JPH067776B2 - Method for producing modified non-coagulable gelatin for food and drink, method for producing protein-containing food and drink material, and method for producing protein-containing beverage - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a modified non-coagulable gelatin for food and drink, a method for producing a protein-containing food and drink material, and a method for producing a protein-containing beverage. More specifically, the present invention relates to a method for producing a beverage containing protein for nutritional enhancement, or a food or drink such as dessert, confectionery, or cooked food.

[Conventional technology]

BACKGROUND ART Conventionally, there are nutrition-enhanced beverages called so-called sports drinks, etc., in which water absorption is improved or vitamins and sugars are added in order to increase physical strength and maintain health. As one of such nutrition-enhanced beverages, protein-containing beverages to which protein has been added have been attracting attention in recent years.

In order to add protein to a beverage, there is a method of dissolving gelatin as a protein source in the beverage, but conventional general food-grade gelatin cannot be dissolved unless it is warm water, and it is often used by cooling it. Was not suitable for. That is, when the amount of gelatin added is increased, gelatin precipitates or comes out as an insoluble substance when the beverage is cooled, so that there is a drawback that the mouthfeel when drinking is deteriorated.
Therefore, in the conventional gelatin-containing beverage, the protein content must be kept to about 0.2% or less, and the role of protein enhancement cannot be fulfilled.

Therefore, it was considered to use non-coagulable gelatin that is well soluble in cold water as a protein source. Non-coagulable gelatin is obtained by decomposing ordinary gelatin with an enzyme, an acid / alkali, or heat, has a relatively low molecular weight component, and can be well dissolved in water even at low temperatures. is there. Therefore, if the non-coagulable gelatin is contained in the beverage in an amount of several% or more, a good solution state can be maintained.

[Problems to be Solved by the Invention]

However, when non-coagulable gelatin is used as the protein source of a protein-containing beverage, the non-coagulable gelatin has a strong odor or taste due to its manufacturing process, etc. Remained, and the flavor and taste of the beverage deteriorated. In particular, non-coagulable gelatin is intended to be contained in a beverage in a larger amount than conventional conventional gelatin, so that the odor and taste of non-coagulable gelatin are more strongly expressed. Therefore, even if the non-coagulable gelatin is used, the amount added to the beverage is limited, and only a low-concentration protein beverage can be practically used.

The above problems also apply to various foods and drinks other than protein-containing beverages. It was considered to use non-coagulable gelatin for these foods and drinks, but when a large amount of non-coagulable gelatin was contained, there was a problem that the odor and taste were deteriorated as described above.

Therefore, an object of the present invention is, as described above, a modified non-coagulability for food and drink that can sufficiently improve the problem of odor and taste peculiar to non-coagulable gelatin that can be contained in a large amount in food and drink. It is to provide a method for producing gelatin, and further to provide a material containing a large amount of protein and at the same time, a material for producing a delicious protein-containing food or drink that is easy to drink and has a good mouthfeel, and a method for producing a protein-containing beverage. .

[Means for Solving the Problems]

In order to solve the above problems, the method for producing a modified non-coagulable gelatin for food and drink according to the invention of claim 1 is a non-coagulant obtained by treating gelatin with a natural fruit or vegetable containing a proteolytic enzyme. Non-coagulable gelatin is modified by adding fermenting microorganisms to an aqueous solution of gelatin for aging. In this case, as in claim 2, saccharides are added to the aqueous solution of non-coagulating gelatin together with the fermenting microorganisms for aging. May be performed.

The method for producing a protein-containing food and drink material according to claim 3 produces a protein-containing food and drink material using at least a part of the modified non-coagulable gelatin obtained by the method according to claim 1. According to the method for producing a protein-containing beverage according to claim 4, a protein-containing beverage is produced by using the modified non-coagulable gelatin obtained by the method according to claim 1 or 2 as at least a part of components. There is.

Fermentation microorganisms include alcoholic fermentation by decomposing sugar, yeast to make alcoholic beverages such as sake, beer, wine, lactic acid bacteria to ferment milk, lactic acid bacteria to make yogurt, cheese, etc., or soybean protein, etc. There are yeasts, lactic acid bacteria, etc. that are fermented to make miso and soy sauce. In the present invention, conventionally, alcoholic beverages such as the above, fermented dairy products, bread, miso, from among various fermentation microorganisms utilized in the production of food and drink such as soy sauce, suitable for the food and drink to be produced Select and use a fermenting microorganism. As a fermenting microorganism, even if it does not act only on proteins, it mainly acts on saccharides, but it can be used as long as it gives a beneficial modifying action to non-coagulable gelatin. is there.

Specific examples of fermenting microorganisms are shown below. In addition, typical uses or products that have been conventionally used are listed in parentheses after the microorganism name.

