KR102542902B1 - Method for preparing collagen solid with reduced odor - Google Patents

Abstract

The present invention relates to a method for producing a collagen solid body with reduced off-flavor, and more specifically, to a method for producing a collagen solid body produced using konjac, capable of being sterilized at a high temperature, and having a reduced off-flavor peculiar to collagen. will be.

Description

Manufacturing method of collagen solid body with reduced off-flavor {METHOD FOR PREPARING COLLAGEN SOLID WITH REDUCED ODOR}

The present invention relates to a method for producing a collagen solid body with reduced off-flavor, and specifically, to a method for producing a collagen solid body produced using konjac, capable of being sterilized at a high temperature, and having a reduced off-flavor peculiar to collagen. it's about

Collagen is a protein found in animals, particularly a protein constituting the flesh and connective tissue of mammals. Collagen accounts for 25-35% of the protein that makes up the body. Collagen in the form of stretched fibers is mainly present in fibrous tissues such as tendons, ligaments, and skin, and also exists in cartilage tissues, bones, blood vessels, and the digestive tract.

Collagen includes amino acids such as proline, oxyproline, and glycine, and has a particularly high content of oxyproline. It is known that the amount of collagen production decreases with age, and the amount of collagen production is maximum in the 20s, 70% is produced in the 40s, and then rapidly decreases. Therefore, there is a need to ingest collagen as food or the like.

Collagen can be divided into high-molecular collagen and low-molecular collagen according to molecular weight. Polymeric collagen has a molecular weight of 5,000 Da or more, and it is difficult to show an effect due to its low absorption rate in the body. On the other hand, low-molecular-weight collagen has a molecular weight of 1,500 Da or more, and has a high absorption rate in the body, so that effects such as improvement in skin elasticity can be expected.

Recently, fish-derived collagen, that is, fish collagen, has attracted attention. In particular, collagen extracted from fish fins or scales is used as a food, and is known to have a low molecular weight and high absorption rate to maintain skin moisture and elasticity and have an effect of reducing wrinkles. Fish collagen is prepared after removing the water-soluble protein of fish, and it can be consumed in the form of a powder formulation that is mixed with water and eaten. However, since fish collagen is extracted from fish, it is not easy to ingest because it has a strong off-flavor, such as fish-specific fishy taste, and there is a problem in that a strong off-odor is felt even when mixed with other solvents other than water.

Korean Patent Registration No. 10-1957844 discloses a preparation for reducing the odor or off-flavor of collagen, which contains catechin and includes at least one of green tea extract, white tea extract, and black tea extract.

In addition, Korean Patent Registration No. 10-1933540 discloses a collagen peptide deodorizing method in which a collagen peptide solution having a low molecular weight is heated and reduced in pressure to reduce the peculiar smell of collagen.

An object of the present invention is to provide a method for producing a collagen solid body capable of reducing the peculiar odor of fish collagen and sterilizing at a high temperature. In addition, the present invention is a jelly-like solid that can be used as a diet food or inner beauty food, and an object of the present invention is to provide a method for producing a collagen solid that is easy to consume and has excellent food safety.

The above task is to prepare a collagen mixture by mixing collagen, roasted soybean powder, hyaluronic acid, calcium hydroxide, carrageenan, and purified water and heating in a water bath at 60 to 70 ° C. for 10 to 30 minutes: mixing konjac and purified water to obtain a konjac mixture manufacturing; preparing a solid body by mixing the collagen mixture and the konjac mixture, naturally cooling for 10 to 30 minutes, and freezing for 20 to 40 minutes; and thawing, cutting and sterilizing the frozen solids.

Preferably, the sterilization step may be heat treatment at 90 to 120 ° C for 10 to 30 minutes.

Also preferably, the collagen solids contain 0.1 to 10% by weight of collagen, 0.5 to 5% by weight of roasted soybean powder, 0.001 to 1% by weight of hyaluronic acid, 0.1 to 5% by weight of calcium hydroxide, and 0.1 to 5% by weight of carrageenan, based on the total weight of the collagen solids. 1% by weight and 2 to 10% by weight of konjac.

Also preferably, the collagen mixture may further include guar gum and sorbitol, and the konjac mixture may further include vitamin C.

Also preferably, the collagen may be fish collagen having a molecular weight of 1,500 Da or less.

According to the production method of the present invention, it is possible to produce a collagen solid body that can be produced in a short time, can be sterilized using high temperature treatment, and has a reduced odor peculiar to fish collagen.

1 is a process chart for a method for producing a collagen solid body according to the present invention.

All technical terms used in the present invention, unless otherwise defined, have the following definitions and correspond to the meanings commonly understood by those of ordinary skill in the art related to the present invention. In addition, although preferred methods or samples are described in this specification, those similar or equivalent thereto are also included in the scope of the present invention.

The term "about" means a reference amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length of 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, means an amount, level, value, number, frequency, percentage, dimension, size, quantity, weight or length that varies by 4, 3, 2 or 1%.

Throughout this specification, unless the context requires otherwise, the terms "comprise" and "comprising" include a given step or element, or group of steps or elements, but any other step or element, or It is to be understood that steps or groups of components are not excluded.

The present invention relates to a method for producing a collagen solid body with reduced off-flavor. 1 is a process chart showing a method for producing a collagen solid body according to the present invention. Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The method for preparing collagen solids according to the present invention includes the following steps:

Preparing a collagen mixture by mixing collagen, roasted soybean powder, hyaluronic acid, calcium hydroxide, carrageenan, and purified water and then heating in a water bath (S11): preparing a konjac mixture by mixing konjac and purified water (S12); Preparing a solid body by mixing the collagen mixture and the konjac mixture, cooling them naturally, and then freezing them (S13); and thawing, cutting and sterilizing the frozen solids (S14).

Each step is described in detail below.

First, collagen, roasted soybean powder, hyaluronic acid, calcium hydroxide, carrageenan, and purified water are mixed and heated in a water bath to prepare a collagen mixture (S11). The water bath heating is preferably performed at 60 to 70° C. for 10 to 30 minutes. At less than 60 ° C, each component is not dissolved, and when it exceeds 70 ° C, each component may be deformed.

According to one embodiment of the present invention, the collagen may be fish collagen having a molecular weight of 1,500 Da or less. Collagen can be used in powder form. Collagen may be included in an amount of 0.1 to 10% by weight, preferably 0.1 to 5% by weight, based on the total weight of the collagen solids.

The roasted soybean powder is a powder obtained by squeezing oil from selected hulled soybeans, turning them into flour, and then roasting the powder, and the particle size is preferably 500 mesh or less, more preferably 100 mesh or less. The roasted soybean powder may be included in an amount of 0.5 to 5% by weight, preferably 1 to 3% by weight, based on the total weight of the collagen solids. When the roasted soybean powder content is less than 0.5% by weight, the effect of reducing the off-flavor of collagen is low, and when it exceeds 5% by weight, the binding force of the final collagen solid body is weakened, and as a result, it is difficult to maintain the solid body.

The hyaluronic acid is a type of polysaccharide, and is a high molecular compound composed of N-acetalglucosamine and glucuronic acid. It is known as a mucopolysaccharide and is used for skin moisturizing effect in cosmetics because of its high viscosity. Recently, the effect of improving dryness of the skin is known when hyaluronic acid is ingested. In the present invention, hyaluronic acid is included as a functional component for imparting a skin moisturizing effect together with collagen, and may be included in an amount of 0.001 to 1% by weight based on the total weight of collagen solids.

The calcium hydroxide is added for coagulation of konjac, and after being added to the collagen mixture and heated, it can be mixed with the konjac mixture at room temperature. Calcium hydroxide may be included in 0.1 to 5% by weight, preferably 0.3 to 1% by weight, based on the total weight of the collagen solids. When the calcium hydroxide content is less than 0.1% by weight, no solids are formed during cooling and freezing, and when it exceeds 5% by weight, the increase in effect due to the increase in the content is insignificant, resulting in low economic feasibility.

The carrageenan is a substance extracted from red algae and is used as a thickening agent. Preferably, carrageenan may be included in an amount of 0.1 to 1% by weight based on the total weight of the collagen solids.

According to one embodiment of the present invention, the collagen mixture may further include guar gum and sorbitol. Guar gum is one of the food additives and is used together with carrageenan to increase tackiness and viscosity and to improve physical properties and texture of the final solid product. Guar gum is used as a thickening agent together with carrageenan and konjac, and may be included in an amount of 0.1 to 5% by weight, preferably 0.3 to 2% by weight, based on the total weight of collagen solids. Sorbitol is a sugar alcohol produced by hydrogenating sugars under high temperature and high pressure. Sorbitol is used to impart a sweet taste to the collagen solids and can be substituted with other sugar alcohols such as maltitol. Sorbitol may be included in an amount of 0.1 to 5% by weight, preferably 0.3 to 3% by weight, based on the total weight of the collagen solids.

