JP2018174750A - Black discoloration inhibitor for crustaceans - Google Patents
Black discoloration inhibitor for crustaceans Download PDFInfo
- Publication number
- JP2018174750A JP2018174750A JP2017076063A JP2017076063A JP2018174750A JP 2018174750 A JP2018174750 A JP 2018174750A JP 2017076063 A JP2017076063 A JP 2017076063A JP 2017076063 A JP2017076063 A JP 2017076063A JP 2018174750 A JP2018174750 A JP 2018174750A
- Authority
- JP
- Japan
- Prior art keywords
- crustaceans
- inhibitor
- blackening
- crustacean
- black discoloration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000238424 Crustacea Species 0.000 title claims abstract description 68
- 239000003112 inhibitor Substances 0.000 title claims abstract description 53
- 238000002845 discoloration Methods 0.000 title abstract 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 5
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 3
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 3
- 239000001509 sodium citrate Substances 0.000 claims abstract description 3
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 3
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims abstract description 3
- 239000011755 sodium-L-ascorbate Substances 0.000 claims abstract description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims abstract description 3
- 229940038773 trisodium citrate Drugs 0.000 claims abstract description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 3
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims abstract description 3
- 235000019801 trisodium phosphate Nutrition 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims 1
- 241000239366 Euphausiacea Species 0.000 description 12
- 239000007864 aqueous solution Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 241000131500 Chionoecetes opilio Species 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238017 Astacoidea Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241000238586 Cirripedia Species 0.000 description 1
- 241000238578 Daphnia Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000008297 liquid dosage form Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229960004249 sodium acetate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本開示は甲殻類用黒変抑制剤に関する。 The present disclosure relates to crustacean anti-darkening agents.
食品は、時間の経過とともに黒変することがある。従来、アスコルビン酸等を含む食品の黒変抑制剤が知られている。特許文献１には、麹酸、アスコルビン酸等を含む酸性の黒変抑制剤が開示されている。 Foods may turn black over time. BACKGROUND ART Blackening inhibitors for food containing ascorbic acid and the like are conventionally known. Patent Document 1 discloses an acid blackening inhibitor containing oxalic acid, ascorbic acid and the like.
従来の黒変抑制剤は、甲殻類の黒変を抑制する効果が必ずしも十分ではなかった。本開示の一局面は、甲殻類の黒変を抑制する効果が高い甲殻類用黒変抑制剤を提供することを目的とする。 Conventional anti-darkening agents have not always been sufficient in their ability to suppress darkening of crustaceans. One aspect of the present disclosure is to provide a crustacean blackout inhibitor having a high effect of suppressing crustacean blackout.
本開示の一態様は、（ａ）アスコルビン酸又はその塩と、（ｂ）有機酸又はその塩と、（ｃ）リン酸塩と、を含み、ｐＨが７．５以上９．０以下である甲殻類用黒変抑制剤である。本開示の一態様である甲殻類用黒変抑制剤は、甲殻類の黒変を抑制する効果が高い。 One aspect of the present disclosure includes (a) ascorbic acid or a salt thereof, (b) an organic acid or a salt thereof, and (c) a phosphate, and has a pH of 7.5 to 9.0. It is a blackening inhibitor for crustaceans. The crustacean blackness inhibitor according to one aspect of the present disclosure has a high effect of suppressing crustacean blackening.
本開示の実施形態を説明する。
１．甲殻類用黒変抑制剤の構成
甲殻類用黒変抑制剤は、（ａ）アスコルビン酸又はその塩と、（ｂ）有機酸又はその塩と、（ｃ）リン酸塩と、を含む。
Embodiments of the present disclosure will be described.
1. Constitution of crustacean blackness inhibitor The crustacean blackness inhibitor comprises (a) ascorbic acid or a salt thereof, (b) an organic acid or a salt thereof, and (c) a phosphate.
アスコルビン酸として、例えば、Ｌ−アスコルビン酸等が挙げられる。アスコルビン酸の塩として、例えば、Ｌ−アスコルビン酸ナトリウム等が挙げられる。
甲殻類用黒変抑制剤における（ａ）成分の濃度は、２質量％以上が好ましい。この範囲内である場合、甲殻類の黒変を抑制する効果が一層高い。
As ascorbic acid, L-ascorbic acid etc. are mentioned, for example. Examples of salts of ascorbic acid include sodium L-ascorbate and the like.
