JP7194013B2 - Suppressant for deteriorating texture and detachment after freezing and thawing crab - Google Patents

Description

TECHNICAL FIELD The present invention relates to an agent for suppressing deterioration of texture and detachment of cooked crab after cooling and thawing, an aqueous solution for immersion treatment of live crab, and a method for producing crab or frozen crab using the aqueous solution.

Crabs are a very popular ingredient due to their fibrous and juicy texture, and in Japan, snow crabs, king crabs, horsehair crabs, Hanasaki crabs, and blue crabs are mainly consumed. Most crabs, except when eaten raw, are boiled immediately after landing and then frozen with the shell on for distribution.

However, freezing problems such as sublimation of water content and dripping during thawing tend to progress during frozen storage of crabs. Therefore, even if the freezing period is about one week, the crab meat becomes dry after thawing, which impairs the fibrous and juicy texture, or makes it difficult to separate from the shell, resulting in a significant decrease in commercial value. . Currently, seawater is placed in a tank to supply oxygen while live crabs are transported at a constant temperature. It wasn't satisfying.

In Patent Document 1, crustaceans such as crabs are immersed in a treatment solution containing glycine sodium salt or glycine and sodium hydroxide in a fresh state, so that the original taste of the crustaceans is maintained even after heating, and the taste is enhanced. A method for processing enriched crustaceans is described. However, since the active ingredient of the treatment solution is a food additive, the commercial value of live crabs will be lowered if this treatment solution is used for live crabs. In addition, this document does not mention the deterioration of the texture and the separation from the body when the cooked crab is cooled and thawed. Furthermore, the treatment liquid described in the document is insufficient in the effect of suppressing deterioration of texture and separation of the cooked crab after freezing and thawing.

Japanese Patent Application Laid-Open No. 2000-201653

An object of the present invention is to provide a crab that can be eaten with a fibrous and juicy texture after being heated and thawed, and can be easily separated from the shell by using active ingredients that do not require food additive labeling. An agent for suppressing deterioration of texture and detachment of crabs after freezing and thawing, an aqueous solution for immersion treatment of live crabs, and a method for producing crabs or frozen crabs using the aqueous solution, which are used to provide That is.

As a result of intensive research conducted by the present inventors in order to solve the above problems, by immersing live crabs in an aqueous solution with a specific sodium chloride concentration containing a specific amount of a specific extract for a specific period of time, the subsequent heating The inventors have found that it is possible to suppress the deterioration of the texture and the separation from the body that may occur after cooking and freezing and thawing, and have completed the present invention.

That is, the first aspect of the present invention is the texture and detachment of cooked crab after cooling and thawing, containing at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. related to the deterioration inhibitor of It is preferable that the agent for suppressing deterioration of texture and detachment after freezing and thawing of the crab contains the extract in an amount of 50 to 100% by dry weight based on the total dry weight of the agent for suppressing deterioration.
The second aspect of the present invention contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3. It relates to an aqueous solution for soaking live crabs, which is 5% by weight. The aqueous solution may contain an agent for suppressing deterioration of texture and detachment after thawing the crab.
The third aspect of the present invention relates to a live crab immersed in the aqueous solution having a temperature in the range of 1 to 35° C. for 50 to 20000 minutes while oxygen is supplied, and the live crab is cooked. Later, it also relates to frozen frozen crab. Further, it also relates to cold-thawed crab, wherein said frozen crab is thawed.
The fourth aspect of the present invention contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3. Live crab is immersed for 50 to 20,000 minutes in an aqueous solution of 5% by weight and at a temperature in the range of 1 to 35° C. while being supplied with oxygen, and then the crab is cooked and then frozen. It also relates to a method for producing frozen crab.

