JP3391642B2 - Method for producing oyster meat extract - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for efficiently extracting an oyster meat extract from an oyster meat such as raw oyster and producing the same.

[0002]

2. Description of the Related Art Conventionally, oyster extract has been generally noted as an excellent product containing a lot of beneficial substances as a health supplement, and at present, it is related to a wide variety of oyster meat extracts produced by various production methods. The product is on sale. Here, for food products related to the oyster meat extract, a liquid extract, which is an oyster meat extract, is sprayed onto a predetermined drum-shaped dried body, and the drum-shaped dried body itself is dried by heating, or oyster meat is dried. It is generally known that a liquid extract, which is a meat extract, is frozen and then dried.

However, in the production of such an oyster meat extract, a large amount of beneficial nutrients such as glycogen, taurine or protein and a so-called platelet aggregation-inhibiting substance containing zinc can be contained in the oyster meat extract efficiently. It is said that it is desirable to extract and manufacture it so that it can be collected. The method for producing an oyster meat extract according to the present invention was devised in view of the above conventional problems, and has a substance having an action of suppressing aggregation of so-called platelets containing taurine, glycogen, protein, or zinc, and activity. It is an object of the present invention to provide a method for producing an oyster meat extract having a high content of fat-soluble vitamins such as vitamin D and other beneficial substances and a high degree of extraction.

[0004]

The present invention provides oyster meat 40
A first extraction step of extracting the oyster meat extract by immersing it in warm water at 50 ° C to 50 ° C; and further dipping the oyster meat in the warm water in an alcohol solution having a concentration of 5 to 40 (W / W)%. The second extraction step of extracting the extract and the oyster meat extract extracted in both the extraction steps are respectively 20 to 4
Concentrating step of concentrating to a concentration of 5 (W / W)%, mixing step of mixing the concentrated oyster meat extract, and mixing the oyster meat extract into an ethanol solution having a concentration of 40 to 80 (W / W)%. A production step of soaking to produce a precipitate extract;
And a first extraction step of extracting the oyster meat extract by immersing the oyster meat in warm water at 40 ° C to 50 ° C.
The oyster meat soaked in the warm water has a concentration of 5 to 40 (W /
W)% of the oyster meat extract is soaked in an alcohol solution to extract the oyster meat extract, and the oyster meat extract extracted in the first extraction process is subjected to heat pasteurization and then low temperature concentration to 20 to 4
A first concentration step of concentrating to a concentration of 5 (W / W)%, and a second concentration step
A second concentration step of concentrating the oyster meat extract extracted in the extraction step, a mixing step of mixing the oyster meat extracts concentrated in both the concentration steps, and a concentration of the mixed oyster meat extract of 40 to 80 ( W / W)% ethanol solution for producing a precipitate extract, a collecting step for collecting the precipitate extract thus formed, and a step for drying the collected precipitate extract. It is a thing.

(Operation) In the present invention, first, 40 g of oyster meat is added.
The extract of oyster meat is extracted by immersing it in warm water at 50 ° C to 50 ° C (first extraction step). By immersing oyster meat in hot water of 40 ° C to 50 ° C instead of immersing it in hot water of 50 ° C or higher, extract of oyster meat can be extracted without destroying components such as vitamins present in the oyster meat. it can.

Further, in the present invention, the oyster meat soaked in the warm water is again soaked in an alcohol solution having a concentration of 5 to 40 (W / W)% to extract the oyster meat extract (second extraction step). This enables efficient and efficient extraction of oyster meat extract. That is, since the cell membrane of the live oyster is mostly formed of lipoproteins, the cell membrane of the live oyster loosens when immersed in an alcohol solution.