The concentration of the component (a) in the crustacean blackening inhibitor is preferably 2% by mass or more. When it is in this range, the effect of suppressing darkening of crustaceans is still higher.
有機酸又はその塩として、例えば、クエン酸三ナトリウム、酢酸ナトリウム、グルコン酸ナトリウム、ＤＬ−リンゴ酸ナトリウム、クエン酸三カリウム等が挙げられる。
甲殻類用黒変抑制剤における（ｂ）成分の濃度は、０．１〜１質量％の範囲が好ましい。この範囲内である場合、甲殻類の黒変を抑制する効果が一層高い。
Examples of the organic acid or a salt thereof include trisodium citrate, sodium acetate, sodium gluconate, DL-sodium malate, tripotassium citrate and the like.
The concentration of the component (b) in the crustacean blackening inhibitor is preferably in the range of 0.1 to 1% by mass. When it is in this range, the effect of suppressing darkening of crustaceans is still higher.
リン酸塩として、例えば、リン酸三ナトリウム、ポリリン酸ナトリウム等が挙げられる。甲殻類用黒変抑制剤における（ｃ）成分の濃度は、０．１〜１質量％の範囲が好ましい。この範囲内である場合、甲殻類の黒変を抑制する効果が一層高い。 Examples of the phosphate include trisodium phosphate, sodium polyphosphate and the like. The concentration of the component (c) in the crustacean blackening inhibitor is preferably in the range of 0.1 to 1% by mass. When it is in this range, the effect of suppressing darkening of crustaceans is still higher.
甲殻類用黒変抑制剤における（ａ）成分、（ｂ）成分、及び（ｃ）成分の合計濃度は、２質量％以上が好ましい。この範囲内である場合、甲殻類の黒変を抑制する効果が一層高い。 The total concentration of the components (a), (b) and (c) in the crustacean blackening inhibitor is preferably 2% by mass or more. When it is in this range, the effect of suppressing darkening of crustaceans is still higher.
甲殻類用黒変抑制剤のｐＨは、７．５以上９．０以下である。ｐＨがこの範囲内であることにより、甲殻類の黒変を抑制する効果が一層高い。
甲殻類用黒変抑制剤は、例えば、他の成分をさらに含んでいてもよい。他の成分として、例えば、食品素材等が挙げられる。食品素材として、例えば、食塩、デキストリン等が挙げられる。
The pH of the crustacean blackness inhibitor is 7.5 or more and 9.0 or less. When the pH is within this range, the effect of suppressing darkening of crustaceans is further enhanced.
The crustacean blackness inhibitor may further contain, for example, other components. Examples of other ingredients include food ingredients. Examples of food ingredients include sodium chloride and dextrin.
甲殻類用黒変抑制剤の剤型として、例えば、液体、固体、粉末等が挙げられる。液体の剤型を有する甲殻類用黒変抑制剤として、例えば、水溶液が挙げられる。甲殻類用黒変抑制剤の使用方法として、例えば、甲殻類用黒変抑制剤を含む溶液を甲殻類に噴霧する方法、甲殻類用黒変抑制剤を含む溶液に甲殻類を浸漬する方法、甲殻類用黒変抑制剤を含む溶液を甲殻類に塗布する方法等が挙げられる。甲殻類として、例えば、エビ、カニ、オキアミ、フジツボ、ミジンコ等が挙げられる。 As a dosage form of a crustacean blackening inhibitor, for example, liquid, solid, powder and the like can be mentioned. As a crustacean blackening inhibitor having a liquid dosage form, for example, an aqueous solution can be mentioned. As a method of using the crustacean blackness inhibitor, for example, a method of spraying a solution containing crustacean blackness inhibitor on crustaceans, a method of immersing crustaceans in a solution containing crustacean blackness inhibitor, The method etc. which apply | coat the solution containing the blackening inhibitor for crustaceans to crustaceans are mentioned. Examples of crustaceans include shrimp, crab, krill, barnacle, daphnia and the like.
２．製造方法
甲殻類用黒変抑制剤は、例えば、それに含まれる各成分を混合することで製造することができる。各成分を一度に混合してもよいし、一部の成分を先に混合し、次に、他の成分を加えてもよい。
2. Production Method The crustacean blackness inhibitor can be produced, for example, by mixing the components contained therein. Each component may be mixed at once, or some components may be mixed first and then other components may be added.
