JPH01199564A - Agent for preventing spontaneous blackening of crustacean - Google Patents
Agent for preventing spontaneous blackening of crustaceanInfo
- Publication number
- JPH01199564A JPH01199564A JP63024611A JP2461188A JPH01199564A JP H01199564 A JPH01199564 A JP H01199564A JP 63024611 A JP63024611 A JP 63024611A JP 2461188 A JP2461188 A JP 2461188A JP H01199564 A JPH01199564 A JP H01199564A
- Authority
- JP
- Japan
- Prior art keywords
- crustaceans
- blackening
- rhizome
- kojic acid
- organic solvent
- 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.)
- Pending
Links
- 241000238424 Crustacea Species 0.000 title claims abstract description 64
- 230000002269 spontaneous effect Effects 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 40
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 38
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229960004705 kojic acid Drugs 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 241000208173 Apiaceae Species 0.000 claims abstract description 29
- 239000003960 organic solvent Substances 0.000 claims abstract description 27
- 241000196324 Embryophyta Species 0.000 claims abstract description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 11
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 11
- 240000008881 Oenanthe javanica Species 0.000 claims abstract 2
- 239000003795 chemical substances by application Substances 0.000 claims description 29
- 241000894006 Bacteria Species 0.000 claims description 28
- 238000012258 culturing Methods 0.000 claims description 23
- 241000131386 Aspergillus sojae Species 0.000 claims description 10
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 230000003449 preventive effect Effects 0.000 claims description 5
- 241000134719 Aspergillus tamarii Species 0.000 claims description 4
- 235000004035 Cryptotaenia japonica Nutrition 0.000 claims description 3
- 241000544270 Angelica acutiloba Species 0.000 claims description 2
- 244000146486 Glehnia littoralis Species 0.000 claims description 2
- 235000004036 Glehnia littoralis Nutrition 0.000 claims description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 2
- 235000020054 awamori Nutrition 0.000 claims description 2
- 241000125175 Angelica Species 0.000 claims 1
- 241001254604 Angelica pubescens Species 0.000 claims 1
- 241000202726 Bupleurum Species 0.000 claims 1
- 241000233866 Fungi Species 0.000 claims 1
- 241000229182 Ledebouriella seseloides Species 0.000 claims 1
- 241000244355 Ligusticum Species 0.000 claims 1
- 241000411851 herbal medicine Species 0.000 claims 1
- 231100000252 nontoxic Toxicity 0.000 claims 1
- 230000003000 nontoxic effect Effects 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 14
- 239000007864 aqueous solution Substances 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000007788 liquid Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011593 sulfur Substances 0.000 abstract description 4
- 229910052717 sulfur Inorganic materials 0.000 abstract description 4
- 230000001877 deodorizing effect Effects 0.000 abstract description 3
- 235000000365 Oenanthe javanica Nutrition 0.000 abstract 2
- 230000000813 microbial effect Effects 0.000 abstract 2
- 240000006243 Oenanthe sarmentosa Species 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 241000238557 Decapoda Species 0.000 description 47
- 239000000047 product Substances 0.000 description 35
- 208000003351 Melanosis Diseases 0.000 description 24
- 230000000694 effects Effects 0.000 description 17
- 239000003112 inhibitor Substances 0.000 description 16
- 230000002401 inhibitory effect Effects 0.000 description 16
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 15
- 238000000034 method Methods 0.000 description 15
- 238000002156 mixing Methods 0.000 description 12
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- 238000002845 discoloration Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 230000002265 prevention Effects 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 241000131500 Chionoecetes opilio Species 0.000 description 6
- 240000001857 Phyllostachys elegans Species 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 239000000758 substrate Substances 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- 241000228197 Aspergillus flavus Species 0.000 description 5
- 239000000469 ethanolic extract Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- 241000239366 Euphausiacea Species 0.000 description 4
- 241000023320 Luma <angiosperm> Species 0.000 description 4
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 4
- 235000002949 phytic acid Nutrition 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- 229930195730 Aflatoxin Natural products 0.000 description 3
