JP4553788B2 - Method for producing oyster meat extract using vacuum low temperature heat concentration - Google Patents

Description

  In the present invention, for example, an extract of oyster meat is efficiently extracted from oyster meat such as raw oysters, and then a useful active ingredient in the extract is not deteriorated in quality due to heat denaturation, and also in a large quantity. In particular, the present invention relates to a method for producing a oyster meat extract by concentration and precipitation that enables efficient precipitation recovery.

In recent years, the perception of oyster meat extract as a health supplement is an excellent product that contains a lot of beneficial substances.
At present, for example, health supplements relating to oyster meat extract extracted by a variety of extraction methods are sold (Japanese Patent Laid-Open No. 10-136946).

  Thus, when extracting such oyster meat extract, it contains a large amount of a substance having an action to suppress aggregation of so-called platelets including beneficial nutrients such as glycogen, taurine or protein, and zinc, etc. It is desirable to extract it so that it can be recovered in the extract.

Japanese Patent Laid-Open No. 10-136946

  Thus, the present invention was devised in view of the above problems, so-called platelet aggregation inhibitory substances containing vitamins and other beneficial nutrient sources such as taurine, glycogen, and proteins, and essential trace elements such as zinc and selenium, vitamins and other beneficial substances. It is an object of the present invention to provide a method for producing a oyster meat extract having a very high content and extractability of such substances.

In the first aspect of the present invention , raw oyster meat is stored in an extraction container in which a solution is stored, and the oyster meat extract is extracted from the raw oyster meat and is sent into the extraction solution. An extraction process;
A first concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A first precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the first concentration step;
A first generation step of drying the precipitate from the first precipitation step to generate a dried product of oyster meat extract;
The raw oyster meat used in the first extraction step is stored again in the extraction container in which the solution is stored, pressurized to 1 atm or more in the extraction container, and again from the raw oyster meat in the pressurized state. A second extraction step of extracting the extract and delivering it into the extraction solution;
A second concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A second precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the second concentration step;
A second generation step of drying the precipitate from the second precipitation step to generate a dried product of oyster meat extract,
In the concentration step, the pressure is reduced to 1 atm or less, and the solution is concentrated by low-temperature heating in the reduced pressure state.
In the precipitation step, an alcohol solution was added to the concentrated solution in the concentration step, and after stirring, the supernatant solution and the precipitate were separated at a ratio of 0.5 to 9.5 to 2.5 to 7.5.
It is characterized by
Or
A first extraction step of storing raw oyster meat in an extraction container in which the solution is stored, bringing the oyster meat extract to normal pressure in the extraction container, extracting the oyster meat extract from the raw oyster meat, and feeding it into the extraction solution;
A first concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A first precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the first concentration step;
A first generation step of drying the precipitate from the first precipitation step to generate a dried product of oyster meat extract;
The raw oyster meat used in the first extraction step is stored again in the extraction container in which the solution is stored, the pressure is reduced to 1 atm or less in the extraction container, and the oyster meat extract is again extracted from the raw oyster meat in the reduced pressure state. A second extraction step of extracting and delivering into the extraction solution;
A second concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A second precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the second concentration step;
A second generation step of drying the precipitate from the second precipitation step to generate a dried product of oyster meat extract,
In the concentration step, the pressure is reduced to 1 atm or less, and the solution is concentrated by low-temperature heating in the reduced pressure state.
In the precipitation step, an alcohol solution was added to the concentrated solution in the concentration step, and after stirring, the supernatant solution and the precipitate were separated at a ratio of 0.5 to 9.5 to 2.5 to 7.5.
It is characterized by
Or
A first extraction step of storing raw oyster meat in an extraction container in which the solution is stored, bringing the oyster meat extract to normal pressure in the extraction container, extracting the oyster meat extract from the raw oyster meat, and feeding it into the extraction solution;
A first concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A first precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the first concentration step;
A first generation step of drying the precipitate from the first precipitation step to generate a dried product of oyster meat extract;
The raw oyster meat used in the first extraction step is stored again in the extraction container in which the solution is stored, pressurized to 1 atm or more in the extraction container, and again from the raw oyster meat in the pressurized state. An extraction selection step for selecting either a pressure extraction step for extracting the extract or a reduced pressure extraction step for reducing the pressure to 1 atm or less in the extraction container and extracting the oyster meat extract again from the raw oyster meat in the reduced pressure state;
A second delivery step of delivering the raw oyster meat extract into the extraction solution by the extraction selected in the extraction selection step;
A second concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A second precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the second concentration step;
A second generation step of drying the precipitate from the second precipitation step to generate a dried product of oyster meat extract;
Have
In the concentration step, the pressure is reduced to 1 atm or less, and the solution is concentrated by low-temperature heating in the reduced pressure state.
In the precipitation step, an alcohol solution was added to the concentrated solution in the concentration step, and after stirring, the supernatant solution and the precipitate were separated at a ratio of 0.5 to 9.5 to 2.5 to 7.5.
It is characterized by this.

