KR20240097784A - Functinal Fishcake for protecting liver from alcoholic damage and the preparation method thereof - Google Patents

Abstract

The present invention discloses a functional fish cake that protects the liver from alcohol-related damage and a method for producing the same. In addition, the present invention discloses fish cake with improved gel strength and a method for manufacturing the same.
According to the present invention, it is possible to provide fish cake with liver protection functionality from alcohol damage and improved quality characteristics such as gel strength.

Description

Functional fishcake for protecting liver from alcoholic damage and the preparation method thereof}

The present invention relates to a functional fish cake that protects the liver from alcohol-related damage and a method for producing the same.

When 2-3% salt is added to fish meat and ground, the salt-soluble proteins myosin and actomyosin are eluted to form a highly viscous surimi (meat paste), which is used in food such as various seasonings. When additives are added, mixed, molded, and heated by steaming, boiling, baking, or frying, it turns into a gel and an elastic product is obtained, which is called Surimi-based products (fish cake). am. Depending on the heating method, fish cakes include steamed fish cakes, boiled fish cakes, baked fish cakes, fried fish cakes, and dried fish cakes.

Fish cake is made with fish meat as its main ingredient, so it is rich in protein and calcium. It has the advantage of being able to satisfy a variety of consumer tastes as it can use various other ingredients as auxiliary ingredients. It is relatively inexpensive, easy and convenient to cook and consume. It is a food that is frequently used not only at home, but also in restaurants and group catering companies.

As fish meat, which is the main ingredient in fish cakes, white fish such as pollack, horse mackerel, cod, southern cod, sardines, sea bream, and sea bass imported from regions such as the North Pacific, South America, the Atlantic, New Zealand, and Southeast Asia are mainly used. There are no special restrictions for any type of fish.

Secondary raw materials for fish cake include starch, rice flour plant protein, animal protein, oil, elasticity enhancer, seasoning, and preservatives. In particular, starch and rice powder are used to increase the weight and elasticity of fish cake (Korean Journal of Human Ecology 2013. Vol. 22, No. 1, 189-200).

The quality of fish cake is determined by color, flavor, and elasticity, of which elasticity is the most important determinant of fish cake quality (Korean Journal of Human Ecology 2013. Vol. 22, No. 1, 189-200). Factors that affect the elasticity of fish cakes include the species and freshness of the raw fish, the type of additives, and the heating method of the molded fish cake when manufacturing meat paste, which is the main raw material (The Japanese Society of Scientific Fisheries. 56(1), 139- 146).

Recently, as the wellness-oriented food culture has become a trend, in addition to attempts to improve the quality characteristics of fish cakes as food, efforts are being made to develop high-quality fish cakes with auxiliary ingredients with functionalities beneficial to health. Currently, midodeok (Journal of the Korean Society of Food Science and Nutrition, 35(9), 125-126, 2006), Goji berry powder (Journal of East Asian Society Dietary Life, 18(1), 22-28, 2008), Pro Polis (Journal of the Korean Society of Food Science and Nutrition, 37(4), 485-489, 2008), Astragalus powder (Food engineering progress, 15(4), 362-369, 2011), Turmeric powder (The Korean Journal of Food and Nutrition, 25(4), 833-841, 2012), yam powder (The Korean Journal of Culinary Research, 15(1), 57-69, 2009), wasabi (Journal of the East Asian Society of Dietary Life, 20(1), 103-112, 2010), loquat leaf powder (Journal of East Asian Society Dietary Life, 24(6), 837-844, 2014), turmeric powder (Korean Journal of Food Preservation, 22(1) ), 78-83, 2015) were attempted as auxiliary materials.

Functionally labeled foods include health functional foods according to the Act on Health Functional Foods, and functional foods such as foods that are not deemed to be unfairly labeled or advertised according to the Ministry of Food and Drug Safety notification based on the Act on Labeling and Advertising of Food, etc. It is divided into general foods with functional labeling according to the “Regulations on Labeling or Advertising.” General foods with functional labeling use functional ingredients specified in the Health Functional Food Code (Ministry of Food and Drug Safety Notification, “Standards and Specifications for Health Functional Foods”) and are not specified in the Health Functional Food Code, but are used in the “Act on Health Functional Foods.” In accordance with Article 15, Paragraph 2, it is divided into cases where raw materials with recognized functionality are used. Health functional foods must be manufactured in the form of tablets, capsules, pills, granules, liquid, powder, flakes, etc. in accordance with the Health Functional Food Code, and the remaining product forms are general foods with functional labeling.

