JP7232040B2 - Blanching pretreatment agent for frozen raw sea urchin - Google Patents

Description

TECHNICAL FIELD The present invention relates to a pretreatment agent for blanching frozen raw sea urchins, an aqueous solution for immersion treatment of live sea urchins subjected to blanching treatment, and a method for producing raw sea urchins or frozen raw 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. Although salt water sea urchins are distributed domestically, most of the fresh sea urchins distributed are immersed in an alum (potassium aluminum sulfate) aqueous solution, which produces a unique bitterness and harsh taste, impairing the original flavor of sea urchins. . 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 and smooth texture of the sea urchin deteriorates, and the sea urchin collapses and dissolves into a paste (gelatinization). There was a problem that the product value was lowered.

When importing frozen sea urchins from Chile or Russia, there is a method to prevent the collapse of the epidermal tissue during thawing by heat-treating the skin of raw sea urchins to solidify them (branching) before freezing. It has been implemented. However, even blanched frozen sea urchins do not have sufficient shape retention after thawing and cannot sufficiently prevent collapse of the flesh. If the heating time is lengthened or the heating temperature is increased in order to prevent the body from collapsing, the original rich flavor and smooth texture of the sea urchin will deteriorate significantly compared to the raw sea urchin before the blanching treatment. put away.

In Patent Document 1, raw sea urchins are made to contain trehalose, then the epidermis is heat-treated and frozen to enable long-term storage without reducing umami and increasing harshness. It is described that it suppresses the collapse of the body. However, even by this method, the effect of suppressing the collapse of the meat due to freezing and thawing after blanching is not sufficient, and the rich flavor and smooth texture inherent to raw sea urchin are impaired by heating.

JP-A-2004-81136

An object of the present invention is to provide raw sea urchin that is suppressed in the deterioration of the original rich flavor and smooth texture of sea urchin and gelatinization due to collapse of the flesh due to freezing and thawing of fresh sea urchin after blanching. To provide a pretreatment agent for blanching of frozen raw sea urchins, an aqueous solution for immersion treatment of live sea urchins to be subjected to blanching treatment, and a method for producing raw sea urchins or frozen raw sea urchins using the aqueous solution. .

The present inventors have conducted intensive research to solve the above problems, and found that live sea urchins were immersed in an aqueous solution of a specific sodium chloride concentration containing a specific amount of a specific extract for a specific period of time. The inventors have found that it is possible to suppress deterioration of flavor and texture and gelatinization that may occur when blanching treatment and freezing/thawing are performed, and have completed the present invention.

That is, the first aspect of the present invention relates to a blanching pretreatment agent for frozen raw sea urchins containing at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. The pretreatment agent for frozen raw sea urchin blanching contains the extract in an amount of 50 to 100% by dry weight based on the total dry weight of the pretreatment agent for blanching frozen raw sea urchin.
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 subjected to blanching treatment, which is 5% by weight. The aqueous solution may contain the pretreatment agent for blanching of frozen raw sea urchin.
The third aspect of the present invention is live sea urchin that has been immersed in the above aqueous solution at a temperature in the range of 1 to 25° C. for 10 to 15000 minutes with oxygen supplied, peeled and blanched raw sea urchin. Also relates to a frozen raw sea urchin obtained by freezing the raw sea urchin. Furthermore, it also relates to raw sea urchin obtained by thawing the frozen raw 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. Live sea urchins are immersed for 10 to 15,000 minutes in an aqueous solution of 5% by weight at a temperature of 1 to 25°C with oxygen supplied, then shelled, blanched, and then frozen. It relates to a method for producing frozen raw sea urchin, characterized by

According to the present invention, to provide raw sea urchin that is suppressed in the deterioration of the original rich flavor and smooth texture of sea urchin and gelatinization due to collapse of the body due to freezing and thawing of raw sea urchin after blanching. It is possible to provide a pretreatment agent for frozen raw sea urchin blanching, an aqueous solution for immersion treatment of live sea urchins subjected to blanching treatment, and a method for producing raw sea urchin or frozen raw sea urchin using the aqueous solution. . According to the present invention, even if raw sea urchin is blanched and frozen and thawed, the original rich flavor and smooth texture of sea urchin is suppressed, and gelatinization due to collapse of the body is suppressed, so that so-called freezing injury is suppressed. can do. In addition, since the pretreatment agent for blanching and the aqueous solution for immersion treatment for frozen raw sea urchins of the present invention do not need to contain components exhibiting offensive tastes such as organic acids, it is possible to avoid attachment of offensive tastes derived from these to raw sea urchins. . Furthermore, the pretreatment agent for blanching and the aqueous solution for immersion treatment for frozen raw sea urchins of the present invention do not require materials that require labeling of food additives, so labeling of food additives can be avoided. is. According to the present invention, even if raw sea urchin is frozen for a long time after blanching and thawed, the original rich flavor and smooth texture of sea urchin is suppressed, and gelatinization due to crumbling of the flesh is suppressed. , It is possible to expand the area where raw sea urchin can be transported while maintaining the original rich flavor of sea urchin, smooth texture and appearance.

