KR101609197B1 - Method of preparing liquid comprising fish collagen - Google Patents

Abstract

More particularly, the present invention relates to a method for producing a fish collagen aqueous solution by adding fish fish collagen to water and a method for producing ozone at 40 ° C in the fish collagen aqueous solution for 30 minutes, A pretreatment step of a fish collagen aqueous solution including an ozone treatment step; Removing seeds of pomegranate juice, concentrating the juice to 16.5 brix to prepare a pomegranate juice concentrate; And a pre-treated fish collagen aqueous solution and a pomegranate juice concentrate obtained by the fish collagen aqueous solution pretreatment step were mixed in a volume ratio (v / v) of 94: 6 (collagen aqueous solution: pomegranate juice concentrate) Wherein the fish collagen beverage is a fish collagen beverage prepared by the method and a method of producing a fish collagen beverage.

Description

METHOD OF PREPARING LIQUID COMPRISING FISH COLLAGEN [0002]

The present invention relates to a method for producing a collagen beverage, and more particularly, to a method for producing a collagen beverage, which comprises collagen which is becoming more popular due to its functional properties such as a cosmetic effect and fish collagen which is a collagen obtained from fishes, To a method of producing a collagen beverage in which a unique odor is controlled to facilitate its taking.

According to the data released by the National Statistical Office in 2005, the proportion of elderly people aged 65 or older accounted for 9.1% of the total population in 2005, and the average sleep in the year 2020 was 78.1 years And it is estimated that by 2020 it will increase to 13.2% of the total population, so aging is also a serious problem.

In addition, modern people are consuming a large amount of food additives that can be harmful to human body such as food additives, preservatives, coloring agents, perfumes as well as pesticides and chemical fertilizers in daily life due to the foods to be consumed.

In addition, collagen is a fibrous protein contained in the body, which is the highest content in the body. It is a substance that is produced in multicellular animals, not in single cells.

The collagen is a kind of protein, and it is a macromolecule protein having a spiral structure in which three polypeptide chains, each having a long and thin fiber shape and having a complex cross-linked structure with a molecular weight of about 100,000, are gathered by an electron microscope . In addition, the collagen does not dissolve in water, dilute acid or dilute alkali but when boiled, it becomes gelatin and can be dissolved.

Collagen is a major component of the dermal layer and connective tissue of the skin, which accounts for 70% of the skin, 90% of the proteins constituting the bone, 20% of the bone weight, This or scales of fish are composed.

The constituent amino acids of the collagen are proline, alanine, glycine, oxyproline, or hydroxyproline. Among them, the content of hydroxyproline which is not present in other proteins is high. Among them, proline and hydroxyproline are twisted, and they are twisted to form a collagen in a spiral shape. In addition, it is known that vitamin C is required together with amino acids such as proline and hydroxyproline in order for the collagen to be synthesized in the body.

The collagen has attracted attention as an important component of human body in human. For example, the collagen microfibers in which the aggregates of the collagen form thicker and longer fibers are closely connected to the dermis, tendons or bone or cartilage matrix of the skin to strengthen the elasticity or strength of the skin, tendon tension, strengthening of the bones and cartilage elasticity It is known that it plays a big role in However, as the aging progresses, the collagen synthesis function in the body is lowered, and collagen in the body is decreased, causing skin wrinkles and osteoporosis. Therefore, it is known that collagen intake is required to supplement the collagen which is decreasing at the age of the human body. According to some reports, collagen can be reduced by aging and photoaging by UV irradiation. In general, at 80 years of age, collagen content in the body is reduced to about 65% as compared to 20 years old, resulting in thinning of the skin. It is known to be closely related to the wrinkling of the skin. According to another report, in order to compensate for collagen loss due to aging, it is known that ingestion of collagen substances of 5 g or more per day is necessary.

In particular, recently, in the case of collagen cosmetics applied to the skin, there is a doubt about whether or not the composition can be sufficiently absorbed into the body through the skin and the use of amino acids contained in the collagen, There is growing interest in oral ingestion of collagen for efficient use throughout.