The present invention is a functional fish cake using a red ginseng concentrate with immunity-boosting functionality according to the Health Functional Food Code and a lactic acid bacteria-fermented kelp extract that has been individually recognized for its liver protection function against alcohol-related damage in accordance with the Act on Health Functional Foods. A manufacturing method is disclosed.

The purpose of the present invention is to provide a functional fish cake that protects the liver from alcoholic damage and a method for producing the same.

Other or specific purposes of the present invention will be presented below.

As confirmed in the examples below, the present invention produces fish cakes by adding red ginseng extract (red ginseng concentrate) and lactic acid bacteria-fermented kelp extract, and this fish cake is mixed with artificial digestive fluid (artificial oral fluid, artificial gastric fluid, artificial small intestine fluid, and bile). When the human liver cell line Chang liver cell was evaluated to determine whether the hydrolyzate had hepatoprotective activity against alcohol damage, the cell survival rate of Chang liver cells killed by alcohol (EtOH) treatment was This was completed by confirming that the gel strength, which is most important for the quality characteristics of fish cake, has been improved.

The present invention is provided based on the results of these experiments. In one aspect, it relates to a functional fish cake that protects the liver from alcohol damage containing red ginseng extract and lactic acid bacteria-fermented kelp as functional additives, and in another aspect, it relates to a functional fish cake containing red ginseng extract and lactic acid bacteria-fermented kelp as functional additives. It relates to fish cake with improved gel strength containing additives.

In the present invention, the red ginseng extract is a liquid extract obtained by extracting red ginseng with water, alcohol, or a mixed solvent thereof and filtering, or the liquid extract is extracted with an extraction solvent by freeze-drying, vacuum drying, hot air drying, spray drying, etc. It refers to a concentrated liquid extract or solid extract from which the has been removed. It may be desirable for the red ginseng extract to contain a total of 2.5 mg/g or more of ginsenosides Rg1, Rb1, and Rg3 according to the Health Functional Food Code. Here, red ginseng refers to fresh ginseng ( Panax ginseng CA Meyer) that has been steamed and dried using steam or other methods.

In addition, in the present invention, "lactic acid bacteria fermented kelp extract" refers to a fermentation product of kelp by Levilactobacillus brevis, especially L.brevis BJ20 (KCTC 11377BP). This fermented product can be used as is in a liquid state, or it can be used as a liquid or powdery concentrate by removing moisture by drying using methods such as freeze-drying, vacuum drying, hot air drying, or spray drying. This fermented product may be an extract extracted with water, alcohol, or a mixed solvent thereof, and the extract may be an extract, a concentrated liquid extract from which the extraction solvent has been removed, or a solid extract.

When preparing such a fermented product, a carbon source of the inoculum microorganism may be added to the medium. Such carbon source is well known in the art, and therefore any one known in the art can be used. Rice bran may be used as in the examples, but usually oligosaccharides are used. , lactose, glucose, fructose, sugar, molasses, dextrose, and mixtures thereof will be used. This carbon source can be added in an arbitrary range considering the intended fermentation time, degree of fermentation, etc. When added, it will be added in the range of 0.01 parts by weight to 5 parts by weight based on 100 parts by weight of nutracea powder or extract subject to fermentation.

In addition, the culture after inoculation of the fermentation microorganism described above is performed at a temperature of 15°C to 45°C, especially at a temperature of 30°C to 40°C, for 12 hours to 14 days, taking into account the amount of kelp, which is a fermentation raw material, and whether or not a carbon source is added or the amount added. In particular, it can be done with or without stirring for 12 hours to 5 days.

In addition, in the present invention, “functional additive” refers to an ingredient that can exhibit the desired activity alone or in combination with a carrier that is not active on its own. Here, inactive carriers are materials commonly used in the production of fish cakes and usually include fish meat, salt, starch, etc.