Due to this loosening phenomenon, extraction of fat-soluble vitamins and the like existing in oyster meat becomes smooth. Therefore,
If not only hot water extraction by immersing in distilled water etc. but also extraction by immersing in alcohol solution is taken into consideration, it is particularly easy to extract fat-soluble vitamins, etc., and the active ingredients inside the cells of oyster meat are also extracted smoothly. Becomes

As described above, according to the present invention, the content and extraction degree of a substance containing taurine, glycogen, protein or zinc, which has a function of suppressing aggregation of so-called platelets, fat-soluble vitamins and other beneficial substances, can be improved. A high manufacturing method of an oyster meat extract can be provided.

[0009]

Preferred embodiments of the present invention will be described below. In the present invention, first, the oyster meat is immersed in warm water at 40 ° C to 50 ° C to extract the oyster meat from the extract (first extraction step). The extraction method in the first extraction step is not limited in the present invention.

However, in general, a method has been adopted in which warm water soaked in oyster meat is rotated and stirred by a centrifuge or the like, and then the oyster meat extract in the supernatant is extracted.
Also, put oyster meat such as raw oysters in a pan-shaped storage member and soak it in the hot water for about 2 hours, and then pour hot water soaked in oyster meat into a colander-shaped receiving member to form a oyster meat-shaped receiving member. Alternatively, a method of passing the hot water in which the oyster meat is soaked through the member and separating it into another storage member can be considered. With such a device, a system suitable for mass production of oyster meat extract can be constructed at low cost.

Next, the oyster meat used in the first extraction step is further immersed in an alcohol solution having a concentration of 5 to 40 (W / W)% to re-extract the oyster meat extract (second extraction step). . Regarding the extraction method in this second extraction step,
In the present invention, the oyster meat is immersed in water in the same manner as in the extraction method in the first extraction step described above, which is not limited in any way, but is rotated and stirred by a centrifuge or the like. The extract may be extracted.

However, as described above, the oyster meat is placed in a pan-shaped storage member, soaked in an alcohol solution, and at 75 ° C.
After heating for about a certain time, the alcohol solution in which the oyster meat is soaked is opened in the colander receiving member, the oyster meat is received in the colander receiving member, and the alcohol solution in which the oyster meat is immersed is passed through the receiving member. It is preferable to separate them into different storage members.

Here, it is not preferable to directly heat the alcohol solution in which the oyster meat is soaked. Therefore, it is preferable that the storage member that stores the oyster meat soaked in the alcohol solution is further placed in a large storage member that contains water and is heated indirectly. With such a method, a system suitable for mass production can be constructed at low cost without destroying the components of the oyster meat extract.

In this process, 20 minutes to 2 minutes
It is preferable to heat the oyster meat by immersing it in an alcohol solution for about a time. Next, the oyster meat extract extracted in the first extraction step is subjected to, for example, heat pasteurization treatment (eg, 75 ° C. for 15 seconds), and then low temperature concentration (eg, 4).
It is preferable to further concentrate to a concentration of about 20 to 45 (W / W)% at 0 ° C to 50 ° C.

Next, the oyster meat extract extracted in the second extraction step is concentrated at a temperature of 60 to 80 ° C. for 20 to 45 (W / W).
W) further concentrate to a concentration of about%. here,
The present invention is not limited to what kind of concentration work is performed, and for example, concentration by heating, concentration by membrane, concentration by freezing, concentration by heating under reduced pressure, etc. may be performed.

Next, the oyster meat extracts concentrated as described above are mixed together. Further, the mixed oyster meat extract is immersed in an ethanol solution. The concentration of the ethanol solution is preferably about 40 to 80 (w / w)%. That is, when the concentration of the ethanol solution is 40 (w / w)% or less, the recovery rate of useful substances, particularly trace elements such as taurine, protein, zinc, and iron, becomes poor.

Further, when the concentration is 80 (w / w)% or more, the effect on the immersion in the ethanol solution is the same as when the concentration is 80 (w / w)%, and the concentration is higher, the cost becomes higher. The time for dipping in the ethanol solution is usually 5 to
It is set to 168 hours, preferably 48 to 96 hours.
In this way, soaked for a long time, and the precipitated extract that precipitates after the lapse of time functions as an oyster meat extract.

