JP2007185176A - Method for producing calcium-containing health food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing calcium-containing health food having squid shell and shark gristle as the main raw material. <P>SOLUTION: The method for producing the calcium-containing health food comprises adding at least one of Aspergillus oryzae, yeast, citric acid bacteria, lactic acid bacteria or acetic acid bacteria to the squid shell which is crushed, dried and sterilized, and fermenting the product, and adding at least one of Aspergillus oryzae, yeast, citric acid bacteria, lactic acid bacteria or acetic acid bacteria, to shark gristle which is crushed, dried and sterilized in the same manner, and fermenting the product. Furthermore, the method comprises adding at least one of organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid, and malic acid, to the fermented mixture of the fermented squid shell and the fermented shark gristle, maintaining the product at 35°C-45°C, and the ripen product is subjected to filter extraction. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a calcium-containing health food, and more particularly to a method for producing a calsim-containing health food using squid crust and shark cartilage as main raw materials.

  In Chinese herbal medicine, a calcium supplement called “bandit bone” has been made for a long time. This bandit bone is a white boat-shaped crust called `` bandon shell '' or `` bandon boat '' taken from the body of cuttlefish such as squid and mongo squid, dried in the sun, finely crushed and powdered The obtained bandit bones are drunk in water or hot water.

  This powder bandit bone, which contains calcium carbonate, chitin, chitosan, and collagen that constitutes connective tissue, functions as a calcium supplement on its ingredients. When it was dissolved in hot water, it had a unique squid odor and was not for everyone to drink.

  On the other hand, due to the recent health food boom, many foods containing ingredients that are said to be suitable for the prevention and improvement of various symptoms are in circulation, among which anticancer effects, arthritis buffering effects, adult disease prevention and improvement effects Health foods made from shark cartilage, which have functions such as skin beautifying effects, visual enhancement, nourishing tonics, and prevention of senile dementia, have been accused of signs of an aging society.

  “Chondroitin” in the complex carbohydrate called “mucopolysaccharide”, which is present in human cells, skin, blood vessels, cornea, etc. in a large amount in human cartilage and calcium, and has tissue binding, water retention function, and biological defense function. It is known that "sulfuric acid" is contained.

  And since this chondroitin sulfate has the action of suppressing the formation of new blood vessels in cooperation with several proteins, it is thought that it has the action of inhibiting the increase of cancer cells that proliferate as blood nutrients, It is also effective for rheumatoid arthritis, arteriosclerosis, diabetic retinopathy, dermatosis, enteritis, etc., so the US Food and Drug Administration (FDA) uses sulfated polysaccharides such as chondroitin sulfate, xylan sulfate, and dextran sulfate ( Clinical trials of costal cartilage containing mucopolysaccharide) as a representative component have been conducted and are also approved as therapeutic experimental drugs.

  In addition, most of the health foods currently made from salmon cartilage that are currently distributed are powdered or made into granules or tablets of powder with a binder. Have been drinking.

However, even though these bandit bones (powder) and shark cartilage are dissolved in hot water (tap water) for drinking, calcium carbonate (CaCO ₃ ) contained as a component and hypoxia slightly contained in water for sterilization Since chloric acid (HClO) combines with calcium chloride (CaCl ₂ ) and is only absorbed, it is only on the order of ppm that dissolves in hot water as a whole, and most of the powder is water. There was a problem that the absorbency was extremely low because it was only colloidal and not turbid.

Also, in the case of bandit bones, the squid shell is baked to remove the protein that causes the squid odor, but the unique odor cannot be completely eliminated. Since calcium carbonate (CaCO ₃ ) is changed to calcium oxide (CaO), it is more difficult to dissolve in hot water, and thus a new problem has been pointed out that the absorbability is lower than that before firing.

  Furthermore, powdered or solidified (granules / tablets) shark cartilage is less resorbable like bandit bones, and further improvement is desired for drinking because of the ammonia odor peculiar to shark.

  Accordingly, an object of the present invention is to provide a method for producing a calcium-containing health food that has no unique squid odor or ammonia odor and is excellent in absorbability despite the use of squid crust and shark cartilage as raw materials. Is.

  In order to solve this problem, in the present invention, focusing on fermentation techniques that have been carried out in Japan for a long time, fermenting squid shell and cartilage as raw materials, and then aging them by mixing them with organic acids Thus, it is intended to improve the absorbability of the active ingredient.

