JP6775930B2 - Gellan gum gel containing protein and its manufacturing method - Google Patents
Gellan gum gel containing protein and its manufacturing method Download PDFInfo
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- 229920002148 Gellan gum Polymers 0.000 title claims description 79
- 239000000216 gellan gum Substances 0.000 title claims description 79
- 235000010492 gellan gum Nutrition 0.000 title claims description 79
- 102000004169 proteins and genes Human genes 0.000 title claims description 73
- 108090000623 proteins and genes Proteins 0.000 title claims description 73
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 235000018102 proteins Nutrition 0.000 claims description 72
- 238000001879 gelation Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 10
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000021119 whey protein Nutrition 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 159000000007 calcium salts Chemical class 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims 1
- 239000000499 gel Substances 0.000 description 38
- 239000000243 solution Substances 0.000 description 36
- 235000015110 jellies Nutrition 0.000 description 12
- 239000008274 jelly Substances 0.000 description 12
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 10
- 229910001424 calcium ion Inorganic materials 0.000 description 10
- 150000001768 cations Chemical class 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 239000003125 aqueous solvent Substances 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 4
- 239000001527 calcium lactate Substances 0.000 description 4
- 229960002401 calcium lactate Drugs 0.000 description 4
- 235000011086 calcium lactate Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 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
- 230000000052 comparative effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 241000284156 Clerodendrum quadriloculare Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 241000790234 Sphingomonas elodea Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical group C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 229940022663 acetate Drugs 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical group O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000012669 compression test Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000004044 tetrasaccharides Chemical group 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
Description
本発明は、タンパク質を含んだジェランガムゲル及びその製造方法に関する。 The present invention relates to a gellan gum gel containing a protein and a method for producing the same.
ジェランガムは微生物（Sphingomonas elodea; 以前はPseudomonas elodeaと呼ばれた）が菌体外に産出する高分子多糖類であり，少ない添加量でゲルを形成するため、増粘安定剤として広く利用されている。ジェランガムには脱アシル型ジェランガムとネイティブジェランガムの２つのタイプがあるが、脱アシル型ジェランガムのゲルは、耐酸性があり、食感としては適度なかたさと崩壊性を有し、風味に関してフレーバーリリースが良好で、外観上も透明性が高いので、特にゼリーに関する食品分野で広く使用されている。 Gellan gum is a high molecular weight polysaccharide produced outside the cells by microorganisms (Sphingomonas elodea; formerly called Pseudomonas elodea), and is widely used as a thickening stabilizer because it forms a gel with a small amount of addition. .. There are two types of gellan gum, deacylated gellan gum and native gellan gum. The gel of deacylated gellan gum is acid resistant, has moderate hardness and disintegration as a texture, and has a good flavor release in terms of flavor. Since it is highly transparent in appearance, it is widely used especially in the food field related to jelly.
ジェランガムゲルにタンパク質を含有させるためには、一般に、カルシウムイオンを含有しない水性溶媒に脱アシル型ジェランガムを分散させ、９０℃以上に加熱溶解した後、別途調整したカルシウムイオンを含むタンパク質溶液と混合し、９０℃程度に再加熱し、３０〜４０℃に冷却しゲル化させるという方法が用いられている（特許文献１参照）。このとき、タンパク質の最終濃度は、多くても４〜７％であって、また、その場合でも大豆多糖類などの安定剤を添加して、ジェランガムとタンパク質との反応を抑制する必要がある。また、タンパク質とジェランガムを別々に加熱するのではなく、あらかじめ混合してから加熱し、冷却した場合も、タンパク質とジェランガムが反応し、ゲル化が阻害される。 In order to contain a protein in a gellan gum gel, generally, a deacylated gellan gum is dispersed in an aqueous solvent containing no calcium ion, dissolved by heating at 90 ° C. or higher, and then mixed with a separately prepared protein solution containing calcium ions. , A method of reheating to about 90 ° C., cooling to 30 to 40 ° C. and gelling is used (see Patent Document 1). At this time, the final concentration of the protein is at most 4 to 7%, and even in that case, it is necessary to add a stabilizer such as soybean polysaccharide to suppress the reaction between the gellan gum and the protein. Also, when the protein and gellan gum are not heated separately, but are mixed in advance, then heated and cooled, the protein and gellan gum react and gelation is inhibited.
