KR102545132B1 - Nucleoprotein powder prepared from salmon sperm and functional drinks comprising the same - Google Patents

Abstract

The present invention provides salmon sperm nucleoprotein powder prepared from salmon sperm. A method for preparing salmon sperm nucleoprotein powder of the present invention includes a thawing and washing step, an enzyme reaction step, a sterilization step, a filtration step, a neutralization step, and a salmon sperm nucleoprotein powder obtaining step.

Description

Nucleoprotein powder prepared from salmon sperm and functional drinks comprising the same}

The present invention relates to a nucleoprotein powder prepared from salmon sperm, a functional beverage containing the same, and a method for preparing the same.

In recent years, dietary life in Korea has been westernized in accordance with economic development and changes in social structure, and as a result, consumption of livestock products has increased significantly. However, consumers are somewhat hesitant to consume livestock products due to concerns about the occurrence of diseases such as avian flu, swine cholera, and mad cow disease in some domestic and imported livestock products consumed in Korea. Therefore, it is urgent to develop new protein resources that can replace livestock products. do. From this point of view, it is expected that the market will significantly increase if a new protein resource that meets the consumer's taste is developed.

On the other hand, the seafood processing industry faces ultimate difficulties as it is difficult to secure raw materials due to environmental pollution of coastal fishing grounds, resource reduction due to ecological destruction of aquatic products such as landfill and sand collection, and changes in domestic and international environmental factors such as the establishment of a 200 nautical mile economic zone. are in a situation In order to overcome these difficulties in the fish processing industry, it can be said that the efficient use of by-products and the development of various products using fish species that can supply raw materials steadily regardless of the season, such as salmon.

Salmon (Oncorhynchus keta) is a representative regressive fish that grows in the sea and returns to freshwater during the spawning season. Salmon with such morphological characteristics has health functional polyunsaturated fatty acids such as eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6), so it is meaningful in terms of health function and has a low fishy smell. It is one of the excellent animal protein resources that can replace livestock as it has a bright red color similar to that of livestock. Salmon, which is a nutritional and health-oriented fish species and is a fish species favored by consumers, can be farmed in various ways in Norway and Chile, etc., and can be supplied in large quantities, and in Korea, aquaculture is attempted mainly in Gangwon-do, with some success. In this way, there is no difficulty in securing raw materials in terms of fishery processing, and salmon with excellent processing aptitude has a strong reluctance to the fishy smell, and consumers in the United States and Europe who are accustomed to livestock meat, as well as new generations in Korea who are accustomed to Western food and concerned about their health. In the case of the older generation, it is also preferred, so it is an excellent high-class fish species in terms of consumer preference. In this respect, salmon is only processed and marketed in Korea as smoked products and canned products, so the development of various products using salmon is urgently needed.

Salmon milt nucleic acid contains a lot of protamine and adenosine components, so when ingested, even unsaturated fatty acids such as arginine and omega 3 are produced in the body, which is known as the best nutrient for improving immunity.

However, there is little research on the development of new products using salmon.

Patent Document 1: Korean Patent Registration No. 10-1182023

The present invention has been made to solve the above problems, and an object of the present invention is to provide salmon sperm nuclear protein powder prepared from salmon sperm.

The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention

Provided is a salmon sperm nuclear protein powder prepared from salmon sperm.

In addition, the present invention

Adding saline solution having a concentration of 0.9% by weight to a stainless steel tank and maintaining the temperature at 40°C; Injecting frozen salmon sperm into the saline solution and thawing for 24 hours; and washing the thawed salmon sperm; a thawing and washing step including;

Preparing a mixed solution by mixing 100 parts by weight of purified water and 15 parts by weight of an enzyme; Injecting thawed and washed salmon sperm into the mixture; heating the mixed solution to a temperature of 48-52° C. and performing an enzymatic reaction for 45-75 minutes; heating the mixture in which the enzyme reaction was performed to a temperature of 88-92° C. and aging for 8-12 minutes; Enzymatic reaction step comprising; and stopping the enzyme reaction by introducing a catalyst into the aged liquid mixture;

Primary sterilization by adding 250 parts by weight of citric acid to the mixture in which the enzyme reaction has stopped to adjust the pH to 3.8-4; and heating the primary sterilized mixed solution to a temperature of 80-85° C. and performing secondary sterilization by stirring for 45-75 minutes;

cooling the secondary sterilized liquid mixture to a temperature of 40°C; adding 200-1000 parts by weight of an alcohol solution having a concentration of 80% by weight to the cooled liquid mixture; and filtering using a filter press to obtain wet powdered salmon sperm nuclear protein;

Neutralizing wet powdered salmon sperm nuclear protein by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight are mixed in a weight ratio of 3:2; and a step of first dehydration after neutralization to obtain wet powdered salmon sperm nuclear protein; and

After mixing wet powdered salmon sperm nuclear protein with an alcohol solution having a concentration of 92-93% by weight, secondary dehydration for 60-90 minutes; Obtaining wet powdered salmon sperm nuclear protein using a centrifugal separator after secondary dehydration; Provides a method for producing salmon sperm nuclear protein powder comprising a step of obtaining salmon sperm nuclear protein powder, including the step of putting wet powdered salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 70-80 ° C. do.

Furthermore, the present invention

Adding saline solution having a concentration of 0.9% by weight to a stainless steel tank and maintaining the temperature at 40°C; Injecting frozen salmon sperm into the saline solution and thawing for 24 hours; First washing the thawed salmon sperm with 2-4% by weight natural salt water at a temperature of 1-5°C; and secondly washing the firstly washed salmon sperm with purified water at a temperature of 1-5° C.;

preparing a mixed solution by mixing 100 parts by weight of purified water and 15 parts by weight of pancreatin; Injecting thawed and washed salmon sperm into the mixture; heating the mixed solution to a temperature of 50° C. and performing an enzymatic reaction for 60 minutes; heating the mixture in which the enzyme reaction was performed to a temperature of 90° C. and aging for 10 minutes; Enzymatic reaction step comprising; and stopping the enzyme reaction by adding caustic soda to the aged mixture;

Primary sterilization by adding 250 parts by weight of citric acid to the mixture in which the enzyme reaction has stopped to adjust the pH to 3.8-4; and heating the primary sterilized mixed solution to a temperature of 82-83° C. and performing secondary sterilization by stirring for 60 minutes;

cooling the secondary sterilized liquid mixture to a temperature of 40°C; Adding 800-1000 parts by weight of an alcohol solution obtained by mixing ethanol and hexanol in a weight ratio of 4:1 with a concentration of 80% by weight to the cooled mixture; and filtering using a filter press to obtain wet powdered salmon sperm nuclear protein;