According to the method for producing oyster meat extract using reduced-pressure low-temperature heat concentration according to the present invention, beneficial nutrients such as glycogen, taurine or protein, and a substance having an action of suppressing aggregation of so-called platelets including zinc and the like are useful. It has an excellent effect that it can be extracted so that it can be recovered in the oyster meat extract efficiently by containing a large amount of the substance.

Hereinafter, preferred embodiments of the present invention will be described.
First, raw raw oyster meat is carefully stored in a so-called hemispherical kama-shaped extraction container in which a solution such as water is stored, that is, without stripping the raw raw oyster meat.

  First, the pressure extraction in which the extraction container is sealed and pressurized to extract the oyster meat extract when the reduced pressure low temperature heating concentration method is adopted will be described.

  The degree of pressurization is not limited in any way, but the pressurization is performed at 1 atm (0.1 megapascal) or more, and for example, about 1.1 to 2.5 atm is preferable. Further, the pressurizing time is not limited, but is understood to be about 5 to 60 minutes. Further, the temperature at this time is 75 ° C. to 120 ° C. When the pressure is applied, the temperature rises.

  In the extraction, it is not necessary to stir in the extraction container so as not to damage the stripped oyster meat. This is because according to the present invention, extraction can be performed efficiently without stirring.

  Therefore, various active ingredients are efficiently extracted from raw oyster meat. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container.

  Compared to the case of extraction under normal atmospheric pressure, this extraction amount has been confirmed to increase considerably. Also, the extraction time can be shortened as compared with the conventional case.

Next, the extracted solution obtained by extracting the oyster meat extract from the raw oyster meat is concentrated.
Here, the reduced pressure low temperature heating concentration method is applied as the concentration method of the aqueous solution. Then, the extracted oyster meat extract is concentrated so that the solid content is, for example, about 15 to 45 (W / W)%.

Then, during the concentration step is usually raised temperature, 60 degrees to 70 degrees in the range, or It is working in a high temperature above, by employing the vacuum low-temperature heating concentration method, a lower temperature than this Work at (60 degrees or less).

  It has been found that concentration under reduced pressure and low temperature heating, that is, concentration by low temperature heating, is an extremely important factor for extraction of oyster meat extract.

  It has been found that when a protein solution, which is an extract of oyster meat, is kept at a high temperature, the protein is condensed hard. However, protein condensation is slow at low temperatures. When the loose protein is in the solution, the area in contact with the solution increases.

  For example, it is understood that the pasteurized milk has a better digestibility than the pasteurized milk because the area where the protein in the pasteurized milk is in contact with the digestive fluid is wider than the protein in the pasteurized milk.

  Thus, as will be described in the description of the subsequent precipitation step, the protein is denatured and precipitated by contact with the alcohol solution. At this time, the slowly condensed protein has a larger area where the alcohol solution and the protein are in contact with each other than the hard condensed protein, so that the protein is easily denatured and easily precipitated.

