JPH11318389A - Production of odorless fish calcium agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a calcium preparation that can be used as a high-quality odorless pharmaceutical or nutrient preparation containing no remaining protein and no remaining lipids by using fish bones as a raw material, and to provide its production process. SOLUTION: The body bones of salmons and tunas from which large size pieces of their body meat are roughly removed beforehand are used as a raw material and subjected to crashing, washing with water, and self-digestion. Further, an organic catabolic enzyme is added and, when necessary, a yeast is inoculated to aerobically hydrolyze the organic substances with heat under stirring and the product is washed with water and drained. These operations are repeated twice or more to give a fish calcium preparation. In this production process, the resultant powdery fish bones are treated with an aqueous solution or dispersion of an amphoteric surfactant, then treated with an oxidizing agent and finally subjected to low temperature drying.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fish bone (for example, salmon,
It relates to a method of manufacturing fine powdered calcium salt made from fine fish bone powder rich in calcium phosphate, which is particularly absorbable to the human body, using raw bones of tuna as raw materials, and purifying and deodorizing it. .

[0002]

2. Description of the Related Art Conventionally, calcium salts for food and livestock feed, or as additives for nutrients, pharmaceuticals, etc., are mainly composed of calcium carbonate obtained by pulverizing shells (oysters, scallops) or phosphoric acid. There are fishmeal containing calcium as a main component, those made from fish bone, and those made synthetically. Of these, fishmeal and fishbone are used because those manufactured from fishmeal, fishbone and the like have much better absorbency than those obtained by crushing or synthesizing other shells. In particular, pure fine fish meal from which residual proteins and fats have been completely removed has little rotting mold, deterioration and the like, and is widely used as a calcium agent. Particularly, a method of heating and decomposing proteins and fats with an alkaline aqueous solution, which is conventionally known as a method for producing high-purity bone meal with a low content of impurities, residual proteins and residual fats, and decomposing and removing proteins and fats using microorganisms The method was generally widely used. However, the method using an alkaline aqueous solution has the disadvantage that the decomposition of residual proteins and residual fats is insufficient, and the active component of calcium phosphate, which is essential and must be left, is also removed, which lowers the yield. was there. In the method using microorganisms, even active ingredients such as calcium phosphate are not dissolved and removed as in the above-mentioned method, but it takes time to decompose residual proteins and residual fats. Problems remain in the management of microorganisms. Furthermore, in both of these methods, the residual protein and residual fat are not sufficiently decomposed, so that bone meal as a product is not completely deodorized, and there is a risk of deterioration during long-term storage.

[0003] As a method for improving these, there are a method of purifying using a protease and a method of purifying using a microorganism in combination with a protease, as already disclosed. However, although the decomposition of residual protein and residual fat is almost sufficient and the problem of deterioration during long-term storage has been solved, the resulting bone meal was instantly heated, put in hot water or contained in the mouth. A slight fishy odor that sometimes feels instantaneous remains. In some applications, this level of fish odor is not a problem, but it is not satisfactory in applications that require complete odorlessness or something similar.

[0004]

SUMMARY OF THE INVENTION The present invention has been studied in view of the above-mentioned disadvantages of the prior art, and as a result, has found the method of the present invention. The purpose of this research is
An object of the present invention is to provide a method for producing a fine bone meal as a high-quality calcium agent which is completely decomposed of residual protein and residual fat and does not have any fishy odor when taking the bone meal of the final product.

[0005]

SUMMARY OF THE INVENTION The above-mentioned object is to prepare a fish bone from which meat pieces of an edible portion have been removed in advance, and to perform a hot water treatment,
Perform washing, crushing and other treatments, add an organic degrading enzyme, inoculate yeast if necessary, heat the solution while aerating and stirring it to decompose organic matter, wash it with water and drain it twice. A method for producing a calcium agent, comprising treating the fish bone powder obtained in the method for repeatedly producing a calcium agent in an aqueous solution of an amphoteric surfactant or a dispersion thereof, and further performing a treatment with an oxidizing agent. Can be achieved.

In the above-mentioned method, the surfactant used is preferably an amphoteric surfactant, particularly a glycine type non-ionic compound, and the oxidizing agent is aqueous hydrogen peroxide or hypochlorous acid or a mixture thereof. An aqueous salt solution seems to be good.