  Specifically, crushed and sterilized squid shells were fermented with koji mold, yeast, citric acid bacteria, lactic acid bacteria, and acetic acid bacteria alone or in a mixture of two or more thereof, while similarly dried by crushing and drying. The sterilized shark cartilage is fermented with gonococcus, yeast, citric acid bacterium, lactic acid bacterium, acetic acid bacterium alone or a mixture of two or more thereof, and then fermented with 50-90% by weight of the squid shell fermented product. Addition of an organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid and malic acid alone or a mixture of two or more thereof to a mixed fermented product of 10% to 50% by weight of cartilage fermentation product The mixture is aged at 35 ° C to 45 ° C, and the resulting aged mixture is filtered and extracted.

  In this case, for example, if a small amount of acid such as acetic acid is added to the dried and crushed costal cartilage and then sterilized, the ammonia component of the costal cartilage can be neutralized to prevent the generation of a characteristic ammonia odor.

  In addition, when fermenting the crusted and dried squid shell and cartilage, a water-soluble mineral-containing liquid made from seeds and marine organisms as a raw material is added in an amount of 5-10% by weight, Alternatively, when a mixed fermented product of a squid shell fermented product and a cartilage cartilage fermented product is ripened, a water-soluble mineral-containing liquid using seeds and marine organisms as raw materials is added at 5% to 10% by weight of the mixed fermented product. Can improve fermentation and ripening.

  Furthermore, when the ginkgo biloba extract is added at 5% to 10% by weight of the mixed fermented product at the time of aging of the mixed fermented product, the absorbability can be further increased by the blood flow improving action of various flavonoids contained in the ginkgo leaf. .

  Furthermore, if the mixed fermented product is aged while flowing in far-infrared irradiation and an electron supply atmosphere, elution of various active ingredients contained in the mixed fermented product and dissociation of the calcium component can be efficiently achieved.

  In addition, this invention also includes the calcium containing health food which contains the calcium component which a squid shell and a shark cartilage contain as a calcium which melt | dissolves in water by the above-mentioned method.

According to the method for producing a calcium-containing health food according to the present invention;
(1) Chitin, chitosan, collagen, chondroitin sulfate, etc. contained in squid shell as raw materials are not only fermented and eluted, but each calcium component is also dissociated as calcium ions dissolved in water. Therefore, the absorptivity can be improved dramatically.
(2) Moreover, since the extract of the ginkgo biloba leaf which has blood vessel reinforcement | strengthening and a blood flow improvement effect was also added, blood flow can be improved and absorptivity can be improved more.
(3) Ammonia odor of shark cartilage and squid odor of bandit odor are decomposed and eluted by neutralization or fermentation, so there is no resistance even when dissolved in hot water, and a calcium-containing health food suitable for drinking is obtained. be able to.
(4) Not only as a calcium-containing health food, but also chitin and chitosan contained in the shell of raw squid are converted into glucosamine through processes such as fermentation, and mucopolysaccharides such as chondroitin sulfate contained in shark cartilage are ingested with this glucosamine Then, the absorbency will improve, so you can expect the effect of synergistic action with high molecular protein etc.
It has excellent effects such as.

Next, the best embodiment of the method for producing a calcium-containing health food according to the present invention will be exemplified and described in detail below.
In FIG. 1, in the method for producing a calcium-containing health food according to the present invention, first, squid shell 10 taken from the body of cuttlefish such as squid and mongo squid, dried and ground, and preferably purified by removing chlorine in advance. After preparing approximately equal amounts of the prepared water and mixing them, they are boiled and sterilized to cool to 35 ° C to 40 ° C. Next, 10-30% by weight of koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria alone or a mixture of two or more thereof, some carbohydrates, etc. And fermented by maintaining at 35 to 40 ° C.
In this case, if the addition amount of koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria, or a mixture thereof is less than 10% by weight, fermentation is not sufficiently performed, and if it exceeds 30% by weight, the amount is too high and economical. Will drop.

On the other hand, the cartilage 12 obtained by drying and pulverizing cartilage such as eye carp, reed warp, and stamen is preferably prepared by mixing approximately equal amounts of water previously purified by removing chlorine and then sterilized by boiling. Then, it is cooled as it is to 35 ° C. to 40 ° C., and then 10% by weight to 30% by weight of gonococcus, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria alone or It fermented by adding these 2 or more types of mixtures, some carbohydrates, etc., and hold | maintaining at 35 to 40 degreeC.
In this case, a small amount of acid 14 such as acetic acid is added to the purified water and sterilized by boiling to neutralize the ammonia component of the costal cartilage 12 and prevent the generation of ammonia odor.
In addition, fermentation is not sufficiently performed if the gonococcus, yeast, citric acid bacterium, lactic acid bacterium, acetic acid bacterium, or a mixture thereof added to the shark cartilage 12 is less than 10% by weight, and if it exceeds 30% by weight, the amount is excessive and economical. The nature will decline.

  In addition, when fermenting the shell 10 and the shark cartilage 12, the mineral balance can be obtained by adding a water-soluble mineral-containing liquid 16 using 5% to 10% of seeds and marine organisms as raw materials to these crushed and dry weights. In addition, the fermentation can be enhanced, which is preferable.

Next, a mixed fermented product 22 is prepared by mixing the squid shell fermented product 18 and the shark cartilage fermented product 20 at a weight ratio of 8: 2.
In this case, the mixing ratio of the squid shell fermentation product 18 and the cartilage cartilage fermentation product 20 is set to a range of 10% to 50% by weight of the cartilage fermentation product with respect to 50% to 90% by weight of the shell fermentation product. Preferably, when the crustacean fermented product is 50% by weight or less, the calcium component is insufficient, and when the cartilage cartilage fermented product is 10% by weight or less, it is difficult to expect a synergistic effect.

  In the mixed fermented product 22 thus obtained, an organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid, malic acid and the like in an amount 3 to 8 times its weight alone or It matures by adding the organic acid 24 which mixed these 2 or more types, and the water-soluble mineral containing liquid 20 which used the seed and the marine organism as a raw material, and hold | maintained at 35 to 40 degreeC with a heater.

In this case, when the weight of the organic acid having a carboxyl group such as citric acid, lactic acid, acetic acid, tartaric acid or malic acid or the mixed organic acid 24 is 3 times or less, it takes time to mature the mixed fermented product 22 and 8 If the amount is more than doubled, the organic acid content is too high and the acidity becomes strong. In addition, the water-soluble mineral-containing liquid 16 is added to improve the aging of the mixed fermented product 22 together with the mineral balance, but can be adjusted as appropriate, but 5% by weight of the mixed fermented product 22 from the viewpoint of cost effectiveness. It is preferable to set in the range of -10 wt%.
Furthermore, an organic acid having a carboxyl group such as citric acid, lactic acid or acetic acid or a mixed organic acid 24 may be supplemented with koji mold, yeast or the like.

  When the mixed fermented product 22 is aged, the ginkgo biloba extract 26 may be added in an amount of 5 to 10% by weight of the mixed fermented product. When the ginkgo biloba extract 26 is added in this way, The absorbability of the active ingredient contained in the squid crust and shark cartilage powder can be further enhanced by the blood vessel strengthening and blood flow improving action by the various kinds of flavonoids contained.

  Thus, the mixed fermented product 22 maintained at 35 ° C. to 40 ° C. is preferably further ripened by flowing under slow infrared irradiation and in an electrostatic magnetic field and an electron (−e) supply atmosphere with slow stirring, The polysaccharides such as chitin, chitosan, collagen, or chondroitin sulfate contained in shark cartilage contained in the shell are fermented and released, and the liquefaction (ionization) of the calcium component is promoted and dissociated.

When the active ingredients in the mixed fermented product 22 are sufficiently eluted and dissociated, the mixture is allowed to stand for 3 to 4 weeks, and then sterilized by ultraviolet rays or the like, and filtered and extracted as a liquid calcium-containing health food 28.
Calcium-containing health food 28 obtained by this extraction has no unique squid odor or ammonia odor, and its component analysis in 100 cc was performed. As a result, calcium 3100 mg, magnesium 88 mg, sodium 330 mg, potassium 190 mg, iron 0.7 mg, zinc They were 21000 μg and manganese 1700 μg.

Next, the calcium-containing health food 28 obtained in this way, the squid shell powder 10 and the shark cartilage powder 12 were each dissolved in water and smelled, and the absorbability was compared with the appearance.
Specifically, tasteless odorless test water (purified water) prepared by removing chlorine and minerals from tap water as much as possible using a reverse osmosis membrane (RO) is prepared, and the electrical conductivity of this test water is determined. When measured, it was 0.75 μS / cm (25 ° C.).

  Next, 100 cc of this test water is prepared in each of containers A, B, and C, and 0.098 cc (corresponding to 0.1 g in terms of specific gravity) of calcium-containing health food 28 is added to the test water in container A. Add 0.1 g of squid crust powder to the test water, add 0.1 g of shark cartilage powder to the test water of container C, stir each, and let stand for 30 minutes, then each container A, B, C When the odor and appearance of the test water were observed, the water in the container A was odorless and colorless and transparent like the original test water, whereas the water in the container B had a slight squid odor and powder. The water in the container C was dispersed in a colloidal form, and the water in the container C slightly smelled of ammonia and the powder was colloidal and dispersed in the same manner.

