JPH01199564A - Agent for preventing spontaneous blackening of crustacean - Google Patents

Abstract

PURPOSE:To prevent the blackening of crustacean, safely in view of food sanitation, without emitting sulfur smell, by compounding an organic solvent extract of rhizome of a plant of family Umbelliferae with a fermentation product produced by the cultivation of kojic acid-producing microbial strain and adding the compounded product to crustaceans. CONSTITUTION:(A) A rhizome of a plant of family Umbellifeare such as water dropwort or celery is extracted with (B) an organic solvent such as ethanol and, as necessary, the extracted liquid is concentrated after decoloring and deodorizing treatment to obtain an organic solvent extract. Separately, (C) a microbial strain capable of producing kojic acid such as Aspergillus oryzae is cultured to obtain a fermentation product. The fermentation product is compounded with the above organic solvent extract preferably at a weight ratio of 1:(100-5) and then dissolved in water at a concentration of 0.005-1.0wt.%. Crustaceans resistant to blackening can be obtained e.g. by immersing crustaceans in the obtained aqueous solution.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a safe natural blackening inhibitor for crustaceans that prevents crustaceans from rapidly turning black after being caught and causing significant loss of quality. The black discoloration of crustaceans is an important criterion for quality deterioration not only in Japan but also internationally.

More specifically, the present invention provides a method for producing natural blackening of crustaceans, which is characterized by blending an extract obtained by extracting the rhizome of an Apiaceae plant with an organic solvent and a fermentation product obtained by culturing a bacterium capable of producing kojic acid. Regarding inhibitors.

Conventional Technical Background It is said that the phenomenon of blackening of crustaceans such as shrimp and crabs over time after they are caught is due to the production of melanin in the tissues of shrimps, crabs, etc.

The production of melanin occurs when free tyrosine, which is found in the tissues of shrimp, crabs, etc., especially in the circulatory system, muscles, and shells, is hydroxylated and converted to dopa, which is then further oxidized through dehydrogenation. or by being oxidized.

Catechol oxidase, polyphenol oxidase, etc. are involved in the hydroxylation reaction of tyrosine, etc., and their existence has been proven in crustaceans such as shrimp and crabs. (Journal of the Japanese Society of Fisheries Science 47
Conventionally, methods for preventing browning of crustaceans such as shrimp and crabs have been carried out, for example, by treating shrimp with phytic acid or a monodeca alkali metal salt of phytic acid (
A discoloration prevention method consisting of treating shrimp with sodium tripolyphosphate, D-sorbitol, sodium alginate, citric acid, L-ascorbic acid, and phytic acid (Kiken 58-3)
6373 Publication), and an enzyme inhibitor made by treating shrimp with an organic solvent extract of licorice (Jikai Publication No. 62-29528).
Many proposals have been made, including methods for treating shrimp and crabs with vitamin E, etc. However, when these phytic acids or their derivatives are used as an anti-blackening agent for crustaceans, the protein tissues of shrimp, crabs, etc. may be denatured due to their low pH, and their anti-blackening ability is insufficient. In many cases, this is not the case.

In addition, organic solvent extract of licorice strongly inhibits catechol oxidase, which is the cause of crustaceans, in small amounts, but it is hardly soluble in water and has low affinity for catechol oxidase present in shrimp and crab tissues. The reality is that satisfactory results cannot be obtained.

On the other hand, a method of treating crustaceans with a reducing agent such as erythorbic acid, L-ascorbic acid, or their salts is often used, but there is a problem in the sustainability of the ability to prevent blackening. 'Currently, apart from the above-mentioned blackening prevention agents and blackening prevention methods for crustaceans, the most commonly used method is the sulfite treatment method. However, sulfites have many problems in terms of food hygiene, such as having an unpleasant sulfur odor, being somewhat toxic, and destroying vitamin Bl. Therefore, in some countries internationally, it cannot be used as an anti-blackening agent for crustaceans.

