CN103315305B - Rice cake composition containing fish scale collagen and edible plants extract and vermicelli composition - Google Patents
Rice cake composition containing fish scale collagen and edible plants extract and vermicelli composition Download PDFInfo
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Abstract
The present invention relates to a kind of the rice cake composition and the vermicelli composition that contain fish scale collagen and edible plants extract.Contained by rice cake composition and vermicelli composition, the content of fish scale collagen and edible plants extract is: the content of fish scale collagen powder contained in 1000 weight portion cereal reaches 3 ~ 7 weight portions, and the content of edible plants extract reaches 5 ~ 10 weight portions.
Description
Technical field
The invention relates to containing fish scale collagen and the rice cake composition of edible plants extract and the invention of vermicelli composition, in more detail, the content for contained fish scale collagen and edible plants extract, in 1000 weight portion cereal, the content of contained fish scale collagen powder reaches 3 ~ 7 weight portions, and the content of edible plants extract reaches the rice cake composition of 5 ~ 10 weight portions and the invention of vermicelli composition.
Background technology
Rice cake is one of Korean traditional diet, and according to the record of Korea's epoch batching book, its kind is more than 198 kinds, and rice cake is divided into loin chop (steamed cake) according to its preparation method, buys cake (smashing cake), rolls into a ball cake, cruller etc.
If illustrated in greater detail, loin chop (steamed cake) is the most basic rice cake class, is evenly sprinkled upon after cereal grinds on drawer cloth, then puts in pot, and use steam to cook, loin chop is divided into again individual layer loin chop and thousand layers of loin chop according to its shape.Individual layer loin chop does not have interlayer, being steamed out is exactly a monoblock loin chop, and its kind has the white loin chop that only makes of rice meal and in rice meal, mixes the soya bean loin chop, persimmon loin chop, chestnut loin chop, assorted loin chop, wormwood loin chop etc. that soya bean, persimmon, Chinese chestnut, wormwood etc. steam.The rice cake that thousand layers of loin chop steam after referring to and using rice meal or the cereal such as glutinous rice flour and red bean, mung bean, sesame in layer to make interlayer.In addition, beat cake be a kind of glutinous rice or rice meal are placed on drawer cloth cooks after, move on on stone mortar or chopping board while hot, the rice cake in impact Chu Jing road, has the kinds such as glutinous rice cakes, rice cake strip (bar cake), the cake made of glutinous rice, sold in sliced pieces, faric youngster's cake.Group's cake refer to even grain dust after pinch out shape with hand and the rice cake made, muffin or fine jade group, dumpling are under the jurisdiction of this class.Cruller does forming shape after mainly using glutinous rice flour dough made with boiling water to knead to put the fried rice cake of deep fat into, has colored thin pancake, Savoury doughnut, thin pancake etc.
Traditional rice cake, after depositing a period of time, occurs that due to the ageing process of rice starch hardening phenomenon organized by rice cake.That is, use rice for after primary raw material making rice cake, as long as the tissue of rice cake will be hardening through several hours, therefore reduce commodity value.Compare with rice meal, glutinous rice flour is not easy hardening more, the mouthfeel of Qie Youjing road softness, even but use the rice cake that glutinous rice flour makes, equally can be hardening after about 24 hours.Therefore, rice cake soup or saute glutinous rice flour cake is made as hardening rice cake strip need be used, in water, the regular hour is soaked after just needing to be cut into small pieces in advance, or in water, soak the regular hour by whole for rice cake strip, arrange again Deng after deliquescing, therefore cause Production Time elongated, and after being made into finished product, also have surface to split or the problem of coarse mouthfeel, because this reducing commodity value.
In addition, because the moisture of rice cake itself is higher, therefore easily cause rotting due to microbial reproduction in the process of circulation, generally for food for preventing to go bad, fried process or dry process is adopted to reduce moisture to extend the pot-life, but if dry process is adopted to rice cake, the cooking time will be made to become very very long, and original mouthfeel cannot be reproduced, therefore not this method of recommendation, if adopt fried processing method, cause containing excessive grease in the food of working it out, therefore there is the shortcoming of not good utilisation.
Therefore, in order to address these problems, 1996-0004447 Korean Patent Registration publication discloses a kind of method, this method in AMS and beta amylase, mixes dextrin and maltitol powder produces mixture, then this mixture is stirred successively, mixed plant decomposing protein, glucose and white sugar, produce rice cake can be prevented aging containing diastatic flexibility composition, and to be sprayed on the surface of rice cake, thus to extend the cycle of rice cake sclerosis.But this method exists to be needed to make the aging trouble containing diastatic flexibility composition of prevention rice cake in addition, and due to its using method be that said composition is sprayed on the surface of rice cake, the problem that therefore rice cake is internal stiffening still exists.
In addition, 10-2011-0038404 Korean Patent Laid also discloses a kind of method manufacturing rice cake composition, its objective is by improving the viscosity of rice cake to promote the mouthfeel in strength road, postpone the cycle of hardening in the process of circulation, and can preserve for a long time in normal temperature, the method for this manufacture composition mixes the modifying agent formed be added in glutinous rice and white sugar by by Cilostazol enzyme, glycine, beta amylase, starch; 10-0297521 Korean Patent Registration publication discloses a kind of method, the object of this method produces to preserve for a long time under normal temperature condition, suppress the hardening phenomenon in the process of circulation, keep the special rice cake of saute glutinous rice flour cake of the institutional framework in soft strength road for a long time, the mode cutting out the face base of becoming reconciled is adopted to make the outward appearance of the special rice cake of saute glutinous rice flour cake, and heated sealed after carrying out acid treatment.But, concrete function and effect as the Cilostazol enzyme of modifying agent use in 10-2011-0038404 Korean Patent Laid is indefinite, 10-0297521 Korean Patent Registration publication will bring the taste of acid acid when carrying out acid (pH1.0 ~ 4.0) process, therefore the original local flavor of rice cake is reduced, after sealing, the method for heating operates also more complicated, therefore, except the rice cake of the rice cake for saute glutinous rice flour cake or rice cake soup and so on, the rice cake of other kinds is difficult to adopt in this way.
Therefore, need to develop brand-new rice cake composition, this composition must can increase the viscosity of rice cake to increase the mouthfeel manufacturing reserve strength road, postpone the cycle of hardening in the process of circulation, even if also original mouthfeel can be kept after fabrication after after a while, the food hardened is reheated the mouthfeel just reproducing original strength road, make rice cake when rice cake soup or saute glutinous rice flour cake etc. are arranged not easily to be bonded together, thus the mouthfeel in original strength road can be kept for a long time, also can preserve for a long time in normal temperature without the need to special acid treatment or sealing and heat treatment, and containing the various edible plants extract with pharmacological action, not only health but also useful to health.
