201020264 and orange) followed by drying in order to inhibit the fishy odor. Amount of peels used more than 5〇/〇 and treated time, 0.5-3 h were found having significant effect on the inhibition of fishy odor. 四、 指定代表圖： (一） 本案指定代表圖為：第（1 )圖。 (二) 本代表圖之元件符號簡單說明： 五、 本案右有化學式時，請揭示最能顯示發明特徵的化學式： 略 © 六、發明說明： 【發明所屬之技術領域】 ' 本發明係為一種魚鱗膠原蛋白胜肽產品的新式製作方法，方法中包 含三個程序，包括魚麟及魚皮快速分離方法、魚鱗粉末化處理及產品 去腥處理之技術。 【先前技術】 膠原蛋白是近年來相當受到重視的生技材料，將膠原蛋白水解可獲 得膠原蛋白胜肽(collagen peptide)，是重要的機能性食品素材及食品添 加物，同時也被廣泛應用於化妝品工業上。魚類的膠原蛋白主要存在 〇 於魚鱗、魚皮及魚骨。魚鱗的一般成分為18.2%水分、54.6%粗蛋白及 22.4%灰份（以 hydroxyapatite 為主）（Yamauch et al.，2004;黃，2005 )，201020264 and orange) followed by drying in order to inhibit the fishy odor. Amount of peels used more than 5〇/〇and treated time, 0.5-3 h were found having significant effect on the inhibition of fishy odor. : (1) The representative representative of the case is: (1). (2) A brief description of the symbol of the representative figure: 5. When there is a chemical formula on the right, please disclose the chemical formula that best shows the characteristics of the invention: abbreviated © 6. Description of the invention: [Technical field of invention] 'The invention is a kind A new method for the production of fish scale collagen peptide products, the method comprises three procedures, including a rapid separation method of fish lining and fish skin, a powder scale treatment of fish scales and a technique for removing mites from products. [Prior Art] Collagen is a biotechnology material that has received considerable attention in recent years. Collagen is hydrolyzed to obtain a collagen peptide, which is an important functional food material and food additive, and is also widely used. Cosmetics industry. The collagen of fish is mainly found in fish scales, fish skins and fish bones. The general composition of fish scales is 18.2% moisture, 54.6% crude protein and 22.4% ash (mainly hydroxyapatite) (Yamauch et al., 2004; Huang, 2005).
其中膠原蛋白約佔粗蛋白的96%，且主要是以type I型為主（Ikoma et al， 2003a，bh賴（2006)將吳郭魚魚鱗以酵素水解後，發現其小分子胜肽類 具強抗氧化性，且對人類角質細胞株細胞具有促進細胞生長能力。農 委會水產試驗所（中華民國200613565號專利）利用中性蛋白酶水解魚鱗 獲得純度95%的白色魚麟膠原蛋白胜肽粉末。該胜肽製品分子量>5KD 含量為 24.5%，2-5kDa 含量為 18.1%，l-2kDa，23.7¾，lkDa 以下，17.8 % (吳和蔡’ 2006)。星輝生技公司（中華民國200831005號專利）利用酸 洗、酵素水解及陰陽離子樹脂等處理魚麟得到平均分子量約1〇〇〇Da的 膠原蛋白胜肽粉末（王，2008)。然而，使用魚鱗為原料製造膠原蛋白胜 201020264 肽，目前仍有幾個重要問題亟待解決，包栝（1)工廠來源之魚麟常附著 在魚皮上’若以手工方式刮下魚鱗不但耗費大量人工，而且獲得之魚麟表面 也可能殘留細小的碎魚片容易造成後續產品魚腥味的問題。（2)乾燥 魚麟組織堅硬紮實，無法直接以粉碎機將它粉碎。片狀魚麟則有酵素 不易處理的問題。（3)魚鱗係來自水產原料，使得市售魚麟膠原餐白胜狀製品普 遍存在嚴重的魚腥味問題。 【發明内容】 本發明旨在建立一個魚麟膠原蛋白胜肽產品的新式製作方法，方法 中包含三個程序，包括魚鱗、魚皮快速分離方法、魚麟粉末化處理及 Ο 產品去腰味處理。（1)利用控制水溫及攪拌法達到魚麟與魚皮快速分 離’無須耗費大量人力即可得到魚鱗且魚鱗表面無碎肉殘留的問題。（2) 將獲得之魚鱗洗淨，經零下2〇〜85。(：冷凍硬化處理1-30天或液態氮處 理1-10分鐘，進一步以121。〇處理2〇_1〇〇分鐘、45_11〇〇c乾燥小 時及粉碎機粉碎、過篩後，即可得到魚鱗粉末製品^ (3)添加數種蛋白 分解酵素（如：alcalase、papain、protamex、trypsin、bromelain、flavourzyme、 pepsin等)混合處理魚鱗粉以獲得魚鱗膠原蛋白胜肽溶液，再將柑橘類水 果（包括柚子、葡萄柚、檸檬、橘子、柳橙等）之果皮加入該溶液處 理0.5-3小時後進行乾燥，即可大幅降低製品魚腥味問題，產品並帶有 淡淡柑橘精油的氣味。 【實施方式】 於【先前技術】部分已載明市售魚鱗膠原蛋白胜肽製作過程中，存在 一些亟待解決的重要問題。為解決這些問題，於本發明中開發一個魚 麟膠原蛋白胜肽產品的新式製作方法，其製作流程如圖1所示。 本方法包含三個程序： 壹、魚鱗魚皮快速分離處理 目則外銷工廄製作吳郭魚片、線魚片或風目魚片等魚片時會產 生大量帶鱗的魚皮，若以手工法從魚皮上刮下魚鱗，除了耗费大量 人工外’獲得之魚鱗上也可能殘留細小碎肉，容易造成後續產品备 201020264 達到魚鱗與魚皮的快速分 腥味的問題。本技術採用控制水溫方式， 離以及魚鱗表面無細小碎肉殘留的問題。 首先將帶麟魚皮洗淨後，置於不同水溫中挽掉，紀錄魚鱗 掉落的時間。結果如表一所示。 表一：不同十溫及處理時間對魚%離率的影審 處理溫度rc) ^ 時間(分） -：丁《V 汾 f 魚鱗分離率(％、 40 「10 0 50 10 0 55 8 100 60 3 100 65 1 100 70 0.4 100 80 0.3 — 100 於工廠實作上，可將水溫_在55〜6(rc，鮮8分鐘 與魚皮可完全分離。但是在實驗上最賴處理條件為8叱、α3分鐘；然而、， 若採用更高溢度應考量能源浪費及操作較為困難等問題。 Ο 貳、魚鱗粉末化處理 本方法可適用於各種魚類來源之魚鱗。首先將魚鱗洗淨，經零 下20〜㈣料硬化處理㈣天或液態氮處^姆鐘（Among them, collagen accounts for about 96% of crude protein, and it is mainly type I (Ikoma et al, 2003a, bh Lai (2006). The waxy fish scales were hydrolyzed by enzymes and found to be small peptides. Strong anti-oxidation, and has the ability to promote cell growth in human keratinocyte cells. The Aquatic Products Laboratory of the Agricultural Committee of China (Republic of China, 200613565) uses a neutral protease to hydrolyze fish scales to obtain white fish lin collagen peptide peptide with a purity of 95%. The peptide product has a molecular weight of >5KD content of 24.5%, 2-5kDa content of 18.1%, l-2kDa, 23.73⁄4, lkDa or less, and 17.8% (Wu and Cai '2006). Xinghui Biotechnology Co., Ltd. (Republic of China 200831005) Patent No.) The use of pickling, enzymatic hydrolysis, anion-cationic resin, etc. to treat the fish to obtain a collagen peptide powder having an average molecular weight of about 1 〇〇〇 Da (Wang, 2008). However, using fish scales as a raw material to produce collagen wins 201020264 peptide At present, there are still several important issues that need to be solved urgently. Bao Yi (1) The source of the fish is often attached to the skin of the fish. 'If the fish scale is scraped by hand, it will not only cost a lot of labor, but also the fish. The surface may also leave small pieces of fish fillets that may cause the fishy smell of the subsequent products. (2) The dried fish lining is hard and solid, and it cannot be crushed directly by the pulverizer. The flaky fish lining has the problem that the enzyme is not easy to handle. (3) The fish scales are derived from aquatic raw materials, so that there is a serious problem of fishy taste in the commercially available fish-bone collagen white-flavored products. [Invention] The present invention aims to establish a new method for producing a fish-skin collagen peptide product. The method includes three procedures, including fish scales, rapid separation of fish skins, powder processing of fish lining and processing of glutinous products to waist. (1) rapid separation of fish lining and fish skin by controlling water temperature and stirring method It takes a lot of manpower to get the fish scales and the problem of no broken meat on the surface of the fish scales. (2) Wash the fish scales obtained, minus 2〇~85. (: lyophilization treatment 1-30 days or liquid nitrogen treatment 1-10 Minutes, further processed with 121.〇2〇_1〇〇 minutes, 45_11〇〇c drying hours and crushing machine, sifting, then you can get fish scale powder products^ (3) Add several proteolytic enzymes Such as: alcalase, papain, protamex, trypsin, bromelain, flavourzyme, pepsin, etc.) mixed treatment of fish scale powder to obtain fish scale collagen peptide solution, and then citrus fruits (including grapefruit, grapefruit, lemon, orange, orange, etc.) After the peel is added to the solution for 0.5-3 hours and then dried, the problem of fishy smell of the product can be greatly reduced, and the product has a slight scent of citrus essential oil. [Embodiment] Commercially available fish scale collagen has been disclosed in the [Prior Art] section. There are some important problems to be solved in the process of protein peptide production. In order to solve these problems, in the present invention, a novel production method of a fish-skin collagen peptide product is developed, and the production process thereof is shown in Fig. 1. The method comprises three procedures: 壹, fish scales, fish skin rapid separation and