JPH01285176A - Healthy food - Google Patents

Abstract

PURPOSE:To obtain a healthy food, containing fats and proteins important for health and improved in taste and flavor without muddy odor of carp by extracting the carp with an aqueous solution of an alcohol. CONSTITUTION:One-3pts.wt. aqueous solution of an alcohol in 10-50% alcohol concentration, e.g. liquors such as 'SHOCHU' (low-class distilled spirit), is added to 1pt.wt. carp and boiled under ordinary pressure for >=30min. When the volume of the solution attains about 1/5-1/15 based on the initial volume, the solution is filtered, preferably while hot to provide an extract solution, which, as desired, is separated into two layers by specific gravity. A liquid part containing relatively much fats and oils in the upper layer is then removed to afford the aimed healthy food which is jelly at ordinary temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to health foods, and more particularly to health foods obtained from carp.

[Conventional technology]

Carp is a freshwater fish that is widely distributed all over the world, except for the Far North, South America, Australia, and the island of Madagascar. Even in Japan, it lives in lakes, marshes, and downstream areas of rivers, and is omnivorous and grows by eating small aquatic animals and plants.

It grows quickly and is prolific in reproduction. Also, since it is easy to farm, aquaculture using rice paddies, called rice field aquaculture, is widely practiced as a side job for farmers. Also, in the current situation where it is becoming difficult to obtain marine fish resources due to the 200 nautical mile regulation, it is an extremely promising non-resource.

However, there are few ways to use carp, and there are various problems when trying to eat them. The drawback of patents featuring carp is their muddy taste. Therefore, when cooking carp, it is important to remove this muddy odor, and consideration must be given to deodorizing the carp with strong seasonings such as miso simmering, or raising the carp in fresh water for several days before cooking. Ta.

On the other hand, fat has traditionally been considered simply as a calorie source, and it has been thought that if carbohydrates, proteins, etc. provide the calories necessary for the body's activities, fat intake is not necessary.

However, recent research has shown that among fatty acids, linoleic acid, linolenic acid, and arachidonic acid are not produced in vivo.
In addition, it has become clear that fatty acids are indispensable for the maintenance and promotion of living organisms, and are called essential fatty acids and must be ingested in appropriate amounts from food. In addition, post-war changes in the dietary habits of Japanese people have seen a dramatic shift from a grain-based diet to a Western-style diet with a high proportion of animal foods, and there are often concerns about health problems due to high fat intake. It has reached the point where

Furthermore, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid are known as precursors of a series of physiologically active substances such as prostaglandins and leukotrienes, and these are not only useful for preventing vascular disorders, but also
It works to enhance all defense functions of the living body, and B RM
(Biological Response Modi
It is being tested as a cancer preventive and therapeutic effect (activation of biological defense mechanisms).

Thus, traditionally these health-important fatty acids, i.e.
Linoleic acid, linolenic acid, arachidonic acid, which are essential fatty acids indispensable for the maintenance and promotion of living organisms, and eicosapentaenoic acid, docosahexaenoic acid, etc., which are said to prevent vascular disorders caused by the intake of high-fat foods. It is desired to easily obtain health foods containing fats including .

[Problem to be solved by the invention]

As mentioned above, there have traditionally been various problems in consuming carp as food, and on the other hand, it has been desired to easily obtain health foods containing fats that include the above-mentioned fatty acids that are important for health. .

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a health food with improved taste and flavor that contains fat containing the above-mentioned health-important fatty acids using carp.

[Means to solve the problem]

The purpose of the present invention described above is to provide carp with an alcohol concentration of 10 to 5.
This is achieved by a health food made from carp extract obtained by adding 0% alcohol aqueous solution, boiling it, and filtering it.

The present invention will be specifically explained below.

In the present invention, the carp is used in a dead state, but it can also be used in a live state. In that case, it is recommended to put it in a container and knock the carp on the head to stun it so that it does not go wild during heating. good.

Alcoholic water with an alcohol concentration of 10-50%? Although any alcohol aqueous solution can be used as the R liquid, it is preferable to use alcoholic beverages such as shochu, for example. Also,
If the alcohol concentration is as low as 10% or less, fat extraction will not be promoted, but the extract will have a strong muddy odor and bitterness and cannot be used for consumption. It is not possible to ensure appropriate security. As the alcohol aqueous solution to be added to the carp, it is appropriate to add 1 to 3 parts by weight of the alcohol aqueous solution to 1 part by weight of the carp.

Place the carp in a container, such as a pot, add an aqueous alcohol solution as described above, and heat to boil. It is preferable to turn the carp over during boiling. It is usually best to boil for 30 minutes or more, and the solution volume should be 1/5 to 1/15 of the initial volume.
It is preferable to obtain an extract by filtration when the temperature reaches that point.

Filtration is preferably carried out hot and can be carried out by any suitable means. In addition, for filtration, it is preferable to pour the contents of the boiling container into a colander, collect the broth in a container such as a bowl, separate the broth and carp (residue), and filter this broth.

The carp extract thus obtained is liquid when warm, and separates into upper and lower layers when it is stationary at room temperature.

At room temperature or cold, the upper layer is a liquid with a relatively high content of oil and fat, and the lower layer is jelly-like with a relatively high protein content.