Neutralizing wet powdered salmon sperm nuclear protein by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight are mixed in a weight ratio of 3:2; and a step of first dehydration after neutralization to obtain wet powdered salmon sperm nuclear protein;

After mixing wet powdered salmon sperm nuclear protein with an ethanol solution having a concentration of 92-93% by weight, secondary dehydration for 75 minutes; Obtaining wet powdered salmon sperm nuclear protein using a centrifugal separator after secondary dehydration; and putting the wet powdered salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 70-80° C., wherein the secondary dehydration step, obtaining wet powder salmon sperm nuclear protein and reduced pressure Salmon sperm nuclear protein powder manufacturing step comprising: obtaining salmon sperm nuclear protein powder, characterized in that the drying step is repeated 5 to 6 times;

Prepare herbal raw materials by mixing persimmon leaves, adlay, jujube, ginger, licorice, and cinnamon in a weight ratio of 2:2:2:1:2:1, and use two nozzles each with a spray angle of 60° that can spray liquid. Using a washer containing 6 heats to spray vinegar water to first wash the oriental raw materials; Secondary washing of the firstly washed herbal raw material with electrolytic water; Drying the secondary washed herbal raw material at a temperature of 43-47 ° C; Steaming the dried herbal raw material at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C. for 80-100 minutes, and drying at a temperature of 55-65 ° C. for 220-260 minutes 3 times; Preparing herbal powder by grinding the steamed and dried herbal raw materials; Preparing an herbal filtrate containing; and mixing 100 parts by weight of the herbal powder and 100 parts by weight of water, heating at a temperature of 78-82° C., extracting hot water for 1-3 hours, and filtering;

Preparing a fruit raw material by mixing Schisandra chinensis, goji berry and apple in a weight ratio of 4: 3: 3, and preparing a first mixture by mixing 100 parts by weight of the fruit raw material and 100 parts by weight of water; Heating the first mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the first mixture again and circulating for 60-120 minutes; obtaining a first distillate by heating the first mixture after completion of the circulation to a temperature of 98-100° C. and cooling the evaporating vapor for 60-120 minutes; preparing a second mixture by mixing 100 parts by weight of the primary distillate and 100 parts by weight of the fruit raw material; Heating the second mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the second mixture again and circulating for 60-120 minutes; and heating the second mixture after the circulation is completed to a temperature of 70-80° C. and cooling the evaporating vapor for 150-210 minutes to obtain a secondary distillate; preparing a fruit distillate; and

It provides a method for producing a beverage composition comprising the step of mixing 48-52 parts by weight of the salmon sperm nuclear protein powder, 28-32 parts by weight of the herbal filtrate, and 18-22 parts by weight of the fruit distillate.

The salmon sperm nuclear protein powder according to the present invention is a water-soluble low-molecular substance containing high-purity nucleic acid with good absorption rate in the body, which can prevent genetic damage and restore damaged genes, improving metabolism, delaying skin aging, and acting as an antioxidant. , increase immunity, help improve memory.

In addition, the method for producing salmon sperm nuclear protein powder according to the present invention can obtain a high yield of salmon sperm nuclear protein powder in producing salmon sperm nuclear protein powder from salmon sperm, and can also improve palatability by reducing bitter taste and fishy smell. .

1 is a flow chart showing a method for producing salmon sperm nuclear protein powder provided in one aspect of the present invention;
2 is a photograph of salmon sperm nuclear protein powder prepared according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention provides salmon sperm nuclear protein powder prepared from salmon sperm.

The salmon sperm nuclear protein powder according to the present invention is a water-soluble low-molecular substance containing high-purity nucleic acid with good absorption rate in the body, which can prevent genetic damage and restore damaged genes, improving metabolism, delaying skin aging, and acting as an antioxidant. , increase immunity, help improve memory.

In addition, the present invention

Adding saline solution having a concentration of 0.9% by weight to a stainless steel tank and maintaining the temperature at 40°C; Injecting frozen salmon sperm into the saline solution and thawing for 24 hours; and washing the thawed salmon sperm; a thawing and washing step including;

Preparing a mixed solution by mixing 100 parts by weight of purified water and 15 parts by weight of an enzyme; Injecting thawed and washed salmon sperm into the mixture; heating the mixed solution to a temperature of 48-52° C. and performing an enzymatic reaction for 45-75 minutes; heating the mixture in which the enzyme reaction was performed to a temperature of 88-92° C. and aging for 8-12 minutes; Enzymatic reaction step comprising; and stopping the enzyme reaction by introducing a catalyst into the aged liquid mixture;

Primary sterilization by adding 250 parts by weight of citric acid to the mixture in which the enzyme reaction has stopped to adjust the pH to 3.8-4; and heating the primary sterilized mixed solution to a temperature of 80-85° C. and performing secondary sterilization by stirring for 45-75 minutes;

cooling the secondary sterilized liquid mixture to a temperature of 40°C; adding 200-1000 parts by weight of an alcohol solution having a concentration of 80% by weight to the cooled liquid mixture; and filtering using a filter press to obtain wet powdered salmon sperm nuclear protein;

Neutralizing wet powdered salmon sperm nuclear protein by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight are mixed in a weight ratio of 3:2; and a step of first dehydration after neutralization to obtain wet powdered salmon sperm nuclear protein; and

After mixing wet powdered salmon sperm nuclear protein with an alcohol solution having a concentration of 92-93% by weight, secondary dehydration for 60-90 minutes; Obtaining wet powdered salmon sperm nuclear protein using a centrifugal separator after secondary dehydration; Provides a method for producing salmon sperm nuclear protein powder comprising a step of obtaining salmon sperm nuclear protein powder, including the step of putting wet powdered salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 70-80 ° C. do.

The method for producing salmon sperm nuclear protein powder according to the present invention can obtain a high yield of salmon sperm nuclear protein powder in producing salmon sperm nuclear protein powder from salmon sperm, and can improve palatability by reducing bitter taste and fishy smell.

At this time, FIG. 1 shows a flowchart of a method for producing salmon sperm nuclear protein powder provided in one aspect of the present invention. Hereinafter, referring to the flow chart of FIG. 1, the method for producing salmon sperm nuclear protein powder according to the present invention is respectively Describe in detail step by step.

First, the method for producing salmon sperm nuclear protein powder according to the present invention includes thawing and washing steps.

The thawing and washing steps,

Adding saline solution having a concentration of 0.9% by weight to a stainless steel tank and maintaining the temperature at 40°C;

Injecting frozen salmon sperm into the saline solution and thawing for 24 hours; and

and washing the thawed salmon sperm.

