JPWO2007066654A1 - Fish bone paste, method for producing the same, and use thereof - Google Patents
Fish bone paste, method for producing the same, and use thereof Download PDFInfo
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- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
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- 239000002778 food additive Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 238000000227 grinding Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 210000000115 thoracic cavity Anatomy 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
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Classifications
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- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P19/00—Drugs for skeletal disorders
- A61P19/08—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease
- A61P19/10—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease for osteoporosis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Physical Education & Sports Medicine (AREA)
- Orthopedic Medicine & Surgery (AREA)
- Rheumatology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
【課題】水産加工残渣である魚骨を有用性のある食品素材とする。【解決手段】皮、肉等を除いた魚骨を加圧加熱処理し、骨を構築する成分であるコラーゲンを分解した後、それらの全成分を含んだままで微細化処理を行うことにより、微細化された粒子自体が柔らかく、コラーゲン分解物により粘度があり、魚骨由来の成分をすべて含み、かつ、それらが消化吸収しやすい形で含まれている魚骨ペースト、及び、製造された魚骨ペースト。原料としては油脂含有量の少ないタラ類の骨が好ましく、油脂含有量の多い魚骨を使用する場合は脱脂処理をするのが好ましい。この魚骨ペーストからなる、骨粗しょう症の予防・治療のための使用に適した組成物である。【選択図】 なし。A fish bone, which is a fishery processing residue, is used as a useful food material. By applying pressure heat treatment to fish bones excluding skin, meat, etc., decomposing collagen, which is a component that builds bone, and then performing refinement treatment while containing all these components, Fish bone paste that is soft in nature, has viscosity due to collagen degradation products, contains all components derived from fish bone, and is easily digested and absorbed, and manufactured fish bone paste. As a raw material, bones of cod with a low fat content are preferable. When fish bones with a high fat content are used, it is preferable to degrease them. This composition comprising the fish bone paste is suitable for use in the prevention and treatment of osteoporosis. [Selection figure] None.
Description
本発明は、食品に利用するには品質、コスト等の問題があるため、大部分がミールや肥料として用いられてきた、魚の加工時に副産物として産出する骨を含む残滓の有効利用に関する。本発明は、色味が白く、適度な粘性を有する食品素材としての適性を有する魚骨ペーストおよびその製造方法に関する。また、本発明は骨粗しょう症の予防・治療に用いるのに適する組成物に関する。 The present invention relates to effective use of residues including bones produced as a by-product during processing of fish, which have been used mostly as meals and fertilizers because of problems such as quality and cost when used for food. The present invention relates to a fish bone paste having a white color and suitable as a food material having an appropriate viscosity, and a method for producing the same. The present invention also relates to a composition suitable for use in the prevention / treatment of osteoporosis.
日本では、カルシウム摂取基準量は、18歳以上の成人女性では1日600mg、妊婦・授乳婦では＋300mg、＋500mgと決められている。しかし、厚生労働省が行った平成13年の国民栄養調査では、日本人のカルシウム摂取量は、最近（平成2年〜平成13年）で見ても１日600mgを下回っており、慢性的なカルシウム不足が続いている。
魚骨は、水産加工残滓として大量に産出されるが、品質と製造コストの問題があり、主にミールや肥料として利用され、カルシウム供給源として食品に添加される機会は少ない。In Japan, the standard intake of calcium is set at 600 mg per day for adult women 18 years of age and older, +300 mg and +500 mg for pregnant and lactating women. However, according to the 2001 National Nutrition Survey conducted by the Ministry of Health, Labor and Welfare, the calcium intake of Japanese people has been below 600 mg / day even recently (1990-2001), indicating chronic calcium. The shortage continues.
Fish bones are produced in large quantities as fishery processing residue, but there are problems with quality and manufacturing costs. They are mainly used as meals and fertilizers, and are rarely added to food as a calcium source.
魚骨を利用する技術としては、骨に含まれるカルシウムの供給源として利用するために骨粉を製造することが知られている。魚骨カルシウムには焼成カルシウムと未焼成カルシウムがある。焼成カルシウムは、骨を焼成し原料骨中の有機物を除去した後、破砕する方法で製造される。焼成カルシウムは、カルシウムが骨に含有される燐酸カルシウムではなく酸化カルシウム、炭酸カルシウム、水酸化カルシウムとして存在すること、ｐＨが高いこと、カルシウム、ミネラル以外の成分は灰化し消失していることなどの特徴がある。 As a technique using fish bone, it is known to produce bone powder for use as a source of calcium contained in bone. Fish bone calcium includes calcined calcium and uncalcined calcium. The calcined calcium is manufactured by a method of crushing the bone after removing the organic matter in the raw material bone. Calcined calcium is not calcium phosphate contained in bone but calcium oxide, calcium carbonate, calcium hydroxide, pH is high, components other than calcium and mineral are incinerated and disappeared, etc. There are features.
未焼成カルシウムは骨を、必要があれば高温、高圧で熱水処理し、破砕、熱水洗浄処理し、有機物を除去し、乾燥、粉砕する方法である。その際、原料骨に付着した蛋白質を除去するために蛋白質分解酵素を用いる方法（特許文献１）、高圧水洗浄と蛋白質分解酵素を組み合わせる方法（特許文献２）が特許出願されている。
焼成カルシウム、未焼成カルシウムのいずれの場合もカルシウムの供給源として骨を利用しようとするものであり、カルシウム以外の有機物は保存性などの観点から除去されるべきものとして処理されている。Uncalcined calcium is a method of subjecting bone to hot water treatment at high temperature and high pressure, if necessary, crushing and washing with hot water, removing organic substances, drying and grinding. At that time, a patent application has been filed for a method using a proteolytic enzyme to remove protein adhering to the raw material bone (Patent Document 1) and a method combining high-pressure water washing and a proteolytic enzyme (Patent Document 2).
In both cases of calcined calcium and uncalcined calcium, bone is used as a source of calcium, and organic substances other than calcium are treated as those that should be removed from the viewpoint of storage stability.
