JP2017012164A - Freshwater clam young shell processed health food product and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freshwater clam young shell processed health food product, which uses freshwater clam young shells grown on a land in a short term as raw materials, and in which active ingredients and flavor of the young shells thereof are maintained without deterioration, which is a novel product, and a production method thereof.SOLUTION: A production method of the freshwater clam young shell processed health food product comprises: providing male and female freshwater clams in a water tank disposed on a land; making the freshwater clams spawn and ejaculate; and after fertilization followed by one year or preferably a half year time period after fixation at a lake bed, wholly performing freeze-drying, low-temperature-drying, sunlight-drying, or vacuum-drying for sterilization, and optionally crushing shells grown up to young enough before having a rather long shell, so that effective nutrient components unique to meat of freshwater clam, and multifunctional calcium and good taste components of the shell of the freshwater clam are preserved.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a shijii scallop-processed health food obtained by sterilizing whole artificially bred shimeji mushrooms by freeze drying, low temperature drying, sun drying or vacuum drying, or further pulverizing, and a method for producing the same.

Conventionally, clams, rich in amino acids called ornithine is effective nutrients for the liver, is a health food, etc. are included, such as vitamin B ₁₂ to promote absorption of iron contained many more freshwater clam, Shijimi contains a lot of succinic acid that feels umami, so it is sold as a processed food and supplement in addition to the main body.

  Further, the main component of shijimi shell is calcium carbonate, which is known to have a liver function improving effect, and is sold as a health product or supplement as multifunctional calcium (see Patent Document 1).

  Shijimi is used in various dishes, but it is also marketed as a processed food. As a method for producing processed foods, a method is used in which a grown squeezed extract is made into a paste by heating and concentrated, and after adding excipients such as lactose and starch to the squeezed extract, it is made into a powder by a spray dryer. A method of dry powder of shijimi is known.

  Water is added to the shellfish with shells that have been sanded and desalted by running water, and the extract of the scabbard extract is heated and extracted, and the shellfish and the body are removed. Has been proposed to obtain an extract powder containing various active ingredients and having excellent flavor, color tone and dryness (see Patent Document 2).

  Extracted dried products such as turmeric, shiitake mushrooms, oyster meat and potatoes are included in the dried shijimi extract, which has a high absorption effect in the intestines, and the active ingredient acts directly on the liver, improving liver function and improving liver function. A method for producing a liver function-enhancing health food that is effective in strengthening the liver has been proposed (see Patent Document 3).

  Using shijimi as a raw material, extract the edible part after cooking and extract the components contained in the internal organs, etc., so that the edible part is crushed or extracted with water while crushing to prevent liver damage A method for producing a bleed extract having an effect and a functional food produced by the method have been proposed (see Patent Document 4).

A method for producing a bleed extract having excellent stability, characterized by extracting a blemis or water extract thereof with methanol or ethanol having a water content of 70% or less has been proposed (see Patent Document 5).
Beverages containing this squeezed extract do not cause “origin” even when stored for a long period of time, and the taste and aroma are not changed, and are extremely stable.

  There has been proposed a method for producing a scallop shell powder as an active ingredient for improving liver dysfunction by pulverizing the scallop shell by heat treatment at a constant temperature (see Patent Document 6).

However, in brackish water lakes and other areas where shijimi is produced, abnormal growth of blue sea bream due to eutrophication, generation of toxic substances microkistin produced by blue sea urchin, increase in nutrient salts such as phosphorus and nitrogen, water temperature due to global warming The rise and hypoxia have progressed, and natural breeding and the decline in the occurrence of juvenile shellfish have become problems, making it difficult to stably harvest the vine.
Therefore, the collection of shijimi larvae inhabiting brackish water lakes is prohibited from the viewpoint of protection of shijimi resources, and commercialization using shijimi larvae as a raw material has never been implemented.

  Therefore, with regard to shijimi, research and development of artificial breeding technology of shijimi in fishing grounds (mainly brackish lakes) has become active nationwide, with artificial fertilization → juvenile rearing → discharge into the lake → maturation → natural breeding → collection of shellfish It is being considered.