First, saline solution having a concentration of 0.9% by weight was put into a stainless steel tank, and the temperature was maintained at 40°C. The saline solution is preferably a mixture of 100 parts by weight of ground water and 0.9 parts by weight of salt. In addition, the saline solution should be maintained at 40°C. The temperature of the saline solution is maintained to thaw frozen salmon sperm at the rear end, whereby salmon sperm can be separated while preserving them in their original state without softening. By separating while preserving in its original state, it is possible to maintain a purity of 90% or more without mixing impurities in the final product.

Next, frozen salmon sperm is added to the saline solution and thawed for 24 hours.

Next, the thawed salmon sperm is washed. The washing may include firstly washing salmon sperm using natural salt water having a concentration of 2-4% by weight at a temperature of 1-5°C; and secondarily washing the salmon sperm using purified water at a temperature of 1-5°C. As described above, first washing with low-temperature sea salt water and second washing with low-temperature purified water can prevent bacterial growth of salmon sperm and reduce fishy smell.

Next, the method for producing salmon sperm nuclear protein powder according to the present invention includes an enzymatic reaction step.

The enzymatic reaction step,

Preparing a mixed solution by mixing 100 parts by weight of purified water and 15 parts by weight of an enzyme;

Injecting thawed and washed salmon sperm into the mixture;

heating the mixed solution to a temperature of 48-52° C. and performing an enzymatic reaction for 45-75 minutes;

heating the mixture in which the enzyme reaction was performed to a temperature of 88-92° C. and aging for 8-12 minutes; and

Stopping the enzyme reaction by adding a catalyst to the aged mixed solution; includes.

First, a mixed solution is prepared by mixing 100 parts by weight of purified water and 15 parts by weight of an enzyme. It is preferable to use a proteolytic enzyme as the enzyme, and most preferably, Pancre F is used. The yield of salmon sperm nuclear protein produced by carrying out an enzymatic reaction using a mixed solution in which Pancre F is mixed in the above range as the enzyme can be increased. The Pancre F may be Pancreatin.

Next, the thawed and washed salmon sperm is added to the mixture.

Next, the mixed solution is heated to a temperature of 48-52° C. and an enzyme reaction is performed for 45-75 minutes. More preferably, heating is performed at a temperature of 49-51°C and enzymatic reaction is performed for 55-65 minutes, and most preferably, heating is performed at a temperature of 50°C and enzymatic reaction is performed for 60 minutes. By carrying out the enzymatic reaction for the above temperature and time, the quality and yield of salmon sperm nuclear protein produced can be increased.

Next, the mixed solution in which the enzyme reaction was performed is heated to a temperature of 88-92 ° C and aged for 8-12 minutes. More preferably, it is heated to a temperature of 89-91°C and aged for 9-11 minutes, and most preferably heated to a temperature of 90°C and aged for 10 minutes. The quality and yield of salmon sperm nuclear protein prepared by aging at the above temperature and time can be improved.

Next, a catalyst is added to the aged mixture to stop the enzyme reaction. After the aging, the enzyme reaction can be stopped by adding an appropriate catalyst to the mixed solution. The catalyst is preferably caustic soda.

Next, the method for producing salmon sperm nuclear protein powder according to the present invention includes a sterilization step.

The sterilization step is

Primary sterilization by adding 250 parts by weight of citric acid to the mixture in which the enzyme reaction has stopped to adjust the pH to 3.8-4; and

and secondary sterilization by heating the primary sterilized mixed solution to a temperature of 80-85° C. and stirring for 45-75 minutes.

First, 250 parts by weight of citric acid is added to the mixed solution in which the enzyme reaction has stopped, the pH is adjusted to 3.8-4, and primary sterilization is performed. It is preferable to use citric acid for the primary sterilization, and primary sterilization is performed by adjusting the pH of the mixed solution to 3.8-4. Here, when the pH exceeds 4, it becomes alkaline, which is undesirable, and when the pH is less than 3.8, it becomes acidic, and there is a problem in that a bitter taste is added to the salmon sperm nuclear protein produced.

Next, the primary sterilized mixture is heated to a temperature of 80-85 ° C and stirred for 45-75 minutes to perform secondary sterilization. More preferably, secondary sterilization is performed by heating at a temperature of 81-84°C and stirring for 55-65 minutes, and most preferably, secondary sterilization is performed by heating at a temperature of 82-83°C and stirring for 60 minutes. After performing the primary sterilization, secondary sterilization is performed for the above temperature and time, thereby producing higher quality salmon sperm nuclear protein.

Next, the method for producing salmon sperm nuclear protein powder according to the present invention includes a filtration step.

The filtration step is

cooling the secondary sterilized liquid mixture to a temperature of 40°C;

adding 200-1000 parts by weight of an alcohol solution having a concentration of 80% by weight to the cooled liquid mixture; and

Filtering using a filter press to obtain wet powdered salmon sperm nuclear protein; includes.

First, the secondary sterilized liquid mixture is cooled to a temperature of 40°C.

Next, 200-1000 parts by weight of an alcohol solution having a concentration of 80% by weight is added to the cooled mixture. More preferably, 400-1000 parts by weight of an alcohol solution having a concentration of 80% by weight is added to the cooled liquid mixture, and most preferably 800-1000 parts by weight of an alcohol solution having a concentration of 80% by weight is added to the cooled liquid mixture. The alcohol solution may be an ethanol solution, a propanol solution, a butanol solution, or a hexanol solution, and is preferably a solution in which ethanol and hexanol are mixed in a weight ratio of 4:1.

Next, it is filtered using a filter press to obtain salmon sperm nuclear protein in a wet powder state. The filtered alcohol solution is neutralized and produced as regenerated alcohol, which can be reused or used in other processes.

Next, the method for producing salmon sperm nuclear protein powder according to the present invention includes a neutralization step.

In the neutralization step,

Neutralizing wet powdered salmon sperm nuclear protein by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight are mixed in a weight ratio of 3:2; and

After neutralization, primary dehydration is performed to obtain wet powdered salmon sperm nuclear protein.

First, a neutralization solution obtained by mixing an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight in a weight ratio of 3:2 is added to the wet powdered salmon sperm nuclear protein for neutralization.

Next, after neutralization, first dehydration is performed to obtain wet powdered salmon sperm nuclear protein.

Next, the method for producing salmon sperm nuclear protein powder according to the present invention includes a step of obtaining salmon sperm nuclear protein powder.

The step of obtaining salmon sperm nuclear protein powder,

After mixing wet powdered salmon sperm nuclear protein with an alcohol solution having a concentration of 92-93% by weight, secondary dehydration for 60-90 minutes;

Obtaining wet powdered salmon sperm nuclear protein using a centrifugal separator after secondary dehydration; and

and putting the wet powdered salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 70-80°C.

