JPH01256350A - Food using silk fibroin and production thereof - Google Patents
Food using silk fibroin and production thereofInfo
- Publication number
- JPH01256350A JPH01256350A JP63081959A JP8195988A JPH01256350A JP H01256350 A JPH01256350 A JP H01256350A JP 63081959 A JP63081959 A JP 63081959A JP 8195988 A JP8195988 A JP 8195988A JP H01256350 A JPH01256350 A JP H01256350A
- Authority
- JP
- Japan
- Prior art keywords
- fibroin
- silk
- silk fibroin
- food
- aqueous solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010022355 Fibroins Proteins 0.000 title claims abstract description 59
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 13
- 238000001879 gelation Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 abstract description 14
- 108010013296 Sericins Proteins 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 210000003254 palate Anatomy 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 235000010575 Pueraria lobata Nutrition 0.000 description 3
- 241000219781 Pueraria montana var. lobata Species 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- AMXOYNBUYSYVKV-UHFFFAOYSA-M lithium bromide Chemical compound [Li+].[Br-] AMXOYNBUYSYVKV-UHFFFAOYSA-M 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical group 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は舌触りが極めて滑らかな絹フィブロインを用い
た食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a food product using silk fibroin that has an extremely smooth texture.
〈従来の技術〉
従来よりプリン、ゼリーなどのゲル化食品は種々知られ
ているが、絹を構成するフィブロインを用いたゲル化食
品はまだ知られていない。<Prior Art> Various gelled foods such as pudding and jelly have been known, but gelled foods using fibroin, which constitutes silk, have not yet been known.
〈発明が解決しようとする課題〉
本発明者は、従来より絹について鋭意研究を重ねてきた
が、このたび絹を構成するフィブロインを用いて、その
ゲル化食品を開発することに成功した。<Problems to be Solved by the Invention> The present inventor has been conducting extensive research on silk, and has now succeeded in developing a gelled food using fibroin, which constitutes silk.
すなわち、本発明は、シルキータッチと称されるような
舌触りが極めて滑らかな絹フィブロインを用いた食品を
提供することを目的とするものである。That is, an object of the present invention is to provide a food product using silk fibroin that has an extremely smooth texture called silky touch.
く課題を解決するための手段〉
本発明の第１の態様によれば、絹フィブロインの多孔質
体と、この多孔質体に包含された飲料とを含み、ゲル状
を呈してなることを特徴とする絹フィブロインを用いた
食品が提供される。Means for Solving the Problems> According to a first aspect of the present invention, the present invention is characterized by comprising a porous body of silk fibroin and a beverage contained in the porous body, and exhibiting a gel-like state. Foods using silk fibroin are provided.
本発明の第２の態様によれば、絹フイブロイン水溶液中
に飲料を加え、フィブロインをゲル化させることを特徴
とする絹フィブロインを用いた食品の製造方法が提供さ
れる。According to a second aspect of the present invention, there is provided a method for producing a food using silk fibroin, which comprises adding a beverage to an aqueous silk fibroin solution and gelling the fibroin.
以下、本発明について更に詳細に説明する。The present invention will be explained in more detail below.
本発明は、従来全く知られていなかった組成分の食品へ
の応用に関するものである。 絹糸はカイコが吐き出す
繊維状タンパク質で２本のフィブロイン繊維がセリシン
で固められた状態のものである。The present invention relates to the application of a previously unknown composition to foods. Silk thread is a fibrous protein expelled by silkworms, and consists of two fibroin fibers bound together by sericin.
本発明はこれらの内、フィブロイン繊維を利用するもの
でフィブロイン繊維は従来より製練によりセリシンを溶
解除去することにより得られている。 フィブロインは
グリシン（Ｇｌｙ）とアラニン（Ａｌａ）を非常に多く
含むタンパク質で、（Ｇ １ ｙ ３Ａ １ ａ ２Ｘ
２）、（Ｘは、Ｇｌｙ、Ａｌａ以外のアミノ酸）で表わ
される組成であるといわれている。Of these, the present invention utilizes fibroin fibers, which have conventionally been obtained by dissolving and removing sericin through milling. Fibroin is a protein containing extremely high amounts of glycine (Gly) and alanine (Ala), (G 1 y 3A 1 a 2X
2), (X is an amino acid other than Gly or Ala).
本発明においてはこのフィブロインの水溶液を用いる。In the present invention, this aqueous solution of fibroin is used.
フィブロイン水溶液を得るには、例えば、まず絹糸を
Ｎａ２Ｃｏ、の０．５％溶液、沸騰水などに浸漬するこ
とによりセリシンを除去し、フィブロイン繊維を得、こ
れをＬｉ Ｂｒ飽和水溶液、Ｃａ Ｃ１１２、Ｃａ Ｃ
ｆｌ ２□＋ＥｔＯＨなどの中性塩を含む溶液に入れる
と容易に溶解する。 この溶解液を透析して脱塩すると
透明な再生フィブロイン溶液が得られる。To obtain a fibroin aqueous solution, for example, silk threads are first immersed in a 0.5% solution of Na2Co, boiled water, etc. to remove sericin, obtain fibroin fibers, and then soaked in a LiBr saturated aqueous solution, CaC112, Ca C
It dissolves easily when placed in a solution containing a neutral salt such as fl 2 □ + EtOH. When this solution is dialyzed and desalted, a clear regenerated fibroin solution is obtained.
