JP5361155B2 - Process for producing degraded gelatin powder and degraded gelatin powder - Google Patents
Process for producing degraded gelatin powder and degraded gelatin powder Download PDFInfo
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本発明は、分解ゼラチン粉末の製造方法および分解ゼラチン粉末に関する。詳しくは、通常の使用濃度範囲で、そのゾルを冷却下においてもゲル化させることがなく、他方、必要に応じてゲル化させることもできる、分解ゼラチン粉末の製造方法および分解ゼラチン粉末に関する。 The present invention relates to a method for producing a degraded gelatin powder and a degraded gelatin powder. More specifically, the present invention relates to a method for producing a decomposed gelatin powder and a decomposed gelatin powder, in which the sol is not gelated even under cooling in a normal use concentration range, and on the other hand, it can be gelled as necessary.
ゼラチンは、牛や豚などの皮や骨、魚類の鱗や骨などに含まれるコラーゲンを原料とし、前記コラーゲンを水と長時間煮沸することにより得られる誘導タンパク質であり、数万から数百万までの広い分子量分布をもっている。また、ゼラチンを水とのゾルとした場合、通常の使用濃度においては、２０〜３０℃程度以上の温度でゾルのままで存在するか、冷却するとゲル化する、という性質をもつ。その用途としては、写真用、食品用、医療用、化粧品用、化成品用など、極めて多岐にわたっている。特に、良質なタンパク供給源として優れていること、また、皮膚や毛髪の老化、骨や関節の疾病などを抑制あるいは防止する効能も期待されていることから、食品、医療、化粧品などの分野で多く利用され、更なる改良が試みられている。 Gelatin is a derived protein obtained by boiling the collagen with water for a long time using collagen contained in the skin and bones of cattle and pigs, fish scales and bones, etc., and tens of thousands to millions. Has a broad molecular weight distribution. Further, when gelatin is made into a sol with water, it has a property that, at a normal use concentration, it exists as a sol at a temperature of about 20 to 30 ° C. or more, or gels when cooled. There are a wide variety of uses such as photographic, food, medical, cosmetic, and chemical products. In particular, it is an excellent source of high-quality protein, and it is also expected to suppress or prevent skin and hair aging, bone and joint diseases, etc., so it can be used in the fields of food, medicine, cosmetics, etc. Many improvements have been made and further improvements have been attempted.
他方、コラーゲンやゼラチンを、酸、アルカリまたは酵素によって分解した分解ゼラチンは、水への溶解性がゼラチンよりも高いという性質と、通常の使用濃度ではゲル化しないという性質を有する。かかる性質から、特に、ゼラチンのゲル化能を嫌う用途、例えば、飲料用添加剤などに利用されている。
このような分解ゼラチンに関する技術の１つとして、本願出願人は、粉塵の発生がなく、水にも溶けやすく、取り扱いが容易な分解ゼラチン粉末の製造方法および分解ゼラチン粉末に関する技術を、先に出願している（特許文献１参照）。特許文献１に記載の技術は、粘度が５０〜９０ｍｐの分解ゼラチンを用い、濃度３５〜６０重量％のゾルを調製し、これを冷却してゲル化させた後、乾燥粉砕して粉末状としている。
On the other hand, degraded gelatin obtained by degrading collagen or gelatin with an acid, alkali or enzyme has a property of being more soluble in water than gelatin and a property of not gelling at normal use concentrations. Because of this property, it is used for applications that dislike gelatinization ability of gelatin, for example, beverage additives.
As one of the technologies relating to such degraded gelatin, the applicant of the present application has previously filed a method for producing a degraded gelatin powder that does not generate dust, is easily dissolved in water, and is easy to handle, and a technology related to degraded gelatin powder. (See Patent Document 1). The technique described in Patent Document 1 uses a decomposed gelatin having a viscosity of 50 to 90 mp, prepares a sol having a concentration of 35 to 60% by weight, gels it by cooling, and then dry pulverizes it to form a powder. Yes.
しかし、従来、ゲル化能を有しながら、冷水に容易に溶解するゼラチン粉末や分解ゼラチン粉末は存在しなかった。
そこで、本発明の解決しようとする課題は、濃度に応じて、従来公知のゼラチン、分解ゼラチンのいずれの性状も発現させることができ、低温溶解性に優れ、様々な用途への応用が可能である分解ゼラチン粉末の製造方法とそのような分解ゼラチン粉末を提供することにある。 Therefore, the problem to be solved by the present invention is that any properties of conventionally known gelatin and decomposed gelatin can be expressed depending on the concentration, and it has excellent low-temperature solubility and can be applied to various uses. It is an object of the present invention to provide a method for producing a decomposed gelatin powder and to provide such a decomposed gelatin powder.
