KR20140000851A - A processing method of leached tea by using squid skin collagen peptide and pine niddles and persimmon leaves for anti-aging and anti-oxidant care and the leached tea thereof - Google Patents
A processing method of leached tea by using squid skin collagen peptide and pine niddles and persimmon leaves for anti-aging and anti-oxidant care and the leached tea thereof Download PDFInfo
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- KR20140000851A KR20140000851A KR1020120068353A KR20120068353A KR20140000851A KR 20140000851 A KR20140000851 A KR 20140000851A KR 1020120068353 A KR1020120068353 A KR 1020120068353A KR 20120068353 A KR20120068353 A KR 20120068353A KR 20140000851 A KR20140000851 A KR 20140000851A
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- water
- squid
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- pine
- drying
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Images
Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/003—Processing cephalopods
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/17—Skinning fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cosmetics (AREA)
Abstract
Description
The present invention relates to a method for producing an anti-aging antioxidant leaching tea mixed with pine needles and persimmon leaves using collagen peptides extracted from squid skin, and more specifically, collagen peptides extracted from squid skin and pine leaves and persimmon leaves by squid squid. The present invention relates to a method for preparing an anti-aging antioxidant functional leaching tea and a leaching tea prepared accordingly.
Recently, as the health promotion effect and disease prevention effect of many food materials have been revealed, interest in the physiological activity of food is increasing beyond the primary function for the nutrient supply of food, and various functional foods using vegetable materials and medicinal plants Is being released or researched.
The skin is constantly in contact with changes in the external environment such as ultraviolet rays, temperature changes, moisture, dust, and air pollution, and it is important to protect the individual by quickly reading the information essential for survival and allowing the body to react appropriately. As a mandate, it has additional functions to protect the skin itself from external harm to a certain level, but as we age, the skin can not be denied to gradually lose its own function. It was forced to lend strength to intake of.
The close relationship between aging and oxidation has been well known in many studies, and blackening, such as wrinkle formation and local blemishes caused by skin aging, is known to correlate with such oxidation. Skin wrinkle formation, localized blackening and aging are related to aging endogenous factors, genetic factors due to the shape of skeleton and muscles, and constant relaxation of muscles, and further divided into external factors such as environmental pollution and stress. Can be.
Skin aging caused by various factors such as keratin production, decreased fibroblast division, decreased collagen synthesis, decreased hyaluronic acid production, increased signal transduction of melanin production, wrinkles, blemishes and freckles And blemishes gradually increase.
In order to improve such skin aging, AHA, retinoic acid, retinol, ascorbic acid and the like, the method of ingesting herbal extracts containing antioxidant polyphenols has been mainly used.
According to research from the National Fisheries Research and Development Agency, squid contains protein, ash, calcium, phosphorus, etc. It is richer in protein than meat meat, has good digestibility, and contains a large amount of minerals such as vitamins and selenium.
In particular, the squid skin contains abundant collagen, general collagen is a large molecular weight protein, its molecular weight is more than 300,000, it is impossible to absorb directly into the human body.
If squid skin containing collagen is ingested and absorbed into the human body, it must first be decomposed by protein enzymes in the digestive system and converted to simple small molecule amino acids before being absorbed by digestive organs and used as a material to synthesize collagen. Only after a few complex biochemical reactions can the collagen needed by the human body be synthesized and supplied to each tissue organ that needs it. Because it makes.
That is, when ingested through food, the enzymes produced in the body after entering the stomach are extremely limited to hydrolyze all of them, which is almost impossible to absorb in the human body, and only 0 to 2.5% can be absorbed.
Commonly referred to as "eating collagen" refers to "collagen peptide".
A small molecule protein with a molecular weight of 3,000 to 20,000, and a small molecule protein with a molecular weight of 30 to 50 nm (nanometer: 1 meter / 1 m) in the range of several hundred to several thousand has excellent biofunctionality and relatively high digestibility Have
Since both human skin and hair are composed of proteins, the first and foremost important ingredient is collagen or its hydrolysates (e.g., hyproline, proline, and serine). Collagen and its hydrolysates are collagen proteins Because the collagen) and the structure are the same, compatibility (compatibility) is good, and due to interactions such as ionic bonds and hydrogen bonds, it diffuses directly into the deeper layers of the skin and can supply excellent skin to the skin.
Collagen peptides are composed of about 68% of amino acids that have important functional properties. They consist of 12% of proline, 10% of high proline, 25% of glycine, 11% of alanine and 10% of glutamic acid. It is an essential amino acid for synthesis of self collagen in human body.
The content of hyproline in normal animal proteins is extremely small and does not exist at all in plant proteins.
High-proline is also an essential element of human cartilage and connective tissues. It acts as a carrier to transfer calcium into bone cells in plasma, and this function is a function of only high-proline, which can not be replaced by other substances.
The major physiological function of glycine is to prevent the hypertension by lowering the concentration of cholesterol in the blood, or to prevent or treat diabetes by lowering the blood glucose level in the blood.
In addition, there are physiological functions such as blood clotting / thrombosis prevention treatment, muscle vitality improvement, and prevention of excess acid.
Alanine plays a role in supplementing the body's lack of carbohydrate intake by making sugar from the protein in the food it consumes. Alanine supplies the energy needed by the muscles, which makes it possible for the athlete to continue training with high intensity. to be.
Glutamate has the ability to prevent osteoporosis by inhibiting the action of osteoclasts (bone destruction cells) to degrade bone tissue.
Collagen peptides are high-purity proteins with almost no lipids, carbohydrates, and minerals removed, allergic, and low in calories so that they do not reduce obesity or stamina.
It is also well received as a food for the elderly because of its good digestion and absorption.