また、魚骨をペースト化し魚骨ペーストとして利用する技術がある。特許文献３には、洗浄した生の魚骨に水を加えコミトロール、マスコロイダーなどの機械を使用して物理的に微細化した魚骨ペーストが記載されている。特許文献４には、加熱処理、圧力水により骨に付着する蛋白質を除いた後、マスコロイダーにより微細化したペーストが記載されている。
特許文献３は生の魚骨を用いているのに対し、特許文献４は肉を取り除くために骨を煮ているという違いはあるが、いずれも骨自体に対して処理はせず、物理的に微細化したものである。
非特許文献１には魚骨の軟化技術の一つとしてレトルト処理が記載されており、ハマチ中骨をレトルト処理し、加水してからホモジナイズすることが記載されている。In addition, there is a technology that pastes fish bone and uses it as a fish bone paste. Patent Document 3 describes a fish bone paste that is physically refined by adding water to washed raw fish bone and using a machine such as a comitoroll or a mascolloider. Patent Document 4 describes a paste refined with a mass colloider after removing proteins adhering to bone by heat treatment and pressure water.
Although Patent Document 3 uses raw fish bones, Patent Document 4 has a difference that the bones are boiled to remove meat, but none of them is processed on the bones themselves, and physical It has been refined.
Non-Patent Document 1 describes retort treatment as one of the techniques for softening fish bones, and describes retorting and adding water after homogenization.
特許文献５、６には、骨あるいはコラーゲン、コラーゲンの酸又はアルカリ画分、またはコラーゲン分解物（酵素分解物）が骨強化作用を有することが記載されている。特許文献７には分子量1000以下のゼラチンまたはコラーゲンの分解物からなるカルシウム吸収促進剤が記載されている。 Patent Documents 5 and 6 describe that bone or collagen, an acid or alkali fraction of collagen, or a collagen degradation product (enzyme degradation product) has a bone strengthening action. Patent Document 7 describes a calcium absorption promoter comprising a gelatin or collagen degradation product having a molecular weight of 1000 or less.
本発明は、魚の加工時に副産物として派生するが、食品に利用されることが少なかった魚骨を食品素材として有効に利用することを課題とする。本発明は単にカルシウム供給源として魚骨を利用するのではなく、魚骨に含まれる全成分を食品素材として活用することができ、かつ、食品適性、食品加工適性のある素材を提供することを課題とする。また、骨粗しょう症の予防・治療に用いるのに適した組成物を提供することを課題とする。 An object of the present invention is to effectively use fish bones, which are derived as by-products during processing of fish but are rarely used in foods, as food materials. The present invention does not simply use fish bones as a calcium source, but can provide all ingredients contained in fish bones as food materials, and provide materials suitable for food and food processing. Let it be an issue. Another object of the present invention is to provide a composition suitable for use in the prevention / treatment of osteoporosis.
本発明者は、上記課題を解決するため、食品に魚骨ペーストを得るため種々の研究を行った結果、加圧加熱工程により魚骨を軟化させた後、微粒子化を行うことにより、適度な粘性、滑らかな食感の魚骨ペーストができることを見出し、本発明を完成させた。 In order to solve the above problems, the present inventor has conducted various studies to obtain a fish bone paste in foods. The present inventors have found that a fish bone paste having a viscous and smooth texture can be produced.
本発明は、（１）〜（７）の魚骨ペーストを要旨とする。
（１）皮、肉等を除いた魚骨を加圧加熱処理し、骨を構築する成分であるコラーゲンを分解した後、それらの全成分を含んだままで微細化処理を行うことにより、微細化された粒子自体が柔らかく、コラーゲン分解物により粘度があり、魚骨由来の成分をすべて含み、かつ、それらが消化吸収しやすい形で含まれている魚骨ペースト。
（２）色味がＬ＊ａ＊ｂ＊表色系においてL＊が６０以上、粘度が２００〜１０００００mPa・s（室温２５℃）、粒子径が５〜３０μｍ、粗脂肪が０．３％以下である（１）の魚骨ペースト。
（３）乾燥物中の水溶性蛋白質量が１０％以上である（１）又は（２）の魚骨ペースト。
（４）魚骨が、骨中の油脂含有量が０．３％以下の魚の骨である（１）、（２）又は（３）の魚骨ペースト。
（５）魚骨がタラ類の魚の骨である（４）の魚骨ペースト。
（６）魚骨が、骨中の油脂含有量が０．３％以上の魚の骨を脱脂したものである（１）、（２）又は（３）の魚骨ペースト。
（７）魚骨がサケ類、ブリ類、又は、カツオ類の魚の骨である（６）の魚骨ペースト。The gist of the present invention is the fish bone paste of (1) to (7).
(1) Fish bones excluding skin, meat, etc. are heated under pressure, collagen is broken down, which is a component that builds bones, and then refined while containing all these components. Fish bone paste in which the formed particles themselves are soft, are viscous due to collagen degradation products, contain all components derived from fish bone, and are contained in a form that they are easily digested and absorbed.
(2) Color is L * a * b * color system L * is 60 or more, viscosity is 200 to 100,000 mPa · s (room temperature 25 ° C.), particle size is 5 to 30 μm, crude fat is 0.3% or less The fish bone paste of (1).
(3) The fish bone paste according to (1) or (2), wherein the amount of water-soluble protein in the dried product is 10% or more.
(4) The fish bone paste according to (1), (2) or (3), wherein the fish bone is a fish bone having a fat content of 0.3% or less in the bone.
(5) The fish bone paste according to (4), wherein the fish bone is a bone of a cod fish.
(6) The fish bone paste according to (1), (2) or (3), wherein the fish bone is obtained by defatting a fish bone having a fat content of 0.3% or more in the bone.
(7) The fish bone paste according to (6), wherein the fish bones are salmon, yellowtail or bonito fish bones.
本発明は、（８）〜（１７）の魚骨ペーストの製造方法を要旨とする。
（８）魚骨を含む原料から皮、肉等の骨以外の組織を除く工程、加圧加熱処理する工程、加圧加熱処理により軟化した魚骨の全成分を含んだままで微粒子化する工程を必須工程とすることを特徴とする魚骨ペーストの製造方法。
（９）魚骨から皮、肉等の骨以外の組織を除く工程が蛋白分解酵素により蛋白除去する工程を含むことを特徴とする（８）の魚骨ペーストの製造方法。
（１０）加圧加熱処理工程が圧力０．２〜０．４ＭＰａ、温度１００〜１８０℃で３０〜６０分間加熱する工程である（８）又は（９）の魚骨ペーストの製造方法。
（１１）微粒子化が粒子径５〜３０μｍの粒子にすることである（８）、（９）又は（１０）の魚骨ペーストの製造方法。
（１２）さらに脱脂工程を含むことを特徴とする（８）ないし（１１）いずれかの魚骨ペーストの製造方法。
（１３）脱脂工程が魚骨の熱水による洗浄及び／又は脂肪分解酵素処理である（１２）の魚骨ペーストの製造方法。
（１４）魚骨が、骨中の油脂含有量が０．３％以下の魚の骨である（８）ないし（１３）いずれかの魚骨ペーストの製造方法。
（１５）魚骨がタラ類の魚の骨である（１４）の魚骨ペーストの製造方法。
（１６）魚骨が、骨中の油脂含有量が０．３％以上の魚の骨である（１２）の魚骨ペーストの製造方法。
（１７）魚骨がサケ類、ブリ類、又は、カツオ類の魚の骨である（１６）の魚骨ペーストの製造方法。The gist of the present invention is the fish bone paste production method of (8) to (17).
