JP3902538B2 - Health food production method using pig skin and chicken crown - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、豚皮と鶏冠を用いた健康食品の製造方法に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
豚皮には、高蛋白質であるコラーゲンが多く含まれている。
【０００３】
このコラーゲンは、体内摂取することで肌に潤いを与え、肌の水分を保持する作用を有することが知られている。
【０００４】
また、このコラーゲンは、人体の軟骨，皮膚，腱，靭帯，筋膜等にも含まれ、コラーゲンを体内摂取することで、これら軟骨，皮膚，腱，靭帯，筋膜等にコラーゲンを補給でき、これにより、例えば関節痛を和らげたりする作用を有することが知られている。
【０００５】
一方、鶏冠には、ヒアルロン酸という物質が多く含まれている。
【０００６】
このヒアルロン酸は、関節潤滑液，胃粘膜，血管閉膜等、一般に結合組織に広く分布し、体内摂取することで肌に潤いを与える作用を有することが知られている。
【０００７】
本発明は、豚皮と鶏冠を酵母菌で発酵させて溶解し混合物とすることで、豚皮に含まれるコラーゲンと鶏冠に含まれるヒアルロン酸を体内に吸収し易い状態とし、これにより、コラーゲンが有する作用とヒアルロン酸が有する作用との相乗効果を発揮することができる画期的な豚皮と鶏冠を用いた健康食品の製造方法を提供するものである。
【０００８】
【課題を解決するための手段】
本発明の要旨を説明する。
【０００９】
豚皮にブドウ糖を加え、続いて、イースト菌若しくはブドウ酒酵母菌を加えて発酵させることで第一発酵液を得、続いて、この第一発酵液に鶏冠と共に糀エキスを含んだ澱粉を加えて発酵させることで第二発酵液を得、続いてこの第二発酵液を乾燥させて健康食品とすることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１０】
また、請求項１記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記豚皮として、茹で処理された豚皮を採用することを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１１】
また、請求項２記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記茹で処理された豚皮を、水洗いすることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１２】
また、請求項３記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記水洗いした豚皮を、沸騰したお湯に入れて再度茹でることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１３】
また、請求項４記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記沸騰したお湯にビタミンＣを加えることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１４】
また、請求項５記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記沸騰したお湯にブドウ糖を加えることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１５】
また、請求項１〜６いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記糀エキスを含んだ澱粉として、精白歩止まり９０％の白米に糀菌を加えて糀エキスを形成し、この糀エキスに澱粉を加えることで形成されたものを採用することを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１６】
また、請求項１〜７いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記イースト菌若しくはブドウ酒酵母菌を加えたものを室温３０℃，湿度４０％以下の状態で発酵させることにより前記第一発酵液を得ることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１７】
また、請求項１〜８いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記第一発酵液の温度を２４℃乃至２７℃に設定して２時間乃至３時間放置することで、前記第二発酵液を得ることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１８】
また、請求項１〜９いずれか1項記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記ブドウ糖として無水ブドウ糖を採用することを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００１９】
また、請求項１０に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記無水ブドウ糖を、前記豚皮１ｋｇ当たり２ｋｇの割合で加えることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２０】
また、請求項１〜１１いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記第一発酵液に糀エキスを含んだ澱粉の他に、更に糀エキスを含まない澱粉を加えることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２１】
