JP2560027C - - Google Patents
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- Publication number
- JP2560027C JP2560027C JP2560027C JP 2560027 C JP2560027 C JP 2560027C JP 2560027 C JP2560027 C JP 2560027C
- Authority
- JP
- Japan
- Prior art keywords
- agar
- agarose
- weight
- algae
- gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920001817 Agar Polymers 0.000 claims description 111
- 239000008272 agar Substances 0.000 claims description 95
- 229920000936 Agarose Polymers 0.000 claims description 36
- 241000195493 Cryptophyta Species 0.000 claims description 22
- 238000002844 melting Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000499 gel Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000003513 alkali Substances 0.000 claims description 9
- 238000003809 water extraction Methods 0.000 claims description 9
- 241000222518 Agaricus Species 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 6
- 241001061264 Astragalus Species 0.000 claims description 4
- 235000006533 astragalus Nutrition 0.000 claims description 4
- 210000000456 talus bone Anatomy 0.000 claims description 4
- WQZGKKKJIJFFOK-FPRJBGLDSA-N β-D-galactose Chemical group OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-FPRJBGLDSA-N 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 description 86
- 239000000126 substance Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000001954 sterilising Effects 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- DCQFFOLNJVGHLW-DSOBHZJASA-N 3,6-anhydro-α-L-galactopyranose Chemical group O[C@H]1[C@@]2([H])OC[C@]1([H])O[C@@H](O)[C@H]2O DCQFFOLNJVGHLW-DSOBHZJASA-N 0.000 description 3
- 241000206672 Gelidium Species 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 3
- 241000157282 Aesculus Species 0.000 description 2
- TZCXTZWJZNENPQ-UHFFFAOYSA-L Barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N HCl Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000005158 Phaseolus vulgaris Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Inorganic materials [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 238000011085 pressure filtration Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000502364 Cladia Species 0.000 description 1
- 210000003284 Horns Anatomy 0.000 description 1
- 229940107700 Pyruvic Acid Drugs 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 230000002378 acidificating Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000006477 desulfuration reaction Methods 0.000 description 1
