JP7246637B2 - Frozen sea urchin and method for producing the same - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act In September 2018, Fisheries Research Grant Project Report (FY2017), pp. 1-6, Hokusui Association, frozen sea urchin using immersion liquid Published about technology development.

TECHNICAL FIELD The present invention relates to a frozen sea urchin and a method for producing the same.

The gonads of sea urchins (also referred to as sea urchins and sea urchins) such as Kitamurasaki sea urchin, purple sea urchin, Ezobafun sea urchin, Bafun sea urchin, etc. Since then, it has been traded as a valuable luxury ingredient. In addition, the sea urchin fishing season is limited to a certain period for each production area. Therefore, there are high expectations for a technology that will enable the distribution of high-quality sea urchins during periods other than the fishing season, including the year-end and New Year holidays, when the demand for marine products is particularly high, and overseas, etc., far away from fishing grounds.

One of the means for distributing sea urchin gonads without breaking them is the use of alum. However, sea urchin gonads treated with alum have a short expiry date of about one week and, in addition, have a problem that their flavor is inferior to that of untreated ones. In addition, although freezing is a typical method of preserving foodstuffs, sea urchin gonads, even if they are frozen as they are, when thawed, they change in quality and become bitter or disintegrate, resulting in a loss of commercial value. have

Several methods have been reported to enable cryopreservation of sea urchin gonads. For example, Patent Literature 1 discloses a method for producing frozen raw sea urchin, which comprises adding trehalose to raw sea urchin, heat-treating the epidermis, and then freezing the raw sea urchin. In addition, in Patent Document 2, raw sea urchin is immersed in a treatment solution in which animal protein-based collagen, a vegetable alginic acid compound, and salt are added and dissolved in warm water, and the immersed raw sea urchin is drained. Then, frozen sea urchins are disclosed that are rapidly frozen. Furthermore, Patent Literature 3 discloses a method for frozen preservation of sea urchins, which is characterized in that raw sea urchins are soaked in mammalian milk and rapidly frozen.

In the method described in Patent Document 1, it is necessary to heat-treat the epidermis of sea urchin gonads (coagulate the epidermis). It is difficult to call it, and there is a risk that the flavor will change from the original one. In addition, in the method described in Patent Document 2, the use of hot water may give unfavorable effects such as heat denaturation to the sea urchin gonads. Furthermore, in the method described in Patent Document 3, it is necessary to wash the sea urchin gonads after thawing in order to remove mammalian milk adhering to them, and there is no disclosure regarding the period during which frozen storage is possible without impairing the quality. do not have.

JP-A-2004-81136 JP 2012-231687 A JP-A-5-236871

In addition to the above-mentioned problems, in the method described in Patent Document 1 or 2, since the sea urchin gonads are drained before freezing, it is necessary to dry the frozen sea urchin gonads during frozen storage. It is necessary to find a way to suppress it. In addition, if the liquid is drained and stored frozen, the sea urchin gonads will be preserved in a shelled state, and the surface of the sea urchin gonads is easily damaged due to contact between frozen sea urchin gonads and contact with containers during transportation. I have a problem.

An object of the present invention is to provide a new method that enables cryopreservation, particularly long-term preservation, of sea urchin gonads.

The present inventors found that by freezing sea urchin gonads immersed in a solution containing a high concentration of predetermined carbohydrates together with the immersion liquid, the sea urchin gonads after thawing hardly collapse and can be stored for a long time. Furthermore, the inventors have found that damage during transportation and drying during long-term refrigeration storage, which are observed in conventional frozen sea urchin gonads that are frozen after draining, can be suppressed, and have completed the following invention.

(1) A frozen sea urchin product comprising sea urchin gonads in an immersion liquid containing at least one carbohydrate selected from the group consisting of sugar, sugar alcohol and water-soluble dietary fiber at a concentration of 15 to 40% by mass.
(2) The frozen sea urchin according to (1), wherein the immersion liquid contains sugar or sugar alcohol and water-soluble dietary fiber.
(3) The frozen sea urchin product according to (1) or (2), wherein the sugar is maltose, trehalose, lactosucrose, galacto-oligosaccharide or isomalto-oligosaccharide.
(4) The frozen sea urchin according to any one of (1) to (3), wherein the sugar alcohol is sorbitol.
(5) The frozen sea urchin according to any one of (1) to (4), wherein the water-soluble dietary fiber is indigestible dextrin, polydextrose, galactomannan, or low-molecular-weight galactomannan.
(6) An immersion step of immersing sea urchin gonads in an immersion liquid containing at least one carbohydrate selected from the group consisting of sugar, sugar alcohol and water-soluble dietary fiber at a concentration of 15 to 40% by mass, and the immersion liquid. A method for producing a frozen sea urchin product, comprising a freezing step of freezing sea urchin gonads therein together with an immersion liquid.
(7) The production method according to (6), wherein the immersion liquid contains sugar or sugar alcohol and water-soluble dietary fiber.
(8) The production method according to (6) or (7), wherein the sugar is maltose, trehalose, lactosucrose, galacto-oligosaccharide or isomalto-oligosaccharide.
(9) The production method according to any one of (6) to (8), wherein the sugar alcohol is sorbitol.
(10) The production method according to any one of (6) to (9), wherein the water-soluble dietary fiber is indigestible dextrin, polydextrose, galactomannan, or low-molecular-weight galactomannan.

