Boiling point (° C.) is preferred. When the temperature of the extraction solvent at the time of extraction is lower than the boiling point (° C.)-20° C. of the extraction solvent under atmospheric pressure, the effect of suppressing the rich flavor deterioration of kaniso after thawing may be weakened. When the temperature is higher than the boiling point (°C) under atmospheric pressure, special pressurizing equipment is required, which may complicate the extraction method.

The yeast refers to a microorganism that assimilates sugar to produce alcohol during fermentation in an anaerobic environment. Specific examples include yeasts belonging to the genus Saccharomyces and yeasts belonging to the genus Candida, but are not particularly limited. From the viewpoint of rich food experience, the yeast may be Saccharomyces cerevisiae, and from the viewpoint of many findings in research, the yeast is Candida utilis. May be.

The barley extract is not particularly limited, for example, an extract obtained by extracting barley with an extraction solvent such as hot water or alcohol, with an extraction solvent such as hot water or alcohol after decomposing barley with an enzyme or an alkaline solvent. Examples include extracted extracts, concentrated liquids obtained by concentrating these extracts, powders obtained by drying the extract or the concentrated liquid, and the like. From the perspective of consumers' safety and security, these extracts are preferably extracts using no solvent other than water or naturally occurring ethanol. However, considering cost, water is more preferable.

Regarding the temperature of the extraction solvent during extraction, a suitable temperature range may vary depending on the type of the extraction solvent, but in general, the boiling point (° C.) of the extraction solvent under atmospheric pressure −20° C. to the extraction solvent under the atmospheric pressure. Boiling point (° C.) is preferred. When the temperature of the extraction solvent at the time of extraction is lower than the boiling point (° C.)-20° C. of the extraction solvent under atmospheric pressure, the effect of suppressing the rich flavor deterioration of kaniso after thawing may be weakened. When the temperature is higher than the boiling point (°C) under atmospheric pressure, special pressurizing equipment is required, which may complicate the extraction method.

The barley is a plant belonging to the family Gramineae native to Central Asia, and has a scientific name of Hordeum vulgare, and is classified into two-row barley and six-row barley, barley and bare barley, and glutinous and glutinous species.

The flavor reduction inhibitor after cold thawing of crab meat of the present invention is at least one extract selected from the group consisting of enokitake extract, yeast extract and barley extract, in the entire dry weight of the flavor reduction inhibitor. On the other hand, it is preferable to contain 50 to 100% by dry weight. It is more preferably 70 to 100% by weight, and even more preferably 90 to 100% by weight. If the amount is less than 50% by weight, the effect of suppressing the rich flavor deterioration of kaniso after cooling and thawing may not be exhibited. The solid content other than the extract that can be contained in the flavor reduction inhibitor is not particularly limited, and any solid content derived from nature may be contained.

The shape of the flavor reduction inhibitor after cold thawing of crab meat of the present invention is not particularly limited, and may be a liquid shape such as an aqueous solution, or a solid shape such as powder, granule, or block. Good.

The flavor reduction inhibitor after cold thawing of crab meat of the present invention is used by adding it to fresh water, sea water, or salt water to prepare an aqueous solution for immersion treatment of the active crab of the present invention described below. be able to. In addition, by adding the flavor reduction inhibitor to the cages in which live harvested live crabs are temporarily bred, it is possible to obtain the effect of suppressing the rich flavor reduction of the crabmeat after cooling and thawing.

The aqueous solution for dipping treatment of live crab of the present invention contains the above extract. It is used by immersing live crab in the aqueous solution. After this use, when the live crab is taken out of the aqueous solution, cooked together with the shell, frozen and stored, and then thawed and then the crab meat is separated from the shell, it is possible to suppress the rich flavor deterioration of the crab meat. Further, after the use, after removing the active crab from the aqueous solution, separating the crab from the shell, heat cooking the crab, frozen storage, even when thawed, it is possible to suppress the reduction of the rich flavor of the crab. it can. Furthermore, after the use, after removing the live crab from the aqueous solution and cooking it with the shell, the crab miso is separated from the shell and, if necessary, the crab miso is reheated for the purpose of sterilization, etc., and the obtained crab miso is frozen. Even when it is stored and then thawed, it is possible to suppress the decrease in the rich flavor of crab miso.

