JPS6037954A - Nutrient-enriched food containing fine powder of snapping turtle as main material - Google Patents
Nutrient-enriched food containing fine powder of snapping turtle as main materialInfo
- Publication number
- JPS6037954A JPS6037954A JP58146109A JP14610983A JPS6037954A JP S6037954 A JPS6037954 A JP S6037954A JP 58146109 A JP58146109 A JP 58146109A JP 14610983 A JP14610983 A JP 14610983A JP S6037954 A JPS6037954 A JP S6037954A
- Authority
- JP
- Japan
- Prior art keywords
- fine powder
- stupon
- food
- nutrient
- freeze
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、スツポンの微粉末を利用した栄養強化食品に
関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a nutritionally enriched food using fine powder of stupon.
従来、スツポンは高級食品としてはもちろんのこと、絶
好の活力源、体力増進食品として、また美容食、病人食
としても、古くから重宝がられていたか、その消費レベ
ルにおいては、高級珍味なるか故１こ、高価で、且つ一
般食品として普及する商品形態をなしておらず、ごく一
部の人達の愛用食品の域を出ていなかった。In the past, stupon has long been valued not only as a luxury food, but also as a great source of vitality, a food to improve physical strength, a beauty food, and a food for the sick. First, it was expensive, and it was not in the form of a product that would be widely used as a general food, so it remained a favorite food for only a few people.
ｐ −−７，−）ｌ−Ｚｔｌｌｌ：ｌ−？−１↓５Ｃｋ
ｌ−ｗ １ｖＲＩＴ？ ？ｐ ’＋Ｆｒ ＩＴＩ Ａ
＞品素材を広く一般に普及しやすくするために、特公昭
５７−１９８０号において、液体窒素を利用した凍結粉
砕法によって得られるスツポン微粉末の製造法を提供し
、続いて特公昭５８ ５０２０号においては、そのスツ
ポン微粉末を主成分とするソフトカプセルタイプ、顆粒
タイプ、錠剤タイプなどの栄養強化食品を提供してとだ
。p −−7,−)l−Ztllll:l−? -1↓5Ck
l-w 1vRIT? ? p'+Fr ITI A
> In order to make the product material more widely available to the general public, in Japanese Patent Publication No. 57-1980, we provided a method for producing fine powder of stupon obtained by a freeze-grinding method using liquid nitrogen, and subsequently in Japanese Patent Publication No. 58-5020. provides nutritionally fortified foods such as soft capsule types, granule types, and tablet types that use the stupon fine powder as the main ingredient.
それらの発明をベースに、これまでにスツポン粉末を主
材とする栄養補助食品をはじめ、スツポンスープ、スツ
ポンドリンクなどの調味料や健康飲料が開発され、現在
これらの開発商品は、いずれも国内市場のみならず、海
外市場においても、その有用性が高く評価されつつある
。Based on these inventions, nutritional supplements based on stupon powder, seasonings and health drinks such as stupon soup and stupon links have been developed, and currently all of these developed products are on the domestic market. Its usefulness is becoming highly appreciated not only in the overseas market, but also in overseas markets.
スツポンには、古来より血液の浄化作用、末梢血液循環
、内臓成能を高める作用があると共に、月経の正常化、
慢性の下痢、疾核、虚弱体質の虚を補ない強化体質への
体質改善作用がある他、病原菌に対する免疫力を高め、
婦人の頭髪の成長を促し、又肝炎にも効果のあることな
どが認められており、こうした食効については、幾多の
中医学書に示されているところであるが、本発明者の前
記発明によってはじめて一般に容易に入手でき、かつ手
軽に食しうる形態に商品化できるようになったことによ
り、スツポン微粉末は、こうした古代より伝えられてき
たスツポン商材以上の食効が期待され、注目を集めてい
るのである。Since ancient times, stupon has had the effect of purifying blood, improving peripheral blood circulation, and improving internal organ function, as well as normalizing menstruation.