- 230000003009 desulfurizing Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 238000004442 gravimetric analysis Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000001264 neutralization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はアガロース及び該アガロース以外のアガロペクチンからなる寒天の製
造方法及びその寒天に関する。
〔従来の技術〕
寒天は食品として古くから知られておりその化学的構成は、1,3で結合したβ
−Ｄ−ガラクトピラノース基と1,4で結合した3,6−アンヒドロ−α−Ｌ−ガラク
トピラノース基とが交互に繰返してなるアガロースと呼ばれる中性多糖と、ウロ
ン酸、ピルビン酸、硫酸エステルなどを含むアガロース以外の総称としてのアガ
ロ
ペクチンと呼ばれる酸性多糖類とよりなる複合物質である。従来の寒天は、第２
図に示すように、まず寒天原藻、例えば天草を水にて洗浄し、酢酸、硫酸、塩酸
などの酸の存在下で温度70〜120℃で１〜２時間熱水抽出を行い、抽出成分、す
なわち、寒天としての凝固性のあるゾル成分を抽出し、該ゾル成分濃度を1.2〜2
.0重量％に調整する。その後、高温状態のままで抽出成分と不純物とを分離すべ
くフィルタープレスにて加圧濾過を行う。次に濾液である抽出成分を冷却してゲ
ル化し、該ゲル化した抽出成分を凍結融解して、その物性を変えて脱水し易くし
て、遠心分離機等により抽出成分から水分を除き、さらに規定水分値まで乾燥し
て製品とする。
上述の従来成分により製造された寒天は50〜70％程度のアガロース成分が含ま
れていて、アガロースの純度を示す指標の硫酸基残存重量％は、1.7〜3.0％であ
る。また、この寒天の分子量は上記のとおりこの寒天がアガロース及び該アガロ
ース以外のアガロペクチンの複合物質であるため、特定できないが、ブルックフ
ィールド粘度計により測定した粘度値により分子量の大小比較は可能となる。従
って、例えば、1.5重量％ゾル濃度で、温度85℃の時、6〜10CPの範囲内となる。
更に融点（寒天等のゲル化剤の場合、一度寒天を溶解させて、凝固したゲルが加
熱により再溶解する温度をいう。）は80〜94℃程度である。
〔発明が解決しようとする問題点〕
従来の化学的構成による寒天を、例えば、みつ豆、トコロテン等のように一度
寒天を溶解して凝固したゲル状の寒天が長期に亘り保存される食品とした場合で
は、湯槽などで後殺菌を行う必要がある。この殺菌方法としては、高温度で短時
間に殺菌するのが製造工程上及び殺菌効率上望ましい。しかしながら、従来の寒
天、すなわち、ゲル状の寒天は80〜94℃で再溶解するため上述の殺菌方法を取る
ことが出来ない。
本発明は上記事情に鑑みて行なわれたもので、第１の目的は、ゲル状の寒天を
高温、短時間にて殺菌することが可能な寒天の製造方法を提供することにあり、
第２の目的は第１の目的を達成して得た寒天を提供することにある。
〔問題点を解決するための手段〕
本発明者は第１の目的を達成するため、一度寒天を溶解させて凝固したゲル状
の寒天を長期保存食品に利用した場合、そのゲル状の寒天の融点が高いと、その
ゲル状の寒天を高温、短時間にて殺菌処理することが可能になるから、そのゲル
状の寒天の融点が高いことが生産性を向上させるための不可欠の要因であり、又
、用途拡大に結びつくため、そのゲル状の寒天の融点の高いものを得るべく鋭意
研究を行った結果、テングサ属及び／又はオバクサ属を寒天原藻として、アガロ
ースと該アガロース以外のアガロペクチンとの割合を変え、かつ常時pHを上げた
状態で熱水抽出することにより、そのゲル状の寒天の融点が大幅に高くなること
を見出し、本発明に到達したものである。
すなわち、本発明はテングサ属及び／又はオバクサ属を寒天原藻とし、該寒天
原藻を0.5〜20重量％のアルカリの存在下により脱硫酸を行い、前記寒天原藻を
洗浄後、常時pH6.3以上にて前記寒天藻から凝固性のあるゾル成分を熱水抽出す
ることにより、寒天濃度1.5重量％のゲルの融点を95℃以上にすることを特徴と
する寒天の製造方法である。
本発明に用いられる寒天原藻は、テングサ属(Gelidium)、オバクサ属(Pte−ro
cladia)で、その化学的構成又は平均分子量に関係なくいずれも使用し得る。こ
れらの中で時に好ましいのはテングサ属であるが、オバクサ属についても充分商
品化できる。
そして、この寒天の製造方法は、第１図に示すように、まず、原料のテングサ
属及び／又はオバクサ属である寒天原藻を0.5〜20重量％のNaOH若しくはKOH等の
強アルカリ水溶液中で温度20〜100℃にて0.5〜48時間程アルカリ処理をして、脱
硫酸を行う。次に、寒天原藻を水にて洗浄し、pH6.3以上に調整して、温度70〜1
20℃で１〜２時間熱水抽出を行い、抽出成分、すなわち、寒天としての凝固性の
あるゲル成分を抽出し、該ゾル成分濃度を0.8〜1.2重量％に調整する。尚、熱水
抽出時のpHは好ましくは7.0〜7.4である。このpH範囲内に水溶液を調整すると、
良好な高融点を待った寒天が抽出される。その後、高温状態のままで抽出成分と
不純物とを分離すべくフィルタープレスにて加圧濾過を行う。濾液である抽出成
分を冷却してゲル化する。次にゲル化した抽出成分を凍結融解して、その物性を
変えて脱水し易くして、遠心分離機等により抽出成分から水分を除き、あるいは