According to the present invention, by using active ingredients that do not require labeling of food additives, crab meat that has a fibrous and juicy texture after being heated and thawed can be easily eaten from the shell. An agent for suppressing deterioration of texture and detachment of crabs after freezing and thawing, an aqueous solution for immersion treatment of live crabs, and a method for producing crabs or frozen crabs using the aqueous solution, which are used to provide be able to. According to the present invention, it is possible to suppress the deterioration of the texture of crab meat and the separation from the shell due to cooling and thawing after cooking, and to suppress so-called freezing injury. In addition, since the suppressing agent for deterioration of texture and detachment after freezing and thawing and the aqueous solution for immersion treatment of the present invention do not need to contain components that exhibit offensive taste, it is possible to avoid attachment of offensive taste derived from these to crabs. . Furthermore, the deterioration suppressing agent for texture and detachment after freezing and thawing of the present invention and the aqueous solution for immersion treatment do not necessarily require materials that require food additive labeling, so food additive labeling is required. It is possible to avoid. According to the present invention, even if cooked crab is frozen for a long period of time and then thawed, the crab meat with fibrous and juicy texture can be easily eaten away from the shell, resulting in good texture. And it is possible to expand the area where crabs that are kept away can be transported.

The present invention will be described in more detail below. The agent for suppressing deterioration of crab texture and peeling from the shell after cooling and thawing of the present invention is for suppressing the deterioration of crab texture and peeling from the shell that may be caused by cooling and thawing after cooking. Contains a specific extract. The agent for suppressing deterioration of crab texture and detachment after cooling and thawing of the present invention is used by being blended with salt water. The objects of the present invention can be achieved by immersing live crabs in salt water containing a detachment worsening inhibitor.

The extract used in the agent for suppressing deterioration of crab texture and detachment after cold-thawing of the present invention is at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. .

The enokitake mushroom extract is not particularly limited, but for example, an extract obtained by extracting the fruiting body of enokitake mushroom with hot water and/or an extraction solvent such as alcohol, or an extract obtained by decomposing the fruiting body of enokitake mushroom with an enzyme or an alkaline solvent, followed by heating. Examples include extracts extracted with an extraction solvent such as water or alcohol, concentrates obtained by concentrating these extracts, powders obtained by drying the extracts or the concentrates, and the like. These extracts are preferably extracts that do not use solvents other than water and naturally-derived ethanol, because consumers are conscious of safety and security. However, considering the cost, water is more preferable.

Regarding the temperature of the extraction solvent during extraction, the suitable temperature range may vary depending on the type of extraction solvent. Boiling point (°C) is preferred. When the temperature of the extraction solvent at the time of extraction is lower than the boiling point (° C.) of the extraction solvent under atmospheric pressure (° C.) of −20° C., the effect of suppressing deterioration of texture and detachment of cooked crab after cold thawing. may become weaker, and above the boiling point (°C) under atmospheric pressure, the extraction method may become complicated because special pressurization equipment is required.

The enokitake refers to the Flammulina genus velutipes species, which is a kind of mushroom belonging to the family Glycyrrhiza. Although not particularly limited, commercially available white and bean sprout-like enokitake mushrooms artificially cultivated can be used. Such commercial enokitake mushrooms are generally edible and readily available.

The yeast extract is not particularly limited. Extracted extracts, concentrates obtained by concentrating these extracts, powders obtained by drying the extracts or the concentrates, and the like can be mentioned. These extracts are preferably extracts that do not use solvents other than water and naturally-derived ethanol, because consumers are conscious of safety and security. However, considering the cost, water is more preferable.

Regarding the temperature of the extraction solvent during extraction, the suitable temperature range may vary depending on the type of extraction solvent. Boiling point (°C) is preferred. When the temperature of the extraction solvent at the time of extraction is lower than the boiling point (° C.) of the extraction solvent under atmospheric pressure (° C.) of −20° C., the effect of suppressing deterioration of texture and detachment of cooked crab after cold thawing. may become weaker, and above the boiling point (°C) under atmospheric pressure, the extraction method may become complicated because special pressurization equipment is required.

