WO2003073865A1 - Raw oyster powder with excellent storage stability and process for producing the same - Google Patents

Raw oyster powder with excellent storage stability and process for producing the same Download PDF

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Publication number
WO2003073865A1
WO2003073865A1 PCT/JP2003/002425 JP0302425W WO03073865A1 WO 2003073865 A1 WO2003073865 A1 WO 2003073865A1 JP 0302425 W JP0302425 W JP 0302425W WO 03073865 A1 WO03073865 A1 WO 03073865A1
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Prior art keywords
powder
raw
raw oyster
weight
oysters
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PCT/JP2003/002425
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French (fr)
Japanese (ja)
Inventor
Yoshihide Hagiwara
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Uivt Corporation
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Priority to AU2003221309A priority Critical patent/AU2003221309A1/en
Publication of WO2003073865A1 publication Critical patent/WO2003073865A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs

Definitions

  • the present invention relates to a raw oyster powder which is excellent in long-term storage stability and good in palatability and rich in nutrition and tonicity, and a method for producing the same.
  • Raw oysters are rich in protein (8-15%), lipids (1-2%), carbohydrates (4-7%), minerals (1-2%), etc. Is a food rich in nutrients and rich in nutrients and digestible (absorbed almost 100% in the small intestine).
  • raw oysters among fish Kairui, vitamin consisting of zinc and cause increased or taste disorder secretion and activity of insulin, pernicious anemia, liver failure, and the cause of vitamin B 12 deficiency, such as eye strain by far the B 12 is contained in a large amount (Zn: 12 ⁇ 15mgZ100 g, vitamins snake 12: 20 ⁇ 30 gZ1 OOg), known long or found as useful food for health maintenance.
  • raw oysters are susceptible to spoilage and oxidative deterioration, and are difficult to store in raw.Also, oysters have a peculiar smell and are strongly liked and disliked by people, and are limited from January to April. There are drawbacks such as being able to eat only during the season.
  • the present inventor has proposed that if the raw oysters are powdered without damaging the above-mentioned components contained in the raw oysters, the above-mentioned disadvantages can be solved and long-term storage that can be easily taken at any time as needed
  • the present inventors have found that it is possible to provide a raw oyster food as a health food which is excellent in stability and rich in nutrition and tonicity, and has completed the present invention. Disclosure of the invention
  • the present invention provides a dry powder or granules of fresh raw oysters.
  • the present invention also provides a method for pulverizing and emulsifying fresh raw oysters, and obtaining an emulsified liquid having a dry particle surface temperature of 60 ° C. Spray-drying or freeze-drying under a condition not to exceed 5% by weight to provide a dry powder having a water content of 5% by weight or less. Things.
  • Raw oysters used as raw materials may be natural or cultivated, and include, for example, Japanese oysters, Ohagurogaki, Itabogaki, Sekigaki, Iwagaki, Suminoegaki, Sekigaki etc. Itabogaki is preferred.
  • Raw oysters (hereinafter referred to as “raw oysters”) can be crushed and emulsified without losing their freshness. However, it is generally preferable to crush and emulsify in vinegar. As a result, it is possible to prevent the progress of putrefaction and oxidative deterioration during the treatment process.
  • vinegar examples include rice vinegar, grain vinegar (eg, black vinegar), fruit vinegar, synthetic vinegar, and aqueous acetic acid. In general, brewed vinegar is more preferable because it contains various organic acids.
  • the vinegar usually, it is preferable that raw oysters, based on the solids content of the 0.1 to 1 wt 0/0, keep especially 0.3 to 0.7 adding salt at a concentration of weight%, and optionally, further ethanol 3 0 wt 0/0 or less, may be added particularly in a concentration of 5 to 1 5% by weight.
  • the amount of vinegar used to soak the raw oysters is not strictly limited, and can vary over a wide range depending on the type of vinegar used, etc. 0 ⁇ "! 0 O m then especially 15 ⁇ 75 m and more especially 30
  • the immersion time of raw oysters in vinegar is also not strictly limited, but if immersed for too long a period, the protein will deteriorate, so it is usually 24 hours or less, preferably about 2 to 5 hours. Is appropriate.
  • Raw oysters or raw oysters immersed in vinegar are pulverized and emulsified into a dry powder by spray drying or freeze drying. At that time, the raw oysters immersed in vinegar may be subjected to a crushing treatment as it is, or may be subjected to a crushing treatment after removing excess vinegar.
  • the pulverization and emulsification can be performed using, for example, a pulverizer such as a mixer or a normal high-speed pulverizer. Until it can pass through the inside sieve.
  • the obtained emulsified liquid can be directly subjected to a drying step, or solid impurities such as sand particles and shell fragments can be removed by, for example, filtration. Filtration is
  • Excipients and other auxiliary components can be added to the thus-obtained raw oyster emulsified liquid, if necessary, prior to drying and powdering.
  • edible excipients examples include, for example, arabia gum, tragacanth, viscous polysaccharides, starch, dextrin, cyclodextrin, glucose, fructose, lactose, sucrose, starch degradation products, skim milk powder, whole milk, Examples include soy protein, methylcellulose, carboxymethylcellulose and the like.
