TWI697331B - Extraction and quantification method of extract containing sea cucumber saponin - Google Patents

Abstract

The problem to be solved in this case is to provide a food and a preparation that contains a fixed ratio of sea cucumber saponin even when the content of sea cucumber saponin is greatly different due to individual differences, origin, or collection period of sea cucumbers. The solution provided by the present invention is to prepare sea cucumber extract materials such as concentrated liquid or dry powder from sea cucumber extracts and store them, and then add them in an appropriate amount to sea cucumbers separated and extracted from sea cucumbers with lower saponin content. Among the extract materials, it provides a sea cucumber material with a fixed saponin content, sea cucumber extract material and foods obtained using these materials. The sea cucumber extract is extracted from the high saponin content by an extraction method. It is obtained by separating and extracting sea cucumbers. This method does not implement chemical treatments using enzymes or ethanol, but only uses prescribed heat treatment to separate and extract the sea cucumber saponin-containing extract from the sea cucumber meat. The method uses the following steps To extract the sea cucumber extract: the temperature increase step, which uses the first temperature gradient to increase the sea cucumber from the initial temperature to the heating target temperature; and, the temperature decrease step, which after reaching the target temperature, is more gentle than the first temperature gradient The second temperature gradient lowers the temperature.

Description

Extraction and quantification method of extracts containing sea cucumber saponin

The present invention relates to an extraction technique, which extracts a fixed amount of saponin from echinoderms such as sea cucumbers according to the part of the animal.

There are various useful components in animals and plants that are effective in improving diseases. For example, glycosides (saponins) are known. As saponin derived from animals, there are triterpene glycosides contained in sea cucumbers, which are composed of holotoxins ( holotoxin) A and holotoxin B or holotoxins A1 and holotoxins B1 and other holotoxins composed of saponin, and a saponin called frondoside A (hereinafter referred to as "sea cucumber saponin"). It is known that the holotoxin group in sea cucumber saponin has a bactericidal effect especially against fungi such as yeast and Candida, and it is known that frondoside A has an anticancer effect that can inhibit the proliferation of cancer cells.

So far, as products that utilize the functions of sea cucumber saponins and put them into practical use, there are sea cucumber soaps that utilize interface activity, and tinea pedis therapeutics that utilize fungi's bactericidal effect. However, a food has not yet been developed. Food uses the function of saponin. As one of the reasons for this, the content of sea cucumber saponin varies greatly with each individual or place of production, and therefore, a stable raw material containing sea cucumber saponin at a fixed ratio cannot be supplied. Therefore, in order to develop a functional food that utilizes the functions of saponins, a quantification technology is desired that can be efficiently used even when sea cucumbers that differ greatly from individual individuals or production areas are used as raw materials. Recover the sea cucumber saponin extract containing a large amount of such active ingredients, or adjust the sea cucumber saponin content.

In the past, when using the useful ingredients in these plants and animals, generally speaking, the plants and animals were boiled in hot water for hot water extraction (decocting) and then taken directly, or the aqueous solution was heated to concentrate, etc. . In the case of sea cucumbers, they are boiled in hot water and then heated and dried, or they are directly dismembered into sashimi for consumption.

However, this hot water extract also contains ingredients other than medicinal ingredients, and has the following disadvantages: these ingredients have uncomfortable smell, bitterness, astringency, etc.; therefore, they are not suitable for direct consumption. In addition, when a method of heating and concentrating an aqueous solution of gravy obtained by boiling sea cucumbers, etc. is used, there is the following disadvantage: the extraction rate of useful components, namely sea cucumber saponin, is also low, for example, from 500 liters of aqueous solution Only about 2 to 3 grams or less of saponin can be recovered.

In addition, a known technique is to cut sea cucumbers and add solvents such as ethanol to extract saponin, or put the sea cucumbers in hot water to dissolve the saponin, and then pour the eluent into a C18 column (octadecyl Silane (ODS) column) and other extraction chromatographic tubes with an inner diameter of about 10-50 mm, and use HPLC (high performance liquid chromatography) and other equipment to carry out separation and purification, but because of the cost of refined saponin Cost, or saponin itself is considered to be a reagent or preparation, not a food, so in order to add it to food again, a license as a food additive is required, and it is not a practical technology. Therefore, an invention has been proposed. For example, as described in Patent Document 1 (Method for Concentrating and Purifying Useful Components in Animals and Plants), an enzyme is used for extraction. [Prior Art Document] (Patent Document)

Patent Document 1: Japanese Patent Application Publication No. 5-276971

[Problem to be solved by the invention] Patent Document 1 discloses a method for concentration and separation of glycoside components in animals and plants, which is to add a glucose-based preform and glycosyltransferase to an aqueous solution containing glycosides. To make the aforementioned glycoside react with the glucose-based precursor to produce a water-insoluble glycoside sugar chain adduct, and then only the glycoside sugar chain adduct is separated and recovered, wherein the glycoside is Extracted from animals and plants and composed of holotoxins A and holotoxins B, the glycoside sugar chain adduct is obtained by adding more than 10 and more than 40 glucose to the glycoside.

However, if a step of temporarily eluting saponin such as holotoxin contained in sea cucumbers from sea cucumbers into an aqueous solution is provided, they will be dispersed in the aqueous solution. Therefore, it is necessary to perform the concentration step by a predetermined method. Therefore, although the recovery rate is higher than that of the method of heating and concentrating the gravy aqueous solution, the recovery rate stays around 50%, which is still higher than the ideal level of 90% or more. There is a problem of low recovery rate. In addition, the method of Patent Document 1 utilizes the reaction of enzymes. Therefore, it takes several hours to about 20 hours before extraction, and costs for enzymes and the like. Therefore, there is a disadvantage of increased production costs. . In addition, since the sugar chain structure of saponin is important for fungi's bactericidal action, if the method of Patent Document 1 in which the sugar chain is modified by enzymes and recovered, the original function of sea cucumber saponin cannot be expected.

Also, when saponin such as holotoxin is used as an effective ingredient in functional foods or pharmaceuticals, it is necessary to maintain a fixed ratio of ingredients. However, the content of saponin varies greatly depending on individual sea cucumbers, the sea cucumber's production area, and the time of fishing. Therefore, it is difficult to manufacture products with a fixed saponin content.

Therefore, the purpose of the present invention is: in order to avoid the disadvantages as described above, the sea cucumber is not temporarily boiled to dissolve the active ingredients into the aqueous solution, and ethanol or enzymes are not used, and the composition of the sea cucumber is hardly changed. , Directly extract the saponins containing the active ingredients, holotoxins, from the sea cucumber body. In addition, the purpose of the present invention is to adjust to a fixed component ratio (hereinafter referred to as "quantification") when the active ingredient has a different component ratio depending on the habitat environment of the sea cucumbers in different regions.