In view of the above-mentioned situation, the present inventors have conducted studies in search of a natural product that can provide satisfactory results as an agent for preventing blackening of crustaceans and has no safety problems.

As a result, organic solvent extracts of rhizomes of Umbelliferous plants or fermentation products obtained by culturing bacteria capable of producing kojic acid have weak anti-blackening activity against crustaceans, and the mono-use of each of them has been shown to cause blackening of crustaceans. Although it is difficult to use it as an inhibitor,
It was discovered that by combining the two, the ability to prevent blackening of crustaceans is dramatically increased, leading to the present invention.

The fermentation product obtained by culturing the bacteria capable of producing kojic acid in the present invention contains many components including kojic acid, and the active components have not yet been elucidated.
Fermentation products of bacteria having the ability to produce kojic acid and kojic acid other than kojic acid,
It is presumed that the ability to prevent blackening of crustaceans is synergistically enhanced by the combination of the extract and the organic solvent extract of the rhizome of the Umbelliferae plant.

Fermented microorganisms obtained by culturing kojic acid-producing bacteria are said to have inhibitory activity against melanosis, as exemplified in White Cosmetic (Jikai Publication No. 53-6432). For the black discoloration phenomenon seen in
In addition to kojic acid, the number of fermented units obtained by culturing bacteria that have the ability to produce kojic acid, that is, fermented raw acids containing kojic acid,
The blackening of crustaceans cannot be prevented without combination with organic solvent extracts of rhizomes of Apiaceae plants.

Furthermore, the crustaceans treated with these methods, such as shrimp, crabs, and Antarctic krill, do not lose their flavor or change in color, and are excellent natural blackening inhibitors for crustaceans. It turned out to be.

Therefore, the present invention aims to prevent the quality deterioration of crustaceans caused by melanosis in their circulatory system, muscles, shells, etc. after they are caught, using a safe natural product that does not cause any changes in food quality. The purpose of the present invention is to provide a natural antiblackening agent for crustaceans.

The present invention will be explained in detail below.

Structure of the Invention The present invention is characterized by the natural blackening of crustaceans, which is prepared by blending an extract obtained by extracting the rhizome of a Umbelliferae plant with an organic solvent and a fermentation product obtained by culturing a bacterium capable of producing kojic acid. It's in the inhibitor.

Note that melanosis in crustaceans refers to melanosis that occurs in the circulatory tissue, muscles, and crustaceans of crustaceans.
Means for solving problems that are different in nature from non-enzymatic discoloration such as the Maillard reaction The crustaceans used in the present invention include mainly edible kuruma prawns, sea bream shrimp, snow crabs, red snow crabs, red king crabs, and king crabs. , Antarctic krill, etc.

In addition, as an organic solvent extract of the rhizome of the Umbelliferae plant in the present invention, Japanese parsley, celery, and the herbal drug Li
gusticm wallichiiFRANCH,)
, Psycho (Bupleurum falcatum L
), Ledebouriella 5es
eloides WOLFF Hamaboufuu (Glehn)
ia 1ittoralis Fr, SQ (MI-DT
), Kyoukat (Notopterygium for
besi 1BOISS, ), dosokatsu (Angeli
ca pubescens MA-XIM), Angelica acutilobavar
, sugiyamae HIKINO), Angelica acutiloba KIT
An example is an extract extracted with an organic solvent from the rhizome of a plant of the Umbelliferae family selected from the group consisting of A.

The organic solvents used in the present invention include alcohols such as ethanol, methanol, and propatool; acetate esters such as methyl acetate, ethyl acetate, and propyl acetate; and ethers such as ethyl ether, dipropyl ether, and ketones. Examples of chlorinated hydrocarbons include acetone, diethyl ketone, and methyl ethyl ketone; examples of chlorinated hydrocarbons include chloroform and dichloromethane.

The method for extracting the organic solvent extract of the rhizome of the Umbelliferae family plant in the present invention is not particularly defined. Examples include a concentrate obtained by decolorizing and deodorizing the liquid as desired and recovering the solvent, and an organic solvent extract of the rhizome of the Umbelliferae plant, such as a dried product.