- 244000146493 Cryptotaenia japonica Species 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 3
- 239000005409 aflatoxin Substances 0.000 description 3
- -1 alkali metal salt Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 239000000467 phytic acid Substances 0.000 description 3
- 229940068041 phytic acid Drugs 0.000 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 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- WTDRDQBEARUVNC-LURJTMIESA-N L-DOPA Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-LURJTMIESA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 244000299790 Rheum rhabarbarum Species 0.000 description 2
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 102000003425 Tyrosinase Human genes 0.000 description 2
- 108060008724 Tyrosinase Proteins 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 150000008280 chlorinated hydrocarbons Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- FDPIMTJIUBPUKL-UHFFFAOYSA-N pentan-3-one Chemical compound CCC(=O)CC FDPIMTJIUBPUKL-UHFFFAOYSA-N 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000213006 Angelica dahurica Species 0.000 description 1
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 241000202722 Bupleurum falcatum Species 0.000 description 1
- 241001529572 Chaceon affinis Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- WTDRDQBEARUVNC-UHFFFAOYSA-N L-Dopa Natural products OC(=O)C(N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-UHFFFAOYSA-N 0.000 description 1
- 241000229179 Ledebouriella Species 0.000 description 1
- 241001124325 Marsupenaeus japonicus Species 0.000 description 1
- 241000475481 Nebula Species 0.000 description 1
- 241000238124 Paralithodes camtschaticus Species 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- KXKVLQRXCPHEJC-UHFFFAOYSA-N acetic acid trimethyl ester Natural products COC(C)=O KXKVLQRXCPHEJC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000003320 cell separation method Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- MHUWZNTUIIFHAS-CLFAGFIQSA-N dioleoyl phosphatidic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(COP(O)(O)=O)OC(=O)CCCCCCC\C=C/CCCCCCCC MHUWZNTUIIFHAS-CLFAGFIQSA-N 0.000 description 1
- POLCUAVZOMRGSN-UHFFFAOYSA-N dipropyl ether Chemical compound CCCOCCC POLCUAVZOMRGSN-UHFFFAOYSA-N 0.000 description 1
- 238000004649 discoloration prevention Methods 0.000 description 1
- VJNCICVKUHKIIV-UHFFFAOYSA-N dopachrome Chemical compound O=C1C(=O)C=C2NC(C(=O)O)CC2=C1 VJNCICVKUHKIIV-UHFFFAOYSA-N 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
- 239000002532 enzyme inhibitor Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000321 herbal drug Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229960004502 levodopa Drugs 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- YKYONYBAUNKHLG-UHFFFAOYSA-N n-Propyl acetate Natural products CCCOC(C)=O YKYONYBAUNKHLG-UHFFFAOYSA-N 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 229940090181 propyl acetate Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000011755 sodium-L-ascorbate Substances 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は甲殻類が漁獲後、速やかに黒変し、その品質が
著しく損なわれることを防止する安全な甲殻類の天然黒
変防止剤に関する。なお、甲殻類の黒変は日本のみなら
ず国際的に品質劣化の重要な判断基準となっている。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.
更に詳しくは、本発明はセリ科植物根茎を有機溶媒で抽
出した抽出物と麹酸生産能を有する菌を培養して得られ
る発酵生成物を配合することを特徴とする甲殻類の天然
黒変防止剤に関する。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.
従来の技術的背景
漁獲後のエビ、カニなどの甲殻類の経時的な黒変現象は
エビ、カニなどの組織中でメラニンが生成されることに
よると言われている。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.
このメラニンの生成はエビ、カニ等の組織中特に循環器
、筋肉、甲殻などに遊離している遊離チロシン等が水酸
化されて、ドーパに変換され、次いでドーパが更に脱水
素的に酸化されるか、もしくは酸化されることによるも
のである。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.
そして上記チロシン等の水酸化反応に関与するのがカテ
コールオキシダーゼ、ポリフェノールオキシダーゼなど
と呼ばれているものであり、甲殻類のエビ、カニ類など
からその存在が証明されている。（日本水産学会誌４７
従来、かかるエビ、カニなどの甲殻類の黒変防止として
は、例えばフィチン酸またはフィチン酸のモノデカアル
カリ金属塩でエビを処理することからなる変色防止法（
持分５７−２６６６号公報、）あるいはトリポリリン酸
ナトリウム、Ｄ−ソルビトール、アルギン酸ナトリウム
、クエン酸、Ｌ−アスコルビン酸、およびフィチン酸で
エビを処理することからなる変色防止法（持分５８−３
６３７３公報）、また甘草の有機溶媒抽出物でエビを処
理することからなる酵素阻害剤（時開６２−２９５２８
公報）、更にはビタミンＥなどでエビ、カニを処理する
方法など、多くの提案がなされてきた。しかし、これら
フィチン酸またはその誘導物を甲殻類の黒変防止剤とし
て利用する場合、その低いペーハーのためエビ、カニな
どのタンパク組織が変性してしまうことがあり、また黒
変防止能も充分ではない場合が多い。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.
また、甘草の有機溶媒抽出物は甲殻類の原因であるカテ
コールオキシダーゼを小量で強く阻害するが、水にほと
んど溶けず、エビ、カニ組織中に存在するカテコールオ
キシダーゼへの親和性が低いため、満足すべき結果が得
られないのが実情である。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.
一方、エリソルビン酸、Ｌ−アスコルビン酸またはそれ
らの塩類などの還元剤などで甲殻類を処理する方法がよ
く利用されているが、黒変防止能力の持続性に問題があ
る。 ′現在、上記の甲殻類の黒変防止剤または黒
変防止法とは別にもっとも多く利用されるものとして亜
硫酸塩処理法があげられる。しかし亜硫酸塩類は好まし
くないイオウ臭があり、また食品衛生上、毒性がやや強
く、ビタミンＢｌを破壊するなど多くの問題がある。そ
れゆえ、国際的には甲殻類の黒変防止剤として使用でき
ない国もある。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.