The aqueous solution for immersion treatment of live crab of the present invention preferably contains the extract in a dry weight of 0.1 to 500 ppm. The content is more preferably 1 to 500 ppm, further preferably 10 to 450 ppm, particularly preferably 50 to 400 ppm, and most preferably 100 to 400 ppm. If it is less than 0.1 ppm, it may not be possible to exert the effect of suppressing the rich flavor deterioration of crab meat after cooling and thawing. If it exceeds 500 ppm, the pigment component derived from the extract may adhere to the kaniso or the rich flavor of the kaniso may be impaired.

The sodium chloride concentration of the aqueous solution for immersion treatment of live crab of the present invention is preferably 2 to 3.5% by weight, more preferably 2.3 to 3.5% by weight, and further preferably 2.3 to 3.2% by weight. 2.5 to 3% by weight is particularly preferable. When the sodium chloride concentration is less than 2% by weight or more than 3.5% by weight, the crab cannot grow in the aqueous solution, which may rather impair the rich flavor of crab miso.

The aqueous solution for immersion treatment of active crab of the present invention may contain salts other than sodium chloride as long as the above sodium chloride concentration is satisfied. However, it is preferable that the content of salts other than sodium chloride is limited to 1/3 of the weight of sodium chloride. The type of salt other than sodium chloride is not particularly limited as long as it can be used as a food additive.

The aqueous solution for immersion treatment may be one prepared by adding salt to fresh water as long as the above sodium chloride concentration is satisfied, seawater is used, or the sodium chloride concentration of seawater is adjusted. It may be manufactured by using a material.

Before cooking and freezing the crab meat or the crab containing it, by dipping the active crab in the aqueous solution for dipping treatment of the active crab of the present invention and holding it for a certain period of time, the original reduction in rich flavor was suppressed. Can produce crab. An example of the specific embodiment of the production is as follows. After sterilizing the aqueous solution as needed, the temperature of the aqueous solution is preferably set in the range of 1 to 35° C., the active crab is immersed while supplying oxygen to the aqueous solution, and preferably kept for 50 to 20000 minutes. To do. After that, the live crab is taken out of the aqueous solution, and the shellfish and the shellfish are cooked and cold-thawed, and then the shellfish is separated from the shell to obtain the original rich flavor-controlled crabmeat. .. In addition, as described above, by removing the active crab from the aqueous solution, separating the crab from the shell, and then cooking and cooling and thawing the crab, it is possible to obtain a crab which has suppressed the original rich flavor reduction. You can Furthermore, as described above, after cooking the shellfish with the shell, the shellfish is separated from the shell, and if necessary, the shellfish is reheated for the purpose of sterilization, etc., and then the obtained shellfish is cooled and thawed. Even in this case, it is possible to obtain the crab miso in which the original rich flavor reduction is suppressed. The method for sterilizing the aqueous solution by taking out the active crab from the aqueous solution is not particularly limited, and for example, sterilization by ultraviolet irradiation, ozone sterilization, chlorine sterilization and the like may be performed. Further, the conditions for reheating the crab meat are also not particularly limited, and examples thereof include a method of dipping in steamed water or steaming.

The temperature of the aqueous solution may be in the temperature range where the crab can grow, and specifically, it is preferable to control the temperature in the range of 1 to 35°C. If the temperature is lower than 1° C. or higher than 35° C., the activity of active crab in the aqueous solution may decrease, and the effect of suppressing the rich flavor deterioration of crab miso after cooling and thawing may not be exhibited. A more preferable temperature range depends on the type of crab to which the present invention is applied. For example, in the case of hair crab, the temperature of the aqueous solution is preferably 1 to 15°C, in the case of snow crab, the temperature of the aqueous solution is preferably 1 to 10°C, and in the case of blue crab, the temperature of the aqueous solution is preferably 7 to 35°C.

As a method of supplying oxygen to the aqueous solution, any method may be used as long as the dissolved oxygen concentration necessary for growing a crab can be secured.

The time for immersing the live crab in the aqueous solution is preferably 50 to 20000 minutes, more preferably 50 to 9000 minutes, further preferably 50 to 7200 minutes, particularly preferably 100 to 6000 minutes, and particularly preferably 150 to 6000 minutes. .. If the dipping time is shorter than 50 minutes, the dipping treatment time will be insufficient, and the effect of suppressing the rich flavor deterioration of the cypress after thawing may not be exhibited. If it is longer than 20,000 minutes, the rich flavor of the crab meat may be impaired.

