JP3902539B2 - Method for producing health food using pork skin - Google Patents
Method for producing health food using pork skin Download PDFInfo
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- JP3902539B2 JP3902539B2 JP2002347430A JP2002347430A JP3902539B2 JP 3902539 B2 JP3902539 B2 JP 3902539B2 JP 2002347430 A JP2002347430 A JP 2002347430A JP 2002347430 A JP2002347430 A JP 2002347430A JP 3902539 B2 JP3902539 B2 JP 3902539B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、豚皮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】
本発明は、豚皮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を体内に吸収し易い状態とし、これにより、このコラーゲンが有する作用により、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させることができる画期的な豚皮を用いた健康食品の製造方法を提供するものである。
【０００６】
【課題を解決するための手段】
本発明の要旨を説明する。
【０００７】
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を用いた健康食品の製造方法に係るものである。
【０００８】
また、請求項１記載の豚皮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を用いた健康食品の製造方法に係るものである。
【０００９】
また、請求項２記載の豚皮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３記載の豚皮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４記載の豚皮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５記載の豚皮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１〜６いずれか１項に記載の豚皮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１〜７いずれか１項に記載の豚皮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１〜８いずれか１項に記載の豚皮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１〜９いずれか１項に記載の豚皮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１０記載の豚皮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１〜１１いずれか１項に記載の豚皮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１〜１２いずれか１項に記載の豚皮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若しくは除湿乾燥であることを特徴とする豚皮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１〜１３いずれか１項に記載の豚皮を用いた健康食品の製造方法において、前記乾燥は水分が３％以下となる乾燥であることを特徴とする豚皮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１４記載の豚皮を用いた健康食品の製造方法において、前記水分が３％以下となった乾燥物を粉砕することを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００２２】
【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。
【００２３】
明確ではないが、イースト菌やブドウ酒酵母により、豚皮を発酵させると、豚皮に含まれるコラーゲン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を極めて良好に発揮できるものと考えられる。
【００２４】
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。
【００２５】
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。
【００２６】
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が極めて良好に発揮される画期的な豚皮を用いた健康食品の製造方法となる。
【００２７】
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。
【００２８】
【発明の実施の形態】
本発明の一実施例を以下に説明する。
【００２９】
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。
【００３０】
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。
【００３１】
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。
【００３２】
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。
【００３３】
続いて、茹でた豚皮及びその茹で汁（煮汁）に糖を加える。
【００３４】
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。
【００３５】
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。
【００３６】
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。
【００３７】
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。
【００３８】
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。
【００３９】
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。
【００４０】
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。
【００４１】
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。
【００４２】
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。
【００４３】
続いて、撹拌した第一発酵液に、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。
【００４４】
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。
【００４５】
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。
【００４６】
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。
【００４７】
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。
【００４８】
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。
【００４９】
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。
【００５０】
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。
【００５１】
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。
【００５２】
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。
【００５３】
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、豚皮を用いた健康食品（例えば生成割合６６．６５％、即ち、およそ３．３３３ｋｇ）を得る。
【００５４】
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、豚皮を発酵させると、豚皮に含まれるコラーゲン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が極めて良好に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。
【００５５】
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。
【００５６】
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、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。
【００５７】
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が極めて良好に発揮される画期的な豚皮を用いた健康食品の製造方法となる。
【００５８】
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。また、更に一週間後、２人に保水効果が認められた。
【００５９】
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.
[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]
In the present invention, pork skin is fermented with yeast and dissolved to obtain a mixture, whereby the collagen contained in the pig skin is easily absorbed into the body, thereby moisturizing the skin by the action of this collagen. The present invention provides a health food production method using a revolutionary pig skin that can exert the effect of retaining moisture of the skin very well.
[0006]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0007]
Glucose was added to the pig skin, followed by obtaining a first fermentation liquid in the call to fermentation by the addition of yeast or wine yeast, followed by fermentation by the addition of starch containing the Koji extract in the first fermentation broth obtain a second fermentation liquid by letting, followed by those of the manufacturing method of the health food using pigskin, characterized in that drying the second fermentation liquid of this and health food.
[0008]
Moreover, in the manufacturing method of the health food using the pig skin of Claim 1, the said pig skin employ | adopts the pig skin processed with the cocoon, The manufacturing method of the health food using the pig skin characterized by the above-mentioned Is.
[0009]
Moreover, the manufacturing method of the health food using the pig skin characterized by the above-mentioned. .
[0010]
In the method of health food using pigskin according to claim 3, the pig skin was the washing method of manufacturing health food using pigskin, characterized in that the boiling re degrees placed in boiling water It is related to.
[0011]
The method for producing a health food using pig skin according to claim 4, wherein vitamin C is added to the boiled hot water.
[0012]
The method for producing a health food using pig skin according to claim 5, wherein glucose is added to the boiled hot water.
[0013]
Further, according to the claim 1-6 manufacturing method of health food using pigskin mounting serial to any one, the as starch containing koji extract, adding Kojikin the milling step blind 90% rice Koji The present invention relates to a method for producing a health food using pork skin, characterized in that an extract is formed and a starch is added to this koji extract.
[0014]
Moreover, in the manufacturing method of the health food using the pig skin of any one of Claims 1-7, what added the said yeast or grape yeast is fermented in the state of room temperature 30 degreeC and humidity 40% or less. The first fermented liquor is obtained by causing the method to produce a health food using pork skin.
