JPH0461630B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Application to which the Invention Pertains) The present invention relates to a method for producing a oyster extract concentrate, and particularly to a method for producing a oyster extract concentrate that has excellent color tone and flavor and is useful as a natural seasoning, a seasoning base or auxiliary material, or as a food. The invention further relates to the persimmon extract concentrate obtained by this method. (Prior technology) Oyster extract contains large amounts of umami components such as glutamic acid and various components such as glycogen, which enhances the umami flavor, and concentrates the broth that is a by-product when producing canned oysters. The obtained oyster extract is used as a natural seasoning under the name of so-called oyster sauce. Moreover, since oyster extract contains ingredients effective in restoring and maintaining the functions of the human body, its concentrated dried product is commercially available as a health food. (Problem to be Solved by the Invention) However, oyster extract concentrate contains a relatively large amount of black or blackish-brown components, and has an appearance similar to soy sauce or Worcester sauce, making it difficult to use in food products that do not like coloring. The problem is that it is not suitable for seasoning. Concentrates containing such black or dark brown components have unpleasant tastes and odors such as bitterness, astringency, and burnt odor, which are undesirable as seasonings, and the overall taste is unpleasant. For this reason, conventional oyster extract concentrates are used for so-called cooked foods such as stir-fried foods and grilled foods, but they are also used for seasoned cooked foods such as soups, soups, stews, and salads. has not yet been reached. Various methods have been studied to separate the aforementioned black or blackish-brown coloring components from oyster extract concentrate; however,
These coloring components are stably dispersed in the liquid,
It was difficult to separate by means such as adsorption. The most important problem that arises when separating and removing the above-mentioned colored components is that the umami or nutritional components contained in the oyster extract must not be reduced, and there are still no purification agents such as adsorbents that meet this requirement. It has not yet been released. Therefore, the technical problem of the present invention is to provide a persimmon extract concentrate and a method for producing the same, which eliminate the above-mentioned drawbacks. (Means for solving the problem) According to the present invention, an adsorbent mainly composed of a water-insoluble inorganic magnesium compound having a specific surface area of 50 m ² /g or more is applied to a persimmon extract liquid having a solid content concentration of 30% by weight or less. Then, the purified liquid is concentrated in a substantially non-oxidizing atmosphere to a solid content concentration of 5% by weight or more. (Function) The present inventors discovered the following interesting fact in the process of arriving at the present invention. When oyster extract is concentrated, at the initial stage when the solid content concentration is low, there are almost no black or blackish brown coloring components, or if there are any, there are few, but in an oxidizing atmosphere, concentration progresses and the solid content concentration reaches 10%. As the content becomes higher than 30% by weight, the content increases significantly, and even in a non-oxidizing atmosphere, the solid content becomes 30% by weight or more, resulting in significant coloration. When the content of coloring components increases in this way,
As already mentioned above, it is difficult to remove this by ordinary purification means such as adsorption treatment. The above-mentioned fact suggests that the multiple components contained in oyster extract react or condense with each other during the concentration process, resulting in relatively high molecular weight coloring components.
Amino acids are preserved in what is called the Maillard reaction.
It is thought to be a browning or blackening reaction that occurs between amino compounds with amino groups, such as amines and proteins, and sugars and carbonyl compounds, and the most important one is reducing sugars, which increase reactivity during heat processing of foods. In the processing and preservation of food products, the Maillard reaction caused by reducing sugars poses a problem because it causes a decrease or alteration in the nutritional value, umami, and taste of foods. In the present invention, the oyster extract liquid has a specific surface area of 50
When an adsorbent based on an inorganic magnesium compound of m ² /g or more, such as layered magnesium phyllosilicate, is used, the precursors of black to dark brown coloring substances are removed, and the content of umami components and nutritional substances is greatly reduced. This is based on the knowledge that it can be effectively removed without causing any damage. According to the present invention, since the precursor substances that cause colored substances are removed, even when this purified liquid is concentrated to a high concentration, colored substances are not generated, and the combination of color tone, umami, and flavor can be improved. An excellent concentrate is obtained. The reason why the inorganic magnesium compound mentioned above specifically adsorbs and removes the precursor of the colored substance in the present invention has not yet been elucidated, but in addition to physical adsorption, chemical adsorption (including ion adsorption) is also involved. Furthermore, it seems that the browning reaction itself mentioned above is suppressed. The fact that these three are related is in good agreement with the fact that water-insoluble inorganic magnesium compounds exhibit only a fairly low adsorption to the colored components themselves generated during concentration. (Actions and Effects of the Invention) The oyster extract concentrate according to the present invention does not contain black or blackish-brown coloring components, has a pale yellow to amber appearance, and can be widely used for purposes such as seasoning any food. It removes off-flavors such as bitterness, astringency, and burnt odor, and emphasizes the elegant, mellow, delicate umami and flavor of oysters, making them ideal for soups, soups, boiled dishes, grilled dishes, salads, delicacies, sweets, and beverages. All other prepared foods, including
It can be used as a natural seasoning for processed foods, or as a seasoning base material or auxiliary material. In addition, since it has a good flavor and is easy to drink, it is also used as a health food, nutritional supplement food, etc. In addition, the method of the present invention requires only contacting the oyster extract with the above-mentioned adsorbent at an intermediate stage of the oyster extract concentration process, and does not require any special purification treatment, so the operation is simple and the processing cost is relatively low. It has the advantage of being low cost. (Description of Preferred Embodiments of the Invention) As the oyster extract used in the treatment, oyster broth or a partial concentrate thereof is advantageously used. This raw persimmon extract liquid generally has a solid content concentration of 2 to 30% by weight, particularly 3 to 15% by weight. If the concentration exceeds the above range, the content of black to dark brown coloring components in the raw material extract will increase, which is undesirable, and if it is lower than the above range, it is economically disadvantageous because a large amount of liquid must be handled. As raw materials for oyster extract, in addition to those shown above, it is also possible to use extracts obtained by treating ground oyster meat under the action of heat and water. Of course, a desalted stock extract obtained by subjecting the stock extract to a desalting operation using an ion exchange membrane can also be used. As an example, Table 1 shows the ingredient list of dried oyster extract. Table 1 General ingredients Calories...354cal Water...2.6g Protein...38.1g Fat 0.2g Ash...9.2g Fiber...0g Carbohydrate (sugar) 49.9g Amino acid compositionEssential amino acids Isoleucine... 0.96g Leucine...1.56g Lysine...1.98g Methionine...0.63g Phenylalanine...0.86g Threonine...1.30g Tryptophan...0.22g Valine...1.24g Cysteine...0.36g Tyrosine...0.74g Arginine …1.82g Histidine …0.63g Alanine …1.85g Aspartic acid …2.98g Glutamic acid …4.25g Glycine …1.95g Proline …2.53g Serine …1.15g Inorganic calcium …115mg Phosphorus …552mg Manganese …2.28mg Magnesium 241mg Sodium 1860mg Potassium 1410mg Cobalt 14μg Iron …5.30mg Copper …1.9mg Zinc …40.2mg Iodine …0.6mg Vitamins Vitamin B ₂ …1.67mg Vitamin B ₆ …0.43mg Vitamin B ₁₂ ...34μg Vitamin H (biotin)...27μg Inositol...93mg Choline 280mg Useful ingredient taurine...4.2g Glycogen...27g Phospholipid...10mg In the present invention, the specific surface area is 50m ² /g or more, In particular, an adsorbent based on a water-insoluble inorganic magnesium compound in the range of 100 to 800 m ² /g is used. A compound having a specific surface area smaller than the above range has an inferior ability to adsorb the precursor of the coloring component compared to that of the present invention. It is also important that this inorganic magnesium compound is substantially insoluble in water; water-soluble ones are undesirable in terms of the flavor of the concentrate. Inorganic magnesium compounds that are water-insoluble and have high adsorption performance used in the present invention include magnesium silicates, carbonates, partial acid adducts, partial hydroxides, etc., which are low in crystallinity and have a high specific surface area. is preferred. In particular, silicic acid and magnesium oxides and/or
Or obtained by hydrothermally treating hydroxide, with the following formula MgO・mSiO ₂・nH ₂ O However, it has a composition of 0.5≦m≦2, n≦2, and a ratio of 100 m ² /g or more Magnesium silicate having a surface area is more preferably used, and among them, magnesium silicate with m=4/3 in the above composition formula is most preferable. The above composition (m=
4/3) Magnesium silicate is also represented by the following structural formula [Mg ₃ ] (Si ₂ O ₅ ) ₂ (OH) ₂ ·xH ₂ O (x≦5), and has a lattice spacing of 4.5 to 4.6. Å, 2.5~
It is a water-insoluble mineral substance composed of layered magnesium phyllosilicate having x-ray diffraction peaks at 2.6 Å and 1.5 to 1.6 Å and a specific surface area of 300 m ² /g or more. The layered phyllosilicate mineral is synthesized by using synthetic silicic acid, natural diatomaceous earth, amorphous silica such as ferrosilicon dust, fired diatomaceous earth, crystalline silica such as silica stone, clay mineral, etc. as a silicic acid raw material. Active silicic acid or active aluminosilicic acid obtained by acid treatment, or a compound capable of forming silica under reaction conditions, is used, and as a magnesium raw material, magnesium oxide, hydroxide, or the above oxide under reaction conditions is used. This is achieved by using a compound capable of forming a hydroxide, mixing the two in an aqueous medium to form a slurry, and subjecting the slurry to a hydrothermal treatment under normal pressure or increased pressure. The reaction conditions used are temperatures between 80 and 200°C;
The pressure of the reaction system is maintained at 0.5 to 16 Kg/ ^cm2 , and the reaction time varies depending on the temperature and pressure, but the reaction time is 0.5 to 16 kg/cm2.
A range of 10 to 10 hours is appropriate. The product can be washed with water, if necessary, and subjected to post-treatments such as drying, pulverization, and classification to produce a water-insoluble white powder adsorbent. The synthetic layered magnesium phyllosilicate thus obtained is a natural clay mineral, as can be deduced from the above structural formula [Mg ₃ ](Si ₂ O ₅ ) ₂ (OH) ₂ ·xH ₂ O (x≦5). A structure similar to certain talc, namely MgO ₆
It mainly has a three-layer structure in which two SiO ₄ tetrahedral layers (phyllosilicic acid layers) are sandwiched together with an octahedral layer (brucite layer) in between, and the x-ray diffraction characteristic of this layered structure is unique to this layered structure. Has a spectrum. Figure 1 is an x-ray diffraction diagram of synthetic layered magnesium phyllosilicate most preferably used in the present invention, with interplanar spacings of 4.5 to 4.6 Å (corresponding to [0.20] and [110] planes), 2.5 to 2.6 Å ( [200] surface), and 1.5~
It is clear that each has a diffraction peak at 1.6 Å (corresponding to the [060] plane), which is an x-ray diffraction peak common to natural trioctahedral layered clay minerals. The synthetic layered magnesium phyllosilicate used in the present invention has an extremely large specific surface area and adsorption power that were not found in natural phyllosilicates such as talc. This is because synthetic layered magnesium phyllosilicate has low crystallinity, as seen from the broad shape of the x-ray diffraction peak, and the crystallites are fine and the layer stacking is irregular. This is probably because the structure allows other substances to easily enter between these layers. The adsorbent mainly composed of an inorganic magnesium compound used in the present invention may be used in powder form, but
In order to facilitate solid-liquid separation after adsorption treatment, adsorbent powder is molded in advance with water and, if necessary, water-insoluble cohesive minerals such as acid clay, white china clay (kaolin), or bentonite, and dried or It can also be solidified by calcination and used as a granular molded body. The inorganic magnesium compound is preferably added in an amount of 0.5 to 20% by weight, particularly 1 to 15% by weight, based on the persimmon extract. If it is lower than the above range, the removal of coloring substance precursors will be insufficient, and if it is higher than the above range, a substantial amount of umami components and nutritional components will be adsorbed and removed, which is not preferable for the purpose of the present invention. . In the present invention, in addition to using the above inorganic magnesium compound alone as an adsorbent, it can also be used in combination with other adsorbents such as activated clay, acid clay, silica, alumina, silica alumina, zeolite, and activated carbon. . The present inventors have discovered that when an inorganic magnesium compound and activated carbon are used in combination, precursors of coloring components can be most effectively adsorbed and removed without significantly reducing the content of umami components, etc. When an inorganic magnesium compound is used alone, it must be used in a fairly large amount in order to completely remove the precursor of the coloring component, and as a result, a considerable amount of umami components and the like will be adsorbed. Activated carbon is quite effective in removing precursors of coloring components, but its fatal drawback is that it simultaneously adsorbs umami components and the like, significantly reducing their content. When these two are used in combination, it becomes possible to effectively remove precursors of coloring components without significantly reducing umami components and the like. In this case, the inorganic magnesium compound is preferably used in an amount of 0.5 to 20% by weight, particularly 1 to 15% by weight, and the activated carbon is preferably used in an amount of 0.1 to 5% by weight, particularly 0.2 to 3% by weight, and the weight ratio of the two is preferably 2:1 to 10: It is best to set it to 1. It is best to contact the raw oyster extract with the inorganic magnesium compound and the activated carbon at the same time, but it is also possible to contact the raw oyster extract first with the activated carbon and then with the magnesium compound, or in the reverse order. The contact conditions between the raw oyster extract and the adsorbent are not particularly limited as long as the above-mentioned components are adsorbed and removed, but it is generally best to contact them at a temperature of 0 to 100°C for 1 minute or more, and at room temperature. Treatment with is particularly advantageous. For the adsorption treatment, any known adsorption purification method can be applied, such as adding adsorbent powder to the oyster extract and stirring for a predetermined period of time, followed by filtration separation, or passing the oyster extract through a tower filled with an adsorbent for adsorption treatment. can. The purified liquid after the adsorption treatment is concentrated in a substantially non-oxidizing atmosphere to a solid content concentration of 5% by weight or more. During concentration, it is desirable to effectively evaporate water at as low a temperature as possible, and for this reason, reduced pressure or vacuum concentration is desirable. Of course, azeotropic distillation using a solvent is also possible. Evaporative concentration using an inert gas such