  As described above, the condensation of the protein extracted from the raw oyster by performing the reduced-pressure low-temperature heating concentration becomes gradual. Then, since the area where alcohol and protein are in contact with each other is larger than that of protein concentrated at high temperature, more protein precipitates, and more dry matter can be obtained than the precipitate.

  Then, the alcohol solution is added to the concentrated solution concentrated to the predetermined concentration. After the alcohol solution is added, it is stirred.

  Then, after stirring, it is separated into a supernatant and a precipitate. The ratio of the supernatant is 0.5 to 2.5, and the ratio of the precipitate is 9.5 to 7.5. In the conventional concentration method, the precipitate was separated only at a ratio of about 4.2 with respect to the supernatant of about 5.8, and the ratio of the supernatant was large as described above. Therefore, after collecting the precipitate, the amount of the dried product when it was dried was conventionally small, but the reduced pressure and low temperature heating concentration of the present invention showed a considerable increase in the dried product.

  Thus, the precipitate is collected and dried to produce a dried oyster meat extract.

  Here, trace element content in 100 g of dried oyster meat extract when heated and concentrated at normal pressure (1 atm) in FIG. 1 and when reduced in pressure (0.1 atm) and heated at low temperature and concentrated. Indicates. In addition, in order to clarify the difference in results, the extraction process for extracting oyster meat extract from raw oyster meat shall adopt the normal extraction process, and the oyster meat extracted by heating at normal pressure (1 atm) You are using an extract.

  As can be seen from FIG. 1, in the method of atmospheric pressure heating concentration, zinc (Ze) contained 26.0 mg in 100 g, and selenium (Se) contained 78 μg in 100 g, whereas 2.38 g in 100 g. At the time of vacuum low-temperature heat concentration, it was found that zinc (Ze) contained 31.4 mg in 100 g and selenium (Se) contained 100 μg in 101 μg and 2.64 g in 100 g.

As a result, when the alcohol solution was added to the concentrate obtained by the atmospheric pressure thermal concentration method, a part of the essential trace elements of zinc (Ze) and selenium (Se) in the supernatant liquid (moderately denatured) It was precipitated (with protein) and could be recovered.

In other words, it was confirmed that the active ingredient in the concentrate can be efficiently recovered in the precipitate by the reduced pressure low temperature heating concentration method.
In this way, according to the reduced-pressure low-temperature heat concentration, the production method by extracting, concentrating, and recovering the precipitate of oyster meat extract with a high content of trace elements including various active ingredients such as zinc (Ze) and selenium (Se) Can be provided. In particular, if the pressure extraction method and the reduced pressure low temperature heating concentration are used in combination, the effect becomes large.

  Next, the two-time extraction employing the reduced-pressure low-temperature heating concentration method will be described.

  Even when such twice extraction is performed, the content of zinc (Ze) and selenium (Se) and the degree of extraction are greatly improved if reduced-pressure low-temperature heating concentration is employed in the concentration step.

  First, oyster meat extract is extracted from the raw oyster meat in the extraction container at normal pressure, that is, at one atmospheric pressure, that is, a so-called normal pressure.

  This extraction is called atmospheric pressure extraction, and is performed, for example, for a time of 80 to 120 minutes.

  Here, there is no restriction | limiting about the temperature of the said solution, Usually, it is carried out at about 50 to 80 degree | times. However, it is not limited to this, and it may be 50 degrees or less, or 80 degrees or more.

  Thus, the raw oyster meat extract extracted at the normal pressure is delivered into the solution in the extraction container, and for example, an aqueous solution in which the oyster meat extract is dissolved is collected.

The aqueous solution is then concentrated.
Here, the concentration method of the aqueous solution employs the above-mentioned reduced pressure low temperature heating concentration. Therefore, it is only necessary to concentrate the extracted oyster meat extract so that the solid content is about 15 to 45 (W / W)% by the reduced pressure low temperature heating concentration.

