Process for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat

Abstract

[Problem] This invention provides a method for extracting DHMBA from frozen raw oyster meat under pressure from the initial stage, and for extracting a large amount of high-concentration DHMBA in a short time. [Solution] The invention is characterized by: placing raw oysters into a container containing the extract, sealing the container and pressurizing the interior, concentrating the pressurized extract to generate a concentrate containing a high concentration of 3,5-dihydroxy-4-methoxybenzyl alcohol, and generating 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

Description

Technical Field

[0001] This invention relates to a method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat. Background Technology

[0002] Conventionally, a method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) from raw oysters involves heating raw oysters at 1 atmosphere for 1 hour, extracting an extract from the raw oysters and transferring it to an extract solution, then removing the cooked oysters, and reheating or pressurizing the extract solution to produce DHMBA.

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent Application Publication No. 2012-153852 Summary of the Invention

[0006] The problem the invention aims to solve

[0007] However, the inventors are concerned that, for example, when raw oysters are heated and extracted at 1 atmosphere for 1 hour, and then the cooked oysters are removed, and the extract is heated or pressurized again to generate DHMBA, the nutrients in the oysters cannot be fully extracted from the raw oysters. It is believed that many nutrients still remain in the removed cooked oysters.

[0008] In other words, the inventors believe that instead of heating and extracting raw oysters as in the conventional method, removing the oysters, and then reheating and pressurizing the remaining extract to generate DHMBA, they believe that by placing the raw oysters themselves, such as frozen raw oysters, in a liquid and heating and directly pressurizing them, more nutrients can be extracted from the oysters. In particular, they speculate that large-scale extraction of DHMBA can be achieved.

[0009] By placing the raw oysters in a liquid, heating them, and directly extracting them under pressure as described above, a large amount of oyster extract containing nutrients, primarily DHMBA, can be obtained more efficiently in a shorter time.

[0010] The process of constructing this invention is described in more detail below: Since the inventors did not possess a pressure vessel at the beginning of their business, they heated frozen raw oyster meat at 1 atmosphere. After removing the cooked oyster meat, they concentrated the remaining oyster meat extract and allowed it to cool naturally to room temperature. Then, they added, for example, 99.9% ethanol to the oyster meat concentrate, allowing for natural precipitation and separation into a supernatant and a precipitate. Furthermore, a novel antioxidant, DHMBA, was subsequently created from the supernatant.

[0011] Next, the inventors focused on developing a technology to increase the concentration of DHMBA in the supernatant obtained by heating at 1 atmosphere. Furthermore, they invented a technique to increase the concentration of DHMBA by heating and pressurizing the extract obtained by heating oyster meat at 1 atmosphere, and obtained various patents for this technique.

[0012] However, recent speculation suggests that heating at only one atmosphere may not be sufficient to extract DHMBA from frozen raw oyster meat.

[0013] Therefore, the inventors envision that by pressurizing and extracting frozen raw oyster meat from the initial stage, DHMBA can be further extracted from raw oyster meat, and it is possible to extract a large amount of high concentration of DHMBA in a short period of time.

[0014] The inventors now possess both laboratory-grade and factory-grade pressure vessels. Therefore, they are able to successfully conduct pressure-heat extraction experiments on frozen raw oyster meat from the initial stage.

[0015] Furthermore, the frozen raw oyster meat is pressurized and heated from the initial stage, such as... Figure 1 , Figure 2 As shown, an extract containing a high concentration of DHMBA was obtained from frozen raw oyster meat, and this process can be carried out on a large scale. Furthermore, it was confirmed that an extract containing a high concentration of DHMBA can be produced in a short time.

[0016] Solution for solving the problem

[0017] The present invention is characterized in that raw oysters are placed into a container containing an extract, sealed, and the inside of the container is pressurized. The pressurized extract is then concentrated to generate a concentrate containing a high concentration of 3,5-dihydroxy-4-methoxybenzyl alcohol, and 3,5-dihydroxy-4-methoxybenzyl alcohol is generated from the concentrate.

[0018] or

[0019] The method is characterized by placing raw oysters into a container containing extract, sealing the container and pressurizing the inside, concentrating the pressurized extract to generate a concentrate containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate, and generating 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

[0020] or

[0021] The method is characterized by placing frozen raw oysters into a container containing an extract of approximately equal weight to the raw oysters, sealing the container and pressurizing the interior, concentrating the pressurized extract to generate a concentrate containing a high concentration of 3,5-dihydroxy-4-methoxybenzyl alcohol, and generating 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

[0022] or

[0023] The method is characterized by placing frozen raw oysters into a container containing an extract of approximately equal weight to the raw oysters, sealing the container and pressurizing the interior, concentrating the pressurized extract to generate a concentrate containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate, and generating 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

[0024] or

[0025] The characteristic feature is that the pressurization is to increase the pressure to more than 1 atmosphere;

[0026] or

[0027] The characteristic feature is that the extract is water;

[0028] or

[0029] The container is characterized in that it is a pressure vessel.