Graph showing the relationship between suitable heating time and heating temperature in blanching treatment

The present invention will be described in more detail below. The blanching pretreatment agent for frozen raw sea urchin of the present invention reduces the original rich flavor and smooth texture of sea urchin, which can be caused by freezing and thawing raw sea urchin after blanching, and gelatinization due to crumbling of the flesh. containing a specific extract. The pre-branching agent for frozen raw sea urchin of the present invention is used by being blended with salt water. The object of the present invention can be achieved by immersing live sea urchins in.

The extract used in the pretreatment agent for blanching frozen raw sea urchin 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 original rich flavor and smooth texture of the sea urchin will decrease, and the meat will become gelatinous due to crumbling. In some cases, the effect of suppressing is weakened, and if it is higher than the boiling point (° C.) under atmospheric pressure, special pressurization equipment is required, so the extraction method may be complicated.

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 original rich flavor and smooth texture of the sea urchin will decrease, and the meat will become gelatinous due to crumbling. In some cases, the effect of suppressing is weakened, and if it is higher than the boiling point (° C.) under atmospheric pressure, special pressurization equipment is required, so the extraction method may be complicated.

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 original rich flavor and smooth texture of the sea urchin will decrease, and the meat will become gelatinous due to crumbling. In some cases, the effect of suppressing is weakened, and if it is higher than the boiling point (° C.) under atmospheric pressure, special pressurization equipment is required, so the extraction method may be complicated.

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

The blanching pretreatment agent for frozen raw sea urchin of the present invention contains at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract, added to the entire dry weight of the blanching pretreatment agent. On the other hand, it is preferably contained in a dry weight of 50 to 100% by weight. More preferably 70 to 100% by weight, still more preferably 90 to 100% by weight. If the amount is less than 50% by weight, the effect of suppressing the deterioration of the original rich flavor and smooth texture of the sea urchin and the gelatinization due to the collapse of the flesh may not be exhibited. The solid content other than the extract that may be contained in the pretreatment agent for blanching is not particularly limited, and may contain any naturally occurring solid content.

The shape of the pretreatment agent for blanching for frozen raw sea urchins of the present invention is not particularly limited, and may be in the form of a liquid such as an aqueous solution, or in the form of a solid such as powder, granules, or blocks. good.

The pretreatment agent for blanching frozen raw sea urchins of the present invention is added to fresh water, seawater, or salt water to prepare an aqueous solution for immersion treatment of live sea urchins of the present invention described below. can be done. In addition, by adding the pre-blanching agent to a fish tank in which harvested live sea urchins are temporarily bred, the original rich flavor and smooth texture of sea urchins are reduced, and the sea urchins become gelatinous due to crumbling. can also be obtained.

The aqueous solution for immersion treatment of live sea urchins of the present invention contains the extract. It is used by immersing live sea urchins in the aqueous solution. After use, the live sea urchins are removed from the aqueous solution, and the raw sea urchins obtained by peeling the shells are subjected to blanching treatment, then frozen, and then thawed. When this is done, it is possible to obtain raw sea urchin with reduced deterioration of the original rich flavor and smooth texture of the sea urchin and suppression of gelatinization due to crumbling of the flesh.

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 original rich flavor and smooth texture of sea urchin may be deteriorated, and the effect of suppressing 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, and the rich flavor and smooth texture inherent in 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 and smooth texture 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 subjecting the raw sea urchin to blanching treatment, the live sea urchin is immersed in the aqueous solution for the immersion treatment of live sea urchin of the present invention and held for a certain period of time, thereby reducing the original rich flavor and smooth texture of the sea urchin and reducing the meat. It is possible to produce sea urchin in which gelatinization due to crumbling is suppressed. 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 raw sea urchin obtained by peeling the shell is blanched, frozen and thawed, the rich flavor and smooth texture inherent in the sea urchin are reduced, and It is possible to obtain sea urchins in which gelatinization due to collapse of the flesh is suppressed. 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. When 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 original rich flavor and smooth texture of sea urchins is reduced, and gelatinization due to crumbling of the flesh is suppressed. may not be effective.

