TW201900186A - Manufacturing method of water-soluble chitin employing yeast and aspergillus with high safety value without using hydrochloric acid for hydrolysis - Google Patents

Abstract

The present invention relates to a manufacturing method for water-soluble chitin, which includes the following steps: first preparing raw material; removing protein, minerals and acetylase with yeast to make only the chitin ingredient left in the raw material; then, performing washing, drying and fine pulverizing processes for the raw material; immersing the finely pulverized raw material in the yeast solution, so that the raw material is sufficiently attached with yeast solution; and, placing the raw material attached with yeast solution into a dry fermentation body to ferment the raw material under the condition with constant temperature and constant humidity until achieving the hyphae of yeast sufficiently decompose the raw material into water-soluble chitin.

Description

 Water-soluble chitin production method  

The present invention relates to a method for producing a water-soluble chitin, which is obtained by decomposing chitin from yeast, and the water-soluble chitin is simultaneously fused with an enzyme and a lactic acid bacterium.

First press, based on chitin (chitin is also known as: chitin) (English: Chitin, IPA: / /ky-tin, Japanese pronunciation is translated as Quality), also known as: chitosan, chitosan oligosaccharide, chitin or chitin, is a nitrogen-containing polysaccharide, an important component of crustaceans such as shrimp, crab, insects, etc., chemical name 8-( 1,4)-2-Ethylamino-2-deoxy-D-glucan, also known as poly(N-ethinyl-D-glucosamine). Chitin is a white amorphous solid and is insoluble in water, dilute acid, lye and organic solvents. It is known to be only soluble in concentrated hydrochloric acid and completely hydrolyzed to chitosan (2-aminoglucose) with concentrated hydrochloric acid. If chitin is hydrolyzed according to concentrated hydrochloric acid, its taste is both hot and sour, so that chitin can not be applied to food. Added in.

However, in actual function, chitin is close to the keratin that makes up the skin. Then, the characteristics of chitin are not limited to this, and it can be widely used in medicine and industry, and has considerable practical value, and chitin has at least the following different uses in use:

First, it can be used for water and wastewater purification.

Second, it can be used as a food additive and medicine for stabilizing food.

Third, it can be used as dyes, fabrics, and adhesives.

Fourth, it can be used as an industrial separation film and ion exchange resin.

Fifth, it can be used to control the size and strength of paper.

Sixth, the chitin or chitosan can be spun into fibers, and then processed into medical absorbable surgical sutures, wound dressings, artificial skin and other medical materials.

Seventh, it can accelerate the healing of human wounds and even become a separate wound healing agent.

Then, there are many researches on the application of chitin in biomedical materials. At present, it is considered to have good biocompatibility, no biotoxicity, low price, easy modification, and good mechanical strength. Recent studies have shown that cells have no repulsive power to chitin, so they can use chitin to repair cells and slow down skin allergies. Chitin also contains beta glucan, which is highly effective in moisturizing according to beta glucan. , so that chitin can be used to moisturize the skin.

According to the above, the currently known method for making chitin is:

(1) The first half of the process is to remove impurities, mainly to remove proteins and minerals. Before removing, the raw shrimp shell or crab shell is ground into powder to increase the reaction surface area. Further, sodium hydroxide is added to dissolve the protein, and then hydrochloric acid is added to decompose the minerals such as carbonates.

(b) The second half is the deacetylase. In the second half of the step, two different methods can be used:

1. Chemical method: There are many different methods to make chitin deacetylase. The common method is concentrated alkali method, generally using high concentration sodium hydroxide solution (about 40~60%) in Celsius 100~ Act at 130 degrees for 1 to 6 hours.

2, enzyme method: At present, what everyone knows is the method of removing chitosan from chitin.

(3) After washing, drying and finely pulverizing, it becomes a finished product.

However, the finished product still does not have a water-soluble effect, and the chitin is still not effectively added in the food.

In view of this, the inventor of the present invention has in-depth research on the related fields in which chitin has been promoted to the water-soluble effect, and has been continuously developed and modified to solve the problem that chitin can be added in food.