However, even if the active ingredients, that is, saponin such as holotoxin, are directly extracted from the sea cucumber body, for example, the sea cucumber body is pulverized and powdered, it still contains excess ingredients, and the active ingredients cannot be effectively powdered. In addition, even if the sea cucumber body is directly heated to extract the active ingredients, if the sea cucumber is taken out of seawater and placed in the air, the body tissue will dissolve at about 20°C and become the following state: sea cucumber saponin and collagen are partially decomposed and It becomes a jelly-like whole; thus, saponins cannot be extracted from the sea cucumber itself.

Therefore, as a conventional sea cucumber construction method, after removing the entrails of the sea cucumber and washing the sea cucumber meat, it is quickly boiled with a large amount of hot water to suppress quality deterioration, and then dried or salted. This technology uses a predetermined temperature gradient to heat and cool the sea cucumber after washing the meat of the sea cucumber, so as to modify the collagen before the sea cucumber is dissolved to make it stable and immobilize it successfully. The body is directly separated into a sea cucumber meat portion containing a large amount of collagen fibers, and a sea cucumber extract containing a large amount of saponins and amino acids.

In addition, the separation ratio of sea cucumber meat and sea cucumber extract was successfully adjusted and quantified. Thereby, it becomes possible to obtain a sea cucumber extract material containing a large amount of sea cucumber saponins, and the extracted sea cucumber extract material containing a large amount of sea cucumber saponins is made into a concentrated liquid or a dry powder and stored, so that even if the sea cucumber saponins are less in combination In the case of sea cucumber raw materials, the amount of saponin can still be fixed.

The amount of saponins can be adjusted to a fixed level by, for example, the following method: using sea cucumbers from areas with high saponins content as raw materials, separating and extracting the sea cucumber meat part and sea cucumber extract, and drying the sea cucumber meat part to finely pulverize, To make sea cucumber material, or to concentrate sea cucumber extract, after drying, the sea cucumber extract is finely pulverized to make sea cucumber extract material (concentrated liquid or dry powder) and stored, and then used as sea cucumber in areas with less saponin content In the dry powder of the raw material, sea cucumber extract material with high saponin content is appropriately added. [Technical means to solve the problem]

In order to achieve the above-mentioned object, the first invention is a sea cucumber extract extraction method, which extracts sea cucumber extract from sea cucumbers by heat treatment. The method preferably includes: the step of rapidly increasing the sea cucumber to the initial heating temperature; Step of using the first temperature gradient to increase the temperature of the sea cucumber from the aforementioned initial heating temperature to at least the heating target temperature; a step of determining whether the temperature of the sea cucumber has risen at least above the aforementioned heating target temperature; After the target temperature is above the target temperature, the temperature of the sea cucumber is lowered by the second temperature gradient, which is a gentler gradient than the aforementioned first temperature gradient; and the step of determining whether the temperature of the sea cucumber has dropped at least below the lowering target temperature; Chemical treatment using enzymes or ethanol is carried out, and only heat treatment is used to separate and extract the sea cucumber extract containing sea cucumber saponin from the sea cucumber meat.

The second invention preferably relates to the aforementioned sea cucumber extract extraction method, wherein the first temperature gradient in the temperature increase step in which the temperature of the sea cucumber is raised to a heating target temperature or higher is in the range of 0.7°C/min to 1.5°C/min , And the aforementioned second temperature gradient in the temperature lowering step of lowering the temperature of the sea cucumber below the lowering target temperature is 1.0°C/2 minutes to 1.0°C/5 minutes.

The third invention is a method of manufacturing a food or preparation by combining a sea cucumber material and/or a sea cucumber extract material containing sea cucumber saponin in a ratio exceeding a predetermined reference value, and a sea cucumber saponin containing sea cucumber saponin in a ratio lower than the aforementioned predetermined reference value The sea cucumber material and/or the sea cucumber extract material are combined to produce a food or preparation containing sea cucumber saponin in a ratio of a predetermined reference value. The method preferably includes: a first manufacturing step, which is based on the first invention to the second 2 The sea cucumber extract extraction method described in any one of the present invention uses sea cucumbers from a place where the sea cucumber saponin content is higher for separation and extraction, and then uses the separated and extracted sea cucumber meat part or sea cucumber extract as the raw material Basically, after drying, it is finely pulverized or concentrated to produce sea cucumber material and/or sea cucumber extract material containing sea cucumber saponins in a ratio exceeding the aforementioned prescribed reference value; the second manufacturing step, which uses the aforementioned sea cucumber extract The extraction method uses sea cucumbers from the producing area with low sea cucumber saponin content as raw materials for separation and extraction, and then uses the separated and extracted sea cucumber meat or sea cucumber extract as the basis, and then finely pulverizes or concentrates after drying , To manufacture sea cucumber material and/or sea cucumber extract material containing sea cucumber saponin in a ratio lower than the aforementioned prescribed reference value; and, the third manufacturing step, which extracts the sea cucumber material and/or sea cucumber obtained in the first manufacturing step Material The material is mixed with the sea cucumber material and/or the sea cucumber extract material obtained in the second manufacturing step; thereby, the sea cucumber material and/or the sea cucumber extract material containing the sea cucumber saponin in the ratio of the predetermined reference value are produced, or the sea cucumber material is produced Food or preparation of materials/or sea cucumber extract materials.

The fourth invention is a sea cucumber extract extraction system that extracts sea cucumber extract from sea cucumbers by heat treatment. The system preferably includes: a means for rapidly increasing the sea cucumber to the initial temperature of heating; a means for adjusting the temperature rise gradient, which Using the first temperature gradient to increase the temperature of the sea cucumber from the aforementioned initial heating temperature to at least the heating target temperature; and, the temperature drop gradient adjustment means is to increase the temperature of the sea cucumber after the temperature of the sea cucumber reaches the aforementioned target temperature or higher than the aforementioned first temperature gradient. The more gentle gradient is the second temperature gradient to lower the temperature of the sea cucumber; and the temperature of the sea cucumber is lowered to at least the lowering target temperature; this way, chemical treatments using enzymes or ethanol are not implemented, and only heat treatment is used. To separate the sea cucumber saponin-containing extract from the sea cucumber meat and extract it.

