JP2737784B2 - Food using silk protein and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial application field> The present invention relates to a food product using a silk protein having an extremely smooth texture, and a method for producing the same.

<Prior Art> Conventionally, various gelling foods such as pudding and jelly are known, but gelling foods using fibroin and sericin, which are proteins constituting silk, are not yet known.

<Problems to be Solved by the Invention> The inventor of the present invention has been diligently studying silk, and has succeeded in developing a gelled food using fibroin and sericin constituting silk. .

That is, an object of the present invention is to provide a food using fibroin and sericin that can be used for a variety of purposes such as a protein nutrient source or prevention of a hangover, which has an extremely smooth texture as called silky touch. It is.

<Means for Solving the Problems> According to a first aspect of the present invention, a gel containing a porous body of silk fibroin and sericin and a beverage contained in the porous body is provided. A food using a silk protein characterized by the following is provided.

According to the second aspect of the present invention, there is provided a food using a silk protein, which comprises a porous body of silk sericin and a beverage contained in the porous body, and has a gel shape. Provided.

The above food can be used as a hangover prevention food.

The food is preferably produced by adding a beverage to an aqueous solution of silk fibroin and sericin and gelling the fibroin and sericin.

In addition, the gelation of silk fibroin and sericin
Is preferably adjusted.

In addition, in the present invention, the hangover-preventing food does not completely prevent the hangover when taken before and after drinking, but means a food that can reduce the degree thereof.

 Hereinafter, the present invention will be described in more detail.

The present invention relates to application of a silk component, which has never been known, to food. The silk thread is a fibrous protein exhaled by the silkworm, and two fibroin fibers are fixed with sericin.

The present invention utilizes these fibroin fibers and sericin. Fibroin fibers have been conventionally obtained by dissolving and removing sericin by kneading. Fibroin is a protein that is very rich in glycine (Gly) and alanine (Ala), and (Gly ₃ Ala ₂ X ₂ ) _n (X is Gly,
(Amino acids other than Ala).

Sericin, on the other hand, has a significantly different amino acid composition from fibroin. To give an example of its analysis, sericin is the most common at 37%, followed by aspartic acid 15% and glymin 15
%, Followed by a small amount of alanine by about 4.3%.

In the present invention, this aqueous solution of fibroin is used. In order to obtain an aqueous fibroin solution, for example, first, a silk thread is immersed in a 0.5% solution of Na ₂ CO ₃ , boiling water, etc. to remove sericin, and a fibroin fiber is obtained.
When dissolved in a solution containing a neutral salt such as a saturated aqueous solution of Br, CaCl ₂ , or CaCl ₂ + EtOH, it is easily dissolved. The lysate is dialyzed and desalted to obtain a clear regenerated fibroin solution.

The aqueous fibroin solution is freeze-dried and powdered to obtain a silk powder, cast to obtain a silk film, and gelled to obtain a purine-like substance. Also, fibroin gelled, that is, crosslinked, has a β structure, becomes a three-dimensional network structure, and forms a porous body.

Sericin is easily obtained by removing it from silk as described above. The aqueous solution of sericin thus obtained, when gelled, that is, crosslinked, like fibroin, takes a three-dimensional network structure and forms a porous body.

The present invention provides a gelled food utilizing a silk protein by allowing a beverage to be contained in a porous body obtained by gelling a mixture of silk fibroin and sericin or an aqueous sericin solution.

The content ratio of fibroin and sericin in the food is arbitrary, and may be appropriately selected according to the purpose. For example, when manufacturing as a hangover prevention food,
The higher the content of alanine, which is one of the substances having a hangover preventing effect, the more effective the content. Therefore, it is preferable to increase the content of fibroin. Alternatively, since the amino acid compositions of both differ considerably considerably as described above, the content ratio of both can be selected so that the amino acid composition becomes a desired one. Furthermore, since the gelation time of sericin is faster than that of fibroin, when the gelation time is desired to be increased, the content of sericin can be increased.

Here, the drink is not particularly limited, and means a liquid food such as a favorite drink such as juice, coffee, and tea, a soup, a nutritional drink, and may include a solid component. further,
It may include alcoholic beverages such as wine and brandy. In addition, gelled foods using silk protein, sweeteners, coloring agents,
Needless to say, additives that are generally added to foods, such as flavors and extenders, may be included.

Foods using such silk proteins, fibroin and sericin, can be produced by the following method.

First, sericin is removed from the fibroin fiber by the method described above to obtain a sericin aqueous solution, and the fibroin aqueous solution is adjusted from the fibroin fiber. Since the aqueous fibroin solution is used for food, the neutral salt is preferably CaCl ₂ , EtOH, or a mixture thereof, which does not cause harm to the human body as much as possible.

Next, a predetermined ratio of the aqueous sericin solution is mixed with the aqueous fibroin solution, and the above-mentioned beverage is added thereto. If the concentrations of both the fibroin aqueous solution and the sericin aqueous solution are about 1% or more, they gel even if they are left. Methods for promoting gelation of a mixed aqueous solution of fibroin and sericin include pH adjustment, addition of sericin,
Many methods can be used, such as heating to the extent that fibroin and sericin are not altered.

Instead of such a method, silk thread, eyebrows and the like may be directly dissolved to directly obtain an aqueous solution of fibroin and sericin. However, at this time, the contents of fibroin and sericin cannot be arbitrarily adjusted.