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

The barley extract is not particularly limited. Extracted extracts, concentrates obtained by concentrating these extracts, powders obtained by drying the extracts or the concentrates, and the like can be mentioned. These extracts are preferably extracts that do not use solvents other than water and naturally-derived ethanol, because consumers are conscious of safety and security. However, considering the cost, water is more preferable.

Regarding the temperature of the extraction solvent during extraction, the suitable temperature range may vary depending on the type of extraction solvent. Boiling point (°C) is preferred. When the temperature of the extraction solvent at the time of extraction is lower than the boiling point (° C.) of the extraction solvent under atmospheric pressure (° C.) of −20° C., the effect of suppressing deterioration of texture and detachment of cooked crab after cold thawing. may become weaker, and above the boiling point (°C) under atmospheric pressure, the extraction method may become complicated because special pressurization equipment is required.

The barley is a plant of the Gramineae family native to Central Asia, and its scientific name is Hordeum vulgare.

The agent for suppressing deterioration of crab texture and detachment after freezing and thawing of the present invention contains at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. It is preferably contained in a dry weight of 50 to 100% by weight based on the total dry weight. More preferably 70 to 100% by weight, still more preferably 90 to 100% by weight. If it is less than 50% by weight, the effect of suppressing deterioration of texture and detachment of cooked crab after cooling and thawing may not be exhibited. The solid content other than the extract that can be contained in the deterioration suppressing agent is not particularly limited, and any natural solid content may be contained.

The shape of the agent for suppressing deterioration of texture and detachment of crabs after cold-thawing of the present invention is not particularly limited, and may be in the form of a liquid such as an aqueous solution, or a solid such as powder, granules, or blocks. may be in the shape of

The agent for suppressing deterioration of texture and detachment after freezing and thawing crabs of the present invention is added to fresh water, seawater, or salt water to prepare an aqueous solution for immersion treatment of live crabs of the present invention, which will be described below. can be used to In addition, by adding the deterioration suppressing agent to the cage in which the harvested live crabs are temporarily raised, the effect of suppressing the deterioration of the texture and separation of the cooked crabs after cold thawing can be obtained. can also

The aqueous solution for immersion treatment of live crabs of the present invention contains the extract. It is used by immersing live crabs in the aqueous solution, and after use, the live crabs are taken out of the aqueous solution, cooked with heat, then stored frozen, and when thawed, the texture of the crab meat and separation from the shell are improved. aggravation can be suppressed.

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

The sodium chloride concentration of the aqueous solution for soaking live crabs of the present invention is preferably 2 to 3.5% by weight, more preferably 2.3 to 3.5% by weight, and further 2.3 to 3.2% by weight. Preferably, 2.5 to 3% by weight is particularly preferred. If the sodium chloride concentration is less than 2% by weight or more than 3.5% by weight, crabs cannot grow in the aqueous solution, and the flavor and texture of crabs may rather be impaired.

The aqueous solution for immersion treatment of live crabs of the present invention may contain salts other than sodium chloride as long as the above sodium chloride concentration is satisfied. However, the content of salts other than sodium chloride is preferably limited to 1/3 of the weight of sodium chloride. The types of salts other than sodium chloride are not particularly limited as long as they can be used as food additives.

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

By immersing live crabs in the aqueous solution for immersing live crabs of the present invention for a certain period of time before cooking and freezing the crabs, the texture of crab meat and deterioration of separation from the shell were suppressed. Can produce crabs. An example of specific aspects of the production is as follows. After the aqueous solution is sterilized as necessary, the temperature of the aqueous solution is preferably set in the range of 1 to 35° C., and the live crab is immersed while supplying oxygen to the aqueous solution, preferably maintained for 50 to 20000 minutes. do. After that, the live crab is taken out from the aqueous solution, and the crab is further heated and thawed, thereby obtaining the crab whose texture and detachment from the shell are suppressed from being deteriorated. The method for sterilizing the aqueous solution is not particularly limited, and for example, sterilization by ultraviolet irradiation, ozone sterilization, chlorine sterilization, or the like may be performed.