本発明は、新規な、タンパク質を含んだジェランガムゲル及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a novel protein-containing gellan gum gel and a method for producing the same.
本発明の一実施態様は、タンパク質を含有したジェランガムゲルの製造方法であって、ジェランガム及びタンパク質を含有する溶液を加圧処理する工程を含む、製造方法である。前記溶液がカリウム塩またはカルシウム塩を含んでもよい。また、加圧処理した溶液にカリウム塩またはカルシウム塩を添加する工程を含んでもよい。また、前記溶液を加圧処理する前に加熱しなくてもよい。特に９０℃以上に加熱しないことが好ましい。上記加圧処理は、５０ＭＰａ以上の圧力であってもよく、７０ＭＰa以上の圧力であってもよい。また、上記加圧処理は、前記ジェランガム及びタンパク質を含有する溶液で、キャビテーションが発生するように、摩擦力が発生するように、ジェランガム及びタンパク質を含有する溶液に衝突を起こすように、ジェランガム及びタンパク質に剪断力を加えるように、またはジェランガム及びタンパク質が微細化されるように、行ってもよい。加圧処理された前記溶液のｐＨが１以上７以下であってもよい。前記ジェランガム及びタンパク質を含有する溶液中のジェランガム濃度が０．００１〜４．００質量％であってもよい。この製造方法は、加圧処理された前記溶液を冷却する工程をさらに含んでもよい。その場合、５℃以上５０℃以下になるように、加圧された前記溶液を冷却してもよい。また、前記タンパク質がホエイタンパク質であってもよい。 One embodiment of the present invention is a method for producing a gellan gum gel containing a protein, which comprises a step of pressurizing a solution containing the gellan gum and the protein. The solution may contain potassium or calcium salts. In addition, a step of adding a potassium salt or a calcium salt to the pressure-treated solution may be included. Moreover, it is not necessary to heat the solution before the pressure treatment. In particular, it is preferable not to heat the temperature above 90 ° C. The pressure treatment may be a pressure of 50 MPa or more, or a pressure of 70 MPa or more. Further, in the pressurization treatment, the gellan gum and the protein are used so as to cause a collision with the solution containing the gellan gum and the protein so as to cause cavitation and frictional force in the solution containing the gellan gum and the protein. Shear force may be applied to the protein, or gellan gum and protein may be refined. The pH of the pressure-treated solution may be 1 or more and 7 or less. The gellan gum concentration in the solution containing the gellan gum and protein may be 0.001 to 4.00% by mass. This production method may further include a step of cooling the pressure-treated solution. In that case, the pressurized solution may be cooled so that the temperature becomes 5 ° C. or higher and 50 ° C. or lower. Moreover, the said protein may be a whey protein.
本発明の他の一実施態様は、８質量％以上４０質量％以下のホエイタンパク質を含んだジェランガムゲルである。このゲルは、大豆多糖類を含まなくてもよい。 Another embodiment of the present invention is a gellan gum gel containing 8% by mass or more and 40% by mass or less of whey protein. This gel does not have to contain soy polysaccharides.
本発明によって、新規な、タンパク質を含んだジェランガムゲル及びその製造方法を提供することができるようになった。 The present invention has made it possible to provide a novel protein-containing gellan gum gel and a method for producing the same.
以下、実施例を挙げながら、本発明の実施形態を詳細に述べる。 Hereinafter, embodiments of the present invention will be described in detail with reference to examples.
本発明の目的、特徴、利点、及びそのアイデアは、本明細書の記載により、当業者には明らかであり、本明細書の記載から、当業者であれば、容易に本発明を再現できる。以下に記載された発明の実施の形態及び具体的に実施例などは、本発明の好ましい実施態様を示すものであり、例示又は説明のために示されているのであって、本発明をそれらに限定するものではない。本明細書で開示されている本発明の意図並びに範囲内で、本明細書の記載に基づき、様々な改変並びに修飾ができることは、当業者にとって明らかである。 The objects, features, advantages, and ideas thereof of the present invention will be apparent to those skilled in the art by the description of the present specification, and those skilled in the art can easily reproduce the present invention from the description of the present specification. The embodiments and specific examples of the invention described below indicate preferred embodiments of the present invention and are shown for illustration or explanation purposes, and the present invention is described in them. It is not limited. It will be apparent to those skilled in the art that various modifications and modifications can be made based on the description of this specification within the intent and scope of the present invention disclosed herein.