(8) A step of removing tissues other than bones such as skin and meat from raw materials containing fish bones, a step of pressure heating treatment, and a step of micronizing while containing all components of fish bone softened by pressure heating treatment A method for producing a fish bone paste characterized by being an essential step.
(9) The method for producing a fish bone paste according to (8), wherein the step of removing tissues other than bone such as skin and meat from the fish bone includes a step of removing the protein with a protease.
(10) The method for producing a fish bone paste according to (8) or (9), wherein the pressure heat treatment step is a step of heating at a pressure of 0.2 to 0.4 MPa and a temperature of 100 to 180 ° C. for 30 to 60 minutes.
(11) The method for producing a fish bone paste according to (8), (9) or (10), wherein the micronization is made into particles having a particle diameter of 5 to 30 μm.
(12) The method for producing a fish bone paste according to any one of (8) to (11), further comprising a degreasing step.
(13) The method for producing a fish bone paste according to (12), wherein the degreasing step is washing of the fish bone with hot water and / or a lipolytic enzyme treatment.
(14) The method for producing a fish bone paste according to any one of (8) to (13), wherein the fish bone is a fish bone having a fat content of 0.3% or less in the bone.
(15) The method for producing a fish bone paste according to (14), wherein the fish bone is a bone of a cod fish.
(16) The method for producing a fish bone paste according to (12), wherein the fish bone is a fish bone having a fat content of 0.3% or more in the bone.
(17) The method for producing a fish bone paste according to (16), wherein the fish bone is a salmon, yellowtail or bonito fish bone.
本発明は、（８）〜（１７）の魚骨ペーストの製造方法によって製造した魚骨ペースト、（１）〜（７）又は（８）〜（１７）の製造方法によって製造した魚骨ペーストを乾燥した魚骨粉末、及び本発明の魚骨ペースト又は魚骨粉末を添加した食品を要旨とする。
さらに本発明は、（１）ないし（７）のいずれかの魚骨ペースト又は（８）〜（１７）の魚骨ペーストの製造方法によって製造した魚骨ペーストを含有する骨粗しょう症予防・治療用組成物を要旨とする。あるいはこれら魚骨ペーストの骨粗しょう症予防及び／又は治療用食品又は医薬品への使用を要旨とする。The present invention provides a fish bone paste produced by the method for producing a fish bone paste according to (8) to (17), and a fish bone paste produced by the method for producing (1) to (7) or (8) to (17). The gist is a dried fish bone powder and a food to which the fish bone paste or fish bone powder of the present invention is added.
Furthermore, the present invention is for the prevention and treatment of osteoporosis comprising the fish bone paste of any one of (1) to (7) or the fish bone paste produced by the method of producing a fish bone paste of (8) to (17). The gist is the composition. Alternatively, the gist of the present invention is to use these fish bone pastes for food or medicine for the prevention and / or treatment of osteoporosis.
本発明の魚骨ペーストは、食品に添加して摂取すると魚骨由来の全成分を栄養源として利用することができる。しかも、本発明の魚骨ペーストは色が白く、添加物なしでも骨由来のゼラチン成分による適度な粘度を有するため、物性的にも混合しやすい、溶解しやすい、塗布しても流れたり垂れたりしないなど優れた食品加工適性を有する。しかも、製造工程はシンプルで製造コストが安い。また、本発明の魚骨ペーストは含まれるゼラチン成分により、被添加食品にソフトな食感を付与することができる。 When the fish bone paste of the present invention is added to food and ingested, all components derived from fish bone can be used as a nutrient source. Moreover, the fish bone paste of the present invention is white in color and has an appropriate viscosity due to the gelatin component derived from bone without any additives, so that it is easy to mix in terms of physical properties, easy to dissolve, and flows or drips even when applied. Excellent food processing aptitude, such as no. Moreover, the manufacturing process is simple and the manufacturing cost is low. Further, the fish bone paste of the present invention can impart a soft texture to the food to be added by the gelatin component contained therein.