Since the frozen sea urchin product according to the present invention can be stored for a long time while maintaining its quality, it can be used after thawing even during times when the demand for sea urchins is high, such as the year-end and New Year holidays, and in areas where transportation takes time, especially overseas. It is possible to provide high-quality sea urchins that hardly lose their flesh. Furthermore, by selecting the carbohydrates in the dipping liquid, it is possible to provide high-quality sea urchins having texture and taste close to those of fresh ones.

1 is a graph showing the water content of sea urchin gonads frozen and stored using salt water or a sugar alcohol-containing immersion liquid in Example 1. FIG. 1 is a graph showing sensory evaluation results of sea urchin gonads frozen and stored using salt water or a sugar alcohol-containing immersion liquid in Example 1. FIG. 1 is a diagram showing sensory evaluation criteria for sea urchin gonads frozen and stored using salt water or a sugar alcohol-containing immersion liquid in Example 1. FIG. 2 is a graph showing the water content of sea urchin gonads frozen and preserved using salt water, sugar-containing immersion liquid, or water-soluble dietary fiber-containing immersion liquid in Example 2. FIG. 2 is a graph showing sensory evaluation results of sea urchin gonads frozen and stored using a sugar-containing immersion liquid or a water-soluble dietary fiber-containing immersion liquid in Example 2. FIG. FIG. 2 is a diagram showing sensory evaluation criteria for sea urchin gonads frozen and stored using a sugar-containing immersion liquid or a water-soluble dietary fiber-containing immersion liquid in Example 2. FIG. 4 is a graph showing the water content of sea urchin gonads frozen and stored using salt water or a water-soluble dietary fiber-containing immersion liquid in Example 3. FIG. 10 is a graph showing sensory evaluation results of sea urchin gonads frozen and stored using salt water or water-soluble dietary fiber-containing immersion liquid in Example 3. FIG. Fig. 10 is a diagram showing the sensory evaluation criteria of sea urchin gonads frozen and stored using salt water or water-soluble dietary fiber-containing immersion liquid in Example 3; 4 is a graph showing the water content of sea urchin gonads frozen and stored using salt water, a sugar-containing immersion liquid, a water-soluble dietary fiber-containing immersion liquid, or a sugar and water-soluble dietary fiber-containing immersion liquid in Example 4. FIG. 10 is a graph showing sensory evaluation results of sea urchin gonads frozen and stored using a sugar-containing immersion liquid, a water-soluble dietary fiber-containing immersion liquid, or a sugar and water-soluble dietary fiber-containing immersion liquid in Example 4. FIG. Fig. 10 is a diagram showing sensory evaluation criteria for sea urchin gonads frozen and stored using a sugar-containing immersion liquid, a water-soluble dietary fiber-containing immersion liquid, or a sugar- and water-soluble dietary fiber-containing immersion liquid in Example 4. Graph showing the water content of sea urchin gonads preserved in long-term frozen storage using salt water, sugar alcohol-containing immersion liquid, sugar-containing immersion liquid, water-soluble dietary fiber-containing immersion liquid, or immersion liquid containing sugar and water-soluble dietary fiber in Example 5 is. Fig. 1 shows sensory evaluation results of sea urchin gonads preserved in long-term frozen storage using salt water, sugar alcohol-containing immersion liquid, sugar-containing immersion liquid, water-soluble dietary fiber-containing immersion liquid, or immersion liquid containing sugar and water-soluble dietary fiber in Example 5. graph. Sensory evaluation criteria for sea urchin gonads preserved in long-term frozen storage using salt water, sugar alcohol-containing immersion liquid, sugar-containing immersion liquid, water-soluble dietary fiber-containing immersion liquid, or sugar and water-soluble dietary fiber-containing immersion liquid in Example 5. It is a diagram. Fig. 10 is a graph showing the water content of sea urchin gonads frozen for a long period of time using salt water, a sugar-containing immersion liquid, a water-soluble dietary fiber-containing immersion liquid, or a sugar and water-soluble dietary fiber-containing immersion liquid in Example 6. 10 is a graph showing sensory evaluation results of sea urchin gonads frozen for a long period of time using salt water, a sugar-containing immersion liquid, a water-soluble dietary fiber-containing immersion liquid, or a sugar and water-soluble dietary fiber-containing immersion liquid in Example 6. FIG. Fig. 10 is a diagram showing sensory evaluation criteria for sea urchin gonads frozen for a long period of time using salt water, a sugar-containing immersion liquid, a water-soluble dietary fiber-containing immersion liquid, or a sugar and water-soluble dietary fiber-containing immersion liquid in Example 6. Fig. 10 is a graph showing the results of sensory evaluation of sea urchin gonads from different fishing seasons, which were stored frozen at -25°C and -40°C for a long period of time using an immersion liquid containing sugar and water-soluble dietary fiber in Example 7. Fig. 10 is a diagram showing sensory evaluation criteria for sea urchin gonads from different fishing seasons that were frozen and stored for a long time at -25°C and -40°C using an immersion liquid containing sugar and water-soluble dietary fiber in Example 7. FIG. 10 is a graph showing the water content of sea urchin gonads that were frozen after being immersed in salt water or drained and stored in Example 8. FIG. 10 is a graph showing the results of sensory evaluation of sea urchin gonads that were frozen after being immersed in salt water or drained and stored in Example 8. FIG. Fig. 10 is a diagram showing sensory evaluation criteria for sea urchin gonads that were frozen after being immersed in salt water, a sugar-containing immersion liquid, or a water-soluble dietary fiber-containing immersion liquid, or after draining, in Example 8.