  • Other auxiliary ingredients include, for example, coating agents such as collagen, gelatin, kelp powder, alginic acid and seaweed; seasonings such as sugar, salt, and spices; carotene, vitamin B, vitamin E and the like.
  • Vitamins antioxidants such as Ginkgo biloba extract powder, tea powder, blue powder, red pepper, ascorbic acid (vitamin C), and tocopherol; natural preservatives such as garlic powder and ginger.
  • antioxidants such as Ginkgo biloba extract powder, tea powder, blue powder, red pepper, ascorbic acid (vitamin C), and tocopherol
  • natural preservatives such as garlic powder and ginger.
  • the mixing ratio of these excipients and other auxiliary components to the raw oyster emulsified solution is not limited at all, and can be set arbitrarily. Use in the range of 1 to 100 parts by weight, particularly 100 to 500 parts by weight, more particularly 50 to 300 parts by weight, for the solid content in the chemical solution Is preferred.
  • the raw oyster emulsified liquid is mixed with the above-mentioned excipients and other auxiliary components as appropriate, and then spray-dried or freeze-dried.
  • Spray drying is carried out under conditions where the apparent surface temperature of the dried particles does not exceed 60 ° C., preferably 55 ° C., in particular such that said surface temperature is in the range 45-50 ° C. It is desirable to do so, for this purpose, the blowing temperature is about 170 to about 230 ° C, especially about 170 to about 200 ° C, and the exhaust temperature is about 100 to about 150 ° C. It is particularly preferable to carry out under conditions of about 110 to about 130 ° C.
  • Freeze-drying can be performed by a method known per se.
  • Spray-drying and freeze-drying are performed until the moisture content in the resulting dry powder is 5% by weight or less, preferably 3% by weight or less. If the moisture content in the resulting dry powder is more than 5% by weight, the enzymes in the powder work out and may cause spoilage.
  • the raw oyster powder thus obtained is added with excipients and other auxiliary components as necessary. (If the powder already contains excipients and other auxiliary components, this addition may be omitted.) May be charged into a granulator, for example, a fluidized-dry granulator, and granulated by a method known per se. Excipients and other auxiliary components which can be added in this granulation include those exemplified above.
  • collagen is added to the emulsified solution in advance and dissolved, or at the time of the above-mentioned granulation, in a granulator, for example.
  • a raw oyster powder or granules coated with collagen can be obtained. Since the collagen film is extremely excellent in the effects of preventing moisture absorption and suppressing aeration, raw oyster powder or granules having excellent long-term storage stability can be obtained by this coating.
  • the amount of collagen used at that time is usually in the range of 1 to 30 parts by weight, preferably 1 to 15 parts by weight, per 100 parts by weight of the solid content of raw oysters and excipients and other auxiliary components. It can be.
  • the raw oyster powder or granules produced as described above retain the components originally possessed by raw oysters without substantial loss, and are extremely excellent in nutritional tonicity and maintain health. Health for promotion ⁇ Useful as health food.
  • the raw oyster powder or granules produced according to the present invention have a very low water content and can be stably stored for a long period of time, so that the oyster flavor can be enjoyed even when it is not a suitable period for edible oysters. .
  • raw oyster powder or granules produced using vinegar contain minerals in the form of soluble salts, and are extremely palatable with the remaining vinegar, and are digestible and absorbable. It is good and is extremely useful for improving the health of healthy people or dieting for sick people.
  • the raw oyster powder or granules produced by the method of the present invention can be used as it is, can be formed into tablets or the like, or can be supplied as a health food by filling in capsules, Furthermore, it can be widely used in processed foods, for example, by mixing with cut amanori, sesame, bonito powder, salt, spices, etc. to prepare sprinkles.
  • Example 3 The resulting emulsion was filtered through a 40 mesh sieve. The emulsified liquid is spray-dried so that the air temperature is 190 ° C and the exhaust temperature is 120 ° C and the surface temperature of the dried particles is 50 ° C, and 165 g of raw oyster powder having a moisture content of 3% by weight is obtained. Obtained.
  • Example 3 The emulsified liquid is spray-dried so that the air temperature is 190 ° C and the exhaust temperature is 120 ° C and the surface temperature of the dried particles is 50 ° C, and 165 g of raw oyster powder having a moisture content of 3% by weight is obtained. Obtained.
  • Example 3 Example 3
  • Example 2 320 g of raw oyster powder was obtained in the same manner as in Example 2, except that 200 g of dextrin and 2 g of vitamin C were added to the emulsified solution after filtration, followed by intimate mixing.
  • Example 2 The procedure of Example 2 was repeated, except that 1 OOg of 95% ethanol was added to the mixed vinegar to obtain 150 g of raw oyster powder.
  • Example 2 To obtain a raw oysters powder 1 45 g coated with collagen in the same manner as in Example 2 except that mixing and dissolving the collagen 7 g in emulsified liquid after filtration.
  • Example 6 To obtain a raw oysters powder 1 45 g coated with collagen in the same manner as in Example 2 except that mixing and dissolving the collagen 7 g in emulsified liquid after filtration.
