JP2021136978A - Fishing bait and its production method - Google Patents

Abstract

To provide a fishing bait that can suppress discoloration and body corruption of a shrimp, and provide its production method.SOLUTION: A production method of a fishing bait includes a step of freezing a mixed liquid adding shrimps in the liquid containing a protein stabilization agent, and a step of performing deaeration before freezing the mixed liquid. The fishing bait produced by the production method becomes the fishing bait that can suppress discoloration and body corruption of the shrimps because the liquid containing the protein stabilization agent permeates sufficiently in the inside of the inside body of the shell of the shrimp and in the internal organ of the shrimp. Also, the shrimps are immersed into the liquid in a state of staying alive, and thereby the fishing bait capable of suppressing the discoloration and the body corruption furthermore can be provided.SELECTED DRAWING: Figure 1

Description

The present invention relates to a fishing bait and a method for producing the same, and relates to a fishing bait and a method for producing the same, which have good storage stability of frozen shrimp, are easy to handle, and can be expected to produce fishing results.

When conventional frozen shrimp for fishing bait is thawed and exposed to the outside air, the protein of the shrimp itself is autolyzed to produce tyrosine, which is a type of amino acid, and this enzyme (tyrosinase) produces melanin, which turns black and collapses. It became easier and the shrimp's head had come off.

Therefore, for example, in Patent Document 1, a solid frozen krill or the like is once thawed, and at the same time, it is immersed in a preservative or a bleaching agent, and liquid sugar is adhered to the surface thereof and frozen again. When thawed, it is preservatively and bleached, and the liquid sugar adhering to the surface blocks the outside air. Therefore, a fishing bait with less discoloration and deterioration after thawing has been proposed.
Japanese Patent Application Laid-Open No. 7-163280

However, in the invention described in Patent Document 1, it takes time and effort in the manufacturing process, and when the shrimp has a body length larger than that of krill, the liquid sugar does not sufficiently permeate into the body, resulting in discoloration or deterioration during fishing. It was not enough in terms of preventing.

In fishing using medium-sized shrimp such as red shrimp, sal shrimp, and shiba shrimp with a body length of about 6 to 10 cm as fishing bait, the head of the shrimp, especially the eye part, is the most appealing to the fish to be fished, and in order to raise the fishing result. Is indispensable. If the shrimp's head is removed, fishing will not be possible.

Most of the commercially available frozen shrimp for fishing baits used by anglers when fishing are block-frozen or individually packed in bulk-frozen. Block-frozen ones are difficult to handle because it takes time to thaw, and loose-frozen ones are easy to thaw and are easy to use, but since the surface area that comes into contact with the air is large, shrimp are easily oxidized and the freshness after thawing is high. It was easy to fall and collapse.

Therefore, other than using commercially available frozen shrimp, anglers purchase shrimp individually and use the dehydration of sugar to tighten the shrimp and devise their own way to make shrimp that is as hard to collapse as possible. I've been doing it.

However, the shrimp that had been tightened with sugar also turned black and collapsed inevitably. It also has the disadvantages that it is difficult to handle because the sugar melts and the hands become sticky, and that it rots due to oxidation and gives off a foul odor.

The present invention is to provide a fishing bait capable of suppressing discoloration and collapse and a method for producing the same.

The first invention disclosed in the present application for solving the above problems is a method for producing a fishing bait, which comprises freezing a mixed solution in which shrimp is added to a liquid containing a protein stabilizer.

In the first invention, it is preferable to degas the mixed solution before freezing.

In the first invention, it is preferable that the mixed solution is degassed in a state of being divided into bags and sealed.

In the first invention, it is preferable that the mixed solution is frozen while the shrimp is alive.

In the first invention, it is preferable to immerse the live shrimp in the liquid for 5 minutes or more and then freeze the mixed solution.

In the first invention, it is preferable that the amount of the liquid is 1.2 or more and 1.4 or less with respect to the shrimp 1 in terms of mass ratio.

The second invention is a fishing bait characterized in that shrimp are frozen together with a liquid containing a protein stabilizer.

In the second invention, it is preferable that the protein stabilizer has penetrated into the body of the shrimp.

According to the fishing bait and the method for producing the same according to the present application, discoloration and collapse of the fishing bait can be suppressed.

It is a process diagram which shows the fishing bait production process of embodiment of this invention.