３．実施例
（３−１）甲殻類用黒変抑制剤の製造
表１に示す各成分を混合することにより、Ｓ１〜Ｓ９の甲殻類用黒変抑制剤を製造した。甲殻類用黒変抑制剤の剤型は粉末である。
3. Example (3-1) Production of blackening inhibitor for crustaceans By mixing the components shown in Table 1, a blackening inhibitor for crustaceans of S1 to S9 was produced. The dosage form of the crustacean blackening inhibitor is a powder.
（３−２）甲殻類用黒変抑制剤の評価（その１）
以下のようにして、Ｓ１〜Ｓ９の甲殻類用黒変抑制剤をそれぞれ評価した。まず、無添加のオキアミブロックＬサイズを流水解凍した。次に、頭と尾がしっかり付いているオキアミを選別した。次に、選別したオキアミ４０尾を平らなザルの上に並べた。次に、噴霧器を用い、評価対象である甲殻類用黒変抑制剤の水溶液をザルの上のオキアミに１０回噴霧した。水溶液における甲殻類用黒変抑制剤の濃度は２質量％である。
(3-2) Evaluation of blackening inhibitors for crustaceans (Part 1)
The blackening inhibitors for crustaceans of S1 to S9 were evaluated as follows. First, the additive-free krill block L size was thawed in running water. Next, we selected the krill with its head and tail firmly attached. Next, 40 sorted krill tails were arranged on a flat colander. Next, using an atomizer, the aqueous solution of the crustacean blackness inhibitor to be evaluated was sprayed 10 times onto the krill on the monkey. The concentration of the crustacean blackness inhibitor in the aqueous solution is 2% by mass.
次に、オキアミをラップで包み、２５℃で１８時間放置した。次に、オキアミを目視観察し、黒変したオキアミの数を計数した。そして、４０尾に対する、黒変したオキアミの数の比率（以下では黒変率とする）を算出した。評価結果を上記表１に示す。表１における「無添加」は、甲殻類用黒変抑制剤を使用しなかった場合である。 The krill was then wrapped in a wrap and left at 25 ° C. for 18 hours. Next, the krill was visually observed, and the number of blackened krill was counted. Then, the ratio of the number of blackened krill to the number of forty fish (hereinafter referred to as a blacking rate) was calculated. The evaluation results are shown in Table 1 above. "No addition" in Table 1 is the case where the blackening inhibitor for crustaceans was not used.
Ｓ１、Ｓ６〜Ｓ９を使用した場合は、黒変率が顕著に低かった。それに対し、Ｓ２〜Ｓ５を使用した場合、及び無添加の場合は、黒変率が顕著に高かった。
図１に、試験結果の一部を示す。図１Ａは、Ｓ１を使用し、２５℃で１８時間放置したオキアミを示す。図１Ｂは、無添加において、２５℃で１８時間放置したオキアミを示す。Ｓ１を使用した場合は、黒変が抑制されていた。それに対し、無添加の場合は、黒変が進行していた。
（３−３）甲殻類用黒変抑制剤の評価（その２）
甲殻類用黒変抑制剤Ｓ１の水溶液を用意した。この水溶液における甲殻類用黒変抑制剤Ｓ１の濃度は３質量％である。この水溶液に、ズワイガニのむき身を３分間浸漬した。このとき、ズワイガニのむき身の全体が水溶液に浸かるようにした。
When S1 and S6 to S9 were used, the blackening rate was remarkably low. On the other hand, in the case of using S2 to S5 and in the case of no addition, the blackening rate was remarkably high.
FIG. 1 shows part of the test results. FIG. 1A shows krill using S1 and left at 25 ° C. for 18 hours. FIG. 1B shows krill left at 25 ° C. for 18 hours without addition. When S1 was used, blackening was suppressed. On the other hand, when no additive was added, blackening was progressing.
(3-3) Evaluation of blackening inhibitors for crustaceans (Part 2)
An aqueous solution of crustacean darkening inhibitor S1 was prepared. The concentration of the crustacean blackness inhibitor S1 in this aqueous solution is 3% by mass. The body of the snow crab was immersed in this aqueous solution for 3 minutes. At this time, the entire body of the snow crab was immersed in the aqueous solution.
