1362393 \ 101年2月17日修正替換 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、 本案若有化學式時，請揭示最能顯示發明特徵的化學弋 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，方法中勺 含三個程序，包括,#、鱗及魚皮快速分離方法、#、鱗粉末化處理及2 去腥處理之技術。 如 【先前技術】 膠原蛋白是近年來相當受到重視的生技材料，將勝原蛋白水解可獲 得膠原蛋白胜肽(collagen peptide)，是重要的機能性食品素材及食品六 加物，同時也被應用於化妝品工業上。魚類的膠原蛋白主要存在 鱗、魚皮及魚骨。魚鱗的一般成分為18.2%水分、54 6%粗蛋白及 灰份（以 hydroxyapatite 為主）（Yamauch et al·, 2004;黃，2005、 〇 膠原蛋白約佔粗蛋白的96〇/0,且主要是以type !型為主（Ik〇ma Μ Μ 2003a，b)。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 獲得純度95%的白色魚鱗膠原蛋白胜肽粉末。該胜肽製品分子量 含量為 24_5%，2-5kDa 含量為 18·1%，K2kDa，23 7%，ikDa 以下 ο 8 % (吳和蔡，2006 )。星輝生技公司（中華民國2〇〇83丨〇〇5號專利）利用酸8 洗、酵素水解及陰陽離子樹脂等處理魚鱗得到平均分子量約 2 1362393 101年2月17日修正替換 移原蛋白胜肽粉末（王，2_)(>然而，使用魚鱗為原料製造移原蛋白胜 肽，目前仍有幾個重要問題亟待解決，包括⑴工座來源之魚鱗常附著 在魚皮上’若以手工方式到下魚鱗不但耗費大量人卫，而且獲得之㈣ 也可能殘留細小的碎魚片，容易造成後續產品纽味的問題，乾燥 鱗組織堅硬紫實’無法直接以粉碎機將它粉碎。片狀魚鱗則有酵素 不易處理的問題，魚鱗絲自水產原料，使得市售魚娜原蛋白職製品普 遍存在嚴重的魚腥味問題。 【發明内容】 本發月曰在建立-個魚鱗勝原蛋白胜狀產品的新式製作方法，方法 中，含三個㈣，包括魚鱗、魚皮快速分離方法 ' 魚_末化處理及 產品去醒味處理。⑴利用控制水溫及攪拌法達到魚鱗與魚皮快速分 離厂、>員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。⑺ 將獲得之魚鱗洗淨，經零下2G〜85t冷;東硬化處理i3G天進一步以 121t處理20-100分鐘、45_11(rc乾燥卜8小時及粉碎機粉碎過筛後， 即可什到魚鱗粉末製品。（3)添加數種蛋白分解酵素（如：及 papain)混合處理魚轉得魚_原蛋白胜肽減，再將柑橘類水 果（包括柚子、葡萄柚、檸檬、橘子、柳撥等）之果皮加人該溶液處 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 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 鱗膠原蛋白胜肽產品的新式製作方法，其製作流程如圖丨所示。 本方法包含三個程序： 壹、魚鱗魚皮快速分離處理 目刖外銷工薇製作吳郭魚片、鱸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，除了耗費大量 3 1362393 _ • 101年2月17曰修正替換 人工外，獲得之魚鱗上也可能殘留細小碎肉，容易造成後續產品魚 腥味的問題。本技術採用控制水溫方式，達到魚鱗與魚皮的快速分 離以及魚鱗表面無細小碎肉殘留的問題。 首先將帶鱗魚皮洗淨後，置於不同水溫中攪拌，紀錄魚鱗完整 掉落的時間。結果如表一所示。 表一：不同水溫及處理時間對魚鱗分離率的影響 處理溫度(°c) 時間（分） 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，可將水溫控制在55〜60°C，經3-8分鐘攪拌，魚鱗 與魚皮可完全分離。但是在實驗上最佳的處理條件為80t、0.3分鐘；然而， 若採用更高溫度應考量能源浪費及操作較為困難等問題。 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20〜85°C冷凍硬化處理1天以上（溫度越低效果越好，經實驗證 明最佳處理條件為零下20°C，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121°C，30分鐘），再於45-110°C 烘箱乾燥1-8小時（最佳處理條件為80°C、3小時乾燥），然後利用 粉碎機粉碎，過篩後即可得到細度如麵粉狀的魚鱗粉末製品。本法 與中華民國200613565號專利（吳和蔡，2006)不同之處如後敘述：該 專利公開技術乃將魚鱗於1〇〇〜121°C加熱處理15-60分鐘，再將魚 鱗加水以均質機打成果汁狀溶液，然後添加蛋白分解酵素處理。本 法利用零下20〜85°C冷凍硬化處理1-30天，之後進行121°C處理 20-100分鐘冷熱雙重物理因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鱗細碎成粉末。於水產加工廠可先用此方法 4 101年2月17日修正替換 大量製備魚鱗粉末製品，以方便原料之保存。利用本法得到之备鱗 粉末較生鮮魚鱗更能均㈣溶解於水中，有利於後續的蛋白質㈣ 酵素處理及快速地獲得魚鱗膠原蛋白胜狀製品。 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。由於魚鱗係來自水產原 料，使得市售魚鱗朦原蛋白胜肽製品普遍含有嚴重的魚腰味問題。、 於本發明中利用下列方式處理製品的嚴重魚腰味問題： 一 '帶鱗之魚皮利用【方法壹】將魚鱗與魚皮分離，避免手卫· 法獲得魚鱗表面可能殘留細小碎肉，容易造成後續之腰味問題。 - '將魚鱗湘【方法幻製成魚鱗粉末後，才使用蛋白分解酵素 酵素(如·· alcalase、papain等等）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掛橘類水果（包括抽子葡萄袖、 檸檬、橘子、柳撥等）之果皮處理G.5_3小時後，再進行乾燥處 理（可使用如：喷霧乾燥、減乾燥或絲乾燥）。此法可處理 製品魚腥味問題，還可使產品帶有淡淡掛橘精油的氣味。果皮 之用量為魚鱗膝原蛋白胜肽溶液重量之5%以上即有顯著的去 腥效果。 ，中華民國200831005號專利中（王，2〇〇8)乃利用陰陽離子交換 樹脂、活性炭、植物去腥劑（用量為〇5·! 〇%)等來移除魚鱗勝原 蛋白胜肽產品的魚腰味問題，然而該項專利中並未載明係使用何種 植物為去腰劑。本發明中採用掛橘類水果（包括袖子葡萄袖棒 樣、橘子、柳撥等）之果皮處理配合【方法壹】及【方法武】，移除 腰味之效果非常顯著。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，並無魚醒味 .圖式簡單說明】 圖 圖係有關本發明魚鱗夥原蛋白胜肽產品的新式製作方法之流程 101年2月17日修正替換 【參考文獻】 子東清。2008。魚鱗移原蛋白胜肽之製造方法。中 H君原蛋白及其製備方法。"民_彳·613565。 抗氧倾肖f純增生效果 賴志行。20 之探討。1362393 \February 17th, 101, revised 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. Representative map: (1) The representative representative of the case is: (1). (2) A brief description of the symbol of the representative figure: 5. If there is a chemical formula in this case, please disclose the chemical which best shows the characteristics of the invention. 