CZ305663B6 - Process for preparing beer collagenous jelly and use thereof - Google Patents

Abstract

He process for preparing beer collagenous jelly for the need of beer, food, beverage, cosmetic and medicinal industries, according to the present invention is characterized in that animal biomaterial containing collagen is extracted by biological extraction medium being selected from the group consisting of beer, alcohol-free beer or wine at a temperature in the range of 10 to 43 degC for a period of 24 to 36 hours, depending on the collagen content in the biological material. The animal biomaterial is selected from the group consisting of pig, chicken or fish skins. After vigorous washing, the biomaterial is at least once extracted with a biological extraction medium in weight ratio to the biological material ranging from 1:0.2 to 0.4, in the presence of 0.5 to 1.5 percent by weight of 3 percent hydrogen peroxide, based on the weight of the extracted biomaterial, wherein the extraction medium contains 0.5 to 15 percent of ethyl alcohol according to the kind of the extraction medium used for extraction. The thus obtained extract is the let to collagen at a temperature in the range of 0 to 10 degC for further use. For the preparation of beverages, the extract can be used prior as well as after collagenation.

Description

(54) Title of the invention:

Method of production of beer collagen jelly and its use (57)

The method of producing beer collagen jelly for the brewing, food, beverage, cosmetic and medical industries consists in extracting animal biomaterial containing collagen by a biological extraction medium selected from the group consisting of beer, non-alcoholic beer or wine at a temperature of 10 to 43 ° C after for 24 to 36 hours depending on the collagen content of the biological material. The animal biomaterial is selected from the group consisting of pork or chicken or fish skins. After thorough washing, the biomaterial is extracted at least once with a biological extraction medium in a weight ratio: biological material of 1: 0.2 to 0.4, in the presence of 0.5 to 1.5% by weight. 3% hydrogen peroxide, based on the weight of the extracted biomaterial, the extraction medium containing 0.5 to 15% of ethyl alcohol, depending on the type of extraction medium used for the extraction. The obtained extract was allowed to coagulate at 0 to 10 ° C for further use. The extract can be used before and after coagulation to prepare drinks.

Method of production of beer collagen jelly and its use

Field of technology

The invention relates to a process for the production of beer collagen jelly and its use in the beverage, food, medical and cosmetic industries.

Prior art

Beer is a balanced and tasty drink important for quenching thirst, it is a source of important nutrients such as vitamins, amino acids, minerals and carbohydrates, which are involved in the prevention of disease and human health.

Researchers have found that drinking beer at the optimal daily dose of 1 liter (preferably in two doses) of beer has beneficial effects on the human body, that its antioxidant content has a positive effect on reducing carcinogens. Beer contains vitamins, especially B groups, flovonoids and other substances that support a person's healthy condition.

In the production of low-alcohol and non-alcoholic beers, some raw materials of the collagen type are currently used, mainly obtained by hydrolysis of gelatin. The current use of collagen-containing raw materials is not always standard.

Low-alcohol and non-alcoholic beers are very similar to alcoholic beers in their health-active substances.

Collagen is a fibrous protein that forms the basis of connective tissues - ligaments, cartilage, bones, skin and other tissues and is the most important protein not only for humans, but also for all vertebrates, fish and reptiles.

Collagens represent the most widespread group of proteins not only in humans, but also in all vertebrates and reptiles, collagen fibers are built into the building blocks of organs, where they represent complicated structures of cell membranes, in which proteins are anchored mainly in the peritoneum, pleura, , brain and more. The skin covers the entire human body and has a surface area of 1 to 1.5 m ² .

Collagen in the human body is constantly renewed, the recovery lasts from a few days to several months. The amount and production of collagen itself gradually decreases over the years of life and it is necessary to supply it for the good function of the organism, the most suitable form of delivery is food collagen preparations.

Collagen in the human body is part of all connective and connective tissues, delays skin aging, improves the strength of hair and nails, is part of drugs and dietary supplements that improve:

- Mobility of small joints of the upper and lower limbs

- Facilitates muscle relaxation, subjects the activity of muscular systems

- Relieves joint pain caused by joint movement, acts against back pain of local or locomotor origin

- Collagen creates barriers against free radicals, causes slowing of physiological aging of connective tissue

- 1 CZ 305663 B6

- It interacts with the processes of aging, acts preventively against the emergence of many diseases.