(a) Yeast Saccharomyces cervisha (bread, beer, sake, wine) Saccharomyces ellipsoidius (wine) Saccharomyces ovaran (beer) Saccharomyces carlsbergensis (beer) Saccharomyces salmon (sake) Candida salmon (sake) ) Saccharomyces ruxii (miso, soy sauce) Torulopsis versatilis (miso, soy sauce) (b) Lactobacillus Streptococcus lactis (butter, cheese) Streptococcus cremoris (butter, cheese) Streptococcus faecalis (cheese, intestinal paste) streptococcus Cheese, antiflatulent) Leuconostoc citrobolum (butter) Lactobacillus bulgaricus (lactic acid beverage, lactic acid) Lactobacillus acidophilus (intestinal rectification) Agent) Lactobacillus casei (cheese) Lactobacillus plantaum (plant lactic acid bacterium) Bifidobacterium bifidum (beverage, yogurt, intestinal stabilizer) Non-coagulable gelatin is also called hydrolyzed gelatin or water-soluble gelatin The molecular weight is smaller than that of gelatin, for example, the molecular weight is in the range of about 2000 to 10,000. In the case of the present invention, gelatin treated with natural fruit vegetables containing proteolytic enzyme is used. The ingredients of the product become a nutrient source and promote the fermentation action, and a preferable scent and taste are added.

To modify non-coagulable gelatin by the action of fermentation microorganisms,
Fermenting microorganisms are added to a non-coagulable gelatin aqueous solution, and the fermenting microorganisms are maintained in an environmental condition where they can be easily activated and aged for a certain period of time. It is preferable to add saccharides, which are nutrient sources for fermentation microorganisms, to the non-coagulable gelatin aqueous solution. As sugars, saccharose, glucose, fructose, lactose, oligosaccharides, etc.,
Usual sugars used in various food production can be used. These sugars can also be used as sugars that sweeten the final beverage or food.

After aging, the aqueous solution containing the non-coagulable gelatin modified by the action of the fermenting microorganisms may contain aroma and taste components produced by the fermenting microorganisms, and may also contain alcohol and carbonic acid. is there. The modified non-coagulable gelatin-containing aqueous solution thus obtained is heated to lose the activity of the fermentation microorganisms, and then a preparation liquid in which additives such as seasonings are prepared according to the intended food or drink is added. , Purify by filtration. As the filtering means, various filtering means employed in ordinary food manufacturing technology can be applied, for example, diatomaceous earth or activated carbon,
Examples include filtration with pulp and the like. In addition, since it is used as food and drink, heat sterilization is performed by an appropriate means as needed.

The modified non-coagulable gelatin thus obtained can be used as a beverage as an aqueous solution. As the drink, not only straight drinks that can be drunk as they are, but also concentrated drinks and carbonated drinks can be produced. If the alcohol component produced by the fermentation microorganism is a certain amount or more, the alcoholic beverage is obtained. When used as confectionery, dessert, cooked food, etc.,
Further, appropriate secondary processing and cooking are performed according to each food. As these treatment methods and processing methods for producing protein-containing foods and drinks, the same means or methods as those for ordinary beverages or foods are adopted.

In the case of a protein-containing beverage, the content of the modified non-coagulable gelatin, that is, the protein component may be in the range of 1 to 50% by weight, preferably about 3 to 30% by weight.

[Action]

When fermenting microorganisms are added to the non-coagulable gelatin aqueous solution and aged, the fermenting microorganisms modify the unpleasant odor and taste of the non-coagulating gelatin to give a unique flavor such as a rich and refreshing sourness.
This is because the fermentation microorganism decomposes or modifies the odor component or taste component itself of non-coagulable gelatin, and the scent or taste produced by the fermentation microorganism masks the scent or taste peculiar to non-coagulable gelatin. It is considered that both of them have an effect that only a preferable aroma and taste can be felt.

Further, in the case of non-coagulable gelatin obtained by treating gelatin with natural fruit vegetables containing proteolytic enzyme as the non-coagulant gelatin as a raw material, the desirable flavor and aroma of natural fruit vegetables and natural protein (different from commercially available enzyme preparations) are used. In addition to its original superiority in taste and odor at the raw material stage due to the degrading enzyme, fermenting microorganisms actively work by the nutrient components (minerals, vitamins, sugars, etc.) contained in natural fruit vegetables. Since the fermentation ability is fully exerted, the flavor and aroma are further improved.

By the way, non-coagulable gelatin obtained by decomposing gelatin with acid or alkali has a strong salty taste due to the formation of neutralized salt, and non-coagulable gelatin decomposing gelatin by heating has a strong heat-decomposing odor. The decomposed non-coagulable gelatin has the unique taste and smell of enzyme preparations.
The odor is inferior to the non-coagulable gelatin of the present invention.

At this time, if a saccharide, which is a nutrient source for the fermenting microorganism, is added, the activity of the fermenting microorganism becomes more active and the modifying effect on the non-coagulable gelatin is improved. In addition, sugar is
It also acts as an additive such as a sweetener to the final product.