On the other hand, also there is the problem identical with above-mentioned rice cake in the wheaten food field almost becoming the second staple food at its consumption figure recent, therefore need to develop brand-new vermicelli composition, this composition must can increase the viscosity of noodles to increase the mouthfeel manufacturing reserve strength road, postpone the cycle of hardening in the process of circulation, even if also original mouthfeel can be kept after fabrication after after a while, the food hardened is reheated the mouthfeel just reproducing original strength road, make cutter tangent plane, during the cooking such as fried bean sauce, noodles are not easily bonded together, thus the mouthfeel in original strength road can be kept for a long time, also can preserve for a long time in normal temperature without the need to special acid treatment or sealing and heat treatment, and containing the various edible plants extract with pharmacological action, not only health but also useful to health.
[prior art document]
[patent document]
(patent document 1) KR1996-0004447B1
(patent document 2) KR10-2011-0038404A
(patent document 3) KR10-0297521B1
Summary of the invention
The present invention needs the problem solved
Therefore the object of this invention is to provide brand-new rice cake and the composition of noodles, namely rice cake composition and the vermicelli composition of fish scale collagen and edible plants extract is contained, this composition can increase the viscosity of rice cake and noodles to increase the mouthfeel manufacturing reserve strength road, postpone the cycle of hardening in the process of circulation, even if also original mouthfeel can be kept after fabrication after after a while, the food hardened is reheated the mouthfeel just reproducing original strength road.When using the former to make various food, NA state can be kept for more time compared with existing rice cake or noodles, also can preserve for a long time in normal temperature without the need to special acid treatment or sealing and heat treatment, and containing the various edible plants extract with pharmacological action, not only health but also useful to health.
Solve the means of problem
To achieve these goals, the invention relates to containing fish scale collagen and the rice cake composition of edible plants extract and the invention of vermicelli composition, in more detail, the content for contained fish scale collagen and edible plants extract, the content of fish scale collagen powder contained in 1000 weight portion cereal reaches 3 ~ 7 weight portions, and the content of edible plants extract reaches the rice cake composition of 5 ~ 10 weight portions and the invention of vermicelli composition.
The effect of invention
The rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to produce and noodles have very outstanding strength road mouthfeel, postpone curing cycles, even if the mouthfeel in soft strength road also can be kept after fabrication after after a while for a long time, the food hardened is reheated the mouthfeel just reproducing original strength road, formed with rice cake composition in the past and vermicelli composition in these areas and distinguish.
When the rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to produce and the cooking such as noodle production rice cake soup or saute glutinous rice flour cake, cutter tangent plane, fried bean sauce, have and rice cake or noodles are not easily sticked together, the effect of the mouthfeel in original strength road can be kept for a long time.
And, the rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to produce and noodles are due to containing fish scale collagen, therefore be easy to digested, due to containing various aminoacid ingredient, therefore all there is good effect to the health of consumer and beautifying skin.
And, the rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to produce and noodles are due to containing edible plants extract, therefore mouthfeel and local flavor outstanding, due to the pharmacological effect that contained various edible plants composition possesses, therefore the healthy of consumer is of value to, suppress microbial reproduction, just can preserve product for a long time and the matter that remains unchanged without the need to extra processing process such as acid treatment, sealing and heating, have high purposes at industrial field.
Detailed description of the invention
The invention relates to containing fish scale collagen and the rice cake composition of edible plants extract and the invention of vermicelli composition, in more detailed description, the content of fish scale collagen powder contained in 1000 weight portion cereal reaches 3 ~ 7 weight portions, and the content of edible plants extract reaches the rice cake composition of 5 ~ 10 weight portions and the invention of vermicelli composition.
Every combination material and the manufacture method thereof of rice cake composition of the present invention and vermicelli composition will be described in detail below.
The feature of rice cake composition of the present invention and vermicelli composition is containing fish scale collagen.
The fish scale collagen etc. that collagen has the animality collagen extracted from ox, pig, chicken or the collagen extracted from fish-skin, extracts from flap.The animality collagen extracted from ox, pig due to the disease incident of ox or pig increase and be difficult to guarantee the security of its product; collagen easily rots due to fish-skin and produces stench; therefore in the technique manufacturing collagen; its working environment is very severe, and rots likely to bring safety problem.Due to these problems, the current raw material as extracting collagen uses the way of fish scale to get more and more, when using fish scale to produce, due to cleaning and dry disposition good, therefore have the advantage can eliminated owing to producing stench and the potential safety hazard brought of rotting.
Therefore, the collagen suggestion used in the making of rice cake composition of the present invention and vermicelli composition uses the fish scale collagen extracted from fish scale.From business perspective, fish scale collagen can use product sold on the market, but more it is recommended that use the fish scale collagen manufactured according to following method.
The manufacture method of fish scale collagen is divided into following several stages: implement alkali treatment and acid treatment successively to the fish scale through washing, removes the impurity beyond myostroma, protein and calcium component, only reclaims the pretreatment stage (S1) of protein; Fish scale through pre-treatment is carried out hydrolyzable, obtains the hydrolyzable stage (S2) of low-molecular-weight hydrolyzable thing; Filter the filtration stage (S3) of hydrolyzable thing; Refine the refinement stage (S4) of filtered fluid; And carry out drying process to refining the rear solution obtained, obtain the post-processing stages (S5) of pulverous peptide hydrolyzable thing.
Each stage of above-mentioned fish scale collagen manufacture method will be described in detail below.
First, pretreatment stage (S1) refers to implements alkali treatment and acid treatment successively to the fish scale through washing, removes the impurity beyond myostroma, protein and calcium component, only reclaims the stage of protein.Here alkali treatment method is immersed in the alkaline solution of the alkalinous metal having dissolved 0.015 ~ 1.50M concentration, and in normal temperature, process 2 ~ 48 hours afterwards, spendable alkalinous metal has NaOH, calcium hydroxide, potassium hydroxide or magnesium hydroxide here.By this method alkali treatment is carried out to fish scale, the protein etc. of contained pigment or fat, the smelly composition of perishable fish, polysaccharide and myocyte can be removed in fish scale.Acid treatment method is immersed in the hydrochloric acid solution of 0.003 ~ 3M concentration by the fish scale through alkali treatment, processes 1 ~ 48 hour afterwards in normal temperature, can remove calcium component contained in fish scale through such process, improves product quality.
Carry out the hydrolyzable stage (S2) after terminating above-mentioned pretreatment stage (S1), the fish scale through pre-treatment is carried out hydrolyzable, obtains low-molecular-weight hydrolyzable thing.The hydrolyzable method of fish scale can use the method for heat resolve, but considering quality and the security of product, selecting equally to add the method for carrying out hydrolyzable in water to because being employed herein from the hydrolyzable enzymes such as pepsin, insulin, papain, renin, clostridiopetidase A or cathepsin.After the hydrolyzable stage (S2), myostroma, the protein of HMW contained in fish scale will be become molecular weight 500 ~ 10 by hydrolyzable, the low-molecular weight collagen peptide of 000.