The precipitate extract may be used as an oyster meat extract health supplement as it is, but it is further subjected to a drying step to powderize the oyster meat extract or tablet the oyster meat extract to obtain oyster meat extract. It is preferable to improve the convenience of handling the meat extract and the storability of the product.
Various methods are conceivable for this drying step as well, but the present invention is not limited to this method.

As an example, the oyster meat extract precipitated by immersing the ethanol solution in a tray-shaped or dish-shaped panel is spread on a flat surface and placed at about 50 ° C. from above. There is a method in which hot air of 90 ° C. to 90 ° C. is blown to dry. In particular, if a low-temperature air of about 50 ° C. is blown, it is possible to dry the oyster meat extract without altering the beneficial components in the oyster meat extract and without causing charring, as compared with the conventional drying method using a so-called drum dryer. it can.

The oyster meat extract thus extracted can be collected in a larger amount than before, and moreover, many beneficial substances can be extracted without being destroyed. That is,
This is because raw oysters, which are said to be a treasure trove of nutrition, are carefully examined from the raw material stage, and extracted and concentrated so as not to impair the naturally active nutrients and various nutrients required by modern people.

Therefore, according to the extraction method of the present invention, not only glycogen, mucopolysaccharides, natural taurine and essential amino acids, but also calcium, iron, zinc, etc., which are deficient in modern people, are well balanced in the extracted extract. In addition to vitamins, it is possible to extract well-balanced and highly active vitamins. For example, a tablet 100 produced by extracting oyster meat extract according to the present invention, concentrating and drying it.
Vitamin D and 25- (OH) -D3 are 31.
7 μg, Vitamin D, 1α25- (OH) -D4 is 4
It was confirmed that 1.2 ng and zinc contained 64.9 mg.

[0022]

Thus, the method for producing an oyster meat extract according to the present invention has the above constitution. The method for producing an oyster meat extract according to the present invention makes it possible to produce a health food containing abundant amounts of glycogen, taurine, amino acids, especially trace elements such as zinc, and highly active fat-soluble vitamins.

Continuation of front page (56) Reference JP-A-10-136947 (JP, A) JP-A-62-257359 (JP, A) JP-A-61-58557 (JP, A) JP-B-25-895 (JP , B1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/33 A23L 1/327

Claims (2)

(57) [Claims] 1. A first extraction step of immersing oyster meat in hot water at 40 ° C. to 50 ° C. to extract an extract of oyster meat; and 5 to 40 (W / W) the oyster meat soaked in hot water.
Second extraction step of extracting the oyster meat extract by immersing it in an alcohol solution of 20%, and a concentration step of concentrating the oyster meat extract extracted in both extraction steps to a concentration of 20 to 45 (W / W)%, respectively. And a mixing step of mixing the concentrated oyster meat extract, and a concentration of the mixed oyster meat extract of 40 to 80 (W /
W) A method for producing an oyster meat extract, comprising: a production step of immersing in a% ethanol solution to produce a precipitate extract; and a recovery step of recovering the produced precipitate extract. 2. A first extraction step of extracting oyster meat extract by immersing the oyster meat in warm water at 40 ° C. to 50 ° C., and further adding the oyster meat soaked in warm water to a concentration of 5 to 40 (W /
W)% alcohol solution to extract the oyster meat extract in a second extraction step, and the oyster meat extract extracted in the first extraction step is subjected to heat pasteurization and then low temperature concentration to 20 to 45 (W / W) a first concentration step of concentrating to a concentration of 2, and a second concentration step of concentrating the oyster meat extract extracted in the second extraction step
A concentration step; a mixing step of mixing the oyster meat extracts concentrated in both the concentration steps; and a concentration of the mixed oyster meat extract of 40 to 80 (W /
W) A oyster meat characterized by comprising: a production step of producing a precipitate extract by immersing it in an ethanol solution of 5%; a recovery step of recovering the precipitate extract produced; and a step of drying the recovered precipitate extract. Extract manufacturing method.