JP7232039B2 - Deterioration inhibitor for sea urchin during frozen storage - Google Patents

Description

TECHNICAL FIELD The present invention relates to an agent for suppressing deterioration of sea urchins during frozen storage, an aqueous solution for soaking live sea urchins, and a method for producing sea urchins or frozen sea urchins using the aqueous solution.

Sea urchin has a unique flavor and is a popular seafood ingredient. There are processed sea urchins such as salted sea urchin, grilled sea urchin, and steamed sea urchin, but raw sea urchin, which is eaten as sushi topping or sashimi, is most preferred. However, among marine products whose quality is difficult to maintain, raw sea urchin deteriorates particularly quickly, and can only be kept fresh for about 2 to 3 days even if it is stored at low temperatures after being landed. As a result, the range in which safe and fresh raw sea urchins can be transported is limited. Until now, most of the raw sea urchins on the market have been immersed in an alum (potassium aluminum sulfate) aqueous solution, which produces a unique bitterness and harsh taste, impairing the original flavor of the sea urchin. In addition, in order to transport fish as far away as possible, there is a method of transporting live fish and shellfish at a constant temperature while supplying oxygen by putting seawater in a tank, but this method requires large equipment for temperature and oxygen control. , was not desirable in terms of economic efficiency.

Therefore, it is common practice to freeze raw sea urchin immediately after landing, transport or store the frozen sea urchin, and then eat the thawed raw sea urchin. However, when raw sea urchin is frozen and thawed, the original rich flavor of the sea urchin deteriorates, and the sea urchin collapses and dissolves into a paste (gelatinization), which is the so-called freeze damage, which lowers the product value. I had a problem.

Patent Document 1 describes that by immersing raw sea urchin in a liquid preparation obtained by dissolving chitosan in an organic acid aqueous solution, the flavor of raw sea urchin can be preserved for a long period of time and the body can be prevented from falling apart. However, since this technique uses an organic acid, there is a drawback that the sour taste derived from the organic acid is transferred to the raw sea urchin, impairing the original flavor of the sea urchin. In addition, the document only evaluates the flavor and the texture of raw sea urchin after refrigerated storage at 5°C, and does not mention the flavor and texture after freezing and thawing.

JP 2008-307039 A

An object of the present invention is a sea urchin deterioration inhibitor during frozen storage, which is used to provide sea urchin that is suppressed in the deterioration of the original rich flavor of sea urchin after freezing and thawing and gelatinization due to crumbling of the sea urchin. , to provide an aqueous solution for immersion treatment of live sea urchins, and a method for producing sea urchins or frozen sea urchins using the aqueous solution.

The present inventors have made intensive studies to solve the above problems, and as a result, live sea urchins are immersed 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 inventors have found that deterioration of flavor and gelatinization that can occur after freezing and thawing can be suppressed, and have completed the present invention.

That is, the first aspect of the present invention relates to a sea urchin deterioration inhibitor during frozen storage, containing at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. The agent for inhibiting deterioration of sea urchin during frozen storage preferably contains the extract in an amount of 50 to 100% by dry weight based on the total dry weight of the agent for inhibiting deterioration of sea urchin during frozen storage.
The second aspect of the present invention contains 0.1 to 800 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 immersion treatment of live sea urchins before frozen storage, which is 5% by weight. The aqueous solution for immersion treatment of live sea urchins may contain the above-mentioned inhibitor of deterioration during frozen storage of sea urchins.
The third aspect of the present invention relates to live sea urchins immersed for 10 to 15,000 minutes in the aqueous solution at a temperature in the range of 1 to 25° C. while oxygen is supplied. It also relates to a frozen raw sea urchin obtained by freezing the live sea urchin, and to a raw sea urchin obtained by thawing the frozen raw sea urchin. Furthermore, the live sea urchin relates to a frozen heat-cooked sea urchin that has been frozen after shelling and heat cooking, and also relates to a heat-cooked sea urchin that is thawed from the frozen heat-cooked sea urchin.
The fourth aspect of the present invention contains 0.1 to 800 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. Production of frozen fresh sea urchin, characterized by soaking live sea urchins in an aqueous solution of 5% by weight at a temperature of 1 to 25°C for 10 to 15,000 minutes in a state of being supplied with oxygen, and then freezing the raw sea urchins. Regarding the method. The present invention also relates to a method for producing frozen heat-cooked sea urchins, which comprises soaking live sea urchins in the same manner as described above, then removing the shells and cooking the sea urchins, and then freezing the sea urchins.

