JPS6125347B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing stupon eggs for preservation. Stupon contains extremely high-quality protein, and contains essential amino acids such as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and parin, which are essential amino acids that cannot be synthesized in the human body. It is rich in essential fatty acids such as linoleic acid, linolenic acid, and arachidonic acid that cannot be contained in the body, calcium, minerals, and vitamins A, D, and E, so it is prized for its nutritional value as a stupon dish, and is eaten as a nutritional food before meals. It is served to. In addition, stupon extract is commercially available as stupon oil, and it is gradually becoming popular as a health food. By the way, there is little information on the farming techniques for stupa turtles, and although there are no hard statistics, it is said that it takes four to five years for a stupa turtle to reach the commercial size of 700 to 800 grams. Furthermore, it takes over 10 years to raise the parent turtles that lay eggs, and a long six-month hibernation period, which requires a huge area of aquaculture ponds and a large amount of money over a long period of time. In order to improve the profitability of the difficult stingling turtle farming business, effective use of stinging turtle eggs is expected. In addition, it has been known for some time that the eggs of the stupa pont contain more concentrated stupel extract than the living stupel, and it has been awaited for its effective use to be commercialized. However, since fertilized stupon eggs undergo rapid development and degeneration, it has been difficult to use them as health foods. The present inventor has conducted various studies on the effective use of stupon eggs as a health food, and has discovered that the development of stupon eggs can be stopped by immersing them in saline water. Based on this knowledge, the present invention has succeeded in producing stupon eggs as eggs for preservation.
That is, the method for producing stupon eggs for preservation of the present invention includes the first step.
First, we focused on the fact that stupas have a habit of laying eggs during the night, so we collected the stupa turtle eggs within an hour after spawning at dawn and immediately immersed them in salt water to stop their development. By boiling the stupon eggs that have stopped developing in this way, protein denaturation is completed. Thirdly, the salt in the salt water that has soaked into the contents of the stupon eggs in this way is immersed in sugar solution. By doing so, the eggs are erased and dried to produce sweet-tasting stupon eggs for storage. The stump eggs thus obtained can be stored for a long period of time, have a sweet taste and are easy to eat, and have the advantage of retaining sufficient nutritional value. The details of the method of the present invention will be explained below. The stupon is an animal that has the habit of laying eggs during the night. And as time goes on, the egg's ingredients,
It changes shape and begins to develop into a living organism, and the process of development is extremely rapid. Therefore, in order to make it into a nutritional food, it is necessary to stop the growth immediately after spawning and turn it into a product. The manufacturing method will be explained below in order of steps. (1) Stuppons lay eggs during the night, so 4-5 am
The eggs are taken from the spawning area while they are still fresh and within 1 hour after spawning. and immediately, 30-60%
Soak in salt water for at least 7 days. However, the number of soaking days varies depending on the season and temperature. The reason for immersion in saline is that it has been experimentally confirmed that the development of fertilized eggs can be stopped by immersion in saline. (2) Next, it is boiled to completely stop the development of fertilized eggs. The boiling method is 100℃~120℃
Place the stupon eggs in a steamer heated with steam and steam for about 1 hour. This boiling completes the protein denaturation of the egg and turns the stinging turtle egg into an inanimate object. (3) Next, peel the shell of the stupon egg by hand. By boiling the shell of the stupon egg, it becomes easy to separate from the inside, and the shell can be easily peeled. (4) As a result of soaking the shelled stupon eggs in salt water, the salt infiltrates into the eggs and remains, so to remove this salt, they are soaked in a 32% sugar solution. As for the soaking method, 15kg of eggs (approximately 10,000 eggs) are soaked for 20 minutes.
