| 摘要 |
PURPOSE:To make it possible to thaw fresh seasoned sea urchin eggs while preventing freeze burning in thawing, changing into a gruel state, change in color and occurrence of luster and preventing change of taste and flavor, by treating fresh seasoned sea urchin eggs with a solution of an agent having a moisture-holding effect and an ammonia alum solution. CONSTITUTION:Fresh seasoned sea urchin eggs are treated with a solution of an agent having a moisture-holding effect and an ammonium alum solution and frozen. An oligosaccharide is most preferable as the moisture-holding agent used and its concentration to give good result is 1-15wt%. To keep taste and flavor of seasoned sea urchin eggs of their own, addition of a flavoring component to the moisture-holding agent can keep the taste and provide further good results. Sorbitol, etc., are preferable as the flavoring components because they have moisture holding action, sweetness resembling that of seasoned sea urchin eggs and do not change the flavor of seasoned sea urchin eggs and the flavoring component containing glycine, a flavoring component of seasoned sea urchin eggs of their own, is most preferable. |
