JPH11276120A - Production of cadmium-free extract of fishes and shellfishes - Google Patents
Production of cadmium-free extract of fishes and shellfishesInfo
- Publication number
- JPH11276120A JPH11276120A JP10102067A JP10206798A JPH11276120A JP H11276120 A JPH11276120 A JP H11276120A JP 10102067 A JP10102067 A JP 10102067A JP 10206798 A JP10206798 A JP 10206798A JP H11276120 A JPH11276120 A JP H11276120A
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- extract
- cadmium
- adjusted
- shellfish
- fish
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- Processing Of Solid Wastes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、魚介類の内臓ある
いはその抽出液から魚介類エキスを製造する方法、詳し
くは、重金属成分、特にカドミウムをほぼ完全に除去す
ることができる魚介類エキスの製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing a fish and shellfish extract from the internal organs of a fish and shellfish or an extract thereof, and more particularly to a method for producing a fish and shellfish extract capable of almost completely removing heavy metal components, particularly cadmium. About the method.
【０００２】[0002]
【従来の技術】魚介類の加工に際し、多量の加工副生物
が発生し、この加工副生物が産業廃棄物として処理され
ているが、これらの資源の有効利用が望まれている。特
に、ホタテ貝の加工では、年間数万トンの内臓部分が廃
出され、この内臓部分には、各種アミノ酸等の呈味成分
やＥＰＡ等の有効成分が多量に含まれており、優れた天
然調味料の原料としての利用が期待できる。2. Description of the Related Art In processing fish and shellfish, a large amount of processing by-products are generated, and the processing by-products are treated as industrial waste. However, effective use of these resources is desired. In particular, in the processing of scallops, tens of thousands of tons of visceral parts are discarded annually, and these visceral parts contain a large amount of taste components such as various amino acids and active ingredients such as EPA. It can be expected to be used as a raw material for seasonings.
【０００３】ところが、魚介類の内臓には、食物連鎖に
起因する環境中の重金属が蓄積され、特に、ホタテ貝の
中腸腺には、高濃度のカドミウムが蓄積されているた
め、資源としての有効利用ができず、廃棄されているの
が現状である。そのため、魚介類の内臓の有効利用を図
るべく、内臓中に含まれている重金属、特にカドミウム
を除去する方法が種々提案されている（特開平７−１６
０８１号、特開平６−１０６１５５号）。However, heavy metals in the environment caused by the food chain accumulate in the gut of fish and shellfish, and particularly, in the midgut gland of the scallop, a high concentration of cadmium is accumulated. Currently, it cannot be used effectively and is discarded. Therefore, various methods for removing heavy metals, particularly cadmium, contained in the internal organs have been proposed in order to effectively utilize the internal organs of fish and shellfish (Japanese Patent Laid-Open No. 7-16).
081, JP-A-6-106155).
【０００４】しかしながら、この様な従来のカドミウム
を除去する方法では、ある程度の除去はできるが、ほぼ
完全には除去できず、カドミウムの濃度が０．０８ｐｐ
ｍまでが限界で、肥料や飼料あるいは天然調味料の原料
として用いるには、より一層のカドミウムの除去が望ま
しい。However, such a conventional method of removing cadmium can remove the cadmium to some extent, but cannot remove it almost completely, and the cadmium concentration becomes 0.08 pp.
The limit is up to m. For use as a raw material for fertilizers, feeds or natural seasonings, it is desirable to further remove cadmium.
【０００５】[0005]
【発明が解決しようとする課題】本発明者は、カドミウ
ムの除去がほぼ完全に行えないか、より一層安全な天然
調味料の原料として有効利用できないか、種々鋭意研究
した結果、カドミウムの濃度を飛躍的に減少させること
ができる方法を開発した。SUMMARY OF THE INVENTION The present inventor has conducted various studies to determine whether cadmium can be almost completely removed or cannot be used effectively as a safer natural seasoning material. We have developed a method that can dramatically reduce it.
