KR101883979B1 - pomegranate drink comprising marine collagen and manufacturing method thereof - Google Patents
pomegranate drink comprising marine collagen and manufacturing method thereof Download PDFInfo
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- KR101883979B1 KR101883979B1 KR1020160165700A KR20160165700A KR101883979B1 KR 101883979 B1 KR101883979 B1 KR 101883979B1 KR 1020160165700 A KR1020160165700 A KR 1020160165700A KR 20160165700 A KR20160165700 A KR 20160165700A KR 101883979 B1 KR101883979 B1 KR 101883979B1
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- collagen
- pomegranate
- extract
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Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 80
- 108010035532 Collagen Proteins 0.000 title claims abstract description 80
- 229920001436 collagen Polymers 0.000 title claims abstract description 80
- 241000219991 Lythraceae Species 0.000 title claims abstract description 47
- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000013361 beverage Nutrition 0.000 claims abstract description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 239000012141 concentrate Substances 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
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- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 10
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- 239000000203 mixture Substances 0.000 claims description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 235000013525 pomegranate juice Nutrition 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
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- 238000000034 method Methods 0.000 claims description 7
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- 239000000843 powder Substances 0.000 claims description 6
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- 235000001637 Ganoderma lucidum Nutrition 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
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- 108010077465 Tropocollagen Proteins 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 241001317546 Wedelia prostrata Species 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
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- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 1
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- GHASVSINZRGABV-UHFFFAOYSA-N Fluorouracil Chemical compound FC1=CNC(=O)NC1=O GHASVSINZRGABV-UHFFFAOYSA-N 0.000 description 1
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- 101000911390 Homo sapiens Coagulation factor VIII Proteins 0.000 description 1
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- 102000034240 fibrous proteins Human genes 0.000 description 1
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- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- WCVRQHFDJLLWFE-UHFFFAOYSA-N pentane-1,2-diol Chemical compound CCCC(O)CO WCVRQHFDJLLWFE-UHFFFAOYSA-N 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
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- 235000019515 salmon Nutrition 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a pomegranate beverage containing marine collagen and a method for producing the same, and more particularly, to a beverage containing marine collagen extracted from by-products of fish and pomegranates useful for health, and a method for producing the same.
The pomegranate beverage containing marine collagen of the present invention comprises 1 to 10 parts by weight of a pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen extracted from fish, 10 to 15 parts by weight of white sugar, 2 to 5 parts by weight of oligosaccharide, 10 parts by weight of citric acid, 0.1 to 0.6 parts by weight of citric acid, and 0.05 to 0.5 parts by weight of vitamin C.
Description
The present invention relates to a pomegranate beverage containing marine collagen and a process for producing the same, and more particularly, to a beverage containing marine collagen extracted from fishes and pomegranates useful for health, and a process for producing the same.
Collagen is the most abundant protein in the animal body, accounting for more than 30% of body protein, and has been found to be at least 19 (Type I-XIX) or more (Nakamura, YN et al., Relationship among collagen amount, distribution and architecture in the M. longissimus thoracis and M. pectoralis profundus from pigs. Meat Science, 64, pp 43-50, 2003). In addition, collagen is the main protein of the connective tissue of an animal, which supports the tissue or organ and surrounds the body, and maintains the body shape. Particularly in vivo, the main constituents of connective tissues such as skin, cartilage and bone are widely distributed in the whole body including 40% in skin, 20% in bones and cartilage, and other blood vessels and organs.
Collagen has a triple helix structure with a diameter of about 14 to 15 nm, a length of 280 to 300 nm and an average molecular weight of about 300 kDa (Lehninger, AL Biochemistry, 2nd ed., Pp. 145, 1975), (Gly-XY) n, which is a basic unit molecule of fibrous protein, tropocollagen molecule or a tropocollagen molecule (McClain, PE et al., Amino acid composition and cross-linking characteristics of collagen intramuscular connective tissue of striated muscle (Bos taurus). International Journal of Biochemistry, 2 (7), pp 121-124, 1971).
