Production method for generating 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat

Abstract

[Problem] To enable DHMBA to be extracted from raw oyster meat by extracting frozen raw oyster meat under pressure in an initial stage, and to enable a large quantity of highly concentrated DHMBA to be extracted in a short time. [Solution] The present invention is characterized by placing raw oysters in a container in which a liquid for extraction is stored, sealing and pressurizing the container, concentrating the pressurized liquid for extraction, generating a concentrated liquid containing highly concentrated 3,5-dihydroxy-4-methoxybenzyl alcohol, and generating 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid.

Description

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

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

[0002] Conventionally, the production method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol (hereinafter referred to as DHMBA) from raw oysters involves heating the raw oysters at 1 atmosphere for 1 hour, extracting the essence from the raw oysters and sending it to the extract, then removing the boiled oysters, and reheating or pressurizing the extract to produce DHMBA.

[0003] Patent Publication No. 2012-153852

[0004] However, the inventors of the present invention were concerned that, for example, if raw oysters were heated and extracted at 1 atmosphere for 1 hour, the boiled oysters were then removed, and the extract was reheated or pressurized to produce DHMBA, the nutrients in the oysters would not be sufficiently extracted from the raw oysters, and they believed that many nutrients would still remain in the boiled oysters after the removal of the boiled oysters.

[0005] That is, instead of heating raw oysters, extracting them, and then removing the remaining extract, which is then heated and pressurized again to produce DHMBA from the extract, as in the conventional method, we thought that if we placed raw oysters themselves, for example frozen raw oysters, in a liquid, heated them, and then pressurized them, we could extract many nutrients from the oysters. In particular, we believe that we can extract a large amount of DHMBA.

[0006] As described above, by placing raw oysters in liquid, heating them, and then performing pressure extraction, it is possible to obtain oyster extract containing large amounts of DHMBA and other nutrients more efficiently in a shorter amount of time.

[0007] To explain the process that led to the present invention in more detail, when the inventors first founded the company, they did not own an autoclave, so they heated frozen raw oyster meat at 1 atmosphere, then removed the boiled oyster meat, concentrated the remaining oyster meat extract, allowed it to cool naturally to room temperature, and then added, for example, 99.9% ethanol to the oyster meat concentrate to cause natural precipitation, separating it into a supernatant and a sediment. They then created the novel antioxidant DHMBA from the supernatant.

[0008] The inventor then devoted himself to developing a technology to increase the DHMBA concentration in the supernatant obtained by heating oyster meat at 1 atmosphere, and discovered that the DHMBA concentration could be increased by heating and pressurizing the extract obtained by heating oyster meat at 1 atmosphere, and obtained various patents for this invention.

[0009] However, in recent years, it has been suggested that DHMBA in frozen raw oyster meat may not be sufficiently extracted by heating at 1 atmosphere alone. Therefore, the present inventors have hypothesized that by applying pressure to the frozen raw oyster meat from the beginning, it may be possible to extract more DHMBA from the raw oyster meat, and to extract a high concentration of DHMBA in a short time and in large quantities.

[0010] The inventors of this invention already own laboratory-level and factory-level autoclaves. Therefore, they were able to smoothly conduct pressure-heat extraction experiments in which frozen raw oyster meat was subjected to pressure extraction from the very beginning. They were able to produce a high-concentration DHMBA extract from frozen raw oyster meat, as shown in Figures 1 and 2, and in large quantities. Furthermore, they were able to confirm that a high-concentration DHMBA extract could be produced in a short time.

[0011] The present invention is characterized by: placing raw oysters into a container storing an extraction liquid, sealing and pressurizing the container, concentrating the pressurized extraction liquid to produce a highly concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid; or: placing raw oysters into a container storing an extraction liquid, sealing and pressurizing the container, concentrating the pressurized extraction liquid to produce a concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid; or The method comprises placing frozen raw oysters in a container storing an extraction liquid in an amount approximately equal to the weight of the raw oysters, sealing the container and applying pressure, concentrating the pressurized extraction liquid to produce a highly concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid; or placing frozen raw oysters in a container storing an extraction liquid in an amount approximately equal to the weight of the raw oysters, sealing the container and applying pressure, concentrating the pressurized extraction liquid to produce a concentrated liquid containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrated liquid. or, the pressurization is pressurization to 1 atmosphere or more; or,The extraction liquid is water, or the container is a pressure cooker.