本発明の原料に用いる魚骨は、魚の加工時に派生する魚の頭部および中骨部分を指し、魚の種類としては特に限定されないが、骨中の油脂含有量が多い魚骨を用いると魚骨ペースト中の油脂含有量が多くなり、魚油は酸化しやすいため、異臭など保存性低下の原因となるので、汎用性の高い魚骨ペーストを得るには骨中の油脂含有量が少ない魚骨が好ましい。また、大きな魚の場合、骨も大きくなるため、加圧加熱処理に要する時間が長くなり、着色の原因となりやすい。好ましいのはタラ類などの骨で、これらの骨はサイズも小さく、骨中の油脂含有量は０．３％程度である。具体的には、魚肉の使用量が多く、必然的に魚骨も多く得ることができる、スケトウダラ、マダラ、南ダラなどの魚骨が好ましい。骨中の油脂含有量が０．３％以上の魚骨を使用する場合には、下述する脱脂工程を加えることにより油脂含有量を減少させて使用するのが好ましい。
本発明において使用する魚骨は、肉、皮などをきれいに除去したものを用いる。これらが残っていると着色、異臭の原因となる。洗う、煮る、手作業で除くなど、どんな手段で除いてもよいが、効率よく除くには、肉のついた骨を熱水中で煮て、肉、皮等が骨から外れたところで、熱水を切り、水と酵素を加え酵素処理を行い、骨の付着蛋白を除去する。ここで用いる酵素はエンド型蛋白分解酵素であれば制限はないが、アルカラーゼ（ノボザイムス社製）が例示される。反応条件は使用する酵素によるが、通常、４０〜６０℃であり、好ましくは５５〜６０℃で３０〜４０分間攪拌される。
この熱水処理により、例えば、背骨は1個ずつの椎体にばらばらになり、酵素処理では残っていた肉や皮も完全に除くことができる。反応後、酵素液から骨を取り出し水で洗浄するときれいになった骨を得ることができる。
脱脂工程は有機溶媒を用いる方法もあるが、食品であるから、熱水洗浄や脂肪分解酵素による処理が適している。例えば、上記の肉、皮等を除いた魚骨原料を熱水洗浄し、３０分間程度静置し、上部に浮上してきた油脂層を除去する。その後液切りし、再度加水し、リパーゼ（脂肪分解酵素）による脱脂処理を行う。本脱脂工程は、魚骨ペーストの色、臭いを、食品に添加できるレベルまで改善させるための工程である。本工程では、リパーゼの作用によって油脂中のトリグリセリドを遊離脂肪酸とグリセリンに分解させる。具体的には、推定油脂量の１０％程度のリパーゼを水温４０±３℃、ｐＨ６．０で加え、1時間程度反応させる。その後、洗浄する。The fish bone used in the raw material of the present invention refers to the head and middle bone portion of the fish derived from the processing of the fish, and is not particularly limited as the type of fish, but if a fish bone with a high fat content in the bone is used, a fish bone paste The oil content in the bone increases, and fish oil is easily oxidized, which causes a decrease in storage stability such as a strange odor. Therefore, a fish bone with a low oil content in the bone is preferable to obtain a highly versatile fish bone paste. . Further, in the case of a large fish, since the bone becomes large, the time required for the pressure and heat treatment becomes long, and this tends to cause coloring. Bones such as cod are preferable, and these bones are small in size, and the fat content in the bone is about 0.3%. Specifically, fish bones such as walleye pollock, madara, and southern duck are preferred because they use a large amount of fish meat and inevitably obtain a large amount of fish bones. When using a fish bone having a fat content of 0.3% or more in the bone, it is preferable to reduce the fat content by adding a degreasing step described below.
The fish bone used in the present invention is a fish bone from which meat, skin, etc. have been removed. If these remain, it may cause coloring and odor. It can be removed by any means, such as washing, boiling, or manual removal, but for efficient removal, boil the meaty bone in hot water and heat the meat, skin, etc. off the bone. Drain the water, add water and enzyme, perform enzyme treatment, and remove bone adhesion protein. The enzyme used here is not limited as long as it is an endoprotease, but an alcalase (manufactured by Novozymes) is exemplified. The reaction conditions depend on the enzyme used, but are usually 40 to 60 ° C., preferably stirred at 55 to 60 ° C. for 30 to 40 minutes.
By this hot water treatment, for example, the spine is separated into vertebral bodies one by one, and the meat and skin remaining by the enzyme treatment can be completely removed. After the reaction, the bone can be removed from the enzyme solution and washed with water to obtain a clean bone.
There is a method using an organic solvent in the degreasing process, but since it is a food, washing with hot water or treatment with a lipolytic enzyme is suitable. For example, the fish bone raw material excluding the meat, skin, etc. is washed with hot water and allowed to stand for about 30 minutes to remove the oil and fat layer floating above. Thereafter, the liquid is drained, rehydrated, and degreased with lipase (lipolytic enzyme). This degreasing process is a process for improving the color and smell of the fish bone paste to a level that can be added to food. In this step, triglycerides in the fats and oils are decomposed into free fatty acids and glycerin by the action of lipase. Specifically, lipase of about 10% of the estimated fat and oil amount is added at a water temperature of 40 ± 3 ° C. and pH 6.0 and allowed to react for about 1 hour. Then, it is washed.
本発明において、加圧加熱処理とは、圧力0.2〜0.4MPa、温度100〜180℃で30〜60分間加熱することをいう。食品製造において一般に使用されているレトルト殺菌の装置、条件が使用できる。加熱時間が短いと骨が十分に軟化しないし、長すぎると着色が発生するので、好ましくは、圧力0.2〜0.4MPa、温度100〜120℃で20〜30分間加熱である。上述したように肉などを除いてきれいになった骨をこの条件で加圧加熱処理する。骨は指でも潰れる程度に柔らかくなる。 In the present invention, the pressure heat treatment refers to heating at a pressure of 0.2 to 0.4 MPa and a temperature of 100 to 180 ° C. for 30 to 60 minutes. Equipment and conditions for retort sterilization generally used in food production can be used. When the heating time is short, the bone does not soften sufficiently, and when it is too long, coloring occurs. Therefore, heating is preferably performed at a pressure of 0.2 to 0.4 MPa and a temperature of 100 to 120 ° C. for 20 to 30 minutes. As described above, the bone that has been cleaned except for meat is subjected to pressure and heat treatment under these conditions. Bones become soft enough to be crushed by fingers.
この骨をそのまま全成分を含んだままで微細化する。食品に添加する際には、ペーストの粒子が小さいほど食感に与える影響が小さいので粒度は小さいほど好ましい。粒子の大きさは添加する食品によって大きくても構わない場合もあるが、直径5〜30μm程度が好ましく、なめらかな食感が必要な食品に添加する場合は直径20μm以下が好ましい。
微細化する手段は問わない。加圧加熱していない骨と違い、軟らかくなっているので容易に微細化することができる。微細化するには、一般的に食品、飲料等に使用される粉砕機が用いられる。好ましくは、チョッパー、カッターなどであらかじめ粗粉砕してから、乳化ポンプあるいは高圧ホモジナイザーのような微細化する装置を用いる。
本発明の魚骨は加圧加熱処理されているので、加圧加熱処理しないで微細化したものと比較すると同じ粒子径に微細化したものを比較しても舌触りがなめらかな食感を有する。試験例２の顕微鏡写真に見られるように本発明の魚骨ペーストの粒子は丸みを帯びた形状をしている。
本発明の魚骨をペースト化する際には、必要に応じて水が加えられる。水を加える必要はないが、レトルト工程で水分が少し減少するので、その減少分程度を補うのが好ましい。本発明は、もともと骨に含まれる成分だけで適度な濃度、粘度のペーストができるが、使用目的にあわせて、水を多く加えても希釈したペーストを製造しても構わない。また、場合によっては変性防止剤、抗酸化剤、調味料などをペースト化する前もしくは後に加えることもできる。ペーストの粘度はＣ型粘度計（例えば、ＴＶＣ−５形：ローターNo.1使用、東機産業株式会社製）により室温２５℃で測定して、２００ｍＰａ・ｓ以上の粘度を示した。魚種、骨の鮮度、レトルト条件により変動するが、食品添加物としての使用に適する２００〜１０００００ｍＰａ・ｓの粘度に調節するのが好ましい。This bone is refined as it is, including all components. When adding to foods, the smaller the particle size of the paste, the smaller the effect on the texture. Although the size of the particles may be large depending on the food to be added, the diameter is preferably about 5 to 30 μm, and when added to foods that require a smooth texture, the diameter is preferably 20 μm or less.
