JP7237293B1 - Method for producing fermented decomposed eggshell membrane - Google Patents
Method for producing fermented decomposed eggshell membrane Download PDFInfo
- Publication number
- JP7237293B1 JP7237293B1 JP2023009967A JP2023009967A JP7237293B1 JP 7237293 B1 JP7237293 B1 JP 7237293B1 JP 2023009967 A JP2023009967 A JP 2023009967A JP 2023009967 A JP2023009967 A JP 2023009967A JP 7237293 B1 JP7237293 B1 JP 7237293B1
- Authority
- JP
- Japan
- Prior art keywords
- eggshell
- decomposed
- fermentation
- koji
- producing
- 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.)
- Active
Links
- 229940012466 egg shell membrane Drugs 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 52
- 210000003278 egg shell Anatomy 0.000 claims abstract description 81
- 239000012528 membrane Substances 0.000 claims abstract description 81
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 80
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 80
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000007787 solid Substances 0.000 claims description 25
- 230000002779 inactivation Effects 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- 239000007858 starting material Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 3
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 abstract description 17
- 229920002674 hyaluronan Polymers 0.000 abstract description 17
- 229960003160 hyaluronic acid Drugs 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 11
- 102000008186 Collagen Human genes 0.000 abstract description 10
- 108010035532 Collagen Proteins 0.000 abstract description 10
- 229920001436 collagen Polymers 0.000 abstract description 10
- 230000003712 anti-aging effect Effects 0.000 abstract description 8
- 239000002537 cosmetic Substances 0.000 abstract description 8
- 230000002500 effect on skin Effects 0.000 abstract description 6
- 210000002950 fibroblast Anatomy 0.000 abstract description 6
- 229920002683 Glycosaminoglycan Polymers 0.000 abstract description 4
- 238000000354 decomposition reaction Methods 0.000 description 23
- 108091005804 Peptidases Proteins 0.000 description 16
- 210000004027 cell Anatomy 0.000 description 14
- 102000035195 Peptidases Human genes 0.000 description 11
- 229940088598 enzyme Drugs 0.000 description 11
- 240000006439 Aspergillus oryzae Species 0.000 description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000013142 Amylases Human genes 0.000 description 6
- 108010065511 Amylases Proteins 0.000 description 6
- 239000004365 Protease Substances 0.000 description 6
- 235000019418 amylase Nutrition 0.000 description 6
- 230000037319 collagen production Effects 0.000 description 6
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 230000003796 beauty Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 229920002567 Chondroitin Polymers 0.000 description 4
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 229940025131 amylases Drugs 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 230000037303 wrinkles Effects 0.000 description 3
- 239000006145 Eagle's minimal essential medium Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003413 degradative effect Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000003646 hair health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 210000000998 shell membrane Anatomy 0.000 description 1
- 230000008417 skin turnover Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
Images
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Cosmetics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
Abstract
【課題】低コストで、ムコ多糖類を含む発酵分解卵殻膜を製造することを課題とする。
【解決手段】発酵により麹が生成した分解酵素により卵殻膜を分解して分解卵殻膜を製造する発酵分解卵殻膜製造方法であって、麹と卵殻膜とを混ぜることで発酵させて発酵分解卵殻膜液を生成する卵殻膜発酵工程を備えたことを特徴とする発酵分解卵殻膜製造方法とした。これにより、発酵により低コストで美容効果が高い成分を含む分解卵殻膜を製造することができるとともに、肌の真皮線維芽細胞によるコラーゲンやヒアルロン酸の産出能力を活性化してこれら抗老化成分を多く産出させるという大きな効果を奏している。
【選択図】図３
An object of the present invention is to produce fermentation-decomposed eggshell membranes containing mucopolysaccharides at a low cost.
A method for producing decomposed eggshell membranes by decomposing eggshell membranes with decomposing enzymes produced by koji through fermentation to produce decomposed eggshell membranes. A method for producing a fermented and decomposed eggshell membrane is characterized by including an eggshell membrane fermentation step for producing a membrane liquid. As a result, it is possible to produce decomposed eggshell membranes containing components with high cosmetic effects at low cost by fermentation, and to activate the ability of dermal fibroblasts in the skin to produce collagen and hyaluronic acid, thereby increasing these anti-aging components. It has a great effect of producing
[Selection drawing] Fig. 3
Description
本発明は、発酵により卵殻膜を分解して発酵分解卵殻膜を製造する発酵分解卵殻膜製造方法に関するものである。 TECHNICAL FIELD The present invention relates to a fermentation-decomposed eggshell membrane production method for producing fermentation-decomposed eggshell membranes by decomposing eggshell membranes by fermentation.
鶏卵などの卵の卵殻の内側にある卵殻膜を分解して得られる分解卵殻膜は育毛や健康増進などに有効であるとされている。 Decomposed eggshell membranes obtained by decomposing eggshell membranes inside eggshells of eggs such as chicken eggs are said to be effective for hair growth and health promotion.
特許文献１には、卵殻膜粉末をアルカリ水溶液中で加水分解して、加水分解性卵殻膜を製造する方法が記載されている。 Patent Document 1 describes a method for producing hydrolyzable eggshell membranes by hydrolyzing eggshell membrane powder in an alkaline aqueous solution.
