JPH02142452A - Food for supplying nutrients - Google Patents
Food for supplying nutrientsInfo
- Publication number
- JPH02142452A JPH02142452A JP63295266A JP29526688A JPH02142452A JP H02142452 A JPH02142452 A JP H02142452A JP 63295266 A JP63295266 A JP 63295266A JP 29526688 A JP29526688 A JP 29526688A JP H02142452 A JPH02142452 A JP H02142452A
- Authority
- JP
- Japan
- Prior art keywords
- eel
- liver
- livers
- freeze
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title abstract description 6
- 235000015097 nutrients Nutrition 0.000 title description 3
- 210000004185 liver Anatomy 0.000 claims abstract description 17
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 235000015872 dietary supplement Nutrition 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 210000004712 air sac Anatomy 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229940040511 liver extract Drugs 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、各種食品類に添加したり、料理等に利用で
きる栄養補助食品に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a nutritional supplement that can be added to various foods or used in cooking.
うなぎは、かば焼、うなぎ飯（うなぎ丼）等の調理方法
により、日本国内においては広く食されており、とくに
土用の丑（うし）の日には好んで食べるという習慣があ
る。しかし、その肝は前記うなぎ料理と共に、−Ｃには
“きもすい”として吸い物の身、または肝焼きとして食
されている程度である。Eel is widely eaten in Japan by cooking methods such as kabayaki and eel rice (eel rice bowl), and there is a custom of eating it especially on the day of the ox. However, the liver is only eaten as ``kimosui'' (suimono meat) or grilled liver in -C, along with the eel dishes mentioned above.
うなぎは、たんばく質、脂質、ビタミン等を多量に含有
しており、栄養価の非常に高い魚であり、その肝にはと
くにビタミン八およびヒ′タミンＥが多く含まれている
が、肝自体の形状がグロテスクである等の理由からうな
ぎの肉に比べてその肝を食べる人は少なく、充分に有効
利用されていないのが現状である。Eel is a highly nutritious fish, containing large amounts of protein, fat, and vitamins, and its liver contains particularly high amounts of vitamin 8 and vitamin E. Due to its grotesque shape, fewer people eat eel liver than eel meat, and it is currently not being used effectively.
そこで、この発明の課題は、上記のように栄養価の高い
うなぎの肝から有効成分を取り出し、長期保存および有
効利用ができる栄養補助食品を提供することである。Therefore, an object of the present invention is to provide a nutritional supplement that extracts active ingredients from eel liver, which is highly nutritious as described above, and can be stored for a long period of time and used effectively.
上記の課題を解決するため、この発明の栄養補助食品は
、うなぎの肝を破砕し、加温、ろ過して得るエキスを凍
結乾燥するという手段を採用したものであり、以下にそ
の詳細を述べる。In order to solve the above problems, the nutritional supplement of the present invention employs a method of crushing eel liver, heating and filtering it, and freeze-drying the extract, the details of which are described below. .
まず、うなぎの肝は味を整えるために、雑物たとえば胆
のう、浮袋、血塊などを除去するのが望ましい。そして
有効成分の抽出率を高めるために、包丁で細かく切り刻
んだり、摺り粉本で摺り潰したりする等の方法であらか
しめ肝組織を破壊しておくことが好ましい、さらに、６
５℃以下の温度で加温すれば、有効成分の分解もなく抽
出率を上げることができる。First, to improve the flavor of the eel liver, it is desirable to remove impurities such as the gall bladder, swim bladder, and blood clots. In order to increase the extraction rate of the active ingredient, it is preferable to destroy the liver tissue by chopping it finely with a knife or grinding it with a grinder.Furthermore, 6
If heated at a temperature of 5°C or lower, the extraction rate can be increased without decomposition of the active ingredients.
上記のように前処理したうなぎの肝を、通常の方法を用
いてろ別し、そのろ液を凍結乾燥する。The eel liver pretreated as described above is filtered using a conventional method, and the filtrate is freeze-dried.
凍結乾燥は、通常の方法で実施されるが、−３０℃から
室温に至る間にほとんどの水分が乾燥されるため、ビタ
ミン類、その他の栄養素は、分解されることなく、長期
保存に耐えるようになる。さらに、ろ液を静置したまま
で乾燥した製品は多孔性組織であり、粉砕して粉末にし
たりあるいはペレット状等に成形することも可能である
。Freeze-drying is carried out in the usual way, but since most of the water is dried between -30°C and room temperature, vitamins and other nutrients are not decomposed and can withstand long-term storage. become. Furthermore, the product obtained by drying the filtrate while standing still has a porous structure, and can be pulverized into powder or formed into pellets.