There is no limitation on the means for miniaturization. Unlike bone that is not heated under pressure, it is soft and can be easily miniaturized. In order to reduce the size, a pulverizer generally used for foods, beverages and the like is used. It is preferable to use a finer device such as an emulsification pump or a high-pressure homogenizer after coarsely pulverizing in advance with a chopper, a cutter or the like.
Since the fish bone of the present invention has been subjected to pressure and heat treatment, it has a smooth texture even when compared with those refined to the same particle size as compared with those refined without pressure and heat treatment. As seen in the photomicrograph of Test Example 2, the fish bone paste particles of the present invention have a rounded shape.
When making the fish bone of the present invention into a paste, water is added as necessary. Although it is not necessary to add water, it is preferable to compensate for the reduced amount because water is slightly reduced in the retort process. According to the present invention, a paste having an appropriate concentration and viscosity can be formed from only the components contained in the bone. However, a diluted paste may be produced by adding more water depending on the purpose of use. In some cases, an anti-denaturing agent, an antioxidant, a seasoning or the like can be added before or after making the paste. The viscosity of the paste was measured at room temperature of 25 ° C. with a C-type viscometer (for example, TVC-5 type: rotor No. 1 used, manufactured by Toki Sangyo Co., Ltd.), and showed a viscosity of 200 mPa · s or more. Although it varies depending on the fish species, bone freshness, and retort conditions, it is preferably adjusted to a viscosity of 200 to 100,000 mPa · s suitable for use as a food additive.
本発明の魚骨ペーストはカルシウム以外にコラーゲン由来のゼラチン質、水溶性蛋白質等を含むので、長期に保存する場合は、冷蔵又は冷凍保存が適している。冷凍しても品質に影響はない。
本発明の魚骨ペーストを凍結乾燥等の乾燥方法により魚骨粉末とすることができる。例えば、本発明の魚骨ペーストを予備凍結した後、凍結乾燥機の乾燥容器の中に充填し、水分含量が１０％以下になるまで減圧下、水分を蒸発させる。乾燥時間は、通常５〜４８時間、好ましくは１０〜３０時間で行われる。予備凍結は通常、−４０℃〜−２０℃の範囲で、１〜４８時間かけて行われる。凍結方法は、エアーブラスト凍結、セミエアーブラスト凍結、コンタクト凍結、ブライン凍結、液体窒素凍結などが挙げられる。凍結乾燥の減圧は、１〜０．０１Ｔｏｒｒ程度が使用されるが、より好ましくは、１〜０．１Ｔｏｒｒの範囲であれば絶えず水分の昇華が行われる。また、熱風乾燥法、ドラム乾燥法等の他の乾燥法を利用しても良い。The fish bone paste of the present invention contains gelatin derived gelatin, water-soluble protein and the like in addition to calcium, and therefore, refrigerated or frozen is suitable for long-term storage. Freezing does not affect quality.
The fish bone paste of the present invention can be made into fish bone powder by a drying method such as freeze drying. For example, after pre-freezing the fish bone paste of the present invention, the fish bone paste is filled in a drying container of a freeze dryer, and the water is evaporated under reduced pressure until the water content becomes 10% or less. The drying time is usually 5 to 48 hours, preferably 10 to 30 hours. The preliminary freezing is usually performed in the range of −40 ° C. to −20 ° C. for 1 to 48 hours. Freezing methods include air blast freezing, semi-air blast freezing, contact freezing, brine freezing, liquid nitrogen freezing and the like. As the reduced pressure for freeze-drying, about 1 to 0.01 Torr is used, but more preferably, the water is continuously sublimated in the range of 1 to 0.1 Torr. Moreover, you may utilize other drying methods, such as a hot air drying method and a drum drying method.
本発明の魚骨ペーストは、白く、適度な粘度を有し、滑らかな食感なので、種々の食品に問題なく添加することができる。カルシウムを強化する食品の原料に添加して用いるのが好ましい。例えば、魚肉を主成分とする食品では、皮、骨を除去し洗浄した魚肉片を型につめて成型して製造するフィッシュブロック、練製品、魚肉ハンバーグなどに用いることができる。フィッシュブロックでは、成型時に魚肉片に魚骨ペーストを付着させると適度な粘性と付着性があるので、魚肉に均一に付着し、付着したペーストは流れてしまったりすることがなく、操作性もよい。また、本発明の魚骨ペーストは骨のコラーゲン由来のゼラチン質が含まれているので、出来上がったフィッシュブロックは加熱調理しても魚骨ペーストの部分ではがれるようなこともなく違和感なく一体感のある製品に仕上がる。 The fish bone paste of the present invention is white, has an appropriate viscosity, and has a smooth texture, so it can be added to various foods without problems. It is preferable to use it by adding it to the raw material of the food which strengthens calcium. For example, foods mainly composed of fish meat can be used for fish blocks, paste products, fish hamburgers, etc., which are manufactured by filling a mold with a piece of fish meat from which skin and bone have been removed and washed. In fish block, if fish bone paste is attached to the fish piece during molding, it has moderate viscosity and adhesion, so it adheres uniformly to the fish meat, and the attached paste does not flow and has good operability. . In addition, since the fish bone paste of the present invention contains gelatinous material derived from bone collagen, the finished fish block does not peel off at the portion of the fish bone paste even when cooked and feels unity without any sense of incongruity. Finished with a product.