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 original rich flavor and smooth texture of sea urchin may be deteriorated, and the effect of suppressing gelatinization due to collapse of the flesh may not be exhibited. On the other hand, if it is longer than 15,000 minutes, the original rich flavor and smooth texture of sea urchin may be impaired.

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.

According to the raw sea urchin production method of the present invention, as described above, live sea urchins are immersed in the aqueous solution for a specific period of time, then landed and shelled, and the obtained raw sea urchins are blanched. The blanching process is a process of heating raw sea urchin for a short period of time to coagulate only the skin of the sea urchin while maintaining the inside of the sea urchin in a raw state. The blanching treatment may be a known treatment and is not particularly limited, but examples thereof include a method of immersing raw sea urchin in heated water, steaming, and roasting. In addition, it is preferable to quickly cool the raw sea urchin after the blanching treatment.

The heating time and heating temperature during the blanching treatment are not particularly limited as long as the condition satisfies the purpose of solidifying only the skin of the sea urchin while maintaining the raw state of the inside of the sea urchin. is 30 seconds or less, and the heating temperature can be appropriately set within the range of 60° C. or higher and 130° C. or lower. More specifically, it is preferable to select a heating time and a heating temperature within the ranges shown in FIG. FIG. 1 is a graph showing the relationship between suitable heating time and heating temperature under blanching conditions. Areas surrounded by dashed lines in FIG. ) is the area connecting the five points. By performing the blanching treatment at a heating time and a heating temperature within this range, the effects of the present invention can be achieved more favorably. As an example, if the heating temperature is 100° C., the preferred heating time is 1 to about 16 seconds. More preferably, the heating time is 1 to 10 seconds, more preferably 1 to 5 seconds, even more preferably 1 to 3 seconds.

In the present invention, by immersing live sea urchins in the aqueous solution for a specific period of time, even if the blanching time is short or the temperature is low, it is possible to obtain the effect of suppressing gelatinization due to collapse of the flesh. can. In addition, since the blanching treatment time can be shortened or the temperature can be lowered, the original rich flavor and smooth texture of raw sea urchin can be maintained without being significantly damaged by the blanching treatment. .

The sea urchin obtained according to the method for producing raw sea urchin of the present invention is frozen after the blanching and stored for about 1 week to 24 months, and even if it is thawed, gelatinization due to collapse of the flesh is suppressed. retains its rich flavor and smooth texture.

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 smooth texture>
The smooth texture 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, very smooth texture.
4 points: better than the sea urchin of Example 9, smooth texture.
3 points: Equivalent to the sea urchin of Example 9, the texture is slightly hard but smooth.
2 points: Worse than the sea urchin of Example 9 and has a rough texture.
1 point: It is much worse than the sea urchin of Example 9 and has a very rough texture.

<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, not pasty.
3 points: Equivalent to the sea urchin of Example 9, slightly crumbled, but not 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, the evaluation of the smooth texture, and the evaluation results of the gelatinization due to the crumbling of the meat. The evaluation criteria in that case are as follows.
A: The evaluation of rich flavor, the evaluation of smooth texture, and the evaluation of gelatinization due to crumbling of meat all satisfy 4.5 or more and 5.0 or less points.
B: Evaluation of rich flavor, evaluation of smooth texture, and evaluation of gelatinization due to crumbling are all 4.0 or more and 5.0 or less, and 4.0 or more and less than 4.5 that have at least one
C: Evaluation of rich flavor, evaluation of smooth texture, and evaluation of gelatinization due to crumbling are all 3.0 or more and 5.0 or less, and 3.0 or more and less than 4.0 that have at least one
D: Evaluation of rich flavor, evaluation of smooth texture, and evaluation of gelatinization due to crumbling are all 2.0 or more and 5.0 or less, and 2.0 or more and less than 3.0 that have at least one
E: At least one score of less than 2.0 in the evaluation of rich flavor, the evaluation of smooth texture, and the evaluation of gelatinization due to crumbling.

