JPS6147505B2 - - Google Patents
Info
- Publication number
- JPS6147505B2 JPS6147505B2 JP58146109A JP14610983A JPS6147505B2 JP S6147505 B2 JPS6147505 B2 JP S6147505B2 JP 58146109 A JP58146109 A JP 58146109A JP 14610983 A JP14610983 A JP 14610983A JP S6147505 B2 JPS6147505 B2 JP S6147505B2
- Authority
- JP
- Japan
- Prior art keywords
- stupon
- fine powder
- food
- powder
- women
- 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
- 239000000843 powder Substances 0.000 claims description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 239000000047 product Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 8
- 235000014106 fortified food Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000005259 peripheral blood Anatomy 0.000 description 2
- 239000011886 peripheral blood Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000270666 Testudines Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002194 freeze distillation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001931 thermography Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000005186 women's health Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
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。
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
いたが、その消費レベルにおいては、高級珍味な
るが故に、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つた。
そこで、本発明者はさきに、この有用な滋用食
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
結粉砕法によつ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きた。
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。
スツポンには、古来より血液の浄化作用、未梢
血液循環、内臓機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
記発明によつ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
つたことにより、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品以上の食効が
期待され、注目を集めているのである。
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。
即ち、本発明者がさきに提供した凍結粉砕法に
よつ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
がたんぱく質で、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。
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B12、葉
酸、ビタミンB6、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。
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。
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。
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。
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、末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
結粉砕法によつ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プタイド
（Short Chain Protein）が人の手表面の温度を上
昇させたことが、サモグラフイーによつて確かめ
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、和漢薬研究所によつて、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。
こうした素晴しい特徴をもつたスツポン微粉末
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つた。
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
男性をターゲツ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く、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。
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ツ
ポン食品を提供すべく種々研究した結果、本発明
を完成するに至つたものである。
即ち、本発明は本発明者が先に提供した特公昭
57−1980号に記載の発明によつて得られたスツポ
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。
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。
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−
196℃の液体窒素中に浸漬て瞬間的に凍結し、こ
の凍結状態にあるスツポンを粗砕機にて約１cm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、−196℃という超低温下で低
温脆性によつて極めて脆い状態になつているか
ら、簡単に粗砕できる。
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℃程度に凍結した
だけでは、低温脆性をおびないから、うまく粗砕
することはできない。液体窒素を用いて、はじめ
てこの工程の目的は、達成されるのである。
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
の菌体を持つているため、是非共必要な工程であ
る。
次に、こうして殺菌処理されたスツポンを通常
の凍結乾燥法によつて水分含有率が４％以下にな
るように乾燥する。
この時点での乾燥品は、約１cm角位の骨・甲
ら・肉などが固まつた状態で暗褐色を呈してお
り、スツポン特有の風味を有している。
こうして得られたスツポン乾燥品を再び−196
℃の液体窒素中に浸漬して凍結したあと、−50℃
以下の窒素ガス雰囲気中で、骨・甲ら・肉その他
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。
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
通りの豊富な栄養素を含んでいる。
以上、詳述したように、本発明者が先に提供し
た特許発明によつて得られるスツポン微粉末は、
有効栄養成分が酸化することもなく、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つているので、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。
本発明は、上記凍結粉砕法によつて得られたス
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。
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15〜30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。
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、口当りのよいさわ
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、甘酢つぱ
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つ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
養成分が相互に組合わされて、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。
The present invention relates to a nutritionally fortified food using fine powder of stupon. Traditionally, stupon has long been prized not only as a luxury food, but also as a great source of vitality, a food for improving physical strength, as well as a beauty food and a food for the sick. Therefore, it was expensive and did not have a product form that was popular as a general food, and remained a favorite food for only a few people. Therefore, in order to make this useful nutritious food material widely available to the general public, the present inventor published a publication in Japanese Patent Publication No. 1980-1980 on the production of fine powder of stupon obtained by a freeze-grinding method using liquid nitrogen. Subsequently, in Japanese Patent Publication No. 58-5020, we provided nutritionally fortified foods such as soft capsule types, granule types, and tablet types that contain the fine powder of stupon as the main ingredient. 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. Not only in overseas markets,
Its usefulness is being highly evaluated. Since ancient times, stupon has had the effect of purifying blood, enhancing peripheral blood circulation, and improving internal organ function.
It has the effect of normalizing menstruation, strengthening the constitution without compensating for chronic diarrhea, diseases, and weak constitution, and also increases immunity against pathogens, promotes hair growth in women, and is also effective against hepatitis. Although these dietary effects have been shown in numerous Chinese medical books, they have been made readily available to the general public for the first time through the inventor's invention.