また、請求項１〜１２いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記鶏冠として、茹で処理された鶏冠を採用することを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２２】
また、請求項１〜１３いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記鶏冠として、血抜きをした後、煮込み、この煮込んだ鶏冠を荒挽きして乾燥粉砕したものを採用することを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２３】
また、請求項１〜１４いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記鶏冠は豚皮に対し、生換算の比重が1対1となる量を加えることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２４】
また、請求項１〜１５いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記第二発酵液の乾燥は風力乾燥もしくは除湿乾燥であることを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２５】
また、請求項１〜１６いずれか１項に記載の豚皮と鶏冠を用いた健康食品の製造方法において、前記乾燥による水分を３％以下とし粉砕することを特徴とする豚皮と鶏冠を用いた健康食品の製造方法に係るものである。
【００２６】
【発明の作用及び効果】
本発明は繰り返した実験の結果得られた効果を請求項としてまとめたものである。
【００２７】
明確ではないが、イースト菌やブドウ酒酵母菌により、豚皮及び鶏冠を発酵させると、豚皮に含まれるコラーゲンと鶏冠に含まれるヒアルロン酸が体内に非常に吸収され易い状態となり、これにより、体内摂取することでコラーゲンが有する作用とヒアルロン酸が有する作用との相乗効果が発揮されるものと考えられる。
【００２８】
即ち、コラーゲンは、肌に潤いを与え該肌の水分を保持する作用がある。
【００２９】
また、コラーゲンは、体内摂取することで人体の軟骨，皮膚，腱，靭帯，筋膜等（これらにはコラーゲンが多く含まれる。）に補給され、これにより、例えば関節痛を和らげる効果を有することが確認されている。
【００３０】
一方、ヒアルロン酸は肌に潤いを与える作用がある。
【００３１】
また、ヒアルロン酸は、蛋白質と共に粘稠な溶液やゲルを作り、組織構造を維持しようとする作用や、潤滑作用を有し、これにより、体内摂取することで、前記作用に付随する効果も奏する。
【００３２】
また、ヒアルロン酸には、細菌の侵入を防御する作用を有し、これにより、体内摂取することで、体の免疫機能を高める効果をも奏する。
【００３３】
従って、本発明は、体内摂取することでコラーゲンが有する上記種々の作用とヒアルロン酸が有する上記種々の作用との相乗効果が発揮される画期的な豚皮と鶏冠を用いた健康食品の製造方法となる。
【００３４】
特に、肌に潤いを与え該肌の水分を保持する効果が極めて良好に発揮されることを実験により確認した。
【００３５】
【発明の実施の形態】
本発明の一実施例を以下に説明する。
【００３６】
先ず、豚皮を茹でこぼしした後、水洗いし、該豚皮をお湯で所定時間再度茹でる。
【００３７】
豚皮の茹でこぼしは、豚皮（例えば１ｋｇ）を沸騰したお湯（例えば７リットル）に入れて所定時間（例えば１５分）茹でることで行われる。
【００３８】
水洗いは、豚皮を所定時間茹でて茹で汁を捨てた後、該豚皮から脂肪分や灰汁等を取り除く為に直ちに行う。
【００３９】
水洗いした豚皮（例えば１ｋｇ）は沸騰したお湯（例えば３．５リットル）に入れ、所定時間（例えば３０分）再度茹でる。この際、お湯１リットル当たりにビタミンＣを５ｇの割合で加える。
【００４０】
続いて、茹でた豚皮及びその茹で汁（煮汁）に糖を加える。
【００４１】
この糖としては、無水ブドウ糖を採用する。また、この無水ブドウ糖は、豚皮１ｋｇ当たり２ｋｇの割合で加える。また、この無水ブドウ糖は、前記豚皮及びその茹で汁が熱いうちに加え溶解させておく。
【００４２】
続いて、この無水ブドウ糖を加えた豚皮及び茹で汁を所定温度以上でミキシングする。
【００４３】
このミキシングは、茹で汁の温度が５０℃以上の状態で行う。この際、５０℃よりも低い温度でミキシングを行うと茹で汁がゼラチンとなり固まってしまう。
【００４４】
続いて、ミキシング後の豚皮及び茹で汁を濾過し、該豚皮及び茹で汁から豚毛を除去する。
【００４５】
濾過は、網を用いた網濾過又は布を用いた布濾過を採用している。また、この濾過は二回行う。
【００４６】
続いて、この濾過液を強制冷却し、茹で汁の温度を４０℃程度にする。
【００４７】
続いて、この強制冷却した濾過液にイースト菌やブドウ酒酵母菌を加え別容器に移して発酵させ、第一発酵液を得る。
【００４８】
このイースト菌やブドウ酒酵母菌による発酵は、室温３０℃，湿度４０％以下の状態の下で行う。
【００４９】
続いて、第一発酵液が発酵によりゼラチン状態となったことを確認後、該第一発酵液を撹拌する。
【００５０】
続いて、撹拌した第一発酵液に、鶏冠並びに糀エキスを含んだ澱粉（例えば１ｋｇ）及び糀エキスを含まない澱粉（例えば１ｋｇ）を加え、再度撹拌することで発酵促進を行い第二発酵液を得る。
【００５１】
鶏冠としては、血抜きをした後、所定時間煮込み、この煮込んだ鶏冠を荒挽きして乾燥粉砕したものを採用している。
【００５２】
具体的には、血抜きは、水（例えば３リットル）に鶏冠（例えば１ｋｇ）を加えて該水を沸騰させた後、この煮液を捨てることで行う。また、この血抜きは二回繰り返して行う。
【００５３】
この血抜き後の鶏冠（例えば１ｋｇ）を再び水（例えば５リットル）に加え、所定時間（例えば３０分）煮込む。
【００５４】