According to the present invention, a sea urchin deterioration inhibitor during frozen storage, which is used to provide sea urchin with suppressed deterioration of the original rich flavor of sea urchin and gelatinization due to collapse of the body after freezing and thawing of the sea urchin. , an aqueous solution for immersion treatment of live sea urchins, and a method for producing sea urchins or frozen sea urchins using the aqueous solution. According to the present invention, even if the sea urchin is frozen and thawed, the deterioration of the original rich flavor of the sea urchin and the gelatinization due to the crumbling of the flesh are suppressed, and so-called freezing damage can be suppressed. In addition, since the deterioration inhibitor during frozen storage and the aqueous solution for immersion treatment of the present invention do not need to contain a component that exhibits an offensive taste such as an organic acid, it is possible to avoid attachment of the offensive taste derived from these to the sea urchin. Furthermore, since the inhibitor of deterioration during frozen storage and the aqueous solution for immersion treatment of the present invention do not necessarily contain materials that require labeling of food additives, labeling of food additives can be avoided. According to the present invention, even if sea urchin is frozen for a long time and then thawed, the original rich flavor of the sea urchin is suppressed and the gelatinization due to the collapse of the meat is suppressed, so the original rich flavor and appearance of the sea urchin are maintained. You can expand the area where you can transport sea urchins.

The present invention will be described in more detail below. The sea urchin deterioration inhibitor during frozen storage of the present invention is for suppressing the deterioration of the original rich flavor of sea urchin and the gelatinization due to the collapse of the meat that can occur when sea urchin is frozen and thawed, and contains a specific extract. do. The sea urchin deterioration inhibitor during frozen storage of the present invention is used by blending it with salt water, and before freezing the sea urchin, the live sea urchin is immersed in the salt water containing the sea urchin deterioration inhibitor during frozen storage of the present invention. By doing so, the object of the present invention can be achieved.

The extract used in the inhibitor of deterioration of sea urchin during frozen storage 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. If 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 the deterioration of the original rich flavor of the sea urchin and the gelatinization due to the collapse of the flesh is weak. If the temperature is higher than the boiling point (°C) under atmospheric pressure, special pressurization equipment is required, which may complicate the extraction method.

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. If 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 the deterioration of the original rich flavor of the sea urchin and the gelatinization due to the collapse of the flesh is weak. If the temperature is higher than the boiling point (°C) under atmospheric pressure, special pressurization equipment is required, which may complicate the extraction method.

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. If 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 the deterioration of the original rich flavor of the sea urchin and the gelatinization due to the collapse of the flesh is weak. If the temperature is higher than the boiling point (°C) under atmospheric pressure, special pressurization equipment is required, which may complicate the extraction method.

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

The deterioration inhibitor for sea urchins during frozen storage of the present invention contains at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. is preferably contained in an amount of 50 to 100% by weight. More preferably 70 to 100% by weight, still more preferably 90 to 100% by weight. If it is less than 50% by weight, it may not be possible to exhibit the effect of suppressing deterioration of the original rich flavor of sea urchin and gelatinization due to collapse of the flesh. 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 sea urchin deterioration inhibitor during frozen storage of the present invention is not particularly limited. .

The sea urchin deterioration inhibitor during frozen storage of the present invention can be used to prepare an aqueous solution for immersion treatment of live sea urchins of the present invention, which will be described below, by adding it to fresh water, seawater, or salt water. can. In addition, by adding the deterioration suppressing agent to the fish tank in which the harvested live sea urchin is temporarily raised, it is possible to obtain the effect of suppressing the deterioration of the original rich flavor of the sea urchin and the gelatinization due to the collapse of the flesh. can.

The aqueous solution for immersion treatment of live sea urchins of the present invention contains the extract. It is used by immersing live sea urchin in the aqueous solution, and after use, when the live sea urchin is taken out from the aqueous solution, stored in a freezer, and then thawed, the original rich flavor of the sea urchin is reduced and gelatinization due to crumbling of the flesh is prevented. can be suppressed.