Essential amino acid and grain-limiting amino acid lysine (lysine) contains about 5%, Korean people who take grains as a staple food intake collagen is significant.
Collagen peptides are currently used for food (jelly, confectionery and bakery, emulsifiers, seasonings and coatings, gum bases, quality improvement of processed meats, etc.), medicinal (capsules), photographic (emulsifiers that coat photo films and photo papers). Since the present invention has been developed and marketed for improving functional wrinkle prevention with water-soluble collagen added to cosmetics, the invention of the present technology utilizes collagen peptide extracted from marine squid skin as an eco-friendly material. Industrialization by fusing with other natural products is a useful invention.
Since ancient times, pine is a friendly conifer that has come close to our daily lives, symbolizing longevity, riches, incisions, branches, wills and talents.
Looking at the food and nutritional components and functions of pine needles, beta-carotene, which prevents aging and cancer, and various minerals and chlorophyll, vitamin A, vitamin C, vitamin K, phosphorus and anemia, which are good for our body, are essential. It contains 24 kinds of protein including 8 amino acids and carbohydrates.
Chlorophyll has been studied to increase hemoglobin to help hematopoiesis, to increase granulation tissue that grows damaged skin, and to stimulate brain cell vitality, decrease cholesterol, and promote tissue cell growth.
These ingredients act on the heart and spleen to help blood flow smoothly, remove toxins from the body, and heat the skin to clear it.
In addition, it has an anti-inflammatory and calming effect on skin diseases.
Specific ingredients and functions contained in pine leaves remove blood cholesterol and expand peripheral blood vessels to relieve hypertension and stroke, prevent aging, promote hormone secretion, promote bile secretion, release body waste and metabolism. Was studied.
In particular, glycokinin lowers blood sugar, rutin strengthens capillaries to prevent aging, and beta-carotene detoxifies the body and strengthens body resistance and prevents aging.
The pharmacological origins and backgrounds of the pine leaf leaves are said to control the customs window, to make hair curls, to ease the five sheets, and to use it as a grain substitute.
Weakness is warm, nontoxic and tastes sour.
The use of fresh or dried pine leaves is said to be effective against gastrointestinal disease, high blood pressure, stroke, neuralgia and asthma.
Pine needles are good for boils, and when pine branches are burned, the pine leaves are scraped and called a songji, which is said to be a medicine to treat the scabies of cattle or horses.
Lee Kyu-Bo (1168-1241), Dongkuk Sang-guk's house, eats pine needles and fills a hungry belly, so Korean people's intake of pine needles has been used safely and for a long time.
Buddhist scriptures describe pine needles as a potion of Jiangjiang Gangjeong as part of a strong physical training for practice.
And according to the medicinal herbal medicine dictionary Shin, Min-kyo, and Jung-seop (1990), pine needles are effective in hepatic disease, gastrointestinal disease, nervous system disease, circulatory disease, skin disease, etc. It is said to be able to treat insomnia, swelling, eczema or eczema, and to prevent epidemic encephalitis and pandemic flu.
Pine leaf contains a large amount of terpene, limonene, and 3-carne as a unique essential oil component, but it is difficult to use pine leaf as an edible food by itself. Through the legislation of taste and aroma, it is a useful invention that can be industrialized by developing it as a leaching car.
Persimmon leaves have a bitter taste.
The astringent tannins help the capillary elasticity and strengthen the persimmon, while vitamin C contains 20 times more lemon than lemon.
Persimmon leaves are known to have antipyretic diuresis, hemostatic action, and blue blood effect, and they are sweet and cold.
It has been known that medicinal herbs are effective in cooling the lungs, quenching thirst, supplementing the essences, and treating daughters disease, colitis, pneumonia and diabetes.
It is good for hypertension, diabetes, hyperlipidemia, which is an adult disease. When bleeding, young leaves are steamed 2-3 times in a steamer, dried, and then medicated.
Persimmon leaves with thirsty mushrooms and pine needles have been known to be good for diabetes and high blood pressure from time to time.
Persimmon is one of the most important fruits in our country. It is known that not only pulp but also various physiologically active substances in persimmon leaves. In oriental medicine, the persimmon is called corpse and it is effective for cough, asthma and chronic bronchitis. It is assumed that there is.
Most studies on the physiological activity of persimmons include antioxidant, anti-cancer and antihypertensive activity.
According to Lee Mi-Kyung, a master's degree paper at Chonnam National University in 2010, persimmon leaf hot water extract showed 80.9% scavenging activity at 200 μg / mL, which was higher than ethanol extract with 68.2% scavenging activity at the same concentration. Reported that hot water extracts exhibited particularly high activity at low concentrations below 80 μg / mL compared to ethanol extracts.
Therefore, it is a preferred invention to develop a leaching tea that exhibits high activity.
Persimmon leaves contain a large amount of unique tannins, but there is a strong and difficult heterogeneity of the texture to use persimmon leaves directly for food, and in the present invention, the taste and aroma are regulated through the process of dipping and aging. It is a useful invention that can be developed and industrialized.
Therefore, the present invention relates to a method for manufacturing an anti-aging antioxidant leaching tea mixed with pine leaves and persimmon leaves using collagen peptides extracted from squid skin, as well as the age group to compensate for the lack of skin moisture and elasticity with age As a leaching tea that can meet the taste of general consumers who need to reduce mental fatigue, a method of manufacturing anti-aging antioxidant leaching tea mixed with pine leaf and persimmon leaf using collagen peptides extracted from squid skin, which can be mass-produced and distributed and sold. The purpose is to provide.
