JP3527521B2 - Black discoloration inhibitor and black discoloration prevention method - Google Patents
Black discoloration inhibitor and black discoloration prevention methodInfo
- Publication number
- JP3527521B2 JP3527521B2 JP07608193A JP7608193A JP3527521B2 JP 3527521 B2 JP3527521 B2 JP 3527521B2 JP 07608193 A JP07608193 A JP 07608193A JP 7608193 A JP7608193 A JP 7608193A JP 3527521 B2 JP3527521 B2 JP 3527521B2
- Authority
- JP
- Japan
- Prior art keywords
- blackening
- black discoloration
- crustaceans
- inhibitor
- edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、甲殻類の黒変防止剤及
びそれを用いる黒変防止法に関する。更に詳細には、食
用可能なタンパク質分解酵素阻害物質を含む甲殼類用黒
変防止剤、食用可能なタンパク質分解酵素阻害物質を例
えば浸漬、噴霧、塗布することによって甲殻類と接触さ
せる甲殻類の黒変防止法、並びに、食用可能なタンパク
質分解酵素阻害物質と亜硫酸ナトリウム、コウジ酸、カ
テキン類、シスタチン、グルタチオン、ヒタミンＣの一
種あるいは二種以上混合したものを併用して甲殻類と接
触させる甲殻類の黒変防止法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a crustacean black discoloration preventing agent and a black discoloration preventing method using the same. More specifically, an anti-blackening agent for crustaceans containing an edible proteinase inhibitor, a black crustacean which is brought into contact with a crustacea by, for example, dipping, spraying or applying an edible proteinase inhibitor. Tampering prevention method and crustaceans that are brought into contact with crustaceans in combination with an edible proteinase inhibitor and one or a mixture of sodium sulfite, kojic acid, catechins, cystatin, glutathione and histamine C Regarding the Black Discoloration Prevention Law.
【０００２】[0002]
【技術の背景及び従来技術の説明】エビ類、カニ類を冷
蔵、冷凍保存すると尾部、関節部分から黒変が発生し、
最後は、全体が黒く変色する。これは、フェノールオキ
シダーゼが、フェノール類を酸化してキノンを生成し、
これが自動酸化してメラニンとなるためである。チロシ
ナーゼは、チロシン、その他の一価フェノール類および
オルソー二価フェノールの酸化を触媒する酵素であり、
チロシンからのメラニン形成反応において、チロシナー
ゼは最初の酸化反応を触媒し、その後の反応は自動的に
進行することが明らかにされている（鴻巣章二、橋本周
久：水産利用化学、厚生社厚生閣、１９９２）。また、
酸性亜硫酸ナトリウム、コウジ酸、アルブチン、乳蛋白
質の加水分解物（特開平４−６９３１５）等にチロシナ
ーゼ酵素阻害作用あるいは、黒変防止効果が知られてい
る。[Background of technology and explanation of prior art] When shrimp and crabs are refrigerated and frozen, blackening occurs from the tail and joints,
At the end, the whole color changes to black. This is because phenol oxidase oxidizes phenols to produce quinone,
This is because this is autoxidized to melanin. Tyrosinase is an enzyme that catalyzes the oxidation of tyrosine, other monohydric phenols and ortho-dihydric phenols,
In the melanin formation reaction from tyrosine, tyrosinase has been shown to catalyze the first oxidation reaction, and the subsequent reaction proceeds automatically (Shoji Konosu, Shuhisa Hashimoto: Fisheries Utilization Chemistry, Welfare Company Welfare) Cabinet, 1992). Also,
Sodium acid sulfite, kojic acid, arbutin, a hydrolyzate of milk protein (JP-A-4-69315) and the like are known to have a tyrosinase enzyme inhibitory action or a blackening prevention effect.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、これら
の黒変防止剤の作用は、チロシナーゼそのものに働くも
のであり、作用を維持するためには高濃度を必要とした
り、高価であったり、黒変防止剤の安定性、持続性に問
題があったりするため、より低価格で、安全で、黒変防
止効果の強い黒変防止剤の開発が強く望まれていた。However, the action of these anti-blackening agents acts on tyrosinase itself, and a high concentration is required to maintain the action, it is expensive, and There is a strong demand for development of a black discoloration preventing agent that is cheaper, safer, and has a strong effect of preventing black discoloration, because the stability and durability of the preventive agent may be problematic.