Now that it has become possible to commercialize it in an easily edible form, stupon fine powder is attracting attention as it is expected to have more edible effects than stupon products that have been passed down since ancient times. 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. That is, as can be seen from the analysis table of the stupon powder provided at the end of the analysis test conducted by the Japan Food Research Center, slightly more than half of the stupon powder obtained by the freeze-grinding method provided by the present inventors is Among proteins, this rich and well-balanced amino acid composition is attracting attention. In particular, sulfur-containing amino acids and
Contains a lot of methionine and cystine, and also contains minerals such as heme iron, which is easily absorbed, and contains vitamin B12 , folic acid, vitamin B6 , amino acids, etc., which are important for iron absorption and metabolism, in natural form. It is thought that one of the reasons why the effect appears quickly is that it is included. It also contains a lot of zinc, which plays an important role in human growth and hormone metabolism. Calcium, which is important for bone and tooth metabolism, exists in large amounts together with supplementary nutrients that have synergistic effects. 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. Furthermore, in addition to vitamin A, complex vitamin B group, and vitamin E, it contains a variety of well-known micronutrients and edible ingredients, and is characterized by its high physiological activity and easy absorption as a food. In addition, it was recently confirmed by thermography that alcohol-soluble low-molecular-weight peptides (Short Chain Protein) extracted from fine powder of stupa obtained by this freeze-pulverization method increased the temperature of the surface of human hands. It was announced at the Pharmaceutical Society of Japan meeting by Toyama Medical and Pharmaceutical University and Japanese and Chinese Medicine Research Institute, which is one of the joint research groups of the inventors. The above facts, as mentioned above, have been scientifically proven to have the function of activating peripheral blood circulation and supplying sufficient nutrients and oxygen to every corner of the human body, as well as rich in various nutrients. It can be said to be a thing. 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 use the products. 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, many products are targeted at men, and few products take into consideration women's tastes, eating habits, etc. Therefore, in recent years, there has been a long-awaited development of footwear products that are suitable for women. Therefore, the present inventor has been particularly supported by women,
Moreover, as a result of various researches aimed at providing stupon foods that can be safely used and loved by everyone from children to the elderly, the present invention has been completed. That is, the present invention is based on the
57-1980, the fine powder of stupa is dipped in honey, mixed and aged, and Vermont vinegar is blended therein. be. 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. First of all, we use live turtles that have been cleansed internally and externally by fasting for at least two days.
The stumps are immersed in liquid nitrogen at 196°C to freeze instantly, and the frozen stumps are crushed into pieces of about 1 cm square using a crusher. Once immersed in liquid nitrogen, the stupon becomes extremely brittle due to low-temperature embrittlement at the ultra-low temperature of -196°C, so it can be easily crushed into pieces. In this case, if the raw material is frozen alive or by a normal freezing method, for example, at about -30° C., without using liquid nitrogen, it will not cause low-temperature brittleness, and therefore cannot be crushed successfully. Only by using liquid nitrogen can the objectives of this process be achieved. Next, the crushed stumps are sterilized by instantaneous high-pressure sterilization. This is a necessary step because the stupa itself contains various bacterial bodies. Next, the sterilized stumps are dried by a conventional freeze-drying method to a moisture content of 4% or less. At this point, the dried product is dark brown with hardened bones, carapace, and meat approximately 1 cm square, and has the characteristic flavor of stupa. The dried stupon obtained in this way was reused at -196
After freezing by immersion in liquid nitrogen at -50℃
In the following nitrogen gas atmosphere, all the bones, carapace, meat, and other components of the stupon are ground at once into a fine powder with a particle size of 200 mesh or less. 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 contains abundant nutrients as shown in the table at the end. As detailed above, the stupon fine powder obtained by the patented invention previously provided by the present inventor is
The active nutritional ingredients do not oxidize, and there is no loss of gelatin or lipids, and the unique taste, flavor, and nourishing ingredients of stupon are retained.
Since it is a fine powder of less than 200 mesh, it is extremely easy to distribute, and because it is a fine powder, it is easy to blend with various processing raw materials, making it extremely useful as a new food processing raw material with high nutritional value. The present invention aims to provide a nutritionally fortified food that is particularly suitable for women and children and is easy to eat, using the fine powder of stupone obtained by the above-mentioned freeze-pulverization method as a main raw material. It is made by immersing it in, mixing and aging it, and blending it with Vermont vinegar. To give an example of this, fine powder of about 10 to 30% by weight is soaked in about 70 to 90% by weight of honey, mixed, and then sealed. After leaving it to mature for 30 days, add about 10% of the weight of Bermond vinegar. The reason why Vermont vinegar is added here 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 fortified food obtained in this way has a sweet, sour, and spicy flavor that is preferred by women, and is said to be particularly good for women's health and beauty, as is the fine powder of stupa, which has many edible benefits as mentioned above. Since it is composed of honey and Vermont vinegar, the nutritional components of both are combined with each other, making it even more fortified, making it possible to obtain a highly nutritionally fortified food that has never existed before.
【表】【table】
【表】【table】
【表】【table】
【表】【table】
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Claims (1)
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. Nutrient enrichment using fine stupon powder as the main raw material, which is obtained by freezing and crushing powder using liquid nitrogen and immersing it in honey, mixing and aging it, and then blending it with Vermont vinegar. food.
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 JPS6037954A (en) | 1985-02-27 |
| JPS6147505B2 true 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 |
| JPS5850688B2 (en) * | 1977-09-08 | 1983-11-11 | 井関農機株式会社 | combine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5850688U (en) * | 1981-10-02 | 1983-04-06 | 矢継 正信 | Vermont in a container with pickled kelp |
-
1983
- 1983-08-09 JP JP58146109A patent/JPS6037954A/en active Granted
Patent Citations (4)
| 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 |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6037954A (en) | 1985-02-27 |
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