The temperature of the aqueous solution should be within the temperature range where crabs can grow, and more specifically, it is preferably controlled within the range of 1 to 35°C. When the temperature is lower than 1°C or higher than 35°C, the activity of live crabs in the aqueous solution is reduced, and the effect of suppressing the deterioration of the texture and separation of cooked crabs after cold thawing is exhibited. Sometimes you can't. A more preferable temperature range varies depending on the type of crab to which the present invention is applied. For example, in the case of hairy crab, the temperature of the aqueous solution is preferably 1 to 15°C, in the case of snow crab or king crab, the temperature of the aqueous solution is preferably 1 to 10°C, and in the case of blue crab, the temperature of the aqueous solution is preferably 7 to 35°C. preferable.

As a method of supplying oxygen to the aqueous solution, any method may be used as long as the dissolved oxygen concentration required for crab growth can be ensured.

The time for immersing live crabs in the aqueous solution is preferably 50 to 20000 minutes, more preferably 50 to 9000 minutes, even more preferably 50 to 7200 minutes, particularly preferably 100 to 6000 minutes, and extremely preferably 150 to 6000 minutes. . If the immersion time is shorter than 50 minutes, the immersion treatment time is insufficient, and the effect of suppressing deterioration of texture and detachment of cooked crab after cooling and thawing may not be exhibited. Moreover, if it is longer than 20,000 minutes, the flavor and texture of the crab may be impaired.

The immersion treatment of live crabs in the aqueous solution for immersion treatment of live crabs of the present invention described above may be performed in a water tank in which the live crabs are left standing, or may be performed while transporting the whole water tank. Even when the immersion treatment is performed while being transported, according to the method of the present invention, if the temperature of the aqueous solution is within the above-mentioned range, strict temperature control is not required, so that conventional seafood can be kept alive. The transportation cost can be suppressed compared to the method of transporting as it is.

The live crabs after the immersion treatment are not peeled but are cooked with heat in a conventional manner. Cooking with heat may be a known method, and is not particularly limited, but may include a method of putting into hot water and boiling or steaming. Frozen crab can be produced by freezing the crab cooked in this way. The frozen crab retains a fibrous and juicy texture even when it is frozen in the shell for about 1 week to 24 months and then thawed, and can be eaten without the shell. can.

In addition, conventionally, when frozen and thawed female snow crabs and blue crabs that have been cooked with heat, the flavor or texture of the uchiko (ovaries) and sotoko (eggs) tends to decrease, but according to the present invention, cold thawing It is possible to suppress the deterioration of the flavor or texture of the inner roe and the outer roe due to the aging process, and to obtain the inner roe and outer roe of the crab that maintains the crispy texture with a grainy texture.

The type of crab to which the present invention can be applied is not particularly limited as long as the crab can be shelled and eaten. Specific examples include crabs of the order Craniformes such as snow crabs, red snow crabs, hairy crabs and blue crabs, and crabs of the order Hermit crabs such as king crabs and Hanasaki crabs.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

(Production Example 1) Production of enokitake mushroom extract To 100 g of commercially available enokitake mushroom (fruiting body), 200 ml of hot water heated to 100°C was added, and the mixture was kept for 2 hours. After that, the solid content was separated by filtration to obtain an enokitake mushroom extract with a solid content of 0.6% by weight. The viscosity of the resulting aqueous solution of the enokitake mushroom extract at a solid content concentration of 0.5% by weight (W/W) was 17 mPa·s.

(Production Example 2) Production of Yeast Extract 200 ml of hot water heated to 100° C. was added to 100 g of baker's yeast (“Kaneka Yeast GA” manufactured by Kaneka Corporation) and kept for 2 hours. After that, the solid content was separated by filtration to obtain a yeast extract with a solid content of 1.0% by weight. The viscosity of the aqueous solution of the obtained yeast extract with a solid content concentration of 0.5% by weight (W/W) was 8 mPa·s.

