KR20200036412A - The method of vitamin C-used fermentation of pig skin - Google Patents

Abstract

The present invention is to manufacture a fermentation broth in which an enzyme of pineapple itself is activated to improve antioxidant activity by using vitamin C, and is to manufacture low molecular weight collagen and protein amino acids. The present invention aims to rapidly ferment pig skin using vitamin C and pineapple fermentation products without odor.

Description

The method of vitamin C-used fermentation of pig skin

The present invention relates to a method for producing donpi with collagen or amino acids with a pineapple enzyme fermentation product using vitamin C.

Pig skin is used as edible as pig skin, but the molecular weight of collagen is 300,000, so the digestive absorption rate of the human body is less than 2% and the utilization rate is lower, but it has rich collagen, so if treated with vitamin C and pineapple fermentation It relates to a method capable of producing water-soluble collagen and amino acids that do not require chemical treatment and desalination by low-molecularization or amination.

The general collagen manufacturing method is acid treatment in the pre-treatment step, and then desalting with a purification process to increase the purity after producing collagen from the donpi, which has finished the process of washing the excess drug with a large amount of water to facilitate extraction. Through the process, water-soluble collagen is produced.

Therefore, the conventional method for producing collagen from donpi requires an additional device for wastewater treatment in the pretreatment step and washing process, and requires a separate desalination process to remove the highly toxic inorganic acid used in acid treatment. The manufacturing process is complicated and the yield is poor due to several steps.

Therefore, there is an urgent need for a method for producing water-soluble collagen that simplifies a complicated manufacturing process including chemical treatment or heavy metal treatment.

In the development of high value-added food processing aptitude technology of donpi and old chicken, bromelain protease and veron p, Aspergillus oryzae, taka diastase, sumyzyme LP, panazyme, prozyme, biozymeA and sanzyme are contained in pineapple. Hana bromelain's activity is weak, and other bioenzymes are used together with the present invention.

Pork is known to be eaten as a fermented food in Norway in Europe, but the mechanism of fermentation is unknown, and in particular, it is difficult to ferment due to the dense texture of donpi, but when fermentation is added, it is changed to amino acid.

The subject that won the Nobel Prize in Physiology of Medicine in 2016 is the autophagy, so it is presumed that the present invention is the same as the fish soy sauce was found to be the result of mischief by domestic researchers.

Although the present inventor used a self-fermentation technique using vitamin C, it was difficult to use it as a material for cosmetics because it has a odor from the fermented product and invented fermentation using an external enzyme that does not smell from the fermented product.

Pineapple is a perennial plant native to northern and central America, and has a moderate acidity and sugar content, and is very tasty and juicy, and is called nutritionally valuable fruit. , The reason is due to the complex enzymes called bromelain and papain contained in pineapples, and a method using papaya, pineapple, kiwi, fig juice, pear juice, etc. to remove meat odor has been introduced, but the present invention has the most effective When fermenting animals, plants, and seaweeds using pineapple by adding pineapple fermentation and vitamin C using good pineapple, we found that the carrier fermented in the same condition as porridge. In the existing method of manufacturing a patented fermentation broth for 10-1541007 proteolysis, the proteolytic enzyme called bromelain, which is a protease present in pineapple, is squeezed and treated with pectinase in the juice. Extracting is different from using the self-enzyme of the present invention, and in the method of manufacturing low molecular weight collagen, the use of pepsin and bacteria is different from the present invention.

In addition, since there are no additional drugs other than vitamin C, by-products between the drug and collagen raw materials are not generated, the purity is high, the yield is high, and finally, the process is simple by hydrolysis with a high-pressure machine.

The material used in the present invention is known to have physiological activity such as antioxidant, anti-inflammatory, and anti-cancer activity as the flesh, tap, shell, leaf, root, stem, and heart of pineapple, but it has no taste and digestion, so humans do not eat pineapple It has the advantage of using less of the cost of raw materials by using the skin of the ingredients, and also has the characteristic of adding sugar or glucose to help the fermentation of donpi.

Vitamin C is a substance that has a strong reducing effect, and is used as a substance that does not have an abnormality in the body even if it is eaten a lot. When used in food and beverage, it changes color or gives off fishy and fishy taste, which is negatively expressed in food production. Fermentation of donpi with water and vitamin C produces a fermentation broth that does not smell.

Vitamins are used as cofactors to help the activation of enzymes, and vitamin C is also known as a type. Enzymes are produced by blocking these active centers as blocked inactive precursors to prevent the tissues that produce them from self-digestion by the enzyme itself, and its activation is thought to be caused by escape from this blockade. It is thought to induce enzyme fermentation. At this time, a small amount of sugar or glucose has the effect of increasing the vitality of the enzyme.

