JP2009207473A - Production method of fish egg skin extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a production method of extracts, which can be suitably used for effectively reusing fish egg skin which is disposed after separating useful roe (egg) of salmon, cod, herring and the like. <P>SOLUTION: The raw material fish egg skin is cooked with an ionized mineral solution; the cooked liquid is separated; the cooked raw material is added with one of yeast, citric acid bacterium, lactic acid bacterium, acetic acid bacteria and the like singly or as a mixture of two or more of these bacteria and is fermented; the obtained fermented raw material is added with an organic acid having a carboxy group and is fermented and matured; further, the fermented and matured liquid is sterilized and filtered; the obtained matured and filtered liquid and the previously separated cooked liquid are mixed to prepare extracts. The fish egg skin extracts not only can be suitably used as a substitute of an animal originated placenta but also, as they are rich in minerals, can be used for health foods expectable of preventive effects on lifestyle-related diseases and a cosmetic raw material expectable of antiaging effects. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a fish egg hull extract, and more particularly, a fish egg hull (egg membrane) that is discarded as it is after separating a litter (egg) useful in salmon, salmon, herring, etc. ) For producing a fish egg hull extract that can be used effectively.

  It is well known that discarded fish meat, fish skin, fish bones, etc. produced by the fish processing process are processed and reused into fish meal, fish oil, livestock feed, agricultural fertilizers and the like.

  Further, gelatin obtained by protease treatment of fish skin and fish bone is used as a food material (Patent Document 1), while collagen extracted from fish scales and fish skin is a medical biomaterial or cosmetic material. (Patent Document 2 and Patent Document 3).

  Apart from this, the mentaiko-flavored seasoning obtained by enzymatic digestion of mentaiko pickled juice is a low molecular weight product of the tarako (egg) remaining in the pickled juice and the protein in the shell of the octopus. Since various kinds of mainly natural seasonings added for seasoning are included along with the peptide and amino acid components, new uses are being developed as seasonings for new flavors.

  Japanese Patent Laid-Open No. 10-276680

  Japanese Patent Laid-Open No. 05-93000

  JP 2000-50811 A

  However, even after the litter (egg) such as salmon, salmon, and herring has been separated, the fish egg shell itself contains a large amount of amino acid components that are useful as physiologically active substances or food nutrition enhancers. Most of them are dumped as industrial waste, causing not only ocean pollution but also the impact on the ecosystem, and a proposal for the effective use of fish egg hulls was awaited. This is the current situation.

On the other hand, placenta (a placenta of mammals such as humans, cattle, and pigs) containing the same amino acid component as fish egg hulls is expected to have anti-aging and preventive effects on lifestyle-related diseases. As demand has increased significantly.
However, it is a fact that placenta derived from animals is increasing the number of consumers who refrain from BSE concerns and religious reasons.
For this reason, proposals have been made to replace the placenta of embryonic marine organisms (for example, whales, dolphins, and some sharks) with animal-derived placenta such as cattle and pigs. There are various problems to be solved in terms of security, supply, and manufacturing methods, and it has not reached the commercial level.

  Therefore, in the present invention, as in placenta, it was devised in order to effectively use the fish egg skin that was discarded despite containing a large amount of useful amino acid components. Specifically, The raw fish egg shell is cooked with a predetermined amount of ionized mineral liquid to separate the steamed liquid, and then the steamed raw material is koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria or the like alone or two of them. The above mixture is added and maintained at a predetermined temperature for fermentation, and the obtained fermentation raw material is an organic acid having a carboxyl group such as citric acid, lactic acid, acetic acid, tartaric acid, malic acid alone or two or more of these. By adding the mixture and maintaining the temperature at a predetermined temperature, fermenting and aging, and further mixing and preparing the aging filtrate obtained by sterilizing filtration of the fermentation aging liquid and the steamed liquid previously separated, Is obtained as may be utilized by entire water-soluble active ingredients are rare.

  In this case, as the steamed liquid, the first steamed liquid obtained by previously steaming and separating the fish egg hull as a raw material with a predetermined amount of water, and the steamed fish egg hull again obtained by steaming again with an ionized mineral liquid. It is preferable to use a two-distilled liquid.

  In addition, as the raw fish egg shell, shark fish egg skin, salmon fish egg skin, salmon fish egg skin, etc. can be suitably used. These fish egg shells can be used alone or in combination of two or more. It is also possible to use a fish egg shell mixed with.

  Further, as the ionized mineral liquid, a pulverized mixture containing starch and / or cereals, seeds and eggshells in a weight ratio of 2.5: 3.0: 0.5 is put into the fermentation tank, Water 3 is added and heated to 50 to 100 ° C. with stirring, and the starch is pregelatinized, and then kept at 30 to 40 ° C. to obtain a viscous mixed solution. This mixed solution is kept at 30 to 40 ° C. It is preferable to use a fermentation ripening liquid obtained by adding gonococcus and subjecting it to complex fermentation, and further aging the mixed liquid subjected to complex fermentation for 1 to 2 months.

