Method of manufacturing functional beverages containing marsh snail extract and functional beverages containing marsh snail extract

Abstract

The present invention relates to a method for manufacturing a freshwater snail beverage and a functional food containing freshwater snail extract, and in particular, to a method for manufacturing a freshwater snail beverage by combining Hovenia dulcis, Pueraria lobata, and dried jujube, and to a functional food containing said freshwater snail extract.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a freshwater snail beverage and a functional food containing freshwater snail extract, and in particular, to a method for manufacturing a freshwater snail beverage by combining Hovenia dulcis, Pueraria lobata, and dried jujube, and to a functional food containing said freshwater snail extract. Background Technology

[0003] Freshwater snails are mollusks belonging to the family Pterostidae, and they live in groups in rock crevices in clean streams and lakes of grade 1 or 2 where the water is deep and the current is strong.

[0004] Freshwater snails, which feed on moss attached to rocks and stones, are known to be effective in protecting eyesight, restoring liver function, and relieving hangovers, and are also said to be helpful for anemia due to their high iron content.

[0005] These freshwater snails are consumed as a health food in various culinary forms, and extracts made from them are also consumed.

[0006] Korean Registered Patent Publication No. 0558649, utilizing the advantages and characteristics of such freshwater snails, describes a method for manufacturing a food composition having the liquid and flesh of freshwater snails, comprising the steps of: adding water to freshwater snails and heating at 100–120°C for 24 hours to extract freshwater snail extract; adding the extracted extract back into a heating pot and undergoing a re-boiling and filtration process at 100°C for 3–5 hours to form a concentrated liquid; crushing the freshwater snails from which the extract has been extracted to separate the shells and flesh; washing, filtering, dehydrating, and sterilizing the extracted flesh to remove moisture; and freezing and storing at -2°C for 5 hours to remove the inherent fishy odor of the freshwater snails and form pure freshwater snail flesh. Additionally, Korean Published Patent Publication No. 2004-0091418 describes a method for manufacturing a freshwater snail concentrate, comprising washing the surface of the harvested freshwater snails, and There is a method for producing a freshwater snail concentrate characterized by leaving washed freshwater snails in water of grade 1 or higher to remove impurities, crushing the coarse freshwater snails to produce crushed freshwater snails, and placing the mixture of the crushed freshwater snails and purified water in a ratio of 1:1 to 3:1 into a water bath and heating for 30 to 50 hours.

[0007] In the aforementioned conventional process for extracting freshwater snail extract, the extraction was performed through prolonged heat processing, which not only resulted in poor extraction efficiency of the snail meat (protein) but also caused an increase in production costs.

[0008] Therefore, research is required on a method for more efficiently extracting freshwater snail protein during the production of freshwater snail extract, and on health foods utilizing such a method.

[0009] Furthermore, the main active ingredients of Hovenia dulcis consist of triterpenoid saponin compounds and flavonoids. In particular, Hovenia dulcis is effective in relieving hangovers due to its efficacy in detoxifying alcohol toxins and protecting the liver.

[0010] Kudzu is known as a healthy food ingredient rich in dietary fiber, vitamins, and minerals, as well as containing components such as flavonoids and phyton that have antioxidant properties. It is also effective in improving digestive and liver functions, helping to prevent liver damage.

[0011] Dried jujubes are more nutritious than fresh jujubes and contain carbohydrates, vitamin C, potassium, calcium, and protein, offering benefits such as relief from insomnia, improved heart and gastrointestinal health, enhanced bone density, and antioxidant effects. Prior art literature

[0013] Japanese Registered Patent No. 2008187908, Korean Registered Patent No. 10-1008720, Korean Registered Patent No. 10-1084316 The problem to be solved

[0014] The present invention provides a method for manufacturing freshwater snail extract that maximizes the utilization of freshwater snail raw materials by extracting freshwater snail extract using a proteolytic enzyme, and a functional food containing freshwater snail extract.