Soak in a liter container for about 4 hours. (5) Next, remove the stinging turtle eggs from this soaking container, place them in another container, and soak them in a 60% sugar solution for 24 hours as before. In this way, the salt in the eggs is eliminated and the sugar is completely absorbed. (6) Next, add sugar or honey to the same container, thicken the sugar solution to 80%, and soak for another 24 hours. The immersion in the sugar solution in this process is carried out in a room constantly maintained at 32°C. However, the temperature inside the room does not matter. After completing the above steps (1) to (6), there is no risk of spoilage of the stinging turtle eggs as long as they are not exposed to air, and they can be stored in an airtight state. (7) In order to make it easier to store stupon eggs that can be stored in a sealed state in containers such as bottles, they are dried and solidified. As for the drying method, after taking out the sugar solution from the container, the stump eggs are taken out, placed in a steamer, and dried at a low temperature of 35°C to 45°C. The thus dried eggs become a product and are stored in bottles. This egg product is usually eaten as is, but it can also be crushed into powder, wrapped in wafers, and drunk. The process of the method of the present invention described above is as follows. Next, the characteristics of the method of the present invention are as follows. (a) Since the stupon eggs are picked up immediately after spawning and immediately immersed in saline, the development of the stupon eggs can be stopped early, and the composition of the stupon eggs at the time of spawning can be maintained as a product. Therefore, it becomes a health food with a high extract content. (b) Since the ginseng soaked in salt water is boiled to complete protein denaturation, it can be rendered inanimate without causing any change in the composition of the ginseng eggs. If boiled before soaking in saline water, the tissue of the stinging turtle eggs will be destroyed and they will lose their nutritional value. In the present invention, the stupon eggs are soaked in salt water to allow the salt to seep through the shell and into the contents.
After fixing the tissue, it is boiled, so the original components of stupon eggs are not destroyed.
Preserved stupon eggs are produced. The effect of this saline immersion is that the salt in the saline binds to or mixes with the proteins, starches, fats, minerals, and other active ingredients in the eggs, stopping their growth and at the same time preventing denaturation during boiling. considered to be a thing. In addition, this boiling process is done before peeling the shells of the stupon eggs, which not only preserves the original shape of the stupon eggs, but also allows the boiling heat to penetrate through the shell and evenly affect the contents, preventing tissue degeneration. do not have. In addition, the boiled shell has the advantage of being easier to separate from the contents, making it easier to peel the shell in the next step. (c) In the present invention, the stupon eggs that have undergone protein denaturation are immersed in sugar water in order to eliminate the saline that has soaked into the stupel eggs and to make them easier to eat as if they were sugar-coated tablets. In this case, the step of immersing in sugar water is divided into a step of removing salt and a step of replacing the sugar component with the removed salt. In other words, if you soak the stupon eggs in sugar water with too high a concentration from the beginning, the salt will not be completely removed, so first soak them in about 32% sugar water, and then soak them in sugar water with a high concentration. There is. By performing the immersion in sugar water in two stages in this manner, preserved stupon eggs with a sweet taste and completely free of salt were obtained. The preserved stupon eggs obtained as described above are generally stored in a bottle. According to the results of experiments, if it is stored in a bottle, it will not change in quality for about two years, and there will be no problem in eating it. However, if you don't keep it in a bottle, it will oxidize in the air on the surface, turn white, and spoil quickly. Furthermore, the analysis results of preserved stupon eggs obtained according to the present invention are as follows. (In addition, the analysis results of stupon and stupon oil are also listed.)

[Table] As shown in this analysis result, the preserved stupon eggs prepared by the method of the present invention contain natural calcium and vitamin E.

Claims (1)

[Scope of Claims] 1. Soaking turtle eggs within 1 hour after spawning in 30-60% saline for about 7 days, and then boiling them at 100°C to 120°C for about 1 hour to complete protein denaturation, Next, the eggs are peeled, then immersed in a 32% sugar solution for about 48 hours, then immersed in a 60% sugar solution in a separate container for about 24 hours, and then soaked in a 60% sugar solution as described above. % sugar solution to about 80%, further immersing for 24 hours, and finally drying at a low temperature of 35 to 45% to obtain a product.