treatment, the export of the production of Wu Guoyu tablets, line fish fillets or fish fillets and other fish fillets will produce a large number of scaled fish skin, if by hand The method of scraping fish scales from the skin of the fish, in addition to a lot of labor, 'the fish scales obtained may also leave small minced meat, which is easy to cause the subsequent products to prepare 201020264 to achieve the rapid taste of fish scales and fish skin. The technology adopts the method of controlling the water temperature, and the problem that there is no fine minced meat remaining on the surface of the fish scale. First wash the skin with the lining, put it in different water temperatures, and record the time when the scales fall. The results are shown in Table 1. Table 1: Different temperatures and treatment time for the fish%% of the fish processing temperature rc) ^ Time (minutes) -: Ding "V 汾f fish scale separation rate (%, 40 "10 0 50 10 0 55 8 100 60 3 100 65 1 100 70 0.4 100 80 0.3 — 100 In the factory operation, the water temperature _ can be completely separated from the fish skin in the case of 55~6 (rc, 8 minutes fresh, but the experimental condition is 8叱, α3 minutes; however, if using a higher overflow should consider energy waste and difficult operation. Ο 贰, fish scale powder treatment This method can be applied to fish scales of various fish sources. First wash the scales, by Zero 20~(4) Hardening treatment (4) days or liquid nitrogen ^^
效果越好，經實驗證明最佳處理條件為零下贼，2天），進一步以 121 C處理20-100分鐘（經實驗證明最佳處理條件為⑵^ 鐘），再於45_11〇t供箱乾燥1·Μ、時（最佳處理條件為8(rc、3小 :乾燥然後利用粉碎機粉碎，過篩後即可得到細度如麵粉狀的争 麟2末製品。本法與中華民國200613565號專利（吳和蔡鳩)不同 之如後敌述.該專利公開技術乃將魚鱗於1〇〇〜⑵。C加熱處理 分鐘#將魚鱗加水以均質機打成果汁狀溶液，祕添加蛋 白分解酵素處理。本法利用零下2卜阶转硬化處理13〇天或 液態氮處理1-1G分鐘’之後進行i2rc處理2()__分鐘冷熱雙重物 :子處理初步破壞其物理結構，再以烘箱乾燥及粉碎機將乾燥魚 。碎成粉纟於水產加工礙可先用此方法大量製備魚鱗粉末製 、方便原料之保存。利用本法得到之魚鱗粉末較生鮮魚鱗更能 201020264 均勻地分散於水中，有利於後續的蛋白質分解酵素處理及快速地獲 得魚麟膠原蛋白胜肽製品。 參、魚鱗膠原蛋白胜肽製作過程之產品去腥處理 本方法可適用於各種魚類來源之魚鱗。由於魚麟係來自水產原 料，使得市售魚鳞膠原蛋白胜肽製品普遍含有嚴重的魚腥味問題。 於本發明中利用下列方式處理製品的嚴重魚腥味問題： 一、 帶鱗之魚皮利用【方法壹】將魚鱗與魚皮分離，避免手工刮除 法獲得魚鱗表面可能殘留細小碎肉，容易造成後續之腥味問題。 二、 將魚鱗利用【方法貳】製成魚麟粉末後，才使用蛋白分解酵素 酵素（如：alcalase、papain、protamex、trypsin、bromelain、flavourzyme、 p印sin等），處理後所得之溶液為魚鱗膠原蛋白胜肽溶液。 三、 魚鱗膠原蛋白胜肽溶液利用柑橘類水果（包括柚子、葡萄柚、 榉檬、橘子、柳橙等）之果皮處理0.5-3小時後，再進行乾燥處 理（可使用如：喷霧乾燥、熱風乾燥或凍結乾燥）。此法可處理 製品魚腥味問題，還可使產品帶有淡淡柑橘精油的氣味。果皮 之用量為魚鱗膠原蛋白胜肽溶液重量之5%以上即有顯著的去 腥效果。 於中華民國200831005號專利中（王，2008)乃利用陰陽離子交換 樹脂、活性炭、植物去腥劑（用量為0.5-1.0%)等來移除魚鱗膠原 蛋白胜肽產品的魚腥味問題，然而該項專利中並未載明係使用何種 植物為去腥劑》本發明中採用柑橘類水果（包括柚子、葡萄柚、檸 檬、福子、柳橙等）之果皮處理配合【方法壹】及【方法貳】，移除 魚腹味之效果非常顯著。將最後得到的魚鱗膠原蛋白胜肽粉末配製 漠度為1%的水溶液，塗抹於臉部時，並無魚腥味之感覺。 【圖式簡單說明】 略 【參考文獻】 f東清2008 °魚鱗膠原蛋白胜肽之製造方法。中華民國專利-200831005。 吳純衡、蔡慧君。2〇〇6。魚麟膠原蛋白及其製備方法。中華民國專利_2〇〇613565。 201020264 黃婉君》2005。鹼劑前處理對吳郭魚皮製備明膠之品質提升的影響。高雄海洋科 技大學水產食品科學研究所碩士論文。 賴志行。2006 »魚麟膠原蛋白之萃取及其酵素水解物抗氧化與角質細胞增生效果 之探討。台灣海洋大學食品科學系碩士論文。The better the effect, the best conditions for the experiment are proved to be zero thief, 2 days), further treated with 121 C for 20-100 minutes (the best treatment conditions are (2)^ clocks, and then dried at 45_11〇t). 