＝＝ジェランガム＝＝
ジェランガムは直鎖状のヘテロ多糖類で、二つのＤ-グルコース残基とそれぞれ一つずつのＬ-ラムノース残基とＤ-グルクロン酸残基から構成される四糖の繰返し単位から構成されている。以下にその構造式を示す。
== Gellan gum ==
Gellan gum is a linear heteropolysaccharide composed of repeating units of tetrasaccharides consisting of two D-glucose residues and one L-rhamnose residue and one D-glucuronic acid residue, respectively. .. The structural formula is shown below.
[D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n
ジェランガムには、ネイティブ型ジェランガムと脱アシル型ジェランガムの２種類が知られている。ネイティブ型ジェランガムでは、１−３結合したグルコースに由来するアシル基（アセチル基とグリセリル基）が存在するが、脱アシル型ジェランガムでは、これらアシル基が除去されている。本発明に用いるジェランガムは、脱アシル型ジェランガムが好ましい。
[D-Glc (β1 → 4) D-GlcA (β1 → 4) D-Glc (β1 → 4) L-Rha (α1 → 3)] n
There are two known types of gellan gum, native gellan gum and deacylated gellan gum. In native gellan gum, there are acyl groups (acetyl group and glyceryl group) derived from 1-3-bonded glucose, but in deacylated gellan gum, these acyl groups are removed. The gellan gum used in the present invention is preferably a deacylated gellan gum.
＝＝タンパク質を含んだジェランガムゲル＝＝
本発明にかかるジェランガムゲルは、タンパク質を含有する。
== Gellan gum gel containing protein ==
The gellan gum gel according to the present invention contains a protein.
ジェランガムゲル中のタンパク質濃度の上限は特に限定されないが、例えば、タンパク質濃度は４０質量％以下でもよく、３０質量％以下でも良く、２０質量％以下でもよく、１６質量％以下でもよい。また、タンパク質濃度の下限も特に限定されないが、タンパク質濃度は１質量％以上でもよく、５質量％以上でもよく、８質量％以上でもよく、８．３質量％以上でもよく、９質量％以上でもよく、１０質量％以上でもよい。 The upper limit of the protein concentration in the gellan gum gel is not particularly limited, but for example, the protein concentration may be 40% by mass or less, 30% by mass or less, 20% by mass or less, or 16% by mass or less. Further, the lower limit of the protein concentration is not particularly limited, but the protein concentration may be 1% by mass or more, 5% by mass or more, 8% by mass or more, 8.3% by mass or more, or 9% by mass or more. It may be 10% by mass or more.
タンパク質の種類は特に限定されないが、ＷＰＩ，ＷＰＣなどのホエイタンパク質やその加水分解物ならびにカゼインなどの乳タンパク質、卵白などの卵由来のタンパク質、大豆タンパク質、小麦タンパク質、コラーゲン、ゼラチンなどが例示できる。 The type of protein is not particularly limited, and examples thereof include whey proteins such as WPI and WPC, their hydrolysates, milk proteins such as casein, egg-derived proteins such as egg white, soybean proteins, wheat proteins, collagen, and gelatin.
なお、大豆多糖類やペクチンなどの安定剤が含まれていないことが好ましい。 It is preferable that the stabilizer such as soybean polysaccharide and pectin is not contained.
＝＝タンパク質を含んだジェランガムゲルの製造方法＝＝
本発明にかかるタンパク質を含んだジェランガムゲルの製造方法は、ジェランガム及びタンパク質を含有する溶液を加圧処理する工程を含む。これによって、ゲル化前に加熱する必要がなくなるが、加熱によってゲル化したジェランガムよりゼリーの食感が強くなり、より良好な食感が得られるようになる。また、ジェランガムゲルに、より高濃度のタンパク質を含有させることができる。以下、タンパク質を含んだジェランガムゲルの製造方法について、詳細に述べる。
== Method for producing gellan gum gel containing protein ==
The method for producing a gellan gum gel containing a protein according to the present invention includes a step of pressurizing a solution containing the gellan gum and the protein. This eliminates the need for heating before gelation, but the texture of the jelly becomes stronger than that of gellan gum gelled by heating, and a better texture can be obtained. In addition, the gellan gum gel can contain a higher concentration of protein. Hereinafter, a method for producing a gellan gum gel containing a protein will be described in detail.