In view of the above, it is known that the known chitin has a problem of not having a water-soluble effect. Therefore, the inventor of the present invention has been researched and developed in the direction of water-soluble effect of chitin, and has been thought by many inventors of the present case. Dry fermentation is the best way.

The water-soluble chitin is prepared by first taking a raw material containing natural chitin and removing a protein and a mineral contained in the raw material; before the protein and mineral are removed, the raw material is ground. The powder is added to increase the reaction surface area of the raw material; then, a yeast is added, the yeast is used to dissolve the protein contained in the raw material, and the mineral such as carbonate contained in the raw material is decomposed. Then, the yeast is used to carry out the acetylase contained in the raw material, leaving only one chitin component in the raw material. Then, the raw materials are sequentially executed: one water washing, one drying and one micro crushing operation. Then, the finely pulverized raw material is immersed in a yeast liquid, and the finely pulverized raw material is sufficiently adhered to the yeast liquid. Then, the raw material is placed in a dry fermentation body, and the raw material is fermented under constant temperature and constant humidity conditions until the hyphae of the yeast fully decompose the raw material until it becomes a water-soluble chitin.

In addition, the raw material may be a shrimp shell or a crab shell.

Further, the raw material adhering to the yeast liquid can be uniformly sprayed onto a coffee or a tea leaf by a certain amount, and then the raw material is placed in a dry fermentation body together with coffee or tea leaves for fermentation. When the raw materials are fermented with coffee and tea in a dry fermentation body, the hyphae of the yeast and the sputum bacteria decompose the raw materials with coffee or tea leaves, and the hyphae of the yeast and the sputum bacteria further fully decompose the raw materials into a liquid water-soluble chitin which infiltrates into the coffee. With tea leaves.

Then, the water-soluble chitin can be converted into a so-called instant powder by spray drying technology, so that the water-soluble chitin can be the instant powder of the food, and the instant powder of the water-soluble chitin can be made into an ingot. Piece.

The object of the present invention is to provide a raw material containing natural chitin which is prepared by using yeast to form a water-soluble chitin, which is a hot and acidic residue after hydrolysis by concentrated hydrochloric acid, and the water-soluble chitin can also be combined with the coffee. Simultaneous fermentation with the tea leaves, the raw materials do not need to rely on the hydrolysis of concentrated hydrochloric acid, so that the water-soluble chitin is produced according to a high safety value of yeast and sputum.

 〔this invention〕  

a‧‧‧Washing

b‧‧‧Drying

c‧‧‧Micro-crushing

d‧‧‧Quantitative uniform spray

E‧‧‧dry fermented body

1‧‧‧Water-soluble chitin

101‧‧‧ shrimp shell

102‧‧‧ crab shell

11‧‧‧Materials

12‧‧‧ Protein

13‧‧‧ minerals

14‧‧‧Acetase

2‧‧‧ yeast

20‧‧‧ yeast liquid

20a‧‧‧ bacteria

3‧‧‧coffee

4‧‧‧ Tea

Fig. 1 is a schematic view showing the steps of producing a water-soluble chitin of the present invention.

Fig. 2 is a schematic view showing the yeast liquid containing bacteria in the water-soluble chitin production step of the present invention.

Fig. 3 is a schematic view showing the coffee containing in the step of producing water-soluble chitin of the present invention.

Fig. 4 is a schematic view showing the tea leaves in the step of producing water-soluble chitin of the present invention.

In order to make the reviewer have a better understanding of the present invention, it is illustrated by the following examples.

Please refer to the first, second, third, and fourth figures of the review committee. [This is a schematic diagram for the preparation of the water-soluble chitin of the present invention, the yeast solution containing the sputum in the water-soluble chitin production step, and the water-soluble chitin production step. Coffee schematic, water-soluble chitin production step containing tea leaves]; refers to a water-soluble chitin 1 production method, wherein the water-soluble chitin 1 production steps are:

Step 1. First, a raw material 11 having natural chitin is used, and a protein 12 and a mineral 13 contained in the raw material 11 are removed; before the protein 12 and the mineral 13 are removed, the raw material 11 is first used. Grinding into a powder to increase the reaction surface area of the raw material 11; then adding a yeast 2, dissolving the protein 12 contained in the raw material 11 by using the yeast 2, and decomposing the carbonate-containing substance contained in the raw material 11 The mineral is 13.