、ゲル化した抽出成分を圧搾脱水して水分を除き、さらに規定水分値まで乾燥し
て
製品とする。
上記の発明方法により得られた寒天は（Ａ）1,3で結合したβ−Ｄ−ガラクト
ピラノース基と3,6−アンヒドロ−α−Ｌ−ガラクトピラノース基とが交互に繰
り返してなるアガロース及び（Ｂ）該アガロース以外のアガロペクチンより主と
して成る複合物質である。そして、得られた本発明の寒天は、複合物質中に占め
る（Ａ）及び（Ｂ）のそれぞれの割合が、（Ａ）が70〜98重量％及び（Ｂ）が2
〜30重量％の範囲にある。この範囲内にあるものにあっては、寒天濃度1.5重量
％のゲルの融点が95℃以上の高融点を有している。但し、上記範囲内にあっても
、常時pH6.3以上で熱水抽出したものでないと95℃以上の高融点が得られない。
好ましい割合の寒天は、製造条件、収率などから（Ａ）及び（Ｂ）がそれぞれ
（Ａ）が72〜76重量％及び（Ｂ）が24〜28重量％のものである。
尚、本発明方法により得られた寒天は、粉末状、フレーク状、糸状、固形状、
角状などの乾物としての寒天はもちろんのこと、これら乾物としての寒天を一度
溶解して凝固させたゲル状の寒天をも含むものである。
〔作用〕
第１の発明において、テングサ属及び／又はオバクサ属である寒天原藻をアル
カリ処理することにより、寒天原藻中のアガロース以外のアガロペクチン中に含
有する親水性の硫酸エステルを除くと共にアガロース以外のアガロペクチンをア
ガロースに変え、該アガロース含有率を上昇させる。又、アルカリ処理後の寒天
原藻を常時pH6.3以上にて熱水抽出する。すなわち、常時pH6.3以上にて熱水抽出
することは、高分子量であるアガロース及びアガロース以外のアガロペクチンが
酸性の熱水によって加水分解し、低分子量になってしまうのを防ぐためであり、
従って、高分子量を保持した状態のアガロース及びアガロース以外のアガロペク
チンが得られる。
第２の発明において、上記製造方法により得た寒天をゲル状にしたものが高く
融点特性を有する機構自体は明らかでない。しかしながら、本発明の寒天は従来
の寒天と比較して分子量が大きいからダブルヘリックスによるゲル化のからみ合
いがきつくなり、従って一度凝固したゲルが再溶解するのに必要な熱エネルギー
が大となると推定される。又、本発明の寒天は従来の寒天と比較して高分子量の
アガロース含有率が高く、すなわち、親水性の硫酸エステルの含有率が低いため
、水との結合水が少なく熱エネルギーによる水の分子運動に影響を受けづらくな
るからであると推定される。
〔実施例〕
以下実施例により説明する。
実施例１〜３及び比較例１〜３
実施例１は、寒天原藻としてオバクサを使用し、その製造方法は第１図に示す
通りである。アルカリ処理は水酸化ナトリウムの２％水溶液中で温度30℃にて１
時間行ない、更に抽出処理はpH7.0、温度100℃で２時間行なうことで寒天を製造
した。
実施例２は、寒天原藻として天草を使用すること以外実施例１と同じ条件にて
寒天を製造した。
実施例３は、寒天原藻として天草を使用し、アルカリ処理を２時間行なうこと
以外実施例１と同じ条件にて寒天を製造した。
比較例１は、寒天原藻としてオバクサを使用し、その製造方法は第２図に示す
通りであり、洗浄後pH6.0、温度100℃で２時間抽出処理を行なうことで寒天を製
造した。
比較例２は、寒天原藻として天草を使用すること以外比較例１と同じ条件にて
寒天を製造した。
比較例３は寒天原藻として天草を使用し、抽出時間を１時間としたこと以外比
較例１と同じ条件にて寒天を製造した。
硫酸基(SO4)は硫酸バリウムによる重量分析法により測定した。又、融点は以
下の方法により測定した。すなわち、寒天濃度1.5％溶液（加熱溶解させたもの
）7mlを外径1.2cm、内径1.0cm、長さ10.5cmの試験管に注入し、凝固させ、イン
キュベーターに入れ20℃で約１５時間保つ。2000CCのビーカーに水を入れ、その
中に試験管を倒立固定し、マグネチックホットプレートで撹拌しながら温度を上
げてゆく。試験管内の寒天ゲルが融解落下し、試験管上部に気泡ができたときの
温度を融点とする。
更に、分子量の大小比較はブルックフィールド粘度計により測定した粘度値に
よる。すなわち、粘度値は、ゾルの状態の寒天濃度1.5％、温度85℃で、ブルッ
クフィールド粘度計のロータNo.1を使用して測定した。結果を併せて表−１に示
す。
上記実施例１の組成になる本発明の寒天及び上記比較例１の組成になる従来の
寒天を使用して、本発明の寒天では濃度0.8％、従来の寒天では濃度1.2％にてみ
つ豆用の13mm角のゲルを作り、該ゲルを糖度Brix20度、pH3.8（クエン酸）のシ
ロップに浸した状態で、以下の条件にてボイル殺菌を行い、肉眼観察にてゲルの
目減り状態を調べた。結果を表−２に併せて示した。
〔発明の効果〕
第１の発明のゲル状の寒天が高融点特性を有する寒天を製造する方法は、単に
原料となるテングサ属及び／又はオバクサ属をアルカリ処理し、洗浄後、pH調整
を行って熱水抽出することによって熱水抽出することによって行うものであるた
め、容易に高融点を待った寒天を得ることが出来る等の効果がある。
第２の発明の寒天は、（１）テングサ属及び／又はオバクサ属を寒天原藻とし
、該寒天原藻を0.5〜20重量％のアルカリの存在下により脱硫酸を行い、前記寒
天原藻を洗浄後、常時pH6.3以上にて前記寒天原藻から凝固性のあるゾル成分を
熱水抽出することにより、寒天濃度1.5重量％のゲルの融点を95℃以上にする寒
天であって、更に該寒天は1,3で結合したβ−Ｄ−ガラクトピラノース基と1,4で