煮込んだ後の鶏冠をミンチにする。また、この際、豚皮が熱いうちにミンチすると良い。また、鶏冠は二回挽くことによってより細かく状態にミンチする。
【００５５】
ミンチにした鶏冠に風を当てて風力乾燥，除湿乾燥を行った後、粉砕する。
【００５６】
また、鶏冠は豚皮に対し、生換算の比重が１対１となる量を加える。
【００５７】
糀エキスを含んだ澱粉としては、精白歩止まり略９０％の白米と糀菌から形成される糀エキスを、澱粉に配合させ発酵させたものを採用している。
【００５８】
この糀エキスは、先ず、水温が１８℃に設定された水に前記白米を１２時間含浸した後、蒸し上げて少しかためにふかす。この際、赤飯位のかたさにふかすと良い。
【００５９】
ふかした白米を３５℃位まで冷却して二種混合の糀菌を接種し発酵させて糀を得る。
【００６０】
この糀から糀エキスを抽出し、この糀エキス１リットル当たり澱粉２ｋｇを加えて２時間ねかせて発酵を促進させ、その後即乾させることで、前記糀エキスを含んだ澱粉を形成する。
【００６１】
前記糀エキスを含まない澱粉としては、通常の澱粉を使用する。
【００６２】
前記発酵促進は、所定の容器内で撹拌しながら、厚く丸く形を整えつつ行う。この際、発酵物の温度が略２４℃乃至略２７℃となるように設定し、略２時間乃至略３時間行う。
【００６３】
続いて、第二発酵液を所定の容器に広げて乾燥させて発酵物を得る。
【００６４】
乾燥は、風を当てることにより行われる風力乾燥と、除湿することにより行われる除湿乾燥とにより行う。
【００６５】
続いて、前記発酵物の水分が１５％以下となったところで荒粉砕を行い、更に乾燥させる。
【００６６】
続いて、荒粉砕を行った発酵物の水分が３％以下となったところで該発酵物を更に粉砕して、豚皮と鶏冠を用いた健康食品（例えば生成割合５７．８８％、即ち、およそ３．４７３ｋｇ）を得る。
【００６７】
本実施例によれば、明確ではないが、イースト菌やブドウ酒酵母菌により、豚皮及び鶏冠を発酵させると、豚皮に含まれるコラーゲンと鶏冠に含まれるヒアルロン酸が体内に非常に吸収され易い状態となり、これにより、体内摂取することでコラーゲンが有する作用とヒアルロン酸が有する作用との相乗効果が発揮されるものと考えられる。即ち、コラーゲンは、肌に潤いを与え該肌の水分を保持する作用がある。
【００６８】
また、コラーゲンは、体内摂取することで人体の軟骨，皮膚，腱，靭帯，筋膜等（これらにはコラーゲンが多く含まれる。）に補給され、これにより、例えば関節痛を和らげる効果を有することが確認されている。
【００６９】
一方、ヒアルロン酸は肌に潤いを与える作用がある。
【００７０】
また、ヒアルロン酸は、蛋白質と共に粘稠な溶液やゲルを作り、組織構造を維持しようとする作用や、潤滑作用を有し、これにより、体内摂取することで、前記作用に付随する効果も奏する。
【００７１】
また、ヒアルロン酸には、細菌の侵入を防御する作用を有し、これにより、体内摂取することで、体の免疫機能を高める効果も奏する。
【００７２】
また、イースト菌やブドウ酒酵母菌により、豚皮を発酵させた後に、鶏冠と共に糀エキスを含んだ澱粉を加えることで、該糀エキスに含まれる糀菌及び澱粉により、前記豚皮及び鶏冠の前記酵母菌による発酵を極めて良好に促進させることができる。
【００７３】
従って、本実施例は、体内摂取することでコラーゲンが有する上記種々の作用とヒアルロン酸が有する上記種々の作用との相乗効果が発揮される画期的な豚皮と鶏冠を用いた健康食品の製造方法となる。
【００７４】
特に、肌に潤いを与え該肌の水分を保持する効果を極めて良好に発揮することを実験により確認した。具体的には、１５人の女性に本実施品を１回０．５ｇ，１日３回服用してもらったところ、１０人が肌の潤いを自覚した。更に一週間後、３人が足の痛みがひいたのを自覚し、２人に肌の保水効果が認められた。
【００７５】
尚、豚皮に無水ブドウ糖を加える前に該豚皮にビタミンＣを添加することで、該豚皮に抗酸化作用を付与することができる。この際、例えばビタミンＣの代わりにクエン酸を添加すると、該豚皮に抗酸化作用と共にクエン酸の酸味が残ってしまうという問題点があるが、本実施例のようにビタミンＣを添加した場合には、豚皮を煮込むことで該ビタミンＣの酸味は消えるが抗酸化作用はそのまま付与されることになる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a health food using pork skin and chicken crown.
[0002]
[Prior art and problems to be solved by the invention]
Pig skin is rich in collagen, which is a high protein.
[0003]
This collagen is known to have an action of moisturizing the skin by ingesting into the body and retaining moisture of the skin.
[0004]
In addition, this collagen is also contained in human cartilage, skin, tendon, ligament, fascia, etc. By ingesting collagen into the body, collagen can be replenished to cartilage, skin, tendon, ligament, fascia, Thereby, it is known that it has the effect | action which relieves joint pain, for example.
[0005]
On the other hand, the chicken crown is rich in a substance called hyaluronic acid.
[0006]