In order to solve the object of the functional improvement of the skin as described above, the manufacturing method of the present invention is a pre-treatment step of squid squid by separating and collecting the squid skin parts, washing in alkaline electrolytic water and sterilization in acid electrolytic water; A drying step of immersing the pretreated squid fish in 70-95% alcohol for 20-30 minutes and then drying it at a water content of 10-20%; A concentrated drying step of pulverizing the dried squid skin and concentrating the hydrolyzed collagen peptide using an enzyme to spray-dry or lyophilize; In addition, the steaming process of collecting and screening pine leaves and persimmon leaves, washed in alkaline electrolytic water and steamed at 80-100 degrees; Immersion ripening process of dipping steamed pine leaves and persimmon leaves in ocher longevity and rice water for 10-20 hours; Sterilization drying process of sterilizing sterilized pine needles and persimmon leaves in acidic electrolyzed water and drying at a moisture content of 5-10%; A pulverizing process of pulverizing sterile dried pine leaves and persimmon leaves; It characterized in that it comprises a leaching tea manufacturing process for producing a leaching tea by mixing 0 to 99.0% by weight of pine leaves, 0 to 99.0% by weight of persimmon leaves and 0 to 99.0% by weight of lyophilized collagen peptide.
In addition, the washing process in the alkaline electrolytic water of the pretreatment step in the method for producing an anti-aging antioxidant complex leach tea of the present invention is immersed and washed for 5-15 minutes in pH 10.5-11.5 strong alkaline electrolytic water of 2-5 times the weight of the squid skin Since the squid skin weight of 2-5 times the pH 2.5-3.5 immersion in strong acidic electrolytic water is characterized in that the sterilization for 5-15 minutes.
In the pretreatment step, the squid used is not limited to the type and size of the squid, such as domestic coastal, overseas Pacific, Atlantic, Indian Ocean.
In addition, the drying step in the method for producing an anti-aging antioxidant complex leach tea of the present invention is put in a sealed herb container of 70-95% mixed pre-treated squid skin in a ratio of 1: 5 to 1:20 to weight by weight After immersing in a cool dark place to avoid the temperature and sunlight of 4-10 degrees for 20-30 minutes, it is characterized in that it is dried and dried at a moisture content of 10-20%.
In addition, in the method of manufacturing an anti-aging antioxidant complex leaching tea of the present invention, the freeze-drying step is to dry the dried squid skin and concentrate the sprayed collagen peptide extracted by hydrolysis of 2-5 times the weight of the squid skin by using an enzyme. Or lyophilized.
In the freeze-drying step, the water temperature in the extraction concentration tank used during the enzymatic hydrolysis is characterized in that the preheating operation for 0.5-5.0 hours while maintaining 25-50 ° C.
In addition, the steaming step in the method for producing an anti-aging antioxidant complex leach tea of the present invention, the pine leaves and persimmon leaves are collected and screened by dipping and washing in 2-5 times the weight of pH 10.5-11.5 strong alkaline electrolytic water for 5-15 minutes It is characterized by steaming for 1-10 minutes at 80-100 degrees Celsius.
In addition, the immersion aging step in the method for producing an anti-aging antioxidant complex leaching tea of the present invention is to immerse the steamed pine leaves and persimmon leaves in 2-5 times the weight of the ocher land longevity and rice water for aging for 10-20 hours. It features.
The ocher longevity is added to 50-100 times the water weight of the ocher and stirred to use after 10-20 hours in a cool dark place to avoid temperature and sunlight, the rice water is 50-100 times the weight of the rice flour After 10-20 hours in a cool and dark place where water and agitation can be avoided by stirring and adding water, the two ocher longevity and rice water are used as mixed immersion sap, respectively, 1-99 to the weight of immersion sap. It is characterized by using it by mixing and stirring in the ratio of% amount.
In addition, the sterilization drying step in the method for producing an anti-aging antioxidant complex leaching tea of the present invention is 5-15 minutes in pH 2.5-3.5 strongly acidic electrolyzed water of 2-5 times the weight of pine leaves and persimmon leaves immersed mature pine leaves and persimmon leaves It is characterized in that the sterilization sterilization and drying at a moisture content of 5-10%.
In addition, the grinding step in the method for producing an anti-aging antioxidant complex leach tea of the present invention is characterized in that the pine leaves and persimmon leaves and lyophilized collagen peptide is mixed to ground to a size of 0-10mm as a leach tea material.
In addition, in the method of manufacturing an anti-aging antioxidant complex leaching tea of the present invention, the leaching tea manufacturing step is evenly mixed with 0 to 99.0% by weight pine leaf, 0 to 99.0% by weight persimmon leaf and 0 to 99.0% by weight of lyophilized collagen peptide. Characterized in that.
In addition, in the method for producing an anti-aging antioxidant complex leaching tea of the present invention
Sealing packaging step is characterized in that the sealing packaging to put the manufactured leachate material in a container.
Weigh out the leachable tea material produced in the sealing packaging step of the present invention to weigh the contents and seal it with a filter container made of filter paper pulp, PP, PE, PS, and glass, and pass the packaged product through a metal detector for distribution after shipment. Characterized in that.
According to the method of manufacturing the anti-aging antioxidant complex leaching tea using the collagen peptide extracted from the pine leaf, persimmon leaf and squid fish of the present invention as described above, there is no big problem in the raw material supply of squid by-products in the pre-treatment step. By increasing the awareness of neglected anti-aging antioxidants and drinking functional leach teas easily, collagen peptides extracted from pine leaves, persimmon leaves, and squid skin are easily available to anyone to recover, maintain, and adapt to the body's anti-aging antioxidants. It provides a method for producing an anti-aging antioxidant complex leaching tea used.
1 is a flow chart illustrating a process for preparing an anti-aging antioxidant leaching tea mixed with pine leaves and persimmon leaves using collagen peptides extracted from squid skin according to an embodiment of the present invention.