In a first aspect of the present invention, sea urchin gonads (hereinafter referred to as It may be simply expressed as sea urchin.), it relates to frozen sea urchins. The frozen sea urchin product of this aspect can be represented as a frozen product in which the sea urchin gonads immersed in the immersion liquid are frozen together with the infiltration liquid. It can also be expressed as a frozen product in which sea urchin gonads in a state of being frozen are frozen together with the immersion liquid.

The immersion liquid is a solution containing at least one carbohydrate selected from the group consisting of sugar, sugar alcohol and water-soluble dietary fiber at a concentration of 15-40% by weight. The solvent used for the soaking solution is typically water, but water and small amounts of other solvents may be used as long as the quality of the sea urchin gonads after thawing is equivalent to that obtained using a water-based soaking solution. can also be used. The carbohydrate concentration in the immersion liquid may be 15 to 40% by mass, preferably 20 to 40% by mass, more preferably 25 to 40% by mass, and even more preferably 25 to 35% by mass. Even if the immersion liquid contains multiple carbohydrates, the total concentration should be within the above range. Frozen sea urchins using an immersion liquid containing less than 15% by mass of carbohydrates tend to cause collapse of the sea urchin gonads during thawing.

In one embodiment, the immersion liquid is a solution containing only one of sugar, sugar alcohol, or water-soluble dietary fiber at a concentration of 15-40% by weight, that is, a solution containing 15-40% by weight of sugar. , a solution containing 15-40% by weight of sugar alcohol, or a solution containing 15-40% by weight of water-soluble dietary fiber. In this embodiment, the dipping liquid is preferably a solution containing 15-40% by weight of water-soluble dietary fiber.

In another embodiment, the dipping liquid is a solution containing two or more carbohydrates selected from the group consisting of sugars, sugar alcohols and water-soluble dietary fibers at a concentration of 15-40% by weight, namely sugars and sugar alcohols, It can be a solution containing sugar and water-soluble dietary fiber, sugar alcohol and water-soluble dietary fiber, or sugar, sugar alcohol and water-soluble dietary fiber at a total concentration of 15 to 40% by mass, and sugar or sugar A solution containing alcohol and water-soluble dietary fiber at a total concentration of 15 to 40% by mass is preferred. In this embodiment, the ratio of the content of the two or more carbohydrates is not limited, for example, the dipping liquid may contain 5-35% by weight of sugar or sugar alcohol and 5-35% by weight of soluble dietary fiber in total. It can be a solution containing 15 to 40% by mass, preferably a solution containing 5 to 15% by mass of sugar or sugar alcohol and 10 to 25% by mass of water-soluble dietary fiber.

The sugars and sugar alcohols used in the present invention are not limited in kind as long as they are edible and have high solubility in cold water and do not exhibit an unpleasant taste. Examples include glucose, galactose, monosaccharides such as mannose, fructose and xylose; oligosaccharides such as sucrose, lactulose, lactose, maltose, trehalose, palatinose, raffinose, lactosucrose, galacto-oligosaccharides, fructo-oligosaccharides and isomalto-oligosaccharides; xylitol, sorbitol, mannitol, maltitol, Sugar alcohols such as lactitol and erythritol can be mentioned.

When it is not desired that the sea urchin gonads after thawing have a sweet taste, the sugar and sugar alcohol used in the present invention preferably have no strong sweetness, for example, a sweetness of 50 or less. Examples of such sugars and sugar alcohols include lactose, maltose, trehalose, palatinose, raffinose, milk oligosaccharides, galacto-oligosaccharides, fructo-oligosaccharides, and isomalto-oligosaccharides, preferably maltose, trehalose and lacto. Sucrose, galacto-oligosaccharide or isomalto-oligosaccharide, particularly preferably trehalose.

The type of water-soluble dietary fiber is not particularly limited as long as it is highly soluble in cold water and suitable for eating, such as not exhibiting an unpleasant taste. Examples of water-soluble dietary fibers used in the present invention include indigestible dextrin, polydextrose, galactomannan or low-molecular-weight galactomannan (guar gum or its decomposition products), β-glucan, pectin, glucomannan, alginic acid, and laminarin. , fucoidin, carrageenan and the like. In the present invention, indigestible dextrin, polydextrose, galactomannan or low-molecular-weight galactomannan is preferably used, indigestible dextrin is more preferred, and isomaltodextrin is particularly preferred. In addition, water-soluble dietary fiber can also be represented as water-soluble polysaccharide.

