JP6808378B2 - Shijimi clam processed health food and its manufacturing method - Google Patents

Description

The present invention relates to a processed health food for freshwater clams obtained by sterilizing artificially bred freshwater clams by freeze-drying, low-temperature drying, sun-drying or vacuum-drying, or further crushing them, and a method for producing the same.

Traditionally, clams have been regarded as health foods because they contain a large amount of amino acids called ornithine, which is an effective nutritional component for the liver, and also contain vitamin B _12, which promotes the absorption of iron, which is abundant in clams. In addition, since clams contain a lot of succinic acid that feels delicious, they are sold as processed foods and supplements in addition to the main body of clams.

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

Shijimi is used in various dishes, but it is also marketed as a processed food. Processed foods are manufactured by heating and concentrating the grown clam extract into a paste, or adding excipients such as lactose and starch to the clam extract and then powdering it with a spray dryer. A method of drying and powdering freshwater clams is known.

Add water to freshwater clams with shells that have been desanded and desalted by running water, heat extract the freshwater clam extract, remove the shells and body, filter the extracted freshwater clam extract, remove foreign substances, and further remove the freshwater clam extract. Has been proposed as a method for obtaining a clam extract powder which is sufficiently contained in various active ingredients and has an extremely good flavor, color tone and dry state (see Patent Document 2).

The dried shijimi extract contains dried extract such as turmeric, shiitake, and oyster meat and koji, and has a high absorption effect in the intestine. The active ingredient acts directly on the liver, which has a high liver function improving effect and liver function. A method for producing a liver function-enhancing health food effective for enhancing the liver function has been proposed (see Patent Document 3).

Using freshwater clam as a raw material, the edible part is taken out after steaming, and in order to efficiently extract the components contained in the internal organs, etc., only the edible part is crushed or heated and extracted with water while crushing to prevent liver damage. A method for producing an effective clam extract and a functional food produced by the method have been proposed (see Patent Document 4).

A method for producing a clam extract with excellent stability has been proposed, which comprises extracting a clam or a water extract thereof with methanol or ethanol having a water content of 70% or less (see Patent Document 5).
Beverages containing this clam extract are extremely stable, with no "staining" and no change in taste or aroma even when stored for a long period of time.

A method for producing a powdered freshwater clam has been proposed in which calcite-type crystal structure is powdered by heat treatment at a constant temperature and used as an active ingredient for improving liver dysfunction (see Patent Document 6).

However, in brackish lakes where clams are produced, abnormal growth of blue-green algae due to eutrophication, generation of toxic substance microcystin produced by blue-green algae, increase of nutrient salts such as phosphorus and nitrogen, and water temperature due to global warming As the rise and eutrophication progress, natural breeding and decrease in the occurrence of juvenile clams have become problems, making it difficult to stably harvest freshwater clams.
Therefore, the collection of freshwater clams that live in brackish lakes is prohibited from the viewpoint of protecting the resources of freshwater clams, and commercialization of freshwater clams has never been carried out.

Therefore, with regard to freshwater clams, research and development of artificial breeding techniques for freshwater clams at fishing grounds (mainly brackish lakes) has become active nationwide, and artificial insemination → breeding of juvenile clams → release into the lake → maturity → natural breeding → shellfish collection It is being considered.

Regarding artificial breeding of bivalves, as a circulation filtration type breeding facility that focuses on the harmony of the environment where healthy bivalves can be bred, the breeding facility consists of a breeding area divided by multi-hole plates and a waterway at the bottom. The filth that accumulates in the waterways is continuously guided to the filtration tank by the circulating water flow, the inside of the breeding facility is always kept clean, and the breeding area is supplied with clean seawater that has passed through the filtration device. (See Patent Document 7).