6. Description of the invention: [Technical field of the invention] The present invention is a fish scale collagen The new method for the production of peptide products, the method contains three procedures, including, #, scale and fish skin rapid separation method, #, scale powder treatment and 2 deuterium treatment technology. For example, [previous technique] Collagen is a biotechnology material that has received considerable attention in recent years. It can be used to hydrolyze collagen to obtain collagen peptide, which is an important functional food material and food additive. It is also applied. In the cosmetics industry. The collagen of fish mainly exists in scales, fish skins and fish bones. The general composition of fish scales is 18.2% water, 54 6% crude protein and ash (mainly hydroxyapatite) (Yamauch et al., 2004; yellow, 2005, 〇 collagen accounts for about 96〇/0 of crude protein, and mainly It is based on type ! (Ik〇ma Μ Μ 2003a, b). Lai (2006) hydrolyzed Wu Guoyu fish scales with enzymes and found that its small peptide peptides have strong antioxidant properties and are suitable for human keratinocytes. The cells of the strain have the ability to promote cell growth. The Aquatic Products Laboratory of the COA (Republic of China, 200613565) uses a neutral protease to hydrolyze fish to obtain a white fish scale collagen peptide powder with a purity of 95%. The molecular weight content of the peptide product is 24_5%. 2-5kDa content is 18.1%, K2kDa, 23 7%, okDa below ο 8 % (Wu and Cai, 2006). Xinghui Biotechnology Co., Ltd. (Republic of China 2〇〇83丨〇〇5 patent) uses acid 8 Washing, enzyme hydrolysis and anion-cationic resin treatment of fish scales to obtain an average molecular weight of about 2 1362393. Modified on February 17, 2011, the replacement of the original protein peptide powder (Wang, 2_) (> However, the use of fish scales as raw materials to produce the original protein wins Peptides, there are still several important issues. Solution, including (1) the fish scales from the source of the work are often attached to the skin of the fish. 'If you use the manual method to get the fish scales, it will not only cost a lot of people, but also get the (4) small pieces of broken fish fillets, which will easily cause problems in the follow-up products. The dry scales are hard and purple. 'It can't be crushed directly by the pulverizer. The flaky fish scales have the problem that the enzymes are not easy to handle. The fish scales are made from aquatic raw materials, which makes the fish snails have a serious fishy smell. [Invention] The new method for the production of a fish scale to win the original protein product, the method includes three (four), including the fish scale, the rapid separation method of the fish skin, the fish_endification treatment and the product go Awakening treatment. (1) Using the control of water temperature and stirring method to achieve the rapid separation of fish scales and fish skins, the staff can use a lot of manpower to get the fish scales and the fish scales are free of broken meat. (7) Wash the fish scales obtained, Zero 2G~85t cold; East hardening treatment i3G day further treatment with 121t 20-100 minutes, 45_11 (rc dry b 8 hours and crusher sifted, then even fish scale powder Products. (3) Adding several kinds of proteolytic enzymes (such as: and papain) to mix the fish and turn the fish into the fish. The original protein peptide is reduced, and then the citrus fruits (including grapefruit, grapefruit, lemon, orange, willow, etc.) When the peel is