まず、ジェランガムを水性溶媒に分散させることにより、ジェランガムの分散液を作製する。水性溶媒は特に限定されないが、水または塩を溶解した水溶液が好ましい。塩は特に限定されない。 First, a dispersion of gellan gum is prepared by dispersing gellan gum in an aqueous solvent. The aqueous solvent is not particularly limited, but an aqueous solution in which water or a salt is dissolved is preferable. The salt is not particularly limited.
ジェランガムの分散液にタンパク質を溶解させる。タンパク質濃度の上限は特に限定されないが、タンパク質濃度は４０質量％以下でもよく、３０質量％以下でも良く、２０質量％以下でもよく、１６質量％以下でもよい。また、タンパク質濃度の下限も特に限定されないが、タンパク質濃度は１質量％以上でもよく、５質量％以上でもよく、８質量％以上でもよく、８．３質量％以上でもよく、９質量％でもよく、１０質量％以上でもよい。タンパク質の種類は特に限定されないが、ＷＰＩ，ＷＰＣなどのホエイタンパク質やその加水分解物ならびにカゼインなどの乳タンパク質、卵白などの卵由来のタンパク質、大豆タンパク質、小麦タンパク質、コラーゲン、ゼラチンなどが例示できる。なお、ジェランガムとタンパク質の添加順序を逆にして、水性溶媒にタンパク質を溶解させた後、ジェランガムを分散させてもよい。 Dissolve the protein in a gellan gum dispersion. The upper limit of the protein concentration is not particularly limited, but the protein concentration may be 40% by mass or less, 30% by mass or less, 20% by mass or less, or 16% by mass or less. Further, the lower limit of the protein concentration is not particularly limited, but the protein concentration may be 1% by mass or more, 5% by mass or more, 8% by mass or more, 8.3% by mass or more, or 9% by mass. It may be 10% by mass or more. The type of protein is not particularly limited, and examples thereof include whey proteins such as WPI and WPC, their hydrolysates, milk proteins such as casein, egg-derived proteins such as egg white, soybean proteins, wheat proteins, collagen, and gelatin. The order of adding the gellan gum and the protein may be reversed, the protein may be dissolved in an aqueous solvent, and then the gellan gum may be dispersed.
ジェランガム及びタンパク質を含有する溶液のｐＨは特に限定されないが、ジェランガムは酸性側でゲル化しやすいため、ｐＨ１.０以上７.０以下が好ましく、ｐＨ１.０以上４.０以下あるいはｐＨ３.０以上７.０以下がより好ましく、ｐＨ３.０以上４.６以下がさらに好ましく、ｐＨ３.０以上４.０以下が最も好ましい。ジェランガムの下限濃度は特に限定されず、０．００１質量％以上であってもよいが、０．００５質量％以上が好ましく、０．０１質量％以上がより好ましく、０．０３質量％以上がさらに好ましく、０．０５質量％以上がさらに好ましく、０．０７質量％以上がさらに好ましく、０．１０質量％以上がさらに好ましく、０．１５質量％以上がさらに好ましい。また、上限濃度も特に限定されないが、４．００質量％以下が好ましく、２．００質量％以下がより好ましく、１．００質量％以下がさらに好ましい。なお、本明細書で用いる濃度（％）は、いずれも質量％で表されるものとする。 The pH of the solution containing gellan gum and protein is not particularly limited, but since gellan gum tends to gel on the acidic side, pH 1.0 or more and 7.0 or less is preferable, and pH 1.0 or more and 4.0 or less or pH 3.0 or more 7 .0 or less is more preferable, pH 3.0 or more and 4.6 or less is further preferable, and pH 3.0 or more and 4.0 or less is most preferable. The lower limit concentration of gellan gum is not particularly limited and may be 0.001% by mass or more, but 0.005% by mass or more is preferable, 0.01% by mass or more is more preferable, and 0.03% by mass or more is further. Preferably, 0.05% by mass or more is further preferable, 0.07% by mass or more is further preferable, 0.10% by mass or more is further preferable, and 0.15% by mass or more is further preferable. The upper limit concentration is also not particularly limited, but is preferably 4.00% by mass or less, more preferably 2.00% by mass or less, and further preferably 1.00% by mass or less. The concentration (%) used in the present specification shall be expressed in mass%.