The fifth invention preferably relates to the sea cucumber extract extraction system of the fourth invention, in which the first temperature gradient in the temperature rise gradient adjustment means for raising the temperature of the sea cucumber to a heating target temperature or higher is 0.7°C/min to 1.5°C The aforementioned second temperature gradient in the temperature drop gradient adjustment means for reducing the temperature of the sea cucumber to below the drop target temperature is within the range of 1.0°C/2 minutes to 1.0°C/5 minutes.

The sixth invention is a system for manufacturing food or preparations, which combines sea cucumber material and/or sea cucumber extract material containing sea cucumber saponins in a ratio exceeding a predetermined reference value, and sea cucumber saponins containing sea cucumber saponins at a ratio lower than the aforementioned predetermined reference value The sea cucumber material and/or sea cucumber extract material are combined to produce a food or preparation containing sea cucumber saponin at a predetermined reference value ratio. The system preferably includes: a first production means, which is provided by the fourth invention to the first 5 The sea cucumber extract extraction system described in any one of the inventions uses sea cucumbers from a place where the sea cucumber saponin content is high as a raw material for separation and extraction, and then uses the separated and extracted sea cucumber meat part or sea cucumber extract as the raw material Basically, after drying, it is finely pulverized or concentrated to produce a sea cucumber material and/or sea cucumber extract material containing sea cucumber saponins in a ratio exceeding the aforementioned predetermined reference value; the second manufacturing method is based on the fourth invention~ The sea cucumber extract extraction system described in any one of the fifth invention uses sea cucumbers from a place where the sea cucumber saponin content is low as a raw material for separation and extraction, and then uses the separated and extracted sea cucumber meat part or sea cucumber extract As a basis, after drying, it is finely pulverized or concentrated to produce a sea cucumber material and/or sea cucumber extract material containing sea cucumber saponin in a ratio lower than the aforementioned prescribed reference value; and, the third manufacturing method, which combines 1 The sea cucumber material and/or sea cucumber extract material obtained in the manufacturing method are mixed with the sea cucumber material and/or sea cucumber extract material obtained in the second manufacturing method; thereby, the sea cucumber containing the sea cucumber saponin in the ratio of the predetermined reference value is produced Materials and/or sea cucumber extract materials, or manufacturing foods or preparations containing the sea cucumber materials/or sea cucumber extract materials. [Effect of Invention]

According to the method of extracting and quantifying saponin such as holotoxins of sea cucumber implemented by the present invention, the sea cucumber extract can be separated and extracted from the sea cucumber meat part, and it becomes possible to extract the sea cucumber extract with a high saponin content. .

The sea cucumber extract, for example, sea cucumber gravy, has a composition similar to that of the raw sea cucumber, except that it does not contain fibers constituting the fleshy tissue. Therefore, it can be used as an edible material.

In addition, by separating and extracting sea cucumber meat or sea cucumber extract from sea cucumbers with high saponin content into sea cucumber material (dry powder, etc.) or sea cucumber extract material (concentrated liquid or dry powder, etc.) and storing it, Then add it in an appropriate amount to the sea cucumber material or sea cucumber extract material extracted from the sea cucumber with lower saponin content, so as to provide a sea cucumber material with a fixed saponin content, sea cucumber extract material and the use of these materials. The functional food.

If this technology is utilized, for example, foods having fungal bactericidal activity or foods excellent in mold resistance can be developed, and functional foods for preventing oral candidiasis can be produced. Among the elderly or those in need of care, many people are troubled by Candida. Therefore, it is expected that there will be a great demand for foods that can inhibit Candida.

Moreover, it can also be utilized as a natural anti-mold food material. In addition, as a new material expecting various effects of sea cucumber saponin, various applications can be considered.

<Explanation of terms> ◇The so-called saponins refer to glycosides. As saponin derived from animals, there are triterpene glycosides contained in sea cucumbers, which are composed of holotoxins A and holotoxins B or holotoxins A1 and holotoxins. Saponins composed of holotoxin groups such as B1, and saponins called frondoside A. It is known that the holotoxin group in sea cucumber saponin has a bactericidal effect especially against fungi such as yeast and Candida, and it is known that frondoside A has an anticancer effect that can inhibit the proliferation of cancer cells. ◇The so-called sea cucumber saponins refer to the general term for saponins such as holotoxin A and holotoxin B or holotoxin A1 and holotoxin B1, and frondoside A.

◇The so-called sea cucumber meat part refers to the meat part remaining after the sea cucumber extract is extracted from the sea cucumber, also known as the sea cucumber meat. It contains sea cucumber saponins, which can be dried directly to make dried sea cucumbers or made into powder for use. Since the imitation sea cucumbers with a large number of protrusions are of high commercial value, most of them retain their shape and are directly made into dried sea cucumbers. ◇The so-called sea cucumber extract refers to the sea cucumber droplets (heating and cooling exudate) that emerge from the sea cucumber when the sea cucumber is heated and cooled with a prescribed temperature gradient. ◇The so-called sea cucumber material refers to the material produced by drying and finely pulverizing the flesh of sea cucumber. ◇The so-called sea cucumber extract material refers to the material produced by concentrating or drying the extracted sea cucumber extract and pulverizing it. ◇The so-called sea cucumber powder refers to a powder composed of a mixed powder of sea cucumber material and sea cucumber extract material. ◇As the drying method, the following various methods can be used: solar drying, hot air drying, fluidized bed drying, low-temperature drying, freeze-drying (freeze-dry), pressure drying, etc.

The following describes examples of the extraction system of the sea cucumber extract containing sea cucumber saponins of the present invention. In addition, the sea cucumber is only an example, and it can also be applied to echinoderms such as sea urchins which are the same as the sea cucumber.

1. Outline of the extraction system of the sea cucumber extract containing sea cucumber saponins of the present invention

First, using the schematic diagram of the configuration of the sea cucumber extract extraction system 10 of the present invention in Fig. 1, a method of directly extracting sea cucumber extract from sea cucumbers is explained.

The sea cucumber extract extraction system 10 is provided with: a sea cucumber support part 40, which is used to place a net for the sea cucumber 100, etc.; a sea cucumber extraction part 30, which stores the sea cucumber extract 110 extracted from the sea cucumber 100; and, supports these members Leg 20 etc.

In addition, the sea cucumber extract extraction system 10 includes a heating unit (temperature adjustment unit A) 50 such as an electric heater or a gas burner. The heating unit 50 heats the water to turn it into hot water 60 and generates steam 70. .