On the other hand, the strains used in the present invention to produce the fermentation product obtained by culturing the bacteria capable of producing kojic acid include Aspergillus oryzae, Aspergillus sojae, Alpergillus awamori, and Aspergillus tamari, which are generally easily available. However, strains that produce aflatoxins, such as Aspergillus flavus, which also has the ability to produce kojic acid, are unsuitable from the viewpoint of food hygiene.

In the present invention, a strain selected from the above-mentioned bacteria having the ability to produce kojic acid is applied to a known fermentation technique to produce glucose,
Cultured aseptically using carbohydrates such as sucrose and starch as a substrate,
After the fermentation liquid that can be obtained is filtered using a known cell separation method such as a membrane filter, the resulting fermented limbs can be directly used in the present invention, but if desired, bacteria having the ability to produce kojic acid can be cultured. The effects of the present invention will not be particularly diminished even if the fermented limbs obtained by decolorizing and deodorizing the fermented limbs are further concentrated under reduced pressure, etc. to obtain a concentrate or a dry product.

The natural blackening preventive agent for crustaceans of the present invention is characterized by containing an organic solvent extract of the rhizome of the Umbelliferae plant as described above, and a fermentation product obtained by culturing a bacterium capable of producing kojic acid. It is.

In the natural blackening prevention agent of the present invention, the blending ratio of the organic solvent extract of the rhizome of the Umbelliferae plant and the fermentation product obtained by culturing a bacterium capable of producing kojic acid is 1:100 by weight on a dry matter basis.
It is desirable that the ratio is in the range of ~l:5. In addition, the natural blackening inhibitor for crustaceans of the present invention can be mixed with a solvent such as ethanol or water, or dextrin, gum arabic, etc., depending on the purpose of use, to form powder, granules, liquid, emulsion, or paste. However, from the viewpoint of ease of handling and stability, organic solvent extracts of rhizomes of Apiaceae plants and fermentation obtained by culturing bacteria capable of producing kojic acid can be used. It is desirable that all of the products be concentrated to dryness and then blended in the above-mentioned blending ratio.

The method of adding the natural blackening preventive agent of the present invention to the crustacean is not particularly defined, but a known immersion method is used, that is, the crustacean is placed in an aqueous solution or emulsion of the blackening preventive agent for a certain period of time. , just pick it up after soaking. For example, 0.005 to 1.0% by weight, preferably 0.05 to 0.00% by weight based on water.
An example of treatment conditions is immersing crustaceans such as shrimp or crabs in a 3% by weight aqueous solution for 5 seconds to 1 hour, preferably 1 minute to 5 minutes, and then taking them out.

The present invention will be described in more detail below, and after showing the process leading to the present invention using experimental examples, the present invention and its effects will be concretely explained using examples.

Experimental Example 1 - In this experimental example, the prevention of blackening of crustaceans was carried out by replacing melanosis inhibition in vitro using an ethanol extract of the rhizome of a plant of the Umbelliferae family as a sample.

Umbelliferous plants such as Japanese parsley, celery, nebula, saiko, bofuu, hamaboufuu, kyoukat, dorakat, horakaitouki, giant katouki, and kouhon (Ligusti)
cum 5inense DUVER) + 1 Byakushi (
Angelica dahurica BENTH,e
t HOOK), and rhubarb (R, t HOOK), a plant belonging to the Polygonaceae family.
Ethanol was added to each rhizome of C. anguticum MAXIMOWICZ, and extraction was performed with stirring under reflux conditions for 2 hours.

After cooling, insoluble matter was removed by centrifugation to obtain an extract. This extract was then deodorized and decolorized with activated carbon, and concentrated to dryness using a rotary evaporator to prepare a sample.