First, wet powdered salmon sperm nuclear protein and an alcohol solution having a concentration of 92-93% by weight are mixed, followed by secondary dehydration over 60-90 minutes. The alcohol solution is preferably an ethanol solution, and is preferably used at a high concentration of 92-93% by weight. The high-concentration ethanol solution is firstly mixed with the wet powdered salmon sperm nuclear protein dehydrated in the previous step, and secondly over 60-90 minutes, more preferably over 70-80 minutes, most preferably over 75 minutes. Dehydration can improve the quality and yield of salmon sperm nucleoprotein.

Next, after secondary dehydration, a wet powdery salmon sperm nuclear protein is obtained using a centrifuge.

Next, the wet powdered salmon sperm nuclear protein is put in a vacuum dryer and dried under reduced pressure at a temperature of 70-80 ° C.

The secondary dehydration step, the step of obtaining wet powdered salmon sperm nuclear protein, and the step of drying under reduced pressure are preferably repeatedly performed, preferably 2 to 10 times, and 5 to 6 times. It is most preferable to carry out, through which the final salmon sperm nuclear protein in the form of a uniform powder can be obtained.

In addition, the present invention

Adding saline solution having a concentration of 0.9% by weight to a stainless steel tank and maintaining the temperature at 40°C; Injecting frozen salmon sperm into the saline solution and thawing for 24 hours; First washing the thawed salmon sperm with 2-4% by weight natural salt water at a temperature of 1-5°C; and secondly washing the firstly washed salmon sperm with purified water at a temperature of 1-5° C.;

preparing a mixed solution by mixing 100 parts by weight of purified water and 15 parts by weight of pancreatin; Injecting thawed and washed salmon sperm into the mixture; heating the mixed solution to a temperature of 50° C. and performing an enzymatic reaction for 60 minutes; heating the mixture in which the enzyme reaction was performed to a temperature of 90° C. and aging for 10 minutes; Enzymatic reaction step comprising; and stopping the enzyme reaction by adding caustic soda to the aged mixture;

Primary sterilization by adding 250 parts by weight of citric acid to the mixture in which the enzyme reaction has stopped to adjust the pH to 3.8-4; and heating the primary sterilized mixed solution to a temperature of 82-83° C. and performing secondary sterilization by stirring for 60 minutes;

cooling the secondary sterilized liquid mixture to a temperature of 40°C; Adding 800-1000 parts by weight of an alcohol solution obtained by mixing ethanol and hexanol in a weight ratio of 4:1 with a concentration of 80% by weight to the cooled mixture; and filtering using a filter press to obtain wet powdered salmon sperm nuclear protein;

Neutralizing wet powdered salmon sperm nuclear protein by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight are mixed in a weight ratio of 3:2; and a step of first dehydration after neutralization to obtain wet powdered salmon sperm nuclear protein;

After mixing wet powdered salmon sperm nuclear protein with an ethanol solution having a concentration of 92-93% by weight, secondary dehydration for 75 minutes; Obtaining wet powdered salmon sperm nuclear protein using a centrifugal separator after secondary dehydration; and putting the wet powdered salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 70-80° C., wherein the secondary dehydration step, obtaining wet powder salmon sperm nuclear protein and reduced pressure Salmon sperm nuclear protein powder manufacturing step comprising: obtaining salmon sperm nuclear protein powder, characterized in that the drying step is repeated 5 to 6 times;

Prepare herbal raw materials by mixing persimmon leaves, adlay, jujube, ginger, licorice, and cinnamon in a weight ratio of 2:2:2:1:2:1, and use two nozzles each with a spray angle of 60° that can spray liquid. Using a washer containing 6 heats to spray vinegar water to first wash the oriental raw materials; Secondary washing of the firstly washed herbal raw material with electrolytic water; Drying the secondary washed herbal raw material at a temperature of 43-47 ° C; Steaming the dried herbal raw material at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C. for 80-100 minutes, and drying at a temperature of 55-65 ° C. for 220-260 minutes 3 times; Preparing herbal powder by grinding the steamed and dried herbal raw materials; Preparing an herbal filtrate comprising a mixture of 100 parts by weight of the herbal powder and 100 parts by weight of water, heating at a temperature of 78-82° C., followed by hot water extraction for 1-3 hours and filtering;

Preparing a fruit raw material by mixing Schisandra chinensis, goji berry and apple in a weight ratio of 4: 3: 3, and preparing a first mixture by mixing 100 parts by weight of the fruit raw material and 100 parts by weight of water; Heating the first mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the first mixture again and circulating for 60-120 minutes; obtaining a first distillate by heating the first mixture after completion of the circulation to a temperature of 98-100° C. and cooling the evaporating vapor for 60-120 minutes; preparing a second mixture by mixing 100 parts by weight of the primary distillate and 100 parts by weight of the fruit raw material; Heating the second mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the second mixture again and circulating for 60-120 minutes; and heating the second mixture after the circulation is completed to a temperature of 70-80° C. and cooling the evaporating vapor for 150-210 minutes to obtain a secondary distillate; preparing a fruit distillate; and

It provides a method for producing a beverage composition comprising the step of mixing 48-52 parts by weight of the salmon sperm nuclear protein powder, 28-32 parts by weight of the herbal filtrate, and 18-22 parts by weight of the fruit distillate.

Hereinafter, the manufacturing method of the beverage composition according to the present invention will be described in detail for each step.

First, the method for producing a beverage composition according to the present invention includes a step of preparing salmon sperm nuclear protein powder.

The step of preparing salmon sperm nuclear protein powder may be performed in the same manner as the method for preparing salmon sperm nuclear protein powder described above.

Next, the manufacturing method of the beverage composition according to the present invention includes the step of preparing a herbal filtrate. In the preparation of the herbal filtrate, persimmon leaves, adlay, jujube, ginger, licorice and cinnamon are prepared in a weight ratio of 2: 2: 2: 1: 2: 1, and the spray angle capable of spraying the liquid is Using a washer containing six 60° nozzles in three rows of two, spraying vinegar water to first wash the herbal raw material; Secondary washing of the firstly washed herbal raw material with electrolytic water; Drying the secondary washed herbal raw material at a temperature of 43-47 ° C; Steaming the dried herbal raw material at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C for 80-100 minutes, and drying at a temperature of 55-65 ° C for 220-260 minutes 3 times; Preparing herbal powder by grinding the steamed and dried herbal raw materials; And mixing 100 parts by weight of the herbal powder and 100 parts by weight of water, heating to a temperature of 78-82 ° C, extracting hot water for 1-3 hours, and filtering.

First, prepare oriental raw materials mixed with persimmon leaves, adlay, jujubes, ginger, licorice, and cinnamon in a weight ratio of 2:2:2:1:2:1, and use a nozzle with a spray angle of 60 ° capable of spraying liquid 2 Wash the herbal ingredients first by spraying vinegar water using a washing machine containing 6 washing machines in 3 rows. In the above, the herbs are selected and washed.