Then carry out filtration stage (S3), the hydrolyzable thing that will obtain through above-mentioned hydrolyzable stage (S2), successively by micro-filter and ultrafilter, obtains filtrate.This is because in the hydrolyzable thing that obtains of above-mentioned hydrolyzable stage (S2) except low-molecular weight collagen peptide, also have HMW collagen peptide and plurality of impurities, therefore in order to remove HMW peptide and impurity, just need through the hydrolyzable thing that will obtain from hydrolyzable stage (S2) successively by the filtration stage (S3) of micro-filter and ultrafilter.
Then be refinement stage (S4), the filtrate containing salt and impurity that obtains from above-mentioned filtration stage (S3) will be removed successively by nanofilter and ion exchange resin.The refinement stage (S4) for removing from the saliferous trace impurity the filtrate that above-mentioned filtration stage (S3) obtains, successively by the stage of nanofilter and ion exchange resin.After above-mentioned refinement stage (S4), stink and coloring matter can be removed, obtain the low-molecular-weight collagen peptide of high-purity and high-quality.
Be finally post-processing stages (S5), drying process carried out to the solution extracted through above-mentioned refinement stage (S4) and obtains pulverous hydrolyzable thing.Post-processing stages (S5) can use the various drying methods comprising heated-air drying.
The fish scale collagen using said method manufacture is that molecular weight is only 300 ~ 10, the low-molecular-weight of 000, is easy to digested, has remarkable solubility effect simultaneously, owing to removing various impurity, smell, coloring matter, it is therefore the collagen peptide of high-purity and high-quality.In more detailed description, the molecular weight of the animality collagen extracted from ox, pig, chicken is larger, fusing point is 40 DEG C, therefore be not easily absorbed by the body, the collagen extracted from fish-skin is the same as with above-mentioned animality collagen lattice type structure, its molecular weight is 2000 ~ 3000 dalton (dalton), although fusing point is reduced to 30 DEG C, there is the shortcoming of taste raw meat.But fish scale collagen, the fish scale collagen particularly manufactured according to above-mentioned manufacture method is layer structure, its molecular weight, be easy to digested, fusing point is low to moderate 8.5 DEG C, and therefore solubility is remarkable, has the advantage being easy to when being processed into food process.In addition, above-mentioned fish scale collagen also has local flavor own outstanding, do not affect the advantage of the local flavor of other food materials, therefore the collagen suggestion that rice cake composition of the present invention and vermicelli composition use uses the fish scale collagen extracted from fish scale, more it is recommended that use the fish scale collagen manufactured according to the method described above.
In rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition, the suggestion content of fish scale collagen is: the content of fish scale collagen powder contained in 1000 weight portion cereal reaches 3 ~ 7 weight portions.When containing quantity not sufficient 3 weight portion, the strength road mouthfeel of rice cake and noodles will be reduced, reduce the carryover effects of curing cycles, when content is more than 7 weight portion, need the high cost dropped into, and the distinctive taste of collagen may reduce the mouthfeel of food, the optimum content of therefore advising is that the content of fish scale collagen powder contained in 1000 weight portion cereal reaches 3 ~ 7 weight portions.
The rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to produce and noodles are due to containing fish scale collagen, therefore the mouthfeel in very outstanding strength road is had, postpone the cycle of sclerosis, even if the mouthfeel in soft strength road also can be kept after fabrication after after a while, rice cake composition in the past and vermicelli composition difference, the food hardened is reheated the mouthfeel just reproducing original strength road, when using the former to make various food, NA state can be kept for more time compared with existing rice cake or noodles, there is the effect that can keep strength road mouthfeel for a long time.
In addition, the rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to produce and noodles are due to containing fish scale collagen, therefore be easy to digested, due to containing various aminoacid ingredient, therefore all there is good effect to the health of consumer and beautifying skin.
In addition, the feature of rice cake composition of the present invention and vermicelli composition is containing edible plants extract.The feature of above-mentioned edible plants extract makes through reduced pressure concentration after using solvent extraction to the edible plants mixture of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff.
In more detailed description, edible plants extract of the present invention makes through reduced pressure concentration after the active ingredient of the edible plants mixture using solvent extraction to be made up of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff, the feature of above-mentioned edible plants mixture is, containing cortex acanthopanacis 80 ~ 100 weight portion, reed rhizome 160 ~ 200 weight portion, pawpaw 160 ~ 200 weight portion, cherry 80 ~ 100 weight portion, grape pip 160 ~ 200 weight portion, pestle head chaff 250 ~ 300 weight portion in 1000 weight portion edible plants mixtures.
In above-mentioned edible plants mixture, advise that the use amount of cortex acanthopanacis is: containing cortex acanthopanacis 80 ~ 100 weight portion in 1000 weight portion edible plants mixtures.Cortex acanthopanacis refers to cortex acanthopanacis tree and the root of similar plant, stem and bark, root, stem is used as medicinal material, has effect of strong muscles and bones, all have good effect to quadriplegia, weakness of the lower extremities, fracture wound, traumatic injury, edema at the field of Chinese medicines.The main component of cortex acanthopanacis is containing compositions such as isofraxidin (isofraxidin), sesamin (sesamin), freidelin (friendelin), polysaccharide (polysaccharides) and eleutheroside (eleutheroside) A, B, C, D, E in Gen Pi and bark, from leaf, separation andpreconcentration goes out the composition such as eleutheroside I, K, L, M and eleutheroside (ciwujianoside) A, B, C, D, contains abundant vitamin and mineral composition as general composition in leaf and tree root.In 1000 weight portion edible plants mixtures of the present invention, when the content of cortex acanthopanacis is lower than 80 weight portion, will pharmacological effect very micro-, when higher than 100 weight portion, its distinctive smell and bitter taste will be increased, therefore advise using in above-mentioned content range.
In above-mentioned edible plants mixture, advise that the use amount of reed rhizome is: containing reed rhizome 160 ~ 200 weight portion in 1000 weight portion edible plants mixtures.Reed rhizome refers to the root of the wild reed that Korea S is common within the border, have and fall heat and promote the production of body fluid and effect of preventing or arresting vomiting, the vomiting caused pyreticosis, cancer of the esophagus, pulmonary abscess are effective in cure, fugutoxin can be separated, report display reed rhizome is had to contain Coixol (coixol) and vitamin C in the recent period, therefore there is preventing ultraviolet effect, the propagation of melanocyte can be promoted, can send out and bright by crow.In 1000 weight portion edible plants mixtures of the present invention, when the content of reed rhizome is lower than 160 weight portion, will pharmacological effect very micro-, when higher than 200 weight portion, the high cost that pharmacological effect contrast drops into, also be unfavorable for the compatibility with the pharmacological effect of other edible plants compositions, therefore advise using in above-mentioned content range.