[0015]
In the method of health food using pigskin according to any one of claims 1-8, temperature 2 4 ° C.乃optimum 2 7 2 hours乃optimum set to ° C. of the first fermentation liquor The present invention relates to a method for producing a health food using pig skin, characterized in that the second fermentation broth is obtained by leaving it for 3 hours.
[0016]
Moreover, in the manufacturing method of the health food using the pig skin of any one of Claims 1-9, Anhydrous glucose is employ | adopted as the said glucose, The manufacturing method of the health food using a pig skin characterized by the above-mentioned. It is concerned.
[0017]
The method for producing a health food using pig skin according to claim 10, wherein the anhydrous glucose is added at a rate of 2 kg per kg of the pig skin. It is concerned.
[0018]
Moreover, the manufacturing method of the health food using the pork skin of any one of Claims 1-11 WHEREIN: In addition to the starch containing the koji extract in the said 1st fermentation liquid, the starch which does not contain a koji extract further. The present invention relates to a method for producing a health food using pork skin characterized by being added.
[0019]
Moreover, in the manufacturing method of the health food using the pig skin of any one of Claims 1-12, drying of said 2nd fermentation liquid is wind drying or dehumidification drying, The pig skin characterized by the above-mentioned is used. This relates to a method for producing health foods.
[0020]
Moreover, in the manufacturing method of the health food using the pork skin of any one of Claims 1-13, the said drying is the drying from which water becomes 3% or less, The health using a pig skin characterized by the above-mentioned It relates to a method for producing food.
[0021]
The method for producing a health food using pork skin according to claim 14, wherein the dried product having a moisture content of 3% or less is pulverized. Is.
[0022]
[Action and effect of the invention]
The present invention summarizes the effects obtained as a result of repeated experiments as claims.
[0023]
Although it is not clear, when fermenting pig skin with yeast or wine yeast, the collagen contained in the pig skin becomes very easy to be absorbed into the body, which makes the action of collagen extremely ingested by the body. It is thought that it can be demonstrated well.
[0024]
That is, collagen has the effect of moisturizing the skin and retaining the moisture of the skin.
[0025]
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.
[0026]
Accordingly, the present invention provides a health food production method using a revolutionary pig skin that exhibits the above-mentioned various actions of collagen very well when taken into the body.
[0027]
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.
[0028]
DETAILED DESCRIPTION OF THE INVENTION
One embodiment of the present invention will be described below.
[0029]
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.
[0030]
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).
[0031]
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.
[0032]
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.
[0033]
Subsequently, sugar is added to boiled pork skin and its boiled juice (boiled juice).
[0034]
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.
[0035]
Subsequently, the soup is mixed with pork skin and straw with added anhydrous glucose at a predetermined temperature or higher.
[0036]
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.
[0037]
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.
[0038]
Filtration employs net filtration using a net or cloth filtration using a cloth. This filtration is performed twice.
[0039]
Subsequently, the filtrate is forcibly cooled, and the temperature of the boiled juice is brought to about 40 ° C.
[0040]
Subsequently, yeast and wine yeast are added to the forcedly cooled filtrate, transferred to another container and fermented to obtain a first fermented liquid.
[0041]
Fermentation with this yeast or wine yeast is performed under conditions of room temperature of 30 ° C. and humidity of 40% or less.
[0042]
Subsequently, after confirming that the first fermentation broth is gelatinized by fermentation, the first fermentation broth is stirred.
[0043]
Subsequently, starch (eg, 1 kg) containing the koji extract and starch (eg, 1 kg) containing no koji extract are added to the stirred first fermentation solution, and the second fermentation solution is obtained by promoting the fermentation by stirring again. .
[0044]
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.
[0045]
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.
[0046]
Boiled white rice is cooled to about 35 ° C., inoculated with two kinds of koji molds and fermented to obtain koji.
[0047]
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.
[0048]
As the starch not containing the koji extract, ordinary starch is used.
[0049]
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.
[0050]
Subsequently, the second fermentation broth is spread in a predetermined container and dried to obtain a fermented product.
[0051]
Drying is performed by wind drying performed by applying wind and dehumidification drying performed by dehumidification.
[0052]
Subsequently, when the water content of the fermented product becomes 15% or less, rough pulverization is performed and further dried.
[0053]
Subsequently, when the water content of the fermented product that has been coarsely crushed becomes 3% or less, the fermented product is further pulverized to produce a health food using pork skin (for example, a production rate of 66.65%, that is, approximately 3. 333 kg).
[0054]
According to the present embodiment, although not clear, when fermenting pig skin with yeast or wine yeast, the collagen contained in the pig skin is very easily absorbed into the body, which is taken into the body. Thus, it is considered that the action of collagen is exhibited very well. That is, collagen has the effect of moisturizing the skin and retaining the moisture of the skin.
[0055]
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.
[0056]
Moreover, after fermenting pork skin with yeast or wine yeast, adding starch containing koji extract, koji and starch contained in the koji extract, fermenting the pork skin with the yeast Can be promoted very well.
[0057]
Therefore, the present example is a health food production method using a revolutionary pig skin that exhibits the above-mentioned various effects of collagen very well when taken into the body.
[0058]
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 this product once at 0.5 g, 3 times a day, 10 people were aware of skin moisturization. Further, one week later, two people had a water retention effect.
[0059]
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, but 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 (15)
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| JP2002347430A JP3902539B2 (en) | 2002-11-29 | 2002-11-29 | Method for producing health food using pork skin |
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| JP2002347430A JP3902539B2 (en) | 2002-11-29 | 2002-11-29 | Method for producing health food using pork skin |
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| JP3902539B2 true JP3902539B2 (en) | 2007-04-11 |
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