JPS6125346B2 - - Google Patents
Info
- Publication number
- JPS6125346B2 JPS6125346B2 JP54104968A JP10496879A JPS6125346B2 JP S6125346 B2 JPS6125346 B2 JP S6125346B2 JP 54104968 A JP54104968 A JP 54104968A JP 10496879 A JP10496879 A JP 10496879A JP S6125346 B2 JPS6125346 B2 JP S6125346B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- stupa
- stupon
- solution
- ethyl alcohol
- 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
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 31
- 235000019441 ethanol Nutrition 0.000 claims description 16
- 150000001720 carbohydrates Chemical class 0.000 claims description 11
- 239000012503 blood component Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000306 component Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 210000002345 respiratory system Anatomy 0.000 claims description 3
- 210000002249 digestive system Anatomy 0.000 claims description 2
- 239000000243 solution Substances 0.000 description 21
- 241000270666 Testudines Species 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 10
- 235000014633 carbohydrates Nutrition 0.000 description 10
- 208000002193 Pain Diseases 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- 239000011888 foil Substances 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- 230000007774 longterm Effects 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000000862 absorption spectrum Methods 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 108010064719 Oxyhemoglobins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明はスツポン抽出エキスの製造法に関する
ものであり、その目的は長期保存性に優れ、栄養
価が高くまた医学的に各種効能を有するスツポン
抽出エキスを提供することにある。
スツポンは栄養価が高く、その血液は補血剤と
しての効力があり、医学的にみても心臓病（どう
き、めまい、息切れ等）、胃腸病、食欲不振、胸
やけ、消化不良、下痢、便秘、肺病、貧血、冷え
症、肩凝り、痔疾等に効果があると言われてお
り、高価なものであるにもかかわらず珍重されて
きた。とりわけ、その生血は病弱な人々に愛飲さ
れてきているが、スツポンの血液成分を含有する
スツポン抽出エキスは、血液成分の凝固の問題や
腐敗しやすく保存性が劣るなどの点で今だかつて
開発されていないのが現状である。
本発明は、上記の点に鑑みなされたものであ
り、スツポンよりエキスを抽出すると共に、その
血液成分をも有効に含有せしめることに成功した
ものである。
本発明に係るスツポン抽出エキスの製造法につ
いて説明すると、まず養殖スツポンへの投餌を中
止し、循環過水中で７〜10日間放置後、塩でス
ツポンの体を洗い、さらに水洗する。その後、口
から直接濃厚エチルアルコール溶液、好ましくは
約70％のエチルアルコール溶液を大量に飲ませる
か、あるいは濃厚エチルアルコール溶液中に数時
間以上漬け込むなどの処理をして、エチルアルコ
ールをスツポンの消化器系、呼吸器系、循環器系
等の体内臓器に含浸させると共にスツポンを死に
致らしめる。この処理は同時にスツポンの体の殺
菌処理をも併せもつものである。したがつて、エ
チルアルコールの濃度は約70％のものが好まし
く、またエチルアルコールの濃度が90％以上にな
るとタンパク質が溶出し始めるのでエキス抽出の
点では好ましくない。エチルアルコール溶液に漬
け込む場合には、スツポンの膀胱内にたまつてい
た尿などの不純物が同時に放出されるので、15〜
30分後にスツポンを取り出し、死亡しないうちに
再度新しい濃厚エチルアルコール溶液に漬け込
む。70％エチルアルコール溶液中では２〜３時間
もすれば死亡するので、その後スツポンを取り出
して同濃度のエチルアルコール溶液でよく洗浄す
る。洗浄後、そのまま冷凍庫に保存してもよい
し、あるいはそのままスツポンの体に切り込みを
入れてもよい。
スツポンの体の適当な数箇所に切り込みを入れ
整形したのち、高濃度の糖質溶液中に投入し、ゆ
るやかに加温して約40℃付近で所定時間、通常は
約２時間温置する。この糖質溶液中での温置によ
り切開部からスツポン体液と高濃度の糖質溶液と
の浸透圧作用によりエキス成分が有効に抽出され
る。上記温置後、さらに熱を加えて加温してゆ
く。このとき切開部の切り込みをさらに深くする
ことによつてスツポンの膨張を抑え、体中の空気
を追い出す。さらにスツポンの甲羅上部より圧力
を加えたり除いたりして血液成分の大部分を溶出
させる。血液は凝固することなく液状のままで溶
出してくるので、得られる抽出エキスは鮮紅色を
呈してくる。その後好ましくは約85℃で約45分間
加熱して殺菌した後、糖質溶液中よりスツポンを
取り出し、抽出エキス原液が得られる。
このようにして得られたスツポンの抽出エキス
原液を遠心分離機にかけて脂肪分、残渣物を除去
し、スツポン抽出エキスを得る。糖質溶液中より
取り出したスツポンは水でよく洗い、アルミホイ
ルで包み、冷凍庫に保存する。
本発明の方法においては、エキスを抽出するた
めの溶液として高濃度の糖質溶液を使用する。こ
れは、糖質溶液が長時間高温で加熱しない限り褐
変等の変質も起こらず、比較的化学的にも安定な
ために他の化合物と反応することも少なく、エキ
ス抽出後のエキス成分および血液成分の安定性と
保存性に好ましいためであり、また高濃度の糖質
溶液を使用することによつて抽出時の浸透圧、ひ
いては抽出効率に好ましい結果が得られるためで
ある。このような糖質溶液としては、例えば蜂
蜜、糖類のカルボニル基を還元して得られる多価
アルコール類のソルビツト、シヨ糖の一部または
全部を転化糖にした液糖、異性化糖、高濃度ブド
ウ糖などの溶液が使用され、高濃度の糖質溶液で
あれば差支えない。