  As for bivalve artificial breeding, as a circulating filtration breeding facility with the focus on the harmony of the environment where healthy bivalves can be bred, the breeding facility is composed of a breeding area divided by multi-hole plates and a bottom waterway. The filth that accumulates in the waterway is continuously guided to the filtration tank by circulating water flow, and the breeding facility is always kept clean, and the breeding area is supplied with clean seawater that has passed through the filtration device. Has been proposed (see Patent Document 7).

Shijimi is a hermaphrodite, females lay eggs and males lay sperm from water pipes and fertilize, one female lays several hundred thousand eggs at a time, and immediately after laying in water Fertilize with male sperm. The size of the egg is as small as about 0.1 mm in diameter, and after fertilization, it becomes D-type larvae (Bellinger larvae) and is still floating in water, but after that it becomes juveniles and shifts to benthic life.
At the time of transition to benthic, the foot thread secreted from the foot line gland is entangled in the sandy gravel. Usually, it grows to a shell length of about 7 mm in one year and about 15 mm in two years, and when the shell length is 20 mm or more, the growth speed becomes slow.
Therefore, Shijimi juveniles are defined as shellfish that have passed two years or more after fertilization and have been shipped as adult shellfish.

  Fig. 2 shows the relationship between the number of years and the change in shell length, and the relationship between the number of months after fertilization and the shell length after fertilization is shown in Fig. 3. This is shown in the graph.

  In this way, it is said that it takes time to grow a shijie. For example, it is said that it takes at least two years to reach a catch size (shell length of 17 mm or more) in Lake Shinji, the largest producing area of shijie. Smaller sizes are prohibited from harvesting. Usually, the shell length is 5 mm in the first year of life, the shell length is 10 mm in the second year of birth, the shell length is 15 mm in the third year of birth, and the shell length is about 18 mm in the fourth year of life (growth varies considerably depending on the habitat environment). For this reason, artificial breeding of adult shimji requires enormous labor and a long time, is difficult in terms of management, and is not widely spread.

JP 2015-74652 A Japanese Patent Laid-Open No. 11-243923 JP 2006-238730 A JP 2005-261408 A Japanese Patent Laid-Open No. 7-203910 JP 2001-204433 A JP 2002-186376 A

http://www.pref.shimane.lg.jp/industry/suisan/shinkou/kawa_mizuumi/yutakana/yamato_shijimi.html

  Shijimi's artificial breeding on land requires feeding and maintenance costs, and it takes a long time to reach the catch size after being released into the lake, and fish, crustaceans, lake flying creatures, etc. before growing Due to predation, changes in lake water temperature, hypoxia, deterioration of water quality due to phosphorus and nitrate nitrogen, etc. The current situation is not widespread.

  Therefore, the object of the present invention is to effectively utilize the larvae themselves according to the state of the larvae without releasing all the larvae artificially raised on the land to the lake in order to solve such problems. It is to develop new products that have never existed before.

  In other words, by processing whole juveniles, it has both the effective nutritional components (various amino acids, organic acids, minerals, various vitamins, etc.) of Shijimi and the multifunctional calcium content of Shijimi shells. It is the development of Tashijimi larvae processed health food. In some cases, shijimi shell powder that has been baked to increase absorbability can be further added to the shijimi scallop processed health food.

  In addition, when processing juvenile shellfish, it is manufactured by a method that does not impair umami and flavor components such as succinic acid and succinic acid, and develops a method for producing shijimi larvae processed health foods using it. is there.

For that purpose, it is necessary to avoid methods that may change the extract components by processes such as heat extraction of blemishes extract and concentration by heating the extract, and it is as simple as possible without adding auxiliary agents and additives. It is necessary to manufacture shijimi larvae processed health food using a simple manufacturing process.
For this purpose, it is necessary to provide an efficient breeding method and supply method for artificially raised juvenile shellfish on land.

  In order to solve the above-mentioned problem, the inventors have conducted intensive research. As a result, the artificially reared larvae that have been artificially cultivated for less than one year, preferably within half a year after fertilization on land, are washed with water and then freeze-dried or sun-dried. Or sterilize by heat drying or vacuum drying at low temperature, and further pulverize it with a fine pulverizer, so that the processed healthy foods that contain both the nutritional components of the body and shells, umami components, etc. It has been found that it can be produced, thereby increasing the yield of juvenile recovery, and it has been found that the artificial breeding time can be shortened, the efficiency can be improved, and the stable production can be improved.