Collagen has long been used as a raw material for leather and gelatin, and its applications are becoming more diverse in recent years. In the food industry, edible casing materials are used in meat packaging such as sausage and salami. Collagen used in medicine has been reported to have a therapeutic effect on skin damaged by burns or wounds (Jeyanthi, R. et al., Solid tumor chemotherapy using implantable collagen-poly (HEMA) containing 5-fluorouracil of Pharmacy & Pharmacology, 43, pp.60-62, 1991). As such, collagen is not only used as a functional material for foods and medicines, but also has a function of enhancing the moisture retention of the skin, and is widely used in a variety of fields such as a base material for cosmetics.
Collagen hydrolysates, called collagen peptides, are produced by extracting high molecular weight collagen from horseshoe pods and then hydrolyzing them by a post-treatment such as enzymatic degradation. They are low molecular weight molecules in peptide form. In recent years, collagen products have been reduced in molecular weight from 1,000 to 5,000 Are sold.
On the other hand, up to now, byproducts are classified as food waste, and they are mostly used as compost, like general food. The dried skin has a high utilization rate of 90% or more of proteins and useful substances, so it can be used in a variety of applications such as collagen extraction, cosmetics, health supplements and adhesives. Recently, a variety of products such as collagen-supplemented health supplements and cosmetics have been commercialized, but many depend on imports.
Increasing use of off-site byproducts in the face of competition with Japan, which is one of the world's top seafood consumers, is well suited for economic synergy and eco-friendly industry development by import substitution, high quality fish protein and collagen supply.
In addition, it contains collagen, albumin, myosin, and elastin in a large amount and can be used as high-quality collagen. It can be easily collected in Korea where the consumption of sashimi is high, As the marine fish farming system is steadily being established, it is expected to secure a stable quantity of fish, so it is urgent to evaluate the possibility of effective use of fish byproducts.
It is an object of the present invention to provide a beverage containing marine collagen extracted from fishes and pomegranates useful for health, and a method for producing the same, which is created to solve the above problems.
In order to achieve the above object, the pomegranate beverage containing marine collagen according to the present invention comprises 1 to 10 parts by weight of a pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen extracted from fish, 10 to 15 parts by weight of white sugar, 2 to 10 parts by weight of oligosaccharide, 0.1 to 0.6 parts by weight of citric acid, and 0.05 to 0.5 parts by weight of vitamin C.
The pomegranate beverage further contains 1 to 10 parts by weight of the extract of Aspergillus crassifolia against 100 parts by weight of the purified water.
In order to accomplish the above object, the present invention provides a method for producing pomegranate beverage containing marine collagen, comprising the steps of: concentrating pomegranate juice to obtain a pomegranate concentrate; A collagen extraction step of extracting marine collagen from fish; 1 to 10 parts by weight of the pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen, 10 to 15 parts by weight of white sugar, 2 to 10 parts by weight of oligosaccharide, 0.1 to 0.6 part by weight of citric acid, 0.05 to 0.5 part by weight of vitamin C; And heating the mixture at 83 to 87 DEG C for 10 to 20 minutes after the stirring.
The step of extracting collagen comprises the steps of: a) adding a sodium hydroxide solution to the skin powder to obtain an alkaline residue from which non-collagenous proteins have been removed; b) adding an acetic acid solution to the alkaline residue and stirring, separating the supernatant with a centrifuge Extracting the acid-solubilized collagen; c) adding pepsin to the acid-solubilized collagen, stirring the mixture, separating the supernatant with a centrifuge, adding a sodium chloride solution to precipitate the precipitate, and extracting the pepsin-solubilized collagen by dialysis with distilled water , and d) purifying the pepsin-solubilized collagen.
In the stirring step, 1 to 10 parts by weight of Wedelia prostrata extract is further added to 100 parts by weight of the purified water and stirred.
The present invention described above can provide a beverage containing marine collagen extracted from fish and a pomegranate useful for health and a method for producing the same.
In addition, the present invention has an advantage of being able to utilize waste byproduct as a useful resource.
Hereinafter, a pomegranate beverage containing marine collagen of the present invention and a method for producing the same will be described in detail with reference to the accompanying drawings.
The pomegranate beverage according to one embodiment of the present invention comprises 1 to 10 parts by weight of a pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen extracted from fish, 10 to 15 parts by weight of white sugar, 10 to 15 parts by weight of oligosaccharide, 0.1 to 0.6 parts by weight of citric acid, and 0.05 to 0.5 parts by weight of vitamin C.