  • Each of the raw oyster powders obtained in Examples 1 to 6 was sealed in a glass bottle, stored in a dark place at room temperature for a predetermined period, and then observed for flavor, aroma and color, and compared with those immediately after production.
  • the raw oyster powders of Examples 1 to 4 show a substantial change even after storage for 2 years.
  • the raw oyster powder or granules of Examples 5 and 6 showed no substantial change even after storage for 3 years.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

It is intended to provide a process for producing a raw oyster powder which is excellent in long-term storage stability, favorable in preference and rich in tonic properties. This raw oyster powder is produced by milling and emulsifying raw oysters, either as such or after immersing in vinegar, and spray-drying or freeze-drying the thus obtained emulsion under such conditions that the surface temperature of the dried grains does not exceed 60 °C to give a dry powder having a moisture content of 5% by weight or less.

Description

明細書 保存安定性に優れた生ガキ粉末及びその製造法 技術分野  Description Raw oyster powder excellent in storage stability and method for producing the same
本発明は長期保存安定性に優れ且つ嗜好性が良好な滋養強壮性に富む生ガキ粉 末及びその製造法に関する。  The present invention relates to a raw oyster powder which is excellent in long-term storage stability and good in palatability and rich in nutrition and tonicity, and a method for producing the same.
背景技術  Background art
生ガキは、 たんぱく質 （8〜15%) 、 脂質 （1〜2%) 、 糖質 （4〜7%) 、 ミネラル分 （1〜2%) 等を豊富に含んでおり、 しかも食用適期のカキにはグリ コ一ゲンが多く、 また、 酵素類も多量に含有しており、 滋養強壮に富み且つ消化 性が良好な （小腸でほぼ 100%吸収される） 食品である。 特に、 生ガキは、 魚 介類の中でも、 インスリンの分泌や活性を亢進し又は味覚障害の原因となる亜鉛 や、 悪性貧血、 肝障害、 眼精疲労などのビタミン B12欠乏症の原因となるビタミ ン B12をずば抜けて多量に含有しており （Zn ： 12〜15mgZ100 g、 ビ タミン巳12： 20〜30 gZ1 OOg) 、 健康維持に重宝な食品として古くか ら知られている。 Raw oysters are rich in protein (8-15%), lipids (1-2%), carbohydrates (4-7%), minerals (1-2%), etc. Is a food rich in nutrients and rich in nutrients and digestible (absorbed almost 100% in the small intestine). In particular, raw oysters, among fish Kairui, vitamin consisting of zinc and cause increased or taste disorder secretion and activity of insulin, pernicious anemia, liver failure, and the cause of vitamin B 12 deficiency, such as eye strain by far the B 12 is contained in a large amount (Zn: 12~15mgZ100 g, vitamins snake 12: 20~30 gZ1 OOg), known long or found as useful food for health maintenance.
しかしながら、 生ガキは、 腐敗、 酸化変質し易く生での保存が困難であり、 ま た、 カキ特有の臭いがあって人によって好き嫌いが激しく、 しかも、 1 1月頃か ら 4月頃までの限られた時期にしか食することができない等の欠点がある。  However, raw oysters are susceptible to spoilage and oxidative deterioration, and are difficult to store in raw.Also, oysters have a peculiar smell and are strongly liked and disliked by people, and are limited from January to April. There are drawbacks such as being able to eat only during the season.
そこで、 本発明者は、 生ガキに含まれる上記の如き成分を損うことなく生ガキ を粉末化すれば、 上記の如き欠点が解消され、 必要に応じて何時でも簡単に摂取 することができる長期保存安定性に優れた且つ滋養強壮性に富む健康食品として の生ガキ食品を提供することができることを見い出し本発明を完成するに至った。 発明の開示 Therefore, the present inventor has proposed that if the raw oysters are powdered without damaging the above-mentioned components contained in the raw oysters, the above-mentioned disadvantages can be solved and long-term storage that can be easily taken at any time as needed The present inventors have found that it is possible to provide a raw oyster food as a health food which is excellent in stability and rich in nutrition and tonicity, and has completed the present invention. Disclosure of the invention
かくして、 本発明は、 新鮮な生ガキの乾燥粉末又は顆粒を提供するものである 本発明は、 また、 新鮮な生ガキを粉砕乳状化し、 得られる乳状化液を乾燥粒子 の表面温度が 6 0 °Cを超えない条件下に噴霧乾燥するか又は凍結乾燥して、 水分 含量が 5重量 <½以下の乾燥粉末とすることを特徴とする保存安定性に優れた生ガ キ粉末の製造法を提供するものである。  Thus, the present invention provides a dry powder or granules of fresh raw oysters.The present invention also provides a method for pulverizing and emulsifying fresh raw oysters, and obtaining an emulsified liquid having a dry particle surface temperature of 60 ° C. Spray-drying or freeze-drying under a condition not to exceed 5% by weight to provide a dry powder having a water content of 5% by weight or less. Things.
以下、 本発明の生ガキ粉末又は顆粒及びその製造法についてさらに詳しく説明 する。  Hereinafter, the raw oyster powder or granules of the present invention and the method for producing the same will be described in more detail.
