TH62941B - Crocodile collagen soup product and its manufacturing process - Google Patents

Abstract

DC60 (December 30, 2016) This invention focuses on a process for producing crocodile collagen extract soup with a sweet taste and pleasant aroma. This product meets consumers' collagen nutritional needs and contains more than 18 types of amino acids. The key components of the extract can be identified for the strengthening of connective tissue cells such as skin, tendons, and bones. The soup is prepared in a solution containing at least 18 types of amino acids. The production process involves boiling crocodile carcass bones, filtering out solids, concentrating the mixture through evaporation at a pressure lower than atmospheric pressure, adding enzymes to prevent gelation when chilled, slow heating, microfiltration, bottling, and commercial sterilization. The resulting crocodile bone collagen extract soup is produced without the use of chemical accelerators, reducing the risk of chemical contamination. This invention focuses on a method for producing a crocodile collagen extract soup that is sweet-tasting and fragrant. This product meets consumers' collagen nutritional needs and contains more than 18 types of amino acids. The key components of the extract can be identified for the strengthening of connective tissue cells such as skin, tendons, and bones. The preparation is in the form of a solution containing at least 18 types of amino acids. The production process involves boiling crocodile bones, filtering out solids, concentrating the mixture by evaporation under lower than atmospheric pressure, adding enzymes to prevent gelation when chilled, slow heating, microfiltration, bottling, and commercial sterilization. The resulting crocodile bone collagen extract soup is produced without the use of chemical accelerators, significantly reducing the risk of chemical contamination. (Revised 30/12/2016) This invention focuses on a process for producing crocodile collagen extract soup that is sweet-tasting and fragrant. This product meets consumers' collagen nutritional needs and contains more than 18 types of amino acids, with identifiable key components for strengthening connective tissue cells such as skin, tendons, and bones. The soup is prepared as a solution containing at least 18 amino acids. The production process involves boiling crocodile bones, filtering out solids, concentrating the mixture through evaporation at a pressure lower than atmospheric pressure, adding enzymes to prevent gelation when chilled, slow heating, microfiltration, bottling, and commercial sterilization. The resulting crocodile bone collagen extract soup is produced without the use of chemical accelerators, significantly reducing the risk of chemical contamination.

Claims (4)

Revised 30/12/2016 1. The process for producing crocodile collagen extract soup consists of: a. Boiling the crocodile bone skeletal structure at 60-100°C for 3-10 hours at normal atmospheric pressure. The solids are then filtered out. The filtered mixture is centrifuged to remove fat. It is then concentrated to at least 50% by volume by evaporation in a system below atmospheric pressure at 45-55°C. b. Adding the enzyme alkalase to prevent gelatinization when chilled, at a ratio of 2-10 ml of enzyme per 5-10 kg of extracted liquid. The mixture is slowly heated at 55-70°C for 50-60 minutes, then the temperature is increased to 80-95°C for 10-25 minutes to remove any remaining enzymes. c. Microfiltration is performed, and the soup is bottled while hot. Commercial sterilization is then performed to obtain crocodile collagen extract soup, a golden yellow liquid with a sweet taste and pleasant aroma. It contains more than 18 types of amino acids, including hydroxyproline, an amino acid found exclusively in connective tissue. Therefore, this product helps provide nutrients needed for repairing and rebuilding connective tissues such as skin, tendons, and bones. 1. The process of producing crocodile collagen extract soup consists of (1) boiling the crocodile skeletal bones at a temperature of 60-100 degrees Celsius for 3-10 hours at normal atmospheric pressure, then filtering to separate the solids, taking the filtered mixture and centrifuging to separate the fat, and concentrating it from 50% by volume or more by evaporation in a system at a pressure lower than atmospheric pressure at a temperature of 45-55 degrees Celsius, adding enzymes to prevent the product from solidifying into a gel when chilled. 2. The process according to the claim (1) by adding the enzyme alkalase at a ratio of 2-10 ml of enzyme to 5-10 kg of extracted mixture. 3. The procedure according to claim (1) or (2) in which the remaining alcalase enzyme is removed by slow heating at 55-70 °C for 50-60 hours, then increasing the temperature to 80-95 °C for 10-25 minutes. 4. Soup product extracted from crocodile collagen using the method described in Patent 1.