In above-mentioned edible plants mixture, advise that the use amount of pawpaw is: containing pawpaw 160 ~ 200 weight portion in 1000 weight portion edible plants mixtures.Pawpaw is mainly made tea or eats after drinking, has and promotes to digest, enrich blood and adjust blood, antidiuretic activity and alleviate stomach and the multiple pharmacological effect such as limb muscle, raw power.In addition; recent report display pawpaw contains abundant polyphenol; therefore there is very high antioxidation; and contain in a large number in conjunction with the OPC of 30 ~ 40 table 0 theine molecules in the polyphenol of pawpaw; OPC has easily and the character of protein bound; therefore have and can prevent cell infection with the protein bound on germ surface, or be attached to effect gastric mucosa being protected stomach.In 1000 weight portion edible plants mixtures of the present invention, when the content of pawpaw is lower than 160 weight portion, will pharmacological effect very micro-, when higher than 200 weight portion, OPC contained by pawpaw will hinder the absorption of mineral matter, therefore advises using in above-mentioned content range.
In above-mentioned edible plants mixture, advise that the use amount of cherry is: containing cherry 80 ~ 100 weight portion in 1000 weight portion edible plants mixtures.According to known information, cherry belongs to rosaceous plant, containing the Determination of Organic Acids that malic acid, citric acid etc. are abundant, containing stimulating circulation, stimulate the composition of water metabolism, therefore good effect is had to the treatment of edema and fatigue recovery, can help to strengthen PFT, dissolving phlegm, strong digestive organs, promote complexion, there is beautifying skin effect.In 1000 weight portion edible plants mixtures of the present invention, when the content of cherry is lower than 80 weight portion, will pharmacological effect very micro-, when higher than 100 weight portion, the tart flavour of cherry is difficult to coordinate mutually with other medicinal materials and too suppresses other medicinal materials, therefore advises using in above-mentioned content range.
In above-mentioned edible plants mixture, advise that the use amount of grape pip is: containing grape pip 160 ~ 200 weight portion in 1000 weight portion edible plants mixtures.According to effect of known grape pip, containing the glucosidase procyanidins PCOs (ProcyanidolicOligomers) be widely known by the people as proanthocyanidin (proanthocyanidin) in grape pip, this composition is the one of flavonoids, there is high antioxidation, its antioxidation exceeds a lot than vitamin C or E, can capillary be strengthened, make the blood flow in capillary more unimpeded, effectively can prevent the disease of cardiovascular system.In addition, the glucosidase procyanidins PCOs of grape pip can eliminate the inflammation of human inner cell, repair impaired cell tissue, the compositions such as collagen (collagen), elastin laminin (elastin), hyaluronic acid (hyaluronicacid) have the effect stoping the enzyme decomposing conjunctive tissue constituent in human body.In 1000 weight portion edible plants mixtures of the present invention, when the content of grape pip is lower than 160 weight portion, will pharmacological effect very micro-, when higher than 200 weight portion, the high cost that pharmacological effect contrast drops into, also be unfavorable for the compatibility with the pharmacological effect of other edible plants compositions, therefore advise using in above-mentioned content range.
In above-mentioned edible plants mixture, advise that the use amount of pestle head chaff is: containing pestle head chaff 250 ~ 300 weight portion in 1000 weight portion edible plants mixtures.Pestle head chaff be collect when being separated the rice of paddy and chaff with treadle-operated tilt hammer for hulling rice mortar be bonded at rice bran on pestle and brown rice wet goods material, in Traditional Folk therapy, be generally used for the treatment of chylopoietic disease.In edible plants mixture 1000 weight portion of the present invention, when the content of pestle head chaff is lower than 250 weight portion, will pharmacological effect very micro-, when higher than 300 weight portion, the high cost that pharmacological effect contrast drops into, therefore advises using in above-mentioned content range.
The manufacture method of above-mentioned edible plants extract is as follows:
Add the solvent being equivalent to 10 times ~ 15 times of the weight of edible plants mixture first to cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff composition edible plants mixture, heat under 50 DEG C ~ 100 DEG C conditions afterwards and extract for 4 ~ 10 hours.Filter this extract afterwards, to adding the solvent being equivalent to 10 times ~ 15 times of the weight of edible plants mixture in remaining edible plants, then repeating the process of 3 said extracted and filtration, mixing each extract of gained afterwards.Afterwards at 60 DEG C ~ 100 DEG C, under the condition of 680mmHg ~ 780mmHg, reduced pressure concentration 4 ~ 12 hours, until the Brix Scale of this extract (Brix) reaches 40 ~ 60Brix, is completing of edible plants extract.In an embodiment of the present invention, the extracting method of edible plants employs warm lixiviate access method, but in fact without the need to being confined to this kind of method, the multiple method such as cold soaking extraction method, high pressure extraction, carbon dioxide draw method also can be used to extract.
The Extraction solvent of above-mentioned edible plants mixture can use the solvent of pure water, organic solvent and the mixture composition with the above two, but considers the security of food in the present invention, and therefore suggestion uses pure water.
The amount of edible plants extract of the present invention is different according to factors such as the ratio of raw material edible plants, the amount of extract and extraction times, but usually can obtain the amount (yield: 26 ± 5%) of 262 ± 13g (50Brix) from 1000g edible plants mixture.
In addition, in rice cake composition of the present invention and vermicelli composition, directly can use above-mentioned edible plants extract, but the method for recommending is the lactobacillus-fermented material of the edible plants extract using process lactobacillus-fermented.Its reason be edible plants extract is fermented after, its local flavor will become more abundant and deep, have the effect that can promote the local flavor of rice cake and noodles in the manufacture of rice cake and noodles after use.
In order to the above-mentioned edible plants extract that ferments, under the edible plants extract through reduced pressure concentration is kept at the constant temperature of 20 ~ 35 DEG C, and inoculating lactic acid bacterium under aseptic conditions, cultivate under 20 ~ 35 DEG C of conditions afterwards and ferment for 1 ~ 7 day.Now, the use amount of lactic acid bacteria is 1 ~ 10 % by weight of the weight of edible plants extract, and the best inoculation consumption of suggestion is 1 % by weight.
In above-mentioned sweat during opt lactic acid bacteria, the various lactic acid bacterias of isolated strains or commercial type all can use, such as lactococcus (Lactococcus), genus lactubacillus (Lactobacillus), Leuconostoc (Leuconostoc), Propionibacterium (Propionibacterium), enterococcus (Enterococcus), Bifidobacterium (Bifidobacterium), streptococcus (Streptococcus) and Pediococcus (Pediococcus) etc.The present invention advises that the lactic acid bacteria used has genus lactobacillus acidophilus (Lactobacillusacidophilus), Lactobacillus casei (L.casei), lactobacillus gasseri (L.gasseri), Lactobacillus delbrueckii (L.delbrueckii), lactobacillus fermenti (L.fermentum), lactobacillus bulgaricus (L.bulgaricus), VREF (Enterococcusfaecium), enterococcus faecalis (E.faecalis), streptococcus thermophilus (Streptocuccusthermophilus), streptococcus lactis (S.lactis), bifidobacterium bifidum (Bifidobacteriumbifidum), short Bifidobacterium Bifidum (B.breve), bifidobacterium longum (B.longum), bifidobacterium infantis (B.infantis), leuconostoc mesenteroide (Leuconostocmesenteroides) and pediococcus cerevisiae (Pediococcuscerevisiae).In the embodiment of recommending most in the present invention, leuconostoc microorganism is used to have fermented edible plants extract.
Containing fish scale collagen and the rice cake composition of edible plants extract and the suggestion consumption of vermicelli composition in the present invention is containing edible plants extract 5 ~ 10 weight portion in 1000 weight portion cereal.When content is lower than 5 weight portion, the pharmacological effect of edible plants will be reduced, reduce mouthfeel and the local flavor of rice cake or noodles, reduce and suppress microbial growth effect, therefore do not recommend, when content is more than 10 weight portion, due to its distinctive taste and tart flavour, customer satisfaction will be caused to decline, and input cost is too high, therefore advises that content is containing edible plants extract 5 ~ 10 weight portion in cereal 1000 weight portion.
The rice cake using rice cake composition containing fish scale collagen and edible plants extract of the present invention and vermicelli composition to make and noodles are due to containing edible plants extract, therefore mouthfeel and local flavor superior, due to the pharmacological effect that contained various edible plants composition possesses, therefore the healthy of consumer is of value to, suppress microbial reproduction, just can preserve product for a long time and the matter that remains unchanged without the need to extra processing process such as acid treatment, sealing and heating, have high purposes at industrial field.
On the other hand, the cereal that rice cake composition of the present invention and vermicelli composition can coordinate has rice, glutinous rice, barley, oat, wheat, sorghum rice, corn, soya bean, mung bean, the seed of Job's tears, millet, milled glutinous broomcorn millet, red bean, buckwheat, sesame etc., can according to consumer hobby select wherein more than one, use after also can adding the starch of potato, Ipomoea batatas etc. here.Rice cake composition can also add the carbohydrates such as sugar, compound sugar, malt sugar, aqueous fructose again, or adds the material needed for various making rice cake.
And in the use procedure of rice cake composition of the present invention and vermicelli composition, self-evident, cereal can use the grain dust of powdery.
Embodiments of the invention will be enumerated below be described in detail.But the following example is only example of the present invention, and do not mean that content of the present invention is only limitted within the scope of the following example.
1. the manufacture of fish scale collagen powder
Porgy class fish scale 2kg through washing is immersed in 0.1N sodium hydroxide solution, under 35 DEG C of conditions, stirs 24 hours afterwash, clean fish scale is immersed in 0.6N hydrochloric acid solution, under 35 DEG C of conditions, stir 24 hours afterwash.After above-mentioned alkali treatment and acid treatment, the calcium content of fish scale and protein content are respectively 0.9948 weight portion, 98.1 weight portions.
Fish scale weight after above-mentioned alkali treatment and acid treatment is 1.2kg, this is rendered in 15L distilled water, adds 1g insulinase here, afterwards hydrolyzable 24 hours under 35 DEG C of conditions.
By the hydrolyzable thing that obtains after hydrolyzable successively by micro-filter, ultrafilter, nanofilter and ion exchange resin, the protein hydrolyzable thing extracted from fish scale is obtained through heated-air drying, i.e. collagen peptide powder 660g, its molecular weight determination is shown as 480 dalton.
2. the manufacture of edible plants extract and the manufacture of lactobacillus fermentation thereof
The edible plants mixture of cortex acanthopanacis 150g, reed rhizome 300g, pawpaw 300g, cherry 150g, grape pip 300g, pestle head chaff 450g is cut into smalls, uses the pure water of 20L, extract 6 hours under 70 DEG C of conditions.Filter extract, residue edible plants is repeated 3 said process with 20L pure water again and extracts and filter, and the extract after filtering all is mixed.By this extract at 70 DEG C, reduced pressure concentration 10 hours under 720mmHg condition, finally obtain edible plants extract 430g (50Brix).
Above-mentioned edible plants extract is remained in 28 DEG C of constant temperature, by leuconostoc mesenteroide bacterial strain (YD-3, YedangBio Co., Ltd.) culture inoculates under aseptic conditions with the ratio of 1/10 of extract volume, ferments 1 day in the incubator of maintenance 30 DEG C afterwards.When after fermentation ends, by fermentate sterilization 30 minutes under 100 DEG C of conditions, afterwards with 4 DEG C, the condition of 15,000rpm implements the centrifugation of 30 minutes, removes dead thalline and insoluble precipitate.By from being separated the first-class liquid 1 μm of metre filter obtained here, removing residual impurity, obtaining the lactobacillus fermentation of edible plants extract.
3. contain the manufacture of the rice cake of fish scale collagen and edible plants extract
In order to carry out the check experiment of the fine quality that can prove the rice cake using the rice cake composition containing fish scale collagen and edible plants extract of the present invention to produce, the material fit ratio according to following table 1 has made rice cake strip.
[table 1]
| Rice | Fish scale collagen | The lactobacillus fermentation of edible plants extract/edible plants extract | |
| Comparative example 1 | 4kg | 0 | 0 |
| Comparative example 2 | 4kg | 20g | 0 |
| Comparative example 3 | 4kg | 0 | Edible plants extract 30g |
| Embodiment 1 | 4kg | 20g | Edible plants extract 30g |
| Embodiment 2 | 4kg | 20g | Edible plants extract 16g |
| Embodiment 3 | 4kg | 20g | Edible plants extract 44g |
| Embodiment 4 | 4kg | 10g | Edible plants extract 30g |
| Embodiment 5 | 4kg | 30g | Edible plants extract 30g |
| Embodiment 6 | 4kg | 20g | The lactobacillus fermentation 30g of edible plants extract |
The manufacture method of rice cake strip is as follows:
Soak 1 hour by 2 hours after cleaning rice 4kg, then remove moisture, carry out first time with pulverizer after adding salt 5 ~ 10g and pulverize.Afterwards, mix appropriate water pulverizer and carry out second time pulverizing, steam under 110 ~ 160 DEG C of conditions afterwards and cooked for 15 minutes ~ 40 minutes.Afterwards through with even process after put in pressure forming machine, produce rice cake strip.On the other hand, in the manufacturing process of the rice cake strip of comparative example 2,3 and embodiment 1 to 5, the lactobacillus fermentation of fish scale collagen powder, edible plants extract or edible plants extract is at least added in suggestion after first time pulverizes.Do like this is because the particle of fish scale collagen powder is less than ground rice particle, the phenomenon of luming after absorbing the moisture of rice to prevent fish scale collagen powder, and in order to make various material and ground rice mix equably, therefore advise adding after first time pulverizes.On the other hand, in above-mentioned comparative example and embodiment, the total amount making the water added in the process of rice cake strip is all identical, is about 2L.
In addition, can without the need to existing pulverizing rice, and change the rice meal that use crushes in advance into and make rice cake strip, now, the fermentate of edible plants extract or edible plants extract and fish scale collagen powder, salt must be dissolved in water in advance, little by little to add to again in rice meal and even, afterwards through cooking and extrudedly producing rice cake strip.