【０００４】[0004]
【課題を解決するための手段】本発明者は、上記の課題
を解決するために、水産物の黒変防止に関する研究を鋭
意行ない、食品素材に含まれるタンパク質分解酵素阻害
物質に注目し、タンパク質分解酵素阻害物質に、甲殻類
水産物の黒変防止効果のあることを初めて見いだし本発
明を完成した。甲殻類の死後の鮮度変化で特異的な反応
は、黒変の発生である。これは、死後チロシナーゼが作
用してメラニン物質を生成するためである。この黒変を
防止するために、従来は、チロシナーゼ酵素阻害物質が
応用されていたが、本発明は、タンパク質分解酵素阻害
物質で黒変を抑制できることを初めて明らかにした。タ
ンパク質分解酵素阻害物質を含む食品素材が使用できる
ため、食品として安全で低価格な甲殻類の水産物の黒変
防止剤を提供することができる。さらに、浸漬、噴霧、
塗布する等の簡単な方法で甲殻類の水産物の黒変を防止
することができる。[Means for Solving the Problems] In order to solve the above problems, the present inventor has eagerly conducted research on prevention of black discoloration of marine products, paying attention to a protease inhibitor contained in food materials, and The present invention was completed for the first time by discovering that an enzyme inhibitory substance has an effect of preventing blackening of crustacean marine products. A specific reaction to the change in freshness of crustaceans after death is the occurrence of blackening. This is because tyrosinase acts after death to produce a melanin substance. In order to prevent this black discoloration, a tyrosinase enzyme inhibitor has been conventionally applied, but the present invention revealed for the first time that a protease can inhibit the black discoloration. Since a food material containing a proteolytic enzyme inhibitor can be used, it is possible to provide a safe and low-cost agent for preventing blackening of crustacean marine products as a food. In addition, dipping, spraying,
Blackening of seafood of crustaceans can be prevented by a simple method such as application.
【０００５】[0005]
【発明の具体的な説明】本発明は、エビ類、カニ類、オ
キアミ類等の甲殻類の黒変防止をするために、食用可能
なタンパク質分解酵素阻害物質を使用する。当該タンパ
ク質分解酵素阻害物質は、それを含む水溶液の形、それ
を含む食品素材溶液の形、それを含む食品そのものの形
で、甲殻類と接触させて使用する。接触手段は浸漬、噴
霧、塗布等の手段が例示されるが、それに限定されな
い。上記使用に際し、タンパク質分解酵素阻害物質は、
酸性亜硫酸ナトリウム、コウジ酸、ビタミンＣ、システ
イン、グルタチオンの一種又は二種以上の混合物と結合
することができる。DETAILED DESCRIPTION OF THE INVENTION The present invention uses an edible proteinase inhibitor to prevent blackening of crustaceans such as shrimps, crabs and krills. The proteolytic enzyme inhibitor is used in contact with crustaceans in the form of an aqueous solution containing it, in the form of a food material solution containing it, or in the form of the food itself containing it. Examples of the contacting means include, but are not limited to, dipping, spraying, coating and the like. When using the above, the protease inhibitor is
It can be combined with one or a mixture of two or more of acidic sodium sulfite, kojic acid, vitamin C, cysteine and glutathione.
【０００６】本発明の食用可能なタンパク質分解酵素阻
害物質は、当該タンパク質分解酵素阻害物質を含む食品
素材、例えば、牛、豚などの血漿タンパク質、卵白、乳
清タンパク質、イモ類抽出物、大豆抽出物、米ぬか抽出
物、各種食用微生物培養液、微生物そのもの、あるいは
抽出物等である。また、これら食品から単離した各タン
パク質分解酵素阻害物質も使用可能である。しかし、こ
れら記述したものに限定されない。The edible proteolytic enzyme inhibitor of the present invention is a food material containing the proteolytic enzyme inhibitor, for example, plasma protein of cow, pig, etc., egg white, whey protein, potato extract, soybean extract. It is a product, a rice bran extract, a culture solution of various edible microorganisms, the microorganism itself, or an extract. Further, each proteolytic enzyme inhibitor isolated from these foods can also be used. However, it is not limited to those described.
【０００７】対象とする甲殻類としては、南極オキア
ミ、近海アミ、ズワイガニ、紅ズワイガニ、タラバガ
ニ、ハナサキガニ、ケガニ、ホッコクアカエビ、アルゼ
ンチンアカエビ、ブラックタイガーが例示されるが、こ
れらに限定されない。黒変防止に必要な食品素材の有効
濃度は、タンパク質分解酵素阻害物質の含有量による
が、０．１％から２０％、好ましくは１から３％水溶液
である。[0007] Examples of the target crustacea include, but are not limited to, Antarctic krill, near-sea fish, snow crab, red snow crab, king crab, red crab, crab, pink shrimp, Argentine red shrimp, and black tiger. The effective concentration of the food material necessary for preventing blackening depends on the content of the protease inhibitor, but is 0.1% to 20%, preferably 1 to 3% aqueous solution.
