JPH0630728A - Delicious calcium powder, and its production - Google Patents

Abstract

PURPOSE:To obtain the calcium powder not irritated, not having a bad smell, having a weakly sweet taste, capable of being eaten without giving incongruity of mouth touch, and capable of being added to foods, etc., by pickling shells, etc., in a specific fermentation solution, taking out the shells, and subsequently drying, heating and grinding the shells. CONSTITUTION:Shells, etc., are pickled for a prescribed period in a fermentation solution prepared by adding sea algae or wild grasses to sea water, salt water or fresh water, taken out, dried, heated and subsequently ground to provide the objective calcium powder.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a calcium powder prepared by immersing shellfish in an enzyme solution obtained by fermenting seawater, salt water, or fresh water with seaweed, wild grass and the like.

[0002]

2. Description of the Related Art Calcium powder has traditionally been used in shellfish, bones,
It is manufactured from many other substances by methods such as chemical treatment and high temperature heating.

[0003]

Since the calcium powder produced hitherto has been subjected to chemical treatment and high heat treatment, it has a stimulus that punctures the tongue and has a peculiar offensive odor, which makes it difficult to add to foods. .

The present invention does not perform chemical treatment or high heat treatment,
It removes the irritation to the tongue and the peculiar offensive odor that conventional calcium powder has, and provides calcium that can be eaten without any resistance as an additive for all foods.

[0005]

[Means for Solving the Problems] Various wild grasses, seaweeds and the like that are familiar to sea water or salt water are added and fermented, and vinegar-deterred shells are immersed in the solution for a certain period of time.

Calcium powder is obtained by drying, heating and crushing the pickled shell.

[0007]

[Function] The fermenting action removes irritation and odor while keeping the calcium powder in a beautiful white color.

[0008]

[Example] A shell is washed to remove dirt and boiled for 5 to 10 minutes.

Soak in vinegar for about 3 days. Pure rice vinegar is preferable.

7 horse grapes for a barrel of 72 liters
50g, Dokudami 150g, Amateur 150g, Wormwood 150g, Persimmon leaf 150g, Loquat leaf 150g, Sasa 150g, Cedar leaf 150g, Strawberry 150g, Kelp 5
Add an appropriate amount of 00g, 1 liter of vinegar, seawater or salt water or fresh water, and immerse the shells. The period is about 3 weeks. The amount and type of these ingredients, the period of pickling, etc. will vary slightly depending on the season.

After being pickled again for about one day, it is washed with fresh water and boiled with sea water or salt water for 5 to 10 minutes.

The dried product, which has been exposed to a flame for a short time, is roughly crushed into rice grains, which is further roasted in a pan to further remove water, and then pulverized with a mixer.

Further pulverize in a mortar and sieve.
(About 200 mesh)

[0014]

[Effects of the Invention] The finished calcium powder has no irritation or offensive odor peculiar to conventional calcium when it is licked, has a slight sweetness, and has a very tasty taste when added to various foods or used in each dish As it improves, you can take plenty of it on a daily basis.

Claims (1)

[Claims] 1. Calcium obtained by immersing seashells in a fermented solution prepared by adding seaweed and wild grass to seawater, saltwater, or fresh water.