넙치 껍질 유래의 젤라틴 및 그 제조방법
    10.
    发明授权
    넙치 껍질 유래의 젤라틴 및 그 제조방법 失效
    来自PARALICHTHYS OLIVACEUS RIND的GELATIN及其制备方法

    公开(公告)号:KR100839459B1

    公开(公告)日:2008-07-01

    申请号:KR1020070029407

    申请日:2007-03-26

    Abstract: A method of manufacturing gelatin from flatfish(Paralichthys olivaceus) skin is provided to obtain gelatin with excellent physical properties such as high gel strength. Flatfish skin is alkali treated with 0.22 to 1.78mol calcium hydroxide for 2 to 3hr, washed, acid treated with 0.10 to 0.98mol acetic acid for 2 to 3hr, washed and extracted with water at 40 to 80deg.C for 2 to 3hr to give gelatin. After the extraction process, the flatfish extract is subjected to filtering containing activated carbon treatment. The gelatin has a gel strength of 360g.cm or more using a plunger with a diameter of 10mm and a descent rate of 60mm/min at 5deg.C after 3.3% gelatin solution is gelled in a 100ml beaker. The gelatin also has a viscosity of 12.0cP or more and a melting point of 20.0deg.C or more.

    Abstract translation: 提供从鲽鱼(Paralichthys olivaceus)皮肤制造明胶的方法,以获得具有优异物理性质如凝胶强度高的明胶。 鲽鱼皮肤用0.22〜1.78mol氢氧化钙碱处理2〜3小时,洗涤,用0.10〜0.98mol乙酸酸化2〜3小时,洗涤,用水在40〜80℃下萃取2〜3小时,得到 明胶。 提取过程后,对鲽鱼提取物进行含活性炭处理过滤。 明胶的凝胶强度为360g·cm以上,使用直径为10mm的柱塞,在5℃下下降速率为60mm / min,3.3ml明胶溶液在100ml烧杯中凝胶化。 明胶的粘度为12.0cP以上,熔点为20.0℃以上。

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