  Furthermore, when fermenting a steamed raw material, if a proteolytic enzyme is added, the steamed raw material can be suitably decomposed and fermented.

According to the method for producing a fish egg hull extract according to the present invention;
(1) Since the fish egg hulls after separating useful litter (eggs) are reused as they are without being discarded, it is possible to avoid marine pollution and the impact on the ecosystem due to dumping.
(2) Moreover, a fish egg hull extract having excellent quality containing a low molecular weight peptide and various amino acid components contained in the fish hull hull can be produced.
(3) Further, since the fish hull as a raw material is processed by adding a water-soluble mineral, a mineral-rich and well-balanced fish hull extract can be produced.
(4) Furthermore, the obtained fish egg hull extract can be suitably used as a substitute for an animal-derived placenta that has begun to be avoided because of concerns about BSE or religious reasons. It is possible to meet a wide range of demands as health foods that are expected to prevent diseases and cosmetic raw materials that are expected to have anti-aging effects.

  Next, as a preferred embodiment of the method for producing a fish egg hull extract according to the present invention, a method for producing a hull egg hull extract will be exemplified and described in detail below.

In FIG. 1, in the manufacturing method of the egg hull extract which concerns on this invention, first, the egg hull (fish egg hull) after isolate | separating a salmon roe (egg) is prepared, and this is shredded with a mill etc. Ingredients 500 g of raw egg hulls prepared as described above and 1000 cc of purified water from which tap water has been removed in advance are put into a heating container 10, heated by a known heating means and boiled for a predetermined time to be half quantity When the temperature is lowered to about 40 ° C. to 50 ° C., the steamed liquid in the container 10 is separated as the first steamed liquid 12.
By steaming the egg hull in this way, water-soluble components contained in the egg hull in combination with sterilization, such as potassium, manganese, and part of calcium, are eluted in the first steamed liquid 12. be able to.
In this case, it is preferable to add about 0.5% of a water-soluble ionized mineral solution described later to 1000 cc of purified water.

  Next, 1000 cc of a water-soluble ionized mineral solution is added to the steamed egg hull remaining in the container 10 and steamed again.

  In this case, as the water-soluble ionized mineral liquid, for example, a pulverized mixture containing starch and / or cereals, seeds and eggshells in a weight ratio of 2.5: 3.0: 0.5 is put into a fermentation tank, and this mixing is performed. Water 3 is added to the raw material 1 and heated to 50 to 100 ° C. while stirring to pregelatinize the starch, then kept at 30 to 40 ° C. to form a viscous mixed solution, and this mixed solution is heated to 30 to 40 ° C. Incubate the mixture by adding a predetermined koji mold and fermenting the mixture, and further aging the mixed fermentation mixture for 1 to 2 months, but the added amount of the water-soluble ionized mineral solution is 1 weight. It is difficult to adjust to the desired mineral balance if it is less than 30%, and if the amount added exceeds 30% by weight, the organic acid component contained in the water-soluble ionized mineral liquid will increase, resulting in a slight acid odor. Manufacturing cost And the like of the surface to be a problem in terms of cost-effective results.

  The water-soluble ionized mineral liquid prepared as described above contains 5 to 10% by weight of a mineral component (ash), and contains a large amount of phosphorus ions in addition to mineral ions such as calcium, magnesium, sodium, potassium, iron, and the like. Contains trace mineral elements such as copper, zinc, manganese, sulfur and silicon.

  Then, the steamed egg hull with water-soluble ionized mineral liquid is re-cooked to half the amount again to convert the active ingredients (various amino acids, peptides, etc.) contained in the egg hull into the water-soluble ionized mineral liquid The second steamed liquid 14, which is a mineral-binding amino acid solution, is separated from the steamed salmon egg skin 16 by filtering the bound and eluted fish egg skin using known means.

Next, the steamed koji egg shell 16 left in the heating container 10 is added with sake koji, soy sauce koji, miso koji, or a mixture of two or more koji molds 18 and a proteolytic enzyme 20 at 35 degrees Celsius. The steamed egg yolk rind 16 is fermented by holding at ~ 40 degrees.
In this case, the amount of the koji mold or koji mold mixture 18 is preferably set in the range of 1 to 30% by weight of the steamed koji egg hull (raw material) 16. It should be noted that if the amount of the koji mold or koji mold mixture 18 is less than 1% by weight, it will not be fermented sufficiently, or it will take a long time for fermentation, and if it exceeds 30% by weight, the amount will be too high and the economy will be reduced. become.
Further, as the proteolytic enzyme 20, for example, proteases such as papain contained in fruit papaya, bromelin contained in pineapple, actinidine contained in kiwi, etc. can be preferably used. The amount is preferably about 0.5% to 5.0% by weight of the steamed salmon egg hull (raw material) 16.