本発明者らは上述した状況を鑑み、甲殻類の黒変防止剤
として満足すべき結果が得られ、かつ安全性に何ら問題
のないものを天然品の中に求めて検討を行なってきた。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.
その結果、セリ科植物根茎の有機溶媒抽出物または麹酸
生産能を有する菌を培養して得られる発酵生成物の甲殻
類に対する黒変防止活性は弱く、それぞれの単用では甲
殻類の黒変防止剤として使用することはむずかしいが、
両者を組み合わせることにより、甲殻類の黒変防止能が
飛躍的をこ増加することを見出し本発明をなすに至った
。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.
本発明における麹酸生産能を有する菌を培養して得られ
る発酵生成物中には麹酸を含む多くの成分が混在してお
り、その活性成分については未だ解明されていないが、
麹酸と麹酸以外の麹酸生産能を有する菌の発酵生成物、
およびセリ科植物根茎の有機溶媒抽出物との三者により
、相乗的に甲殻類の黒変防止能が高まるものと推定され
る。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.
麹酸生産能を有する菌を培養して得られる発酵口数につ
いては白色化粧料（時開５３−６４３２公報）で例示さ
れるごとく、メラノシスに対し抑制活性があるとしてい
るが、本発明は甲殻類にみられる黒変現象に対しては、
麹酸はもとより麹酸生産能を有する菌を培養し得られる
発酵口数、すなわち麹酸を含む発酵生酸物においても、
セリ科植物根茎の有機溶媒抽出物との配合なくして、甲
殻類の黒変防止は成し得ない。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.
更に、これらにより処理された甲殻類、例えばエビ、カ
ニ、南極オキアミなどは、それ自体の風味を損なうこと
なく、また着色などの変調を生ずることがなく、優れた
甲殻類の天然黒変防止剤であることがわかった。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.
したがって、本発明は甲殻類が漁獲後、その循環器、筋
肉、甲殻などでメラノシスにより引き起こされる黒変現
象という品質劣化を、食品として何らの変調をきたすこ
となく、安全な天然品で防止するという甲殻類の天然黒
変防止剤を提供することを目的とする。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.
以下に本発明の詳細な説明する。The present invention will be explained in detail below.
発明の構成
本発明の特徴は、セリ科植物根茎を有″機溶媒で抽出し
た抽出物と、麹酸生産能を有する菌を培養して得られる
発酵生成物を配合した甲殻類の天然黒変防止剤にある。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.
なお、ここで甲殻類の黒変とは、甲殻類の循環器組織部
、筋肉部および甲殻部などにおこるメラノシスを指し、
メイラード反応の如き非酵素的変色とは性質を異にする
問題点を解決するーための手段
本発明における甲殻類としては、主に食用とされるクル
マエビ、タイショウエビ、ズワイガニ、ベニズワイガニ
、タラバガニ、ケガニ、南極オキアミなどを例示するこ
とができる。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.
また本発明におけるセリ科植物根茎の有機溶媒抽出物と
してセリ、セロリ−および生薬であるセンキュウ（Ｌｉ
ｇｕｓｔｉｃｍ ｗａｌｌｉｃｈｉｉＦＲＡＮＣＨ、）
、サイコ（Ｂｕｐｌｅｕｒｕｍ ｆａｌｃａｔｕｍ Ｌ
、）、ボウフウ（Ｌｅｄｅｂｏｕｒｉｅｌｌａ ５ｅｓ
ｅｌｏｉｄｅｓ ＷＯＬＦＦハマボウフウ（Ｇｌｅｈｎ
ｉａ １ｉｔｔｏｒａｌｉｓ Ｆｒ、ＳＱ（ＭＩ−ＤＴ
）、キョウカッ（Ｎｏｔｏｐｔｅｒｙｇｉｕｍ ｆｏｒ
ｂｅｓｉ １ＢＯＩＳＳ、）、ドソカツ（Ａｎｇｅｌｉ
ｃａ ｐｕｂｅｓｃｅｎｓ ＭＡ−ＸＩＭ）、ホノカイ
トウキ（Ａｎｇｅｌｉｃａ ａｃｕｔｉｌｏｂａｖａｒ
、ｓｕｇｉｙａｍａｅ ＨＩＫＩＮＯ）、 オオブカト
ウキ（Ａｎｇｅｌｉｃａ ａｃｕｔｉｌｏｂａ ＫＩＴ
ＡＧＡＷＡ）よりなる群から選ばれるセリ科植物根茎か
ら有機溶媒で抽出される抽出物を例示できる。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.
本発明における有機溶媒は、アルコール類としてはエタ
ノール、メタノール、プロパツールなど、酢酸エステル
類としては、酢酸メチル、酢酸エチル、酢酸プロピルな
ど、エーテル類としては、エチルエーテル、ジプロピル
エーテルなど、ケトン類としてはアセトン、ジエチルケ
トン、メチルエチルケトンなど、塩化炭化水素としては
クロロホルム、ジクロルメタンなどがあげられる。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.