As the water-soluble dietary fiber, a commercially available product or one produced by a method known in the art can also be used. Commercially available products of indigestible dextrin include Fiberixa (registered trademark) (isomaltodextrin, Hayashibara Co., Ltd.), Fibersol 2 (calcined starch derived from corn, Matsutani Chemical Industry Co., Ltd.), and Pine Fiber (trade name). W (Matsutani Chemical Industry Co., Ltd.), etc., as commercial products of polydextrose, such as the trade name Lytes II (Danisco Japan Co., Ltd.), the trade name Starlite (registered trademark) III (Tate & Lyle), etc., galactomannan or Examples of commercial products of low-molecular-weight galactomannan include Sunfiber R (trade name) (decomposed product of guar gum, Taiyo Kagaku Co., Ltd.). A particularly preferred water-soluble dietary fiber is Fibrexa®, which is an isomaltodextrin.

The sugar, sugar alcohol, and water-soluble dietary fiber contained in the immersion liquid may be of one kind, or may be of two or more kinds.

By using sugar or sugar alcohol that does not have a strong sweetness as the carbohydrate contained in the soaking liquid, by using water-soluble dietary fiber, or by combining both, the frozen sea urchin can be thawed. It is possible to provide high-quality sea urchins that are almost not crumbled and have texture and taste similar to those of fresh ones.

The dipping liquid may contain substances other than sugar, sugar alcohol and water-soluble dietary fiber as long as they do not interfere with frozen storage and do not impart an undesirable flavor to the sea urchin gonads. For example, the immersion liquid may contain appropriate amounts of pH buffers, antioxidants, sodium chloride at concentrations similar to seawater, salts and other minerals.

Sea urchins from which gonads are collected are not particularly limited as long as they are edible, but sea urchins with high commercial value are preferred. Preferred examples of such sea urchins include northern purple sea urchin, purple sea urchin, short-spined sea urchin, bafun sea urchin, red sea urchin, white-spotted sea urchin, long-spanned sea urchin, and the like. Particularly preferred sea urchins are Kitamurasaki sea urchin, purple sea urchin, Ezobafun sea urchin and Bafun sea urchin. In addition, there is no restriction on the fishing season for sea urchins, and sea urchins that have matured and softened in the latter half of the fishing season may be used.

The amount of sea urchin gonads in the immersion liquid may be an amount that does not allow direct contact between the sea urchin gonads without passing through the immersion liquid. is 20-50g.

The temperature of the frozen sea urchin is not particularly limited as long as it is a temperature at which the immersion liquid and the sea urchin gonads can be maintained in a frozen state. . Further, the frozen sea urchin is preferably stored in a suitable container, for example, a container for sea urchin salt water pack and frozen together with the container.

Another aspect of the present invention is immersion in which sea urchin gonads are immersed in an immersion liquid containing at least one carbohydrate selected from the group consisting of sugars, sugar alcohols and water-soluble dietary fibers at a concentration of 15 to 40% by mass. and a freezing step of freezing the sea urchin gonads in the soaking liquid together with the soaking liquid. Here, the meanings of the terms such as immersion liquid, sugar, sugar alcohol, water-soluble dietary fiber and sea urchin are as explained in the first aspect.

In the production method of this embodiment, sea urchin gonads are immersed in the above-mentioned immersion liquid. Including the step of soaking. In this step, the sea urchin gonads may be separated from the sea urchin shells, removed from the digestive tract and washed, and then immersed in the immersion liquid as they are, and the washed sea urchin gonads are preserved in salt water. After that, it may be immersed in the immersion liquid of the present invention. A small amount of salt water may be added to the immersion liquid along with the sea urchin gonads. make sure it fits inside.

In the soaking step, the sea urchin gonads are wholly or mostly submerged in or in the soaking liquid. The term “immersing” in this aspect refers to immersing or placing the whole or most of the sea urchin gonads in the immersion liquid.

The immersion process may be carried out by immersing the sea urchin gonads in the immersion liquid in a relatively large container such as a kettle, pot, or other suitable containers that can be frozen and stored as individual packages made of plastic, paper, or wood. It may be carried out by immersing the sea urchin gonads in the immersion liquid in a suitable container.

In the immersion step, it is not necessary to immerse for a long time, and the immersion solution in which the sea urchin gonads are immersed may be immediately subjected to the next freezing step, or the immersion time may be approximately 10 minutes to 16 hours. . The soaking temperature may be about room temperature or lower, but from the viewpoint of keeping the sea urchin gonads fresh and preventing the growth of various bacteria, it is preferably 0°C to 10°C, particularly 0°C to 5°C.

The production method of this embodiment includes a freezing step of freezing sea urchin gonads in the immersion liquid together with the immersion liquid. When the immersion process is carried out using a pot, pot or other relatively large container, it is possible to freeze the entire container. It is preferable to transfer the whole liquid and freeze the whole container. When the sea urchin gonads are immersed in the immersion solution in a suitable container that can be frozen as individual packages, the container may be frozen together. In any case, in the production method of this aspect, the sea urchin gonads are frozen together with the immersion liquid without removing the immersion liquid by draining or the like.