本発明のゲル製造方法では、カチオンは必須ではないが、カチオン存在下でゲル化することにより、より硬いゲルができ、食感が良好になる。カチオンは、加圧工程の前に添加し、溶液に含有させてもよく、加圧工程の後、冷却工程の前に溶液に添加してもよい。加圧工程の前に添加する場合、上記水性溶媒にジェランガムやタンパク質を添加する前にカチオンを加えても、同時に加えても、添加した後に加えてもよい。 In the gel production method of the present invention, a cation is not essential, but gelation in the presence of a cation produces a harder gel and improves the texture. The cation may be added before the pressurization step and contained in the solution, or may be added to the solution after the pressurization step and before the cooling step. When added before the pressurizing step, the cation may be added before the gellan gum or protein is added to the aqueous solvent, at the same time, or after the addition.
添加するカチオンは１価であっても２価であってもよく、カリウムイオン、ナトリウムイオン、マグネシウムイオン、カルシウムイオンが例示できるが、カチオンの種類によって、得られるゲルの物性が異なる。特に、カルシウムイオンの存在はゲル強度に影響を与え、少量の添加によって、ゲル強度や耐熱性が上昇するため、本方法においても、カルシウムイオンを添加することが好ましい。 The cation to be added may be monovalent or divalent, and examples thereof include potassium ion, sodium ion, magnesium ion, and calcium ion, but the physical properties of the obtained gel differ depending on the type of cation. In particular, the presence of calcium ions affects the gel strength, and the gel strength and heat resistance increase with the addition of a small amount. Therefore, it is preferable to add calcium ions also in this method.
カチオンは、塩として添加されるのが好ましい。添加される塩は特に限定されず、乳酸塩、クエン酸塩、リン酸塩、塩化塩、炭酸塩、グルコン酸塩、リンゴ酸塩、酢酸塩等が例示できる。具体的には、例えば、カルシウムイオンとしては乳酸カルシウム、塩化カルシウム、クエン酸カルシウム等を使用することができるが、乳酸カルシウムを使用することが好ましい。なお、添加する２価のカチオンの濃度は、０．００５〜１．０％が好ましく、０．０１〜０．５％がより好ましい。カリウムイオンとしては塩化カリウムや炭酸カリウム等を使用することができるが、塩化カリウムを使用することが好ましい。なお、添加する１価のカチオンの濃度は、０．００５〜０．５％が好ましく、０．０１〜０．３％がより好ましい。 The cation is preferably added as a salt. The salt to be added is not particularly limited, and examples thereof include lactate, citrate, phosphate, chloride, carbonate, gluconate, malate, and acetate. Specifically, for example, calcium lactate, calcium chloride, calcium citrate and the like can be used as the calcium ion, but calcium lactate is preferably used. The concentration of the divalent cation to be added is preferably 0.005 to 1.0%, more preferably 0.01 to 0.5%. Potassium chloride, potassium carbonate, or the like can be used as the potassium ion, but potassium chloride is preferably used. The concentration of the monovalent cation to be added is preferably 0.005 to 0.5%, more preferably 0.01 to 0.3%.
このようにして製造した、ジェランガム及びタンパク質を含有する溶液を加圧する。溶液を加圧前または加圧時に加熱する場合、９０℃未満、好ましくは７０℃未満、さらに好ましくは５０℃未満であればよい（すなわち、９０℃以上、好ましくは７０℃以上、さらに好ましくは５０℃以上に加熱しない）が、加圧前に加熱しないことが一層好ましい。また、加圧自体で温度が上昇する場合でも、１００℃以上にならないことが好ましく、９５℃以上にならないことがより好ましく、９０℃以上にならないことがさらに好ましい。 The solution containing gellan gum and protein produced in this manner is pressurized. When the solution is heated before or during pressurization, it may be less than 90 ° C., preferably less than 70 ° C., more preferably less than 50 ° C. (ie, 90 ° C. or higher, preferably 70 ° C. or higher, still more preferably 50 ° C.). Do not heat above ° C.), but it is more preferable not to heat before pressurization. Further, even when the temperature rises due to the pressurization itself, it is preferably not 100 ° C. or higher, more preferably 95 ° C. or higher, and further preferably 90 ° C. or higher.
