JPH053268B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a hagfish extract extracted from a hagfish belonging to the class Agnathidae, order Hagina, family Hagfish.

(Conventional technology and problems) Hagfish live in waters near Japan and South Korea at depths of 40 to 60 m.
Widely distributed in shallow seas. This hagfish is highly disliked by fishermen because it enters the bodies of fish caught on longlines and nets, and fish in fish cages and eats their flesh, and also damages fishing gear with its large amount of mucus. However, its skin is elastic and excellent as fish leather, so it is widely used as a material for fish leather, along with sharks, moray eels, etc.

In addition, hagfish meat contains 13 times more vitamin A than eel, making it highly nutritious. However, because hagfish has a unique odor, it is not used as edible fish meat in Japan, and is only used for fish farming. It is only used as food.

In addition, fish and shellfish meat contains flavor components such as free amino acids, peptides, nucleotides, and organic acids. There was no extract used as a raw material.

(Means for Solving the Problems) In view of the above-mentioned current situation, the present invention was completed as a result of many years of research by the present inventor, and its purpose is to improve the nutritional value of extracts from hagfish. To achieve this objective, the present invention adopts a method of concentrating an extract obtained by boiling hagfish under reduced pressure.

(Function) Since the hagfish extract of the present invention is extracted from hagfish with high nutritional value, it can be used not only as a seasoning for soup bases, soup stock, and various processed foods, but also as nutritional supplements, health foods, and other foods. It can be used as a base etc.

(Example) Examples of the present invention will be described in detail below.

First, the skinned hagfish is cut into 3 to 4 cm lengths to form fillets, which are washed with 2% microsaline solution and then drained of the washing water.

Next, this fillet is boiled in hot water at about 85℃ to 88℃ to extract hot water-soluble active ingredients and fats and oils, and then the solid content and extract are separated using a centrifuge. Collect the extract.

Next, a dilute solvent such as alcohol is added to the solid, which is then boiled in hot water at about 65°C to extract water, oil, etc. from the solid, and then extracted using a centrifuge. The liquid and the solids are separated to collect a second extract, and the solids are squeezed using a squeezing barrel to squeeze out water, oil, etc. contained in the solids, and an extruded liquid is collected.

Next, the first extract, the second extract, and the extruded liquid are mixed, and this is filtered with a filter to remove solids and germs from the mixture, and then concentrated under reduced pressure at a low temperature. do. During concentration, browning progresses due to the Maillard reaction, resulting in a color similar to soy sauce.
At this time, the fishy odor is removed and the flavor is enhanced.

Next, dextrin and lactose as excipients and an emulsifier are added to the concentrated extract, and the mixture is blended. After adsorbing the extract to the excipient, it is dried by spray drying to produce a powdered extract. do. The powdered extract can be eaten as it is as a health food, or can be added to other processed foods as a base.

Although the embodiments of the present invention have been described in detail above, the specific manufacturing method and the specific configuration of the manufacturing equipment are not limited to these embodiments, and modifications may be made within the scope of the gist of the present invention. Even if there is, it is included in the present invention.

For example, in this example, a mixture of the first extract, the second extract, and the extruded liquid is concentrated under reduced pressure, but only the first extract or only the first extract and the extruded liquid are concentrated under reduced pressure. The mixture may be concentrated.

Further, in this example, a centrifuge is used to separate the solid content and the extract, but other means such as static separation may also be used. Although it is concentrated after filtering, it is also possible to deodorize before filtration as in the conventional extract manufacturing process. The temperature may be any temperature that can prevent the destruction of unstable components such as vitamins and vitamins, and can effectively extract the extract, and is not limited to the temperature in the examples.

Further, in this example, the extract is formed into a powder, but it may be used as a concentrated liquid, or it may be formed into capsules or tablets.

In addition, in this example, hagfish is used for the purpose of producing an extract, but just as the boiled liquid from the production of bonito flakes is used to produce bonito extract, hagfish can also be used when processing hagfish into food. The resulting boiled liquid may be used as an extract and concentrated for production.

(Effects of the Invention) As explained above, since the hagfish extract of the present invention is made from hagfish, which has high nutritional value, it is possible to obtain an extract with high nutritional value and optimal as a nutritional supplement or health food. There is a remarkable effect that it can be done.

Claims (1)

[Claims] 1. A hagfish extract characterized by being formed by concentrating an extract obtained by boiling and extracting hagfish under reduced pressure.