The technical problem achieved by the present invention and the practice of the present invention will be more clearly understood by preferred embodiments of the present invention described below.
The following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings and experimental examples.
1 is a flow chart illustrating a method for producing an anti-aging antioxidant leaching tea mixed with pine leaves and persimmon leaves using collagen peptide extracted from squid skin according to an embodiment of the present invention.
Referring to the drawings, the pre-treatment step (S11) of squid squid to separate and screen the squid skin parts, washing in alkaline electrolytic water and sterilization in acid electrolytic water; Drying step (S12) of immersing the pretreated squid fish in 70-95% alcohol for 20-30 minutes and then drying it at a moisture content of 10-20%; A concentrated drying step of sintering the dried squid skin and concentrating the hydrolyzed collagen peptide using an enzyme to spray-dry or lyophilize (S13); In addition, steaming and picking pine leaves and persimmon leaves to wash in alkaline electrolytic water and steaming step at 80-100 degrees (S14); Immersion ripening step of immersing steamed pine leaves and persimmon leaves in ocher longevity and rice water for 10-20 hours (S15); Sterilization drying step of sterilizing sterilized pine needles and persimmon leaves in acidic electrolytic water and drying at a moisture content of 5-10% (S16); Grinding step of grinding the sterilized dry pine leaves and persimmon leaves (S17); Mixing step (S18) of preparing a leaching tea by mixing 0 to 99.0% by weight pine leaf, 0 to 99.0% by weight persimmon leaf and 0 to 99.0% by weight of lyophilized collagen peptide; Sealing packaging step (S19) to put the prepared leachable tea material in a container to seal the packaging; consists of.
In particular, the method for producing an anti-aging antioxidant leaching tea mixed with pine leaves and persimmon leaves using collagen peptide extracted from squid skin according to an embodiment of the present invention is to separate and select the squid skin part by squid and alkaline alkaline water It is immersed in immersion solution for 5-15 minutes to clean and wash. After immersing in acidic electrolytic water immersion solution for 5-15 minutes for sterilization, it is necessary to prepare electrolyzed water for immersion liquid production. The same amount of strongly acidic electrolytic water and strongly alkaline electrolytic water are collected, and all of the collected strong electrolytic water can be effectively utilized by preparing an immersion liquid for each purpose.
Looking at this in more detail, the above-mentioned pretreatment step (S11) is a process of collecting tap water drinking water, which is a raw material, and electrolyzing it in an electrolytic cell to produce and use the produced alkaline electrolytic water and acid electrolytic water as an immersion aqueous solution, and also disable squid. It is a process of removing and washing fish skin dirt and foreign substances and collecting them.
When the water temperature of the electrolytic solution is increased during the electrolytic water production, the ionic change is activated in the diaphragm in the electrolytic cell. Therefore, the strong acid electrolytic water produced in the anode not only increases the concentration of hypochlorous acid (HOCL), which is an effective chlorine having sterilizing effect, Since alkaline electrolytic water has high concentration of sodium hydroxide (NaOH) having a surfactant effect, an underwater heater, which is a heating facility, is installed in the distilled water collection tank, so that the water temperature is kept at 35-40 degrees.
In addition, in the electrolysis process described above, 0.1 to 10.0% of sodium chloride (NACL) relative to the weight of distilled water is added to the distilled water, and the electrolytic solution is prepared by mixing and diluting the electrolytic solution, followed by electrolysis in a galvanic cell electrolytic bath in the electrolytic cell. An exhaust pipe is installed so that chlorine gas discharged from the anode can be discharged to the outside.
In general, electro-analysised water refers to water obtained by applying electric force to general water such as tap water or ground water.
When titanium is plated with gold (platinum) on the positive and negative sides of the water, the anions dissolved in the water are collected into acidic ionized water on the (+) pole side and the positive ions are collected on the .
The electrolytic water thus produced has the ion effect for 7-8 days when it is exposed to the air, and about 3-4 weeks when it is stored with the lid closed.
In the process of collecting strong alkaline electrolytic water and strongly acidic electrolytic water produced in the electrolytic water process described above for use as a strong alkaline pretreatment aqueous solution and a strongly acidic pretreatment aqueous solution, the strong acid electrolytic water on the anode side and the cathode side Alkaline electrolytic water is collected separately and placed in the collection cans, and the water temperature is circulated within the collection cans to keep the water temperature at 5-10 degrees.
An underwater UV sterilizer is installed in each of the cans so that the pH property is not changed.
In addition, care should be taken to prevent re-contamination of each collected ionized water.
The standard of hypochlorous acid water food additive of Korea Food and Drug Administration and the standard of hypochlorite water food additive standard of Japan Ministry of Health and Welfare applies the same standard and specifications, and according to this, the composition standard of hypochlorous acid water is strong acid water (Also referred to as strongly acidic hypochlorous acid water) has a pH of 2.7 or less and contains 20 to 60 ppm of hypochlorous acid (HOCL), which is an effective chlorine, and acidic ionized water (also referred to as hypochlorous acid water) As a physical property containing 10-30 ppm of hypochlorous acid (HOCL), if the effective chlorine is 10 ppm, it has a sterilizing effect against bacteria having low disinfectant resistance. If the effective chlorine is 20-30 ppm, it also has a sterilizing effect against bacteria having no apo If the effective chlorine is 60ppm, it has a sterilizing effect within several minutes for the baby bacterium.
Sodium hypochlorite has no effect on the death of apoproteins. Strongly acidic hypochlorous acid water is a very effective disinfectant for apoproteins. Bacillus and clostridium have an eradication effect within 3 minutes of treatment.