In the present invention, the functional fish cake that protects the liver from alcohol damage is obtained by heating the fish cake composition, and the functional fish cake may contain 0.25 to 0.4 weight % of lactic acid fermented kelp extract based on 100 weight % of the fish cake composition, and the red ginseng extract. It may contain 0.1 to 0.25% by weight. Here, the lactic acid bacteria-fermented kelp extract is based on powdered product as in the examples below, and the red ginseng extract is based on concentrates as in the examples below.

In addition, in the present invention, the fish cake with improved gel strength includes red ginseng extract as an additive. Inclusion as an additive means that the red ginseng extract is included in an amount sufficient to improve the gel strength, specifically 0.1 to 2 weight based on 100% by weight of the fish cake composition. %, preferably 0.1 to 0.5% by weight according to the examples below. More preferably, it may contain 0.1 to 0.5% by weight of lactic acid bacteria fermented kelp extract. Here, the lactic acid bacteria-fermented kelp extract is based on powdered product as in the examples below, and the red ginseng extract is based on concentrates as in the examples below. Also, here, the fish cake composition refers to a mixture of fish cake ingredients such as fish meat, salt, and starch before heating and red ginseng.

In addition, in the present invention, fish cake includes general fish cake ingredients in addition to functional additives such as red ginseng extract, and such ingredients include fish meat, salt, polysaccharide elasticity enhancers such as starch, and other food additives.

As a material for fish cake, any fish meat can be used without any particular restrictions as long as it is a fish. Pollack, horse mackerel, cod, southern cod, sardines, sea bream, sea bream, etc., as well as mackerel fish, sardine fish, tilefish family fish, puffer fish, flounder family fish, and cod fish can all be used. . Fish meat can be used in an amount of 90 to 97% by weight based on 100% by weight of the fish cake composition.

As a material for fish cake, salt can be used in an amount of 1 to 2% by weight based on 100% by weight of the fish cake composition.

Polysaccharide elasticity enhancers used in fish cakes include glutinous rice flour, non-glutinous rice flour, wheat flour, barley flour, rye flour, oat flour, millet flour, millet flour, blood flour, buckwheat flour, coix seed flour, corn flour, potato flour, sweet potato powder, Powders derived from grains or documents that become viscous by heating or kneading, such as mixtures thereof, can be used. This polysaccharide elasticity enhancer can be used in an amount of 1 to 2% by weight based on 100% by weight of the fish cake composition.

The fish cake of the present invention may contain food additives in addition to functional additives such as red ginseng extract. Food additives can generally be understood as substances that are added to, mixed with, or infiltrated into food when manufacturing, processing, or preserving food. Since they are consumed daily and for a long period of time with food, their safety must be guaranteed. In the food additive code of each country that regulates the manufacturing and distribution of food (in Korea, it is the Food Sanitation Act), food additives with guaranteed safety are limited in terms of ingredients or functions. In the Korea Food Additive Code (Ministry of Food and Drug Safety Notification “Food Additive Standards and Specifications”), food additives are classified into chemical synthetics, natural additives, and mixed preparations in terms of composition. These food additives are classified into sweeteners and flavors in terms of function. It is classified into preservatives, emulsifiers, acidulants, thickeners, etc.

Sweeteners are used to impart an appropriate sweetness to foods, and both natural and synthetic ones can be used in the food composition of the present invention. Preferably, a natural sweetener is used, and natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose, and maltose.

Flavoring agents are used to improve taste or aroma, and both natural and synthetic ones can be used. Preferably, natural products are used. When using natural products, they can serve the purpose of enhancing nutrition in addition to flavor. Natural flavoring agents may be pulverized fruit or vegetable extracts, pulverized or extracted extracts of documents, etc. Specifically, cucumber, pumpkin, melon, watermelon, tomato, strawberry, eggplant, cabbage, spinach, lettuce, cabbage, celery, kale, asparagus, bamboo shoot, crown crown, water parsley, radish, carrot, lotus root, burdock, taro, pepper, garlic, Green onions, onions, ginger, apples, pears, citrus fruits, persimmons, loquats, peaches, plums, plums, apricots, cherries, ginkgo nuts, jujubes, grapes, strawberries, figs, chestnuts, walnuts, pecans, macadamias, bananas, pineapples, papayas, It is obtained from avocado, mango, kiwi, plum, green tea leaves, coriander leaves, bamboo leaves, cinnamon, chrysanthemum leaves, jasmine, pepper, mustard, horseradish, red pepper, garlic, onion, ginger, nutmeg, cinnamon, white pepper. (allspice), clove, laurel, cardamom, cumin, caraway, fennel, coriander, dill, sage. ), thyme, anise, turmeric, rosemary, oregano, mint, majoram, sancho, saffron, etc. You can also use things obtained from ginseng (red ginseng), bamboo shoots, aloe vera, and ginkgo nuts. Natural flavoring agents may be liquid concentrates or solid extracts. In some cases, synthetic flavoring agents may be used, and as synthetic flavoring agents, esters, alcohols, aldehydes, terpenes, etc. may be used.