本発明におけるセリ科植物根茎の有機溶媒抽出物の抽出
法は特に定めず、本発明において利用できるセリ科植物
根茎の有機溶媒抽出物としては、セリ科植物根茎を公知
の抽出手段によって得られる抽出液を、所望により脱色
、脱臭処理し、更に溶媒を回収して得られる濃縮物、あ
るいは乾固品の如きセリ科植物根茎の有機溶媒抽出物を
例示することができる。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.
一方、本発明における麹酸生産能を有する菌を培養して
得られる発酵生成物の製造に用いる菌株は、一般に容易
に入手でき得るアスペルギルス・オリゼー、アスペルギ
ルス・ソジャエ、アルペルギルス・アワモリ、アスペル
ギルス・タマリなどが例示できるが、例えば同様に麹酸
生産能を有するアスペルギルス・フラバスの如き、アフ
ラトキシン類を産する菌株は食品衛生上の観点から不適
である。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.
本発明における上述の麹酸生産能を有する菌より選ばれ
た菌株を公知の発酵技術の手法を適用して、ブドウ糖、
ショ糖、デンプンなどの糖質を基質に無菌的に培養し、
得られることのできる発酵液をメンブランフィルタ−な
ど公知の菌体口別法により四則した後、得られる発酵四
肢は直接、本発明に利用できるが、所望により麹酸生産
能を有する菌を培養して得られる発酵四肢を脱色、脱臭
処理し、更に減圧濃縮などにより得られる濃縮物、ある
いは乾固品としても特に本発明の効果を減するものでは
ない。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.
本発明の甲殻類の天然黒変防止剤は上述り如きセリ科植
物根茎の有機溶媒抽出物と、麹酸生産能を有する菌を培
養していられる発酵生成物を配合することを特徴とする
ものである。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.
本発明の天然黒変防止剤において、セリ科植物根茎の有
機溶媒抽出物と、麹酸生産能を有する菌を培養して得ら
れる発酵生成物の配合比は乾物換算重量比で１：１００
〜ｌ：５の範囲にあることが望ましい。また、本発明の
甲殻類の天然黒変防止剤は使用目的に応じて、例えばエ
タノール、水などの溶媒、あるいはデキストリン、アラ
ビアガムなどを配合して粉末状、顆粒状、液状、乳液状
、ペースト状その他適宜剤形の組成物とすることができ
るが、取り扱いの容易性、安定性の点などでセリ科植物
根茎の有機溶媒抽出物、麹酸生成能を有する菌を培養し
て得られる発酵生成物のいずれも、濃縮乾固品とした後
、上述の配合比で配合することが望ましい。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.
本発明の甲殻類の天然黒変防止剤の甲殻類への添加法は
特に定めないが、公知の浸漬法、すなわち、当該黒変防
圧剤の水溶液または乳化液などに甲殻類を一定時間投入
、浸した後、取り上げるだけでよい。例えば水に対して
０゜００５〜１．０重量％、好ましくは０．０５〜０．
３重量％の水溶液中などで、甲殻類のエビやカニを５秒
〜１時間、好ましくは１分間〜５分間浸した後、取り上
げる如き処理条件を例示することができる。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.
以下に本発明について更に詳細に述べるが、本発明に至
る経過を実験例をもって示した後、実施例により本発明
および効果を具体的に説明する。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.
実験例１ ・
本実験例は、セリ科植物根茎などのエタノール抽出物を
試料として、甲殻類の黒変現象防止を１ｎｖｉｔｒｏで
のメラノシス阻害におきかえて行なったものである。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.
セリ科植物のセリ、セロリ−、センキュウ、サイコ、ボ
ウフウ、ハマボウフウ、キョウカッ、ドラカッ、ホラカ
イトウキ、オオブカトウキ、コウホン（Ｌｉｇｕｓｔｉ
ｃｕｍ ５ｉｎｅｎｓｅ ＤＵＶＥＲ）＋１ビヤクシ（
Ａｎｇｅｌｉｃａ ｄａｈｕｒｉｃａ ＢＥＮＴＨ，ｅ
ｔ ＨＯＯＫ）、およびタデ科植物のダイオウ（Ｒ，ｔ
ａｎｇｕｔｉｃｕｍＭＡＸＩＭＯＷＩＣＺ ＞の各々の
根茎にエタノールを添加し還流条件下で２時間攪拌抽出
を行なった。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.
冷却後、遠心分離によって不溶物を除き、抽出液を得た
。ついでこの抽出液を活性炭で脱臭、脱色し、これをロ
ータリーエバポレーターで濃縮乾固して試料とした。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.
基質、反応系
基質、反応系は新鮮クルマエビを１／１５モル、ｐＨ６
，８６のリン酸緩衝液とともにヮーニングブレンダーで
ホモジナイズし、得たホモジネートにアセトンを加えた
後、口過したアセトンパウダーおよびドーパ（ＳＩＧＵ
ＭＡ社製）、チロシナーゼ（Ｓ Ｉ ＧＵＭＡ社製）混
合系の三者を用いた。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.