(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 landing, the sea urchins were quickly peeled and taken out, washed with 3% saline, passed through hot water at 100°C for 2 seconds (blanching treatment), and cooled to 5°C. The obtained raw sea urchin was packed and frozen at -20°C. After frozen storage at that temperature for 1 month, the sea urchins were removed from the freezer and left at 0° C. for 6 hours to thaw. The obtained raw sea urchin was evaluated for its rich flavor, smooth texture, and gelatinization due to crumbling 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 its rich flavor, smooth texture, and gelatinization due to crumbling 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 its rich flavor, smooth texture, and gelatinization due to crumbling 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 its rich flavor, smooth texture, and gelatinization due to crumbling of the flesh. Those results are shown in Table 1.

(Comparative example 2)
This comparative example conforms to the composition of sample A described in the examples of Patent Document 1 (Japanese Patent Application Laid-Open No. 2004-81136). Raw sea urchin was obtained in the same manner as in Example 1, except that the enokitake mushroom extract was not blended and trehalose was blended according to the composition shown in Table 1. The obtained raw sea urchin was evaluated for its rich flavor, smooth texture, and gelatinization due to crumbling 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), blanching and cooling and thawing (Examples 1 to 3) It had a rich flavor, had a smooth texture, and was not pasty. In particular, the raw sea urchin (Example 1) obtained by immersing in a saline solution containing enokitake mushroom extract, blanching, and cooling and thawing was evaluated to be extremely good in terms of flavor, texture and degree of gelatinization. On the other hand, it is immersed 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, blanched and cold-thawed. The obtained raw sea urchin (Comparative Example 1) did not have a rich flavor inherent to the sea urchin, and more than half of the raw sea urchin collapsed and became pasty. In addition, raw sea urchin obtained by immersing in a saline solution containing trehalose, blanching, and cold-thawing (Comparative Example 2) also lacks the original rich flavor of the sea urchin, and more than half of the sea urchin crumbles and becomes paste. was in a state.

(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 its rich flavor, smooth texture, and gelatinization due to crumbling 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 its rich flavor, smooth texture, and gelatinization due to crumbling 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, blanching and cold-thawing (Example 1 , 4, and 5) all had a strong, rich flavor inherent in sea urchin, had a smooth texture, and were not pasty. In particular, the raw sea urchin (Example 1) obtained by immersing in a saline solution having a solid content of 60 ppm, blanching, and cooling and thawing was evaluated to be extremely good in terms of flavor, texture, 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 having a solid content of 900 ppm, blanching, and cold-thawing has a rough texture, and more than half of the raw sea urchin collapses. was gelatinized. In addition, the raw sea urchin (Comparative Example 4) obtained by immersing in a salt solution containing no enokitake mushroom extract, blanching, and cold-thawing had almost no rich flavor inherent in the sea urchin, and was very rough. It was a texture, and the flesh collapsed and more than half was pasty.

(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 its rich flavor, smooth texture, and gelatinization due to crumbling 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 urchin 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, blanching and cold-thawing (implementation In both Examples 1 and 6), the original rich flavor of the sea urchin was felt very strongly, the texture was very smooth, and the meat did not collapse at all, maintaining the same shape as before freezing. was 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 its rich flavor, smooth texture, and gelatinization due to crumbling 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 saline solution containing an enokitake mushroom extract and having a water temperature of 1 to 25°C, blanching, and cooling and thawing were Both of them had a rich flavor inherent in sea urchin, had a smooth texture, and were not gelatinized. In particular, the flavor, texture and degree of gelatinization of the product (Example 1) obtained by immersing it in a saline solution containing enokitake mushroom extract at a water temperature of 10°C, blanching, and cooling and thawing was evaluated as extremely good. Met.

(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 its rich flavor, smooth texture, and gelatinization due to crumbling of the flesh. Those results are shown in Table 5.

As is clear from Table 5, the raw sea urchins (Examples 1 and 9-11) obtained by immersing in a saline solution containing an enokitake mushroom extract for 10 to 15000 minutes, blanching and thawing were , The original rich flavor of sea urchin was felt, the texture was smooth, and it was not gelatinized. In particular, the raw sea urchin soaked for 720 minutes (Example 1) was highly evaluated for its flavor, texture and degree of gelatinization. On the other hand, the raw sea urchin that had been soaked for 5 minutes (Comparative Example 6) had a rough texture, and more than half of the sea urchins had crumbled and were pasty. In addition, the raw sea urchin soaked for 17,280 minutes (Comparative Example 7) did not have the rich flavor inherent in the sea urchin, and had a rough texture, and more than half of the raw sea urchin was broken and gelatinized.

