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WO2003073865A1 - Poudre d'huitres brutes ayant une excellente stabilite a la conservation et procede de production de cette poudre - Google Patents

Poudre d'huitres brutes ayant une excellente stabilite a la conservation et procede de production de cette poudre Download PDF

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Publication number
WO2003073865A1
WO2003073865A1 PCT/JP2003/002425 JP0302425W WO03073865A1 WO 2003073865 A1 WO2003073865 A1 WO 2003073865A1 JP 0302425 W JP0302425 W JP 0302425W WO 03073865 A1 WO03073865 A1 WO 03073865A1
Authority
WO
WIPO (PCT)
Prior art keywords
powder
raw
raw oyster
weight
oysters
Prior art date
Application number
PCT/JP2003/002425
Other languages
English (en)
Japanese (ja)
Inventor
Yoshihide Hagiwara
Original Assignee
Uivt Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uivt Corporation filed Critical Uivt Corporation
Priority to AU2003221309A priority Critical patent/AU2003221309A1/en
Publication of WO2003073865A1 publication Critical patent/WO2003073865A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodesiccation or lyophilisation; Apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs

Definitions

  • the present invention relates to a raw oyster powder which is excellent in long-term storage stability and good in palatability and rich in nutrition and tonicity, and a method for producing the same.
  • Raw oysters are rich in protein (8-15%), lipids (1-2%), carbohydrates (4-7%), minerals (1-2%), etc. Is a food rich in nutrients and rich in nutrients and digestible (absorbed almost 100% in the small intestine).
  • raw oysters among fish Kairui, vitamin consisting of zinc and cause increased or taste disorder secretion and activity of insulin, pernicious anemia, liver failure, and the cause of vitamin B 12 deficiency, such as eye strain by far the B 12 is contained in a large amount (Zn: 12 ⁇ 15mgZ100 g, vitamins snake 12: 20 ⁇ 30 gZ1 OOg), known long or found as useful food for health maintenance.
  • raw oysters are susceptible to spoilage and oxidative deterioration, and are difficult to store in raw.Also, oysters have a peculiar smell and are strongly liked and disliked by people, and are limited from January to April. There are drawbacks such as being able to eat only during the season.
  • the present inventor has proposed that if the raw oysters are powdered without damaging the above-mentioned components contained in the raw oysters, the above-mentioned disadvantages can be solved and long-term storage that can be easily taken at any time as needed
  • the present inventors have found that it is possible to provide a raw oyster food as a health food which is excellent in stability and rich in nutrition and tonicity, and has completed the present invention. Disclosure of the invention
  • the present invention provides a dry powder or granules of fresh raw oysters.
  • the present invention also provides a method for pulverizing and emulsifying fresh raw oysters, and obtaining an emulsified liquid having a dry particle surface temperature of 60 ° C. Spray-drying or freeze-drying under a condition not to exceed 5% by weight to provide a dry powder having a water content of 5% by weight or less. Things.
  • Raw oysters used as raw materials may be natural or cultivated, and include, for example, Japanese oysters, Ohagurogaki, Itabogaki, Sekigaki, Iwagaki, Suminoegaki, Sekigaki etc. Itabogaki is preferred.
  • Raw oysters (hereinafter referred to as “raw oysters”) can be crushed and emulsified without losing their freshness. However, it is generally preferable to crush and emulsify in vinegar. As a result, it is possible to prevent the progress of putrefaction and oxidative deterioration during the treatment process.
  • vinegar examples include rice vinegar, grain vinegar (eg, black vinegar), fruit vinegar, synthetic vinegar, and aqueous acetic acid. In general, brewed vinegar is more preferable because it contains various organic acids.
  • the vinegar usually, it is preferable that raw oysters, based on the solids content of the 0.1 to 1 wt 0/0, keep especially 0.3 to 0.7 adding salt at a concentration of weight%, and optionally, further ethanol 3 0 wt 0/0 or less, may be added particularly in a concentration of 5 to 1 5% by weight.
  • the amount of vinegar used to soak the raw oysters is not strictly limited, and can vary over a wide range depending on the type of vinegar used, etc. 0 ⁇ "! 0 O m then especially 15 ⁇ 75 m and more especially 30
  • the immersion time of raw oysters in vinegar is also not strictly limited, but if immersed for too long a period, the protein will deteriorate, so it is usually 24 hours or less, preferably about 2 to 5 hours. Is appropriate.
  • Raw oysters or raw oysters immersed in vinegar are pulverized and emulsified into a dry powder by spray drying or freeze drying. At that time, the raw oysters immersed in vinegar may be subjected to a crushing treatment as it is, or may be subjected to a crushing treatment after removing excess vinegar.
  • the pulverization and emulsification can be performed using, for example, a pulverizer such as a mixer or a normal high-speed pulverizer. Until it can pass through the inside sieve.
  • the obtained emulsified liquid can be directly subjected to a drying step, or solid impurities such as sand particles and shell fragments can be removed by, for example, filtration. Filtration is
  • Excipients and other auxiliary components can be added to the thus-obtained raw oyster emulsified liquid, if necessary, prior to drying and powdering.
  • edible excipients examples include, for example, arabia gum, tragacanth, viscous polysaccharides, starch, dextrin, cyclodextrin, glucose, fructose, lactose, sucrose, starch degradation products, skim milk powder, whole milk, Examples include soy protein, methylcellulose, carboxymethylcellulose and the like.
  • Other auxiliary ingredients include, for example, coating agents such as collagen, gelatin, kelp powder, alginic acid and seaweed; seasonings such as sugar, salt, and spices; carotene, vitamin B, vitamin E and the like.
  • Vitamins antioxidants such as Ginkgo biloba extract powder, tea powder, blue powder, red pepper, ascorbic acid (vitamin C), and tocopherol; natural preservatives such as garlic powder and ginger.
  • antioxidants such as Ginkgo biloba extract powder, tea powder, blue powder, red pepper, ascorbic acid (vitamin C), and tocopherol
  • natural preservatives such as garlic powder and ginger.