The process and production of collagen jelly by extraction in a biological fluid selected from the group consisting of animal milk, whey or soy milk is described in detail in the application entitled "Process for the production of collagen and gelatin jelly for pharmaceutical, food, cosmetic and industrial use". of the invention was filed on 21.11.2013 PV 2013-916. However, this method of collagen production is not entirely suitable for use in beer and other beverages, as it uses mainly milk and dairy products for collagen extraction.

The essence of the invention

These disadvantages are eliminated by the biotechnological process for the preparation of beer collagen jelly, which allows collagen to be added to beer products or other beverages in liquid form. The essence of the production of beer collagen jelly containing 20 basic amino acids for the needs of the brewing, food, beverage, cosmetic and medical industries lies in the fact that animal biomaterial containing collagen is extracted with a biological extraction medium selected from the group consisting of beer, non-alcoholic beer or wine at 10 to 43 ° C for 24 to 36 hours depending on the collagen content of the biological material.

The animal biomaterial is selected from the group consisting of pig or chicken or fish skins, wherein the pig skins are extracted at 37 to 43 ° C, the chicken skins at 34 to 40 ° C and the fish skins at 10 to 28 ° C for 24 to 36 hours. , the extraction length depends on the collagen content of the solid material.

The skins are washed in drinking water with a maximum temperature of 37 ° C, coarse impurities and biomorganisms adhering to the surface of the biomaterial are removed by washing, after which the biomaterial is cut into parts measuring about 3x4 cm ² , preferably 2x1 cm ² . The solid material thus treated is subjected to maceration in drinking water at a temperature of 98 to 102 ° C in the presence of 0.5 to 1.5% by weight. 5% hydrogen peroxide, based on the weight of the animal material, in pig and chicken skins, washing takes 15 minutes, in fish skins 1 to 3 minutes, thus removing fat and slimy skin parts, after which they are extracted at least once with a biological extraction medium. in a weight ratio: to biological material of 1: 0.2 to 0.4 in the presence of 0.5 to 1.5% by weight. 3% hydrogen peroxide, based on the weight of the extracted biomaterial, the extraction medium containing 0.5 to 15% of ethyl alcohol, depending on the type of extraction medium used for the extraction.

The obtained extract was allowed to coagulate at 0 to 10 ° C for further use.

Beer collagen jellies are mixed with beer or another beverage and the resulting mixture is subjected to microbial filtration, where not only the resulting impurities but also the microorganisms present are removed.

Depending on the determined content of the amount of vitamins and mineral trace substances, these substances can be supplemented with the help of effervescent tablets of vitamins or mineral substances to the required value of the determined daily requirement.

Beer collagen jellies can be used as carriers for pharmaceutically active substances.

Solid biomass residues after extraction in the production of beer collagen jelly can be used for the prevention and treatment of diseases in dogs and cats in the form of veterinary food supplements.

Beer collagen jellies obtained by a biotechnological process can be added in a very simple way to beer of all kinds ready for pasteurization and filling.

The present inventors recommend that collagen in the form of beer collagen jelly be also supplied to the human body in the form of a beverage, so that beer collagen jelly - collagen

-2CZ 305663 B6 becomes part of the last production stage of beer and is used as a beer food supplement to supplement all other health raw materials contained in beer and which by adding this food collagen product participate in the treatment of diseases or disease prevention as a preventive protection.

The use of a newly developed product containing collagen is an important product in supplementing the production of collagen in the human body.

With few exceptions, the human body cannot produce vitamins on its own and must therefore be supplied through the diet. Vitamins and minerals can be supplied to products produced in the brewing industry, such as fruit drinks and fruit beers in the form of effervescent tablets.

The authors of the proposed technological procedure for the use of effervescent tablets designed and tested them in a beer extraction agent, where collagen extraction has already taken place. For example, they used effervescent tablets containing magnesium, which reduces the degree of fatigue, contributes to the normal function of the nervous system and protein synthesis.

This procedure very significantly shifts the supplementation of pharmaceutical substances not only vitamins, minerals, but also other substances for the daily consumption of vitamins, minerals given by medical experience.

The effervescent tablets, which are in the production and sales program of pharmaceutical companies, offer the brewing industry a wide choice.

An important role in the innovation of beer and soft drink production will be their supplementation with a protein raw material - collagen, which will achieve a comprehensive supplementation of used beverages both in the physical need for their use and in the prevention and use of health raw materials contained in them.

Collagen and its intermediate collagen jelly work with regular use on the skin from the inside, the skin becomes smooth, supple and soft, regenerates the connective tissue, cartilage parts of the body.