結合した3,6−アンヒドロ−α−Ｌ−ガラクトピラノース基とが交互に繰り返し
てなるアガロース及び該アガロース以外のアガロペクチンより主として成り、前
記アガロース及び該アガロース以外のアガロペクチンの割合がそれらの総重量に
対して、それぞれアガロースが70〜98重量％及びアガロース以外のアガロペクチ
ンが2〜30重量％の範囲にあるから、従来の寒天よりも、一度寒天を溶解して凝
固させたゲル状の寒天を溶解する温度が高いため、すなわち、高融点であるため
、みつ豆、トコロテン等の長期に亘って保存される食品を殺菌する場合、高温度
か
つ短時間にて殺菌することが出来る等の効果がある。Description: TECHNICAL FIELD The present invention relates to a method for producing agar comprising agarose and agaropectin other than agarose, and to the agar. [Prior art] Agar has been known for a long time as a food, and its chemical composition is β-linked with 1,3
-D-galactopyranose group and a neutral polysaccharide called agarose, in which 3,6-anhydro-α-L-galactopyranose group bonded by 1,4 are alternately repeated, uronic acid, pyruvic acid, sulfate ester, etc. Is a complex substance consisting of an acidic polysaccharide called agaropectin as a generic term other than agarose. Conventional agar is the second
As shown in the figure, first, an agar-producing algae, for example, Amakusa is washed with water, and subjected to hot water extraction at a temperature of 70 to 120 ° C. for 1 to 2 hours in the presence of an acid such as acetic acid, sulfuric acid, and hydrochloric acid, and the extracted components That is, a sol component having coagulability as agar is extracted, and the sol component concentration is 1.2 to 2
Adjust to 0.0% by weight. Then, pressure filtration is performed with a filter press in order to separate an extraction component and an impurity in a high temperature state. Next, the extract component, which is a filtrate, is cooled and gelled, the gelled extract component is freeze-thawed, its physical properties are changed to facilitate dehydration, and water is removed from the extract component by a centrifuge or the like. Dry to the specified moisture value to obtain the product. The agar produced by the above-mentioned conventional components contains about 50 to 70% of agarose components, and the sulfate group residual weight% as an index indicating the purity of agarose is 1.7 to 3.0%. Further, as described above, the molecular weight of the agar cannot be specified because the agar is a complex substance of agarose and agaropectin other than the agarose, but the molecular weight can be compared based on the viscosity measured with a Brookfield viscometer. Therefore, for example, when the sol concentration is 1.5% by weight and the temperature is 85 ° C., the sol concentration is in the range of 6 to 10 CP.