Furthermore, it is equipped with the temperature measurement part 80 which measures the temperature of a sea cucumber, and the opening valve adjustment part (temperature adjustment part B) 90 for adjusting temperature rise or temperature fall by opening and closing of a valve etc.. Furthermore, although not shown in the figure, it can be adjusted to forcibly exhaust water vapor with an electric fan or the like as appropriate to quickly drop the temperature.

The heating part (temperature adjustment part A) 50 or the open valve adjustment part (temperature adjustment part B) 90 can be adjusted to a predetermined temperature gradient based on the information of the temperature measurement part 80 and by feedback control from a computer or control device To control the rise or fall, the operator can also visually observe the information of the temperature measuring part 80 to operate the rise or fall with a predetermined temperature gradient.

Furthermore, although not shown in the figure, a method of directly blowing water vapor on the sea cucumbers after adjusting the temperature of the water vapor with other devices can be considered. Various methods; in short, as long as it is a structure that can increase and decrease the temperature of sea cucumbers with a predetermined temperature gradient.

By using the above-mentioned structure, the temperature rise (heating) or the temperature drop (cooling) gradient of the water vapor 70 is adjusted to heat or cool the sea cucumber with a predetermined temperature gradient, thereby extracting the sea cucumber extract from the sea cucumber .

More specifically, first, the water is heated by the heating part (temperature adjustment part A) 50, and steam 70 is generated from the hot water 60, and then the high specific heat of the water is used, and the steam having a considerable amount of heat The heat of 70 is used to heat the sea cucumber 100 and raise it to a predetermined temperature within a fixed time to thermally modify the collagen component contained in the sea cucumber body wall.

Then, by opening the valve adjusting part (temperature adjusting part B), the sea cucumber 100 is lowered to a predetermined temperature within a fixed time, thereby immobilizing the thermally modified collagen component in a stable state, thereby enabling The collagen component and the sea cucumber extract are not mixed, and they are separated into modified and immobilized collagen components, namely the sea cucumber meat part 100, and the sea cucumber extract 110 containing a large amount of sea cucumber saponins.

The sea cucumber extract separated and extracted from the sea cucumber meat part overflows from the sea cucumber meat part, passes through the sea cucumber support part 40 constituted by a net or the like, and then is accumulated in the extract extraction part 30.

The extracted sea cucumber extract contains a large amount of sea cucumber saponin, but it has been found that the sea cucumber meat part also contains a large amount of sea cucumber saponin, which can be utilized as a sea cucumber material as described below.

Furthermore, the temperature rise gradient per unit time is implemented by using the heating part (temperature adjustment part A) and the open valve adjustment part (temperature adjustment part B) together, and the temperature drop gradient is mainly adjusted by the open valve Part (temperature adjustment part B), but it is not limited to this. In addition, the extraction system in Figure 1 is just one example, as long as it is a device that can increase the temperature of sea cucumbers with a predetermined temperature gradient and lower (cool) the temperature of sea cucumbers with a predetermined temperature gradient, it can be considered. Various examples.

2. The overall flow of the extraction system of the sea cucumber extract containing sea cucumber saponins of the present invention Next, Figure 2 is used to illustrate the overall flow of the sea cucumber extract extraction system of the present invention. First, the internal organs of the sea cucumber are removed, and the flesh of the sea cucumber is washed (step 200). Then, the heating by the heating unit (temperature adjustment unit A) 50 is started (step 210) to raise the temperature of the steam 70 to a predetermined temperature (about 40°C), and then the sea cucumber is put in, and the internal temperature of the sea cucumber is increased quickly The ground rises to an initial heating temperature of 40°C (not shown).

Then, while measuring the internal temperature of the sea cucumber, monitoring whether the temperature rise per unit time, that is, a predetermined temperature rise gradient, is reached, and the temperature of the steam 70 is raised by the heating unit 50, while adjusting the rise of the internal temperature of the sea cucumber The gradient (step 220). Furthermore, the temperature of sea cucumbers is preferably to measure the internal temperature of the sea cucumbers, but it is possible to pre-determine the surface temperature of the sea cucumbers or the temperature of the nearest environment of the sea cucumbers, and record the correlation with the internal temperature of the sea cucumbers in advance. Use it instead by measuring the surface temperature of the sea cucumber or the temperature of the sea cucumber's nearest environment.

Here, after thousands of trial and error, the applicant found that after the initial value of the temperature of water vapor given to the sea cucumber was set to about 40°C, the temperature gradient (the first temperature gradient) during the subsequent temperature rise The best value is 1.0°C per minute. In addition, as to where the temperature needs to be raised at least (heating target temperature), trial and error have been repeated, and it has been found that the optimum value is raised to at least about 65°C. Figure 3 shows the state of the temperature gradient in the internal temperature of the sea cucumber when the temperature rises, showing that the temperature rise gradient is about 1.0°C/min.

Furthermore, this initial value and the gradient of the temperature rise are not limited to the above-mentioned optimal values. Even if there is a certain degree, the amount of saponin recovery can be greatly improved compared with the prior art. The initial value of the temperature is in the range of 35-45°C, and the sea cucumber extract containing sufficient saponin can still be extracted. Similarly, it has been found that as long as the temperature gradient when the temperature rises is within the range of about 0.7 to 1.5°C/min, sufficient sea cucumber extract can be extracted. Also, in the same way, regarding where the temperature needs to be increased at least, it has been found that the temperature can be lower than the optimal value of 65°C. As long as the temperature rises to at least about 60°C or more, sufficient sea cucumber extract can be extracted.

Then, it is monitored whether the temperature has risen to a predetermined temperature (about 65°C), and when it is determined that the temperature has reached the predetermined temperature (step 230), the heating is stopped (step 240).

Then, after a predetermined stabilization time has elapsed, the valve adjustment unit (temperature adjustment unit B) 90 is opened to open and close the valve, thereby gradually lowering the temperature of the water vapor 70 (step 250), and then monitor the sea cucumber at this time. When the temperature of the internal temperature drops (during cooling), whether the temperature gradient reaches a predetermined temperature gradient, the opening and closing of the valve is adjusted (step 260).

Then, it is confirmed whether the temperature drops to a predetermined temperature, which is the target value of the temperature drop (step 270), and the separation and extraction process ends when the temperature drops to a predetermined temperature (about 40°C).

In the above process, the sea cucumber extract separated and extracted from the sea cucumber flesh part overflows from the sea cucumber flesh part, passes through the sea cucumber support part 40 constituted by a net or the like, and then is accumulated in the extract extraction part 30.

Furthermore, it has been found that the sea cucumber extract, especially in the process of decreasing the temperature from step 250 to step 260, is separated and extracted from the sea cucumber meat part, and overflows from the sea cucumber meat part.

