JP2020103251A - Crab shell extract, canned crab and production method of crab shell extract - Google Patents
Crab shell extract, canned crab and production method of crab shell extract Download PDFInfo
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、カニ殻エキス、カニ缶詰及びカニ殻エキスの製造方法に関する。 The present invention relates to a crab shell extract, canned crab, and a method for producing a crab shell extract.
近年、流通の発達によりカニの脚肉の販売形態は缶詰から冷凍、チルドへシフトしているため、カニ缶詰の市場においてはカニ肉フレーク缶詰の割合が高まっている。カニ肉フレーク缶詰の製造過程では、原料フレーク肉を大量の水で洗浄する必要があり、洗浄後のカニの香りと味に乏しいフレーク肉を使用せざるを得ない、という課題がある。
なお、大量の水による洗浄は、カニフレーク缶の原料となるフレーク肉が、カニの肩、爪、節肉等の部位から機械的に採取されるところ、これら機械的に採取されるフレーク肉にはカニ殻中に含まれる血液蛋白質であるヘモシアニンが混入しており、これらを除去する必要があるためである。カニ殻及びヘモシアニンが混入したカニ肉を缶詰製造に用いると、カニ殻により食感が低下し、またカニ殻のＣａＣＯ３が溶出してｐＨが経時的に上昇し、アンモニア臭が発生する恐れがあるほか、缶詰の殺菌時に発生する硫黄化合物とヘモシアニンが結合してブルーミートが生じる恐れがある。
食品の香りは美味しさに寄与する重要な因子であり、カニ缶詰への香気成分の付与はカニ缶詰の品位向上に非常に重要である。
In recent years, due to the development of distribution, the sales form of leg meat of crabs has shifted from canned to frozen or chilled, so that in the canned crab market, the proportion of canned crab meat flakes is increasing. In the process of manufacturing canned crab meat flakes, it is necessary to wash the raw material flake meat with a large amount of water, and there is a problem that the flake meat having a poor crab aroma and taste after washing must be used.
In addition, when washing with a large amount of water, the flake meat that is the raw material for the crab flake can is mechanically sampled from the crab shoulder, nails, knotted meat, etc. Is because hemocyanin, which is a blood protein contained in the crab shell, is mixed, and it is necessary to remove these. When crab meat mixed with crab shell and hemocyanin is used for canning production, the texture of the crab shell is reduced, and CaCO 3 in the crab shell is eluted to raise the pH with time, which may cause an ammonia odor. In addition, there is a possibility that a sulfur compound generated during sterilization of canned food and hemocyanin are combined to generate blue meat.
The scent of food is an important factor that contributes to the deliciousness, and the addition of an aroma component to canned crab is very important for improving the quality of canned crab.
しかし、カニ缶詰においては、カニの味及び香りのうち、カニの香りを向上させることは特に難しいとされてきた。
これは特に、内容物充填後に缶詰を加圧加熱殺菌するという缶詰の製造工程によるもので、合成香料は耐熱性が弱く、加圧加熱殺菌により消失又は変性してしまう。また、カニ肉エキスは低温減圧濃縮して製造されるため、カニの香り自体が弱く、缶詰の加圧加熱殺菌後の香気は極めて弱い。またカニ肉エキスには、血液蛋白ヘモシアニンが含まれている場合、上述したブルーミート等の品質課題の発生が懸念されるという別の課題もある。
However, in canned crab, it has been considered particularly difficult to improve the aroma of crab among the taste and aroma of crab.
This is particularly due to the manufacturing process of canned foods in which the canned food is sterilized by heating under pressure, and the synthetic perfume has weak heat resistance and disappears or is denatured by sterilization by heating under pressure. In addition, since the crab meat extract is produced by being concentrated at low temperature under reduced pressure, the fragrance of the crab itself is weak, and the aroma after sterilization under pressure and heat of canned food is extremely weak. Further, when the crab meat extract contains the blood protein hemocyanin, there is another problem that there is a concern that quality problems such as blue meat described above may occur.
ブルーミートの懸念がカニ肉よりも少なく、且つ低コストなカニの風味源として、従来カニ殻を利用することがなされている。例えば、特許文献１には蟹殻を破砕機により砕き、原材料の蟹として煮込み容器に投入、原材料の蟹１に対して水４〜８を加え煮込む過程と煮込み汁が原材料の蟹１に対して２〜６になるまで煮込み濃縮すると原材料の蟹を取り出し、缶詰用の缶に均等に分散、さらに、煮込み汁を 10均等に加え蟹風味エキスの缶詰にした蟹風味エキス及びそれを用いた蟹風味麺の製造方法が記載されている。
また特許文献２には、カニ肉をカニ殻と一緒に充填したカニの缶詰が記載されている。
Conventionally, crab shells have been used as a flavor source of crab, which has less concern about blue meat than crab meat and is low cost. For example, in Patent Document 1, a process in which crab shells are crushed by a crusher and put into a simmering container as a raw material crab, a process of simmering water 4 to 8 with respect to the raw material crab 1 and a stewed juice for the raw material crab 1 Boil until it becomes 2 to 6 and concentrate to take out the raw material crab, disperse it evenly in a can for canning, and add 10 pieces of stewed juice to a canned crab flavored canned crab flavored extract and crab flavor using it. A method of making noodles is described.
Further, Patent Document 2 describes canned crab in which crab meat is filled together with crab shells.
しかしながら、特許文献１に記載のエキスは生臭く、カニの香り付与効果が十分でない。特許文献２の缶詰のようにカニ殻そのものの添加は、ざらざらとした食感になりやすいほか、経時的なｐＨ上昇による異臭の恐れがある。 However, the extract described in Patent Document 1 has a fishy odor, and the crab aroma imparting effect is not sufficient. Addition of the crab shell itself as in the canned product of Patent Document 2 tends to give a rough texture and may cause an offensive odor due to a pH increase over time.
本発明の課題は、前述した従来技術が有する種々の欠点を解消し得るカニ殻エキス及びカニ缶詰を提供することにある。 An object of the present invention is to provide a crab shell extract and a canned crab which can solve the above-mentioned various drawbacks of the conventional technique.
本発明者は、鋭意研究したところ、特定の香気成分を特定量以上含有するカニ殻エキスをカニフレーク缶等のカニ缶詰原料に添加することで、当該原料が封入された缶詰の加圧加熱殺菌及び経時保管後に当該香気成分が残存し、カニの香り及び味が向上していることを見出した。 The present inventor, after earnest research, by adding a crab shell extract containing a specific amount of a particular aroma component to a crab canning material such as a crab flake can to sterilize the canned food under pressure with heat. It was also found that the aroma component remained after storage for a while and the crab aroma and taste were improved.
本発明は、前記知見に基づくものであり、液状のカニ殻エキスであって、
２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、
３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか又は
ヘキサナールの相対換算濃度が０．０１μｇ／Ｌ以上である、カニ殻エキスを提供するものである。
The present invention is based on the above findings, and is a liquid crab shell extract,
Whether the relative equivalent concentration of 2-methylbutanal is 0.1 μg/L or more,
The present invention provides a crab shell extract having a relative reduced concentration of 3-methylbutanal of 0.1 µg/L or more or a relative reduced concentration of hexanal of 0.01 µg/L or more.
また本発明は、液状のカニ殻エキス及びカニ肉を含むカニ缶詰であって、以下の（１）又は（２）を満たす、カニ缶詰を提供するものである。
（１）内容物を固液分離し、得られた固形分の２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又はヘキサナールの相対換算濃度が６μｇ／Ｌ以上である。
（２）内容物を固液分離し、得られた液体分の２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又はヘキサナールの相対換算濃度が０．０３μｇ／Ｌ以上である。
The present invention also provides a canned crab containing a liquid crab shell extract and crab meat, which satisfies the following (1) or (2).
(1) The content is subjected to solid-liquid separation, and the relative solid concentration of 2-methylbutanal of the obtained solid content is 0.1 μg/L or more, or the relative reduced concentration of 3-methylbutanal is 0.1 μg. /L or more, or the relative equivalent concentration of hexanal is 6 μg/L or more.
(2) The content is subjected to solid-liquid separation, and the relative equivalent concentration of 2-methylbutanal of the obtained liquid component is 0.1 μg/L or more, or the relative equivalent concentration of 3-methylbutanal is 0.1 μg. /L or more, or the relative equivalent concentration of hexanal is 0.03 μg/L or more.
また本発明はカニ殻を焼成する工程と、焼成後のカニ殻を密閉容器内で水煮するか又は大気圧下に還流しながら水煮して、エキスを得る工程とを含むカニ殻エキスの製造方法を提供するものである。 Further, the present invention is a crab shell extract comprising a step of baking a crab shell, and a step of boiling the baked crab shell in a closed container or boiling under reflux at atmospheric pressure to obtain an extract. A manufacturing method is provided.
本発明のカニ殻エキスは、カニ缶詰等の容器詰め食品に添加することで、カニの香り及び味を効果的に向上させることができる。また本発明のカニ缶詰は、カニの香り及び味に優れたものである。更に、本発明のカニ殻エキスの製造方法は、本発明のカニ殻エキスを効率よく製造することができる。 By adding the crab shell extract of the present invention to a container-packaged food such as canned crab, the aroma and taste of the crab can be effectively improved. Moreover, the canned crab of the present invention has excellent crab aroma and taste. Furthermore, the method for producing a crab shell extract of the present invention can efficiently produce the crab shell extract of the present invention.
以下本発明を、その好ましい実施形態に基づき説明する。
本発明のカニ殻エキスは液状である。ここでいう液状とは２５℃で液状であることを指す。
The present invention will be described below based on its preferred embodiments.
The crab shell extract of the present invention is liquid. The liquid state here means a liquid state at 25°C.