[0015] The present invention provides a method for manufacturing freshwater snail extract and a functional food containing freshwater snail extract, which can reduce the price burden on consumers by lowering the cost of manufacturing freshwater snail extract through increasing the yield of freshwater snail raw materials using proteolytic enzymes. means of solving the problem

[0017] The method for manufacturing a freshwater snail beverage according to the present invention is,

[0018] Steps for washing, purging, and crushing freshwater snails;

[0019] A step of mixing purified water, garlic, and ginger with the crushed freshwater snails above;

[0020] A step of adding a proteolytic enzyme to the above-mentioned freshwater snails;

[0021] A step of heating and stirring the freshwater snails to which the above-mentioned proteolytic enzyme has been added at 45 to 55°C for 120 minutes;

[0022] A step of extracting freshwater snail extract by stirring and heating the stirred freshwater snails at 80 to 120°C for 15 to 25 minutes;

[0023] A step of preparing a mixed freshwater snail extract by combining purified water, oligosaccharide, dextrin, Hovenia dulcis, kudzu, dried jujube, Cnidium officinale, and vitamins, and then mixing them with the heat-extracted freshwater snail extract;

[0024] A step of heating and stirring the above mixed freshwater snail extract at 95 to 105℃ to produce a freshwater snail beverage and packaging it;

[0025] A step of manufacturing a sterilized packaged freshwater snail beverage by sterilizing and cooling the above-mentioned packaged freshwater snail beverage at 115 to 125℃;

[0026] The method is characterized by including the step of detecting metal in the above-mentioned sterilized packaged freshwater snail beverage. Effects of the invention

[0028] According to one embodiment of the present invention, a method for manufacturing freshwater snail extract that maximizes the utilization of freshwater snail raw materials by extracting freshwater snail extract using a proteolytic enzyme, and a functional food containing freshwater snail extract are provided.

[0029] According to one embodiment of the present invention, a method for manufacturing freshwater snail extract and a functional food containing freshwater snail extract are provided, which can reduce the price burden on consumers by lowering the cost of manufacturing freshwater snail extract by increasing the yield of freshwater snail raw materials using a proteolytic enzyme.

[0030] According to one embodiment of the present invention, a method for producing freshwater snail extract using a plant-derived enzyme to reduce the fishy odor of the freshwater snail extract and a functional food containing freshwater snail extract are provided. Brief explanation of the drawing

[0032] Figure 1 is a flowchart showing the method for manufacturing a freshwater snail beverage according to the present invention. Figure 2 is a graph showing the antioxidant effect of the freshwater snail beverage of the present invention. Specific details for implementing the invention

[0033] Hereinafter, embodiments of the present invention will be described in detail with reference to the contents described in the attached drawings. However, the present invention is not limited or restricted by the embodiments. Identical reference numerals in each drawing indicate identical components.

[0034] Figure 1 is a flowchart of a method for manufacturing a freshwater snail beverage according to an embodiment of the present invention.

[0035] Referring to Fig. 1, the method for manufacturing freshwater snail extract can go through the following 1 to 5 steps.

[0036] Step 1: Washing, purging, and crushing the freshwater snails

[0037] Step 2: Blending of purified water, garlic, and ginger

[0038] Step 3: Add protein-degrading enzymes to the blended freshwater snails

[0039] Step 4: Heating and stirring the freshwater snails

[0040] Step 5: Preparation of Freshwater Snail Extract

[0041] Step 6: Preparation of mixed freshwater snail extract by combining Hovenia dulcis, Pueraria lobata, dried jujube, etc.

[0042] Step 7: Making Freshwater Snail Drink

[0043] Step 8: Sterilization Packaging

[0044] Step 9: Metal Detection

[0046] Below, the above method for manufacturing freshwater snail extract is examined in more detail.

[0047] In the first step (S10), the freshwater snails can be washed and purged. At this time, for hygienic food production, it is desirable to wash the freshwater snails several times using a sufficient amount of water. Here, purging is a process to remove foul-smelling residue caused by the decay of soil and organic matter in river water, etc., and is a process to remove residue contained in the freshwater snails.