Preservatives include calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), etc., and emulsifiers include acacia gum, carboxymethyl cellulose, xanthan gum, and pectin. etc. may be used, and as acidulants, acidic acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, etc. may be used. In addition to improving taste, acidulants may be added to ensure that the food composition has an appropriate acidity for the purpose of suppressing the growth of microorganisms. As a thickening agent, a suspending agent, settling agent, gel forming agent, bulking agent, etc. may be used.

In addition to the food additives described above, the food composition of the present invention may contain bioactive substances or minerals known in the art and whose safety is guaranteed as food additives for the purpose of supplementing and reinforcing functionality and nutrition.

Such physiologically active substances include catechins contained in green tea, vitamins such as vitamin B1, vitamin C, vitamin E, and vitamin B12, tocopherol, dibenzoylthiamine, etc., and minerals include calcium preparations such as calcium citrate and magnesium stearate. Magnesium preparations such as iron citrate, iron preparations such as chromium chloride, potassium iodine, selenium, germanium, vanadium, zinc, etc. are included.

The food composition of the present invention may contain the above-described food additives in an appropriate amount to achieve the purpose of addition.

Regarding other food additives that may be included in the food composition of the present invention, reference may be made to the food code or food additive code according to the laws of each country.

In another aspect, the present invention relates to a method for producing immune-enhancing or antioxidant functional fish cake.

The method for producing functional fish cake of the present invention includes the steps of (a) preparing a mixture containing fish meat, salt, polysaccharide elasticity enhancer, red ginseng extract as a functional additive, and lactic acid fermented kelp extract, (b) heating the mixture. Includes.

The mixture in step (a) can be obtained by mixing fish meat and salt, pulverizing it at least once to prepare sol-like surimi, and then adding and mixing a polysaccharide elasticity enhancer and functional additives.

The mixture in step (a) may also include the food additives described above.

Heating in step (b) can be accomplished by drying by steaming, boiling, baking, or hot air drying.

In the method of the present invention, the contents of the fish cake ingredients and functional additive components can be referred to above.

In another aspect, the present invention relates to a method for producing fish cake with improved gel strength.

The method for producing fish cake with improved gel strength of the present invention includes the steps of (a) preparing a mixture containing fish meat, salt, a polysaccharide elasticity enhancer, and red ginseng extract, which is an additive for improving gel strength, (b) heating the mixture. Includes steps.

The mixture of step (a) may further include lactic acid bacteria fermented kelp extract.

In relation to steps (a) and (b) in the method of the present invention, reference may be made to what has been described above regarding the method for producing the functional fish cake.

In the method of the present invention, the contents of the fish cake ingredients and functional additive components can be referred to above.

As described above, according to the present invention, it is possible to provide a functional fish cake that protects the liver from alcoholic damage and a manufacturing method thereof, and also to provide a fish cake with improved gel strength and a manufacturing method thereof.

In this way, according to the present invention, it is possible to provide fish cake with liver protection functionality from alcohol damage and improved quality characteristics such as gel strength.

Figure 1 is a photograph of fish cake prepared in an example of the present invention.
Figure 2 shows the results of specific hepatoprotective activity against alcoholic damage in Chang liver cells, a human liver cell line.

Hereinafter, the present invention will be described with reference to examples. However, the scope of the present invention is not limited to these examples.