The freezing temperature in the freezing step is not particularly limited as long as the immersion liquid and the sea urchin gonads are frozen and the temperature can be maintained, for example -15 ° C. or less, preferably -25 ° C. or less, more preferably -40 ° C. It is below. Freezing can be performed using a freezer or other common equipment for freezing. The sea urchin frozen product according to the present invention can be stored for a long period of time of at least 3 months, further at least 6 months at the above freezing temperature.

The method of thawing the frozen sea urchin product according to the present invention is not limited. It may be thawed by holding the container in running water at about 5-10°C.

The present invention will be described in more detail by the following examples, but the invention is not limited to such examples.

The materials and methods used in each example are as follows.
Sea urchin gonads Sea urchin gonads were taken out from packs of saltwater urchins (sea urchin gonads preserved in brine) produced from Kitamurasaki sea urchins caught off the coast of Hokkaido, and the salt water was drained and used.
・Immersion liquid
(i) 3% by mass salt water Prepared by dissolving common salt in distilled water and cooled to 4°C before use.
(ii) Immersion solution containing sugar alcohol, sugar and/or water-soluble dietary fiber Prepared by dissolving the following sugar alcohol, sugar and/or water-soluble dietary fiber in distilled water, cooled to 4°C and used. . In addition to sugar alcohol, sugar and/or water-soluble dietary fiber, 0.8% by mass of NaCl was dissolved in Example 2 and subsequent Examples.
Sugar alcohol: Sorbitol (Sorbitol FP, Godo Kasei Co., Ltd.)
Sugars: trehalose (Treha, Hayashibara Co., Ltd.), maltose (Sunmaltose S, Hayashibara Co., Ltd.), lactosucrose (milk oligosaccharide 700, Hayashibara Co., Ltd.), galacto-oligosaccharides (Oligomate, Yakult Honsha Co., Ltd.), isomalto-oligosaccharides (Isomalt 900, Showa Sangyo Co., Ltd.)
Water-soluble dietary fiber: isomaltodextrin (Fiberixa, Hayashibara Co., Ltd.), indigestible dextrin (Fibersol 2, Matsutani Chemical Industry Co., Ltd.), guar gum hydrolyzate (Sunfiber R, Taiyo Kagaku Co., Ltd.), polydextrose (Lytes) II Powder, Danisco Japan Co., Ltd.)
・Preparation of immersion liquid sea urchin pack 50 g of sea urchin gonads from which the salt water was drained was placed in a container for sea urchin salt water pack (200 mL), filled with 200 mL of immersion liquid, and sealed.
・Freezing Unless otherwise specified, use a condensing unit (EP22A-BSG, Mitsubishi Electric) for freezing and storage at -25°C, and a freezer (Super Freezer SF-3120F3, Nippon Freezer) for freezing and storage at -40°C. ) was used.
・Thawing Unless otherwise specified, the frozen sea urchin pack was thawed in running water at 5-10°C in running water.
・Measurement of moisture content Take out the sea urchin gonads from the thawed sea urchin pack, remove the moisture adhering to the surface of the gonads, and then dry them using a constant temperature dryer (Natural Oven NDO-450OND, EYELA). The water content was calculated from the weight before and after drying.

Example 1 Production and Evaluation of Frozen Sea Urchin Products Using Sugar-Containing Immerse Liquid As the immersion liquid, 3% by mass of salt water or 10 to 40% by mass of sugar alcohol (sorbitol) aqueous solution was used to prepare an immersed sea urchin pack. After freezing and storing at ℃ for 2 weeks, it was thawed and subjected to evaluation. Fig. 1 shows the water content of sea urchin gonads before freezing and after thawing, Fig. 2 shows the results of sensory evaluation of sea urchin gonads after thawing, and Fig. 3 shows the evaluation criteria for the sensory evaluation. For the sensory evaluation, 6 panelists gave 0 to 5 points for the collapse of the sea urchin gonad (0: very collapsed to 5: very firm), and 0 to 5 points for sweetness (0: very sweet to 5: not sweet at all), and the average value was calculated.

In the 3% by mass salt water group, the water content of sea urchin gonads increased after thawing, and collapse of the body was observed. An increase in water content and collapse of the meat after thawing were also confirmed in the 10% by mass sugar alcohol section. On the other hand, in the 20-40 mass% sugar alcohol group, the moisture content after thawing decreased and the collapse of the meat was suppressed. Regarding sweetness, a tendency was observed to increase as the sugar alcohol concentration increased.