[0030] The effects of the invention

[0031] According to the method of producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to the present invention, since the raw oyster itself, such as frozen raw oyster itself, is placed in a liquid and heated and directly pressurized, more nutrients can be extracted from the oyster. In particular, it is presumed that large-scale extraction is possible in the extraction of DHMBA.

[0032] Furthermore, it achieves the following excellent effects: by heating and directly pressurizing raw oysters in liquid, a large amount of oyster extract containing nutrients, primarily DHMBA, can be obtained more efficiently in a shorter time. Attached Figure Description

[0033] Figure 1 This is an explanatory diagram illustrating the measurement conditions of the present invention.

[0034] Figure 2 This is an explanatory diagram illustrating the measurement results of the present invention. Detailed Implementation

[0035] The following is an experiment conducted in accordance with the present invention to generate 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) using frozen raw oysters. Therefore, the experimental example will be described based on the accompanying drawings.

[0036] (Experimental materials)

[0037] Frozen oyster blocks from Hiroshima were used as experimental materials. In other words, the raw oysters used in the experiments under all set conditions were oysters obtained by thawing the same frozen oyster blocks from Hiroshima.

[0038] In addition, in the experiment conducted under various conditions, the amount of frozen Hiroshima oyster blocks used in one of the conditions was 1.5 kg.

[0039] Pure water was used as the liquid for heating the raw oysters. In the experiments conducted under various conditions, the amount of pure water used under one condition was 1.5 kg. Therefore, the ratio of oysters to water was 1:1.

[0040] In addition, the pressure vessel used is a pressure vessel (OAMVP-005) manufactured by Kajiwara Co., Ltd.

[0041] (Extraction criteria)

[0042] First, the conditions in the extraction experiment, which were conducted under the aforementioned conditions, are as follows:

[0043] (1) Oyster:water = 1:1, 94℃, 1 hour (1 atmosphere, 1 hour)

[0044] (2) Oyster:water = 1:1, 135℃, 1 hour (3 atmospheres, 1 hour)

[0045] (3) Oyster:water = 1:1, 94℃, 3 hours (1 atmosphere, 3 hours)

[0046] (4) Oyster:water = 1:1, 135℃, 3 hours (3 atmospheres, 3 hours)

[0047] After extraction, the mixture was concentrated under reduced pressure and adjusted to Brix 40.

[0048] Here, Brix refers to the concentration of dissolved solids in the liquid. A liquid obtained by concentrating oyster broth to a Brix concentration of 40% is called Brix40 concentrate. However, it is not limited to using Brix40 concentrate to a Brix concentration of 40% for the determination; concentrates to any percentage can be used.

[0049] (Extraction method)

[0050] From 10 kg of frozen oyster blocks, 6.0 kg of oysters (1.5 kg × 4 conditions) were thawed for use in this experiment. After thawing, the weight of the oysters used in each of the aforementioned conditions was measured and recorded. Then, an equal volume of pure water was prepared to match the weight of the oysters.

[0051] Extraction from oysters was performed using a pressure vessel (OAMVP-005) manufactured by Kajiwara Co., Ltd., as described above. Equal amounts of 1.5 kg of oysters and pure water were added to the vessel.

[0052] After adding the contents, close the lid of the vessel. Under the extraction conditions of (1) and (3), heat until the temperature inside the vessel reaches 94°C. When the temperature reaches 94°C, the vessel is kept at 1 atmosphere and extracted at 94°C for 1 hour under the conditions of (1) and for 3 hours under the conditions of (3).

[0053] In addition, the pressure vessel is equipped with a pressure gauge and maintains a pressure of 1 atmosphere when the temperature reaches 94°C. However, if the pressure is maintained at 1 atmosphere, the heating temperature is not limited to 94°C.

[0054] Under the extraction conditions of (2) and (4), the vessel lid and pressure valve are closed, and pressure is applied until the temperature inside the vessel reaches 135°C. When 135°C is reached, the pressure gauge maintains 3 atmospheres. Furthermore, under 3 atmospheres, extraction is performed at 135°C for 1 hour under the conditions of (2), and at 135°C for 3 hours under the conditions of (4).