【０００６】[0006]
【課題を解決するための手段】本発明に係るカドミウム
を除去した魚介類エキスの製造方法は、魚介類の抽出液
をｐＨ２乃至３に調整して室温で放置し、その後、この
魚介類の抽出液をｐＨ６に調整してキレ−ト剤で濾過す
ることを特徴とする。According to the method for producing a seafood extract from which cadmium has been removed according to the present invention, the pH of the seafood extract is adjusted to 2 to 3 and the mixture is allowed to stand at room temperature. It is characterized in that the solution is adjusted to pH 6 and filtered with a chelating agent.
【０００７】魚介類の抽出液はホタテ貝の内臓であるこ
とが好ましい。ホタテ貝の内臓の抽出液には、天然調味
料として有用な成分が多く、この抽出液からカドミウム
が除去できると、ホタテ貝の内臓の有効利用ができる。[0007] The extract of fish and shellfish is preferably the internal organs of scallops. The extract of scallop offal contains many components useful as a natural seasoning. If cadmium can be removed from this extract, the scallop offal can be effectively used.
【０００８】魚介類の抽出液は、原料をペ−スト状にし
た後、加熱した後冷却し、蛋白分解酵素を加えて酵素反
応させ、その後、加熱して酵素失活させ、遠心分離によ
りその上清から得ることが好ましい。魚介類の抽出液か
らカドミウムを除去前に、加熱処理を行うこと、酵素に
よる蛋白分解を行うことがカドミウムの除去効果が大き
く、かかる工程後であれば、より一層のカドミウムの除
去ができる。The extract of fish and shellfish is prepared by making the raw material into a paste, heating and cooling, adding a protease to the enzyme, and then heating to inactivate the enzyme, followed by centrifugation. Preferably, it is obtained from the supernatant. Performing a heat treatment before removing cadmium from the extract of fish and shellfish and performing proteolysis with an enzyme have a large effect of removing cadmium. After such a step, cadmium can be further removed.
【０００９】[0009]
【実施例】本発明に係る一実施例について、原料をホタ
テ貝の内臓として説明するが、原料はこれに限られず、
他の魚介類であってもよい。EXAMPLE An example according to the present invention will be described in which the raw material is the internal organs of scallop, but the raw material is not limited to this.
Other seafood may be used.
【００１０】まず最初に、ホタテエキスの製造について
説明する。最初に、ホタテ貝から貝柱を除いたホタテ貝
の内臓を、高速ホモジナイザ−により、ペ−スト状にす
る。First, the production of scallop extract will be described. First, the internal organs of the scallops obtained by removing the scallop from the scallops are pasted by a high-speed homogenizer.
【００１１】そして、このペ−スト状となったホタテ貝
の内臓を、１０５℃で５分間加熱し、その後、５０℃ま
で冷却する。この様に、ホタテ貝の内臓を、１０５℃で
５分間加熱するのは、蛋白質を変性させ、酵素を効き易
くするためである。また、その後の酵素反応での雑菌の
増殖を防止するためでもある。尚、ホタテ貝の内臓を、
１０５℃で５分間加熱しているが、加熱温度、加熱時間
はこれに限るものではなく、ホタテ貝の内臓の蛋白質を
変性させることができれば、加熱温度、加熱時間は任意
に変更することができる。[0011] The pastel-shaped scallops are heated at 105 ° C for 5 minutes and then cooled to 50 ° C. The reason why the internal organs of the scallop are heated at 105 ° C. for 5 minutes is to denature the protein and make the enzyme more effective. It is also to prevent the growth of various bacteria in the enzymatic reaction thereafter. In addition, the scallop internal organs,
Although heating is performed at 105 ° C. for 5 minutes, the heating temperature and the heating time are not limited thereto, and the heating temperature and the heating time can be arbitrarily changed as long as the protein of the internal organs of the scallop can be denatured. .
【００１２】そして、蛋白分解酵素（プロテア−ゼＡ、
プロテア−ゼＰともに天野製薬株式会社製）を０．３％
量ほど加える。この蛋白分解酵素であるプロテア−ゼＡ
及びプロテア−ゼＰは、原料重量に対して、それぞれ
０．３％量である。蛋白分解酵素（プロテア−ゼＡ、プ
ロテア−ゼＰともに天野製薬株式会社製）を０．３％量
ほど加えるのは、蛋白分解酵素により、重金属、特にカ
ドミウムの除去に非常に有効だからである。また、これ
らの蛋白質分解酵素の作用により、ホタテ貝の内臓の蛋
白質が適度に分解され良質のエキスが抽出されるためで
ある。And a protease (protease A,
0.3% for both Protease P and Amano Pharmaceutical Co., Ltd.)