特許文献１：特許第６４１０２２９号公報 Patent Document 1: Japanese Patent No. 6410229
しかしながら、特許文献１に記載のものは、製造工程が複雑で高コストであるという問題がある。また、特許文献１に記載のもののようなアルカリ水による分解では、卵殻膜に高濃度で含まれ美容成分として効果が高いコラーゲンやヒアルロン酸、グルコサミンといったものまで分解してしまうという問題があった。保水性が高いヒアルロン酸やコンドロイチンは、肌の保湿性を高め、乾燥によるしわの改善効果が期待される成分であるが、これらが分解されてしまうと化粧品やサプリの原料として用いたときの効果が低下してしまう。 However, the device described in Patent Document 1 has the problem that the manufacturing process is complicated and the cost is high. In addition, decomposition with alkaline water, such as that described in Patent Document 1, has the problem of decomposing collagen, hyaluronic acid, and glucosamine, which are contained in eggshell membranes at high concentrations and are highly effective as beauty ingredients. Hyaluronic acid and chondroitin, which have high water retention, are expected to increase the moisture retention of the skin and improve wrinkles caused by dryness. decreases.
本発明は、上記問題点を解決して、低コストで美容効果が高い成分を含む分解卵殻膜を製造することを課題とする。 An object of the present invention is to solve the above-mentioned problems and to produce decomposed eggshell membranes containing ingredients with high cosmetic effects at low cost.
上記課題を解決するために本発明は、発酵により麹が生成した分解酵素により卵殻膜を分解して分解卵殻膜を製造する発酵分解卵殻膜製造方法であって、麹と卵殻膜とを混ぜることで発酵させて発酵分解卵殻膜液を生成する卵殻膜発酵工程を備えたことを特徴とする発酵分解卵殻膜製造方法を提供するものである。 In order to solve the above problems, the present invention provides a method for producing decomposed eggshell membranes by decomposing eggshell membranes with a decomposing enzyme produced by koji through fermentation , the method comprising mixing koji and eggshell membranes. To provide a method for producing fermented and decomposed eggshell membranes, characterized by comprising a step of fermenting eggshell membranes to produce a fermented and decomposed eggshell membrane liquid.
この構成により、発酵により低コストで美容に効果が高い成分を多く含む分解卵殻膜を製造することができる。特に、保水性が高いヒアルロン酸やコンドロイチンは、肌の保湿性を高め、乾燥によるしわの改善効果が期待される成分であるが、これらが分解されずに化粧品やサプリの原料として用いられる。 With this configuration, decomposed eggshell membranes can be produced by fermentation at low cost and containing a large amount of highly cosmetically effective components. In particular, hyaluronic acid and chondroitin, which have high water retention, are expected to increase the moisture retention of the skin and improve wrinkles caused by dryness, but these are used as raw materials for cosmetics and supplements without being decomposed.
発酵分解卵殻膜製造方法であって、前記卵殻膜発酵工程では、卵殻膜に加えて酒粕を発酵させる構成としてもよい。 In the fermentation-decomposed eggshell membrane production method, in the eggshell membrane fermentation step, sake lees may be fermented in addition to the eggshell membranes.
この構成により、α-ＧＧ、アミノ酸、フェルラ酸といった日本酒の中に含まれる美容成分が溶け出し、美容に対する効果が期待できる。なお、日本酒の酒粕に替えて蜂蜜や穀物類を用いることができる。 With this configuration, beauty ingredients contained in sake such as α-GG, amino acids, and ferulic acid are eluted, and effects on beauty can be expected. Honey or grains can be used in place of the sake lees of sake.
発酵分解卵殻膜製造方法であって、前記卵殻膜発酵工程の前に、種麹から前記麹を生成する麹生成工程を備えた構成としてもよい。 The method for producing eggshell membranes by fermentation may include a koji producing step of producing the koji from the koji starter before the eggshell membrane fermentation step.
この構成により、種麹から麹菌を培養することにより、麹菌がプロテアーゼ等のタンパク分解酵素や、アミラーゼ等糖分解酵素を産出することができる。 With this configuration, by culturing the koji mold from the koji starter, the koji mold can produce proteolytic enzymes such as proteases and sugar-degrading enzymes such as amylase.
発酵分解卵殻膜製造方法であって、前記卵殻膜発酵工程の後に、前記発酵分解卵殻膜液における殺菌及び酵素を不活性にする不活性化工程を備えた構成としてもよい。 The method for producing fermented and decomposed eggshell membranes may include an inactivation step for inactivating the sterilization and enzymes in the fermented and decomposed eggshell membrane liquid after the eggshell membrane fermentation step.
この構成により、濾過された分解液に含まれるプロテアーゼやアミラーゼによるタンパク質や糖の分解を止め、麹菌の増殖を停止させることができる。 With this configuration, the decomposition of proteins and sugars by proteases and amylases contained in the filtered decomposition solution can be stopped, and the growth of Aspergillus oryzae can be stopped.
発酵分解卵殻膜製造方法であって、前記不活性化工程の後に、前記発酵分解卵殻膜液から固形分を除去する固形分除去工程を備えた構成としてもよい。 The fermentation-decomposed eggshell membrane production method may include a solid content removal step of removing solid content from the fermentation-decomposition eggshell membrane liquid after the inactivation step.