The pomegranate beverage according to another embodiment of the present invention further contains a mildew extract. 1 to 10 parts by weight of a pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen extracted from a fish, 1 to 10 parts by weight of an extract of Bacillus subtilis, 10 to 15 parts by weight of a white sugar, To 10 parts by weight of citric acid, 0.1 to 0.6 parts by weight of citric acid, and 0.05 to 0.5 parts by weight of vitamin C.
It is a matter of course that the pomegranate beverage of the present invention may further contain known food additives. Examples of the food additives include sugars such as monosaccharides, disaccharides, polysaccharides and sugar alcohols, flavorings such as tau martin, stevia extract, saccharin and aspartame, nutrients, vitamins, edible electrolytes, flavorings, coloring agents, , Chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloid thickening agent, pH adjusting agent, stabilizer, preservative, glycerin, alcohol and carbonating agent.
The above-described method for producing pomegranate beverage will be described.
A method for producing a pomegranate beverage according to an embodiment of the present invention comprises concentrating a pomegranate juice concentrate to obtain a pomegranate juice concentrate, a collagen extracting step of extracting marine collagen from the fish, 10 to 15 parts by weight of marine collagen, 10 to 15 parts by weight of white sugar, 2 to 10 parts by weight of oligosaccharide, 0.1 to 0.6 part by weight of citric acid and 0.05 to 0.5 part by weight of vitamin C A heating step of heating the mixture after agitation at 83 to 87 캜 for 10 to 20 minutes, and a packaging step of packaging the mixture after heating. Each step will be examined in detail.
1. Concentration step
The pomegranate juice is concentrated to obtain a pomegranate concentrate.
Pomegranate juice is obtained by juicing pomegranate fruit. The pomegranate juice is concentrated using a concentrator to obtain a pomegranate concentrate. For example, the pomegranate juice may be concentrated to a concentration of about 50 to 80 Brix using a rotary vacuum concentrator to obtain a pomegranate concentrate.
2. Collagen extraction step
Next, the marine collagen is extracted from the skin, which is a byproduct of the fish.
The skin is a shell of a fish, and it can use a shell of a flounder, a pike, a perch, a red snapper, a salmon.
The step of extracting collagen comprises the steps of: a) adding a sodium hydroxide solution to the skin powder to obtain an alkaline residue from which a non-collagenous protein has been removed; b) adding an acetic acid solution to the alkaline residue and stirring, separating the supernatant with a centrifuge, Extracting solubilized collagen; c) adding pepsin to the acid-solubilized collagen, stirring the mixture, separating the supernatant with a centrifuge, adding a sodium chloride solution to precipitate the precipitate, extracting the pepsin-solubilized collagen by dialysis with distilled water, d) purifying the pepsin-solubilized collagen.
The skin is washed, dried and pulverized to a size of 50 to 150 mesh to prepare a skin powder. Pre-treatment can be done to remove scales attached to the skin before drying. For this purpose, the washed skin is mixed with 0.1 M sodium hydroxide solution and stirred for 6 to 12 hours. When stirring with sodium hydroxide solution, 80 to 90% of scales are easily removed depending on the kind of fish.
The bulk powder and the sodium hydroxide solution were mixed at a weight ratio of 1: 5 to 10, and then the mixture was stirred at room temperature (20 to 25 ° C) for 12 to 24 hours. Then, an alkaline residue was obtained by removing the non-collagenous protein using a centrifuge can do.
After washing the alkaline residue with distilled water, acetic acid solution is added to extract collagen. The alkali residue and the acetic acid solution are mixed at a weight ratio of 1: 5 to 10, and the mixture is stirred at room temperature (20 to 25 ° C) for 12 to 24 hours, and then the supernatant is separated using a centrifuge to obtain acid-solubilized collagen.
Then, pepsin is added to the acid-solubilized collagen and stirred for 10 to 20 hours. The supernatant is separated with a centrifuge, and 2M sodium chloride solution is added to precipitate the precipitate. The precipitate is dialyzed with distilled water to obtain pepsin-solubilized collagen.