Persimmon leaves contain a variety of phenolic compounds, including tannins, and it is known that these components act physiologically through various pathways. It is known that flavonoids contained in persimmon leaves inhibit enzymes that cause high blood pressure or gallate among tannins has an effect of suppressing blood pressure increase. In particular, since it contains an excessive amount of vitamin C, it is intended to be applied.

Adlay has traditionally had pharmacological actions in oriental medicine, such as clearing and lung action, ear and nose action, chin and ear water action, and gastric action. It is known to exert effects such as suppressing obesity, high blood pressure, and diabetes, and recovering the patient's damaged energy. Coixnolide contained in adlay is known to have anti-cancer, immune-enhancing, central nervous system sedative and anti-inflammatory actions, and phytosterol derivatives, which are other components contained in adlay, have an ovulation-inducing action. , Other ingredients, grucane and heterogrucane CA-1 and CA-2, are known to have glucan activity, and coic acid A, B, and C, which are grucans, have blood pressure lowering activities. In addition, barley radish seed skin has a trypsin inhibitor, protein separation action, and other than that, it is known to have anti-arteriosclerosis, alpha-amylase inhibitory, antioxidant, and antithrombotic actions.

Jujube is also called joe (棗) or mokmil (木蜜). The surface is reddish brown, oval, 1.5-2.5 cm long, and sweet when ripe. Fruits are not only raw, but also dried after being collected and used as confectionery, cooking, and medicinal purposes. Jujube is processed in daily life and used as jujube wine, jujube tea, jujube vinegar, and jujube porridge. Honey jujube as a processed product is well received in China, Japan and Europe. In oriental medicine, it is used as a diuretic, tonic, and laxative.

Ginger is used as a medicine for dried rhizomes in oriental medicine. Ginger treats cold-induced chills, fever, headache, vomiting, seawater, and phlegm, and is also effective for stomach pain and diarrhea caused by food poisoning. also do As pharmacological action, it has been reported that it promotes secretion of gastric juice, enhances digestive power, stimulates the heart, promotes blood circulation, and inhibits bacteria. In Chinese characters, Ganggeun(姜根), Mogang(母薑), Baekralun(百辣蕓), Yeomyangsoja(炎凉小子), Injicho(因地草), Jagang(子薑), Jagang(紫薑), It is also called health. In addition, the rhizome is dried and ground and used as a spice for bread, cookies, curry, sauce, pickles, etc., peeled and cut, and then put in syrup to pickle and make ginger tea and ginger wine.

Licorice not only makes the spleen and stomach of the human body healthy, but also treats the heat of the five organs, strengthens the muscles and bones, treats various boils and boils, and detoxifies the poison of all kinds of herbs. It is a herb that has a great effect of helping the lungs and clearing heat and detoxifying. In addition, because it not only detoxifies the poisoning of various drugs and poisoning of plants, but also has a unique aroma and taste, licorice has been used as an indispensable basic useful medicine in oriental medicine since ancient times. The main components of licorice include glycyrrhizin, which is a sweetener, and lichiritin, which is a kind of flavonoid, sugar, glucose, mannitol, and asparagine. In particular, glycyrrhizin is a component that gives licorice its unique sweet taste. Applying such licorice enhances the sweetness of barnacle tree fruit extract.

Cinnamon is a medicinal material made from the bark of the evergreen tree (Cinnamomum japonicum SIEB.), an evergreen tree belonging to the Lauraceae family. Cinnamon activates the function of the non-gastrointestinal tract, so it is widely used for digestive disorders due to a cold digestive tract or abdominal pain and diarrhea caused by a full stomach. In addition, it causes a rapid response to vomiting caused by a full stomach. In addition, it stops quadriplegia and pain caused by customs, and is widely applied to painful neuralgia and joint diseases as the waist or knee is cold and cold. In addition, bleeding continues after childbirth or improves symptoms of old dysentery and bleeding during stool. In addition, it is highly effective for symptoms of decreased kidney function and is also used for diseases in which cystitis often occurs due to a cold lower abdomen.

The raw materials mixed with persimmon leaves, adlay, jujube, ginger, licorice and cinnamon in a weight ratio of 2: 2: 2: 1: 2: 1 are washed, steamed and dried to remove unnecessary tastes such as astringency and bitterness It can enhance sweetness and savory taste, and at the same time, it can give health functional parts of raw materials.

The cleaning is preferably performed using a nozzle water spray cleaning method, and is performed by spraying vinegar water using a washer including 6 nozzles having a spray angle of 60 ° capable of spraying liquid, 2 in 3 rows. The nozzle water spray cleaning method is spraying or spraying by applying a nozzle capable of evenly spraying water by effective washing by DLN, and it is possible to reliably remove residues contained in herbs. In addition, sterilization is performed using the vinegar water. At the same time, some of the oriental raw materials can be pulverized through spraying, and through this natural pulverization, nutrients are not lost more effectively in the steaming and drying process, and a deeper taste is not only brought out by adding aging, but also more It is evenly ground and is easy to apply to a beverage composition.

Next, the firstly washed herbal raw materials are secondarily washed with electrolyzed water. In the above, the firstly washed herbal raw material is secondarily washed using electrolytic water. Electrolyzed water is obtained by adding a certain amount of sodium chloride (NaCl) to tap water and then electrolyzing it. The shelf life of herbal raw materials can be further extended by secondary washing using the electrolyzed water.

Next, the secondly washed herbal raw material is dried at a temperature of 43-47 ° C. The drying is more preferably carried out at a temperature of 44-46 °C. It is possible to maintain nutritional components of herbal raw materials by performing drying at a constant medium temperature range.

Next, the dried herbal raw material is steamed at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C for 80-100 minutes, and dried at a temperature of 55-65 ° C for 220-260 minutes 3 times. In the above, the process of steaming the oriental raw material at a certain pressure and a certain temperature range and drying at a certain temperature is performed three times.

It is more preferable to perform the process of steaming the herbal raw material at a pressure of 0.098-0.102 MPa and a temperature of 235-245 ° C. for 85-95 minutes and drying at a temperature of 58-62 ° C. for 230-250 minutes three times. . Steaming and drying are performed at the pressure and temperature for the above time, but by performing this three times, the astringent taste and bitter taste of the herbal raw material can be removed and the nutritional content can be further increased.

Next, the steamed and dried herbal raw materials are pulverized to prepare herbal powder.

Next, 100 parts by weight of the herbal powder and 100 parts by weight of water are mixed, heated to a temperature of 78-82 ° C, hot water extracted for 1-3 hours, and filtered to prepare a filtrate. Preferably, hot water extraction is performed by heating to a temperature of 79-81° C. for 1.5-2.5 hours.