added to the solution for 0.5-3 hours and then dried, the problem of the fishy smell of the product can be greatly reduced, and the product has the smell of the citrus essential oil. [Embodiment] The commercially available fish scale has been stated in the [Prior Art] section. In the process of collagen peptide production, there are some important problems to be solved. In order to solve these problems, a new method for producing a fish scale collagen peptide product is developed in the present invention, and the production process thereof is shown in FIG. The method comprises three procedures: 壹, fish scales, quick separation of fish skins, and the production of fish fillets such as squid fillets, squid fillets or squid fillets, which produce a large number of scaled fish skins, Scraping the scales from the skin of the fish, in addition to the cost of a large number of 3 1362393 _ • February 17 101 71 revised replacement of the artificial, the fish scales may also have fine minced meat, which easily causes the problem of fishy smell in subsequent products. The technology adopts the method of controlling the water temperature to achieve the rapid separation of fish scales and fish skins and the problem of no fine minced meat residue on the surface of the scales. First, wash the scaled skins and mix them at different water temperatures to record the time when the scales are completely dropped. The results are shown in Table 1. Table 1: Effect of different water temperature and treatment time on fish scale separation rate Treatment temperature (°c) Time (minutes) 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, the water temperature can be controlled at 55~60 °C, and after 3-8 minutes of stirring, the scales and fish skin can be completely separated. However, the experimentally optimal processing conditions are 80t, 0.3 minutes; however, if higher temperatures are used, consideration should be given to energy waste and difficult operation.贰, fish scale powder treatment This method can be applied to fish scales of various fish sources. Firstly, the fish scales are washed and subjected to freezing and hardening treatment at minus 20 to 85 ° C for more than one day (the lower the temperature, the better the effect, the experimentally proved that the optimal treatment conditions are minus 20 ° C, 2 days), and further treated at 121 ° C. 20-100 minutes (tested to be the best treatment conditions of 121 ° C, 30 minutes), and then oven drying at 45-110 ° C for 1-8 hours (optimal treatment conditions of 80 ° C, 3 hours of drying), then It is pulverized by a pulverizer, and after sieving, a fish scale powder product having a fineness such as a flour is obtained. The difference between this Law and the Republic of China No. 200613565 (Wu and Cai, 2006) is as follows: The patent discloses that the fish scale is heat-treated at 1 〇〇 to 121 ° C for 15-60 minutes, and the fish scale is added with water to homogenize. The machine is labeled as a juice-like solution and then added with proteolytic enzymes. The method utilizes freezing and hardening treatment at minus 20 to 85 ° C for 1-30 days, and then undergoes treatment at 121 ° C for 20-100 minutes for the thermal and thermal double physical factor treatment to initially destroy the physical structure, and then the dried fish scales are crushed by an oven drying and a pulverizer. powder. This method can be used first in the aquaculture processing plant. 