In particular, when vitamin C is used at a high concentration, it is speculated that the barrier between external and self-enzymes collapses, acting horizontally, and acting faster.

In addition, it was confirmed that when fermentation with vitamin C, the antioxidant effect of vitamin C is transferred to the flavonoids of the plant, a high antioxidant power is produced.

The present invention is an invention capable of fermenting animals, plants, fungi, and seaweeds using a fermentation method using an enzymatic fermentation method and other external enzymes. It is a powerful enzyme possessed by pineapple in a short time, and the whole process is characterized by blocking oxygen in the air and re-fermenting it with high-concentration vitamin C and pineapple fermentation liquid without odor and shortening the process time.

Patent registration 10-1541007 Method for manufacturing fermentation broth for protein decomposition Registered Patent 10-2017-0033622 High value-added food processing technology for pig skin and old chicken Patent 10-1394230 Method for manufacturing low molecular collagen

2016 Nobel Prize in Physiology of Medicine Autophagy Naver Knowledge Encyclopedia, Holoenzyme, Doosan Encyclopedia Naver Knowledge Encyclopedia, Enzyme, Chemistry Dictionary, 2001, Sehwa Naver Knowledge Encyclopedia, Enzyme Precursor, Chemical Dictionary, 2001, Sehwa

The challenge is to ferment the pig skin with odor without vitamin C and pineapple fermentation.

The method of manufacturing donpi fermentation consists of a pineapple fermentation step and a manufacturing step of complex fermentation of donpi.

Pineapple fermentation method is (1) Pineapple fermentation and re-fermentation

(1) Pineapple fermentation and re-fermentation step is composed of (1a) pineapple fermentation step and (1b) pineapple re- fermentation step,

(1a) Pineapple fermentation step,

Ingredients preparation process to prepare fresh pineapple, water and vitamin C:

The crushing process of crushing raw pineapple finely with a grinder:

Mixing process in which the above crushed material is placed in a container and water and vitamin C are mixed well to remove air:

The fermentation process for removing the gas generated after sealing the container in which the mixture is placed is made of:

(1b) pineapple re-activation step,

Ingredient preparation process for preparing fresh pineapple, water, vitamin C and the above (1a) pineapple fermentation:

The crushing process of crushing raw pineapple finely with a grinder:

Mixing process of putting the above crushed material into a container and mixing air with water and vitamin C and the above (1a) pineapple fermentation to remove air:

The fermentation process of removing the gas generated after sealing the container in which the mixture is put is:

(2) Donpi's complex fermentation manufacturing stage,

Ingredient preparation process for preparing donpi, vitamin C, sugar, water, and above (1b) pineapple re-activation:

Heating process of adding water to the pig skin and heating it under high pressure:

The crushing process of extracting only the skin from the above mixture and crushing finely:

Mixing process to put the above crushed material in a container and mix the vitamin C, sugar, water and the (1b) pineapple ash fermentation product to remove air:

Fermentation process to remove the gas generated after sealing the container containing the mixture:

A high pressure heating process for heating the mixture after fermentation to high pressure to decompose remaining solids;

A compression extraction process in which only the solution is taken by compression extraction of the mixture with a cotton cloth;

A separation step of removing fat from the mixture and taking only the solution;

Is made of

At this time, the weight ratio of the donpi, vitamin C, sugar, water, and (1b) pineapple fermentation product, which are input to the complex fermentation manufacturing step of (2) donpi, is 100: 1 to 100: 1 to 100: 1 to 1000: 1 to It is characterized in that it is 1000.

At this time, (1) pineapple fermentation and re- fermentation step (1a) of the pineapple fermentation, the weight ratio of raw pineapple, water and vitamin C is 100: 1 to 1000; It is characterized by being 1 to 100.

In addition, the material used in the present invention is characterized in that any one or a combination of pork and pork skin.

In addition, the material used in the present invention is characterized in that any one or a combination of pulp, tap, shell, leaf, root, stem, and core of fresh pineapple.

In addition, vitamin C used in the present invention is characterized in that it includes ascorbic acid, a derivative of ascorbic acid, or a combination thereof.

In addition, the sugars used to help promote fermentation are at least one of 'sugar, glucose, fructose, oligosaccharide, starch syrup, jochung, galactose, maltose, lactose, xylose, solvos, lactose, kestos, nythos, and raffinose. ', And one or a combination of monosaccharides and small sugars having 2 to 10 monosaccharides is used.