[0048] More specifically, the purging of the above-mentioned freshwater snails can be performed by the following steps.

[0049] First, the snails can be washed 5 to 8 times using 1 to 2 ml of water per 1 g of snail. That is, 1 to 2 ml of water per 1 g of snail can be used to wash using a sufficient amount of water, and more water can be used if necessary. Additionally, the snails can be washed 5 to 8 times for a thorough wash, and the number of washes is merely an example and can be varied as needed.

[0050] Next, the freshwater snails are purged for 3 to 5 hours using 2 to 5 ml of water per 1 g of freshwater snail, and the water may be changed 3 to 5 times during the purging process. As with the washing process, sufficient water and purging time are required for efficient purging, and it is desirable to change the water several times to ensure efficient purging. Therefore, the snails are purged for 3 hours or more using 2 ml or more of water per 1 g of freshwater snail, and the water may be changed 3 or more times during the purging process. Furthermore, if the purging process is carried out for more than 5 hours and the water is changed more than 5 times during the purging process, economic efficiency is reduced.

[0051] In addition, the purged freshwater snails can be crushed. At this time, to ensure efficient progress in subsequent steps, the freshwater snails can be crushed to a size of 1 to 5 mm. Here, the size of the crushed freshwater snails is not limited to the above range, and as an example, they can be crushed to any size of 5 mm or less. When crushing, if the size of the freshwater snails exceeds 5 mm, the efficiency of subsequent steps is reduced.

[0053] Next, the second step (S20) involves mixing purified water, garlic, and ginger with the crushed freshwater snails.

[0054] It is preferable to mix 2 parts by weight of purified water, 2 parts by weight of garlic, and 1 part by weight of ginger with 10 parts by weight of the crushed freshwater snails.

[0056] Next, in the third step (30), a protein-degrading enzyme may be added to the crushed freshwater snails. That is, if freshwater snail extract is obtained solely through heating, the protein extraction rate of the freshwater snails is low, making it economically unusable as a raw material; therefore, a protein-degrading enzyme can be added to extract protein more efficiently. It is preferable that the protein-degrading enzyme be inexpensive to purchase, easily accessible, and active at an acidity similar to the pH of ponds, lakes, etc., where the freshwater snails, which are the main raw material of the present invention, inhabit.

[0057] The above-mentioned proteolytic enzymes are Alcalase and Flavourzyme.

[0058] In the third step (S30) above, crushed freshwater snails and 0.5 to 1 ml of water per 1 g of crushed freshwater snails can be added to a double boiler. In order to add a protein-degrading enzyme and boil it in a double boiler, first, crushed freshwater snails and water can be added to a double boiler.

[0059] In the above third step (S30), a protein-degrading enzyme can be added to a water bath at a concentration of 0.5 to 1.5 mL per 100 g of freshwater snail. Additionally, protease can be added as an example of a protein-degrading enzyme, and in particular, when protease is added at a concentration of 1 ± 0.05 mL per 100 g of freshwater snail, more beneficial components of the freshwater snail are extracted into the freshwater snail extract.

[0060] Generally, the above-mentioned proteolytic enzyme facilitates the decomposition of freshwater snails depending on the amount of enzyme added, thereby increasing the concentration of beneficial components in the freshwater snail extract. However, once the concentration of the proteolytic enzyme reaches a certain level, the rate of increase in the content of nutritional components in the freshwater snail extract does not increase proportionally with the amount of proteolytic enzyme added. Furthermore, if the amount of proteolytic enzyme added is excessively high, the enzyme activity may be inhibited by the enzyme, causing the increase in the content of nutritional components in the freshwater snail extract to slow down or even decrease. Therefore, it is efficient not to exceed 1.5 mL of proteolytic enzyme added per 100 g of freshwater snails.

[0062] Next, referring to FIG. 1, in the fourth step (S40), the freshwater snails to which the proteolytic enzyme has been added can be heated and stirred. At this time, for efficient stirring, the freshwater snails to which the proteolytic enzyme has been added can be heated at 45 to 55°C for 120 minutes and mixed.