このフィブロイン水溶液を凍結乾燥して粉末化すればシ
ルクパウダーが得られ、キャストすればフィルムが得ら
れ、ゲル化すればプリン状物質を得ることができる。
また、フィブロインをゲル化、すなわち、架橋させたも
のはβ構造をとり、三次元の網目構造となり、多孔質体
をなす。If this aqueous fibroin solution is freeze-dried and powdered, silk powder can be obtained, if it is cast, a film can be obtained, and if it is gelled, a pudding-like substance can be obtained.
Furthermore, when fibroin is gelled, that is, crosslinked, it assumes a β structure, becomes a three-dimensional network structure, and forms a porous body.
本発明は、絹フィブロインをゲル化した多孔質体に飲料
を包含せしめて絹フィブロインのゲル化食品を提供する
。The present invention provides a gelled silk fibroin food product by incorporating a beverage into a porous body obtained by gelling silk fibroin.
ここで飲料とは、特に限定はされず、ジュース等の嗜好
性飲料、スープ、栄養飲料などの液状の食品を意味し、
固型分を含んでいてもよい。 また、絹フィブロインを
用いたゲル化食品は、甘味料、着色剤、香料、増量剤な
ど一般に食品に添加される添加剤を含んでいてもよいこ
とは勿論のことである。Here, the term "beverage" is not particularly limited, and refers to liquid foods such as palatability drinks such as juices, soups, and nutritional drinks.
It may contain solid content. Furthermore, it goes without saying that gelled foods using silk fibroin may contain additives that are generally added to foods, such as sweeteners, colorants, flavoring agents, and fillers.
このような絹フィブロインを用いた食品は以下に述べる
ような方法により製造することができる。Foods using such silk fibroin can be produced by the method described below.
まず、上述したような方法によりフィブロイン水溶液を
調製する。 食品に用いるのであるから、中性塩として
はなるべくＣａＣｌ２、ＥｔＯＨ，あるいはこれらの混
液なと人体に有害とならないものを用いるのがよい。First, a fibroin aqueous solution is prepared by the method described above. Since it is used for food, it is preferable to use a neutral salt that is not harmful to the human body, such as CaCl2, EtOH, or a mixture thereof.
次いでフィブロイン水溶液に上述した飲料を加え、よく
混合してからゲル化する。 フィブロイン水溶液は濃度
が約１％以上あれば、放置しておいてもゲル化する。
しかし、短時間で収率を上げるためにはゲル化を促進す
る方が好ましく、その方法としてはｐＨの調製、セリシ
ンの添加、フィブロインを変質させない程度の加温など
の方法を用いることができる。Next, the above-mentioned beverage is added to the fibroin aqueous solution, mixed well, and then gelled. If the fibroin aqueous solution has a concentration of about 1% or more, it will gel even if left standing.
However, in order to increase the yield in a short time, it is preferable to promote gelation, and methods such as pH adjustment, addition of sericin, and heating to an extent that does not denature the fibroin can be used.
ｐＨの調製によりゲル化を行う時には、アルカリ側より
も酸性側にするのがよく、特にフィブロインの等電点で
あるｐＨ中中村付近することで早くゲル化することがで
きる。 ｐＨの調製には例えばクエン酸などの有機酸
を用いるのがよい。When performing gelation by adjusting the pH, it is better to set it to the acidic side rather than the alkaline side, and in particular, gelation can be quickly achieved by adjusting the pH to near Nakamura, which is the isoelectric point of fibroin. For example, it is preferable to use an organic acid such as citric acid to adjust the pH.
このようにして飲料を加えたフィブロイン水溶液をゲル
化させると、フィブロインが架橋して形成された三次元
網目構造の多孔質体の空洞部分に飲料が包含されてゲル
状食品が得られる。 これに予め食品添加剤等を加えて
おいてもよいのは前述の通りである。When the aqueous fibroin solution containing the beverage is gelled in this manner, the beverage is included in the cavities of the porous body with a three-dimensional network structure formed by cross-linking the fibroin, resulting in a gel-like food product. As mentioned above, food additives etc. may be added to this in advance.
得られた絹フィブロインの飲料を含むゲル化食品は、フ
ィブロインの濃度に応じてその硬さを調節することがで
きる。The hardness of the obtained gelled food containing the silk fibroin beverage can be adjusted depending on the concentration of fibroin.
そしてこの絹フィブロインの飲料を含むゲル化食品はシ
ルキータッチと称しうるほど舌触りが滑らかですばらし
いものである。The gelled food containing this silk fibroin beverage has a wonderfully smooth texture that can be called a silky touch.
なお、フィブロイン水溶液を得るために用いるフィブロ
イン源としては、くずまゆ、くず絹糸など安価なものを
用いることもでき、したがって絹フィブロインのゲル化
食品も安価に製造することができる。Note that as the fibroin source used to obtain the fibroin aqueous solution, inexpensive sources such as kudzu cocoon and kudzu silk thread can be used, and therefore gelled silk fibroin foods can also be produced at low cost.