Shijimi is a male-female variant, in which females spawn eggs and males sperm sperm from the drainage tube, and one female lays hundreds of thousands of eggs at a time, and immediately after spawning, in water. Fertilize with sperm produced by males. The size of the egg is as small as about 0.1 mm in diameter, and after fertilization, it becomes a D-type larva (Bellinger larva) and is still floating in the water, but after that it becomes a juvenile and shifts to benthic life.
At the time of benthic transition, the byssus secreted from the byssus glands is entwined with the gravel of the bottom sediment and settles on the bottom. Normally, the shell length grows to 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, freshwater clams are defined as shellfish that have been settled on the bottom of the lake after fertilization and are shipped as adult shellfish more than two years later.

The results of the growth test of freshwater clams by artificial breeding (see Non-Patent Document 1) are shown in the graph of Fig. 2 showing the relationship between the number of years and the transition of shell length, and the relationship between the number of months after fertilization and the shell length after fertilization is shown in Fig. 3. It is shown in the graph of.

In this way, it takes time for the growth of freshwater clams. For example, it is said that it takes at least two years to reach the catch size (shell length of 17 mm or more) in Lake Shinji, which is the largest production area of freshwater clams, from the viewpoint of resource conservation. Sizes smaller than that are prohibited from harvesting. Usually, the shell length is 5 mm in the first year of life, 10 mm in the second year of life, 15 mm in the third year of life, and 18 mm in the fourth year of life (growth varies considerably depending on the habitat). Therefore, artificial breeding of adult clams requires enormous labor and a long time, is difficult to manage, and is not widely used at present.

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

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

Artificial breeding of freshwater clams on land requires feeding costs and maintenance costs, and it takes a long time to reach the catch size after being released into the lake, and it takes a long time to grow to fish, shellfish, lake flying organisms, etc. It is expected that the growth environment of freshwater clams will deteriorate and the recovery rate will decrease due to predation, changes in lake water temperature and oxygen depletion, and deterioration of water quality due to phosphorus and nitrate nitrogen, etc. The current situation is that it is not widespread.

Therefore, in order to solve such a problem, an object of the present invention is to effectively utilize the juvenile clams themselves depending on the condition of the juvenile clams, without releasing all the juvenile clams artificially bred on land into the lake. It is to develop new products that have never existed before.

In other words, by processing the whole juvenile clam, it has both the active nutritional components (various amino acids, organic acids, various minerals, various vitamins, etc.) of the clam body and the function of the multifunctional calcium of the clam shell. Development of processed health foods for freshwater clams. In some cases, freshwater clam shell powder that has been baked to improve absorbability can be further added to the processed health food of freshwater clam.

In addition, when processing juvenile clams, we will develop a method to manufacture freshwater clam processed health foods by manufacturing with a manufacturing method that does not impair the nutritional components of clams and the umami and flavor components such as succinic acid. is there.

For that purpose, it is necessary to avoid methods that may change the extract components due to processes such as heat extraction of freshwater clam extract and concentration by heating the extract, and it is as simple as possible without adding auxiliary agents or additives. It is necessary to produce freshwater clam processed health foods using various manufacturing processes.
Further, for that purpose, it is necessary to provide an efficient breeding method and supply method of artificially bred juvenile mussels on land.

In order to solve the above problem, as a result of diligent research by the inventors, artificially bred freshwater clams for less than one year, preferably within half a year after fertilization on land, were washed with water and then freeze-dried or sun-dried. Or, by heat-drying or vacuum-drying at a low temperature to sterilize it, or by finely powdering it with a fine crusher, a freshwater clam processed health food that has both the nutritional components and taste components of the body and shells can be obtained. We have found that it can be produced, thereby increasing the yield of collecting juvenile clams, shortening the time for artificial breeding of freshwater clams, improving efficiency, and improving stable production, and have come to the present invention.

A first aspect of the present invention for solving the above problems is an active ingredient of a clam obtained by sterilizing a whole clam that has been artificially bred for a short period of time by freeze-drying, low-temperature drying, sun-drying, or vacuum-drying. It is a processed health food for freshwater clams, which is characterized by the fact that the flavor is maintained without being impaired.

According to claim 2 of the present invention, the active ingredient and flavor of the clam obtained by sterilizing the whole clam artificially bred for a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum-drying, and then crushing the clam. It is a processed health food for freshwater clams, which is characterized by being maintained without being damaged.