The immersion treatment of the active crab in the aqueous solution for immersion treatment of the active crab of the present invention described above may be performed in a static water tank or may be performed while transporting the whole water tank. Even when the dipping treatment is carried out during transportation, according to the method of the present invention, it is not necessary to perform strict temperature control as long as the temperature of the aqueous solution is within the above-mentioned range. The transportation cost can be suppressed as compared with the method of transporting as it is.

The live crab after the dipping treatment has a shell without peeling, and can be cooked by a conventional method. The heating and cooking may be a known method and is not particularly limited, but examples thereof include a method of boiling in hot water and steaming. After the crab cooked in this way is frozen into a frozen crab with a shell, it can be thawed and crab meat can be separated from the shell and eaten. Alternatively, the crab meat may be immediately taken out without subjecting the live crab after the dipping treatment to the heat cooking, and the crab meat may be subjected to the heat treatment by a conventional method. Frozen crab meat can be produced by freezing the crab meat cooked in this way, and can be eaten by thawing it. Furthermore, after removing the crab from the crab after the immersion treatment and cooking, after reheating the crab for the purpose of sterilization, etc., if necessary, after freezing the crab so obtained to produce a frozen crab, this It can also be eaten by thawing. The frozen crab or frozen crab meat with the shell can enjoy the original rich flavor of the crab meat even if it is thawed after being stored in the frozen state for about 1 week to 24 months.

The type of crab to which the present invention can be applied is not particularly limited as long as the crab can eat crab miso. Specific examples thereof include lower crabs such as hairy crab, snow crab, red snow crab, and blue crab.

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on weight.

(Production Example 1) Preparation of Enokitake mushroom extract To 100 g of commercially available Enokitake mushroom (fruit body), 200 ml of hot water heated to 100°C was added and held for 2 hours. Then, the solid content was separated by filtration to obtain an enokitake extract having a solid content of 0.6% by weight. The viscosity of an aqueous solution of the obtained Enokitake mushroom extract having a solid content concentration of 0.5% by weight (W/W) was 17 mPa·s.

(Production Example 2) Preparation of yeast extract To 100 g of baker's yeast ("Kaneka Yeast GA" manufactured by Kaneka Corporation), 200 ml of hot water heated to 100°C was added and held for 2 hours. Thereafter, the solid content was filtered off to obtain a yeast extract having a solid content of 1.0% by weight. The viscosity of an aqueous solution of the obtained yeast extract having a solid content concentration of 0.5% by weight (W/W) was 8 mPa·s.

(Production Example 3) Preparation of barley extract To 100 g of barley flour ("Barley flour" manufactured by Ishibashi Industry Co., Ltd.), 200 ml of hot water heated to 100°C was added and held for 2 hours. Then, the solid content was filtered off to obtain a barley extract having a solid content of 0.5% by weight. The viscosity of an aqueous solution of the obtained barley extract having a solid content concentration of 0.5% by weight (W/W) was 5 mPa·s.

(Production Example 4) Preparation of kelp extract To 100 g of true kelp (“true kelp” manufactured by Kurako Co., Ltd.) was added 200 ml of hot water heated to 100° C., and the mixture was kept for 2 hours. Then, the solid content was separated by filtration to obtain a kelp extract having a solid content of 2.0% by weight. The viscosity of an aqueous solution of the obtained kelp extract having a solid content concentration of 0.5% by weight (W/W) was 120 mPa·s.

<Evaluation of the rich flavor of crab miso>
The flavor of kaniso obtained in the examples and comparative examples was evaluated by the following criteria by having 10 trained panelists (5 men and 5 women) eat kaniso. The average value of the evaluation points of 10 persons was used as the evaluation value. However, the evaluation criteria shown below relate to Examples using hair crab. In the examples using snow crab, the evaluation criteria obtained by replacing “Example 9” in the following evaluation criteria with “Example 14” were used, and in the examples using blue crab, “implementation” in the following evaluation criteria was used. The evaluation standard which replaced "Example 9" with "Example 16" was used.
5 points: It is much better than the crab meat of Example 9, and the rich flavor is felt very strongly.
4 points: Better than the crab meat of Example 9 and strongly felt a rich flavor.
3 points: Similar to the crab meat of Example 9, a rich flavor is felt.
2 points: It is worse than the crab meat of Example 9, and it is difficult to feel a rich flavor.
1 point: It is much worse than the crab meat of Example 9, and it has a strong off-taste and no rich flavor is felt.

(Example 1)
According to the formulation in Table 1, 200 liters of an aqueous solution containing 1% by weight of the Enokitake mushroom extract obtained in Production Example 1 and 3% by weight of salt was prepared in a water tank, and the water temperature was controlled at 5°C. Ten living crabs were dipped in the water tank, kept for 360 minutes while supplying oxygen, and then landed. Immediately after landing, the legs were bound and boiled in boiling 3% saline for 20 minutes. Then, it was taken out of cold heat in cold water to remove water, then packaged and frozen at -20°C. After freezing and storing at that temperature for 1 week, the crab was taken out from the freezer and allowed to stand in a constant temperature bath at 5°C for 1 day to be naturally thawed. After that, the shells were peeled off to collect the crab, and the rich flavor of the crab was evaluated. The results are shown in Table 1.

(Example 2)
According to the formulation of Table 1, a kaniso was obtained in the same manner as in Example 1 except that the yeast extract obtained in Production Example 2 was blended in place of the Enoki mushroom extract. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 1.

(Example 3)
According to the formulation of Table 1, a kaniso was obtained in the same manner as in Example 1 except that the barley extract obtained in Production Example 3 was blended in place of the Enoki mushroom extract. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 1.

(Comparative Example 1)
According to the formulation of Table 1, a kaniso was obtained in the same manner as in Example 1 except that the kelp extract obtained in Production Example 4 was blended instead of the Enoki mushroom extract. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 1.

As is apparent from Table 1, the enokitake mushroom extract (Production Example 1) and the yeast extract (in which the viscosity of the aqueous solution having a solid content concentration of 0.5% (W/W) of the extract is in the range of 3 to 50 mPa·s (Production Example 1) Production Example 2) or crab meat (Examples 1 to 3) obtained from crabs that were immersed in a saline solution containing a barley extract (Production Example 3), cooked and cooled and thawed had the original rich concentration. I could feel the unique flavor. On the other hand, from a crab which was immersed in a saline solution containing a kelp extract (Production Example 4) having a viscosity of an aqueous solution having a solid content concentration of 0.5% (W/W) of 120 mPa·s (Production Example 4), cooked, and thawed. The resulting crab meat (Comparative Example 1) was hard to feel the original rich flavor.

(Examples 4 and 5, Comparative Example 2)
According to the formulation in Table 2, the amount of the enokitake extract compounded is from 1.0 wt% to 0.1 wt% (Example 4), 5.0 wt% (Example 5), or 10.0 wt% ( Crabs were obtained in the same manner as in Example 1 except that Comparative Example 2) was changed. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 2.

(Comparative example 3)
A kaniso was obtained in the same manner as in Example 1 except that an aqueous solution prepared according to the formulation of Table 2 and not containing the enokitake extract was used. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 2.

As is clear from Table 2, the kanimizo obtained from the crabs which were soaked in a saline solution in which the solid content of the enokitake mushroom extract in the aqueous solution was in the range of 0.1 to 500 ppm, cooked and cooled and thawed (Example 1, In 4 and 5), the original rich flavor was felt. In particular, the flavor of the crab crab meat (Example 5) dipped in a saline solution having a solid content of 300 ppm was evaluated as very good. On the other hand, the crab meat (Comparative Example 2) obtained from the crabs that had been cooked and cooled and thawed by immersing the enokitake mushroom extract in a saline solution having a solid content of 600 ppm (Comparative Example 2) was hard to sense the original rich flavor. In addition, the crab meat (Comparative Example 3) obtained from the crabs that had been soaked in a saline solution containing no Enokitake extract, cooked and thawed by cooling (Comparative Example 3) had a strong off-taste and the original rich flavor was not felt.

(Example 6)
According to the conditions in Table 3, a crab lime was obtained in the same manner as in Example 1 except that the type of aqueous solution containing salt was changed from saline to seawater. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 3.