Next, the manufacturing method of the beverage composition according to the present invention includes a fruit distillate manufacturing step. The fruit distillate preparation step is to prepare a fruit raw material by mixing Schisandra chinensis, goji berry and apple in a weight ratio of 4: 3: 3, and mixing 100 parts by weight of the fruit raw material and 100 parts by weight of water to prepare a first mixture step; Heating the first mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the first mixture again and circulating for 60-120 minutes; obtaining a first distillate by heating the first mixture after completion of the circulation to a temperature of 98-100° C. and cooling the evaporating vapor for 60-120 minutes; preparing a second mixture by mixing 100 parts by weight of the primary distillate and 100 parts by weight of the fruit raw material; Heating the second mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the second mixture again and circulating for 60-120 minutes; and heating the second mixture after completion of the circulation to a temperature of 70-80° C. and cooling the evaporating vapor for 150-210 minutes to obtain a secondary distillate.

First, a fruit raw material is prepared by mixing Schisandra chinensis, goji berry, and apple in a weight ratio of 4:3:3, and a first mixture is prepared by mixing 100 parts by weight of the fruit raw material and 100 parts by weight of water.

Schisandra chinensis is a fruit with hard seeds in the flesh surrounded by a cuticle. It contains β2-bisabolene, sesquicalene, α-irangen, etc., and seeds contain schisandrin, deoxyssandrin, α-schisandrin and bitter substances. When Schizandra chinensis is used for medicinal or health food purposes, the fruit of Schisandra chinensis is immersed in a solvent such as water or alcohol, as in conventional herbal medicine, to extract medicinal and flavor components contained in Schisandra chinensis, and it has been used in teas for health food or alcoholic beverages. .

Gojija (拘杞子) (Lycii fructus), which is mainly used in Korea, uses the fruit of the Goji tree (Lycium chinenes Miller) or other plants of the same genus. China uses Lycium barbarum L.:寧夏拘杞子, and Japan uses Lycium chinenes Miller or Lycium barbarum L.:寧夏拘杞子.

By preparing a beverage composition using the fruit distillate containing the Schisandra chinensis, goji berry and apple, it is possible to enhance palatability by adding excellent flavor and taste.

Next, the first mixture is heated to a temperature of 92-95° C., and the distillate obtained by cooling the evaporating vapor is mixed with the first mixture again and circulated for 60-120 minutes. More preferably, the first mixture is heated to a temperature of 93-94 ° C, and the distillate obtained by cooling the evaporating vapor is mixed with the first mixture again and circulated for 80-100 minutes, most preferably, The first mixture is heated to a temperature of 93° C., and the distillate obtained by cooling the evaporating vapor is mixed with the first mixture again and circulated for 90 minutes.

Next, the first mixture after completion of the circulation is heated to a temperature of 98-100° C., and the evaporated vapor is cooled for 60-120 minutes to obtain a first distillate. More preferably, the first mixture at which the circulation is completed is heated to a temperature of 98-100 ° C, and the evaporating vapor is cooled for 80-100 minutes to obtain a first distillate, and most preferably, the circulation is completed. The first mixture is heated to a temperature of 98-100° C., and the evaporating vapor is cooled for 90 minutes to obtain a first distillate.

Next, a second mixture is prepared by mixing 100 parts by weight of the primary distillate and 100 parts by weight of the fruit raw material.

Next, the second mixture is heated to a temperature of 92-95 ° C, and the distillate obtained by cooling the evaporating vapor is mixed with the second mixture again and circulated for 60-120 minutes. More preferably, the second mixture is heated to a temperature of 93-94 ° C, and the distillate obtained by cooling the evaporating vapor is mixed with the second mixture again and circulated for 80-100 minutes, most preferably, The second mixture is heated to a temperature of 93° C., and the distillate obtained by cooling the evaporating vapor is mixed with the second mixture again and circulated for 90 minutes.

Next, the second mixture after completion of the circulation is heated to a temperature of 70-80° C., and the evaporated vapor is cooled for 150-210 minutes to obtain a second distillate. More preferably, the second mixture at which the circulation is completed is heated to a temperature of 74-76° C., and the evaporating vapor is cooled for 170-190 minutes to obtain a second distillate, and most preferably, the circulation is completed. The second mixture is heated to a temperature of 75° C., and the evaporating vapor is cooled for 180 minutes to obtain a second distillate.

Next, the method for producing a beverage composition according to the present invention includes mixing 48-52 parts by weight of the salmon sperm nuclear protein powder, 28-32 parts by weight of the herbal filtrate, and 18-22 parts by weight of the fruit distillate. .

More preferably, 49-51 parts by weight of the salmon sperm nuclear protein powder, 29-31 parts by weight of the herbal filtrate, and 19-21 parts by weight of the fruit distillate are mixed.

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

However, the following examples are merely illustrative of the content of the present invention, but the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Preparation of Salmon Sperm Nuclear Protein Powder

Saline solution having a concentration of 0.9% by weight was put into a stainless steel tank, and the temperature was maintained at 40° C., and then frozen salmon sperm was added to the saline solution and thawed for 24 hours. The thawed salmon sperm was firstly washed with 3% by weight sun-dried salt at a temperature of 1-5°C, and the firstly washed salmon sperm was washed secondarily with purified water at a temperature of 1-5°C.

A mixed solution was prepared by mixing 100 parts by weight of purified water and 15 parts by weight of pancreatin, thawed and washed salmon sperm were added to the mixed solution, and then the mixed solution was heated to a temperature of 50° C. and enzymatic reaction was performed for 60 minutes. The mixed solution in which the enzyme reaction was performed was heated to a temperature of 90° C. and aged for 10 minutes. Caustic soda was added to the aged mixture to stop the enzyme reaction.

250 parts by weight of citric acid was added to the mixed solution in which the enzyme reaction stopped to adjust the pH to 3.8, followed by primary sterilization. The primary sterilized mixed solution was heated to a temperature of 83° C. and stirred for 60 minutes to perform secondary sterilization.

The secondary sterilized mixed solution was cooled to a temperature of 40° C., and 900 parts by weight of an alcohol solution having a concentration of 80% by weight and ethanol and hexanol mixed at a weight ratio of 4:1 was added thereto. Thereafter, it was filtered using a filter press to obtain salmon sperm nuclear protein in a wet powdery state.

The wet powdered salmon sperm nuclear protein was neutralized by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight were mixed in a weight ratio of 3:2. Thereafter, the first dehydration was performed to obtain salmon sperm nuclear protein in a wet powder state.