The aqueous solution for immersion treatment of live sea urchins of the present invention preferably contains 0.1 to 800 ppm of the extract by dry weight. The content is more preferably 1 to 700 ppm, still more preferably 6 to 600 ppm, and particularly preferably 30 to 600 ppm. If it is less than 0.1 ppm, the effect of suppressing deterioration of the original rich flavor of sea urchin and gelatinization due to collapse of the flesh may not be exhibited. If it exceeds 800 ppm, the pigment component derived from the extract may adhere to the sea urchin, or the original rich flavor of the sea urchin may be impaired.

The sodium chloride concentration of the aqueous solution for immersion treatment of live sea urchins 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, sea urchins cannot grow in the aqueous solution, and the original rich flavor of sea urchins may rather be impaired.

The aqueous solution for immersion treatment of live sea urchins 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.

Before freezing the sea urchin, the live sea urchin is immersed in the live sea urchin immersion aqueous solution of the present invention and kept for a certain period of time, thereby suppressing the deterioration of the original rich flavor of the sea urchin and the gelatinization due to the collapse of the flesh. can be manufactured. An example of specific aspects of the production is as follows. After sterilizing the aqueous solution as necessary, the temperature of the aqueous solution is preferably in the range of 1 to 25 ° C., and live sea urchins are immersed while supplying oxygen to the aqueous solution, preferably maintained for 10 to 15000 minutes. do. After that, by taking out the live sea urchin from the aqueous solution, even if the sea urchin is subsequently frozen and thawed without cooking, the raw sea urchin is suppressed from deteriorating the rich flavor inherent in the sea urchin and from gelatinizing due to crumbling. You can get sea urchins. Before freezing the uncooked sea urchin, the shell may or may not be peeled. In addition, even if the live sea urchin is removed from the aqueous solution, shelled and cooked, and then frozen and thawed, the rich flavor inherent in the sea urchin is suppressed and the gelatinization due to the collapse of the meat is suppressed. You can get sea urchins. 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 is preferably controlled in the range of 1 to 25°C, more preferably 1 to 20°C, still more preferably 3 to 17°C, and particularly preferably 5 to 15°C. If the temperature is lower than 1°C or higher than 25°C, the activity of live sea urchins in the aqueous solution is reduced, and the effect of suppressing the deterioration of the original rich flavor of sea urchins and the gelatinization due to the collapse of the flesh cannot be exhibited. There is

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

The immersion time for holding live sea urchins in the aqueous solution is preferably 10 to 15000 minutes, more preferably 10 to 9000 minutes, even more preferably 50 to 7200 minutes, particularly preferably 100 to 3000 minutes, and extremely preferably 150 to 2000 minutes. preferable. If the immersion time is shorter than 10 minutes, the immersion treatment time is insufficient, and the effect of suppressing deterioration of the original rich flavor of sea urchin and gelatinization due to collapse of the flesh may not be exhibited. Moreover, if it is longer than 15,000 minutes, the original rich flavor of sea urchin may be lost.

The immersion treatment of live sea urchins in the aqueous solution for immersion treatment of live sea urchins of the present invention described above may be performed in a water tank in which the live sea urchins 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 frozen raw sea urchin obtained according to the method for producing frozen raw sea urchin of the present invention is immersed in the aqueous solution for a specific time as described above, then landed and then peeled, or frozen with the shell. Even if it is thawed after storage for about a week to 24 months, gelatinization due to collapse of the flesh is suppressed, and the original rich flavor of sea urchin is maintained. In addition, the frozen heat-cooked sea urchin obtained according to the method for producing frozen heat-cooked sea urchin of the present invention is prepared by immersing live sea urchins in the aqueous solution for a specific period of time as described above, landing them, peeling the shells and cooking them. Even if the sea urchin is frozen for about 1 week to 24 months and then thawed, gelatinization due to collapse of the meat is suppressed, and the original rich flavor of sea urchin is maintained. When live sea urchins are shelled and then cooked, the specific heating method is not particularly limited, and a known method may be used. For example, methods of immersing in hot water, steaming, and roasting can be used.

The type of sea urchin to which the present invention can be applied is not particularly limited as long as it is a sea urchin whose shell can be peeled and the gonads of the sea urchin can be eaten. Specific examples include Bafun sea urchin, Ezobafun sea urchin, Purple sea urchin, Kitamurasaki sea urchin, Tsugaru sea urchin, Shirahige sea urchin, Red sea urchin, Salmon urchin, and the like.