本発明者は、上記課題を解決するべく鋭意検討を行った。その結果、前記特許文献１の技術のように、ゲル化を経て乾燥・粉末化して得られる分解ゼラチン粉末は、常温水には易溶であるが、低温溶解性は高くないことが分かった。そして更なる検討の結果、前記特許文献１のように、乾燥・粉末化方法の際に、ゲル化を経た場合には、最終的に得られる分解ゼラチン粉末が、ヘリックス構造を有するものとなるために、低温溶解性の低いものとなることを見出すとともに、ゼラチンを加水分解して、平均分子量または粘度が特定の範囲にある分解ゼラチンを得て、この分解ゼラチンを含むゾルをゲル化させることなく、直接乾燥・粉末化するようにすれば、ヘリックス構造を形成せず、ゾル状態の分子構造のまま乾燥・粉末化され、従来公知のゼラチン、分解ゼラチンのいずれの性状も発現させることができ、かつ、低温溶解性にも優れたものとなることをも見出し、それを確認して、本発明を完成した。 The present inventor has intensively studied to solve the above problems. As a result, it was found that the decomposed gelatin powder obtained by gelling and drying / pulverizing as in the technique of Patent Document 1 is readily soluble in normal temperature water but not high in low temperature solubility. As a result of further studies, as in Patent Document 1, when gelation is performed during the drying / powdering method, the finally obtained degraded gelatin powder has a helix structure. In addition, it is found that the low-temperature solubility is low, and the gelatin is hydrolyzed to obtain a decomposed gelatin having an average molecular weight or viscosity in a specific range, without causing the sol containing the decomposed gelatin to gel. If it is directly dried and powdered, it does not form a helix structure, it is dried and powdered with the molecular structure in the sol state, and it can express any properties of conventionally known gelatin and decomposed gelatin, And it discovered that it became what was excellent also in low temperature solubility, and confirmed that, and completed this invention.
すなわち、本発明にかかる分解ゼラチン粉末の製造方法の１つは、平均分子量が１００００〜３００００となるようにゼラチンを加水分解して分解ゼラチンを得たのち、前記分解ゼラチンを含むゾルをゲル化させずに乾燥・粉末化する、ことを特徴とする。
また、もう１つの本発明にかかる分解ゼラチン粉末の製造方法は、４０℃の水に溶解させて１５重量％のゾルとしたときの粘度が３０〜９０ｍｐとなるようにゼラチンを加水分解して分解ゼラチンを得たのち、前記分解ゼラチンを含むゾルをゲル化させずに乾燥・粉末化する、ことを特徴とする。
本発明にかかる分解ゼラチン粉末は、水に溶解させて得られるゾルが、４℃の条件下、濃度が１．０重量％以下ではゲル化せず、６．０重量％以上ではゲル化する分解ゼラチン粉末であって、５〜１０℃の冷水に易溶である、ことを特徴とする。
That is, one of the methods for producing a decomposed gelatin powder according to the present invention is to hydrolyze gelatin so that the average molecular weight is 10,000 to 30,000 to obtain decomposed gelatin, and then gel the sol containing the decomposed gelatin. It is characterized in that it is dried and powdered.
Another method for producing a decomposed gelatin powder according to the present invention is to decompose gelatin by hydrolyzing gelatin so that the viscosity is 30 to 90 mp when dissolved in water at 40 ° C. to give a 15% by weight sol. After obtaining gelatin, the sol containing the decomposed gelatin is dried and powdered without gelation.
The decomposed gelatin powder according to the present invention is such that the sol obtained by dissolving in water does not gel at a concentration of 1.0% by weight or less, and gels at 6.0% by weight or more under the condition of 4 ° C. It is gelatin powder and is easily soluble in cold water at 5 to 10 ° C.