In addition to improving the constitution by not compensating for chronic diarrhea, disease, and weak constitution, it also enhances immunity against pathogens.
It has been recognized that it promotes the growth of women's hair and is effective against hepatitis, and these dietary effects are shown in numerous Chinese medical texts. Now that it can be commercialized for the first time in a form that is easily available to the general public and can be easily eaten, stupon fine powder is expected to have more edible effects than these stupon products that have been passed down since ancient times, and has attracted attention. -ing
これは、液体窒素を利用した生きたスツポンの凍結粉砕
法という、前記特許発明にもとづく最新技術を駆使した
ことに、その成功の主因があると思料される。The main reason for this success is thought to be the use of the latest technology based on the patented invention, which is a method of freezing and crushing live stupas using liquid nitrogen.
即ち、本発明者がさトに提供した凍結粉砕法によって得
られるスツポン微粉末には、財団法人日本食品分析セン
ターの分析試験による末尾記載のスツポン粉末の分析表
でもわかるように、半分強かたんばく質で、この豊富で
バランスのとれたアミノ酸組成が注目される。In other words, as can be seen from the analysis table of Supon powder provided at the end of the analysis conducted by the Japan Food Research Center, the fine Supon powder obtained by the freeze-pulverization method provided by the present inventor to Sato contains slightly more than half of the As a protein, it is attracting attention for its rich and well-balanced amino acid composition.
特に、一般の食品生活に少ない含硫アミノ酸・メチオニ
ン・シスチンを多く含んでおり、又、ミネラル類として
は鉄は吸収の良いヘム鉄として含まれ、鉄の吸収代謝に
重要なビタミンＢ１□、葉酸、ビタミンＢ５、アミノ酸
等が自然の形で含まれているのも、効果が早く現われる
理由のひとつと考えられる。In particular, it contains a large amount of sulfur-containing amino acids, methionine, and cystine, which are rare in common foods.It also contains iron as heme iron, which is easily absorbed, and vitamin B1□, which is important for iron absorption and metabolism, and folic acid. , vitamin B5, amino acids, etc. are included in natural form, which is thought to be one of the reasons why the effects appear quickly.
人間の成長やホルモンの代謝に重要な役目を果す亜鉛も
多く含まれている。It also contains a lot of zinc, which plays an important role in human growth and hormone metabolism.
骨や歯の代謝等に重要なカルシウムは相乗効果のある補
足栄養素と共に多量に存在している。Calcium, which is important for bone and tooth metabolism, exists in large amounts together with supplementary nutrients that have synergistic effects.
またスツポン微粉末に含まれる脂質は、不飽和脂肪酸で
構成され、数多くの脂質代謝ビタミン量と共に血清脂質
を下げる作用がある。In addition, the lipids contained in the stupon powder are composed of unsaturated fatty acids, which have the effect of lowering serum lipids as well as the amount of many lipid-metabolizing vitamins.
更にビタミンＡや複合ビタミンＢグループ、ビタミンＥ
などの他に、未知の微量栄養素や食効成分を多種含んで
おり、食品として生理活性が高く吸収しやすいなどの特
徴がある。また最近この凍結粉砕法によって得られたス
ツポン微粉末より抽出したアルコール可溶性低分子ペブ
タイド（ＳｈｏｒｔＣｈａｉｎ Ｐｒｏｔｅｉｎ）が人
の平表面の温度を上昇させたことが、サモグラフイーに
よって確かめられ、本発明者の共同研究グループのひと
つである富山医科薬科大学、和ｉＫ薬研究所によって、
日本薬学会にて発表された。、
以上の事実は、前述の通り豊富な各種栄養素と共に末梢
血液循環を活発にして、人体のすみずみまで栄養や酸素
を十分に補給させる機能が、スツポン微粉末にあること
が科学的に証明されたものと言える。In addition, vitamin A, complex vitamin B group, and vitamin E
In addition to these, it contains a variety of unknown micronutrients and dietary components, and as a food it has high physiological activity and is easily absorbed. In addition, it was recently confirmed by thermography that alcohol-soluble low-molecular-weight peptides (ShortChain Protein) extracted from fine stupon powder obtained by this freeze-pulverization method increased the temperature of the flat surface of humans, and this study was conducted in collaboration with the inventors. Toyama Medical and Pharmaceutical University, one of the group, and WaiK Pharmaceutical Research Institute,
Presented at the Pharmaceutical Society of Japan. The above facts are scientifically proven to be that, as mentioned above, stupon fine powder is rich in various nutrients and has the ability to activate peripheral blood circulation and supply sufficient nutrients and oxygen to every corner of the human body. It can be said that it is a good thing.
