KR102622250B1 - Method for producing collagen - Google Patents

Abstract

The present invention relates to a method for producing collagen using melon, and in particular, to a method for producing collagen using melon, which is produced by mixing melon concentrate with a gelling agent and fish collagen, as well as a natural sweetener and 8 types of vitamin powder. It's about.
For this purpose, the present invention contains 40 to 50% by weight of purified water, 35 to 45% by weight of melon concentrate, 1 to 2% by weight of gelling agent, 2 to 3% by weight of fish collagen, 4 to 5% by weight of orange concentrate, and 3 to 4% by weight of tropical fruit concentrate. Weight %, 8 types of vitamin powder consisting of a mixture of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid, and vitamin E, 0.5 ~ 1% by weight, sodium citrate 0.3 ~ 0.5% by weight, xylitol 0.2 ~ The first step of preparing 0.3% by weight, 0.1 to 0.3% by weight of enzyme-treated stevia, and 0.05 to 0.1% by weight of calcium lactate; A second step of stirring the mixture mixed in the first step for 30 to 60 minutes in a stirrer maintained at 70 to 85 ° C.; A third step of cooling the stirred material stirred in the second step for 3 to 4 hours at a temperature of 5 to 20° C. and then molding it into a desired shape through an extruder, wherein the melon concentrate is separated from the skin and placenta. After crushing the melon with the part removed, putting it in a juicer to extract the raw melon juice, wrapping the removed fetal part in a cloth to obtain only the juice of the fetal part, filtering and purifying the melon juice extracted from the juicer and the juice of the fetal sitting area, then purifying it for 90 ~ 110 minutes A product using melon, characterized in that it is completed by heating for 1 to 2 hours under conditions of ℃ to evaporate 30 to 40% by weight of moisture, concentrating to a sugar content of 20 to 25 Brix, and then rapidly cooling at a temperature of 5 to 10℃. Provides a method for manufacturing collagen.
Therefore, since melon, which has a high sugar content and high folic acid content among fruits, is used as the main raw material, the folic acid contained in melon can be easily consumed, thereby maximizing the body's collagen biosynthesis promotion function, leading to the revitalization of the collagen market and the growth of melon. It can contribute to increasing farm income by promoting the consumption of farm products, creating various added values, and using natural sweeteners and eight types of vitamins, it has the effect of improving the flavor of collagen and providing collagen that is beneficial to the human body.

Description

Method for producing collagen using melon {Method for producing collagen}

The present invention relates to a method for producing collagen using melon, and in particular, to a method for producing collagen using melon, which is produced by mixing melon concentrate with a gelling agent and fish collagen, as well as a natural sweetener and 8 types of vitamin powder. It's about.

Collagen is a functional food that female consumers not only in Korea but also around the world consistently seek for skin beauty. Collagen is a light protein that exists mainly in the bones and skin of animals and is also distributed in cartilage, organ membranes, and hair, and is also a component of fish scales. It is also called collagen and exists as a fibrous solid.

Because collagen is involved in the amount of moisture in the skin, it is commonly known that consuming foods rich in collagen can prevent skin aging, joint weakness, and blood vessel damage.

Therefore, in recent years, the development of edible collagen has continued, and a representative technology is Patent No. 10-1458175.