Hypochlorous acid water is characterized by strong sterilization and deodorization effect but very low biotoxicity. The sterilization power is as follows: Fungus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, other nutritional bacteria, Cereus bacteria, (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and other nutritional bacteria of less than 5 seconds and less than 5 minutes of serous bacteria) are strongly resistant to foodborne pathogens such as bacteria and Vibrio as well as to all pathogenic microorganisms originating from the enemy. , Antimicrobial effect of strongly acidic electrolytic water, clinical examination, 37: 919-919, 1993) (Source: 40ppm of strong acid electrolytic water, Salmonella and Vibrio spp., 120,000 to 200,000 bacteria were not detected after 30 seconds of treatment, respectively, and sterilization ability test report, Korea Testing and Research Institute, 2002). Hypochlorous acid water is a fundamental measure of sterilization, It is 80 times stronger than sodium hypochlorite (NAOCL) experimentally, and 5 to 10 times stronger in practical use. The effect of hypochlorous acid water having a chlorine concentration of 30 ppm is hypochlorous acid having a chlorine concentration of 150 ppm It is superior to the sodium water (water disinfectant diluted with lactose) and the deodorizing power is excellent, and the bio-toxicity of hypochlorous acid water is also recognized as 1/50 of sodium hypochlorite in the US FDA It is already widely used as a substitute for chemicals such as food disinfectants, pesticides and the like.
Since hypochlorous acid water is free from odor and odor and does not contain salts, it is being used as an optimal disinfectant for food poisoning water, food ingredients, and air poisoning by spraying.
Sterilization is increased by increasing the temperature of hypochlorous acid.
Strongly alkaline ionized water is generated on the opposite (-) pole side by the amount of strongly acidic ionized water produced in the hypochlorous acid water producing device (+) pole. Since strong alkaline ionized water plays a role of surfactant, strong alkaline ionized water is used not only as cleaning agent but also chemical It is also used as a substitute for substances.
In addition, alkaline ionized water is more beneficial to the body minerals (inorganic salts) than ordinary water, as well as water molecules are made smaller, so that the absorption of minerals, such as diarrhea, improve constipation, helps the above.
Strongly alkaline ionized water is a natural emulsifier having a pH of not less than 11.0 and containing sodium hydroxide (NaOH) in an amount of 40 to 120 ppm and having excellent natural surfactant effect as well as excellent solubility and detergency. It is used mainly for cleaning food raw materials such as root vegetables (potatoes, potatoes, carrots, etc.), fruit vegetables (cucumber, pumpkin, tomatoes) and cereals (soybean, brown rice, etc.) .
In foreign countries, strongly alkaline ionized water of pH 11.0 or higher is recognized as a diluent of sodium hydroxide solution. It contains sodium hydroxide and natural emulsifier, so it has the same function as non-toxic natural detergent. It is due to the effect of washing the oil well.
The cleaning power is increased by increasing the temperature of the strong alkaline water.
In the case of countries where electrolytic water has been legislated with strong acidity and strong alkaline ionized water, the case of each country has been widely used. In Korea, in December 2005, the Korea Food & Drug Administration It was firstly used as a standard and specification of hypochlorous acid which is a sterilizing disinfectant for facilities, etc. In November 2007, it was announced in the Notification No. 2007-74 of the Korea Food & Drug Administration (KFDA) and the standard of hypochlorous acid water And specifications.
As for the case of foreign countries ahead of us, if we look at it, neighboring Japan acknowledged Gangsan-san electrolytic water as hypochlorous acid water in June 2002 as the Ministry of Health, Labor and Welfare No. 75 and Notice No. 212, and was approved as a food additive (sterilization charge) In 1999, the EPA (Environmental Protection Agency) approved a strong seawater production system as a disinfectant manufacturing facility in 1998, and in 1999, the FDA (Food and Drug Administration) It was recognized as the same as the number of hypochlorous acid, and it was approved as sanitizing disinfectant of food material and instrument container. USDA (Ministry of Agriculture) approved the use of electrolytic hypochlorous acid for the purpose of sterilizing intestinal pathogen in growth.
In Japan, it has already been used in the medical sector since 1996, for the purpose of disinfection of hands, endoscopy disinfection, anti-bacterial measures, prevention of infection in the hospital, treatment of burns and oral disinfection, Cultivation and maintenance of harvest. In 2002, it started to be used in the environmental sector, such as organic odor removal, pollutant decomposition, production of drinking water, and food additives (disinfection materials), cooking and processing facilities, , The quality improvement and maintenance by strong alkaline electrolytic water.
Therefore, strong acid electrolytic water is approved for use in food sanitation not only in Korea but also in the world. It is innocuous and non-toxic to the human body, and is excellent in sterilizing power as it is seen in the above examples of use. .
As mentioned above, the characteristics of each strong sea water are summarized as follows. First, after cleaning with strong alkaline electrolytic water, it is necessary to sterilize and disinfect with hypochlorous acid water which is strong acid electrolytic water. It is expected that the object is first immersed in the strong alkaline electrolytic water to remove the organic contaminants and the sanitizing effect of the washing and disinfecting with the strong acid electrolytic water greatly increases.
Therefore, in the present invention, first, the squid contact which is immersed in the strong alkaline electrolytic water, and the cleaned and cleaned squid contact is immersed in the strongly acid electrolytic water and then sterilized and disinfected, thereby maximizing the effect by cleaning washing and sanitizing.
In more detail, the above-described pretreatment step (S11) is a process of squid squid and by-product squid skin by dipping in the root and alkaline electrolytic water to wash and wash sterilized by dipping in acid electrolytic water.
In general, raw materials can use all kinds of squid, such as domestic coastal, Peruvian, Mexican, North Pacific.