In order to obtain marine collagen by purifying pepsin-solubilized collagen, pepsin-solubilized collagen was dialyzed against 20 mM Na 2 HPO 4 to inactivate pepsin, dialyzed against a 50 mM acetic acid solution (pH 4.8) containing urea, and subjected to ion chromatography To elute the fraction. For example, purification was carried out on a linear gradient (60 ml / h) of 0-600 mM NaCl in a column filled with osseous phosphate (P11, Whatman, Maidstone, UK) and the fraction eluted at 230 nm was diluted with 0.5 M acetic acid solution, dialyzed with distilled water, and lyophilized to obtain high purity marine collagen.
On the other hand, commercialized powdered marine collagen products can be purchased and used instead of extracting marine collagen by the above-described method. Needless to say, the process of extracting marine collagen is omitted.
3. Stirring step
Next, pomegranate concentrate, marine collagen, additives, etc. are added to purified water and stirred.
For example, 1 to 10 parts by weight of pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen, 10 to 15 parts by weight of white sugar, 2 to 10 parts by weight of oligosaccharide, 0.1 to 0.6 part by weight of citric acid, , And 0.05 to 0.5 parts by weight of vitamin C are blended. The thus-blended mixture is stirred to uniformly mix the entire mixture.
It is a matter of course that known food additives can be further added in the stirring step. Examples of the food additives include sugars such as monosaccharides, disaccharides, polysaccharides and sugar alcohols, flavorings such as tau martin, stevia extract, saccharin and aspartame, nutrients, vitamins, edible electrolytes, flavorings, coloring agents, , Chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloid thickening agent, pH adjusting agent, stabilizer, preservative, glycerin, alcohol and carbonating agent.
Meanwhile, in another embodiment of the present invention, 1 to 10 parts by weight of the extract of Aspergillus oryzae can be further mixed and mixed in the stirring step. 1 to 10 parts by weight of a pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen extracted from a fish, 1 to 10 parts by weight of an extract of Bacillus subtilis, 10 to 15 parts by weight of a white sugar, To 10 parts by weight of citric acid, 0.1 to 0.6 parts by weight of citric acid, and 0.05 to 0.5 parts by weight of vitamin C.
Wedelia prostrata is a perennial herb that grows on the beach, and is eaten in the form of juvenile sterling silver. Leaves are used for the leaves.
A variety of extraction methods can be applied to obtain the extract of Bacillus subtilis. One of the extraction methods can be obtained by adding an extraction solvent. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.
As an example of the extraction, an extraction solvent may be added in an amount of 2 to 20 times by weight of the extraction solvent, and then subjected to hot water extraction, cold extraction or warm-up extraction at 10 to 150 ° C for 1 to 48 hours. After extraction, the extract is filtered to obtain a liquid extract of Aspergillus oryzae.
Aspergillus oryzae is rich in various minerals and can enhance the functionality of pomegranate beverages. In addition, the extract of Aspergillus oryzae has excellent antioxidant activity, which enhances the long - term preservability of pomegranate beverages and is useful for health.
4. Heating step
After stirring, the mixture is heat-treated at 83 to 87 DEG C for 10 to 20 minutes. The mixture is uniformly sterilized at the same time by heat treatment.
5. Packaging step
After heating, the mixture can be packed in a packaging container. Packaging pouches, spout pouches, and PET can be used to maintain simplicity and quality in the distribution process.
Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
(Example 1)
The pomegranate juice obtained by pouring the pomegranate fruit pulp was concentrated to a concentration of about 60 Brix using a rotary vacuum concentrator to prepare a pomegranate concentrate. Marine collagen was prepared by purchasing commercialized powder products (fish collagen, geltec, Korea).
10 parts by weight of the pomegranate concentrate, 2 parts by weight of marine collagen, 12 parts by weight of white sugar, 5 parts by weight of oligosaccharide, 0.3 parts by weight of citric acid and 0.2 parts by weight of vitamin C were added to 100 parts by weight of purified water, Lt; 0 > C for 15 minutes to prepare pomegranate beverages.
(Example 2)
A pomegranate concentrate and marine collagen were prepared in the same manner as in Example 1 above.
Then, 10 parts by weight of a pomegranate concentrate, 2 parts by weight of marine collagen, 8 parts by weight of an extract of Aspergillus oryzae, 12 parts by weight of white sugar, 5 parts by weight of oligosaccharide, 0.3 parts by weight of citric acid, C was added thereto, and the mixture was heat-treated at 85 캜 for 15 minutes to prepare a pomegranate beverage.