発明の実施の形態  Embodiment of the Invention
原料として使用される生ガキとしては、 天然ものでもまた養殖されたものであ つてもよく、 例えば、 マガキ、 オハグロガキ、 イタボガキ、 ケガキ、 イワガキ、 スミノエガキ、 ェゾガキ等が挙げられるが、 中でも、 マガキ、 スミノエガキ、 ィ タボガキが好適である。  Raw oysters used as raw materials may be natural or cultivated, and include, for example, Japanese oysters, Ohagurogaki, Itabogaki, Sekigaki, Iwagaki, Suminoegaki, Sekigaki etc. Itabogaki is preferred.
これらのカキは収穫後直ちに殻をはずし、 水洗し、 得られる新鮮なむき身を本 発明において出発原料として使用する。  These oysters are dehulled immediately after harvest, washed with water, and the obtained fresh peel is used as a starting material in the present invention.
カキのむき身 （以下、 生ガキという） は、 鮮度が損われないうちに、 粉砕し乳 状化することができるが、 一般的には、 食酢に浸潰して粉砕乳状化することが好 ましく、 それによつて処理過程での腐敗や酸化変質等の進行を防ぐことができる ここで使用しうる食酢としては、 例えば、 米酢、 穀物酢 （黒酢等） 、 果実酢、 合 成酢、 酢酸水溶液などが挙げられるが、 一般には、 醸造酢の方が各種有機酸を豊 富に含んでおり好適である。 また、 食酢には、 通常、 生ガキの固形分に基づいて 0 . 1〜 1重量0 /0、 特に 0 . 3〜0 . 7重量％の濃度で食塩を添加しておくこと が好ましく、 また、 場合により、 さらに、 エタノールを 3 0重量0 /0以下、 特に 5 〜 1 5重量％の濃度で添加することもできる。 生ガキを浸瀆するための食酢の使用量は、 厳密に制限されるものではなく、 用 いる食酢の種類等に応じて広い範囲にわたって変えることができるが、 一般には、 生ガキ 1 0 0 gあたり 1 0〜 "！ 0 O mし 特に 1 5〜 7 5 mし さらに特に 3 0Raw oysters (hereinafter referred to as “raw oysters”) can be crushed and emulsified without losing their freshness. However, it is generally preferable to crush and emulsify in vinegar. As a result, it is possible to prevent the progress of putrefaction and oxidative deterioration during the treatment process. Examples of vinegar that can be used here include rice vinegar, grain vinegar (eg, black vinegar), fruit vinegar, synthetic vinegar, and aqueous acetic acid. In general, brewed vinegar is more preferable because it contains various organic acids. In addition, the vinegar, usually, it is preferable that raw oysters, based on the solids content of the 0.1 to 1 wt 0/0, keep especially 0.3 to 0.7 adding salt at a concentration of weight%, and optionally, further ethanol 3 0 wt 0/0 or less, may be added particularly in a concentration of 5 to 1 5% by weight. The amount of vinegar used to soak the raw oysters is not strictly limited, and can vary over a wide range depending on the type of vinegar used, etc. 0 ~ "! 0 O m then especially 15 ~ 75 m and more especially 30
〜5 0 m Iの範囲内で使用するのが適当である。 It is appropriate to use within the range of 550 mI.
生ガキの食酢中の浸潰時間もまた厳密に制限されるものではないが、 あまりに も長時間浸潰しておくとタンパク質が変質するので、 通常、 2 4時間以下、 好ま しくは 2 ~ 5時間程度が適当である。  The immersion time of raw oysters in vinegar is also not strictly limited, but if immersed for too long a period, the protein will deteriorate, so it is usually 24 hours or less, preferably about 2 to 5 hours. Is appropriate.
生ガキを食酢に浸漬することにより、 生ガキの処理過程での腐敗や酸化変質、 それに伴う味や臭の変化等を防ぐことができるのみならず、 生ガキに含まれるナ トリウム、 カリウム、 カルシウム、 マグネシウム、 リン、 亜鉛などのミネラル分 が可溶性の酢酸塩となるという効果も得られる。 また、 エタノールを併用すれば、 その殺菌作用により、 生ガキの腐敗防止効果を一層向上させることができるのみ ならず、 アミノ酸などの旨味成分が抽出されて、 得られる生ガキ粉末の嗜好性を 高めるのにも役立つ。 エタノールとしてはエタノール水溶液に限らず、 焼酎、 清 酒、 果実酒、 ウィスキー、 ジン、 ウォッカ一等のエタノール含有飲料を使用する こともできる。  By immersing raw oysters in vinegar, not only can rot and oxidative deterioration during the processing of raw oysters, and the accompanying change in taste and odor, etc., be prevented, but also sodium, potassium, calcium, magnesium, An effect is also obtained in which minerals such as phosphorus and zinc are converted into soluble acetate. In addition, when ethanol is used in combination, not only can the bactericidal action improve the rot prevention effect of raw oysters, but also umami components such as amino acids are extracted and the taste of the obtained raw oyster powder is enhanced. Also helps. Ethanol is not limited to ethanol aqueous solution, and it is also possible to use ethanol-containing beverages such as shochu, sake, fruit wine, whiskey, gin and vodka.