【０００８】また、従来公知のチロシナーゼ活性阻害剤
を併用することもできる。浸漬処理の温度は、１５℃以
下が望ましい。この温度以上で処理をすると、鮮度低下
が速くなるため好ましくない。Further, conventionally known tyrosinase activity inhibitors can be used in combination. The temperature of the immersion treatment is preferably 15 ° C or lower. Processing above this temperature is not preferable because the deterioration of freshness is accelerated.
【０００９】[0009]
【実施例】以下、実施例により本発明を具体的に説明す
る。
実施例１
漁獲直後の南極オキアミを、１％牛血漿溶液に１０分間
浸漬後、溶液をよくきって冷凍パンにパン立てし、−３
０℃で凍結した。凍結２４時間後に２０℃で解凍、放置
し、黒変の発生状況を測定した。なお、対照として、無
処理の南極オキアミを同様に凍結したものを用いた。無
処理のものでは、解凍後、２から３時間程度の放置で黒
変の発生が観察されたが、牛血漿溶液で処理したもので
は、およそ１２時間後から黒変の発生が確かめられ、黒
変抑制効果が確認された。また、牛血漿溶液処理をして
も、風味には全く影響はなかった。EXAMPLES The present invention will be specifically described below with reference to examples. Example 1 Immediately after catching, the Antarctic krill was immersed in a 1% bovine plasma solution for 10 minutes, and then the solution was well cut and breaded in a frozen pan, -3.
Frozen at 0 ° C. After 24 hours of freezing, it was thawed at 20 ° C. and left to stand, and the occurrence of black discoloration was measured. As a control, untreated Antarctic krill similarly frozen was used. In the untreated one, blackening was observed after being left for 2 to 3 hours after thawing. In the case of the one treated with the bovine plasma solution, the blackening was confirmed after about 12 hours. The change suppressing effect was confirmed. Also, the treatment with bovine plasma solution had no effect on the flavor.
【００１０】実施例２
実施例１と同様にして調整したオキアミ冷凍品を５℃で
解凍し、保存した。無処理のものでは、約２４時間後に
黒変が発生したが、牛血漿処理したものでは、約４８時
間後に黒変が起こり始め、黒変抑制効果が確認された。Example 2 A frozen krill product prepared in the same manner as in Example 1 was thawed at 5 ° C. and stored. In the untreated one, blackening occurred after about 24 hours, but in the one treated with bovine plasma, blackening began to occur after about 48 hours, confirming the blackening suppressing effect.
【００１１】実施例３
無処理南極オキアミを−３０℃で凍結したものを１％牛
血漿溶液中に浸漬して解凍し、そのまま２０℃で保存し
た。無添加水容液中で解凍したものを対照とした。その
結果、通常の水中で解凍したものでは、２から３時間程
度で黒変が始まるのに対して、１％牛血漿容液中で解凍
したものでは、黒変の発生が２４時間後でも抑制され
た。Example 3 Untreated Antarctic krill frozen at -30 ° C was immersed in a 1% bovine plasma solution, thawed, and stored at 20 ° C as it was. What was thawed in the additive-free water solution was used as a control. As a result, in the case of thawing in normal water, blackening begins in about 2 to 3 hours, whereas in the case of thawing in 1% bovine plasma solution, the occurrence of blackening is suppressed even after 24 hours. Was done.