4 February 17, 2011 Revision Replacement A large number of fish scale powder products are prepared to facilitate the preservation of raw materials. The prepared scale powder obtained by this method is more soluble than fresh fish scales. (4) It is soluble in water, which is beneficial to the subsequent protein (4) enzyme treatment and rapid acquisition of fish scale collagen. The product of the ginseng and fish scale collagen peptide production process is decontaminated. This method can be applied to fish scales of various fish sources. Since the fish scales are derived from aquatic raw materials, the commercially available ichthyosis protein peptide products generally contain serious fish waist taste problems. In the present invention, the problem of severe fish waist taste of the product is treated in the following manner: 1. The 'scaled fish skin' is separated from the fish skin by the method method, so as to avoid the possibility of residual fine meat on the surface of the fish scale. It is easy to cause subsequent waist problems. - 'The fish scales are used to process the fish scale powder, and then the solution is treated with proteolytic enzymes (such as alcalase, papain, etc.), and the resulting solution is a fish scale collagen protein peptide solution. Third, the fish scale collagen peptide solution is treated with the peel of orange fruit (including grape sleeves, lemon, orange, willow, etc.) for G.5_3 hours, then dried (can be used, such as: spray drying, Reduce drying or silk drying). This method can deal with the problem of fishy smell of the product, and can also make the product have the faint scent of orange essential oil. The amount of peel used is 5% or more of the weight of the fish scale kallikonin peptide solution, which has a significant deodorizing effect. , in the Republic of China 200831005 patent (Wang, 2〇〇8) is the use of anion and cation exchange resin, activated carbon, plant decanting agent (amount of 〇5·! 〇%) to remove the fish from the fish scale Shengyuan peptide peptide products Waist taste problem, however, the patent does not specify which plant is used as a waist remover. In the present invention, the peel treatment of the orange fruit (including the sleeve grape sleeves, the oranges, the willows, etc.) is combined with the method and the method, and the effect of removing the waist flavor is remarkable. The finally obtained fish scale collagen peptide powder is prepared into an aqueous solution having a degree of indifference of 1%, and when applied to the face, there is no fish to wake up. The figure is simple description] The figure is related to the fish scale protein propeptide product of the present invention. The process of the new production method was revised and replaced on February 17, 2010 [Ref.] Zi Dongqing. 2008. A method for producing a fish scale transfer protein peptide. Medium H junprotein and preparation method thereof. "民_彳·613565. Anti-oxidation tilting f pure hyperplasia effect Lai Zhixing. 20 discussion.
Ikoma, T.5 Kobayashi, H.5 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.5 Kobayashi, H.5 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.5 Kobayashi, H.5 Tanaka, J.5 Walsh, D.? and Stephen Mann, S, 2003b. Microstructure5mechanical9 and biomimetic properties of fish scale of Pagrus major, J.Structural Biology 142 : 327-333.Ikoma, T.5 Kobayashi, H.5 Tanaka, J.5 Walsh, D.? and Stephen Mann, S, 2003b. Microstructure5mechanical9 and biomimetic properties of fish scale of Pagrus major, J.Structural Biology 142: 327-333.
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