本発明の魚骨ペーストは、骨粗しょう症の動物モデルにおいて骨強化効果を有することが確認された。コラーゲンの酵素分解物等に骨強化作用があることが知られているが、本発明の魚骨ペーストは同タンパク量を用いた場合、酵素分解したものと比較して格段に高い効果を示した。魚骨に含まれるコラーゲンの加熱処理による分解物によるものである。酵素分解したものを7倍量添加したものと比較しても優れた効果を示している。本発明の魚骨ペーストは魚骨をシンプルな製法で製造できる、カルシウムとカルシウム吸収促進効果を有するコラーゲンの熱分解物がほどよく混合された、骨粗しょう症の予防・治療に有効な組成物である。本魚骨ペーストは上述のように食品に添加して骨粗しょう症予防・治療のための健康食品、特定保健用食品などとして使用することもできるし、粉末、カプセル、錠剤として医薬品として使用することもできる。 It has been confirmed that the fish bone paste of the present invention has a bone strengthening effect in an animal model of osteoporosis. It is known that collagen degradation products and the like have a bone strengthening effect, but the fish bone paste of the present invention showed a markedly higher effect when using the same amount of protein compared to the enzymatic degradation. . This is due to degradation products of heat-treated collagen contained in fish bones. Even when compared to the one with 7 times the amount of the enzyme-decomposed one, it shows an excellent effect. The fish bone paste of the present invention is a composition effective for the prevention and treatment of osteoporosis, in which fish bone can be produced by a simple manufacturing method, and calcium and a pyrolyzate of collagen having a calcium absorption promoting effect are moderately mixed. is there. This fish bone paste can be added to foods as described above and used as health foods for the prevention and treatment of osteoporosis, foods for specified health use, etc., and used as pharmaceuticals as powders, capsules and tablets You can also.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
［試験例１］
＜除肉方法による違いを比較＞
スケトウダラの中骨を原料とし、蒸煮して湯を切っただけの場合、さらに手で除肉した場合、酵素で除肉した場合の3通りの除肉方法を施した魚骨について、加圧加熱処理、微細化処理を行って魚骨ペーストを作製した。
表１、図１に示すように酵素で除肉したものは十分な除肉ができていないものに比べて、明度（Ｌ＊ａ＊ｂ＊表色系においてL＊の値）が高く、色の白い魚骨ペーストを得ることができた。また、臭いについては、手で除肉したものは、やや魚臭さが残っていたが、酵素で除肉したものは、ほとんど感じられない程度であった。[Test Example 1]
<Comparison of differences due to meat removal methods>
Pressurized and heated on fish bones that have been subjected to three methods of meat removal, when the heartbone of the walleye pollock is just steamed and boiled, or when meat is removed manually A fish bone paste was prepared by performing treatment and refinement treatment.
As shown in Table 1 and FIG. 1, the material that had been thinned with an enzyme had higher brightness (L * value in the L * a * b * color system) than the one that had not been sufficiently thinned, and the color Of white fish bone paste. As for the odor, the fish odor that had been removed by hand had a slight fishy odor, but the odor removed by the enzyme was hardly felt.
［実施例１］
３枚おろしにしたスケトウダラ中骨部分１０００ｋｇを、９５℃に温度設定した蒸気ニーダーに魚骨を温水浸漬し、３０分間加熱し、付着する筋肉蛋白質を変性させた。次いで、液切り後魚骨を５５℃に温度設定したアルカラーゼ溶液（蛋白質量当たり0.1〜0.5%）に浸漬し、攪拌しながら３０分間反応させ、水にて洗浄し１４２ｋｇの骨を得た。次いでレトルト処理後（120℃、30分間）この骨をミートチョッパーにより粗粉砕し、ついで乳化ポンプ（(株)イズミフードマシナリ製、乳化ポンプ）にてペースト化した。このようにして得られた魚骨ペーストの粒径はレーザ回析を用いて２０．３μｍ（メディアン径）であり、カルシウム含量は１０．３％であった。[Example 1]
The fish bones were soaked in warm water in a steam kneader set at 95 ° C. and 1000 kg of three-walled walleye pollen bone portions were heated for 30 minutes to denature the attached muscle protein. Next, after draining, the fish bone was immersed in an alcalase solution (0.1 to 0.5% per protein mass) set at 55 ° C., reacted for 30 minutes with stirring, and washed with water to obtain 142 kg of bone. Next, after the retort treatment (120 ° C., 30 minutes), this bone was coarsely pulverized with a meat chopper, and then made into a paste with an emulsification pump (Emulsion pump manufactured by Izumi Food Machinery Co., Ltd.). The particle size of the fish bone paste thus obtained was 20.3 μm (median diameter) using laser diffraction, and the calcium content was 10.3%.
［試験例２］
＜本発明品と他の製法による魚骨カルシウムとの比較＞
実施例１の魚骨ペーストの粒子の形状を他の製造方法による魚骨カルシウムの粒子の形状と比較した。図２に各粒子の電子顕微鏡写真を示した。本発明の魚骨ペーストの粒子は比較的丸みのある形状であるのに対し、魚骨を加圧加熱処理していない、未焼成カルシウム（(株)マルハチ村松製、商品名：トトカル）は針状、特開平８−５１９６０号の魚骨ペースト（マスコロイダーによる製法））は切断面が層状を呈するものであった。焼成カルシウム（(株)エヌ・シー・コーポレーション製、商品名：フィッシュカル）の形状は丸みを帯びていて、孔があいた構造をしていた。
未焼成のカルシウム製剤は軟化工程を経ないため、粒形が鋭角で、粒径が大きいため、食感にざらつきを与えやすい。また、加圧加熱工程を経ないため、骨中の水溶性成分が溶出しない。
また、Ｃ型粘度計（ＴＶＣ−５形：ローターNo.1使用、東機産業株式会社製）により室温２５℃で製品の粘度を測定した。本発明品は２１１mPa・sの粘度を有していたが、他の製品はいずれもその製造方法から当然のことながら、本願発明のように骨由来のコラーゲン分解物を含むものではないので、いずれも粘度は０であった。[Test Example 2]
<Comparison between the product of the present invention and fish bone calcium produced by other methods>
The shape of the fish bone paste particles of Example 1 was compared with the shape of the fish bone calcium particles produced by other production methods. FIG. 2 shows an electron micrograph of each particle. While the particles of the fish bone paste of the present invention have a relatively round shape, the uncalcined calcium (manufactured by Maruhachi Muramatsu Co., Ltd., trade name: Totokal), which has not been subjected to pressure heat treatment, is a needle. The fish bone paste disclosed in JP-A-8-51960 (manufactured by mascoloider) had a layered cut surface. The shape of calcined calcium (manufactured by NC Corporation, trade name: Fishcal) was rounded and had a perforated structure.