Patent No. 10-1458175 is a method of producing collagen-containing jelly using pork skin, comprising the steps of (A1) preparing 900 to 1100 parts by weight of washed and hair-removed pork skin; (B1) The pork skin is added to 1100 to 1300 parts by weight of water mixed with odor-removing spices including 180 to 220 parts by weight of soybean paste, 2 to 4 parts by weight of radish juice, and 6 to 8 parts by weight of Cheongung, and simmered at 1200 to 1400°C. Boiling on fire for 4 to 6 minutes to remove the unpleasant smell and unpleasant odor of pork skin, then boiling again at 400 to 500°C for 20 to 30 minutes to allow the odor-removing spice to permeate into the pork skin; (C1) Cool the pork skin boiled through (B1) with cold water, remove the epidermal layer of the upper dermis of the pork skin with a knife, and remove the subcutaneous fat layer below the dermis so that it can be visually identified, so that it contains a large amount of collagen. Extracting only the dermis layer; (C2) The pork skin from which fat was removed through step (C1) was added to 800 to 1,000 parts by weight of water mixed with 90 to 110 parts by weight of garlic, 90 to 110 parts by weight of onion, and 2 to 4 parts by weight of green tea powder, and then added to 1200 parts by weight. Boil it at ~1400℃ for 4~6 minutes to remove the smell of pork skin again, and then boil it again at 400~500℃ for 4~6 minutes so that the water mixed with garlic, onion, and green tea powder is added to the pork skin. Permeating step; (D1) To soften the pork skin from which fat has been removed through step (C1) and add flavor, mix any one of 1 to 2 parts by weight of pear juice, 1 to 2 parts by weight of apple juice, and 4 to 6 parts by weight of ginger juice. and then maturing at a predetermined temperature; (E1) Put the pork skin aged through the step (D1) into water mixed with a flavoring agent containing 40 to 60 parts by weight of salted shrimp and 1 to 2 parts by weight of sea salt, and heat at 400 to 500°C for 4 to 6 minutes. Boiling to add flavor and simultaneously producing gelatin; (F1) pulverizing the pork skin that has undergone the step (E1) through a grinder; (F2) The pork skin pulverized through step (F1) above is placed in water mixed with 40 to 50 parts by weight of Cheongyang pepper, 40 to 50 parts by weight of plum extract, and 5 to 7 parts by weight of shiitake mushroom powder, and then placed in water at 1200 to 1400°C. Boil on fire for 4 to 6 minutes to add flavor; And (G1) placing the pulverized pork skin in a holding frame and coagulating it for 5 to 6 hours at a temperature of 13 to 17° C. to form a jelly.

However, when consuming collagen, the human body's absorption of collagen's effective ingredients is important, but homocysteine, one of the amino acids in the human body, interferes with collagen synthesis and even leads to the destruction of existing collagen produced in the human body.

Homocysteine is created by changing the methionine consumed in meat, and in today's society where meat is consumed, it is inevitably generated continuously in the human body.

Therefore, there is an urgent need for the development of technology that facilitates the human body's absorption of effective ingredients when collagen is ingested.

The purpose of the present invention, which was devised to solve the above problems, is to mix melon, which has good sugar content and high folic acid content among fruits, with a gelling agent and fish collagen, and to mix natural sweetener and 8 types of vitamin powder to form collagen. By manufacturing it, the folic acid contained in melon can be easily ingested, thereby providing a method of manufacturing collagen using melon that maximizes the function of promoting collagen biosynthesis, which is beneficial to the human body.

In order to achieve the above object, the present invention contains 40 to 50% by weight of purified water, 35 to 45% by weight of melon concentrate, 1 to 2% by weight of gelling agent, 2 to 3% by weight of fish collagen, and 4 to 5% by weight of orange concentrate. , 3 to 4% by weight of tropical fruit concentrate, 0.5 to 1% by weight of 8 types of vitamin powder made by mixing vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E, respectively, and 0.3 to 1% sodium citrate. The first step of preparing 0.5% by weight, xylitol 0.2 to 0.3% by weight, enzyme-treated stevia 0.1 to 0.3% by weight, and calcium lactate 0.05 to 0.1% by weight; A second step of stirring the mixture mixed in the first step for 30 to 60 minutes in a stirrer maintained at 70 to 85 ° C.; A third step of cooling the stirred material stirred in the second step for 3 to 4 hours at a temperature of 5 to 20°C and then molding it into a desired shape through an extruder, wherein the melon concentrate is obtained by squeezing melon. Extract the melon juice by putting it in a container, filter and purify the extracted melon juice, then heat it at 90 ~ 110℃ for 1 ~ 2 hours to evaporate 30 ~ 40% by weight of moisture to have a sugar content of 20 ~ 25 Brix. A method for manufacturing collagen using melon is provided, which is completed by concentrating and rapidly cooling at a temperature of 5 to 10°C.