1·Μ, 时(The best treatment condition is 8 (rc, 3 small: dry and then pulverized by a pulverizer, after sieving, you can get fineness such as flour-like contending dynasty 2 end products. This Law and Republic of China 200613565 The patent (Wu and Cai Yi) is different from the latter. The patent discloses that the fish scale is in 1〇〇~(2). C heat treatment minutes #Add the fish scales to the homogenizer to form a juice-like solution, secretly add proteolytic enzymes. Treatment: This method utilizes minus 2 steps to 13 hardening treatment or liquid nitrogen treatment for 1-1G minutes 'after i2rc treatment 2 () __ minutes cold and hot double: sub-treatment initially destroys its physical structure, and then oven drying And the pulverizer will dry the fish. It will be crushed into powder and smashed in the processing of aquatic products. This method can be used to prepare a large amount of fish scale powder and facilitate the preservation of raw materials. The fish scale powder obtained by this method can be evenly dispersed in water in 201020264. Conducive to follow-up Proteolytic enzyme treatment and rapid acquisition of fish linseed collagen peptide products. Products of ginseng and fish scale collagen peptide production process. This method can be applied to fish scales of various fish sources. Commercially available fish scale collagen peptide peptide products generally contain serious fishy taste problems. In the present invention, the following problems are used to treat the serious fishy smell of the product: 1. The scaled fish skin is used [fishing method] to fish scales and fish Separation of the skin, avoiding the manual scraping method to obtain fine minced meat on the surface of the scales, which may easily cause subsequent astringency problems. 2. The use of proteolytic enzymes (such as alcalase) after the fish scales are made into the fish powder using the method. , papain, protamex, trypsin, bromelain, flavourzyme, p-sin, etc.), the solution obtained after treatment is a fish scale collagen peptide solution. 3. Fish scale collagen peptide solution using citrus fruits (including grapefruit, grapefruit, lemon) , orange, orange, etc.) peel treatment for 0.5-3 hours, then dry treatment (can be used as : spray drying, hot air drying or freeze drying. This method can treat the fishy smell of the product, and can also make the product have the smell of light citrus oil. The amount of peel is more than 5% of the weight of the fish scale collagen peptide solution. There is a significant deterrent effect. In the Republic of China 200831005 patent (Wang, 2008) is the use of anion and cation exchange resin, activated carbon, plant decanting agent (amount of 0.5-1.0%) to remove fish scale collagen peptide peptide products The problem of fishy smell, however, the patent does not specify which plant is used as a decanting agent. In the present invention, the peel treatment of citrus fruits (including grapefruit, grapefruit, lemon, fortune, orange, etc.) is used. [Method 壹] and [Method 贰], the effect of removing fish belly taste is very significant. The resulting fish scale collagen peptide powder was prepared into an aqueous solution having a degree of indifference of 1%, and when applied to the face, there was no fishy smell. [Simple description of the diagram] slightly [References] f Dongqing 2008 ° fish scale collagen peptide peptide manufacturing method. Republic of China Patent - 200831005. Wu Chunheng, Cai Huijun. 2〇〇6. Yulin collagen and its preparation method. Republic of China patent 2 〇〇 613565. 201020264 Huang Junjun 2005. The effect of alkali pretreatment on the quality improvement of gelatin prepared from Wu Guo fish skin. Master's thesis of the Institute of Aquatic Food Science, Kaohsiung University of Marine Technology. Lai Zhixing. 2006 » The extraction of collagen from fish stalk and the effect of its enzyme hydrolysate on antioxidant and keratinocyte proliferation. Master's thesis in Food Science, Taiwan Ocean University.
