JP3391643B2 - Extraction and manufacturing method of oyster meat extract - Google Patents
Extraction and manufacturing method of oyster meat extractInfo
- Publication number
- JP3391643B2 JP3391643B2 JP29616296A JP29616296A JP3391643B2 JP 3391643 B2 JP3391643 B2 JP 3391643B2 JP 29616296 A JP29616296 A JP 29616296A JP 29616296 A JP29616296 A JP 29616296A JP 3391643 B2 JP3391643 B2 JP 3391643B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- oyster meat
- oyster
- concentration
- meat extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】本発明は例えば生牡蛎等のカ
キ肉よりカキ肉のエキスを効率よく抽出すると共に、カ
キ肉内に存する有益な成分を逃すことなく抽出、製造で
きる方法に関するものである。
【０００２】
【従来の技術】近年、カキ肉のエキスは健康補助食品と
して有益物質を多く含んだ極めて優れた製品であると一
般にその認識度は日増しに高まっている。そして、現在
では多種多様な抽出法によって抽出されたカキ肉エキス
商品が販売されている。
【０００３】しかして、かかるカキ肉のエキスの抽出に
際しては、グリコーゲンやタウリンあるいは蛋白質等の
有益な栄養源及び亜鉛等を含むいわゆる血小板の凝集を
抑制する作用を有する物質を多量に含有でき、効率よく
カキ肉エキス中に回収できる様抽出することが望まし
い。かくして本発明は上記の課題に鑑みて創案されたも
のであり、タウリン、グリコーゲン、蛋白質あるいは特
に亜鉛を含有したいわゆる血小板凝集抑制作用物質、脂
溶性ビタミンその他有益な物質の含有率、抽出度がきわ
めて高効率であるカキ肉エキスの抽出方法を提供するこ
とを目的とするものである。
【０００４】
【課題を解決するための手段】本発明は、カキ肉を２乃
至１２（Ｗ／Ｗ）％の濃度のアルコール溶液、１３乃至
２３（Ｗ／Ｗ）％の濃度のアルコール溶液あるいは２４
乃至５０（Ｗ／Ｗ）％の濃度のアルコール溶液に各々浸
してそれぞれにつきカキ肉のエキスを抽出し、次いで前
記抽出された各々のカキ肉エキスを濃度２０乃至４５
（Ｗ／Ｗ）％の濃度に濃縮し、前記それぞれ濃縮したカ
キ肉エキスを混ぜ合わせ、混ぜ合わせた後、濃度３０乃
至８０（Ｗ／Ｗ）％のエタノール液に浸して沈殿エキス
を生成し、次に、生成した沈殿エキスを回収し、前記回
収したカキ肉のエキスを乾燥したことを特徴とするもの
である。
【０００５】（作用）本発明では、カキ肉を２乃至１２
（Ｗ／Ｗ）％の濃度のアルコール溶液、１３乃至２３
（Ｗ／Ｗ）％の濃度のアルコール溶液及び２４乃至５０
（Ｗ／Ｗ）％の濃度のアルコール溶液に各々浸してそれ
ぞれにつきカキ肉のエキスを抽出する。
【０００６】この様に濃度の異なるアルコール溶液に各
々カキ肉を浸すことによりカキ肉の様々な有益成分を無
駄なく効率的に抽出できる。すなわち、生カキの細胞膜
はリポタンパク質で多くの部分が形成されているため、
アルコール溶液にて細胞膜がある程度緩むことが確認さ
れている。従って、それぞれ濃度の異なるアルコール溶
液に浸せば、それぞれで細胞膜の緩み具合が異なり、そ
の結果抽出される有益成分が広範囲のものとなる。
【０００７】特に脂溶性ビタミンなどは抽出されやす
い。この様に本発明によれば、タウリン、グリコーゲ
ン、蛋白質、あるいは亜鉛を含有したいわゆる血小板の
凝集を抑制する作用を有する物質、脂溶性ビタミン、そ
の他有益な物質の含有率、抽出度が高いカキ肉エキスの
製造方法が提供できる。
【０００８】
【発明の実施の形態】以下、本発明の好適な実施例を説
明する。本発明では、カキ肉を２乃至１２（Ｗ／Ｗ）％
の濃度のアルコール溶液に浸してカキ肉のエキスを抽出
を行い、また、１３乃至２３（Ｗ／Ｗ）％の濃度のアル
コール溶液に浸してカキ肉のエキスを抽出を行う。
【０００９】さらに、２４乃至５０（Ｗ／Ｗ）％の濃度
のアルコール溶液に浸してカキ肉のエキスを抽出を行
う。このように、各々濃度の異なるアルコール溶液にカ
キ肉を浸し、それぞれにつきカキ肉エキスを抽出する。
これにより無駄のない効率的な、かつカキ肉のエキスに
含まれている各種有益成分を逃すことなくカキ肉エキス
の抽出が行える。
【００１０】すなわち、生牡蛎の細胞膜はリポタンパク
質で多くの部分が形成されているため、アルコール溶液
に浸すと生牡蛎の細胞膜に緩み現象が生じる。この緩み
現象により、カキ肉内に存する脂溶性のビタミンなどの
抽出がスムーズとなる。そして、濃度の異なるアルコー
ル溶液へ浸して、それぞれにつき抽出すれば、特に脂溶
性ビタミンなどの抽出が広範囲に行いやすく、またカキ
肉の細胞内に存する有効成分の抽出も広範囲かつスムー
ズとなるからである。
【００１１】この様に本発明によれば、タウリン、グリ
コーゲン、蛋白質、あるいは亜鉛を含有したいわゆる血
小板の凝集を抑制する作用を有する物質、脂溶性ビタミ
ン、その他有益な物質の含有率、抽出度が高いカキ肉エ
キスの抽出、製造方法が提供できる。かかる抽出方法に
ついて、本発明では何ら限定されるものではないが、カ
キ肉を浸したアルコール溶液を遠心分離器等で回転、攪
拌させ、もって、その上澄み液にカキ肉のエキスを抽出