本発明にかかる分解ゼラチン粉末の製造方法で得られる分解ゼラチン粉末、および、本発明にかかる分解ゼラチン粉末は、粉末状であるために取り扱いが容易であり、従来のように、使用場面に応じてゼラチンと分解ゼラチンを個別に準備する必要がなく、ゾルの濃度を変化させるだけで、冷却下、ゲル化させることもゲル化させないこともできる。さらに、従来公知のゼラチンや分解ゼラチンでは達成できない、ゼリー強度の小さい新規なゲルを得ることができる。したがって、従来のゼラチンや分解ゼラチンでは実現できない、様々な用途への応用が可能である。加えて、ゼラチンよりも水への溶解性に優れるため、加熱工程を省略できることにより、加熱による分解ゼラチンの劣化および添加物の劣化を防止でき、省エネルギー化も可能となる。 The decomposed gelatin powder obtained by the method for producing the decomposed gelatin powder according to the present invention and the decomposed gelatin powder according to the present invention are easy to handle because they are in a powder form. Gelatin and decomposed gelatin do not need to be prepared separately, and can be gelled or not gelled under cooling only by changing the sol concentration. Furthermore, it is possible to obtain a novel gel having a low jelly strength, which cannot be achieved with conventionally known gelatin or decomposed gelatin. Therefore, it can be applied to various uses that cannot be realized with conventional gelatin or decomposed gelatin. In addition, since it is more soluble in water than gelatin, the heating step can be omitted, so that degradation of decomposed gelatin and additives due to heating can be prevented, and energy saving can be achieved.
以下、本発明にかかる分解ゼラチン粉末とその製造方法について詳しく説明するが、本発明の範囲はこれらの説明に拘束されることなく、以下の例示以外についても、本発明の趣旨を損なわない範囲で適宜変更実施し得る。
〔分解ゼラチン粉末とその製造〕
分解ゼラチン粉末の原料となるゼラチンは、コラーゲンから従来公知の方法で得ることができ、具体的には、例えば、コラーゲンから熱水抽出することにより得ることができる。前記コラーゲンについては、牛や豚などの哺乳動物の骨、皮部分や、サメなどの魚類の骨、皮、鱗部分などから得ることができ、骨などの各種材料に脱脂・脱灰処理、抽出処理など、従来公知の処理を施すことにより得ることが可能である。
Hereinafter, the decomposed gelatin powder and the production method thereof according to the present invention will be described in detail. However, the scope of the present invention is not limited to these descriptions, and the scope of the present invention is not limited to the following examples, as long as the spirit of the present invention is not impaired. Changes can be made as appropriate.
[Decomposed gelatin powder and its production]
Gelatin as a raw material for the decomposed gelatin powder can be obtained from collagen by a conventionally known method. Specifically, for example, it can be obtained by hot water extraction from collagen. The collagen can be obtained from bones and skins of mammals such as cattle and pigs, fish bones such as sharks, skins and scales, etc., and degreased / decalcified and extracted into various materials such as bones. It can be obtained by performing a conventionally known process such as a process.
前記ゼラチンを加水分解することにより、分解ゼラチンを得ることができる。前記加水分解の方法とその処理条件は、本発明が満たすべき条件を備える分解ゼラチンが得られるものであれば、特に限定されず、従来公知の方法および条件を採用することができる。具体的には、例えば、酵素を用いる方法、酸やアルカリで化学的に処理する方法などにより加水分解を行うことができる。
前記酵素としては、ゼラチンのペプチド結合を切断することが可能な酵素であれば、特に限定されないが、通常、タンパク質分解酵素あるいはプロテアーゼと呼ばれる酵素が用いられる。具体的には、例えば、コラゲナーゼ、チオールプロテアーゼ、セリンプロテアーゼ、酸性プロテアーゼ、メタルプロテアーゼなどが挙げられ、これらを単独で、あるいは複数組み合わせて用いることができる。前記チオールプロテアーゼとしては、植物由来のキモパパイン、パパイン、プロメライン、フィシン、動物由来のカテプシン、カルシウム依存性プロテアーゼなどが知られている。また、前記セリンプロテアーゼとしては、トリプシン、カテプシンＤなどが、前記酸性プロテアーゼとしては、ペプシン、カテプシンＤなどが知られている。
Hydrolyzed gelatin can be obtained by hydrolyzing the gelatin. The hydrolysis method and its treatment conditions are not particularly limited as long as a decomposed gelatin having the conditions to be satisfied by the present invention is obtained, and conventionally known methods and conditions can be employed. Specifically, for example, hydrolysis can be performed by a method using an enzyme, a chemical treatment with an acid or an alkali, and the like.
The enzyme is not particularly limited as long as it is an enzyme capable of cleaving the peptide bond of gelatin. Usually, an enzyme called a proteolytic enzyme or a protease is used. Specific examples include collagenase, thiol protease, serine protease, acidic protease, metal protease and the like, and these can be used alone or in combination. Known examples of the thiol protease include plant-derived chymopapain, papain, promelain, ficin, animal-derived cathepsin, and calcium-dependent protease. In addition, trypsin and cathepsin D are known as the serine protease, and pepsin and cathepsin D are known as the acidic protease.