Add about the amount. This protease, protease A
And Protease P are each 0.3% based on the weight of the raw material. About 0.3% of proteolytic enzyme (both Protease A and Protease P, both manufactured by Amano Pharmaceutical Co., Ltd.) is added because the protease is very effective in removing heavy metals, especially cadmium. Also, due to the action of these proteolytic enzymes, the protein of the internal organs of the scallop is appropriately degraded and a high-quality extract is extracted.
【００１３】そして、５０℃で４時間ほど振蘯しながら
保温する。この様に、５０℃で４時間保温するのは、上
記のように、蛋白分解酵素を加えた酵素反応では、この
温度と時間が酵素反応に最適だからである。反応時間が
この時間より短いと反応が足りず、また、反応時間がこ
の時間より長いと苦みが強くなり、最適な酵素反応とな
らないので、上記のように、５０℃で４時間保温する。
尚、５０℃で４時間ほど振蘯しながら保温しているが、
温度、時間はこれに限られず、貝の取れる場所、時期、
保管条件により、この温度、時間を変更することができ
る。Then, the mixture is kept at 50 ° C. with shaking for about 4 hours. The reason why the temperature is kept at 50 ° C. for 4 hours is that, as described above, in an enzyme reaction to which a protease is added, this temperature and time are optimal for the enzyme reaction. If the reaction time is shorter than this time, the reaction is insufficient, and if the reaction time is longer than this time, the bitterness becomes strong and the enzyme reaction is not optimal, so that the temperature is kept at 50 ° C. for 4 hours as described above.
In addition, while keeping the temperature at 50 ° C with shaking for about 4 hours,
The temperature and time are not limited to this,
The temperature and time can be changed according to storage conditions.
【００１４】次に、酵素失活のため、１０５℃で５分間
加熱する。そして、その後、８０００ｒｐｍで１０分間
遠心分離し、上清をエキスとして回収する。この遠心分
離に際しては、その温度は室温であってもよく、また、
冷やしてもよい。Next, the mixture is heated at 105 ° C. for 5 minutes to inactivate the enzyme. After that, centrifugation is performed at 8000 rpm for 10 minutes, and the supernatant is collected as an extract. During this centrifugation, the temperature may be room temperature,
May be cooled.
【００１５】次に、このホタテエキスからカドミウムを
除去する方法について説明する。カドミウムの除去方法
としては次に説明する４種類がある。 実施例１ このエキスを３５％塩酸を用いてｐＨ３に調整し、１時
間室温で放置する。そして、キレ−ト樹脂であるアンバ
−ライトＩＲＣ７１８（オルガノ製）又は、ダイヤイオ
ンＣＲ−２０（三菱化学製）を水で膨潤後、カラムに充
填し一度水で洗浄後、ホタテエキスを通す。エキスを３
５％塩酸を用いてｐＨ３に調整するのは、重金属結合性
タンパン質が、酸性状態では重金属であるカドミウムを
遊離し、キレ−ト樹脂によるカドミウム捕捉を可能にす
るためである。尚、３５％塩酸を用いてｐＨ３に調整し
ているが、塩酸の濃度はこれに限られず、任意の塩酸濃
度であってもよい。又、エキスを３５％塩酸を用いてｐ
Ｈ３に調整し、１時間室温で放置しているが、放置時間
はこれに限られるものではなく、キレ−ト樹脂によるカ
ドミウム捕捉を効果的に行える時間であればよい。Next, a method for removing cadmium from the scallop extract will be described. There are four types of cadmium removal methods described below. Example 1 This extract was adjusted to pH 3 with 35% hydrochloric acid and left at room temperature for 1 hour. Amberlite IRC718 (manufactured by Organo) or Diaion CR-20 (manufactured by Mitsubishi Chemical), which is a chelating resin, is swollen with water, filled into a column, washed once with water, and then passed through scallop extract. 3 extracts
The reason why the pH is adjusted to 3 with 5% hydrochloric acid is that the heavy metal-binding tampon releases cadmium, which is a heavy metal in an acidic state, and enables cadmium to be captured by the chelate resin. Although the pH is adjusted to 3 using 35% hydrochloric acid, the concentration of hydrochloric acid is not limited to this and may be an arbitrary hydrochloric acid concentration. The extract was prepared using 35% hydrochloric acid.