In the present invention made in this way, melon, which has good sugar content and high folic acid content among fruits, is used as the main raw material, so the folic acid contained in melon can be easily ingested, thereby maximizing the function of promoting collagen biosynthesis in the human body, thereby expanding the collagen market. In addition to the activation of the existing collagen, the fruits used in collagen are mainly pomegranates, so by developing collagen based on melons, there is an unrivaled effect of continuing the collagen market, and melons are a fruit eaten only in Korea, and the inventor Collagen also has the effect of making melons appealing to the global market.

In addition, it can contribute to increasing farm income by promoting the consumption of melons, creating various added values, and using natural sweeteners and eight types of vitamins, it has the effect of improving the flavor of collagen and providing collagen that is beneficial to the human body.

The method for producing collagen using melon according to the present invention is accomplished by sequentially performing steps 1, 2, and 3.

The first step is to prepare a collagen composition using the melon of the present invention, comprising 40 to 50% by weight of purified water, 35 to 45% by weight of melon concentrate, 1 to 2% by weight of gelling agent, 2 to 3% by weight of fish collagen, and orange. 4 to 5% by weight of concentrate, 3 to 4% by weight of tropical fruit concentrate, 0.5 to 1 weight of 8 types of vitamin powder, each containing a mixture of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E. %, sodium citrate 0.3 to 0.5% by weight, xylitol 0.2 to 0.3% by weight, enzyme-treated stevia 0.1 to 0.3% by weight, and calcium lactate 0.05 to 0.1% by weight.

When examining the nutritional and pharmacological effects of melon, like cucumber, melon has a cold nature, so consuming it has the effect of lowering our body temperature. However, melon dilutes phlegm, improves bronchitis, and is rich in calcium. It prevents osteoporosis and keeps bones strong. In addition, melons are rich in potassium, which helps prevent high blood pressure by regulating the abnormal sodium content in the body. They also contain a lot of vitamin C, which makes the skin shiny and elastic and has the effect of soothing skin troubles. In particular, folic acid is effective in soothing skin problems. Its main characteristic is its high content.

In other words, when taking collagen, folic acid regenerates homocysteine, which prevents collagen's effective components from being absorbed into the human body, into methionine, and melon, which has a high content of folic acid, is included in collagen, which has the effect of maximizing the function of promoting collagen biosynthesis in the human body. It will happen.

Gelling agents are used to give collagen texture, and their types include pectin, agar, gelatin, starch, locust bean gum, carrageenan, and xanthan gum. In the present invention, one or a mixture of two or more of these can be used. .

Fish collagen is used to provide texture in the same way as a gelling agent. It is a collagen extracted from fish. Compared to animal collagen, it has less impurities and less allergy-causing factors. It is highly stable and has a superior absorption rate compared to animal collagen to maintain skin health or maintain skin health. Collagen provides effective ingredients to the human body, such as improving and strengthening bones.

Limiting the contents of the gelling agent and fish collagen to the above range is to provide a jelly-like texture when molded with collagen and to exercise the nutritional function of collagen itself.

Orange concentrate and tropical fruit concentrate are designed to impart a unique fruit flavor to collagen.

Enzyme-treated stevia is a white or light yellow powder or liquid that is known to have a sweetness of about 100 to 200 times that of sugar, so it is designed to enhance the flavor of collagen by providing a sweet taste that may be somewhat lacking in orange concentrate and tropical fruit concentrate alone.

Xylitol is a natural sweetener extracted from plants. While maintaining a sweetness similar to sugar, it has the function of eliminating the cause of tooth decay by weakening the cavity-causing bacteria caused by fermenting sugar and producing acid, and blocking this process by preventing the fermentation of sugar.