The rice cake strip produced in above-mentioned comparative example and embodiment is put into slaking and drying in refrigerator, be cut into suitable size with slicer afterwards.
4. the test evaluation of the quality of the rice cake produced
(1) mensuration of physical property
Whether changing along with its physical property of passing of resting period to measure the rice cake gone out according to the structure fabrication of upper table 1, therefore above-mentioned rice cake strip test piece being preserved a period of time in refrigerating chamber, use poached 1 point afterwards 30 seconds, carry out following test afterwards:
The mensuration of physical property change employs food texture measurement (TA-XT2iTextureAnalyser, StableMicroSystem, Godalming, UK), uses TPA matter structure to analyze (TextureProfileAnalysis) analytical method and measures.Analysis condition is now speed (post-testspeed) 5mm/s and compression spacing (compressiondistance) 10mm after speed (pre-testspeed) 2mm/s, test speed (testspeed) 5mm/s before LOAD CELLS (loadcell) 25kg, test, test, and has carried out 10 repeating test to each test piece.
According to measuring the rear active force distance Curve (forcedistancecurve) obtained, physical property professional software (textureexpertsoftware) is used to analyze the TPA measured value of hardness (hardness), viscosity (adhesiveness), elasticity (springiness), coherency (cohesiveness), adhesivity (gumminess) and chewiness (chewiness).The result of the test of each rice cake strip test piece is as shown in table 2 below:
[table 2]
above-mentioned data are the mean value of 10 result of the tests.
significant difference is there is when p < 0.05 in the difference letter in same row according to Duncan multiregion test (Duncan ' smultiplerangetest).
Relatively the result of the hardness of rice cake strip just can find, add the comparative example 2 of fish scale collagen and the rice cake strip of embodiment 1 ~ 6 with do not add fish scale collagen comparative example 1,3 rice cake strip compared with, can determine that the former hardness is far below the latter, in the middle of the rice cake strip adding fish scale collagen, rice cake strip in supplementary embodiment of adding edible plants extract is compared with the rice cake strip of comparative example 2, and the former hardness is significantly lower than the latter.
And finally, compare with original state, the hardness of the rice cake strip of comparative example and embodiment is As time goes on all in continuous increase.The hardness of rice cake strip As time goes on and increase reason be the aging of starch, and as shown in rice cake composition of the present invention, use the rice cake strip produced containing fish scale collagen and the rice cake composition of edible plants extract and only compare containing one or two rice cake strips do not contained in fish scale collagen and edible plants extract, As time goes on, the former hardness is significantly lower than the latter.
Relatively the adhesivity of rice cake strip and the result of chewiness just can find, add the rice cake strip of the comparative example 2 of fish scale collagen and embodiment 1 ~ 6 and do not add the comparative example 1 of fish scale collagen, the rice cake strip of 3 is compared, the former adhesivity and chewiness result are significantly better than the latter, rice cake strip wherein in fish scale collagen and edible plants extract two embodiments of all adding with only add fish scale collagen comparative example 2 rice cake strip compared with, the former adhesivity and chewiness result are significantly better than the latter, therefore, as shown in rice cake composition of the present invention, use the rice cake strip produced containing fish scale collagen and the rice cake composition of edible plants extract with not containing these two or only containing compared with the wherein rice cake strip of, the former strength road mouthfeel is significantly better than the latter.
But reach in rice 1000 weight portion (4kg) containing in the embodiment 4 of 2.5 weight portions (10g) at the content of fish scale collagen, its hardness, adhesivity and chewiness are significantly better than the latter compared with comparative example 2 and other embodiments, therefore, it is possible to determine that the optimum content of fish scale collagen is that content in 1000 weight portions of cereal is greater than 3 weight portions, so just optimum state can be reached.
In addition, the relatively result display of the viscosity of rice cake strip, compared with the rice cake strip of the comparative example 1 only made of rice, the viscosity result of adding fish scale collagen or the comparative example 2,3 of edible plants extract and the rice cake strip of embodiment 1 ~ 6 is better than the former, but does not occur significant difference between the rice cake strip of comparative example 2,3 and embodiment 1 ~ 6.
In addition, compare the flexible result display of rice cake strip, do not occur significant difference between each comparative example and the rice cake strip of embodiment, there is significant difference in coherency between comparative example and the rice cake strip of embodiment.
(2) organoleptic examination
The organoleptic examination of the rice cake gone out according to the structure fabrication of upper table 1 is undertaken by 10 volunteers, and investigation taste, smell, color, mouthfeel, its result is as shown in table 3 below.The standard of investigation scoring is unsatisfied with very much 1 to assign to and be satisfied with very much 10 points.
[table 3]
above-mentioned data are the mean value of the result of the test of 10 people.
Can be determined by the above results, as shown in rice cake composition of the present invention, use the rice cake strip of the use embodiment 1 ~ 6 produced with the rice cake composition of edible plants extract containing fish scale collagen with not containing fish scale collagen and edible plants extract or only compare containing the wherein rice cake strip of comparative example 1 ~ 3 of, the overall customer satisfactions such as taste, color, mouthfeel are better than the latter.
The result of the rice cake strip of comparing embodiment 1 ~ 6 just can find, the not strong enough road of mouthfeel of the embodiment 4 containing fish scale collagen 2.5 weight portion in 1000 weight portion rice, although the mouthfeel strength road of the embodiment 5 containing 7.5 weight portions but have the distinctive fishy smell of slight collagen, therefore the suggestion content of fish scale collagen is that in 1000 weight portion cereal, contained content reaches 3 ~ 7 weight portions.And, the edible plants extract tender mouth feel that contained content reaches the embodiment 2 of 4 weight portions in 1000 weight portion rice is inferior to other embodiments, although content reaches that the embodiment 3 of 11 weight portions is soft but color is darker and micro-acid, therefore the suggestion content of edible plants extract is that in 1000 weight portion cereal, contained content reaches 5 ~ 10 weight portions.
The result of the rice cake strip of comparing embodiment 1 and embodiment 6 can find, compared with directly using the embodiment 1 of edible plants extract, uses the total satisfactory grade of the embodiment 6 of its fermentate the highest.
In sum, we can determine when the content of fish scale collagen and edible plants extract is lower than certain content or higher than certain content, customer satisfaction will be reduced, the suggestion content of fish scale collagen and edible plants extract is that the content of contained fish scale collagen powder in 1000 weight portion cereal reaches 3 ~ 7 weight portions, the content of edible plants extract reaches 5 ~ 10 weight portions, and the way of recommending most is the fermentate using edible plants extract.