前記酸としては、特に限定されないが、例えば、塩酸、硫酸、硝酸などが挙げられる。
前記アルカリとしては、特に限定されないが、例えば、水酸化ナトリウム、水酸化カルシウムなどが挙げられる。
本発明においては、加水分解を、分解ゼラチンの平均分子量が１００００〜３００００となるように行うか、および／または、下記特定の分解ゼラチンゾルとしたときの粘度が３０〜９０ｍｐとなるように行う。
加水分解を、分解ゼラチンの平均分子量が１００００〜３００００となるように行う場合、より好ましくは１００００〜２００００である。平均分子量が１００００未満では、濃度６．０重量％以上のゾルを冷却してもゲル化しないおそれがあり、３００００を超えると、濃度１．０重量％以下のゾルを冷却してもゲル化してしまうおそれがある。なお、本発明における「平均分子量」とは、実施例において後述する「パギイ法」によって測定される値である。
Although it does not specifically limit as said acid, For example, hydrochloric acid, a sulfuric acid, nitric acid etc. are mentioned.
Although it does not specifically limit as said alkali, For example, sodium hydroxide, calcium hydroxide, etc. are mentioned.
In the present invention, the hydrolysis is performed so that the average molecular weight of the decomposed gelatin is 10,000 to 30,000 and / or the viscosity is 30 to 90 mp when the following specific decomposed gelatin sol is used.
When the hydrolysis is carried out so that the average molecular weight of the decomposed gelatin is 10,000 to 30,000, it is more preferably 10,000 to 20,000. If the average molecular weight is less than 10,000, there is a possibility that gelation will not occur even if the sol having a concentration of 6.0% by weight or more is cooled. If it exceeds 30000, gelation will occur even if the sol having a concentration of 1.0% by weight or less is cooled. There is a risk that. The “average molecular weight” in the present invention is a value measured by the “Pagii method” described later in Examples.
また、加水分解を、下記特定の分解ゼラチンゾルとしたときの粘度が３０〜９０ｍｐとなるように行う場合、より好ましくは３０〜６０ｍｐである。一般的に、粘度が高いほど平均分子量が大きいといえる。平均分子量は測定が困難であり、測定方法や測定条件によって異なる分子量値を示すことがあることから、平均分子量を調整するよりも粘度を調整する方が容易である。３０ｍｐ未満では、濃度６．０重量％以上のゾルを冷却してもゲル化しないおそれがあり、９０ｍｐを超えると、濃度１．０重量％以下のゾルを冷却してもゲル化してしまうおそれがある。
上記粘度値は、ＪＩＳ Ｋ６５０３に準拠した方法で、４０℃、１５重量％濃度の条件で測定される値であり、以下では、この条件で測定した分解ゼラチンゾルの粘度を、単に「粘度」と表記する場合がある。
Moreover, when performing a hydrolysis so that it may become a viscosity of 30-90mp when it uses the following specific decomposition gelatin sol, More preferably, it is 30-60mp. In general, it can be said that the higher the viscosity, the higher the average molecular weight. Since the average molecular weight is difficult to measure and may have different molecular weight values depending on the measurement method and measurement conditions, it is easier to adjust the viscosity than to adjust the average molecular weight. If it is less than 30 mp, there is a possibility that it will not gelate even if the sol having a concentration of 6.0% by weight or more is cooled, and if it exceeds 90 mp, it may be gelated even if the sol having a concentration of 1.0% by weight or less is cooled. is there.
The above viscosity value is a value measured under the conditions of 40 ° C. and 15 wt% concentration by a method according to JIS K6503. Hereinafter, the viscosity of the decomposed gelatin sol measured under these conditions is simply expressed as “viscosity”. There is a case.
前記平均分子量１００００〜３００００の分解ゼラチンや、粘度３０〜９０ｍｐの分解ゼラチンを得るためには、目的とする平均分子量や粘度に応じて、適宜、加水分解の処理条件を調整すればよい。
酵素により加水分解した場合には、該酵素を失活させる必要がある。例えば、７０〜９０℃で加熱処理することにより酵素を失活させることができる。
前記加水分解処理を終えた段階では、分解ゼラチンは加水分解処理液中に分散してゾル状となっている。このゾルに、濾過や遠心分離などの従来公知の固液分離処理を施すことによって、不純物などを除去することが可能である。
In order to obtain a decomposed gelatin having an average molecular weight of 10,000 to 30,000 or a decomposed gelatin having a viscosity of 30 to 90 mp, the hydrolysis treatment conditions may be appropriately adjusted according to the target average molecular weight and viscosity.
When hydrolyzed by an enzyme, it is necessary to deactivate the enzyme. For example, the enzyme can be inactivated by heat treatment at 70 to 90 ° C.