The present invention is an invention for making basic ingredients for pharmaceuticals and cosmetics by making donpi from pineapple fermentation products with low molecular collagen and amino acids over time.

1 is a representative diagram.
2 is a view showing in detail the pineapple fermentation and re-fermentation steps.
3 is a view showing in detail the steps of manufacturing the complex fermentation of Donpi.

Pig skin is edible as pig's skin, but it is chewy, tasteless, has low digestibility, has low cost and low value, but collagen, the main ingredient, is a light protein and widely distributed in multicellular animals such as invertebrates and vertebrates. It is the most commonly found, and it is a kind of fibrous protein composed of proline, oxyproline, glycine, glutamic acid, etc. Thousands of amino acids are gathered together, and it has a long, long band shape. It accounts for about 1/4 of the total protein in mammals. It is a protein composed of amino acids that make up the bones and skin. It is mainly present in the membranes, joint cartilage, corneas of the eyes, bones and skin, and plays a very important role as a component of the dermal layer in the skin.

The collagen itself decreases after 18 years of age, and when collagen is insufficient or aged, the skin loses elasticity and shine due to atrophy of the subcutaneous muscles, wrinkles, blotch, blemishes, weak bones, osteoporosis, joint pain, edema, and arthritis. In addition, blood vessels cause scurvy, arteriosclerosis, and various symptoms such as hair loss, gray hair, and thinning of hair, and molecular weight of 2000 or less is known as a good material for cosmetics.

pineapple is a perennial plant belonging to the family Apaceae, and is called pineapple in Korea, the United States, the United Kingdom, and Japan, but is called ananas in most countries, and eats raw fruit or is used as a cooking ingredient. There are enzymes called bromelain and papain, which are used to soften the meat and remove the odor of the meat.

Vitamin C is a substance made by adding calcium, sodium, and magnesium to ascorbic acid, making it easy to carry.Vitamin C (L-Ascorbic acid), L-Ascorbate, and L-Ascorbic Acid Stearate (L- It has been esterified separately from Ascorbyl Stearate, Calcium Ascorbate, and Ascorbyl Palmitate. It is manufactured and processed to supplement vitamin C by using it as a food ingredient. And derivatives.

Vitamin C is a substance that has a strong reducing effect and has no abnormality in the body even when eaten a lot. When used in food and beverage, it changes color or gives off odor, and is negatively expressed in food production and used as a preservative after heating. Is used as a fermentation accelerator.

In addition, the sugars used to help promote fermentation are monosaccharides and sugars, glucose, fructose, oligosaccharides, starch syrup, jochung, galactose, maltose, lactose, xylose, and any one of 2 to 10 monosaccharides. It includes any one of solvos, lacchuros, kestos, nistos, and raffinose.

Hereinafter, the present invention will be described in detail with examples.

1. Pineapple fermentation and re-fermentation

(1a) Pineapple fermentation step

1. Material preparation process: Prepare 100g of fresh pineapple, 100g of water, and 10g of vitamin C and a container. At this time, avoid using metal containers.

2. Crushing process: Raw fine apples are finely crushed with a grinder.

3. Mixing process: Put the crushed material in a container, mix water and vitamin C, and remove the air.

4. Fermentation process: Remove the gas generated after sealing the container containing the mixture and be careful not to let air in.

(1b) pineapple re-activation step,

1.Material preparation process: Prepare 1000 g of fresh pineapple, 1000 g of water, 50 g of vitamin C, and 200 g of pineapple fermentation in a container (1a). At this time, avoid using metal containers.

2. Crushing process: Raw fine apples are finely crushed with a grinder.

3. Mixing process: Put the crushed material in a container, mix well the water and vitamin C and (1a) pineapple fermentation and remove the air.

4. Fermentation process: Remove the gas generated after sealing the container containing the mixture and be careful not to let air in. At this time, be careful when exploding and sudden gas discharge.

(2) Donpi's complex fermentation manufacturing stage,

1. Material preparation process: Prepare 100g of pineapple fermented product of 1000g of donpi, 70g of vitamin C, container, 100g of sugar, and 1000g of water (1a). At this time, avoid using metal containers.

2. Heating process: Water is poured into pig skin and heated to remove blood. At this time, a high pressure heater is used.

3. Crushing process: Take the donpi from the above mixture and crush it finely with a grinder.

4. Mixing process: Put the above crushed material in a container, mix well with water and vitamin C and (1b) pineapple fermentation, then remove the air. At this time, it is important to first mix water, sugar and vitamin C in the donpi and then mix the pineapple fermentation.

