JP4049944B2 - Crustacean blackening inhibitor and blackening prevention method - Google Patents

Description

【００２５】
実施例３
実施例１の黒変防止剤を３％食塩水に溶かして１％溶液とし、これに、新鮮なガザミを数分間浸漬する。その後、ガザミを浸漬液から取り出し、液を振り切ったのち５℃の冷蔵庫に保存して変色の進行を肉眼で観察する。
【００２６】
別に、比較のため３％食塩水に浸漬した場合、３％食塩水にＬ−アスコルビン酸を１％溶解した液に浸漬した場合、ならびに、３％食塩水に実施例１の黒変防止剤１％およびＬ−アスコルビン酸１％を溶解した液に浸漬した場合について、同様の観察を行う。
試験結果を表２に示す。
【００２７】
【表２】

【００２８】
【発明の効果】
本発明によれば、風味や食感に悪影響を及ぼすことなしに甲殼類またはそれを原料とする飲食品の変色を容易かつ確実に防止することが可能になる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a blackening preventive for preventing the body color of crustaceans to be edible from turning black after landing, and a blackening preventing method.
[0002]
[Prior art]
Crustaceans used for food include lobster, prawn, shrimp, cherry shrimp, crayfish, snow crab, crab, king crab, clam, crab, krill, etc., but these gradually turn black after landing There is. This blackening is because the tyrosine contained in the armor moth is oxidized by the action of tyrosinase, and finally black pigment and melanin are produced.
[0003]
This blackening proceeds even in a frozen state and is not necessarily proportional to the decrease in freshness, but the ones that have not noticeably blackened are likely to taste better. It helps to maintain the product value of the kind.
[0004]
As means for preventing crustacean blackening, there have been conventionally methods such as a method for enhancing storage conditions by refrigeration or freezing, a method for inactivating tyrosinase by immersion in saline and heating.
[0005]
However, freezing and refrigeration only has an effect of slightly delaying the progress of blackening, and other methods often impair the flavor and texture of crustaceans, and in many cases cannot be sufficiently treated. It cannot be implemented at all depending on the application.
[0006]
In practice, a method using a strong reducing agent such as sulfite is used, but sulfite has an allowable amount for residual sulfur dioxide when it is used, and it is sufficient for handling. Attention is required. In addition, there is a problem in that an unpleasant taste and unpleasant odor are generated due to the remaining sulfur dioxide, which deteriorates the flavor.
[0007]
In addition, mulberry white skin extract, peony extract, quercetin, rutin, kojic acid, etc. have been proposed to use natural products, but these have weak tyrosinase inhibitory effects and are expected to be effective. Cannot be obtained.
[0008]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a means for preventing blackening of shellfish, which has no adverse effect on the flavor and texture of shellfish, has a remarkable use effect, and is easy to implement.
[0009]
[Means for Solving the Problems]
The present invention that has succeeded in achieving the above object is based on the novel finding that ferulic acid exhibits a remarkable tyrosinase inhibitory action,
(1) An anti-blackening agent for crustaceans characterized by containing ferulic acid as an active ingredient and used for immersion treatment, spray treatment or coating treatment of crustaceans after landing ; and
(2) A method for preventing blackening of crustaceans characterized by immersing, spraying or applying crustaceans after landing with an antiblackening agent containing ferulic acid.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Ferulic acid (3-methoxy-4-hydroxycinnamic acid) is a water-soluble organic acid found in various plant bodies, and any of those isolated from any plant body is used as the anti-blackening agent of the present invention. Can also be used. Commercial products include those extracted and refined from the residual oil generated in the rice bran oil refining process.
[0011]
This compound exhibits a remarkable tyrosinase inhibitory action, and thus has an excellent anti-blackening action on crustaceans than the natural product-based antioxidant. Moreover, even if a very small amount of ferulic acid used to prevent blackening is ingested into the human body, there is no risk of toxicity, and it is tasteless, odorless, colorless and chemical. It is a very stable material and has very favorable properties for use in preventing blackening of crustaceans.
[0012]
Ferulic acid is known to exhibit an antioxidative action such as preventing the oxidation of fats and oils, but this is because ferulic acid acts as a radical scavenger to stop the chain oxidation reaction. It is unrelated to the prevention of blackening of crustaceans based on the tyrosinase inhibitory action.
[0013]