Substrate, reaction system Substrate, reaction system: 1/15 mol of fresh prawns, pH 6
, 86 phosphate buffer in a Winning blender, acetone was added to the resulting homogenate, and acetone powder and DOPA (SIGU
MA) and tyrosinase (SI GUMA) mixed system were used.

Melanosis inhibitory activity measurement method: Based on the method of H.S., Mason, T., Nagatu et al. i.e. Ebiacetone Powder and Dopa,
After dissolving the tyrosinase mixed system in a 1/15 mol, pH 6,86 phosphate buffer, a certain amount of the ethanol extract of each plant's rhizome was added to the sipped substrate and the reaction system, and the mixture was heated at 36°C. Dopachrome in the melanosis pathway was quantified by measuring absorbance at 475 nm, and the melanosis inhibiting activity of each sample was examined.

The melanosis inhibitory activity of each sample was expressed as the amount of sample required for 50% inhibitory activity (IDL ~ mg/mN).

The control is sodium pyrosulfite.

The results are shown in Table 1.

As shown in Table 1, Umbelliferae, celery,
Ethanol extracts of the rhizomes of Cinnamon chinensis, Saikou, Bofuu, Hamabofu, Kyoukat, Dosokatsu, Hosokaitouki, and Obucatouki have a weak melanosis-inhibiting activity, but the melanosis-inhibiting activity is observed in the rhizomes of Apiaceae, Apiaceae, and Rhubarb, and other plants of other families. No inhibitory effect was observed. Furthermore, it is clear that when shrimp acetone powder was used as the substrate and reaction system, the melanosis inhibiting activity of each sample was significantly reduced except for the control sodium pyrosulfite.

Experimental Example 2 In this experimental example, the rhizome of the Umbelliferae plant was selected, and the same procedure as described in Experiment 1 was conducted using the extract extracted with L') using various organic solvents shown in Table 2 below. The melanosis inhibitory activity was investigated. The results are shown in Table 2.

Table 2 Note) The mixing ratio of the mixed organic solvent is 1:1.

As shown in Table 2, melanosis-inhibiting activity was observed in the extracts of the rhizomes of Hamaboufuu extracted with these organic solvents, and there was no significant difference in activity depending on the extraction solvent, but when the extraction solvent was water. It is clear that the activity is significantly lower in this case.

Experiment 3 In this experiment, Aspergillus oryzae (IAM2147), Aspergillus sojae (IAM2677), Aspergillus flavus (IFO7600) and Aspergillus oryzae (IAM2673), which do not have the ability to produce kojic acid, were selected as the bacteria that have the ability to produce kojic acid. Melanosis was carried out in the same manner as described in Experimental Example 1 using fermented limbs as fermentation products obtained by culturing each bacteria and dried fermented limbs obtained by concentrating fermented limbs to dryness under reduced pressure. The inhibitory activity was investigated. However, in this experimental example, only shrimp acetone powder was used as the substrate and reaction system.

Preparation of sample The medium used is not particularly selected, as long as it is suitable for the bacteria used. In this experimental example, glucose 100
g, 8 g of kaonyx, 0.5 g of potassium phosphate, 1
After dissolving in a liter, the pH was adjusted to 4.0 and used.

Aspergillus oryzae (IAM
2147), Aspergillus sojae (I'AM26)
77), Aspergillus flavus (IFO7600)
, Aspergillus oryzae (IAM2673) were cultured, and the culture was terminated when all the glucose was consumed. The number of days of culture was 9 days.

After the culture was completed, the culture was sterilized by heating according to a conventional method, dead cells were removed by centrifugation, and then filtered through a membrane filter to obtain a fermentation liquid of each bacteria. Further, a portion of the fermented liquid of Aspergillus oryzae (IAM2147) was concentrated and dried using a rotary evaporator to obtain a dried fermented limb product.

The results are shown in Table 3.

Table 3 In order to maintain consistency in ID50 values for the control kojic acid (manufactured by Tokyo Kasei), the kojic acid content in the dried fermented limbs marked with * in Table 3 was determined by high-performance liquid chromatography. The sample was diluted 5 times with dextrin so as to have the same ratio as the quantitative value of 20% obtained.

