JPH0547187B2 - - Google Patents

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 grown in the far north, South America, Australia,
It is a freshwater fish that is widely distributed all over the world, except for the islands of Madagascar, and even in Japan, it lives in the lower reaches of lakes and 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. or
This is an extremely promising fish resource in the current situation where it is becoming difficult to obtain marine fish resources due to the 200 nautical mile regulation. However, there are few ways to use carp, and there are various problems when trying to eat them. The disadvantage of foods made from carp is that they have a muddy smell. Therefore, when cooking carp, the key is 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. It was hot. 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 revealed that among fatty acids, linoleic acid, linolenic acid, and arachidonic acid are not produced in the body and are essential fatty acids for the maintenance and promotion of the body, and are called essential fatty acids. Adequate intake from food is required. 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 products, 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 in preventing vascular disorders, but also in the body. It works to enhance all defense functions, and is known as BRM (Biological
It is being tested for cancer prevention and treatment effects as a response modifier (activation of biological defense mechanisms). Thus, these fatty acids that are important for health, namely linoleic acid, linolenic acid, which are essential fatty acids indispensable for maintaining and promoting living organisms,
It is desired to easily obtain a health food containing fats such as eicosapentaenoic acid and docosahexanoic acid, which are said to prevent vascular disorders caused by the intake of arachidonic acid and high-fat foods. [Problems to be Solved by the Invention] As mentioned above, there have been various problems in making carp edible. It was hoped that this would be possible. 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 for Solving the Problems] The present invention involves adding an aqueous alcohol solution with an alcohol concentration of 10 to 50% to carp at a ratio of 1 to 3 parts by weight per 1 part by weight of the carp, boiling it at normal pressure, and reducing the amount of solution. is 1/5 to 1/15 of the initial volume, and filtered.
To obtain a health food consisting of a carp extract containing protein and fat and containing eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, linolenic acid, and arachidonic acid in the fat content in a ratio similar to the ratio of these fatty acids in human milk. This is a method for producing a health food made from carp extract, which is characterized by the following. The present invention will be explained in detail 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. As the alcohol aqueous solution having an alcohol concentration of 10 to 50%, any alcohol aqueous solution can be used, but it is preferable to use alcoholic beverages such as shochu, for example. In addition, if the alcohol concentration is low, below 10%, not only will fat extraction not be promoted,
The extract has a strong muddy and bitter taste and cannot be used for human consumption, and if it exceeds 50%, the alcohol evaporates quickly, making it impossible to ensure an appropriate concentration time for the broth. 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 when the volume of the solution is about 1/5 to 1/15 of the initial solution, it is preferably filtered to obtain an extract. Filtration is preferably carried out hot and can be carried out by any suitable means. For filtration, it is best 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 the 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 stiff liquid containing a relatively large amount of oil and fat, and the lower layer is a jelly containing a relatively large amount of protein. 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. A considerable amount of fatty acids consisting of acids,
In particular, eicosapentaenoic acid and docosahexaenoic acid are contained in relatively high proportions of 2% or more each, so they are suitable as health foods. An example of the amount of the above-mentioned fatty acids contained in the fat content of this carp extract is eicosapentaenoic acid.
2.6%, docosahexaenoic acid 3.4%, linoleic acid 22%
%, linolenic acid 2.7%, and arachidonic acid 0.8%, and has a balanced fatty acid composition similar to that of human milk when compared with the fatty acid composition of other typical foods, as shown in Figure 1. 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 large amount of fat and oil, is removed to produce 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. [Effects of the Invention] As described above, the present invention utilizes carp to contain fat and protein containing the above-mentioned health-important fatty acids in a ratio similar to that of human milk, and has the muddy odor of carp. The present invention provides a health food with improved taste and flavor, and is very useful for the use of carp and also for the provision of health food. [Example] Examples of the present invention are shown below. Example 1 One live carp weighing 1 kg was placed in a deep aluminum pot with a flat bottom, approximately 40 cm deep, 40 cm in diameter, and 4 mm thick.
Add 1.8 of Takara Shuzo shochu (alcohol concentration 35%). In this case, to prevent the carp from becoming violent during heating, hit the carp on the head to stun it. Place a flat wooden lid that is sufficiently larger than the diameter of the pot and weighs about 1 kg over the pot, and heat it 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. After about 10-15 minutes of boiling, turn again. Heating is stopped when the solution volume becomes 1/10 of the initial volume. Normally, 1.8 shochu will have a volume of 180 c.c. in about 1 hour of boiling over low heat. At this time, immediately empty all the contents of the pot into a plastic colander and use a bowl to separate the broth and 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 above contains the components shown in Table 1, with 8.4% protein and 5.6% fat.
%.

[Table] As shown in Table 2, the fatty acid composition of this fat is 16.4% palmitic acid and 33.9% oleic acid.
%, linoleic acid 22%, palmitoleic acid 5%,
Contains 3.5% stearic acid, 2.7% linolenic acid, 2.7% eicosaenoic acid, 0.8% arachidonic acid, 2.6% eicosapenthienoic acid, 3.4% docosahexaenoic acid, and also contains a wide range of other unsaturated fatty acids in small amounts. It can be seen that the fatty acid composition is similar to that of milk.

【table】

【table】

[Table] Furthermore, this carp extract has no muddy odor and has a good flavor, making it useful as a health food. Example 2 100 c.c. of the carp extract obtained in Example 1 was evaporated under reduced pressure at 60° C. to remove water 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 c.c. 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 oil was removed by overflowing and made into jelly 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 (1)

[Claims] 1 Add an alcohol aqueous solution with an alcohol concentration of 10 to 50% to the carp at a ratio of 1 to 3 parts by weight per 1 part by weight of the carp and boil at normal pressure until the solution volume is 1/5 to 1/15 of the initial volume. Carp that contains protein and fat and contains eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, linolenic acid, and arachidonic acid in a ratio similar to the ratio of these fatty acids in human milk. A method for producing a health food made from a carp extract, characterized in that a health food made from a carp extract is obtained.