〈実施例〉 以下、本発明を実施例につき具体的に説明する。<Example> Hereinafter, the present invention will be specifically explained with reference to examples.
（実施例）
フィブロイン水溶液は屑糸、屑繭を原料として精練は常
法に従い。 浴比５０倍量の０．５％炭酸ナトリウム溶
液で液温９０℃（温浴中）、３０分間２回行った。 次
に塩化カルシウム、エタノール混合水溶液にフィブロイ
ンを溶解し、吸引ろ過した後セルロースチューブに注ぎ
、純水中でＣａイオンが認められなくなるまで透析して
濃度４％のフィブロイン水溶液を調製した。(Example) A fibroin aqueous solution was prepared using waste threads and waste cocoons as raw materials and was refined according to a conventional method. The test was carried out twice for 30 minutes at a liquid temperature of 90° C. (in a hot bath) using a 0.5% sodium carbonate solution in an amount 50 times the amount of the bath. Next, fibroin was dissolved in a mixed aqueous solution of calcium chloride and ethanol, filtered under suction, poured into a cellulose tube, and dialyzed in pure water until no Ca ions were observed to prepare an aqueous fibroin solution with a concentration of 4%.
このフィブロイン水溶液に対して市販の１００％オレン
ジジュースを加え、ｐＨをクエン酸を用いて約４にし、
絹フィブロインをゲル化させて食品を得た。Commercially available 100% orange juice was added to this fibroin aqueous solution, and the pH was adjusted to about 4 using citric acid.
Foods were obtained by gelatinizing silk fibroin.
この絹フィブロインのゲル化食品は市販のプリンとゼリ
ーの中間位の滑らかな舌触りを持つものであった。This gelled silk fibroin food had a smooth texture that was between commercially available pudding and jelly.
〈発明の効果〉
本発明により提供される飲料を含んだ絹フィブロインを
ゲル化させて得た食品はその舌触りが滑らかですばらし
い。<Effects of the Invention> The food obtained by gelling silk fibroin containing the beverage provided by the present invention has a smooth and wonderful texture.
この絹フィブロインを用いた食品はフィブロインの水溶
液に飲料を加えてゲル化させるだけで容易に製造するこ
とができる。Foods using this silk fibroin can be easily produced by simply adding a beverage to an aqueous solution of fibroin and allowing it to gel.
また、フィブロイン水溶液の調製は、くずまゆなど安価
な材料から安価かつ大量に、簡単に行うことができるか
ら、絹フィブロインを用いて食品を安価かつ大量に製造
することができる。Furthermore, since the aqueous fibroin solution can be easily prepared at low cost and in large quantities from inexpensive materials such as kudzu cocoon, food products can be produced inexpensively and in large quantities using silk fibroin.
Claims (3)
含された飲料とを含み、ゲル状を呈してなることを特徴
とする絹フイブロインを用いた食品。(1) A food using silk fibroin, which is characterized in that it contains a porous body of silk fibroin and a beverage contained in the porous body, and has a gel-like appearance.
インをゲル化させることを特徴とする絹フイブロインを
用いた食品の製造方法。(2) A method for producing a food using silk fibroin, which comprises adding a beverage to an aqueous silk fibroin solution to gel the fibroin.
う請求項２に記載の絹フイブロインを用いた食品の製造
方法。(3) The method for producing a food product using silk fibroin according to claim 2, wherein the gelation of silk fibroin is performed by adjusting pH.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63081959A JPH01256350A (en) | 1988-04-01 | 1988-04-01 | Food using silk fibroin and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63081959A JPH01256350A (en) | 1988-04-01 | 1988-04-01 | Food using silk fibroin and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01256350A true JPH01256350A (en) | 1989-10-12 |
Family
ID=13761039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63081959A Pending JPH01256350A (en) | 1988-04-01 | 1988-04-01 | Food using silk fibroin and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01256350A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01308431A (en) * | 1988-06-06 | 1989-12-13 | Norin Suisansyo Sanshi Shikenjiyou | Silk fibroin hydrogel |
| JP2005510268A (en) * | 2001-10-25 | 2005-04-21 | ユニヴァーシティー オブ コネティカット | Bioactive material, method for producing bioactive material and method of use thereof |
| US20110135697A1 (en) * | 2008-06-18 | 2011-06-09 | Trustees Of Tufts College | Edible holographic silk products |
-
1988
- 1988-04-01 JP JP63081959A patent/JPH01256350A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01308431A (en) * | 1988-06-06 | 1989-12-13 | Norin Suisansyo Sanshi Shikenjiyou | Silk fibroin hydrogel |
| JP2005510268A (en) * | 2001-10-25 | 2005-04-21 | ユニヴァーシティー オブ コネティカット | Bioactive material, method for producing bioactive material and method of use thereof |
| US20110135697A1 (en) * | 2008-06-18 | 2011-06-09 | Trustees Of Tufts College | Edible holographic silk products |
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