この構成により、化粧品原料として不要な固形分である未分解の卵殻膜と麹菌の菌体を除去することができる。 With this configuration, it is possible to remove undecomposed eggshell membranes and koji mold cells, which are unnecessary solids as raw materials for cosmetics.
発酵分解卵殻膜製造方法であって、前記固形分除去工程により固形分が除去された後の前記発酵分解卵殻膜液を乾燥させる乾燥工程を備えた構成としてもよい。 The fermentation-decomposed eggshell membrane production method may include a drying step for drying the fermentation-decomposition eggshell membrane liquid after the solid content has been removed in the solid content removal step.
この構成により、使い勝手のよい粉状の発酵分解卵殻膜を得ることができる。 With this configuration, it is possible to obtain powdery fermented-decomposed eggshell membranes that are convenient to use.
本発明の発酵分解卵殻膜製造方法により、低コストで美容効果が高い成分を含む分解卵殻膜を製造することができる。 According to the method for producing fermented decomposed eggshell membranes of the present invention, decomposed eggshell membranes containing ingredients with high cosmetic effects can be manufactured at low cost.
本発明の実施例１における発酵分解卵殻膜製造方法について説明する。実施例１における発酵分解卵殻膜製造方法は、麹から産出されるプロテアーゼなどのタンパク分解酵素により卵殻膜をペプチドの状態まで分解させる卵殻膜発酵工程を備えている。 A method for producing fermentatively decomposed eggshell membranes in Example 1 of the present invention will be described. The method for producing fermentatively decomposed eggshell membranes in Example 1 includes an eggshell membrane fermentation step of decomposing eggshell membranes into peptides by proteolytic enzymes such as proteases produced from koji.
実施例１においては、卵殻膜発酵工程を実施して発酵分解卵殻膜液を生成する。卵殻膜発酵工程は、粗粉砕された卵殻膜と酒粕（アルコール分を除去している）をタンクに投入し麹を混ぜる。実施例１における麹は醤油麹、米麹や豆麹等の任意の麹を用いることができる。そして、卵殻膜１０～１００ｇに対して酒粕１０ｇ～１００ｇ（乾燥重量）を混ぜて麹を投入すると、およそ４５℃で酵素分解がおきる。この状態で０．５～７日間熟成させると、麹が分泌するプロテアーゼ酵素、ペプチダーゼ酵素、及びアミラーゼによりタンパク質や糖を分解する。そして、発酵が終わると発酵分解卵殻膜を含む混濁液（以下「発酵分解卵殻膜液」ともいう。）となる。 In Example 1, an eggshell membrane fermentation step is performed to produce a fermentation-decomposed eggshell membrane liquid. In the eggshell membrane fermentation process, roughly crushed eggshell membranes and sake lees (with alcohol removed) are put into a tank and koji is mixed. As the koji in Example 1, any koji such as soy sauce koji, rice koji, and soybean koji can be used. When 10-100 g of the eggshell membrane is mixed with 10-100 g of sake lees (dry weight) and koji is added, enzymatic decomposition occurs at about 45°C. After aging for 0.5 to 7 days in this state, proteins and sugars are degraded by protease enzymes, peptidase enzymes and amylases secreted by koji. When the fermentation is finished, a turbid liquid containing fermentation-decomposed eggshell membranes (hereinafter also referred to as "fermentation-decomposition eggshell membrane liquid") is obtained.
発酵によるタンパク質の分解は、アミノ酸まで分解されることなく、タンパク質の一部がペプチドに分解された状態で終了する。ペプチドは肌のターンオーバーを促進すると言われている。また、液状となった発酵分解卵殻膜液は、コンドロイチン、ヒアルロン酸といったアミノ酸を含むムコ多糖類やコラーゲン等が含まれている。 Degradation of protein by fermentation ends in a state where a part of the protein is degraded into peptides without being degraded to amino acids. Peptides are said to promote skin turnover. In addition, the liquefied fermented and decomposed eggshell membrane liquid contains mucopolysaccharides containing amino acids such as chondroitin and hyaluronic acid, collagen, and the like.
上述のペプチド、ムコ多糖類、及びコラーゲンが含まれていることで、サプリメントや化粧品に加工することで美容や健康を保つ上で重要な成分を保持した分解卵殻膜とすることができる。 By containing the aforementioned peptides, mucopolysaccharides, and collagen, it is possible to produce decomposed eggshell membranes that retain important components for maintaining beauty and health by being processed into supplements and cosmetics.
なお、実施例１においては、卵殻膜と酒粕を１：１で加えて発酵させるように構成したが、必ずしもこれに限定されず適宜変更が可能である。例えば、酒粕を加えずに、卵殻膜のみで発酵させてもよく、卵殻膜と酒粕を１：１ではなく任意の割合で混ぜてもよい。また、酒粕に替えて、豆乳や蜂蜜を用いてもよい。 In Example 1, eggshell membranes and sake lees were added at a ratio of 1:1 for fermentation, but the invention is not necessarily limited to this and can be changed as appropriate. For example, the eggshell membrane alone may be fermented without adding sake lees, or the eggshell membrane and sake lees may be mixed at an arbitrary ratio instead of 1:1. Also, soy milk or honey may be used instead of sake lees.
