JPS63116642A - Production of fine powder of snapping turtle - Google Patents
Production of fine powder of snapping turtleInfo
- Publication number
- JPS63116642A JPS63116642A JP61263135A JP26313586A JPS63116642A JP S63116642 A JPS63116642 A JP S63116642A JP 61263135 A JP61263135 A JP 61263135A JP 26313586 A JP26313586 A JP 26313586A JP S63116642 A JPS63116642 A JP S63116642A
- Authority
- JP
- Japan
- Prior art keywords
- liquid nitrogen
- fine powder
- powder
- snapping
- cyclodextrin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 241000270634 Chelydra serpentina Species 0.000 title abstract 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 18
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 11
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 2
- 241001482311 Trionychidae Species 0.000 claims 5
- 238000000034 method Methods 0.000 abstract description 8
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 238000010298 pulverizing process Methods 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 3
- 241000270636 Chelydridae Species 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000008187 granular material Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000270666 Testudines Species 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000007901 soft capsule Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 238000002194 freeze distillation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明はス・ノボン微粉末の製造法の改良に関し、船
にスツポン微粉末中の油脂成分を、ザイクロデギスＩ・
リンで包み込んで被覆するごとにより、」ミとしてスツ
ポン特有の臭いをこれに吸収さゼで抑え、目、つその油
脂分の酸化を防くことを目的として提案されたものであ
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) This invention relates to an improvement in the manufacturing method of fine Sunobon powder.
This was proposed with the aim of absorbing and suppressing the odor characteristic of stupa by encasing it in phosphorus and preventing the oxidation of the oils and fats in the eyes and shins.
古くから、スツポンは高級料理としてはもとより、絶好
の活力源、体力櫓進食品として、また、美容食、病人食
としても重宝がられて今日に至っている。Since ancient times, stupon has been valued not only as a luxury dish, but also as a great source of vitality, a food that promotes physical strength, as well as a beauty food and a food for the sick.
しかし、その流通形態は生体のままで業者から専門料理
店に提（ｊｌｉされて、そ、二で専門の閣理二１農こよ
、って料理されるか、ゼいぜい缶詰製品とｊ）で流通し
ているに過ぎず、折角の有用食品も、手中基に食・Ｕる
大衆食品として普及するに至らない。However, the way they are distributed is that they are delivered as living organisms to specialty restaurants, where they are then cooked by a specialist, or they are simply sold as canned products. ), and even useful foods have not been widely distributed as popular foods.
この点に鑑みて、本発明考は、特公昭５７１９８０υに
おいて、生きたスツポンをそのまま液体窒素に浸漬して
凍結粉砕するス、ノボン微粉末の製造法を提供し２、続
い′Ｃ特公昭５８−５０２０号においては、ご・うして
製造したスツポン微粉末を１−成分とする、主としてソ
フトカプセルクイゾやス・−プ・ｌ・リンクタイプの新
しい栄養強化食品を提供し、これらを普及さ・Ｕてきた
。In view of this, the present invention has been proposed in Japanese Patent Publication No. 571,980 υ by providing a method for producing fine powder of snails by immersing live stupas in liquid nitrogen and freezing and pulverizing them. In No. 5020, we provide new nutritionally fortified foods mainly of the soft capsule Quizo and soup l link types, which contain as one ingredient the fine powder of stupa produced by boiling and drying, and we hope to popularize these foods. It's here.
し７かし、最も手軽で、多目的に利用で八るタイプとし
て、例えば粒状、顆粒状、タブレット状などの形態で製
品化する場合、いま−・つ、臭いや、酸化の問題が残り
、これを解決する必要に迫られた。However, when commercializing products in the form of granules, granules, tablets, etc., which are the easiest and most versatile type, problems such as odor and oxidation remain. It was necessary to solve the problem.