させる方法がある。
【００１２】また、前記アルコール溶液に浸したカキ肉
を収納器に入れ、この収納器をさらに例えば水の入った
大きな器の中に収納し、間接的に加熱して７５℃程度に
熱し、抽出する方法もある。しかして、ここでは２０分
乃至２時間程度カキ肉をそれぞれ濃度の異なるアルコー
ル溶液に浸しておく。
【００１３】次に、前記それぞれ濃度の異なったアルコ
ール溶液に浸されて抽出されたカキ肉のエキスをその固
形分の含有量が２０〜４５（Ｗ／Ｗ）％程度になるよう
濃縮する。そして、この濃縮の際には、温度が上げら
れ、６０℃乃至７０℃の範囲で作業する。
【００１４】ここで、いかなる濃縮作業によるかについ
ては本発明では何ら限定されるものではなく、例えば、
加熱による濃縮、膜による濃縮、冷凍による濃縮、減圧
加熱による濃縮などによって行われる。上記のように濃
縮された後は、混ぜ合わせられる。さらに、混ぜ合わさ
れたカキ肉のエキスはエタノール溶液内に浸される。
【００１５】かかるエタノール溶液の濃度は略４０〜８
０（ｗ／ｗ）％程度であることが好ましい。エタノール
溶液の濃度が４０（ｗ／ｗ）％以下の場合であると、有
用物質、特にタウリン、蛋白質等の回収率が悪くなるか
らである。また、濃度８０（ｗ／ｗ）％以上ではエタノ
ール溶液に浸す上での効果が濃度８０（ｗ／ｗ）％の場
合と同様となる。
【００１６】エタノール溶液に浸し処理する時間は、通
常、５〜１６８時間、好ましくは４８〜９６時間とされ
ている。この様に長時間浸しておき、その期間経過後に
沈殿した沈殿物がカキ肉エキスとして機能する。ここ
で、かかる沈殿物を、そのままカキ肉エキス健康補助食
品としても構わないが、さらに乾燥工程に付して、カキ
肉エキスの粉末化、あるいはカキ肉エキスの錠剤化等を
行い、カキ肉エキスの取り扱いの簡便性や商品の保存性
を向上させることが好ましい。
【００１７】この乾燥工程についても、多種多様の方法
が考えられるが、本発明ではかかる乾燥方法についても
何ら限定されるものではない。しかして、一例としては
お盆状のパネルに前記エタノール溶液に浸して沈殿させ
たカキ肉エキスの沈殿物を平面上に伸ばして載置し、そ
の上方から略５０℃乃至９０℃の熱風を吹き付けて乾燥
させる方法がある。
【００１８】そして、前記５０℃の熱風を吹き付ける乾
燥方法であれば、従来のいわゆるドラムドライヤーによ
る乾燥方法と比較して、カキ肉エキス内の有益成分を変
質させることなく、また焦げを生じさせることなく乾燥
させることができる。この様にして抽出されたカキ肉の
エキスは従来に比して多量に採取できるものとなり、し
かも多くの有益物質を破壊することなく抽出できる。
【００１９】すなわち、栄養の宝庫といわれる生牡蛎を
原料の段階から慎重に吟味し、現代人に必要な自然活性
型栄養素及び多種の栄養素を損なわないように抽出して
濃縮するからである。よって、本発明の抽出、製造方法
であれば、抽出したエキスの中にグリコーゲン、ムコ多
糖体、天然タウリン及び必須アミノ酸のみならず、現代
人に不足がちなカルシウム、鉄、亜鉛などをバランスよ
く含み、さらにビタミンに至っては活性度の高いビタミ
ンがバランスよく豊富に抽出できる。
【００２０】例えば、本発明によってカキ肉エキスの抽
出を行い、濃縮、乾燥して生成した錠剤１００ｇ中に
は、ビタミンＤ、２５−（ＯＨ）−Ｄ3は３１．７μ
ｇ、ビタミンＤ、１α２５−（ＯＨ）−Ｄ4は４１．２
ｎｇそして亜鉛は６４．９ｍｇも含まれていることが確
認できた。
【００２１】
【発明の効果】かくして、本発明によるカキ肉エキスの
抽出、製造方法は以上の構成よりなる。そして、本発明
によるカキ肉エキスの製造方法であればグリコーゲン、
タウリン、アミノ酸、特に、亜鉛などの含有血小板凝集
抑制作用物質、脂溶性ビタミンなどが豊富に含有した健
康食品を製造できることとなる。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for efficiently extracting oyster meat extract from oyster meat such as raw oysters, and at the same time eliminating valuable components present in oyster meat. It relates to a method that can be extracted and manufactured without using any method. 2. Description of the Related Art In recent years, the perception of oyster meat extract as an excellent supplement containing a large amount of beneficial substances as a health supplement has been increasing day by day. And now, oyster meat extract products extracted by various extraction methods are sold. [0003] However, in the extraction of such oyster meat extract, a large amount of a useful nutrient such as glycogen, taurine or protein and a substance having a function of inhibiting platelet aggregation, such