このように、実施例１においては、タンパク分解酵素を分泌する麹を用いた発酵により卵殻膜を分解して分解卵殻膜を製造する発酵分解卵殻膜製造方法であって、
前記麹が分泌したタンパク分解酵素により卵殻膜を発酵させる卵殻膜発酵工程を備えたことを特徴とする発酵分解卵殻膜製造方法により、低コストで美容効果が高い成分を含む分解卵殻膜を製造することができる。
As described above, in Example 1, the method for producing decomposed eggshell membranes by fermentation using koji that secretes a proteolytic enzyme is used to decompose eggshell membranes to produce decomposed eggshell membranes.
A method for producing decomposed eggshell membranes by fermentation, which is characterized by comprising a step of fermenting the eggshell membranes with a proteolytic enzyme secreted by the koji, is used to manufacture decomposed eggshell membranes containing components with high cosmetic effects at low cost. be able to.
本発明の実施例２においては、卵殻膜発酵工程の前に、種麹から麹を生成する麹生成工程を備えた点で実施例１と異なっている。 Example 2 of the present invention differs from Example 1 in that a koji producing step of producing koji from the koji starter was provided before the eggshell membrane fermentation step.
実施例２における麹生成工程では、種麹から麹を生成する。滅菌水５ｌに同じく滅菌処理した卵殻膜１０～１００ｇ（乾燥重量）、ブドウ糖１０～１００ｇを入れ、麹菌液１０ｍｌを加えて２５℃～４５℃で１日～１週間曝気しながら攪拌する。この間、麹菌はプロテアーゼやペプチダーゼといったタンパク分解酵素や糖分解酵素のアミラーゼを産出する。そして、それら酵素を液中に溶出させる。 In the koji production step in Example 2, koji is produced from koji starter. 10 to 100 g (dry weight) of similarly sterilized eggshell membranes and 10 to 100 g of glucose are added to 5 liters of sterilized water, 10 ml of koji mold solution is added, and the mixture is stirred at 25 to 45° C. for 1 day to 1 week with aeration. During this time, the koji mold produces proteolytic enzymes such as protease and peptidase, and amylase, which is a sugar-degrading enzyme. Then, those enzymes are eluted into the liquid.
次に、麹生成工程で生成した麹を使って、卵殻膜発酵工程を実施して発酵卵殻膜液を生成する。卵殻膜発酵工程は、粗粉砕された卵殻膜と酒粕をタンクに投入し、麹生成工程で生成された麹を混ぜる。実施例２における麹は醤油麹、米麹や豆麹等の任意の麹を用いることができる。そして、卵殻膜１０～１００ｇに対して酒粕１０ｇ～１００ｇ（乾燥重量）を混ぜて麹を投入すると、およそ４５℃で酵素分解がおきる。この状態で０．５～７日間熟成させると、麹が分泌するプロテアーゼ酵素、ペプチダーゼ酵素、及びアミラーゼによりタンパク質や糖を分解する。そして、発酵が終わると発酵分解卵殻膜を含む混濁液（以下「発酵分解卵殻膜液」ともいう。）となる。 Next, using the koji produced in the koji production process, the eggshell membrane fermentation process is carried out to produce a fermented eggshell membrane liquid. In the eggshell membrane fermentation process, roughly crushed eggshell membranes and sake lees are put into a tank, and koji produced in the koji production process is mixed. As the koji in Example 2, any koji such as soy sauce koji, rice koji, and soybean koji can be used. When 10-100 g of the eggshell membrane is mixed with 10-100 g of sake lees (dry weight) and koji is added, enzymatic decomposition occurs at about 45°C. After aging for 0.5 to 7 days in this state, proteins and sugars are degraded by protease enzymes, peptidase enzymes and amylases secreted by koji. When the fermentation is finished, a turbid liquid containing fermentation-decomposed eggshell membranes (hereinafter also referred to as "fermentation-decomposition eggshell membrane liquid") is obtained.
発酵によるタンパク質の分解は、アミノ酸まで分解されることなく、タンパク質の一部がペプチドに分解された状態で終了する。液状となった発酵分解卵殻膜液は、コンドロイチン、ヒアルロン酸といったアミノ酸を含むムコ多糖類やコラーゲン等が含まれている。 Degradation of protein by fermentation ends in a state where a part of the protein is degraded into peptides without being degraded to amino acids. The liquefied fermentation-decomposed eggshell membrane liquid contains mucopolysaccharides containing amino acids such as chondroitin and hyaluronic acid, collagen, and the like.
なお、実施例２においては、卵殻膜１に対して酒粕１を加えて発酵させるように構成したが、必ずしもこれに限定されず適宜変更が可能である。例えば、酒粕を加えずに、卵殻膜のみで発酵させてもよく、卵殻膜と酒粕を１：１ではなく任意の割合で混ぜてもよい。また、酒粕に替えて、豆乳や蜂蜜を用いてもよい。 In Example 2, the sake lees 1 was added to the eggshell membrane 1 for fermentation, but the invention is not limited to this and can be changed as appropriate. For example, the eggshell membrane alone may be fermented without adding sake lees, or the eggshell membrane and sake lees may be mixed at an arbitrary ratio instead of 1:1. Also, soy milk or honey may be used instead of sake lees.