In addition, Il) 50 for those having a limb shape was expressed as a dry solid product value.

As is clear from Table 3, limbs, which are fermented products obtained by culturing bacteria capable of producing kojic acid, or their dried products have melanosis inhibiting activity, and have at least 1nV
It seems that it has practicality in Itro.

Furthermore, it has been shown that the melanosis inhibiting activity of limbs or their dried products, which are fermented products obtained by culturing bacteria capable of producing kojic acid, is clearly stronger than that of kojic acid.

On the other hand, some bacteria that have the ability to produce kojic acid produce aflatoxins, which are used industrially to prevent crustaceans from turning black.
Even if the benefits are immeasurable, the means must be safe. Among the strains shown in Table 3, Aspergillus flavus was found to produce aflatoxin, and therefore, strains such as Aspergillus flavus are inappropriate as a means of constructing the present invention.

Experimental Example 4 In this experimental example, the fermentation product obtained by culturing the bacteria capable of producing kojic acid in Experimental Example 3 was 1 nvi tr.

In this example, since we expected a practical melanosis inhibitory activity to prevent melanosis in crustaceans, we selected black prawn as a crustacean more specifically and investigated the anti-melanosis activity against black prawn.

Experimental Method The sample was a fermented limb dry product obtained by culturing the same Aspergillus sojae as in Experimental Example 3. 'The sample was diluted with water to the concentration shown in Table 4.
The tails were put in at a temperature of 5°C and soaked for 30 minutes.

Next, after taking out the prawns, they were stored in a refrigerator and the number of shrimp that turned black over time was examined. As a control, samples treated in the same manner with water and an aqueous solution of 0.05% by weight of sodium pyrosulfite were also investigated.

The results are shown in Table 4.

Table 4 As shown in Table 4, the fermentation product obtained by culturing Aspergillus sojae having the ability to produce kojic acid is 1 nv
Although the itro melanosis inhibitory activity is high, it is clear that the effect of preventing blackening in crustaceans is not sufficient for practical purposes.

Experimental Example 5 As shown in Experimental Examples 1 to 4 above, direct single use of a melanosis inhibitor in vitro is not sufficient to prevent the black discoloration of crustaceans caused by melanosis; It is clear that considerations such as affinity must be taken into account.

As a result of various researches, we found that the organic solvent extract of the rhizome of the Umbelliferae plant was cultured with bacteria capable of producing kojic acid.
The inventors have discovered that by incorporating a fermentation product, a remarkable effect on preventing blackening of crustaceans can be obtained.

This experimental example uses the dried fermented limbs of Aspergillus sojae shown in Experimental Example 3 as a fermentation product obtained by culturing a bacterium capable of producing kojic acid, and the organic solvent extract of Apiaceae plant rhizomes. , Celery, Senkyu, Psycho,
This is an example in which the ethanol extracts of P. elegans, P. elegans, P. elegans, P. elegans, and P. spp.

Preparation of Sample The fermented product obtained by culturing a bacterium capable of producing kojic acid is a dried fermented limb of Aspergillus sojae similar to that in Experiment 3.

The organic solvent extract of the rhizome of the Umbelliferae plant was the same ethanol extract as in Experimental Example 1.

Each sample was blended according to the blending ratio shown in Table 5 to prepare a blackening inhibitor. Fifty fresh Luma shrimp were added to the obtained 0.1% aqueous solution of the blackening inhibitor at a temperature of 5°C.
It was immersed for 0 minutes. Then, after taking out the shrimp, they were stored in a refrigerator for 3 days, and the number of shrimp that turned black was then examined to examine the effect of the blackening prevention agent of this experimental example.

The results are shown in Table 5.

Table 5 As shown in Table 5, an anti-blackening agent containing an organic solvent extract of rhizomes of Apiaceae and a fermentation product obtained by culturing kojic acid-producing bacteria synergistically inhibits melanosis. However, it is clear that it exhibits sufficient effects as an agent for preventing blackening of crustaceans.