次に、ズワイガニのむき身を水溶液から取り出し、液切りし、トレイに並べた。そのズワイガニのむき身にラップをかけ、１０℃の低温インキュベータで保管した。
比較例として、甲殻類用黒変抑制剤Ｓ１の水溶液に浸漬していないズワイガニのむき身を、上記と同様に、トレイに並べ、ラップをかけ、１０℃の低温インキュベータで保管した。
Next, the dried crab meat was removed from the aqueous solution, drained and arranged in a tray. The body of the snow crab was wrapped and stored in a low-temperature incubator at 10 ° C.
As a comparative example, the dried crayfish which had not been immersed in the aqueous solution of the crustacean blackening inhibitor S1 was placed in a tray, wrapped, and stored in a low-temperature incubator at 10 ° C. in the same manner as described above.
トレイに並べた直後と、８時間保管したときとに、それぞれ、ズワイガニのむき身を観察した。その結果を図２に示す。甲殻類用黒変抑制剤Ｓ１の水溶液に浸漬したズワイガニのむき身では、８時間保管後でも黒変は確認できなかった。一方、比較例におけるズワイガニのむき身では、８時間保管後に黒変が確認できた。
（３−４）甲殻類用黒変抑制剤が奏する効果
甲殻類用黒変抑制剤Ｓ１、Ｓ６〜Ｓ９は、甲殻類の黒変を抑制する効果が高い。
Immediately after being arranged in the tray, and when stored for 8 hours, the naked body of the snow crab was observed respectively. The results are shown in FIG. With the body of the snow crab dipped in an aqueous solution of the crustacean blackness inhibitor S1, no blackening could be confirmed even after storage for 8 hours. On the other hand, with the bare crab in the comparative example, blackening could be confirmed after storage for 8 hours.
(3-4) Effects of the Blackening Inhibitor for Crustacea The effect of the blackening inhibitors for crustacean S1, S6 to S9 is high in the effect of suppressing darkening of the crustaceans.
４．他の実施形態
以上、本開示の実施形態について説明したが、本開示は上述の実施形態に限定されることなく、種々変形して実施することができる。
4. Other Embodiments Although the embodiments of the present disclosure have been described above, the present disclosure is not limited to the above-described embodiments, and can be variously modified and implemented.
（１）本開示の甲殻類用黒変抑制剤を、他の甲殻類に使用してもよい。その場合も、黒変を抑制することができる。
（２）上記各実施形態における１つの構成要素が有する機能を複数の構成要素に分担させたり、複数の構成要素が有する機能を１つの構成要素に発揮させたりしてもよい。また、上記各実施形態の構成の一部を省略してもよい。また、上記各実施形態の構成の少なくとも一部を、他の上記実施形態の構成に対して付加、置換等してもよい。なお、特許請求の範囲に記載の文言から特定される技術思想に含まれるあらゆる態様が本開示の実施形態である。
(1) The crustacean blackening inhibitor of the present disclosure may be used for other crustaceans. Also in that case, blackening can be suppressed.
(2) The function possessed by one component in each of the above embodiments may be shared by a plurality of components, or the function possessed by a plurality of components may be exhibited by one component. In addition, part of the configuration of each of the above embodiments may be omitted. In addition, at least a part of the configuration of each of the above-described embodiments may be added to or replaced with the configuration of the other above-described embodiments. In addition, all the aspects contained in the technical thought specified from the wording as described in a claim are an embodiment of this indication.
（３）上述した甲殻類用黒変抑制剤の他、当該甲殻類用黒変抑制剤を構成要素とする製品、甲殻類の黒変抑制方法等、種々の形態で本開示を実現することもできる。 (3) In addition to the above-described crustacean blackening inhibitor, products comprising the crustacean blackening inhibitor as a component, a method of inhibiting crustacean blackening, etc. it can.
Claims (5)
ｐＨが７．５以上９．０以下である甲殻類用黒変抑制剤。 (A) ascorbic acid or a salt thereof, (b) an organic acid or a salt thereof, and (c) a phosphate
A crustacean blackening inhibitor having a pH of 7.5 to 9.0.
前記（ａ）がＬ−アスコルビン酸ナトリウム、及び／又は、Ｌ−アスコルビン酸を含む甲殻類用黒変抑制剤。 It is a crustacean blackening inhibitor according to claim 1, which is
The blackening inhibitor for crustaceans, wherein the (a) comprises sodium L-ascorbate and / or L-ascorbic acid.
前記（ｂ）がクエン酸三ナトリウムを含む甲殻類用黒変抑制剤。 It is a blackout inhibitor for crustaceans according to claim 1 or 2,
The blackening inhibitor for crustaceans, wherein (b) contains trisodium citrate.