このように、実施例２においては、卵殻膜発酵工程の前に、種麹から麹を生成する麹生成工程を備えたことで、種麹から麹菌を培養することにより、麹菌がプロテアーゼ等のタンパク分解酵素や、アミラーゼ等糖分解酵素を産出することができる。 As described above, in Example 2, the koji-producing step of producing koji from the koji starter was provided before the eggshell membrane fermentation step. Degradative enzymes and sugar-degrading enzymes such as amylase can be produced.
本発明の実施例３は、卵殻膜発酵工程の後に、殺菌及び酵素を不活性にする不活性化工程を備えた点で実施例１、実施例２と異なっている。 Example 3 of the present invention differs from Examples 1 and 2 in that an inactivation step of sterilizing and inactivating the enzyme was provided after the eggshell membrane fermentation step.
実施例３においては、卵殻膜発酵工程の後に、殺菌及び酵素を不活性にする不活性化工程を実施する。これにより、発酵分解卵殻膜液には濾過してもプロテアーゼが含まれているが、不活性化工程を実施することによってペプチドのさらなる分解を阻止し、麹菌の繁殖を止め、雑菌による腐敗を防止できる。 In Example 3, the eggshell membrane fermentation step is followed by an inactivation step for sterilization and enzyme inactivation. As a result, the fermentation-decomposed eggshell membrane solution still contains protease even after filtration, but the inactivation step prevents further decomposition of the peptide, stops the growth of koji mold, and prevents spoilage due to various bacteria. can.
不活性化工程では、卵殻膜発酵工程で分解された発酵分解卵殻膜液を１０分～３時間６０～９０℃で加熱するとよいが、多くの場合は、３０分間７０℃に加熱することで、殺菌及び酵素を不活性にすることができる。 In the inactivation step, the fermentation-decomposed eggshell membrane liquid decomposed in the eggshell membrane fermentation step is preferably heated at 60 to 90°C for 10 minutes to 3 hours. Sterilization and enzymes can be inactivated.
このように実施例３においては、発酵分解卵殻膜製造方法であって、卵殻膜発酵工程の後に、殺菌及び酵素を不活性にする不活性化工程を備えた構成により、濾過された分解液に含まれるプロテアーゼによって麹菌や雑菌の分解が進むことや雑菌が繁殖し腐敗が起こることを防止できる。 As described above, in Example 3, the method for producing fermentation-decomposed eggshell membranes was configured to include an inactivation step for sterilizing and deactivating enzymes after the eggshell membrane fermentation step, and the filtered decomposition solution was The contained protease can prevent the progress of the decomposition of koji mold and various bacteria, and the propagation of various bacteria and the occurrence of putrefaction.
本発明の実施例４は、不活性化工程の後に、不活性化された発酵分解卵殻膜液から固形分を除去した発酵分解卵殻膜液とする固形分除去工程を備えた点で実施例３と異なっている。 Example 4 of the present invention is Example 3 in that it includes a solid content removal step after the inactivation step, in which solid content is removed from the inactivated fermentation-decomposed eggshell membrane liquid to obtain a fermentation-decomposition eggshell membrane liquid. is different from
実施例４においては、不活性化工程の後に、不活性化された発酵分解卵殻膜液から固形分を除去した発酵分解卵殻膜液とする固形分除去工程を実施する。これにより、化粧品原料として不要な固形分である未分解の卵殻膜と麹菌の菌体を除去することができる。 In Example 4, after the inactivation step, a solid content removal step is performed to obtain a fermentation-decomposed eggshell membrane liquid by removing solids from the inactivated fermentation-decomposition eggshell membrane liquid. As a result, undecomposed eggshell membranes and koji mold cells, which are unnecessary solids as raw materials for cosmetics, can be removed.
具体的には、固形分除去工程では、布袋等に発酵分解卵殻膜液を入れて絞ることで実施できる。又は、ろ紙などで濾過してもよく、遠心分離機で固形分を除去してもよい。 Specifically, the solid content removal step can be carried out by putting the fermentation-decomposed eggshell membrane liquid into a cloth bag or the like and squeezing it. Alternatively, it may be filtered with filter paper or the like, and the solid content may be removed with a centrifuge.
このように、実施例４においては、発酵分解卵殻膜製造方法であって、不活性化工程の後に、前記発酵分解卵殻膜液から固形分を除去する固形分除去工程を備えた構成により、化粧品原料として不要な固形分である未分解の卵殻膜と麹菌の菌体を除去することができる。 As described above, in Example 4, the method for producing the fermentation-decomposed eggshell membranes includes a solid content removal step for removing solids from the fermentation-decomposition eggshell membrane liquid after the inactivation step. Undecomposed eggshell membranes and aspergillus oryzae cells, which are unnecessary solids as raw materials, can be removed.