When performing fibroin gelation by adjusting the pH,
The acidic side is preferably used rather than the alkaline side. In particular, gelation can be quickly achieved by setting the isoelectric point of fibroin to around pH ≒ 4. For adjusting the pH, an organic acid such as citric acid is preferably used. When sericin is gelled by adjusting the pH, the pH is preferably adjusted to pH ≒ 6. But,
Since the addition of sericin itself contributes to the promotion of gelation of fibroin, the pH is preferably set to a value between these.

When the mixed aqueous solution of fibroin and sericin to which the beverage is added is gelled in this manner, the beverage is contained in the hollow portion of the porous body having a three-dimensional network structure formed by cross-linking fibroin and sericin, resulting in a gel food. Is obtained. As described above, a food additive or the like may be added to this in advance.

The hardness of the gelled food containing the silk fibroin and sericin beverage obtained can be adjusted according to the concentrations of fibroin and sericin.

The gelled food containing the drink of silk fibroin and sericin has such a smooth and wonderful texture that it can be called silky touch.

In addition, as a fibroin and sericin source used to obtain a fibroin aqueous solution and a sericin aqueous solution, inexpensive ones such as kuzumayu and waste silk yarn can be used, and therefore, gelled food of silk protein can also be produced at low cost. .

In addition to the above examples, foods using sericin can be obtained in the same manner as described above.

<Example> Hereinafter, the present invention will be specifically described with reference to examples.

(Example 1) The aqueous fibroin solution was made twice using a waste thread and a cocoon as raw materials, and scouring was performed twice with a 0.5% sodium carbonate solution having a 50% solution ratio at a liquid temperature of 90 ° C (in a hot water bath) for 30 minutes. Next, fibroin is dissolved in a mixed aqueous solution of calcium chloride and ethanol, filtered by suction, poured into a cellulose tube, and dialyzed in pure water until Ca ions are no longer observed, and a 4% aqueous fibroin solution and a 4% aqueous sericin solution are concentrated. Was prepared.

An equal amount of a commercially available 100% orange juice was added to a mixed aqueous solution obtained by adding an equal amount of a sericin aqueous solution to this aqueous fibroin solution, the pH was adjusted to about 4 using citric acid, and fibroin and sericin were gelled to obtain a food. .

This silk protein gelled food had a smooth texture in the middle of commercially available pudding and jelly.

(Example 2) In the food obtained in Example 1, the concentrations of fibroline and sericin in the food were 1 wt%, respectively, and 100 g of food.
The content of alanine in it was about 400mg.

One hour before drinking, 200 g of this food was provided to 10 panelists, and a panel test for hangover was performed.

After ingesting the food, the panelists were allowed to drink 1000 ml of sake at a concentration of 14% for 2 hours, and the state of the hangover on the next day was examined. The same number of panelists were allowed to drink as described above without any food.

As a result, panelists who did not take the food of the present invention
Although 80% complained of a hangover, panelists who took the food of the present invention hardly complained of a hangover.

(Example 3) The commercially available sericin aqueous solution obtained in Example 1
The same amount of 0% orange juice was added, the pH was adjusted to about 4 with citric acid, and sericin was gelled to obtain a food.

This silk protein gelled food also had a smooth texture that was intermediate between commercially available pudding and jelly.

(Example 4) In the food obtained in Example 3, the concentration of sericin in the food was
2wt%, the content of alanine in 100g of food is about 100mg
Met.

One hour before drinking, 200 g of this food was provided to 10 panelists, and a panel test for hangover was performed.

After ingesting the food, the panelists were allowed to drink 1000 ml of sake at a concentration of 14% for 2 hours, and the state of the hangover on the next day was examined. The same number of panelists were allowed to drink as described above without any food.

As a result, panelists who did not take the food of the present invention complained of hangover of 80%, but panelers who took the food of the present invention hardly reported hangover.

<Effects of the Invention> The food provided by gelling fibroin and sericin or sericin, which are the constituent proteins of silk, including the beverage provided by the present invention, has a smooth and excellent texture. Also, since fibroin and sericin having considerably different amino acid compositions are used in combination, they are excellent as protein nutritional foods.

Foods using this silk protein can be easily produced simply by adding a beverage to an aqueous solution of fibrosin and sericin or sericin and gelling the same.

Further, since the preparation of the silk protein aqueous solution can be easily performed inexpensively and in large quantities from inexpensive materials such as kuzumayu, food can be produced inexpensively and in large quantities using silk proteins.

Since this food contains a large amount of alanine, it is very effective as a hangover prevention food if it is used during or before and after drinking.

Claims (7)

(57) [Claims] 1. A food using a silk protein, comprising a porous body of silk fibroin and sericin, and a beverage contained in the porous body, wherein the food is in a gel form. 2. A method for producing a food using a silk protein, comprising adding a beverage to an aqueous solution of silk fibroin and sericin, and gelling the fibroin and sericin. 3. The method according to claim 2, wherein the gelation of silk fibroin and sericin is performed by adjusting pH. 4. A food using a silk protein, comprising a porous body of silk sericin and a beverage contained in the porous body, wherein the food is in a gel form. 5. A method for producing a food using a silk protein, comprising adding a beverage to an aqueous solution of silk sericin and gelating sericin. 6. The method for producing a food product using silk fibroin according to claim 5, wherein the gelation of silk sericin is performed by adjusting pH. 7. The food according to claim 1, wherein the food is a hangover prevention food.
Or a food using the silk protein according to 4.