生ガキ又は食酢に浸潰された生ガキは粉砕して乳状化した状態で噴霧乾燥又は 凍結乾燥することにより乾燥粉末にされる。 その際、 食酢に浸潰された生ガキは そのまま粉砕処理に付してもよく又は余分な食酢を除去した後に粉砕処理に付し てもよい。  Raw oysters or raw oysters immersed in vinegar are pulverized and emulsified into a dry powder by spray drying or freeze drying. At that time, the raw oysters immersed in vinegar may be subjected to a crushing treatment as it is, or may be subjected to a crushing treatment after removing excess vinegar.
粉砕乳状化は、 例えば、 ミキサーや通常の高速粉砕機等の粉砕機を用いて行う ことができ、 粉砕の程度は生成乳状化液が 8 0メッシュ以下、 特に 2 0〜6 0メ ッシュの範囲内の篩を通過できるようになるまでとすることができる。 得られる乳状化液はそのまま乾燥工程に供することができ、 或いは例えば濾過 することにより砂粒、 具殻破片等の固形夾雑物を除去することもできる。 濾過はThe pulverization and emulsification can be performed using, for example, a pulverizer such as a mixer or a normal high-speed pulverizer. Until it can pass through the inside sieve. The obtained emulsified liquid can be directly subjected to a drying step, or solid impurities such as sand particles and shell fragments can be removed by, for example, filtration. Filtration is
8 0メッシュ以下、 例えば 2 0〜6 0メッシュ程度の篩を用いて行うことができ る。 It can be carried out using a sieve having a size of 80 mesh or less, for example, about 20 to 60 mesh.
かくして得られる生ガキの乳状化液には、 乾燥粉末化に先立ち、 必要に応じて 賦形剤その他の補助成分を添加することができる。  Excipients and other auxiliary components can be added to the thus-obtained raw oyster emulsified liquid, if necessary, prior to drying and powdering.
添加し得る可食性の賦形剤としては、 例えば、 ァラビヤゴム、 トラガン卜、 粘 性多糖類、 澱粉、 デキストリン、 サイクロデキストリン、 ブドウ糖、 果糖、 乳糖、 ショ糖、 デンプン分解物、 脱脂粉乳、 全乳、 大豆タンパク質、 メチルセルロース、 カルボキシメチルセルロースなどが挙げられる。 また、 その他の補助成分として は、 例えば、 コラーゲン、 ゼラチン、 コンブ末、 アルギン酸、 海藻のリなどのコ 一ティング剤；砂糖、 食塩、 香辛料などの調味料； カロチン、 ビタミン B、 ビタ ミン Eなどのビタミン類；イチヨウ葉エキス末、 お茶粉末、 青のリ末、 とうがら し、 ァスコルビン酸 （ビタミン C ) 、 トコフエロールなどの酸化防止剤；ニン二 ク粉末、 ジンジャーなどの天然防腐剤等が挙げられる。 これらの賦形剤及びその 他の補助成分は必要に応じて単独で又は 2種以上組み合わせて使用することがで ぎる。  Examples of edible excipients that can be added include, for example, arabia gum, tragacanth, viscous polysaccharides, starch, dextrin, cyclodextrin, glucose, fructose, lactose, sucrose, starch degradation products, skim milk powder, whole milk, Examples include soy protein, methylcellulose, carboxymethylcellulose and the like. Other auxiliary ingredients include, for example, coating agents such as collagen, gelatin, kelp powder, alginic acid and seaweed; seasonings such as sugar, salt, and spices; carotene, vitamin B, vitamin E and the like. Vitamins; antioxidants such as Ginkgo biloba extract powder, tea powder, blue powder, red pepper, ascorbic acid (vitamin C), and tocopherol; natural preservatives such as garlic powder and ginger. These excipients and other auxiliary components can be used alone or in combination of two or more as necessary.
これらの賦形剤その他の補助成分の生ガキ乳状化液に対する配合割合は何ら制 限されるものではなく、 任意に設定することができるが、 通常、 賦形剤その他の 補助成分を合計で生ガキ乳状化液中の固形分 1 0 0重量部あたリ 1〜 1 0 0 0重 量部、 特に 1 0〜5 0 0重量部、 さらに特に 5 0 ~ 3 0 0重量部の範囲内で使用 することが好ましい。  The mixing ratio of these excipients and other auxiliary components to the raw oyster emulsified solution is not limited at all, and can be set arbitrarily. Use in the range of 1 to 100 parts by weight, particularly 100 to 500 parts by weight, more particularly 50 to 300 parts by weight, for the solid content in the chemical solution Is preferred.