以上のようにして得られた抽出エキスは、長期
保存性に優れ、栄養価が高くまた医学的に各種効
能を有し、そのままでスツポン抽出エキス溶液と
して飲食できる他、スツポン抽出エキス入りスツ
ポン漬、スツポンドリンク（清涼飲料）、スツポ
ン抽出エキス入りスツポンの卵漬け等に利用でき
る。さらに、エキスを抽出し終つたスツポンは、
そのまま開いても加熱殺菌、エチルアルコール殺
菌を経過しているので十分に安全であり、滋養強
壮の珍味食品として食することができる。
以下実施例を示して本発明をさらに詳細に説明
する。
実施例 １
投餌を中止して循環過水中で８日間放置した
各675ｇ、470ｇ、505ｇのスツポン３匹を塩のつ
いたタワシで体表をよく洗い、水洗後70％エチル
アルコール水溶液に２時間漬け込んで、スツポン
の循環器系、呼吸器系、消化器系等の体内臓器に
このアルコールを含浸させると同時に死亡せしめ
る。このように処理を行なつたスツポンを、さら
に70％エチルアルコール溶液で３回洗浄し、アル
ミホイルに包んで冷凍庫で一夜放置した。このス
ツポンを取り出して解剖用のメスとハサミで約８
ケ所に切り口を作り、約5.5倍量の精製蜂蜜の原
液に漬け込み、弱火で加熱し撹拌しながら40℃で
２時間温置した。その後さらに加熱して85℃で45
分間加熱殺菌を行なうと同時に、この加熱昇温中
にスツポンの切開部の切り込みをさらに深くし
て、甲羅上部を圧迫、弛緩してエキス成分ととも
に血液の溶出操作を行ない、甲羅上部を圧迫して
もほとんど血液が出なくなるまでこの操作を繰り
返した。加熱殺菌後、スツポンを取り出して、熱
水で５回スツポンを洗浄し、それぞれアルミホイ
ルに包んで冷凍庫に保存した。このようにして得
られたスツポンの抽出エキス原液を遠心分離機に
かけて脂肪分、残渣物を除去してスツポン抽出エ
キスを得た。
このスツポン抽出エキスは、あざやかな鮮紅色
を呈し食欲をそそる色であり、スツポン特有の生
ぐさ臭も十分除かれていた。37℃で１ケ月間保存
しても生菌数に大きな変化はなかつた。
また、エキス抽出後のスツポンは解体し、甲羅
硬骨部、ツメ、骨、皮、頭部以外の肉質部、内臓
などの可食部はそのままでも珍味食品として食す
ることができた。
第１表にスツポンエキス抽出前後のスツポンお
よび精製蜂蜜の重量変化を示し、第２表にはスツ
ポン抽出エキスの性状を、第３表にはスツポン抽
出エキスの官能検査を示す。
The present invention relates to a method for producing a stupelian stump extract, and its purpose is to provide a stump stump extract that has excellent long-term storage stability, high nutritional value, and has various medical effects. Steupon is highly nutritious, and its blood is effective as a blood supplement, and from a medical perspective, it is also used to treat heart disease (dizziness, dizziness, shortness of breath, etc.), gastrointestinal disease, loss of appetite, heartburn, indigestion, diarrhea, and constipation. It is said to be effective against lung disease, anemia, sensitivity to cold, stiff shoulders, hemorrhoids, etc., and has been prized despite its high price. In particular, its raw blood has been enjoyed by sickly people, but stupon extract containing stupon blood components has not yet been developed due to problems with coagulation of blood components, easy to putrefy, and poor storage stability. The current situation is that this has not been done. The present invention has been developed in view of the above points, and has succeeded in extracting an extract from a stinging turtle and effectively containing its blood components. To explain the method for producing the stupelian stupa extract according to the present invention, first, feeding to the cultured stinging turtle is stopped, and after being left in circulating water for 7 to 10 days, the body of the stinging turtle is washed with salt, and then washed with water. After that, the ethyl alcohol is digested by giving the stupa a large amount of concentrated ethyl alcohol solution, preferably about 70% ethyl alcohol solution, to drink directly orally, or by immersing it in concentrated ethyl alcohol solution for several hours or more. It impregnates internal organs such as the respiratory system, circulatory system, etc., and kills the stupon. This treatment also sterilizes the body of the stinging turtle. Therefore, the concentration of ethyl alcohol is preferably about 70%, and when the concentration of ethyl alcohol exceeds 90%, proteins begin to elute, which is not preferable in terms of extract extraction. When soaking in an ethyl alcohol solution, impurities such as urine that have accumulated in the bladder of the turtle are released at the same time.