  Claim 1 of the present invention for solving the above-mentioned problems is an active ingredient of juvenile shellfish obtained by sterilizing whole shijimi shellfish artificially bred in a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum drying It is a processed healthy scallop processed health food characterized in that the flavor is maintained intact.

  According to claim 2 of the present invention, the active ingredients and flavors of juvenile shellfish obtained by sterilizing whole shijimi larvae artificially bred in a short period of time by freeze drying, low temperature drying, sun drying or vacuum drying and then pulverizing It is a shiiju larvae processed health food characterized by being maintained intact.

  Claim 3 of the present invention selects a parent shell for artificial breeding, stores it in a refrigerator in a low-temperature hibernation state until one month before laying eggs, and sets the breeding water to conditions suitable for egg laying before fertilization. By laying eggs, it is possible to supply scallops at any time when necessary, and this is a method for supplying stubborn scallops.

  Claim 4 of the present invention adds shiitake shellfish calcined powder and boiled broth generated during drying to the shiiju larvae processed health food according to claim 1 or claim 2 and further imparts shiitake nutrients and umami ingredients. Shijimi larvae processed health food characterized by that.

  Claim 5 of the present invention is characterized in that the processed healthy scallop processed health food according to claim 1 or claim 2 is added to other various foods to impart a savory nutrient and umami component. It is a health food.

  Claim 6 of the present invention is an active ingredient of juvenile shellfish produced by freeze-drying, cooling-drying, sun-drying or vacuum-drying, sterilizing or further pulverizing artificially reared juvenile larvae It is the manufacturing method of the shijimi juvenile processed health food characterized by manufacturing without impairing the flavor.

  Claim 7 of the present invention is the method for producing a processed healthy scallop shellfish health food according to claim 6, wherein the scallop larvae are artificially bred and are shell-shaped (shell width) ) Is from 0.1 mm to less than one year, and the shell length (width of the shell) is 10 mm or less.

  Claim 8 of the present invention separates artificially bred juvenile shellfish by shell length (width of shell), uses juvenile shells exceeding a prescribed shell length for discharge, and produces a juvenile within a prescribed shell length range. This is a separate breeding system characterized in that shellfish are used as a processed scallop processed health food.

Claim 1 of the present invention maintains the active ingredients and flavor of juveniles obtained by sterilizing whole shijimi larvae artificially bred in a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum drying without damaging them. Shijimi larvae processed health food, characterized by
After fertilization on land, artificially bred larvae that have been artificially raised from half a year to one year are washed with water and then sterilized by freeze drying, sun drying, vacuum drying, or heat drying at low temperatures to sterilize the body and shell. Can produce new processed shijimi larvae health foods that have both the nutritional components and umami components of the oysters, thereby improving the yield of larval shell recovery, shortening the time for artificial breeding of shijimi and improving efficiency There is a remarkable effect that stable production can be improved.

According to claim 2 of the present invention, the active ingredients and flavors of juvenile shellfish obtained by sterilizing whole shijimi larvae artificially bred in a short period of time by freeze drying, low temperature drying, sun drying or vacuum drying and then pulverizing Shijimi scallop processed health food characterized by being maintained intact,
In addition to having the same effect as the processed healthy food for juicy larvae according to claim 1 of the present invention, since it is pulverized, it has the remarkable effect that it is suitable for use as a product as a processed healthy food for powdered larvae.

Claim 3 of the present invention selects a parent shell for artificial breeding, stores it in a refrigerator in a low-temperature hibernation state until one month before laying eggs, and sets the breeding water to conditions suitable for egg laying before fertilization. By laying eggs, it is possible to supply larvae at any time when necessary,
Specifically, for parenting shells for artificial breeding, select adult shells with a shell length of more than 10 mm, and store them in the refrigerator at a low temperature (specifically, for example, 2 to 5 ° C.) in a refrigerator until one month before spawning. Before fertilization, the breeding water is gradually warmed to 25-28 ° C., which is a suitable condition for egg laying, and a salinity of 5-10 psu (Practical Salinity Unit is an abbreviation for Practical Salinity Unit). It is prominent that young shellfish can be supplied at any time when necessary by breeding and laying eggs in the large encyclopedia), housing the parental shells, and rearing at a storage density of about 40,000 / L or less. There is an effect.
If the temperature is lower than 2 ° C, the cells may freeze and expand in volume, and the parent shellfish may die. If the temperature is higher than 5 ° C, the parental shellfish cannot hibernate and continue to be active, so there will be no food and it will die. There is a risk.

