JP3433302B2 - New gelling material, method for producing the same, gelled food using the same, and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel gelling material which is easily soluble in water in a wide temperature range including cold water and rapidly gels to form a stable gel against heat and a method for producing the same. The present invention also relates to a gelled food product, an instant gelled food product using the same, and a method for producing the same.

[0002]

2. Description of the Related Art Gelling materials include carrageenan, alginic acid derived from seaweed, and guar gum, rosin derived from seeds in recent years in addition to gelling agents such as agar, gelatin and starch which have been used for a long time.
New gelling agents (thickeners) such as cast bean gum, fruit polysaccharide pectin, and microorganism-derived xanthan gum are used for various purposes. In the food, these gelling materials are used as materials for improving texture of fluid foods, preparing solid foods, and more directly as semisolid foods (gelled foods).

Most of the gelling materials used in making these gelled foods form temperature-dependent gels. Therefore, in order to gelate the gelled material, after dissolution,
Heating and cooling treatments must be added to the manufacturing process. For example, when making a table jelly with agar, carrageenan, gelatin, etc., it must be melted by heating, and it must be cooled again for further gelation, which is very troublesome. there were.

Further, these gels have low heat resistance because of their temperature dependence and are not suitable for hot jelly type products. On the other hand, pectin dissolves at a low temperature, but it does not gel unless it is acidic, so there are problems such as limited applications.

[0005]

DISCLOSURE OF THE INVENTION The present inventor has paid attention to the properties of various conventional gelatins, and as a result of various studies, gelatin of fish and shellfish is readily soluble in water over a wide temperature range. It was confirmed that by adding transglutaminase, which is a gelation promoter, to this, it is possible to obtain a gelling material that rapidly forms a gel with high heat stability, and the present invention was found. Was completed.

[0006] Conventionally, it has been said that gelatin of seafood lacks jelly strength and binding property as compared with gelatin of mammals such as cattle, and it is only used for cooking at a small part such as at home or at a restaurant like boiling. So, there was no idea to use it industrially. The present inventor has discovered that when the gelatin of the seafood is separated and dried, the swelling rate is faster and the dissolution is very easy as compared with the conventional dried product of bovine gelatin. Therefore, it was studied to use a food material that is easily soluble, but it was necessary to stabilize the gel formation and control it in order to further use it as a gelling material.

The reason why the gelatin of fish and shellfish has a low jelly strength and a binding property is that the gelatin molecules have less cross-linking bonds than those of cattle and the like, and the stability is poor. Then, as a result of various studies on the cross-linking method, it was found that transglutaminase, which is an enzyme that promotes cross-link formation, is most suitable.

Transglutaminase has the effect of causing gelation by forming crosslinks between protein molecules, and patents based on these properties have been shown. For example, Japanese Patent Publication No. 5-67260 discloses a method of adding transglutaminase to an emulsion as a novel gel food,
Japanese Unexamined Patent Publication (Kokai) No. 1-27471 discloses a method for producing a novel enzyme and a protein gel product using the same, and even in the case of gelatin, Japanese Unexamined Patent Publication (Kokai) No. 2-86473 discloses a method for producing highly polymerized gelatin, No. 2222559 discloses a gelatin film, and JP-A No. 5-171160 discloses a method for producing gel-like fibers having shark's fins with collagen or gelatin. In this way transglutamina
In all of the patents for acting gelatin on gelatin, it is a method in which transglutaminase is allowed to act after dissolving gelatin in water or other solvent. Therefore, since the gelling effect of transglutaminase is extremely fast, there is a drawback that a satisfactory gel cannot be obtained when it is added to gelatin which is not sufficiently dissolved.

Further, since the raw material produced by the above-mentioned production method has already been strongly gelled by transglutaminase, it is inconvenient when the cooking is further modified.

[0010]

The present invention will be specifically described below. The gelatin used in the present invention is separated from seafood, and the type of seafood is not particularly limited. As a raw material, connective tissues such as skins, bones, cartilage, and fins of fish and shellfish are used as raw materials. Especially, gelatin obtained from teleost fish has a low melting point and is suitable for the present invention.

The first invention for which a patent is sought is a gelling material in which dry gelatin of seafood and transglutaminase are blended in an appropriate ratio.

[0012] Fish gelatin can be obtained by a method similar to the conventionally known method for separating and extracting gelatin of cattle or pigs, but due to the nature of gelatin, it can be easily obtained from gelatin of cattle or the like. Unnecessary proteins, lipids and minerals are removed by first washing the above-mentioned connective tissue with water and then with alkali. Then, the raw material is neutralized with an acid and heated at 60 to 80 ° C., whereby gelatin is eluted in the solution. Further, it is filtered and concentrated to obtain dried gelatin.