加圧処理方法は特に限定されないが、ジェランガム及びタンパク質を含有する溶液においてキャビテーションまたは摩擦力が発生するように加圧してもよく、ジェランガム及びタンパク質を含有する溶液に衝突を起こすように、またジェランガム及びタンパク質に剪断力を加えるように、または、ジェランガム及びタンパク質が微細化されるように、加圧してもよい。ここで、衝突を起こす場合、衝突する対象物は特に限定されず、例えば、装置内に配置したセラミックボールであってもよい。また、ジェランガム及びタンパク質を含有する溶液を対象物として、ジェランガム及びタンパク質を含有する溶液同士を衝突させてもよいが、衝突させる溶液の組成は、互いに同じであっても異なっていてもよい。加圧に用いる装置も特に限定されないが、高圧ホモジナイザー（例えば、三和エンジニアリング(株)社製、(株)イズミフードマシナリ社製）、高圧噴射装置、湿式微粒化装置（例えば、装置名：スターバースト (株)スギノマシン社製、装置名：システマイザー (株)システムサポート社製、装置名：ナノメーカー アドバンスト・ナノ・テクノロジィ株式会社製）等が例示できる。加圧の際の圧力は特に限定されないが、５０ＭＰａ以上であることが好ましく、７０ＭＰａ以上であることがより好ましく、１００ＭＰａ以上であることがさらに好ましい。また、１０００ＭＰａ以下であることが好ましく、４００ＭＰａ以下であることがより好ましく、３５０ＭＰａ以下であることがさらに好ましく、３００ＭＰａ以下であることが一層好ましい。所定の圧力で加圧する時間は特に限定されないが、総処理時間は、３０分以下であることが好ましく、１０分以下であることがより好ましく、１分以下であることがさらに好ましく、３０秒以下であることが一層好ましく、１０秒以下であることがなお一層好ましい。加圧処理後の温度は、特に限定されないが、５０℃以上であってもよく、７０℃以上であってもよく、８０℃以上であってもよく、また１００℃以下であってもよく、９０℃以下であってもよい。 The pressure treatment method is not particularly limited, but the solution may be pressurized so as to generate cavitation or frictional force in the solution containing gellan gum and protein, so as to cause collision with the solution containing gellan gum and protein, and the gellan gum and protein. It may be pressurized to apply shear to the protein or to refine the gellan gum and protein. Here, when a collision occurs, the object to be collided is not particularly limited, and may be, for example, a ceramic ball arranged in the apparatus. Further, the solutions containing gellan gum and protein may be used as objects, and the solutions containing gellan gum and protein may be made to collide with each other, but the compositions of the solutions to be collided may be the same or different from each other. The device used for pressurization is not particularly limited, but is a high-pressure homogenizer (for example, manufactured by Sanwa Engineering Co., Ltd., manufactured by Izumi Food Machinery Co., Ltd.), a high-pressure injection device, and a wet atomizing device (for example, device name: Star). Burst Co., Ltd. Sugino Machine Co., Ltd., device name: System Support Co., Ltd., device name: Nanomaker Advanced Nano Technology Co., Ltd.) can be exemplified. The pressure at the time of pressurization is not particularly limited, but is preferably 50 MPa or more, more preferably 70 MPa or more, and even more preferably 100 MPa or more. Further, it is preferably 1000 MPa or less, more preferably 400 MPa or less, further preferably 350 MPa or less, and even more preferably 300 MPa or less. The time for pressurizing with a predetermined pressure is not particularly limited, but the total processing time is preferably 30 minutes or less, more preferably 10 minutes or less, further preferably 1 minute or less, and 30 seconds or less. Is even more preferable, and 10 seconds or less is even more preferable. The temperature after the pressurization treatment is not particularly limited, but may be 50 ° C. or higher, 70 ° C. or higher, 80 ° C. or higher, or 100 ° C. or lower. It may be 90 ° C. or lower.