Example 2 Production and Evaluation of Frozen Sea Urchin Products Using Sugar- or Water-Soluble Dietary Fiber-Containing Dipping Liquid 3 wt% salt water and 30 wt% sugar (sugars with a sweetness of 50 or less: trehalose, maltose, lactosucrose , galacto-oligosaccharides, isomalto-oligosaccharides) or 30% by mass of water-soluble dietary fiber (isomaltodextrin) aqueous solution to prepare a soaking liquid sea urchin pack, store frozen at -40°C for 2 weeks, and then thaw and evaluate. served to Fig. 4 shows the water content of sea urchin gonads before freezing and after thawing, Fig. 5 shows the results of sensory evaluation of sea urchin gonads after thawing, and Fig. 6 shows the evaluation criteria for the sensory evaluation. In the sensory evaluation, 6 panelists rated the collapse of the sea urchin gonad from 0 to 5 points (0: very collapsed to 5: very firm), and the color from 0 to 5 points (0: very The sweetness was evaluated on a scale of 0 to 5 (0: very sweet to 5: not sweet at all), and the average value was calculated.

In all sugar groups and water-soluble dietary fiber groups, the water content of the sea urchin gonads after thawing decreased, and the collapse of the body was suppressed. With regard to sweetness, the trehalose group, the galacto-oligosaccharide group and the isomaltodextrin group, especially the isomaltodextrin group, were highly evaluated. Regarding the color, in all the sugar groups and the water-soluble dietary fiber groups, a tendency to become darker than before freezing was observed. This trend is rather a favorable result from the viewpoint of the commercial value of sea urchin gonads.

Example 3 Production and Evaluation of Frozen Sea Urchin Products Using Water-Soluble Dietary Fiber-Containing Immersion Liquid 3% by mass of salt water or 30% by mass of water-soluble dietary fiber (isomaltodextrin, indigestible dextrin, guar gum decomposition product) as the immersion liquid , polydextrose) was used to prepare a dipping liquid sea urchin pack, which was frozen at -25°C for 2 weeks and then thawed for evaluation. The water content of sea urchin gonads before freezing and after thawing is shown in FIG. 7, the results of sensory evaluation of sea urchin gonads after thawing are shown in FIG. 8, and the evaluation criteria for sensory evaluation are shown in FIG. In the sensory evaluation, 6 panelists gave 0 to 5 points for the collapse of the sea urchin gonad (0: very collapsed to 5: very firm), and 0 to 5 points for the texture (0: 0 to 5 points (0: very unfavorable to 5: very favorable), and the average value was calculated.

In the 3% by mass salt water group, the water content of sea urchin gonads increased after thawing, and collapse of the body was observed. On the other hand, in any of the water-soluble dietary fiber groups, the water content of the sea urchin gonads after thawing decreased, the collapse of the flesh was suppressed, and the texture was highly evaluated. In particular, the isomaltodextrin group was highly evaluated in all items of crumbling, texture, and overall evaluation. However, in the isomaltodextrin group, a slightly hard texture was observed.

From the above Examples 1 to 3, the frozen sea urchin gonads using the immersion liquid containing sugar or water-soluble dietary fiber alone did not collapse after thawing regardless of the type of sugar or water-soluble dietary fiber used. It was shown to be suppressed and to have a more pleasing color. Furthermore, frozen sea urchin gonads using an immersion liquid containing water-soluble dietary fiber or a part of sugar alone gave favorable evaluations in terms of taste and texture in addition to suppressing collapse of the body, especially isomaltodextrin and trehalose. Or, it was shown that high evaluation can be obtained when galacto-oligosaccharide is used.

Example 4 Production and Evaluation of Frozen Sea Urchin Products Using Dipping Solution Containing Sugar and Water-Soluble Dietary Fiber 3% by mass salt water as the immersing solution, 30% by mass aqueous solution of sugar (trehalose, maltose, galacto-oligosaccharide) alone, 30% by mass % aqueous solution of water-soluble dietary fiber (isomaltodextrin) alone, or mixed aqueous solution containing 20% by mass of sugar and 10% by mass of water-soluble dietary fiber, or 10% by mass of sugar and 20% by mass of water-soluble A dipping liquid sea urchin pack was prepared using a mixed aqueous solution containing dietary fiber, frozen at -40°C for 1 week, and then thawed for evaluation. Fig. 10 shows the water content of sea urchin gonads before freezing and after thawing, Fig. 11 shows the results of sensory evaluation of sea urchin gonads after thawing, and Fig. 12 shows the evaluation criteria for the sensory evaluation. In the sensory evaluation, 7 panelists rated the collapse of the sea urchin gonad from 0 to 5 points (0: very collapsed to 5: very firm), and the color from 0 to 5 points (0: very The sweetness was evaluated on a scale of 0 to 5 (0: very sweet to 5: not sweet at all), and the average value was calculated.

In all of the sugar-only group, the water-soluble dietary fiber-only group, and the sugar/water-soluble dietary fiber mixed group, the water content of the sea urchin gonads after thawing decreased and the collapse of the body was suppressed. With regard to sweetness, the evaluation of the mixed plot was generally higher than that of the sugar-only plot. Regarding the color, the evaluation was high in the water-soluble dietary fiber only group and in the mixed group with a high ratio of water-soluble dietary fiber. In addition, the hardness of the texture observed in the water-soluble dietary fiber only group was not observed in the mixed group.

