KR100614461B1 - Method of manufacturing dried anchovy containing collagen - Google Patents

Abstract

The present invention is to mix and stir powdered collagen in drinking water to increase the useful value of dry anchovy as a beauty food and health supplement food through the additional supply of animal protein (collagen) by containing a large amount of collagen in dry anchovy Preparing a collagen aqueous solution having a concentration of 5% to 10% (w / v), and heating the collagen aqueous solution to a temperature of 60-82 ° C., and after settling dry anchovy to the heated collagen aqueous solution, the settling Maintaining time for 30-240 seconds so that the collagen component soaked in the anchovy, and the anchovy infiltrated into the collagen component is taken out of the collagen aqueous solution and cold-dried at a temperature of about 15-20 ℃.

Dry anchovy, collagen, aqueous solution, cold air drying, heating

Description

Method for producing dried anchovy containing collagen component and dried anchovy prepared by the above-mentioned method {Method of manufacturing dried anchovy containing collagen}

The present invention relates to a method for producing a dry anchovy, and more particularly, to a method for producing a dry anchovy containing a collagen component and a dry anchovy prepared by the above method.

Anchovy is a taxonomic species belonging to the herring anchovy family. Anchovy fishing is avoided by the spawning period, and the dried anchovies were dried in the sun by using the sun curtain, but now they are equipped with cold air drying facilities. This is used.

Anchovies caught by fishing boats go through the first self-employment process on board the ship and transfer them to the fishing ground and carry out cold air drying process. The fresh anchovy water content is about 70%, and the salt content is 20-25%. The cold water drying process lowers the dry water content below 30%. Anchovies are rich in nutrients such as protein, calcium, unsaturated fatty acids (DHA, EPA), taurine, and nucleic acids.

When explaining the dry anchovy manufacturing process of the anchovy in more detail, by adding a certain amount of salt to the seawater and put the cold water in the boiled state to lower the temperature to about 90 ℃ by the fishing vessels in the sea water around the 90 ℃ The raw anchovies are caught and heat-treated, followed by natural drying or cold air drying to produce dry anchovies, and then box-packed for distribution.

In the conventional dry anchovy manufacturing method, it was not possible to add nutritional ingredients having additional effects in addition to nutrients contained in anchovy itself.

An object of the present invention is to increase the utility value of dried anchovies, and to provide a method for producing dried anchovies containing a collagen component and a dry anchovy by the production method.

Method for producing a dry anchovy containing the collagen component of the present invention, by mixing and stirring powdered collagen in drinking water to prepare a collagen aqueous solution of 5% to 10% (w / v) concentration, and the collagen aqueous solution After heating to a temperature of 60-82 ℃, and settled dry anchovy in the heated collagen aqueous solution, and maintaining the settling time for 30-240 seconds to allow collagen component to penetrate the anchovy, and the collagen component Take out the soaked anchovy from the collagen aqueous solution, characterized in that the step consisting of cold air drying at a temperature of about 15-20 ℃.

Of the four tissues of the animal, the tissues that support and bind the muscles or internal organs are called connective tissue or connective tissue. Collagen is a representative constitutive fiber protein of the tissue. Collagen is present in all multicellular animals, ranging from sponges to vertebrates, and in mammals such as humans, it accounts for about 25-30% of whole body protein. For fish, collagen content varies by fish species, mainly in shells, scales, bones and fins.

Collagen is classified into about 14 or more molecules of type I to XIV according to the order of discovery, and among them, type I collagen is the most important molecular species, accounting for 85 to 90% of the total. They are produced mainly by fibroblasts in the dermis and bone of the skin. Collagen has a unique molecular structure in which three amino acid chains are twisted together, forming a strong and tough structure of 1 to 12 microns in diameter. Therefore, in the case of growth, the more collagen content, the meat quality becomes very hard. However, when collagen is heated with water, the bonds between the chains that formed the helical structure are broken at about 60 ~ 70 ℃, shrinking to about one third of the original length, and gelatinized. Therefore, the higher the collagen content, the higher the meat content. This tender and juicy juice will come out. In the case of fish meat, the bond strength between chains is lower than that of general livestock meat, so a temperature of about 30-50 ° C. is sufficient. The amino acid composition of collagen is particularly high in glycine, proline and hydroxyproline, and contains essential amino acids methionine and lysine.

Collagen is the main structural protein of our body, which can have the effect of adhesion of cells, structuring of body and organs, activation and proliferation of cell functions, especially skin regeneration and elasticity, wrinkle removal and skin aging, and moisturizing. have. Collagen is known to have a higher absorption rate when eaten by food than by application to the skin.

The present invention relates to a method for producing dry anchovy containing collagen having the same effect as above.