(Production Example 3) Preparation of barley extract To 100 g of barley flour ("barley flour" manufactured by Ishibashi Kogyo Co., Ltd.), 200 ml of hot water heated to 100°C was added, and the mixture was maintained for 2 hours. After that, the solid content was separated by filtration to obtain a barley extract with a solid content of 0.5% by weight. The resulting aqueous solution of barley extract with a solid content concentration of 0.5% by weight (W/W) had a viscosity of 5 mPa·s.

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

<Evaluation of texture of crab meat>
The texture of the crab meat obtained in Examples and Comparative Examples was evaluated according to the following criteria by having 10 trained panelists (5 males and 5 females) eat the crab meat. The average value of each evaluation point of 10 people was used as the evaluation value. However, the evaluation criteria shown below relate to examples using hairy crabs. In the examples using snow crab, the evaluation criteria in which "Example 9" in the following evaluation criteria was replaced with "Example 13" were used, and in the examples using king crab, "implementation" in the following evaluation criteria was used. Use the evaluation criteria in which "Example 9" is read as "Example 15", and in the examples using blue crab, use the evaluation criteria in which "Example 9" in the following evaluation criteria is read as "Example 17". did.
5 points: It is much better than the crab meat of Example 9, and has a fibrous and juicy texture.
4 points: It is better than the crab meat of Example 9, and has a fibrous and juicy texture.
3 points: Similar to the crab meat of Example 9, it has a fibrous texture and a slightly juicy texture.
2 points: Worse than the crab meat of Example 9, the texture is slightly felt, but the texture is dry and juicy.
1 point: Much worse than the crab meat of Example 9, no fibrous texture, dry and juicy texture at all.

<Evaluation of goodness of separation from crab shell>
The ability of the crab meat to separate from the shell in Examples and Comparative Examples was evaluated by a trained panel of 10 people (5 men, 5 women) according to the following criteria. The average value of each evaluation point of 10 people was used as the evaluation value. However, the evaluation criteria shown below relate to examples using hairy crabs. In the examples using snow crab, the evaluation criteria in which "Example 9" in the following evaluation criteria was replaced with "Example 13" were used, and in the examples using king crab, "implementation" in the following evaluation criteria was used. Use the evaluation criteria in which "Example 9" is read as "Example 15", and in the examples using blue crab, use the evaluation criteria in which "Example 9" in the following evaluation criteria is read as "Example 17". did.
5 points: Much better than the crab meat of Example 9, and very easy to remove from the shell.
4 points: Better than the crab meat of Example 9, the flesh is quite good and easy to remove from the shell.
3 points: Equivalent to the crab meat of Example 9, the flesh is well separated and easy to remove from the shell.
2 points: Worse than the crab meat of Example 9, slightly difficult to remove from the shell.
1 point: Much worse than the crab meat of Example 9, quite poorly removed from the shell and very difficult to remove from the shell.

<Comprehensive evaluation>
A comprehensive evaluation was performed based on the evaluation of the texture of the crab meat and the evaluation results of the goodness of the crab meat separating from the shell. The evaluation criteria in that case are as follows.
A: Evaluation of the texture of the crab meat and evaluation of the goodness of the separation from the shell of the crab meat are all satisfied with 4.5 or more and 5.0 or less points.
B: The evaluation of crab meat texture and the evaluation of crab meat separation from the shell are all 4.0 or more and 5.0 or less, and 4.0 or more and less than 4.5. at least one.
C: The evaluation of the texture of crab meat and the evaluation of crab meat separation from the shell are all 3.0 or more and 5.0 or less, and 3.0 or more and less than 4.0. at least one.
D: The evaluation of crab meat texture and the evaluation of crab meat separation from the shell are all 2.0 or more and 5.0 or less, and 2.0 or more and less than 3.0. at least one.
E: At least one rating of less than 2.0 in the evaluation of the texture of crab meat and the evaluation of goodness of separation from the shell of crab meat.

