JP4625749B2 - Method for producing liquefied macomb - Google Patents

Description

The present invention relates to a method for producing a liquefied macomb . In detail, it is related with the manufacturing technique of the liquefied macomb used for food for aquaculture, such as foodstuffs, health functional food, a pharmaceutical, and aquaculture.

  Macabu, wakame, mozuku, hijiki, and the like are known as seaweeds belonging to brown algae that have been used by Japanese as a traditional food and seasoning. These seaweeds are known to contain fucoidan-like polysaccharides (collectively referred to as “fucoidan”). This fucoidan has been studied and reported on many pharmacological effects such as cholesterol lowering action, blood sugar level elevation inhibiting action, neutral fat inhibiting action, and anticancer action (Patent Document 1). Fucoidan is mainly extracted from seaweeds belonging to brown algae.

Various methods for extracting fucoidan have been proposed. Many fucoidans derived from kombu are made by, for example, a method in which low-temperature dried kombu is pulverized into powder, washed with alcohol, and then heated and extracted with water (Patent Document 2). However, when kelp is dried, the various components contained in alga bodies containing flodyne and / or alginic acid are affected. To maintain freshness, keep freshness by contacting with an aqueous solution containing certain seawater or its ice. Some have been proposed (Patent Document 3).
WO97 / 26896 JP 2001-181303 A JP 2001-309769 A

  The inventors of the present invention have made repeated research efforts on how to effectively use abundant seaweeds existing in the sea, and repeated trial and error. Although various researches have been made as described above as being effective for seaweeds, there is still room for improvement in order to expect practical effects. As described above, after seaweed is dried, it is often processed and eaten, or an effective extract is extracted from seaweed.

  However, none of the methods eats seaweeds as they are, so that there is a problem that naturally-occurring active ingredients are impaired, and there is also a problem from the point of digestion and absorption. In addition, all the conventional methods require a large number of steps because they are returned to water or treated with alcohol after drying, and are particularly expensive, and are used as food, health functional food, and aquaculture bait. It is impossible. Also, mass processing is difficult.

  The preservation method for maintaining the freshness described in Patent Document 3 is mainly for Okinawa mozuku, and is not optimal from the viewpoint of preservation of macaques, seaweeds, and the like.

  The present invention has been made based on the above-mentioned background, and particularly pays attention to brown algae and achieves the following object.

An object of the present invention is to provide a production method for liquefying macomb as a food or health functional food .

Another object of the present invention is to provide a method for producing a liquefied macomb at low cost and effectively utilizing resources.

Still another object of the present invention is to provide a method for producing a liquefied macomb that can be preserved for a long period while maintaining freshness .

  The present invention takes the following means in order to achieve the object.

The manufacturing method of the liquefied macomb of the present invention 1
Draining process of draining the harvested macomb;
After the draining step, only the surface layer of the Laminaria japonica and drying step of Ru was wind dried,
A storage step of freezing and storing the air-dried macomb ;
A cutting step of thawing and cutting the preserved macomb;
A sodium hydrogen carbonate dissolving step in which sodium hydrogen carbonate is added to fresh water to form a solution,
An immersion step of immersing the cut macombu in the solution;
A liquefaction step of liquefying the macomb by boiling the solution in which the macomb is immersed;
An enzyme addition step of adding an enzyme agent for decomposing macomb to the macomb at a temperature lower than the boiling temperature;
A cooling step of cooling the boiled liquid macomb.

The manufacturing method of the liquefied macomb of the present invention 2
A method for producing the liquefied macomb of the present invention 1,
In the drying step, the moisture content of the macombu after air drying is 88-87% by mass ,
In the storage step, the freezing is performed at minus 10 to 15 ° C.
[Seaweed as raw material]
Seaweeds used in the present invention are seaweeds belonging to brown algae. After harvesting and draining, only the surface of the seaweed should be air dried. This drying water content from 88 to 87 mass% is optimal. The solution may be liquefied immediately after this, but if it is harvested in large quantities, it can be stored by freezing at minus 10 to 15 ° C.
[Liquefaction treatment]
The liquefaction of the seaweed used as a raw material is performed by adding sodium hydrogen carbonate to a raw seaweed or a mixture of the raw seaweed and water in a heating kettle, and then heating and liquefying this. This liquefaction treatment liquefies by mixing 100% by mass of seaweeds, 200-400% by mass of fresh water, and 1-10% by mass of a mixture of sodium bicarbonate and seaweeds and fresh water. It is good to process.