[0007]

DETAILED DESCRIPTION OF THE INVENTION The raw materials used in the present invention are:
Meat pieces and head of edible part of large fish (salmon, tuna, bonito). tail. Using the fish bone from which the internal parts have been removed, this is manually washed with a brush or the like, washed with a jet stream, or treated with alkali. The attached proteins and the like are roughly removed by pretreatment such as steaming, washing and the like, and then crushed.

In the pulverizing step, the powder is pulverized into a powder of about 2 to 5 mm using a chopper. When crushed like this,
The bone marrow fluid and fat existing inside the bone tissue can be eluted into water, and the separation / decomposition operation can be easily performed later.

Next, the fine bone powder and the liquid portion are separated. At this point, most of the impurities such as bone marrow fluid and fats which are eluted or mixed in the water can be separated. Separation may be performed by filtration, squeezing, sedimentation, centrifugation or a combination of the best methods depending on the situation at that time. However, the higher the concentration, the better the production effect. The concentration is set high. Also, considering that the state of the fine bone meal is not destroyed, it is considered preferable to use the centrifugal separation method.

Since the bone meal obtained by the above method still contains proteins, fats, etc., a 2% saline solution is added thereto.
Heat up to ℃ and let the autolysis be performed for 50 to 90 minutes.
Post-dehydration washing is repeated twice. Even now, fish odor still remains and it is liable to deteriorate. As the organic decomposing enzyme, the decomposition may be carried out by using a proteolytic enzyme suitable for proteolysis or a lipolytic enzyme suitable for decomposing fat alone or by mixing both. The usage fee of the enzyme varies depending on the state of the raw material, but it is sufficient to use the enzyme between 0.01% and 1% depending on the state.

The bone meal thus obtained is further pulverized,
Products obtained by repeated processing such as separation, dehydration, and drying
It has no coloring or odor, and has no deterioration or deterioration over time. However, when this is thrown into hot water or put in the mouth, a slight fish smell can still be felt instantaneously. This will be resolved by doing so.

After the enzyme or the enzyme and the microorganism are decomposed, a treatment with an amphoteric surfactant is carried out to remove the remaining trace components which cause a trace odor. The amphoteric surfactant used in the method of the present invention is preferably a glycine type non-ionic compound which is particularly excellent in bactericidal effect on proteins. The surfactant is dissolved or dispersed in water to form a good emulsion. In the present invention, the surfactant is used as an aqueous solution or emulsion of about 0.5% to 5%. The use temperature of about 30 ° C. to 60 ° C. enables the emulsion to be stably maintained and performs effective treatment.

After the treatment with the amphoteric surfactant, the treatment with the oxidizing agent is carried out in order to remove the original odor of the activator itself. As the oxidizing agent, those which are relatively mild and do not harm the human body, for example, hydrogen peroxide, hypochlorite or salts thereof are used. The use concentration is suitably 0.5% to 5%. Treatment with an oxidizing agent also has the ripple effect of bleaching the product and contributing to the quality of the product. As a treatment method, the bone powder powder treated with the amphoteric surfactant is washed with water, drained, then immersed in an oxidizing solution diluted to 0.5% to 5%, and treated at a temperature of 30 ° C to 60 ° C. This operation may be left for several hours, but this operation may be repeated to enhance the effect. After performing such operations, dehydration, drying, and pulverization are performed to obtain the desired ultrafine purified bone powder. The bone meal obtained in this way has no residual odor and does not feel uncomfortable even when it is contained in the mouth. Therefore, it can be used as a food or pharmaceutical additive without any problems.

[0014]