In claim 3 of the present invention, a parent shell for artificial breeding is selected, stored in a refrigerator in a low-temperature hibernation state in advance until one month before spawning, and the breeding water is set to conditions suitable for spawning before fertilization. It is a method of supplying juvenile clams, which is characterized in that by spawning eggs, juvenile clams can be supplied at any time when necessary.

According to claim 4, the fourth aspect of the present invention is to add the baked clam shell powder and the broth generated during drying to the processed clam processed health food according to claim 1 or 2, to further add the nutrients and taste components of the clam. It is a processed health food for freshwater clams.

A fifth aspect of the present invention is the processing of freshwater clams according to claim 1 or 2, wherein the processed health food of freshwater clams is added to various other foods to provide the nutrients and taste components of freshwater clams. It is a healthy food.

A sixth aspect of the present invention is to produce an artificially bred freshwater clam by freeze-drying, low-temperature drying, sun-drying, vacuum-drying, sterilizing, or further crushing the active ingredient of the young shellfish. It is a method for producing processed health foods of freshwater clams, which is characterized by producing without spoiling the flavor.

A seventh aspect of the present invention is the artificially bred clam juvenile in the method for producing a processed health food for clams according to claim 6, which is a juvenile clam that has bottomed out after fertilization and has a shell length (width of the shell). ) Is 0.1 mm to less than one year, and the processed clam food is produced using the clams having a shell length (width of the shell) of 10 mm or less.

According to claim 8 of the present invention, artificially bred freshwater clams are sorted according to the shell length (width of the shell), and the juveniles exceeding a predetermined shell length are used for release, and the juveniles within a predetermined shell length range are used. It is a separate breeding system characterized by using shellfish in processed health foods for freshwater clams.

Claim 1 of the present invention maintains the active ingredients and flavor of the clams obtained by sterilizing the whole clams artificially bred for a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum-drying. It is a processed health food of freshwater clams, which is characterized by being
After fertilizing on land, artificially bred freshwater clams for 6 months to 1 year are washed with water and then freeze-dried, sun-dried, vacuum-dried, or heat-dried at low temperature to sterilize the body and shells. It is possible to produce a new processed health food for freshwater clams that has both the nutritional and delicious ingredients of the clams, which can increase the yield of collecting freshwater clams, shorten the time for artificial breeding of freshwater clams, and improve efficiency. , It has a remarkable effect that stable production can be improved.

According to claim 2 of the present invention, the active ingredient and flavor of the clam obtained by sterilizing the whole clam artificially bred for a short period of time by freeze-drying, low-temperature drying, sun-drying or vacuum-drying, and then crushing the clam. It is a processed health food of freshwater clams, which is characterized by being maintained without being damaged.
It has the same effect as the processed health food for freshwater clams according to claim 1 of the present invention, and also has a remarkable effect that it is suitable for use as a processed health food for freshwater clams because it is crushed.

In claim 3 of the present invention, a parent shell for artificial breeding is selected, stored in a refrigerator in a low-temperature hibernation state in advance until one month before spawning, and the breeding water is set to conditions suitable for spawning before fertilization. It is a method of supplying juvenile clams, which is characterized by being able to supply juvenile clams whenever necessary by spawning.
Specifically, as the parent shell for artificial breeding, select an adult shell with a shell length of more than 10 mm, and store it in a refrigerator at a low temperature (specifically, for example, 2 to 5 ° C) in a hibernating state until one month before spawning. Before fertilization, the breeding water is gradually warmed to 25 to 28 ° C, which is a condition suitable for spawning, and the salinity is 5 to 10 psu (abbreviation of Practical Salinity Unit) to induce spawning. It is remarkable that the juvenile mussels can be supplied whenever necessary by setting the encyclopedia (see the complete encyclopedia) to lay eggs, accommodating the parent mussels, and then breeding them at a containment density of about 40,000 / L or less. It works.
If the temperature is less than 2 ° C, the cells freeze and expand in volume, which may cause the parent shell to die. If the temperature exceeds 5 ° C, the parent shell cannot hibernate and continue to be active, so it loses food and dies. There is a risk that it will end up.