After 30 minutes, remove the stinging turtle and soak it in fresh concentrated ethyl alcohol solution again before it dies. The turtle will die in 70% ethyl alcohol solution within 2 to 3 hours, so remove the stinging turtle and thoroughly wash it with ethyl alcohol solution of the same concentration. After washing, you can store it in the freezer or you can make incisions in the body of the turtle. After making incisions in several appropriate places on the body of the turtle, it is placed in a high-concentration carbohydrate solution, gently warmed, and kept at around 40 degrees Celsius for a predetermined period of time, usually about 2 hours. By incubation in this carbohydrate solution, extract components are effectively extracted from the incision site due to the osmotic pressure action of the stump body fluid and the highly concentrated carbohydrate solution. After the above-mentioned incubation, heat is further applied to continue warming. At this time, the incision is made deeper to suppress the expansion of the foot and expel air from the body. Furthermore, most of the blood components are eluted by applying or removing pressure from the upper part of the turtle's shell. Since the blood is eluted in a liquid state without coagulating, the resulting extract has a bright red color. Thereafter, after sterilization by heating preferably at about 85° C. for about 45 minutes, the stupon is removed from the carbohydrate solution to obtain an extract stock solution. The stock solution of the stupon extract thus obtained is centrifuged to remove fat and residue, thereby obtaining a stupon extract. Remove the stupa from the carbohydrate solution, wash it thoroughly with water, wrap it in aluminum foil, and store it in the freezer. In the method of the present invention, a highly concentrated carbohydrate solution is used as a solution for extracting the extract. This is because carbohydrate solutions do not undergo browning or other changes unless they are heated at high temperatures for a long period of time, and because they are relatively chemically stable, they rarely react with other compounds. This is because it is favorable for the stability and preservability of the ingredients, and because by using a highly concentrated carbohydrate solution, favorable results can be obtained for the osmotic pressure during extraction and, ultimately, the extraction efficiency. Examples of such carbohydrate solutions include honey, sorbitol, a polyhydric alcohol obtained by reducing the carbonyl group of sugars, liquid sugar made by converting part or all of sucrose into invert sugar, isomerized sugar, and high-concentration sugar. A solution such as glucose is used, and any highly concentrated carbohydrate solution is acceptable. The extracted extract obtained in the above manner has excellent long-term storage stability, high nutritional value, and various medical effects.In addition to being able to be eaten as is as a stupon extract solution, it can also be used as a stupon pickle containing stupon extract. It can be used for stupon drinks (soft drinks), stupon eggs pickled with stupon extract, etc. Furthermore, the stupon from which the extract has been extracted is
Even if it is opened as is, it is completely safe as it has been sterilized by heat and ethyl alcohol, and can be eaten as a delicacy food that is nourishing and tonic. The present invention will be explained in more detail below with reference to Examples. Example 1 Three stupas, each weighing 675 g, 470 g, and 505 g, were left in circulating water for 8 days after feeding was stopped, and the body surface was thoroughly washed with a salted scrubber, and after washing with water, they were soaked in a 70% ethyl alcohol aqueous solution for 2 hours. The alcohol is soaked in the stupon's internal organs, including its circulatory system, respiratory system, and digestive system, causing it to die at the same time. The thus-treated footpons was further washed three times with 70% ethyl alcohol solution, wrapped in aluminum foil, and left in the freezer overnight. Take out this stupon and use a dissecting scalpel and scissors to