前記（ｃ）がリン酸三ナトリウムを含む甲殻類用黒変抑制剤。 It is a blackout inhibitor for crustaceans according to any one of claims 1 to 3, which is
The blackening inhibitor for crustaceans, wherein (c) contains trisodium phosphate.
さらに食品素材を含む甲殻類用黒変抑制剤。 It is a blackening inhibitor for crustaceans according to any one of claims 1 to 4, which is
Furthermore, the blackening inhibitor for crustaceans containing a food material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017076063A JP6420397B1 (en) | 2017-04-06 | 2017-04-06 | Blackening inhibitor for crustaceans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017076063A JP6420397B1 (en) | 2017-04-06 | 2017-04-06 | Blackening inhibitor for crustaceans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP6420397B1 JP6420397B1 (en) | 2018-11-07 |
| JP2018174750A true JP2018174750A (en) | 2018-11-15 |
Family
ID=64098826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017076063A Active JP6420397B1 (en) | 2017-04-06 | 2017-04-06 | Blackening inhibitor for crustaceans |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6420397B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016202067A (en) * | 2015-04-22 | 2016-12-08 | オリエンタル酵母工業株式会社 | Quality improver of meat and seafood, and quality improvement method of meat and seafood |
-
2017
- 2017-04-06 JP JP2017076063A patent/JP6420397B1/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016202067A (en) * | 2015-04-22 | 2016-12-08 | オリエンタル酵母工業株式会社 | Quality improver of meat and seafood, and quality improvement method of meat and seafood |
Non-Patent Citations (1)
| Title |
|---|
| 足立 亨介: "凍結解凍後のエビ類における黒色化の防除策", 冷凍, vol. 84, no. 985, JPN6017025206, 2009, pages 41 - 43, ISSN: 0003764749 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6420397B1 (en) | 2018-11-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2540403B1 (en) | EDIBLE COATING FOR THE CONSERVATION OF FRUIT TROZES, ITS MANUFACTURING AND APPLICATION PROCESS | |
| Montero et al. | Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments | |
| JP2018174750A (en) | Black discoloration inhibitor for crustaceans | |
| CN102178326A (en) | A fresh shrimp preservative | |
| JP6397519B2 (en) | Antibacterial method and manufacturing method for heated seafood | |
| JP4533033B2 (en) | Shrimp treatment agent and treatment method | |
| JP2000325015A (en) | Agent for preventing black discoloration of crustaceans and method for preventing black discoloration | |
| JP2020150932A (en) | How to pickle marine products | |
| JP2004201553A (en) | Method for restoring green of browned plant, seaweed or the like | |
| WO2011151878A1 (en) | Method for preventing browning or blackening of crustacean carapace or shell without causing red color development of crustacean meat | |
| JP3386722B2 (en) | Chlorophyll decomposition inhibitor, chlorophyll-containing food containing the chlorophyll decomposition inhibitor, and method for preventing fading of chlorophyll-containing food | |
| JP2681374B2 (en) | Yeast or bacterial growth and growth inhibitor | |
| CN111280223A (en) | A kind of sausage casing fresh-keeping technology | |
| TW201402024A (en) | Quality-keeping agent for peeled and/or cut vegetables and fruits, and/or fish and shellfish | |
| JPH02117343A (en) | Freshness preservative of vegetables and fruits | |
| JP2026011422A (en) | Frozen head-on shrimp, frozen head-on shrimp bait, method for producing frozen head-on shrimp, and method for preventing head loss from head-on shrimp | |
| JPS61209575A (en) | Antiseptic for food | |
| JP2009213438A (en) | Method for maintaining color tone of red fish meat, and red fish meat to be eaten raw | |
| CN108576571A (en) | A kind of the mucus combination scavenger and application method of anglerfish | |
| JPH08112073A (en) | Production of squeezed juice of chlorophyll-containing vegetable | |
| US3563770A (en) | Preservation of fish | |
| JP2021112126A (en) | Method for preventing heat shrinkage of meat, and meat modifier | |
| JP2012019706A (en) | Quality improving agent of meat, curd inhibitor for meat, frozen food, and retort food | |
| CN107712681A (en) | A kind of processing technology of edible large jellyfish | |
| JPS5626181A (en) | Prevention of oxidation of food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20180918 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20181011 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6420397 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |