JPH0463672B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to an improvement in a method for producing oyster meat extract from oyster meat. [Prior Art] Oyster meat extract is extremely excellent as a health supplement, and many products are currently on the market. As such oyster meat extract, those obtained by spray-drying and freeze-drying an aqueous oyster meat extract are generally known. If oyster meat extract is to be used as a health supplement, it is desirable to contain large amounts of useful substances such as glycogen, taurine, and protein, and conversely, harmful heavy metals such as cadmium should be removed as much as possible. Particularly in recent years, sea pollution has become severe, and special consideration should be given to the removal of these heavy metals. Furthermore, the present inventors have previously discovered that oyster meat contains zinc-containing substances that inhibit platelet aggregation (see Japanese Patent Application No. 131648/1983), and such substances can be efficiently contained in oyster meat extract. It is also important to collect the waste immediately. [Problems to be Solved by the Invention] The purpose of the present invention is to provide a method for producing an oyster meat extract containing a high content of taurine, glycogen, protein, zinc-containing platelet aggregation inhibiting substance, and other useful substances. It is something to do. Another object of the present invention is to provide a method for producing an oyster meat extract with a low content of harmful heavy metals. [Means for Solving the Problems] The present invention provides that the supernatant obtained by subjecting oyster meat to hot water fractionation at about 50 to 90°C to remove precipitates, has a solid content of 20 to 90°C.
The present invention relates to a method for producing an oyster meat extract, which comprises subjecting it to a step of concentrating to 45 (W/W)% and then subjecting it to ethanol fractionation to recover a precipitate. In the present invention, the hot water temperature in the hot water fraction is
50-90℃, preferably about 70-80℃, 2-90℃
It is preferable to perform heating extraction for 3 hours. If the temperature is below 50°C, useful substances cannot be extracted efficiently, and the bacteria present in oyster meat will not be sterilized, causing the extract to spoil. Furthermore, if the temperature is 90°C or higher, Maillard reaction products are generated by decomposition products of sugars and proteins, resulting in poor digestibility and loss of nutritional properties of proteins and sugars. The supernatant of the hot water extraction fraction is concentrated before being subjected to the next ethanol fraction. Normally, the solid content in hot water extraction is 4 to 5 (w/w)%,
The solids content is reduced to 20-45 (w/w) by concentration.
%. The present inventors believe that by such concentration,
Surprisingly, we found that useful substances such as taurine were more likely to be included in the precipitate in the next ethanol fraction, and that harmful metals were conversely concentrated in the supernatant. Concentration is carried out, for example, by heating concentration, membrane concentration, freezing concentration, etc., and particularly preferably by heating concentration under reduced pressure. The supernatant in the warm water fraction was fractionated into ethanol,
It is preferably subjected to ethanol fractionation at a final concentration of 40-80% (w/w). The final concentration of ethanol is 40 (w/w)
% or less, the recovery rate of useful substances, especially taurine, proteins, etc., will be poor, and the effect of ethanol fractionation will be saturated at a final concentration of 80 (w/w)%. The fractionation treatment time is usually 5 to 168 hours, preferably 48 to 168 hours.
It is 96 hours. The precipitate in the alcohol fraction may be used as it is as an oyster meat extract health supplement, but it is preferably further subjected to a drying process, powdering, tabletting, etc. In the drying step, drying using a drum dryer is suitable. The heating temperature at that time is 120 to 160°C, preferably 130 to 150°C. Drying with a drum dryer at the above temperature does not easily cause oxidation and has a high specific gravity. Note that since it is impossible to apply a product that has not undergone ethanol fractionation to a drum dryer, it is advantageous to perform fractionation using ethanol when drying with a drum dryer. [Effects] The oyster meat extract thus obtained is rich in glycogen, taurine, amino acids, zinc-containing platelet aggregation inhibiting substances, etc., which are important as health supplements, and has extremely low content of harmful metals such as cadmium. Example 1 An equivalent amount of distilled water is added to frozen raw oysters, and extraction is performed by heating at 60 to 70°C for 2 to 3 hours to perform solid-liquid separation. The supernatant after solid-liquid separation is concentrated 5 to 6 times, and ethanol is added to the resulting concentrate to a final concentration of 75%. The ethanol-added solution was allowed to stand for 2 to 4 days,
The obtained liquid is separated into a precipitate and a supernatant. The precipitate is dried at 140°C using a drum dryer and pulverized in a conventional manner to obtain oyster meat extract powder. Example 2/Experiment 1 After thawing 600g of frozen oysters, add 600g of water,
Extract by heating at 80°C for 1 hour, and centrifuge at 3000 rpm for 15 minutes. After concentrating the supernatant under reduced pressure and heating until the solid content reached 36%, the ethanol concentration was 30, 40, 50, 60, 70, 75, 80 and 85%.
(w/w)%, the protein, taurine content, total sugar, zinc, iron and copper (these are useful substances in oyster meat extract), and cadmium content in the precipitate and supernatant were determined. The resulting percentage compositions are shown in Tables 1 to 7. Experimental Example 2 The operations of Example 2 and Experimental Example 1 were repeated except that the temperature during extraction with water was 70°C.
The results are almost the same as in Experimental Example 1. Experimental Example 3 When the operations of Example 2 and Experimental Example 1 were repeated except that the solid content was 20%, almost the same results as Experimental Example 1 were obtained. Experimental Example 4 When the operations of Example 2 and Experimental Example 1 were repeated except that the solid content was 45%, almost the same results as Experimental Example 1 were obtained. Comparative Example/Experimental Example 5 The operation of Example 2/Experimental Example 1 was repeated except that the step of concentrating by heating and condensing under reduced pressure until the solid content reached 36% was repeated, and total sugar, taurine, and catmium were Check the content and send the results to the 8th
It is shown in Tables 1 to 10.

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Claims (1)

[Claims] 1. Oyster meat is subjected to hot water fractionation at about 50 to 90°C to remove precipitates, and the supernatant is heated to a solid content of 20 to 45 (W/
A method for producing an oyster meat extract, which comprises subjecting it to a step of concentrating it to %W) and then subjecting it to ethanol fractionation to recover a precipitate. 2 After collecting the precipitate by subjecting it to ethanol fractionation,
The method for producing oyster meat extract according to claim 1, which comprises subjecting the oyster meat extract to a drum drying process.