At the stage of finishing the hydrolysis treatment, the decomposed gelatin is dispersed in the hydrolysis treatment solution to form a sol. Impurities and the like can be removed by subjecting this sol to a conventionally known solid-liquid separation process such as filtration or centrifugation.
本発明においては、前記分解ゼラチンゾルを、ゲル化させずに乾燥・粉末化することを特徴とする。そのような乾燥・粉末化方法としては、特に限定するわけではないが、例えば、分解ゼラチンゾルを直接スプレー噴射して乾燥させるスプレードライや、分解ゼラチンゾルをドラム表面で加熱乾燥させるドラム乾燥などが挙げられる。
このようにして得られる分解ゼラチン粉末の粒径は通常１００〜５００μｍである。
〔分解ゼラチン粉末の用途〕
本発明にかかる分解ゼラチン粉末は、限定するわけではないが、特に、食品や、食品に添加される材料、添加剤として好ましく利用できる。具体的には、例えば、従来、ゼラチンのゲル化力を利用していた、ゼリー、ヨーグルト、グミ、マシュマロなどに使用されるゲル化剤などや、従来の分解ゼラチンのゲル化しない特性を利用していた、飲料、そばつゆの添加剤などが挙げられる。さらに、介護食用の調整剤、例えば、嚥下障害者用の食品のとろみ付け剤やゲル化剤として利用することもできる。
In the present invention, the decomposed gelatin sol is dried and powdered without gelation. Such a drying / powdering method is not particularly limited, and examples thereof include spray drying in which a decomposed gelatin sol is directly sprayed and dried, and drum drying in which the decomposed gelatin sol is heated and dried on the drum surface. .
The particle size of the decomposed gelatin powder thus obtained is usually 100 to 500 μm.
[Use of decomposed gelatin powder]
Although not necessarily limited, the decomposed gelatin powder according to the present invention can be preferably used as a food, a material added to the food, or an additive. Specifically, for example, the gelling agent used in jelly, yogurt, gummy, marshmallow, etc., which conventionally used the gelling power of gelatin, and the non-gelling property of conventional degraded gelatin are used. Beverages, soba soup additives, etc. Furthermore, it can also be used as an adjuster for nursing foods, for example, a thickening agent or a gelling agent for foods for dysphagia.
以下に、実施例によって本発明をより具体的に説明するが、本発明はこれらに限定されるものではない。以下では、便宜上、「重量部」を単に「部」と、「重量％」を単に「％」と記すことがある。
実施例における、測定方法および評価方法を以下に示す。
＜平均分子量の測定方法＞
分解ゼラチンの平均分子量はパギイ法により測定した。ここで「パギイ法」とは、高速液体クロマトグラフィーを用いたゲル濾過法によって、試料溶液のクロマトグラムを求め、分子量分布を推定する方法である。具体的には、以下の方法により測定した。
Hereinafter, the present invention will be described more specifically by way of examples. However, the present invention is not limited to these examples. Hereinafter, for convenience, “parts by weight” may be simply referred to as “parts”, and “% by weight” may be simply referred to as “%”.
The measurement methods and evaluation methods in the examples are shown below.
<Measurement method of average molecular weight>
The average molecular weight of the degraded gelatin was measured by the Paguii method. Here, the “Pagii method” is a method for estimating a molecular weight distribution by obtaining a chromatogram of a sample solution by gel filtration using high performance liquid chromatography. Specifically, it measured by the following method.
試料０．２ｇを１００ｍｌ容メスフラスコに取り、０．１Ｍリン酸二水素カリウムと０．１Ｍリン酸水素二ナトリウムの等量混合液からなる溶離液を加えて１時間膨張させた後、４０℃で６０分間加熱して溶かし、室温に冷却後、溶離液を正確に１０倍に希釈して、得られた溶液を検液とした。
前記検液のクロマトグラムを以下のゲル濾過法により求めた。
カラム：Ｓｈｏｄｅｘ Ａｓａｈｉｐａｋ ＧＳ ６２０ ７Ｇを２本直列に装着したものを用いた。
流速：１．０ｍｌ／分
カラム温度：５０℃
測定波長：２３０ｎｍ
上記条件で保持時間を横軸にとり、対応した２３０ｎｍの吸光度を縦軸にして、試料の分子量分布曲線を作成し、平均分子量を算出した。
A sample (0.2 g) was placed in a 100 ml volumetric flask, an eluent composed of an equal amount of a mixture of 0.1 M potassium dihydrogen phosphate and 0.1 M disodium hydrogen phosphate was added, and the mixture was expanded for 1 hour. The solution was heated for 60 minutes to dissolve, cooled to room temperature, the eluent was diluted exactly 10 times, and the resulting solution was used as a test solution.