Most of the collagen that is currently used is an enzyme-treated polymer protein extracted from the bark and bones of livestock such as cows and pigs. However, these products do not have gelation ability which is a characteristic of gelatin, and they are only formulated as a kind of collagen peptide which exacerbates digestion and absorption rate. In addition, due to the onset of BSE (Bovine Spongiform Encephalopathy), national food safety authorities, including Korea Food & Drug Administration, prohibited the importation, use and use of the raw materials from countries with high risk of developing mad cow disease. It is expected that the tendency to suppress the use of collagen using livestock such as cattle or pig is expected to increase.

Accordingly, collagen extracted from fish scales or fishes has been proposed as an alternative to this. The method of extracting collagen from the fish is performed by treating acetic acid solution to salmon, cod, tuna, eel or carp, and obtaining collagen.

However, such fish-derived collagen has a smaller molecular weight than collagen obtained from livestock, so that it is easily digested and absorbed by the human body and is uniformly dispersed in water, but is extracted from fish. , There is a drawback that it is difficult to eat directly. Therefore, it is required to develop a method for controlling the hobby for developing drinks through easy ingestion thereof.

KR 10-0665907 B KR 10-2013-0098189 A KR 10-2010-0112658 A

In order to solve the above-mentioned problems, the object of the present invention is to provide a collagen-containing collagen-containing collagen, which contains a large amount of collagen having various functions, The present invention also provides a method for producing a fish collagen beverage which is easy to take, by controlling the pungent taste and odor peculiar to fish-derived collagen.

Another object of the present invention is to provide a fish collagen beverage produced by the above method.

More particularly, the present invention relates to a method for producing collagen beverages which contain fish-derived collagen having various functionalities and which have a reduced odor and odor characteristic of fish-derived collagen.

The present invention also relates to a collagen beverage produced by the above method.

The inventors of the present invention have continued research on beverages containing fish collagen, which is not a livestock-derived collagen, but specifically collagen derived from the scales of the skin or fish, It is necessary to reduce the odor of odor of fish-derived collagen, that is, to reduce this hobby, it is possible to reduce odor when ozone is firstly treated with fish collagen-added water In addition, in order to further add the juice to obtain the masking effect to control the hobby, the pomegranate juice is most desensitized among the various fruits while containing vitamin C necessary for the in vivo synthesis of the collagen, It is confirmed that the control effect and preference are excellent. To study the addition of the total beverage composition compared to 6% (V / V) while trying to have determined that the most effective, and completed the present invention therefrom.

In the present specification, beverage means a generic term for drinking or enjoying a taste, and is intended to include a health functional beverage. The beverage is not particularly limited to the ingredients other than the above-mentioned pomegranate extract as an essential ingredient in an indicated ratio as an active ingredient, and may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages

In the present specification, the collagen beverage refers to a beverage containing collagen, and the beverage includes not only collagen but also beverages prepared by adding additional additives.

As used herein, collagen means an ingestible collagen or collagen peptide, preferably derived from fish, that is, fish collagen. The collagen generally has an unpleasant taste and smell unpleasant to ingest, that is, it has already and odor, which can also be expressed in a bad taste and in a fish.

In this specification, pomegranate ( Punica granatum L.) is a dicotyledonous plant belonging to the Lythraceae family. The pomegranate is native to West Asia and northwest India, and is believed to have originated in China from Korea early in the Goryeo Dynasty. It is now grown in the central and southern regions as a garden and fruit plant. In this specification, pomegranate means fruit of pomegranate tree and is used for edible or medicinal use.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing a fish collagen beverage.

The method for preparing a fish collagen beverage according to the present invention comprises: a pretreatment step of a fish collagen aqueous solution; Pomegranate juice concentrate preparation step; And a fish collagen beverage preparation step of mixing the pretreated fish collagen aqueous solution obtained by the fish collagen aqueous solution pretreatment step with a pomegranate juice concentrate.