Claim 4 of the present invention adds shiitake shellfish calcined powder and boiled broth generated during drying to the shiiju larvae processed health food according to claim 1 or claim 2 and further imparts shiitake nutrients and umami ingredients. Shijimi shellfish processed health food characterized by
Addition of shijimi shell baked powder and boiled juice generated at the time of drying and the addition of shijimi nourishment and umami components provides a remarkable effect that new products can be provided.
For example, when drying is performed using the sublimation phenomenon in freeze-drying, the generated water is collected as ice in a cold trap in the vacuum exhaust process and melted in the ice melting process. This water contains nutrients and umami ingredients, so it can be concentrated and used effectively as a broth.

Claim 5 of the present invention is characterized in that the processed healthy scallop processed health food according to claim 1 or claim 2 is added to other various foods to impart a savory nutrient and umami component. Health food,
Shijimi juvenile processed health food is added to many other foods including sprinkles, noodle ingredients, Japanese confectionery, pie, soup, miso soup, etc. to add new products with added nutrients and umami ingredients. There is a remarkable effect that it can be provided.

Claim 6 of the present invention is an active ingredient of juvenile shellfish produced by freeze-drying, cooling-drying, sun-drying or vacuum-drying, sterilizing or further pulverizing artificially reared juvenile larvae It is a manufacturing method of shijimi larvae processed health food characterized by manufacturing without impairing and flavor,
Shiki larvae artificially raised on land from the second half of fertilization to 1 year, preferably half a year, are washed with water and then freeze-dried, sun-dried or vacuum-dried, or heat-dried at low temperature, or finely dried. By pulverizing with a pulverizer, it is possible to produce an unprecedented new processed sea cucumber processed health food that has both body and shell nutritional components and umami components, thereby increasing the yield of juvenile recovery. There is a remarkable effect that the artificial breeding of shijimi can be shortened, efficiency can be improved, and stable production can be improved.

Claim 7 of the present invention is the method for producing a processed healthy scallop shellfish health food according to claim 6, wherein the scallop larvae are artificially bred and are shell-shaped (shell width) ) Is produced from juvenile shellfish processed health foods using juveniles from 0.1 mm to less than one year and shell length (shell width) of 10 mm or less,
The yield of juvenile shellfish collection can be increased, and the remarkable effects of shortening the artificial breeding time, increasing the efficiency, and improving the stable production can be achieved.
Use shellfish with a shell length (shell width) of 0.1 mm to less than one year and a shell length (shell width) of 10 mm or less, preferably with a shell length of 0.1 mm to 3 mm. If the width is less than 0.1 mm, it cannot be said to be a juicy larvae, and there is a risk of lacking the nutritional and umami components of the unique body and shell. And maintenance costs increase, making it unprofitable.

Claim 8 of the present invention separates artificially bred juvenile shellfish by shell length (width of shell), uses juvenile shells exceeding a prescribed shell length for discharge, and produces a juvenile within a prescribed shell length range. It is a separate breeding system characterized by using shellfish as a processed food for shijimi larvae,
Artificial bred larvae are sorted by shell length (shell width), and larvae exceeding the specified shell length are used for discharge. Since it can be used effectively by using it in foods, it can improve the yield of juvenile recovery, shorten the time for artificial breeding, further increase efficiency, and further improve stable production. There is a remarkable effect that a new system that is not present can be provided.

FIG. 1 is a flow sheet for explaining an example of manufacturing shijimi scallop processed health food using shijimi scallops. FIG. 2 is a graph showing the relationship between the number of years and the transition of the shell length in an artificial breeding test. FIG. 3 is a graph showing the relationship between the number of months after fertilization and the shell length after fertilization in an artificial breeding test.

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is an explanatory diagram for explaining an example of a method for producing a shijimi larvae processed health food using shijimi nymphs.
Male and female adult clams are placed in the laying aquarium on land, and the salinity, oxygen concentration, water quality, water temperature, food, etc. are controlled, and the eggs are spawned and fertilized. Lay 10,000 eggs and fertilize immediately after laying with male sperm in water).
After fertilization, the animals are raised from half a year to one year, and the shell length is 0.1 mm to 10 mm or less, and the size is exceeded (1 in the figure). Larger ones are released into the lake and matured. Used for natural breeding and shelling, others are washed, freeze-dried or dried at low temperature at manufacturing plants, and then inspected for safety, functionality, etc. (quality inspection) as products or sun Either dry and ship, or finely pulverize with a jet mill, etc., inspect in the same way and ship as a product.