このようにして溶液を加圧処理した後、冷却する。上限温度は５０℃以下、または４０℃以下、または３０℃以下、そして下限温度は１５℃以上、または１０℃以上、または５℃以上となるように冷却すると、ジェランガムがゲル化する。冷却方法は特に限定されず、自然冷却でもよい。加圧処理後冷却前に、例えば殺菌などの理由により、溶液を加熱しても良い。加熱温度は特に限定されないが、６５℃以上１００℃以下であってもよく、好ましくは８０℃以上１００℃以下であってもよく、より好ましくは９０℃以上１００℃以下であってもよい。この加熱処理によって、例えばゲルの保存性が向上する。 The solution is pressurized in this way and then cooled. Gellan gum gels when cooled to an upper limit temperature of 50 ° C. or lower, 40 ° C. or lower, or 30 ° C. or lower, and a lower limit temperature of 15 ° C. or higher, 10 ° C. or higher, or 5 ° C. or higher. The cooling method is not particularly limited, and natural cooling may be used. The solution may be heated after the pressurization treatment and before cooling, for example, for reasons such as sterilization. The heating temperature is not particularly limited, but may be 65 ° C. or higher and 100 ° C. or lower, preferably 80 ° C. or higher and 100 ° C. or lower, and more preferably 90 ° C. or higher and 100 ° C. or lower. This heat treatment improves, for example, the storage stability of the gel.
なお、この溶液に、糖原料等の副原料を添加してもよい。添加段階は、ゲル化に影響がない限り特に限定されず、加圧前で、脱アシル型ジェランガムの添加前であっても後であってもよく、カルシウムイオンの添加前であっても後であってもよい。また加圧後で、冷却前であっても後であってもよい。また、溶液は、ジェランガム以外のゲル化剤を含んでいてもよい。 In addition, an auxiliary raw material such as a sugar raw material may be added to this solution. The addition step is not particularly limited as long as it does not affect gelation, and may be before pressurization, before or after the addition of deacylated gellan gum, and before or after the addition of calcium ions. There may be. Further, it may be after pressurization, before cooling, or after cooling. In addition, the solution may contain a gelling agent other than gellan gum.
本発明の方法で製造されたゲルの用途は限定されないが、例えば、ゼリーなどの飲食品、内服液、医薬部外品、医薬品、化粧品などに使用可能であり、飲食品が好ましい。 The use of the gel produced by the method of the present invention is not limited, but it can be used for foods and drinks such as jelly, internal liquids, quasi-drugs, pharmaceuticals, cosmetics, etc., and foods and drinks are preferable.
（１）タンパク質およびジェランガムの濃度依存性（実施例１〜７）
これらの溶液を、加熱せずに（いずれも３０℃未満）表２に記載の装置で加圧した。その後、２０℃の水で１５分間冷却したところ、やわらかいゼリー食感を有するゲルか、または良好なゼリー食感を有するゲルが生成した。ここで、「良好なゼリー食感」とは、ゲルが適度な弾力感を有し、均一でざらざらしないことを意味する。なお、食感として「良好なゼリー食感」であることが好ましいが、「やわらかいゼリー食感」であっても「かたいゼリー食感」であっても良い。 These solutions were pressurized with the apparatus shown in Table 2 without heating (both below 30 ° C.). Then, when it was cooled with water at 20 ° C. for 15 minutes, a gel having a soft jelly texture or a gel having a good jelly texture was produced. Here, "good jelly texture" means that the gel has an appropriate elasticity and is uniform and not rough. The texture is preferably "good jelly texture", but may be "soft jelly texture" or "hard jelly texture".
なお、ゲル強度は、レオメーター（サン科学社ＣＲ−５００ＤＸ）を用いて各ゲルに対して圧縮試験（直径１０ｍｍの円柱型プランジャー、進入速度６０ｍｍ／分）を行い、ゲルが破断したときの最大応力（Ｎ）とした。 The gel strength was determined by performing a compression test (cylindrical plunger with a diameter of 10 mm, approach speed of 60 mm / min) on each gel using a rheometer (Sun Science Co., Ltd. CR-500DX), and when the gel broke. The maximum stress (N) was used.
（２）カルシウムの影響（実施例８〜１４）
具体的には、実施例８〜１４のカルシウムイオンとして、乳酸カルシウムを最終濃度０．２％、０．５％または１．０％になるようにジェランガム及びタンパク質を含有する溶液に加え、溶解させた後に加圧した。これらの条件及び結果を、比較対照となる実施例とともに表３にまとめた。 Specifically, as the calcium ions of Examples 8 to 14, calcium lactate is added to and dissolved in a solution containing gellan gum and protein so as to have a final concentration of 0.2%, 0.5% or 1.0%. After that, it was pressurized. These conditions and results are summarized in Table 3 together with comparative examples.
カルシウムイオンを添加した実施例８〜１４では、得られたゲルの強度が概して大きくなり、ゲルが硬くなった。 In Examples 8 to 14 to which calcium ions were added, the strength of the obtained gel was generally increased and the gel became hard.