In the present invention, it is difficult to handle the conventional frozen shrimp for fishing bait due to oxidation, and the freshness of the frozen shrimp is maintained in order to prevent the odor of rotting. Focusing on trehalose, which is a disaccharide produced in the above process, it was used as a protein stabilizer.

Trehalose has a high water retention capacity and has the effect of maintaining freshness. In addition, since it has the effect of suppressing protein denaturation, the protein does not shrink. In addition, trehalose has the power to suppress the growth of ice crystals, so it protects the tissue during freezing and prevents deterioration.

Therefore, it can be said that the use of trehalose as a protein stabilizer has the effect of maintaining the quality of frozen shrimp.

Protein stabilizers
(A) Sugars such as trehalose or sucrose,
(B) Salt,
(C) Antioxidant,
It has been confirmed that the use of (d) amino acids, or (e) at least one of any combinations thereof, is effective in suppressing oxidation and collapse.

Sugars include, but are not limited to, trehalose, sucrose, glycerol and mannitol.

Amino acids include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine or valine. Not limited.

Salts include, but are not limited to, sodium chloride, sodium succinate, sodium sulfate, sodium sulfite, potassium chloride, magnesium chloride, magnesium sulfate and calcium chloride.

Examples of the antioxidant include, but are not limited to, ascorbic acid, erythorbic acid, dibutylhydroxytoluene, butylhydroxyanisole, tocopherol, and catechin.

Oxidation suppression treatment for live shrimp is more reliable than oxidation suppression treatment for non-living shrimp. Therefore, it is preferable to put the live shrimp in the liquid. After putting the shrimp in the liquid, the shrimp was left to stand for 30 minutes, the liquid was allowed to permeate into the body of the shrimp, and then degassed to prevent oxidation and quickly frozen in a vacuum state. It has been confirmed that it is effective to leave it for 5 minutes or more even if it is not 30 minutes. It was confirmed that trehalose had permeated into the body of the shrimp even if it was left for 5 minutes. However, the leaving time is preferably 10 minutes or more, more preferably 30 minutes or more. In addition, the inside of the shrimp means the inside of the body inside the shell of the shrimp and the internal organs of the shrimp.

The liquid containing the shrimp is mass% and contains 5% to 30% trehalose. The solvent is water. Hereinafter, what is described as% means mass%.

For freezing, the shrimp placed in the freezer was wrapped from all directions and frozen using a rapid cooling freezing device that generated uniform ice crystals and enabled high-quality freezing without destroying the shrimp cells. Therefore, the reproducibility in the defrosted state is extremely high.

Make frozen shrimp with a liquid trehalose concentration of 0%, 5%, 10%, 15%, and 30% by mass, thaw with the liquid containing shrimp and shrimp, and the state of the shrimp over time from the thawing. I checked. The results are shown in Table 1.

In Table 1, those with no black change and no collapse were evaluated as ◯, those with partial discoloration and collapse were evaluated as Δ, and those with black change were evaluated as ×.

After 3 hours, the trehalose concentration of 5% or more and 30% or less showed the effect of suppressing oxidation. In addition, the non-frozen product turned black faster and collapsed as compared with the product frozen at a trehalose concentration of 0%.

At that time, after infiltration with the same trehalose concentration, the shrimp was removed from the liquid and frozen in vacuum, and the effect of suppressing oxidation over time was shown in the table.

In Table 2, those with no black change and no collapse were evaluated as ◯, those with partial discoloration and collapse were evaluated as Δ, and those with black change were evaluated as ×.

What was removed from the liquid was in a liquid state, but when it was thawed and opened and exposed to the outside air, it quickly oxidized and began to turn black within 3 hours, and after 5 hours it turned black and completely oxidized. bottom.

However, the shrimp used while immersed in the liquid even after thawing did not show a black change even after 7 hours, and the shrimp was still fresh and the head was difficult to remove, and there was a clear difference compared to the commercially available frozen shrimp for fishing bait. It was seen.

It seemed that there was no difference in the concentration of trehalose in 5%, 15%, and 30%, all of which were kept fresh and fresh. Therefore, it is not necessary to add up to 30% in terms of cost reduction, and it can be said that the freshness can be sufficiently maintained at 5% or more and 15% or less.