(Example 1)
According to the composition shown in Table 1, 200 liters of an aqueous solution containing 1% by weight of the enokitake mushroom extract obtained in Production Example 1 and 3% by weight of common salt was prepared in a water tank, and the water temperature was controlled at 5°C. Ten hairy crabs were immersed in the water tank, kept for 360 minutes while supplying oxygen, and then landed. Immediately after landing, the legs were tied and boiled in boiling 3% saline for 20 minutes. After that, the product was cooled in cold water, drained, packaged, and frozen at -20°C. After frozen storage at that temperature for 1 week, the crab was taken out of the freezer and allowed to stand in a constant temperature bath at 5°C for 1 day to allow it to defrost naturally. After thawing, the shells of the crabs were peeled to evaluate how well the crabs were separated from the shells, and the texture of the obtained crabs was evaluated. Those results are shown in Table 1.

(Example 2)
Crabs were obtained in the same manner as in Example 1, except that the yeast extract obtained in Production Example 2 was blended in place of the enokitake mushroom extract according to the formulation shown in Table 1. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 1.

(Example 3)
Crabs were obtained in the same manner as in Example 1, except that the barley extract obtained in Production Example 3 was blended in place of the enokitake mushroom extract according to the formulation shown in Table 1. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 1.

(Comparative example 1)
Crabs were obtained in the same manner as in Example 1, except that the kelp extract obtained in Production Example 4 was blended in place of the enokitake mushroom extract according to the formulation shown in Table 1. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 1.

As is clear from Table 1, enokitake mushroom extract (Production Example 1) and yeast extract ( Production Example 2) or crabs (Examples 1 to 3) obtained by immersing in a saline solution containing a barley extract (Production Example 3), cooking with heat, and cooling and thawing (Examples 1 to 3) all have a fibrous feel. It had a strong juicy texture, and was easy to take out from the shell because it was easy to separate from the body. On the other hand, it is obtained by immersing in a saline solution containing a kelp extract (Production Example 4) with a viscosity of 120 mPa s in an aqueous solution with a solid content concentration of 0.5% (W / W) of the extract, cooking with heat and cooling and thawing. The crab obtained (Comparative Example 1) was rated relatively well in terms of the goodness of its separation from the body, but was dry and did not have a juicy texture.

(Examples 4 and 5, Comparative Example 2)
According to the formulation in Table 2, the amount of enokitake mushroom extract was changed from 1.0% by weight to 0.1% by weight (Example 4), 5.0% by weight (Example 5), or 10.0% by weight ( Crabs were obtained in the same manner as in Example 1, except for changing to Comparative Example 2). The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 2.

(Comparative Example 3)
Crabs were obtained in the same manner as in Example 1, except that an aqueous solution prepared according to the formulation shown in Table 2 without enokitake mushroom extract was used. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 2.

As is clear from Table 2, the crab obtained by immersing in a salt solution in which the solid content of the enokitake mushroom extract in the aqueous solution is in the range of 0.1 to 500 ppm, cooking with heat, and cooling and thawing (Examples 1 and 4 , and 5) had a fibrous texture and a juicy texture, and were easy to separate from the shell. In particular, the crab immersed in the salt solution having a solids content of 300 ppm (Example 5) was evaluated to be very good in terms of texture and goodness of separation from the body. On the other hand, the crab (Comparative Example 2) obtained by immersing the enokitake mushroom extract in a salt solution containing 600 ppm of the solid content of the enokitake mushroom extract, then cooking and thawing it under heat was dry and did not have a juicy texture. . Further, the crab (Comparative Example 3) obtained by immersing in a salt solution containing no enokitake mushroom extract, cooking and thawing with heat does not have a fibrous texture, and has a dry and juicy texture at all. In addition to the fact that it was not there, it was quite difficult to remove from the shell.

(Example 6)
According to the conditions in Table 3, crab was obtained in the same manner as in Example 1, except that the type of salt-containing aqueous solution was changed from saline to seawater. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 3.