  The alcohol solution is added to the concentrated solution concentrated to the predetermined concentration, and the oyster meat extract is waited for precipitation after a predetermined time.

  The precipitate is collected and dried to produce a dried oyster extract.

  Here, in this embodiment, raw oyster meat once used for the extraction is stored again in the extraction container in which the solution is stored. And this time, unlike the previous case, the extraction container is sealed and pressurized.

  Although the degree of this pressurization is not limited at all, it is 1 atm or more, and preferably about 1.1 to 2.5 atm. Further, the pressurizing time is not limited, but is understood to be about 5 to 60 minutes.

  Thus, various active ingredients are efficiently extracted again from the raw oyster meat from which the oyster meat extract has been extracted. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container.

  This amount of extraction has been confirmed to increase by about 60% compared to the case of twice extraction under normal atmospheric pressure.

  Next, the aqueous solution obtained by extracting the oyster meat extract again from the raw oyster meat is concentrated. In addition, this concentration also employs reduced pressure low temperature heating concentration.

Next, an alcohol solution is added to the concentrated liquid to precipitate the oyster meat extract, and the precipitate is dried to produce a dried oyster meat extract.
Next, an embodiment in which a concentration step of reduced-pressure low-temperature heating concentration is used for reduced-pressure extraction in which the extraction container is sealed and decompressed to extract the oyster meat extract will be described.

  First, the extraction container is sealed and decompressed.

  The degree of this pressure reduction is not limited in any way, but the pressure is reduced to 1 atm or less, for example, about 0.01 to 0.99 atm, particularly about 0.1 to 0.2 atm is preferable. It is. Further, the time for depressurization is not limited, but is understood to be about 30 minutes to 70 minutes.

  Therefore, various active ingredients are efficiently extracted from raw oyster meat. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container. In particular, easily denatured and fragile vitamins and proteins can be extracted without being denatured and these active ingredients can be extracted without being broken.

  In addition, this amount of extraction has been confirmed to be considerably increased compared to the case of extraction under normal atmospheric pressure of 1 atm.

Next, the aqueous solution obtained by extracting the oyster meat extract from the raw oyster meat is concentrated.
Here, the reduced pressure low temperature heating concentration method is applied as the concentration method of the aqueous solution. Then, the extracted oyster meat extract is concentrated so that the solid content is, for example, about 15 to 45 (W / W)%.

  As described above, it is as described above that concentration under reduced pressure and low temperature heating, that is, concentration under reduced pressure and low temperature heating is an extremely important factor for extraction, concentration and precipitation recovery of oyster meat extract.

  It has been found that when a protein solution, which is an extract of oyster meat, is kept at a high temperature, the protein is condensed hard. However, protein condensation is slow at low temperatures. When the loose protein is in the solution, the area in contact with the solution increases.

  For example, it is understood that the pasteurized milk has a better digestibility than the pasteurized milk because the area where the protein in the pasteurized milk is in contact with the digestive fluid is wider than the protein in the pasteurized milk.

  Thus, the protein is denatured and precipitated by contact with the alcohol solution. At this time, the slowly condensed protein has a larger area where the alcohol solution and the protein are in contact with each other than the hard condensed protein, so that the protein is easily denatured and easily precipitated.

  As described above, the condensation of the protein extracted from the raw oyster by performing the reduced-pressure low-temperature heating concentration becomes gradual. Then, since the area where the alcohol and the protein are in contact with each other is larger than that of the protein concentrated at a high temperature, more protein is precipitated, and more dry matter can be obtained than the precipitate. Then, along with the precipitated precipitate, the active ingredients such as zinc and selenium increase and precipitate together.

  The alcohol solution is added to the concentrated solution concentrated to the predetermined concentration, and the oyster meat extract is waited for precipitation after a predetermined time.

  Then, the precipitate is collected and dried to produce a dried oyster meat extract.

  Next, double extraction using the reduced-pressure low-temperature heating concentration method will be described.