メラノシス阻害活性測定法
Ｈ，Ｓ、Ｍａｓｏｎ、Ｔ、Ｎａｇａｔｕらの方法に準拠
した。すなわち、エビアセトンパウダーおよびドーパ、
チロシナーゼ混合系を１／１５モル、ｐＨ６，８６リン
酸緩衝液に溶解した後、口過した基質、反応系に各植物
根茎のエタノール抽出物であるところの試料を一定量添
加した後、３６℃で反応させ、メラノシスのパスウェイ
中のドーパクロムを４７５ｎｍの吸光度を測定すること
で定量し、各々の試料のメラノシス阻害活性を検討した
。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.
なお、各試料のメラノシス阻害活性は、５０％阻害活性
に必要な試料量（ＩＤＬ〜ｍｇ／ｍＮで表した。The melanosis inhibitory activity of each sample was expressed as the amount of sample required for 50% inhibitory activity (IDL ~ mg/mN).
対照はピロ亜硫酸ナトリウムである。The control is sodium pyrosulfite.
その結果を第１゛表に示す。The results are shown in Table 1.
第１表
第１表にみられる如くセリ科植物中のセリ、セロリ−、
センキュウ、サイコ、ボウフウ、ハマボウフウ、キョウ
カッ、ドソカツ、ホソカイトウキ、オオブカトウキの根
茎のエタノール抽出物には弱いメラノシス阻害活性がみ
られるが、同じセリ科のコウホン、ビヤクシ、および他
科の植物ダイオウのそれにはメラノシス阻害作用がみら
れない。また基質、反応系をエビアセトンパウダーとし
た場合、各々の試料のメラノシス阻害活性は対照のピロ
亜硫酸ナトリウム以外、大きく減することが明らかであ
る。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.
実験例２
本実験例はセリ科植物根茎にハマボウフウを選び、下記
第２表に示す各種有機溶媒を用Ｌ′）で抽出した抽出物
を試料として実験１に記載したと同様な手順で行なって
メラノシス阻害活性を検討した。結果は第２表に示すと
おりである。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.
第２表 注） なお混合有機溶媒の混合比は１：１である。Table 2 Note) The mixing ratio of the mixed organic solvent is 1:1.
第２表にみられるとおり、これら例示した有機溶媒で抽
出したハマボウフウ根茎の抽出物ではメラノシス阻害活
性が認められ、抽出溶媒の違いによって活性に大きな差
がみられないが、抽出溶媒が水である場合、その活性は
著しく低いことが明らかである。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.
実験３
本実験例では麹酸生産能を有する菌としてアスペルギル
ス・オリゼー（ＩＡＭ２１４７）、アスペルギルス・ソ
ジャエ（ＩＡＭ２６７７）、アスペルギルス・フラバス
（ＩＦＯ７６００）および麹酸生産能のないアスペル
ギルス・オリゼー（ＩＡＭ２６７３）を選び、各々の菌
を培養して得られるところの発酵生成物としての発酵四
肢、および発酵四肢を減圧濃縮乾固した発酵四肢乾固品
を試料として実験例１に記載したと同様な手順で行なっ
てメラノシス阻害活性を検討した。ただし本実験例では
基質、反応系はエビアセトンパウダーのみで行なった。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.
試料の調製
使用する培地は特に選ばれるものではなく、用いる菌に
適したものであればよい。本実験例ではブドウ糖１００
ｇ、カッオニキス８ｇ１リン酸−カリウム０．５ｇを１
リツトルに溶かした後、ｐＨを４．０に調節したものを
用いた。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.
上述の組成の培地でアスペルギルス・オリゼー（ＩＡＭ
２１４７）、アスペルギルス・ソジャエ（Ｉ’ＡＭ２６
７７）、アスペルギルス・フラバス（ＩＦＯ７６００）
、アスペルギルス・オリゼー（ＩＡＭ２６７３）の各々
を培養、ブドウ糖がすべて消費された時をもって培養終
了した。培養日数は９日であった。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.
培養終了後、常法に従い加熱殺菌し、遠心分離によって
死菌体などを除き、ついでメンブランフィルタ−により
口過、各々の菌の発酵０液を得た。更にアスペルギルス
・オリゼー（ＩＡＭ２１４７）の発酵０液の一部をロー
タリーエバポレーターを用いて濃縮、乾固して発酵四肢
乾固品を得た。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.
結果は第３表に示すとおりである。The results are shown in Table 3.
第３表
ここで対照の麹酸（東京化成■製）はＩＤ５０の値の整
合性を持たせるため、第３表中の※印 の発酵四肢乾固
品中の麹酸含量を高速液体クロマトグラフィーにより測
定し、得たその定量である２０％と同じ比率になるよう
デキストリンで５倍に希釈したものを用いた。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.
また形態が四肢のものについてのＩ ｌ） ５０ は
乾固品換算値で表した。In addition, Il) 50 for those having a limb shape was expressed as a dry solid product value.