[0012] The production method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to the present invention allows for the extraction of many nutrients from raw oysters, for example, by placing frozen raw oysters in a liquid, heating them, and then applying pressure. It is estimated that a large amount of DHMBA, in particular, can be extracted.

[0013] Furthermore, by placing raw oysters in liquid, heating them, and then performing pressurized extraction, it is possible to obtain oyster extract containing large amounts of DHMBA and other nutritional components more efficiently in a shorter time, which is an excellent effect.

[0014] 1 is an explanatory diagram illustrating measurement conditions according to the present invention, and FIG. 2 is an explanatory diagram illustrating measurement results according to the present invention.

[0015] In the following, an example of the present invention will be described with reference to the drawings, in which an experiment was actually conducted to produce 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) using frozen raw oysters.

[0016] (Experimental materials) Frozen oyster blocks from Hiroshima were used as experimental materials. That is, all raw oysters used in the experiments for each condition setting were thawed from the same frozen oyster block from Hiroshima. In addition, in the experiments performed under each condition, the amount of frozen oyster block from Hiroshima used under that condition was 1.5 kg.

[0017] Pure water was used as the liquid for heating the raw oysters, and the amount of pure water used under each condition in the experiment was 1.5 kg. Therefore, the ratio of oysters to water was 1:1. The pressure cooker used was a pressure cooker (OAMVP-005) manufactured by Kajiwara Co., Ltd.

[0018] (Extraction conditions) First, the conditions for the extraction experiments conducted under the aforementioned conditions are as follows: (1) Oyster:water = 1:1, extracted at 94°C for 1 hour (1 atmosphere, 1 hour) (2) Oyster:water = 1:1, extracted at 135°C for 1 hour (3 atmospheres, 1 hour) (3) Oyster:water = 1:1, extracted at 94°C for 3 hours (1 atmosphere, 3 hours) (4) Oyster:water = 1:1, extracted at 135°C for 3 hours (3 atmospheres, 3 hours)

[0019] After extraction, the solution was concentrated under reduced pressure to a Brix of 40. Here, Brix represents the concentration of solid components dissolved in a liquid, and an oyster broth concentrated to a Brix of 40% is called a Brix 40 concentrate. However, the measurement is not limited to a Brix 40 concentrate obtained by concentrating an oyster broth to a Brix of 40%, and a concentrate concentrated to any percentage may be used for the measurement.

[0020] (Extraction method) From a 10 kg frozen oyster block, 6.0 kg of oysters (1.5 kg x 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 amount of pure water equal to the weight of the oysters was prepared. As described above, a pressure cooker (OAMVP-005) manufactured by Kajiwara Co., Ltd. was used for extraction from the oysters. An equal amount of 1.5 kg of oysters and pure water were placed in the cooker.

[0021] After the addition, the lid of the kettle was closed, and heating was continued until the temperature inside the kettle reached 94°C under extraction conditions (1) and (3). When 94°C was reached, the pressure was 1 atmosphere, and heating extraction was performed at 94°C for 1 hour under 1 atmosphere in (1), and at 94°C for 3 hours under 1 atmosphere in (3). The pressure meter was installed in the pressure kettle, and it was determined that the 1 atmosphere state was maintained when the 94°C was reached. Here, the heating temperature is not limited to 94°C, as long as the 1 atmosphere state was maintained.

[0022] In extraction conditions (2) and (4), the lid and pressure valve of the kettle were closed, and pressure was applied until the temperature inside the kettle reached 135°C. When 135°C was reached, the pressure gauge maintained 3 atmospheres. Then, under 3 atmospheres, extraction was performed at 135°C for 1 hour in (2), and at 135°C for 3 hours in (4). Although the 3 atmospheres state was maintained when 135°C was reached, the heating temperature is not limited to 135°C as long as the 3 atmospheres state is maintained.

[0023] After extraction, the Brix value and weight of the extract (broth) obtained under each condition and the weight of the boiled oyster residue after extraction were measured. The broth under each condition was concentrated using a rotary evaporator until the Brix value of the broth reached 40. The temperature of the water bath of the rotary evaporator was set to 95°C. After concentration, the weight of the Brix 40 extract obtained from the broth under each condition was measured. The measured weight of each Brix 40 extract was divided by the weight of the oysters used for extraction to calculate the recovery rate (yield) of the Brix 40 extract weight from the oyster weight.

[0024] The DHMBA concentration in each Brix 40 extract was quantified using a liquid chromatograph / tandem mass spectrometer (LC-MS / MS: Prominence high-pressure gradient HPLC, triple quadrupole mass analyzer LCMS-8040 System, Shimadzu Corporation). The weights of oysters and purified water used under each extraction condition, the heating and pressurization time, and the concentration values ​​are shown in Table 1 in Figure 1.

[0025] (Measurement details) The items measured this time were as follows: 1. Recovery rate of Brix 40 extract weight from raw oyster weight This is because if the recovery rate of Brix 40 extract weight is high, it is predicted that the recovery rate of DHMBA will be high. 2. DHMBA concentration in Brix 40 extract This is because if the DHMBA concentration in Brix 40 extract is high, it is predicted that the amount of DHMBA will be large. The above measurement results are shown in Figure 2.

[0026] (Conclusion) As the above results show, a greater Brix 40 extract weight was obtained from pressure extraction at 3 atmospheres than from pressure extraction at 1 atmosphere. This indicates that pressure extraction at 3 atmospheres was able to extract more of the nutrients from oysters compared to pressure extraction at 1 atmosphere, and pressure extraction at 3 atmospheres also showed a higher DHMBA concentration.

[0027] In the previous extraction method patented by the inventor, for example, oysters are subjected to pressure extraction at 1 atmosphere, and then the oysters are removed and the extract is heated or pressurized to produce DHMBA. In this extraction method, the oysters are removed before pressure application, and the extraction time is short, for example, one hour, so it is believed that many of the important nutrients, including DHMBA, remain in the oysters.

[0028] As shown in Figure 2, the new pressurized extraction method was confirmed to increase the amount of DHMBA extracted and produced from raw oysters by applying pressure to the raw oysters at the initial stage, compared to the previous patented method. Furthermore, the method of placing the oysters directly in pure water and extracting by heating and pressurizing can complete the extraction process in a much shorter time than the method described in the existing patent held by the inventor of this case.

[0029] From the above, it can be said that the extraction method of the present invention, which applies pressure to raw oysters from the initial stage of extraction, is a superior method for producing extract from raw oysters and a method for producing DHMBA compared to conventional extraction methods. In other words, the present invention's method of applying pressure to raw oysters directly can efficiently produce large amounts of DHMBA in a shorter time than existing patents.

Claims

1. A method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, comprising the steps of: placing raw oysters in a container in which an extraction liquid is stored, sealing and pressurizing the container, concentrating the pressurized extraction liquid to produce a concentrate containing highly concentrated 3,5-dihydroxy-4-methoxybenzyl alcohol, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

2. A method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, comprising the steps of: placing raw oysters in a container in which an extraction liquid is stored, sealing and pressurizing the container, concentrating the pressurized extraction liquid to produce a concentrate containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate, and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

3. A method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, comprising the steps of: placing frozen raw oysters in a container containing an extraction liquid in an amount approximately equal to the weight of the raw oysters; sealing and pressurizing the container; concentrating the pressurized extraction liquid to produce a concentrate containing highly concentrated 3,5-dihydroxy-4-methoxybenzyl alcohol; and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

4. A method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, comprising the steps of: placing frozen raw oysters in a container containing an extraction liquid in an amount approximately equal to the weight of the raw oysters; sealing and pressurizing the container; concentrating the pressurized extraction liquid to produce a concentrate containing 3,5-dihydroxy-4-methoxybenzyl alcohol with a high recovery rate; and producing 3,5-dihydroxy-4-methoxybenzyl alcohol from the concentrate.

5. The method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to claim 1 or 2, characterized in that the pressurization is performed at a pressure of 1 atmosphere or more.

6. A method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to claim 1 or 2, characterized in that the extraction liquid is water.

7. A method for producing 3,5-dihydroxy-4-methoxybenzyl alcohol from oyster meat according to claim 1 or 2, characterized in that the container is a pressure cooker.

Images