Specifically, the pretreatment step of the fish collagen aqueous solution may include a step of preparing a fish collagen aqueous solution and an ozone treatment step.

More specifically, the pretreatment step of the aqueous fish collagen solution comprises the steps of adding fish collagen to water to prepare a fish collagen aqueous solution, adding fish collagen to water to prepare fish collagen aqueous solution, and adding the fish collagen aqueous solution to the fish collagen aqueous solution at 40 ° C And an ozone treatment process in which ozone is generated for 30 minutes.

In addition, the step of preparing the pomegranate juice concentrate may be performed by removing seeds of pomegranate juice, and then concentrating the juice to a concentration of 16.5 brix to prepare a pomegranate juice concentrate.

The fish collagen beverage preparation step is a step of mixing the pretreated fish collagen aqueous solution and the pomegranate juice concentrate obtained by the fish collagen aqueous solution pretreatment step with 94: 6 (fish collagen aqueous solution: pomegranate juice concentrate) based on the volume ratio (v / v) Followed by heat treatment at 85 캜 for 25 minutes.

The fish collagen aqueous solution may be prepared by adding fish collagen to water, for example, edible water, purified water or distilled water, and mixing the fish collagen solution.

The fish collagen is derived from a child, that is, fish scales, etc., and may be a directly produced or commercially available fish collagen. In addition, the collagen may be a collagen peptide degraded or degraded by enzymatic treatment. When the collagen peptide has a large molecular weight, the collagen peptide may react with acidic polysaccharides or tannins to cause precipitation or turbidity. Therefore, the molecular weight (Mw) of the collagen is preferably 500 to 100,000 or 700 to 20,000 Lt; / RTI >

The fish collagen aqueous solution is prepared by adding 0.5 kg to 100 kg of fish collagen or 5 kg to 75 kg or 25 kg to 50 kg of fish collagen based on 1 L of water to water at a low temperature, Followed by stirring at 6 캜 to 15 캜 for mixing.

The ozone treatment may be performed by generating ozone in the fish collagen aqueous solution at 40 DEG C for 30 minutes.

The ozone treatment may be performed using electrolytic decomposition or ozone produced by an electrolytic method. Unlike the discharging method in which ozone is generated by irradiating ultraviolet rays to oxygen or air using a low-pressure water temperature lamp or ozone is generated from oxygen or dry air by using a silent discharge tube or a surface discharge tube, Ion exchange water, that is, ozonated water, is produced. Since the production yield of ozone is high and production of ozone at a high concentration is possible, ozone bubbling, that is, ozone treatment is applied to the fish collagen aqueous solution immediately without pretreatment The ozone treatment can be carried out by an electrolytic method, and the ozone treatment is preferably carried out by an electrolytic method.

The ozone treatment may be performed by a method of generating an ozone bubble or ozone in the aqueous solution of fish collagen by using an electrolytic ozone generator having a current of 2.3 A and a pressure of 0.16 MPa, Deg.] C to 50 [deg.] C or 35 [deg.] C to 45 [deg.] C or 40 [deg.] C, and the treatment time may be 20 minutes to 1 hour or 25 minutes to 45 minutes or 30 minutes.

The step of concentrating and concentrating the pomegranate juice concentrate may be carried out by removing the seeds of the pomegranate juice, juicing it, and concentrating it to 16.5 brix.

Regarding the above-mentioned juice concentrate, the pomegranate juice concentrate contains not only an abundance of vitamin C but also a fishy unique palatability compared to a concentrate made of other kinds of fruits such as blueberry, pear, apple or citron This hobby elimination effect is excellent.

Specifically, the step of preparing the pomegranate juice concentrate may be performed by washing the pomegranate, by continuously pouring the washed pomegranate to obtain juice, and by concentrating the juice obtained.

The process of washing the pomegranate is a process for removing soil, impurities or contaminants attached to the pomegranate. The process for removing the pomegranate is not performed or the washing process is further performed. And removing the impurities.