as nitrogen as a carrier gas is also possible. A multistage concentrator can also be used for efficient concentration. It can be made into a product in the form of a viscous liquid or paste as a concentrate, or it can be made into a product such as a powder granule by applying a drying method such as freeze drying or spray drying. It can also be made into plate-, flake-, or cake-like molded products by utilizing its own caking property or by using other food-quality binders, such as polysaccharides. According to the present invention, it is a decolorized concentrate of oyster extract, which contains amino acids, proteins, sugars, and various minerals as essential components, has a solid content of 5% by weight or more, and has the following formula: S=∫ ⁸⁰⁰ ₄₀₀ ε (x)dx In the formula, ε(x) is the wavelength x when measured using a cell with a thickness of 10〓 for a solution with a solid content concentration of 5% by weight.
It represents the absorbance in nanometers. Provided is a decolorized persimmon extract concentrate characterized by having an absorbance integral value S defined as 200 or less. The absorbance integral value S mentioned above is in the visible wavelength range from 400 to
It refers to the optical cumulative amount of all substances that have absorption in the 800 nanometer range, and is a numerical value that is inversely related to the transparency of the liquid. Conventional oyster extract concentrates generally have an integrated absorbance value S of 400 or more, and even partial concentrates generally show an integrated absorbance value of 250 or more, whereas the purified liquid according to the present invention has an integrated absorbance value S of 200 or less. Even when concentrated to a solid content of 40% by weight or more, it only shows an integrated absorbance value of 150 or less. FIG. 2 shows the visible region absorption spectra of the raw material extract and the concentrate obtained by the conventional method, and FIG. 3 shows the visible region absorption spectrum of the purified persimmon extract and its concentrate according to the present invention. From these comparisons, it can be seen that in the concentrate according to the present invention, the content of components having absorption on the short wavelength side is significantly reduced, and its increase due to concentration is also significantly suppressed. The concentrate according to the present invention is characterized by the removal of coloring components and the removal of off-flavor and off-flavor components based on the coloring components, but the umami and flavor components in the oyster extract are highly concentrated. Another notable feature is that it exists in form. The fact that the oyster extract concentrate according to the present invention has an elegant, mellow, and delicate umami and flavor cannot be confirmed without a sensory test as shown in the example below. The fact that it contains a high concentration of active ingredients other than those that are not present is clear by referring to its chromatogram. Figures 4 and 5 of the accompanying drawings show a purified solution of oyster extract stock solution treated using activated carbon alone so that the absorbance integral value was approximately 70 (Figure 4), and a purified solution treated with activated carbon alone to obtain an absorbance integral value of approximately 70. For the purified liquid (Figure 5) treated using the combination so that the absorbance integral value becomes the same value as above, the solid content concentration is 5.
A chromatogram obtained by high performance liquid chromatography using water as a developing solution and Gel G2500PWXL manufactured by Toyo Soda Kogyo Co., Ltd. as a column is shown. These comparisons reveal the fact that the concentrate according to the invention retains a higher concentration of the active ingredients in the persimmon extract. In the chromatogram shown in Figure 5, peak E is a peak specific to leucine and/or isoleucine, peak F is a peak specific to glutamic acid and/or succinic acid, and peaks G and H are peaks specific to leucine and/or isoleucine, and peaks G and H are peaks specific to glutamic acid and/or succinic acid. It should be noted that these peaks are significantly higher than those in the case of FIG. 4. In addition to the oyster extract obtained by this method, the present invention further provides bonito, mackerel, sea bream,
Extracts from fish and shellfish such as horse mackerel, yellowtail, scallops, shrimp, and crabs, seaweeds such as kelp, vegetables such as chicken bones and Chinese cabbage, reptiles such as pit vipers, and tortoise shells such as stupa turtles. Moreover, by applying the method of the present invention to a composite extract obtained by mixing the above-mentioned extracts with the persimmon extract used in the present invention, a decolorizing concentrate can be similarly obtained. (Example) The present invention will be explained with the following example. The test method for each characteristic in this example is as follows. (1) Method for measuring specific surface area of adsorbent Automatic BET (specific surface area) measuring device (Carlo
Measured using Sorptomatic Series 1800 (manufactured by Erba). (2) Method for measuring solid content concentration of oyster extract Measure the insoluble matter and impurities in the sample oyster extract with No.5C
The mixture was separated by filtration using quantitative filter paper, and the filtrate was used as a test solution.