According to claim 4, the fourth aspect of the present invention is to add the baked clam shell powder and the broth generated during drying to the processed clam processed health food according to claim 1 or 2, to further add the nutrients and taste components of the clam. It is a processed health food of freshwater clams, which is characterized by this.
By adding the baked powder of freshwater clam shells and the broth generated during drying, the nutrients and umami ingredients of freshwater clams are added, which has the remarkable effect of providing new products.
For example, in freeze-drying, sublimation is used to perform drying, and the generated water is collected as ice in a cold trap in the vacuum exhaust process and melted in the ice melting process. Since this water contains nutrients and umami ingredients, it can be concentrated and effectively used as broth.

A fifth aspect of the present invention is the processing of freshwater clams according to claim 1 or 2, wherein the processed health food of freshwater clams is added to various other foods to provide the nutrients and taste components of freshwater clams. It is a healthy food
Shijimi clam processed health foods are added to many other foods including sprinkles, noodle ingredients, Japanese sweets, pies, soups, miso soup, etc. to add new products with the nutrients and umami ingredients of clams. It has a remarkable effect that it can be provided.

A sixth aspect of the present invention is to produce an artificially bred freshwater clam by freeze-drying, low-temperature drying, sun-drying, vacuum-drying, sterilizing, or further crushing the active ingredient of the young shellfish. It is a method of manufacturing processed health foods of freshwater clams, which is characterized by manufacturing without spoiling the flavor.
Clams that have been artificially bred on land for half a year to one year, preferably half a year, are washed with water and then freeze-dried, sun-dried, vacuum-dried, or heat-dried at a low temperature, or slightly. By finely pulverizing with a crusher, it is possible to produce a new processed health food with freshwater clams that has both the nutritional components and the delicious components of the body and shell, thereby increasing the yield of collecting young clams. It has the remarkable effect of shortening the time for artificial breeding of freshwater clams, improving efficiency, and improving stable production.

A seventh aspect of the present invention is the artificially bred clam juvenile in the method for producing a processed health food for clams according to claim 6, which is a juvenile clam that has bottomed out after fertilization and has a shell length (width of the shell). ) Is 0.1 mm to less than one year, and the shell length (width of the shell) is 10 mm or less, and the processed health food for clams is produced.
It has the remarkable effect of increasing the yield of collecting juvenile clams, shortening the time for artificial breeding of freshwater clams, improving efficiency, and improving stable production.
Clams with a shell length (width of the shell) of 0.1 mm to less than one year and a shell length (width of the shell) of 10 mm or less, preferably juveniles with a shell length of 0.1 mm to 3 mm are used. If the width is less than 0.1 mm, it cannot be said to be a clam juvenile, and there is a risk that the nutritional and umami components of the unique body and shell will be insufficient. If it exceeds 10 mm, it will be the same as a commercial product, and the food cost for artificial farming. And maintenance costs are high and it becomes unprofitable.

According to claim 8 of the present invention, artificially bred freshwater clams are sorted according to the shell length (width of the shell), and the juveniles exceeding a predetermined shell length are used for release, and the juveniles within a predetermined shell length range are used. It is a separate breeding system characterized by using shellfish in processed health foods for freshwater clams.
Artificially bred freshwater clams are sorted according to their shell length (width of the shell), and young clams that exceed the specified shell length are used for release, and freshwater clams within the specified shell length range are processed and healthy. By using it in food, it can be used effectively, so it has been possible to increase the yield of collecting juvenile clams, shorten the time for artificial breeding of freshwater clams, further improve efficiency, and further improve stable production. It has a remarkable effect of being able to provide a new system that is not available.