This hyaluronic acid is generally widely distributed in connective tissues such as joint lubricant, gastric mucosa, and vascular closure membrane, and is known to have an action of moisturizing the skin when ingested in the body.
[0007]
In the present invention, pork skin and chicken crown are fermented with yeast and dissolved to obtain a mixture, whereby the collagen contained in the pig skin and the hyaluronic acid contained in the chicken crown are easily absorbed into the body. The present invention provides a health food production method using a revolutionary pig skin and chicken crown capable of exhibiting a synergistic effect of the action possessed and the action possessed by hyaluronic acid.
[0008]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0009]
Glucose is added to the pig skin, then yeast and wine yeast are added and fermented to obtain the first fermented liquid, and then the starch containing the koji extract along with the chicken crown is added to the first fermented liquid. obtain a second fermentation liquor between this ferment, followed by those of the manufacturing method of the health food using the pigskin and comb, characterized in that the health food drying the second fermentation broth this.
[0010]
The method for producing a health food using pig skin and chicken crown according to claim 1, wherein the pig skin is a pig skin treated with straw. It relates to a manufacturing method.
[0011]
A method for producing a health food using a pig skin and a chicken crown according to claim 2, characterized in that the pig skin treated with the straw is washed with water. It is concerned.
[0012]
In the method according to claim 3 health food using pigskin and comb according, pigskin was the rinsed, using pigskin and comb, characterized in that the boiling re degrees placed in boiling water Health It relates to a method for producing food.
[0013]
The method for producing health food using pig skin and chicken crown according to claim 4, wherein vitamin C is added to the boiled hot water. It is.
[0014]
The method for producing a health food using a pig skin and a chicken crown according to claim 5, wherein glucose is added to the boiled hot water. is there.
[0015]
In the method according to claim 1-6 health food using pigskin and comb mounting serial to any one, as starch which contains the koji extract, Kojikin the milling step blind 90% polished rice was added The present invention relates to a method for producing a health food using pork skin and chicken crown, which is characterized in that it is formed by forming a koji extract and adding starch to this koji extract.
[0016]
Moreover, in the manufacturing method of the health food using the pig skin and chicken crown of any one of Claims 1-7, what added the said yeast or wine yeast is room temperature 30 degreeC, and a humidity is 40% or less state The first fermented liquor is obtained by fermenting with the above-mentioned method, which relates to a health food production method using pig skin and chicken crown.
[0017]
In the method of health food using the pigskin and comb according to any one of claims 1 to 8, by setting the temperature of the first fermentation liquid 2 4 ° C.乃optimum 2 7 ° C. 2 hours by standing乃optimum 3 hours, but according to the production method of health food using the pigskin and comb, characterized in that obtaining the second fermentation liquid.
[0018]
Moreover, in the manufacturing method of the health food using the pig skin and chicken crown of any one of Claims 1-9, anhydrous glucose is employ | adopted as said glucose, The health food using a pig skin and chicken crown characterized by the above-mentioned. It relates to a manufacturing method.
[0019]
The method for producing health food using pig skin and chicken crown according to claim 10, wherein the anhydrous glucose is added at a rate of 2 kg per kg of the pig skin. It relates to a method for producing food.
[0020]
Moreover, in the manufacturing method of the health food using the pig skin and chicken crown of any one of Claims 1-11, in addition to the starch which contained the koji extract in the said 1st fermentation liquid, it does not contain a koji extract further. The present invention relates to a method for producing a health food using pig skin and chicken crown characterized by adding starch.
[0021]
Moreover, the manufacturing method of the health food using the pig skin and chicken crown of any one of Claims 1-12 WHEREIN: As the said chicken crown, the chicken crown processed with the cocoon is employ | adopted, The pig skin and a chicken crown characterized by the above-mentioned. This relates to the method for producing the health food used.
[0022]
In the method of health food using the pigskin and comb according to any one of claims 1 to 13, as the comb, after the bled, narrowing boiled, the stewed comb rough ground to The present invention relates to a method for producing a health food using pig skin and chicken crown, which is characterized by adopting a dry pulverized product.
[0023]
Moreover, in the manufacturing method of the health food using the pig skin and chicken crown of any one of Claims 1-14, the said chicken crown adds the quantity by which the specific gravity of raw conversion becomes 1: 1 to pig skin. The present invention relates to a method for producing a health food using a pig skin and a chicken crown.
[0024]
The method for producing health food using pig skin and chicken crown according to any one of claims 1 to 15, wherein the drying of the second fermentation broth is wind drying or dehumidification drying. And a method for producing health foods using chicken crowns.
[0025]
The method for producing health food using pig skin and chicken crown according to any one of claims 1 to 16, wherein the moisture by drying is pulverized to 3% or less, and the pig skin and chicken crown are used. This relates to a method for producing health foods.
[0026]
[Action and effect of the invention]
The present invention summarizes the effects obtained as a result of repeated experiments as claims.
[0027]
Although not clear, when fermenting pig skin and chicken crown with yeast or wine yeast, collagen contained in pig skin and hyaluronic acid contained in chicken crown become very easily absorbed by the body, It is considered that a synergistic effect of the action of collagen and the action of hyaluronic acid is exhibited by ingestion.
[0028]
That is, collagen has the effect of moisturizing the skin and retaining the moisture of the skin.
[0029]
In addition, collagen is replenished to the human cartilage, skin, tendons, ligaments, fascia, etc. (these contain a lot of collagen) by ingesting it, thereby having the effect of relieving joint pain, for example. Has been confirmed.
[0030]
On the other hand, hyaluronic acid has a moisturizing effect on the skin.
[0031]
In addition, hyaluronic acid makes viscous solutions and gels together with proteins, has an action to maintain the tissue structure, and has a lubricating action. By taking it in the body, it also has an effect accompanying the action. .
[0032]
In addition, hyaluronic acid has an action of preventing the invasion of bacteria, and thereby has an effect of enhancing the immune function of the body when ingested by the body.
