JPS6012014B2 - Production method of enzyme-treated gelatin powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of enzyme-treated gelatin powder, specifically, a new enzyme-treated gelatin powder that has improved digestibility, excellent storage stability, etc., and is extremely suitable for use in food or feed. Regarding the method.

Conventionally, gelatin has been used as it is or after undergoing chemical treatments such as bleaching for food, feed, etc., but especially when used for feed, etc., it is difficult to store, handle, etc.
It has various problems in terms of digestibility and absorption.

In recent years, in order to improve the storage stability, handling properties, etc. of gelatin, a method has been proposed in which semi-solid high-concentration gelatin is dissolved in water and then spray-dried to form a powder. However, the product powder obtained by the above-mentioned method is simply powdered gelatin, and the product itself contains a considerable amount of impurities, and furthermore, purification such as decolorization and deodorization is difficult.
However, it does not have sufficient quality to be used as food or feed. In the course of conducting various studies with the aim of eliminating the drawbacks found in the above-mentioned known gelatin products, the present inventor discovered that if the above-mentioned gelatin is decomposed with enzymes or acids and reduced in molecular weight, subsequent purification and powdering operations can be carried out. This new idea led us to further research based on this new idea.

However, when gelatin is hydrolyzed with an enzyme, rolled, and then spray-dried, it is desirable to use a gelatin solution with the highest possible concentration in view of practicality. strong acid,
It requires high temperature and high pressure, which makes it unsuitable for practical use.Moreover, the above-mentioned hydrolysis, even when carried out with a low-concentration gelatin solution, may cause discoloration of the product, formation of created organisms,
Once produced, amino acids are re-decomposed, and in subsequent purification, neutralization of the acid used and removal of salts produced by this neutralization are essential, and in any case, it has been found that this method is completely impractical. In addition, in the decomposition method using enzymes to reduce molecular weight, the highly concentrated gelatin solution has a high viscosity, and various commercially available proteolytic enzyme agents are either unable to liquefy it, or the enzyme agent is not suitable for the liquefaction process. In this case, neutralization and salt removal after decomposition are required, which is almost the same as hydrolysis using acids, and this was considered to be undesirable from a practical standpoint.

In fact, according to the research of the present inventor, ordinary enzymes generally have a weak ability to liquefy gelatin, and when used alone, they are insufficient to decompose and liquefy high-concentration gelatin for practical use.
The alkaline protease originating from Bacillus subtilis and the acidic protease originating from Asbergus oryzae.
It showed a good degradation rate when used in combination with bacterial neutral protease originating from S. lluss costtilis. However, it has been found that the gelatin decomposition solution obtained using the above acidic protease and alkaline protease is cloudy, and when alkaline protease is used, the above reaction solution has a bitter taste and cannot be used as food. More importantly, when using such enzymes, it is necessary to add an alkali or acid to adjust the pH of the raw gelatin solution to the optimum pH of the enzyme, such as a 40% gelatin solution (pH 6. 3) Optimum action of alkaline protease
In order to adjust the H value to around 9.5, it is necessary to use about 40 hours of sodium hydroxide per solution, and this results in the generation of amine odor and coloring, and also the reaction (enzyme). After action), return the above pH to around neutrality (neutralization)
For this purpose, an acid or alkali must be used, and it has been found to be impractical due to reagent and operational problems such as the use of acids and alkalis and the removal of salts produced thereby. However, as a result of continued various research,
Highly concentrated gelatin liquid used as raw material (semi-liquid, pH 6-7)
When preliminarily heated and dissolved, acidic protease and papain, which are too weak to liquefy gelatin when used alone, are applied sequentially to this, the decomposition progresses to a decomposition rate of about 20 to 30% without adjusting the pH. Moreover, according to this, the decomposition liquid is clear and clear, without turbidity, and does not produce any bitter taste, and the desired purification and mist drying can then be carried out very easily and efficiently, and thus has various properties that are very suitable for edible use. It was discovered that a powder product containing the following could be obtained and released it. The present invention was completed based on this new knowledge. That is, in the present invention, bacterial neutral protease and papain protease are sequentially applied to a heated solution of highly concentrated gelatin having a solid content of 4% by weight or more, and the resulting solution with a decomposition rate of 20 to 30% is bleached, decolorized, and deodorized. This invention relates to a method for producing enzyme-treated gelatin powder, which is characterized by fog drying.

According to the method of the present invention, by employing the above-mentioned specific enzyme treatment means, it is easier to work with than high-concentration gelatin, and moreover, it can be digested and processed without any turbidity or bitterness. A gelatin decomposition solution with excellent absorption properties can be obtained.

Furthermore, the decomposition solution can be subjected to subsequent purification operations such as bleaching, decolorization, deodorization, and spray drying very easily, and has good furnace suitability. It is possible to obtain a powder product that not only has good digestibility and absorbability, but also has no hygroscopicity, excellent dispersibility, and good storage stability. In the method of the present invention, first, a high-concentration heated gelatin solution having a solid content of 4% by weight or more is prepared, and bacterial neutral protease and papain protease are sequentially applied to this solution.

The high-concentration gelatin heating solution used as a raw material is a normal commercial gelatin semi-liquid with a solid content concentration of 4% by weight or more, preferably around 5% by weight and a pH of about 6 to 7, about 50q0 or more. A heated solution obtained by heating, usually preferably to about 70-80°C, can be preferably used. In addition, bacterial neutral protease and papain protease include
Commercially available enzyme agents can be used, but the enzyme is not particularly limited thereto, and each protease separately prepared according to a conventional method may also be used.

The optimum temperature for each enzyme's action, preferably about 60
In particular, in the present invention, bacterial neutral protease can be applied to a heated solution of gelatin as a raw material without any mother adjustment, and it can be obtained subsequently. In the first stage enzyme treatment solution,
Similarly, there is an advantage that papain protease can be activated without adjusting the pH. The amount of the above-mentioned enzymes used and the action time of each enzyme can be determined as appropriate. Usually, bacterial neutral proteases contain about 1,000 to 2,000 fluorin units, preferably about 5
Using 000 to 15,000 fluorine units, approximately 1 minute to 8 minutes
It is preferable to allow the reaction to take place for a period of time, preferably about 30 minutes to 4 hours. Thus, for example, when using a bacterial neutral protease of 10,000 fluorin units per 100 solids of the raw material gelatin solution (heated to 460-65 qo), the decomposition rate (based on the ninhydrin method, hereinafter the same) is approximately 1 hour. 8
%, which is preferable for the subsequent second stage enzymatic treatment with papain protease. The second stage enzymatic treatment with papain protease following the above is carried out in substantially the same manner as above, preferably at a temperature of about 60 to 7,000, without any pH adjustment. proteinase, usually about 100 to 200
Add 0 furin units (per 100 units of raw material gelatin solid content, the same applies hereinafter), preferably about 200 to 500 furin units, and the time for the resulting treatment solution to become about 20 to 30% decomposed solution, usually about 10 to 24 hours. , preferably from about 18 to
This is advantageously carried out by a two-time reaction.

The above decomposition rate is determined by taking into consideration the physical properties of the decomposed product obtained and the workability of the subsequent purification treatment and spray drying treatment.If this is within the above range of 20 to 30%, the decomposed liquid will not become cloudy or Subsequent processing can be carried out very easily without any bitterness. Most preferably, in the enzyme treatment of the present invention, first, crude gelatin with a solid content of about 50% and a pH of 6 to 7 is heated with steam (about 70 to 80°C), and then the solid content is heated at 100° C. while maintaining the temperature at 60 to 65 oo. The reaction is carried out by adding 10,000 foliin units of bacterial neutral protease and reacting for about 1 hour, then adding about 500 foliin units of papain protease, and reacting at the same temperature for 18 to 2 hours.

In the present invention, the decomposition rate obtained as described above is 20 to 30.
% enzyme treatment solution is bleached, decolorized, and deodorized.

Such treatments can be carried out by conventional methods. For example, bleaching can be carried out using a conventional bleaching agent such as sodium disulfite, hydrogen peroxide, etc., and decoloring and deodorizing can be carried out by a method using a conventional ion exchange resin, activated carbon, etc. In particular, in the present invention, each of these refining operations can be carried out with great ease and efficiency, and the desired bleaching, decolorizing, and deodorizing effects are fully exerted by each operation, and continuous mass production is possible. It has the advantage of being Incidentally, when the enzyme-treated solution is bleached, decolorized, and deodorized according to the present invention, the obtained treated solution has an absorption of about 0.2 at 47 Mm, which is very clear and clear, and no turbidity is observed. The permeability is also very good, but when the raw gelatin solution is bleached, decolorized, and deodorized under the same conditions without enzyme treatment, the permeability exceeds 0.5 and the permeability is also quite poor. be.
Of course, if the raw gelatin liquid is directly subjected to bleaching treatment, etc.
Heat insulation is necessary to maintain liquid properties, and even with this, the liquid has a high viscosity and pressure loss in the resin tower and activated carbon tower is significant.
The flow rate cannot be improved, and deodorization is only slightly performed.
Most of the odorous substances still remain adsorbed to the gelatin protein. The powder of the present invention can be bleached, decolored, and
After being deodorized, it is obtained by spray drying.

Spray drying can be easily carried out according to conventional methods, and in particular in the present invention, since the liquid to be treated has low viscosity despite its high concentration, there is an advantage that a large amount of liquid can be efficiently spray dried in a short period of time. Examples will be given below to explain the present invention in more detail.

Example 1 2000 kg of crude gelatin semi-liquid (at room temperature) with a solid content of about 5% by weight and a pH of 6 to 7 was steamed to about 70% by weight.
Melt by overflowing to ~8000℃, cool and reduce the liquid temperature to 60~6℃.
500, and add bacterial neutral protease at 2.
After adding 1×1 pifurin unit and reacting for about 1 hour, 1×10 7 fluorin unit of papain protease was added, and the mixture was allowed to react at the same temperature for about 2 hours.

As a result of the above, the decomposition rate measured by the ninhydrin method is approximately 25%.
Obtain gelatin decomposition solution. This solution did not solidify at all even when it was cooled to around 1,000 ℃. Next, the gelatin decomposition product-containing solution obtained above was mixed with a 3-fold diluted aqueous solution of 2.5k9 sodium sulfite and a hydrogen peroxide solution (10
Add 500 cc of diluted solution and leave to stand for about 2 hours for bleaching.

As a result, most of the brown color disappears, and the treatment liquid becomes yellowish brown. Furthermore, the obtained bleaching solution was treated with an ion exchange resin (“HS” manufactured by Gohikoshi Carbon Industry Co., Ltd., SV2-4 ground/sec).
Pass through a column to decolorize and deodorize.

In each of the above purification treatment steps, virtually no increase in liquid volume (concentration change) or pH change was observed. °C, outlet temperature 90oo
) to obtain gelatin powder of the present invention.

1 kg of the obtained gelatin powder of the present invention was placed in a polyethylene bag, sealed with a rubber band, packaged, and stored at room temperature for 4 months.
Immediately after production and 4 months later, the ingredients and number of bacteria were investigated and the results were as shown in Table 1 below.

Table 1 From Table 1 above, the gelatin powder of the present invention showed no substantial change in its components even after being left at room temperature for 4 months, and the number of general viable bacteria decreased with storage, including heat-resistant viable bacteria and coliform bacteria. was not observed from the beginning, and it is clear that the quality is good and the storage stability is also very excellent.

Furthermore, when the gelatin powder of the present invention was tested for its hygroscopicity and dispersibility in water, the hygroscopicity was almost non-existent both immediately after production and after being left for 4 months, and the dispersibility in water was compared to that without enzyme treatment. It was markedly improved.

Claims (1)

[Claims] 1. Bacterial neutral protease and papain protease are sequentially applied to a high-concentration heated gelatin solution with a solid content of 40% wt. A unique method for producing enzyme-treated gelatin powder.