After mixing wet powdered salmon sperm nuclear protein and 92-93% by weight ethanol solution, secondary dehydration over 75 minutes, and after secondary dehydration, use a centrifuge to obtain wet powder salmon sperm nuclear protein After obtaining, the wet powdered salmon sperm nuclear protein was placed in a vacuum dryer and dried under reduced pressure at a temperature of 75 ° C to obtain a powder, which was mixed with an ethanol solution having a concentration of 92-93% by weight again, followed by a second process over 75 minutes. After dehydration, and after secondary dehydration, a centrifugal separator is used to obtain salmon sperm nuclear protein in a wet powder state, and then putting the wet powder salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 75 ° C. Repeated 5 times Thus, salmon sperm nuclear protein powder was prepared.

<Example 2> Preparation of beverage composition

Prepare herbal raw materials by mixing persimmon leaves, adlay, jujube, ginger, licorice, and cinnamon in a weight ratio of 2:2:2:1:2:1, and use two nozzles each with a spray angle of 60° that can spray liquid. Herbal raw materials were first washed by spraying vinegar water using a washer containing 6 heats. The firstly washed herbal raw materials were secondly washed with electrolyzed water. After drying the secondary washed herbal raw materials at a temperature of 45 ° C, the dried herbal raw materials were steamed at a pressure of 0.1 MPa and a temperature of 240 ° C for 90 minutes, and dried at a temperature of 60 ° C for 240 minutes 3 times. performed. The steamed and dried herbal raw materials are pulverized to prepare herbal powder, 100 parts by weight of the herbal powder and 100 parts by weight of water are mixed, heated to a temperature of 80 ° C. liquid was prepared.

Fruit raw materials were prepared by mixing Schisandra chinensis, goji berry, and apples in a weight ratio of 4:3:3, and a first mixture was prepared by mixing 100 parts by weight of the fruit raw materials and 100 parts by weight of water. The first mixture was heated to a temperature of 93° C., and the distillate obtained by cooling the evaporating vapor was mixed with the first mixture again and circulated for 90 minutes. The first mixture after completion of the circulation was heated to a temperature of 100° C., and the evaporating vapor was cooled for 90 minutes to obtain a first distillate. A second mixture was prepared by mixing 100 parts by weight of the primary distillate and 100 parts by weight of the fruit raw material. The second mixture is heated to a temperature of 93 ° C., and the distillate obtained by cooling the evaporating vapor is mixed with the second mixture again and circulated for 90 minutes, and the second mixture after the circulation is completed is heated to a temperature of 75 ° C. After heating and cooling the evaporating vapor for 180 minutes, a second distillate was obtained and a fruit distillate was prepared.

A beverage composition was prepared by mixing 50 parts by weight of the salmon sperm nuclear protein powder prepared in Example 1, 30 parts by weight of the herbal filtrate, and 20 parts by weight of the fruit distillate.

<Comparative Example 1>

Distilled water was put into a stainless steel tank, and frozen salmon sperm was added and thawed for 24 hours. The thawed salmon sperm was washed with purified water.

A mixed solution was prepared by mixing 100 parts by weight of purified water and 15 parts by weight of protease, and thawed and washed salmon sperm were added to the mixed solution, and then the mixture was heated to a temperature of 50° C. and enzymatic reaction was performed for 60 minutes. The mixed solution in which the enzyme reaction was performed was heated to a temperature of 70° C. and aged for 10 minutes. Caustic soda was added to the aged mixture to stop the enzyme reaction.

250 parts by weight of citric acid was added to the mixed solution in which the enzyme reaction stopped to adjust the pH to 3.8, followed by primary sterilization. The primary sterilized mixed solution was heated to a temperature of 83° C. and stirred for 60 minutes to perform secondary sterilization.

The secondary sterilized mixed solution was cooled to a temperature of 40° C., and 900 parts by weight of an alcohol solution having a concentration of 80% by weight and ethanol and hexanol mixed at a weight ratio of 4:1 was added thereto. Thereafter, it was filtered using a filter press to obtain salmon sperm nuclear protein in a wet powdery state.

The wet powdered salmon sperm nuclear protein was neutralized by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight were mixed in a weight ratio of 3:2. Thereafter, the first dehydration was performed to obtain salmon sperm nuclear protein in a wet powder state.

After mixing wet powdered salmon sperm nuclear protein and 92-93% by weight ethanol solution, secondary dehydration over 75 minutes, and after secondary dehydration, use a centrifuge to obtain wet powder salmon sperm nuclear protein After obtaining, the wet powdered salmon sperm nuclear protein was placed in a vacuum dryer and dried under reduced pressure at a temperature of 75 ° C to obtain a powder, which was mixed with an ethanol solution having a concentration of 92-93% by weight again, followed by a second process over 75 minutes. After dehydration, and after secondary dehydration, a centrifugal separator is used to obtain salmon sperm nuclear protein in a wet powder state, and then putting the wet powder salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 75 ° C. Repeated 5 times Thus, salmon sperm nuclear protein powder was prepared.

<Comparative Example 2>

Saline solution having a concentration of 0.9% by weight was put into a stainless steel tank, and the temperature was maintained at 40° C., and then frozen salmon sperm was added to the saline solution and thawed for 24 hours. The thawed salmon sperm was firstly washed with 3% by weight sun-dried salt at a temperature of 1-5°C, and the firstly washed salmon sperm was washed secondarily with purified water at a temperature of 1-5°C.

A mixed solution was prepared by mixing 100 parts by weight of purified water and 15 parts by weight of pancreatin, thawed and washed salmon sperm were added to the mixed solution, and then the mixed solution was heated to a temperature of 50° C. and enzymatic reaction was performed for 60 minutes. The mixed solution in which the enzyme reaction was performed was heated to a temperature of 90° C. and aged for 10 minutes. Caustic soda was added to the aged mixture to stop the enzyme reaction.

The mixed solution in which the enzyme reaction stopped was cooled to a temperature of 40° C., and 900 parts by weight of an alcohol solution having a concentration of 80% by weight and a mixture of ethanol and hexanol at a weight ratio of 4:1 was added thereto. Thereafter, it was filtered using a filter press to obtain salmon sperm nuclear protein in a wet powdery state.

The wet powdered salmon sperm nuclear protein was neutralized by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight were mixed in a weight ratio of 3:2. Thereafter, the first dehydration was performed to obtain salmon sperm nuclear protein in a wet powder state.