Ferulic acid can be used to prevent blackening of crustaceans even when used as an aqueous solution, so it can be used as an anti-blackening agent for crustaceans alone. When formulating, sodium acetate, sodium succinate, sodium tartrate, sodium citrate, sodium carbonate, disodium hydrogen phosphate, It is desirable to add an organic acid salt or inorganic acid salt having a buffering action such as dipotassium hydrogen phosphate. Mixing these salts is also effective for facilitating the dissolution of ferulic acid in water (as an alternative, ferulic acid may be used in the form of a monosodium salt).
[0014]
In addition, blending gum arabic, dextrin, glucose, lactose, surfactant, ethanol, propylene glycol, glycerin, etc. in formulation is also effective in promoting dissolution of ferulic acid and improving handling by increasing and diluting.
[0015]
In addition to the blackening inhibitor of the present invention, any auxiliary agent for improving the blackening prevention effect and usability such as L-ascorbic acid can be blended. Any dosage form such as a paste or liquid can be employed.
[0016]
When using ferulic acid (or an anti-blackening agent of the present invention containing this) to prevent blackening of armor, the ferulic acid concentration is about 0.01 to 1.0% by weight (preferably 0). An aqueous solution or a saline solution dissolved so as to be about 1 to 0.5% by weight is attached to the surface of the crustacean. If it is more dilute than this, the treatment effect is not sufficient, and even if the concentration exceeds 1% by weight, the effect of preventing blackening is not improved, which is useless.
[0017]
In the case of using ferulic acid not containing the aforementioned pH adjuster or the like, it is desirable to adjust the pH to 5 to 8 in the solution preparation stage for the reasons described above.
[0018]
Arbitrary means such as dipping, spraying, and coating can be employed to attach the aqueous solution of the blackening inhibitor to the armor. The treatment needs to be performed as soon as possible after landing the crustaceans, and it is difficult to prevent the blackening from progressing as well as the blackening cannot be eliminated after the blackening has started.
[0019]
The treatment temperature may be room temperature, and heating is unnecessary unless it is necessary for crustacean processing.
[0020]
In the case where the crustaceans to be treated are subjected to processing to be crushed or crushed, the blackening inhibitor of the present invention may be mixed at the stage of the processing start.
[0021]
【Example】
Example 1
50 g ferulic acid with a purity of 85% or more separated from rice bran oil, 100 g trisodium citrate and 350 g dextrin are dissolved in 2.5 liters of warm water at 80 ° C., and the resulting solution is concentrated and dried to prevent blackening 500 g of agent was obtained.
[0022]
Example 2
The blackening inhibitor according to Example 1 is dissolved in 3% saline to make a 1% solution, and the shrimp is immersed in this for several minutes. Thereafter, the shrimp is taken out from the immersion liquid, shaken off, and stored in a refrigerator at 5 ° C., and the progress of discoloration is observed with the naked eye.
[0023]
For comparison, when the same shrimp is immersed in 3% saline containing no blackening inhibitor, when it is immersed in a solution of 1% L-ascorbic acid in 3% saline, and in 3% saline. The same observation is performed when immersed in a solution in which 1% of the blackening inhibitor of Example 1 and 1% of L-ascorbic acid are dissolved.
The test results are shown in Table 1.
[0024]
[Table 1]

[0025]
Example 3
The anti-blackening agent of Example 1 is dissolved in 3% saline to make a 1% solution, and fresh crab is immersed in this for several minutes. Thereafter, the scissors are taken out from the immersion liquid, shaken off and stored in a refrigerator at 5 ° C., and the progress of discoloration is observed with the naked eye.
[0026]
Separately, when immersed in a 3% saline solution for comparison, when immersed in a solution of 1% L-ascorbic acid in a 3% saline solution, and the blackening inhibitor 1 of Example 1 in a 3% saline solution. % And L-ascorbic acid 1% are immersed in a solution and the same observation is performed.
The test results are shown in Table 2.
[0027]
[Table 2]

[0028]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to prevent discoloration of armor or the food-drinks which use it as a raw material easily and reliably, without having a bad influence on flavor and texture.

Claims (1)

A method for preventing blackening of crustaceans, characterized in that the shellfish after landing are immersed, sprayed or coated with a blackening inhibitor containing ferulic acid.