Next, a konjac mixture is prepared by mixing konjac and purified water (S12).

Konjac is a polysaccharide composed mainly of D-glucose and D-mannose, and is also called konjac mannan or glucomannan. Konjac is contained in the tubers of Orchidaceae plants, Orchid plants, irises, lilies, and grasses, and can be isolated as an insoluble copper complex in a solution extracted by pressing and heating with water. In the present invention, konjac is used to form a solid body and may be included in an amount of 2 to 10% by weight, preferably 3 to 8% by weight, based on the total weight of the collagen solid body.

The konjac mixture may further include functional ingredients such as vitamin C. Vitamin C may be added to impart an antioxidant effect or the like to the collagen solids. The functional component may be included in an amount of 0.01 to 5% by weight, preferably 0.1 to 3% by weight, based on the total weight of the collagen solids.

Next, after mixing the collagen mixture and the konjac mixture, they are naturally cooled and frozen to prepare a solid body (S13). The natural cooling includes mixing the collagen mixture and the konjac mixture, pouring the mixture into a mold, and then cooling at room temperature for 10 to 30 minutes. In addition, it is preferable to put the cooled mixture in a freezer at -10 ° C or lower to promote solidification and freeze for 20 to 40 minutes.

Conventionally, konjac and collagen are directly mixed and coagulated to produce a solid body. Collagen solids prepared in this way have a problem in that they are dissolved and their elasticity is lowered during high temperature treatment. In the present invention, collagen, thickener, calcium hydroxide, and purified water are mixed and then heated to prepare a collagen mixture, which is mixed with the konjac mixture at room temperature to solidify, thereby preparing a collagen solid body having excellent elasticity and capable of high-temperature sterilization treatment to be characterized

Finally, the prepared solid body is left at room temperature to thaw, cut into desired sizes, and then sterilized (S14). The sterilization treatment includes heat treatment of the cut collagen solid body at 90 to 120 ° C. for 10 to 30 minutes.

Collagen solids prepared according to the present invention are sterilized through a heat treatment step at 90 to 120 ° C. for 10 to 30 minutes, and in this step, the collagen solids are not melted or deformed.

Collagen solids prepared according to the present invention may be in a more elastic form while taking a jelly-like form.

Hereinafter, the present invention will be described in detail by way of examples, but the scope of the present invention is not limited by these examples.

Example One

The collagen mixture was prepared by adding 1.5 g of collagen, 5.0 g of roasted soybean powder, 0.1 g of hyaluronic acid, 2.4 g of calcium hydroxide, 1.5 g of carrageenan, 2.4 g of guar gum, and 2.4 g of sorbitol to 265 ml of purified water, stirring, and heating in a water bath at 70 ° C for 20 minutes. manufactured. The konjac mixture was prepared by mixing 23.5 g of konjac and 0.5 g of vitamin C with 200 ml of purified water and stirring. The collagen mixture was mixed with the prepared konjac mixture, stirred for 30 seconds, poured into a molding mold, naturally cooled for 20 minutes, and frozen in a freezer at -10 ° C for 30 minutes. After freezing was completed, after thawing, it was cut into a 1x1x1 (width x length x height) cube shape and then heat-treated (sterilized) at 100 ° C. for 20 minutes to prepare a collagen solid body.

comparative example One

1.5 g of collagen, 5.0 g of roasted soybean powder, 0.1 g of hyaluronic acid, 2.4 g of calcium hydroxide, 1.5 g of carrageenan, 2.4 g of guar gum, 2.4 g of sorbitol, 23.5 g of konjac, 0.5 g of vitamin C, and 465 ml of purified water were mixed and heated to 70 ° C. The mixture was heated in hot water bath for 20 minutes, and the mixture after the heating in hot water bath was poured into a mold, naturally cooled for 20 minutes, and frozen in a freezer at -10 ° C for 30 minutes. After freezing was completed, after thawing, it was cut into a 1x1x1 (width x length x height) cube shape and then heat-treated (sterilized) at 100 ° C. for 20 minutes to prepare a collagen solid body.

comparative example 2

Collagen solids were prepared in the same manner as in Example 1, except that roasted soybean powder and hyaluronic acid were not added when preparing the collagen mixture.

comparative example 3

When preparing the collagen mixture, a collagen solid body was prepared in the same manner as in Example 1, except that carrageenan, guar gum and sorbitol were not added.