The temperature was adjusted to H3 and the mixture was left at room temperature for 1 hour. However, the storage time is not limited to this, and may be any time as long as cadmium can be effectively captured by the chelate resin.
【００１６】実施例２ このエキスを３５％塩酸を用いてｐＨ３に調整し、１時
間室温で放置する。それを２０％ＮａＯＨを用いてｐＨ
６に調整する。そして、キレ−ト樹脂であるアンバ−ラ
イトＩＲＣ７１８（オルガノ製）又は、ダイヤイオンＣ
Ｒ−２０（三菱化学製）を水で膨潤後、カラムに充填し
一度水で洗浄後、ホタテエキスを通す。エキスを３５％
塩酸を用いてｐＨ３に調整するのは、前述のように、重
金属結合性タンパン質が、酸性状態では重金属であるカ
ドミウムを遊離し、キレ−ト樹脂によるカドミウム除去
が可能となるからであり、２０％ＮａＯＨを用いてｐＨ
６に調整するのは、キレ−ト樹脂によるより一層のカド
ミウムの捕捉を可能にするためである。又、キレ−ト樹
脂の有効ｐＨ域は、ｐＨ６からｐＨ１０であるので、ｐ
Ｈ３からｐＨ６に調整してキレ−ト樹脂にかけることに
より、このキレ−ト樹脂の耐用年数が延び、更に、キレ
−ト樹脂のカドミウム許容量を上げることができる。
尚、３５％塩酸を用いてｐＨ３に調整しているが、塩酸
の濃度はこれに限られず、また、２０％ＮａＯＨを用い
てｐＨ６に調整しているが、ＮａＯＨの濃度もこれに限
られず、塩酸濃度、ＮａＯＨ濃度は任意に変更すること
ができる。１時間室温で放置しているが、放置時間はこ
れに限られるものではなく、キレ−ト樹脂によるカドミ
ウム捕捉を効果的に行える時間であればよい。Example 2 This extract was adjusted to pH 3 with 35% hydrochloric acid and left at room temperature for 1 hour. PH it with 20% NaOH
Adjust to 6. Amberlite IRC718 (organo), a chelating resin, or Diaion C
After swelling R-20 (manufactured by Mitsubishi Chemical) with water, filling the column, washing once with water, and then passing the scallop extract through. 35% extract
The reason why the pH is adjusted to 3 with hydrochloric acid is that, as described above, heavy metal-binding tampon releases cadmium which is a heavy metal in an acidic state, and cadmium can be removed by a chelating resin. % With NaOH
The reason for adjusting to 6 is to enable further capture of cadmium by the chelating resin. Further, the effective pH range of the chelate resin is from pH 6 to pH 10,
By adjusting the pH from H3 to pH 6 and applying to the chelate resin, the useful life of the chelate resin is extended and the cadmium tolerance of the chelate resin can be increased.
The pH was adjusted to 3 using 35% hydrochloric acid, but the concentration of hydrochloric acid was not limited to this, and the pH was adjusted to 6 using 20% NaOH, but the concentration of NaOH was not limited to this. The hydrochloric acid concentration and the NaOH concentration can be arbitrarily changed. Although left for one hour at room temperature, the time for leaving is not limited to this, and any time may be used as long as cadmium can be effectively captured by the chelate resin.