本発明の実施例５においては、固形分除去工程により固形分が除去された後の前記発酵分解卵殻膜液を乾燥させる乾燥工程を備えた点で実施例４と異なっている。 Example 5 of the present invention differs from Example 4 in that it includes a drying step for drying the fermentation-decomposed eggshell membrane liquid after the solid content has been removed by the solid content removal step.
実施例５においては、固形分除去工程により固形分が除去された後の前記発酵分解卵殻膜液を乾燥させる乾燥工程を実施する。乾燥工程では、スプレードライ製法等の公知の方法で行うことができる。乾燥工程により、使い勝手のよい粉末状の発酵分解卵殻膜とすることができる。 In Example 5, a drying step is performed to dry the fermentation-decomposed eggshell membrane liquid after the solid content has been removed in the solid content removal step. The drying step can be carried out by a known method such as a spray drying method. By the drying process, a convenient powdery fermented-decomposed eggshell membrane can be obtained.
このように、実施例５においては、固形分除去工程により固形分が除去された後の前記発酵分解卵殻膜液を乾燥させる乾燥工程を備えた構成により、使い勝手のよい粉状の発酵分解卵殻膜を得ることができる。 As described above, in Example 5, the configuration including the drying step of drying the fermentation-decomposed eggshell membrane liquid after the solid content has been removed in the solid content removal step enables the powdery fermentation-decomposition eggshell membranes to be easily used. can be obtained.
（加水分解卵殻膜の製造）
実施例１における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜との比較を行うために以下に示す従来の方法で加水分解卵殻膜を製造した。
(Production of hydrolyzed eggshell membrane)
For comparison with the fermentation-decomposed eggshell membranes produced by the production method of fermentation-decomposition eggshell membranes in Example 1, hydrolyzed eggshell membranes were produced by the conventional method shown below.
まず、乾燥した卵殻膜粉末（平均粒径 ７μm）１．０２ｇに水酸化ナトリウムを溶かしたアルカリ液（Ｐｈ１２．５～１４）を１２．５５ｇ加え、７０～７５℃の湯煎で時々振り混ぜながら４時間加熱することで加水分解を行った。 First, 12.55 g of an alkaline solution (Ph 12.5 to 14) in which sodium hydroxide is dissolved is added to 1.02 g of dried eggshell membrane powder (average particle size: 7 μm), and the mixture is heated in a hot water bath at 70 to 75° C. with occasional shaking for 4 hours. Hydrolysis was performed by heating for hours.
その後、酸添加工程では、塩酸を加えてｐＨ７．１とした。そして１晩静置後の上澄み液を取り（６．８ｇ）、脱塩処理をすることで加水分解卵殻膜を回収した。残渣０．０７gであった。この淡黄色粉末を卵殻膜加水分解物とした。この粉末は水に溶解した。 Then, in the acid addition step, hydrochloric acid was added to adjust the pH to 7.1. After standing overnight, the supernatant (6.8 g) was taken and desalted to recover the hydrolyzed eggshell membranes. The residue was 0.07 g. This pale yellow powder was used as an eggshell membrane hydrolyzate. This powder dissolved in water.
（抗老化試験による実施例１における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜との比較）
ハリや弾力があり、瑞々しく、シワができにくい肌状態を保つには、肌が本来備えている真皮線維芽細胞によるコラーゲンやヒアルロン酸の産出が不可欠であるが老化によりこの産出能力が低下すると考えられている。
(Comparison with fermentation-decomposed eggshell membranes produced by the fermentation-decomposition eggshell membrane production method in Example 1 by anti-aging test)
The production of collagen and hyaluronic acid by dermal fibroblasts, which are naturally present in the skin, is essential for maintaining a firm, elastic, fresh, and wrinkle-resistant skin, but this production capacity declines with aging. It is believed that
出願人は、以下の抗老化試験を行うことによって、本発明の実施例１における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜が、真皮線維芽細胞によるコラーゲンやヒアルロン酸の産出能力を活性化してこれら抗老化成分を多く産出させる効果があることをつきとめることに成功した。 The applicant has conducted the following anti-aging test and found that the fermented decomposed eggshell membranes produced by the method for producing fermented decomposed eggshell membranes in Example 1 of the present invention show the ability of dermal fibroblasts to produce collagen and hyaluronic acid. We succeeded in discovering that it has the effect of activating and producing a large amount of these anti-aging ingredients.
抗老化成分を多く産出させる効果を実証するために、真皮線維芽細胞によるコラーゲンやヒアルロン酸の産出能力を従来の加水分解卵殻膜と比較、検証する抗老化試験を実施した。
試験に使用した細胞は、ＣＯ２インキュベータ（ＣＯ２濃度５％、３７℃）を用いてヒト新生児由来の真皮線維芽細胞株ＮＢ１ＲＧＢ細胞（ＲＩＫＥＮ ＢＲＣ，Ｊａｐａｎ）を培養した。
試験に使用した分解卵殻膜（発酵分解卵殻膜は酒粕を添加せずに製造した）は、０．５％ＦＢＳ含有ＥＭＥＭによって希釈して計３濃度（０．０１％、０．０５％、０．１％）を調製した。
対照には、０．５％ＦＢＳ含有ＥＭＥＭを用いた。
In order to demonstrate the effect of producing many anti-aging components, we conducted an anti-aging test to compare and verify the ability of dermal fibroblasts to produce collagen and hyaluronic acid with conventional hydrolyzed eggshell membranes.