Step 2: The yeast 2 is used to remove an acetylase 14 contained in the raw material 11, so that only one chitin component remains in the raw material 11.

Step 3: The raw material 11 is sequentially executed: a water washing a, a drying b, and a micro-crushing c operation.

Step 4, the raw material 11 after the fine pulverization c is further immersed in a yeast liquid 20, and the raw material 11 after the fine pulverization c is sufficiently adhered to the yeast liquid 20.

Step 5, and then the raw material 11 is placed in a dry fermentation body e, and the raw material 11 is fermented under constant temperature and constant humidity conditions until the hyphae of the yeast 2 fully decomposes the raw material 11 until it becomes a water-soluble shell of micromolecules. Prime 1 (as shown in Figure 1).

Yes, a natural chitin-containing material 11 can be a shrimp shell 101 or a crab shell 102. Further, the yeast liquid 20 further contains a bacterium 20a, and the raw material 11 is placed in a dry fermentation body e. The yeast 2 and the sputum 20a are used to increase the ripening condition of the raw material 11, and therefore, the raw material 11 can be short. The raw material 11 is completely fermented under a fixed temperature and a constant humidity condition for a short period of 3 to 4 days until the yeast 2 and the hyphae of the bacterium 20a are fully decomposed and the raw material 11 becomes a liquid water-soluble chitin 1 (Example: Figure 2).

Then, the raw material 11 can be mixed with a certain amount of uniform spray d on a coffee 3 or a tea 4, and then the raw material 11 is placed in the dry fermentation body e together with the coffee 3 or the tea 4 to be fermented. When the raw material 11 and the coffee 3 or the tea 4 are fermented in the dry fermentation body e, the yeast 2 and the fungus 20a may be separated into the raw material 11 and the coffee 3 Or the tea 4, and the hyphae of the yeast 2 and the bacterium 20a can fully decompose the raw material 11 into a liquid water-soluble chitin 1 , and at the same time, the water-soluble chitin 1 will infiltrate the coffee 3 or the tea 4 In the case, the coffee 3 or the tea 4 has the composition of the water-soluble chitin 1 (for example, the coffee 3 is shown in Fig. 3; in addition, the tea 4 is shown in Fig. 4).

In addition, the water-soluble chitin 1 of the small molecule oligosaccharide has the property of adsorbing oil and fat, and the water-soluble chitin 1 itself also has the enzyme color retention and low acidity, thereby maintaining the color of the coffee 3 or the tea 4, especially deep. The middle layer of coffee 3 can effectively prevent oxidative browning and prolong the shelf life, and the water-soluble chitin 1 production technology can also be transferred to the preservation and nutrient fusion of durable storage agriculture and forestry products. The water-soluble chitin 1 can also be spray-dried. The water-soluble chitin 1 is converted into an instant powder, so that the water-soluble chitin 1 can become the instant powder of a food, and the instant powder of the water-soluble chitin 1 can be made into an ingot and consumed according to the ingot. Another option for nutritional supplements (eg, coffee 3 is shown in Figure 3; in addition, tea 4 is shown in Figure 4; in addition, small molecule oligosaccharides, enzymes, color retention, low acidity, intermediate layer, spray drying The technology, instant powder and ingot are not drawn and labeled here; in addition, the durable storage of agricultural and forestry products can be: nuts, almonds, walnuts, pine nuts, etc.).

It can be seen from the above that the present invention provides a method for producing water-soluble chitin 1, which is prepared as a natural chitin-containing material 11 by using yeast 2 to form a water-soluble chitin 1 as a sizzling and sour after hydrolysis. And the water-soluble chitin 1 can also be fermented simultaneously with the coffee 3 and the tea 4, so that the raw material 11 does not need to rely on the hydrolysis of concentrated hydrochloric acid, so that the water-soluble chitin 1 is produced according to the high safety value of the yeast 2 Excellent purpose.