as zinc, can be contained. It is desirable to extract the oyster meat extract so that it can be recovered. Thus, the present invention has been made in view of the above-mentioned problems, and has a so-called platelet aggregation-inhibiting substance containing taurine, glycogen, protein or especially zinc, a fat-soluble vitamin and other useful substances, and has a very high extraction rate. It is an object of the present invention to provide a highly efficient method for extracting oyster meat extract. According to the present invention, oyster meat is prepared in an alcohol solution having a concentration of 2 to 12 (W / W)%, an alcohol solution having a concentration of 13 to 23 (W / W)%, or 24%.
Each oyster extract is immersed in an alcohol solution having a concentration of about 50 to 50 (W / W)% to extract the oyster extract.
(W / W)%, and the concentrated oyster extract is mixed together. After mixing, the precipitate is immersed in an ethanol solution having a concentration of 30 to 80 (W / W)% to produce a precipitate extract, Next, the produced precipitate extract is collected, and the collected oyster meat extract is dried. (Action) In the present invention, the oyster meat is removed from 2 to 12
(W / W)% alcohol solution, 13 to 23
(W / W)% alcohol solution and 24-50
Each is immersed in a (W / W)% alcohol solution to extract an oyster meat extract. [0006] By immersing the oyster meat in alcohol solutions having different concentrations, various beneficial components of the oyster meat can be efficiently extracted without waste. In other words, the cell membrane of raw oysters has many parts formed of lipoproteins,
It has been confirmed that the cell membrane is loosened to some extent by the alcohol solution. Therefore, when immersed in alcohol solutions having different concentrations, the degree of loosening of the cell membrane differs in each case, and as a result, a wide range of beneficial components are extracted. Particularly, fat-soluble vitamins and the like are easily extracted. As described above, according to the present invention, oyster meat having a high content of taurine, glycogen, protein, or zinc, which has a so-called platelet aggregation inhibiting action, fat-soluble vitamins, and other beneficial substances, and a high extraction degree An extract production method can be provided. Preferred embodiments of the present invention will be described below. In the present invention, the oyster meat is reduced to 2 to 12 (W / W)%.