Human neonatal-derived dermal fibroblast cell line NB1RGB cells (RIKEN BRC, Japan) were cultured using a CO 2 incubator (5% CO 2 concentration, 37° C.) for the test.
The decomposed eggshell membranes used in the test (fermented decomposed eggshell membranes were produced without adding sake lees) were diluted with EMEM containing 0.5% FBS to give a total of 3 concentrations (0.01%, 0.05%, 0.5%). .1%) was prepared.
EMEM containing 0.5% FBS was used as a control.
抗老化試験は被検品３種類について行い、その平均値を図１―図４に示す。図１―図４は、それぞれ横軸に被検品の分解卵殻膜の濃度を示し一番左側には分解卵殻膜を投与していない対照を示す。また、縦軸にコラーゲン又はヒアルロン酸の産出率を表している。図１は、対照を１００としたときの比較対象の加水分解卵殻膜（比較例の方法で製造）による細胞あたりのコラーゲン産出率を示す。図２は、対照を１００としたときの比較対象の加水分解卵殻膜（比較例の方法で製造）による細胞あたりのヒアルロン酸産出率を示す。図３は、対照を１００としたときの本発明の実施例１における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜による細胞あたりのコラーゲン産出率を示す。図４は、対照を１００としたときの本発明の実施例１における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜による細胞あたりのヒアルロン酸産出率を示す。 The anti-aging test was performed on 3 types of test products, and the average values are shown in FIGS. 1 to 4. FIG. In FIGS. 1 to 4, the horizontal axis indicates the concentration of the decomposed eggshell membranes of the test product, and the leftmost side indicates the control to which no decomposed eggshell membranes were administered. The vertical axis represents the production rate of collagen or hyaluronic acid. FIG. 1 shows the collagen production rate per cell by hydrolyzed eggshell membranes (manufactured by the method of the comparative example) for comparison, when the control is set to 100. FIG. FIG. 2 shows the production rate of hyaluronic acid per cell from the hydrolyzed eggshell membranes (manufactured by the method of the comparative example) for comparison, with the control set to 100. FIG. FIG. 3 shows the collagen production rate per cell from the fermentation-degraded eggshell membranes produced by the fermentation-decomposed eggshell membrane production method in Example 1 of the present invention when the control is set to 100. FIG. 4 shows the hyaluronic acid production rate per cell from the fermentation-decomposed eggshell membranes produced by the fermentation-decomposition eggshell membrane production method in Example 1 of the present invention when the control is set to 100.
図１、図２からわかるように、比較対象の加水分解卵殻膜による細胞あたりのコラーゲン産出率及びヒアルロン酸産出率は、加水分解卵殻膜を投与していない対照に対して９５％～１０６％と加水分解卵殻膜による効果は認められない。
これに対して、図３、図４からわかるように、本発明の実施例１における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜による細胞あたりのコラーゲン産出率及びヒアルロン酸産出率は、発酵分解卵殻膜を投与していない対照に対して２２０％～３３０％と大きな効果を有していることが分かる。
As can be seen from FIGS. 1 and 2, the collagen production rate and hyaluronic acid production rate per cell by the hydrolyzed eggshell membranes for comparison were 95% to 106% compared to the control to which the hydrolyzed eggshell membranes were not administered. No effect of hydrolyzed eggshell membrane was observed.
On the other hand, as can be seen from FIGS. 3 and 4, the collagen production rate and the hyaluronic acid production rate per cell from the fermentation-decomposed eggshell membranes produced by the fermentation-decomposition eggshell membrane production method in Example 1 of the present invention are It can be seen that it has a large effect of 220% to 330% compared to the control to which the fermented decomposed eggshell membrane is not administered.
このように、本発明における発酵分解卵殻膜製造方法で製造された発酵分解卵殻膜は、低コストで美容に効果が高い成分を多く含む分解卵殻膜とするができるとともに、肌の真皮線維芽細胞によるコラーゲンやヒアルロン酸の産出能力を活性化してこれら抗老化成分を多く産出させるという大きな効果を奏している。 Thus, the fermentation-decomposed eggshell membrane produced by the fermentation-decomposition eggshell membrane production method of the present invention can be a decomposition eggshell membrane containing a large amount of ingredients that are highly effective in beauty care at low cost, and at the same time, the dermal fibroblasts of the skin can be obtained. It has a great effect of activating the ability of the body to produce collagen and hyaluronic acid to produce a large amount of these anti-aging ingredients.
本発明における発酵分解殻膜製造方法は、卵殻膜に限定されず、乳製品、卵黄等の動物性タンパク、豆類等の植物性タンパクの発酵分解を利用する分野に広く用いることができる。
The method for producing fermentatively decomposed shell membranes in the present invention is not limited to eggshell membranes, and can be widely used in fields that utilize the fermentative decomposition of animal proteins such as dairy products and egg yolks, and vegetable proteins such as legumes.