In addition, squid is a dried or specially processed biological squid can be used both frozen and alive squid, thawed if frozen.
In the case of thawing frozen squid, thaw without immersion in the refrigerated thawing room with an outdoor temperature of minus 5 ° C or above, and use a fan for quick thawing.
Squid consists of the head, trunk, leg part and the invisible part of eyes, bones, teeth, intestines, and fishes. Washed with water, and prepared pH10.5-11.5 alkaline electrolyzed water and pH2.5-3.5 acidic electrolyzed water with 2-5 times immersion liquid relative to the weight of the fish, and collected them in the electrolytic water bath, and prepared the water in an alkaline electrolytic water immersion water tank. Immerse for 15 minutes and immerse in secondary electrolytic water immersion tank for 5-15 minutes.
In this case, for hygiene, work table, knife, cutting board, etc. should be disinfected frequently using 100 ~ 200ppm solution of chlorine or 20 ~ 25ppm solution of iodine.
The drying step (S12) described above is a process of drying at a moisture content of 10-20% after immersing the pretreated squid fish in 70-95% alcohol for 20-30 minutes.
The above-described concentrated drying step (S13) is a process of spray-drying or freeze-drying by crushing the dried squid skin and concentrating the hydrolyzed collagen peptide using an enzyme.
The above-described steaming step (S14) is a process of collecting and picking pine leaves and persimmon leaves, washing them in alkaline electrolytic water and steaming for 1-10 minutes at 80-100 degrees Celsius.
Step S15
In the above-described configuration, the immersion ripening step (S15) is a immersion ripening process of immersing steamed pine leaves and persimmon leaves in ocher longevity and rice water for 10-20 hours.
Here, the container should be sterilized by immersing it in a disinfectant solution using alcohol, strong acid electrolytic water, iodine, etc., and drying it naturally.
In the above-described configuration, the sterilization drying step (S16) is a process of sterilizing sterilized sterilized pine leaves and persimmon leaves in acidic electrolytic water and dried at a moisture content of 5-10%.
In the above-described configuration, the grinding step (S17) is a process of grinding the sterilized dry pine leaves and persimmon leaves.
In the above configuration, the mixing step (S18) is a process of preparing a leaching tea by mixing 0 to 99.0% by weight of pine leaves, 0 to 99.0% by weight of persimmon leaves and 0 to 99.0% by weight of lyophilized collagen peptide.
In the above-described configuration, the sealing packaging step (S19) is a process of sealing packaging to put the manufactured leachate material in a container to seal the packaging.
In the above series of processes, in order to prevent the growth of microorganisms at room temperature, the process elapsed time should be within 4 hours during the grinding process to the sealing packaging.
Hereinafter, using the collagen peptide extracted from the squid skin prepared according to the embodiment of the present invention for the method of producing a mixed anti-aging antioxidant leaching tea pine and persimmon leaves, and the leaching tea prepared according to the leaching tea prepared according to another comparative example Compare the results of experiments with various characteristics.
Hereinafter, the anti-aging antioxidant complex leach tea using the collagen peptide extracted from pine leaves, persimmon leaves and squid skin according to an embodiment of the present invention, and the leach tea manufacturing process prepared according to this process are carried out as follows.
[Preprocessing Step]
1) Collect cuttlefish on the workbench and collect squid skin, which is a by-product of squid removed, and remove foreign matters, wash them in running water, wash 1,000 g, and immerse in 5,000 g of pH 11.0 strong alkaline electrolytic water for 10 minutes. And pH 3.0 sterilized by immersing in 5,000g strong acidic electrolyzed water for 10 minutes.
2) In the electrolysis process, weigh 30.0g of 0.15% sodium chloride in 20,000g of tap water as an electrolytic solution, place it in an electrolytic cell and stir, and then electrolyze it in an electrolytic cell in a galvanic cell electrolytic cell.
An underwater heater, which is a heating facility, is installed in the alkaline electrolytic water collection container formed in the cathode, and the water temperature is kept to be maintained at an image temperature of 35 degrees Celsius.
10,015g strongly alkaline electrolyzed water and 10,015g strongly acidic electrolyzed water generated in the above-mentioned electrolytic water collection process are collected for use as a strong alkaline pretreatment aqueous solution and a strong acid pretreatment aqueous solution, respectively. The strong alkaline electrolytic water on the cathode side is collected separately and placed in water collecting tanks, and the water temperature is maintained at 5-10 degrees Celsius by using a chiller as a cooling facility in each water collecting tank.
An underwater UV sterilizer is installed in each of the cans so that the pH property is not changed.
In addition, care should be taken to prevent re-contamination of each collected ionized water.
[Drying step]
3) 1,000g of pretreated squid fish is immersed in 10,000g of 75% alcohol for 20 minutes in a cool dark place where temperature is 10 degrees Celsius and sunlight, and dried at 15% moisture content.
400 g of squid fish are recovered.
Even in this case, the food contact surface around the warm air drying room or work table is frequently sterilized by using 70% alcohol solution.
[Concentrated drying step]
4) Grind 400g of dried squid fish, add 2,000g of water in the extraction concentration tank using enzyme, and keep the water temperature at 30 ° C. The collagen peptide is concentrated and lyophilized.
100 g of the collagen peptide lyophilized product is recovered from the squid skin.
[Steaming step]
5) Take 200 g of pine leaves and 200 g of persimmon leaves, immerse and wash them in 1,000 g of pH 11.0 strongly alkaline electrolyzed water for 10 minutes, remove them, and steam them at 90 ° C for 2 minutes.
[Immersion maturation stage]
6) Steamed pine leaves and persimmon leaves are immersed in a 1,000g immersion tank containing 500g of ocher longevity and 500g of rice water for 15 hours.