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 rich flavor>
The rich flavor of the sea urchin obtained in the examples and comparative examples was evaluated by the following criteria by having 10 trained panelists (5 men, 5 women) eat the raw sea urchin. The average value of each evaluation point of 10 people was used as the evaluation value.
5 points: Much better than the sea urchin of Example 9, and the rich flavor is perceived very strongly.
4 points: Better than the sea urchin of Example 9, the rich flavor is felt strongly.
3 points: Equivalent to the sea urchin of Example 9 with a strong flavor.
2 points: Worse than the sea urchin of Example 9, and it is difficult to sense a rich flavor.
1 point: Much worse than the sea urchin of Example 9, and almost no rich flavor is felt.

<Evaluation of gelatinization due to collapse>
The degree of gelatinization due to collapse of the sea urchin obtained in Examples and Comparative Examples was visually evaluated by a trained panel of 10 people (5 men, 5 women) based on the following criteria. value was used as an evaluation value.
5 points: The sea urchin of Example 9 does not collapse at all, and maintains the same shape as before freezing.
4 points: Less crumbling than the sea urchin of Example 9, almost no gelatinization.
3 points: Equivalent to the sea urchin of Example 9, slightly crumbled, but not so gelatinized.
2 points: More broken than the sea urchin of Example 9, more than half of the sea urchins are pasty.
1 point: The sea urchin of Example 9 is much more broken and completely pasty.

<Comprehensive evaluation>
A comprehensive evaluation was made based on the results of the evaluation of the rich flavor and the evaluation results of the gelatinization due to the collapse of the flesh. The evaluation criteria in that case are as follows.
A: The evaluation of rich flavor and the evaluation of gelatinization due to collapse of the meat are all satisfied with 4.5 points or more and 5.0 points or less.
B: Evaluation of rich flavor and evaluation of gelatinization due to collapse of meat are all 4.0 or more and 5.0 or less, and at least one evaluation is 4.0 or more and less than 4.5.
C: Evaluation of rich flavor and evaluation of gelatinization due to collapse of meat are all 3.0 or more and 5.0 or less, and at least one evaluation is 3.0 or more and less than 4.0.
D: Evaluation of rich flavor and evaluation of gelatinization due to collapse of meat are all 2.0 or more and 5.0 or less, and at least one evaluation is 2.0 or more and less than 3.0.
E: At least one score of less than 2.0 in the evaluation of rich flavor and the evaluation of gelatinization due to collapse of flesh.

(Example 1)
A water tank was filled with 200 liters of an aqueous solution containing 1% by weight of enokitake mushroom extract obtained in Production Example 1 and 3% by weight of common salt according to the composition shown in Table 1, and the water temperature was controlled at 10°C. Ten live sea urchins were immersed in the water tank, kept for 720 minutes while supplying oxygen, and then landed. After being landed, the live sea urchins were quickly peeled from the shells, taken out, washed with 3% saline, packed and frozen at -20°C. After frozen storage at that temperature for 1 month, the frozen raw sea urchin was taken out from the freezer and allowed to stand at 0°C for 6 hours to thaw. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 1.

(Example 2)
Raw sea urchin was 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 in Table 1. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 1.

(Example 3)
Raw sea urchin was 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 obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 1.

(Comparative example 1)
Raw sea urchin was 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 obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 1.

(Comparative example 2)
This comparative example conforms to the formulation of the immersion liquid described in Example 1 of Patent Document 1 (Japanese Patent Application Laid-Open No. 2008-307039). According to the composition of Table 1, raw sea urchin was obtained in the same manner as in Example 1, except that the enokitake extract was not blended, and chitosan and vinegar were blended. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. 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 raw sea urchin (Examples 1 to 3) obtained by immersing in a saline solution containing a barley extract (Production Example 3) and freezing and thawing each of them has a rich flavor inherent in sea urchin. was felt strongly and was not so gelatinized. In particular, the raw sea urchin (Example 1) obtained by immersing the sea urchin in a saline solution containing the enokitake mushroom extract and freezing and thawing the raw sea urchin (Example 1) was highly evaluated for its flavor and degree of gelatinization. On the other hand, the raw material 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 and cooling and thawing In the sea urchin (Comparative Example 1), it was difficult to feel the original rich flavor of the sea urchin, and more than half of the sea urchin collapsed and became pasty. In addition, raw sea urchin obtained by immersing in a salt solution containing chitosan and vinegar and then cooling and thawing (Comparative Example 2) also lacked the original rich flavor of the sea urchin, and more than half of the sea urchins were broken and gelatinized. was

(Examples 4 and 5, Comparative Example 3)
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), 10.0% by weight (Example 5), or 15.0% by weight ( A raw sea urchin was obtained in the same manner as in Example 1, except that it was changed to Comparative Example 3). The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 2.