  Liquefaction is possible only by this liquefaction treatment with sodium hydrogen carbonate, but in order to decompose seaweed molecules into shorter molecules, it is preferable to add an enzyme agent for promoting the decomposition of brown algae and liquefy it. This enzyme decomposition treatment is performed by keeping the temperature at a predetermined temperature for a predetermined time in accordance with the characteristics of the enzyme. As this enzyme, cellulase, pectinase or the like may be used.

  In this enzyme liquefaction treatment, seaweed is 100% by mass, fresh water is 250-380% by mass, sodium hydrogen carbonate is 6-15% by mass of the mixture of seaweed and fresh water, and the enzyme agent is 0%. It is good to liquefy by mixing 5 to 2.0% by mass.

As described above in detail, the method for producing a liquefied macomb of the present invention liquefied brown algae, seaweed, is easy to digest and absorb for humans, animals and fish, and is used for foods, health functional foods, foods, etc. It became possible. In addition, the raw material of the liquefied seaweed of the present invention can be stored in a state in which the freshness is maintained for a long time. Furthermore, since the seaweed that has been disposed of in large quantities can be effectively used, resources can be used effectively without deteriorating the environment, and large quantities can be manufactured and stored at low cost. This contributed to the effective use of seaweed.

[Embodiment]
Embodiments of the present invention will be described below. FIG. 1 is a flowchart showing the manufacturing process of the present invention. The production method of the present invention will be specifically described with reference to this flowchart. Seaweeds used in the present invention are brown algae. In the present embodiment, the seaweed is Macombu and Wakame. Macombu and seaweed are harvested in large quantities at any fishing ground, and are also collected in various locations because of the water purification effect of fish farms. After harvesting, these macombs are harvested in a hay bales under a cold chill with a shading rate of 85% or more (clothes like lace made of polyester, which are used to adjust temperature and solar radiation). Spread it out and hang it on a rope to drain it (step 1).

  If the treatment takes a long time, it may be dried. If the next treatment cannot be performed immediately, it may be stored frozen. This is to prevent the seaweed from decaying in a short time after collection. The drained seaweed is immersed in a prepared solution (step 2). This solution is obtained by dissolving sodium hydrogen carbonate (step 4) in fresh water (step 3). Moreover, even if a solution is not prepared in advance, brown algae, fresh water, and sodium bicarbonate may be mixed in random order to form a solution. What is necessary is just to process according to the condition of the field.

  More specifically, this liquefaction treatment is performed by mixing 100% by mass of seaweed, 200 to 400% by mass of fresh water, and 1 to 10% by mass of sodium hydrogen carbonate combined with seaweed and fresh water. It is processing to do. The mass of brown algae is based on the weight after being lifted from seawater and drained. It is preferable to add brown algae to 300% by mass of fresh water of brown algae and 3% by mass of sodium hydrogen carbonate of a mixed solution of brown algae and fresh water.

  Each mixing ratio varies depending on the type of seaweed. The optimum value determined experimentally for each seaweed is adjusted. Next, the brown algae-immersed solution is boiled (step 5). In the fishing ground, the freshly brown algae collected and drained are put into a kettle and boiled with stirring.

  When the pot has a capacity of 1 to 2 tons, it completely dissolves in 2 hours and the seaweed liquefies. Next, the boiled solution is cooled as liquid seaweed (step 6). For this cooling, for example, it is allowed to stand for 3 to 4 hours to cool the heat. Moreover, when it is necessary to process quickly in mass production, it may be forced to cool in a short time by a cooling facility or the like. The cooled liquid seaweed is divided and stored in a plastic container of about 20 liters, for example (step 7). This plastic container storage can be carried by hand and is easy to carry. The cooled liquid seaweed may be used as it is or may be used after a certain period after storage.