5. Fermentation process: Remove the gas generated after sealing the container containing the mixture. It is important to keep the temperature above 35 degrees Celsius at this time.

6. High pressure heating process: The mixture is put in a pressure heater and boiled. If the skin is more than 70% dissolved, heat it. Be careful not to burn it at this time, and heat it for 50 minutes at 110 degrees Celsius.

7. Compression extraction process; The mixture is compressed and extracted with a cotton cloth to take only the solution.

8. Separation process: Remove supernatant fat from the mixture and take only the solution.

Hereinafter, a detailed test for the present invention was conducted.

(Test 1) Pineapple fermentation test using vitamin C

Pineapple fermentation was tested. (1a) The step of preparing the fermentation product of pineapple was performed as described above.

At this time, (1a) the weight of raw pineapple, vitamin C, and water input to the fermentation step of the pineapple were obtained 100g, 2g, 100g, and 100g, 5g, 100g, respectively. Thus, a pineapple fermentation product (semi-finished product fermentation product) was obtained.

Table 1 compares the time taken for the first gas removal, which is a sign of fermentation, during the manufacturing process of (1a) pineapple during the test process, compared with the control group in which vitamin C was put differently.

(Table 1) Comparison of fermentation time of pineapple using vitamin C (fermentation at 35 degrees Celsius)

Pineapple, which induces fermentation by adding 2% of vitamin C, generates gas after 4 days, and the pressure is increased to remove the gas. And it was confirmed that fermentation proceeded after 2 days of adding 5% of vitamin C. Tests confirmed that if the concentration of vitamin C is dark, it progresses significantly faster.

(Test 2) Comparative test of pineapple relapse time according to the amount of vitamin C

Pineapple fermentation and re-fermentation stages were tested. (1a) The step of manufacturing a fermented product of pineapple and (1b) the step of manufacturing a re-fermentation product of pineapple were performed as described above.

At this time (1a) the weight of fresh pineapple, vitamin C, and water to be added to the manufacturing step of the fermentation solution of pineapple was 100g, 5g, and 100g, respectively. Thus, a pineapple fermentation product (semi-finished product fermentation product) was obtained.

In addition, (1b) fresh pineapple, vitamin C, water, and (1a) the weight of the fermentation product obtained in the pineapple fermentation product manufacturing step, the pineapple is 100 g, and the other two are shown below (Table 2). According to the change, the fermentation temperature is 35 degrees Celsius (Table 2) is a comparison of the time taken for the first gas removal, which is a sign of fermentation during the above test process, (1b) during the pineapple re-fermentation process.

(Table 2) Comparison of fermentation time according to the amount of fermented products and vitamin C

As shown in (Table 2), when 10g of fermented semi-finished products and 5g of vitamins were added, the relapse time was fastest.

In addition, when using semi-finished fermentation broth and vitamin C at the same time, even if the amount of semi-finished fermentation product is used a lot, it takes less fermentation time. A shortening result was obtained. Through this test, it can be confirmed that re-fermentation using the extracted fermentation product reduces the sour taste by reducing the use of vitamin C, eliminates odor, and shortens the fermentation time.

(Test 3) Fermentation test of pineapple flesh, tap, skin, leaf, root body, and stem using vitamin C

Vitamin C was used to test the fermentation of the flesh and core of the pineapple, the stem and leaves, the skin, the root, and the stem. (1a) The step of preparing the fermentation product of pineapple was performed as described above.

At this time (1a), the flesh and core of the raw pineapple, which is input to the manufacturing step of the fermentation product of pineapple, was 100 g, respectively, and the weight of vitamin C and water, respectively, was 5 g and 100 g, respectively. As a result, fermented products (semi-finished products) of flesh and core, tap and leaves, skin, root, and stem were obtained.

(Table 3) is a comparison of the time taken for the first gas removal, which is a sign of fermentation by the test process.

(Table 3) Fermentation temperature of pineapple's flesh and core, tap and leaf, skin, root and stem fermentation test using vitamin C is 35 degrees Celsius

As shown in Table 1 above, the pulp and the core were 2 days and the shell was 3 days, and the gas was generated the fastest, and the root and stem took a long time. This test confirms that pineapple can be fermented in any part of the whole.

(Test 4) Antioxidant effect test

The antioxidant activity of the pineapple on fermentation and non-fermentation was measured by the DPPH method. As a control for the measurement of antioxidant activity, VitaminC showing antioxidant activity was used, and the concentration of vitaminC was adjusted to a concentration of 16.8 µg / ml and tested. The pineapple fermentation mixture showed twice the activity compared to vitaminC, and the non-fermented product exhibited low antioxidant activity compared to vitaminC used as a control. In the case of the final pineapple fermentation mixture, the sample diluted 100-fold showed 5 times higher antioxidant activity compared to the control.