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

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is an explanatory diagram illustrating an example of a method for producing a processed health food for freshwater clams using freshwater clams.
Male and female adult mussels are placed in a water tank for spawning on land, and the salt concentration, oxygen concentration, water quality, water temperature, diet, etc. are controlled, and eggs are spawned and fertilized (one female has dozens at a time). It lays 10,000 eggs and is fertilized with male sperm in water immediately after spawning).
After fertilization, the animals are bred for 6 months to 1 year, and the shell length is divided into sizes of 0.1 mm to 10 mm or less and larger sizes (1 in the figure), and the larger ones are released into the lake and mature. , Used for natural breeding and collecting shellfish, and others are washed with water, freeze-dried or low-temperature heat-dried at the manufacturing plant, and then the safety and functionality are inspected (quality inspection) as they are, or the product is made in the sun. It is dried and shipped, or it is pulverized with a jet mill or the like, inspected in the same manner, and shipped as a product.

Even for juvenile clams artificially bred on land, after fertilization, D-type larvae (Bellinger larvae) become juveniles, and the shells do not grow large and are 10 mm or less, preferably 2-3 mm or less within the second half of fertilization. Then, it is preferably produced by drying and sterilizing by freeze-drying, low-temperature heat-drying, sun-drying, vacuum-drying, or the like, or further crushing and producing the mussels without impairing the active ingredient and flavor of the juvenile mussels.
It may be heated in a temperature range that does not impair the active ingredients and flavor of the juveniles before and / or after freeze-drying, low-temperature heat-drying, sun-drying or vacuum-drying.

The 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: Vacuum freeze-drying is a method in which a food containing water or a food raw material is rapidly frozen at about -30 ° C, and further reduced in pressure to sublimate the water in a vacuum state to dry it.
Merits ・ There is little change in morphology such as shrinkage and cracks due to drying ・ There is little change in nutritional components such as vitamins and flavor ・ It is porous and easy for water and boiling water to infiltrate, so it has good resilience and solubility ・ Low water content Therefore, it is light and highly transportable.-The action of enzymes and microorganisms is suppressed and it can be stored for a long time.-The texture such as texture and color changes depending on the ingredients.-Capital investment and energy cost are large compared to other dried food technologies. Low-temperature heating and drying: A method of reducing the water content of fish and shellfish by artificially applying hot air, and a method of drying the fish and shellfish without destroying the flavor as much as possible.
Sun-drying: By drying seafood at an appropriate humidity and temperature (sea breeze, etc.) to reduce the water content and forming a film on the surface, storage stability is improved and a unique texture and accompanying taste are formed. To.
Vacuum drying: A method of lowering the ambient air pressure of a dried product with a vacuum pump to vaporize moisture at room temperature.

Specifically, as the parent shell for artificial breeding, select a shell with a shell length of more than 10 mm, and store it in a refrigerator at a low temperature (specifically, for example, 2 to 5 ° C) in a hibernating state until one month before spawning. Before fertilization, the breeding water is gradually warmed to 25-28 ° C, which is a condition suitable for spawning, and the salinity of the lake water in which the parent mussels live (for example, 2.5-3.5 psu) to induce spawning. By setting the temperature higher to 5 to 10 psu, laying eggs, accommodating the parent mussels, and then breeding the mussels at a containment density of about 40,000 / L or less, the juvenile mussels can be supplied at any time when necessary.

When processing juvenile clams, the highly absorbable multifunctional calcium content of commercially available clam shells is added to the active nutritional components (various amino acids, organic acids, various minerals, various vitamins, etc.) of the clams. , It may be used as a processed health food for freshwater clams that makes the best use of both functions.

We manufacture processed health foods for freshwater clams by a manufacturing method that does not destroy the nutritional components of freshwater clams and the umami components such as succinic acid.

For that purpose, we avoided the risk of changes in the extract components due to processes such as heat extraction of the shijimi extract and concentration by heating the extract, and we did not add any auxiliary agents or additives, and the manufacturing process was as simple as possible. It is preferable to produce food.