Claims (7)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021164382 | 2021-10-06 | ||
| JP2021164382 | 2021-10-06 | ||
| JP2022159868A JP7237291B1 (en) | 2021-10-06 | 2022-10-04 | Method for producing fermented decomposed eggshell membrane |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022159868A Division JP7237291B1 (en) | 2021-10-06 | 2022-10-04 | Method for producing fermented decomposed eggshell membrane |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP7237293B1 true JP7237293B1 (en) | 2023-03-13 |
| JP2023055787A JP2023055787A (en) | 2023-04-18 |
Family
ID=85513820
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022159868A Active JP7237291B1 (en) | 2021-10-06 | 2022-10-04 | Method for producing fermented decomposed eggshell membrane |
| JP2023009967A Active JP7237293B1 (en) | 2021-10-06 | 2023-01-26 | Method for producing fermented decomposed eggshell membrane |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022159868A Active JP7237291B1 (en) | 2021-10-06 | 2022-10-04 | Method for producing fermented decomposed eggshell membrane |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JP7237291B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008007419A (en) | 2006-06-27 | 2008-01-17 | Ifuji Sangyo Co Ltd | Hydrolyzed shell membrane produced from shell membrane of hen's egg with proteinase, method for producing the same and functional material added therewith |
| WO2012029529A1 (en) | 2010-08-31 | 2012-03-08 | 天野エンザイム株式会社 | Eggshell membrane solubilization method using enzymes |
| JP7110210B2 (en) | 2017-09-13 | 2022-08-01 | 株式会社カネカ | Photoelectric conversion element and photoelectric conversion device |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07110210B2 (en) * | 1990-10-08 | 1995-11-29 | 太陽化学株式会社 | Method for producing water-soluble eggshell membrane |
-
2022
- 2022-10-04 JP JP2022159868A patent/JP7237291B1/en active Active
-
2023
- 2023-01-26 JP JP2023009967A patent/JP7237293B1/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008007419A (en) | 2006-06-27 | 2008-01-17 | Ifuji Sangyo Co Ltd | Hydrolyzed shell membrane produced from shell membrane of hen's egg with proteinase, method for producing the same and functional material added therewith |
| WO2012029529A1 (en) | 2010-08-31 | 2012-03-08 | 天野エンザイム株式会社 | Eggshell membrane solubilization method using enzymes |
| JP7110210B2 (en) | 2017-09-13 | 2022-08-01 | 株式会社カネカ | Photoelectric conversion element and photoelectric conversion device |
Non-Patent Citations (1)
| Title |
|---|
| 醸協 (2015) Vol.110, No.4, pp.198-206 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2023055673A (en) | 2023-04-18 |
| JP7237291B1 (en) | 2023-03-13 |
| JP2023055787A (en) | 2023-04-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5262307A (en) | Procedure for hydrolyzing keratin | |
| CN106359631B (en) | A kind of pure collagen milk powder and preparation method thereof | |
| AU2019204868A1 (en) | Production method of high bioactivity whole egg fermentation, and products and applications thereof | |
| US20040253678A1 (en) | Novel collagen production method | |
| CN110592053A (en) | Collagen hydrolysis complex enzyme, protein oligopeptide and preparation method thereof | |
| JP4976629B2 (en) | Skin promotion agent | |
| CN107604029A (en) | The method that active peptides are prepared using the deep-sea fish flesh of fish | |
| CN109486890A (en) | A kind of technique preparing Fish protein hybrid peptide from crude fish protein | |
| WO2018209008A1 (en) | Methods for producing collagen | |
| CN103704830A (en) | Method for preparing low-molecule ginsenoside peptide by bacillus natto fermentation | |
| CN112914041B (en) | Preparation method of fermented blood sausage with high antioxidant activity | |
| JP7237293B1 (en) | Method for producing fermented decomposed eggshell membrane | |
| CN103747793A (en) | Composition containing soy protein hydrolyzate | |
| CN106086137A (en) | A kind of method utilizing Crusta Penaeus seu Panulirus to prepare anti-oxidation peptide | |
| WO2010102362A1 (en) | Process for manufacturing enzymatic preparations obtained from birds feather, enzymatic preparations thus made, use thereof, animal feed and capillary transformation agent | |
| CN107475333A (en) | A kind of technology of preparing of fish soluble slurry protein powder | |
| CN111789235B (en) | Sea cucumber compound enzymolysis method based on fucoidan and protease | |
| CN113999884A (en) | Preparation method of turtle bioactive peptide | |
| KR100844386B1 (en) | The method of preparing peptide which have activity of repressing skin wrinkles from cuttlefish collagen | |
| CN105326048A (en) | Growth composite enzyme and preparation method thereof | |
| US20190263891A1 (en) | Process for isolating bioactive biomolecules from animal by-products | |
| CN109943614A (en) | A kind of preparation method and applications of Goat Placenta active peptide | |
| CN111631266A (en) | Preparation method of peptide-containing high-protein soybean milk powder | |
| LU501617B1 (en) | COLLAGEN PEPTIDE CAPABLE OF ACTIVATING AQP3 mRNA IN DERMAL FIBROBLASTS AND PREPARATION METHOD THEREOF | |
| CN112646856B (en) | Preparation method of spirulina active peptide and application of spirulina active peptide in skin care product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20230126 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20230126 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230217 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230217 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7237293 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |