JPH0384076A - Production of non-coagulable gelatin - Google Patents

Abstract

PURPOSE:To obtain the subject gelatin free from disagreeable taste, odor and color, resistant to gelation even at low temperature and useful for drinks, cosmetics, etc., by adding natural fruit vegetables, etc., containing proteinase to a gelatin solution. thereby eliminating the gel-forming capability of gelatin, CONSTITUTION:The objective gelatin is produced by adding a natural fruit vegetable containing proteinase (preferably pineapple, papaya, kiwi fruit, fig, prince melon, ginger, green asparagus, sweet potato, banana or pear) or its juice to a gelatin solution.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing non-coagulable gelatin and a protein-containing beverage, which does not gel even at relatively low temperatures below room temperature and is suitable for beverages, cosmetics, and other uses. The present invention relates to a method for producing non-coagulable gelatin used in the production of non-coagulable gelatin, and a protein-containing beverage using the non-coagulable gelatin obtained by the above production method.

[Conventional technology]

Ordinary gelatin dissolves in hot water that is a certain degree higher than room temperature and forms a sol, but at lower temperatures it solidifies to form a gel. On the other hand, there is non-coagulating gelatin, which does not solidify even when cooled to a low temperature below room temperature. This non-coagulating gelatin can be added to cold beverages,
It is used as an additive in cosmetics and detergents.

Conventionally, non-coagulable gelatin has been produced by decomposing coagulating gelatin obtained by normal production methods with acid, alkali, heating, or enzyme preparations to reduce the molecular weight of gelatin. A method was used to obtain non-coagulable gelatin by causing the loss of gelatin.

Among these methods, the method of decomposing gelatin with acid or alkali is
Since neutralized salts are produced, the resulting non-coagulated gelatin has a strong salty taste and is not suitable for uses such as beverages. The method of thermally decomposing gelatin generates a thermal decomposition odor, and
Since regular decomposition is difficult to be carried out, the molecular weight distribution of the obtained non-coagulable gelatin varies randomly and the quality is poor in stability. In addition, since decomposition by acid, alkali, or heat are all chemical decomposition methods, it is not possible to control the molecular weight of gelatin to be decomposed, and low-molecular-weight peptides in the amino acid pool are allowed to survive. A strong taste will result. The Maillard reaction is accelerated during the decomposition process of gelatin, causing discoloration and browning, and the melanoidin produced during this process impairs the flavor of non-coagulated gelatin. Therefore, the non-coagulable gelatin obtained by the above method is difficult to use for foods such as beverages that dislike taste and odor, and cosmetics that dislike coloring.

On the other hand, the method of decomposing gelatin with an enzyme preparation has fewer disadvantages as mentioned above, has a higher ability to decompose gelatin than other methods, and can produce high-quality non-coagulable gelatin in a short time. This is considered the preferred method.

[Problem to be solved by the invention]

However, the method of producing non-coagulable gelatin by decomposing gelatin using the enzyme preparation described above also had problems.

In other words, normally commercially available enzyme preparations acquire a distinctive taste and odor during the processing process during their production, so when such enzyme preparations are added to gelatin to produce non-coagulating gelatin, the enzyme The flavor of the preparation itself is very strong and comes to the fore, making it impossible to obtain a desirable flavor as a food product. In addition, the potency of enzyme preparations decreases due to heat treatment during production, so gelatin cannot be sufficiently decomposed unless a large amount of enzyme preparation is added.
Therefore, the flavor of the enzyme preparation becomes even more attached to the non-coagulated gelatin. Furthermore, if gelatin is not sufficiently decomposed, the average molecular weight of non-coagulable gelatin will increase and the molecular weight distribution will also vary. As a result, the obtained non-coagulable gelatin has a high viscosity and poor texture, so it has been impossible to add it in large quantities to drinks and the like.

Due to these problems, conventional non-coagulating gelatin inevitably has a unique odor, taste, or color, and cannot be used for beverages or other applications where such flavors are disliked. In some cases, the amount added must be limited.

Therefore, an object of the present invention is to provide a method for efficiently producing non-coagulating gelatin that has a good flavor by removing the unique unpleasant flavor and coloring that could not be removed with conventional non-coagulating gelatin. There is a particular thing. Another object of the present invention is to provide a protein drink that has a good flavor and can contain a large amount of protein.

[Means to solve the problem]

The method for producing non-coagulable gelatin according to claim 1 of the present invention, which solves the above problems, includes adding natural fruits and vegetables having proteolytic enzymes or their juice to a gelatin solution to lose the gel-forming flow of gelatin. .

As the gelatin solution, ordinary gelatin called acid-treated gelatin, alkali-IJ-treated gelatin, etc. can be freely used, and the raw material and treatment method thereof are not limited.

As natural fruits and vegetables, fruits or vegetables that contain a good amount of proteolytic enzymes (proteases) that can decompose gelatin to lower its molecular weight and eliminate gelatin's ability to form a gel are used. Specific examples include pineapple, papaya, kiwi, fig, prince melon, ginger, green asparagus, sweet potato, banana, and pear. These fruits and vegetables can be used alone or
It is also possible to use a mixture of multiple types. The proteolytic enzymes contained in the fruits and vegetables include, for example, papaya contains a large amount of papain, pineapple contains a large amount of bromelain, and figs contain a large amount of ficin. Natural fruits and vegetables are selected from natural fruits and vegetables that have a flavor that matches the use and purpose of the final product, so that when non-coagulating gelatin is used in the final product, the good flavor of natural fruits and vegetables can be exhibited. It is preferable to use These natural fruits and vegetables may be finely chopped or made into a paste and added to the gelatin solution, or only their juice may be added to the gelatin solution.

The concentration of the gelatin solution and the amount of natural fruits and vegetables added vary depending on the intended use of the non-coagulating gelatin produced.
Usually, the concentration of the gelatin solution is about 0.5 to 60 M% by weight, preferably 10 to 30% by weight. The concentration of natural fruits and vegetables added to the gelatin solution varies depending on the proteolytic enzyme content of the natural fruits and vegetables, and is at least a degradable concentration or more, and can be decomposed by the whole amount of fruit juice. To show a specific preferable range of addition concentration, in the case of pineapple, gelatin: fruit juice = t: O,
S or higher is preferable, and in the case of kiwi, gelatin: fruit juice = 1
:1 or more is preferable, and in the case of ginger, gelatin:fruit juice-1:2 or more is preferable.

Environmental conditions such as reaction temperature and pH value when adding natural fruits and vegetables to a gelatin solution are set so that the proteolytic enzymes contained in the natural fruits and vegetables can maintain sufficient activity. Specific reaction conditions include a reaction temperature of 5 to 50°C.
It is preferable to carry out the reaction at a reaction time of 5 to 60 minutes and a reaction pH of about 4 to 8. To adjust the pH value, add an appropriate amount of a normal pH adjuster.

In order to accelerate the gelatin decomposition reaction by the proteolytic enzymes of natural fruits and vegetables, a reaction accelerator such as cysteine can be added. Specifically, cysteine, EDTA (ethylenediaminetetraacetic acid), glutathione, vitamin C1, etc. can be used for papaya, SH compounds, etc. can be used for pineapple, and cysteine, glutathione, etc. can be used for figs.

After the gelatin decomposition reaction is sufficiently carried out, the gelatin solution is filtered to remove impurities and excess pulp fibers contained in the natural fruits and vegetables. The specific means and conditions for the filtration treatment can be any of the various means and conditions employed in ordinary food processing.

Specifically, for example, a method can be adopted in which a filtering material such as activated carbon, diatomaceous earth, resin, or valve is added to the gelatin solution for filtration.

Next, the enzyme is inactivated by conventional means such as heating.

When the inactivation treatment is performed by heating, the heating temperature varies depending on the type of proteolytic enzyme, but for example, the inactivation treatment is performed at 80° C. for about 10 minutes.

Furthermore, when the gelatin solution is to be used for foods, etc., heat sterilization treatment is performed. Heat treatment for sterilization is, for example, 85
Do this for about 30 minutes at ℃.

In this way, a solution containing non-coagulable gelatin is obtained from the gelatin solution, but the obtained non-coagulable gelatin solution may be used as it is by adding it to various products, or the non-coagulable gelatin solution It is also possible to powder it by the same means as for ordinary gelatin and use it as a powdered non-coagulating gelatin product or as a frozen processed product.

The non-coagulable gelatin obtained by the production method according to the present invention can be used not only for purposes in which conventional non-coagulable gelatin has been used, but also for applications where conventional non-coagulable gelatin is used due to flavor and coloring issues. It can also be used for applications that were not previously possible. Specifically, in the food field, it can be used for foods and drinks in general, particularly health foods, beverages, dairy products, frozen desserts, dessert foods, confectionery, cooked soup foods, and the like. It can also be used by adding it to cosmetics for the skin or hair, and can be used in the field of detergents and surfactants by adding it to kitchen detergents, shampoos, conditioners, etc.

The protein-containing beverage according to claim 3 is a beverage prepared by adding natural fruits and vegetables having a proteolytic enzyme or fruit juice thereof to a gelatin solution, and has a gelatin concentration of more than 0.2% by weight.

Adding natural fruits and vegetables having a proteolytic enzyme or their fruit juice to the gelatin solution is the same as the method for producing non-coagulating gelatin in the invention according to claim 1 or 2, and the specific materials used and processing conditions are This is in accordance with the explanation regarding claims 1 and 2 above. As natural fruits and vegetables, those that can impart a desirable flavor to the beverage are used.

A gelatin concentration of at least 0.2% by weight is required to provide sufficient protein to the drinker, and preferably ranges from about 3 to 50% by weight. Gelatin f4? Ingredients other than natural fruits and vegetables are the same as those for regular drinks, but for example, adding tryptophan, an essential amino acid, will result in a drink with high nutritional value. . Specifically, the nutritional value can be improved by adding about 2 g of L-tryptophan to 98 g of gelatin.

[For production]

The invention according to claim 1 provides, in place of a conventional commercially available enzyme preparation,
It uses proteolytic enzymes found in natural fruits and vegetables to decompose gelatin and lose its gel-forming ability to produce non-coagulable gelatin, and does not undergo heat treatment like commercially available enzyme preparations. First, by using a natural proteolytic enzyme with extremely high activity, gelatin is decomposed very efficiently, and the molecular weight distribution of low-molecular-weight gelatin is stable, without unpleasant flavor or color. Low viscosity non-coagulating gelatin can be produced.

In particular, since the good flavor originally possessed by natural fruits and vegetables remains in non-coagulated gelatin, it is possible to mask the odor and taste peculiar to gelatin, and also to impart a desirable flavor and aroma when used in foods, cosmetics, etc. I can do it.

Since the production of non-coagulable gelatin by decomposition of gelatin is carried out at low temperature and in a short time using highly active natural proteolytic enzymes, the odor of heat-denatured decomposition, which has been a problem in conventional production methods, does not occur.

According to the invention set forth in claim 2, in the invention set forth in claim 1, natural fruits and vegetables that contain a large amount of proteolytic enzymes and have high enzyme activity are used, so that gelatin decomposition, that is, non-coagulable gelatin, is used. can be manufactured efficiently,
The produced non-coagulable gelatin also has excellent quality and performance.

According to the invention set forth in claim 3, by using the non-coagulable gelatin produced by the method according to the invention set forth in claim 1 or 2 in a protein-containing beverage, the concentration of gelatin can be increased to 0.5% by weight or more. Even if gelatin is present, the gelatin is well dissolved in the beverage, so it can be drunk cold, resulting in a protein-containing beverage with good flavor and texture.

〔Example〕

Next, specific embodiments of this invention will be described.

1. Production of non-coagulable gelatin (Example 1) 550 g of water was added to 300 g of gelatin, left to swell at room temperature for 30 minutes, and then heated and dissolved at 45°C. Add 150g of fresh pineapple juice to this, stir, and bring to a boiling point of 40~
As a result of holding at 45° C. for 1 hour, a good non-coagulating gelatin having a pineapple flavor with a gelatin concentration of 30% was obtained by hydrolysis of the gelatin.

(Example 2) Using 300 g of gelatin, 400 g of water, and 300 g of fresh kiwi fruit juice, a good non-coagulating gelatin having a kiwi flavor with a gelatin concentration of 30% was obtained through the same treatment steps as in Example 1. (Example 3) 700 g of fresh pineapple juice was added to 300 g of gelatin and left to swell at room temperature for 30 minutes without adding water.
As a result of heating and melting at 45°C and holding for 1 hour, non-coagulating gelatin with a gelatin concentration of 30% was obtained.

(Example 4) Non-coagulating gelatin with a gelatin concentration of 30% was obtained through the same processing steps as in Example 3 except that 300 g of gelatin and 700 g of fresh kiwifruit juice were used.

(Example 5) The same treatment steps as in Example 3 were performed except that 300 g of gelatin and 700 g of squeezed ginger juice were used, and the gelatin concentration was 30.
% non-coagulable gelatin was obtained (comparative example) Non-coagulable gelatin was produced through the same processing steps as in Example 1, except that a commercially available enzyme preparation was used instead of fresh pineapple juice.

Next, Table 1 shows the results of sensory evaluation of the flavor and texture of the non-coagulating gelatins of Example 1 and Comparative Example. The test was conducted by 10 people.

As a result of the above test, it was demonstrated that the non-coagulating gelatin produced by the production method of the present invention has superior quality performance in terms of both flavor and texture compared to the comparative example using a commercially available enzyme agent. did it.

Production of protein-containing frozen dessert - 30% concentration non-coagulating gelatin obtained in Example 1 100
g, 200g water, 500g natural fruit juice, 100g sugar,
50 g of starch syrup and 50 g of polydextrose were added, heated and stirred to dissolve, cooled to 5 to 10° C., and then an ice cream-like protein-containing frozen dessert was produced using a freezer.

The obtained protein-containing frozen dessert had excellent foamability and a soft mouthfeel.

-Production of protein-containing beverage- 30% concentration non-coagulating gelatin obtained in Example 1 100
g, 530 g of water, 1.5 g of citric acid, 300 g of natural fruit juice.
g and 70 g of sugar were added, heated and stirred to dissolve, cooled, filled into containers, and heat sterilized at 80'C for 30 minutes to produce a fruit juice drink with a protein concentration of 3%.

The resulting protein-containing beverage had a refreshing, mild flavor and a good mouthfeel, although it contained a protein amount comparable to that of milk.

〔Effect of the invention〕

According to the above-described method for producing non-coagulated gelatin according to the present invention, it is possible to produce non-coagulated gelatin with low viscosity and no unpleasant flavor or coloring, much more efficiently than the method using conventional commercially available enzyme preparations. gelatin can be produced. In particular, the pleasant flavor of natural fruits and vegetables, which serve as enzyme sources, masks the unpleasant flavor peculiar to gelatin, making it unnecessary to use special additives and flavorings in foods and cosmetics that use non-coagulating gelatin. It can also give good flavor and aroma.

As a result, conventional non-coagulating gelatin cannot be used due to its unpleasant flavor, or it can be used in beverages and other fields where there are restrictions on the amount of non-coagulating gelatin used. This will greatly contribute to the development of new uses and expansion of demand for non-coagulable gelatin.

According to the second aspect of the invention, by using natural fruits and vegetables made of the above-mentioned specific materials, the effects of the invention can be better exhibited.

According to the invention set forth in claim 3, by using the non-coagulating gelatin produced by the production method according to the invention set forth in claim 1 or 2 in a protein-containing beverage, a drink that is easy to drink and has an excellent flavor can be obtained. can be provided. In particular, since the beverage has the good flavor of natural fruits and vegetables, it does not require the addition or addition of special flavor additives or fragrances, as in conventional beverages. As mentioned above, the molecular weight of gelatin degraded by fruits and vegetables containing natural proteolytic enzymes is small and the molecular weight distribution is stable, so the viscosity of non-coagulable gelatin is low and the texture such as texture is good. As a result, even if the amount of non-coagulating gelatin added to the beverage exceeds 0.2M%, it is possible to maintain good quality as a beverage, and compared to conventional protein-containing beverages, the beverage contains much more protein. It is possible to provide a large quantity of nutritious beverages.

Claims (1)

[Scope of Claims] 1. A method for producing non-coagulable gelatin, which involves adding natural fruits and vegetables containing proteolytic enzymes or their juice to a gelatin solution to lose the gel-forming ability of gelatin. 2. The non-coagulated method according to claim 1, wherein the natural fruit and vegetables include at least one natural fruit and vegetable selected from pineapple, papaya, kiwi, fig, prince melon, ginger, green asparagus, sweet potato, banana, and pear. Method for producing gelatin. 3. A protein-containing beverage with a gelatin concentration of more than 0.2% by weight, which is a beverage made by adding natural fruits and vegetables containing proteolytic enzymes or their juice to a gelatin solution.