The extracts were obtained by hot water extraction at 90 ° C for 8 hours, followed by filtration through a filter paper and used as a liquid extract.
<Antioxidant Experiment>
The antioxidant activity of the fermented beverage of Example 1 and Example 2 was tested.
0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, left for 30 minutes, and then absorbed at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample with and without additives. The radical scavenging ability was calculated by the following equation.
Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-additive) x 100
The results of measuring the radical scavenging ability are shown in Table 2 below.
Referring to the results of Table 1 above, the radical scavenging ability of Example 2 was much higher than that of Example 1. This seems to be due to the antioxidative effect of the extract of Aspergillus oryzae.
Therefore, pomegranate beverages containing Phellodendron bark extract are expected to be useful for preventing long - term preservation, antioxidant activity, antioxidant activity, and prevention of various diseases.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.
Claims (5)
Wherein the pomegranate beverage further comprises 1 to 10 parts by weight of an extract of Bacillus subtilis against 100 parts by weight of the purified water,
The pomegranate extract is obtained by adding 10 times by weight of water to the leaves of Ganoderma Lucidum and then extracting it at 90 DEG C for 8 hours.
A collagen extraction step of extracting marine collagen from fish;
1 to 10 parts by weight of the pomegranate concentrate, 0.5 to 5 parts by weight of marine collagen, 10 to 15 parts by weight of white sugar, 2 to 10 parts by weight of oligosaccharide, 0.1 to 0.6 part by weight of citric acid, 0.05 to 0.5 parts by weight of vitamin C, and stirring the mixture;
Heating the mixture at 83 to 87 DEG C for 10 to 20 minutes after the stirring,
The stirring step may further include mixing 1 to 10 parts by weight of the extract of Aspergillus oryzae with 100 parts by weight of the purified water,
The method for preparing a pomegranate beverage according to claim 1, wherein the extract is obtained by adding water 10 times to water to the pine needle leaf, and then extracting it at 90 ° C for 8 hours.
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KR102129097B1 (en) | 2020-01-08 | 2020-07-01 | 김영환 | Packaging method for concentrated fruit juice jelly |
KR102129087B1 (en) | 2020-01-08 | 2020-07-01 | 김영환 | Manufactoring and packaging method for concentrated fruit juice jelly |
KR20220162211A (en) | 2021-05-31 | 2022-12-08 | 이주연 | Method for preparing skin clearum-tang by body temperature extraction method to promote human metabolism |
KR20240082810A (en) | 2022-12-02 | 2024-06-11 | 연화순 | The peach juice containing fish collagen and it's manufacturing method |
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KR100775055B1 (en) | 2006-10-31 | 2007-11-09 | 김도완 | Health functional drink containing collagen from deer extracts and process for preparation thereof |
KR20090087716A (en) * | 2008-02-13 | 2009-08-18 | 이종남 | Beverage of concentrated vinegar containing high concentration collagen |
KR20100128792A (en) * | 2009-05-29 | 2010-12-08 | 주식회사오뚜기 | Jelly-type dressing composition containing fish collagen and its manufacturing method |
KR101609197B1 (en) * | 2014-03-17 | 2016-04-06 | 좋은영농조합법인 | Method of preparing liquid comprising fish collagen |
KR101700927B1 (en) * | 2015-04-09 | 2017-01-31 | 주식회사 마린테크노 | Method for producing high purity marine collagen |
CN105901743A (en) * | 2016-05-12 | 2016-08-31 | 长青(中国)日用品有限公司 | Solid drink containing pomegranate, wolfberry and collagen |
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KR102129097B1 (en) | 2020-01-08 | 2020-07-01 | 김영환 | Packaging method for concentrated fruit juice jelly |
KR102129087B1 (en) | 2020-01-08 | 2020-07-01 | 김영환 | Manufactoring and packaging method for concentrated fruit juice jelly |
KR20220162211A (en) | 2021-05-31 | 2022-12-08 | 이주연 | Method for preparing skin clearum-tang by body temperature extraction method to promote human metabolism |
KR20240082810A (en) | 2022-12-02 | 2024-06-11 | 연화순 | The peach juice containing fish collagen and it's manufacturing method |
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