(Examples 12-14)
Example 1 except that the blanching time was changed from 2 seconds to 0 seconds (Example 12), 5 seconds (Example 13), or 10 seconds (Example 14) according to the conditions in Table 6. Raw sea urchin was obtained in the same manner as above. The obtained raw sea urchin was evaluated for its rich flavor, smooth texture, and gelatinization due to crumbling of the flesh. Those results are shown in Table 6.

(Comparative Example 8-10)
Comparative Example 4 except that the blanching time was changed from 2 seconds to 0 seconds (Comparative Example 8), 5 seconds (Comparative Example 9), or 10 seconds (Comparative Example 10) according to the conditions in Table 6. Raw sea urchin was obtained in the same manner as above. The obtained raw sea urchin was evaluated for its rich flavor, smooth texture, and gelatinization due to crumbling of the flesh. Those results are shown in Table 6.

As is clear from Table 6, raw sea urchins (Examples 1 and 12-14) obtained by immersing in a saline solution containing enokitake mushroom extract, blanching for 0 to 10 seconds, and freezing and thawing, In both cases, the original rich flavor of sea urchin was felt, the texture was smooth, and the texture was not gelatinized. In particular, the raw sea urchin obtained by blanching for 2 seconds and then cooling and thawing (Example 1) was highly evaluated for its flavor, texture and degree of gelatinization. On the other hand, raw sea urchins (Comparative Examples 4 and 8-10) obtained by immersing them in a saline solution that does not contain enokitake mushroom extract, blanching for 0 to 10 seconds, and freezing and thawing are all The rich flavor of this product was hardly felt, and the texture was very rough. In addition, in these comparative examples, the degree of gelatinization tended to improve as the blanching treatment time increased, but in comparative example 4 in which the blanching treatment was performed for 2 seconds, the body collapsed and half The above was gelatinized, and in Comparative Example 8 in which no blanching treatment was performed, it was completely gelatinized.

(Examples 15 and 16)
Under the conditions in Table 7, 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 15) or 0 hours (Example 16). rice field. The obtained raw sea urchin was evaluated for its rich flavor, smooth texture, and gelatinization due to crumbling of the flesh. Those results are shown in Table 7.

(Comparative Example 11)
Under the conditions in Table 7, 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 its rich flavor, smooth texture, and gelatinization due to crumbling of the flesh. Those results are shown in Table 7.

As is clear from Table 7, raw sea urchins (Examples 1 and 15 and 16), the original rich flavor of sea urchin was felt strongly, the texture was smooth, and no gelatinization was observed. In particular, raw sea urchins (Example 16) obtained without freezing after peeling off the fish after landing from salt water and blanching, and one month after peeling from salt water and blanching. The flavor, texture and degree of gelatinization of raw sea urchin (Example 1) obtained by freezing and thawing for a period of time were highly evaluated. On the other hand, raw sea urchins were immersed in a saline solution containing no enokitake extract, peeled, blanched, stored frozen for 1 month or 6 months, and thawed to obtain raw sea urchins (Comparative Examples 4 and 11). The original rich flavor of the sea urchin was hardly felt, and the texture was very rough, and more than half of the sea urchins were gelatinized due to the collapse of the flesh.

Claims (8)

A blanching pretreatment agent for frozen raw sea urchins, comprising at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. The pretreatment agent for frozen raw sea urchin blanching according to claim 1, comprising 50 to 100% by weight of the extract in terms of dry weight based on the total dry weight of the pretreatment agent for blanching frozen raw sea urchin. 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 immersion treatment of live sea urchins to be subjected to blanching treatment. 4. The aqueous solution according to claim 3, wherein the pretreatment agent for blanching for frozen raw sea urchins according to claim 1 or 2 is used. Raw sea urchin that has been immersed in the aqueous solution according to claim 3 or 4 at a temperature in the range of 1 to 25° C. for 10 to 15,000 minutes in a state of being supplied with oxygen, has been dehulled, and has been blanched. . A frozen raw sea urchin obtained by freezing the raw sea urchin according to claim 5. Raw sea urchin obtained by thawing the frozen raw sea urchin according to claim 6. 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 in an aqueous solution at a temperature in the range of 1 to 25 ° C. for 10 to 15000 minutes while oxygen is supplied, then peeled, blanched and then frozen. Sea urchin production method.

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