  • the mixing ratio of these excipients and other auxiliary components to the raw oyster emulsified solution is not limited at all, and can be set arbitrarily. Use in the range of 1 to 100 parts by weight, particularly 100 to 500 parts by weight, more particularly 50 to 300 parts by weight, for the solid content in the chemical solution Is preferred.
  • the raw oyster emulsified liquid is mixed with the above-mentioned excipients and other auxiliary components as appropriate, and then spray-dried or freeze-dried.
  • Spray drying is carried out under conditions where the apparent surface temperature of the dried particles does not exceed 60 ° C., preferably 55 ° C., in particular such that said surface temperature is in the range 45-50 ° C. It is desirable to do so, for this purpose, the blowing temperature is about 170 to about 230 ° C, especially about 170 to about 200 ° C, and the exhaust temperature is about 100 to about 150 ° C. It is particularly preferable to carry out under conditions of about 110 to about 130 ° C.
  • Freeze-drying can be performed by a method known per se.
  • Spray-drying and freeze-drying are performed until the moisture content in the resulting dry powder is 5% by weight or less, preferably 3% by weight or less. If the moisture content in the resulting dry powder is more than 5% by weight, the enzymes in the powder work out and may cause spoilage.
  • the raw oyster powder thus obtained is added with excipients and other auxiliary components as necessary. (If the powder already contains excipients and other auxiliary components, this addition may be omitted.) May be charged into a granulator, for example, a fluidized-dry granulator, and granulated by a method known per se. Excipients and other auxiliary components which can be added in this granulation include those exemplified above.
  • collagen is added to the emulsified solution in advance and dissolved, or at the time of the above-mentioned granulation, in a granulator, for example.
  • a raw oyster powder or granules coated with collagen can be obtained. Since the collagen film is extremely excellent in the effects of preventing moisture absorption and suppressing aeration, raw oyster powder or granules having excellent long-term storage stability can be obtained by this coating.
  • the amount of collagen used at that time is usually in the range of 1 to 30 parts by weight, preferably 1 to 15 parts by weight, per 100 parts by weight of the solid content of raw oysters and excipients and other auxiliary components. It can be.
  • the raw oyster powder or granules produced as described above retain the components originally possessed by raw oysters without substantial loss, and are extremely excellent in nutritional tonicity and maintain health. Health for promotion ⁇ Useful as health food.
  • the raw oyster powder or granules produced according to the present invention have a very low water content and can be stably stored for a long period of time, so that the oyster flavor can be enjoyed even when it is not a suitable period for edible oysters. .
  • raw oyster powder or granules produced using vinegar contain minerals in the form of soluble salts, and are extremely palatable with the remaining vinegar, and are digestible and absorbable. It is good and is extremely useful for improving the health of healthy people or dieting for sick people.
  • the raw oyster powder or granules produced by the method of the present invention can be used as it is, can be formed into tablets or the like, or can be supplied as a health food by filling in capsules, Furthermore, it can be widely used in processed foods, for example, by mixing with cut amanori, sesame, bonito powder, salt, spices, etc. to prepare sprinkles.
  • Example 3 The resulting emulsion was filtered through a 40 mesh sieve. The emulsified liquid is spray-dried so that the air temperature is 190 ° C and the exhaust temperature is 120 ° C and the surface temperature of the dried particles is 50 ° C, and 165 g of raw oyster powder having a moisture content of 3% by weight is obtained. Obtained.
  • Example 3 The emulsified liquid is spray-dried so that the air temperature is 190 ° C and the exhaust temperature is 120 ° C and the surface temperature of the dried particles is 50 ° C, and 165 g of raw oyster powder having a moisture content of 3% by weight is obtained. Obtained.
  • Example 3 Example 3
  • Example 2 320 g of raw oyster powder was obtained in the same manner as in Example 2, except that 200 g of dextrin and 2 g of vitamin C were added to the emulsified solution after filtration, followed by intimate mixing.
  • Example 2 The procedure of Example 2 was repeated, except that 1 OOg of 95% ethanol was added to the mixed vinegar to obtain 150 g of raw oyster powder.
  • Example 2 To obtain a raw oysters powder 1 45 g coated with collagen in the same manner as in Example 2 except that mixing and dissolving the collagen 7 g in emulsified liquid after filtration.
  • Example 6 To obtain a raw oysters powder 1 45 g coated with collagen in the same manner as in Example 2 except that mixing and dissolving the collagen 7 g in emulsified liquid after filtration.
  • Each of the raw oyster powders obtained in Examples 1 to 6 was sealed in a glass bottle, stored in a dark place at room temperature for a predetermined period, and then observed for flavor, aroma and color, and compared with those immediately after production.
  • the raw oyster powders of Examples 1 to 4 show a substantial change even after storage for 2 years.
  • the raw oyster powder or granules of Examples 5 and 6 showed no substantial change even after storage for 3 years.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Cette invention vise à obtenir un procédé de production d'une poudre d'huîtres brutes qui possède une excellente stabilité à la conservation à long terme, qui a un goût agréable et qui est riche en propriétés toniques. On produit cette poudre d'huîtres brutes en broyant et en émulsifiant des huîtres brutes soit en tant que telles soit après immersion dans du vinaigre, en séchant par atomisation ou en lyophilisant l'émulsion ainsi obtenue dans des conditions telles que la température de surface des grains séchés ne dépasse pas 60 °C, de façon à produire une poudre sèche ayant une teneur en humidité inférieure ou égale à 5 % en poids.
PCT/JP2003/002425 2002-03-05 2003-03-03 Poudre d'huitres brutes ayant une excellente stabilite a la conservation et procede de production de cette poudre WO2003073865A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003221309A AU2003221309A1 (en) 2002-03-05 2003-03-03 Raw oyster powder with excellent storage stability and process for producing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2002058484A JP2005295802A (ja) 2002-03-05 2002-03-05 保存安定性に優れた生ガキ粉末の製造法
JP2002-58484 2002-03-05