前記の生ガキの乳状化液は、 適宜上記の如き賦形剤その他の補助成分と緊密に 混合した後、 噴霧乾燥又は凍結乾燥される。 噴霧乾燥は、 乾燥粒子の見掛けの表面温度が 6 0 °C、 好ましくは 5 5 °Cを超え ない条件下に、 特に該表面温度が 4 5〜 5 0°Cの範囲内となるようにして行うこ とが望ましく、 そのためには、 送風温度約 1 7 0〜約2 3 0 °〇、 特に約 1 7 0〜 約 2 0 0 °C及び排気温度約 1 0 0〜約 1 5 0 °C、 特に約 1 1 0〜約 1 3 0 °Cの条 件下で実施することが好ましい。 The raw oyster emulsified liquid is mixed with the above-mentioned excipients and other auxiliary components as appropriate, and then spray-dried or freeze-dried. Spray drying is carried out under conditions where the apparent surface temperature of the dried particles does not exceed 60 ° C., preferably 55 ° C., in particular such that said surface temperature is in the range 45-50 ° C. It is desirable to do so, for this purpose, the blowing temperature is about 170 to about 230 ° C, especially about 170 to about 200 ° C, and the exhaust temperature is about 100 to about 150 ° C. It is particularly preferable to carry out under conditions of about 110 to about 130 ° C.
また、 凍結乾燥はそれ自体既知の方法で行うことができる。  Freeze-drying can be performed by a method known per se.
噴霧乾燥及び凍結乾燥は、 生成する乾燥粉末中の水分含量が 5重量％以下、 好 ましくは 3重量％以下となるまで行う。 生成乾燥粉末中の水分含量が 5重量％よ リ多いと、 該粉末中の酵素が働き出し、 腐敗の原因となる可能性がある。  Spray-drying and freeze-drying are performed until the moisture content in the resulting dry powder is 5% by weight or less, preferably 3% by weight or less. If the moisture content in the resulting dry powder is more than 5% by weight, the enzymes in the powder work out and may cause spoilage.
かくして得られる生ガキ粉末は、 必要に応じて、 それに賦形剤その他の補助成 分を添加し （該粉末が既に賦形剤その他の補助成分を含有する場合には、 この添 加は場合により省略してもよい） 、 造粒機、 例えば、 流動乾燥造粒機に投入して それ自体既知の方法で顆粒化することができる。 この顆粒化において添加しうる 賦形剤その他の補助成分としては前記で例示したものが挙げられる。  The raw oyster powder thus obtained is added with excipients and other auxiliary components as necessary. (If the powder already contains excipients and other auxiliary components, this addition may be omitted.) May be charged into a granulator, for example, a fluidized-dry granulator, and granulated by a method known per se. Excipients and other auxiliary components which can be added in this granulation include those exemplified above.
また、 前述した生ガキの乳状化液を噴霧乾燥する際に、 該乳状化液に予めコラ 一ゲンを添加し溶解しておくか、 或いは上記の顆粒化の際に、 造粒機中、 例えば、 流動乾燥造粒機中でコラーゲン含有水溶液を例えば約 6 0〜約 9 0 °Cの熱風と共 に噴霧することにより、 コラーゲンで被覆された生ガキ粉末又は顆粒を得ること ができる。 コラーゲン皮膜は吸湿防止及び通気抑制効果に極めて優れているので、 この被覆によリ、 長期保存安定性に優れた生ガキ粉末又は顆粒を得ることができ る。 その際のコラーゲンの使用量は、 通常、 生ガキの固形分と賦形剤その他の補 助成分の合計 1 0 0重量部あたり 1〜 3 0重量部、 好ましくは 1〜 1 5重量部の 範囲内とすることができる。 以上述べた如くして製造される生ガキ粉末又は顆粒は、 生ガキが本来有してい る成分が実質的に損われることなくそのまま保持されており、 極めて滋養強壮性 に優れておリ、 健康維持■増進のための保健 ·健康食品として有用である。 Further, when the above-mentioned raw oyster emulsified solution is spray-dried, collagen is added to the emulsified solution in advance and dissolved, or at the time of the above-mentioned granulation, in a granulator, for example, By spraying an aqueous solution containing collagen in a fluidized-dry granulator together with, for example, hot air at about 60 to about 90 ° C., a raw oyster powder or granules coated with collagen can be obtained. Since the collagen film is extremely excellent in the effects of preventing moisture absorption and suppressing aeration, raw oyster powder or granules having excellent long-term storage stability can be obtained by this coating. The amount of collagen used at that time is usually in the range of 1 to 30 parts by weight, preferably 1 to 15 parts by weight, per 100 parts by weight of the solid content of raw oysters and excipients and other auxiliary components. It can be. The raw oyster powder or granules produced as described above retain the components originally possessed by raw oysters without substantial loss, and are extremely excellent in nutritional tonicity and maintain health. Health for promotion · Useful as health food.
しかも、 本発明に従って製造される生ガキ粉末又は顆粒は水分含量が非常に少 なく、 長期間にわたり安定に保存することができ、 したがって、 カキの食用適期 でない時期でも、 生ガキの風味を楽しむことができる。  Moreover, the raw oyster powder or granules produced according to the present invention have a very low water content and can be stably stored for a long period of time, so that the oyster flavor can be enjoyed even when it is not a suitable period for edible oysters. .