Further, the melting point (in the case of a gelling agent such as agar, is a temperature at which agar is once dissolved and a solidified gel is redissolved by heating) is about 80 to 94 ° C. [Problems to be Solved by the Invention] The agar with the conventional chemical composition is used as a food in which a gel agar solidified by dissolving the agar once, such as bean paste, tocorotene, etc. is stored for a long time. In some cases, post-sterilization must be performed in a hot water bath or the like. In this sterilization method, sterilization at a high temperature in a short time is desirable in the production process and sterilization efficiency. However, conventional agar, that is, gel-type agar, is redissolved at 80 to 94 ° C., so that the above-described sterilization method cannot be performed. The present invention has been made in view of the above circumstances, and a first object is to provide a method for producing agar that can sterilize gel-like agar at a high temperature in a short time.
A second object is to provide agar obtained by achieving the first object. [Means for Solving the Problems] In order to achieve the first object, the present inventor used gelled agar, which was once dissolved and solidified by dissolving agar, as a long-term storage food. If the melting point is high, the gel-like agar can be sterilized at high temperature and in a short time, so the high melting point of the gel-like agar is an indispensable factor for improving productivity. In addition, as a result of extensive research to obtain a gelled agar having a high melting point in order to increase the use of the agarose, agarose and agaropectin other than the agarose were used as agar protozoa with the genus Tengusa and / or the genus Agaricus. The present inventors have found that the melting point of the gel-like agar is significantly increased by changing the ratio of the agar and extracting with hot water while the pH is constantly raised, and arrived at the present invention. That is, the present invention regards the genus Astragalus and / or the genus Astragalus as agar algae, desulfates the agar algae in the presence of 0.5 to 20% by weight of alkali, and after washing the agar algae, constantly obtains pH 6. 3. A method for producing agar, wherein the melting point of a gel having an agar concentration of 1.5% by weight is set to 95 ° C. or higher by hot water extraction of a sol component having coagulability from the agar algae at 3 or more. The agar protozoa used in the present invention include a genus Tengusa (Gelidium) and a genus Agaricus (Pte-ro).
cladia), any of which may be used regardless of its chemical constitution or average molecular weight. Of these, sometimes preferred is the genus Aesculus, but the genus Aesculus can be sufficiently commercialized. In this method of producing agar, as shown in FIG. 1, first, a raw material of agar agar, which is a genus Tengusa and / or a genus Agaricus, in a strong alkaline aqueous solution of 0.5 to 20% by weight of NaOH or KOH. Alkaline treatment is performed at a temperature of 20 to 100 ° C. for about 0.5 to 48 hours to perform desulfurization. Next, the agar original algae is washed with water, adjusted to pH 6.3 or higher, and heated to a temperature of 70-1.
Hot water extraction is performed at 20 ° C. for 1 to 2 hours to extract an extractable component, that is, a gel component having coagulability as agar, and the sol component concentration is adjusted to 0.8 to 1.2% by weight. The pH at the time of hot water extraction is preferably 7.0 to 7.4. Adjusting the aqueous solution to within this pH range,
Agar awaiting a good high melting point is extracted. Then, pressure filtration is performed with a filter press in order to separate an extraction component and an impurity in a high temperature state. The extract, which is a filtrate, is cooled and gelled. Next, the gelled extract is freeze-thawed to change its physical properties to facilitate dehydration, and to remove water from the extract by a centrifuge or the like, or to compress and dehydrate the gelled extract to remove water. Except for this, the product is further dried to the specified moisture value. The agar obtained by the above method of the present invention comprises (A) agarose comprising a β-D-galactopyranose group linked by 1,3 and a 3,6-anhydro-α-L-galactopyranose group alternately repeated; B) A complex substance mainly composed of agaropectin other than the agarose. Then, the obtained agar of the present invention is such that the respective proportions of (A) and (B) in the composite substance are (A) 70 to 98% by weight and (B) 2%.