(Comparative Example 4)
This comparative example conforms to the formulation of the treatment liquid described in Example 2 of Patent Document 1 (Japanese Patent Application Laid-Open No. 2000-201653). According to the composition of Table 3, enokitake mushroom extract was not blended, the amount of salt was changed to 2% by weight, and 1% by weight of glycine and 1% by weight of sodium hydroxide were added to adjust the amount of water. In , live crabs were immersed in the same manner as in Example 1, and then landed.

As is clear from Table 3, the crab obtained by immersing in an aqueous solution containing an enokitake mushroom extract and having a sodium chloride content in the range of 2 to 3.5% by weight, cooking with heat, and cooling and thawing (Example 1 , and 6) had a fibrous texture and a strong juicy texture. On the other hand, when live crabs are immersed in an aqueous solution that contains sodium chloride but does not contain enokitake mushroom extract and contains glycine and sodium hydroxide as described in Patent Document 1, the immersion for 360 minutes activates the crabs. The crab (Comparative Example 4) obtained by heat-cooking and cooling and thawing after losing the crab did not have a fibrous texture, was dry and did not have a juicy texture at all, and was quite difficult to separate from the body. , was very difficult to remove from the shell.

(Examples 7 and 8)
Crabs were obtained in the same manner as in Example 1, except that the water temperature of the aqueous solution was changed from 5°C to 2°C (Example 7) or 15°C (Example 8) according to the conditions in Table 4. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 4.

As is clear from Table 4, the crabs (Examples 1, 7, and 8) obtained by immersing in a saline solution containing enokitake mushroom extract and having a water temperature of 1 to 35°C, cooking with heat, and cooling and thawing (Examples 1, 7, and 8) It also had a fibrous and juicy texture, and was easy to take out from the shell because it was easy to separate from the shell.

(Examples 9 and 10, Comparative Examples 5 and 6)
According to the conditions in Table 5, the crab was immersed in the aqueous solution for 360 minutes, 90 minutes (Example 9), 17280 minutes (Example 10), 30 minutes (Comparative Example 5), or 23040 minutes (Comparative Example 6). ) to obtain crabs in the same manner as in Example 1. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 5.

As is clear from Table 5, crabs (Examples 1, 9, and 10) obtained by immersing in a saline solution containing enokitake mushroom extract for 50 to 20,000 minutes, cooking with heat, and freezing and thawing all It had a strong and juicy texture, and it was easy to take out from the shell because it was easy to separate from the shell. On the other hand, the crab that was soaked for 30 minutes (Comparative Example 5) and the crab that was soaked for 23040 minutes (Comparative Example 6) were both dry and juicy. In addition, it was a little difficult to remove from the shell because it was a little difficult to remove.

(Examples 11 and 12)
Crabs were obtained in the same manner as in Example 1, except that the frozen storage period was changed from 1 week to 3 months (Example 11) or 1 day (Example 12) according to the conditions in Table 6. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 6.

(Comparative Example 7)
According to the conditions in Table 6, crabs were obtained in the same manner as in Example 1, except that the storage conditions by freezing at −20° C. for 1 week were changed to the storage conditions by refrigerating at 4° C. for 1 week. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 6.

(Reference example)
Without the soaking treatment of Example 1, the legs of live hairy crabs were tied and boiled in boiling 3% salt water for 20 minutes. After that, remove the rough heat in cold water, drain off the water, immediately peel the shells without packaging or frozen storage, evaluate the goodness of crab meat separation from the shell, and obtain the crab meat. was evaluated for texture. Those results are shown in Table 6.