Even for juveniles that artificially breed shijimi on land, they recover from D-type larvae (Behringer larvae) after fertilization, and larvae of 10 mm or less, preferably 2 to 3 mm within the second half of fertilization, where the shell does not grow greatly. In addition, it is preferable that the active ingredient and flavor of juvenile shellfish be produced without losing the active ingredient and flavor by freeze-drying, low-temperature heat drying, sun-drying, vacuum drying or the like.
It may be heated in a temperature range that does not impair the active ingredient and flavor of the larvae before and / or after freeze drying, low temperature heating drying, sun drying or vacuum drying.

Freeze drying, low-temperature heat drying, sun drying, and vacuum drying used in the present invention are drying methods usually used in the food industry as described below.
Freeze-drying: Freeze-drying (freeze-drying) is a method in which a food or food material containing moisture is rapidly frozen at about minus 30 ° C., and further dried under reduced pressure to sublimate moisture.
Merits ・ Small changes in shape such as shrinkage and cracking due to drying ・ Negative changes in vitamins and other nutritional components and flavors ・ Porous and easy to infiltrate water and hot water, so it has good restorability and solubility ・ Low moisture Therefore, it is light and has high transportability. ・ Demerits that can be preserved for a long period of time due to inhibition of enzymes and microorganisms. ・ Textures and colors change depending on the ingredients. ・ Capital investment and energy costs are higher than other dry food technologies. Low-temperature heat drying: A method of reducing the moisture content of seafood by artificially giving hot air, and drying without damaging the flavor of seafood as much as possible.
Sun-dried: Fish and shellfish are dried at moderate humidity and temperature (sea breeze, etc.) to reduce the water content and create a film on the surface, so that the preservation is enhanced and a unique texture and accompanying taste are formed. The
Vacuum drying: A method of evaporating moisture at room temperature by lowering the ambient pressure of the dried product with a vacuum pump

  Specifically, as a parent shell for artificial breeding, a shell having a shell length exceeding 10 mm is selected and stored in a refrigerator (specifically, for example, 2 to 5 ° C.) in a hibernating state until one month before laying eggs. Before fertilization, the breeding water is gradually warmed to 25 to 28 ° C., which is a suitable condition for egg laying, and the salinity of the lake water inhabited by the parental shells to induce egg laying (eg 2.5 to 3.5 psu) After setting the eggs to 5-10 psu higher and laying eggs and housing the parent shellfish, rearing the shellfish at a storage density of about 40,000 pieces / L or less makes it possible to supply young shellfish whenever necessary.

  When processing juvenile shellfish, add the highly functional multifunctional calcium content of commercially available shijimi shells to the effective nutritional ingredients of shijimi (various amino acids, organic acids, various minerals, various vitamins, etc.) It can also be used as a shijimi scallop processed health food that further utilizes both functions.

  Manufactures shijimi larvae processed health foods with a manufacturing method that does not break the nutritional ingredients of scallop shijimi and savory ingredients such as succinic acid.

  To that end, avoiding the risk of changes in the extract components due to processes such as heat extraction of shijimi extract, concentration by heating of the extract, etc. It is preferable to produce food.

Within one year after fertilization on land, preferably larvae with a shell length (shell width) of 0.1 to 3 mm artificially raised for half a year are sprinkled with sand for one day and then washed with water and freeze-dried or Nutrition of the body and shells by sterilization by sun drying, vacuum drying, heat drying at low temperature, etc., and making it as a dry food as it is, or by further pulverizing the dried product with a pulverizer A food having both ingredients can be produced, and the time for artificial breeding of shijimi can be shortened and the yield of juveniles recovered can be improved, and the product of stable shijitsu can be commercialized.
When the shell length exceeds 10 mm after fertilization and the shell length has grown significantly, when the whole shell is processed into a squeezed processed food, the shell does not open and is in a sealed state, so the water present in the shell is sufficiently removed. However, there is a problem that the sterilization treatment cannot be sufficiently performed in the vacuum drying, freeze drying, or sun drying processes.