  First, oyster meat extract is extracted from the raw oyster meat in the extraction container at normal pressure, that is, at one atmospheric pressure, that is, a so-called normal pressure.

  This extraction is called atmospheric pressure extraction, and is performed, for example, for a time of 80 to 120 minutes.

  Here, there is no restriction | limiting about the temperature of the said solution, Usually, it is carried out at about 50 to 80 degree | times. However, it is not limited to this, and it may be 50 degrees or less, or 80 degrees or more.

  Thus, the raw oyster meat extract extracted at the normal pressure is sent into the solution in the container, and for example, an aqueous solution in which the oyster meat extract is dissolved is collected.

  The aqueous solution is then concentrated. Here, a reduced pressure low temperature heating concentration method is applied as the concentration method of the aqueous solution. Then, the extracted oyster meat extract is concentrated so that the solid content is about 15 to 45 (W / W)%.

  The alcohol solution is added to the concentrate concentrated to a predetermined concentration by the reduced-pressure low-temperature heating concentration method, and the oyster meat extract is awaited to precipitate after a predetermined time.

  The precipitate is collected and dried to produce a dried oyster extract.

  Here, in this invention, the raw oyster meat once used for the said extraction is again accommodated in the extraction container in which the solution was stored. And this time, unlike the previous case, the container is sealed and decompressed.

  The degree of decompression is not particularly limited, but may be 1 atm or less, for example, about 0.001 to 0.99 atm, and particularly preferably about 0.1 to 0.2 atm. Further, the time for depressurization is not limited, but is understood to be about 30 minutes to 70 minutes.

  Thus, various active ingredients are efficiently extracted again from the raw oyster meat from which the oyster meat extract has been extracted. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container.

  Compared with the case of extraction under normal atmospheric pressure, this extraction amount is considerably increased.

  Next, the aqueous solution obtained by extracting the oyster meat extract again from the raw oyster meat is concentrated. Note that this concentration is also performed under reduced pressure and low temperature heating.

Next, an alcohol solution is added to the concentrated liquid to precipitate the oyster meat extract, and the precipitate is dried to produce a dried oyster meat extract.
Extraction and concentration of oyster meat extract with high extraction rate, content of other substances that suppress the aggregation of so-called platelets containing taurine, glycogen, protein, or zinc, even if extracted twice in this way Thus, it is possible to provide a production method by precipitation recovery, and in particular, vitamins and proteins can be extracted without being denatured or broken.
Next, an embodiment will be described in which the extraction container is hermetically sealed and the inside of the extraction container is selected to be pressurized or depressurized, and the reduced-pressure low-temperature heating concentration method is applied in so-called selective extraction.

  The selection is usually made by taking into account the data in the computer.

  Then, the feature of pressure extraction or the feature of decompression extraction is considered, and the most preferable or most desired extraction method at the time of extraction is selected.

  Here, the feature of the pressure extraction is that there is a merit that a lot of oyster meat extract can be extracted in a short time, and it is relatively comparatively even in a pressurized or heated state such as zinc (Zn), selenium (Se), iron (Fe). It is effective when collecting a large amount of metallic trace elements that are difficult to denature and break.

  On the other hand, the feature of decompression extraction is that, for example, a state in which the boiling point is low in a decompression state and the temperature does not rise relatively is used.

That is, it is an effective extraction method for collecting trace elements that are relatively easily denatured and easily broken by heating such as vitamins or proteins.

In addition, for example, oyster meat data such as the state of raw oyster meat or the weight of raw oysters is taken into consideration, and selection of whether raw oysters from which oyster meat extract should be extracted as a whole is preferably pressure extraction or pressure reduction extraction Will be.
Here, a case where pressurized extraction is selected in the extraction selection step will be described. In this case, the concentration step is performed by a reduced pressure low temperature heating concentration method.