The chromatogram of the test solution was determined by the following gel filtration method.
Column: A column equipped with two Shodex Asahipak GS 620 7G in series was used.
Flow rate: 1.0 ml / min Column temperature: 50 ° C
Measurement wavelength: 230 nm
Under the above conditions, the retention time was taken on the horizontal axis, the corresponding absorbance at 230 nm was made on the vertical axis, a molecular weight distribution curve of the sample was prepared, and the average molecular weight was calculated.
＜粘度の測定＞
ＪＩＳ Ｋ６５０３に準拠して測定した。具体的には、ブルーム式ピペット型粘度計を用いて、４０℃、濃度１５重量％の条件で測定した。
＜溶解性の評価＞
（各濃度における溶解性の評価）
４０℃の水に分解ゼラチン粉末を溶解させることにより、各濃度に調製した分解ゼラチンゾルを作製し、このゾルを１０℃に冷却した時の各ゾルの変化を観察・評価した。評価は、以下の基準を採用した。
<Measurement of viscosity>
The measurement was performed according to JIS K6503. Specifically, the measurement was performed using a Bloom pipette viscometer under the conditions of 40 ° C. and a concentration of 15% by weight.
<Evaluation of solubility>
(Evaluation of solubility at each concentration)
Dissolved gelatin powder was dissolved in water at 40 ° C. to prepare a decomposed gelatin sol prepared at various concentrations, and changes in each sol when this sol was cooled to 10 ° C. were observed and evaluated. The following criteria were used for evaluation.
ゾルである場合は、粘性の低いものから高いものへと順に、ゾル１、ゾル２、ゾル３とした。ゲルである場合は、ゲル強度の弱いものから強いものへと順に、ゲル１、ゲル２、ゲル３とした。
（低温溶解性の評価）
５℃、１０℃、１５℃、３５℃における各分解ゼラチン粉末またはゼラチン粉末の溶解性を以下のようにして評価した。
各温度の水１００ｍｌに各粉末５ｇを添加し、１０分間撹拌して、溶け残りの有無を確認し、溶け残りの無いものを○、溶け残りのあるものを×とした。
In the case of a sol, sol 1, sol 2, and sol 3 were used in order from the one having a low viscosity to the one having a high viscosity. When it was a gel, it was set as the gel 1, the gel 2, and the gel 3 in order from the thing with weak gel strength to the strong thing.
(Evaluation of low-temperature solubility)
The solubility of each decomposed gelatin powder or gelatin powder at 5 ° C., 10 ° C., 15 ° C., and 35 ° C. was evaluated as follows.
5 g of each powder was added to 100 ml of water at each temperature, stirred for 10 minutes, and the presence or absence of undissolved residue was confirmed.
〔分解ゼラチン粉末の製造〕
＜実施例１＞
酸処理豚皮ゼラチン（新田ゼラチン社製）１ｋｇを７５℃の温水２．０ｋｇに溶解した。前記ゼラチンゾルにタンパク質分解酵素としてパパイン（天野エンザイム社製）を０．２ｇ添加し、前記酵素の加水分解最適条件下となるように温度６０℃、ｐＨ７．５に調整した。分解ゼラチンの平均分子量を調整するために、ゾルの粘度を経時的に測定し、所望の粘度となった時点で、ゾルを９０℃に加熱することにより、酵素を失活させた。
酵素を失活後、煮沸することによって分解ゼラチンゾルを殺菌した後、これをスプレードライヤーによって乾燥・粉末化し、粘度６０ｍｐの分解ゼラチン粉末を得た。
[Production of decomposed gelatin powder]
<Example 1>
1 kg of acid-treated pork skin gelatin (Nitta Gelatin Co., Ltd.) was dissolved in 2.0 kg of 75 ° C. warm water. To the gelatin sol, 0.2 g of papain (manufactured by Amano Enzyme) was added as a proteolytic enzyme, and the temperature was adjusted to 60 ° C. and pH 7.5 so as to satisfy the optimum hydrolysis conditions of the enzyme. In order to adjust the average molecular weight of the decomposed gelatin, the viscosity of the sol was measured over time, and when the desired viscosity was reached, the sol was heated to 90 ° C. to deactivate the enzyme.
After deactivating the enzyme, the decomposed gelatin sol was sterilized by boiling and then dried and powdered with a spray dryer to obtain a decomposed gelatin powder having a viscosity of 60 mp.