(3) normal temperature long-term preservability test
The rice cake strip gone out by structure fabrication according to upper table 1 is preserved 3 weeks under 25 DEG C of conditions, and measures the rotten level that its microorganism causes, and with general bacterium for standard, uses dry film method (Dryfilmmethod) to determine micro organism quantity.Bacterial population in the middle of every 1g is less than 10
7time, be judged to be the kilter that can absorb, higher than 10
7time, be judged to be the rotten state being difficult to absorb, its result is as shown in table 4 below:
[table 4]
| The state just produced | After 1 week | After 2 weeks | After 3 weeks | |
| Comparative example 1 | Be less than 10 | Be greater than 10 7 | Be greater than 10 7 | Be greater than 10 7 |
| Comparative example 2 | Be less than 10 | Be greater than 10 7 | Be greater than 10 7 | Be greater than 10 7 |
| Comparative example 3 | Be less than 10 | Be less than 10 | Be less than 10 3 | Be less than 10 5 |
| Embodiment 1 | Be less than 10 | Be less than 10 | Be less than 10 3 | Be less than 10 5 |
| Embodiment 2 | Be less than 10 | Be less than 10 2 | Be greater than 10 7 | Be greater than 10 7 |
| Embodiment 3 | Be less than 10 | Be less than 10 | Be less than 10 2 | Be less than 10 3 |
| Embodiment 4 | Be less than 10 | Be less than 10 | Be less than 10 3 | Be less than 10 5 |
| Embodiment 5 | Be less than 10 | Be less than 10 | Be less than 10 3 | Be less than 10 5 |
| Embodiment 6 | Be less than 10 | Be less than 10 | Be less than 10 3 | Be less than 10 5 |
Can be determined by upper table 4, the rice cake strip of the comparative example 3 and embodiment 1 ~ 6 that add edible plants extract is after one week, its bacterial number is only less than 10 ~ 100, and the rice cake strip not adding the comparative example 1,2 of edible plants extract just presents rotten result in making after one week.
And the rice cake strip of the lower embodiment 2 of the content of edible plants extract is compared with the rice cake strip of other embodiments, As time goes on and fast the former bacterial population increases, therefore can determine, preserve for a long time under effectively suppressing the breeding of microorganism and keeping product stay-in-grade prerequisite, in cereal 1000 weight portion, the content of contained edible plants extract should be greater than 5 weight portions.
But as shown in above-mentioned organoleptic examination result, when excessive interpolation edible plants extract is excessive, will reduce customer satisfaction because of its tart flavour and darker color, therefore conclusion is the suggestion addition of edible plants extract contained in 1000 weight portions of cereal is 5 ~ 10 weight portions.
(4) the mouthfeel change test As time goes on occurred after making
Rice cake soup or saute glutinous rice flour cake is made again in order to after the rice cake strip freezen protective that gone out by the structure fabrication according to upper table 1, be cut into suitable size, be made into rice cake soup and saute glutinous rice flour cake respectively, its result, the rice cake soup using the rice cake strip of embodiment 1 ~ 6 to make or saute glutinous rice flour cake compared with the rice cake strip of comparative example 1 ~ 3, the former rise brokenly or the situation of coarse mouthfeel lower than the latter.
Therefore, the rice cake using rice cake composition of the present invention to make has the advantage that can keep strength road mouthfeel when being made into various food for a long time.
5. contain the mensuration of the physical property of the noodles of fish scale collagen and edible plants extract
On the other hand, use the noodles that the composition identical with rice cake composition of the present invention is produced, carry out test same as described above, the result of the test that can obtain is self-evident.
But, in order to confirm this result, using grain flour to be made into noodles, and determining its physical property.
According to the material fit ratio of following table 5, disclosed noodle making making method is used to make cutter tangent plane.This cutter tangent plane is cut into certain specification, and in boiling water, then boil about 2 minutes, remove moisture afterwards with after cold water flush, the result measuring physical property is afterwards as shown in table 6 below:
[table 5]
| Flour | Fish scale collagen | The lactobacillus fermentation of edible plants extract/edible plants extract | |
| Comparative example 1 | 4kg | 0 | 0 |
| Comparative example 2 | 4kg | 20g | 0 |
| Comparative example 3 | 4kg | 0 | Edible plants extract 30g |
| Embodiment 1 | 4kg | 20g | Edible plants extract 30g |
| Embodiment 2 | 4kg | 20g | Edible plants extract 16g |
| Embodiment 3 | 4kg | 20g | Edible plants extract 44g |
| Embodiment 4 | 4kg | 10g | Edible plants extract 30g |
| Embodiment 5 | 4kg | 30g | Edible plants extract 30g |
| Embodiment 6 | 4kg | 20g | The lactobacillus fermentation 30g of edible plants extract |
[table 6]
above-mentioned data are the mean value of 10 result of the tests.
significant difference is there is when p < 0.05 in the difference letter in same row according to Duncan multiregion test (Duncan ' smultiplerangetest).
Relatively the result of the hardness of cutter tangent plane just can find, add the comparative example 2 of fish scale collagen with the cutter tangent plane of embodiment 1 ~ 6 compared with the cutter tangent plane do not added containing the comparative example 1,3 of fish scale collagen, the former hardness is significantly lower than the latter, and in the cutter tangent plane adding fish scale collagen, the hardness of the hardness of supplementing the cutter tangent plane of the embodiment of the adding edible plants extract remarkable cutter tangent plane lower than comparative example 2 again.
And finally, compare with original state, the hardness of the cutter tangent plane of comparative example and embodiment is As time goes on all in continuous increase, and with the hardness of the cutter tangent plane of embodiment with compared with situation about slightly increasing, the hardness of the cutter tangent plane of comparative example is then significantly to increase.The hardness of cutter tangent plane As time goes on and increase reason be the aging of starch, and as shown in vermicelli composition of the present invention, use the cutter tangent plane produced containing fish scale collagen and the vermicelli composition of edible plants extract and only compare with one or two the cutter tangent plane do not contained in edible plants extract containing fish scale collagen, As time goes on, the former hardness is significantly lower than the latter.
Relatively the adhesivity of cutter tangent plane and the result of chewiness just can find, add the cutter tangent plane of the comparative example 2 of fish scale collagen and embodiment 1 ~ 6 and do not add the comparative example 1 of fish scale collagen, the cutter tangent plane of 3 is compared, the former adhesivity and chewiness result are significantly better than the latter, cutter tangent plane wherein in fish scale collagen and edible plants extract two embodiments of all adding with only add fish scale collagen comparative example 2 cutter tangent plane compared with, the former adhesivity and chewiness result are significantly better than the latter, therefore, as shown in vermicelli composition of the present invention, use the cutter tangent plane produced containing fish scale collagen and the vermicelli composition of edible plants extract with not containing these two or only containing compared with the wherein cutter tangent plane of, the former strength road mouthfeel is significantly better than the latter.
But reach in the embodiment 4 of 2.5 weight portions (10g) at content contained content in flour 1000 weight portion (4kg) of fish scale collagen, its hardness, adhesivity and chewiness are significantly better than the latter compared with comparative example 2 and other embodiments, therefore, it is possible to determine that the optimum content of fish scale collagen is that content contained in 1000 weight portion cereal is greater than 3 weight portions, so just optimum state can be reached.
In addition, compare the flexible result display of cutter tangent plane, do not occur significant difference between the cutter tangent plane of each comparative example and embodiment, there is significant difference in coherency between comparative example and the cutter tangent plane of embodiment.