【００１７】実施例３ このエキスを３５％塩酸を用いてｐＨ２に調整し、１時
間室温で放置する。そして、キレ−ト樹脂であるアンバ
−ライトＩＲＣ７１８（オルガノ製）又は、ダイヤイオ
ンＣＲ−２０（三菱化学製）を水で膨潤後、カラムに充
填し一度水で洗浄後、ホタテエキスを通す。尚、３５％
塩酸を用いてｐＨ２に調整しているが、塩酸の濃度はこ
れに限られず、任意に変更することができる。又、１時
間室温で放置しているが、放置時間はこれに限られるも
のではなく、キレ−ト樹脂によるカドミウム捕捉を効果
的に行える時間であればよい。Example 3 This extract was adjusted to pH 2 with 35% hydrochloric acid and left at room temperature for 1 hour. Amberlite IRC718 (manufactured by Organo) or Diaion CR-20 (manufactured by Mitsubishi Chemical), which is a chelating resin, is swollen with water, filled into a column, washed once with water, and then passed through scallop extract. In addition, 35%
Although the pH is adjusted to 2 using hydrochloric acid, the concentration of hydrochloric acid is not limited to this and can be arbitrarily changed. Further, although left for one hour at room temperature, the time for leaving is not limited to this, and any time may be used as long as cadmium can be effectively captured by the chelate resin.
【００１８】実施例４ このエキスを３５％塩酸を用いてｐＨ２に調整し、１時
間室温で放置する。それを２０％ＮａＯＨを用いてｐＨ
６に調整する。そして、キレ−ト樹脂であるアンバ−ラ
イトＩＲＣ７１８（オルガノ製）又は、ダイヤイオンＣ
Ｒ−２０（三菱化学製）を水で膨潤後、カラムに充填し
一度水で洗浄後、ホタテエキスを通す。尚、３５％塩酸
を用いてｐＨ２に調整しているが、塩酸の濃度はこれに
限られず、また、２０％ＮａＯＨを用いてｐＨ６に調整
しているが、ＮａＯＨの濃度もこれに限られず、塩酸濃
度、ＮａＯＨ濃度は任意に変更することができる。又、
１時間室温で放置しているが、放置時間はこれに限られ
るものではなく、キレ−ト樹脂によるカドミウム捕捉を
効果的に行える時間であればよい。Example 4 This extract was adjusted to pH 2 with 35% hydrochloric acid and left at room temperature for 1 hour. PH it with 20% NaOH
Adjust to 6. Amberlite IRC718 (organo), a chelating resin, or Diaion C
After swelling R-20 (manufactured by Mitsubishi Chemical) with water, filling the column, washing once with water, and then passing the scallop extract through. The pH was adjusted to 2 using 35% hydrochloric acid, but the concentration of hydrochloric acid was not limited to this, and the pH was adjusted to 6 using 20% NaOH, but the concentration of NaOH was not limited to this. The hydrochloric acid concentration and the NaOH concentration can be arbitrarily changed. or,
Although left for one hour at room temperature, the time for leaving is not limited to this, and any time may be used as long as cadmium can be effectively captured by the chelate resin.
【００１９】かかる方法によれば次のような結果とな
る。 カドミウム濃度（ｐｐｍ） エキスの処理条件 ＩＲＣ７１８ ＣＲ−２０ カラム無処理 １．７５ １．２８ ｐＨ無調整 ０．１７ ０．１１ 実施例１ ０．０１ ０．０１ 実施例２ ０．０１ ０．０１ 実施例３ ０．０１ ０．０１ 実施例４ ０．０１ ０．０１ このカドミウム濃度の検出には、ゼ−マン原子吸光光度
計Ｚ−６１００（日立製作所）を用いた。エキスの処理
条件に示すＩＲＣ７１８は、キレ−ト樹脂であるアンバ
−ライトＩＲＣ７１８（オルガノ製）を用いた場合、Ｃ
Ｒ−２０はキレ−ト樹脂であるダイヤイオンＣＲ−２０
（三菱化学製）を用いた場合である。According to such a method, the following results are obtained. Cadmium concentration (ppm) Extract treatment conditions IRC718 CR-20 No column treatment 1.75 1.28 No pH adjustment 0.17 0.11 Example 1 0.01 0.01 Example 2 0.01 0.01 Implementation Example 3 0.01 0.01 Example 4 0.01 0.01 The cadmium concentration was detected using a Zeman atomic absorption spectrometer Z-6100 (Hitachi, Ltd.). The IRC 718 shown in the extract processing conditions is as follows when Amberlite IRC 718 (manufactured by Organo) which is a chelating resin is used.