Since the uncalcined calcium preparation does not go through a softening process, the grain shape has an acute angle and the particle size is large, so that the texture is easily roughened. Moreover, since it does not pass through a pressurization heating process, the water-soluble component in a bone does not elute.
Further, the viscosity of the product was measured at room temperature of 25 ° C. with a C-type viscometer (TVC-5 type: using rotor No. 1, manufactured by Toki Sangyo Co., Ltd.). Although the product of the present invention had a viscosity of 211 mPa · s, all other products naturally do not contain bone-derived collagen degradation products as in the present invention. The viscosity was 0.
さらに、これらの他の製品と本発明品の水溶性画分を電気泳動した。図３に示すように、焼成カルシウムには水溶性画分はなく、未焼成カルシウム、マスコロイダー試作品の水溶性蛋白の濃度は低く、電気泳動の結果にもそれが現れている。一方本発明品の水溶性蛋白の濃度は高く、濃くブロードなバンドとなっている。
以下に本発明品と他の製品との性状等を示した。
本発明品は、蛋白量は未焼成カルシウムと同程度であるが、蛋白質中の水溶性蛋白の含有量が多いのが特徴である。Furthermore, these other products and the water-soluble fraction of the product of the present invention were electrophoresed. As shown in FIG. 3, there is no water-soluble fraction in calcined calcium, and the concentration of water-soluble protein in the uncalcined calcium and mascoloider prototypes is low, which also appears in the results of electrophoresis. On the other hand, the concentration of the water-soluble protein of the product of the present invention is high, and it is a thick and broad band.
The properties of the product of the present invention and other products are shown below.
The product of the present invention has a protein content comparable to that of uncalcined calcium, but is characterized by a high content of water-soluble protein in the protein.
［実施例２］
＜魚のそぼろ＞
表５に示した配合で魚のそぼろを製造した。すり身を加熱し、そぼろ状にした後で、調味と魚骨ペーストを加えた。魚骨ペーストは満遍なく分散し、添加しない場合と比較して、そぼろの食感をよりソフトな食感にした。魚骨ペーストに含まれるカルシウム以外の蛋白質の効果であると考えられる。[Example 2]
<Fish of fish>
Fish rags were prepared with the formulations shown in Table 5. After the surimi was heated and crushed, seasoning and fish bone paste were added. The fish bone paste was evenly dispersed and the soft texture was made softer than when it was not added. This is considered to be an effect of proteins other than calcium contained in the fish bone paste.
［実施例３］
＜お魚寄せ＞
表６の配合でお魚寄せを製造した。フードミキサーですり身を塩ずりした後、多糖類、魚骨ペーストを添加・混合し、成型した後、２５分間蒸煮した後、冷却した。魚骨ペーストは満遍なく分散し、添加しない場合と比較して食感をソフトな食感に改善した。[Example 3]
<Fish gathering>
Fish gatherings were manufactured according to the formulation shown in Table 6. After salting the surimi with a food mixer, the polysaccharides and fish bone paste were added and mixed, molded, cooked for 25 minutes, and then cooled. The fish bone paste was evenly dispersed, and the texture was improved to a soft texture as compared with the case where it was not added.
［実施例４］
＜バッター液＞
表７の配合でフードミキサーを用いてバッター液を作成した。本バッター液を用い、白身魚フライ・えびフライ・メンチカツ等の中種にパン粉付けし、油ちょう後の食感を調べた。魚骨ペーストは満遍なく分散し、添加しない場合と比較しても同等の食感を得ることができた。[Example 4]
<Batter liquid>
A batter solution was prepared using a food mixer with the formulation shown in Table 7. Using this batter solution, bread crumbs were added to medium-sized seeds such as white fish fried, shrimp fried and minced cutlet, and the texture after the oil was examined. The fish bone paste was evenly dispersed, and the same texture could be obtained even when not added.
［実施例５］
＜魚骨ペーストの卵巣摘出ラットへの効果＞
１．試験方法
（１）試験飼料
本実験に用いた試験飼料（固形）の組成を表８に示した。各群のCa量およびP量をそれぞれ0.3％となるように配合した。表８の成分のうち、画分Aは、実施例１の魚骨ペーストを凍結乾燥させたものである。画分Bは、実施例１の魚骨ペーストに1倍量加水し、対粗蛋白0.1％量のAlcalase 24L（novo社製）を添加し、2N NaOHにてpH8.0に調整、55℃、2時間の酵素反応後、90℃、15分間失活させ、7000rpm、15分間遠心分離し、沈殿を凍結乾燥させたものである。本発明の魚骨ペーストのコラーゲン部分をペプチドに分解させたものである。画分Cは画分Bと同様に製造し、遠心分離後の上清のみを凍結乾燥させたものである。画分Cは、画分Bのうちカルシウム分を除いたコラーゲンの酵素分解物のみを含む画分になる。各画分の主要成分は表９のとおりである。[Example 5]
<Effect of fish bone paste on ovariectomized rats>
1. Test Method (1) Test Feed Table 8 shows the composition of the test feed (solid) used in this experiment. Each group was blended so that the Ca amount and the P amount were 0.3%. Among the components in Table 8, fraction A is obtained by freeze-drying the fish bone paste of Example 1. Fraction B was added to the fish bone paste of Example 1 by 1 volume, Alcalase 24L (made by novo) with 0.1% crude protein was added, adjusted to pH 8.0 with 2N NaOH, 55 ° C, After the enzyme reaction for 2 hours, the mixture was inactivated at 90 ° C. for 15 minutes, centrifuged at 7000 rpm for 15 minutes, and the precipitate was freeze-dried. The collagen part of the fish bone paste of the present invention is decomposed into peptides. Fraction C is produced in the same manner as Fraction B, and only the supernatant after centrifugation is lyophilized. Fraction C becomes a fraction containing only the enzymatic degradation product of collagen from which calcium content is removed from fraction B. Table 9 shows the main components of each fraction.