（３）圧力の影響（実施例１５〜１８）
具体的には、実施例１２の圧力を低下させた上で、処理後の温度が７０℃台になるように、処理前の温度を設定した（いずれも５０℃未満）。これらの条件及び結果を表４にまとめた。 Specifically, after lowering the pressure of Example 12, the temperature before the treatment was set so that the temperature after the treatment was in the 70 ° C range (both were less than 50 ° C). These conditions and results are summarized in Table 4.
実施例１５〜１８では、圧力が低下するほど、得られたゲルの強度が小さくなり、ゲルが柔らかくなった。 In Examples 15-18, the lower the pressure, the lower the strength of the obtained gel and the softer the gel.
（４）処理装置の違いによる影響（実施例１９、２０）
使用装置によって、圧力および処理後の温度が実施例３とは若干異なるが、いずれの場合も、得られたゲルは、ゼリー食感が良好だった。 The pressure and the temperature after the treatment were slightly different from those in Example 3 depending on the apparatus used, but in each case, the obtained gel had a good jelly texture.
（５）ｐＨの影響（実施例２１）
実施例２１に示すように、酸性条件のみならず、中性条件でも良好なゼリー食感を有するゲルが得られた。 As shown in Example 21, a gel having a good jelly texture was obtained not only under acidic conditions but also under neutral conditions.
（６）タンパク質の種類による影響（実施例２２）
実施例２１に示すように、ホエイタンパク質のみならず、大豆タンパク質でも良好なゼリー食感を有するゲルが得られた。 As shown in Example 21, a gel having a good jelly texture was obtained not only with whey protein but also with soybean protein.
（７）圧力をかけない対照実験（比較例１〜２）
具体的には、ジェランガムおよびタンパク質を含む溶液を、ステンレス缶に入れて、ＩＨヒーター（Ｎａｔｉａｏｎａｌ社製 ＫＺ−ＰＨ３）を用いて９０℃まで加熱した。他の工程は、実施例３と同様である。これらの条件及び結果を表８にまとめた。 Specifically, a solution containing gellan gum and protein was placed in a stainless steel can and heated to 90 ° C. using an IH heater (KZ-PH3 manufactured by Natiaonal). Other steps are the same as in Example 3. These conditions and results are summarized in Table 8.
カルシウムの有無にかかわらず、いずれの場合もゲル化は起こらなかった。
No gelation occurred in either case, with or without calcium.
Claims (12)
脱アシル型ジェランガム及びタンパク質を含有するｐＨ３．０〜４．６の溶液を、加圧し、そして以下の１）〜５）のうち少なくとも１つの処理をする、ゲル化工程：
１）キャビテーションを発生する；
２）摩擦力を発生する；
３）前記溶液に衝突を起こす；
４）前記脱アシル型ジェランガム及びタンパク質に剪断力を加える；
５）前記脱アシル型ジェランガム及びタンパク質を微細化される、
と、
５℃以上５０℃以下になるように、前記ゲル化工程後の溶液を冷却する工程を含む、
製造方法。 A method for producing a deacylated gellan gum gel containing a protein.
Solution pH3.0~4.6 containing deacylated gellan gum and protein, pressurized, and at least one processing of the following 1) to 5), as the gel Chemical:
1) Occurs cavitation;
2) Generates frictional force;
3) Collision with the solution;
4) Shear force is applied to the deacylated gellan gum and protein;
5) The deacylated gellan gum and protein are refined.
When,
Including a step of cooling the solution after the gelation step so that the temperature becomes 5 ° C. or higher and 50 ° C. or lower.
Production method.
脱アシル型ジェランガム及びタンパク質を含有するｐＨ３．０〜４．６の溶液を、高圧ホモジナイザー、高圧噴射装置又は湿式微粒化装置を用いて処理する、ゲル化工程と、
５℃以上５０℃以下になるように、前記ゲル化工程後の溶液を冷却する工程を含む、
製造方法。 A method for producing a deacylated gellan gum gel containing a protein.
A gelling step in which a solution of pH 3.0-4.6 containing deacylated gellan gum and protein is treated with a high pressure homogenizer, high pressure injector or wet atomizer.
Including a step of cooling the solution after the gelation step so that the temperature becomes 5 ° C. or higher and 50 ° C. or lower.
Manufacturing method .
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