Approximately 1 g of the test liquid is taken into a glass weighing bottle (ag) with a known weight and having a diameter of approximately 4 cm, and its weight (bg) is precisely weighed. It is then placed in a constant temperature dryer adjusted to 105°C and dried for 5 hours until it has a constant weight. After cooling in a desiccator, its weight (cg) is accurately weighed. The solid content concentration (weight %) is calculated using the following formula. Solid content concentration (wt%) = (c-a)/(b-a) x
100 (3) Method for measuring oyster extract absorbance integral value (S) Insoluble matter and impurities were separated in advance, and a sample oyster extract with a known solid content concentration was diluted with distilled water to a solid content concentration of 5% by weight to prepare a test solution. Obtain the absorption spectrum of the sample solution between wavelengths of 400 nanometers and 800 nanometers using an automatic recording spectrophotometer (JASCO Corporation double beam double monochromator spectrophotometer UVIDEC650) under the following conditions. Standard (control optical path): Distilled water Spectral width: 2.00 nm Time constant: 0.4 seconds Wavelength scanning range: 800 to 400 nm Wavelength scale: 40 nm/cm ³ Measurement scale: 0.000 to 5.000 Absorbance Cell used: 10 m/m quartz cell Absorbance integral value (S) is expressed by the following formula: S=∫ ⁸⁰⁰ ₄₀₀ ε(x)dx In the formula, ε(x) is measured using a cell with a thickness of 10 mm for a solution with a solid content concentration of 5% by weight. It represents the absorbance at wavelength x nanometers, and the absorbance integral value (S) is calculated by measuring the integral region area of the absorption spectrum diagram. (4) Chromatogram measurement method using high-performance liquid chromatography Separate insoluble matter and impurities in advance, and dilute a sample oyster extract with a known solid content concentration with distilled water to a solid content concentration of 5% by weight to use as a test solution. The chromatogram of the sample solution is measured using a high performance liquid chromatography device (manufactured by Nippon Waters Limited) under the following conditions. Column: Hydroxyl group-containing cross-linked vinyl polymer gel (Gel (G2500 PWXL) manufactured by Toyo Soda Kogyo Co., Ltd.) Developing solution: Water Flow rate: 0.8 ml/min Injection volume: 10 μ Pressure: 300 to 350 PSI Temperature: 20°C Detector: UV (254nm 1.0AUFS) Recorder full scale: 10mV (5) Oyster extract flavor test method Sample oyster extract concentrate and oyster extract diluted to a solid content of 5% by weight were used as test solutions. Ten well-trained people evaluated the flavor of the test solution. Those involved in cooking were asked to evaluate on a 10-point scale, and the average score was expressed.Example 1 1200g of oyster broth (solid content 6.2% by weight) was placed in a stainless steel container, and a synthetic layered material having a specific surface area of 639m ² /g was poured into a stainless steel container. 60 g of magnesium phyllosilicate (trade name Mizukanite, manufactured by Mizusawa Chemical Industry Co., Ltd.) was added and stirred at a temperature of 30°C for 30 minutes, and the mixture was filtered using No. 5C quantitative filter paper to obtain a pale yellow transparent oyster extract liquid ( 1st step).Next, 1000g of oyster extract liquid obtained in the 1st step was added to 2
The mixture was placed in an eggplant-shaped flask and concentrated under reduced pressure at a temperature of 90° C. using a rotary evaporator (Yamato Scientific Model RE46A) to obtain 140 g of a viscous amber-colored persimmon extract concentrate (second step). When the solid content concentration of this product was measured, it was 43% by weight. Also, add 5% by weight of this product using distilled water.
The absorbance integral value S calculated from the absorption spectrum of the product diluted to a concentration of It had extremely excellent commercial value as a concentrate. Example 2 1300 g of oyster broth (solid content 6.2% by weight) was placed in a stainless steel container, and 195 g of reagent magnesium silicate (manufactured by Wako Pure Chemical Industries, Ltd.) having a specific surface area of 184 m ² /g was added.
and stirred for 30 minutes at a temperature of 30°C.