The step of pouring the washed pomegranate may be carried out using a conventional juicer or a mixer. Since the process of controlling the sugar content of the juice is separately performed at the time of juicing the pomegranate, it is preferable to carry out the juice process without adding water as in the ordinary juice process. The juicing process may further include filtering the juice by using a filter net or a brush. The filter net or brush may be connected to the vibrating structure to perform the vibration filtration.

The process of concentrating the obtained juice solution is not preferable because the sugar content of the whole beverage is too high when the sugar content of the juice to be added is too high. When the sugar content is too low, the content of the juice solution added for the sufficient masking effect is too high The sugar content of the juice can be increased to 16.5 brix by concentration in a conventional manner.

The fish collagen beverage preparation step comprises mixing the pretreated fish collagen aqueous solution and the pomegranate juice concentrate obtained by the fish collagen aqueous solution pretreatment step in a volume ratio (v / v) of 94: 6 (collagen aqueous solution: pomegranate juice concentrate) , And heat treatment at 85 캜 for 25 minutes.

When the content of the concentrate of pome extract is too high, there is a masking effect of this hobby, but the sugar content is too high to have a strong sweet taste, and the pomegranate-specific flavor is too strong and the preference degree is rather low. (V / v), that is, the volume ratio (v / v) of the whole mixture of the pretreated fish collagen solution and the pomegranate juice concentrate, v) of 94: 6 (fish collagen aqueous solution: pomegranate juice concentrate).

In the fish collagen beverage preparation step, the collagen aqueous solution and the pomegranate juice concentrate are sufficiently mixed to remove the offensive odor sufficiently, and heat treatment at 85 ° C for 25 minutes so that the pomegranate's aroma and taste spread throughout the beverage, Can be performed.

The fish collagen mixed beverage produced by the above method may be distributed as a whole or individually in a predetermined amount.

In this respect, the fish collagen beverage manufacturing method may further include a step of individually packing the prepared beverage in a predetermined amount after performing all of the steps of the production.

The present invention may also be a fish collagen beverage prepared by the method for manufacturing fish collagen beverage. The fish collagen mixed drink has an odor and flavor that is unique to fish-derived collagen and is improved in taste. In addition, the pomegranate added for the removal of the hobby is rich in vitamin C required for collagen production, There is an advantage that the generation effect can be improved.

The fish collagen mixed beverages may be individually distributed in a total or predetermined amount.

The fish collagen mixed beverage may further contain at least one selected from the group consisting of nutrients, vitamins, electrolytes, flavorings, colorants, heavy stabilizers, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, Alcohols, carbonating agents used in carbonated drinks, and the like within the range of maintaining the effects of the present invention. The components can be added independently or in combination. The content of the additional ingredient may preferably be in the range of 0.1 to 10 parts by weight per 100 parts by weight of the fish collagen mixed drink.

The fish collagen beverage prepared by the method of the present invention can be used in various age groups including adults as well as adults, because it can reduce the odor and odor characteristic of fish-derived collagen, The pomegranate juice, which is a component added to reduce the habit of a specific type of beer, sufficiently contains vitamin C, which is helpful for collagen production. In the above production method, the electrolyzed ozone generating device is used to produce collagen The ozone treatment can be carried out immediately, and the optimum process conditions such as the sugar content and the addition amount of the pomegranate juice and the post-addition treatment process, that is, the heat treatment process, are confirmed. Therefore, the manufacturing process is simple and the economic effect is excellent. The effect is expected to be excellent.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Manufacturing example  : Manufacture of collagen drinks

The commercially available fish collagen of the present invention was purchased and used. The pomegranate, apple, pear, blueberry, and citron were cultivated in Jeollanam-do to purchase the juice used for controlling this hobby of collagen.

First, the pomegranate, the apple, the pear, the blueberry, and the citron were washed in the water and then the juice was squeezed using a juicer. After the juice was sieved, the residue of solid matter and the like was separated using a filter net, and only the juice was obtained, and the juices obtained were determined to be based on the sugar content. When the sugar content of the juice is too high, the sugar content of the whole beverage is high, which is not suitable as a health drink and has a strong sweet taste, which has a bad influence on the taste. Therefore, after the sugar content of each juice was measured, the juice was diluted or diluted so that the sugar content was 16.5 brix.