Furthermore, the raw material 11 is decomposed by the yeast 2 together with the coffee 3 or the tea leaves 4, so that the raw material 11 is fully decomposed into the water-soluble chitin 1 and directly incorporated into the coffee 3 or the tea 4, thereby knowing that the water-soluble chitin 1 It can be effectively integrated into coffee 3 or tea 4, so that the development of water-soluble chitin 1 is indeed in line with the invention patents that meet the novelty, advancement and industrial applicability.

However, the above is only the preferred embodiment of the present invention, and the scope of the present invention is not limited thereto, that is, the equivalent changes and modifications made by the scope of the invention and the contents of the invention are still It is within the scope of the patent of the present invention.

Claims (10)

 A method for producing a water-soluble chitin, wherein the step of preparing the water-soluble chitin is: step 1, first adopting a raw material containing natural chitin, and removing a protein and a mineral contained in the raw material; Before the mineral is removed, the raw material is ground into a powder to increase the reaction surface area of the raw material; then a yeast is added, the yeast is used to dissolve the protein contained in the raw material, and the raw material is decomposed. Such minerals as carbonates; step 2, and then, using the yeast to perform an acetylase contained in the raw material, leaving only one chitin component in the raw material; step 3, and then sequentially staking the raw material Executing: a water washing, a drying and a micro-grinding operation; step 4, the finely pulverized raw material is further immersed in a yeast liquid, so that the finely pulverized raw material is sufficiently adhered to the yeast liquid; step 5 The raw material is placed in a dry fermentation body, and the raw material is fermented under constant temperature and constant humidity until the hyphae of the yeast fully decomposes the raw material into a water-soluble chitin.    The method for producing a water-soluble chitin according to the first aspect of the invention, wherein the raw material is further a shrimp shell, and the shrimp shell is further ground into a powdery material.    The method for producing a water-soluble chitin according to the first aspect of the invention, wherein the raw material is further a crab shell, and the crab shell is further ground into a powdery material.    According to the method for producing a water-soluble chitin of the first aspect of the patent application, wherein the yeast liquid further contains a bacterium, and then the raw material is sufficiently contaminated with the yeast liquid, and then the raw material is placed in a dry fermentation body for fermentation. Until the yeast and the bacterium are fully decomposed by a hyphae, the material is further decomposed into a liquid water-soluble chitin.    According to the method for producing a water-soluble chitin of the first aspect of the patent application, wherein the yeast liquid is further added with a bacterium, and then, after the raw material is sufficiently adhered to the yeast liquid, the raw material is further increased by a certain amount and uniformly sprayed. The mixture is mixed on a coffee, and then the raw material is placed in the dry fermentation body together with the coffee for fermentation.    The method for producing a water-soluble chitin according to claim 5, wherein when the raw material is fermented in the dry fermented body, the yeast and the fungus further fully decompose the raw material and the coffee with a hyphae And the hyphae of the yeast further decomposes the raw material into a liquid state, and the water-soluble chitin penetrates into the coffee.    According to the method for producing a water-soluble chitin of the first aspect of the patent application, wherein the yeast liquid is further added with a bacterium, and then, after the raw material is sufficiently adhered to the yeast liquid, the raw material is further increased by a certain amount and uniformly sprayed. The mixture is mixed on a tea leaf, and then the raw material is placed in the dry fermentation body together with the tea leaf for fermentation.    The method for producing a water-soluble chitin according to the seventh aspect of the invention, wherein, when the raw material is fermented in the dry fermentation body, the yeast and the bacterium are fully decomposed by the hyphae to the raw material and the tea. And the hyphae of the yeast further decomposes the raw material into a liquid state, and the water-soluble chitin penetrates into the tea leaves.    The method for producing a water-soluble chitin according to the first aspect of the invention, wherein the water-soluble chitin can be converted into an instant powder by spray-drying the water-soluble chitin, so that the water-soluble chitin can become a food. Instant powder.    The method for producing a water-soluble chitin according to claim 9 of the patent application, wherein the instant powder can be made into an ingot.