First, the extraction container is sealed and pressurized.
The degree of pressurization is not limited in any way, but the pressurization is performed at 1 atm or higher, and for example, about 1.1 to 2.5 atm is preferable. Further, the pressurizing time is not limited, but about 5 to 60 minutes is preferable. Further, the temperature at this time is 75 ° C. to 120 ° C. When the pressure is applied, the temperature rises from the normal pressure.

  In the pressure extraction, it is not necessary to stir in the extraction container so as not to damage the stripped oyster meat. This is because according to the present invention, extraction can be performed efficiently without stirring. In addition, stirring may damage the active ingredient to be extracted.

  Therefore, various active ingredients are efficiently extracted from raw oyster meat. And the said various active ingredients will melt | dissolve efficiently in the aqueous solution in an extraction container.

  Compared to the case of extraction under normal atmospheric pressure, this extraction amount has been confirmed to increase considerably. In addition, the same amount can be extracted with a significantly shortened extraction time compared to the conventional case.

Next, the extracted solution obtained by extracting the oyster meat extract from the raw oyster meat is concentrated.
Here, a reduced pressure low temperature heating concentration method is applied as the concentration method of the aqueous solution.

  Then, the extracted oyster meat extract is concentrated so that the solid content is, for example, about 15 to 45 (W / W)%.

  The alcohol solution is added to the concentrated solution concentrated to a predetermined concentration by the reduced-pressure low-temperature heating concentration method.

  Then, the precipitate is collected and dried to produce a dried oyster meat extract.

  Next, a description will be given of twice extraction in which the reduced pressure low temperature heating concentration method is employed.

  First, oyster meat extract is extracted from the raw oyster meat in the extraction container at normal pressure, that is, at one atmospheric pressure, that is, a so-called normal pressure.

  This extraction is called atmospheric pressure extraction, and is performed, for example, for a time of 80 to 120 minutes.

  Here, there is no restriction | limiting about the temperature of the said solution, Usually, it is carried out at about 50 to 80 degree | times. However, it is not limited to this, and it may be 50 degrees or less, or 80 degrees or more.

  Thus, the raw oyster meat extract extracted at the normal pressure is sent into the solution in the container, and for example, an aqueous solution in which the oyster meat extract is dissolved is collected.

  The aqueous solution is then concentrated. Here, as described above, the method for concentrating the aqueous solution is applied under reduced pressure and low-temperature heating, for example, the extracted oyster meat extract has a solid content of about 15 to 45 (W / W)%. Concentrated.

  The alcohol solution is added to the concentrated solution concentrated to a predetermined concentration by the reduced-pressure low-temperature heating concentration method, and the oyster meat extract is waited for precipitation after a predetermined time.

  Then, the precipitate is collected and dried to produce a dried oyster meat extract.

  Here, in this embodiment, raw oyster meat once used for the extraction is stored again in the extraction container in which the solution is stored. And this time, unlike the previous case, the extraction container is sealed and pressurized.

  Although the degree of this pressurization is not limited at all, it is 1 atm or more, and preferably about 1.1 to 2.5 atm. Further, the pressurizing time is not limited, but is understood to be about 5 to 60 minutes.

  Thus, various active ingredients are efficiently extracted again from the raw oyster meat from which the oyster meat extract has been extracted. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container.

  This amount of extraction has been confirmed to increase by about 60% compared to the case of twice extraction under normal atmospheric pressure.

  Next, the aqueous solution obtained by extracting the oyster meat extract again from the raw oyster meat is concentrated. Note that this concentration is also performed under reduced pressure and low temperature heating.

Next, an alcohol solution is added to the concentrated liquid to precipitate the oyster meat extract, and the precipitate is dried to produce a dried oyster meat extract.
Next, a case where reduced pressure extraction employing a reduced pressure low temperature heating concentration method is selected will be described.
When decompression extraction is selected, as described above, for example, characteristics such as a state in which the boiling point is low in a decompression state and the temperature does not increase relatively can be used.

  The reduced pressure extraction is an effective extraction method when it is desired to collect a large amount of trace elements that are relatively easily denatured by heating such as vitamins or proteins.