The prepared juice of the same sugar content was stored at 4 캜 until used in the experiment.

To prepare the fish collagen drink, 385 kg of the fish collagen purchased was added to 10 L, and then the fish collagen aqueous solution was prepared by slowly stirring at 7 to 10 ° C. The prepared fish collagen solution was subjected to ozone treatment for 30 minutes using an ozone generator at a temperature of 40 ° C to remove the hobby. The ozone generator used was an electrolytic ozone generator.

The ozone water bubbling treatment using the electrolytic ozone generator, that is, the ozone treatment, was first operated after the oxygen generator of the electrolytic ozonizer for 3 minutes or more, while maintaining the current of 2.3 A and the pressure of 0.16 MPa, The flow system was opened to the maximum, and the fish collagen solution was subjected to ozone treatment for 30 minutes by adjusting the temperature with lukewarm water at 40 캜 under the condition of 1.8 LPM.

In order to remove this hobby of the fish collagen solution which has been subjected to the ozone treatment by using the electrolytic ozone generator, fish collagen beverage was prepared by mixing with the juice of the fruit produced secondarily.

First, a fish collagen aqueous solution having been subjected to the ozone treatment and 5 kinds of fruit juice having the sugar content adjusted to 16.5 brix were added at a ratio of 95: 5 based on the volume ratio, followed by mixing by stirring. In order to control the odor and taste of the fish collagen, the fish collagen aqueous solution and the juice solution are thoroughly mixed by the preliminary experiment, and the heat treatment after the mixing, especially the heat treatment at 70 ° C or higher And the mixed solution of the fish collagen solution and the juice solution was heat treated at 85 ° C for 25 minutes, which was confirmed to be most suitable according to the result of the experiment related to the preference degree.

Experimental Example  1: Optimum for fruits Juice  Selection

In the manufacturing method of the present invention, the fish collagen beverage prepared by different kinds of fruit juice according to the kinds of fruit was subjected to sensory evaluation on the degree of control of taste, flavor, odor and overall acceptability, and the results were compared . The sensory test was carried out by a total of 20 inspectors including five sensual men who were trained to be familiar with sensory test for food, and 5 male and female adults who were found to have no problem in taste or smell due to smoking or cold. For each item, a 5-point scale method (5 points: very good, 4 points: good 3 points: moderate, 2 points: normal, 1 point: poor), and averaging the above-mentioned evaluation results to obtain a sensory test result And the results are shown in Table 1. < tb &gt; &lt; TABLE &gt; The statistical significance of the test results was analyzed with the ANOVA (p <0.05, n = 20).

Pomegranate Blueberries Citron ship Apple Taste and incense 4.01 ± 0.24 2.99 ± 0.29 3.57 ± 0.20 2.75 0.32 3.44 ± 0.18 Control of odor 4.10 ± 0.30 3.60 + - 0.24 3.72 + - 0.34 2.26 ± 0.33 3.22 ± 0.22 Overall likelihood 4.04 + 0.13 3.27 ± 0.51 3.62 ± 0.22 2.66 ± 0.22 3.37 ± 0.20

As shown in Table 1, it was confirmed that the case of mixing the pomegranate juice in the fish collagen drink of the present invention was the most favorable, and the case of boats was found to be the least favorable.

More specifically, in the case of pomegranate, the control of odor is effective, so that the fish flavor and smell are hardly felt in the fish collagen and pomegranate juice mixed drink, and it is confirmed that the taste and fragrance are rich in the whole beverage. In addition, it was confirmed that the smell of citron was well controlled and the taste and aroma of the whole beverage were excellent. On the other hand, in the case of blueberries, the taste and aroma of the beverages were not bad, while the taste of the beverages was controlled to some degree, while the taste and flavor of the blueberries were so strong that the overall taste and flavor of the beverages were lowered. And it was confirmed that the control of the odor was not sufficient. On the other hand, it was confirmed that in case of boats, the odor control could not be sufficiently controlled, and the taste and flavor of the beverage was adversely affected.