＜実施例２，３、比較例１＞
実施例１と同様の操作によって、粘度３０ｍｐ，９０ｍｐ，２０ｍｐの分解ゼラチン粉末を得、それぞれを実施例２，３、比較例１とした。
＜比較例２＞
粘度２５０ｍｐ（平均分子量１０００００）の酸処理豚皮ゼラチン（新田ゼラチン社製）粉末を比較例２とした。
＜比較例３＞
実施例１において、分解ゼラチンゾルを殺菌した後、スプレードライを行う代わりに、濃度３５重量％のゾルとし、このゾルを５℃で２時間冷却してゲル化させ、このゲルをシート状に切断し、バンドドライヤーで乾燥し、これを粉砕することにより、乾燥・粉末化方法の異なる、粘度６０ｍｐ（平均分子量２００００）の分解ゼラチン粉末を得た。
<Examples 2 and 3, Comparative Example 1>
Decomposed gelatin powders having viscosities of 30 mp, 90 mp, and 20 mp were obtained in the same manner as in Example 1, and designated as Examples 2 and 3 and Comparative Example 1, respectively.
<Comparative example 2>
The acid-treated pork skin gelatin (made by Nitta Gelatin Co., Ltd.) powder having a viscosity of 250 mp (average molecular weight 100000) was used as Comparative Example 2.
<Comparative Example 3>
In Example 1, after disassembling the decomposed gelatin sol, instead of spray drying, the sol having a concentration of 35% by weight was gelled by cooling at 2 ° C. for 2 hours, and the gel was cut into a sheet. Then, this was dried with a band dryer and pulverized to obtain a decomposed gelatin powder having a viscosity of 60 mp (average molecular weight of 20000) having different drying and powdering methods.
上記実施例１〜３、比較例１，２の各分解ゼラチン粉末について、その平均分子量と、濃度毎の溶解性を、前述の基準により評価した。結果を表１に示す。
また、上記実施例１、比較例１〜３の各分解ゼラチン粉末またはゼラチン粉末について、その低温溶解性を前述の基準により評価した。結果を表２に示す。
About each decomposed gelatin powder of the said Examples 1-3 and the comparative examples 1 and 2, the average molecular weight and the solubility for every density | concentration were evaluated by the above-mentioned reference | standard. The results are shown in Table 1.
Further, the low-temperature solubility of each of the decomposed gelatin powders or gelatin powders of Example 1 and Comparative Examples 1 to 3 was evaluated according to the above-mentioned criteria. The results are shown in Table 2.
〔分解ゼラチン粉末の評価〕
（１）表１から分かるとおり、比較例１の粘度２０ｍｐ（平均分子量５０００）の分解ゼラチン粉末は、従来知られている分解ゼラチンと同様、高濃度であってもゲル化しないものであった。また、比較例２の粘度２５０ｍｐ（平均分子量１０００００）のゼラチン粉末は、低濃度であってもゲル化するものであった。
（２）実施例１〜３の粘度６０ｍｐ（平均分子量２００００）、粘度３０ｍｐ（平均分子量１００００）、粘度９０ｍｐ（平均分子量３００００）の分解ゼラチン粉末は、濃度２．０重量％、４．０重量％では、ゾルのままであるか、ゲル化するか、が各粘度（平均分子量）によって異なり、一定していないが、濃度１．０重量％ではいずれもゾルのまま、濃度６．０重量％ではいずれもゲルとなっており、いずれかの性状を安定して発現し得るものであることが分かった。さらにまた、前記各分解ゼラチンゾルをゲル化したものは、表１中の「ゲル１」という評価からも分かる通り、従来公知のゼラチンや分解ゼラチンでは達成できない、ゼリー強度の弱いゲルであった。
（３）表２を見ると、低温可溶性を示すのは、本願発明にかかる実施例１の分解ゼラチン粉末と、従来公知の比較例１の分解ゼラチン粉末だけであることが分かるが、比較例１の分解ゼラチン粉末は、ゲル化能を有しないものであるため、ゲル化能を有しつつ、低温溶解性に優れる、という本願発明の目的を達成するものではない。
[Evaluation of decomposed gelatin powder]
(1) As can be seen from Table 1, the degraded gelatin powder of Comparative Example 1 having a viscosity of 20 mp (average molecular weight 5000) did not gel even at a high concentration, as in the conventionally known degraded gelatin. Further, the gelatin powder having a viscosity of 250 mp (average molecular weight 100000) of Comparative Example 2 was gelled even at a low concentration.