Collagen retains water in the deeper parts of the skin, has an effect on the elasticity and softness of the skin, especially in those cases where it interacts in the presence of glucosamine and vitamin C in the body.

In combination with the pharmaceutical raw materials contained in beer, magnesium and calcium are used as a composition combined with a large amount of vitamins, especially group B and minerals, to cure or alleviate bone and joint diseases.

Collagen associated with beer raw materials is an irreplaceable means of thirst, to increase attention during fatigue.

Beers supplemented with the amino acids collagen jelly move the quality of beer and its health effects to a higher level of a healthy human body.

Examples of embodiments of the invention

Example 1: Stages of the technological process of beer collagen jelly production.

and/

350 g of pork skins are freed of coarse impurities and cut into small particles measuring approx. 3x4 cm ² , preferably 2x1 cm ² and washed thoroughly 3 to 5 times in drinking warm water with a temperature of approx.

-3GB 305663 B6 ° C, which removes other impurities of both microbiological origin and various types of mucus on the skin.

After washing and filtering off the cleansing water, the solids of the skins are macerated in water at 100 DEG C. in the presence of 1% by weight. 5% hydrogen peroxide for 15 minutes to remove residual microorganisms from both the surface and inner parts of the cut skin. During the maceration process, oxygen is released from hydrogen peroxide, which not only affects the destruction of microorganisms, but the hydrogen peroxide present also has the function of discoloring and removing mucus on the skin.

b /

In the second step of the process, the obtained washed solid skin is subjected to extraction in 1 liter of beer for 24 to 36 hours at a temperature of 40 ° C with occasional stirring. Collagen in collagen jelly in any environment where the temperature is higher than 40 ° C gradually changes to gelatin, in fish collagen jelly it changes to gelatin already at 28 ° C.

The obtained beer collagen jelly after separation of the solid part of the extraction material is filtered and the obtained clear solution is filled into distribution containers and placed in a cooling room at a temperature of up to 10 ° C, where coagulation occurs within a few hours.

The extracted pig skin after completion of I. extraction and filtration is prepared for performing II. extraction in 1 liter of beer, which takes place for 24 hours and a temperature of 40 ° C.

After the extraction is completed, the extraction solution is filtered, and the obtained beer collagen jelly can be used directly for the preparation of biocollagen beer.

c / Processing of solid part of pig skins after II. extraction:

no. 1

Solid part of biomaterial after II. extraction is dried, drying is carried out in a stream of air warm to 40 ° C.

The dried biomaterial is used as a food veterinary supplement for the treatment of diseases of the joints of animals and their musculoskeletal system.

c / 2

It is also not appropriate to dilute the solid part of the biomaterial after the extraction of collagen beer jelly with sterilized whey, into which vitamins or minerals of magnesium and calcium are introduced by means of effervescent tablets. The obtained product is subjected to slight sterilization - pasteurization up to a temperature of max. 63 ° C. After cooling, coagulation is carried out, the food veterinary preparation thus prepared contains residues of active substances from beer and collagen, supplemented with vitamins and minerals by means of effervescent tablets.

The vitamin veterinary food preparation is used for the prevention or treatment of eg dogs, cats and horses.

Example 2

The main use of beer collagen jelly is in its use directly in the finished beer, the created beer collagen mixture in a weight ratio of 1: 1 behaves like the original beer.

-4EN 305663 B6

In order to avoid microbial contamination, the formed mixture of collagen beer supplemented with active health substances of collagen and ev. from other pharmaceutical substances, filtration is performed through a microbial filter, the obtained complete mixture of beer and active substances does not lose its aroma, color and is supplemented with basic neutral amino acids, which include glycine, alanine, valine, leucine and isoleucine. Valine, leucine and isoleucine are essential acids that the human body cannot synthesize on its own.

Enriched beer has a beneficial effect, with moderate beer use, fortified beer has higher health effects, in men it is recommended to drink 0.5 to 1 liter of beer per day, in women 0.3 to 0.6 liters of beer per day.

The used mixed beer with collagen jelly already has a preventive effect, prevents stress, removes tension, promotes companionship and understanding, has a protective effect on atherosclerosis, reduces the formation of ischemic heart and brain diseases, lowers blood pressure by dilating blood system, lowers blood sugar, does not contain Cholesterol, beer is used to stimulate taste and support the digestive system.

Example 3

Beer collagen jellies prepared by extraction with non-alcoholic beer can be mixed in a ratio of 1:10 with non-alcoholic beer and is especially suitable for drivers.