さらに、 食酢を用いて製造された生ガキ粉末又は顆粒は、 ミネラル分を可溶性 塩の形態で含有しており、 残留する食酢分と相俊って極めて嗜好性に富んでおり、 しかも消化吸収性が良好であり、 健常人の健康維持増進や或いは病人の食事療法 のために極めて有用である。  In addition, raw oyster powder or granules produced using vinegar contain minerals in the form of soluble salts, and are extremely palatable with the remaining vinegar, and are digestible and absorbable. It is good and is extremely useful for improving the health of healthy people or dieting for sick people.
かくして、 本発明の方法により製造される生ガキ粉末又は顆粒は、 そのまま食 用に供することもでき、 また、 錠剤などの形態に成形したり、 カプセルに充填し て健康食品として供給することができ、 さらには、 例えば、 カットアマノリ、 ゴ マ、 カツォ末、 塩、 香辛料などと混合してふりかけを調製するなど、 加工食品に 広く利用することができる。  Thus, the raw oyster powder or granules produced by the method of the present invention can be used as it is, can be formed into tablets or the like, or can be supplied as a health food by filling in capsules, Furthermore, it can be widely used in processed foods, for example, by mixing with cut amanori, sesame, bonito powder, salt, spices, etc. to prepare sprinkles.
以下、 実施例により本発明をさらに具体的に説明するが、 本発明はこれらのみ に限定されるものではない。  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
実施例  Example
実施例 1 Example 1
生ガキ 1 k gを水でよく洗い、 直ちにミキサーにて約 3分間粉砕すると、 固形 分濃度が約 1 5重量％の乳状化液となる。 この乳状化液を送風温度 1 9 0 °C及び 排気温度 1 3 0 °Cで且つ乾燥粒子の表面温度が 4 5 °Cになるようにして噴霧乾燥 し、 水分含量が 2 . 5重量％の酵素活性を有する生ガキ粉末 1 5 0 gを得た。 実施例 2 収穫直後の生ガキ 1 k gを米酢 3 OOm I とポン酢 2 OOm I との混合食酢中 に浸潰し、 食塩 2 gを添加して 2時間置いてから、 家庭用ミキサーに投入し 1 0 分間粉砕し、 得られる乳状化液を 40メッシュ篩に通して濾過した。 その乳状化 液を送風温度 190°C及び排気温度 1 20°Cで且つ乾燥粒子の表面温度が 50°C になるようにして噴霧乾燥し、 水分含量が 3重量％の生ガキ粉末 1 65 gを得た。 実施例 3 Wash 1 kg of raw oysters thoroughly with water and immediately grind them for about 3 minutes with a mixer to obtain an emulsified liquid with a solid content of about 15% by weight. The emulsified liquid was spray-dried at a blowing temperature of 190 ° C and an exhaust temperature of 130 ° C, and the surface temperature of the dried particles was 45 ° C, and the water content was 2.5% by weight. 150 g of raw oyster powder having enzymatic activity was obtained. Example 2 Immediately after harvesting, 1 kg of raw oysters is immersed in a mixed vinegar mixture of 3 OOm I rice vinegar and 2 OOm I ponzu vinegar, added with 2 g of salt and left for 2 hours, then put into a household mixer and ground for 10 minutes. The resulting emulsion was filtered through a 40 mesh sieve. The emulsified liquid is spray-dried so that the air temperature is 190 ° C and the exhaust temperature is 120 ° C and the surface temperature of the dried particles is 50 ° C, and 165 g of raw oyster powder having a moisture content of 3% by weight is obtained. Obtained. Example 3
実施例 2において、 濾過後の乳状化液にデキストリン 200 g及びビタミン C 2 gを加え緊密に混合する以外は実施例 2と同様に操作して生ガキ粉末 320 g を得た。 In Example 2, 320 g of raw oyster powder was obtained in the same manner as in Example 2, except that 200 g of dextrin and 2 g of vitamin C were added to the emulsified solution after filtration, followed by intimate mixing.
実施例 4 Example 4
実施例 2において、 混合食酢に 95%エタノールを 1 OOgを加える以外は実 施例 2と同様に操作して生ガキ粉末 1 50 gを得た。 The procedure of Example 2 was repeated, except that 1 OOg of 95% ethanol was added to the mixed vinegar to obtain 150 g of raw oyster powder.
実施例 5 Example 5
実施例 2において、 濾過後の乳状化液にコラーゲン 7 gを混合溶解する以外は 実施例 2と同様に操作してコラーゲンで被覆された生ガキ粉末 1 45 gを得た。 実施例 6 In Example 2, to obtain a raw oysters powder 1 45 g coated with collagen in the same manner as in Example 2 except that mixing and dissolving the collagen 7 g in emulsified liquid after filtration. Example 6
実施例 2の方法で得られた生ガキ粉末 250 gを噴霧造粒機に投入し、 コラー ゲン 7. 5 g及びアラビアゴム 2. 5 gを含む水溶液 1 25m I を 80°Cの熱風 と共に噴霧しながら造粒してコラーゲンで被覆された生ガキ顆粒 248 gを得た。 試験例 1 250 g of raw oyster powder obtained by the method of Example 2 was put into a spray granulator, and an aqueous solution 125 ml containing 7.5 g of collagen and 2.5 g of gum arabic was sprayed together with hot air at 80 ° C. Then, 248 g of raw oyster granules coated with collagen were obtained. Test example 1
実施例 1〜6で得られた各生ガキ粉末をガラス瓶に入れ密栓して、 暗所におい て常温で所定期間保存した後、 風味、 香り及び色を観察し、 製造直後のものと比 較したが、 実施例 1〜 4の生ガキ粉末は 2年保存後でも実質的な変化は認められ ず、 また、 実施例5、 6の生ガキ粉末又は顆粒は 3年保存後でも実質的な変化は 全く認められなかった。 Each of the raw oyster powders obtained in Examples 1 to 6 was sealed in a glass bottle, stored in a dark place at room temperature for a predetermined period, and then observed for flavor, aroma and color, and compared with those immediately after production. The raw oyster powders of Examples 1 to 4 show a substantial change even after storage for 2 years. Moreover, the raw oyster powder or granules of Examples 5 and 6 showed no substantial change even after storage for 3 years.