こうした素晴しい特徴をもったスツポン微粉末を利用し
た一連の開発商品の消費動向を見てみると、意外に女性
の愛用者の多いことがわかった。When we looked at the consumption trends of a series of products developed using the fine powder of stupon, which has these wonderful characteristics, we found that surprisingly many women are the users of the products.
これは前述したようなスツポン微粉末のもつ種々の食効
が女性層に高く評価されているものと思われるが、これ
まで開発され、市場に提供されたスツポン商品をみてみ
ると、どちらかと言えば男性をターゲットとした商品が
多゛く、女性の嗜好性、食習慣等を考慮したものが少な
（、これがため、特に近年、女性層に向くスツポン商品
の開発が待望されていた。This is probably because the various dietary benefits of the fine powder of stupon as mentioned above are highly appreciated by women, but looking at the stupon products that have been developed and provided on the market, it seems that For example, there are many products targeted at men, and few take into consideration women's tastes, eating habits, etc. (Thus, in recent years, there has been a long-awaited development of footwear products that are suitable for women.
そこで、本発明者は、特に女性層に支持され、しかも子
供から老人まで安心して愛用されるスッを完成するに至
ったものである。Therefore, the inventor of the present invention has completed a sut that is particularly popular among women and can be used with peace of mind by everyone from children to the elderly.
即ち、本発明は本発明者が先に提供した特公昭５７−１
９８０号に記載の発明によって得られたスツポン微粉末
を蜂蜜中に浸漬して混和、熟成させると共に、これにバ
ーモント酢を配合したことを特徴とする栄養強化食品を
提供するものである。That is, the present invention is based on the Japanese Patent Publication No. 57-1 previously provided by the present inventor.
To provide a nutritionally enriched food product, which is characterized in that fine powder of stupa obtained by the invention described in No. 980 is immersed in honey, mixed and aged, and Vermont vinegar is blended therein.
以下、本発明の栄養強化食品の主成分となるスツポン微
粉末の製造方法の一例および本発明の栄養強化食品の実
施例について説明する。Hereinafter, an example of a method for producing fine powder of stupa, which is the main component of the nutritionally fortified food of the present invention, and an example of the nutritionally fortified food of the present invention will be described.
・まず、少なくとも、２日以上絶食させて体内外共に清
浄化された生きたスツポンをそのまま一１９６℃の液体
窒素中に浸漬で瞬間的に凍結し、この凍結状態にあるス
ツポンを粗砕機にて約ｘｃ＋ｎ角程度になるように粗砕
する。一旦、液体窒素中に浸漬したスツポンは、−１９
６°Ｃという超低温下で低温脆性によって極めて脆い状
態になっているか呟簡単に粗砕でトる。・First, a live stupa that has been cleansed internally and externally by fasting for at least two days is instantly frozen by immersing it in liquid nitrogen at -196°C, and then the frozen stupa is crushed in a crusher. Roughly crush to approximately xc+n angle. Once immersed in liquid nitrogen, the stupon is -19
At the ultra-low temperature of 6°C, it becomes extremely brittle due to low-temperature embrittlement, and can easily be crushed.
この場合、液体窒素を用いず、生きたまま又は通常の凍
結方法で、例えば−３０゛Ｃ程度に凍結し砕することは
できなり。液体窒素を用いて、はしめてこの工程の目的
は、達成されるのである。In this case, it is not possible to freeze the animal alive or by normal freezing methods, for example, to around -30°C, without using liquid nitrogen. Using liquid nitrogen, the purpose of this process is finally achieved.