R-20 is Diaion CR-20, a chelating resin.
(Mitsubishi Chemical).
【００２０】この様に、カドミウム濃度は０．０１ｐｐ
ｍであり、飛躍的にカドミウムを除去することができ、
より一層安全な天然調味料の原料として使用することが
できる。As described above, the cadmium concentration is 0.01 pp
m, which can dramatically remove cadmium,
It can be used as a safer raw material for natural seasonings.
【００２１】[0021]
【発明の効果】本発明によれば、魚介類の抽出液をｐＨ
２乃至３に調整して室温で放置し、その後、この魚介類
の抽出液をｐＨ６に調整してキレ−ト剤で濾過すること
により、簡単な方法で、カドミニウム濃度を飛躍的に減
少させることができ、より一層安全な天然調味料の原料
としての有効利用を図ることができる。According to the present invention, the extract of fish and shellfish is adjusted to pH.
The cadmium concentration can be drastically reduced by a simple method by adjusting the pH of the fish and shellfish extract to pH 6 and then filtering it with a chelating agent. And effective use as a safer natural seasoning raw material can be achieved.
【００２２】また、魚介類の抽出液をｐＨ２乃至３に調
整し、続けて、この魚介類の抽出液をｐＨ６に調整する
ことにより、連続してのｐＨ調整でカドミウム濃度を飛
躍的に減少させることができので、カドミウムの除去操
作が簡単に行える。Further, by adjusting the pH of the extract of fish and shellfish to pH 2 to 3, and subsequently adjusting the pH of the extract of shellfish to pH 6, the cadmium concentration is drastically reduced by continuous pH adjustment. The cadmium removal operation can be easily performed.
【００２３】魚介類の抽出液はホタテ貝の内臓としてい
るので、ホタテ貝の内臓の抽出液には、天然調味料とし
て有用な成分が多く、この抽出液からカドミウムが除去
できると、ホタテ貝の内臓の有効利用ができる。Since the extract of fish and shellfish contains the internal organs of scallops, the extract of internal organs of scallops has many useful components as a natural seasoning. If cadmium can be removed from the extract, the extract of scallops is Effective use of internal organs.
【００２４】魚介類の抽出液は、原料をペ−スト状にし
た後、加熱した後冷却し、蛋白分解酵素を加えて酵素反
応させ、その後、加熱して酵素失活させ、遠心分離によ
りその上清から得るので、魚介類の抽出液からカドミウ
ムを除去前に、加熱処理を行うこと、酵素による蛋白分
解を行うことがカドミウムの除去効果が大きく、かかる
工程後であれば、より一層のカドミウムの除去ができ
る。The extract of fish and shellfish is prepared by making the raw material into a paste, heating and cooling, adding a protease to the enzyme, and then heating to inactivate the enzyme. Since it is obtained from the supernatant, performing heat treatment before removing cadmium from the fish and shellfish extract, and performing proteolysis with enzymes has a large cadmium removal effect, and after such a step, more cadmium can be obtained. Can be removed.
【００２５】キレ−ト樹脂の有効ｐＨ域は、ｐＨ６から
ｐＨ１０であるので、ｐＨ６に調整してキレ−ト樹脂に
かけることにより、このキレ−ト樹脂の耐用年数が延
び、更に、キレ−ト樹脂のカドミウム許容量を上げるこ
とができるという効果も生じる。The effective pH range of the chelate resin is from pH 6 to pH 10. Therefore, adjusting the pH to 6 and applying the chelate resin to the chelate resin extends the useful life of the chelate resin. There is also an effect that the cadmium tolerance of the resin can be increased.
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成１１年２月８日[Submission date] February 8, 1999
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】特許請求の範囲[Correction target item name] Claims
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【特許請求の範囲】[Claims]
【手続補正２】[Procedure amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００６[Correction target item name] 0006
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００６】[0006]
【課題を解決するための手段】本発明に係るカドミウム
を除去した魚介類エキスの製造方法は、原料に対して２
種類の蛋白分解酵素を加えた魚介類の抽出液を、ｐＨ２
乃至３に調整して室温で放置し、その後、この魚介類の
抽出液をｐＨ６に調整してキレート剤で濾過することを
特徴とする。According to the present invention, there is provided a method for producing a seafood extract from which cadmium has been removed according to the present invention.