Claims

請求の範囲 The scope of the claims
1 . 新鮮な生ガキの乾燥粉末又は顆粒。 1. Dry powder or granules of fresh raw oysters.
2 . 新鮮な生ガキを粉砕乳状化し、 得られる乳状化液を乾燥粒子の表面温度が 6 0 °Cを超えない条件下に噴霧乾燥するか又は凍結乾燥して、 水分含量が 5重 量％以下の乾燥粉末とすることを特徴とする保存安定性に優れた生ガキ粉末の製 造法。  2. Fresh raw oysters are pulverized and emulsified, and the resulting emulsified liquid is spray-dried or freeze-dried under conditions where the surface temperature of the dried particles does not exceed 60 ° C, and the water content is 5% by weight or less. A method for producing raw oyster powder having excellent storage stability, characterized in that it is a dry powder.
3 . 乳状化液を送風温度 1 7 0〜 2 3 0 °C及び排気温度 1 0 0〜 1 5 0 °Cの条 件下で噴霧乾燥する請求の範囲第 2項に記載の方法。  3. The method according to claim 2, wherein the emulsified liquid is spray-dried under conditions of a blowing temperature of 170 to 230 ° C and an exhaust temperature of 100 to 150 ° C.
4 . 新鮮な生ガキを、 食塩を生ガキの固形分に基づいて 0 . 1〜 1重量％の濃 度を含有し且つ場合によリエタノールを 3 0重量％以下の濃度で含有する食酢に 浸潰し、 粉砕乳状化し、 得られる乳状化液を送風温度 1 7 0〜2 3 0 °C及び排気 温度 1 0 0〜 1 5 0 °Cの条件下かつ乾燥粒子の表面温度が 6 0 °Cを超えない条件 下で噴霧乾燥して、 水分含量が 5重量％以下の乾燥粉末とすることを特徴とする 生ガキ粉末の製造法。 4. Fresh raw oysters are immersed in vinegar containing salt at a concentration of 0.1 to 1% by weight based on raw oyster solids and optionally containing less than 30% by weight of ethanol. The emulsified liquid obtained by pulverization and emulsification is obtained under conditions of a blowing temperature of 170 to 230 ° C and an exhaust temperature of 100 to 150 ° C, and the surface temperature of the dried particles exceeds 60 ° C. A method for producing raw oyster powder, comprising spray-drying under dry conditions to obtain a dry powder having a water content of 5% by weight or less.
5 . 粉砕乳状化を生成乳状化液が 2 0〜 6 0メッシュ籂を通過するようになる まで行う請求の範囲第 2項又は第 4項に記載の方法。  5. The method according to claim 2 or 4, wherein the pulverized emulsification is performed until the produced emulsified liquid passes through 20 to 60 meshes.
6 . 乳状化液に賦形剤その他の補助成分を添加した後に乾燥を行う請求の範囲 第 2項又は第 4項に記載の方法。  6. The method according to claim 2 or 4, wherein drying is carried out after adding excipients and other auxiliary components to the emulsion liquid.
7 . 新鮮な生ガキの乳状化液を噴霧乾燥する際に、 該乳状化液に予めコラーゲ ンを添加し溶解しておく力、、 或いは新鮮な生ガキの乾燥粉末を顆粒化する際に、 造粒機中でコラーゲン含有水溶液を約 6 0〜約 9 0 °Cの熱風と共に噴霧すること を特徴とするコラーゲンで被覆された生ガキ粉末又は顆粒の製造方法。 7. The ability to add and dissolve collagen in advance to the fresh raw oyster emulsified solution during spray drying, or to granulate fresh raw oyster dry powder A method for producing raw collagen powder or granules coated with collagen, which comprises spraying a collagen-containing aqueous solution with hot air at about 60 to about 90 ° C in a machine.
8 . 請求の範囲第 2〜 7項のいずれかに記載の方法で得られた生ガキ粉末又は 顆粒。 8. Raw oyster powder or granules obtained by the method according to any one of claims 2 to 7.
PCT/JP2003/002425 2002-03-05 2003-03-03 Raw oyster powder with excellent storage stability and process for producing the same WO2003073865A1 (en)

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