Comparative Example 4

4.5 g of collagen, 6.5 g of gellan gum, 3.5 g of sodium alginate, 4.5 g of calcium hydroxide, 4.5 g of carrageenan, 4.5 g of sorbitol, 26.5 g of konjac, and 445 ml of purified water were mixed and heated in hot water at 70° C. for 20 minutes. After pouring the completed mixture into a molding mold, it was naturally cooled for 20 minutes and frozen in a freezer at -10°C for 30 minutes. After freezing was completed, after thawing, it was cut into a 1x1x1 (width x length x height) cube shape and then heat-treated (sterilized) at 100 ° C. for 20 minutes to prepare a collagen solid body.

Comparative Example 5

2.5 g of fish collagen, 2.5 g of gellan gum, 2.5 g of xanthan gum, 14 g of 10% calcium hydroxide solution, 0.5 g of carrageenan, 0.5 g of sorbitol, 22.5 g of konjac, and 453 ml of purified water were mixed and heated in water at 70 ° C. for 20 minutes. After pouring the mixture heated in hot water into a molding mold, it was naturally cooled for 20 minutes and frozen in a freezer at -10 ° C for 30 minutes. After freezing was completed, after thawing, it was cut into a 1x1x1 (width x length x height) cube shape and then heat-treated (sterilized) at 100 ° C. for 20 minutes to prepare a collagen solid body.

Experimental Example 1 : Property Evaluation 1

Moisture content, elasticity, heat resistance, and odor of the collagen solids prepared in Example 1 and Comparative Examples 1 to 3 were compared. Moisture content was measured using a Halogen moisture analyzer MA50.R manufactured by METTLER TOLEDO. Elasticity was measured after applying a force of 5 g to the collagen solid body using a texture analyzer. Heat resistance was observed when the prepared collagen solid body was heated at 100 ° C. for 20 minutes (sterilization treatment). The measurement results are listed in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 elasticity good commonly good bad heat resistance no change no change no change Soluble when heated off-flavor doesn't exist doesn't exist Occurrence of off-flavor doesn't exist

Experimental Example 2: Property evaluation 2

The stress, elasticity, cohesiveness, hardness, and viscosity of the collagen solids prepared in Example 1 and Comparative Examples 1 to 5 were measured using a physical property measuring instrument, CR-500DX-L(S) (Sun Scientific.co.ltd, Japan). measured. The results are shown in Table 2.

division maximum stress
(Max1)(g) maximum stress
(Max2)(g) Elasticity (%) Cohesiveness (%) Hardness (g/cm2) Viscosity
(DyneS/cm²) Example 1 437.3 525.5 97.8 100.1 2169.3 3563867.4 Comparative Example 1 92.3 105.6 102.3 15.7 555.4 1856345.6 Comparative Example 2 77.0 84.5 86.1 89.2 548.0 1601477.3 Comparative Example 3 42.0 48.3 97.6 104.3 841.6 2859353.5 Comparative Example 4 91.0 100.7 103.0 108.5 531.7 1721344.5 Comparative Example 5 182.2 176.4 73.0 79.6 885.0 1962234.2

Referring to Table 2, the collagen solids of Example 1 have the highest maximum stress and hardness compared to the collagen solids of Comparative Examples 1 to 5. Through the above results, it can be confirmed that the collagen solid produced by the method of the present invention has excellent elasticity and is easy to take because it does not have an off-flavor.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (5)

Preparing a collagen mixture by mixing collagen, roasted soybean powder, hyaluronic acid, calcium hydroxide, carrageenan, and purified water and heating at 60 to 70 ° C. for 10 to 30 minutes in a water bath:
Mixing konjac and purified water to prepare a konjac mixture;
preparing a solid body by mixing the collagen mixture and the konjac mixture, naturally cooling for 10 to 30 minutes, and freezing for 20 to 40 minutes; and
Preparing collagen solids by thawing and cutting the frozen solids and sterilizing them by heat treatment at 90 to 120 ° C. for 10 to 30 minutes,
The collagen solids include 0.1 to 10% by weight of collagen, 0.5 to 5% by weight of roasted soybean powder, 0.001 to 1% by weight of hyaluronic acid, 0.1 to 5% by weight of calcium hydroxide, 0.1 to 1% by weight of carrageenan and konjac, based on the total weight of the collagen solids. 2 to 10 weight;
The method of producing a collagen solid body, characterized in that the collagen is a fish collagen having a molecular weight of 1,500 Da or less. The method of claim 1 , wherein the collagen mixture further comprises guar gum and sorbitol, and the konjac mixture further comprises vitamin C. delete delete delete

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