(Comparative Example 4)
Raw sea urchin was obtained in the same manner as in Example 1, except that an aqueous solution prepared according to the formulation shown in Table 2 was used without enokitake mushroom extract. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 2.

As is clear from Table 2, raw sea urchin obtained by immersing in a salt solution having a solid content of enokitake mushroom extract in the aqueous solution in the range of 0.1 to 800 ppm and cooling and thawing (Examples 1, 4, and In all cases of 5), the original rich flavor of sea urchin was felt strongly, and it was too gelatinous. In particular, the raw sea urchin (Example 1) obtained by immersing the raw sea urchin in a saline solution having a solid content of 60 ppm and freezing and thawing the raw sea urchin (Example 1) was highly evaluated for its flavor and degree of gelatinization. On the other hand, the raw sea urchin (Comparative Example 3) obtained by immersing the enokitake mushroom extract in a salt solution containing 900 ppm of the solid content and freezing and thawing the raw sea urchin (Comparative Example 3) did not have the rich flavor inherent in the sea urchin. In addition, the raw sea urchin (Comparative Example 4) obtained by immersing in a salt solution containing no enokitake mushroom extract and freezing and thawing hardly felt the rich flavor inherent in the sea urchin, and the meat was very disintegrated and completely disintegrated. It had become gelatinous.

(Example 6)
Raw sea urchin was obtained in the same manner as in Example 1, except that the type of aqueous solution containing salt was changed from saline to seawater according to the conditions in Table 3. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 3.

(Comparative Example 5)
This comparative example is based on the shellfish quality improving agent described in Example 1-1 of JP-A-2010-154799. Live sea urchins were immersed and held in the same manner as in Example 1, except that the type of salt added to the aqueous solution was changed from salt to sodium lactate and sodium hydrogen carbonate according to the formulation in Table 3, and then landed.

As is clear from Table 3, raw sea urchins (Example 1 and In 6), the original rich flavor of sea urchin was felt very strongly, and the meat was not broken at all, and the shape was maintained as before freezing. On the other hand, live sea urchins (Comparative Example 5) immersed in an aqueous solution containing enokitake extract but containing a total of 3.5% by weight of sodium lactate and sodium hydrogen carbonate instead of sodium chloride were killed by immersion for 720 minutes. It's gone.

(Examples 7 and 8)
Raw sea urchin was obtained in the same manner as in Example 1 except that the water temperature of the aqueous solution was changed from 10 ° C. to 5 ° C. (Example 7) or 20 ° C. (Example 8) according to the conditions in Table 4. . The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 4.

As is clear from Table 4, raw sea urchins (Examples 1, 7, and 8) obtained by immersing in a salt solution containing enokitake mushroom extract and having a water temperature of 1 to 25°C and freezing and thawing all The original rich flavor of sea urchin was felt, and it was not so pasty. In particular, the flavor and degree of gelatinization of the product (Example 1) obtained by immersing the mushrooms in a saline solution containing enokitake mushroom extract and having a water temperature of 10°C and then cooling and thawing was very good.

(Examples 9-11, Comparative Examples 6 and 7)
According to the conditions in Table 5, the sea urchin was immersed in the aqueous solution for 720 minutes, 15 minutes (Example 9), 3000 minutes (Example 10), 14400 minutes (Example 11), 5 minutes (Comparative Example 6), Alternatively, raw sea urchin was obtained in the same manner as in Example 1, except that the time was changed to 17280 minutes (Comparative Example 7). The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 5.