In other words, orange concentrate, tropical fruit concentrate, xylitol, and enzyme-treated stevia, along with the melon of the present invention, are intended to perform the function of natural sweeteners to provide insufficient sweetness, and are beneficial to the human body compared to artificial sugar sources and prevent excessive sweetness. .

Sodium citrate and calcium lactate control the acidity of collagen, prevent discoloration and rancidity, and enable long-term preservation to facilitate edible consumption. If the content is high, it tastes too sour, making it difficult to use as edible collagen. It is preferable to add it in the range of.

Vitamins are essential nutrients that our body cannot produce in sufficient quantities and must be consumed from food, and the 8 types of vitamin powder of the present invention is also used to increase the nutrition of collagen.

Vitamin A has the function of maintaining vision, strengthening the body's resistance, and regulating the structure and function of biological membrane tissue.

Vitamin B1 is known to help convert carbohydrates into energy and maintain brain and nerve functions.

Vitamin B2, riboflavin, contributes to promoting cell function, physical development, and mucous membrane protection.

Vitamin B6 is necessary for the use of proteins and amino acids, and for maintaining normal homocysteine levels in the blood. In particular, vitamin B6 is involved in the formation of allicin, the first metabolic process of collagen synthesis, and has the function of promoting collagen synthesis.

Vitamin C is a powerful reducing agent, has antioxidant properties, and is a co-enzyme for collagen synthesis enzymes and various enzymes involved in the energy metabolism process of living things.

Niacin is an organic substance also called vitamin B3, and it helps produce nutrient neurotransmitters necessary for overall metabolism and maintain skin moisture.

As mentioned earlier, folic acid is used to eliminate homocysteine accumulated in the human body due to the consumption of meat.

Vitamin E is a vitamin involved in maintaining muscle function and antioxidant function.

The second step is to stir the mixture mixed in the first step for 30 to 60 minutes on a stirrer maintained at 70 to 85°C.

In the second step, stirring is performed at a relatively high temperature of 70 to 85°C to facilitate dispersion of the composition including the powder in the mixture, and by stirring for 30 to 60 minutes, foam is minimized during the stirring process and the taste and aroma of the composition are appropriately achieved. This makes it possible to obtain high-quality collagen solution.

The third step is a step in which the stirred product stirred in the second step is cooled at a temperature of 5 to 20°C for 3 to 4 hours and then molded into the desired shape through an extruder.

In the third step, cooling at a temperature of 5 to 20℃ for 3 to 4 hours is the time and temperature for the stirred material to react into a solid collagen form during the natural cooling process. Once cooled in the collagen form, it is extruded to individually package it in packaging materials. It is molded into the desired shape.

Therefore, since the collagen produced by the present invention uses melon, which has a high sugar content and high folic acid content among fruits, as its main raw material, the folic acid contained in melon can be easily ingested to maximize the function of promoting collagen biosynthesis in the human body. In addition to revitalizing the collagen market, it promotes the consumption of melons, contributing to an increase in farm income and generating various added values. Natural sweeteners and 8 types of vitamins are used to improve the flavor of collagen and have the effect of manufacturing collagen that is beneficial to the human body. It will be performed.

Here, the melon concentrate is extracted by placing melons in a juicer, and the extracted melon juice is filtered and purified to obtain a melon juice without impurities.

The obtained raw melon solution is heated at 90 to 110°C for 1 to 2 hours to evaporate 30 to 40% by weight of moisture, concentrated to a sugar content of 20 to 25 Brix, and then rapidly cooled at a temperature of 5 to 10°C to complete the process. Use what has been done.

The melon concentrate obtained in this way maintains a sugar content of 20 to 25 Brix, making it possible to provide high-quality collagen that is not inferior to existing jelly collagen in taste as well as functionality according to the folic acid content of the melon.