The transglutaminer used in the present invention
Ze may be derived from a commercially available microorganism or may be separated from muscle.

The gelatin of fish and shellfish has a very high solubility, but it may be powdered to further increase the solubility. In this case, the gelled food material can be dissolved very quickly even in cold water. Become. Furthermore, it was confirmed that the incorporation of transglutaminase assists in gel formation and produces a rapid and thermostable gel. The temperature of gelatin in the present invention can be selected at any concentration as long as it is not particularly burdensome during stirring and mixing. In foods, it may be set to a concentration that is organoleptically suitable.

Further, transglutaminase has a function of forming a cross-linking bond between gelatin molecules and increasing the molecular weight thereof, thereby increasing the gel transition rate and rapidly and stably forming a gel. Therefore, the addition amount may be very small. The effect is preferably 0.005 to 0.1%. The powdered gelatin of seafood and transglutaminase may be raw materials in a state of being already mixed, or may be mixed at an appropriate concentration at the time of use.

A second invention to be obtained a patent is a gelling material of the first invention, wherein powdered gelatin and transglutaminase of fish and shellfish are further mixed with a dispersant in an appropriate ratio. Dried gelatin, especially in the form of powder, is more likely to form mamako (dama) when dispersed in water as the solubility increases. Therefore, in order to prevent this, by premixing with a dispersant that is easily soluble in water such as sugar and salts,
It has become possible to prevent the mother-in-law and dissolve the gelled material more quickly. In addition, it was confirmed that the dispersibility of the mixed transglutaminase was also improved, so that the enzyme reaction spreads throughout the material and the unevenness of gel formation was reduced. The dried powdered gelatin of seafood, transglutaminase and dispersant may be raw materials in a state of being already mixed, or may be mixed at an appropriate concentration at the time of use.

A third invention for which a patent is sought is a method for producing a gelling material in which the powdered gelatin of seafood of the second invention, transglutaminase and a dispersant are blended in an appropriate ratio.

The gelatin of seafood removes unnecessary proteins, lipids and minerals by washing the connective tissues such as the skin, bones, cartilage, and fins of the seafood with water and further with alkali. Then, the raw material is neutralized with an acid and heated to 60 to 80 ° C., and gelatin is eluted in the solution. Further, it is filtered, concentrated and dried to obtain gelatin. The drying method is
Change according to the product form. When it is made into a powder, it may be pulverized after being ventilated or freeze-dried, or may be spray-dried in a liquid state. The dispersant may be appropriately blended before drying and then dried, or may be blended after being powdered. The transglutaminase may be pre-blended in the form of dry powder gelatin, but may be appropriately mixed at the time of use depending on the method of use. When transglutaminase is to be enclosed in a gelatin capsule, it is advisable to prepare a gelatin capsule in advance and then add transglutaminase therein.

A fourth invention to be patented is a gelled food material prepared by mixing the gelatin of fish and shellfish of the second invention in a fine powder, transglutaminase and a dispersant in an appropriate ratio. Alternatively, the novel gelled food is characterized by adding liquid food or the like. This is a food product embodying the novel gelling material of the second invention manufactured by the manufacturing method of the third invention.

Here, the liquid food is a liquid or a food in which a liquid and a solid content are mixed, and specifically, drinks such as fruit juice, alcoholic beverages, coffee, tea, fermented milk drink or soup. Foods such as buns, stews, soups, noodles, and sweeteners such as soup powder are included. The product of the present invention has high solubility and is solubilized in a wide temperature range of any food,
Further, since it forms a gel with high heat stability, it can be used as a cold food such as a table jelly depending on the food, or as a hot jelly, a jelly type food can be prepared.

A fifth invention to be patented is characterized by the fact that the gelatin of fish and shellfish of the second invention is made into a fine powder, and transglutaminase and a dispersant are mixed in an appropriate ratio. A new gelled food material that is easily soluble in
It is a semi-processed food with flavor powder and drying ingredients added,
It is an instant gelled food that can achieve gelation when water and the like are added and mixed.

Similar to the fourth invention, this is a food product embodying the novel gelling material of the second invention of the present application manufactured by the manufacturing method of the third invention. Seasonings, flavor powders and drying ingredients include fruit juice, liquor, coffee, black tea, dried powder of fermented milk drink or soups, stews, soups,
Includes food drying ingredients such as noodles.