<Example> Preparation of fish cake containing red ginseng concentrate and lactic acid bacteria fermented kelp extract and evaluation test for liver protection and antioxidant functionality of the fish cake from alcohol-related damage

1. Preparation of red ginseng concentrate and lactic acid bacteria fermented kelp extract

1.1 Preparation of red ginseng concentrate

Manufactured by Shinwoo Corporation, which supplies health functional food ingredients and general food ingredients, in accordance with the Health Functional Food Code (Ministry of Food and Drug Safety Notification, “Standards and Specifications for Health Functional Foods”), the sum of Rg1+Rb1+Rg3 is 2.5 mg. Red ginseng concentrate containing more than /g was purchased and used.

1.2 Preparation of lactic acid fermented kelp extract (FST)

Dried kelp crushed to an appropriate size was used, and 15 times (w/v) of water was added as kelp. 2% rice bran powder was added, stirred, and then autoclaved at 121°C for 30 minutes. L.brevis BJ20 (KCTC 11377BP) culture was cultured at 37°C for 3 days after adding 2% (v/v) of kelp extract. The fermented product was filtered, freeze-dried, and used as a sample.

2. Fish cake manufacturing

After thawing frozen fish meat (flatfish) at low temperature at 4℃, grind it in a Stephan mixer for 10 minutes, add 2% (w/w) salt, grind it twice for 10 minutes, and add 2% (w/w) starch. It was changed three times for 10 minutes. When adding functional raw materials, starch was added and ground three times, then the functional raw materials were added and stirred and mixed for 10 minutes. Afterwards, it was placed in a mold, heated in a steamer at 100°C for 15 minutes, and cooled at a low temperature of 4°C. A photo of the fish cake prepared in this way is shown in Figure 1.

The ingredients and contents of fish cake are as follows.

Fish cake ingredients and content (% by weight) ingredient N F1 F2 F3 F4 F5 fish meat 94 93.5 93.5 93.5 93.5 93.5 salt 2 2 2 2 2 2 sugar 2 2 2 2 2 2 potato starch 2 2 2 2 2 2 FST 0 0.5 0.4 0.25 0.1 0 Red Ginseng Concentrate 0 0 0.1 0.25 0.4 0.5 Sum 100 100 100 100 100 100

3. Experimental method

3.1 Artificial digestive fluid

The artificial gastric fluid and artificial intestinal fluid used in the artificial digestion model were slightly modified from the method of Hur et al. (2012, Food Science and industry, 45(4), 40-49), and the composition is shown in Table 2. 120 ml of oral fluid was added to 100 g of fish cake as a sample and stirred at 37°C for 5 minutes. After adjusting the pH to 2, 240 ml of artificial gastric fluid was added and stirred at 37°C for 4 hours. After adjusting the pH to 8, 240 ml of small intestine fluid and 120 ml of bile fluid were added, stirred at 37°C for 4 hours, and then subjected to an enzyme inactivation step at 95°C to remove residues and used in the experiment.

3.2 Evaluation of the efficacy of protecting liver cells damaged by alcohol treatment

To measure the cytoprotective effect of sample fish cake hydrolyzate according to alcohol treatment, Chang liver cells, a human liver cell line, were used, and the cells were cultured in an incubator at 37°C with 5% CO ₂ supplied. The medium used for culture was DMEM with 10% FBS and Streptomycin added. 180 μl of Chang liver cells were dispensed into a 96-well plate at 1×10 ⁵ per well, and cultured for 16 hours at 37°C and 5% CO ₂ to produce 500 μg/ml samples. Afterwards, the cells were incubated for 1 hour in an incubator at 37°C and treated with 2.5% EtOH. Then, the cells were cultured in an incubator at 37°C for 24 hours and treated with 50 μl of MTT at a concentration of 2 mg/ml. After reacting for 3 hours in an incubator at 37°C, absorbance was measured at 540 nm using an ELISA reader.

3.3 Gel strength measurement

Gel strength was measured by slightly modifying the method of Okada (1963). The sample fish cake was cut into a certain size (3 cm in diameter x 3 cm in height) and used. The load and length of the sample were measured using a Sun rheometer (COMPAC-100, Sun Scientific Co., Japan) and expressed as load x depth. At this time, a 5 mm spherical plunger gel strength device was installed and measurement was performed at a speed of 60 mm/min.