(Table 4) Antioxidant effect comparison test results

(Test 5) Fermentation test of donpi using pineapple fermentation

Pineapple fermentation was tested. (1b) The step of preparing the fermentation product of pineapple was carried out according to the method described above to obtain 200 g each.

Here, the fermentation product of pineapple was commonly administered to 200 g of donpi, which had been subjected to the heating and crushing processes of (2), 200 g of water, 90 g of sugar, and 90 g of vitamin C, and the degree of dissolution of donpi was measured hourly.

(Table 5) Comparison of fermentation time of donpi using pineapple fermentation (35 degrees Celsius)

The pineapple, vitamin C, and sugar were added 9% each to induce fermentation, and gas was generated after 4 days, and the pressure was increased to remove the gas. The above test confirmed that the fermentation proceeds quickly when the concentration of vitamin C and sugar is high.

(Test 6) Ingredient analysis table

Pork skin fermentation was tested. (2) The step of preparing the fermentation broth of the pig skin was carried out according to the method described above. After confirming that the pig skin was decomposed 65%, after heating with a high-pressure heater, the extract was squeezed and the oil was separated, and the result was commissioned to the Food Research Institute for analysis. It was analyzed as follows.

Proline, oxyproline, glycine, and glutamic acid are present in large quantities as components of collagen, which is an indication that collagen has been fermented to become an amino acid.

It is intended to be applied to the production of low-molecular-weight collagen and liquid amino acid solution by using fermentation broth, which activates its own enzyme of pineapple using vitamin C, as a coenzyme.

Claims (5)

The method of manufacturing donpi fermentation consists of a pineapple fermentation step and a manufacturing step of complex fermentation of donpi.
Pineapple fermentation method is (1) Pineapple fermentation and re-fermentation
(1) Pineapple fermentation and re-fermentation step is composed of (1a) pineapple fermentation step and (1b) pineapple re- fermentation step,
(1a) Pineapple fermentation step,
Ingredients preparation process to prepare fresh pineapple, water and vitamin C:
The crushing process of crushing raw pineapple finely with a grinder:
Mixing process in which the above crushed material is placed in a container and water and vitamin C are mixed well to remove air:
The fermentation process for removing the gas generated after sealing the container in which the mixture is placed is made of:
(1b) pineapple re-activation step,
Ingredient preparation process for preparing fresh pineapple, water, vitamin C and the above (1a) pineapple fermentation:
The crushing process of crushing raw pineapple finely with a grinder:
Mixing process of putting the above crushed material into a container and mixing air with water and vitamin C and the above (1a) pineapple fermentation to remove air:
The fermentation process of removing the gas generated after sealing the container in which the mixture is put is:
(2) Donpi's complex fermentation manufacturing stage,
Ingredient preparation process for preparing donpi, vitamin C, sugar, water, and (1b) pineapple fermentation:
Heating process of adding water to the pig skin and heating it under high pressure:
The crushing process of extracting only the skin from the above mixture and crushing finely:
Mixing process to remove the air after mixing the above crushed product in a container, well mixed with vitamin C, sugar, water and the (1b) pineapple ash fermentation product:
Fermentation process to remove the gas generated after sealing the container containing the mixture:
A high-pressure heating process to decompose the remaining solids by heating the fermented mixture to a high pressure;
A compression extraction process in which only the solution is taken by compression extraction of the mixture with a cotton cloth;
Separation process of removing the fat from the mixture and taking only the solution;
Consisting of,
How to make donpi fermentation using vitamin C According to claim 1,
(2) Donpi, vitamin C, sugar, water, and the weight ratio of the above-mentioned (1b) pineapple fermentation are 100 to 1 to 100: 1 to 1000: 1 to 1000. Characterized by,
How to make donpi fermentation using vitamin C According to claim 1,
(1) During the fermentation and re-fermentation process of pineapple (1a) The weight ratio of fresh pineapple, water, and vitamin C input to the pineapple fermentation stage is 100: 1 to 1000: 1 to 100,
How to make donpi fermentation using vitamin C According to claim 1,
Vitamin C used in the present invention is characterized in that any one or a combination of ascorbic acid (Ascorbic acid) and its derivatives,
How to make donpi fermentation using vitamin C According to claim 1,
The saccharides used to help promote fermentation are monosaccharides, and one or a combination of 2 to 10 monosaccharides.
How to make donpi fermentation using vitamin C

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