In the range of ~ 30% by weight. The gel having the agar concentration of 1.5% by weight has a high melting point of 95 ° C. or more in the gel within this range. However, even within the above range, a high melting point of 95 ° C. or higher cannot be obtained unless the sample is constantly extracted with hot water at pH 6.3 or higher. A preferable ratio of agar is (A) and (B) in which (A) is 72 to 76% by weight and (B) is 24 to 28% by weight, respectively, in view of production conditions, yield and the like. The agar obtained by the method of the present invention is in the form of powder, flake, thread, solid,
It includes not only agar as a dry substance such as a horn, but also a gel agar obtained by dissolving and solidifying the agar as a dry substance. [Action] In the first invention, the agarose algae belonging to the genus Tengusa and / or the genus Agaricus are alkali-treated to remove the hydrophilic sulfate ester contained in agaropectin other than agarose in the agaraceous algae and to remove agarose. Other agaropectins are converted to agarose to increase the agarose content. Further, the agar protozoa after the alkali treatment is constantly extracted with hot water at pH 6.3 or higher. That is, always performing hot water extraction at pH 6.3 or higher is to prevent agarose having a high molecular weight and agaropectin other than agarose from being hydrolyzed by acidic hot water and becoming low molecular weight,
Therefore, agarose and agaropectin other than agarose can be obtained while maintaining a high molecular weight. In the second invention, the mechanism itself of a gel obtained from the agar obtained by the above production method and having high melting point characteristics is not clear. However, since the agar of the present invention has a higher molecular weight than conventional agar, it is presumed that the entanglement of gelation due to double helix becomes tight, and therefore the heat energy required for the gel once solidified to be re-dissolved becomes large. Is done. Further, the agar of the present invention has a higher content of high molecular weight agarose as compared with conventional agar, that is, the content of hydrophilic sulfate is low, so that the amount of water bound to water is small and water molecules are generated by thermal energy. It is presumed that this is because it is hard to be affected by exercise. [Example] Hereinafter, an example will be described. Examples 1 to 3 and Comparative Examples 1 to 3 In Example 1, oxara was used as an agar protozoa, and the production method was as shown in FIG. The alkali treatment is performed in a 2% aqueous solution of sodium hydroxide at a temperature of 30 ° C for 1 hour.
The agar was manufactured by performing the extraction at pH 7.0 and a temperature of 100 ° C. for 2 hours. In Example 2, agar was produced under the same conditions as in Example 1 except that Amakusa was used as the agar original algae. In Example 3, agar was produced under the same conditions as in Example 1 except that Amakusa was used as agar algae and alkali treatment was performed for 2 hours. In Comparative Example 1, agar agar was produced by using akutaku as an agar-producing algae and performing an extraction treatment at pH 6.0 and a temperature of 100 ° C. for 2 hours after washing, as shown in FIG. In Comparative Example 2, agar was produced under the same conditions as Comparative Example 1 except that Amakusa was used as the agar original algae. In Comparative Example 3, agar was produced under the same conditions as in Comparative Example 1 except that Amakusa was used as the agar original alga and the extraction time was 1 hour. Sulfate groups (SO 4 ) were measured by barium sulfate gravimetric analysis. The melting point was measured by the following method. That is, 7 ml of a 1.5% agar solution (heated and dissolved) is poured into a test tube having an outer diameter of 1.2 cm, an inner diameter of 1.0 cm, and a length of 10.5 cm, coagulated, put into an incubator, and kept at 20 ° C. for about 15 hours. Pour water into a 2000CC beaker, invert the test tube into the beaker, and raise the temperature while stirring with a magnetic hot plate. The temperature at which the agar gel in the test tube melts and drops to form bubbles at the top of the test tube is defined as the melting point. Further, the comparison of the molecular weights is based on the viscosity value measured by a Brookfield viscometer. That is, the viscosity value was measured using a Brookfield viscometer rotor No. 1 at a sol agar concentration of 1.5% and a temperature of 85 ° C. The results are shown in Table 1. Using the agar of the present invention having the composition of Example 1 and the conventional agar having the composition of Comparative Example 1, the agar of the present invention had a concentration of 0.8%, and the conventional agar had a concentration of 1.2%. A 13 mm square gel was prepared, and the gel was immersed in a syrup having a Brix of 20 degrees and a pH of 3.8 (citric acid), and then subjected to boil sterilization under the following conditions, and the loss of the gel was examined by visual observation. . The results are shown in Table-2. [Effects of the Invention] The method for producing agar in which the gel-like agar of the first invention has a high melting point characteristic is to simply carry out alkali treatment on the raw materials of the genus Aegypti and / or the genus Agaricus, and after washing, adjust the pH. By performing hot water extraction by hot water extraction, there is an effect that an agar with a high melting point can be easily obtained. The agar of the second invention comprises: (1) using the genus Tengusa and / or the genus Agaricus as agar algae, desulfating the agar algae in the presence of 0.5 to 20% by weight of an alkali, and removing the agar algae. After washing, agar with a gel having an agar concentration of 1.5% by weight and a melting point of 95 ° C. or more, which is obtained by hot water extraction of a coagulable sol component from the agar protozoa at a pH of 6.3 or more. The agar is an agarose comprising a β-D-galactopyranose group bonded at 1,3 and a 3,6-anhydro-α-L-galactopyranose group bonded at 1,4 alternately, and an agaropectin other than the agarose. Since the ratio of agarose and agaropectin other than agarose is in the range of 70 to 98% by weight of agarose and 2 to 30% by weight of agaropectin other than agarose, respectively, based on the total weight thereof, Since the temperature at which the gel-like agar once dissolved and solidified is dissolved is higher than that of agar, that is, it has a high melting point, it can sterilize long-term preserved foods such as bean sprouts and tocorotene. In this case, there is an effect that sterilization can be performed at a high temperature in a short time.