〔Example〕

-Production of modified non-coagulable gelatin-Water was added to a mixture of non-coagulable gelatin (water-soluble gelatin) and sugar, and the mixture was heated to dissolve and cooled to 30 ° C, and then commercially available raw yeast or commercially available dry yeast was added. , Stirred and mixed. When this was fermented at 25 to 30 ° C. for 4 to 48 hours, modified non-coagulable gelatin, that is, a protein-containing food and drink material according to the present invention was obtained. In addition, raw lactic acid bacteria or dry lactic acid bacteria may be used in combination with raw yeast or dry yeast.

The blending ratio of each blending component can be carried out within the range shown in Table 1 below.

Modified non-coagulable gelatins of Examples A, B and C shown in Table 2 below were produced within the above-mentioned blending ratio range.

When the alcohol concentration of the obtained modified non-coagulable gelatin A was measured, it was about 4.8%.

-Production of Protein-Containing Beverage- A protein-containing beverage was produced using the modified non-coagulable gelatin A produced in the above step. To the above modified non-coagulable gelatin A, a liquid mixture containing the following components was added.

Sugar ... 10 〃 Citric acid ... 0.2 〃 Fragrance ... Appropriate amount of coloring agent ... Trace amount tryptophan ... Trace amount After filtering and purifying this, a protein-containing beverage could be produced by heat sterilization.

The obtained protein-containing beverage had no offensive odor or taste, had low viscosity, had a rich body, and was crisp and easy to drink.

A sensory test was conducted to evaluate the quality of this protein-containing beverage. The results are shown in Table 3 below.

Furthermore, the protein-containing beverage of the comparative example was produced from the non-coagulable gelatin before being subjected to the modification treatment by the microorganism through the same steps as in the above-mentioned example, and the comparative sensory test was conducted. The results are shown in Table 4. In the test, the protein-containing beverages of Example and Comparative Example were drunk, and which one was superior was voted for, and the number of votes is shown.

—Production of Orange Jelly— Using the modified non-coagulated gelatin A obtained in the above step, orange jelly was produced. The composition of the materials was as follows.

Modified non-coagulable gelatin A ... 50 parts by weight Gelatin (for conventional foods) ... 2 〃 Sugar… 20 〃 Concentrated natural orange juice 1/5… 10 〃 Flavoring… Appropriate colorant… Trace amount… 100 parts by weight Orange jelly was delicious with no odor or taste.

-Production of Gummy Candy- A gummy candy was produced using the modified non-coagulated gelatin A obtained in the above step. The composition of the materials was as follows.

Modified non-coagulable gelatin A: 30 parts by weight Gelatin (for conventional foods): 9 〃 sugar: 37 〃 starch syrup: 40 〃 citric acid: 1 〃 fragrance: a suitable amount of colorant: a small amount of total: 100 parts by weight・ The candy was delicious with no odor or taste.

-Production of beef consomme soup-Beef consomme soup was produced using the modified non-coagulated gelatin A obtained in the above step. The composition of the materials was as follows.

Modified non-coagulable gelatin A… 50 parts by weight Concentrated beef extract… 10 〃 salt… 0.8 〃 onion powder… 0.1 〃 white pepper… 0.01 〃 garlic… 0.05 〃 water… Remainder total… 100 parts by weight The beef consomme soup obtained was rich and delicious with no odor or taste.

〔The invention's effect〕

As described above, in the present invention, non-coagulable gelatin obtained by treating gelatin with natural fruit and vegetables containing proteolytic enzyme, which is superior in terms of taste and odor, to other non-coagulable gelatin The fermenting microorganisms are modified by demonstrating sufficient fermenting ability, eliminating unpleasant odors and tastes and flavors.
The aroma will be further improved, and the suitability for food and drink will be dramatically improved.

Therefore, even if a drink contains a large amount of non-coagulable gelatin, it does not coagulate or precipitate, and it is very easy to drink and has a very delicious taste, which greatly enhances the nutrition-enhancing effect of the protein content. be able to. In addition, a food product such as jelly using the modified non-coagulable gelatin according to the present invention has a smooth mouthfeel and a good aroma and taste even when it is chilled and eaten.

Moreover, the product of the fermenting microorganisms, the modified non-coagulable gelatin aqueous solution produced, because the active ingredients such as unique scent components and taste components will be added, beverages and other food products as the final product, extremely It has a desirable taste and aroma.

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Claims (4)

[Claims] 1. A modification for food and drink which modifies non-coagulable gelatin by adding a fermentation microorganism to an aqueous solution of non-coagulable gelatin obtained by treating gelatin with natural fruits and vegetables containing proteolytic enzyme. For producing high quality non-coagulable gelatin. 2. The method for producing a modified non-coagulable gelatin for food and drink according to claim 1, wherein saccharides are added to the aqueous solution of the non-coagulable gelatin together with the fermentation microorganisms for aging. 3. A method for producing a protein-containing food / drink material, which comprises using the modified non-coagulable gelatin obtained by the method according to claim 1 or 2 as at least a part of the components. 4. A method for producing a protein-containing beverage, which comprises producing a protein-containing beverage by using the modified non-coagulable gelatin obtained by the method according to claim 1 or 2 as at least a part of components.