(Example)

The name of the collagen raw material used for the test was Hi-Collagen5000 (TM) (purchased in the form of powder from the domestic manufacturer geltech), which is easily dissolved in cold water in the form of a small peptide with an average molecular weight of 5000 Daltons or less. It was high and stable at high temperatures without gelation. The viscosity of the raw material is 15-35mps at 40 ° C in 15% solution phase, about 350 calories per 100 grams of energy. This collagen raw material is in the form of a white or pale yellow powder.

1) Step of preparing the collagen aqueous solution:

First, the collagen in powder form is mixed with distilled water, primary drinking water, natural rock water, and the like.

Stirring was slow to ensure complete dissolution of the solids by test concentration.

Available agitators include paddle impellers, turbine impellers and propeller impellers.The size of the stirring rotary blade is generally 30-50% of the tank diameter and the rotation speed is 30-500 rpm. It must be different. Higher concentrations resulted in more bubbles during dissolution, which quickly disappeared after complete dissolution and at higher temperatures.

Solutions above 10% were somewhat time consuming and sticky to dissolution.

The completely dissolved liquid phase was clear, the color of the solution was off-white for 1% solution, pale yellow for 5% solution and dark brown over 10%.

2) heating sedimentation step:

Heating softens the structure of food ingredients and gives chemical changes to the ingredients to make them suitable for edible food, as well as killing harmful microorganisms contaminated with the raw materials, and changing the properties of the raw materials to improve digestion and absorption rate, flavor formation, and physical property adjustment. By improving the quality. Heating methods include boiling, steaming and baking.

Heat treatment is the most effective way to infiltrate the liquid collagen solution completely dissolved at room temperature into anchovy with irregular surface and shape. In this experiment, the stirring and boiling process was adopted. The rate of heat transfer was dependent on the temperature difference between the aqueous collagen solution and anchovy, and the water content of the anchovy, ie the degree of drying.

As the temperature of the heat treatment furnace increases, the flow resistance decreases, so that the viscosity of the fluid decreases, so that the adsorption of collagen components becomes easier, and the heat treatment has a sterilization effect. During sterilization, medium temperature (60 ~ 65 ℃), high temperature (80 ~ 83 ℃), and ultra high temperature (over 130 ℃) were selectively used.

Due to the characteristics of anchovies, heating time and processing are minimized in order to minimize the loss of the texture of food, ie, hardness, cohesiveness, adhesiveness, elasticity, viscosity, or self-containing nutrients. Temperature and agitation are required. To this end, in this test, the weight change of anchovy before and after the treatment was examined by varying the heat treatment temperature (room temperature, medium temperature, and high temperature) and time (30 seconds to 5 minutes). It was. The increase in weight was slightly decreased during the high temperature treatment compared with the normal room temperature treatment because the anchovy component is eluted by the heat treatment.

Stirring at a rate of no foaming in a standard process, and settling time of about 150 to 180 seconds in an aqueous solution of collagen at a concentration of 10% (w / v), heating at a temperature of about 62 ° C., based on medium anchovies. Was used.

3) Cold air drying step:

There are various methods of drying such as hot air, cold air drying / freezing, vacuum drying / far infrared ray, high frequency, ultrasonic drying, etc.However, reuse of cold air drying facilities used in the manufacture of raw anchovy products reduces additional equipment costs and operating expenses. Other variables between the product and the new product after processing can be minimized.

Cold air drying is a method in which water is cooled and dehumidified to about 15 ° C., and a cold air having a low vapor pressure is brought into contact with food to remove moisture by the difference between the cold air and the water vapor pressure of the food.

4) Packing Steps:

 Proper packaging and refrigeration are required to prevent protein decay and preserve the quality of the anchovies after processing in the packaging phase.

As described above, according to the present invention, the dry anchovy may contain a large amount of collagen, thereby increasing the useful value of dry anchovy as a beauty food and health supplement product through the additional supply of animal protein (collagen).

Claims (4)

Preparing a collagen aqueous solution having a concentration of 5% to 10% (w / v) by mixing and stirring powdered collagen in drinking water, and heating the collagen aqueous solution to a temperature of 60-82 ° C., and heating the heated collagen aqueous solution. After settling the dry anchovies in the, and maintaining the settling time for 30-240 seconds so that the collagen component soaked in the anchovy, and the anchovy infiltrated into the collagen component was removed from the collagen aqueous solution of about 15-20 ℃ Method for producing a dry anchovy containing a collagen component, characterized in that the step of drying in cold air at temperature. The method of claim 1, Contain the collagen component, characterized in that the concentration of the collagen aqueous solution is 10% (w / v), the heating temperature of the collagen aqueous solution is maintained at 61-62 ℃, the sedimentation holding time of the anchovy is selected to 150-180 seconds Of dried dried anchovies. delete Dry anchovy containing the collagen component produced by the method of producing a dry anchovy of claim 1.