After thousands of trial and error, the applicant found that the optimum value of the temperature gradient (the second temperature gradient) when the temperature drops is a condition that is more gentle than about 1.0°C/3 minutes (including 1.0°C/3 minutes, 1.0 ℃/4 minutes, 1.0℃/5 minutes, etc.).

Figure 4 shows the state of the temperature gradient in the internal temperature of the sea cucumber when the temperature drops.

Here, the optimum value of the temperature gradient when the temperature drops is more gentle than 1.0°C/3 minutes. However, it has been found that as long as the gradient is within a range of about a gentler gradient than 1.0°C/2 minutes, it is sufficient compared to the prior art. Advantages and can extract sufficient sea cucumber extract. In addition, it has been found that the target temperature (approximately 40°C) when the temperature drops is the optimal value, and even if it is slightly higher or lower than this temperature, a sufficient amount of sea cucumber extract can be extracted.

Furthermore, it has been found that the temperature gradient at the time of temperature drop can be determined by combining with the temperature gradient at the time of temperature rise to determine the optimum value, and the aforementioned temperature gradient (1.0°C/min) and temperature drop at the time of temperature rise have been found The temperature gradient at the time (more gentle than 1.0°C/3 minutes) is the best value, but as mentioned earlier, a certain degree of amplitude change is allowed.

3. Regarding the relationship between sea cucumber saponin and collagen caused by the application method of the temperature rise and fall gradient, and the mechanism of extracting sea cucumber saponin, we will then examine the implementation method of such a temperature rise and fall gradient. The resulting relationship between sea cucumber saponin and body tissues including collagen fibers. As mentioned earlier, if the sea cucumber is taken out of the seawater and placed in the air at room temperature (20°C), the body tissue will dissolve and become the following state: the sea cucumber saponin and collagen fibers are decomposed and become a gluey one; Therefore, the saponin cannot be extracted from the sea cucumber itself.

It is known that the body tissues containing collagen fibers and the like of marine organisms will dissolve at a lower temperature than the body tissues containing collagen fibers of terrestrial organisms. This is considered to be due to the fact that the organism has evolved to produce A type of collagen that does not change until the temperature is slightly higher than the environment in which it is grown. Furthermore, sea cucumbers are also marine organisms, and it is known that body tissues containing collagen fibers dissolve at a low temperature of about 20°C as described above. The detailed mechanism of dissolution is not yet fully understood, but it is speculated that sea cucumbers have a structure that can relax or harden tissues containing collagen fibers in response to external temperature. When placed at room temperature, the structure used to adjust the hardness of the tissue is damaged. Lead to dissolution.

Therefore, a method for extracting sea cucumber extract is obtained, which improves collagen by increasing the temperature at a predetermined initial value before the body tissues including collagen fibers are dissolved, and increasing the temperature by a fixed temperature gradient. The modified collagen is cooled with a fixed temperature gradient, thereby stably immobilizing it, thereby partially solidifying the sea cucumber meat to prevent it from mixing with sea cucumber saponin, thereby extracting sea cucumber containing sea cucumber saponin Extracts. The mechanism why the sea cucumber meat can be partially solidified and the sea cucumber extract containing sea cucumber saponin can be extracted as long as the temperature rise and the temperature fall with a prescribed temperature gradient is not fully understood, but it is presumed to be the mechanism described below.

The tissue that constitutes the body wall of the sea cucumber, also called connective tissue, becomes muscle and is used for the solidification of the body wall or the movement of spines. Collagen in the body wall, unlike human collagen, is the formation of unbranched collagen fibers. Almost (more than 90%) of the body wall of sea cucumber is water, and the rest is composed of active ingredients such as collagen and saponins. Furthermore, it is known that about 70 to 80% of the proteins constituting the body wall of sea cucumbers are collagen, and the rest (20 to 30%) are almost specific proteins with structures similar to fibronectin. The so-called fibrillin is one of the adhesive proteins present in most animals, and by binding to cells or fibrous proteins, it plays an important role in maintaining the morphology of cells.

The body wall of sea cucumber is composed of irregularly extending muscle fibers. The muscle fibers are mainly composed of fibrous collagen (fibrous protein), which form a three-dimensional three-dimensional mesh shape, and the mesh contains relative A lot of body fluid water (saponins, etc.). In this way, proteins such as fibrous collagen of sea cucumbers are thought to be used to maintain a fixed form (three-dimensional structure) by the sticky work of fibronectin, but it is known that fibronectin is prone to thermal modification. At room temperature and the temperature rises higher than the habitat environment, the viscous function of fibrillin will be weakened, and this three-dimensional structure will be damaged, and it will become unable to maintain the role of a fixed form, or the fibrous collagen will be thermally modified and fibrous The effect caused by the weakening of entanglement leads to a state (gelatin-like) mixed with the saponin held in the mesh. In addition, in such a state, there is also concern that the decomposition of saponin may progress due to the enzymes of sea cucumber.

Therefore, it is estimated that the temperature (approximately 20°C) that does not pass slowly through the body tissues including collagen fibers of sea cucumbers will dissolve (in a fast passing way), and the prescribed value is quite high. The initial value of the temperature (about 40°C) is applied, and the temperature rises with a fixed temperature gradient with a relatively rapid rise to modify the constituent proteins of the body wall, and with a slightly slow temperature gradient (1.0°C/3 Minutes) to cool the modified constituent protein to stabilize it, thereby coagulating the constituent protein that is part of the sea cucumber meat to prevent it from mixing with sea cucumber saponin, thereby releasing the sea cucumber saponin originally held in the mesh And be extracted.

Here, if the temperature rise gradient is gradually changed from the optimum value of 1.0°C/min to 1.0°C/2 minutes, etc. (slowly increasing the temperature), the proportion of body tissues including collagen fibers that are dissolved increases. And the mixing ratio of the constituent protein and the sea cucumber saponin increases, so that the extraction degree of the sea cucumber saponin decreases. Or, on the contrary, if the temperature rise gradient is increased from the optimal value of 1.0°C/min to 1.0°C/0.5min, the modification of the constituent protein is too rapid, and the sea cucumber saponin is restricted to the mesh The ratio is increased, so that the extraction degree of sea cucumber saponin decreases.

Also, if the temperature drop gradient is increased from the optimal value of 1.0°C/3 minutes to 1.0°C/2 minutes or 1.0°C/1 minute, etc. (if cooling is too fast), the amount of sea cucumber saponin released from the mesh is reduced , Thereby reducing the degree of extraction. Furthermore, it has also been found that if the internal temperature of sea cucumbers is raised to 65°C all at once, it will remain unchanged and shrink. It can be seen that the implementation of the gradient of temperature rise and fall is very important.