As is clear from Table 6, the crabs (Examples 1, 11 and 12) after being immersed in a saline solution containing the enokitake mushroom extract, cooked with heat, and frozen for 1 day to 3 months (Examples 1, 11 and 12) all contained fibers. The meat had a strong texture and a juicy texture. In particular, the crab (Example 12), which was frozen for a period of 1 day, was evaluated to be extremely good in terms of texture and detachment, and was equivalent to the crab (Reference Example) that was neither soaked nor cold-thawed. Met. On the other hand, the crab (Comparative Example 3) after being immersed in a salt solution containing no enokitake mushroom extract, cooked with heat, and then frozen for one week (Comparative Example 3) had no fibrous texture and was dry and juicy. In addition to not being able to feel it, it was very difficult to remove from its shell because it was very difficult to remove from the body. In addition, the crab (Comparative Example 8) after being immersed in a saline solution containing enokitake mushroom extract, cooked with heat, and stored in a refrigerator for one week (Comparative Example 8) did not have a fibrous texture, and had a dry and juicy texture. In addition to the fact that it was not there, it was a little difficult to remove from the shell.

(Example 13)
Crabs were obtained in the same manner as in Example 1, except that according to the conditions in Table 7, snow crab was used instead of hairy crab, and the crab was immersed in the aqueous solution for 90 minutes from 360 minutes. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 7.

(Example 14)
Crabs were obtained in the same manner as in Example 13, except that the crabs were immersed in the aqueous solution for 360 minutes instead of 90 minutes under the conditions shown in Table 7. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 7.

(Example 15)
Crabs were obtained in the same manner as in Example 1, except that king crab was used instead of hairy crab and the crab was immersed in the aqueous solution for 90 minutes from 360 minutes according to the conditions in Table 7. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 7.

(Example 16)
Crabs were obtained in the same manner as in Example 15, except that the crabs were immersed in the aqueous solution for 360 minutes instead of 90 minutes under the conditions shown in Table 7. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 7.

(Example 17)
Example 1 except that, according to the conditions in Table 7, blue crab was used instead of hairy crab, the water temperature of the aqueous solution was changed from 5 ° C. to 20 ° C., and the crab immersion time in the aqueous solution was changed from 360 minutes to 90 minutes. Crabs were obtained in the same way. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 7.

(Example 18)
Crabs were obtained in the same manner as in Example 17, except that the crabs were immersed in the aqueous solution for 360 minutes from 90 minutes according to the conditions in Table 7. The resulting crab was evaluated for ease of separation from the shell and texture. Those results are shown in Table 7.

As is clear from Table 7, the crabs (Examples 1 and 13 to 18) obtained by immersing in a saline solution containing an enokitake mushroom extract, then cooking and thawing with heat (Examples 1 and 13 to 18) had fiber It had a strong and juicy texture, and it was easy to take out from the shell because it was easy to separate from the shell.

Claims (7)

An agent for suppressing deterioration of texture and detachment of cooked crab after cooling and thawing, containing at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. 2. The agent for suppressing deterioration of texture and detachment of cooked crab after cooling and thawing according to claim 1, wherein the extract is contained in an amount of 50 to 100% by dry weight based on the total dry weight of the agent for suppressing deterioration. . Contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, and has a sodium chloride concentration of 2 to 3.5% by weight. Aqueous solution for immersion treatment of live crabs. 4. The aqueous solution according to claim 3, wherein the agent for suppressing deterioration of the texture and separation from the body after cooling and thawing of the cooked crab according to claim 1 or 2 is used. A method for producing live crab , characterized in that the live crab is immersed in the aqueous solution according to claim 3 or 4, wherein the temperature is in the range of 1 to 35° C., while oxygen is supplied, for 50 to 20,000 minutes. Contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, sodium chloride concentration is 2 to 3.5% by weight, temperature is Production of frozen crab, characterized by soaking live crab for 50 to 20,000 minutes in an aqueous solution at a temperature in the range of 1 to 35° C. while oxygen is being supplied, and then cooking and freezing the crab. Method. Contains 0.1 to 500 ppm (dry weight) of at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, sodium chloride concentration is 2 to 3.5% by weight, temperature is Live crabs are immersed in an aqueous solution of 1 to 35° C. for 50 to 20,000 minutes while oxygen is supplied, and then the crabs are cooked and frozen to obtain frozen crabs, and the frozen crabs are obtained. A method for producing frozen and thawed crab, characterized by thawing.