A more specific explanation will be given below with reference to Examples.

Example 1 Preparation of natural blackening inhibitor for crustaceans After culturing Aspergillus oryzae (IAM2147') in the medium described in Experimental Example 3 for 10 days,
The mixture was sterilized by heating, and then centrifuged to remove dead bacteria, filtered through a membrane filter, and the fermentation count was obtained. Further, the fermented portion was concentrated under reduced pressure and dried to obtain a fermented product.

On the other hand, as the rhizome of the Umbelliferae plant, I
Ethyl acetate was added to the rhizomes of P. elegans, and extraction was performed with stirring under reflux conditions for 2 hours. After cooling, insoluble matter was removed by centrifugation to obtain an extract. The product was then concentrated to dryness using a rotary evaporator to obtain an extract of P. elegans.

After crushing the above fermentation product and Hamaboufuu extract,
In a blender, extract: Aspergillus oryzae fermentation product: 1:200.1:100.1:10.1:
A natural antiblackening agent for crustaceans was prepared by mixing a composition having a blending ratio of 2.

Effect of blackening prevention agent for crustaceans: Add 20g of the natural inhibitor with each of the above blending ratios to 10g of water.
50 fresh Luma shrimp were put into this aqueous solution at a temperature of 5°C, immersed, and left for 30 minutes. The shrimp were then taken out and stored in a refrigerator, and the number of shrimp that turned black over time was observed. As a control, prawns were treated with a 0.05% by weight aqueous solution of sodium pyrosulfite and a 0.2% by weight aqueous solution of sodium L-ascorbate in the same manner.

=28～ The results are shown in Table 6.

Table 6 □ As shown in Table 6, blackening of the shrimp is prevented in the area of the present invention.

In the control group, the effect was weak in the sodium ascorbate group, and when eating the prawns in the sodium L-ascorbate group, a sour taste that was not found in the prawns was felt.

In addition, for the control shrimp in the sodium pyrosulfite group,
A strange odor reminiscent of sulfur was clearly observed.

Example 2 Preparation of a natural anti-blackening agent for crustaceans An extract of C. japonica prepared in the same manner as described in the natural anti-blackening agent for crustaceans similar to Example 1 and Aspergillus oryzae having kojic acid producing ability. A natural antiblackening agent for crustaceans was prepared with a blending ratio of fermentation products of 1:100.

Effect of anti-blackening agent on crustaceans: O, Ooi weight%, 0゜005%, 0.01%, 0.1%, 1.00% by weight aqueous solutions of the above blackening inhibitors are added freshly. Fifty Luma shrimp were put in at a temperature of 5°C, soaked, and left for 30 minutes. The shrimp were then taken out and stored in a refrigerator, and the number of shrimp that turned black over time was observed. Note that the control was untreated.

In addition, 200 fresh Luma shrimp in an aqueous solution of 0.1% by weight of the above anti-blackening agent were added at a temperature of 5°C, immersed and left for 10 seconds, 1 minute, 10 minutes, and 60 minutes. The shrimp were taken out and stored in the refrigerator, and the number of shrimp that turned black over time was observed.

The results are shown in Table 7.

Table 7 Table 8 Example 3 Preparation of natural antiblackening agent for crustaceans After culturing Aspergillus sojae (I AM2677) for 10 days in the medium described in Experiment 31,
The mixture was sterilized by heating, then centrifuged to remove dead bacteria, and passed through a membrane filter to obtain fermented limbs. Further, the fermented limbs were concentrated under reduced pressure and dried to obtain an Aspergillus soja fermentation product.

On the other hand, the rhizome of the Apiaceae family was selected as the rhizome of the Apiaceae, ethyl acetate was added to the rhizome of the Apiaceae, and extraction was performed with stirring under reflux conditions for 2 hours. After cooling, insoluble matter was removed by centrifugation to obtain an extract. Then, the mixture was concentrated to dryness using a rotary evaporator to obtain an extract of Hama bofuu.