The extract of fish and shellfish to which various proteases have been added is pH 2
This is characterized in that the extract of fish and shellfish is adjusted to pH 6 and filtered with a chelating agent.
【手続補正３】[Procedure amendment 3]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００８[Correction target item name] 0008
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００８】魚介類の抽出液は、原料をペースト状にし
た後、加熱した後冷却し、原料重量に対してそれぞれ
０．３％量の２種類の蛋白分解酵素を加えて酵素反応さ
せ、その後、加熱して酵素失活させ、遠心分離によりそ
の上清から得ることが好ましい。魚介類の抽出液からカ
ドミウムを除去前に、加熱処理を行うこと、原料重量に
対してそれぞれ０．３％量の２種類の蛋白分解酵素を加
えて酵素反応させることがカドミウムを除去するのに非
常に有効で、かかる工程後であれば、より一層カドミウ
ムの除去ができる。[0008] The extract of fish and shellfish is prepared by converting the raw material into a paste, heating and then cooling, and adding two kinds of proteolytic enzymes in an amount of 0.3% to the weight of the raw material to cause an enzymatic reaction. It is preferred that the enzyme be inactivated by heating and then obtained from the supernatant by centrifugation. Before removing cadmium from the seafood extract, heat treatment is performed, and enzymatic reaction is performed by adding two types of proteolytic enzymes, each of which is 0.3% based on the weight of the raw material, to remove cadmium. It is very effective, and after such a step, cadmium can be further removed.
【手続補正４】[Procedure amendment 4]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００２１[Correction target item name] 0021
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００２１】[0021]
【発明の効果】本発明によれば、原料に対して２種類の
蛋白分解酵素を加えた魚介類の抽出液を、ｐＨ２乃至３
に調整して室温で放置し、その後、この魚介類の抽出液
をｐＨ６に調整してキレート剤で濾過することにより、
簡単な方法で、カドミウム濃度を飛躍的に減少させるこ
とができ、より一層安全な天然調味料の原料としての有
効活用を図ることができる。さらに、魚介類の抽出液に
は、２種類の蛋白分解酵素を加えているため、カドミウ
ムの除去に非常に有効で、しかも、これらの２種類の蛋
白分解酵素の相乗作用により魚介類の蛋白質が適度に分
解され、良質のエキスが抽出されるという効果が生じ
る。According to the present invention, an extract of fish and shellfish obtained by adding two kinds of proteases to a raw material is adjusted to pH 2-3.
And then allowed to stand at room temperature. Thereafter, the extract of the fish and shellfish was adjusted to pH 6 and filtered with a chelating agent,
The cadmium concentration can be dramatically reduced by a simple method, and the safe use of the natural seasoning as a raw material can be achieved. Furthermore, since two kinds of proteases are added to the extract of fish and shellfish, it is very effective in removing cadmium, and the protein of fish and shellfish is reduced by the synergistic action of these two kinds of proteases. It has the effect of being appropriately decomposed and extracting high quality extracts.
