JPH0757168B2 - Method for producing shijimi extract - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a Japanese clam extract. More specifically, the present invention relates to a method for producing a clammy essence extract with sufficient removal of perforation.

[0002]

2. Description of the Related Art For fleas, edible parts 1 of flesh
Vitamin A130I. U. , Vitamin B
10.04 mg, vitamin B2O. 15mg, vitamin B
1215μg, Vitamin C 10mg, Calcium 180m
g, 15 g of protein, 1.8 g of lipid, 21 mg of iron.

It has been pointed out that the vitamin B12 contained in Clams is effective in preventing pernicious anemia.

Therefore, the inventor has tried to produce a white clam extract. As for the clam shell extract, the clam shell with shell is pressurized and heated to obtain a clam shell concentrate first. Then, ascorbic acid as a quality improving agent for making it easy to drink, carotene as a coloring agent, fructose, fragrance, and water were added, and the mixture was further heated and scraped off to obtain a clam extract.

[0005]

[Problems to be Solved by the Invention] However, ascorbic acid, carotene, fructose, fragrance,
Unless water was added and heated to remove the water, the water could not be removed sufficiently, and after the bottling operation, the water was deposited on the bottom of the bottle and the transparency of the freshwater clam extract decreased.

[0006] However, it was found that, when the stripping work was carried out while heating, no precipitation of the porcelain was observed at the bottom of the bottle even after the bottling work, and the transparency was not deteriorated.

[0007]

Means for Solving the Problems The present invention is based on these findings,

[0008] A process of adding water to a sandfish with shells that has been sanded out and heating under pressure, then removing and removing the shell and the body, filtering the remaining liquid, heating and evaporating water to evaporate the concentrate Obtaining step, then adding ascorbic acid, carotene, fructose, fragrance, water to the pearl oyster concentrate,
Next, a method for producing a freshwater clam extract, which comprises the step of removing the holes produced on the water surface while heating.

[0009] and

[0010] A step of adding water to a sandfish with a shell that has been sanded out and heating it under pressure, then removing and removing the shell and the body, filtering the remaining liquid, heating and evaporating the water to evaporate the concentrated shellfish shellfish concentrate. Obtaining step, then adding ascorbic acid, carotene, fructose, fragrance, water to the pearl oyster concentrate,
Next, a method for producing a flesh-leaved extract, which comprises a step of removing the perforations generated on the water surface while heating for 30 minutes or more.

[0011]

[Advantageous Effects] By the stripping while heating, the obtained clam extract does not remain dark and the transparency does not decrease.

[0012]

Example 10 Kg of shellfish with shells is sanded for 24 hours. Put the sand-shelled clams in a pressure cooker for boiling. Water is added at a ratio of 3 (weight) to 1 clam, and heated under pressure at 110 ° C for 30 minutes.
The greater the amount of water added, the longer the concentration time.
If the amount of water is small, the concentrate will not be extracted. Since the bivalve molluscs are boiled under pressure, more extracts can be obtained. Then, the shell and the body are removed and removed. About 30 liquid left
1 is filtered and heated in a double pot at 100 ° C. for 1 hour to evaporate the water content to make the mussels concentrate 20 l. Then, the total concentration of 100 l of the mussel concentrate is 20%, ascorbic acid is 0, 25%, carotene is 0, 01%, fructose 12%, fragrance is 0, 1%, water is 67, 64%. , Add the fragrance, and heat at 100 ° C for 30 minutes. Although the liquid surface is perforated by heating, the perforations formed on the water surface are removed while heating. Water is evaporated by heating, but water is added so that the water content does not change. If the heating time is 20 minutes or less, it cannot be sufficiently removed, and when it is made into a product and packed in a bottle, a slag is deposited on the bottom of the bottle and the transparency of the clam extract is reduced. Even if heated for 30 minutes or more, there is no difference in the occurrence of no product precipitate. Perfume is then added with lemon essence in this example.

Then, bottling is performed while heating at about 85 ° C. After bottling, heat at 95 ° C for 60 minutes to sterilize. The heating in this step is unnecessary when bottling is performed by the sanitary method.

The obtained Clams extract has a yellow color due to the coloring of carotene. As the fragrance, lemon essence is used in this embodiment. Shijimi extract 100l
Content of each component in

20% of pearl oyster concentrate

Ascorbic acid 0,25%

Carotene 0,01%

Fructose 12%

Perfume 0, 1%

Water 67, 64%

[0021]

[Effects of the Invention] Therefore, according to the present invention, it is possible to obtain a deep-cored extract that can be sufficiently removed and has a high liquid transparency.

Claims (2)

[Claims] 1. A step of adding water to sanded shellfish with shells and heating under pressure, then removing and removing shells and shells, filtering the remaining liquid, heating and evaporating water to condense the shellfish A step of obtaining a liquid, followed by a step of adding ascorbic acid, carotene, fructose, a fragrance and water to a concentrated solution of pearl oysters, and then a step of removing the perforations formed on the water surface while heating. Extract manufacturing method. 2. A process of adding water to a sandfish with a shell that has been sanded out and heating under pressure, then removing and removing the shell and the body, filtering the remaining liquid, heating and evaporating water to condense the shellfish. It is characterized by the steps of obtaining a liquid, then adding ascorbic acid, carotene, fructose, fragrance, and water to the concentrated mussels, and then removing the perforations generated on the water surface while heating for 30 minutes or more. And a method for producing a Japanese clam extract.