JPS6018381B2 - Oyster extract powder and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to extracting and concentrating oyster extract from oysters and turning it into powder for use in seasonings and soup bases among processed foods.

Oysters (molluscs) are a general term for bivalve oysters, and the shell shape is not uniform.

It is said that there are 12 to 13 pupil species produced in Japan, and 100 to 200 species in the world. The main edible species are oviparous species, such as Pacific oysters,
There are Suminoe oysters, Kegaki, American oysters, Portuguese oysters, and ovoviparous species such as Itabo oysters, European oysters, and Olympia oysters. In particular, Pacific oysters are cultivated in Japan for food, and their production areas are spreading throughout the country. Usage: raw food,
In addition to being fried and fried, we also process canned oysters, dried oysters, imitation products, make oystershu with the leftover juice of dried oysters, extract glycogen from meat, and recently, extract taurine, a type of amino acid, and use lime ( It is attracting attention as a raw material for oyster ash) and calcium. Oysters contain glycogen, taurine, vitamin B2, and vitamin B.
6. Contains vitamin B group vitamins and useful minerals such as calcium, potassium, magnesium, iron, and iodine. Therefore, in order to more effectively utilize the various nutrients and unique flavor contained in oysters as described above, it is convenient to powderize oyster extract and use this as a raw material.

By the way, the conventional method for producing kakiekisu powder generally involves
The shelled meat is shredded (pongee shredded) and momentarily immersed in warm water of about 65 to 80 degrees Celsius. This conventional method involves mechanically squeezing the shucked oysters to obtain a liquid component, which introduces undesirable components into the product, while eliminating effective components. There is also the risk that the solid matter will not be extracted and will be discarded as solid waste.Furthermore, this degree of heat treatment cannot completely kill the heat-resistant spore bacteria that contaminate the oysters. The persimmon extract powder produced was colored due to the contamination of excess substances, had a poor appearance, and was not only inferior in flavor but also unsatisfactory nutritionally.
In view of these circumstances, the present inventors conducted research with the aim of obtaining a high-quality persimmon extract powder that was satisfactory in terms of appearance, flavor, and nutrition.The inventors of the present invention conducted research with the aim of obtaining a high-quality persimmon extract powder that was satisfactory in terms of appearance, flavor, and nutrition. After that, it was discovered that the above object could be achieved by turning it into powder, and this led to the completion of the present invention. The persimmon extract powder of the present invention can be obtained by boiling and extracting a thousand oysters or raw oysters from water in a pressure steel according to a conventional method for an appropriate period of time, concentrating this extract under reduced pressure, and then drying the concentrated liquid into a powder by spray-drying or freeze-drying. It is manufactured by converting into The pressure during extraction is on the order of lk9', but it is not necessarily critical and can be selected as appropriate. The extraction time is about 3 Q minutes under the above pressure, but it can be changed as desired depending on the condition of the raw material. It is efficient to separate the extract using vacuum filtration or the like. The pressure during concentration is preferably between 1 and 5 chest Hg so as to keep the temperature of the extract within the range of about 70 to 80°C. This concentrate is then pulverized in a conventional manner.
The persimmon extract powder of the present invention obtained as described above is a pale yellow fine powder, and is satisfactory in appearance, flavor, and food hygiene. Moreover, since it is rich in nutrients such as vitamins, it can be widely used in seasonings and soup bases, and is extremely useful as a raw material for processed oyster foods. Therefore, the oyster jelly powder and the method for producing the same according to the present invention will develop new uses for processed oyster foods. Example 1 Raw oysters LK9 were transferred as they were or after washing with water to a pressure steel (capacity 6 hours), working pressure LK9/ground), added with 1 ounce of pure water (purity 200 ○ above the skin), and heated under the pressure of LK9/bar. Boil for about 30 minutes.

Then, return to normal pressure and filter under reduced pressure using filter paper to extract the extract. Add one drop of pure water to the remaining liquid again and boil for about 30 minutes. Filter this in the same way and combine the filtrate with the previous extract. The extract is milky. This extract was added under reduced pressure (1 to 5 molar
Distilled at a temperature of 70 to 8 pi○), and the water content is approximately 30 to 70%.
A viscous reddish-brown flowing liquid (water content: 67.34%) was obtained. This liquid has a lighter color than one that is not distilled under reduced pressure. This concentrated solution was instantaneously dried using a known spray drying method (instant hot air temperature 180°C, outlet temperature 80°C, dropping time 30 min/min) to obtain a homogeneous light yellow fine powder of 125 kg. dry)
Inside, glycogen 41.9 ta calcium 61
．． 5-9 Taurine 5-0 Ta Rikirium 1.
6 vitamins & 21.75 females Magnesium 233 females & 0.52 females Iron 5.49 of 9
〃B20.09-9 Iodine 0.5-9 is included.

Example 2 Raw oysters LK9 were processed in the same machine as in Example 1 to obtain a viscous reddish-brown fluid liquid 420 mm (moisture 65.48%).

Claims (1)

[Scope of Claims] 1. Persimmon extract powder obtained by boiling raw or dried oysters under high pressure, concentrating the extract obtained under reduced pressure, and pulverizing this concentrated liquid. 2. A method for producing oyster extract powder, which comprises boiling raw oysters or dried oysters in water under high pressure to obtain an extract, concentrating this extract under reduced pressure, and then pulverizing it by a spray-drying method or a freeze-drying method.