（２）供試験動物および飼育方法
試験動物は、5週齢のSD系雌性ラットを用いた。１週間予備飼育を行った後に卵巣摘出手術を施し、骨粗鬆症モデルラットとし、動物試験に供した。このラットについては1群10匹ずつ、CaCO3投与群（1群）、粉末スキムミルク投与群（2群）、画分A投与群（3群）、画分Bおよび画分C投与群（4群）、画分Bおよび4群の7倍量の画分C投与群（5群）の計5群に分け、それぞれ表８に示した組成の試験飼料にて12週間飼育した。
（３）腰椎および脛骨の骨密度測定
12週間の給餌試験後、左右の脛骨を大腿骨から膝および踵の関節からはずし、腓骨を付けて採取し、脛骨周囲の軟部組織を除去した後、70%EtOHに浸漬した。腰椎は肋骨2本を付けて胸椎下部から骨盤の中央の高さまでを採取した。周囲の脂肪や軟部組織を除去後、70%EtOHに浸漬した。その後、腰椎および左脛骨についてDual-energy Xray Absorptiometery(DXA：Aloka DCS-600R社製)による骨量測定を行い、骨密度（BMD）を求めた。(2) Test animals and rearing methods Five-week-old SD female rats were used as test animals. After pre-breeding for 1 week, an ovariectomy operation was performed to obtain an osteoporosis model rat, which was subjected to an animal test. About 10 rats per group, CaCO 3 administration group (1 group), powder skim milk administration group (2 groups), fraction A administration group (3 groups), fraction B and fraction C administration groups (4 groups) ), Fraction B and 7 groups of fraction C administered group C (group 5) were divided into a total of 5 groups, and each was bred for 12 weeks on the test feed having the composition shown in Table 8.
(3) Measurement of bone density of lumbar vertebra and tibia
After the 12-week feeding test, the left and right tibias were removed from the femur from the knee and heel joints, collected with the ribs removed, soft tissue around the tibia was removed, and then immersed in 70% EtOH. The lumbar spine was collected from the lower thoracic vertebra to the center of the pelvis with two ribs. After removing surrounding fat and soft tissue, it was immersed in 70% EtOH. Thereafter, bone mass measurement was performed on the lumbar spine and left tibia using Dual-energy Xray Absorptiometery (DXA: Aloka DCS-600R) to determine bone density (BMD).
２．結果
腰椎および脛骨の骨密度の結果を図４、５に示す。これらの結果から、画分A投与群はCaCO3投与群と比較して有意に骨密度の増加傾向を示し、良好な骨強化食品であることが認識されている粉末スキムミルク投与群と比較しても同等の効果を有することが示された。一方、画分Aの酵素処理群である画分B投与群は、画分A投与群のような効果を示さず、酵素分解物を７倍量添加してもなお同等以下の効果であった。2. Results The results of the bone density of the lumbar spine and tibia are shown in FIGS. From these results, the fraction A administration group showed a significant tendency to increase bone density compared to the CaCO 3 administration group, compared with the powder skim milk administration group that is recognized as a good bone strengthening food. Was also shown to have an equivalent effect. On the other hand, the fraction B administration group, which is the enzyme treatment group of fraction A, did not show the same effect as the fraction A administration group, and even when the enzyme degradation product was added 7 times, the effect was still equal or less. .
本発明は、簡単な製造方法で安価に食品素材としての適性を有する魚骨ペーストを提供することができる。従来、廃棄物であった魚骨をコストをかけずに有効利用することができる。骨粗しょう症の予防、治療に適した骨強化作用のあるカルシウム含有組成物を提供することができる。 The present invention can provide a fish bone paste having suitability as a food material at a low cost by a simple production method. Conventionally, fish bone that has been a waste can be effectively used without cost. It is possible to provide a calcium-containing composition having a bone strengthening action suitable for prevention and treatment of osteoporosis.
Claims (23)
Use of the fish bone paste according to any one of claims 1 to 7 or 18 for food or medicine for osteoporosis prevention and / or treatment.
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| JP2005355592 | 2005-12-09 | ||
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| PCT/JP2006/324254 WO2007066654A1 (en) | 2005-12-09 | 2006-12-05 | Fish bone paste, method of producing the same and use thereof |
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| JP5431887B2 (en) * | 2009-11-30 | 2014-03-05 | 株式会社ニチレイフーズ | Clothed food and manufacturing method thereof |
| CN101919527B (en) * | 2010-08-13 | 2012-12-05 | 华南理工大学 | Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof |
| CN101971970B (en) * | 2010-09-20 | 2012-10-03 | 蓬莱京鲁渔业有限公司 | Fishbone sauce and processing method thereof |
| CN102754821B (en) * | 2012-08-03 | 2013-08-07 | 长沙理工大学 | Production method of fermented fish bone meat paste |
| JP2014236721A (en) * | 2013-06-06 | 2014-12-18 | 有限会社松下海産 | Manufacturing method of fish bone paste and food made using the same |
| CN106722806A (en) * | 2016-11-29 | 2017-05-31 | 大连半岛小渔村海产品有限公司 | A kind of fish bone paste preparation method |
| CN109619277A (en) * | 2018-12-26 | 2019-04-16 | 青岛康大食品有限公司 | A kind of can pet food and preparation method thereof |
| CN109892637A (en) * | 2019-04-26 | 2019-06-18 | 连云港百鲜屋食品有限公司 | A kind of flavor bone sauced Preparation Method and purposes using husky light fish-bone |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61224967A (en) * | 1985-03-28 | 1986-10-06 | Yoshio Kojima | Production of purified bone meal |
| JPH02231059A (en) * | 1989-03-03 | 1990-09-13 | Taiyo Fishery Co Ltd | Production of fish bone powder |
| JP2947484B2 (en) * | 1990-05-08 | 1999-09-13 | 雪印乳業株式会社 | Bone-fortified food, feed or osteoarthritis prophylactic or therapeutic drug |
| JP2908871B2 (en) * | 1990-11-26 | 1999-06-21 | マルハ株式会社 | Method for producing fish bone paste and using fish bone paste |
| JPH0851960A (en) * | 1994-08-12 | 1996-02-27 | Nippon Suisan Kaisha Ltd | Fish bone paste, its production and food containing fish bone paste |
| JP4609807B2 (en) * | 1996-03-28 | 2011-01-12 | 雪印乳業株式会社 | Bone-strengthening medicine, food and drink, and feed |
| JP3881453B2 (en) * | 1998-05-14 | 2007-02-14 | 新田ゼラチン株式会社 | Calcium absorption promoter and method for producing the same |
-
2006
- 2006-12-05 JP JP2007549132A patent/JPWO2007066654A1/en active Pending
- 2006-12-05 WO PCT/JP2006/324254 patent/WO2007066654A1/en active Application Filing
- 2006-12-05 CN CNA2006800461656A patent/CN101325883A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2007066654A1 (en) | 2007-06-14 |
| CN101325883A (en) | 2008-12-17 |
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