According to the above Table 1, it was confirmed that pomegranate juice is most suitable for preparing fish collagen drinks from juice, and the pomegranate fragrance is softened by the questionnaire, and the taste is excellent due to the sweetness and sourness not to be burdened, It was confirmed that the odor and flavor of the product was hardly felt and the odor control was excellent and the masking effect was the most excellent.

Experimental Example  2: Pomegranate Juice  Determination of the Optimum Mixing Ratio

In order to use the pomegranate juice selected as the optimum juice in Experimental Example 1, the fish collagen beverage prepared by varying the mixing ratio of pomegranate juice solution was subjected to sensory evaluation on the degree of control of taste, flavor and odor, And the results were compared. Specifically, the juice solution having the sugar content adjusted to 16.5 brix and the fish collagen aqueous solution were mixed at a ratio of 4: 96 (pomegranate juice: aqueous fish collagen solution subjected to ozone treatment), 5:95, 6 : 94 and 7: 93, respectively, while adjusting the amount of the pomegranate juice.

For each of the beverages prepared above, the number of test steps was increased to 50, and a 5-step evaluation method (5 points: very good, 4 points: good 3 points: fitness, 2 points: , 1 point: poor), and the results of the sensory evaluation were obtained by averaging the above-mentioned evaluation results. The results are shown in Table 2.

4: 96 5: 95 6: 94 7: 93 Taste and incense 3.75 ± 0.18 4.01 ± 0.24 4.15 ± 0.20 3.95 ± 0.32 Control of odor 3.72 + 0.24 4.10 ± 0.30 4.30 0.34 4.35 0.30 Overall likelihood 3.70 ± 0.20 4.04 + 0.13 4.25 + 0.22 4.05 + 0.22

As shown in Table 2, it was confirmed that the pomegranate juice in the fish collagen drink of the present invention was most preferably mixed with 6% (v / v) based on the total volume ratio. Specifically, as the content of the pomegranate juice was increased to 6% (v / v) based on the total volume ratio, it was confirmed that the control effect of the odor and the overall taste, flavor and overall acceptability of the beverage were increased, (v / v), the taste, flavor, and overall acceptability were somewhat reduced.

In particular, the control effect of odor control increased as the pomegranate juice increased, but the improvement effect was not significant at 7% (v / v) higher than 6% (v / v) v) content of the pomegranate juice, the taste and flavor of the pomegranate was so strong that the overall taste and flavor of the drink dropped. In the case of 7% (v / v), the taste and flavor of pomegranate was too strong and the sweetness and freshness of the whole beverage were stronger, When the pomegranate juice was added as the v content, it was found that the pomegranate flavor and sweetness of the whole beverage were the most appropriate, but the fish pomace unique to the fish collagen was able to control the hobby. In view of the masking effect, It was confirmed that the best mixing ratio of 6% (v / v) was the best.

Claims (3)

25 kg to 50 kg of fish collagen was added to 1 L of water and mixed to prepare a fish collagen aqueous solution, and the fish collagen aqueous solution was applied to an electrolytic ozone generating apparatus of a current of 2.3 A and a pressure of 0.16 MPa A step of pretreating a fish collagen aqueous solution including an ozone treatment step of generating ozone using ozone treatment at 40 ° C for 30 minutes;
A pomegranate concentrate preparation step of removing the seeds of the pomegranate juice, concentrating the juice to 16.5 brix to produce a pomegranate juice concentrate; And
The pretreated fish collagen aqueous solution and the pomegranate juice concentrate obtained by the fish collagen aqueous solution pretreatment step were mixed with 94: 6 (fish collagen aqueous solution: pome extract juice concentrate) based on the volume ratio (v / v) Process of heat-treated fish collagen beverage
&Lt; / RTI &gt; characterized in that the fish collagen beverage preparation method comprises the steps of: delete A fish collagen beverage produced by the method of claim 1.