JP2000050811A - Production of collagen of fishes - Google Patents
Production of collagen of fishesInfo
- Publication number
- JP2000050811A JP2000050811A JP10239584A JP23958498A JP2000050811A JP 2000050811 A JP2000050811 A JP 2000050811A JP 10239584 A JP10239584 A JP 10239584A JP 23958498 A JP23958498 A JP 23958498A JP 2000050811 A JP2000050811 A JP 2000050811A
- Authority
- JP
- Japan
- Prior art keywords
- collagen
- raw material
- salt
- fish
- skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920001436 collagen Polymers 0.000 title claims abstract description 97
- 102000008186 Collagen Human genes 0.000 title claims abstract description 96
- 108010035532 Collagen Proteins 0.000 title claims abstract description 96
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 235000019688 fish Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 52
- 150000003839 salts Chemical class 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000014593 oils and fats Nutrition 0.000 claims abstract description 3
- 241000972773 Aulopiformes Species 0.000 claims description 27
- 235000019515 salmon Nutrition 0.000 claims description 27
- 238000000605 extraction Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000277331 Salmonidae Species 0.000 claims description 10
- 238000005238 degreasing Methods 0.000 claims description 10
- 241000251730 Chondrichthyes Species 0.000 claims description 5
- 241000269980 Pleuronectidae Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 241001313700 Gadus chalcogrammus Species 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 13
- 239000002537 cosmetic Substances 0.000 abstract description 6
- 239000003995 emulsifying agent Substances 0.000 abstract description 6
- 239000012567 medical material Substances 0.000 abstract description 6
- 229940030225 antihemorrhagics Drugs 0.000 abstract description 4
- 239000002874 hemostatic agent Substances 0.000 abstract description 4
- 239000012770 industrial material Substances 0.000 abstract description 4
- 230000009965 odorless effect Effects 0.000 abstract description 3
- 238000011033 desalting Methods 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 22
- 239000000126 substance Substances 0.000 description 13
- 239000011780 sodium chloride Substances 0.000 description 12
- 108010010803 Gelatin Proteins 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 239000008273 gelatin Substances 0.000 description 6
- 229920000159 gelatin Polymers 0.000 description 6
- 235000019322 gelatine Nutrition 0.000 description 6
- 235000011852 gelatine desserts Nutrition 0.000 description 6
- 238000000746 purification Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- 101100116283 Arabidopsis thaliana DD11 gene Proteins 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000037319 collagen production Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- -1 scales Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin or cold insoluble globulin [CIG]
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
- C08L89/04—Products derived from waste materials, e.g. horn, hoof or hair
- C08L89/06—Products derived from waste materials, e.g. horn, hoof or hair derived from leather or skin, e.g. gelatin
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Gastroenterology & Hepatology (AREA)
- Toxicology (AREA)
- Biophysics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dermatology (AREA)
- Marine Sciences & Fisheries (AREA)
- Cosmetics (AREA)
- Peptides Or Proteins (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、魚類コラ−ゲンの
製造方法、詳しくは、魚皮を原料として用いて魚類コラ
−ゲンを製造する方法に関する。The present invention relates to a method for producing fish collagen, and more particularly to a method for producing fish collagen using fish skin as a raw material.
【0002】[0002]
【従来の技術】北海道の主要水産物であるサケ・マス
は、近年の養殖放流事業の進展により過剰ぎみであるこ
とから、これらを用いた高次元加工食品の開発が盛んで
ある。これに伴いサケ・マスの未利用部位が大量に排出
され、その有効利用は重要な課題であり、特に、サケ・
マスの皮はその代表的なものの一つである。このサケ・
マスの皮は、その主要成分がコラ−ゲンであるが、かか
る未利用部位の有効利用が図られず、年間1万トン近く
が排出されているのが現状である。2. Description of the Related Art Since salmon and trout, a major marine product in Hokkaido, have become excessive due to recent developments in aquaculture and release, high-dimensional processed foods using them have been actively developed. Along with this, unused parts of salmon and trout are discharged in large quantities, and their effective use is an important issue.
Trout skin is one of the typical ones. This salmon
The major component of trout skin is collagen, but such unused portions are not effectively used, and at present, nearly 10,000 tons are discharged annually.
【0003】近年、哺乳類のコラ−ゲンは、広く食品素
材として広く利用されており、それに伴って、サケ・マ
スの皮の主要成分がコラ−ゲンであることに着目して、
サケ・マスの未利用部位の有効利用を図るべく、魚類か
らコラ−ゲンを製造する方法も開発されている。[0003] In recent years, mammalian collagen has been widely used as a food material, and it has been focused on that collagen is a major component of salmon and trout skin.
In order to effectively utilize the unused portion of salmon and trout, a method for producing collagen from fish has been developed.
【0004】かかる製法においては、魚類のコラ−ゲン
は哺乳類のコラ−ゲンとは、その性質が異なり、魚類の
脱臭、脱色、脱脂の工程が難しく、精製度が悪いため、
魚類のコラ−ゲンを哺乳類のコラ−ゲンと同様に、食品
素材としての利用には検討が必要である。この魚類コラ
−ゲンの製造方法としては、例えば、エタノ−ル等の有
機溶剤により、魚皮の脂肪質等の非コラ−ゲン物質を除
去している。エタノ−ルでの脱脂は、皮にまだ余剰なタ
ンパク質等の非コラ−ゲン物質が付着しているので、そ
の余剰な非コラ−ゲン物質を除去するため、エタノ−ル
で脱脂する工程であり、皮をエタノ−ルにつけて撹拌し
ながら洗浄している。In such a production method, the collagen of fish is different from the collagen of mammals in its properties, and the steps of deodorizing, decolorizing and defatting fish are difficult, and the degree of purification is poor.
The use of fish collagen as a food material, like mammalian collagen, requires further study. As a method for producing fish collagen, for example, non-collagen substances such as fats of fish skin are removed by an organic solvent such as ethanol. Degreasing with ethanol is a process of degreasing with ethanol in order to remove excess non-collagen substances such as excess protein still adhered to the skin. Wash the skin with stirring in ethanol.
【0005】[0005]
【発明が解決しようとする課題】この様に、魚類コラ−
ゲンの製造方法として、エタノ−ルで魚皮の脂肪質等の
非コラ−ゲン物質を除去しているので、使用後のエタノ
−ルを回収すべく、高価な蒸留装置により、エタノ−ル
を回収し、また、エタノ−ルのような有機溶剤を用いて
いるので、皮に付着している有機溶剤を落とすべく、水
で洗浄するため、排水の処理も注意を要していたため、
魚類コラ−ゲンの製造には、高いコストがかかってい
た。そこで、本出願人は、簡単かつ安価に、無色、無臭
の魚類コラ−ゲンを精製度よく抽出し、食品素材として
の用途に用いるだけでなく、医療用材料、化粧品用素
材、フィルム用乳化剤等の工業用にも利用できる魚類コ
ラ−ゲンを製造する方法を提供することを目的としてい
る。SUMMARY OF THE INVENTION As described above, fish cola
As a method for producing gen, non-collagen substances such as fats of fish skin are removed by ethanol, so that ethanol is removed by an expensive distillation apparatus in order to recover the used ethanol. Since it is recovered and uses an organic solvent such as ethanol, it must be washed with water to remove the organic solvent adhering to the skin.
The production of fish collagen was expensive. Therefore, the present applicant has simply and inexpensively extracted colorless and odorless fish collagen with a high degree of purification and used it not only as a food material, but also as a medical material, a cosmetic material, a film emulsifier, etc. It is an object of the present invention to provide a method for producing fish collagen which can be used for industrial purposes.
【0006】[0006]
【課題を解決するための手段】上記目的を達成すべく、
請求項1記載の魚類コラ−ゲンの製造方法は、魚皮、を
原料として、この原料に脱脂、脱臭すべく塩類を混合し
て低温で保冷する塩類混合工程、この塩類を混合した原
料から塩類を除去する塩類除去工程、この塩類を除去さ
れた原料からコラ−ゲンを抽出するコラ−ゲン抽出工
程、このコラ−ゲン抽出工程で抽出された魚類コラ−ゲ
ンの油脂除去、脱色、脱臭する濾過工程、この濾過工程
で処理された魚類コラ−ゲンを乾燥する乾燥工程からな
ることを特徴とする。In order to achieve the above object,
A method for producing fish collagen according to claim 1, wherein a salt mixing step is carried out by using a fish skin as a raw material, mixing the raw material with a salt for degreasing and deodorizing, and keeping the mixture cool at a low temperature, and using the raw material obtained by mixing the salt. , A collagen extraction step of extracting collagen from the raw material from which the salts have been removed, a filtration of the fish collagen extracted in the collagen extraction step to remove fats, oils, decolorize and deodorize. And a drying step of drying the fish collagen treated in the filtration step.
【0007】かかる製造方法によれば、原料に塩類を混
合して低温で保冷することにより、簡単に原料の脂肪質
等の非コラ−ゲン物質の除去及び脱臭が行える。According to this production method, by mixing salts with the raw material and keeping it cool at a low temperature, it is possible to easily remove and deodorize non-collagen substances such as fats of the raw material.
【0008】請求項2記載の発明は、サケ、マス、スケ
トウダラ、サメ、ホッケ、オヒョウの魚皮を原料とする
ことを特徴とするもので、サケ、マス、スケトウダラ、
サメ、ホッケ、オヒョウの魚皮の有効活用が図られる。The invention according to claim 2 is characterized in that salmon, trout, walleye pollock, shark, hockey, and halibut fish skin are used as raw materials.
Effective use of shark, hockey and halibut fish skins.
【0009】請求項3記載の発明は、塩類混合工程は、
原料を洗浄して、この原料に対して0.2乃至3倍量の
塩類を混合し、室温以下で保冷してなることを特徴とす
るもので、塩類の除去に際し、塩類の回収等が不要で、
脱脂、脱臭が簡単に行える。According to a third aspect of the present invention, in the salt mixing step,
It is characterized by washing the raw material, mixing 0.2 to 3 times the amount of salts with this raw material, and keeping it cool at room temperature or less. When removing the salts, it is not necessary to collect the salts. so,
Degreasing and deodorizing can be performed easily.
【0010】請求項4記載の発明は、コラ−ゲン抽出工
程は、原料を温度70乃至90℃の温水に浸し、加温後
に濾過することにより、コラ−ゲンを抽出することを特
徴とするものであり、簡単にコラ−ゲンを抽出すること
ができる。According to a fourth aspect of the present invention, in the collagen extraction step, the raw material is immersed in warm water at a temperature of 70 to 90 ° C., heated, and filtered to extract the collagen. Thus, collagen can be easily extracted.
【0011】[0011]
【実施例】本発明にかかる、魚類コラ−ゲンの製造方法
の一実施例について説明する。原料としては、鮭の皮を
用いた場合について説明するが、魚類の皮として鮭の皮
に限られず、マス、スケトウダラ、サメ、ホッケ、オヒ
ョウの皮であっても良く、その他種々の魚類の皮を用い
てもよい。EXAMPLE An example of the method for producing fish collagen according to the present invention will be described. As a raw material, the case of using salmon skin is described, but the skin of fish is not limited to salmon skin, and may be trout, walleye pollock, shark, hockey, halibut skin, and various other fish skins. May be used.
【0012】最初に、塩類混合工程について説明する。
かかる工程では、鮭の皮を水道水で洗浄し鱗、脂肪質、
残身を除去し、この鮭皮を細断する。この細断は略5▲
▼角が望ましく、処理しやすい大きさに細断する。First, the salt mixing step will be described.
In this process, the salmon skin is washed with tap water, scales, fat,
The remains are removed and the salmon skin is shredded. This shred is about 5 ▲
▼ Corners are desirable and shredded to a size that is easy to handle.
【0013】次に、この原料に脱脂、脱臭すべく塩類を
混合して低温で保冷するが、よく水を切った原料に原料
重量と同重量の塩類、例えばNaClを混合し、均一と
なるようになじませ、温度4℃で1週間程度保冷する。
ここで、NaClを混合するのは、その水溶性の性質よ
り鮭皮から非コラ−ゲン物質を除去しやすいからであ
る。又、原料と同量のNaClを混合しているが、Na
Clの混合量は0.2乃至3倍量が好ましく、NaCl
の混合量が多すぎると、コラ−ゲン物質も除去する虞れ
があり、又、原料よりもNaCl量が少なすぎると、原
料の非コラ−ゲン物質の除去効率が悪いからである。其
のため、塩類を混合するさいには、原料に対して0.2
乃至3倍量が好ましい。塩類としてNaClを用いてい
るため、安価な素材により、鮭皮から非コラ−ゲン物質
を除去でき、コラ−ゲン製造のコスト低減が図られる。Next, the raw materials are mixed with salts to be degreased and deodorized, and are kept cool at a low temperature. The raw materials, which have been well drained, are mixed with the same weight of salts, for example, NaCl, as the raw material weight to make the raw materials uniform. And keep it cool for about 1 week at 4 ° C.
Here, the reason why NaCl is mixed is that non-collagen substances are easily removed from salmon skin due to its water-soluble nature. Also, the same amount of NaCl as the raw material is mixed.
The mixing amount of Cl is preferably 0.2 to 3 times the amount of NaCl.
If the amount of the mixture is too large, the collagen substance may be removed. If the amount of NaCl is too small as compared with the raw material, the efficiency of removing the non-collagen substance as the raw material is poor. Therefore, when mixing the salts, 0.2%
The amount is preferably 3 to 3 times. Since NaCl is used as the salts, non-collagen substances can be removed from salmon skin with an inexpensive material, and the cost of collagen production can be reduced.
【0014】保冷温度は、4℃に限られず、室温以下で
あればよく、NaClを混合した鮭皮を室温以下で、1
週間程度保冷すると、NaClと鮭皮との混合効率がよ
くなり、鮭皮からの非コラ−ゲン物質の除去効率が向上
し、鮭皮の脱臭、脱脂が確実に行えるためである。本実
施例では、塩類として、NaClを用いたが、塩化カリ
ウム、硫酸ナトリウム等であってもよい。The cooling temperature is not limited to 4 ° C., and may be any room temperature or lower.
This is because, when kept cool for about a week, the mixing efficiency of NaCl and salmon skin is improved, the efficiency of removing non-collagen substances from salmon skin is improved, and the deodorization and degreasing of salmon skin can be reliably performed. In the present embodiment, NaCl was used as the salt, but potassium chloride, sodium sulfate or the like may be used.
【0015】次に、この塩類を混合した原料から塩類を
除去する塩類除去工程について説明する。かかる工程で
は、処理後の鮭皮をろ布で包み、30分から1時間流水
で洗浄して、NaClを除去する。塩類除去工程では、
NaClと共に鮭皮から非コラ−ゲン物質の除去がで
き、鮭皮の脱臭、脱脂ができる。Next, a salt removing step for removing salts from a raw material obtained by mixing the salts will be described. In this step, the treated salmon skin is wrapped with a filter cloth and washed with running water for 30 minutes to 1 hour to remove NaCl. In the salt removal process,
Non-collagen substances can be removed from the salmon skin together with NaCl, and the salmon skin can be deodorized and degreased.
【0016】処理後の鮭皮をろ布で包むのは、鮭皮から
コラ−ゲン物質の流出を防止するためで、コラ−ゲン物
質の流出を防止できれば、ガ−ゼで包んでもよい。洗浄
時間は、特に限られるものではなく、鮭皮からNaCl
を除去することができる時間洗浄すれば足り、流水で洗
浄するのは鮭皮からNaClの除去作業が行いやすいか
らである。The treated salmon skin is wrapped with a filter cloth in order to prevent the outflow of the collagen substance from the salmon skin. If the outflow of the collagen substance can be prevented, the salmon skin may be wrapped in a gauze. The washing time is not particularly limited, and the NaCl
It is only necessary to wash for a period of time during which it can be removed, and washing with running water is because the work of removing NaCl from salmon skin is easy to perform.
【0017】この塩類を除去された原料からコラ−ゲン
を抽出するコラ−ゲン抽出工程について説明する。コラ
−ゲン抽出工程は、脱脂された鮭皮の水を切り、この皮
を温度80℃に加温した蒸留水に浸し、温度80℃で2
時間加温してゼラチン(熱変性コラ−ゲン)を抽出す
る。その後、これを濾過布で濾過する。この濾過はコラ
−ゲン抽出後、鮭皮の鱗等の大きな夾雑物を除去するた
めである。A collagen extraction step for extracting collagen from the raw material from which the salts have been removed will be described. In the collagen extraction step, the water of the defatted salmon skin is drained, and the skin is immersed in distilled water heated to a temperature of 80 ° C.
After heating for a time, gelatin (heat denatured collagen) is extracted. Thereafter, this is filtered with a filter cloth. This filtration is for removing large contaminants such as salmon skin scales after collagen extraction.
【0018】ここで、コラ−ゲンの抽出は、好ましく
は、原料重量の10倍量の蒸留水の温水に浸けるのが好
ましく、温度80℃の蒸留水の温水で抽出するのは、抽
出されるゼラチン(熱変性コラ−ゲン)のゲル形成能、
ゼリ−強度をよくするためである。抽出温度は80℃と
しているが、これに限られず、70乃至90℃出あれば
よく、抽出温度がこの範囲外であると、ゼラチン(熱変
性コラ−ゲン)のゲル形成能、ゼリ−強度が悪くなり、
食品素材だけではなく、医療用材料、化粧品用素材、フ
ィルム用乳化剤等の工業用として有用性が劣り、コラ−
ゲンが変性する虞れがあるためである。又、蒸留水の温
水でコラ−ゲンを抽出するのは、コラ−ゲンの精製純度
を高くするためである。In this case, the collagen is preferably extracted by immersing the raw material in distilled water of 10 times the weight of the raw material. Gel-forming ability of gelatin (heat denatured collagen),
This is for improving the jelly strength. Although the extraction temperature is 80 ° C., the temperature is not limited thereto, and it may be 70 to 90 ° C. If the extraction temperature is out of this range, the gel-forming ability and jelly strength of gelatin (heat denatured collagen) will be reduced. Worse,
It is not only useful for food materials but also for medical materials, cosmetic materials, film emulsifiers, etc.
This is because there is a possibility that the gene is denatured. The reason for extracting collagen with warm water of distilled water is to increase the purification purity of collagen.
【0019】次に、このコラ−ゲン抽出工程で抽出され
たコラ−ゲンから魚類の油脂を除去する濾過工程につい
て説明する。この濾過工程は、コラ−ゲン抽出工程で抽
出された粗ゼラチン溶液の液量に対して1W/V%の活
性炭を加え、撹拌しながら1時間置く。そして、再度、
濾過する。この濾過においては、濾過用パルプにセライ
トと軽そう土を水で溶かして混ぜ、吸引濾過する。濾過
は1乃至2回行うのが好ましい。 この工程では、コラ
−ゲン抽出工程で抽出されたコラ−ゲンから、非コラ−
ゲン物質を除去して、コラ−ゲンの精製度の向上を図
り、食品素材として有用な無色、無臭のコラ−ゲンを得
るためである。其のため、このコラ−ゲンは食品素材だ
けでなく、止血剤等の医療用材料、化粧品用の素材、フ
ィルム用乳化剤等の工業用素材としても利用することが
できる。Next, a filtration step for removing fish fats and oils from the collagen extracted in the collagen extraction step will be described. In this filtration step, 1 W / V% of activated carbon is added to the amount of the crude gelatin solution extracted in the collagen extraction step, and the mixture is left under stirring for 1 hour. And again,
Filter. In this filtration, celite and light soil are dissolved in water and mixed with pulp for filtration, followed by suction filtration. The filtration is preferably performed once or twice. In this step, non-collagen is extracted from the collagen extracted in the collagen extraction step.
The purpose is to improve the degree of purification of the collagen by removing the germ substances and to obtain a colorless and odorless collagen useful as a food material. Therefore, this collagen can be used not only as a food material, but also as a medical material such as a hemostatic agent, a cosmetic material, and an industrial material such as a film emulsifier.
【0020】次に、この濾過工程で処理された魚類コラ
−ゲンを乾燥するには、例えば、温風乾燥でコラ−ゲン
を乾燥させる。この温風乾燥は、通風乾燥機で70℃で
12時間程度乾燥させるのが好ましい。 かかる温風乾
燥で、水分分量2%以下の棒状コラ−ゲンが得られ、こ
れを粉砕機で粉砕すると粉状のコラ−ゲンが得られる。Next, in order to dry the fish collagen treated in the filtration step, the collagen is dried, for example, by hot air drying. This hot air drying is preferably performed by drying with a ventilation dryer at 70 ° C. for about 12 hours. By such hot air drying, a bar-shaped collagen having a water content of 2% or less is obtained, and when this is crushed by a crusher, a powdered collagen is obtained.
【0021】かかる製法によれば、以下のようなゼラチ
ンが得られた。 従来法の場合 本発明の場合 ゼラチン収量 206.1g 213.0g (20.61%) (21.30%) 透過率 81.2% 80.7% 融点 15.7℃ 13.2℃ ゲル強度 282.6g 266.3g 脂質含量 0.297% 0.309% 灰分 0.458% 0.905% 水分 9.3% 8.4% 蛋白質含量 97.8% 95.6% 官能試験・風味 良 優 官能試験・異臭 若干 無し 従来法とは、エタノ−ルによる処理の場合である。又、
かかる数値は鮭皮を1▲▼使用した場合である。According to this production method, the following gelatin was obtained. In the case of the conventional method In the case of the present invention Gelatin yield 206.1 g 213.0 g (20.61%) (21.30%) Transmittance 81.2% 80.7% Melting point 15.7 ° C 13.2 ° C Gel strength 282 6.6g 266.3g Lipid content 0.297% 0.309% Ash content 0.458% 0.905% Water 9.3% 8.4% Protein content 97.8% 95.6% Sensory test / flavor Good Excellent Sensory Test / Offensive odor Some none The conventional method is the case of treatment with ethanol. or,
These values are obtained when 1 鮭 ▼ of salmon skin is used.
【0022】かかる製法によれば、コラ−ゲンは、従来
の方法より収量が増加し、風味が優れ、異臭も無いの
で、このコラ−ゲンを食品素材として有効に利用でき、
使用分野が拡大する。又、精製度が向上するので、止血
剤等の医療用材料、化粧品用の素材、フィルム用乳化剤
等の工業用素材としても利用することができ、例えば、
このコラ−ゲンを牛皮の変わりに人工皮膚として利用す
ることができ、狂牛病による牛皮の代替ができる。According to this production method, the yield of the collagen is higher than that of the conventional method, the flavor is excellent, and there is no unpleasant odor. Therefore, the collagen can be effectively used as a food material.
The field of use expands. Also, since the degree of purification is improved, it can be used as a medical material such as a hemostatic agent, a material for cosmetics, or an industrial material such as an emulsifier for a film.
This collagen can be used as artificial skin instead of cow hide, and can replace cow hide due to mad cow disease.
【0023】[0023]
【発明の効果】本発明に係る魚類コラ−ゲンの製造方法
によれば、魚皮を原料として、この原料に脱脂、脱臭す
べく塩類を混合して低温で保冷する塩類混合工程、この
塩類を混合した原料から塩類を除去する塩類除去工程、
この塩類を除去された原料からコラ−ゲンを抽出するコ
ラ−ゲン抽出工程、このコラ−ゲン抽出工程で抽出され
た魚類コラ−ゲンの油脂除去、脱色、脱臭する濾過工
程、この濾過工程で処理された魚類コラ−ゲンを乾燥す
る乾燥工程からなるので、魚皮から有用なコラ−ゲンが
容易に抽出でき、精製度よく脱臭、脱脂ができるので、
このコラ−ゲンを食品素材として利用できるだけではな
く、更に、止血剤等の医療用材料、化粧品用の素材、フ
ィルム用乳化剤等の工業用素材としても利用することが
できる。According to the method for producing fish collagen according to the present invention, a salt mixing step of using fish skin as a raw material, mixing the raw material with a salt for degreasing and deodorizing, and keeping the mixture cold at a low temperature. A salt removal step of removing salts from the mixed raw material,
A collagen extraction step of extracting collagen from the raw material from which the salts have been removed, a filtration step of removing oils and fats, decolorizing, and deodorizing the fish collagen extracted in the collagen extraction step, and treating in this filtration step Since it consists of a drying step of drying the dried fish collagen, useful collagen can be easily extracted from the fish skin, and it can be deodorized and defatted with a high degree of purification.
This collagen can be used not only as a food material, but also as a medical material such as a hemostatic agent, a cosmetic material, and an industrial material such as a film emulsifier.
【0024】又、塩類混合工程において、原料に塩類を
混合して低温で保冷することにより、原料の脱脂、脱臭
ができるので、従来のように、エタノ−ル等の溶剤使用
が不要で、溶剤の回収の必要もなく、回収のための装置
が不要で、製造コストの大幅な低減化が図られ、原料の
脱脂、脱臭のため、安価な塩類を使用するので、一層製
造コストの節減ができる。In the salt mixing step, the raw materials can be degreased and deodorized by mixing the raw materials with the salts and keeping the raw materials at a low temperature, so that the use of a solvent such as ethanol is unnecessary as in the prior art. No need for recovery, no equipment for recovery is required, production costs are greatly reduced, and inexpensive salts are used for degreasing and deodorizing raw materials, so that production costs can be further reduced. .
【0025】初期段階で、原料に塩類を混合しているの
で、塩蔵品の魚皮を其のまま使用でき、魚類コラ−ゲン
の製造が容易化するとともに、原料の魚皮に塩類を混合
しているので、鮮度よく貯蔵・輸送することができる。Since salt is mixed with the raw material in the initial stage, the fish skin of the salted product can be used as it is, the production of fish collagen is facilitated, and the salt is mixed with the raw fish skin. So that it can be stored and transported with good freshness.
【0026】原料の脱脂、脱臭のためエタノ−ル等の溶
剤使用が不要なので、排水処理が容易で、排水処理コス
トの大幅な節約ができ、経済性が向上する。Since the use of a solvent such as ethanol is not required for degreasing and deodorizing the raw materials, the wastewater treatment is easy, the cost of the wastewater treatment can be greatly reduced, and the economic efficiency is improved.
【0027】本発明に係る魚類コラ−ゲンの製造方法で
は、サケ、マス、スケトウダラ、サメ、ホッケ、オヒョ
ウの魚皮を原料とするので、かかる皮の有効利用が図ら
れる。In the method for producing fish collagen according to the present invention, the skin of salmon, trout, walleye pollock, shark, hockey, and halibut is used as a raw material, so that the skin can be effectively used.
【0028】本発明に係る魚類コラ−ゲンの製造方法で
は、塩類混合工程は、原料を洗浄して、この原料と0.
2乃至3倍量の塩類を混合し、室温以下で保冷してなる
ことを特徴とするもので、塩類の除去に際し、塩類の回
収等が不要で、脱脂、脱臭が簡単に行える。In the method for producing fish collagen according to the present invention, in the salt mixing step, the raw material is washed, and the raw material is washed with 0.1% of the raw material.
It is characterized by mixing 2 to 3 times the amount of salts and keeping it cool at room temperature or lower. When removing the salts, it is not necessary to collect the salts and the like, so that degreasing and deodorization can be easily performed.
【0029】又、コラ−ゲン抽出工程は、原料を温度7
0乃至80℃の温水に浸し、加温後に濾過することによ
り、コラ−ゲンを抽出することを特徴とするものであ
り、簡単にコラ−ゲンを抽出することができる。In the collagen extraction step, the raw material is heated to a temperature of 7 ° C.
It is characterized in that collagen is extracted by immersing in warm water of 0 to 80 ° C., and after heating, filtration, whereby collagen can be easily extracted.
───────────────────────────────────────────────────── フロントページの続き (71)出願人 598120333 長島 浩二 北海道江別市文京台緑町589番地4 北海 道立食品加工研究センター内 (72)発明者 山田 邦重 北海道留萌市船場町1丁目24番地 井原水 産株式会社内 (72)発明者 高松 みのり 北海道留萌市船場町1丁目24番地 井原水 産株式会社内 (72)発明者 清水 條資 北海道江別市文京台緑町589番地4 北海 道立食品加工研究センタ−内 (72)発明者 清水 英樹 北海道江別市文京台緑町589番地4 北海 道立食品加工研究センタ−内 (72)発明者 長島 浩二 北海道江別市文京台緑町589番地4 北海 道立食品加工研究センタ−内 Fターム(参考) 4C083 AA071 AA072 AD431 AD432 CC01 CC02 DD11 DD27 DD41 EE03 FF01 ──────────────────────────────────────────────────続 き Continuing on the front page (71) Applicant 598120333 Koji Nagashima 589-4, Midoricho, Bunkyodai, Ebetsu, Hokkaido Inside the Food Processing Research Center of the North Sea (72) Inventor Kunishige Yamada 1-24, Senbacho, Rumoi-shi, Hokkaido Iharamizu (72) Inventor Minori Takamatsu 1-24-24, Senba-cho, Rumoi-shi, Hokkaido Iharasui Co., Ltd. (72) Inventor Josuke Shimizu 589-4 Bunkyodai-Midoricho, Ebetsu-shi, Hokkaido Hokkai Prefectural Food Processing Research Center − (72) Inventor Hideki Shimizu 589-4 Bunkyodai Midoricho, Ebetsu-shi, Hokkaido Hokkai Prefectural Food Processing Research Center − (72) Inventor Koji Nagashima 589-4, Bunkyodai-Midoricho, Ebetsu-shi, Hokkaido Hokkai Prefectural Food Processing Research Center -F-term (reference) 4C083 AA071 AA072 AD431 AD432 CC01 CC02 DD11 DD27 DD41 EE03 FF01
Claims (4)
臭すべく塩類を混合して低温で保冷する塩類混合工程、
この塩類を混合した原料から塩類を除去する塩類除去工
程、この塩類を除去された原料からコラ−ゲンを抽出す
るコラ−ゲン抽出工程、このコラ−ゲン抽出工程から抽
出された魚類コラ−ゲンの油脂除去、脱色、脱臭する濾
過工程、この濾過工程で処理された魚類コラ−ゲンを乾
燥する乾燥工程からなることを特徴とする魚類コラ−ゲ
ンの製造方法。1. A salt mixing step in which fish skin is used as a raw material, salts are mixed with the raw material for degreasing and deodorizing, and the mixture is kept at a low temperature.
A salt removing step for removing salts from the raw material obtained by mixing the salts, a collagen extracting step for extracting collagen from the raw material from which the salts have been removed, and a fish collagen extracted from the collagen extracting step. A method for producing fish collagen, comprising a filtration step of removing oils and fats, decolorizing and deodorizing, and a drying step of drying the fish collagen treated in this filtration step.
ケ、オヒョウの魚皮を原料とすることを特徴とする請求
項1に記載の魚類コラ−ゲンの製造方法。2. The method according to claim 1, wherein fish skin of salmon, trout, walleye pollock, shark, hockey, and halibut is used as a raw material.
原料に対して0.2乃至3倍量の塩類を混合し、室温以
下で保冷してなることを特徴とする請求項1に記載の魚
類コラ−ゲンの製造方法。3. The method according to claim 1, wherein the salt mixing step comprises washing the raw material, mixing the raw material with 0.2 to 3 times the amount of salt, and keeping the raw material at room temperature or lower. A method for producing a fish collagen as described above.
乃至90℃の温水に浸し、加温後に濾過することによ
り、コラ−ゲンを抽出することを特徴とする請求項1に
記載の魚類コラ−ゲンの製造方法。4. The collagen extraction step comprises the steps of:
The method for producing fish collagen according to claim 1, wherein collagen is extracted by immersing the collagen in warm water at a temperature of from about 90 ° C to about 90 ° C, followed by filtration after heating.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10239584A JP2931814B1 (en) | 1998-08-11 | 1998-08-11 | Method for producing fish collagen |
US09/357,908 US6271350B1 (en) | 1998-08-11 | 1999-07-21 | Fish collagen and method of producing same |
DE19934120A DE19934120A1 (en) | 1998-08-11 | 1999-07-21 | Fish collagen manufacturing method for foodstuff industry |
FR9909457A FR2783836B1 (en) | 1998-08-11 | 1999-07-21 | FISH COLLAGEN AND ITS EXTRACTION AND PRODUCTION METHOD |
CA002278396A CA2278396C (en) | 1998-08-11 | 1999-07-22 | Fish collagen and method of producing the same |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10239584A JP2931814B1 (en) | 1998-08-11 | 1998-08-11 | Method for producing fish collagen |
DE19934120A DE19934120A1 (en) | 1998-08-11 | 1999-07-21 | Fish collagen manufacturing method for foodstuff industry |
FR9909457A FR2783836B1 (en) | 1998-08-11 | 1999-07-21 | FISH COLLAGEN AND ITS EXTRACTION AND PRODUCTION METHOD |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2931814B1 JP2931814B1 (en) | 1999-08-09 |
JP2000050811A true JP2000050811A (en) | 2000-02-22 |
Family
ID=27219233