本発明のカニ殻エキスは、（Ａ）２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、（Ｂ）３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又は（Ｃ）ヘキサナールの相対換算濃度が０．０１μｇ／Ｌ以上であることが好ましい。これら３成分はいずれもカニ殻の香気成分である。（Ａ）〜（Ｃ）の成分量を有するカニ殻エキスをカニ缶詰に添加することで、その後の殺菌及び保管後にも、（Ａ）〜（Ｃ）の成分がカニ缶詰に残存し、カニの香り及びカニの風味を向上させることができる。カニ缶詰に付与するカニの香りを更に一層高める観点から、前記ヘッドスペースにおいて、前記（Ａ）又は（Ｂ）が満たされることがより好ましく、前記（Ａ）及び（Ｂ）が満たされることが特に好ましい。また、前記（Ａ）〜（Ｃ）の成分濃度条件のうち２つ以上が満たされることが好ましく、３つ全てが満たされることが最も好ましい。 In the crab shell extract of the present invention, the relative reduced concentration of (A) 2-methylbutanal is 0.1 μg/L or higher, or the relative reduced concentration of (B) 3-methylbutanal is 0.1 μg/L or higher. Or the relative reduced concentration of (C) hexanal is preferably 0.01 μg/L or more. All of these three components are aroma components of crab shell. By adding the crab shell extract having the component amounts of (A) to (C) to the canned crab, the components (A) to (C) remain in the canned crab even after the subsequent sterilization and storage, and Aroma and crab flavor can be improved. From the viewpoint of further enhancing the scent of crab imparted to canned crab, it is more preferable that (A) or (B) be satisfied in the headspace, and particularly that (A) and (B) be satisfied. preferable. Further, it is preferable that two or more of the component concentration conditions (A) to (C) are satisfied, and it is most preferable that all three are satisfied.
本明細書中、相対換算濃度とは、以下のように測定する。
測定対象物質（具体的には、２−メチルブタナール、３−メチルブタナール又はヘキサナール）を０．８３μｇ／Ｌ、８．３３μｇ／Ｌ及び８３．３３μｇ／Ｌの各濃度となるように溶解させた水溶液を用意する。各濃度の水溶液６ｍＬをそれぞれ２０ｍＬの容器に密閉し４０℃雰囲気下におく。容器のヘッドスペース部分には、Ｔｗｉｓｔｅｒ ＰＤＭＳ（ガラス製撹拌子にＰＤＭＳ（ポリジメチルシロキサン）をコーティングしたもの）（Ｇｅｒｓｔｅｌ社製）を２個配置しておく。ヘッドスペース中に飽和する測定対象物質を前記温度にてＴｗｉｓｔｅｒで１時間吸着させ、吸着した測定対象物質の量をガスクロマトグラフィー−質量分析法（ＧＣ−ＭＳ法）にて測定する。水溶液中の測定対象物質の濃度と、ＧＣ−ＭＳ法で得られた測定対象物質の吸着量（ピーク面積）とをプロットした検量線を得る。
検量線を得る場合と同様に、カニ殻エキス６ｍＬを、ヘッドスペース部分にＴｗｉｓｔｅｒ ＰＤＭＳを２個配置した２０ｍＬの容器に密閉し、４０℃雰囲気下に１時間かけて、Ｔｗｉｓｔｅｒに気相を吸着させる。Ｔｗｉｓｔｅｒに吸着させた気相成分を、ＧＣ−ＭＳ法による測定対象成分の吸着量の測定に供する。前記の検量線から、エキスについて測定した測定対象成分の吸着量（ピーク面積）に相当する水溶液中の測定対象物質の濃度（μｇ／Ｌ）を求める。この水溶液中の測定対象物質の濃度（μｇ／Ｌ）は、エキス中に含まれていた測定対象成分の揮発量を示している。従ってこれを相対換算濃度と定義した。サンプル採取及びその測定方法は、具体的には後述の実施例に記載の方法により行うことができる。
In the present specification, the relative conversion concentration is measured as follows.
Dissolve the substance to be measured (specifically, 2-methylbutanal, 3-methylbutanal, or hexanal) to each concentration of 0.83 μg/L, 8.33 μg/L, and 83.33 μg/L. Prepare an aqueous solution. 6 mL of an aqueous solution of each concentration is sealed in a 20 mL container and placed under an atmosphere of 40°C. Two Twister PDMS (glass stirrer coated with PDMS (polydimethylsiloxane)) (manufactured by Gerstel) are arranged in the head space of the container. The measurement target substance saturated in the head space is adsorbed by Twister at the above temperature for 1 hour, and the amount of the adsorbed measurement target substance is measured by gas chromatography-mass spectrometry (GC-MS method). A calibration curve is obtained by plotting the concentration of the measurement target substance in the aqueous solution and the adsorption amount (peak area) of the measurement target substance obtained by the GC-MS method.
As in the case of obtaining the calibration curve, 6 mL of crab shell extract is sealed in a 20 mL container in which two Twister PDMS are placed in the head space, and the gas phase is adsorbed by Twister in an atmosphere of 40° C. for 1 hour. .. The gas phase component adsorbed on Twister is used for the measurement of the adsorption amount of the measurement target component by the GC-MS method. From the above calibration curve, the concentration (μg/L) of the measurement target substance in the aqueous solution corresponding to the adsorption amount (peak area) of the measurement target component measured for the extract is determined. The concentration (μg/L) of the measurement target substance in this aqueous solution indicates the volatilization amount of the measurement target component contained in the extract. Therefore, this was defined as a relative reduced concentration. The sampling and the measuring method thereof can be carried out specifically by the methods described in Examples below.
カニ缶詰に付与するカニの香り及び味を一層高める観点から、カニ殻エキスの（Ａ）２−メチルブタナールの相対換算濃度は５μｇ／Ｌ以上であることがより好ましく、１０μｇ／Ｌ以上であることが特に好ましい。カニ殻エキスの２−メチルブタナールの相対換算濃度は、カニの香り及び味を程良いものにする点から、１００μｇ／Ｌ以下であることが好ましく、４０μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the aroma and taste of the crab imparted to the canned crab, the relative reduced concentration of (A) 2-methylbutanal in the crab shell extract is more preferably 5 μg/L or more, and 10 μg/L or more. Is particularly preferable. The relative equivalent concentration of 2-methylbutanal in the crab shell extract is preferably 100 μg/L or less, and more preferably 40 μg/L or less, from the viewpoint of improving the aroma and taste of the crab.
カニ缶詰に付与するカニの香り及び味を一層高める観点から、カニ殻エキスの（Ｂ）３−メチルブタナールの相対換算濃度は１μｇ／Ｌ以上であることがより好ましく、５μｇ／Ｌ以上であることが特に好ましい。カニ殻エキスの３−メチルブタナールの相対換算濃度は、カニの香り及び味を程良いものにする点から、１００μｇ／Ｌ以下であることが好ましく、２０μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the scent and taste of the crab imparted to the canned crab, the relative equivalent concentration of (B) 3-methylbutanal in the crab shell extract is more preferably 1 μg/L or more, and 5 μg/L or more. Is particularly preferable. The relative converted concentration of 3-methylbutanal in the crab shell extract is preferably 100 μg/L or less, and more preferably 20 μg/L or less, from the viewpoint of improving the aroma and taste of the crab.
カニ缶詰に付与するカニの香りを一層高める観点から、カニ殻エキスの（Ｃ）ヘキサナールの相対換算濃度は０．０１μｇ／Ｌ以上であることが好ましく、０．０５μｇ／Ｌ以上であることがより好ましく、０．１μｇ／Ｌ以上であることが特に好ましい。前記ヘキサナールの相対換算濃度は、カニの香り及び味を程良いものにする点から、１０μｇ／Ｌ以下であることが好ましく、５μｇ／Ｌ以下であることがより好ましく、０．５μｇ／Ｌ以下であることが特に好ましい。 From the viewpoint of further enhancing the scent of crab imparted to canned crab, the relative equivalent concentration of (C) hexanal in the crab shell extract is preferably 0.01 μg/L or more, and more preferably 0.05 μg/L or more. It is preferably 0.1 μg/L or more and particularly preferably. The relative equivalent concentration of hexanal is preferably 10 μg/L or less, more preferably 5 μg/L or less, and 0.5 μg/L or less from the viewpoint of improving the aroma and taste of crab. It is particularly preferable that
また、カニ殻エキスにおける３成分の量を前記の範囲にするためには、後述する好適なカニ殻エキスの製造方法において、焼成温度及び抽出温度やその時間を調整すればよい。 Moreover, in order to adjust the amounts of the three components in the crab shell extract to the above ranges, the firing temperature and the extraction temperature and the time thereof may be adjusted in a suitable method for producing a crab shell extract described below.
カニ殻エキスはカニ殻に含まれる成分を抽出したものである。カニ殻の由来となるカニとしては、タラバガニ属に属するカニとして、タラバガニ（Paralithodes camtschatica）、アブラガニ（Paralithodes platypus）、ハナサキガニ（Paralithodes brevipes）、イバラガニ（Lithodes turritus Ortmann）が挙げられ、ズワイガニ属に属するカニとして、ズワイガニ（Chionoecetes opilio）、オオズワイガニ（Chionoecetes bairdi）、ベニズワイガニ（Chionoecetes japonicus）が挙げられ、その他では、アサヒガニ（Ranina ranina）、アミメノコギリガザミ（Scylla serrata）、イバラガニ（Lithodes turritus Ortmann）、イバラガニモドキ（Lithodes aequispina Benedict）、ケガニ（Erimacrus isenbeckii（Brandt））、サワガニ（Geothelphusa dehaani (White)）、ジャノメガザミ（Portunus sanguinolentus （Herbst））、タイワンガザミ（Portunus pelagicus （Linnaeus））、ダンジネスクラブ（Cancer magister Dana）、マルズワイガニ（Chaceon maritae (Manning & Holthuis)）、ヨーロッパイチョウガニ（Cancer pagurus Linnaeus）などが挙げられるが、これらに限定されるものではない。
中でも、香気の優れたカニ殻が得られる点等から、タラバガニ属、ズワイガニ属から選ばれるカニのカニ殻を用いることが好ましく、タラバガニ属又はズワイガニ属に属するカニのカニ殻を用いることが特に好ましい。
The crab shell extract is obtained by extracting the components contained in the crab shell. Examples of the crab from which the crab shell is derived include red king crabs (Paralithodes camtschatica), oil crabs (Paralithodes platypus), red crabs (Paralithodes brevipes), and snow crabs (Lithodes turritus Ortmann). Examples include snow crab (Chionoecetes opilio), giant snow crab (Chionoecetes bairdi), and red crab (Chionoecetes japonicus). Lithodes aequispina Benedict), crayfish (Erimacrus isenbeckii (Brandt)), sour crab (Geothelphusa dehaani (White)), janomega thistle (Portunus sanguinolentus (Herbst)), taiwan thrips (Portunus pelagicus (Linnaeus D)), cermages , But not limited to these, but not limited thereto.
Among them, from the viewpoint of obtaining a crab shell having an excellent aroma, it is preferable to use a crab shell of a crab selected from the genus King crab and the genus Snow crab, and it is particularly preferable to use the crab shell of a crab belonging to the genus King crab or the genus Snow crab. ..
カニ殻の原料部位としては、肩、長節、腕節、前節、爪、鉗脚、頭胸甲等、限定なく用いることができる。 As the raw material site of the crab shell, shoulders, long segments, arm segments, anterior segment, nails, forceps, head chest, and the like can be used without limitation.
本発明のカニ殻エキスは、カニ殻を非含有であることが、カニ殻によるｐＨ上昇によるアンモニア臭等の異臭の発生やブルーミートの防止ができる点から好ましい。カニ殻を非含有であるとは、カニ殻エキス中のカニ殻の含有量が０．５質量％以下であることを意味する。カニ殻エキス中のカニ殻の含有量が０．１質量％以下であることがより好ましく、０質量％であることが最も好ましい。 It is preferable that the crab shell extract of the present invention does not contain crab shells because it can prevent generation of offensive odor such as ammonia odor due to pH increase by the crab shells and prevention of blue meat. The term "crab shell-free" means that the content of the crab shell in the crab shell extract is 0.5% by mass or less. The content of the crab shell in the crab shell extract is more preferably 0.1% by mass or less, and most preferably 0% by mass.
本発明のカニ殻エキスは、３０℃のｐＨが９以下であることが、アンモニア臭等の異臭の防止やブルーミートの防止の観点で好ましく、５以上であることが風味や食感の低下防止の点で好ましい。この観点から、カニ殻エキスは、３０℃で測定するｐＨが６以上８以下であることがより好ましい。 The crab shell extract of the present invention preferably has a pH at 30° C. of 9 or less from the viewpoint of preventing offensive odor such as ammonia odor and preventing blue meat, and preventing the deterioration of flavor and texture. Is preferable in terms of. From this viewpoint, the crab shell extract more preferably has a pH measured at 30° C. of 6 or more and 8 or less.
本発明のカニ殻エキスは、塩分濃度が０．０１質量％以上２質量％以下であることが缶詰に添加したときの塩分濃度の上昇を防止する点、及びカニ殻エキスの製造しやすさの点で好ましい。この観点から、カニ殻エキスの塩分濃度は、０．０５質量％以上１質量％以下であることがより好ましく、０．１質量％以上０．５質量％以下であることが特に好ましい。塩分濃度は後述する実施例に記載の方法で測定できる。 The crab shell extract of the present invention has a salt concentration of 0.01% by mass or more and 2% by mass or less to prevent an increase in the salt concentration when added to canned foods, and to facilitate the production of the crab shell extract. It is preferable in terms. From this viewpoint, the salt concentration of the crab shell extract is more preferably 0.05% by mass or more and 1% by mass or less, and particularly preferably 0.1% by mass or more and 0.5% by mass or less. The salt concentration can be measured by the method described in Examples below.
本発明のカニ殻エキスは、糖分濃度が０．０１質量％以上２０質量％以下であることが缶詰に添加したときの風味の良好さ、及びカニ殻エキスの製造しやすさの点で好ましい。この観点から、カニ殻エキスの糖分濃度は０．１質量％以上５質量％以下であることがより好ましく、０．３質量％以上１質量％以下であることが特に好ましい。糖分濃度は後述する実施例に記載の方法で測定できる。 The crab shell extract of the present invention preferably has a sugar concentration of 0.01% by mass or more and 20% by mass or less in terms of good flavor when added to a canned product and ease of producing the crab shell extract. From this viewpoint, the sugar content of the crab shell extract is more preferably 0.1% by mass or more and 5% by mass or less, and particularly preferably 0.3% by mass or more and 1% by mass or less. The sugar concentration can be measured by the method described in Examples below.
またエキスの水分量としては、８０質量％以上が挙げられ、９０質量％以上が好ましい。水分量は後述する実施例に記載の方法で測定できる。 The water content of the extract is 80% by mass or more, preferably 90% by mass or more. The water content can be measured by the method described in Examples below.
次いで、本発明のカニ缶詰について説明する。本発明のカニ缶詰は、液状のカニ殻エキス及びカニ肉を含むカニ缶詰であって、以下の（１）又は（２）を満たすことが好ましい。
（１）内容物を固液分離し、得られた固形分の（ａ１）２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、（ｂ１）３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又は（ｃ１）ヘキサナールの相対換算濃度が６μｇ／Ｌ以上である。
（２）内容物を固液分離し、得られた液体分の（ａ２）２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、（ｂ２）３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又は（ｃ２）ヘキサナールの相対換算濃度が０．０３μｇ／Ｌ以上である。
Next, the canned crab of the present invention will be described. The canned crab of the present invention is a canned crab containing a liquid crab shell extract and crab meat, and preferably satisfies the following (1) or (2).
(1) The content is subjected to solid-liquid separation, and the relative equivalent concentration of (a1) 2-methylbutanal of the obtained solid content is 0.1 μg/L or more, or (b1) relative to 3-methylbutanal. The converted concentration is 0.1 μg/L or more, or the relative converted concentration of (c1) hexanal is 6 μg/L or more.
(2) The content is subjected to solid-liquid separation, and the relative equivalent concentration of (a2) 2-methylbutanal of the obtained liquid component is 0.1 μg/L or more, or (b2) relative to 3-methylbutanal. The reduced concentration is 0.1 μg/L or higher, or the relative reduced concentration of (c2) hexanal is 0.03 μg/L or higher.
カニ缶詰に付与するカニの香りを更に一層高める観点から、缶詰の固形分において、前記（ａ１）又は（ｂ１）が満たされることがより好ましく、前記（ａ１）及び（ｂ１）が満たされることが特に好ましい。また、前記（ａ１）〜（ｃ１）の成分の濃度条件のうち２つ以上が満たされることがより好ましく、３つ全てが満たされることが最も好ましい。また本発明のカニ缶詰は、前記（１）及び（２）を両方満たすことが更に好ましい。 From the viewpoint of further enhancing the scent of the crab imparted to the canned crab, the solid content of the canned food preferably satisfies the above (a1) or (b1), and more preferably satisfies the above (a1) and (b1). Particularly preferred. Further, it is more preferable that two or more of the concentration conditions of the components (a1) to (c1) are satisfied, and it is most preferable that all three are satisfied. Further, the canned crab of the present invention more preferably satisfies both the above (1) and (2).
カニ缶詰のカニの香り及び味を更に一層高める観点から、缶詰の液体分において、前記（ａ２）又は（ｂ２）が満たされることが好ましく、前記（ａ２）及び（ｂ２）が満たされることが更に好ましい。また、前記（ａ２）〜（ｃ２）の成分の濃度条件のうち２つ以上が満たされることがより好ましく、３つ全てが満たされることが最も好ましい。 From the viewpoint of further enhancing the scent and taste of canned crab, it is preferable that the liquid content of the canned product satisfy (a2) or (b2), and more preferably (a2) and (b2). preferable. Further, it is more preferable that two or more of the concentration conditions of the components (a2) to (c2) are satisfied, and it is most preferable that all three are satisfied.
カニ缶詰の固形分に係る前記相対換算濃度は、前記エキスの相対換算濃度において、エキス６ｍＬを固形分６ｇに置き換える以外は、エキスにおける各成分の相対換算濃度と同様の方法にて測定できる。カニ缶詰の液体分に係る前記相対換算濃度は、前記エキスの相対換算濃度において、エキス６ｍＬをカニ缶詰の液体分６ｍLに置き換える以外は、エキスにおける各成分の相対換算濃度と同様の方法にて測定できる。 The relative reduced concentration of the solid content of canned crab can be measured by the same method as the relative reduced concentration of each component in the extract except that 6 mL of the extract is replaced with 6 g of the solid in the relative reduced concentration of the extract. The relative reduced concentration of the liquid content of the canned crab is measured by the same method as the relative reduced concentration of each component in the extract except that 6 mL of the extract is replaced with 6 mL of the liquid content of the canned crab. it can.
カニ缶詰のカニの香り及び味を一層高める観点から、缶詰の固形分の（ａ１）２−メチルブタナールの相対換算濃度は１μｇ／Ｌ以上であることがより好ましく、５μｇ／Ｌ以上であることが特に好ましい。缶詰の固形分の２−メチルブタナールの相対換算濃度は、カニ缶詰のカニの香り及び味を程良いものにする観点から、３００μｇ／Ｌ以下であることが好ましく、５０μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the aroma and taste of canned crab, the relative equivalent concentration of (a1) 2-methylbutanal in the canned solid is more preferably 1 μg/L or more, and 5 μg/L or more. Is particularly preferable. The relative equivalent concentration of 2-methylbutanal in the solid content of canned food is preferably 300 μg/L or less, and preferably 50 μg/L or less, from the viewpoint of improving the aroma and taste of canned crab. Is more preferable.
カニ缶詰に付与するカニの香り及び味を一層高める観点から、缶詰の固形分の（ｂ１）３−メチルブタナールの相対換算濃度は１．０μｇ／Ｌ以上であることがより好ましく、１０μｇ／Ｌ以上であることが特に好ましい。缶詰の固形分の３−メチルブタナールの相対換算濃度は、カニ缶詰のカニの香り及び味を適度なものにする観点から、５００μｇ／Ｌ以下であることが好ましく、１００μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the aroma and taste of the crab imparted to the canned crab, the relative reduced concentration of (b1) 3-methylbutanal in the solid content of the canned food is more preferably 1.0 μg/L or more, and 10 μg/L The above is particularly preferable. The relative equivalent concentration of 3-methylbutanal of the solid content of the canned food is preferably 500 μg/L or less, and 100 μg/L or less, from the viewpoint of making the aroma and taste of the canned crab can be appropriate. Is more preferable.
カニ缶詰に付与するカニの香りを一層高める観点から、缶詰の固形分の（ｃ１）ヘキサナールの相対換算濃度は６μｇ／Ｌ以上であることがより好ましく、８μｇ／Ｌ以上であることが特に好ましい。缶詰の固形分の、ヘキサナールの相対換算濃度は、カニ缶詰のカニの香り及び味を程良いものにする観点から、１００μｇ／Ｌ以下であることが好ましく、２０μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the scent of the crab imparted to the canned crab, the relative equivalent concentration of (c1) hexanal in the solid content of the canned food is more preferably 6 μg/L or more, and particularly preferably 8 μg/L or more. The relative equivalent concentration of hexanal in the solid content of canned food is preferably 100 μg/L or less, more preferably 20 μg/L or less, from the viewpoint of improving the aroma and taste of canned crab. ..
カニ缶詰のカニの香り及び味を一層高める観点から、缶詰の液体分の（ａ２）２−メチルブタナールの相対換算濃度は０．５μｇ／Ｌ以上であることがより好ましく、１μｇ／Ｌ以上であることが特に好ましい。缶詰の液体分の２−メチルブタナールの相対換算濃度は、カニ缶詰のカニの香り及び味を程良いものにする観点から、２０μｇ／Ｌ以下であることが好ましく、４μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the aroma and taste of canned crab, the relative reduced concentration of (a2) 2-methylbutanal in the canned liquid is more preferably 0.5 μg/L or more, and 1 μg/L or more. It is particularly preferable that The relative equivalent concentration of 2-methylbutanal in the liquid content of the canned product is preferably 20 μg/L or less, and preferably 4 μg/L or less, from the viewpoint of improving the aroma and taste of the canned crab. Is more preferable.
カニ缶詰に付与するカニの香り及び味を一層高める観点から、缶詰の液体分の（ｂ２）３−メチルブタナールの相対換算濃度は１μｇ／Ｌ以上であることが好ましく、５μｇ／Ｌ以上であることがより好ましく、１０μｇ／Ｌ以上であることが特に好ましい。缶詰の液体分の３−メチルブタナールの相対換算濃度は、カニ缶詰のカニの香り及び味を程良いものにする観点から、４００μｇ／Ｌ以下であることが好ましく、８０μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the scent and taste of the crab imparted to the canned crab, the relative reduced concentration of (b2) 3-methylbutanal of the liquid content of the canned food is preferably 1 μg/L or more, and 5 μg/L or more. More preferably, it is particularly preferably 10 μg/L or more. The relative equivalent concentration of 3-methylbutanal in the liquid content of the canned food is preferably 400 μg/L or less, and 80 μg/L or less, from the viewpoint of improving the aroma and taste of the canned crab. Is more preferable.
カニ缶詰に付与するカニの香りを一層高める観点から、缶詰の液体分の（ｃ２）ヘキサナールの相対換算濃度は０．１μｇ／Ｌ以上であることがより好ましく、０．３μｇ／Ｌ以上であることが特に好ましい。缶詰の液体分の、ヘキサナールの相対換算濃度は、カニ缶詰のカニの香り及び味を程良いものにする観点から、１０μｇ／Ｌ以下であることが好ましく、２μｇ／Ｌ以下であることがより好ましい。 From the viewpoint of further enhancing the scent of crab imparted to canned crab, the relative reduced concentration of (c2) hexanal in the liquid content of the canned food is more preferably 0.1 μg/L or more, and 0.3 μg/L or more. Is particularly preferable. The relative equivalent concentration of hexanal in the canned liquid is preferably 10 μg/L or less, and more preferably 2 μg/L or less, from the viewpoint of improving the aroma and taste of the canned crab. ..
カニ缶詰における固液分離は、例えば遠心分離により行うことができる。その場合の例えば一缶あたりの内容物全てを、４℃以上２５℃以下、６０００ｒｐｍ以上１００００ｒｐｍ以下、５分間以上３０分間以下の条件で遠心分離する条件を採用することができる。 Solid-liquid separation in canned crab can be performed, for example, by centrifugation. In that case, for example, it is possible to adopt a condition of centrifuging all the contents per can under conditions of 4° C. or higher and 25° C. or lower, 6000 rpm or higher and 10,000 rpm or lower, and 5 minutes or longer and 30 minutes or shorter.
前記条件で固液分離した固形分と液体分の質量比は、前記条件の遠心分離において、固形分１００質量部に対して液体分が２０質量部以上１００質量部以下であることが好ましく、５０質量部以上７０質量部以下であることがより好ましい。固形分はカニ肉からなる。 The mass ratio of the solid content and the liquid content separated under the above conditions is preferably 20 parts by mass or more and 100 parts by mass or less of the liquid content with respect to 100 parts by mass of the solid content in the centrifugation under the above conditions. It is more preferable that the amount is 70 parts by mass or more. The solid content consists of crab meat.
前記２−メチルブタナール、３−メチルブタナール及びヘキサナールの相対換算は、ガスクロマトグラフィー−質量分析法（ＧＣ−ＭＳ法）により測定される。また、ヘッドスペースのサンプルをガスクロマトグラフィー−質量分析法に供するには、Ｔｗｉｓｔｅｒを用いることが好ましい。サンプル採取及びその測定方法は、具体的には後述の実施例に記載の方法により行うことができる。 The relative conversion of 2-methylbutanal, 3-methylbutanal and hexanal is measured by gas chromatography-mass spectrometry (GC-MS method). Moreover, it is preferable to use Twister in order to subject the sample in the headspace to gas chromatography-mass spectrometry. Specifically, the method of sampling and measuring the sample can be performed by the method described in Examples below.
また、カニ缶詰における３成分の量を前記の範囲にするためには、後述する好適なカニ缶詰の製造方法において、上述する本発明のカニ殻エキスを添加し、その量を調整すればよい。 Further, in order to adjust the amount of the three components in the canned crab to the above range, the amount of the crab shell extract of the present invention described above may be added and adjusted in a suitable method for producing a canned crab described below.
本発明のカニ缶詰は、液状のカニ殻エキスを含有する。カニ殻エキスの含有量は、前記遠心分離における液体分中０．１質量％以上１００質量％以下であることがカニの香り及び味を一層好適なものとする点で好ましく、５質量％以上５０質量％以下であることがより好ましい。カニ殻エキスは上述した本発明のカニ殻エキスであることが好ましい。 The canned crab of the present invention contains a liquid crab shell extract. The content of the crab shell extract is preferably 0.1% by mass or more and 100% by mass or less in the liquid content in the centrifugal separation in order to make the aroma and taste of the crab more suitable, and 5% by mass or more 50% It is more preferable that the content is not more than mass %. The crab shell extract is preferably the crab shell extract of the present invention described above.
カニ缶詰に含有されるカニ肉の原料カニの種類としては、カニ殻の原料カニの種類と同様のものが挙げられる。カニ缶詰に含有されるカニ肉の原料カニの種類と、カニ殻の原料カニの種類とは同一であってもよく、異なっていてもよい。
カニ缶詰に含有されるカニ肉は、棒肉（「脚肉」ともいわれる）等をほぐさずにそのままカニ肉を充填したものであっても、フレーク肉（砕肉）であってもよいが、フレーク肉であることが、本発明において、特定量以上の２−メチルブタナール、３−メチルブタナール又はヘキサナールを含有することによる香り及び味の向上効果が高いために好ましい。フレーク肉の原料部位としては、爪肉及び爪下肉、肩肉、ラッキョ、ナンバン、四足等が挙げられる。
Examples of the raw material crab for the crab meat contained in the canned crab include the same types as the raw material crab for the crab shell. The type of the raw material crab for the crab meat contained in the canned crab and the type of the raw material crab for the crab shell may be the same or different.
The crab meat contained in the canned crab may be the one directly filled with the crab meat without loosening stick meat (also called “leg meat”) or the like, or flake meat (crushed meat), In the present invention, flake meat is preferable because it has a high effect of improving aroma and taste by containing a specific amount or more of 2-methylbutanal, 3-methylbutanal, or hexanal. Examples of the raw material part of the flake meat include claw meat, sub-nail meat, shoulder meat, lacchio, nanban, four legs and the like.
本発明のカニ缶詰は、カニ殻を非含有であることが、カニ殻によるｐＨ上昇によるアンモニア臭等の異臭の発生や食感の低下を防止できる点から好ましい。カニ殻を非含有であるとは、カニ缶詰内容物中のカニ殻の含有量が０．５質量％以下であることを意味する。カニ缶詰内容物中のカニ殻の含有量は０．１質量％以下であることがより好ましく、０質量％であることが最も好ましい。 In the canned crab of the present invention, it is preferable that the crab shell does not contain a crab shell from the viewpoint that it is possible to prevent an offensive odor such as an ammonia odor due to a pH increase due to the crab shell and a reduction in texture. The term "crab shell-free" means that the content of crab shell in the canned crab contents is 0.5% by mass or less. The content of the crab shell in the canned crab contents is more preferably 0.1% by mass or less, and most preferably 0% by mass.
カニ缶詰は、カニ殻エキス及びカニ肉以外に、調味料、酸味料、リン酸塩、増粘剤、亜硫酸塩等を適宜含有することができる。 The canned crab can properly contain seasonings, acidulants, phosphates, thickeners, sulfites and the like, in addition to the crab shell extract and the crab meat.
本発明のカニ缶詰はその液体分の３０℃のｐＨが９以下であることが、アンモニア臭等の異臭の防止やブルーミートの防止の観点で好ましく、５以上であることが風味や食感の低下防止の点で好ましい。この観点から、カニ缶詰の液体分は、３０℃で測定するｐＨが６以上８以下であることがより好ましい。 In the canned crab of the present invention, the pH of the liquid content at 30° C. is preferably 9 or less, from the viewpoint of preventing an offensive odor such as an ammonia odor and preventing blue meat. It is preferable in terms of prevention of deterioration. From this viewpoint, it is more preferable that the liquid content of the canned crab has a pH measured at 30° C. of 6 or more and 8 or less.
本発明のカニ缶詰は、塩分濃度が１質量％以上５質量％以下であることが缶詰に添加したときの塩分濃度の上昇を防止する点、及びカニ缶詰の製造しやすさの点で好ましい。この観点から、カニ缶詰の塩分濃度は、１．５質量％以上４質量％以下であることがより好ましい。塩分濃度は後述する実施例に記載の方法で測定できる。 The canned crab of the present invention preferably has a salt concentration of 1% by mass or more and 5% by mass or less from the viewpoint of preventing an increase in the salt concentration when added to the canned product and the ease of manufacturing the canned crab. From this viewpoint, the salt concentration of the canned crab is more preferably 1.5% by mass or more and 4% by mass or less. The salt concentration can be measured by the method described in Examples below.
本発明のカニ缶詰は、糖分濃度が１質量％以上１５質量％以下であることが缶詰に添加したときの風味の良好さ、及びカニ缶詰の製造しやすさの点で好ましい。この観点から、カニ缶詰の糖分濃度は５質量％以上１２質量％以下であることがより好ましい。糖分濃度は後述する実施例に記載の方法で測定できる。 The canned crab of the present invention preferably has a sugar content of 1% by mass or more and 15% by mass or less from the viewpoint of good flavor when added to the canned food and ease of manufacturing the canned crab. From this viewpoint, the sugar concentration in the canned crab is more preferably 5% by mass or more and 12% by mass or less. The sugar concentration can be measured by the method described in Examples below.
次いで、本発明のカニ殻エキスの好適な製造方法について説明する。
本製造方法は、カニ殻を焼成する工程（以下、焼成工程ともいう）と、焼成後のカニ殻を密閉容器内で水煮するか又は大気圧下に還流しながら水煮して、エキスを得る工程（以下、抽出工程ともいう）とを含む。
Next, a suitable method for producing the crab shell extract of the present invention will be described.
This production method comprises a step of baking crab shells (hereinafter, also referred to as a baking step), and boiled crab shells after baking in a closed container or boiled under reflux under atmospheric pressure to obtain an extract. And a step of obtaining (hereinafter, also referred to as extraction step).
焼成前、カニ殻は、粉砕することが好ましい。粉砕により、抽出効率及び焼成効率を向上させることができ、製造時間を短縮できる。
カニ殻の粉砕サイズとしては、例えば、１片の最大長さが０．１ｃｍ以上１０ｃｍ以下であることが、製造時間の短縮効果が高い点及び抽出工程後にカニ殻をエキスから除去しやすい点で好ましく、１ｃｍ以上２ｃｍ以下であることが更に好ましい。最大長さとは、カニ殻片を一方向からみた像を横断する最長線分が最も長くなる方向からみた像における該最長線分の長さをいう。
粉砕サイズは、任意の１０個以上の平均値として求められる。
Prior to firing, the crab shell is preferably crushed. By pulverizing, the extraction efficiency and the firing efficiency can be improved, and the manufacturing time can be shortened.
As the crushed size of the crab shell, for example, the maximum length of one piece is 0.1 cm or more and 10 cm or less because the effect of shortening the production time is high and the crab shell is easily removed from the extract after the extraction step. It is preferably 1 cm or more and 2 cm or less. The maximum length refers to the length of the longest line segment in the image viewed from the direction in which the longest line segment that traverses the image of the crab shell piece viewed from one direction is the longest.
The crushed size is calculated as an average value of 10 or more.
カニ殻の焼成は、例えば１００℃以上２００℃以下であると、カニ殻エキスにおける前記香気成分量を前記下限以上にしやすい点で好ましく、１４０℃以上１６０℃以下であることが更に好ましい。カニ殻の焼成は窒素雰囲気等の不活性雰囲気や真空雰囲気で行ってもよいが、大気雰囲気中で行うことが好ましい。焼成中の湿度は１０％以下が好ましく、５％以下がより好ましい。
焼成時間は、例えば０．１時間以上１時間以下であることが好ましく、０．４時間以上０．６時間以下であることがより好ましい。ここでいう時間とは、焼成を２回以上に分けて行った場合はその合計の時間とする。
The firing of the crab shell is preferably 100° C. or more and 200° C. or less, for example, in order to easily make the amount of the aroma component in the crab shell extract more than the lower limit, and more preferably 140° C. or more and 160° C. or less. The crab shell may be fired in an inert atmosphere such as a nitrogen atmosphere or a vacuum atmosphere, but it is preferably performed in the air atmosphere. The humidity during firing is preferably 10% or less, more preferably 5% or less.
The firing time is, for example, preferably 0.1 hour or more and 1 hour or less, and more preferably 0.4 hour or more and 0.6 hour or less. The time referred to here is the total time when the firing is performed twice or more.
カニ殻の抽出工程は、焼成後のカニ殻を密閉容器内で水煮するか又は大気圧下で還流しながら水煮して、エキスを得る工程である。密閉容器内での水煮を行えば、水煮の過程で揮発した香気成分を逃さない。この場合において、蒸気と接触する容器の上部を冷却する等して蒸気を凝縮して容器内に還流させることが、容器内の蒸気圧を一定に保ちやすく、香気成分を前記下限以上含有するカニ殻エキスを効率よく製造できる点で好ましい。なお容器内で発生する蒸気のうち還流される蒸気の割合が一定以上であれば本発明のカニ殻エキスを製造できるため、本製造方法は、必ずしも密閉容器内で水煮することを必須とするものではなく、非密閉容器内において、大気圧下で還流しながら水煮を行ってもよい。この場合においても水煮は半密閉容器中で行うことが好ましい。半密閉容器とは、完全に密閉された容器ではないが、周りが囲まれていることにより、蒸気の移動が制限された容器を指す。非密閉容器内で行う還流方法は密閉容器内で行う還流方法として前記で例示した方法と同様の方法が挙げられる。容器の上部は容器と一体であっても蓋体として離間可能であってもよい。 The crab shell extraction step is a step in which the crab shell after firing is boiled in a closed container or boiled under reflux under atmospheric pressure to obtain an extract. If boiled in a closed container, the aroma components volatilized during the process of boiling will not be missed. In this case, it is easy to keep the vapor pressure in the container constant by condensing the vapor by condensing the vapor by cooling the upper part of the container that comes into contact with the vapor, and the crab containing the aroma component above the lower limit. It is preferable in that the shell extract can be efficiently produced. Note that the crab shell extract of the present invention can be produced if the ratio of the refluxed vapor to the vapor generated in the container is equal to or higher than a certain level, and thus the present production method is necessarily required to be boiled in a closed container. Instead, it may be boiled in an unsealed container while refluxing under atmospheric pressure. Also in this case, it is preferable to boil water in a semi-sealed container. The semi-sealed container is a container that is not a completely sealed container but has a movement of vapor restricted by being surrounded. Examples of the reflux method performed in a non-sealed container include the same methods as those exemplified above as the reflux method performed in a closed container. The upper part of the container may be integral with the container or may be separable as a lid.
抽出工程において、カニ殻１質量部に対して、水１質量部以上２０質量部以下用いることが、香気成分が前記の量のカニ殻エキスが容易に得やすい点で好ましく、水５質量部以上１５質量部以下であることがより好ましい。 In the extraction step, it is preferable to use 1 part by mass or more and 20 parts by mass or less of water with respect to 1 part by mass of the crab shell, in order to easily obtain the crab shell extract having the above-mentioned amount of aroma components, and 5 parts by mass or more of water It is more preferably 15 parts by mass or less.
抽出工程における蒸気圧は、例えば０ＭＰａ以上０．１ＭＰａ以下が好ましく、０ＭＰａ以上０．０４ＭＰａ以下がより好ましい。
また、抽出工程における水煮の温度は５０℃以上１３０℃以下が香気成分の量が前記下限以上のカニ殻エキスを得やすい点で好ましく、９０℃以上１００℃以下がより好ましい。更に容器の上部を冷却する場合、容器の上部の温度は１０℃以上５０℃以下が好ましく、１０℃以上２０℃以下がより好ましい。
前記温度における抽出時間は０．５時間以上２時間以下が好ましく、０．８時間以上１．２時間以下がより好ましい。
The vapor pressure in the extraction step is preferably 0 MPa or more and 0.1 MPa or less, more preferably 0 MPa or more and 0.04 MPa or less.
In addition, the boiling temperature in the extraction step is preferably 50° C. or higher and 130° C. or lower from the viewpoint that it is easy to obtain a crab shell extract having an aroma component of the lower limit or more, and more preferably 90° C. or higher and 100° C. or lower. Further, when cooling the upper part of the container, the temperature of the upper part of the container is preferably 10° C. or higher and 50° C. or lower, and more preferably 10° C. or higher and 20° C. or lower.
The extraction time at the temperature is preferably 0.5 hours or more and 2 hours or less, and more preferably 0.8 hours or more and 1.2 hours or less.
前記で抽出したカニ殻エキスは濾過してカニ殻を除去する。エキスは通常３０℃でのｐＨが９〜１０であり、酸を入れて前記好ましいｐＨに調整することが好ましい。ｐＨ調整に用いる酸は例えば、クエン酸や乳酸、リンゴ酸等が風味に影響しにくいため好ましい。 The crab shell extract extracted above is filtered to remove the crab shell. The extract usually has a pH of 9 to 10 at 30° C., and it is preferable to adjust the pH by adding an acid. As the acid used for pH adjustment, for example, citric acid, lactic acid, malic acid and the like are preferable because they do not easily affect the flavor.
得られたカニ殻エキスは、カニ缶詰の香味付与の用途以外に、調味料、香料などとして各種の用途に用いることができる。 The obtained crab shell extract can be used for various purposes such as seasonings and flavors in addition to the purpose of imparting flavor to canned crab.
次いで、本発明のカニ缶詰の製造方法について説明する。
カニ缶詰は、原料カニ肉がフレーク肉の場合には上述のように水による洗浄を行った後に、水切りし、容器に充填し、また調味液を充填する。調味液の缶への充填とカニ肉の缶への充填はどちらを先に行ってもよい。またカニ肉を予め別の調味液に浸漬処理を施し、それを缶に充填してもよい。カニ殻エキスはいずれの段階で缶に充填されてもよいが、例えば、調味液に含有させることが缶詰の効率的な製造の点で好ましい。内容物を充填した後に缶は巻締され、洗浄されたのち、殺菌される。殺菌は例えば１１０℃以上１３０℃以下で７分以上８０分、特に１１５℃以上１３０℃以下で７分以上３０分以下、で行うことが、低温長時間殺菌と比べて肉色、肉質等を良好としながら、前記香気成分の量が前記下限以上のカニ缶詰を容易に得られるため好ましい。
Next, the method for producing canned crab of the present invention will be described.
In the case of canned crab, when the raw crab meat is flake meat, it is washed with water as described above, then drained, filled into a container, and filled with a seasoning liquid. Either the filling of the seasoning liquid into the can or the filling of the crab meat into the can may be performed first. Alternatively, the crab meat may be immersed in another seasoning liquid in advance and then filled in a can. The crab shell extract may be filled in the can at any stage, but for example, inclusion in the seasoning liquid is preferable from the viewpoint of efficient production of canned products. After filling the contents, the can is rolled, washed and then sterilized. Sterilization, for example, at 110° C. or higher and 130° C. or lower for 7 minutes or longer and 80 minutes, particularly at 115° C. or higher and 130° C. or lower for 7 minutes or longer and 30 minutes or less is considered to be better in meat color, meat quality, etc. than low temperature long-term sterilization. However, canned crab having an amount of the aroma component equal to or more than the lower limit is easily obtained, which is preferable.
本発明においてカニ殻エキス、カニ缶詰の固形分及び液体分中の２−メチルブタナール、３−メチルブタナール及びヘキサナールの量の測定方法は、上述した方法に限定されない。例えばカニ殻エキス、カニ缶詰の固形分及び液体分から２−メチルブタナール、３−メチルブタナール及びヘキサナールを溶媒で抽出して、抽出後の溶媒中のこれら測定対象成分の量を測定（例えばＧＣ−ＭＳ法により測定）することによっても、本発明のカニ殻エキス、カニ缶詰中に存在する２−メチルブタナール、３−メチルブタナール及びヘキサナールの量を特定することが可能である。 In the present invention, the method for measuring the amounts of 2-methylbutanal, 3-methylbutanal, and hexanal in the solid content and liquid content of the crab shell extract, canned crab, is not limited to the method described above. For example, 2-methylbutanal, 3-methylbutanal and hexanal are extracted from a crab shell extract, a solid content and a liquid content of a canned crab with a solvent, and the amounts of these components to be measured in the solvent after the extraction are measured (for example, GC It is also possible to specify the amounts of 2-methylbutanal, 3-methylbutanal, and hexanal present in the crab shell extract, canned crab of the present invention, by measuring by MS method).
本発明を以下の実施例によって具体的に説明するが、本発明はこれらの実施例によって限定されるものではない。 The present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.
[実施例１]カニ殻エキスの製造
（カニ殻原料）
抽出用のカニ殻原料として、紅ズワイガニ(Chionoecetes japonicus)を用いた。カニ殻原料は、水煮缶詰を製造する際に用いられる採肉加工処理後の殻で、殻内にカニ肉が付着しない様に洗浄したものを用いた。カニ殻原料部位は特定せず、肩肉、棒肉（長節）、ラッキョ（腕節）及びナンバン（前節）殻を用いた。１度冷凍した紅ズワイガニ殻は、プラスチック籠に入れ、１晩自然解凍して、使用した。鮮度の悪い殻や色目が黒いもの等は、事前に選別して使用を控えた。自然解凍による原料歩留は、８５〜９０質量％程度であった。
[Example 1] Production of crab shell extract (raw material for crab shell)
Red snow crab (Chionoecetes japonicus) was used as a crab shell raw material for extraction. The crab shell raw material was a shell after meat processing used in the production of a can of boiled water, and was washed so that the crab meat would not adhere to the shell. The crab shell raw material site was not specified, and shoulder meat, stick meat (long section), rakkyo (arm section) and Namban (previous section) shells were used. The once-frozen red snow crab shell was placed in a plastic basket and naturally thawed overnight for use. The shells with poor freshness and those with a dark color were selected in advance and refrained from use. The raw material yield by natural thawing was about 85 to 90 mass %.
（粉砕処理）
カニ殻原料の粉砕処理は、ロータリーカッター／ＳＲＣ−２ＳＵＳ（寺田製作所）を使用した。粉砕処理は、回転数１５０ｒｐｍ、スクリーン（粉砕粒度調整器具）１５ｍｍφ目を用い、カニ殻の粉砕粒度を１０〜２０ｍｍ長／１片になるように調整した。
粉砕処理量は毎時４０〜５０ｋｇ、粉砕歩留は９５〜９７質量％であった。
(Crushing process)
A rotary cutter/SRC-2SUS (Terada Manufacturing Co., Ltd.) was used for crushing the crab shell raw material. The crushing treatment was performed using a rotating speed of 150 rpm and a screen (crushing particle size adjusting device) of 15 mmφ so that the crushing particle size of the crab shell was 10 to 20 mm long/piece.
The crushing amount was 40 to 50 kg/hour, and the crushing yield was 95 to 97 mass %.
（焼成処理）
粉砕後のカニ殻原料の焼成処理は、マルチクッカー／ＫＥＭＧ−２０１１Ｔ（北沢産業）を使用した。粉砕カニ殻の収納は、アルミ製の焼成パンにカニ殻１０ｋｇを計量し、ラックに２０段収納した。焼成条件は、大気雰囲気中、事前の予備加熱として１７０℃５分、本条件として１５５℃、湿度０％で、３０分で行った。ファンスピードは通常の５０％の減速モードに設定し、カニ殻が庫内に飛び散らない様にした。カニ殻の焼成歩留は、５０〜５２％であった。
(Baking treatment)
Multi-cooker/KEMG-2011T (Kitazawa Sangyo) was used for the baking treatment of the crab shell raw material after crushing. For storing the crushed crab shell, 10 kg of the crab shell was weighed in a baking pan made of aluminum and stored in 20 racks. The firing conditions were as follows: 170° C. for 5 minutes as preliminary heating in the air atmosphere, 155° C. for this condition, and 0% humidity for 30 minutes. The fan speed was set to the normal 50% deceleration mode so that crab shells would not scatter in the refrigerator. The firing yield of the crab shell was 50 to 52%.
（熱水抽出処理）
熱水抽出装置は、３００Ｌのジャケット式ライスボイラー（カジワラ製）を使用した。また、ライスボイラーに乗せる冷却専用蓋として、ステンレス製の円錐蓋（直径１０００φ×３００ｍｍＨ）を使用した。そして、ライスボイラーと冷却蓋の密封性を確保する為に、シリコンチューブをライスボイラー縁部に装着した。熱水抽出を開始するにあたり、粉砕カニ殻１５ｋｇ、水１５０ｋｇ、シリコン剤３ｇ（信越シリコン）をライスボイラーに投入し、冷却蓋を乗せて、蒸気圧０．０２ＭＰaの条件で、加熱を開始した。この時、冷却蓋凹部には２５ｋｇの水を投入し、毎分４Ｌの水を連続注入して、蓋に付着した蒸気を凝縮させ、ライスボイラー内部に還流させた。ライスボイラーの中心液温度が９７〜１００℃達温後、この温度以下にならない様に、蒸気圧を０．００〜０．０２ＭＰaに微調整しながら、６０分間の本抽出を行った。この間、冷却蓋の温度は１０℃〜２０℃であった。本抽出終了後は、ライスボイラージャケット内蒸気を排気し、毎分６０Ｌの水をジャケットに連続注入しながら、抽出エキスの冷却処理を３０℃迄で行った。冷却後の抽出エキスは、１５０メッシュの濾布を使用して濾過した。濾過直後の抽出エキスの３０℃でのｐＨは９．０〜１０、０、糖分濃度は０．３〜１．０質量％、塩分濃度は０．０５〜０．１０質量％であった。その後、抽出エキスにクエン酸を添加して３０℃でのｐＨ７前後に調整した。濾過後の抽出エキス歩留は、添加水比９０〜９２質量％であった。
なお、糖分濃度はポケットモデルＳ（（株）アタゴ製）で測定した。また塩分濃度はデジタル塩分計ＥＳ−４２１（（株）アタゴ製）で測定した。
エキスの水分量は９９質量％以上であった。水分量はＫｅｔｔ赤外線水分計ＦＤ−６００で測定した。
(Hot water extraction treatment)
As the hot water extractor, a 300 L jacket type rice boiler (manufactured by Kajiwara) was used. Further, a stainless conical lid (diameter: 1000φ×300 mmH) was used as a cooling-dedicated lid to be placed on the rice boiler. Then, in order to secure the sealing property between the rice boiler and the cooling lid, a silicon tube was attached to the edge of the rice boiler. Upon starting hot water extraction, 15 kg of crushed crab shell, 150 kg of water, and 3 g of silicon agent (Shin-Etsu Silicon) were put into a rice boiler, a cooling lid was put, and heating was started under the condition of a vapor pressure of 0.02 MPa. At this time, 25 kg of water was poured into the cooling lid recess, and 4 L of water was continuously injected per minute to condense the vapor adhering to the lid and recirculate it inside the rice boiler. After the center temperature of the rice boiler reached 97 to 100°C, the main extraction was performed for 60 minutes while finely adjusting the vapor pressure to 0.00 to 0.02 MPa so as not to fall below this temperature. During this period, the temperature of the cooling lid was 10°C to 20°C. After completion of the main extraction, the steam in the rice boiler jacket was exhausted, and 60 L of water per minute was continuously injected into the jacket while cooling the extracted extract up to 30°C. The extracted extract after cooling was filtered using a 150-mesh filter cloth. The pH of the extracted extract immediately after filtration at 30° C. was 9.0 to 10, 0, the sugar concentration was 0.3 to 1.0% by mass, and the salt concentration was 0.05 to 0.10% by mass. Then, citric acid was added to the extracted extract to adjust the pH to around 7 at 30°C. The extraction extract yield after filtration was such that the ratio of added water was 90 to 92% by mass.
The sugar concentration was measured with Pocket Model S (manufactured by Atago Co., Ltd.). The salt concentration was measured with a digital salt meter ES-421 (manufactured by Atago Co., Ltd.).
The water content of the extract was 99% by mass or more. The water content was measured with a Kett infrared moisture meter FD-600.
[成分分析]
実施例１で得られた紅ズワイガニ殻エキスのヘッドスペース香気成分の定量検討を行った。
紅ズワイガニ殻エキス６ｍＬを２０ｍＬバイアル（ガラス製）に加え、ヘッドスペース部分にＴｗｉｓｔｅｒ ＰＤＭＳ（ガラス製撹拌子にＰＤＭＳ（ポリジメチルシロキサン）をコーティングしたもの、型番０１１２２２−００１−００（Ｇｅｒｓｔｅｌ社製）を２個、瓶の外側から磁石で固定することで内包した。４０℃で１時間、ヘッドスペースにおける香気成分を吸着させ、これを下記条件のＧＣ−ＭＳ分析に供した。
[Component analysis]
The headspace aroma component of the red snow crab shell extract obtained in Example 1 was quantitatively examined.
6 mL of red snow crab shell extract was added to a 20 mL vial (made of glass), and Twister PDMS (a glass stirrer coated with PDMS (polydimethylsiloxane), model number 011222-001-made by Gerstel) was added to a 20 mL vial (made of glass). Two of them were included by fixing them with a magnet from the outside of the bottle.The aroma component in the headspace was adsorbed at 40° C. for 1 hour, and this was subjected to GC-MS analysis under the following conditions.
具体的には、各測定対象物質(２−メチルブタナール、３−メチルブタナール、ヘキサナール)を各々０．８３μｇ／Ｌ、８．３３μｇ／Ｌ及び８３．３３μｇ／Ｌの濃度で前記のように段階的に水に希釈した水溶液を調製し、前記方法でヘッドスペースの香気成分の吸着量を測定し、エクセルのＬＩＮＥＳＴ関数を用いて検量線を作成した。前記エキスに係るヘッドスペース中の香気成分の吸着量の測定を行い、得られた測定値（ピーク面積）を前記の検量線にあてはめた場合に相当する測定対象物質の水溶液の濃度を相対換算濃度と定義し、エキスから揮発される各成分量の定量値とした。 Specifically, each of the measurement target substances (2-methylbutanal, 3-methylbutanal, hexanal) was added as described above at a concentration of 0.83 μg/L, 8.33 μg/L and 83.33 μg/L. An aqueous solution diluted stepwise with water was prepared, the adsorbed amount of the aroma component in the headspace was measured by the above method, and a calibration curve was prepared using the LINEST function of Excel. The adsorption amount of the fragrance component in the headspace of the extract was measured, and the concentration of the aqueous solution of the measurement target substance corresponding to the case where the obtained measurement value (peak area) was applied to the calibration curve was calculated as a relative conversion concentration. Was defined as the quantitative value of the amount of each component volatilized from the extract.
ＰＤＭＳからの香気成分の脱着には、ＴＤＵ（Ｔｈｅｒｍａｌ Ｄｅｓｏｒｐｔｉｏｎ Ｕｎｉｔ: Ｇｅｒｓｔｅｌ社製）を用い下記ＴＤＵ昇温条件による加熱により脱着した。ＴＤＵにおいて加熱脱着され気化した香気成分は、ＣＩＳ４（ＣｏｏｌｅｄＩｎｊｅｃｔｉｏｎ ｓｙｓｔｅｍ ４： Ｇｅｒｓｔｅｌ社製）を用い−１００℃の冷却捕集により再濃縮した。その後下記ＣＩＳ昇温条件によるプログラム昇温気化を用いＧＣ−ＭＳのカラムへ香気成分を導入した。ただし、香気成分の導入はスプリットレス法とした。
・ＴＤＵ昇温条件： ４０℃→２６０℃（７２０℃／分）、２６０℃３分間
・ＣＩＳ昇温条件： −１００℃→２８０℃（１２℃／秒）、２８０℃１０分間
For desorption of the aroma component from PDMS, TDU (Thermal Desorption Unit: manufactured by Gerstel) was used and desorbed by heating under the following TDU temperature raising conditions. The aroma component that had been desorbed by heating and vaporized in TDU was reconcentrated by cooling and collecting at −100° C. using CIS4 (Cooled Injection system 4: manufactured by Gerstel). After that, the aroma component was introduced into the GC-MS column by using the programmed temperature rising vaporization under the following CIS temperature rising conditions. However, the aroma component was introduced by the splitless method.
・TDU temperature raising condition: 40°C→260°C (720°C/min), 260°C 3 minutes ・CIS temperature raising condition: -100°C→280°C (12°C/sec), 280°C 10 minutes
＜ＧＣ−ＭＳ分析の測定条件＞
・ＧＣ−ＭＳ装置： Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製７８９０Ｂ、５９７７Ａ
・カラムの種類： ＩｎｅｒｔＣａｐ Ｐｕｒｅ Ｗａｘ、長さ６０ｍ、内直径０．２５ｍｍ、カラム膜厚（ｄｆ）０．２５μｍ （ジーエルサイエンス社製）
・カラム昇温条件： ４０℃１０分間、４０℃→２３０℃（５℃／分）、２３０℃２０分間
・キャリアガス： ヘリウム
・流量条件：線速度２８ｃｍ／秒、流量１．７１８１ｍＬ／分、圧力１２７．２ｋＰａ、コンスタントフローモード
<Measurement conditions for GC-MS analysis>
-GC-MS device: 7890B, 5977A manufactured by Agilent Technologies
・Column type: InertCap Pure Wax, length 60 m, inner diameter 0.25 mm, column film thickness (df) 0.25 μm (GL Science)
・Column temperature raising conditions: 40° C. for 10 minutes, 40° C.→230° C. (5° C./min), 230° C. for 20 minutes ・Carrier gas: Helium ・Flow conditions: Linear velocity 28 cm/sec, flow rate 1.7181 mL/min, pressure 127.2 kPa, constant flow mode
表１に、解析対象とした化合物のデータを示す。各イオンクロマトグラムの抽出は、表１中に太字・下線で示すイオンにて取得した。またカニ殻エキスの香気成分定量結果を表２に示す。 Table 1 shows the data of the compounds to be analyzed. The extraction of each ion chromatogram was performed with the ions shown in bold and underlined in Table 1. Table 2 shows the results of quantitative determination of aroma components of the crab shell extract.
[比較例１]マルズワイ缶詰の製造
（カニ原料）
ナミビアから輸入した、マルズワイガニ（アフリカオオエンコウガニ）の冷凍ボイル済みフレーク原料を使用した。冷凍原料は、４０〜５０℃の温水で自然解凍し、解凍後のフレーク温度を１０℃以下に調整した。
[Comparative Example 1] Manufacture of canned mulswai (raw crab material)
Frozen boiled flake raw material of Marswai crab (African green crab) imported from Namibia was used. The frozen raw material was naturally thawed with hot water of 40 to 50° C., and the flake temperature after thawing was adjusted to 10° C. or lower.
（殻取・洗浄）
振子式多段洗浄機を使用して、フレーク内に混在する殻等の夾雑物を水洗除去した。その後、フレークは、プレス機を用いて、６ｋｇ／ｃｍ２、１０秒の条件で水切りを行った。
(Shelling/washing)
Using a pendulum type multi-stage washing machine, foreign matters such as shells mixed in the flakes were removed by washing with water. Thereafter, the flakes were drained using a press machine under the conditions of 6 kg/cm 2 and 10 seconds.
（浸漬処理）
水切り後のフレークを、その１．５質量倍の量の浸漬液にて、１晩以上浸漬タンク内で、浸漬処理（１２〜２４時間）を行った。浸漬液の配合は、亜硫酸ナトリウム０．０６質量％、ピロリン酸４ナトリウム０．３０質量％、ポリリン酸ナトリウム０．３０質量％、酸性ピロリン酸０．１５質量％、クエン酸ナトリウム０．２５質量％、水９８．９４質量％で、浸漬後のフレークｐＨを７．２〜７．５に調整した。浸漬後のフレークは、ベルト式のプレス機を使用し、規定量の水分値になるように調整した。
(Immersion treatment)
The flakes after draining were subjected to an immersion treatment (12 to 24 hours) in an immersion tank for one night or more with an immersion liquid in an amount 1.5 times that amount. The composition of the immersion liquid is sodium sulfite 0.06% by mass, tetrasodium pyrophosphate 0.30% by mass, sodium polyphosphate 0.30% by mass, acidic pyrophosphoric acid 0.15% by mass, sodium citrate 0.25% by mass. The pH of the flakes after immersion was adjusted to 7.2 to 7.5 with 98.94% by mass of water. The flakes after the dipping were adjusted to have a specified water content value using a belt-type press.
（肉詰・調味液充填）
得られたフレークは、Ｆ３号ＲＮ缶に３５ｇ充填した。次いで、ソルビット４．３０質量％、食塩２．７９質量％、グルタミン酸ナトリウム１．００質量％、グリシン０．４０質量％、オキアミ系調味料ＭＴ−３ＹＭ−１（大阪食品化学）０．２３質量％、モナートガム０．２８質量％、リポタイド（ＭＣフードスペシャリティーズ）０．２１質量％、ＤＬ−アラニン０．２１質量％、水９０．５８質量％の混合溶液を３６ｇ注液充填した。
(Meat filling/seasoning liquid filling)
35 g of the obtained flakes was filled in a No. F3 RN can. Next, sorbit 4.30% by mass, salt 2.79% by mass, sodium glutamate 1.00% by mass, glycine 0.40% by mass, krill-based seasoning MT-3YM-1 (Osaka Food Chemical Co., Ltd.) 0.23% by mass. 36 g of a mixed solution of monat gum 0.28% by mass, lipotide (MC Food Specialties) 0.21% by mass, DL-alanine 0.21% by mass, and water 90.58% by mass was injected and filled.
（巻締・殺菌）
注液充填後は、２４Ｎ型シーマー（昭和工機）を使用し、０．０６ＭＰaの真空条件で２重巻締めを行い、真空密封した。次いで、静置式蒸気殺菌機（畑中機工）を使用して、内容物中心Ｆ０値５以上を目標に、カムアップ２０分、１２０℃２０分、０．０９７ＭＰａの条件で加圧加熱殺菌した後、加圧冷却をしながら急冷却し、マルズワイ缶詰製品を得た。缶詰製品の糖分濃度は、９．６〜１０．０質量％、塩分濃度は２．３〜３．３質量％、３０℃でのｐＨは７．０〜７．４であった。
(Tightening/sterilization)
After filling with the injection liquid, a 24N type seamer (Showa Koki) was used, double winding was performed under a vacuum condition of 0.06 MPa, and vacuum sealing was performed. Then, using a static steam sterilizer (Hatanaka Kiko), after sterilizing under pressure under the conditions of a come-up of 20 minutes, 120° C. for 20 minutes, and 0.097 MPa, with the target of the content center F0 value of 5 or more, It was rapidly cooled while being cooled under pressure to obtain a Maruzwai canned product. The canned product had a sugar concentration of 9.6 to 10.0% by mass, a salt concentration of 2.3 to 3.3% by mass, and a pH at 30°C of 7.0 to 7.4.
[実施例２]カニ殻エキス入りマルズワイ缶詰の製造
比較例１と同様の原料を使用した前処理（殻取・洗浄、浸漬等）済みフレークを、Ｆ３号ＲＮ缶に３５ｇ充填した。次いで、比較例１の混合溶液３６ｇ中、水９０．５８質量％を７０．５８質量％に変更し、実施例１に於いて得られた紅ズワイガニ殻の抽出エキス２０．００質量％を加えた。その点以外は比較例１と同様にして、カニ殻エキス入りマルズワイカニ缶詰製品を得た。缶詰製品の糖分濃度は、９．６〜１０．０質量％、塩分濃度は２．３〜３．３質量％、３０℃でのｐＨは７．０〜７．４であった。
[Example 2] Manufacture of canned crab shell extract-containing Marzuwai Canned F3 RN can was filled with 35 g of pretreated flakes using the same raw material as in Comparative Example 1 (shelling, washing, dipping, etc.). Then, in 36 g of the mixed solution of Comparative Example 1, 90.58% by mass of water was changed to 70.58% by mass, and 20.00% by mass of the extract of red snow crab shell obtained in Example 1 was added. .. Except that point, a canned product of Marswai crab containing a crab shell extract was obtained in the same manner as in Comparative Example 1. The canned product had a sugar concentration of 9.6 to 10.0% by mass, a salt concentration of 2.3 to 3.3% by mass, and a pH at 30°C of 7.0 to 7.4.
[実施例３]カニ殻エキス入りマルズワイ缶詰の製造
実施例２の混合溶液３６ｇ中、水の量を６９．９５質量％に変更し、食塩の量を２．３３ｇに変更し、ソルビットの量を２．８６質量％に変更し、グラニュー糖１質量％、キサンタンガム０．２７質量％、アミノ酸２．４質量％、クエン酸０．２４質量％、タンパク質分解物０．６８質量％、核酸調味料０．２７質量％を新たに添加した以外は実施例２と同様にした。缶詰製品の糖分濃度は、１１．１〜１１．５質量％、塩分濃度は２．３〜３．３質量％、３０℃でのｐＨは７．０〜７．４であった。
[Example 3] Manufacture of canned Maruzui containing crab shell extract In 36 g of the mixed solution of Example 2, the amount of water was changed to 69.95% by mass, the amount of salt was changed to 2.33 g, and the amount of sorbit was changed. Changed to 2.86% by mass, 1% by mass of granulated sugar, 0.27% by mass of xanthan gum, 2.4% by mass of amino acid, 0.24% by mass of citric acid, 0.68% by mass of protein degradation product, and 0 of nucleic acid seasoning The same procedure was performed as in Example 2 except that 0.27 mass% was newly added. The canned product had a sugar concentration of 11.1-11.5 mass%, a salt concentration of 2.3-3.3 mass%, and a pH at 30°C of 7.0-7.4.
[成分分析]
実施例２、３で得られた紅ズワイガニ殻エキス入りマルズワイ缶詰、及び比較例１で得られたエキスが添加されていないマルズワイ缶詰それぞれのヘッドスペース香気成分の定量検討を行った。
缶詰内容物(１缶, ７１ｇ)を、遠心分離した（６，０００ｒｐｍ, ２０ｍｉｎ, ４℃）。上清 ２２．７９ｇと固形分 ３６．２０ｇに分離し、それぞれ２０ｍＬバイアルに６ｍＬ（液体分）もしくは６ｇ（固形分）加え、ヘッドスペース部分にポリジメチルシロキサン（ＰＤＭＳ）Ｔｗｉｓｔｅｒ（型番０１１２２２−００１−００）を２個静置した。４０℃で１時間気相の香気成分を吸着させ、これを前記記載の条件のＧＣ−ＭＳ分析に供した。相対換算濃度の測定は前記記載のエキス同様に行った。得られた結果を表３に示す。
[Component analysis]
The headspace aroma components of each of the canned Marzuwai containing red snow crab shell extract obtained in Examples 2 and 3 and the canned Marzuwai obtained in Comparative Example 1 were quantitatively investigated.
The canned contents (1 can, 71 g) were centrifuged (6,000 rpm, 20 min, 4° C.). The supernatant (22.79 g) and the solid content (36.20 g) were separated, and 6 mL (liquid content) or 6 g (solid content) was added to each 20 mL vial, and polydimethylsiloxane (PDMS) Twister (model number 012222-001-00) was added to the headspace portion. 2) were allowed to stand. A gas phase aroma component was adsorbed at 40° C. for 1 hour, and this was subjected to a GC-MS analysis under the conditions described above. The relative conversion concentration was measured in the same manner as the extract described above. The results obtained are shown in Table 3.
前記の通り、缶詰のカニ肉固形分及び液体分のいずれにおいても、カニ殻エキスを添加することで、２−メチルブタナール、３−メチルブタナール、ヘキサナールの３種のヘッドスペースの成分量すなわち相対換算濃度が所定量以上となること、及び比較例１の缶詰のカニ肉固形分及び液体分では、２−メチルブタナール、３−メチルブタナール、ヘキサナールの３種のヘッドスペースの成分量が所定量以上とならないことが確認された。 As described above, in both canned crab meat solids and liquids, by adding the crab shell extract, the amounts of the three headspace components of 2-methylbutanal, 3-methylbutanal, and hexanal, that is, The relative converted concentration is not less than a predetermined amount, and in the canned crab meat solids and liquid of Comparative Example 1, the amount of components of three types of headspace of 2-methylbutanal, 3-methylbutanal, and hexanal is It was confirmed that the amount did not exceed the predetermined amount.
比較例１と実施例２の比較
比較例１のマルズワイ缶詰と実施例２の缶詰の比較評価を実施した。健常な成人である６名のパネラーそれぞれに、比較例１及び実施例２のカニ缶詰を開缶させ、比較例１及び実施例２とでどちらが開缶時のカニの香りが高いか、及び、どちらが缶詰中のカニ肉を喫食した場合のカニの旨味に優れているかを評価させた。各パネラーごとに、比較例１及び実施例２のうち評価が高い方に○、評価が低い方に×を記入させた。結果を表４に示す。
Comparison of Comparative Example 1 and Example 2 Comparative evaluation of the canned Marzuwai of Comparative Example 1 and the canned product of Example 2 was carried out. Each of six healthy adult panelists opened the canned crabs of Comparative Example 1 and Example 2, and which of Comparative Example 1 and Example 2 has a higher scent of the crab when opened, and It was evaluated which one had the best umami taste when eating canned crab meat. For each panel, the higher evaluation of Comparative Example 1 and Example 2 was marked with ◯, and the lower evaluation was marked with x. The results are shown in Table 4.
Claims (11)
２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、
３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか又は
ヘキサナールの相対換算濃度が０．０１μｇ／Ｌ以上である、カニ殻エキス。 Liquid crab shell extract,
Whether the relative equivalent concentration of 2-methylbutanal is 0.1 μg/L or more,
A crab shell extract having a relative reduced concentration of 3-methylbutanal of 0.1 µg/L or more or a relative reduced concentration of hexanal of 0.01 µg/L or more.
（１）内容物を固液分離し、得られた固形分の２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又はヘキサナールの相対換算濃度が６μｇ／Ｌ以上である。
（２）内容物を固液分離し、得られた液体分の２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上であるか、又はヘキサナールの相対換算濃度が０．０３μｇ／Ｌ以上である。 A canned crab containing a liquid crab shell extract and crab meat, which satisfies the following (1) or (2).
(1) The content is subjected to solid-liquid separation, and the relative solid concentration of 2-methylbutanal of the obtained solid content is 0.1 μg/L or more, or the relative reduced concentration of 3-methylbutanal is 0.1 μg. /L or more, or the relative equivalent concentration of hexanal is 6 μg/L or more.
(2) The content is subjected to solid-liquid separation, and the relative equivalent concentration of 2-methylbutanal of the obtained liquid component is 0.1 μg/L or more, or the relative equivalent concentration of 3-methylbutanal is 0.1 μg. /L or more, or the relative equivalent concentration of hexanal is 0.03 μg/L or more.
（３）内容物を固液分離して得られた固形分の２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上３００μｇ／Ｌ以下であるか、又は３−メチルブタナールの濃度が０．１μｇ／Ｌ以上５００μｇ／Ｌ以下である。
（４）内容物を固液分離して得られた液体分の２−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上２０μｇ／Ｌ以下であるか、又は３−メチルブタナールの相対換算濃度が０．１μｇ／Ｌ以上４００μｇ／Ｌ以下である。 Canned crab according to claim 5, which satisfies the following (3) or (4).
(3) The relative equivalent concentration of 2-methylbutanal of the solid content obtained by solid-liquid separation of the content is 0.1 μg/L or more and 300 μg/L or less, or the concentration of 3-methylbutanal is It is 0.1 μg/L or more and 500 μg/L or less.
(4) The relative conversion concentration of 2-methylbutanal of the liquid component obtained by solid-liquid separation of the content is 0.1 μg/L or more and 20 μg/L or less, or the relative conversion of 3-methylbutanal The concentration is 0.1 μg/L or more and 400 μg/L or less.
The method for producing a crab shell extract according to claim 9 or 10, wherein the crab shell firing temperature is 100°C or higher and 200°C or lower, and the boiled temperature is 50°C or higher and 130°C or lower.
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