うなぎの内臓から、胆のう、浮袋、血塊等の不要物を取
り除き、肝臓のみを採取した。採取した肝ｆ１２ ｋｇ
を、包丁の刃先でたたくように切り刻み、これを鍋に入
れ水６１を加え６５℃で約３〜４時間加温した。上記の
ように処理された肝を裏ごし器でろ過すると５５０ ｇ
のうなぎの肝のエキスが得られた。このエキスを円形の
シャーレに入れ凍結乾〔効果〕
以上述べたように、この発明の栄養補助食品は、水分以
外はぼうなぎの生肝と同様の成分組成比率を示し°ζお
り、栄養成分だけを濃縮した、栄養価の非常に高い食品
である。また、凍結乾燥により多孔性組織をもつため、
粉末化または打錠等の加工も容易で、保存性、輸送性に
優れている。更に、各種の食品に添加したり、調理時に
随時使用したりして、栄養を補給することでかできて、
利用範囲は著しく拡大されることになる。Unwanted substances such as the gallbladder, swim bladder, and blood clots were removed from the eel's internal organs, and only the liver was collected. Collected liver f12 kg
was chopped into pieces using the tip of a knife, placed in a pot, added with water 61, and heated at 65°C for about 3 to 4 hours. When the liver processed as above is filtered through a strainer, it yields 550 g.
Eel liver extract was obtained. This extract is placed in a circular petri dish and freeze-dried. [Effect] As stated above, the nutritional supplement of this invention has the same composition ratio as raw bonito liver except for water, and contains only nutritional components. It is a concentrated food with extremely high nutritional value. In addition, because it has a porous structure due to freeze-drying,
It is easy to process, such as powdering or tableting, and has excellent storage and transportation properties. Furthermore, it can be added to various foods or used at any time during cooking to provide nutrients.
The scope of use will be significantly expanded.
特許出願人 有 限 会 社 う な 光間 代理人
鎌
田
文
燥器の中で１０時間乾燥させると、５６ｇの多孔質円板
状の固形物が得られた。この時の乾燥温度は−４０〜−
５０℃、乾燥室の真空度は０．０５〜０．０１Ｔｏｒｒ
であった・
ここで、うなぎの生肝１００ｇ中の一般的なエネルギ量
および成分重量と本発明品１００ ｇ中のエネルギ量お
よび成分重量とを比較して表にした。なお、表中のたん
ばく質、脂質、炭水化物、灰分における括弧内数値は、
水分を除去したときの重量比率であるが、両者の値はき
わめてよく一致していた。Patent applicant: Una Mitsuma Co., Ltd. Agent After drying in a Kamata Bun dryer for 10 hours, 56 g of a porous disk-shaped solid was obtained. The drying temperature at this time is -40~-
50℃, vacuum degree of drying room 0.05-0.01 Torr
Here, the general energy amount and component weight in 100 g of raw eel liver and the energy amount and component weight in 100 g of the product of the present invention are compared in a table. In addition, the values in parentheses for protein, fat, carbohydrate, and ash in the table are
Regarding the weight ratio when water was removed, the two values were in very good agreement.
表table
Claims (1)
を凍結乾燥して成る栄養補助食品。(1) A nutritional supplement made by freeze-drying the extract obtained by crushing, heating and filtering eel liver.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63295266A JPH02142452A (en) | 1988-11-22 | 1988-11-22 | Food for supplying nutrients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63295266A JPH02142452A (en) | 1988-11-22 | 1988-11-22 | Food for supplying nutrients |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02142452A true JPH02142452A (en) | 1990-05-31 |
Family
ID=17818367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63295266A Pending JPH02142452A (en) | 1988-11-22 | 1988-11-22 | Food for supplying nutrients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02142452A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008271861A (en) * | 2007-04-27 | 2008-11-13 | Chubu Nyugyo Kk | Method of processing skewered eel liver |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4858113A (en) * | 1971-11-26 | 1973-08-15 | ||
| JPS62190064A (en) * | 1986-02-18 | 1987-08-20 | Osaka Chem Lab | Health food for ophthalmic part |
-
1988
- 1988-11-22 JP JP63295266A patent/JPH02142452A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4858113A (en) * | 1971-11-26 | 1973-08-15 | ||
| JPS62190064A (en) * | 1986-02-18 | 1987-08-20 | Osaka Chem Lab | Health food for ophthalmic part |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008271861A (en) * | 2007-04-27 | 2008-11-13 | Chubu Nyugyo Kk | Method of processing skewered eel liver |
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