As is clear from Table 5, raw sea urchins (Examples 1 and 9-11) obtained by immersing in a saline solution containing enokitake mushroom extract for 10 to 15000 minutes and freezing and thawing are all natural sea urchins. A rich flavor was felt, and it was not so pasty. In particular, the raw sea urchin soaked for 720 minutes (Example 1) was highly evaluated for its flavor and degree of gelatinization. On the other hand, the raw sea urchin soaked for 5 minutes (Comparative Example 6) and the raw sea urchin soaked for 17,280 minutes (Comparative Example 7) were both difficult to feel the original rich flavor of the sea urchin and collapsed. More than half of them were pasty.

(Examples 12 and 13)
Raw sea urchin was obtained in the same manner as in Example 1, except that the frozen storage period was changed from 1 month to 6 months (Example 12) or 0 hours (Example 13) according to the conditions in Table 6. rice field. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 6.

(Comparative Example 8)
Under the conditions in Table 6, raw sea urchin was obtained in the same manner as in Comparative Example 4, except that the frozen storage period was changed from 1 month to 6 months. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 6.

As is clear from Table 6, raw sea urchins (Examples 1, 12 and 13) obtained by thawing after being immersed in a saline solution containing enokitake mushroom extract, frozen for 0 hours to 6 months, were all , The original rich flavor of sea urchin was strongly felt, and it was not so gelatinized. In particular, raw sea urchins (Example 13) obtained without freezing immediately after being caught in salt water, and peeled after being caught in salt water, frozen for one month, and thawed The obtained raw sea urchin (Example 1) was evaluated to be extremely good in flavor and degree of gelatinization. On the other hand, the raw sea urchin (Comparative Example 4) obtained by immersing it in a salt solution that does not contain the enokitake mushroom extract, freezing it for one month, and thawing it does not give the original rich flavor of the sea urchin, and the meat collapses. More than half of them were pasty. In addition, the raw sea urchin (Comparative Example 8) obtained by immersing in a salt solution containing no enokitake mushroom extract, freezing it for 6 months, and thawing it had almost no rich flavor inherent in the sea urchin. It had fallen apart and had become completely gelatinous.

(Example 14)
According to the conditions in Table 6, live sea urchins are immersed in a water tank in the same manner as in Example 1, and after landing, the step of removing the shells is omitted, and the shelled sea urchins of Example 1 are cold-thawed with the shells attached. A raw sea urchin was obtained in the same manner as in Example 1, except for changing to freezing and thawing. The obtained raw sea urchin was evaluated for rich flavor and gelatinization due to collapse of the flesh. Those results are shown in Table 6.

As is clear from Table 6, the raw sea urchin (Example 14) obtained by immersing in a salt solution containing the enokitake mushroom extract, freezing it with the shell on for one month, and thawing it has the rich flavor of sea urchin. A strong flavor was felt, and there was little crumbling of the meat, and it was almost not pasty.

Claims (11)

An agent for suppressing deterioration during frozen storage of sea urchins for use in soaking live sea urchins before frozen storage , comprising at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. The sea urchin deterioration inhibitor during frozen storage 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 sea urchin deterioration inhibitor during frozen storage. Contains 0.1 to 800 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. An aqueous solution for soaking live sea urchins before frozen storage. 4. The aqueous solution according to claim 3, wherein the inhibitor of deterioration during frozen storage of sea urchins according to claim 1 or 2 is used. Live sea urchin immersed for 10 to 15,000 minutes in the aqueous solution according to claim 3 or 4, wherein the temperature is in the range of 1 to 25°C, while oxygen is supplied. A frozen raw sea urchin obtained by freezing the live sea urchin according to claim 5 . Raw sea urchin obtained by thawing the frozen raw sea urchin according to claim 6. A frozen heat-cooked sea urchin obtained by freezing the live sea urchin according to claim 5 after shelling and cooking. Heat-cooked sea urchin obtained by thawing the frozen heat-cooked sea urchin according to claim 8. Contains 0.1 to 800 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 of 2 to 3.5% by weight, temperature A method for producing frozen raw sea urchins, comprising immersing live sea urchins in an aqueous solution at a temperature in the range of 1 to 25° C. for 10 to 15,000 minutes while oxygen is being supplied, and then freezing the soaked sea urchins. Contains 0.1 to 800 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 of 2 to 3.5% by weight, temperature Live sea urchins are immersed for 10 to 15000 minutes in an aqueous solution in the range of 1 to 25 ° C. with oxygen supplied, then peeled and cooked, and then frozen. manufacturing method.