【００１２】実施例４
漁獲直後の南極オキアミを２％卵白溶液に１０分間浸漬
後、水切りをし、−３０℃で凍結した。なお、無処理南
極オキアミを同様に−３０℃で凍結処理したものを対照
とした。各凍結品を２０℃で解凍保存したときの黒変の
発生は、無処理品では、２から３時間程度で発生するの
に対して、卵白処理品では、１２時間後まで黒変の発生
が抑制された。Example 4 Antarctic krill immediately after being caught was immersed in a 2% egg white solution for 10 minutes, drained and frozen at -30 ° C. The untreated Antarctic krill similarly frozen at -30 ° C was used as a control. Blackening occurs when each frozen product is thawed and stored at 20 ° C in about 2 to 3 hours in the untreated product, whereas in the egg white-treated product, blackening occurs until 12 hours later. Suppressed
【００１３】[0013]
【発明の効果】甲殻類の死後の鮮度変化で特異的な反応
は、黒変の発生であって、死後チロシナーゼが作用して
メラニン物質を生成するためであり、この黒変を防止す
るために、従来は、チロシナーゼ酵素阻害物質が応用さ
れていたが、本発明によると、タンパク質分解酵素阻害
物質を含む食品で黒変を抑制することができる。タンパ
ク質分解酵素阻害物質を含む食品素材が使用できるた
め、食品として安全で低価格な甲殻類の水産物の黒変防
止剤を提供することができる。さらに、簡単な使用態様
で甲殻類の水産物の黒変を防止することができる。EFFECTS OF THE INVENTION A specific reaction in the change in freshness of crustaceans after death is the occurrence of black discoloration, which is caused by the action of tyrosinase after death to produce a melanin substance. Conventionally, a tyrosinase enzyme inhibitor has been applied, but according to the present invention, it is possible to suppress blackening with a food containing a protease inhibitor. Since a food material containing a proteolytic enzyme inhibitor can be used, it is possible to provide a safe and low-cost agent for preventing blackening of crustacean marine products as a food. Furthermore, it is possible to prevent the blackening of crustacean aquatic products in a simple manner.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 杉本 昌明 八王子市北野台１−18−７ (56)参考文献 特開 昭53−69855（ＪＰ，Ａ) 特開 昭57−2666（ＪＰ，Ａ) 特開 昭54−20894（ＪＰ，Ａ) 特開 平４−117263（ＪＰ，Ａ) 特開 昭51−38455（ＪＰ，Ａ) 特開 平３−143347（ＪＰ，Ａ) 特開 平３−151822（ＪＰ，Ａ) 特開 平４−135472（ＪＰ，Ａ) 特開 昭63−24872（ＪＰ，Ａ) 特開 平４−69315（ＪＰ，Ａ) 特開 平２−186936（ＪＰ，Ａ) 特開 昭50−49446（ＪＰ，Ａ) 特開 平５−103634（ＪＰ，Ａ ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Masaaki Sugimoto 1-18-7 Kitanodai, Hachioji (56) References JP-A-53-69855 (JP, A) JP 57-2666 (JP, A) JP 54-20894 (JP, A) JP-A-4-117263 (JP, A) JP-A-51-38455 (JP, A) JP-A-3-143347 (JP, A) JP-A-3-151822 (JP, A) JP-A-4-135472 (JP, A) JP 63-24872 (JP, A) JP 4-69315 (JP, A) JP-A-2-186936 (JP, A) JP-A-50-49446 (JP, A) JP-A-5-103634 (JP, A
Claims (3)
を黒変防止成分として含む甲殻類用黒変防止剤。1. An anti-blackening agent for crustaceans containing an edible proteinase inhibitor as a blackening preventing component.
素阻害物質と凍結前に接触させることを特徴とする凍結
甲殻類の黒変防止方法。2. A method for preventing blackening of frozen crustaceans, which comprises contacting crustaceans with an edible proteinase inhibitor before freezing .
素阻害物質と亜硫酸ナトリウム、コウジ酸、カテキン
類、シスタチン、グルタチオン、ビタミンＣの一種ある
いは二種以上混合したものを併用して凍結前に接触させ
ることを特徴とする凍結甲殻類の黒変防止方法。3. Contacting a crustacean with a combination of an edible proteinase inhibitor and one or more of sodium sulfite, kojic acid, catechins, cystatin, glutathione and vitamin C before freezing. A method for preventing blackening of frozen crustaceans, the method comprising:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07608193A JP3527521B2 (en) | 1993-02-24 | 1993-02-24 | Black discoloration inhibitor and black discoloration prevention method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07608193A JP3527521B2 (en) | 1993-02-24 | 1993-02-24 | Black discoloration inhibitor and black discoloration prevention method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06245690A JPH06245690A (en) | 1994-09-06 |
| JP3527521B2 true JP3527521B2 (en) | 2004-05-17 |
Family
ID=13594878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07608193A Expired - Lifetime JP3527521B2 (en) | 1993-02-24 | 1993-02-24 | Black discoloration inhibitor and black discoloration prevention method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3527521B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5637431B2 (en) * | 2010-08-10 | 2014-12-10 | 独立行政法人国立高等専門学校機構 | Method for producing krill-derived proteolytic enzyme and proteolytic method using the enzyme |
| CN111480685A (en) * | 2020-04-21 | 2020-08-04 | 青岛海洋科学与技术国家实验室发展中心 | Method for controlling blackening of frozen block of euphausia superba in unfreezing process |
-
1993
- 1993-02-24 JP JP07608193A patent/JP3527521B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| 特開 平５−１０３６３４（ＪＰ，Ａ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06245690A (en) | 1994-09-06 |
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