After leaving the fermented raw material 22 thus obtained for about 10 days, a predetermined amount of an organic acid solution 24 having a carboxyl group, for example, acetic acid or lactic acid, is added to the fermented raw material 22 and then heated by a heater 35. Flowing while slowly stirring in an electrostatic magnetic field and far-infrared irradiation atmosphere while maintaining at 40 ° C to 40 ° C, ripening with electrolytic magnetization treatment and sunlight irradiation as necessary, and contained in the egg hull as a raw material The active ingredients (various amino acids, peptides, etc.) are eluted and fermented (ionized).
In this case, the amount of the organic acid solution 24 to be added to the fermentation raw material 22 is preferably set to 2 to 10 times the amount of the fermentation raw material. If the organic acid solution 24 is less than or equal to twice the amount of the fermentation raw material, the fermentation is performed. It takes a long time for ripening, and if it exceeds 10 times the amount, it is too much to ripen successfully and the economic efficiency is lowered.
In the present embodiment, acetic acid or lactic acid is used as the organic acid solution 24. However, other organic acids having a carboxyl group may be used, for example, citric acid, tartaric acid, malic acid, and the like. These organic acids can be used alone or as a mixture of two or more.

  The viscous fermentation ripening solution 26 thus obtained is sterilized again by means such as heating or ultraviolet irradiation and left to stand for about 3 weeks, and then subjected to microfiltration to further remove precipitates and starch in advance. After that, this aged filtrate is mixed with the first steamed liquid 12 and the second steamed liquid 14 that have been separated in advance, and extracted and prepared as an egg hull extract 28.

  The egg hull extract 28 thus obtained is rich in various amino acids and major minerals such as calcium, magnesium, potassium and sodium, as well as trace minerals such as iron and zinc. The contents were as follows:

And when the component composition (Table 1 and Table 2) of the eggplant hull extract 28 obtained by this invention and the placenta extract derived from an animal (pig) is compared, the egg hull hull extract 28 is the same as an animal origin placenta extract. Since it contains a large amount of useful amino acid components, it can be suitably used as an alternative to animal-derived placenta.
In addition, the egg hull extract 28 obtained in the present invention is a mineral-binding extract of the human body such as Na, K, Ca, Mg, Fe, and Zn as amino acids. It is characterized by excellent absorbency, electrolysis, dissociation, water solubility, etc. that are not observed.
In addition, because it is rich in mineral components, it is possible to meet a wide range of demands, including health foods that are expected to prevent lifestyle-related diseases and cosmetic ingredients that are expected to have anti-aging effects, as well as new uses. It is clear that it is rich in nature.
In the above-described preferred embodiment, the egg skin was illustrated as an example of the fish egg skin. However, the present invention is not limited to this embodiment, and in addition to the egg skin, However, for example, salmon roe hull, roe roe hull, or a mixed fish roe hull in which two or more of these are mixed can be used as a raw material.

It is a schematic process explanatory drawing which shows suitable embodiment of the manufacturing method of the fish egg hull extract which concerns on this invention.

Explanation of symbols

10. Heating container,
12. First cooking liquid,
14. Second cooking liquid,
16. Fish egg hull (raw material),
18. .Koji mold or Koji mold mixture,
20 .. Proteolytic enzyme 22 .... Fermentation raw material,
24. Organic acid solution,
26. Fermentation ripening liquid,
28. ・ Fish egg hull extract (cooked egg hull extract)

Claims (6)

  The raw fish egg shell is cooked with a predetermined amount of ionized mineral liquid to separate the steamed liquid, and then the steamed raw material is koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria or the like alone or two of them. The above mixture is added and maintained at a predetermined temperature for fermentation, and the obtained fermentation raw material is an organic acid having a carboxyl group such as citric acid, lactic acid, acetic acid, tartaric acid, malic acid alone or two or more of these. It is characterized in that it is prepared by adding a mixture and keeping it at a predetermined temperature for fermentation and ripening, and further mixing the ripened filtrate obtained by sterilizing filtration of this fermentation ripened liquid and the previously separated steamed liquid. A method for producing a fish egg hull extract.   The steamed liquid is a first steamed liquid obtained by previously steaming and separating the raw fish egg skin with a predetermined amount of water, and a second steamed liquid obtained by steaming the steamed fish egg skin again with an ionized mineral liquid. The method for producing a fish egg hull extract according to claim 1.   The fish egg hull used as a raw material is composed of salmon fish hull, salmon fish hull, salmon fish hull singly or in combination of two or more of them. The manufacturing method of the fish egg hull extract as described in any one of.   The ionized mineral liquid is a mixture of starch and / or cereal, seeds and eggshell in a weight ratio of 2.5: 3.0: 0.5. In addition, the mixture was heated to 50-100 ° C. with stirring, and the starch was gelatinized, and then kept at 30-40 ° C. to obtain a viscous mixed solution. The mixture was kept at 30-40 ° C., and a predetermined koji mold was added. The method for producing a fish egg hull extract according to any one of claims 1 to 3, wherein the fermented maturation liquid is extracted and prepared by aging the mixed liquid obtained by complex fermentation and further aging for 1 to 2 months.   The method for producing a fish egg hull extract according to any one of claims 1 to 4, wherein a proteolytic enzyme is added when fermenting the steamed raw material.   Fish egg hull extract produced by the method according to any one of claims 1 to 5.

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