PROBLEM TO BE SOLVED: To provide a frozen sea urchin that has a good eat-texture and taste without melting after thawing.SOLUTION: The method for producing frozen sea urchin of the present invention includes: (a) a step of subjecting a raw sea urchin taken out of a shell to current application treatment in a state of being immersed in salt water； and (b) a step of, after draining the raw sea urchin, rapid freezing. Further, the temperature during the current application treatment is 35°C or more and less than 90°C, and the rapid freezing is carried out in a time to pass through the maximum ice crystal formation zone of -1°C to -5°C of less than 20 minutes. According to said production steps, after thawing, a frozen sea urchin that does not melt and has a good eat-texture and taste can be obtained.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2019,JPO&INPIT【課題】解凍後に、身溶けが無く、食感、味が良好な、冷凍ウニを得る。【解決手段】本発明の冷凍ウニの製造方法は、（ａ）殻から取り出した生ウニを、塩水に浸漬した状態で通電処理する工程、（ｂ）前記生ウニを水切りした後、急速凍結する工程、を有する。そして、前記通電処理時の温度は、３５℃以上９０℃未満であり、前記急速凍結は、－１℃から－５℃の最大氷結晶生成帯を通過する時間が２０分以内である。このような製造工程によれば、解凍後に、身溶けが無く、食感、味が良好な、冷凍ウニを得ることができる。【選択図】図３