  The degree of this pressure reduction is not limited in any way, but the pressure is reduced to 1 atm or less, for example, about 0.01 to 0.99 atm, particularly about 0.1 to 0.2 atm is preferable. It is. Further, the time for depressurization is not limited, but is understood to be about 30 minutes to 70 minutes.

  Therefore, various active ingredients are efficiently extracted from raw oyster meat. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container. In particular, easily denatured and fragile vitamins and proteins can be extracted without being denatured and these active ingredients can be extracted without being broken.

  In addition, this amount of extraction is confirmed to be considerably increased as compared with the case of extraction under normal atmospheric pressure of 1 atm.

Next, the aqueous solution obtained by extracting the oyster meat extract from the raw oyster meat is concentrated.
Here, the reduced pressure low temperature heating concentration method is applied as the concentration method of the aqueous solution.

  Then, the extracted oyster meat extract is concentrated so that the solid content is, for example, about 15 to 45 (W / W)%.

  The alcohol solution is added to the concentrate concentrated to a predetermined concentration by the low-temperature low-temperature heat concentration, and the oyster meat extract is awaited to precipitate after a predetermined time.

  Then, the precipitate is collected and dried to produce a dried oyster meat extract.

  Next, double extraction using reduced-pressure low-temperature heating concentration will be described.

  First, oyster meat extract is extracted from the raw oyster meat in the extraction container at normal pressure, that is, at one atmospheric pressure, that is, a so-called normal pressure.

  This extraction is called atmospheric pressure extraction, and is performed, for example, for a time of 80 to 120 minutes.

  Here, there is no restriction | limiting about the temperature of the said solution, Usually, it is carried out at about 50 to 80 degree | times. However, it is not limited to this, and it may be 50 degrees or less, or 80 degrees or more.

  Thus, the raw oyster meat extract extracted at the normal pressure is delivered into the solution in the extraction container, and for example, an aqueous solution in which the oyster meat extract is dissolved is collected.

  The aqueous solution is then concentrated. The reduced pressure low temperature heating concentration method is also applied to the concentration method of the aqueous solution. For example, the extracted oyster meat extract is concentrated so that the solid content is about 15 to 45 (W / W)%.

  The alcohol solution is added to the concentrated solution concentrated to a predetermined concentration by the reduced-pressure low-temperature heating concentration method.

  The precipitate is collected and dried to produce a dried oyster extract.

  Here, in this embodiment, raw oyster meat once used for the extraction is stored again in the extraction container in which the solution is stored. And this time, unlike the previous case, the container is sealed and decompressed.

  The degree of decompression is not particularly limited, but may be 1 atm or less, for example, about 0.001 to 0.99 atm, and particularly preferably about 0.1 to 0.2 atm. Further, the time for depressurization is not limited, but is understood to be about 30 minutes to 70 minutes.

  Thus, various active ingredients are efficiently extracted again from the raw oyster meat from which the oyster meat extract has been extracted. The various active ingredients are efficiently dissolved in the aqueous solution in the extraction container.

  Compared to the case where extraction is performed only once under normal atmospheric pressure, the amount of extraction is considerably increased.

  Next, the aqueous solution obtained by extracting the oyster meat extract again from the raw oyster meat is concentrated. Note that this concentration is also performed under reduced pressure and low temperature heating.

Next, an alcohol solution is added to the concentrated liquid to precipitate the oyster meat extract, and the precipitate is dried to produce a dried oyster meat extract.

It is a table | surface explaining the trace element content in 100g of dried materials by normal pressure heating concentration and pressure reduction low temperature heating concentration.