The ocher longevity is added to 1,200g of water in 20g of ocher and stirred in cold dark place to avoid temperature and sunlight after 15 hours, and then used as 1,000g along the water, and rice water is 1,200g of water in 20g of rice flour. After stirring for 15 hours in a cool dark place to avoid temperature and sunlight by stirring, it is used as 1,000g along the water.The two ocher longevity is mixed with 1,000g of rice water to make immersion sap. The mixture is mixed and stirred at a ratio of 2, and then used as 2,000 g of yellow soil longevity and rice water dipping solution.
[Sterilization drying step]
7) Submerged pine needles and persimmon leaves are immersed and sterilized in 1,000 g of pH 3.0 strongly acidic electrolyzed water for 10 minutes and dried at a moisture content of 5%.
100 g of pine leaves and 100 g of persimmon leaves are recovered.
[Grinding step]
8) 100g of pine leaves, 100g of persimmon leaves and 100g of lyophilized collagen peptide are ground to less than 5mm in size as a leaching material.
[Mix step]
9) 80% pine leaf, 20% persimmon leaf and lyophilized collagen peptide 5% of the leaching material is characterized in that the mixing evenly.
[Sealing packing step]
10) Weigh the leaching material manufactured in the above to weigh the contents and seal it with a filter container made of filter paper pulp, PP, PE, PS, and glass, and pass the packaged product through a metal detector for distribution after delivery.
Store the product at room temperature and distribute it at room temperature.
Hereinafter, using the collagen peptide extracted from the squid skin prepared in accordance with an embodiment of the present invention, pine leaf and persimmon leaf mixed anti-aging antioxidant leaching tea manufacturing method and the leaching tea prepared according to the leaching tea prepared according to the comparative example and other comparative examples Compare and review the results of the experiment.
Using the collagen peptide extracted from the squid skin prepared by the above process, pine leaf and persimmon leaf mixed anti-aging antioxidant leaching tea [Experimental Example 1] was carried out a sensory test for anti-aging antioxidant wrinkle improvement and texture flavor In Example 2, a sensory test was conducted on the texture and odor according to the adjustment of collagen peptide content with inherent flavor derived from the ocean as a leaching tea.
The content of pine leaf, which can be expected to improve the texture and flavor of collagen peptides, was relatively adjusted and the content of persimmon leaf was fixed.
Experimental Example 1
In case of leaching tea 100.0g with 5.0 wt% collagen peptide and leached hot water compared to 1.3g tea bag (Comparative Example 1), with 15.0 wt% persimmon leaf and 5.0% by weight of collagen peptide and 100.0g leaching tea hot water compared with 1.3g tea bag Example 2, 80.0% by weight of pine leaves and 5.0% by weight of collagen peptide and 100.0g of leached hot water (Comparative Example 3), 80.0% by weight of pine leaves and 15.0% by weight of 1.3g tea bag Persimmon leaf and leaching hot water of 100.0g leaching tea (Comparative Example 4) and each of the leaching tea (Example) prepared according to the embodiment of the present invention for drinking three times a day and antimicrobial anti-aging antioxidant originated after 3 weeks drinking A sensory evaluayion was performed on wrinkle improvement and texture odor.
The sensory inspectors were 20 males and females who were trained in their 20s and 40s.The 5-point scoring method (5: very strong, 4: strong, 3: normal, 2: weak, 1: very weak) was used. The sample was repeated three times a day, and the sample was used as a method of drinking the above-mentioned leaching tea three times a day in a drinking condition after breakfast, lunch, dinner, and drinking for three weeks. In each case, antibacterial soothing, skin elasticity wrinkle improvement, and texture odor effect Were evaluated and arithmetic average (Table 1).
As a result, the antimicrobial sedation improvement and skin elasticity wrinkle improvement effect was higher in the case of using the collagen peptide and persimmon leaf and the collagen peptide and the pine leaf than the leach tea using the collagen peptide single (Comparative Example 1). Example 2, 3) was the highest in the examples.
In the case of leaching tea with pine leaves and persimmon leaves except collagen peptide (Comparative Example 4), antibacterial sedation improvement was high, but skin elasticity wrinkle improvement was low.
The texture and flavor of the collagen peptide-containing leach teas were all evaluated weakly and showed no slight difference.
[Experimental Example 2]
60.0 wt% collagen peptide, 15.0 wt% persimmon leaf, 25.0 wt% collagen peptide, and 100.0 g of leached hot water (Comparative Example 5), 65.0 wt% collagen peptide and 15.0 compared to 1.3 g tea bag In case of leaching tea with 10% by weight of persimmon leaf, 20.0% by weight of collagen peptide, and leaching hot water (Comparative Example 6),
70.0 wt% collagen peptide, 15.0 wt% persimmon leaf, 15.0 wt% collagen peptide, and 100.0 g of leached hot water (Comparative Example 7), 75.0 wt% collagen peptide and 15.0 compared to 1.3 g tea bag Drinking and drinking three times a day for each of the leaching tea (Example) prepared by weight persimmon leaf and 10.0% by weight collagen peptide and leaching hot water 100.0g leaching tea (Comparative Example 8) and according to an embodiment of the present invention Three weeks later, a comprehensive sensory evaluayion test was carried out on the taste.
The sensory inspectors were 20 males and females who were trained in their 20s and 40s.The 5-point scoring method (5: very strong, 4: strong, 3: normal, 2: weak, 1: very weak) was used. The sample was repeated three times a day, and the leachate was used three times a day for breakfast, lunch, dinner, after drinking and drinking under the condition of drinking for three weeks. ).