【図面の簡単な説明】
第１図は本発明の寒天の製造方法を示す工程図、第２図は従来の寒天の製造方
法を示す工程図である。BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing agar of the present invention, and FIG. 2 is a process diagram showing a conventional method for producing agar.
Claims (1)
5〜20重量％のアルカリの存在下により脱硫酸を行い、前記寒天原藻を洗浄後、
常時pH6.3以上にて前記寒天原藻から凝固性のあるゾル成分を温度70〜120℃で熱
水抽出することにより、寒天濃度1.5重量％のゲルの融点を95℃以上にすること
を特徴とする寒天の製造方法。 【請求項２】前記、熱水抽出はpH7.0〜7.4にて行う特許請求の範囲第（１）項記
載の寒天の製造方法。 【請求項３】テングサ属及び／又はオバクサ属を寒天原藻とし、該寒天原藻を0.
5〜20重量％のアルカリの存在下により脱硫酸を行い、前記寒天原藻を洗浄後、
常時pH6.3以上にて前記寒天原藻から凝固性のあるゾル成分を温度70〜120℃で熱
水抽出することにより、寒天濃度1.5重量％のゲルの融点を95℃以上にした寒天
であって、該寒天は1,3で結合したβ−Ｄ−ガラクトピラノース基と1,4で結合し
た3.6−アンヒドロ−α−Ｌ−ガラクトピラノース基とが交互に繰り返してなる
アガロース及び該アガロース以外のアガロペクチンより主として成り、前記アガ
ロース及び該アガロース以外のアガロペクチンの割合がそれらの総重量に対して
、それぞれアガロースが70〜98重量％及びアガロース以外のアガロペクチンが2
〜30重量％の範囲にあることを特徴とする寒天。[Claim 1] A genus Astragalus and / or a genus Astragalus are defined as agar-producing algae, and the agar-producing algae is used as an agar-producing algae.
After performing desulfation in the presence of 5 to 20% by weight of alkali, washing the agar-produced algae,
The melting point of a gel having an agar concentration of 1.5% by weight is made to be 95 ° C. or higher by constantly extracting a sol component having coagulability from the agar progenitor at a pH of 6.3 or higher with hot water at a temperature of 70 to 120 ° C. Agar production method. 2. The method for producing agar according to claim 1, wherein said hot water extraction is carried out at pH 7.0 to 7.4. 3. A method according to claim 1, wherein the genus Tengusa and / or the genus Agaricus are agar-prone algae.
After performing desulfation in the presence of 5 to 20% by weight of alkali, washing the agar-produced algae,
An agar in which the melting point of a gel with an agar concentration of 1.5% by weight is 95 ° C or higher is obtained by extracting a sol component having coagulability from the agar-producing algae with hot water at a temperature of 70 to 120 ° C at pH 6.3 or higher. The agar is an agarose comprising a β-D-galactopyranose group bonded at 1,3 and a 3.6-anhydro-α-L-galactopyranose group bonded at 1,4 alternately, and an agaropectin other than the agarose. The ratio of the agarose and the agarose other than the agarose was 70 to 98% by weight, and the ratio of the agarose other than the agarose was 2 to 80% by weight, respectively, of the total weight thereof.
Agar characterized by being in the range of ~ 30% by weight.
Family
ID=
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