Publications (1)

Publication Number Publication Date
WO2003073865A1 true WO2003073865A1 (fr) 2003-09-12

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PCT/JP2003/002425 WO2003073865A1 (fr) 2002-03-05 2003-03-03 Poudre d'huitres brutes ayant une excellente stabilite a la conservation et procede de production de cette poudre

Country Status (4)

Country Link
JP (1) JP2005295802A (fr)
AU (1) AU2003221309A1 (fr)
TW (1) TW200400794A (fr)
WO (1) WO2003073865A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110311130A (zh) * 2019-05-25 2019-10-08 浙江锋锂新能源科技有限公司 一种铌酸钛负极材料及其制备方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4648893B2 (ja) * 2006-12-28 2011-03-09 ハウス食品株式会社 内臓付き貝類を含む凍結乾燥食品の製造方法
JP5294814B2 (ja) * 2008-12-01 2013-09-18 森永製菓株式会社 乾燥食材を含む食品の製造方法
KR102220584B1 (ko) * 2020-10-05 2021-02-25 대한민국 비린내를 제거한 굴 분말의 제조방법 및 이를 활용한 가공식품

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS3812712B1 (fr) * 1961-04-19 1963-07-19
JPS6185322A (ja) * 1984-10-04 1986-04-30 Osaka Chem Lab シミ防止等の美顔及び美髪食品
JPH0678729A (ja) * 1991-11-29 1994-03-22 Kanjiyakudou:Kk キセル貝エキスを主成分とした健康飲料の製造方法、並びにキセル貝粉末、又は顆粒の製造方法
JP2001149049A (ja) * 1999-11-22 2001-06-05 Bizen Kasei Kk ミネラル高含有牡蠣エキスおよびその製造方法
JP2001352946A (ja) * 2000-06-09 2001-12-25 Fusae Nishihara 低分子画分を高濃度に含むカキ抽出エキスおよびその製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS3812712B1 (fr) * 1961-04-19 1963-07-19
JPS6185322A (ja) * 1984-10-04 1986-04-30 Osaka Chem Lab シミ防止等の美顔及び美髪食品
JPH0678729A (ja) * 1991-11-29 1994-03-22 Kanjiyakudou:Kk キセル貝エキスを主成分とした健康飲料の製造方法、並びにキセル貝粉末、又は顆粒の製造方法
JP2001149049A (ja) * 1999-11-22 2001-06-05 Bizen Kasei Kk ミネラル高含有牡蠣エキスおよびその製造方法
JP2001352946A (ja) * 2000-06-09 2001-12-25 Fusae Nishihara 低分子画分を高濃度に含むカキ抽出エキスおよびその製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110311130A (zh) * 2019-05-25 2019-10-08 浙江锋锂新能源科技有限公司 一种铌酸钛负极材料及其制备方法

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Publication number Publication date
TW200400794A (en) 2004-01-16
JP2005295802A (ja) 2005-10-27
AU2003221309A1 (en) 2003-09-16

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