Example 4

Beer collagen jellies prepared by beer extraction can be mixed with beer drinks flavored from both domestic and foreign fruit concentrates, such as orange, grapefruit concentrates or carrot and blackcurrant concentrates, with a mix of beer and fruit juices with maltose syrup and many other various fruit extracts. , so that the content of beer collagen jelly in the finished product is 3 to 4% by weight.

Collagen jelly obtained from animal biomaterial by extraction in beer, or non-alcoholic beer, or in wine, is becoming a very important raw material for the health of the older generation.

The current production of beer collagen jelly has made it possible to supply collagen in the form of a food supplement and thus to gradually reduce the adverse effects of aging.

Example 5

In search of a new form of collagen preparation for the treatment of joints, tendons, vertebrae, musculoskeletal system, the authors developed a technological procedure for semi-liquid food collagen preparation using beer collagen jelly, glucosamine sulfate, chondroitin sulfate, methylsulfonyl methane, vitamin C, sterilized whey and psyllium.

The active ingredients glucosamine sulfate, chondroitin and MSM are dissolved in a mixture of sterile whey and beer collagen jelly, vitamin C is added and homogenized. After homogenizing the mixture, a flavoring such as a mixture of ground nuts or chopped fruit, horseradish with honey and psyllium is added, further homogenization is performed, and the resulting mixture is allowed to coagulate. After solidification, 3% hydrogen peroxide is added, which forms a disinfectant layer on the surface of the mixture.

-5CZ 305663 B6

Example 6

Oyster mushroom plays an important role in the nutrition and needs of the organism, supplementing alcoholic beer, non-alcoholic beer and a number of beverages produced in the brewing, food and beverage industries with its effective health-promoting substances.

Industrial applicability

The use of beer collagen jelly in the food industry, in healthcare and cosmetics is possible wherever it complements a set of a number of active substances in foods for both human and veterinary use.

Claims (8)

A process for the production of beer collagen jelly for the brewing, food, beverage, cosmetic and medical industries, characterized in that the collagen-containing animal biomaterial is extracted with a biological extraction medium selected from the group consisting of beer, non-alcoholic beer or wine, at a temperature of 10 to 43. ° C for 24 to 36 hours depending on the collagen content of the biological material. The method according to claim 1, characterized in that the animal biomaterial is selected from the group consisting of pig or chicken or fish skins, wherein the pig skins are extracted at 37 to 43 ° C, the chicken skins at 34 to 40 ° C and the fish skins at 10 to 28 ° C for 24 to 36 hours, the length of extraction depends on the collagen content of the solid material. Method according to claims 1 and 2, characterized in that the skins are washed in drinking water with a maximum temperature of 37 ° C, coarse obvious impurities and biomicroorganisms adhering to the surface of the biomaterial are removed by washing, after which the biomaterial is cut into parts of approx. 3x4 cm ² , preferably 2 x 1 cm ² , the solid material thus treated is subjected to maceration in drinking water at a temperature of 98 to 102 ° C in the presence of 1 wt. 5% hydrogen peroxide, based on the weight of the animal material, for pigskins and chicken skins, washing takes 15 minutes, for fish skins 1 to 3 minutes, thus removing fat and slimy parts of the skins, after which they are extracted at least once. extraction medium consisting of beer, non-alcoholic beer or wine in a weight ratio: biological material of 1: 0.2 to 0.4, in the presence of 0.5 to 1.5% by weight of 3% hydrogen peroxide, based on the weight of the extracted biomaterial, the extraction medium containing 0.5 to 15% ethyl alcohol. Process according to Claims 1 to 3, characterized in that the beer collagen jelly is allowed to coagulate at a temperature of 0 to 10 ° C for further use. A method of preparing a beverage using beer collagen jelly according to claim 3 or 4, characterized in that the beer collagen jelly is mixed with beer or another beverage and the resulting mixture is subjected to microbial filtration where not only impurities but also microorganisms are removed. . A method of preparing a beverage using beer collagen jelly according to claim 5, characterized in that according to the detected content of the amount of vitamins and minerals, these are supplemented with effervescent tablets of vitamins or minerals to the required value of the determined daily requirement. -6GB 305663 B6 7. Use of beer collagen jelly as a carrier for pharmaceutically active substances. 8. Use of solid biomass residues after extraction in the production of beer collagen jelly for pre5 wreaths and treatment of diseases of dogs and cats in the form of veterinary food supplements.