Preparation method of food composition and food composition
By extracting and decomposing collagen from frogs into low molecular peptides, the problem of insufficient source of collagen and difficult to reduce fishy smell in the prior art is solved, efficient absorption and beauty effects are achieved, and the resistance of eating frogs is reduced.
Patent Information
- Application Number
- CN202411232425.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2023-09-11
- Filing Date
- 2024-09-04
- Publication Date
- 2025-03-11
AI Technical Summary
The prior art is difficult to provide a new source of collagen, and when collagen is decomposed into low-molecular peptides to increase the in vivo absorption efficiency, it is difficult to effectively reduce the unique fishy smell of frogs, resulting in a higher sense of resistance to eating frogs.
The method of extracting collagen from frogs is adopted, including the first heating step, the second heating step, the filtration step, the maturation step and the third heating step. Through steam steam steaming, acidic substances and alcohol heating, crushing and filtration, microbial maturation and enzyme maturation, collagen is decomposed into low-molecular peptides, and these steps are significantly reduced in fishy smell.
By using a whole frog to extract various types of collagen and break it down into low-molecular peptides, the absorption efficiency in the body is significantly improved, the beauty effect is increased, and the fishy smell of the frog is significantly reduced, the resistance of eating frogs is reduced, and the taste of other foods is not affected.
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Abstract
Description
Technical Field
[0001] The present invention relates to a method for preparing a food composition and the food composition, the method using frog as a supply source of collagen so as to facilitate absorption in the body and minimize resistance to eating frog. Background Art
[0002] Collagen is the main protein of animal connective tissues, supporting tissues and organs and surrounding the body surface to maintain body shape. As the most abundant protein in animals, it accounts for more than 30% of human protein, and at least 19 types are known. In particular, as the main component of connective tissues such as skin, cartilage, and bones in living organisms, 40% is distributed in the skin, 20% is distributed in bones and cartilage, and the rest is widely distributed throughout the body, including blood vessels and internal organs.
[0003] Collagen is a triple helix structure with a diameter of about 14 to 15 nm, a length of 280 to 300 nm, an average molecular weight of about 300 kDa, and a regularly shaped arrangement of amino acids. It forms a physically and biologically stable structure through covalent cross-linking within or between tropocollagen molecules, which are the basic unit molecules of fibrous protein.
[0004] The polypeptide chain of collagen is composed of amino acid residues such as alanine, glycine, proline or hydroxyproline. Among them, proline and hydroxyproline have a twisting effect, and they form collagen by twisting each other into a spiral. In addition, glycine, proline and alanine account for about 70% of the total amino acid content, among which glycine has the function of excreting cholesterol.
[0005] Conventionally, collagen has been obtained mainly by subjecting proteins extracted from the skin or bones of livestock such as cattle and pigs to an enzyme treatment, or by subjecting fish skin or mollusks such as eels and tuna to an acidic substance treatment (see Patent Document 1).
[0006] The inventors of the present invention have developed a method for obtaining collagen peptides from frogs, which are amphibians, in addition to conventionally known livestock and fish, and have completed the present invention.
[0007] Prior art literature
[0008] Patent Literature
[0009] Korean Patent Publication No. 10-2009-0107779A (October 14, 2009) Summary of the invention
[0010] Technical issues
[0011] The object of the present invention is to provide a preparation method of a food composition and the food composition, so as to solve the problem of new collagen source.
[0012] In addition, the present invention aims to provide a method for preparing a food composition and a food composition, which are used to increase the in vivo absorption efficiency by decomposing collagen into low-molecular peptides and effectively reduce the unique fishy smell of frogs.
[0013] Technical Solution
[0014] The technical feature of the method for extracting collagen peptides using frogs of the present invention is that it includes: a first heating step, steaming the washed frogs using water vapor from pure water; a second heating step, mixing the heated frogs, acidic substances and alcohols and then heating them; a filtering step, crushing the heated mixture and then filtering it through a filter; a maturation step, maturing the filtered mixture; and a third heating step, sterilizing the maturated mixture.