3.4 Statistical analysis

Statistical processing of the experimental results was expressed as mean ± standard error for the sample. One*?*way ANOVA-test was performed using the GraphPad Prism 9 program, and significance between survey items was verified using Duncan's multiple range test. ^### p<0.001 vs. C; ^* p<0.05 vs. 0; ^*** p<0.001 vs. 0; ^$ p<0.05 vs. N; ^$$$ p<0.001 vs. N; ^†† p<0.01 vs. F1; ^††† p<0.001 vs. F1.

4. Experimental results

4.1 Hepatocellular protection efficacy evaluation results

The results of evaluating the hepatocellular protective efficacy of inhibiting hepatocyte death caused by ethanol treatment in Chang liver cells are shown in Figure 2. Referring to Figure 2, it is shown that when FST and red ginseng concentrate are used (F2 and F3), there is a clear hepatocellular protective effect.

4.2 Gel strength measurement results

The gel strength measurement results are shown in Table 3. When FST was added (F1), the gel strength did not particularly increase compared to fish cake without addition (N), but when red ginseng concentrate was added (F5) or red ginseng concentrate and FST were added together, the gel strength increased significantly.

gel strength Gel strength (g*cm) N 451.43 ± 36.56 F1 453.13 ± 41.90 F2 604.68 ± 16.30 ^$$$,*** F3 496.69 ± 27.78 F4 484.92 ± 42.22 F5 563.8 ± 33.42 ^{$$,** $$} p<0.01 vs. N; ^$$$ p<0.001 vs. N
^** p<0.01 vs. F1; ^*** p<0.001 vs. F1

Claims (11)

A functional fish cake that protects the liver from alcohol-related damage, containing red ginseng extract and lactic acid fermented kelp extract as functional additives.
According to paragraph 1,
The fish cake is obtained by heating the fish cake composition,
The fish cake includes 0.25 to 0.4 weight % of lactic acid bacteria-fermented kelp extract and 0.1 to 0.25 weight % of red ginseng extract based on 100 weight % of the fish cake composition.
According to paragraph 1,
The red ginseng extract contains a total of 2.5 mg/g or more of ginsenosides Rg1, Rb1, and Rg3,
The lactic acid bacteria fermented kelp extract is a fish cake that is a Levilactobacillus brevis fermented product of kelp among solids.
A fish cake with improved gel strength containing red ginseng extract,
The fish cake is obtained by heating the fish cake composition,
The red ginseng extract is a fish cake with improved gel strength, which is included in the fish cake composition in an amount of 0.1 to 0.5 weight % based on 100 weight % of the fish cake composition.
In paragraph 4
The fish cake composition is a fish cake with improved gel strength, which additionally includes 0.1 to 0.5% by weight of lactic acid bacteria fermented kelp extract.
According to clause 4,
The red ginseng extract contains a total of 2.5 mg/g or more of ginsenosides Rg1, Rb1, and Rg3,
The lactic acid bacteria fermented kelp extract is a fermented product of Levilactobacillus brevis kelp among solids, and fish cake with improved gel strength.
(a) preparing a mixture containing fish meat, salt, polysaccharide elasticity enhancer, red ginseng extract as a functional additive, and lactic acid bacteria-fermented kelp extract, (b) heating the mixture. A method for producing functional fish cake.
In clause 7,
The mixture in step (a) is obtained by mixing fish meat and salt, pulverizing it at least once to prepare sol-like surimi, and then adding a polysaccharide elasticity enhancer and functional additives thereto and mixing them.
In clause 7,
A method characterized in that the heating in step (b) is performed by steaming, boiling, baking, or drying.
(a) preparing a mixture containing fish meat, salt, polysaccharide elasticity enhancer, red ginseng extract and lactic acid fermented kelp extract as additives to improve gel strength, (b) heating the mixture. Manufacturing method of improved fish cake.
According to clause 10,
The mixture in step (a) is obtained by mixing fish meat and salt, pulverizing it at least once to prepare sol-like surimi, and then adding and mixing a polysaccharide elasticity enhancer and functional additives,
A method characterized in that the heating in step (b) is performed by steaming, boiling, baking, or drying.