Example 5 Production of Frozen Sea Urchins Using Sugar and Water-Soluble Dietary Fiber-Containing Dipping Liquid and Evaluation After Freezing for 3 Months As a dipping liquid, 3% by mass of salt water and 40% by mass of sugar alcohol (sorbitol) alone aqueous solution , 30 An aqueous solution containing 30% by mass of sugar (trehalose, galacto-oligosaccharide) alone, an aqueous solution of 30% by mass of water-soluble dietary fiber (isomaltodextrin) alone, or 10% by mass of sugar and 20% by mass of water-soluble dietary fiber A mixed aqueous solution or a mixed aqueous solution containing 20% by mass of sugar and 5% by mass of water-soluble dietary fiber is used to prepare an immersion sea urchin pack, which is frozen at -40°C for 3 months, then thawed and evaluated. served to Fig. 13 shows the water content of sea urchin gonads before freezing and after thawing (data is missing for the 10% galacto-oligosaccharide + 20% isomaltodextrin group). FIG. 15 shows evaluation criteria for evaluation. In the sensory evaluation, 7 panelists gave 0 to 5 points for the collapse of the sea urchin gonad (0: very collapsed to 5: very firm), and 0 to 5 points for sweetness (0: Very sweet to 5: not sweet at all), the overall evaluation was evaluated on a scale of 0 to 5 points (0: very unfavorable to 5: very favorable), and the average value was calculated.

In all of the sugar or sugar alcohol only group, the water-soluble dietary fiber only group, and the sugar/water-soluble dietary fiber mixed group, the water content of the sea urchin gonads after thawing decreased and the collapse of the body was suppressed. With regard to sweetness and overall evaluation, the mixed plot was higher than the sugar single plot. In addition, the hardness of the texture observed in the water-soluble dietary fiber only group was not observed in the mixed group.

Example 6 Production of Frozen Sea Urchin Products Using Sugar and Water-Soluble Dietary Fiber-Containing Dipping Liquid and Evaluation After Freezing for 3 and a Half Months As a dipping liquid, 3% by mass of salt water and 10 to 30% by mass of sugar (trehalose) alone aqueous solution , 10 to 30% by mass aqueous solution of water-soluble dietary fiber (isomaltodextrin) alone, or 10 to 30% by mass mixed aqueous solution containing sugar and water-soluble dietary fiber at a mass ratio of 1:2. Sea urchin packs were prepared, frozen at -25°C for 3 months and a half, and then thawed for evaluation. Fig. 16 shows the water content of sea urchin gonads before freezing and after thawing, Fig. 17 shows the results of sensory evaluation of sea urchin gonads after thawing, and Fig. 18 shows the evaluation criteria for the sensory evaluation. In the sensory evaluation, 6 panelists rated the collapse of the sea urchin gonads from 0 to 5 points (0: completely collapsed to 5: very firm) and the liquid turbidity (0: very turbid). 0 to 5 points for texture (0: very unfavorable to 5: very favorable), 0 to 5 points for overall evaluation (0: very unfavorable to 5 : very preferable), and the average value was calculated. In the sensory evaluation, the 3% mass salt water area after thawing was used as the standard of 0 points for all evaluation items, and the 30% sugar/water-soluble dietary fiber mixed area after thawing was used as the standard of 5 points for all evaluation items. bottom.

In all of the sugar-only, soluble dietary fiber-only, and sugar/soluble dietary fiber mixed areas, the moisture content of the sea urchin gonads after thawing increased at a concentration of 10% by mass, while the water content of 15% by mass or more increased. A dose-dependent decrease in the water content of the sea urchin gonads after thawing, inhibition of collapse of the body and turbidity of the liquid, and improvement in texture and overall evaluation were observed. In all items of the sensory evaluation, the sugar/water-soluble dietary fiber mixture group was evaluated higher than the sugar-only group and the water-soluble dietary fiber-only group having the same concentration.

Example 7 Production of sea urchin frozen product from sea urchin gonads at different fishing seasons using sugar and water-soluble dietary fiber-containing immersion liquid and evaluation after 6 months of freezing
Sea urchins caught off the coast of the Sea of Japan in Hokkaido in early July and late August 2017 are used as ingredients, and the dipping liquid contains sugar (trehalose) and water-soluble dietary fiber (isomaltodextrin) at a mass ratio of 1:2. A 30% by mass mixed aqueous solution is used to prepare an immersion liquid sea urchin pack (Sea urchin pack preparation date: July 11th, August 29th), and after frozen storage at -25°C or -40°C for up to about 6 months , October 17 and January 16, 2018 for evaluation. FIG. 19 shows the sensory evaluation results of the thawed sea urchin gonads, and FIG. 20 shows the evaluation criteria for the sensory evaluation. In the sensory evaluation, 6 panelists gave 0 to 2 points for the collapse of the sea urchin gonad (0: collapsed to 2: firm), and 0 to 2 points for the turbidity of the liquid (0: turbid). ~2: not turbid), texture was evaluated on a scale of 0 to 2 (0: unfavorable ~2: preferable), and the average value was calculated.

Regardless of whether the freezing temperature is -25℃ or -40℃, and whether the sea urchin is caught in any season, the rotting of the sea urchin gonads thawed after frozen storage, the turbidity of the liquid, and the texture are highly evaluated. remained intact.