The oyster extract is extracted by immersing the oyster extract in an alcohol solution having a concentration of 13%, and the oyster extract is immersed in an alcohol solution having a concentration of 13 to 23 (W / W)%. Further, the oyster extract is extracted by dipping in an alcohol solution having a concentration of 24 to 50 (W / W)%. As described above, the oyster meat is immersed in alcohol solutions having different concentrations, and the oyster meat extract is extracted for each.
Thereby, the oyster meat extract can be extracted efficiently without waste and without losing various beneficial components contained in the oyster meat extract. [0010] That is, since the cell membrane of raw oyster has many parts formed of lipoproteins, the cell membrane of raw oyster loosens when immersed in an alcohol solution. Due to this loosening phenomenon, extraction of fat-soluble vitamins and the like present in the oyster meat becomes smooth. Then, if immersed in alcohol solutions with different concentrations and extracted for each, it is easy to extract particularly fat-soluble vitamins over a wide range, and the extraction of active ingredients present in the cells of oyster meat will be wide and smooth. is there. As described above, according to the present invention, the content and extractability of a substance containing taurine, glycogen, protein, or zinc, which has the effect of inhibiting the aggregation of platelets, fat-soluble vitamins, and other useful substances are reduced. A high method for extracting and producing oyster meat extract can be provided. The extraction method is not particularly limited in the present invention, but a method of extracting an oyster meat extract into the supernatant by rotating and stirring the alcohol solution impregnated with the oyster meat in a centrifuge or the like. is there. The oyster meat soaked in the alcohol solution is placed in a container, and the container is further stored in a large container containing water, for example, and heated indirectly to about 75 ° C. to extract the meat. There is also a way to do it. Here, the oyster meat is immersed in alcohol solutions having different concentrations for about 20 minutes to 2 hours. Next, the oyster extract extracted by being immersed in the above-mentioned alcohol solutions having different concentrations is concentrated so that the solid content thereof becomes about 20 to 45 (W / W)%. In the case of this concentration, the temperature is raised, and the operation is performed in the range of 60 ° C to 70 ° C. Here, what kind of enrichment work is performed is not limited in the present invention.
It is performed by concentration by heating, concentration by membrane, concentration by freezing, concentration by heating under reduced pressure, and the like. After being concentrated as described above, they are mixed. Further, the mixed oyster meat extract is dipped into an ethanol solution. The concentration of such an ethanol solution is approximately 40 to 8
It is preferably about 0 (w / w)%. This is because if the concentration of the ethanol solution is 40 (w / w)% or less, the recovery rate of useful substances, particularly taurine, proteins, and the like is deteriorated. When the concentration is 80 (w / w)% or more, the effect of immersion in the ethanol solution is the same as that when the concentration is 80 (w / w)%. The time for immersion in the ethanol solution is usually 5 to 168 hours, preferably 48 to 96 hours. After soaking for a long time, the sediment precipitated after the elapse of the period functions as an oyster meat extract. Here, the precipitate may be used as it is as an edible meat extract health supplement, but it is further subjected to a drying step to powder the oyster meat extract, or tablet the oyster meat extract, etc. It is preferable to improve the simplicity of handling and the storage stability of the product. Although various methods are conceivable for the drying step, the present invention is not limited to such drying methods. Thus, as an example, the precipitate of the oyster meat extract, which is immersed in the ethanol solution and precipitated, is placed on a tray-like panel, placed on a flat surface, and hot air of about 50 ° C. to 90 ° C. is blown from above. There is a method of drying. If the drying method of blowing the hot air at 50 ° C. is used, the beneficial ingredients in the oyster extract are not deteriorated and the charcoal is burnt as compared with the conventional drying method using a drum dryer. Without drying. The oyster meat extract thus extracted can be collected in a larger amount than before, and can be extracted without destroying many beneficial substances. That is, raw oysters, which are said to be a treasure trove of nutrients, are carefully examined from the raw material stage, and natural active nutrients and various nutrients required for modern humans are extracted and concentrated without damaging them. Therefore, according to the extraction and production method of the present invention, the extracted extract contains not only glycogen, mucopolysaccharide, natural taurine and essential amino acids, but also calcium, iron, zinc, etc., which are deficient in modern people, in a well-balanced manner. As for vitamins, highly active vitamins can be extracted in a well-balanced and abundant manner. For example, vitamin D, 25- (OH) -D3 contains 31.7 μm in 100 g of a tablet obtained by extracting, concentrating and drying an oyster meat extract according to the present invention.