Water-frozen products are heavy enough to contain water, which is a disadvantage when they are carried and distributed, but they are considered to be very effective and meaningful when keeping freshness is the highest priority.

Therefore, the solution is actually 200 g of the same size (1: 1 in mass ratio), 220 g of 1.1 times, 240 g of 1.2 times, 260 g of 1.3 times, and 280 g of 1.4 times with respect to 200 g of shrimp. , 1.5 times as much as 300 g, respectively, and degassed and vacuum-frozen.

In Table 3, those that are easy to handle are marked with ◯, those that are partially difficult to handle are marked with Δ, and those that are difficult to handle are marked with x. The degree of infiltration was evaluated as ◯ for those in which all the shrimp were soaked in the solution, Δ for those in which some shrimp were not soaked, and × for those in which many shrimp were not soaked.

300g took the longest time to freeze and thaw, and 200g, which has a smaller volume, took less time to freeze and thaw. As a result, I felt that the 300g one was the most unsuitable in terms of portability and distribution. In addition, 200g and 220g injections have a small capacity, so they are light and convenient to carry and easy to thaw, but the most important point (infiltration degree) that the shrimp is used while fishing is that the amount of liquid is small. Felt. Therefore, it can be said that the amount of liquid for shrimp, such as freezing time, thawing time, and carrying, is appropriate for those injected 1.2 times 240 g or more and 1.4 times 280 g or less.

From the above experiment, live shrimp was sufficiently permeated into a solution with a trehalose concentration of 5% or more and 15% or less for 30 minutes, degassed and frozen. The content of the solution was 1.2 for 200 g of shrimp. Frozen shrimp that is 240g or more and 1.4 times as much as 280g or less is thawed at the time of fishing and used while immersed in the liquid is fresh and sufficiently fresh, and is the most frozen shrimp for fishing bait that is hard to remove the head. It can be said that it is desirable.

The fishing bait manufacturing process will be described with reference to FIG.
(Protein stabilizer mixing step)
Add 5% or more and 15% or less of the protein stabilizer to the water and stir well.
(Shrimp mixing process)
Live shrimp are placed in a liquid mixed with protein stabilizers and mixed in a completely immersed state.
(Penetration process)
The shrimp is soaked in the liquid for 30 minutes or more so that the protein stabilizer can sufficiently penetrate into the body in a living state.
(Degassing process)
The shrimp is subdivided into bags, and a liquid having a weight of 1.2 or more and 1.4 times or less of the weight of the shrimp is injected, and the shrimp is degassed and sealed with a commercial vacuum packaging machine. It should be noted that when the shrimp is degassed, the oxidation of shrimp can be prevented as compared with the case where the shrimp is not degassed.
(Quick freezing process)
The degassed shrimp are placed on the top plate without overlapping so that the degassed shrimp are evenly cooled from all directions, and frozen in a quick cooling / freezing device.

It is preferable to freeze the mixture, but degassing is not always necessary.

It is preferable to freeze the mixed solution in small portions, but it is not always necessary to seal the mixture.

Freezing does not necessarily require the shrimp to be alive.

It is not always necessary for the shrimp to be immersed in the liquid for 5 minutes or more while it is alive.

It is not always necessary that the amount of liquid is 1.2 or more and 1.4 or less with respect to 1 shrimp by mass ratio.

It is not always necessary for the protein stabilizer to penetrate the body of the shrimp.

Claims (8)

A method for producing a fishing bait, which comprises freezing a mixed solution of shrimp added to a liquid containing a protein stabilizer. The method for producing a fishing bait according to claim 1, wherein the mixed solution is degassed before freezing. The method for producing a fishing bait according to claim 2, wherein the mixed liquid is degassed in a state of being divided into bags and sealed. The method for producing fishing bait according to any one of claims 1 to 3, wherein the mixed solution is frozen in a state where the shrimp is alive. The method for producing a fishing bait according to claim 4, wherein the mixed solution is frozen after immersing the live shrimp in the liquid for 5 minutes or more. The method for producing a fishing bait according to any one of claims 1 to 5, wherein the amount of the liquid is 1.2 or more and 1.4 or less with respect to the shrimp 1 by weight. A fishing bait characterized in that shrimp are frozen with a liquid containing a protein stabilizer. The fishing bait according to claim 7, wherein the protein stabilizer has penetrated into the body of the shrimp.

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