4. Adjustment of the amount of saponin extraction

Although the result of the experiment is not shown in the figure, it has also been found that if the temperature gradient at the time of temperature drop is further eased from the optimum value of 1.0°C/3 minutes in Figure 4 to 1.0°C/4 minutes or 1.0°C/5 minutes, etc. , The amount of sea cucumber saponin extracted increases, and the amount of sea cucumber saponin remaining in the sea cucumber flesh decreases.

It is presumed that this situation is related to the time until the modified constituent proteins become stable and solidify, or the mesh heat shrinks while extruding the extract. It is believed that the reason is that the sea cucumber can be extended by slowly cooling. The time when the saponin is released from the mesh.

In this way, according to the system and method of the present invention, it is possible to separate the sea cucumber meat part and the sea cucumber extract containing sea cucumber saponin, and it becomes possible to adjust the separation ratio.

5. Regarding the quantitative methods used to adjust the differences caused by individual differences or regional differences and harvesting time of sea cucumbers

Then, a quantitative method is described, which is used to make the following situations can be provided at a fixed ratio through the system and method of the present invention: due to the individual differences of sea cucumbers or the regional differences between the production areas and the harvest time, The concentration of sea cucumber saponin varies greatly, which makes it impossible to stably provide functional foods or preparations containing saponin at a fixed ratio.

As shown in Figure 5, as a result of the time-consuming investigation by the applicant, it has been found that the concentration of sea cucumber saponin varies greatly depending on the production area, and the difference is more than 5 times. Furthermore, the "-" signs above and below indicate the range of the deviation of the contained concentration, the "□" indicates the range of the specified standard deviation, and the bold "-" indicates the representative value.

In addition, as shown in Fig. 6, it has been found that the concentration of sea cucumber saponin varies greatly from season to season, and even in the same production area, there is still a difference of about 2 to 5 times.

According to the system and method of the present invention, sea cucumbers can be separated into sea cucumber meat and sea cucumber extracts while extracting sea cucumber saponins. Therefore, by collecting sea cucumbers from regions or seasons that contain a lot of sea cucumber saponins, sea cucumbers containing a lot of sea cucumber saponins are collected. The material or sea cucumber extract material is made into concentrated liquid or dry powder and stored, so that even if the sea cucumber material or sea cucumber extract material extracted from the sea cucumber raw material with less sea cucumber saponin is used together, the amount of saponin can still be used Become fixed.

The amount of saponins can be adjusted to a fixed level by, for example, using sea cucumbers from areas with high saponins content as raw materials, pre-made as sea cucumber extract materials, and then using sea cucumbers from areas with low saponins content as raw materials In the dry powder, the sea cucumber extract material (concentrated liquid or dry powder) with a high saponin content is appropriately added. More specifically, for example, sea cucumbers at location X (for example, northern Japan) are harvested in seasons with a high concentration of sea cucumber saponin, and the sea cucumbers are used to separate into sea cucumber meat and sea cucumber extracts, and then extract the sea cucumbers containing a large amount of The sea cucumber extract of sea cucumber saponin, the sea cucumber extract is made into the sea cucumber extract material (concentrated liquid or dry powder) and stored.

Then, for example, the season when the concentration of sea cucumber saponins is high is used to harvest sea cucumbers at locations Z (for example, West Japan) where the concentration of sea cucumber saponins is relatively low, and the sea cucumbers are used to separate into the sea cucumber meat part and the sea cucumber extract Then extract the sea cucumber extract containing some sea cucumber saponins, and appropriately add the sea cucumber extract material (concentrate or dry powder) that contains more saponins in the preserved location X (for example, Northern Japan) to produce a A functional food or preparation of sea cucumber saponin in a fixed ratio.

Use Figure 7 and more specific numerical values to illustrate this situation as follows. When specific seasons with high sea cucumber saponin concentrations are used, the imitation sea cucumbers at location X (for example, northern Japan) are harvested under prescribed conditions (the temperature gradient when the temperature rises is 1.0°C/min, and the temperature gradient when the temperature falls When the treatment is performed under the condition of 1.0°C/3 minutes), the content of sea cucumber saponin per unit weight of the sea cucumber raw material, the processed sea cucumber meat part, and the extracted extract part are measured as shown in Figure 7 .

According to the present invention, 55 kg of sea cucumber raw materials can be separated into 15 kg of sea cucumber meat and 40 kg of sea cucumber extract and extracted, and the two can be mixed, dried and finely pulverized to obtain 5 kg of sea cucumber powder.

At this time, if there is no loss due to drying/grinding, it is calculated (0.283×15+0.062×40)/5=1.34mg/g of sea cucumber saponin-containing powder (mixed sea cucumber meat part and sea cucumber extract Sea cucumber powder derived from the respective powders). Even with the actual measured value, it was confirmed that 1.25±0.037mg/g sea cucumber powder was obtained. Therefore, it was found that the calculated value was 1.34mg/g, and the recovery rate was 93% or more.

According to the present invention, it is shown that even after drying or pulverization, sea cucumber saponin still maintains more than 90%, and can be separated into the flesh part of sea cucumber and sea cucumber extract, and can be used with a high recovery rate , Even when sea cucumber raw materials of various origins with different sea cucumber saponin content are used, the saponin content can still be adjusted.

Assuming that as a functional food for the treatment of Candida, sea cucumber material or sea cucumber extract material with a content of sea cucumber saponin of 0.7 mg/g is required, from sea cucumber raw materials collected at location Y (for example, East Japan) The separated and extracted sea cucumber material or sea cucumber extract material (or sea cucumber powder obtained by mixing the two powders), for example, when the content of sea cucumber saponin is only about 0.2 mg/g, it becomes impossible to directly use.

On the other hand, according to the present invention, the content of sea cucumber saponin in the sea cucumber powder obtained by mixing the powder of the sea cucumber material or the sea cucumber extract material separated and extracted from the sea cucumber raw material at location X (for example, northern Japan) is 1.3 mg/g Therefore, by mixing each half of the two, it is possible to obtain a sea cucumber material or sea cucumber extract material (or a mixture of both powders) that exceeds the standard value such as (0.2 + 1.3) / 2 = 0.75 mg/g Get the sea cucumber powder).

In addition, when only 40 kg of sea cucumber extract separated and extracted from sea cucumber raw materials at location X (for example, northern Japan) is freeze-dried to obtain a powder with a weight of 1 kg, (0.062×40)/1=2.48 mg/ g such a content of sea cucumber extract material.