It was filtered using 5C quantitative filter paper to obtain a pale yellow transparent oyster extract liquid (first step). Next, add 1000g of oyster extract liquid obtained in the first step to 2
Using a rotary evaporator, concentrate at a temperature of 90°C under reduced pressure to 158
A persimmon extract concentrate having a viscous amber color of 1.5 g was obtained (second step). When the solid content of this product was measured, it was found to be 38% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it has extremely excellent commercial value as a persimmon extract concentrate. Example 3 Synthetic layered magnesium phyllosilicate and activated carbon were mixed at a weight ratio of 3:1, a compounding reaction was performed in the presence of water, and post-treatments such as filtration, drying, and pulverization were performed to obtain a specific surface area of 540 m ² A composite adsorbent powder having a weight of 1.5%/g was obtained. Next, oyster broth (solid content concentration 6.2% by weight) 1200
g was placed in a stainless steel container, 25 g of the obtained composite adsorbent powder was added, and the mixture was stirred at a temperature of 30°C for 30 minutes. The mixture was filtered using No. 5C quantitative filter paper to obtain a pale yellow transparent oyster extract liquid. (1st step). Next, add 1000g of oyster extract liquid obtained in the second step to 2
Concentrate at 90°C under reduced pressure using a rotary evaporator to obtain 133%
A persimmon extract concentrate having a viscous amber color of 1.5 g was obtained (second step). When the solid content concentration of this product was measured, it was found to be 45% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it has extremely excellent commercial value as a persimmon extract concentrate. Example 4 1,200 g of oyster broth (solid content 6.2% by weight) was placed in a stainless steel container, and 18 g of synthetic layered magnesium phyllosilicate (Mizukanite, manufactured by Mizusawa Chemical Industries, Ltd.) having a specific surface area of 639 m ² /g and activated carbon (high-strength magnesium, manufactured by Takeda Pharmaceutical Co., Ltd.) were added. After adding 6 g of oyster extract (White Heron) and stirring at 30°C for 30 minutes, the mixture was filtered using No. 5C quantitative filter paper to obtain a pale yellow transparent oyster extract liquid (first step). Next, add 1000g of oyster extract liquid obtained in the first step to 2
Using a rotary evaporator, concentrate at a temperature of 90°C under reduced pressure to 154
A persimmon extract concentrate having a viscous amber color of 1.5 g was obtained (second step). When the solid content of this product was measured, it was found to be 39% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it has extremely excellent commercial value as a persimmon extract concentrate. Example 5 1200 g of oyster broth (solid content 6.2% by weight) was placed in a stainless steel container, 60 g of synthetic hydrotalcite with a specific surface area of 168 m ² /g and 7.2 g of activated carbon (Carbo Rhine manufactured by Takeda Pharmaceutical Company Limited) were added, and the mixture was heated at 30°C. The mixture was stirred at temperature for 30 minutes and filtered using No. 5C quantitative filter paper to obtain a pale yellow transparent oyster extract liquid (first step). Next, add 1000g of oyster extract liquid obtained in the first step to 2
Concentrate at a temperature of 90°C under reduced pressure using a rotary evaporator to obtain 143
A persimmon extract concentrate having a viscous amber color of 1.5 g was obtained (second step). When the solid content of this product was measured, it was found to be 42% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it has extremely excellent commercial value as a persimmon extract concentrate. Example 6 Oyster extract concentrate obtained in the second step of Example 3
100 g was placed in a glass dish with a diameter of 30 cm, placed in a constant temperature dryer adjusted to 105°C, and dried for 8 hours to obtain a solid oyster extract. This solid product was ground in a tabletop sample mill to obtain an amber-colored persimmon extract powder. The absorbance integral value S calculated from the absorption spectrum of this persimmon extract powder dissolved in distilled water to a concentration of 5% by weight, the chromatogram comparison results, and the flavor test results are as shown in Table 2. It was an extremely excellent oyster extract powder. Example 7 1200g of oyster broth (solid content 6.2% by weight)
18 g of synthetic layered magnesium phyllosilicate (Mizunite, manufactured by Mizusawa Chemical Industry Co., Ltd.) with a specific surface area of 639 m ² /g and 6 g of activated carbon (Shirasagi, manufactured by Takeda Pharmaceutical Co., Ltd.) were added to a eggplant-shaped flask, and the pressure was reduced using a rotary evaporator. It was concentrated at a temperature of 90° C. to obtain 211 g of viscous oyster extract concentrate containing adsorbent (first step). Next, the adsorbent was separated and removed from the oyster extract concentrate obtained in the first step using a small centrifuge (5000G) to obtain 165 g of a viscous amber-colored oyster extract concentrate (second step). When the solid content concentration of this product was measured, it was 41% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it has extremely excellent commercial value as a persimmon extract concentrate. Example 8 1200g of oyster broth (solid content 6.2% by weight)
into an eggplant-shaped flask, and using a rotary evaporator, concentrate under reduced pressure at a temperature of 80°C to obtain 300 g.