In addition, after heating for 1 to 2 hours at 90 to 110℃, the rapid cooling process at a temperature of 5 to 10℃ occurs while the heated melon concentrate is sealed in a metal container such as a can, resulting in a cooling process. Prevent deterioration from occurring at the source and ensure that no deterioration in taste or nutritional status occurs during the storage process.

Here, in the third step, alpha fine powder can be coated on the outer surface of the collagen molded through the extruder.

Alpha fine powder is made by steaming rice and extruding it under high pressure to alphaize (gelatinize) the starch and pulverize it. It combines the sweet taste of collagen with a savory taste, so it can be used as a snack or meal replacement.

For this purpose, it is preferable that the alpha powder is coated with collagen at a weight ratio of 0.5 to 2:10.

Meanwhile, based on 100 parts by weight of the mixture prepared in the first step, 4 to 5 parts by weight of pea powder, 2 to 3 parts by weight of Yulpi powder, 2 to 3 parts by weight of spinach powder, and 1 to 2 parts by weight of mountain garlic powder were mixed to obtain folic acid. Make sure to maximize the content.

At this time, the melon concentrate is mixed with 10 to 15 parts by weight of saccharification liquid based on 100 parts by weight of melon concentrate, heated at 100 to 120°C for 20 to 30 minutes, and concentrated to produce pea powder, yulpi powder, spinach powder, and mountain garlic. By including powder, you can make up for the falling sugar content.

Peas are nutritionally excellent as they not only have a high content of folic acid and vitamin B6, but are also very rich in protein and dietary fiber.

Yulpi refers to the inner skin of the chestnut, which is preserved on the surface of the flesh by removing the outer skin from the flesh of the chestnut. This yulpi contains chestnuts, which are rich in folic acid, so it has a high content of folic acid, has immune-boosting and anti-inflammatory functions, has a positive effect on the organs, and is also nutritionally excellent as it has a high polyphenol content that helps with fatigue recovery.

In addition, Yulpi has excellent functions such as inhibiting the synthesis of lipid peroxide, a toxic substance in the skin, and inducing skin whitening activity, so that it can be used as a raw material for functional cosmetics.

Spinach is widely used as a food ingredient such as vegetables, soup ingredients, and salads. Spinach contains a lot of folic acid among leaf vegetables, and also contains a large amount of vitamins and minerals, so it has beneficial functions for the human body.

Wild garlic has a garlicky scent from its leaves and has a lot of fiber, so it goes well with meat. In Ulleungdo, it is also called myeongnamul because it is said to preserve life during the spring hunger season. This type of mountain garlic is known to be high in folic acid and vitamin C.

Therefore, by adding pea powder, yulpi powder, spinach powder, and mountain garlic powder with high folic acid content along with melon, collagen with maximized folic acid content can be manufactured. By adding this, the decreased sugar content is replenished with saccharification liquid. It becomes possible to manufacture collagen that can guarantee both taste and nutrition.

At this time, the pea powder, yulpi powder, spinach powder, and mountain garlic powder are completed through the following processes.

First, clean the surface of the peas with an ultrasonic cleaner and then soak them in water for 10 hours.

Additionally, wash the yulpi, spinach, and mountain garlic thoroughly with water, and soak the yulpi, spinach, and mountain garlic in a mixture of 0.3 to 0.5 liters of vinegar and 50 to 60 g of salt based on 10 liters of purified water for 1 to 2 hours.

This is to prevent the taste from deteriorating and maintain its shape when added to collagen later by suppressing the green scent of yulpiwa, spinach, and mountain garlic through the salt and vinegar contained in the purified water.

In addition, the soaked yulpi, spinach and mountain garlic, and pre-washed and soaked peas are steamed at a temperature of 100°C for 10 to 20 minutes, then the moisture generated during the steaming process is dried, and the dried yulpi, spinach, mountain garlic and It is made by crushing peas.