In this way, even if the content of the sea cucumber extract material separated and extracted from the sea cucumber raw material at location Z (for example, West Japan) is a low value such as 0.1 mg/g, by mixing the two, it is still possible to obtain, for example, (2.48×0.25+0.1×0.75)=about 0.7mg/g such sea cucumber extract material meeting the reference value, so that the sea cucumber extract material at this location Z (for example, West Japan) can be used without waste.

Furthermore, Figure 7 shows the sea cucumber meat part and the saponin content of the sea cucumber extract when the separation and extraction are performed under the conditions of the prescribed temperature gradient. This is only one example. The conditions of the temperature gradient can be changed, for example, as follows As mentioned above, to arbitrarily change the separation and extraction ratio of the sea cucumber meat part and the sea cucumber extract.

In this way, according to the present invention, the sea cucumber raw material can be separated into the sea cucumber meat part and the sea cucumber extract and extracted, and the ratio can be adjusted appropriately. Therefore, for example, the sea cucumber meat part can be finely pulverized. The original shape is preserved to dry it, and it is made into high-grade dried sea cucumber to provide, and the sea cucumber extract containing sea cucumber saponin can also be made into sea cucumber material (concentrated liquid or dry powder) and stored. Furthermore, it can be mixed with sea cucumber materials manufactured from sea cucumbers with low sea cucumber saponin content from other producing areas as raw materials, and used as foods or preparations with a fixed sea cucumber saponin content.

6. Regarding other examples of quantification, similar to Fig. 7, when the specific sea cucumber saponin content is higher (different from Fig. 7) seasons, the imitation sea cucumbers at location X (for example, northern Japan) are harvested, And when the treatment is performed under prescribed conditions (the temperature gradient when the temperature rises is 1.0°C/min, and the temperature gradient when the temperature falls is 1.0°C/5 minutes), the sea cucumber raw material and the processed sea cucumber meat part are measured , And the content of sea cucumber saponin per unit weight of the extracted extract part is shown in Figure 8.

In this experimental example, the extraction was performed under the conditions that the temperature gradient when the temperature dropped was 1.0°C/5 minutes and the temperature dropped gently. Therefore, the amount of sea cucumber saponins extracted was increased compared to the sea cucumber meat part, and from 55 kg of sea cucumber raw materials 10kg of sea cucumber meat and 45kg of sea cucumber extract were obtained.

At this time, if there is no loss due to drying/grinding, it is calculated (0.44×10+0.09×45)/5=1.69mg/g of sea cucumber saponin-containing powder. Even with the actual measured value, it was confirmed that 1.58±0.039mg/g sea cucumber powder was obtained, so it was found that the calculated value was 1.69mg/g, and the recovery rate was about 94%.

7. Summary As described above, according to the present invention, it has been shown that the extraction amount of sea cucumber meat and sea cucumber extract can be adjusted, and it can be seen that even when the extraction amount of sea cucumber extract is increased, sea cucumber saponin can still maintain more than 90%, and It can be separated into the flesh part of the sea cucumber and the sea cucumber extract, and used with a high recovery rate. Even when sea cucumber raw materials of various origins with different contents of sea cucumber saponin are used, the saponin content can still be adjusted.

Therefore, for example, if it is made into a powder containing sea cucumber meat, the odor will remain. Therefore, when it is mixed with jelly and the like to make a functional food, and it is directly provided as a product for licking purposes, it will mind the odor, or When the number of sea cucumber protrusions is large, the commercial value of the sea cucumber meat part is high, so it can be dried in its original form and provided as a dried sea cucumber for cooking.

In addition, the sea cucumber extract part does not contain meat and therefore has less odor, so it can be mixed with jelly and the like to provide it as a functional food that is effective for the treatment of candida. At this time, it is possible to continuously provide products with a stable content rate by absorbing the difference in the content of sea cucumber saponin in different production areas of each sea cucumber to produce a sea cucumber extract containing a fixed ratio of sea cucumber saponin Material (concentrated liquid or powder, etc.), and added to food, etc.

Furthermore, according to the present invention, it is possible to remove the sea cucumber saponin-containing extract from sea cucumbers without performing chemical treatments such as ethanol or enzymes, and mainly using only heat treatment performed by adjusting the temperature gradient when the temperature rises and when the temperature falls. Partially separated from the sea cucumber meat and extracted, it can provide a saponin adjustment material that is safe for food. [Industrial availability]

If the holotoxin group consisting of holotoxin A and holotoxin B or holotoxin A1 and holotoxin B1 in sea cucumber saponin is extracted and mixed with jelly, it can be developed Foods with sea cucumber saponin activity such as jelly with Candida inhibitory function. Alternatively, if the frondoside A in sea cucumber saponin is extracted and provided as a powder or other preparation, it is possible to develop foods that can inhibit cancer cells.

10: The extraction system of the present invention 20: Legs 30: Extract Extraction Department 40: Sea Cucumber Support 50: Heating part (temperature adjustment part A) 60: hot water 70: water vapor 80: Temperature measurement department 90: Open valve adjustment part (temperature adjustment part B) 100: Sea cucumber (after extraction is the sea cucumber meat part) 110: Extracted sea cucumber extract 200, 210, 220, 230, 240, 250, 260, 270: steps

Figure 1 is a diagram showing an example of the sea cucumber saponin extraction system of the present invention. Figure 2 is a diagram showing an example of the overall flow of the sea cucumber saponin extraction step of the present invention. Figure 3 is a graph showing the temperature gradient when the temperature rises in the sea cucumber saponin extraction step of the present invention. Figure 4 is a graph showing the temperature gradient when the temperature drops in the sea cucumber saponin extraction step of the present invention. Figure 5 is a graph showing the concentration of sea cucumber saponin in each place of production of imitation sea cucumber. Figure 6 is a graph showing the changes in the concentration of sea cucumber saponin in each season of the simulated sea cucumber. Figure 7 is a graph showing the concentration of saponins in the sea cucumber extract and the sea cucumber meat portion processed by the extraction step of the present invention for the imitation sea cucumber at a specific location. Fig. 8 is a diagram showing another example of the concentration of saponin in the sea cucumber extract and the sea cucumber meat portion processed by the extraction step of the present invention for the imitation sea cucumber in a specific location.