The sixth invention to be patented is characterized in that the gelatin of fish and shellfish of the second invention is made into a fine powder, transglutaminase and a dispersant are mixed in an appropriate ratio. A new gelled food material that is easily soluble in
It is a semi-processed food with a flavor liquid and a raw material added separately, and is an instant gelled food that can achieve gelation when seasoned with water or the like and mixed with the flavor liquid and the raw material.

Similar to the fourth invention, this embodies the novel gelling material of the second invention manufactured by the manufacturing method of the third invention as a food. Seasoning, flavoring liquids and raw ingredients include fruit juice, alcoholic beverages, coffee, black tea, concentrated liquids of fermented milk beverages or retorts, pickles, cowhide, foods packed in sealed bags such as agar, and the like.

The seventh invention to be patented is characterized by the fact that the gelatin of fish and shellfish of the second invention is made into a fine powder, and transglutaminase and a dispersant are mixed in an appropriate ratio. A method for producing a gelled food, which comprises adding water or a liquid food to a novel gelled food material that is easily soluble in.

Since the product of the present invention has low thermal dependence on solubility, it can be gelled in a wide temperature range. However, it takes time to dissolve at a low temperature of 10 ° C or lower,
Further, since the transglutaminase is inactivated at a high temperature of 80 ° C or higher, the melting temperature is particularly preferably 10 to 70 ° C. Although gelation occurs even if it is not completely dissolved, the hardness varies, so it is desirable to stir until it is completely dissolved. After stirring, the gel is formed by allowing it to stand. It gels well at room temperature, but the temperature is 40-5.
When the temperature is set to 0 ° C, gelation occurs even faster.

In the product of the present invention, depending on the seasoning to be added, the hardness of the gel and the gelation rate will differ due to the differences in pH, sugar concentration, ionic strength, etc. Therefore, the concentration of gelatin is adjusted accordingly. In practice, it is better to adjust the amount of liquid added. It is also possible to make a jelly type product in which ingredients are added according to each seasoning.

[0028]

EXAMPLES The present invention will be described more concretely with reference to the following examples. Example 1 Skin was peeled from walleye pollock and washed with 8 times the amount of water for 2 hours. Then, the mixture was washed with 8 volumes of hydrochloric acid solution (pH 2) with stirring for 1 hour. Again, the acid-removed skin was washed with 8 times amount of water for 3 hours, 4 times amount of hydrochloric acid solution (pH 4, 5) was added, and the mixture was heated and stirred at 70 ° C. for 2 hours to extract gelatin into the solution. After removing a relatively large residue with a strainer, the pH was neutralized and then a gelatin solution was obtained by filtering with a filter.

This gelatin solution was spray-dried to obtain gelatin powder. A commercially available transglutaminase preparation (Ajinomoto Activa TG) was prepared so that the content of transglutaminase in this gelatin powder would be 0.001%.
K) was added and mixed to obtain the gelled material of the present invention.

<Experiment 1> A commercially available transglutaminase preparation (Ajinomoto Activa TGK) having a transglutaminase content of 0.001% in the gelling material prepared in Example 1 and bovine gelatin powder. The following experiment was conducted using a control product to which was added and mixed.

40 g of the gelling material of the present invention or the control product
Glucose (40 g) and water (320 g) were added, and the mixture was placed in a constant temperature water bath at 25 ° C. A shaft equipped with 6 blades was rotated at 300 rpm, and the change in torque was observed over time.

As a result, within 15 minutes, the product of the present invention rapidly increased in torque and formed a gel. 11 minutes later and 14
The peak after the minute is the broken gel. On the other hand, in the control, the torque increased temporarily in 15 minutes, but this was due to the swelling of gelatin and gelation did not occur. (See Figure 1)

Example 2 Skin was peeled from chum salmon and washed with 8 times the amount of water for 2 hours. Then, it was immersed in a 5-fold amount of 0.5% nitric acid lime solution for 24 hours, and washed by stirring. Wash again with 8 volumes of water for 3 hours to remove residual lime and add 4 volumes of water to 70
Gelatin was extracted into the solution by heating and stirring at 2 ° C for 2 hours. After removing the relatively large residue with the strainer,
A gelatin solution filtered with a filter was obtained.

This gelatin solution was concentrated to a concentration of 10% by a concentrator, a gel was formed on a tray at 10 ° C., and the final water content was 12% in a ventilation drying room at a temperature of 10 ° C. and a relative temperature of 30%. So that it was dried. This plate gelatin was pulverized with a crusher to obtain a transglutaminase content of 0.
A commercially available transglutaminase preparation (Ajinomoto Activa TGK) and 30% glucose were added and mixed so as to be 001% to obtain a gelling material of the present invention.

