JP2005198557A - Food raw material containing protein and chondroitin sulfate, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food raw material containing protein and chondroitin sulfate obtained by simultaneously extracting both of protein and chondroitin sulfate from fish cartilages. <P>SOLUTION: The food raw material containing protein and chondroitin sulfate is formed into a peptide state by enzymically hydrolyzing the fish cartilages with protein splitting enzyme. A method for producing food raw material containing protein and chondroitin sulfate comprises the following process: adding water more than the weight of the fish cartilages to the fish cartilages; adding protein splitting enzyme to the mixture at a water temperature of ≥40°C for enzymic hydrolyzation followed by solid-liquid separation thereof; and drying the liquid part. The food material has the following advantages: the chondroitin sulfate is well absorbed in the human body; water retaining effect in tissue cells is excellent so that the tissue cells in the human body is prevented from reduction in water due to aging; and the protein formed into the peptide state promotes activity of the chondroitin sulfate comprising mucopolysaccharide so as to be effective for maintaining the bones and the cells healthy. The method does not conflict with Food Sanitation Law and makes it possible to extract the food material where the chondroitin sulfate is made easily absorptive in the human body, from the fish cartilages. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present description relates to a food material containing protein and chondroitin sulfate and a method for producing the same.

  Chondroitin sulfate is a mucopolysaccharide extracted and purified from cartilage tissue. It is composed of two sugars of N-acetyl-D-galactosamine and a sulfate residue. Existing. The functions of this material are attracting attention as “tissue fixation”, “water retention”, “permeability promotion”, and “tissue repair” for body tissues such as joints. Attention has been paid. Many chondroitin sulfates are widely used as health food ingredients for alleviating arthropathy and preventing skin aging by blending proteins, calcium, glucosamine, vitamins, etc., using their properties.

  As a conventional technique related to the production of chondroitin sulfate, for example, a method for extracting chondroitin sulfate from cartilage tissue by decomposing cartilage with alkali is known, as disclosed in Japanese Patent Application Laid-Open No. 2001-57688.

JP 2001-57688 A

  However, when alkali decomposition occurs, chondroitin sulfate Na is obtained instead of chondroitin sulfate. According to the Food Sanitation Law, the use of chondroitin sulfate Na is prohibited with a few exceptions, and the production method must be improved.

  An object of the present invention is to simultaneously extract protein and chondroitin sulfate from fish cartilage.

  In order to achieve this object, according to the present invention, there is provided a food material containing protein and chondroitin sulfate, characterized in that fish cartilage is enzymatically degraded with a proteolytic enzyme into a peptide form. Further, according to the present invention, water having a weight higher than that of fish cartilage is added to fish cartilage, proteolytic enzyme is added at a water temperature of 40 ° C. or more to perform enzymatic degradation, solid-liquid separation is performed, and the liquid content is reduced. Provided is a method for producing a food material containing protein and chondroitin sulfate, which is characterized by drying.

  When the food material obtained by the present invention is ingested, chondroitin sulfate is well absorbed in the body. Since chondroitin sulfate has a high water retention effect on tissue cells, it can suppress the loss of water in tissue cells due to aging. In addition, the peptide-like protein is effective for maintaining healthy bones and cells by utilizing the action of chondroitin sulfate, a mucopolysaccharide. ADVANTAGE OF THE INVENTION According to this invention, the food raw material which made the state which is easy to absorb chondroitin sulfate from the cartilage of fish by the manufacturing method which does not conflict with the food hygiene law can be provided.

  The fish cartilage used in the present invention is, for example, salmon or shark cartilage, and particularly, those nasal cartilage are preferably used.

  First, the fish cartilage is washed in advance, and water having a weight higher than that of the fish cartilage is added thereto. Then, by heating, the water temperature is set to 40 ° C. or higher, and proteolytic enzyme is added to perform enzymatic decomposition. The type of proteolytic enzyme to be added varies depending on the type of fish or cartilage. Proteolytic enzymes are broadly classified into fungi, molds, yeasts, plants, and animals, and the type is selected as appropriate according to the type of fish and cartilage.

  In the enzymatic decomposition, it is preferable to stir so that the entire decomposition is performed in the liquid. Enzymatic degradation is performed for 1 hour or longer.

  After enzymatic degradation, separate into solid and liquid. In this case, activated carbon and filter aid can be added and filtered with a filter press. In addition, it is possible to separate the oil by adding hydrochloric acid or sulfuric acid to maintain the pH at 4.0 to 4.5%, and then adding activated carbon and a filter aid and filtering with a filter press. Moreover, you may filter with a centrifuge. By performing solid-liquid separation in this way, the liquid component can be degreased, deodorized and decolorized.

  Next, the solid-liquid separated liquid is dried. The liquid can be dried by spray drying or reduced pressure drying.

  In this way, a peptide-like food material containing chondroitin sulfate at 15% wt or more and protein at 85% or less can be obtained. When the food material obtained in this way is taken into the body, chondroitin sulfate is well absorbed in the body. Since chondroitin sulfate has a high water retention effect on tissue cells, it can suppress the loss of water in tissue cells due to aging. Peptide-like proteins are effective for maintaining healthy bones and cells by utilizing the action of chondroitin sulfate, a mucopolysaccharide. Thus, a food material containing chondroitin sulfate can be produced from fish cartilage by a production method that does not conflict with the Food Sanitation Law.

(Example 1)
First, 2000 liters of water was put into a cooker and heated to 70 ° C. The nasal cartilage 2000 kg was put into it, dehydrated by heating, stirring and washing at a water temperature of 70 ° C. for 30 minutes. After dehydration, 2000 liters of water was again added to the cooker, which was heated to 45 ° C., 2 kg of aloase was added as a proteolytic enzyme, and the enzyme was decomposed for 4 hours while stirring. Thereafter, the pH is adjusted to 4.0 with hydrochloric acid, the mixture is heated at 95 ° C. for 5 minutes to deactivate the enzyme, allowed to stand for 2 hours or more, and then filtered to separate the oil. Further, 4 kg of activated carbon was added, and the mixture was stirred with heating at 50 ° C. for 2 hours. Further, a filter aid was added, followed by filtration with a filter press at room temperature. The liquid fraction obtained by solid-liquid separation was desalted and concentrated, filtered through a sterilization filter, adjusted to pH 6.5-7 by adding caustic soda, and dried by spray drying. Thus, the obtained powder became a peptide-like food material containing chondroitin sulfate at 20% wt or more and protein at 80% or less.

(Example 2)
First, 2000 liters of water was put into a cooker and heated to 70 ° C. The nasal cartilage 2000 kg was put in there, and it was dehydrated by heating, stirring, washing for 30 minutes at a water temperature of 70 ° C. After dehydration, 2000 liters of water was again added to the cooker, which was heated to 45 ° C., 2 kg of aloase was added as a proteolytic enzyme, and the enzyme was digested with stirring for 2 hours. Thereafter, the mixture is heated at 95 ° C for 30 minutes to deactivate the enzyme, allowed to stand for 2 hours or more and filtered to separate the oil, and 20 kg of activated carbon is added, and the mixture is heated and stirred at 50 ° C for 2 hours. Added and filtered with a filter press. The liquid obtained by solid-liquid separation was desalted and concentrated, filtered through a sterilization filter, and dried by spray drying. Thus, the obtained powder became a peptide-like food material containing chondroitin sulfate 40% wt or more and protein 60% or less.

(Example 3)
A powder was obtained in the same manner as in Example except that shark nasal cartilage was used. The powder obtained in Example 2 also became a peptide-like food material containing 20% wt or more of chondroitin sulfate and 80% or less of protein.

  The food material obtained in the present invention can be used in combination with other proteins and vitamins.

Claims (12)

  A food ingredient containing protein and chondroitin sulfate, characterized by enzymatically degrading fish cartilage with a proteolytic enzyme into a peptide form.   The food material containing protein and chondroitin sulfate according to claim 1, wherein chondroitin sulfate is 15% wt or more and protein is wt 85% or less.   Contains protein and chondroitin sulfate, which is characterized by adding water to fish cartilage, adding proteolytic enzyme at a water temperature of 40 ° C or higher, followed by enzymatic degradation, solid-liquid separation, and drying the liquid A method for producing food ingredients.   The method for producing a food material containing protein and chondroitin sulfate according to claim 3, wherein the cartilage of fish that has been washed in advance is used.   The method for producing a food material containing protein and chondroitin sulfate according to claim 3 or 4, wherein water having a weight greater than that of fish cartilage is added to fish cartilage.   6. The method for producing a food material containing protein and chondroitin sulfate according to claim 3, 4 or 5, wherein stirring is performed during enzymatic decomposition.   The method for producing a food material containing protein and chondroitin sulfate according to claim 3, 4, 5, or 6, wherein the enzymatic degradation is performed for 1 hour or longer.   A food material containing protein and chondroitin sulfate according to claim 3, 4, 5, 6 or 7, characterized by solid-liquid separation by adding activated carbon and a filter aid and filtering with a filter press. Production method.   Separate the oil by adding hydrochloric acid or sulfuric acid to maintain the pH at 4.0-4.5%, then add activated carbon and filter aid, and filter with a filter press to separate the liquid. A method for producing a food material containing the protein according to claim 8 and chondroitin sulfate.   The method for producing a food material containing protein and chondroitin sulfate according to claim 3, 4, 5, 6, or 7, wherein solid-liquid separation is performed by filtration with a centrifuge.   The method for producing a food material containing protein and chondroitin sulfate according to claim 3, 4, 5, 6, 7, 8, 9 or 10, wherein the liquid is dried by a spray drying method.   The method for producing a food material containing protein and chondroitin sulfate according to claim 3, 4, 5, 6, 7, 8, 9 or 10, wherein the liquid is dried by a reduced pressure drying method.