(2) The degraded gelatin powders of Examples 1 to 3 having a viscosity of 60 mp (average molecular weight of 20000), a viscosity of 30 mp (average molecular weight of 10000), and a viscosity of 90 mp (average molecular weight of 30000) have a concentration of 2.0% by weight and 4.0% by weight. Then, whether the sol remains or gels depends on each viscosity (average molecular weight) and is not constant. However, at a concentration of 1.0% by weight, both remain sol and at a concentration of 6.0% by weight. It turned out that all became gel and can express any property stably. Furthermore, as shown in the evaluation of “Gel 1” in Table 1, the gel obtained by gelling each of the decomposed gelatin sols was a gel having a low jelly strength that cannot be achieved by conventionally known gelatin or decomposed gelatin.
(3) Table 2 shows that only the degraded gelatin powder of Example 1 according to the present invention and the conventionally known degraded gelatin powder of Comparative Example 1 show low-temperature solubility. Since the decomposed gelatin powder does not have gelling ability, it does not achieve the object of the present invention of having gelation ability and excellent low-temperature solubility.
〔ゼリーの製造〕
表３に示す配合割合で各材料を用いて、ゼリーを製造した。配合１，２は前記実施例１にかかる平均分子量２００００の分解ゼラチン粉末を用いたものであり、配合３は前記比較例２にかかる酸処理豚皮ゼラチン（新田ゼラチン社製）粉末を用いたものである。具体的には、砂糖、クエン酸ナトリウム、分解ゼラチン粉末またはゼラチン粉末を混合し、水を加えた後、加熱して各材料を溶解させた後、果汁を加えた。さらにクエン酸を加えることによりｐＨを３．８に調整した。この混合物に香料を加えた後、容器に充填し、冷却してゲル化させることにより、ゼリーを製造した。
[Manufacture of jelly]
Jelly was produced using each material at the blending ratio shown in Table 3. Formulations 1 and 2 were obtained by using a decomposed gelatin powder having an average molecular weight of 20,000 according to Example 1, and Formulation 3 was obtained by using acid-treated pork skin gelatin (manufactured by Nitta Gelatin) according to Comparative Example 2. Is. Specifically, sugar, sodium citrate, decomposed gelatin powder or gelatin powder was mixed, water was added, and each material was dissolved by heating, and then fruit juice was added. Further, the pH was adjusted to 3.8 by adding citric acid. After adding a fragrance | flavor to this mixture, the container was filled, and it cooled and gelatinized, and manufactured the jelly.
〔ゼリーの評価〕
（１）配合１のゼリーは、保形性があり、非常に滑らかな食感であった。配合２のゼリーは、配合１のゼリーよりも分解ゼラチン粉末の配合量が多い分、より保形性があった。
（２）上記したように、配合１および配合２のゼリーは、いずれもゼリー食品に要求される保形性を有するものであるが、さらに、配合３で示す従来公知のゼリーよりも口解けの良い、新規な食感をも有するものであった。
[Evaluation of jelly]
(1) The jelly of Formulation 1 had shape retention and a very smooth texture. The jelly of formulation 2 was more shape-retaining than the jelly of formulation 1 because of the greater amount of decomposed gelatin powder.
(2) As mentioned above, both the jelly of Formulation 1 and Formulation 2 have the shape-retaining properties required for jelly foods, but it is more palatable than the conventionally known jelly shown in Formulation 3. It had a good and new texture.
本発明にかかる分解ゼラチン粉末の製造方法で得られる分解ゼラチン粉末、および、本発明にかかる分解ゼラチン粉末は、従来のゼラチン、分解ゼラチンに代わるものとして広く様々な用途に利用することができ、特に増粘剤、ゲル化剤、安定剤、保水剤、食感改良剤などとして食品材料に好適に利用される。
The decomposed gelatin powder obtained by the method for producing a decomposed gelatin powder according to the present invention and the decomposed gelatin powder according to the present invention can be used for a wide variety of applications as an alternative to conventional gelatin and decomposed gelatin. It is suitably used in food materials as a thickener, gelling agent, stabilizer, water retention agent, texture improver and the like.
Claims (5)
５〜１０℃の冷水に易溶である、ことを特徴とする、分解ゼラチン粉末。 The average molecular weight based on the Pagii method is 10,000 to 30,000, and the sol obtained by dissolving in water does not gel under the condition of 4 ° C. when the concentration is 1.0% by weight or less, and when the concentration is 6.0% by weight or more A degradable gelatin powder that gels,
A decomposed gelatin powder characterized by being easily soluble in cold water at 5 to 10 ° C.
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| JP2012065554A (en) * | 2010-09-21 | 2012-04-05 | Nippon Meat Packers Inc | Food texture-improving agent |
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