[0015] In addition, the technical feature of the first heating step of the present invention is that the frog is placed on a washed dry fruit peel and then steamed, and the fruit peel is at least one selected from the group consisting of tangerine peel, orange peel, lemon peel, grape peel, and lime peel.
[0016] In addition, the technical feature of the above-mentioned aging step of the present invention is that it includes a microbial aging step of aging at a temperature of 25°C to 30°C for 3 to 4 days after adding a collagen degrading strain, wherein the above-mentioned collagen degrading strain is Penicillium aurantiogriseum.
[0017] In addition, the technical feature of the aging step of the present invention is that it includes an enzyme aging step of further adding a hydrolase for aging, wherein the hydrolase is at least one selected from the group consisting of papain, pepsin, and trypsin.
[0018] In addition, the technical feature of the enzyme maturation step of the present invention is that ultrasonic treatment is performed after adding the hydrolase.
[0019] The technical feature of the method for preparing the food composition of the present invention is that the food composition comprises the collagen peptide extracted by the above method as an effective ingredient.
[0020] Technical Effects
[0021] The preparation method of the food composition of the present invention contains various types of collagen at the same time because the whole frog is used, and the collagen can be decomposed into collagen that can be effectively absorbed into the body, thereby increasing the beauty effect.
[0022] In addition, by significantly reducing the unique fishy smell felt when eating frogs, the resistance to eating frogs themselves is reduced, and since no additional heavy-tasting spices or medicinal materials are added to remove the fishy smell, it can be used without affecting the taste of other foods. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 The block diagram is a diagram showing the preparation process of the method for extracting collagen peptides using frogs according to the present invention.
[0024] Figure 2 It is a block diagram showing the detailed process of the ripening step.
[0025] Figure 3 The results of the skin improvement effect evaluation are shown.
[0026] Figure 4 The sensory evaluation results are shown. DETAILED DESCRIPTION
[0027] Below, the present invention will be described in detail with reference to the accompanying drawings. The present invention can be modified in various ways and has various forms, so specific embodiments will be shown in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, and it should be understood to include all modifications, equivalents and substitutes included in the concept and technical scope of the present invention.
[0028] The terms used in this specification are only used to illustrate specific embodiments and are not intended to limit the present invention. Unless otherwise clearly defined in the context, singular expressions include plural expressions. In this application, terms such as "including" or "consisting of" should be understood to be intended to indicate the existence of features, steps, structural elements or combinations thereof recorded in the specification, without excluding in advance the existence or additional possibility of one or more other features or steps, structural elements or combinations thereof.
[0029] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs.
[0030] As is known to all, type I collagen is commonly found in skin, bones, teeth, etc., type II collagen is mainly found in cartilage, and type III collagen is found in muscles and blood vessels, etc. The present invention can comprehensively contain multiple types of collagen by using a whole frog containing frog skin, cartilage, bones, etc.
[0031] In addition, various steps are performed to decompose collagen into peptide units for facilitating absorption. Specifically, the steps include: a first heating step (S10), steaming the washed frog using pure water vapor; a second heating step (S20), mixing the heated frog, acidic substances and alcohols and heating them; a filtering step (S30), crushing the heated mixture and filtering it through a filter; and a maturation step, maturing the filtered mixture (S40).
[0032] The first heating step (S10) is a step of steaming the frog by putting the washed frog into a steamer and boiling pure water to generate steam. The first heating step (S10) is a pretreatment step for smoothly extracting the collagen contained in the frog. Further, in the first heating step (S10), fruit peels can be further added and then steamed. Specifically, the frog can be placed on the washed dry fruit peels and then steamed. The fruit peels can be at least one selected from the group consisting of tangerine peels (orange peels), orange peels, lemon peels, grape peels, and lime peels as citrus fruits. By steaming with the above-mentioned fruits, it has the advantage of being able to induce the decomposition of part of the collagen, and further, it has the advantage of being able to remove the peculiar smell of the frog through the sweet and sour taste peculiar to the fruit. In the case of undried fruit peels, it is preferably possible to include 1 to 2 times the weight of the frog, because if it is less than 1 times, the effect of removing peculiar smell is reduced, and if it is more than 2 times, it will interfere with the taste and smell when used in other foods.