(Comparative Example 4)
This comparative example is based on the composition of the preservation treatment liquid of test number 215 in Table 5 which shows the best evaluation in Patent Document 1 (JP 2007-20566 A). According to the formulation of Table 3, the enokitake mushroom extract was not blended, the blending amount of salt was changed to 1% by weight, and further 2% by weight of L-ascorbic acid and 0.5% by weight of glycine were blended to adjust the amount of water. Except for the adjustment, the active crab was immersed in the same manner as in Example 1 and then landed.

As is clear from Table 3, a kaniso obtained from a crab which was soaked in an aqueous solution containing an enokitake mushroom extract and having a sodium chloride content in the range of 2 to 3.5% by weight, cooked and thawed (Example) In 1 and 6), the original rich flavor was strongly felt. On the other hand, if the active crab contains sodium chloride but does not contain the enokitake mushroom extract and is immersed in an aqueous solution containing L-ascorbic acid and glycine as described in Patent Document 1, the crab becomes active by the immersion for 360 minutes. The crab miso (Comparative Example 4) obtained from the crab that had been cooked and then cooled and thawed had a strong off taste and the original rich flavor was not felt at all.

(Examples 7 and 8)
According to the conditions in Table 4, the water temperature of the aqueous solution was changed from 5° C. to 2° C. (Example 7) or 15° C. (Example 8), respectively, to obtain crab meat in the same manner as in Example 1. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 4.

As is clear from Table 4, the kanimizo (Examples 1, 7, and 8) obtained from the crabs containing the enokitake mushroom extract and immersed in a saline solution having a water temperature of 1 to 35° C., cooked, and cooled and thawed (Examples 1, 7, and 8) were: In each case, the original rich flavor was strongly felt.

(Examples 9 and 10, Comparative Examples 5 and 6)
According to the conditions shown in Table 5, the immersion time of the crab in the aqueous solution was changed from 360 minutes to 90 minutes (Example 9), 17280 minutes (Example 10), 30 minutes (Comparative Example 5), or 23040 minutes (Comparative Example 6). ) Was obtained in the same manner as in Example 1 except that the content was changed to ). The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 5.

As is clear from Table 5, all the crabs (Examples 1, 9, and 10) obtained from the crabs that were soaked in a saline solution containing the enokitake mushroom extract for 50 to 20000 minutes, cooked and thawed were The original rich flavor was felt. On the other hand, both the crab crab miso (Comparative Example 5) having an immersion time of 30 minutes and the crab crab miso (Comparative Example 6) having an immersion time of 23040 minutes were difficult to feel the original rich flavor. ..

(Examples 11 and 12)
According to the conditions of Table 6, the crab lime was obtained in the same manner as in Example 1 except that the frozen storage period was changed from 1 week to 3 months (Example 11) or 1 day (Example 12). The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 6.

(Example 13)
According to the conditions of Table 6, after immersing in an aqueous solution containing the enokitake mushroom extract in the same manner as in Example 1, landing, boiling as in Example 1 and removing heat, the shell of the crab is peeled off and crab meat is removed. Was collected. The collected crabs were packaged and frozen at -20°C. After cryopreservation at that temperature for 1 week, the cypress was taken out of the freezer and allowed to stand in a constant temperature bath at 5° C. for 1 day to be naturally thawed. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 6.

(Comparative Example 7)
According to the conditions shown in Table 6, the crab lime was obtained in the same manner as in Example 1 except that the storage condition for freezing at -20°C for 1 week was changed to the storage condition for cold storage at 4°C for 1 week. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 6.

(Reference example)
The dipping treatment of Example 1 was not performed, and the legs of the live hair crab were tied and boiled in boiling 3% saline for 20 minutes. Then, after removing the heat in cold water and draining the water, the shellfish was immediately peeled off without packaging or frozen storage, and the scallops were collected to evaluate the rich flavor of the scallops. The results are shown in Table 6.