EXAMPLE 1 Salmon was selected as a raw material, and edible meat, skin and offal were used.
Middle bone from which the head and tail were removed was used as a raw material. Scraping this,
After removing the fish meat remaining by a treatment such as brushing, it was crushed to a size of about 2 mm to 5 mm using a chopper and washed. Then, a 2% saline solution was added, and aeration and stirring were performed at a temperature of 40 ° C. to 50 ° C. for about 1 hour for self-digestion treatment. Thereafter, washing and draining were repeated twice, fresh water was added, and protein was added. Alcalase, which is a degrading enzyme, was added to the fish bone at a concentration of 0.3% by weight, and the mixture was stirred for about 10 hours while maintaining the temperature at a substantially neutral temperature of 40 ° C to 50 ° C. Next, a washing treatment was performed twice to remove fat, and then a treatment was further performed at 90 ° C. with a 2% aqueous sodium hydroxide solution for 30 minutes to remove residual fat, and washing was performed twice. next,
A 2% aqueous solution of obazoline 516 (manufactured by Toho Chemical Industry Co., Ltd.) containing a glycine-type amphoteric surfactant was prepared, and the bone meal subjected to the above treatment was added thereto, followed by treatment at 40 ° C. for 30 minutes. The main component of Obazoline 516 is polyaminoethylglycine (non-ionic blend). Thereafter, the washed ovazoline 516 was removed, and then water washing, liquid removal, water washing, and liquid removal were repeated four times in order to remove the odor peculiar to the ovazoline 516. Thereafter, treatment with a 2% aqueous sodium hypochlorite solution was performed. After the completion of the treatment, it was sufficiently washed with water to remove chlorine. The temperature of water washing was repeated about twice for about 1 hour. Thereafter, dehydration drying was performed, and pulverization was performed. A part of the product before and after the azozoline treatment was collected and commercialized, and the result on fish odor of bone meal obtained as a result is as shown in FIG.

Example 2 A production experiment was carried out in the same manner as in Example 1 except that an alkyl betaine type ovazoline BC (coconut oil alkyl betaine solution; manufactured by Toho Kagaku Co., Ltd.) was used as the amphoteric surfactant. The result about the fish smell of the bone meal obtained as a result is as showing in FIG.

As is apparent from the results shown in FIGS. 1 and 2, the effect of the amphoteric surfactant in detecting a subtle fishy odor is clear. Moreover, the effect becomes more remarkable by using an oxidizing agent together. Further, it was found from the difference between FIG. 1 and FIG. 2 that the glycine-type amphoteric surfactant exhibited a better effect.

[0017]

As described above, according to the method of the present invention, a high quality calcium agent containing calcium phosphate as a main component can be obtained by using fish bone which has been conventionally treated as industrial waste. It has become possible to obtain large quantities in a stable and inexpensive manner. Bone meal produced from conventional industrial wastes is poorly refined, is inadequately deodorized in particular, and has a utility value of only about additives to fertilizers, feed for livestock, feed for fish farming, etc. According to the method of the present invention, the method can be expanded to the fields of food and medicine. Furthermore, considering the effective use of fish bones that have been treated as industrial waste, it can be said that it is extremely useful not only in the industrial world but also in terms of environmental friendliness.

[0018]

[Brief description of the drawings]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows an evaluation table of the odor of bone meal in Example 1 showing bone meal after enzymatic decomposition. B represents the result after the treatment with Obazoline 516 (glycine type). C represents bone meal after hypochlorous acid treatment. ○ indicates no odor. Δ indicates a slight odor. ×
Feels an odor.

FIG. 2 is an evaluation table of the odor of bone meal in Example 2 showing bone meal after enzymatic decomposition. E represents the bone meal after the ovazoline BC (betaine type) treatment. F represents bone meal after hypochlorous acid treatment. ○ ・ △ ・ × are the same as above.

[FIG. 3] Procedure of the invention (process diagram of odorless fish-bone meal production)

Claims (3)

[Claims] Claims 1. A large-scale fish (salmon, bonito, tuna) from the edible portion of fish meat and a bone from which the head, internal organs, and tail have been removed are used as raw materials.
Perform operations such as water washing and crushing, and add organic decomposition enzymes.
If necessary, further inoculate yeast, heat the solution while aerating and stirring the solution, decompose the organic matter, wash it with water, and drain it.
Do more than once. An odorless fish calcium agent characterized by treating the fish bone powder obtained in the method for producing a fish calcium agent in an aqueous solution or dispersion of an amphoteric surfactant, further treating with an oxidizing agent and drying at a low temperature. Production method. 2. The method for producing an odorless fish calcium agent according to claim 1, wherein the amphoteric surfactant to be used is a glycine-type amphoteric surfactant of (non-ionic composition). 3. The method for producing an odorless fish calcium agent according to claim 1, wherein the oxidizing agent used is hydrogen peroxide, hypochlorous acid, or a salt thereof.