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10239584A Expired - Fee Related JP2931814B1 (en) | 1998-08-11 | 1998-08-11 | Method for producing fish collagen |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP2931814B1 (en) |
DE (1) | DE19934120A1 (en) |
FR (1) | FR2783836B1 (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020036225A (en) * | 2000-11-09 | 2002-05-16 | 이종윤 | Biomembrane Dressing for Healing Dermal Wound and Infection |
JP2003092997A (en) * | 2001-09-21 | 2003-04-02 | Kaiji Watanabe | Method for treating sharkskin and method for obtaining collagen |
KR100381741B1 (en) * | 1999-05-19 | 2003-04-26 | 꼴레띠까 | Collagen product containing collagen of marine origin with a low odor and with improved mechanical properties, and its use in the form of cosmetic or pharmaceutical compositions or products |
JP2003201211A (en) * | 2001-12-28 | 2003-07-18 | Nonogawa Shoji Kk | Cosmetic |
JP2006213624A (en) * | 2005-02-02 | 2006-08-17 | Koken Co Ltd | Method of pretreating fish skin |
US7232579B2 (en) | 2003-09-17 | 2007-06-19 | Matsumoto Dental University | Composition containing a marine-derived inorganic substance and chitin/chitosan, and method of producing the composition |
US7297512B2 (en) | 2003-06-09 | 2007-11-20 | Fuji Bio Technology Institute Co., Ltd. | Method for producing amino acid components by enzymatic hydrolysis of fish egg skin |
JP2009057327A (en) * | 2007-08-31 | 2009-03-19 | Nitta Gelatin Inc | Fish-skin-derived collagen, cosmetic composition, and method for producing the fish-skin-derived collagen |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL190737B1 (en) | 2002-10-15 | 2006-01-31 | Przybylski Jozef Edward | Method of receiving biologically active collagen from the skin of fish of salmon family |
JP4226299B2 (en) * | 2002-10-22 | 2009-02-18 | 日本水産株式会社 | Method for producing fish-derived gelatin peptide |
JP6265350B2 (en) * | 2016-06-03 | 2018-01-24 | 有限会社松下海産 | Extraction method of collagen and gelatin |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6283849A (en) * | 1985-10-04 | 1987-04-17 | Reiji Yoshinaka | Method of purifying collagen |
FR2678624A1 (en) * | 1991-07-04 | 1993-01-08 | Coletica | USE OF NON-PIGMENTED FISH SKIN, ESPECIALLY FLAT FISH AS A NEW INDUSTRIAL SOURCE OF COLLAGEN, EXTRACTION PROCESS, COLLAGEN AND BIOMATERIAL OBTAINED THEREBY. |
-
1998
- 1998-08-11 JP JP10239584A patent/JP2931814B1/en not_active Expired - Fee Related
-
1999
- 1999-07-21 FR FR9909457A patent/FR2783836B1/en not_active Expired - Fee Related
- 1999-07-21 DE DE19934120A patent/DE19934120A1/en not_active Ceased
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100381741B1 (en) * | 1999-05-19 | 2003-04-26 | 꼴레띠까 | Collagen product containing collagen of marine origin with a low odor and with improved mechanical properties, and its use in the form of cosmetic or pharmaceutical compositions or products |
KR20020036225A (en) * | 2000-11-09 | 2002-05-16 | 이종윤 | Biomembrane Dressing for Healing Dermal Wound and Infection |
JP2003092997A (en) * | 2001-09-21 | 2003-04-02 | Kaiji Watanabe | Method for treating sharkskin and method for obtaining collagen |
JP2003201211A (en) * | 2001-12-28 | 2003-07-18 | Nonogawa Shoji Kk | Cosmetic |
US7297512B2 (en) | 2003-06-09 | 2007-11-20 | Fuji Bio Technology Institute Co., Ltd. | Method for producing amino acid components by enzymatic hydrolysis of fish egg skin |
US7232579B2 (en) | 2003-09-17 | 2007-06-19 | Matsumoto Dental University | Composition containing a marine-derived inorganic substance and chitin/chitosan, and method of producing the composition |
JP2006213624A (en) * | 2005-02-02 | 2006-08-17 | Koken Co Ltd | Method of pretreating fish skin |
JP4738005B2 (en) * | 2005-02-02 | 2011-08-03 | 株式会社高研 | Fish skin pretreatment method |
JP2009057327A (en) * | 2007-08-31 | 2009-03-19 | Nitta Gelatin Inc | Fish-skin-derived collagen, cosmetic composition, and method for producing the fish-skin-derived collagen |
Also Published As
Publication number | Publication date |
---|---|
FR2783836A1 (en) | 2000-03-31 |
DE19934120A1 (en) | 2001-01-25 |
FR2783836B1 (en) | 2002-05-17 |
JP2931814B1 (en) | 1999-08-09 |
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