[0033]
Accordingly, the present invention provides a health food production using a revolutionary pig skin and chicken crown that exhibits a synergistic effect between the various actions of collagen and the various actions of hyaluronic acid when ingested by the body. Become a method.
[0034]
In particular, it was confirmed by experiments that the effect of moisturizing the skin and retaining the moisture of the skin was exhibited very well.
[0035]
DETAILED DESCRIPTION OF THE INVENTION
One embodiment of the present invention will be described below.
[0036]
First, after spilling the pork skin, it is washed with water, and the pork skin is boiled again with hot water for a predetermined time.
[0037]
Boiled pig skin is spilled by boiling pork skin (eg, 1 kg) in boiling hot water (eg, 7 liters) and boiling for a predetermined time (eg, 15 minutes).
[0038]
Washing with water is performed immediately after the pork skin is boiled for a predetermined time, and the juice is discarded by boiling, in order to remove fat and lye from the pork skin.
[0039]
The washed pig skin (for example, 1 kg) is put in boiling hot water (for example, 3.5 liters) and boiled again for a predetermined time (for example, 30 minutes). At this time, vitamin C is added at a rate of 5 g per liter of hot water.
[0040]
Subsequently, sugar is added to boiled pork skin and its boiled juice (boiled juice).
[0041]
Anhydroglucose is adopted as this sugar. The anhydrous glucose is added at a rate of 2 kg per kg of pig skin. Further, the anhydrous glucose is added and dissolved while the soup is hot in the pork skin and its straw.
[0042]
Subsequently, the soup is mixed with pork skin and straw with added anhydrous glucose at a predetermined temperature or higher.
[0043]
This mixing is performed in a state where the temperature of the boiling juice is 50 ° C. or higher. At this time, if mixing is performed at a temperature lower than 50 ° C., the boiled juice becomes gelatin and solidifies.
[0044]
Subsequently, the mixed soup is filtered with the pork skin and the koji, and the pork hair is removed from the soup with the hog skin and the koji.
[0045]
Filtration employs net filtration using a net or cloth filtration using a cloth. This filtration is performed twice.
[0046]
Subsequently, the filtrate is forcibly cooled, and the temperature of the boiled juice is brought to about 40 ° C.
[0047]
Subsequently, yeast and wine yeast are added to the forcedly cooled filtrate, transferred to another container and fermented to obtain a first fermented liquid.
[0048]
Fermentation with this yeast or wine yeast is performed under conditions of room temperature of 30 ° C. and humidity of 40% or less.
[0049]
Subsequently, after confirming that the first fermentation broth is gelatinized by fermentation, the first fermentation broth is stirred.
[0050]
Subsequently, to the stirred first fermentation broth, starch (eg, 1 kg) containing chicken crown and koji extract and starch (eg, 1 kg) containing no koji extract are added and stirred again to promote fermentation and the second fermentation broth. Get.
[0051]
As a chicken crown, after blood removal, the chicken crown is stewed for a predetermined time, and the stewed chicken crown is roughly ground and dried and crushed.
[0052]
Specifically, blood removal is performed by adding a chicken crown (for example, 1 kg) to water (for example, 3 liters) and boiling the water, and then discarding the boiled liquid. This blood removal is repeated twice.
[0053]
The blood-removed chicken crown (for example, 1 kg) is added to water (for example, 5 liters) again and simmered for a predetermined time (for example, 30 minutes).
[0054]
Mince the chicken crown after boiling. At this time, it is better to mince while the pork skin is hot. The chicken crown is minced to a finer state by grinding twice.
[0055]
Apply wind to the minced chicken's crown, wind dry, dehumidify dry, then grind.
[0056]
In addition, the chicken crown is added to pig skin in an amount such that the specific gravity of the raw equivalent is 1: 1.
[0057]
As the starch containing koji extract, the one obtained by blending and fermenting koji extract formed from white rice and koji molds, which have been refined for about 90%, is used.
[0058]
First, the koji extract is impregnated with water with a water temperature set at 18 ° C. for 12 hours, then steamed and softened for a while. At this time, it is good to apply to the red rice.
[0059]
Boiled white rice is cooled to about 35 ° C., inoculated with two kinds of koji molds and fermented to obtain koji.
[0060]
A koji extract is extracted from this koji, and 2 kg of starch is added per liter of koji extract, allowed to stand for 2 hours to promote fermentation, and then immediately dried to form starch containing the koji extract.
[0061]
As the starch not containing the koji extract, ordinary starch is used.
[0062]
The fermentation promotion is carried out while stirring in a predetermined container while preparing a thick and round shape. At this time, the temperature of the fermented product is set to be approximately 24 ° C. to approximately 27 ° C., and is performed for approximately 2 hours to approximately 3 hours.
[0063]
Subsequently, the second fermentation broth is spread in a predetermined container and dried to obtain a fermented product.
[0064]
Drying is performed by wind drying performed by applying wind and dehumidification drying performed by dehumidification.
[0065]
Subsequently, when the water content of the fermented product becomes 15% or less, rough pulverization is performed and further dried.
[0066]
Subsequently, when the water content of the fermented product that has been coarsely pulverized becomes 3% or less, the fermented product is further pulverized, and health food using pork skin and chicken crown (for example, a production rate of 57.88%, that is, approximately 3.473 kg) is obtained.
[0067]
According to this example, although not clear, when fermenting pork skin and chicken crown by yeast and wine yeast, collagen contained in pig skin and hyaluronic acid contained in chicken crown are very easily absorbed in the body. Thus, it is considered that a synergistic effect of the action of collagen and the action of hyaluronic acid is exhibited by ingestion in the body. That is, collagen has the effect of moisturizing the skin and retaining the moisture of the skin.
[0068]
In addition, collagen is replenished to the human cartilage, skin, tendons, ligaments, fascia, etc. (these contain a lot of collagen) by ingesting it, thereby having the effect of relieving joint pain, for example. Has been confirmed.
[0069]
On the other hand, hyaluronic acid has a moisturizing effect on the skin.
[0070]
In addition, hyaluronic acid makes viscous solutions and gels together with proteins, has an action to maintain the tissue structure, and has a lubricating action. By taking it in the body, it also has an effect accompanying the action. .
[0071]
In addition, hyaluronic acid has an action of preventing the invasion of bacteria, and thus has an effect of enhancing the immune function of the body when taken into the body.
[0072]
In addition, after fermenting pig skin with yeast or wine yeast, adding starch containing the koji extract together with the chicken crown, the koji mold and starch contained in the koji extract can be used to Fermentation by yeast can be promoted very well.
[0073]
Therefore, this example is a health food using a revolutionary pig skin and chicken crown that exhibits a synergistic effect between the various actions of collagen and the various actions of hyaluronic acid when ingested in the body. It becomes a manufacturing method.
[0074]
In particular, it was confirmed by experiments that the effect of moisturizing the skin and retaining the moisture of the skin was exhibited very well. Specifically, when 15 women took 0.5 g of this product once a day, 3 times a day, 10 people were aware of moisture. One week later, three people noticed that their feet were painful, and two of them had a water retention effect on their skin.
[0075]
In addition, an antioxidant effect | action can be provided to this pig skin by adding vitamin C to this pig skin before adding anhydrous glucose to pig skin. In this case, for example, when citric acid is added instead of vitamin C, there is a problem that the acidity of citric acid remains in the pig skin together with the antioxidant effect. However, when vitamin C is added as in this example, In addition, the sourness of the vitamin C disappears by boiling the pork skin, but the antioxidant action is provided as it is.
Claims (17)
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| JP2002347429A JP3902538B2 (en) | 2002-11-29 | 2002-11-29 | Health food production method using pig skin and chicken crown |
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| JP2002347429A JP3902538B2 (en) | 2002-11-29 | 2002-11-29 | Health food production method using pig skin and chicken crown |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103014095B (en) * | 2011-09-21 | 2014-08-06 | 遵义医学院附属医院 | Use of MetarhiziumtaiiGYYA0601 strain in hyaluronic acid production |
| KR101814941B1 (en) | 2016-11-28 | 2018-01-05 | 주식회사 웰파인 | Food composition for anti-oxidation comprising cockscomb flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN101971994B (en) * | 2010-10-14 | 2013-02-13 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
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