Here, the saccharification solution is made by soaking 10 kg of rice in water for 24 hours and then cooking it in a steamer for 1 hour to gelatinize it. 10 kg of gelatinized rice, 2 kg of malt, 10 liters of purified water, and 10 g of saccharification enzyme consisting of beta amylase are aged in a warmer for 10 to 15 hours. , only the juice of the matured product is obtained, and based on 100 parts by weight of the juice of the obtained matured product, 8 to 10 parts by weight of kiwi extract, 8 to 10 parts by weight of melon extract, 8 to 10 parts by weight of strawberry extract, and 8 to 10 parts by weight of tomato extract. It is characterized by being completed by mixing each part and then concentrating it.

At this time, kiwi, melon, strawberry, and tomato have a sweet taste and high folic acid content, which can further improve the body's collagen biosynthesis promotion function.

Claims (3)

Purified water 40 to 50% by weight, melon concentrate 35 to 45% by weight, gelling agent 1 to 2% by weight, fish collagen 2 to 3% by weight, orange concentrate 4 to 5% by weight, tropical fruit concentrate 3 to 4% by weight, vitamin A , 8 types of vitamin powder consisting of a mixture of vitamin B1, vitamin B2, vitamin B6, vitamin C, niacin, folic acid and vitamin E, 0.5 to 1% by weight, sodium citrate 0.3 to 0.5% by weight, xylitol 0.2 to 0.3% by weight, enzyme The first step of preparing 0.1 to 0.3% by weight of processed stevia and 0.05 to 0.1% by weight of calcium lactate;
A second step of stirring the mixture mixed in the first step for 30 to 60 minutes in a stirrer maintained at 70 to 85 ° C.;
A third step of cooling the stirred material stirred in the second step for 3 to 4 hours at a temperature of 5 to 20° C. and then molding it into a desired shape through an extruder;
The melon concentrate is extracted by putting melons in a juicer, filtering and purifying the extracted melon juice, and then heating it for 1 to 2 hours at 90 to 110°C to evaporate 30 to 40% by weight of moisture. A method of producing collagen using melon, characterized in that it is completed by concentrating to a sugar content of ~ 25 Brix and then rapidly cooling at a temperature of 5 ~ 10 ℃. According to paragraph 1,
Based on 100 parts by weight of the mixture prepared in the first step, mix 4 to 5 parts by weight of pea powder, 2 to 3 parts by weight of Yulpi powder, 2 to 3 parts by weight of spinach powder, and 1 to 2 parts by weight of mountain garlic powder,
The melon concentrate is a method of producing collagen using melon, characterized in that 10 to 15 parts by weight of saccharification liquid is mixed with 100 parts by weight of melon concentrate and concentrated by heating for 20 to 30 minutes under conditions of 100 to 120 ° C. According to paragraph 2,
The pea powder, yulpi powder, spinach powder, and mountain garlic powder are washed thoroughly with water, and the yulpi, spinach, and spinach are mixed with a mixture of 0.3 to 0.5 liters of vinegar and 50 to 60 g of salt based on 10 liters of purified water. and soak the wild garlic for 1 to 2 hours, steam the soaked yulpi, spinach, mountain garlic, and washed peas at a temperature of 100°C for 10 to 20 minutes, dry the moisture generated during the steaming process, and dry the dried yulpi. It is made by crushing spinach, wild garlic and peas,
The saccharification liquid is made by soaking 10 kg of rice in water for 24 hours and then boiling it in a steamer for 1 hour to gelatinize it. 10 kg of the gelatinized rice, 2 kg of malt, and 10 liters of purified water are aged in a warmer for 10 to 15 hours, and only the juice of the aged product is mixed. Based on 100 parts by weight of juice of the obtained ripened product, 8 to 10 parts by weight of kiwi extract, 8 to 10 parts by weight of melon extract, 8 to 10 parts by weight of strawberry extract, and 8 to 10 parts by weight of tomato extract are mixed and concentrated. A method for producing collagen using melon, characterized in that it is completed.