第３表で明かなように麹酸生産能を有する菌を培養して
得られる発酵生成物であるところの四肢、またはその乾
固品にはメラノシス阻害活性があり、少なくとも１ｎｖ
ｉｔｒｏでは実用性があることがうかがえる。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.
また麹酸生産能を有する菌を培養して得られる発酵生成
物であるところの四肢またはその乾固品のメラノシス阻
害活性は麹酸のそれよりも明らかに強いことを示してい
る。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.
一方、麹酸生産能を有する菌の一部にアフラトキシンを
生産するものがあり、甲殻類の黒変防止という産業上、
測り知ることのできない利益が得られてたとしても、そ
の手段は安全なものでなくてはならない。第３表に示さ
れる菌株のうちアスペルギルス・フラバスには、アフラ
トキシンを生産したことが判明したので、このアスペル
ギルス・フラバスの如きものは本発明の構成手段として
は不適である。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.
実験例４
本実験例は、実験例３で麹酸生産能を有する菌を培養し
て得られる発酵生成物が１ｎｖｉ ｔｒ。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.
では甲殻類の黒変防止として実用的なメラノシス阻害活
性が期待できたので、更により具体的に甲殻類としてク
ルマエビを選びクルマエビに対する黒変防止活性につい
て検討した例である。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.
実験方法
試料は実験例３と同一のアスペルギルス・ソジャエを培
養して得られた発酵生成物であるところの発酵四肢乾固
品である。 ′試料は水で第４表に示される濃
度に希釈し、この試料水溶液【こ新鮮なりルマエビ５０
尾を５°Ｃ温度下で投入して３０分間浸漬した。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.
ついでクルマエビを取り出した後、冷蔵庫中にて保存し
て経時的に黒変した個体数を調べた。なお対照としては
、水およびピロ亜硫酸ナトリウム０．０５重量％の水溶
液で同様な手法により処理したものについても調べた。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.
結果は第４表に示すとおりである。The results are shown in Table 4.
第４表
第４表に示すとおり、麹酸生産能を有するアスペルギル
ス・ソジャエを培養して得られる発酵生成物は、１ｎｖ
ｉｔｒｏでのメラノシス阻害活性は高いが、甲殻類の黒
変を防止する効果は実用上充分でないことが明らかであ
る。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.
実験例５
上述の実験例１〜４で示すように、メラノシスによって
おこる甲殻類の黒変現象の防止には、１ｎｖｉｔｒｏで
のメラノシス阻害物質を直接単用することでは充分でな
く、甲殻類組織に対する親和性などを考慮しなければな
らないことが明らかである。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.
そこで種々研究を重ねた結果、セリ科植物根茎の有機溶
媒抽出物と麹酸生産能を有する菌を培養して得られる・
発酵生成物を配合することで、著しい甲殻類の黒変防止
効果が得られることを発明した。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.
本実験例は麹酸生産能を有する菌を培養して得られる発
酵生成物として、実験例３で示したアスペルギルス・ソ
ジャエの発酵四肢乾固品を、またセリ科植物根茎有機溶
媒抽出物としてセリ、セロリ−、センキュウ、サイコ、
ボウフウ、ハマボウフウ、キョウカッ、トノカッ、ホラ
カイトウキ、オオブカトウキのエタノールによる抽出物
を選び、両者を配合した甲殻類の黒変防止剤の黒変防止
効果を調べた例である。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.
試料の調製
麹酸生産能を有する菌を培養して得られる発酵生成物は
実験３におけるものと同様のアスペルギルス・ソジャエ
の発酵四肢乾固品。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.
セリ科植物根茎の有機溶媒抽出物は、実験例１における
ものと同様のエタノール抽出物。The organic solvent extract of the rhizome of the Umbelliferae plant was the same ethanol extract as in Experimental Example 1.
各々の試料を第５表に示される配合率により配合し、黒
変防止剤を調製した。得た黒変防止剤の０．１％水溶液
に新鮮なりルマエビ５０尾を温度５℃下に投入して、３
０分間浸漬した。ついでクルマエビを取り出した後、冷
蔵庫中にて３日間保存し、その後に黒変した個体数を調
べて本実験例の黒変防止剤の効果を検討した。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.
結果は第５表に示すとおりである。The results are shown in Table 5.
第５表
第５表に示すとおり、セリ科植物根茎の有機溶媒抽出物
と麹酸生産能のある菌を培養して得られる発酵生成物を
配合した黒変防止剤は相乗的にメラノシスを阻害し、甲
殻類の黒変防止剤として充分な効果を発揮することが明
らかである。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.
以下に実施例をあげて更に具体的に説明する。A more specific explanation will be given below with reference to Examples.
実施例１
甲殻類の天然黒変防止剤の調製
アスペルギルス・オリゼー（ＩＡＭ２１４７ ’）を実
験例３に記載したところの培地で１０日間培養した後、
加熱殺菌し、ついで遠心分離で死菌体などを除き、メン
ブランフィルタ−で口過、発酵口数を得た。更に発酵口
数を減圧濃縮、乾固して発酵生成物を得た。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.