As is clear from Table 6, the kanimizo (Examples 1, 11 and 12) obtained from the crabs that had been soaked in a saline solution containing the enokitake mushroom extract and cooked under heating for 1 day to 3 months were: In each case, the original rich flavor was felt. In particular, the flavor of the crab crab meat (Example 12) having a frozen storage period of 1 day was a very good evaluation, and the evaluation was close to that of a crab crab meat (reference example) that was not subjected to the immersion treatment or the cooling and thawing. .. Moreover, the original rich flavor was strongly felt also in the crab meat obtained by taking out the crab meat from the crab after the immersion treatment, followed by heating and cooking, and refrigerating and storing for one week. On the other hand, the crab meat (Comparative Example 3) obtained from a crab that had been soaked in a saline solution containing no Enokitake extract, cooked and then frozen and stored for 1 week (Comparative Example 3) had a strong off taste and the original rich flavor was not felt. .. In addition, the crab meat (Comparative Example 8) obtained from a crab that had been soaked in a saline solution containing an enokitake extract, cooked, and then refrigerated for one week (Comparative Example 8) also had a strong off taste and the original rich flavor was not felt.

(Example 14)
According to the conditions in Table 7, snow crab was used instead of the hair crab, and the crab immerse was obtained in the same manner as in Example 1 except that the immersion time of the crab in the aqueous solution was changed from 360 minutes to 90 minutes. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 7.

(Example 15)
According to the conditions in Table 7, a crab miso was obtained in the same manner as in Example 14 except that the immersion time of the crab in the aqueous solution was changed from 90 minutes to 360 minutes. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 7.

(Example 16)
According to the conditions in Table 7, Example 1 was repeated except that blue crab was used instead of the hair crab, the water temperature of the aqueous solution was changed from 5°C to 20°C, and the immersion time of the crab in the aqueous solution was changed from 360 minutes to 90 minutes. I obtained crab miso in the same way. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 7.

(Example 17)
According to the conditions in Table 7, a crab miso was obtained in the same manner as in Example 16 except that the immersion time of the crab in the aqueous solution was changed from 90 minutes to 360 minutes. The rich flavor of the resulting crab meat was evaluated. The results are shown in Table 7.

As is clear from Table 7, the crab meat (Examples 1 and 14 to 17) obtained from the crabs soaked in the saline solution containing the enokitake mushroom extract, cooked and cooled and thawed (Examples 1 and 14 to 17) were The original rich flavor was felt.

Claims (13)

A flavor reduction inhibitor after cold thawing of heat-cooked kaniso, which comprises at least one extract selected from the group consisting of enokitake extract, yeast extract and barley extract. The flavor reduction inhibitor after cold thawing of heat-cooked kaniso according to claim 1, wherein the extract comprises 50 to 100% by dry weight of the total dry weight of the flavor reduction inhibitor. Enokitake mushroom extract, yeast extract and at least one extract selected from the group consisting of barley extract containing 0.1-500 ppm (dry weight), sodium chloride concentration is 2-3.5 wt%, An aqueous solution for dipping a live crab for suppressing the deterioration of the flavor of the cooked crab miso after cooling and thawing. The aqueous solution according to claim 3, wherein the flavor reduction inhibitor after cold thawing of the cooked crab meat according to claim 1 or 2 is used. Crabs taken from active crabs, which are immersed in the aqueous solution according to claim 3 or 4 having a temperature in the range of 1 to 35°C for 50 to 20000 minutes in a state where oxygen is supplied. Frozen crab mine which was frozen after the crab mine according to claim 5 was cooked. A crab mine taken out after heat-cooking a live crab that has been immersed in the aqueous solution according to claim 3 or 4 for 50 to 20000 minutes in a temperature range of 1 to 35°C while oxygen is supplied. Frozen crab meat in which the crab meat according to claim 7 is frozen. The frozen crab mine according to claim 8, which is taken out from the cooked crab, reheated, and then frozen. A cold-thawed crab imizo obtained by thawing the frozen crab lime according to claim 6, 8 or 9. Contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3.5 wt% and a temperature of In an aqueous solution in the range of 1 to 35° C., the active crab is immersed for 50 to 20000 minutes in a state of being supplied with oxygen, and then the crab is taken out from the crab, cooked, and then frozen. Frozen crab miso production method. Contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3.5 wt% and a temperature of Freezing, characterized in that an active crab is immersed in an aqueous solution in a range of 1 to 35° C. for 50 to 20000 minutes in a state where oxygen is supplied, and then the crab is cooked, and then the crab miso is taken out and frozen. Crab miso production method. The manufacturing method according to claim 12, wherein the crab miso taken out from the cooked crab is reheated and then frozen.