[Example of use as fish food]
As described above, in the case of fish farming, the finished liquid seaweed is used by being mixed with other fish feed (Step 8). In the case of fish farming, the mixing ratio is 3 to 10% by mass of the amount of feed to be administered. Moreover, the period which mix | blends and feeds this liquid seaweed is 1 to 3 months continuously, and when it sees in 1 year, it is a standard within 6 months by 2-3 times of feeding. This blending method is, for example, infiltrating and adsorbing on commercially available dry pellet products, or in the case of on-site prepared moist pellets (water-containing solid feed), adding liquid seaweed during stirring granulation And mix.

  In addition to fish farming, for example, when given to livestock, it can also be diluted in livestock drinking water, and can be mixed with other feeds and administered as in the case of fish farming. Further, although not described in detail, it can be used as a processed food for food as long as it is fresh and safe in addition to fish farming, other aquaculture, or livestock feed. These benefits are as described above, and the content in line with research results can be expected for human food.

  Although various descriptions have been given above, it goes without saying that the present invention is not limited to the embodiments. In addition, although the product completed by this invention was called liquid seaweed, it is the same even if it calls liquid seaweed, and it cannot be overemphasized that other expressions may be sufficient in the range included in the summary of this invention.

[Example 1]
FIG. 2 is a flow diagram showing a liquefaction process using the macomb of the present invention as a raw material. Basically, it is the same as the liquefaction step of FIG. The experimental site of Example 1 is within the fish farming division fishery right managed by the Tosaki Fisheries Cooperative Association of Nagasaki City, located in the back of Tachibana Bay in Nagasaki Prefecture. The kombu aquaculture area is within the joint fishery rights of the association adjacent to the fishery rights of the experimental area, and the type of kombu is macomb.

  This macomb was harvested, drained, compressed, bagged and frozen. Usually, everything is not liquefied immediately after harvesting, so it is generally frozen and stored in a freezer warehouse. When used, the required amount is thawed and liquefied according to demand. On the other hand, sodium hydrogen carbonate, fresh water, and tap water in this example were prepared in advance as a solution of a sodium hydrogen carbonate aqueous solution at a predetermined ratio.

  The thawed macomb is mixed together and put in a boiling kettle. This boiling pot used what was used for boiling pots, such as an existing sardine. The kettle and tap water were charged into the boiling kettle at a ratio of 1: 3, and 3% by mass of a sodium bicarbonate aqueous solution of 3% by mass of the total amount of the kombu and tap water was made into a mixture and boiled with a steam boiler. This mixing ratio is adjusted in the state of seaweed, but in the case of this example, the frozen one was thawed and used, so the above ratio was used. The whole mixture was boiled for about 2 hours and dissolved in liquid form. This was radiated to 60-65 ° C. and cooled. This is the liquid seaweed of Example 1. This was distributed and put into a plurality of 18-liter plastic containers, and stored in the dark in a pre-cooling chamber.

[Usage example 1]
The liquid seaweed (comb) of the present invention thus produced was tested by mixing it with a feed for trough fish farming, and the feeding effect on the trough fish was confirmed. This method of confirming the feeding effect is different in the case where no liquid seaweed is added (conventional feeding method) and when liquid seaweed is added (method with liquid seaweed added) in the growth process of trough puffer. Were administered and compared. The feed when liquid seaweed is not blended contains an antioxidant, vitamins and the like in a moist pellet at a mass ratio of 0.5 mass%. In the feed containing liquid seaweed, liquid comb was mixed with moist pellets at a mass ratio of 5% by mass.

  A, B, and C in Table 1 indicate that different people were administered to different troughs under the same blending conditions. The measured values in the table are not blended, and both are the results for the same predetermined period (2 months). Table 1 shown below shows the growth state of trough puffs by measuring changes in fish.