これまで、本発明者が提（ｊ（シてきた一連の液体窒素
利用による凍結粉砕法によるスツポン粉末の製造方法に
よれば、−物全体の考えから、スツポン全部をそのまま
粉末化しており、そのために脂肪分がそっくりそのまま
含有されているという点に特徴があった。Until now, according to the method of producing stupon powder by the freeze-pulverization method using liquid nitrogen, which the present inventor has proposed, from the viewpoint of the entire product, the entire stupon is powdered as it is, and therefore, It is characterized by the fact that it contains the entire fat content.
しかし、このことには次のような長短がある。However, this has the following advantages and disadvantages.
つまり、スツポンの脂肪酸組成は、オレイン酸をはじめ
、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン
酸（ＥＰ八）、クノール酸などの不飽和脂肪酸が豊富に
含まれ、栄養学的にも、極めて有益なものであるが、反
面酸化されやすいという欠点がある。In other words, the fatty acid composition of stupa is rich in unsaturated fatty acids such as oleic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EP8), and knolic acid, making it extremely beneficial nutritionally. However, it has the disadvantage of being easily oxidized.
この短所を補・うために、本発明者はこれまで主として
、前記特公昭５ Ｂ−５０２０号において提案したよう
に、スツポン微粉をゼラチン製ソフトカプセル内に収容
することによって１、−の問題の解決をはかってきたが
、昨今、粒状、顆粒状、タブＩ／ソＩ・状なとの製品開
発の要請が盛んになってきた状態に篤の、これに応える
ために、ごの発明を完成］−るに至ったのである。In order to compensate for this disadvantage, the present inventor has mainly proposed in the above-mentioned Japanese Patent Publication No. 5 B-5020, by accommodating fine powder of stupa in a gelatin soft capsule. However, recently, there has been an increasing demand for the development of granular, granular, and tab I/sol I-shaped products.In order to meet this demand, we have completed this invention. - It has come to be.
すなわち、この発明は液体窒素を利用したｄ′スツポン
の凍結粉砕法によ−って、仕きたスツポンがもつ栄養価
をそのまま包含した状態で、しかも、スツポン粉末の特
有の見と酸化の問題を同時乙こ解決した粒状化等による
多Ｌ１的利用がｉ＋７能なスツポン粉末の製造法を］に
イバ−ＩＩんとするものである。In other words, this invention utilizes a freeze-pulverization method of d' stupon using liquid nitrogen, which preserves the nutritional value of the processed stupon while eliminating the unique appearance and oxidation problems of stupon powder. At the same time, the method for producing a powder that can be used in multiple ways through granulation, etc., which was solved at the same time, is referred to as Iba-II.
清浄化された生きたスツポンを液体窒素で瞬間凍結して
粗砕し、ご、れを加熱殺菌処理したあと、これを任意の
乾燥手段にζ乾燥し、これを再度、液体窒素中に浸漬１
〜で、 ５０℃以下の窒素雰囲気中において粉砕機に
かげ超微粉末化する。この工程は、本発明者がさきに提
供した前掲特公昭５７−１．９８０号で開示した製造方
法を概略利用するものである。The cleaned living stinging turtle is flash-frozen in liquid nitrogen and coarsely crushed, and the debris is heated and sterilized, then dried using any drying means, and then immersed again in liquid nitrogen.
At ~, it is pulverized into an ultra-fine powder in a pulverizer in a nitrogen atmosphere at 50°C or lower. This step generally utilizes the manufacturing method disclosed in the above-mentioned Japanese Patent Publication No. 57-1.980 previously provided by the present inventor.
次いで、こうして製造したスツポン微粉末に、サイクロ
デキストリンを加えてこれを攪拌混合して、スツポン微
粉末中の油脂成分を被覆するものである。Next, cyclodextrin is added to the thus-produced fine stupon powder and mixed with stirring to coat the oil and fat components in the fine stupon powder.