<Experiment 2> A commercially available transglutaminase preparation (Ajinomoto Activa TGK) was added to the gelling material prepared in Example 2 and bovine gelatin powder so that the transglutaminase content was 0.001%. The following experiment was carried out using a control product to which admixture was added. 90 g of hot water at 50 ° C. was added to 10 g of the gelling material of the present invention or a control product,
The mixture was stirred and dissolved at 50 ° C., and then allowed to stand to gel. At this time, the time until dissolution and the time until gelation were measured. The gelation was defined as the gel point when the contents stopped flowing out when the test container was tilted.

[0036]

[Table 1]

As a result, it was found that the product of the present invention was extremely rapidly dissolved and gelled.

Example 3 20 g of the product of the present invention of Example 2 was mixed with a consomme matrix 6.
An instant gelled food was prepared by appropriately mixing 9 g and 20 g of freeze-dried vegetables (carrot, spinach, etc.). 40g hot water at 70 ℃ for this instant gelled food
After adding 0 ml and stirring well to dissolve the product of the invention, it was placed on a tray and allowed to stand at room temperature for 5 minutes for gelation.
After gelling, the gel was cut into diced pieces to obtain hot jelly.

Example 4 10 g of the product of the present invention of Example 2 was mixed with 20 g of sugar, and 100 cc of fresh cream was packed into a bag to prepare an attached instant gelled food in a cup. Add 120cc milk and yolk at 15 ℃ to this instant gelled food.
After adding 200 cc of Grut and stirring well, the mixture was allowed to stand at room temperature for 5 minutes for gelation to give yoghurt jelly.

[0041]

Industrial Applicability The novel gelling material of the present invention is a novel gelling material which is easily soluble in water and is characterized by containing dry gelatin separated from seafood and transglutaminase. Further, it is a novel gelling material which is easily soluble in water, which is characterized by improving solubility by further adding a dispersant thereto. Further, it is a method for producing a novel gelling material which is easily soluble in water, which is characterized in that dry gelatin separated from seafood, transglutaminase and a dispersant are blended.

Further, a gelled food characterized in that water or liquid food is added and mixed to the new gelled material, and seasoning, flavor powder and / or drying ingredient are added to the new gelled material. It is a processed food and is a semi-processed food in which seasoning, flavor liquid and raw ingredient are added to the instant gelled food and the new gelling material mixed with liquid such as water, and liquid such as water. It is an instant gelled food prepared by mixing in. It is also a method for producing the gelled food.

The above gelling material can more easily and quickly prepare foods such as table jelly, and depending on the method of use, can produce completely new gel foods such as hot jelly. It can be done.

Further, a gelled food or an instant gelled food using the gelled material is extremely effective for providing a simpler jelly-like food.

[Brief description of drawings]

FIG. 1 is a graph showing changes in torque over time of a gelled material (product of the present invention) in Example 1.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yuichi Kamata 7-36-5 Kurihama, Yokosuka City, Kanagawa Nichiro Central Research Institute Co., Ltd. (56) Reference JP 4-222559 (JP, A) JP Sho 64-27471 (JP, A) JP 2-245145 (JP, A) JP 6-153807 (JP, A) JP 58-149645 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/05 A23C 9/137 A23L 1/06

Claims (7)

(57) [Claims] 1. A novel gelling material which is easily soluble in water, characterized by containing dry gelatin separated from seafood and transglutaminase. 2. A novel gelling material which is easily soluble in water, characterized in that it contains dry powder gelatin separated from seafood, transglutaminase and a dispersant. 3. A method for producing a novel gelling material which is easily soluble in water, characterized by containing dry gelatin separated from seafood, transglutaminase and a dispersant. 4. A novel gelling material which is easily soluble in water, characterized in that it contains dry powder gelatin separated from seafood, transglutaminase and a dispersant, and water or liquid food is added and mixed. Characterized gelled food. 5. A novel gelling material which is easily soluble in water, characterized by containing dry powder gelatin separated from seafood, transglutaminase and a dispersant, seasoning, flavor powder and / or drying tool. An instant gelled food that is a semi-processed food with added ingredients and is mixed with a liquid such as water. 6. A novel gelling material which is easily soluble in water, characterized by containing dry powdered gelatin separated from seafood, transglutaminase and a dispersant, and seasoning, flavoring liquid and raw ingredients. It is an attached semi-processed food, and is an in-stand gelled food made by mixing with a liquid substance such as water. 7. A novel gelling material which is easily soluble in water, characterized in that it contains dry powder gelatin separated from seafood, transglutaminase and a dispersant. A method for producing a gelled food characterized by the above.