A cut was made in each corner and soaked in approximately 5.5 times the amount of purified honey stock solution, heated over low heat and incubated at 40°C for 2 hours while stirring. Then further heat to 85℃ for 45℃
Heat sterilization is performed for a minute, and at the same time, during this heating and temperature rise, the incision of the stupon is made deeper, the upper part of the carapace is compressed and relaxed, and the blood is eluted along with the extract components, and the upper part of the carapace is compressed. This operation was repeated until almost no blood came out. After heat sterilization, the stupons were taken out, washed five times with hot water, each wrapped in aluminum foil, and stored in the freezer. The stock solution of the stupon extract thus obtained was centrifuged to remove fat and residue to obtain a stupon extract. This extract had a bright bright red color that stimulated the appetite, and the raw grass odor characteristic of stupas was sufficiently removed. There was no significant change in the number of viable bacteria even after storage at 37°C for one month. In addition, after the extract was extracted, the stupa was dissected and the edible parts such as the carapace bone, claws, bones, skin, fleshy parts other than the head, and internal organs could be eaten as a delicacy. Table 1 shows the changes in weight of stupa ponta and purified honey before and after extracting the stupa ponta extract, Table 2 shows the properties of the stupan ponta extract, and Table 3 shows the sensory test of the stupan ponta extract.
【表】【table】
【表】【table】
【表】【table】
【表】
第１図は、実施例１で得られたスツポン抽出エ
キスを37℃で１ケ月間保存した場合の生菌数の経
日的変化を示す。ここで、生菌数とは食品グラム
当りに存在している菌数を意味し、初期腐敗の鑑
識に用いられるものである。第１図から明らかな
ように、本発明の方法によつて得られたスツポン
抽出エキスは、長期間保存しても生菌数はほとん
ど変化せず、すなわち長期保存性に優れるという
特長を有する。
第２図は、実施例１で得られたスツポン抽出エ
キスの可視光線の吸収スペクトルを示し、曲線Ａ
およびＢは、それぞれ２倍稀釈および３倍稀釈の
吸収曲線を示す。第２図から明らかなように、オ
キシヘモグロビン付近の吸収極大が認められ、ス
ツポン抽出エキスの鮮紅色はスツポンの血液成分
のヘモグロビンによるものと考えられる。
実施例 ２
実施例１で得られたスツポン抽出エキス２Kgを
２のガラスビンに入れ、これにさらに実施例１
でエキス抽出後アルミホイルに包んで冷凍庫に保
存していたスツポン１匹を入れた後、加熱殺菌処
理を行なつてスツポンのスツポン抽出エキス漬け
を作つた。これを常温下で放置しても、１ケ月た
つた後にも生菌数に大きな変動はみられなかつ
た。常温下での生菌数の経日的変化を第３図に示
す。
実施例 ３
実施例１で得られたスツポン抽出エキス500ｇ
に水500mlを加え、リンゴ酸やクエン酸を添加し
てpHを3.0に調整した後、紙を用いて過し、
スツポン抽出エキスに含有されている水溶性タン
パク質、狭雑物等を除去し、淡褐色のすき通つた
ドリンク用スツポン抽出エキスを得た。このスツ
ポン抽出エキス72ｇを液糖、蜂蜜、クエン酸、リ
ンゴ酸、ビタミン類等を混合したシロツプ1150ｇ
に添加して清涼飲料水のドリンク（炭酸ガス入
り）を製造した。このスツポン抽出エキス入りド
リンクは、常法による加熱殺菌を行なつても液が
にごつたり、沈澱物が生じたり、クラウデイー・
ベースの分離が生じるということもなかつた。
実施例 ４
実施例１で得られたエキス抽出後のスツポンを
解体し、肉質部および内臓部を取り出してそのま
ま食しても、また醤油、ミリン、砂糖で味付けを
行ない炊きしめても、スツポン珍味として食する
ことができた。[Table] Fig. 1 shows the daily change in the number of viable bacteria when the stupa stump extract obtained in Example 1 was stored at 37°C for one month. Here, the number of viable bacteria refers to the number of bacteria present per gram of food, and is used to identify early spoilage. As is clear from FIG. 1, the stinging turtle extract obtained by the method of the present invention has the feature that the number of viable bacteria hardly changes even when stored for a long period of time, that is, it has excellent long-term storage stability. Figure 2 shows the absorption spectrum of visible light of the stupa extract obtained in Example 1, and curve A
and B show the absorption curves of 2-fold and 3-fold dilutions, respectively. As is clear from FIG. 2, the maximum absorption was observed near oxyhemoglobin, and the bright red color of the stupon extract is thought to be due to hemoglobin, a blood component of the stupa. Example 2 Put 2 kg of the stupon extract obtained in Example 1 into a glass bottle No. 2, and add Example 1 to it.