Therefore, the situation measuring the result of the physical property of noodles and expection after using the composition identical with rice cake composition of the present invention to make noodles is identical, the Optimality of the physical property of the noodles using vermicelli composition of the present invention to make can be determined, therefore without the need to carrying out more demonstration test, just to extrapolate the noodles using vermicelli composition of the present invention to make identical with the rice cake that use rice cake composition of the present invention makes, the viscosity of noodles can be increased to increase the mouthfeel manufacturing reserve strength road, postpone the cycle of hardening in the process of circulation, even if also original mouthfeel can be kept after fabrication after after a while, the food hardened is reheated the mouthfeel just reproducing original strength road, when being made into various food, noodles are not easily bonded together, also can preserve for a long time in normal temperature without the need to special acid treatment or sealing and heat treatment, and containing the various edible plants extract with pharmacological action, not only health but also useful to health.
Claims (7)
1. contain the rice cake composition of fish scale collagen and edible plants extract, it is characterized in that: the content of fish scale collagen powder contained in 1000 weight portion cereal is 3 ~ 7 weight portions, the content of edible plants extract is 5 ~ 10 weight portions, wherein, described fish scale collagen powder is prepared in accordance with the following steps:
Pretreatment stage (S1), fish scale through washing is immersed in the alkaline solution after the alkalinous metal having dissolved 0.015 ~ 1.50M concentration, 2 ~ 48 hours are processed afterwards in normal temperature, fish scale through alkali treatment is immersed in the hydrochloric acid solution of 0.003 ~ 3M concentration, in normal temperature, processes 1 ~ 48 hour afterwards;
The hydrolyzable stage (S2), use pepsin, insulinase, papain, renin, clostridiopetidase A or cathepsin, and hydrolyzable is after the fish scale of above-mentioned pretreatment stage (S1), myostroma, the protein of HMW contained in fish scale become molecular weight 500 ~ 10 by hydrolyzable, the low-molecular weight collagen peptide of 000;
Filtration stage (S3), makes the hydrolyzable thing obtained through above-mentioned hydrolyzable stage (S2) successively by micro-filter and ultrafilter, obtains filtrate;
In the refinement stage (S4), make the filtrate that above-mentioned filtration stage (S3) obtains, successively by nanofilter and ion exchange resin, remove the saliferous trace impurity in filtrate;
Post-processing stages (S5), to the solution extracted through above-mentioned refinement stage (S4), carries out drying process and obtains pulverous hydrolyzable thing,
Wherein said edible plants extract is made reduced pressure concentration after the edible plants mixture use solvent extraction of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff,
In described edible plants mixture, the content of each edible plants is: containing cortex acanthopanacis 80 ~ 100 weight portion, reed rhizome 160 ~ 200 weight portion, pawpaw 160 ~ 200 weight portion, cherry 80 ~ 100 weight portion, grape pip 160 ~ 200 weight portion, pestle head chaff 250 ~ 300 weight portion in every 1000 weight portion edible plants mixtures.
2. the rice cake composition containing fish scale collagen and edible plants extract as claimed in claim 1, is characterized in that described solvent is pure water.
3. the rice cake composition containing fish scale collagen and edible plants extract as claimed in claim 1, is characterized in that: described edible plants extract is carried out lactobacillus-fermented, and uses its lactobacillus fermentation.
4. the rice cake composition containing fish scale collagen and edible plants extract as claimed in claim 1, is characterized in that described cereal can select more than one from rice, glutinous rice, barley, oat, wheat, sorghum rice, corn, soya bean, mung bean, the seed of Job's tears, millet, milled glutinous broomcorn millet, red bean and buckwheat.
5. contain the vermicelli composition of fish scale collagen and edible plants extract, it is characterized in that: the content of fish scale collagen powder contained in 1000 weight portion cereal is 3 ~ 7 weight portions, the content of edible plants extract is 5 ~ 10 weight portions, wherein, described fish scale collagen powder is prepared in accordance with the following steps:
Pretreatment stage (S1), fish scale through washing is immersed in the alkaline solution after the alkalinous metal having dissolved 0.015 ~ 1.50M concentration, 2 ~ 48 hours are processed afterwards in normal temperature, fish scale through alkali treatment is immersed in the hydrochloric acid solution of 0.003 ~ 3M concentration, in normal temperature, processes 1 ~ 48 hour afterwards;
The hydrolyzable stage (S2), use pepsin, insulinase, papain, renin, clostridiopetidase A or cathepsin, and hydrolyzable is after the fish scale of above-mentioned pretreatment stage (S1), myostroma, the protein of HMW contained in fish scale become molecular weight 500 ~ 10 by hydrolyzable, the low-molecular weight collagen peptide of 000;
Filtration stage (S3), makes the hydrolyzable thing obtained through above-mentioned hydrolyzable stage (S2) successively by micro-filter and ultrafilter, obtains filtrate;
In the refinement stage (S4), make the filtrate that above-mentioned filtration stage (S3) obtains, successively by nanofilter and ion exchange resin, remove the saliferous trace impurity in filtrate;
Post-processing stages (S5), to the solution extracted through above-mentioned refinement stage (S4), carries out drying process and obtains pulverous hydrolyzable thing,
Wherein said edible plants extract is made reduced pressure concentration after the edible plants mixture use solvent extraction of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff,
In described edible plants mixture, the content of each edible plants is: containing cortex acanthopanacis 80 ~ 100 weight portion, reed rhizome 160 ~ 200 weight portion, pawpaw 160 ~ 200 weight portion, cherry 80 ~ 100 weight portion, grape pip 160 ~ 200 weight portion, pestle head chaff 250 ~ 300 weight portion in every 1000 weight portion edible plants mixtures.
6. the vermicelli composition containing fish scale collagen and edible plants extract as claimed in claim 5, is characterized in that described solvent is pure water.
7. the vermicelli composition containing fish scale collagen and edible plants extract as claimed in claim 5, is characterized in that: described edible plants extract is carried out lactobacillus-fermented, and uses its lactobacillus fermentation.
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| CN106333277A (en) * | 2016-08-29 | 2017-01-18 | 温州市锦达味业食品有限公司 | Fish scale jelly composite food and preparation method thereof |
| CN106174153A (en) * | 2016-08-29 | 2016-12-07 | 温州市锦达味业食品有限公司 | Fish scale, shea complex food and preparation method thereof, packing box |
| CN106376629A (en) * | 2016-08-29 | 2017-02-08 | 温州市锦达味业食品有限公司 | Fish scale jelly instant food, manufacturing method for same, and packing box |
| CN109287995A (en) * | 2018-09-30 | 2019-02-01 | 贵州省印江县依仁食品有限公司 | A kind of sweet potato powder rice cake and preparation method thereof |
| CN111149986A (en) * | 2020-01-10 | 2020-05-15 | 芜湖加瑞食品有限公司 | Semi-fermented spicy rice cake and preparation method thereof |
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