  In this state, when the electrical conductivity (25 ° C.) of the test water in the containers A, B, and C was measured, the electrical conductivity of the water in the container A in which the calcium-containing health food was dissolved showed 265.50 μS / cm. On the other hand, the electrical conductivity of water in Container B in which squid shell powder was dissolved was 2.58 μS / cm, and the electrical conductivity of water in Container C in which shark cartilage powder was dissolved was only 2.64 μS / cm.

That is, the electric conductivity of water (water in containers B and C) in which squid shell powder 10 and shark cartilage powder 12 are dissolved is 4 times less than the electric conductivity (0.75 μS / cm) of the original test water, respectively. While only increased, the electrical conductivity of the water containing the calcium-containing health food 28 (the water in the container A) is increased to 350 times or more of the electrical conductivity of the original test water.
This fact indicates that the squid shell powder and shark cartilage powder are hardly dissolved in the water of the containers B and C (dispersed in a colloidal form and very absorbable), whereas the calcium-containing health food 28 is used. In the water of the added container A, mineral components such as calcium contained in the squid shell powder and the shark cartilage powder as raw materials are dissociated (ionized) by the fermentation process and the aging process and dissolved in a large amount. .

The electrical conductivity of the water in the container A to which the calcium-containing health food 28 is added is compared with the electrical conductivity of the water in the container B in which the squid shell powder is dissolved and the water in the container C in which the shark cartilage powder is dissolved. Each of the water values is more than 100 times. Therefore, when compared with the conventional squid shell powder or shark cartilage powder dissolved in water or hot water, the mineral components such as calcium in the calcium-containing health food 28 It is clear that the absorbability of the water is dramatically improved.
Not only as a supplementary food for minerals such as calcium, but also chitin and chitosan contained in the raw squid shell become glucosamine through processes such as fermentation and aging, and this glucosamine is chondroitin sulfate contained in shark cartilage Therefore, the synergistic effect due to the increased absorption of the mucopolysaccharide and the high-molecular protein can be sufficiently expected.

  The best embodiment of the method of the present invention has been described above, but the present invention is not limited to this embodiment. For example, the obtained calcium-containing health food may be prepared into a powder, a tablet, or the like. Needless to say, various changes can be made without departing from the spirit of the present invention, such as sufficient absorptivity and imparting a desired flavor.

It is a schematic process explanatory drawing which shows the best embodiment of the manufacturing method of the calcium containing health food which concerns on this invention.

Explanation of symbols

10 ... Squid shell powder,
12 ... salmon cartilage powder,
14 ... acid,
16 ... Water-soluble mineral-containing liquid,
18 ... Squid shell fermented product,
20 ... Fermented cartilage
22 ... Mixed fermented product,
24 ... Organic acid,
26 ... Ginkgo biloba extract,
28 ... health food containing calcium (liquid),

Claims (7)

  Crushed and sterilized squid shells were fermented by koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria alone or a mixture of two or more of these, while sterilized by crushing and drying in the same way The cartilage is fermented by gonococcus, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria alone or by adding a mixture of two or more thereof, and then 50 to 90% by weight of the squid shell fermentation product and 10% by weight of the cartilage fermentation product. 35 to 45 ° C. by adding an organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid and malic acid alone or a mixture of two or more of them to a mixed fermented product of 50% to 50% by weight A method for producing a calcium-containing health food, characterized in that it is retained and aged and further filtered and extracted.   The method for producing a calcium-containing health food according to claim 1, comprising adding a small amount of acid to the pulverized and dried costal cartilage.   When fermenting crushed and dried squid shells and cartilage, a water-soluble mineral-containing liquid made from seeds and marine organisms is added in an amount of 5 to 10% by weight based on these pulverized and dried products. The manufacturing method of the calcium containing health food of Claim 1 or Claim 2.   The aging of the mixed fermented product comprises adding 5 wt% to 10 wt% of the mixed fermented product with a water-soluble mineral-containing liquid using seeds and marine organisms as raw materials. Of producing calcium-containing health food.   The method for producing a calcium-containing health food according to any one of claims 1 to 4, wherein the extract of ginkgo biloba is added at 5% to 10% by weight of the mixed fermented product during ripening of the mixed fermented product.   The method for producing a calcium-containing health food according to any one of claims 1 to 5, wherein the mixed fermented product is aged while flowing in far-infrared irradiation and an electron supply atmosphere.   The calcium-containing health food produced by the method according to any one of claims 1 to 6, comprising a calcium component contained in squid shell and shark cartilage as calcium dissolved in water.

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