この発明により得られたスツポン微粉末は、スツポン特
有の味、滋養成分をそのまま保持しながら、しかもその
油脂成分を吸収して包み込んでいるサイクロデキストリ
ンの作用により、スツポン特有の臭いや酸化もない状態
で８０メソシユ以下の微粉末状になっているので、その
ままでの常温流通も極めて容易である。また、このよう
な安定した微粉である故に、粒状、顆粒状、タブレット
状に成形が容易で、健康食品として、また新しい食品加
工原１’Ｅｌとしても比較的長期に亘っ゛ζ安定した状
態で利用することが可能となった。The fine powder of stupon obtained by this invention retains the unique taste and nutritious ingredients of stupon, and also has no odor or oxidation characteristic of stupon due to the action of cyclodextrin, which absorbs and envelops the fat and oil components. Since it is in the form of a fine powder of less than 80 mesos, it is extremely easy to distribute it as it is at room temperature. In addition, because it is such a stable fine powder, it can be easily formed into granules, granules, and tablets, and it can be used as a health food or as a new food processing raw material for a relatively long period of time. It became possible to use it.
まず、少なくとも、２日以上絶食さ・Ｕて体内外共にン
青浄化された生きたスツポンを、そのまま、−１９６℃
の液体窒素中に浸漬して瞬間時に凍結し、この凍結状態
にあるスツポンを粗砕機乙こで約１ ｃｍ角程度になる
ように粗砕する。First, live turtles that have been purified both internally and externally by fasting for at least 2 days and being stored at -196°C.
The stumps are immersed in liquid nitrogen to freeze instantly, and the frozen stumps are crushed into pieces of about 1 cm square using a crusher.
−・旦、液体窒素中に浸漬したスツポンは、 １９６
℃とい・う超低温下で低温脆性により極めて脆い状態に
なっているから筒中に粉砕できる。この場合、液体窒素
を用いず、生きたまま、又は通常の凍結方法で、例えば
、−４０℃程度に凍結しただけでは、低温脆性を帯びな
いから、うまく粗砕することはできない。-・The stupon immersed in liquid nitrogen was 196
Because it is extremely brittle due to low-temperature brittleness at extremely low temperatures (℃), it can be crushed into cylinders. In this case, if the material is kept alive or simply frozen to about -40° C. using a normal freezing method without using liquid nitrogen, it will not have low-temperature brittleness, and therefore cannot be crushed successfully.
液体窒素を用いて、はじめζ乙の工程の目的は達成され
るのである。Using liquid nitrogen, the purpose of the first step ζB is achieved.
次に粗砕されたスツポンを８０″Ｃ以上の高温下で加熱
殺菌処理゛３−る。Next, the crushed stumps are heat sterilized at a high temperature of 80''C or higher.
これはスツポン自体が種々の菌体をもっているため、是
非必要な工程である。但しこの場合、スツポンの持つ粗
脂肪が非常に酸化されやすい性質のため、殺菌処理の際
には、ビタミンＥなどの抗酸化剤を使用することが大事
でＪ）る。This is a necessary step because the stupa itself contains various bacterial bodies. However, in this case, it is important to use an antioxidant such as vitamin E during sterilization because the crude fat of stupa is highly susceptible to oxidation.
次にこうして殺菌処理されたスツポンを通常の凍結乾燥
法によって、水分含有率が４％以下になるように乾燥す
る。この時点での乾燥品は約１ ｃＩｎ角位０骨、甲ら
、肉などが固まった状態で暗褐色を呈し−こおり、スツ
ポン特有の風味を呈している。Next, the sterilized stumps are dried by a conventional freeze-drying method to a moisture content of 4% or less. At this point, the dried product has about 1 cIn square of hardened bones, carapace, meat, etc., is dark brown in color, and has the characteristic flavor of stupa.