[0033] The second heating step (S20) is a step of heating the frog after the first heating step (S10) after immersing it in the pure water used in the first heating step (S10), and then mixing the heated frog, the acidic substance and the alcohol in the pure water and then heating it for the second time. Specifically, in the second heating step (S20), 10 parts by weight of frog, 50 parts by weight to 100 parts by weight of pure water, 5 parts by weight to 10 parts by weight of acidic substance, and 5 parts by weight to 10 parts by weight of alcohol are included, and heated at a temperature of 80°C to 100°C for 3 hours to 10 hours.
[0034] The acidic substance is preferably a substance such as vinegar, citric acid, lemon juice, etc. that can provide an environment with a pH value of less than 7.0, which can play a role in decomposing part of the collagen. More preferably, when lemon juice is used as the acidic substance, it has the advantage of further removing the peculiar smell of frogs.
[0035] Alcohol is edible alcohol, and fermented alcohol or synthetic alcohol can be used. Alcohol plays a role in removing the unique odor of frogs. The alcohol used has a degree of less than 99% (w / v).
[0036] The filtering step (S30) is a step of crushing the mixture heated in the second heating step (S20) using a stirrer or the like, and then filtering the solid matter through a filter. After crushing with a common stirrer, use cotton cloth or 1 mm 2 The following filter sizes are used to filter out solid matter.
[0037] The aging step (S40) is a step for completely decomposing the collagen contained in the mixture into low-molecular peptides that can be easily absorbed into the body. Specifically, the aging step (S40) may include: a microbial aging step (S42), adding a collagen-degrading strain and performing aging; and / or an enzyme aging step (S44), further adding a hydrolase and performing aging.
[0038] The microbial maturation step (S42) is a step of adding a collagen-degrading strain and then using the degrading enzyme produced in the strain to decompose collagen into low-molecular peptides. The collagen-degrading strain may be Penicillium aurantiogriseum. Since the strain exhibits high activity under weakly acidic conditions, the advantage of the present invention is that by including an acidic substance in the second heating step (S20) to maintain a weakly acidic state, the strain can decompose collagen while maintaining high activity. In the microbial maturation step (S42), the collagen-degrading strain is added and then matured at a temperature of 25°C to 30°C for 3 to 4 days.
[0039] The enzyme aging step (S44) is a step of further adding a hydrolase after the first aging to finally decompose into low molecular peptides. The hydrolase may be at least one selected from the group consisting of papain, pepsin, and trypsin, and more preferably, a mixed enzyme treatment of papain, pepsin, and trypsin in a weight ratio of 1:1:1. This is because the composition of the present invention is extracted from the whole frog, and as described above, various types of collagen are contained due to the use of the whole frog, so it is preferable to uniformly use various enzymes to decompose the above collagen.
[0040] In addition, since the above-mentioned hydrolase generally exhibits high activity at low pH, it is preferred to additionally add the acidic substance added in the second heating step (S20). In particular, the present invention has the advantage that the amount of enzyme added in the enzyme ripening step (S44) can be significantly reduced by performing the microorganism ripening step (S42), thereby reducing the production cost.
[0041] Furthermore, in the enzyme ripening step (S44), ultrasonic treatment may be performed to improve the activity efficiency of the hydrolase during the ripening process.
[0042] The third heating step (S50) is a step for sterilizing the collagen degrading strain added in the ripening step (S40) and inactivating the hydrolase. The third heating step (S50) is preferably performed at a temperature of 80°C to 100°C for 1 minute to 5 minutes.
[0043] Since the collagen contained in the frog is decomposed into low-molecular collagen peptides, the final prepared composition of the present invention is completed in a low-viscosity state. In addition, the composition of the present invention has the advantages that the unique fishy smell that can be felt when eating frogs is significantly reduced, thereby reducing the resistance to eating frogs themselves, and since no additional heavy-tasting spices or medicinal materials are added to remove the fishy smell, it can be used without affecting the taste of other foods.
[0044] Next, the method for extracting collagen peptides using frogs of the present invention will be described by way of examples.
[0045] Example 1.
[0046] The frog was placed in a steamer and steamed for 1 hour. Then, 1 kg of the steamed frog was placed in a mixture containing 5 kg of pure water, 1 kg of lemon juice, and 1 kg of alcohol (95%) and heated at 100° C. for 5 hours.
[0047] The final heated mixture was crushed in a blender and then passed through a 1mm 2 The solid matter was filtered through a filter. 500 g of Penicillium aurantiogriseum strain was added thereto and mixed evenly, and then matured at 27° C. for 3 days. Then, 500 g of mixed powder of papain, pepsin and trypsin (mixed at a weight ratio of 1:1:1) and 500 g of lemon juice were added and mixed evenly, and then matured at 37° C. for 1 day. Then, the composition of the present invention was finally completed after a sterilization process.
[0048] Example 2.
[0049] Put the frog in a steamer and cover it with the same amount of lemon peel, then steam it for 1 hour. Then, put 1 kg of the steamed frog into a mixture of 5 kg of pure water, 1 kg of lemon juice, and 1 kg of alcohol (95%), and heat it at 100°C for 5 hours.
[0050] The final heated mixture was crushed in a blender and then passed through a 1mm 2The solid matter was filtered through a filter. 500 g of Penicillium aurantiogriseum strain was added thereto and mixed evenly, and then matured at 27° C. for 3 days. Then, 500 g of mixed powder of papain, pepsin and trypsin (mixed at a weight ratio of 1:1:1) and 500 g of lemon juice were added and mixed evenly, and then matured at 37° C. for 1 day. Then, the composition of the present invention was finally completed after a sterilization process.
[0051] Comparative Example 1.
[0052] The frog was placed in a steamer and steamed for 1 hour. Then, 1 kg of the steamed frog was placed in a mixture containing 5 kg of pure water, 1 kg of lemon juice, and 1 kg of alcohol (95%) and heated at 100° C. for 5 hours.
[0053] The final heated mixture was crushed in a blender and then passed through a 1mm 2 The solid matter is filtered through a filter and then the composition is completed through a sterilization process.
[0054] Comparative Example 2.
[0055] The frog was placed in a steamer and steamed for 1 hour. Then, 1 kg of the steamed frog was placed in a mixture containing 5 kg of pure water, 1 kg of lemon juice, and 1 kg of alcohol (95%) and heated at 100° C. for 5 hours.
[0056] The final heated mixture was crushed in a blender and then passed through a 1mm 2 The solid matter was filtered through a filter, and then 500 g of Penicillium aurantiogriseum was added and mixed evenly, and then matured at 27° C. for 3 days. Then, the composition was completed through a sterilization process.
[0057] Comparative Example 3.
[0058] The frog was placed in a steamer and steamed for 1 hour. Then, 1 kg of the steamed frog was placed in a mixture containing 5 kg of pure water, 1 kg of lemon juice, and 1 kg of alcohol (95%) and heated at 100° C. for 5 hours.
[0059] The final heated mixture was crushed in a blender and then passed through a 1mm 2Then, 500 g of mixed powder of papain, pepsin and trypsin (mixed in a weight ratio of 1:1:1) and 500 g of lemon juice were added and mixed evenly, and then matured at 37° C. for 1 day. Then, the composition of the present invention was finally completed after a sterilization process.
[0060] Comparative Example 4.
[0061] The frog was placed in a steamer and steamed for 1 hour. Then, 1 kg of the steamed frog was placed in a mixed solution containing 7 kg of pure water and heated at 100° C. for 5 hours.