Within one year after fertilization on land, preferably, a juvenile clam with a shell length (width of the shell) of 0.1 to 3 mm that has been artificially bred for half a year is allowed to spit sand for a whole day and night, then washed with water and freeze-dried. Nutrition of the body and shells by sterilizing by sun-drying, vacuum-drying, or heat-drying at low temperature to make dried food as it is, or by making the dried product into powder finely crushed with a fine crusher. It is possible to produce foods having both ingredients, shorten the artificial breeding time of freshwater clams, improve the recovery yield of juvenile clams, and commercialize stable freshwater clam foods.
If the shell length exceeds 10 mm after fertilization and the shell grows remarkably, the shell will not open and will be sealed when it is processed into a whole processed food, so the water inside the shell will be sufficiently removed. This is not possible, and there is a problem that the sterilization process cannot be sufficiently performed in the vacuum drying, freeze drying or sun drying steps.

In the present invention, foods obtained by sterilizing whole artificially bred shijimi juveniles in a short period of time by freeze-drying, low-temperature drying, sun-drying, or vacuum-drying, and whole short-term artificially-bred shijimi juveniles are freeze-dried Alternatively, foods obtained by sterilizing by low-temperature drying, sun-drying, vacuum-drying, etc., and then crushing, to these foods, add commercially available shijimi shell-baked powder or broth generated during drying to further add the nutrients of the shijimi. , Foods with flavored ingredients, foods with flavored ingredients added to various other foods, and foods with flavored ingredients are all healthy foods, so they are all included as processed healthy foods. Refer to.

It should be noted that the description of the above-described embodiment is for explaining the present invention, and does not limit or reduce the scope of the invention described in the claims. Further, each part configuration of the present invention is not limited to the above embodiment, and various modifications can be made within the technical scope described in the claims.

Next, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples as long as the gist of the present invention is not deviated.

(Example 1)
We took over the clams from Lake Shinji with a shell length of 10 to 20 mm grown in an environment with a salinity of 2.5 to 3.5 psu and a water temperature of about 22 to 23 ° C from the fishery cooperative, and kept them in a refrigerator until one month before spawning. Before fertilizing the artificial breeding mussels that have been set to 3 ° C) and stored in a hibernating state, gradually raise the temperature of the lake water where the clams in the breeding tank live to 25 to 28 ° C, which is a condition suitable for spawning. In order to induce spawning, the clams were set to a salt concentration of 5 psu and spawned, and after accommodating the parent clams, the clams were bred at a containment density of about 40,000 / L or less.
The juvenile clams (shell length 0.4-0.6 mm) grown one month after breeding are spit out in fresh water for one day and night, then vacuum dried (temperature 70 ° C, vacuum degree 12 hpa, 48 hours), and the whole shells are attached. We obtained the processed health food of the present invention, which is a dried freshwater clam.

(Comparative Example 1)
As a comparative example, freshwater clams commercially available as adult clams were freeze-dried (-20 ° C.) with shells for sterilization to obtain processed foods for comparison.

The components of the obtained freshwater clam prototypes of Example 1 and Comparative Example 1 are analyzed by the following analysis method, and a culture test of various germs is conducted by the following method to evaluate according to the following evaluation criteria of bactericidal treatment effect, and further, various germs are evaluated. After the culture test, 10 panel members conducted a visual test and a sensory test on the bactericidal treatment effect, evaluated according to the following visual and sensory test evaluation criteria, and compared the two.

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

(Culture test method for germs):
It was conducted in accordance with the food hygiene inspection guidelines.

(Evaluation criteria for sterilization effect):
Pass: bacteria is defined as 10 ⁵ or less.
Failure: defined as the bacteria is 10 ⁶ or more.

(Evaluation criteria for visual and sensory tests):
⊚: No germs are found.
◯: No germs are found.
Δ: Some germs are not found.
X: No germs are found.

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

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

From Table 1, the processed health food of the clam of the present invention of Example 1 is maintained without impairing the active ingredient and flavor of the clam, as compared with the food of Comparative Example 1, and the nutritional component of the body and shell. a new clam spat processed health food ever having such flavor components sufficiently, yet results in culture tests of bacteria, bacteria are passed at 10 ⁵ or less, quite found bacteria visual test and sensory test All of them are ◎, and it can be seen that the sterilization treatment is sufficiently performed and the safety is high.
On the other hand, in the clam-processed food of Comparative Example 1, the shells were not opened in the freeze-drying step and were sealed, so that the water existing inside the shells could not be sufficiently removed, and as a result of the culture test of various germs, 10 germs were found. ^A score of ⁶ or more was rejected, and no germs were found in the visual test and the sensory test, and both were Δ, indicating that the sterilization treatment could not be sufficiently performed.