This carp extract contains protein and fat (usually 4% or more) as shown in Table 1, and the fat content includes at least eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, linolenic acid, and arachidonic acid. It is suitable as a health food because it contains a considerable amount of fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid, each at a relatively high rate of 2% or more.

Examples of the amounts of the above fatty acids contained in the fat content of this carp extract are: eicosapentaenoic acid 2.6%, docosahexaenoic acid 3.4%, linoleic acid 22%, linolenic acid 2.7%, It contains 0.8% arachidonic acid, and as shown in Figure 1, it has a balanced fatty acid composition similar to that of human milk when compared with the fatty acid composition of other typical foods.

In addition, this carp extract has a good flavor without the muddy smell of carp.

To use this carp extract as a health food, you can drink it in liquid form, or you can solidify or powder the extract by diluting it with a liquid seasoned with sweeteners, salt, etc. It can also be processed by appropriate means and used as a solid or powder health food. For example, the water can be removed by heating and evaporating the extract under reduced pressure, and the remainder can be mixed and adsorbed with edible powdered food such as starch, or the extract can be spray-dried to make a powdered health food. can.

Furthermore, this carp extract is separated into upper and lower layers in a static state at room temperature, and the liquid part of the upper layer, which contains a relatively high amount of oil and fat, is removed, resulting in a food that is jelly-like at room temperature, contains more than 5% protein and fat, and is delicious. It is useful as a health food and a delicacy.

〔Effect of the invention〕

As mentioned above, the present invention provides a health food that utilizes carp and contains fat and protein including the above-mentioned fatty acids important for health, and that has improved taste and flavor without the muddy smell of carp. Therefore, it is very useful for the use of carp and also for the provision of health foods.

〔Example〕

Examples of the present invention are shown below.

Example 1 Depth approximately 40C11, diameter 40C111, thickness 4Infi
1 piece of live carp weighing 1 kg in a deep aluminum flat-bottomed pot.
Add the fish and add Takara Shuzo shochu (alcohol concentration 35%) 1.
84! Add. In this case, to prevent the carp from becoming violent during heating, hit the carp on the head to stun it.

A wooden flat plate that is sufficiently larger than the diameter of the pot and weighs approximately 1 kg.
Place a lid on top of the pot and heat over high heat.

It usually boils in 5 to 7 minutes. Immediately after boiling, reduce the heat to just enough to maintain boiling and turn the carp over. Approximately 10-1 after boiling
Invert again after 5 minutes.

Heating is terminated when the volume of the solution becomes 1/10 of the initial volume. Normally, boiling time on low heat for about 1 hour is 1.82
The volume of shochu is 180cc. At this time, immediately empty all the contents of the pot into a plastic colander and use a bowl to separate the broth from the carp (residue).

Pour the broth from the bowl into another bowl lined with a layer of bleach to remove small bones and other fine residue to obtain the carp extract. To store this extract, place it in a wide-mouth bottle and seal it tightly. Note that all of the above filtration is performed at high temperatures.

The carp extract obtained as described above contains the components shown in Table 1, with protein content of 8.4% and fat content of 5.6%.

(Margins below this page) Table 1 The fatty acid composition of this fat is as shown in Table 2: 16.4% palmitic acid, 33.9% oleic acid, 22% linoleic acid, 5% palmitoleic acid, Stearic acid 3.5%, linolenic acid 2.7%, eicosaenoic acid 2.7%
%, arachidonic acid 0.8%, eicosapenthienoic acid 2.
6%, docosahexaenoic acid 3.4%, and also contains a wide range of other unsaturated fatty acids in small amounts, which is similar to the fatty acid composition of human milk.

(Margins below next summer) Table 2 Furthermore, this carp extract has no muddy odor and has a good flavor, making it useful as a health food.

Example 2 100 cc of the carp extract obtained in Example 1 was evaporated under reduced pressure at 60'C to remove moisture and obtain a remaining amount of 16 g.

The remainder was mixed with 30 g of starch and adsorbed to obtain 46 g of a powdered health food.

Example 3 100 cc of the carp extract obtained in Example 1 was separated into upper and lower layers in a stationary state at room temperature, and the liquid portion of the upper layer containing a relatively large amount of fat and oil was removed by bathing to form a jelly-like product at room temperature. 95g of health food was obtained.

[Brief explanation of the drawing]

Figure 1 shows the fatty acid composition of fat in typical foods.

Claims (6)

[Claims] (1) A health food made from a carp extract obtained by adding an aqueous alcohol solution with an alcohol concentration of 10 to 50% to carp, boiling the mixture, and filtering the mixture. (2) The health food according to claim 1, wherein the alcohol aqueous solution is an alcoholic beverage such as shochu. (3) Add 1 to 3 parts by weight of an aqueous alcohol solution with an alcohol concentration of 10 to 50% to 1 part by weight of carp and boil at normal pressure for 30 minutes or more until the solution volume is about 1/5 to 1/15 of the initial volume. The health food according to claim 1, comprising a carp extract obtained by filtering the carp. (4) A health food comprising a liquid, solid, or powder containing the extract according to claim 1. (5) A health food in which the carp extract contains protein and fat, and the fat contains at least fatty acids consisting of eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, linolenic acid, and arachidonic acid. (6) A health food that is jelly-like at room temperature, obtained by separating the carp extract according to claim 1 into two layers based on specific gravity and removing the upper liquid portion containing a relatively large amount of fat and oil.