[0055] In addition, the pressure will be maintained at 3 atmospheres when the temperature reaches 135°C, but if the pressure is maintained at 3 atmospheres, the heating temperature is not limited to 135°C.

[0056] After extraction, the Brix value and weight of the extract (boiled juice) obtained under various conditions, as well as the weight of the cooked oyster residue after extraction, were measured.

[0057] The boil-off liquids under each condition were concentrated using a rotary evaporator until the Brix value reached 40. At this point, the water bath temperature of the rotary evaporator was set to 95°C. After concentration, the weight of the Brix40 extract obtained from the boil-off liquids under each condition was measured. The recovery rate (yield) of the Brix40 extract weight based on the weight of the oysters used in the extraction was calculated by dividing the measured weight of each Brix40 extract by the weight of the oysters used.

[0058] In addition, the concentration of DHMBA in each Brix40 extract was quantified using liquid chromatography / tandem mass spectrometry (LC-MS / MS: Prominence high-pressure gradient HPLC, triple quadrupole mass spectrometer LCMS-8040 system, Shimadzu Corporation).

[0059] The weights of oyster shells and pure water used for each extraction condition, the time required for heating and pressurization, and the values ​​related to concentration are shown in the figure. Figure 1 Table 1 in the table.

[0060] (Measurement content)

[0061] The items measured in this study are as follows:

[0062] 1. Recovery rate of Brix40 extract by weight of raw oysters

[0063] This is because if the recovery rate of Brix40 extract weight is high, the recovery rate of DHMBA is also expected to be high.

[0064] 2. DHMBA concentration in Brix40 extract

[0065] This is because if the concentration of DHMBA in the Brix40 extract is high, the amount of DHMBA is expected to be high.

[0066] However, the above measurement results are shown in Figure 2 .

[0067] (in conclusion)

[0068] As the results above show, the Brix40 extract obtained by pressure extraction at 3 atmospheres yielded a greater weight than that obtained by extraction at 1 atmosphere. This indicates that pressure extraction at 3 atmospheres can extract more nutrients from oysters compared to extraction at 1 atmosphere, and the DHMBA concentration in the 3 atmosphere pressure extraction group also showed a higher value.

[0069] In the inventor's patented prior extraction methods, for example, after extracting nutrients from oysters at 1 atmosphere, the oysters are removed, and only the extract is heated or pressurized to generate DHMBA.

[0070] In this extraction method, since the oysters are removed before pressurization and the extraction time of the oysters is relatively short, such as 1 hour, it can be assumed that a large amount of important nutrients containing DHMBA will remain in the oysters.

[0071] like Figure 2 As shown, it can be confirmed that compared with the previously patented method, the new pressure extraction method can increase the amount of DHMBA extracted and generated from raw oysters by directly pressurizing them in the initial stage.

[0072] Furthermore, the method of extracting oysters by placing them directly in pure water and heating and pressurizing them simultaneously allows for extraction operations that can be performed in a very short time, compared to the methods described in existing patents already obtained by the inventors.

[0073] In summary, compared with traditional extraction methods, the extraction method of the present invention, which directly pressurizes the raw oysters from the initial stage of extraction, is an excellent method for producing extracts from raw oysters and generating DHMBA.

[0074] In other words, compared with existing patents, the method of the present invention, which directly extracts raw oysters under pressure, can efficiently obtain a large amount of DHMBA in a short time.

Claims

1. A production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, characterized by, immersing raw oysters in a container storing an extraction liquid, sealing and pressurizing the inside of the container, concentrating the extraction liquid after pressurization, producing a concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol at a high concentration, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid.

2. A production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, characterized by, immersing raw oysters in a container storing an extraction liquid, sealing and pressurizing the inside of the container, concentrating the extraction liquid after pressurization, producing a concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol at a high recovery rate, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid.

3. A production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, characterized by, immersing frozen raw oysters in a container storing an extraction liquid in an amount approximately equal to the weight of the raw oysters, sealing and pressurizing the inside of the container, concentrating the extraction liquid after pressurization, producing a concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol at a high concentration, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid.

4. A production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, characterized by, Frozen raw oysters are placed into a container containing an extract of approximately equal weight to the raw oysters. The container is sealed and pressurized. The pressurized extract is then concentrated to produce a concentrate containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate. 3,5-dihydroxy-4-methoxybenzyl alcohol is then produced from this concentrate.

5. The production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to claim 1 or 2, characterized by, The pressurization refers to pressurizing to more than 1 atmosphere.

6. The production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to claim 1 or 2, characterized by, The extract is water.

7. The production method of 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to claim 1 or 2, characterized by, The container is a pressure vessel.

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