After mixing wet powdered salmon sperm nuclear protein and 92-93% by weight ethanol solution, secondary dehydration over 75 minutes, and after secondary dehydration, use a centrifuge to obtain wet powder salmon sperm nuclear protein After obtaining, the wet powdered salmon sperm nuclear protein was placed in a vacuum dryer and dried under reduced pressure at a temperature of 75 ° C to obtain a powder, which was mixed with an ethanol solution having a concentration of 92-93% by weight again, followed by a second process over 75 minutes. After dehydration, and after secondary dehydration, a centrifugal separator is used to obtain salmon sperm nuclear protein in a wet powder state, and then putting the wet powder salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 75 ° C. Repeated 5 times Thus, salmon sperm nuclear protein powder was prepared.

<Experimental Example 1> Salmon Sperm Nuclear Protein Powder

The salmon sperm nuclear protein powder prepared in Example 1 is shown in the photograph of FIG. Phosphorus content was analyzed and shown in Table 1 below.

As shown in FIG. 2, it can be seen that the salmon sperm nuclear protein powder was powdered normally and evenly powdered, and the components can be confirmed as shown in Table 1 above.

In addition, the yield according to the production of salmon sperm nuclear protein powder was analyzed compared to the amount of salmon sperm input. In the case of Example 1, 300 kg of salmon sperm nuclear protein powder could be produced by applying 1200 kg of salmon sperm, showing a yield of about 25% In the case of Comparative Example 1, the yield was about 18%, and in the case of Comparative Example 2, the yield was about 23%.

In the case of Comparative Example 1, the washing step was performed only by simple water washing, resulting in the problem of softening the salmon sperm itself, resulting in a decrease in yield, and it was determined that the quality was reduced because the sterilization step was not performed.

<Experimental Example 2> Sensory test

Using the salmon sperm nuclear protein powder prepared in Example 1 and Comparative Example 1-2 and the beverage composition prepared in Example 2, 40 male and female panels were analyzed for taste, aroma, and overall acceptability. It was investigated using a point scale method, and the results are shown in Table 1 below.

taste incense overall sign Example 1 7.8 7.5 7.6 Example 2 8.3 8.5 8.4 Comparative Example 1 5.4 4.3 4.8 Comparative Example 2 5.9 5.5 5.7

As shown in Table 1, the salmon sperm nuclear protein powder according to the present invention has high taste and aroma and excellent overall acceptability. On the other hand, the salmon sperm nuclear protein powders prepared in Comparative Examples 1 and 2 have a fishy taste and aroma and an astringent taste, which is a problem.

Furthermore, it can be confirmed that the beverage composition according to the present invention has very excellent taste, aroma, and overall preference.

Claims (3)

Adding saline solution having a concentration of 0.9% by weight to a stainless steel tank and maintaining the temperature at 40°C; Injecting frozen salmon sperm into the saline solution and thawing for 24 hours; First washing the thawed salmon sperm with 2-4% by weight natural salt water at a temperature of 1-5°C; and secondly washing the firstly washed salmon sperm with purified water at a temperature of 1-5° C.;
preparing a mixed solution by mixing 100 parts by weight of purified water and 15 parts by weight of pancreatin; adding 120 parts by weight of thawed and washed salmon sperm to the mixture; heating the mixed solution to a temperature of 50° C. and performing an enzymatic reaction for 60 minutes; heating the mixture in which the enzyme reaction was performed to a temperature of 90° C. and aging for 10 minutes; Enzymatic reaction step comprising; and stopping the enzyme reaction by adding caustic soda to the aged mixture;
Primary sterilization by adding 250 parts by weight of citric acid to the mixture in which the enzyme reaction has stopped to adjust the pH to 3.8-4; and heating the primary sterilized mixed solution to a temperature of 82-83° C. and performing secondary sterilization by stirring for 60 minutes;
cooling the secondary sterilized liquid mixture to a temperature of 40°C; Adding 800-1000 parts by weight of an alcohol solution obtained by mixing ethanol and hexanol in a weight ratio of 4:1 with a concentration of 80% by weight to the cooled mixture; and filtering using a filter press to obtain wet powdered salmon sperm nuclear protein;
Neutralizing wet powdered salmon sperm nuclear protein by adding a neutralization solution in which an alcohol solution having a concentration of 80% by weight and caustic soda having a concentration of 50% by weight are mixed in a weight ratio of 3:2; and a step of first dehydration after neutralization to obtain wet powdered salmon sperm nuclear protein;
After mixing wet powdered salmon sperm nuclear protein with an ethanol solution having a concentration of 92-93% by weight, secondary dehydration for 75 minutes; Obtaining wet powdered salmon sperm nuclear protein using a centrifugal separator after secondary dehydration; and putting the wet powdered salmon sperm nuclear protein in a vacuum dryer and drying under reduced pressure at a temperature of 70-80° C., wherein the secondary dehydration step, obtaining wet powder salmon sperm nuclear protein and reduced pressure Salmon sperm nuclear protein powder manufacturing step comprising: obtaining salmon sperm nuclear protein powder, characterized in that the drying step is repeated 5 to 6 times;
Prepare herbal raw materials by mixing persimmon leaves, adlay, jujube, ginger, licorice, and cinnamon in a weight ratio of 2:2:2:1:2:1, and use two nozzles each with a spray angle of 60° that can spray liquid. Using a washer containing 6 heats to spray vinegar water to first wash the oriental raw materials; Secondary washing of the firstly washed herbal raw material with electrolytic water; Drying the secondary washed herbal raw material at a temperature of 43-47 ° C; Steaming the dried herbal raw material at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C. for 80-100 minutes, and drying at a temperature of 55-65 ° C. for 220-260 minutes 3 times; Preparing herbal powder by grinding the steamed and dried herbal raw materials; Preparing an herbal filtrate containing; and mixing 100 parts by weight of the herbal powder and 100 parts by weight of water, heating at a temperature of 78-82° C., extracting hot water for 1-3 hours, and filtering;
Preparing a fruit raw material by mixing Schisandra chinensis, goji berry and apple in a weight ratio of 4: 3: 3, and preparing a first mixture by mixing 100 parts by weight of the fruit raw material and 100 parts by weight of water; Heating the first mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the first mixture again and circulating for 60-120 minutes; obtaining a first distillate by heating the first mixture after completion of the circulation to a temperature of 98-100° C. and cooling the evaporating vapor for 60-120 minutes; preparing a second mixture by mixing 100 parts by weight of the primary distillate and 100 parts by weight of the fruit raw material; Heating the second mixture to a temperature of 92-95° C. and allowing the distillate obtained by cooling the evaporating vapor to be mixed with the second mixture again and circulating for 60-120 minutes; and heating the second mixture after the circulation is completed to a temperature of 70-80° C. and cooling the evaporating vapor for 150-210 minutes to obtain a secondary distillate; preparing a fruit distillate; and
Mixing 48-52 parts by weight of the salmon sperm nuclear protein powder, 28-32 parts by weight of the herbal filtrate, and 18-22 parts by weight of the fruit distillate; delete delete

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