  In the present invention, whole shiji larvae artificially bred in a short period of time are sterilized by freeze-drying, low-temperature drying, sun-drying or vacuum drying, whole dairy larvae artificially bred in a short period of time are freeze-dried Or food obtained by sterilization after low temperature drying, sun drying or vacuum drying, etc., to these foods, commercially available shiitake shellfish calcined powder or boiling juice generated during drying is added, and further nutrients Foods with umami ingredients added, these foods are added to various other foods, and the nutrients that are squeezed and foods with umami ingredients are all healthy foods. Called.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  EXAMPLES Next, although an Example and a comparative example demonstrate this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples.

Example 1
Take a 10-20mm shell-length sardine shellfish grown in an environment with a salinity of 2.5-3.5 psu and a water temperature of about 22-23 ° C from the fishery cooperative. 3 ° C) and gradually preserved at 25-28 ° C, which is a suitable condition for egg laying in the lake in which breeds in the breeding tank live before fertilization In order to induce spawning, the eggs were spawned at a salt concentration of 5 psu, housed with the parent shellfish, and then fed and raised at a housing density of about 40,000 / L or less.
A young shellfish (shell length 0.4 to 0.6 mm) grown one month after breeding is sprinkled in fresh water for one day and night, then vacuum dried (temperature 70 ° C., vacuum 12 hpa, 48 hours), and the shell is attached. A shijimi scallop processed health food of the present invention which is a dried shijimi product was obtained.

(Comparative Example 1)
As a comparative example, a rainbow trout commercially available as an adult shellfish was freeze-dried (−20 ° C.) with a shell for sterilization to obtain a processed processed food for comparison.

  The component analysis of the resulting crease prototypes of Example 1 and Comparative Example 1 was performed by the following analysis method, and a culture test for miscellaneous bacteria was performed by the following method, and evaluated according to the following evaluation criteria for the bactericidal treatment effect. After the culture test, a visual test and a sensory test were conducted with respect to the bactericidal treatment effect by 10 panel members, evaluated according to the following evaluation criteria of the visual and sensory test, and the two were compared.

(Analysis method):
Ornithine: Free amino acid analysis method (ninhydrin method)
Succinic acid: High-performance liquid chromatographic method Calcium, potassium, iron: Inductively coupled plasma mass spectrometry

(Test method for culture of miscellaneous bacteria):
Conducted in accordance with food hygiene inspection guidelines.

(Evaluation criteria for sterilization effect):
Pass: Defined as 10 ⁵ or less.
Fail: Defined as 10 ⁶ or more.

(Evaluation criteria for visual and sensory tests):
A: No germs are found at all.
○: Miscellaneous bacteria are not found.
Δ: Some bacteria are not found.
X: Miscellaneous bacteria are not found.

  Proteins in Table 1 were measured by the Kjeldahl method, lipids were measured by the acid decomposition method, and carbohydrates were calculated from the measured sample mass by excluding moisture, protein, lipid and ash content.

These results are summarized in Table 1.
The proteins, lipids and carbohydrates in Table 1 are the content (g) of protein and lipid contained in 100 g of the processed scallop processed health food obtained in Example 1 and Comparative Example 1, and ornithine in Table 1. , Succinic acid, calcium, potassium, and iron indicate the contents (mg) of ornithine, succinic acid, calcium, potassium, and iron contained in 100 g of the shijii larvae processed health food obtained in Example 1 and Comparative Example 1. .

As shown in Table 1, the processed healthy food for juvenile sea cucumber of Example 1 of the present invention, compared with the food of Comparative Example 1, maintains the active ingredients and flavors of the juvenile without being impaired, and the nutritional ingredients of the shell and shell It is an unprecedented new processed sea cucumber processed health food that has sufficient umami ingredients, etc., and as a result of the culture test of various germs, it was found that the germs passed 10 ⁵ or less, and the germs were found in the visual test and sensory test. In both cases, it is ◎, and it can be seen that the sterilization treatment is sufficiently performed and the safety is high.
On the other hand, the smudge processed food of Comparative Example 1 is in a sealed state without the shell being opened in the freeze-drying process, so that the water present in the shell cannot be sufficiently removed. ^It was rejected at ⁶ or more, and some germs were not found in the visual test / sensory test, both were Δ, and it was found that the sterilization treatment could not be performed sufficiently.