次に、この粗砕されたスツポンを瞬間高圧滅菌により殺
菌処理する。これはスツポン自体が種々の菌体を持って
いるため、是非共必要な工程である。Next, the crushed stumps are sterilized by instantaneous high-pressure sterilization. This is a necessary step because the stupon itself contains various bacterial bodies.
次に、こうして殺菌処理されたスツポン※を通常の凍結
乾燥法によって水分含有率が４％以下になるように乾燥
する。Next, the sterilized stupa* is dried using the usual freeze-drying method so that the moisture content is 4% or less.
この時点での乾燥品は、約１ｃＩ角位の骨・甲ら・肉な
どが固まった状態で暗褐色を程しており、スツポン特有
の風味を有している。At this point, the dried product has approximately 1 cI cube of hardened bones, carapace, meat, etc., and has a dark brown color, and has the characteristic flavor of stupa.
こうして得られたスツポン乾燥品を再び一１９６℃の液
体窒素中に浸漬して凍結したあと、−５０°Ｃ以下の窒
素ガス雰囲気中で、骨・甲ら・肉その池スツポンの構成
物すべてを一挙に粒度２００メツシユ以下の微粉末にな
るように粉砕する。The dried stupon thus obtained was immersed again in liquid nitrogen at -196°C to freeze, and then all components of the stupon, including bones, carapace, and meat, were frozen in a nitrogen gas atmosphere at -50°C or lower. Grind at once to a fine powder with a particle size of 200 mesh or less.
こうして得られたスツポン微粉末は茶褐色の美しい色を
呈し、且つスツポン特有の風味を保持したままの高品質
且つ安全な製品で末尾の表に示す通りの豊冨な栄養素を
含んでいる。The fine powder of stupon thus obtained has a beautiful brown color and is a high-quality and safe product that retains the unique flavor of stupon, and is rich in nutrients as shown in the table at the end.
以上、詳述したように、本発明者が先に提供した特許発
明によって得られるスツポン微粉末は、有効栄養成分が
酸化す名こともなく、またゼラチン・脂質などの流失損
もなく、スツポン特有の味風味、滋欲成分をそのまま保
持した状態で２００メツシユ以下の微粉末になっている
ので、流通も極めて容易であり、また微粉であるが故に
各種加工原料とのブレンドもしやすく栄養価の高い新し
い食品加工原料として、極めて有用である。As detailed above, the fine powder of stupon obtained by the patented invention previously provided by the present inventor is free from oxidation of effective nutritional ingredients, and there is no loss of gelatin, lipids, etc., which is unique to stupon. Because it is a fine powder of less than 200 mesh while retaining its flavor and nutritious ingredients, it is extremely easy to distribute, and because it is a fine powder, it is easy to blend with various processed raw materials and has high nutritional value. It is extremely useful as a new food processing raw material.
本発明は、上記凍結粉砕法によって得られたスツポン微
粉末を主原料として更に完成された、特に婦人、子供に
適した食しやすい栄養強化食品を提供するために、この
スツポン微粉末を蜂蜜の中に浸漬して、混和・熟成させ
ると共に、これにバーモンド酢を配合してなるものであ
る。The present invention aims to provide a more complete nutritionally fortified food that is particularly suitable for women and children and is easy to eat, using the fine powder of stupa obtained by the freeze-pulverization method as a main raw material. It is made by soaking, mixing and maturing, and blending Bermond vinegar with it.
その実施例を述べると、重量比で約１０〜３０％程度の
スツポン微粉末を重量比で約７０〜９０％程度の蜂蜜の
中に浸漬して、混和したのち、これを封緘して１５〜３
０日間放置して熟成させたのち、重量比の約１０％程度
バーモンド酢を配合する。To describe an example, fine powder of about 10 to 30% by weight of stupon is immersed in honey of about 70 to 90% by weight, mixed, and sealed. 3
After leaving to age for 0 days, about 10% by weight of Bermond vinegar is added.