From the above Examples 4 to 6, the frozen sea urchin gonads using the immersion liquid containing sugar alone tended to have a sweet taste while suppressing the collapse of the body, and contained water-soluble dietary fiber alone. Frozen sea urchin gonads prepared with a liquid mixture of sugar and water-soluble dietary fiber tend to have a hard texture, while the gonads of frozen sea urchins prepared with a mixture of sugar and water-soluble dietary fiber are suppressed from crumbling and do not taste sweet. It was shown that the gonads were highly evaluated sensorily and that the effect was dose-dependent. In addition, from Examples 5 to 7, the immersion liquid of sugar, sugar alcohol or water-soluble dietary fiber alone with a concentration of 15% by mass or more, and the mixed immersion liquid of sugar and water-soluble dietary fiber were stored frozen for 3 months or more. It was also shown that it has the effect of suppressing the collapse of the sea urchin gonads.

Example 8 Comparison with frozen sea urchins without dipping liquid (1) A dipping liquid sea urchin pack was prepared using 3% by mass salt water as the dipping liquid. A portion of the sea urchin pack was immersed for 1 hour, the immersion liquid was removed, and the sea urchin gonads were left alone. Two types of sea urchin packs were frozen at -25°C and then thawed for evaluation. Fig. 21 shows the water content of sea urchin gonads thawed before freezing and after two weeks of frozen storage, Fig. 22 shows the sensory evaluation results of the thawed sea urchin gonads, and Fig. 23 shows the evaluation criteria for the sensory evaluation. In the sensory evaluation, seven panelists gave 0 to 5 points for the collapse of the sea urchin gonad (0: completely collapsed to 5: very firm), and 0 to 5 points for the texture (0: 0 to 5 points (0: very unfavorable to 5: very favorable), and the average value was calculated.

When 3 mass% salt water was used as the immersion liquid, the water content of sea urchin gonads frozen together with the immersion liquid increased after thawing, but the water content of sea urchin gonads frozen after draining decreased after thawing. bottom. In addition, the sea urchin gonads frozen after draining the liquid were evaluated higher than the sea urchin gonads frozen together with the immersion liquid in all items of collapse, texture, and comprehensive evaluation.

(2) Instead of 3% by mass of salt water, using an aqueous solution of 30% by mass of sugar (trehalose) alone or an aqueous solution of 30% by mass of water-soluble dietary fiber (isomaltodextrin) alone as an immersion liquid, the above (1) Two types of sea urchin packs were prepared in the same manner as described above, frozen at -25°C, and then thawed for evaluation.

When a single aqueous solution of 30 mass% sugar or water-soluble dietary fiber was used as the immersion liquid, the water content after thawing was the same as that before freezing for both sea urchin gonads frozen together with the immersion liquid and sea urchin gonads frozen after draining. In addition, it was highly evaluated in all items of crumbling, texture, and overall evaluation. In particular, sea urchin gonads frozen together with the immersion liquid tended to have a low water content and a high sensory evaluation.

From the above, when 3% by mass of salt water is used as the immersion liquid, removing the immersion liquid before freezing suppresses the collapse of the frozen sea urchin gonads and improves the quality. Alternatively, when a single aqueous solution of water-soluble dietary fiber was used, it was shown that freezing the entire immersion solution yielded more favorable results.

Claims (10)

A frozen sea urchin product comprising sea urchin gonads in an immersion liquid containing at least one carbohydrate selected from the group consisting of sugar, sugar alcohol and water-soluble dietary fiber at a concentration of 15 to 40% by mass. The frozen sea urchin according to claim 1, wherein the soaking liquid contains sugar or sugar alcohol and water-soluble dietary fiber. The frozen sea urchin according to claim 1 or 2, wherein the sugar is maltose, trehalose, lactosucrose, galacto-oligosaccharide or isomalto-oligosaccharide. The frozen sea urchin according to any one of claims 1 to 3, wherein the sugar alcohol is sorbitol. The frozen sea urchin according to any one of claims 1 to 4, wherein the water-soluble dietary fiber is indigestible dextrin, polydextrose, galactomannan or low-molecular-weight galactomannan. An immersion step of immersing sea urchin gonads in an immersion liquid containing at least one carbohydrate selected from the group consisting of sugar, sugar alcohol and water-soluble dietary fiber at a concentration of 15 to 40% by mass, and sea urchins in the immersion liquid. A method for producing a frozen sea urchin product, comprising a freezing step of freezing gonads together with an immersion liquid. 7. The manufacturing method according to claim 6, wherein the dipping liquid contains sugar or sugar alcohol and water-soluble dietary fiber. 8. The production method according to claim 6 or 7, wherein the sugar is maltose, trehalose, lactosucrose, galacto-oligosaccharide or isomalto-oligosaccharide. The production method according to any one of claims 6 to 8, wherein the sugar alcohol is sorbitol. The production method according to any one of claims 6 to 9, wherein the water-soluble dietary fiber is indigestible dextrin, polydextrose, galactomannan or low-molecular-weight galactomannan.

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