Domestic hosting information (please note in the order of hosting organization, date and number)

Foreign hosting information (please note in the order of hosting country, institution, date and number) None

10: The extraction system of the present invention

20: Legs

30: Extract Extraction Department

40: Sea Cucumber Support

50: Heating part (temperature adjustment part A)

60: hot water

70: water vapor

80: Temperature measurement department

90: Open valve adjustment part (temperature adjustment part B)

100: Sea cucumber (after extraction is the sea cucumber meat part)

110: Extracted sea cucumber extract

Claims (6)

A sea cucumber extract extraction method, which extracts a sea cucumber extract containing sea cucumber saponins from sea cucumbers by heat treatment. The method is characterized by comprising: a step of rapidly raising the sea cucumber to an initial heating temperature; a temperature raising step, which The first temperature gradient is to increase the temperature of the sea cucumber from the aforementioned initial heating temperature to at least the heating target temperature; the step of determining whether the temperature of the sea cucumber has risen at least above the aforementioned heating target temperature; the temperature drop step, which is after reaching the aforementioned target temperature or higher , The temperature of the sea cucumber is lowered with a gradient that is more gentle than the first temperature gradient, that is, the second temperature gradient; and the step of determining whether the temperature of the sea cucumber has dropped at least below the lowering target temperature; thereby, the use of enzymes is not implemented Or chemical treatment such as ethanol uses only heat treatment to separate the sea cucumber extract containing sea cucumber saponins from the sea cucumber meat and extract them. The sea cucumber extract extraction method according to claim 1, wherein the first temperature gradient in the temperature increase step in which the temperature of the sea cucumber is raised above the heating target temperature is in the range of 0.7°C/min to 1.5°C/min , And the second temperature gradient in the temperature lowering step of lowering the temperature of the sea cucumber below the lowering target temperature is greater than 1.0°C /2 minutes more gentle temperature gradient. A method of manufacturing foods or preparations, which combines sea cucumber materials and/or sea cucumber extract materials containing sea cucumber saponin in a ratio exceeding a prescribed reference value and sea cucumber materials containing sea cucumber saponin at a content ratio lower than the aforementioned prescribed reference value And/or sea cucumber extract materials are combined to produce a food or preparation containing sea cucumber saponin in a ratio of a predetermined reference value. The method is characterized by comprising: a first production step, which is described in claim 1 or 2 The sea cucumber extract extraction method uses sea cucumbers from sea cucumbers where the content of sea cucumber saponin is high as raw materials for separation and extraction, and then uses the separated and extracted sea cucumber meat part or sea cucumber extract as the basis, and it is dried after drying Finely pulverize or concentrate to produce sea cucumber material and/or sea cucumber extract material containing sea cucumber saponins in a ratio exceeding the aforementioned predetermined reference value; the second manufacturing step, which uses the aforementioned sea cucumber extract extraction method, and uses sea cucumber saponins The sea cucumber from the place where the content is lower is used as the raw material for separation and extraction, and then the separated and extracted sea cucumber meat or sea cucumber extract is used as the basis, and after drying, it is finely pulverized or concentrated to produce a product that contains less than the aforementioned regulations The sea cucumber material and/or sea cucumber extract material of the sea cucumber saponin in the ratio of the reference value; and, the third manufacturing step, which combines the sea cucumber material and/or sea cucumber extract material obtained in the first manufacturing step with the second manufacturing step The obtained sea cucumber materials and/or sea cucumber extract materials are mixed; Thereby, the sea cucumber material and/or the sea cucumber extract material containing the sea cucumber saponin in the ratio of the predetermined reference value is manufactured, or the food or preparation containing the sea cucumber material/or the sea cucumber extract material is manufactured. A sea cucumber extract extraction system, which extracts sea cucumber extract from sea cucumbers by heat treatment. The system is characterized by having: a means for rapidly raising the sea cucumber to the initial heating temperature; and a temperature rise gradient adjustment means, which is the first Temperature gradient to increase the temperature of the sea cucumber from the aforementioned initial heating temperature to at least the heating target temperature; and, the temperature drop gradient adjustment means, which after the temperature of the sea cucumber reaches the aforementioned target temperature or higher, is more gentle than the aforementioned first temperature gradient The gradient is the second temperature gradient to lower the temperature of the sea cucumbers; and the temperature of the sea cucumbers is lowered to at least the lowering target temperature, so that chemical treatments using enzymes or ethanol are not performed, and only heat treatment is used to remove the sea cucumbers. Separate the sea cucumber saponin-containing extract from the sea cucumber meat part and extract it. The sea cucumber extract extraction system according to claim 4, wherein the first temperature gradient in the temperature rise gradient adjustment means for raising the temperature of the sea cucumber to a heating target temperature or higher is in the range of 0.7°C/min to 1.5°C/min Inside, and the aforementioned second temperature gradient in the temperature drop gradient adjusting means for lowering the temperature of the sea cucumber below the drop target temperature is 1.0°C/2 minutes to 1.0°C/5 minutes. A system for manufacturing foods or preparations, which combines sea cucumber materials and/or sea cucumber extract materials containing sea cucumber saponin in a ratio exceeding a prescribed reference value, and sea cucumber materials containing sea cucumber saponin at a ratio lower than the aforementioned prescribed reference value, and / Or sea cucumber extract materials are combined to produce a food or preparation containing sea cucumber saponin in a ratio of a predetermined reference value. The system is characterized by having: a first production means, which is described in claim 4 or 5 The sea cucumber extract extraction system uses sea cucumbers from the production area with a high sea cucumber saponin content as raw materials for separation and extraction, and then uses the separated and extracted sea cucumber meat or sea cucumber extract as the basis, and then fines it after drying Crushing or concentrating to produce sea cucumber material and/or sea cucumber extract material containing sea cucumber saponin in a ratio exceeding the aforementioned prescribed reference value; the second manufacturing method is by the sea cucumber extract extraction system described in claim 4 or 5 , And use the sea cucumber from the place where the sea cucumber saponin content is low as the raw material for separation and extraction, and then use the separated and extracted sea cucumber meat part or sea cucumber extract as the basis, and then finely crush or concentrate it after drying. Manufacturing sea cucumber materials and/or sea cucumber extract materials containing sea cucumber saponin in a ratio lower than the aforementioned prescribed reference value; and, the third manufacturing method, which combines the sea cucumber materials and/or sea cucumber extract materials obtained in the first manufacturing method It is mixed with the sea cucumber material and/or sea cucumber extract material obtained in the second manufacturing method; thereby, the sea cucumber saponin containing the sea cucumber saponin in the ratio of the predetermined reference value is produced Sea cucumber material and/or sea cucumber extract material, or food or preparation containing the sea cucumber material/or sea cucumber extract material.

Images