３者に若干のバラツキがあるものの、平均で体長と実体重が配合なしの場合に比して、配合ありの方が伸びていることを確認した。又、特異的変化として、腸管の状態を推定できる腸・体長比も確実に伸びており、さらに尾鰭率も伸びていることを確認した。以上のことから、トラフグのコンディションに多少の相違はあるものの、傾向として本発明の液体海藻物（コンブ）の有効性は確認できた。
［使用例２］
次に示す表２は、前述同様の図２のフローにより製造した液体海藻にもとづくトラフグの成長過程を調査したものである。使用した海藻は、実施例１のものと同一のものを使用した。２才魚のトラフグへ液体コンブをモイストペレットに配合して約４０日間投与して飼育した結果のものである。表２のＡ〜Ｄは異なる配合者を示しているが、配合条件は全て同一である。尚、測定開始時は２００４年１０月１０日で、測定終了時は２００４年１１月２４日である。

肝比重は真水の水温１５℃に換算した比重で、０．９７０以下は脂肪肝症が懸念される実施対象のトラフグへは秋に投与している。秋は一般に海水温の降下とともに食欲が高まり摂餌量が増え、成長量も急増する。本実施例１の場合も１日当たり平均で６．１４ｇ、１ヶ月で平均１８５ｇ、最大２３７ｇと順調に成長した。

Although there was some variation among the three, it was confirmed that, on average, the body length and actual body weight were increased compared to the case where the body weight and the actual body weight were not blended. In addition, as a specific change, it was confirmed that the intestinal / body length ratio capable of estimating the state of the intestinal tract was also reliably increased, and that the caudal rate was also increased. From the above, the effectiveness of the liquid seaweed (comb) of the present invention has been confirmed as a trend, although there are some differences in the condition of trough puffers.
[Usage example 2]
Table 2 below shows the growth process of trough puffer based on the liquid seaweed produced according to the flow of FIG. 2 as described above. The seaweed used was the same as that of Example 1. This is the result of rearing a two-year-old fish trough puffer with a liquid combe mixed in a moist pellet and administering it for about 40 days. Although AD of Table 2 has shown a different compounder, all the compounding conditions are the same. Incidentally, the start of measurement is October 10, 2004, and the end of measurement is November 24, 2004.

The specific gravity of the liver is the specific gravity converted to a fresh water temperature of 15 ° C., and 0.970 or less is administered in autumn to the target trough puffer who is concerned about fatty liver disease. In autumn, the appetite increases, the amount of food intake increases, and the amount of growth increases rapidly as the seawater temperature falls. In the case of Example 1, the average growth was 6.14 g per day, the average was 185 g per month, and the maximum was 237 g.

  Moreover, although the liver / body weight ratio due to bite increased by about 25% by mass, the liver specific gravity was not reduced, and it was judged that there was almost no transition to fatty liver disease and that the liver was in a healthy growth state. As a result, the growth rate was improved in all four, and the two-year-old fish became a fish at the time of shipment, but the effectiveness of the liquid seaweed (liquid comb) of the present invention could be confirmed.

[Example 2]
Example 1 mentioned above was developed mainly for the feed for fish farming. Example 2 was developed mainly for food. Hereinafter, this manufacturing process will be described in detail. FIG. 3 is a flow diagram showing a liquefaction process using macomb as a raw material. The basic process is the same as the process shown in FIG. The macomb used in Example 2 is the same production area as Example 1.

After harvesting macaws that have ingested only leaves with good growth and quality, drain them (steps 1 to 3) and in a well-ventilated place under a cold chill with a shading rate of 85% or more, about 30 minutes per leaf It is suspended to the extent that only the surface layer is dried (steps 1 to 3). By drying only the surface layer, a film is formed on the surface, so that this forms a protective film, and the cell membrane and its interior remain intact . Thereafter, the soiled portion such as the tip portion is cut off (step 4), and the stem portion and the leaf body portion are separately evacuated and stored in a polyethylene bag and frozen (steps 5 to 6). The freezing temperature is preferably minus 10 to 15 ° C. so as not to destroy the cells, and it is easy to rot at a temperature higher than this, and the cells are destroyed at a low temperature.