【手続補正５】[Procedure amendment 5]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００２４[Correction target item name] 0024
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００２４】魚介類の抽出液は、原料をペースト状にし
た後、加熱した後冷却し、原料重量に対してそれぞれ
０．３％量の蛋白分解酵素を加えて酵素反応させ、その
後、加熱して酵素失活させ、遠心分離によりその上清か
ら得るので、魚介類の抽出液からカドミウムを除去する
前に、加熱処理を行うこと、及び原料重量に対してそれ
ぞれ０．３％量の蛋白分解酵素を加えて酵素反応を行う
ことで、カドミウムの除去効果が大きく、かかる工程後
であれば、より一層カドミウムの除去ができる。After the raw material is made into a paste, the raw material is pasteurized, heated and cooled, and a proteolytic enzyme is added thereto in an amount of 0.3% based on the weight of the raw material to carry out an enzymatic reaction. Before the removal of cadmium from the fish and shellfish extract, heat treatment must be performed, and the amount of the protein degraded by 0.3% based on the weight of the raw material. By adding an enzyme and performing an enzyme reaction, the effect of removing cadmium is large, and after such a step, cadmium can be further removed.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 長島 浩二 北海道江別市文京台緑町589番地４ 北海 道立食品加工研究センタ−内 (72)発明者 八十川 大輔 北海道江別市文京台緑町589番地４ 北海 道立食品加工研究センタ−内 (72)発明者 中川 良二 北海道江別市文京台緑町589番地４ 北海 道立食品加工研究センタ−内 (72)発明者 秋葉 隆 北海道札幌市西区発寒12条12丁目１番20号 北興化工機株式会社内 (72)発明者 池田 順子 北海道札幌市西区発寒12条12丁目１番20号 北興化工機株式会社内 ──────────────────────────────────────────────────続 き Continued on the front page (72) Koji Nagashima, 589-4, Midoricho, Bunkyodai, Ebetsu, Hokkaido Inside the Food Processing Research Center of Hokkaido Prefecture (72) Daisuke Yaskawa 589-4, Midoricho, Bunkyodai, Ebetsu, Hokkaido Michihoku, Hokkaido Ryoji Nakagawa, Inventor Ryoji Nakagawa, Inventor Ryoji Nakagawa, 589-4, Bunkyodai Midoricho, Ebetsu-shi, Hokkaido Kitakai Municipal Food Processing Research Center (72) Inventor, Takashi Akiha 12-12-1, Kogen, Nishi-ku, Sapporo, Hokkaido No. 20 Hokuko Koki Co., Ltd. (72) Inventor Junko Ikeda Hokuko Kako Co., Ltd.
Claims (3)
て室温で放置し、その後、この魚介類の抽出液をｐＨ６
に調整してキレ−ト剤で濾過することを特徴とするカド
ミウムを除去した魚介類エキスの製造方法。1. The extract of fish and shellfish is adjusted to pH 2 to 3 and left at room temperature, and then the extract of fish and shellfish is adjusted to pH 6
A method for producing a seafood extract from which cadmium has been removed, characterized in that the extract is adjusted to a temperature and filtered with a chelating agent.
ことを特徴とする請求項１記載のカドミウムを除去した
魚介類エキスの製造方法。2. The method for producing a seafood extract from which cadmium has been removed according to claim 1, wherein the extract of the seafood is scallop organs.
した後、加熱した後冷却し、蛋白分解酵素を加えて酵素
反応させ、その後、加熱して酵素失活させ、遠心分離に
よりその上清から得ることを特徴とする請求項１記載の
カドミウムを除去した魚介類エキスの製造方法。3. The extract of fish and shellfish is prepared by making the raw material into a paste, heating, cooling, adding a protease to the enzyme, and then heating to inactivate the enzyme, followed by centrifugation. The method for producing a seafood extract from which cadmium has been removed according to claim 1, wherein the seafood extract is obtained from the supernatant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10102067A JP2933309B1 (en) | 1998-03-30 | 1998-03-30 | Method for producing seafood extract from which cadmium has been removed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10102067A JP2933309B1 (en) | 1998-03-30 | 1998-03-30 | Method for producing seafood extract from which cadmium has been removed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2933309B1 JP2933309B1 (en) | 1999-08-09 |
| JPH11276120A true JPH11276120A (en) | 1999-10-12 |
Family
ID=14317430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10102067A Expired - Fee Related JP2933309B1 (en) | 1998-03-30 | 1998-03-30 | Method for producing seafood extract from which cadmium has been removed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2933309B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006042613A (en) * | 2004-07-30 | 2006-02-16 | San Akuteisu:Kk | Method for producing harmful heavy metal-eliminated food material |
-
1998
- 1998-03-30 JP JP10102067A patent/JP2933309B1/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006042613A (en) * | 2004-07-30 | 2006-02-16 | San Akuteisu:Kk | Method for producing harmful heavy metal-eliminated food material |
| JP4624025B2 (en) * | 2004-07-30 | 2011-02-02 | 株式会社サンアクティス | Method for producing food material extract from which harmful heavy metals have been removed |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2933309B1 (en) | 1999-08-09 |
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