一方、セリ科植物根茎としてはハマボウフウを選び、Ｉ
’ｌマボウフウの根茎に酢酸エチルを加え、還流条件下
で２時間攪拌抽出を行なった。冷却後、遠心分離によっ
て不溶物を除き、抽出物を得た。ついでロータリーエバ
ポレーターで濃縮乾固品とし、ハマボウフウ抽出物を得
た。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.
上記の発酵生成物およびハマボウフウ抽出物を粉砕後、
混合機でハマボウフウ抽出物：アスペルギルス・オリゼ
ー発酵生成物１：２００．１：１００．１：１０．１：
２の配合比からなる組成物を混合して甲殻類の天然黒変
防止剤を調製した。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.
甲殻類の黒変防止剤の効果
上記の各々の配合比率の天然防止剤２０ｇを、水 １０
ｋｇに溶かし、この水溶液に新鮮なりルマエビ５０尾
を温度５℃下で投入、浸漬し３０分間放置した。ついで
クルマエビを取り出し、冷蔵庫中に保存し、経時的に黒
変した個体数を観察した。なお対照は、ピロ亜硫酸ナト
リウムの０．０５重量％水溶液およびＬ−アスコルビン
酸ナトリウムの０．２重量％水溶液にクルマエビを同様
の手法により処理したものである。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〜 結果は第６表に示すとおりである。=28～ The results are shown in Table 6.
第６表
□
第６表にみられるとおり、本発明区ではクルマエビの黒
変を防止している。Table 6 □ As shown in Table 6, blackening of the shrimp is prevented in the area of the present invention.
対照区のし一アスコルビン酸ナトリウム区ではその効果
が弱く、またＬ−アスコルビン酸ナトリウム区のクルマ
エビを食すると、本−３０〜
来、クルマエビには無い酸味が感じられた。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.
更に対照のピロ亜硫酸ナトリウム区のクルマエビには・
イオウを連想させる異臭が明らかに認められた。In addition, for the control shrimp in the sodium pyrosulfite group,
A strange odor reminiscent of sulfur was clearly observed.
実施例２
甲殻類の天然黒変防止剤の調製
実施例１と同様の甲殻類の天然黒変防止剤に記載したと
同様な手順で調製したハマボウフウ抽出物と麹酸生産能
を有するアスペルギルス・オリゼー発酵生成物の配合比
が１ ：１００である甲殻類の天然黒変防止剤を調製し
た。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.
甲殻類の黒変防止剤の効果
上記の黒変防止剤のｏ、ｏｏｉ重量％、０゜００５重量
％、０．０１重量％、０．１重量％、１．００重量％の
水溶液に新鮮なりルマエビ５０尾を温度５°Ｃ下で投入
、浸漬して３０分間放置した。ついでクルマエビを取す
出し、冷蔵庫中に保存し、経時的に黒変した個体数を観
察した。なお対照は無処理のものである。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.
また、上記黒変防止剤の０．１重量％の水溶液昏こ新鮮
なりルマエビ２００尾を温度５°Ｃ下で投入し、浸漬し
て１０秒、１分、１０分、６０分間放置し、ついでクル
マエビを取り出し、冷蔵庫中に保存、経時的に黒変した
個体数を観察した。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.
結果は第７表のとおりである。The results are shown in Table 7.
第７表
第８表
実施例３
甲殻類の天然黒変防止剤の調製
アスペルギルス・ソジャエ（Ｉ ＡＭ２６７７）を実験
例３１こ記載したところの培地で１０日間培養した後、
加熱殺菌し、ついで遠心分離にて死菌体を除き、メンブ
ランフィルタ−で口過して、発酵四肢を得た。更に発酵
四肢を減圧濃縮、乾固してアスペルギルス・ソジャ工発
酵生成物を得た。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.
一方、セリ科植物根茎としてハマボウフウを選び、ハマ
ボウフウの根茎に酢酸エチルを加え、還流条件下で２時
間攪拌抽出を行なった。冷却後、遠心分離により不溶物
を除き、抽出液を得た。ついでロータリーエバポレータ
ーで濃縮乾固し、ハマボウフウ抽出物を得た。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.
上記の発酵生成物およびハマボウフウ抽出物を粉砕後、
混合機でハマボウフウ抽出物：発酵生成物、１：２０の
配合比からなる組成物を混合して甲殻類の天然黒変防止
剤を調製した。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.
甲殻類の黒変防止剤の効果
上記の甲殻類の天然黒変防止剤１００ｇを、水５０ｋｇ
ｔこ溶かし、この水溶液に新鮮なベニズワイガニの半別
品５０個を温度５℃下で投入、浸漬し５分間放置した。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.
ついでベニズワ、イガ二の半割品を取り上げ冷蔵庫中で
２日間保存したところ、無処理では全数のズワーイガニ
半別品に著しい黒変がみられたが、本発明の天然黒変防
止剤を用いたものは２個だけの黒変であった。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.