  Usually, everything is not liquefied immediately after harvesting, so it is generally frozen and stored in a warehouse. In other words, this refrigeration step is not necessarily required if it is liquefied immediately after harvesting, but it is stored by refrigeration and liquefaction described later according to demand for reasons such as maintaining freshness rather than liquefying and storing. . Thaw the required amount according to demand when using. This thawing is preferably natural thawing in a well-ventilated place (Step 7).

  When the thawing is completed, this is cut into a width of 5 to 6 cm using a cutting machine (step 8). On the other hand, sodium hydrogen carbonate and fresh water are prepared in advance. The amount of sodium hydrogen carbonate is 2% by mass of water and raw material at the leaf part, and 3% by mass of water and raw material at the stem part (step 9). The amount of fresh water is within 70% by mass of the kettle capacity with respect to the total amount to be stirred and mixed. Fresh water is charged into the heating kettle (step 10), and sodium hydrogen carbonate is also charged to dissolve sodium hydrogen carbonate in the fresh water (step 11).

  The thawed comb is mixed together and placed in a boiling kettle (step 12). The boiling kettle was heated to 90 ° C. with steam heat (step 13). At this time, before heating in the boiling kettle, a step of blowing moisture into a comb defrosted and adding moisture simultaneously with heating may be added. When heated to 90 ° C, it is naturally radiated to 60 ° C. At this stage, the raw material is partially dissolved by the decomposition action of sodium bicarbonate. When naturally cooled to 60 ° C., the degrading enzyme is added. This enzyme agent is mainly composed of pectinase, and “Pectinase XP-534 NEO” (trademark), manufactured by Nagasem Ktex Co., Ltd. (location: Kyoto, Japan) was used.

  The amount of the enzyme agent is 0.3 mass% with respect to fresh water and the raw material, dissolved in water about 10 times the mass of the enzyme agent, and charged into the above-described boiling kettle cooled to 60 ° C. (steps 15 to 15). 17). And this is kept at 40 to 60 degreeC, and is stirred regularly for about 6 hours or more, and the liquefaction of a macomb is promoted (process 18). When liquefaction is completed, the boiling kettle is heated to 90 to 100 ° C. to deactivate the activity of the enzyme agent (step 19).

  The liquefied macomb is naturally cooled, packed in a predetermined container, placed in a refrigerator, and stored at 3 to 5 ° C. (steps 20 to 23). Since the liquefied macomb of this example combined the destruction of the cell membrane with sodium carbonate and the degradation with an enzyme agent, it could be efficiently liquefied without altering the active ingredients such as fucoidan and alginic acid possessed by the macomb.

FIG. 1 is a flowchart showing a manufacturing process for liquefying seaweed. FIG. 2 is a flowchart showing the manufacturing process of Example 1 in which the kombe is liquefied. FIG. 3 is a flowchart showing the manufacturing process of Example 2 in which the kombe is liquefied.

Explanation of symbols

1: Draining treatment 2: Dissolution treatment 3: Fresh water 4: Sodium bicarbonate 5: Boiling treatment 6: Cooling treatment 7: Storage treatment 8: Other fish feed

Claims (2)

Draining process of draining the harvested macomb;
After the draining step, only the surface layer of the Laminaria japonica and drying step of Ru was wind dried,
A storage step of freezing and storing the air-dried macomb ;
A cutting step of thawing and cutting the preserved macomb;
A sodium hydrogen carbonate dissolving step in which sodium hydrogen carbonate is added to fresh water to form a solution,
An immersion step of immersing the cut macombu in the solution;
A liquefaction step of liquefying the macomb by boiling the solution in which the macomb is immersed;
An enzyme addition step of adding an enzyme agent for decomposing macomb to the macomb at a temperature lower than the boiling temperature;
A cooling method for cooling the boiled liquid macomb. A method for producing a liquefied macomb according to claim 1,
In the drying step, the moisture content of the macombu after air drying is 88-87% by mass ,
In the said preservation | save process, freezing is performed at minus 10-15 degreeC, The manufacturing method of the liquefied macomb characterized by the above-mentioned .

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