[0063] In particular, the temperature during stirring of the above-mentioned proteolytic enzyme is generally 45 to 55°C, as the proteolytic enzyme must be activated. If the temperature during stirring is below 45°C, the proteolytic enzyme is not activated, and if it exceeds 55°C, the heat-sensitive proteolytic enzyme may be denatured.

[0064] In addition, stirring must be performed for at least 90 minutes to ensure that the crushed freshwater snails and protein-degrading enzymes are sufficiently mixed after the washing and purging steps mentioned above. While it is a general principle that the longer the stirring time between the freshwater snails and protein-degrading enzymes, the higher the nutritional content of the freshwater snail extract, the lower the rate of increase in nutritional content of the freshwater snail extract becomes as the stirring time approaches 120 minutes. Therefore, if stirring is performed for more than 120 minutes, the processing steps become prolonged, which reduces economic efficiency and may cause problems such as browning of the freshwater snail extract and a decrease in quality.

[0066] Next, in step 5 (S50), the stirred freshwater snails can be heated to extract the essence. The stirred freshwater snails are heated with stirring at 80 to 120°C for 15 to 25 minutes to extract the freshwater snail essence,

[0067] If the above-mentioned stirred freshwater snails are heated at less than 80°C, it is difficult to sufficiently extract the nutritional components of the freshwater snails, and if heated at more than 120°C, the components of the freshwater snails may be denatured.

[0068] In addition, it is recommended to avoid spending an excessively long time from the conventional freshwater snail extraction method to the extraction of freshwater snail essence.

[0069] This is because if the heat treatment time is excessively long, the quality of the freshwater snail extract deteriorates, which may lead to problems such as browning. For this reason, it is desirable that the total time for stirring the freshwater snail and the protein-degrading enzyme and the time for extracting the freshwater snail extract be 5 hours or less. Therefore, it is preferable that the heating time for extracting the freshwater snail extract not exceed 25 minutes.

[0070] In addition, the essence can be extracted by filtering the heated freshwater snails using a strainer. At this time, the strainer can be hygienically treated to ensure that bacteria or foreign substances are not included in the essence. Furthermore, only the essence can be extracted without mixing with protein clumps during the filtering process.

[0072] Next, in step 6 (S60), a mixed freshwater snail extract is prepared. Purified water, oligosaccharide, dextrin, Hovenia dulcis, Pueraria lobata, dried jujube, Cnidium officinale, and vitamins are combined and then mixed with the freshwater snail extract that has been heat-extracted to prepare the mixed freshwater snail extract.

[0073] It is preferable to combine 3 to 4 parts by weight of purified water, 0.5 to 1 part by weight of oligosaccharide, 0.05 to 0.1 parts by weight of dextrin, 0.5 to 1 part by weight of Hovenia dulcis, 0.1 to 0.2 parts by weight of Pueraria lobata, 0.1 to 0.2 parts by weight of dried jujube, 0.01 to 0.02 parts by weight of Cnidium officinale, and 0.0005 to 0.01 parts by weight of vitamin C with 1 part by weight of the heat-extracted freshwater snail extract.

[0075] Next, Step 7 (S70) is the step of heating and stirring the mixed freshwater snail extract at 95 to 105°C to produce a freshwater snail beverage and packaging it.

[0077] Next, step 8 (S80) is a step of manufacturing a sterilized packaged freshwater snail beverage by sterilizing and cooling the packaged freshwater snail beverage at 115 to 125°C.

[0079] Next, step 9 (S90) is a step of detecting metal in the sterilized packaged freshwater snail drink.

[0080] Figure 2 is a graph of the antioxidant efficacy of the freshwater snail beverage according to the present invention.

[0081] The total phenol content analysis experiment was conducted using Folin & Ciocalteau's phenol reagent. The total phenol content in the freshwater snail beverage was found to be 95.2 mgGAE / g. It is judged that a somewhat small amount was extracted, originating from the added herbal ingredients rather than from the freshwater snails.