(Example 2)
The processed health food of freshwater clams obtained in Example 1 is crushed at 80 rpm with a pin mill to make a powder, and then sprinkled, added to the ingredients of noodles, soup, and miso soup in an amount of about 5% by mass. Miso soup processed health food was prepared.
As a result of having each of the 10 panel members taste and evaluate according to the following evaluation criteria, all of them were ◎ (all 10 evaluated that the taste and texture were good), and the nutrients and umami components of the clam were further added. It was confirmed that it is a new product with even better taste and texture. The evaluation results are shown in Table 2.

(Evaluation criteria):
⊚: All 10 people evaluated the taste and texture as good.
◯: 8 out of 10 evaluated the taste and texture as good.
Δ: 5 out of 10 evaluated the taste and texture as good.
X: 4 or less out of 10 people evaluated the taste and texture as good.

(Example 3)
In Example 1, juvenile mussels (shell length 0.4 to 0.6 mm) grown one month after breeding were spit out in fresh water for one day and night, and then the moisture generated during vacuum drying was cold trapped in a vacuum exhaust step. Water containing nutrients and flavor components that were collected as ice and melted in the ice melting step was added to the processed health food for clams obtained in Example 1, and then vacuum-dried to obtain other clams of the present invention. A processed shellfish health food was prepared.
As a result of having each of the 10 panel members taste and evaluate according to the above evaluation criteria, all of them were ◎ (all 10 evaluated that the taste and texture were good), and the nutrients and umami components of the clam were further added. It was confirmed that it is a new product with even better taste and texture. The evaluation results are shown in Table 2.

In the processed health food for shijimi mussels of the present invention, male and female mussels of adult mussels are placed in a water tank provided on land and spawned, fertilized, fertilized and spawned, and artificially bred for half a year to one year. After washing with water as it is, freeze-drying, sun-drying, vacuum-drying, or heat-drying at low temperature, and then finely powdering it as it is or with a fine crusher, the active ingredient and flavor of juvenile mussels are not impaired. It is an unprecedented new processed health food of shijimi mussels that has both the nutritional components of the body and shells, the taste component, etc., and it can increase the yield of larvae collection, and it is time for artificial breeding of shijimi. It has the remarkable effect of shortening, improving efficiency, and improving stable production, and it is possible to add new processed health foods of shijimi mussels to other foods to provide new processed health foods of mussels. Because it has a remarkable effect, it has high industrial utility value.

1 size sorting

Claims (6)

Corbicula spats, characterized in that the active ingredient and flavor of spats obtained is maintained intact by sterilizing artificial reared clam spats whole by freeze-drying or low-temperature drying or solar drying or vacuum drying Processed health food. After sterilizing the artificial reared clam spats whole by freeze-drying or low-temperature drying or solar drying or vacuum drying, and characterized in that the active ingredient and flavor of spats obtained is maintained intact by grinding Freshwater clam processed health food. The clam juvenile clam according to claim 1 or 2, wherein the clam shell calcined powder or the broth generated at the time of drying is added to the clam processed health food to further add the nutrients and taste components of the clam. Processed health food. A processed health food for freshwater clams according to claim 1 or 2, wherein the processed health food for freshwater clams is added to various other foods to provide nutrients and flavor components for freshwater clams. The artificially bred freshwater clams are sterilized by freeze-drying, low-temperature drying, sun-drying, vacuum-drying, or further crushing, without impairing the active ingredients and flavor of the young shellfish. A method for producing processed health foods such as freshwater clams. Artificially bred freshwater clams that have bottomed out after fertilization and have a shell length (width of the shell) of 0.1 mm to less than 1 year and a shell length (width of the shell) of 10 mm or less. The method for producing a processed clam processed health food according to claim 5, wherein the processed clam processed health food is produced using the above.