(Example 2)
The processed shijimi larvae processed health food obtained in Example 1 was pulverized with a pin mill at 80 rpm into powder, and then added to sprinkles, noodle ingredients, soup, miso soup, and about 5% by weight. Nojijimi larvae processed health food was prepared.
As a result of having each of 10 panel members sample the food and evaluating it according to the following evaluation criteria, all are ◎ (all 10 people evaluated that the taste and texture were good), and further added the nourishment and umami ingredients. It was confirmed that this was a new product with even better taste and texture. The evaluation results are shown in Table 2.

(Evaluation criteria):
A: All 10 people evaluated that the taste and texture were good.
○: Eight out of 10 people evaluated that the taste and texture were good.
(Triangle | delta): Five out of ten people evaluated that taste and food texture were favorable.
X: Less than 4 out of 10 people evaluated that the taste and texture were good.

(Example 3)
In Example 1, juvenile shellfish (shell length 0.4 to 0.6 mm) grown one month after being bred are sprinkled in fresh water for a day and night, and then the moisture generated during vacuum drying is cold trapped in a vacuum exhaust process. After adding water containing nutrients and umami components, which were collected as ice and melted in the ice-melting process, to the shiiju scallop processed health food obtained in Example 1, it was vacuum-dried to produce other shii-jiwa Shellfish processed health food was prepared.
As a result of having 10 panel members taste each sample and evaluating according to the above-mentioned evaluation criteria, all were ◎ (all 10 people evaluated that the taste and texture were good), and further added nutrients and umami components. It was confirmed that this was a new product with even better taste and texture. The evaluation results are shown in Table 2.

  The shijimi scallop processed health food of the present invention is a shimeji scallop that has been artificially bred from half a year to one year by placing adult and male scabs in an aquarium on land, allowing them to spawn, fertilize, fertilize and lay eggs. After washing with water as it is, freeze-drying, sun-drying, vacuum drying, or heat drying at low temperature, and by pulverizing it as it is or with a pulverizer, the active ingredients and flavor of the larvae are not impaired. It is an unprecedented new processed sea cucumber processed health food that has both body and shell nutritional components and umami components, and can improve the recovery rate of larval shellfish. It has the remarkable effect of shortening, improving efficiency, and improving stable production, and it is possible to provide a freshly processed shiitake scallop processed health food that has never existed by adding shimeji scallop processed health food to other foods. Since the exhibits the remarkable effect that, high utility value on the industry.

1 Size separation

Claims (8)

  Shijimi is characterized by the fact that the active ingredients and flavor of juvenile shellfish obtained by sterilizing whole shijimi larvae artificially raised in a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum drying are maintained intact. Juvenile shellfish processed health food.   After sterilizing whole shijimi larvae artificially bred in a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum drying, the active ingredients and flavor of the larvae obtained by pulverization are maintained intact. Shijimi larvae processed health food features.   It is necessary to select a parent shell for artificial breeding and store it in a refrigerator in a low-temperature hibernation state until one month before laying eggs in advance, and set the breeding water to conditions suitable for laying eggs before fertilization. Shijimi larvae supply method, characterized in that larvae can be supplied at any time.   A shijii larvae obtained by adding shijimi baked shellfish powder or boiled broth generated during drying to the processed healthy food for shimeji scallops according to claim 1 or 2, and further adding shiitake nutrients and umami ingredients. Processed health food.   Processed healthy scallop processed health food, characterized in that the processed healthy scallop processed food according to claim 1 or claim 2 is added to other various foods to add nutrients and umami components.   Manufactured artificially bred larvae by freeze-drying, low-temperature drying, sun-drying or vacuum drying, sterilizing, or further pulverizing and manufacturing without damaging the active ingredients and flavor of the larvae A method for producing shijimi larvae processed health food characterized by the above.   Artificial reared larvae that have settled after fertilization and have a shell length (width of shell) of 0.1 mm to less than 1 year and a shell length (width of shell) of 10 mm or less The method for producing a processed scallop processed health food according to claim 6, wherein the processed scallop processed health food is produced by using the larva.   Artificial bred larvae are sorted by shell length (shell width), and larvae exceeding the specified shell length are used for discharge. A separate breeding system characterized by being used for food.