An opaque brown oyster extract partial concentrate was obtained (first step). Next, add 639 g to 300 g of the partial concentrate obtained in the first step.
Synthetic layered magnesium phyllosilicate (Mizukanite manufactured by Mizusawa Chemical Industry Co., Ltd.) with a specific surface area of m ² /g 18
Immediately after returning the vacuum pressure of the evaporator to normal pressure, add 6 g of activated carbon (Shirasagi made by Takeda Pharmaceutical Co., Ltd.) and stir at a temperature of 30°C for 60 minutes.
The adsorbent was separated and removed using a small centrifuge (5000G) to obtain 260 g of oyster extract partial concentrate having an amber color and a solid content concentration of 25% by weight (second step). Next, 250 g of the purified partially concentrated oyster extract liquid obtained in the second step was placed in an eggplant-shaped flask (1), and concentrated using a rotary evaporator at a temperature of 90°C under reduced pressure to obtain 152 g of concentrated oyster extract with a viscous amber color. A product was obtained (third step). When the solid content concentration of this product was measured, it was 41% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it has extremely excellent commercial value as a persimmon extract concentrate. Comparative Example 1 Oyster broth (solid content 6.2% by weight) was filtered using No. 5C quantitative filter paper without adding any adsorbent.
A persimmon extract stock solution from which insoluble matter and impurities were removed was obtained (first step). Next, add 1000g of oyster extract liquid obtained in the first step to 2
Concentrate at 90°C under reduced pressure using a rotary evaporator to obtain 144%
g of a viscous black-brown oyster extract concentrate was obtained (second step). When the solid content concentration of this product was measured, it was 43% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and the product had a strong black coloring, had an off-taste and an off-odor, and lacked flavor. Comparative Example 2 1,200 g of oyster broth (solid content 6.2% by weight) was placed in a stainless steel container, 6 g of activated carbon (Takashi Shirasagi manufactured by Takeda Pharmaceutical Co., Ltd.) was added, and the mixture was stirred at a temperature of 30°C for 30 minutes. The activated carbon that leaked through the filtration was separated using a centrifuge (5000G) to obtain a transparent oyster extract liquid that was slightly blackish and pale yellow (first step). Next, add 1000g of oyster extract liquid obtained in the first step to 2
into an eggplant-shaped flask, and concentrated using a rotary evaporator at a temperature of 90°C under reduced pressure to obtain 150 g.
An oyster extract concentrate having a viscous blackish brown color was obtained (second step). When the solid content concentration of this product was measured, it was found to be 40% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it was strongly colored, somewhat lacking in flavor, and inferior in commercial value. Comparative Example 3 1200 g of oyster broth (solid content 6.2% by weight) was placed in a stainless steel container, 15 g of activated carbon (Takashi Shirasagi, manufactured by Takeda Pharmaceutical Co., Ltd.) was added, and the mixture was stirred at a temperature of 30°C for 30 minutes. The mixture was filtered using a centrifugal separator (5000G) to separate activated carbon leaking through the filtration to obtain a transparent oyster extract liquid with a slight yellowish tinge (first step). Next, add 1000g of oyster extract liquid obtained in the first step to 2
Using a rotary evaporator, concentrate at a temperature of 90°C under reduced pressure to 158
A persimmon extract concentrate having a viscous amber color of 1.5 g was obtained (second step). When the solid content concentration of this product was measured, it was found to be 38% by weight. In addition, the absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and although there was little coloring, it lacked umami and flavor. Comparative example 4 1200g of oyster broth (solid content 6.2% by weight)
Using a rotary evaporator, concentrate at a temperature of 90°C under reduced pressure to obtain 230 g.
An oyster extract concentrate having a viscous blackish brown color and a solid content concentration of 35% by weight was obtained (first step). Next, 200g of oyster extract concentrate obtained in the first step
was placed in a stainless steel container, 19 g of synthetic layered magnesium phyllosilicate (Mizunite, manufactured by Mizusawa Chemical Industry Co., Ltd.) having a specific surface area of 639 m ² /g and 19 g of activated carbon (Shirasagi, manufactured by Takeda Pharmaceutical Co., Ltd.) were added, and the mixture was heated at a temperature of 20°C for 30 minutes.