After crushing the above fermentation product and Hamaboufuu extract,
A natural anti-blackening agent for crustaceans was prepared by mixing a composition consisting of a 1:20 blending ratio of S. cylindrical extract and fermentation product in a mixer.

Effect of crustacean blackening prevention agent Add 100g of the above natural blackening prevention agent to 50kg of water.
50 pieces of fresh red snow crab halves were put into this aqueous solution at a temperature of 5°C, immersed, and left for 5 minutes.

Next, when we took the snow crab and snow crab halves and stored them in the refrigerator for two days, we found that all of the snow crab halves had significant black discoloration without any treatment, but when the natural blackening inhibitor of the present invention was used, There were only two black discolorations.

Example 4 Preparation of natural blackening inhibitor for crustaceans Experimental example 3
After culturing for 12 days in the medium described in 1., the cells were sterilized by heating, the dead cells were removed by centrifugation, and the cells were passed through a memflan filter to obtain a fermented charge. Furthermore, the fermented portion was concentrated under reduced pressure and dried to obtain an Aspergillus tamari fermentation product.

On the other hand, the rhizome of the Umbelliferae plant was selected, and the rhizome of the Apiaceae was treated with chloroform:ethanol, ■=
1 was added thereto, and extraction was performed with stirring under reflux for 2 hours. After cooling, insoluble matter was removed by centrifugation to obtain an extract. The mixture was then concentrated to dryness using a rotary evaporator to obtain an extract of Oriental Obica.

After crushing the above-mentioned Aspergillus tamari fermentation product and Obikatuki extract, a composition consisting of the combination ratio of Obikatoki extract: Fermentation product, 1:20 is mixed in a mixer to form a natural anti-blackening agent for crustaceans. adjusted.

20 g of a natural blackening inhibitor for crustaceans was dissolved in 10 kg of water, and 300 fresh Antarctic krill were added to this aqueous solution at a temperature of 5° C., immersed, and left for 5 minutes. When the Antarctic krill were then taken up and stored in a refrigerator for two days, significant black discoloration was observed in 290 fish without treatment, but only 5 fish treated with the present invention.

Effects of the Invention The natural anti-blackening agent for crustaceans of the present invention is an industrially excellent natural anti-blackening agent for crustaceans that has an activity comparable to the remarkable anti-blackening activity of conventional sulfite preparations. be.

Crustaceans treated according to the present invention prevent the occurrence of black discoloration, which is an important item for quality evaluation, and have a safe natural black discoloration that is free from the sulfur odor seen in sulfites and no food hygiene problems. It is an inhibitor.

Patent applicant: Shimakyu Pharmaceutical Co., Ltd. Representative Director Yo Ogura

Claims (3)

[Claims] (1) A natural blackening preventive agent for crustaceans, which is characterized in that it contains an organic solvent extract of the rhizome of an Apiaceae plant and a fermentation product obtained by culturing a bacterium capable of producing kojic acid. (2) Ligusticum wallich, whose rhizome is a plant of the Umbelliferae family that is used for Japanese parsley, celery, and herbal medicine.
ii FRANCH. ), Psycho (Bupleurum)
falcatum L. ), Boufuu (Ledebo
uriella seseloides WOLFF)
, Glehnia littorali
s Fr. SCHMIDT), Kyoukatsu (Notop)
terygium forbesii BOISS. )
, Angelica pubescens
MAXIM. ), Angelica
acutiloba var sugiyamae H
IKINO), Angelica a
The natural blackening preventive agent for crustaceans according to claim 1, which is a rhizome of a plant selected from the group consisting of (Cutiloba KITAGAWA). (3) The crustacean according to claim 1, wherein the fungus capable of producing kojic acid is non-toxic, such as Aspergillus oryzae, Aspergillus sojae, Alpergillus awamori, or Aspergillus tamari. Natural anti-blackening agent.