After extracting the extract, I added one stupa turtle that had been wrapped in aluminum foil and stored in the freezer, and then heat sterilized it to make a pickled stupa turtle extract. Even when this was left at room temperature, there was no significant change in the number of viable bacteria even after one month. Figure 3 shows the daily change in the number of viable bacteria at room temperature. Example 3 500g of stupon extract obtained in Example 1
Add 500ml of water, add malic acid and citric acid to adjust the pH to 3.0, and filter through paper.
Water-soluble proteins, impurities, etc. contained in the stupa ponta extract were removed to obtain a light brown stupa ponta extract for drinks. 1150g syrup made by mixing 72g of this stupon extract with liquid sugar, honey, citric acid, malic acid, vitamins, etc.
A soft drink drink (containing carbon dioxide gas) was produced by adding it to Even after heat sterilization using conventional methods, this drink containing stupon extract may become cloudy or produce sediment.
There was no occurrence of base separation. Example 4 After the extract obtained in Example 1 has been extracted, the stupon can be dissected and the fleshy parts and internal organs taken out and eaten as is, or it can be eaten as a delicacy by seasoning with soy sauce, mirin, and sugar. We were able to.
第１図は実施例１で得られたスツポン抽出エキ
スを37℃で１ケ月間保存した場合の生菌数の経日
的変化を、第２図は実施例１で得られたスツポン
抽出エキスの吸収スペクトルを、第３図は実施例
２で得られたスツポンのスツポン抽出エキス漬け
を常温下で１ケ月間保存した場合の生菌数の経日
的変化を示す。
Figure 1 shows the change over time in the number of viable bacteria when the extract obtained in Example 1 was stored at 37°C for one month, and Figure 2 shows the change over time in the number of viable bacteria in the extract obtained in Example 1. FIG. 3 shows the absorption spectrum and the change over time in the number of viable bacteria when the pickled stupel stump extract obtained in Example 2 was stored at room temperature for one month.
Claims (1)
溶液で処理して死亡せしめると共に循環器系、呼
吸器系、消化器系等の体内臓器に上記エチルアル
コール溶液を含浸させたのち、適当な箇所に切り
込みを入れ、ついでこのように処理したスツポン
を高濃度の糖質溶液中に投入し、ゆるやかに加温
してエキス成分を抽出しながら切開部の一部又は
全部をさらに深くして血液成分を凝固させること
なく液状で抽出溶液に溶出せしめ、かつ加熱殺菌
することを特徴とするスツポン抽出エキスの製造
法。1. Treat a living stupa with a concentrated ethyl alcohol solution to kill it, and impregnate internal organs such as the circulatory system, respiratory system, and digestive system with the ethyl alcohol solution, and then make incisions at appropriate locations. Then, the thus-treated stumps are placed in a highly concentrated carbohydrate solution and gently heated to extract the extract components, while deepening part or all of the incision to coagulate the blood components. A method for producing a stupa stupa extract, which is characterized by eluting it in an extraction solution in a liquid form and sterilizing it by heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10496879A JPS5629980A (en) | 1979-08-20 | 1979-08-20 | Preparation of extract from snapping turtle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10496879A JPS5629980A (en) | 1979-08-20 | 1979-08-20 | Preparation of extract from snapping turtle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5629980A JPS5629980A (en) | 1981-03-25 |
| JPS6125346B2 true JPS6125346B2 (en) | 1986-06-14 |
Family
ID=14394896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10496879A Granted JPS5629980A (en) | 1979-08-20 | 1979-08-20 | Preparation of extract from snapping turtle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5629980A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61282054A (en) * | 1985-06-10 | 1986-12-12 | Houetsu:Kk | Health-promoting agent and production thereof |
| JPS6232829U (en) * | 1985-08-16 | 1987-02-26 | ||
| JPS6251966A (en) * | 1985-09-02 | 1987-03-06 | Houetsu:Kk | Health-promoting agent and production thereof |
| JPS62101816U (en) * | 1985-12-16 | 1987-06-29 |
-
1979
- 1979-08-20 JP JP10496879A patent/JPS5629980A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5629980A (en) | 1981-03-25 |
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