こ・うして、得られたスツポン乾燥品を再び、−１９６
°Ｃの液体窒素中に浸漬して、 ５０°Ｃ以下の窒素ガ
ス雰囲気中で８）砕機にかり、骨、甲ら、肉その他スツ
ポンの構築物がずべＣ−挙に８０メソシュ以下のＩｕ１
微粉末になるように粉砕−３゛る。The dried stupon obtained in this way was again heated to -196
8) Immerse in liquid nitrogen at 50°C and crush in a nitrogen gas atmosphere at 50°C or below to crush bones, carapace, meat, and other structures of the stump.
Grind to a fine powder - 3cm.
次に、こうして得られたスツポン微粉末にだいし、重量
比で２０〜４０％のサイクロデキストリンを加えて十分
に攪拌混合し、スツポン微粉末中の油脂成分をサイクロ
デキストリンに吸収さセて被覆し、これによりスツポン
特有の臭いと油脂分の酸化を防ぐものである。Next, 20 to 40% by weight of cyclodextrin is added to the thus obtained fine powder of stupon and thoroughly stirred and mixed, and the oil and fat components in the fine powder of stupon are absorbed and coated with the cyclodextrin. This prevents the odor peculiar to stumppons and the oxidation of fats and oils.
手続補正書（自発）
昭和６２年５月２ｙ日
昭和６１年特許願第 ２６８１．３５ 号２、発明の
名称
スツポン微粉末の製造方法
３、補正をする者
事件との関係特許出願人
氏 名 岩谷産業株式会社
４、代 理 人
１、特許請求の範囲を下記のように補正します。Procedural amendment (voluntary) May 2, 1988 Patent Application No. 2681.35 of 1988 2, Title of invention: Process for manufacturing fine powder of stupon 3, Person making the amendment Related to the case Patent applicant Name: Iwatani Sangyo Co., Ltd. 4, Agent 1, amends the scope of claims as follows.
Ｊ己
１、清浄化された生きたスツポンを液体窒素でを加えて
、スツポン微粉末中の油脂成分を被覆したことを特徴と
するスツポン微粉末の製造方法
２、明細書第５頁第１行〜第４行を下記のように補正し
まず。JKi 1, Process for producing fine stupon powder characterized by adding liquid nitrogen to cleaned living stupa to coat the oil and fat components in the stupon fine powder 2, Specification, page 5, line 1 ~ First, correct the 4th line as follows.
シ己
そして、本発明は」二記スツポン粉末にサイクロデキス
トリンを加えて被覆処理を施すことを特徴とするわけで
あるが、この被覆処理は、」−記製造時においては、ス
ツポンの粗砕後で加熱殺菌前、或いは、スツポンの超微
粉末化処理後のいずれで行なっても良く、要は、スツポ
ン粉末（スツポン粗粉末または超微粉末）にサイクロデ
キストリンを加えてこれを撹はん混合し、最終製品とし
てのスツポン微粉末に含まれる油脂成分を、当該サイク
ロデキストリンで被覆してやれば良いのである。The present invention is characterized in that cyclodextrin is added to the stupon powder mentioned above and subjected to a coating treatment. This can be carried out either before heat sterilization or after ultra-fine powder treatment of the stupon.The key is to add cyclodextrin to the stupon powder (coarse stupon powder or ultra-fine powder) and mix it by stirring. All that is needed is to coat the oil and fat components contained in the fine stupon powder as the final product with the cyclodextrin.