[0062] The final heated mixture was crushed in a blender and then passed through a 1mm 2 The solid matter was filtered through a filter. 500 g of Penicillium aurantiogriseum was added thereto and mixed evenly, and then matured at 27° C. for 3 days. Then, 1 kg of a mixed powder of papain, pepsin, and trypsin (mixed at a weight ratio of 1:1:1) was added and mixed evenly, and then matured at 37° C. for 1 day. Then, the composition of the present invention was finally completed after a sterilization process.
[0063] Test Example 1. Evaluation of skin improvement efficacy
[0064] The skin function improvement effect was evaluated on 30 women in their 30s to 60s.
[0065] The subjects were divided into 6 groups of 5 people each. The control group took 250 ml of purified water, and the remaining experimental groups mixed 50 ml of the composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 3 with 200 ml of purified water, and took it 3 times a week for 8 weeks. During this period, the intake of functional cosmetics and foods related to skin improvement was restricted.
[0066] After 8 weeks, wrinkles, elasticity and personal preference were evaluated by naked eyes on a 5-point scale, with 5 being very good, 4 being good, 3 being average, 2 being poor and 1 being very poor. The results are shown in Table 1 and Figure 3 shown.
[0067] Table 1
[0068] Sample wrinkle elasticity Personal Preference Control group 2.4 2.3 2.2 Example 1 3.8 4.1 3.5 Example 2 3.7 4.2 3.7 Comparative Example 1 2.4 2.2 2.2 Comparative Example 2 2.6 2.2 2.1 Comparative Example 3 2.4 2.3 2.3
[0069] In the case of Examples 1 and 2, it was confirmed that wrinkles and elasticity could be improved. In contrast, in the case of Comparative Examples 1 to 3, it was confirmed that there was no difference in the improvement potential compared with the control group.
[0070] Test Example 2. Sensory Evaluation
[0071] A sensory evaluation was conducted on 15 women in their 20s to 50s.
[0072] 50 ml of the composition prepared according to Example 1, Example 2 and Comparative Example 4 was mixed with 200 ml of purified water and ingested, and the taste, smell and overall preference were evaluated on a 5-point scale, with 5 points being very good, 4 points being good, 3 points being average, 2 points being poor, and 1 point being very poor. The results are shown in Table 2 and Figure 4 shown.
[0073] Table 2
[0074] Sample smell odor Comprehensive preferences Example 1 2.7 2.5 2.4 Example 2 3.1 3.0 2.9 Comparative Example 4 1.3 1.8 1.2
[0075] The evaluation results showed that a significant aversion to taste and smell was observed in Comparative Example 4. In contrast, in Examples 1 and 2, the overall aversion to taste and smell was less, and in Example 2, the aversion to taste and smell was further improved.
Claims
1. A method for preparing a food composition, characterized in that: include: In the first heating step, the cleaned frog is placed on dry lemon peel and then steamed with water vapor; In a second heating step, the heated frog, lemon juice and alcohol are mixed and then heated; A filtering step, crushing the heated mixture and then filtering it through a filter; a aging step, aging the filtered mixture; and The third heating step is to sterilize the mature mixture. The weight of the lemon peel is 1 to 2 times the weight of the frog. The above-mentioned ripening steps include: a microbial aging step, adding Penicillium aureum as a collagen degrading strain to the above mixture, and then aging at a temperature of 25° C. to 30° C. for 3 to 4 days; and In the enzyme aging step, after the above-mentioned microorganisms are aged, papain, pepsin, and trypsin are further added as hydrolytic enzymes for aging.
2. The method for preparing the food composition according to claim 1, characterized in that: In the enzyme aging step, after the hydrolase is added, ultrasonic treatment is performed.
3. A food composition, characterized in that ， Prepared by the preparation method according to claim 1 or claim 2.
Citation Information
Patent Citations
Composition for Anti-oxidation containing collagen peptide derived from fishes
KR1020090107779A