Claims (3)

A first extraction step of storing raw oyster meat in an extraction container in which the solution is stored, bringing the oyster meat extract to normal pressure in the extraction container, extracting the oyster meat extract from the raw oyster meat, and feeding it into the extraction solution;
A first concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A first precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the first concentration step;
A first generation step of drying the precipitate from the first precipitation step to generate a dried product of oyster meat extract;
The raw oyster meat used in the first extraction step is stored again in the extraction container in which the solution is stored, pressurized to 1 atm or more in the extraction container, and again from the raw oyster meat in the pressurized state. A second extraction step of extracting the extract and delivering it into the extraction solution;
A second concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A second precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the second concentration step;
A second generation step of drying the precipitate from the second precipitation step to generate a dried product of oyster meat extract,
In the concentration step, the pressure is reduced to 1 atm or less, and the solution is concentrated by low-temperature heating in the reduced pressure state.
In the precipitation step, an alcohol solution was added to the concentrate in the concentration step, and after stirring, the supernatant liquid and the precipitate were separated at a ratio of 0.5 to 9.5 to 2.5 to 7.5.
The manufacturing method of the oyster meat extract using the reduced-pressure low-temperature heat concentration characterized by the above-mentioned.
A first extraction step of storing raw oyster meat in an extraction container in which the solution is stored, bringing the oyster meat extract to normal pressure in the extraction container, extracting the oyster meat extract from the raw oyster meat, and feeding it into the extraction solution;
A first concentration step of concentrating the extraction solution to which the oyster meat extract has been delivered;
A first precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the first concentration step;
A first generation step of drying the precipitate from the first precipitation step to generate a dried product of oyster meat extract;
The raw oyster meat used in the first extraction step is stored again in the extraction container in which the solution is stored, the pressure is reduced to 1 atm or less in the extraction container, and the oyster meat extract is again extracted from the raw oyster meat in the reduced pressure state. A second extraction step of extracting and delivering into the extraction solution;
A second concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A second precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the second concentration step;
A second generation step of drying the precipitate from the second precipitation step to generate a dried product of oyster meat extract,
In the concentration step, the pressure is reduced to 1 atm or less, and the solution is concentrated by low-temperature heating in the reduced pressure state.
In the precipitation step, an alcohol solution was added to the concentrate in the concentration step, and after stirring, the supernatant liquid and the precipitate were separated at a ratio of 0.5 to 9.5 to 2.5 to 7.5.
The manufacturing method of the oyster meat extract using the reduced-pressure low-temperature heat concentration characterized by the above-mentioned.
A first extraction step of storing raw oyster meat in an extraction container in which the solution is stored, bringing the oyster meat extract to normal pressure in the extraction container, extracting the oyster meat extract from the raw oyster meat, and feeding it into the extraction solution;
A first concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A first precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the first concentration step;
A first generation step of drying the precipitate from the first precipitation step to generate a dried product of oyster meat extract;
The raw oyster meat used in the first extraction step is stored again in the extraction container in which the solution is stored, pressurized to 1 atm or more in the extraction container, and again from the raw oyster meat in the pressurized state. An extraction selection step of selecting either a pressure extraction step of extracting an extract or a reduced pressure extraction step of reducing the pressure to 1 atm or less in the extraction container and extracting the oyster meat extract again from the raw oyster meat in the reduced pressure state;
A second delivery step of delivering the raw oyster meat extract into the extraction solution by the extraction selected in the extraction selection step;
A second concentration step of concentrating the extracted solution to which the oyster meat extract has been delivered;
A second precipitation step of precipitating the oyster meat extract by adding an alcohol solution to the concentrated solution by the second concentration step;
A second generation step of drying the precipitate from the second precipitation step to generate a dried product of oyster meat extract;
Have
In the concentration step, the pressure is reduced to 1 atm or less, and the solution is concentrated by low-temperature heating in the reduced pressure state.
In the precipitation step, an alcohol solution was added to the concentrate in the concentration step, and after stirring, the supernatant liquid and the precipitate were separated at a ratio of 0.5 to 9.5 to 2.5 to 7.5.
The manufacturing method of the oyster meat extract using the reduced-pressure low-temperature heat concentration characterized by the above-mentioned.

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