以」二I"2
Claims (1)
して粗砕し、これを加熱殺菌処理したあと乾燥し、これ
を再度液体窒素中に浸漬して、−５０℃以下の窒素雰囲
気中において粉砕機にかけ超微粉末化し、次いでこのス
ッポン微粉末にサイクロデキストリンを加えて、スッポ
ン微粉末中の油脂成分を被覆したことを特徴とするスッ
ポン微粉末の製造方法1. Cleaned live soft-shelled turtles are flash-frozen in liquid nitrogen, crushed, heat sterilized, dried, immersed in liquid nitrogen again, and placed in a nitrogen atmosphere at -50°C or below. A method for producing a fine soft-shelled turtle powder, characterized in that the soft-shelled turtle is crushed into an ultra-fine powder using a crusher, and then cyclodextrin is added to the fine soft-shelled turtle powder to coat the oil and fat components in the fine soft-shelled turtle powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61263135A JPS63116642A (en) | 1986-11-04 | 1986-11-04 | Production of fine powder of snapping turtle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61263135A JPS63116642A (en) | 1986-11-04 | 1986-11-04 | Production of fine powder of snapping turtle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63116642A true JPS63116642A (en) | 1988-05-20 |
Family
ID=17385299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61263135A Pending JPS63116642A (en) | 1986-11-04 | 1986-11-04 | Production of fine powder of snapping turtle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63116642A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995018625A1 (en) * | 1994-01-04 | 1995-07-13 | Hainan Life-Nourishing Pharmacy Co., Ltd. | The composition containing snapping turtle and tortoise, the preparation and the use thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS571980A (en) * | 1980-06-04 | 1982-01-07 | Mitsubishi Electric Corp | Gamma-ray dose rate meter |
-
1986
- 1986-11-04 JP JP61263135A patent/JPS63116642A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS571980A (en) * | 1980-06-04 | 1982-01-07 | Mitsubishi Electric Corp | Gamma-ray dose rate meter |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995018625A1 (en) * | 1994-01-04 | 1995-07-13 | Hainan Life-Nourishing Pharmacy Co., Ltd. | The composition containing snapping turtle and tortoise, the preparation and the use thereof |
| US5866160A (en) * | 1994-01-04 | 1999-02-02 | Hainan Life-Nourishing Pharmacy Co. | Composition of soft-shelled turtle and tortoise |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hossain et al. | Chemical composition of date-pits and its potential for developing value-added product-a review | |
| US4426398A (en) | Food product having a main component comprising powder made from soft shell turtles and the method of manufacture therefor | |
| Fife | Coconut cures: Preventing and treating common health problems with coconut | |
| JP2006246752A (en) | Method for producing health food, and health food produced by the method | |
| KR100415062B1 (en) | Manufacturing method of yellow earth garlic pill | |
| KR101713444B1 (en) | Manufacturing method of processed food with herbal medicine | |
| JPS63116642A (en) | Production of fine powder of snapping turtle | |
| CN104431934B (en) | A kind of tea-seed oil mashed garlic condiment | |
| JPH04169533A (en) | Medicine and food composition | |
| KR101875896B1 (en) | Health supplement food comprising horse bone and coral, and manufacturing method for the same | |
| JP2006238811A (en) | Brown rice-containing soybean curd and method for producing the same | |
| KR101735666B1 (en) | Edible-oil containing cordyceps militaris and manufacturing process thereof | |
| RU2772325C1 (en) | Method for obtaining vegetable sauce | |
| KR102258939B1 (en) | A functional booster for pets and method thereof | |
| Singh | Chapter-4 Emerging trends in food preservation | |
| JP2003238434A (en) | Hyaluronidase activity inhibitor, food and beverage and cosmetic containing the same | |
| Yampolsky et al. | Walnut (lat. Júglans régia) | |
| JPS63276459A (en) | Production of powdery nutrition auxiliary food using reptiles such as snapping turtle as raw material | |
| KR101966517B1 (en) | Method of processing dried silkworms into foodstuffs using ginger detoxification method | |
| JPH05192113A (en) | Processed food of hizikia fusiforme (kind of brown algae) | |
| KR101798180B1 (en) | Health supplement and process for producing the same using garlic | |
| JP2002186454A (en) | Food containing kale processed product | |
| CN107897454A (en) | A kind of preparation method for drinking giant salamander tea | |
| JP2022121877A (en) | Gel-like food of jew's-ear containing vitamin d | |
| JP2001157556A (en) | Health food and method for producing the same |