As a result of the experiment, the texture odor effect was shown to be relatively high when the collagen peptide content of the leaching tea showed an unfavorable evaluation, the lowest in the Example.
Therefore, the addition ratio of the collagen peptide is preferably 5.0% by weight or less.
In the embodiment of the present invention, the highest synergistic effect is considered to have augmented the complementary effect by interacting with the active ingredient that can give each function and effect.
Therefore, when mass production of leach tea using the anti-aging antioxidant leaching tea production method using pineapple and persimmon leaf mixed collagen peptide extracted from the squid skin of the present invention, antimicrobial calmness improvement and skin appropriate to the skin while reducing unfriendly texture and odor of marine origin The anti-wrinkle effect can be expected the present invention is a useful invention that can provide a suitable complex functional leaching tea.
Claims (9)
A drying step of immersing the pretreated squid fish in 70-95% alcohol for 20-30 minutes and then drying it at a water content of 10-20%;
A freeze-drying step of pulverizing the dried squid skin and concentrating the hydrolyzed collagen peptide using an enzyme to freeze-dry it;
In addition, the steaming process of collecting and screening pine leaves and persimmon leaves, washed in alkaline electrolytic water and steamed at 80-100 degrees;
Immersion ripening process of dipping steamed pine leaves and persimmon leaves in ocher longevity and rice water for 10-20 hours;
Sterilization drying process of sterilizing sterilized pine needles and persimmon leaves in acidic electrolyzed water and drying at a moisture content of 5-10%;
A pulverizing process of pulverizing sterile dried pine leaves and persimmon leaves;
A mixing process of preparing a leaching tea by mixing 0 to 99.0 wt% of pine leaves, 0 to 99.0 wt% of persimmon leaves, and 0 to 99.0 wt% of collagen peptides;
Method for producing a composite leach car, characterized in that comprising a.
In the pre-treatment step, the squid fish used is not limited to the type and size of the squid, such as domestic coastal, overseas Pacific, Atlantic, Indian Ocean, manufacturing method of a composite leach car.
Sterilizing and disinfecting the acidic electrolyzed water in the pretreatment step, the preparation of the composite leach car, characterized in that the squid skin washed in alkaline electrolyzed water is immersed in 2-5 times the pH 2.5-3.5 strongly acidic electrolyzed water to the weight of the squid skin for 5-15 minutes. Way.
The drying step is to put the pre-treated squid fish in the ratio of 1: 5 ~ 1:20 to the weight in a 70-95% mixed hermetically sealed alcohol container and sealed to avoid the temperature and sunlight of 4-10 degrees Celsius Method of producing a composite leach tea, characterized in that after immersed in cold dark place for 20-30 minutes to dry and dried at a moisture content of 10-20%.
The freeze-drying step is characterized by pulverizing the dried squid skin and concentrating the collagen peptide extracted by hydrolysis of 2-5 times the weight of the squid skin by using an enzyme to spray-dry or lyophilize the enzyme, in the freeze-drying step The water temperature in the extraction concentration tank used during the hydrolysis is maintained at 25-50 degrees Celsius and preheating operation for 0.5-5.0 hours.
In the steaming step, pine leaves and persimmon leaves are collected and selected, soaked and washed for 5-15 minutes in a pH 10.5-11.5 strongly alkaline electrolyzed water of 2-5 times by weight, and steamed for 1-10 minutes at 80-100 degrees Celsius. The manufacturing method of the composite leach car.
The immersion maturation step is characterized by immersing steamed pine leaves and persimmon leaves in 2-5 times the weight of ocher longevity and rice water for 10-20 hours, and the ocher jang 50-100 times the weight of ocher Add water and stir in a cool and dark place that can avoid temperature and sunlight after 10-20 hours, and use it as the water. Rice water can be stirred with 50-100 times more water than rice flour to avoid temperature and sunlight. After 10-20 hours in the cool and dark place, it is used as the supernatant.The two ocher longevity and rice water are mixed immersion liquor and mixed and stirred at a ratio of 1-99% by weight of immersion liquor respectively. Method for producing a composite leaching car characterized in that.
The sterilization drying step is sterilized sterilized sterilized in 5-5 minutes of pH 2.5-3.5 strongly acidic electrolytic water of 2-5 times the weight of pine leaves and persimmon leaves and dried at a moisture content of 5-10%. The manufacturing method of the composite leach car.
The leaching tea manufacturing step is characterized in that evenly mixed with 0 to 99.0% by weight of pine leaves and 0 to 99.0% by weight of persimmon leaves and 0 to 99.0% by weight of lyophilized collagen peptide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120068353A KR20140000851A (en) | 2012-06-26 | 2012-06-26 | A processing method of leached tea by using squid skin collagen peptide and pine niddles and persimmon leaves for anti-aging and anti-oxidant care and the leached tea thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120068353A KR20140000851A (en) | 2012-06-26 | 2012-06-26 | A processing method of leached tea by using squid skin collagen peptide and pine niddles and persimmon leaves for anti-aging and anti-oxidant care and the leached tea thereof |
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| Publication Number | Publication Date |
|---|---|
| KR20140000851A true KR20140000851A (en) | 2014-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020120068353A KR20140000851A (en) | 2012-06-26 | 2012-06-26 | A processing method of leached tea by using squid skin collagen peptide and pine niddles and persimmon leaves for anti-aging and anti-oxidant care and the leached tea thereof |
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| Country | Link |
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| KR (1) | KR20140000851A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942530A (en) * | 2016-05-06 | 2016-09-21 | 浙江海洋大学 | Squid protein powder |
-
2012
- 2012-06-26 KR KR1020120068353A patent/KR20140000851A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942530A (en) * | 2016-05-06 | 2016-09-21 | 浙江海洋大学 | Squid protein powder |
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