Stir for a minute and then use a small centrifuge (5000G)
The adsorbent was separated and removed to obtain a dark brown oyster extract concentrate (second step). When the solid content concentration of this product was measured, it was found to be 31% by weight. The absorbance integral value S, chromatogram comparison results, and flavor test results of this product are as shown in Table 2, and it was found to have a strong black coloration, an off-taste and an off-odor, and lacked flavor. Comparative Example 5 100 g of commercially available concentrated oyster extract (oyster sauce from Hong Kong) was diluted with 100 g of distilled water to obtain a diluted solution with a solid content concentration of 21% by weight. This diluted solution was separated from insoluble matter and impurities using a centrifuge (5000G) to obtain a brown, transparent oyster sauce solution with a solid content of 16% by weight. Furthermore, the residue after centrifugation was a large amount of pasty starch. The absorbance integral value S calculated from the absorption spectrum of the diluted and centrifuged oyster extract liquid diluted with distilled water to a concentration of 5% by weight, the chromatogram comparison results, and the flavor test results are as shown in Table 2. Yes, it is strongly colored as an oyster extract liquid,
The flavor was also a little bland.

【table】

【table】 [Brief explanation of drawings]

FIG. 1 is an X-ray diffraction spectrum of the synthetic layered magnesium phyllosilicate used in the Examples of the present invention using Cu-Kα rays. Figure 2 shows the visible absorption spectrum A of the raw material oyster extract used in the examples of the present invention.
1 is a visible absorption spectrum B of concentrated oyster extract according to Comparative Example 1. Figure 3 shows the first example of Embodiment 3 of the present invention.
These are the visible absorption spectrum C of the purified oyster extract obtained in the step, and the visible absorption spectrum D of the concentrated oyster extract obtained in the second step of Example 3. FIG. 4 is a chromatogram of the purified oyster extract obtained in the first step of Comparative Example 3 by high performance liquid chromatography using water as a developing solution. Figure 5 shows Example 3 of the present invention.
This is a chromatogram obtained by high performance liquid chromatography using water as a developing solution of the purified oyster extract obtained in the first step.

Claims (1)

[Claims] 1. An adsorbent mainly composed of a water-insoluble inorganic magnesium compound having a specific surface area of 50 m ² /g or more is applied to an oyster extract liquid having a solid content concentration of 30% by weight or less to perform an adsorption purification treatment, A method for producing a oyster extract concentrate, which comprises then concentrating the purified liquid in a substantially non-oxidizing atmosphere to a solid content concentration of 5% by weight or more. 2 Inorganic magnesium compound per oyster extract
2. The method according to claim 1, wherein the amount is between 0.5 and 20% by weight. 3. The method according to claim 1, wherein the inorganic magnesium compound is a layered magnesium phyllosilicate salt. 4. The method according to claim 1, wherein the adsorbent comprises a combination of an inorganic magnesium compound and activated carbon. 5 0.5 to 20% by weight of inorganic magnesium compound
and activated carbon in an amount of 0.1 to 5% by weight. 6. The method according to claim 4, wherein the inorganic magnesium compound and activated carbon are added at the same time. 7. The method according to claim 4, wherein the inorganic magnesium compound and activated carbon are added in this order or in the reverse order. 8. The method according to claim 1, wherein the adsorption purification treatment is carried out at a temperature of 0 to 100°C for 1 minute or more. 9 Claim 1 in which the concentrate is a viscous liquid
The method described in section. 10. The method according to claim 1, wherein the concentrate is a powder, granules, or molded body. 11 A decolorized concentrate of oyster extract, which contains amino acids, proteins, sugars, and various minerals as essential components, and has a solid content of 5% by weight or more, and has the following formula: S=∫ ⁸⁰⁰ ₄₀₀ ε(x)dx In the formula, ε(x) represents the absorbance at wavelength x nanometer when measured using a cell with a thickness of 10 m/m for a solution with a solid content concentration of 5% by weight, and the absorbance integral value S defined as A decolorized oyster extract concentrate characterized by having a concentration of 200 or less. 12 Add water to the developing solution and hydroxyl group-containing crosslinked vinyl polymer gel (manufactured by Toyo Soda Kogyo Co., Ltd.)
12. The decolorized persimmon extract concentrate according to claim 11, which has a chromatogram that is substantially the same as the chromatogram shown in FIG. 5 in high performance liquid chromatography using G2500PWXL as a column.