ここで、バーモンド酢を配合するのは、蜂蜜の粘性を柔
らかくして、食しやすくすると共に、蜂蜜成分が凝固す
るのを防ぎ、且つ蜂蜜とスツポン微粉末の特有の臭いを
抑えて、口当りのよいされやかな風味を呈させるためで
ある。 ゛こうして得られた栄養強化食品は、甘酢っぽ
い、女性層に好まれる風味を呈し、且つ前述したような
多くの食効をもったスツポン微粉末と、女性の健康、美
容に特に良いとされる蜂蜜とバーモンド酢とより構成さ
れているので、両者のもつ栄養成分が４ｕ互に組合わさ
れて、より強化され、従来にない高度の栄養強化食品を
得ることができるのである：゛Here, the reason why Vermont vinegar is added is to soften the viscosity of the honey and make it easier to eat. It also prevents the honey components from coagulating, and suppresses the characteristic odor of honey and stupon powder, making it more palatable. This is to give it a refreshing flavor.゛The nutritionally enriched food obtained in this way has a sweet and sour flavor that is preferred by women, and contains fine powdered stupa, which has many dietary benefits as mentioned above, and which is said to be particularly good for women's health and beauty. Since it is composed of honey and Vermont vinegar, the nutritional components of both are combined with each other to further enhance the nutritional content, making it possible to obtain a highly nutritionally fortified food that has never existed before.
Claims (1)
ツポン粉末を蜂蜜中に浸漬して混和、熟成させるととも
に、これにバーモント酢を配合してなるスツポン微粉末
を主原料とする栄養強化食品1. A nutritionally fortified food whose main ingredient is fine stupon powder obtained by a freeze-grinding method using liquid nitrogen, which is immersed in honey, mixed and aged, and then mixed with Vermont vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58146109A JPS6037954A (en) | 1983-08-09 | 1983-08-09 | Nutrient-enriched food containing fine powder of snapping turtle as main material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58146109A JPS6037954A (en) | 1983-08-09 | 1983-08-09 | Nutrient-enriched food containing fine powder of snapping turtle as main material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6037954A true JPS6037954A (en) | 1985-02-27 |
| JPS6147505B2 JPS6147505B2 (en) | 1986-10-20 |
Family
ID=15400350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58146109A Granted JPS6037954A (en) | 1983-08-09 | 1983-08-09 | Nutrient-enriched food containing fine powder of snapping turtle as main material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6037954A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55124474A (en) * | 1979-03-19 | 1980-09-25 | Nobuaki Ito | Preparation of mud turtle preserved in honey |
| JPS5626173A (en) * | 1979-08-09 | 1981-03-13 | Kamemitsu Honsha:Kk | Food product of snapping turtle and honey |
| JPS5828249A (en) * | 1981-08-07 | 1983-02-19 | Toyoyuki Shiomi | Preparation of concentrated extract from snapping turtle |
| JPS5850688U (en) * | 1981-10-02 | 1983-04-06 | 矢継 正信 | Vermont in a container with pickled kelp |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5850688B2 (en) * | 1977-09-08 | 1983-11-11 | 井関農機株式会社 | combine |
-
1983
- 1983-08-09 JP JP58146109A patent/JPS6037954A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55124474A (en) * | 1979-03-19 | 1980-09-25 | Nobuaki Ito | Preparation of mud turtle preserved in honey |
| JPS5626173A (en) * | 1979-08-09 | 1981-03-13 | Kamemitsu Honsha:Kk | Food product of snapping turtle and honey |
| JPS5828249A (en) * | 1981-08-07 | 1983-02-19 | Toyoyuki Shiomi | Preparation of concentrated extract from snapping turtle |
| JPS5850688U (en) * | 1981-10-02 | 1983-04-06 | 矢継 正信 | Vermont in a container with pickled kelp |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6147505B2 (en) | 1986-10-20 |
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