g, vitamin D, 1α25- (OH) -D4 is 41.2
It was confirmed that ng and zinc also contained 64.9 mg. Thus, the method for extracting and producing oyster meat extract according to the present invention has the above-mentioned constitution. And if the method for producing the oyster meat extract according to the present invention, glycogen,
It is possible to produce a health food rich in taurine, amino acids, in particular, platelet aggregation-inhibiting substances such as zinc, and fat-soluble vitamins.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平10−136946（ＪＰ，Ａ) 特開 平２−100656（ＪＰ，Ａ) 特開 昭62−257359（ＪＰ，Ａ) 特開 昭61−58557（ＪＰ，Ａ) 特開 平７−203910（ＪＰ，Ａ) 特公 昭25−895（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/33 A23L 1/327 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-10-136946 (JP, A) JP-A-2-100656 (JP, A) JP-A-62-257359 (JP, A) JP-A-61-257 58557 (JP, A) JP-A-7-203910 (JP, A) Japanese Patent Publication No. 25-895 (JP, B1) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/33 A23L 1 / 327
Claims (1)
のアルコール溶液、１３乃至２３（Ｗ／Ｗ）％の濃度の
アルコール溶液あるいは２４乃至５０（Ｗ／Ｗ）％の濃
度のアルコール溶液に各々浸してそれぞれにつきカキ肉
のエキスを抽出し、 次いで前記抽出された各々のカキ肉エキスを濃度２０乃
至４５（Ｗ／Ｗ）％の濃度に濃縮し、 前記それぞれ濃縮したカキ肉エキスを混ぜ合わせ、 混ぜ合わせた後、濃度４０乃至８０（Ｗ／Ｗ）％のエタ
ノール液に浸して沈殿エキスを生成し、 次に、生成した沈殿エキスを回収し、 前記回収したカキ肉のエキスを乾燥したことを特徴とす
るカキ肉エキスの抽出、製造方法。(57) [Claims 1] Oyster meat is an alcohol solution having a concentration of 2 to 12 (W / W)%, an alcohol solution having a concentration of 13 to 23 (W / W)%, or 24 to 50%. (W / W)%, each immersion in an alcohol solution to extract the oyster extract, and then concentrating each extracted oyster extract to a concentration of 20 to 45 (W / W)%. Then, the concentrated oyster extract is mixed together, and after mixing, the precipitate is immersed in an ethanol solution having a concentration of 40 to 80 (W / W)% to produce a precipitate extract. A method for extracting and producing oyster meat extract, comprising drying the collected oyster meat extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29616296A JP3391643B2 (en) | 1996-11-08 | 1996-11-08 | Extraction and manufacturing method of oyster meat extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29616296A JP3391643B2 (en) | 1996-11-08 | 1996-11-08 | Extraction and manufacturing method of oyster meat extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10136947A JPH10136947A (en) | 1998-05-26 |
| JP3391643B2 true JP3391643B2 (en) | 2003-03-31 |
Family
ID=17829968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29616296A Expired - Lifetime JP3391643B2 (en) | 1996-11-08 | 1996-11-08 | Extraction and manufacturing method of oyster meat extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3391643B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060246206A1 (en) | 2005-04-28 | 2006-11-02 | Mitsugu Watanabe | Preparation of oyster flesh extracts |
| JP4697978B2 (en) * | 2007-07-17 | 2011-06-08 | 株式会社渡辺オイスター研究所 | Method for producing oyster meat extract using continuous centrifuge |
| JP4716523B2 (en) * | 2007-09-07 | 2011-07-06 | 株式会社渡辺オイスター研究所 | Production method of oyster meat extract with adenosine |
| WO2012140705A1 (en) * | 2011-04-11 | 2012-10-18 | 株式会社渡辺オイスター研究所 | Method for producing oyster meat essence containing large amount of antioxidants having high antioxidative power and high orac value |
| JP5831969B2 (en) * | 2011-09-06 | 2015-12-16 | 株式会社渡辺オイスター研究所 | Method for producing oyster meat extract containing antioxidant substance |
| JP5804493B2 (en) * | 2011-04-11 | 2015-11-04 | 株式会社渡辺オイスター研究所 | Method for producing oyster meat extract containing antioxidant substance with high antioxidant power |
-
1996
- 1996-11-08 JP JP29616296A patent/JP3391643B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10136947A (en) | 1998-05-26 |
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