Ikoma, T., Kobayashi, H., Tanaka, J., Walsh, D., Mannb, S. 2003a. Physical properties of type I collagen extracted from fish scale of Pagrus major and Oreochromis niloticas, Interna. J. Biol. Macromol 32:199-204.Ikoma, T., Kobayashi, H., Tanaka, J., Walsh, D., Mannb, S. 2003a. Physical properties of type I collagen extracted from fish scale of Pagrus major and Oreochromis niloticas, Interna. J. Biol. Macromol 32:199-204.
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七、申請專利範圍： 1. 一種製備魚鱗膠原蛋白胜肽的方法，其中包含下述步驟(A)魚麟魚皮快速 分離處理；（B)魚鱗粉末化處理；（c)產品去腥處理。 2·如申請專利範圍第1項所述方法，其中步驟(A)係採用控制水溫及處理之 時間方式來達成。 3·如申請專利範圍第2項所述方法，其中步称（A)在控制水温範圍内 ( 50-80°C )，隨著水溫的提高，處理的時間相對的減少。 4·如申請專利範圍第3項所述方法，其中步驟(A)，適當之水溫範圍在55〜 6〇°C、處理之時間為3-8分鐘。 5·如申請專利範圍第3項所述方法，其中步驟(a),最佳處理之水温為80°C、 處理之時間為0.3分鐘。 6.如申請專利範圍第2項所述方法，其中步騄(A)，適合各種帶有魚麟的魚 種。 7.如申請專利範圍第6項所述方法，其中步麻(a)，該魚種可為吳郭魚、續 魚或風目魚。 &如申請專利範圍第1項所述方法，其中步驟(B)包含下述步期Kbl)冷凍硬 化；（b2)熱處理；（b3)烘乾處理。 種如申請專利範圍第8項之方法，其步麻(b)係利用冷熱雙重物理因子 破壞其物理結構之技術手段來達成。 10.如申請專利範圍第S項所述方法其中冷束硬化處理適當條件為_2〇85 C · 1-30VII. Patent application scope: 1. A method for preparing fish scale collagen peptide, which comprises the following steps: (A) rapid separation of fish skin; (B) powder scale treatment; (c) product deodorization treatment. 2. The method of claim 1, wherein the step (A) is achieved by controlling the temperature of the water and the time of the treatment. 3. The method described in claim 2, wherein the step (A) is within the controlled water temperature range (50-80 ° C), and the treatment time is relatively reduced as the water temperature is increased. 4. The method of claim 3, wherein the step (A), the appropriate water temperature range is 55 to 6 ° C, and the treatment time is 3-8 minutes. 5. The method of claim 3, wherein in step (a), the optimal treatment temperature is 80 ° C and the treatment time is 0.3 minutes. 6. The method described in claim 2, wherein the step (A) is suitable for various fish species with fish. 7. The method of claim 6, wherein the fish is a squid (a), and the fish species may be a squid, a fish or a squid. & The method of claim 1, wherein the step (B) comprises the following step Kbl) freezing hardening; (b2) heat treatment; (b3) drying treatment. For example, the method of claim 8 of the patent scope, the step (b) is achieved by the technical means of destroying the physical structure by the cold and hot dual physical factors. 10. The method described in claim S, wherein the suitable condition for cold beam hardening treatment is _2〇85 C · 1-30