[0082] The DPPH method allows for the assessment of the scavenging ability of free radicals, which are phenolic compounds, as the antioxidant substance increases, because antioxidant substances react with DPPH, a stable radical, to induce a color change. The freshwater snail beverage showed 11.7% at a concentration of 10,000 ppm.

[0083] The ABTS method allows for the assessment of the scavenging ability of cationic radicals as the antioxidant content increases, because antioxidants react with ABTS, a stable radical, to induce a color change. At a concentration of 10,000 ppm, the freshwater snail beverage showed a value of 30.4%, which is higher than that of the DPPH method.

[0084] Next, referring to Fig. 2, graph (A) is a graph of total polyphenol content, graph (B) is a graph of DPPH radical scavenging ability, and graph (C) is a graph of ABTS radical scavenging ability.

[0086] According to one embodiment of the present invention, a method for manufacturing freshwater snail extract that maximizes the utilization of freshwater snail raw materials by extracting freshwater snail extract using a proteolytic enzyme, and a functional food containing freshwater snail extract are provided.

[0087] According to one embodiment of the present invention, a method for manufacturing freshwater snail extract and a functional food containing freshwater snail extract are provided, which can reduce the price burden on consumers by lowering the cost of manufacturing freshwater snail extract by increasing the yield of freshwater snail raw materials using a proteolytic enzyme.

[0088] According to one embodiment of the present invention, a method for producing freshwater snail extract using a plant-derived enzyme to reduce the fishy odor of the freshwater snail extract and a functional food containing freshwater snail extract are provided.

[0090] As such, those skilled in the art to which the present invention pertains will understand that the technical configuration of the present invention described above can be implemented in other specific forms without altering the technical concept or essential features of the present invention.

[0091] Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting, and the scope of the invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts thereof should be interpreted as being included within the scope of the invention.

Claims

Claim 1 A step of washing, purging, and crushing freshwater snails; a step of mixing purified water, garlic, and ginger with the crushed freshwater snails; a step of adding a proteolytic enzyme to the mixed freshwater snails; a step of heating and stirring the freshwater snails with the added proteolytic enzyme at 45 to 55°C for 120 minutes; a step of stirring and heating the stirred freshwater snails at 80 to 120°C for 15 to 25 minutes to extract freshwater snail extract; for every 1 part by weight of the heat-extracted freshwater snail extract, 3 to 4 parts by weight of purified water, 0.5 to 1 part by weight of oligosaccharide, 0.05 to 0.1 parts by weight of dextrin, 0.1 to 0.2 parts by weight of Hovenia dulcis, 0.1 to 0.2 parts by weight of Pueraria lobata, 0.1 to 0.2 parts by weight of dried jujube, 0.01 to 0.02 parts by weight of Cnidium officinale, and 0.0005 to 0.02 parts by weight of vitamin C A method for manufacturing a freshwater snail beverage, characterized by comprising: a step of preparing a mixed freshwater snail extract by mixing 0.01 parts by weight; a step of preparing and packaging a freshwater snail beverage by heating and stirring the mixed freshwater snail extract at 95 to 105°C; a step of preparing a sterilized packaged freshwater snail beverage by sterilizing and cooling the packaged freshwater snail beverage at 115 to 125°C; and a step of detecting metal in the sterilized packaged freshwater snail beverage. Claim 2 A method for manufacturing a freshwater snail beverage according to claim 1, characterized by mixing 2 parts by weight of purified water, 2 parts by weight of garlic, and 1 part by weight of ginger with 10 parts by weight of the crushed freshwater snail. Claim 3 A method for manufacturing a freshwater snail beverage according to claim 1, characterized in that the protein-degrading enzyme is an alkalase and a flavorzyme. Claim 4 delete Claim 5 A functional food containing a mixed freshwater snail extract, characterized by being manufactured by the manufacturing method of any one of claims 1 to 3.

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