実施例４
甲殻類の天然黒変防止剤の調製
アスペルギルス・タマリ（ＩＡＭ２１７３）を実験例３
に記載したところの培地で１２日間培養した後、加熱殺
菌し、ついで遠心分離で死菌体を除き、メンフランフィ
ルターにて口過し、発酵口銭を得た。更に発酵口銭を減
圧濃縮、乾固してアスペルギルス・タマリ発酵生成物を
得た。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.
一方、セリ科植物根茎としてオオブカトウキを選び、オ
オブカトウキの根茎にクロロホルム：エタノール、■＝
１を加え、還流下で２時間攪拌抽出を行なった。冷却後
、遠心分離により不溶物を除き、抽出液を得た。ついで
ロータリーエバポレーターにて濃縮乾固し、オオブカト
ウキ抽出物を得た。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.
上記のアスペルギルス・タマリ発酵生成物およびオオブ
カトウキ抽出物を粉砕後、混合機にてオオブカトウキ抽
出物：発酵生成物、１：２０の配合比からなる組成物を
混合して甲殻類の天然黒変防止剤を調整した。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.
甲殻類の天然黒変防止剤２０ｇを、水１０ｋｇ に溶
かし、この水溶液に新鮮な南極オキアミ３００尾を温度
５℃下で投入、浸漬し５分間放置した。ついで南極オキ
アミを取り上げ、冷蔵庫中で２日間保存したところ、無
処理では２９０尾に著しい黒変がみられたが、本発明を
用いたものはわずか５尾にとどまっていた。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.
発明の効果
本発明の甲殻類の天然黒変防止剤は、従来の亜硫酸製剤
の持つ著しい黒変防止活性と同じ程度の活性を持つ、産
業上、極めて優れた甲殻類の天然黒変防止剤である。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.
本発明により処理された甲殻類は、その品質評価の重要
項目である黒変の発生を防止し、亜硫酸塩にみられるイ
オウ臭や、食品衛生上問題となる点の一切ない安全な天
然黒変防止剤である。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.
特許出願人 島久薬品株式会社 代表取締役 小倉 陽Patent applicant: Shimakyu Pharmaceutical Co., Ltd. Representative Director Yo Ogura
Claims (3)
する菌を培養して得られる発酵生成物を配合することを
特徴とする甲殻類の天然黒変防止剤。(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.
るセンキュウ（Ｌｉｇｕｓｔｉｃｕｍ ｗａｌｌｉｃｈ
ｉｉ ＦＲＡＮＣＨ．）、サイコ（Ｂｕｐｌｅｕｒｕｍ
ｆａｌｃａｔｕｍ Ｌ．）、ボウフウ（Ｌｅｄｅｂｏ
ｕｒｉｅｌｌａ ｓｅｓｅｌｏｉｄｅｓ ＷＯＬＦＦ）
、ハマボウフウ（Ｇｌｅｈｎｉａ ｌｉｔｔｏｒａｌｉ
ｓ Ｆｒ．ＳＣＨＭＩＤＴ）、キョウカツ（Ｎｏｔｏｐ
ｔｅｒｙｇｉｕｍ ｆｏｒｂｅｓｉｉ ＢＯＩＳＳ．）
、ドッカツ（Ａｎｇｅｌｉｃａ ｐｕｂｅｓｃｅｎｓ
ＭＡＸＩＭ．）、ホッカイトウキ（Ａｎｇｅｌｉｃａ
ａｃｕｔｉｌｏｂａ ｖａｒ ｓｕｇｉｙａｍａｅ Ｈ
ＩＫＩＮＯ）、オオブカトウキ（Ａｎｇｅｌｉｃａ ａ
ｃｕｔｉｌｏｂａ ＫＩＴＡＧＡＷＡ）よりなる群から
選ばれる植物の根茎である特許請求の範囲第一項記載の
甲殻類の天然黒変防止剤。(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).
ルス・オリゼー、アスペルギルス・ソジャエ、アルペル
ギルス・アワモリもしくはアスペルギルス・タマリの如
き毒性のないものである特許請求の範囲第一項記載の甲
殻類の天然黒変防止剤。(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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63024611A JPH01199564A (en) | 1988-02-03 | 1988-02-03 | Agent for preventing spontaneous blackening of crustacean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63024611A JPH01199564A (en) | 1988-02-03 | 1988-02-03 | Agent for preventing spontaneous blackening of crustacean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01199564A true JPH01199564A (en) | 1989-08-10 |
Family
ID=12142945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63024611A Pending JPH01199564A (en) | 1988-02-03 | 1988-02-03 | Agent for preventing spontaneous blackening of crustacean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01199564A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1065043A3 (en) * | 1999-06-28 | 2002-09-11 | The Yokohama Rubber Co., Ltd. | Method and apparatus for producing belt member |
-
1988
- 1988-02-03 JP JP63024611A patent/JPH01199564A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1065043A3 (en) * | 1999-06-28 | 2002-09-11 | The Yokohama Rubber Co., Ltd. | Method and apparatus for producing belt member |
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