Composition and method for producing same

Abstract

A method for producing a composition, said method comprising the steps of: reacting gelatin with a protein crosslinking enzyme to obtain a crosslinked gelatin having a higher shear viscosity than that of the gelatin; and reacting the crosslinked gelatin with a polyphenol.

Description

Technical Field

[0001] The present invention relates to compositions and methods of making the same. Background Art

[0002] The base material of chewing gum, i.e., gum base, is usually composed of synthetic polymers or natural resins, but can also be obtained by, for example, the reaction of gelatin and polyphenols. For example, Patent Document 1 discloses the use of gelatin, polyphenols, and a coagulant (multivalent salts or phenol oxidase) to produce a chewing gum-like composition such as a gum base.

[0003] However, regarding foods containing gelatin, there is a known technique for changing the mouthfeel by cross-linking gelatin using transglutaminase, for example, gummy candies containing transglutaminase-treated gelatin (Patent Documents 2 to 4), artificial shark fins (Patent Document 5), and kelp (Patent Document 6), etc. are disclosed.

[0004] Prior Art Literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2007-89579;

[0007] Patent Document 2: Japanese Patent Application Publication No. 2011-130714;

[0008] Patent Document 3: Japanese Patent Application Publication No. 2018-23318;

[0009] Patent document 4: Japanese Patent Application Publication No. 2020-59653;

[0010] Patent document 5: Japanese Patent Application Laid-Open No. 6-98743;

[0011] Patent document 6: Japanese Patent Application Publication No. 9-107923. Summary of the invention

[0012] Problems to be solved by the invention

[0013] The reaction product of gelatin and polyphenol disclosed in Patent Document 1 has room for improvement in terms of elasticity. Therefore, an object of the present invention is to provide a composition having improved elasticity.

[0014] Means for solving problems

[0015] The present inventors have conducted intensive studies and have found that a composition having improved elasticity can be obtained by reacting cross-linked gelatin cross-linked by a protein cross-linking enzyme with polyphenol, thereby completing the present invention.

[0016] The present invention includes the following embodiments.

[0017] [1] A method for producing a composition, comprising the following steps:

[0018] reacting gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the gelatin; and

[0019] The cross-linked gelatin is reacted with polyphenols.

[0020] [2] The production method according to [1], wherein the shear viscosity of the cross-linked gelatin is higher than the shear viscosity of the gelatin by 0.7 mPa·s or more.

[0021] [3] The production method according to [1] or [2], wherein the shear viscosity of the cross-linked gelatin is higher than the shear viscosity of the gelatin by 15% or more.

[0022] [4] The production method according to any one of [1] to [3], wherein the shear viscosity of the cross-linked gelatin is 4.4 mPa·s or more.

[0023] [5] The production method according to any one of [1] to [4], wherein the amount of the polyphenol is 30% by mass to 70% by mass based on the mass of the cross-linked gelatin.

[0024] [6] The production method according to any one of [1] to [5], wherein the protein cross-linking enzyme is glutamyl aminotransferase.

[0025] [7] The production method according to any one of [1] to [6], wherein the composition is a food composition.

[0026] [8] The production method according to [7], wherein the food composition is a pastry composition.

[0027] [9] The production method according to [7], wherein the food composition is a chewable composition.

[0028]

[10] A composition comprising:

[0029] Reaction products of cross-linked gelatin and polyphenols, and

[0030] Enzymatic degradation of protein cross-links.

[0031]

[11] The composition according to

[10] , wherein the amount of the polyphenol is 30% to 70% by mass based on the mass of the cross-linked gelatin.

[0032]

[12] The composition according to

[10] or

[11] , wherein the protein cross-linking enzyme is glutamyl aminotransferase.

[0033]

[13] The composition according to any one of

[10] to

[12] , wherein the composition is a food composition.

[0034]

[14] The composition according to

[13] , wherein the food composition is a pastry composition.

[0035]

[15] The composition according to

[13] , wherein the food composition is a chewable composition.

[0036] Effects of the Invention

[0037] According to the present invention, a composition having improved elasticity can be provided. DETAILED DESCRIPTION

[0038] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited thereto and various modifications can be made without departing from the gist of the present invention.

[0039] <Method for producing composition>

[0040] One embodiment of the present invention relates to a method for producing a composition, which includes: a step of reacting gelatin (hereinafter referred to as "raw gelatin") with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the gelatin (hereinafter referred to as the "cross-linking step"), and a step of reacting the cross-linked gelatin with polyphenols (hereinafter referred to as the "reaction step").

[0041] According to the manufacturing method of the present embodiment, before reacting with polyphenols, by cross-linking the raw gelatin with a protein cross-linking enzyme, elasticity can be improved (increased). In addition, according to the manufacturing method of the present embodiment, in addition to improving elasticity, adhesion can also be improved (reduced). Furthermore, according to the manufacturing method of the present embodiment, by cross-linking the raw gelatin with a protein cross-linking enzyme, elasticity and adhesion can be improved, so the amount of polyphenols used to impart such physical properties can be reduced. As a result, the astringency derived from polyphenols can be suppressed.

[0042] (Cross-linking process)

[0043] The cross-linking step is a step of reacting the raw gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the gelatin.

[0044] The type of raw gelatin is not particularly limited, and is preferably a substance acceptable as a food. In this specification, "acceptable as a food" means that it does not produce unacceptable effects due to ingestion into the body. As raw gelatin, for example, substances from pig skin, pig bones, cow hide, cow bones, fish skin and fish scales are cited. These gelatins can be subjected to acid treatment, alkali treatment or enzyme treatment, for example. The raw gelatin can be used alone or in combination of two or more.

[0045] Although not particularly limited, the shear viscosity of the raw gelatin is preferably 2.0 to 6.0 mPa·s, more preferably 2.5 to 5.5 mPa·s, further preferably 3.0 to 5.0 mPa·s, and particularly preferably 3.0 to 4.0 mPa·s. By making the shear viscosity of the raw gelatin within the above range, it is easy to adjust the elasticity of the final composition to an appropriate range.

[0046] The shear viscosity can be measured using a viscoelasticity measuring device. The details of the measurement conditions are described in the following Examples.

[0047] The type of protein cross-linking enzyme is not particularly limited, and preferably a substance acceptable to food. As a specific protein cross-linking enzyme, for example, glutamyl transaminase is mentioned. The type of glutamyl transaminase is not particularly limited, and glutamyl transaminase from various organisms can be used.

[0048] The amount of the protein cross-linking enzyme is not particularly limited, and is preferably 0.1 to 10.0% by mass, more preferably 0.5 to 7.5% by mass, and further preferably 1.0 to 5.5% by mass, based on the mass of the raw gelatin. By setting the amount of the protein cross-linking enzyme to 0.1% by mass or more, the cross-linking rate can be increased. By setting the amount of the protein cross-linking enzyme to 10.0% by mass or less, the amount of the protein cross-linking enzyme used can be reduced, thereby suppressing costs.

[0049] The reaction between the raw gelatin and the protein cross-linking enzyme may be carried out until the shear viscosity of the cross-linked gelatin becomes higher than the shear viscosity of the raw gelatin. The shear viscosity of the cross-linked gelatin increases in proportion to the reaction time between the raw gelatin and the protein cross-linking enzyme.

[0050] The reaction between the raw gelatin and the protein cross-linking enzyme is preferably carried out at the optimum temperature of the protein cross-linking enzyme. When the protein cross-linking enzyme is glutamyl aminotransferase, the reaction temperature is preferably 40 to 60°C, more preferably 45 to 55°C.

[0051] Compared to the shear viscosity of raw gelatin, the shear viscosity of cross-linked gelatin is preferably 0.2 mPa·s or more, more preferably 0.7 mPa·s or more, further preferably 1.0 mPa·s or more, and particularly preferably 1.3 mPa·s or more. In particular, by being 0.7 mPa·s or more higher than the shear viscosity of raw gelatin, elasticity and adhesion can be greatly improved. As the upper limit of the increase in shear viscosity (i.e., (shear viscosity of cross-linked gelatin)-(shear viscosity of raw gelatin)), for example, 6.0 mPa·s, 5.0 mPa·s, 4.0 mPa·s and 3.5 mPa·s can be cited. The above lower limit and upper limit can also be appropriately combined to define the numerical range. For example, the increase in shear viscosity can also be set to 0.2-6.0 mPa·s, 0.7-5.0 mPa·s, 1.0-4.0 mPa·s or 1.3-3.5 mPa·s.

[0052] Compared to the shear viscosity of raw gelatin, the shear viscosity of cross-linked gelatin is preferably 5% or more higher, more preferably 15% or more higher, further preferably 30% or more higher, and particularly preferably 40% or more higher. In particular, by being 15% or more higher than the shear viscosity of raw gelatin, the elasticity and adhesion can be greatly improved. As the upper limit of the increase in shear viscosity (i.e., ((shear viscosity of cross-linked gelatin) - (shear viscosity of raw gelatin)) / (shear viscosity of raw gelatin) × 100), for example, 90%, 80%, 70% and 67% can be cited. The above lower limit and upper limit can also be appropriately combined to define the numerical range. For example, the increase in shear viscosity can be set to 5-90%, 15-80%, 30-70% or 40-67%.

[0053] The preferred shear viscosity of the cross-linked gelatin varies depending on the shear viscosity of the raw gelatin, but can be, for example, 4.4 mPa·s or more, 4.4 to 5.5 mPa·s, 4.4 to 9.0 mPa·s, 4.4 to 7.0 mPa·s, or 4.4 to 6.0 mPa·s.

[0054] After the shear viscosity of the cross-linked gelatin reaches a predetermined value, the protein cross-linking enzyme is preferably inactivated. By inactivating the protein cross-linking enzyme, excessive cross-linking reaction can be suppressed. As an inactivation method, for example, treatment at a temperature at which the protein cross-linking enzyme is inactivated is cited. When the protein cross-linking enzyme is glutamyl aminotransferase, it can be inactivated at 70 to 90° C., for example.

[0055] (Reaction process)

[0056] The reaction step is a step of reacting the cross-linked gelatin obtained in the cross-linking step with polyphenol. From the viewpoint of improving the fluidity of the cross-linked gelatin and facilitating mixing with polyphenol, the reaction temperature is preferably 60° C. or higher, more preferably 80° C. or higher. The upper limit of the reaction temperature can be set to 100° C., for example.

[0057] The type of polyphenol is not particularly limited, and polyphenols acceptable as food are preferred. Examples of polyphenols include polyphenols from green tea, gallnut, grape seed, lychee, pomegranate, chestnut, apple, cocoa, and black tea, and quercetin. One polyphenol may be used alone, or two or more polyphenols may be used in combination.

[0058] The amount of polyphenol is not particularly limited, but is preferably 20 to 100% by mass, more preferably 30 to 70% by mass, and still more preferably 40 to 50% by mass, based on the mass of cross-linked gelatin. By making the amount of polyphenol 20% or more by mass, elasticity and adhesion can be further improved. By making the amount of polyphenol 100% or less by mass, astringency derived from polyphenol can be suppressed.

[0059] In the reaction step, an optional component may be added as needed. Examples of the optional component include a polyvalent salt, a plasticizer, and an emulsifier.

[0060] The multivalent salt can improve the elasticity of the composition. Examples of the multivalent salt include calcium lactate, magnesium sulfate, ammonium phosphate, potassium aluminum sulfate, and ferric citrate.

[0061] The amount of the polyvalent salt is not particularly limited, but is preferably 0.1 to 12% by mass, more preferably 1 to 8% by mass, and even more preferably 2 to 4% by mass based on the mass of the cross-linked gelatin.

[0062] The plasticizer can adjust the softness of the composition. Examples of the plasticizer include polyols (eg, glycerol, polyglycerol, polyethylene glycol, polypropylene glycol), vegetable oils and fats, and sugar alcohols (eg, sorbitol, mannitol, xylitol, erythritol).

[0063] The amount of the plasticizer is not particularly limited, but is preferably 10 to 250% by mass, more preferably 50 to 200% by mass, and even more preferably 100 to 150% by mass based on the mass of the cross-linked gelatin.

[0064] Examples of the emulsifier include glycerol fatty acid esters and sucrose fatty acid esters.

[0065] The amount of the emulsifier is not particularly limited, but is preferably 2 to 3% by mass based on the mass of the cross-linked gelatin.

[0066] In the reaction step, a composition is obtained. As a composition, for example, a food composition is cited. In this specification, "food composition" refers to a composition acceptable as a food. The food composition can be a substance that has been completed as a food (hereinafter referred to as a "food product"), or it can be a component of a food product.

[0067] Examples of food products include cake compositions and chewing compositions. In this specification, "chewing compositions" refer to compositions that can be retained in the mouth for a certain period of time due to elasticity and whose flavor can be enjoyed. Examples of cake compositions and / or chewing compositions include chewing gum, soft candy, and gummy candy.

[0068] As a component of the food product, for example, chewing gum base is mentioned.

[0069] (Flavor imparting process)

[0070] When the composition is a food composition (particularly a food product), the production method of this embodiment may further include a flavoring step. The flavoring step is, for example, a step of further mixing a sweetener, a sour agent, and a flavor.

[0071] Examples of the sweetener include glucose, fructose, arabinose, palatinose, trehalose, maltose, lactose, xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, reduced palatinose, reduced starch syrup, aspartame, acesulfame potassium, sucralose, neotame, alitame, and stevia.

[0072] Examples of the acidulant include citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, and tartaric acid.

[0073] Examples of the flavor include orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, peppermint oil, and spearmint oil.

[0074] <Composition>

[0075] One embodiment of the present invention relates to a composition containing a reaction product of cross-linked gelatin and polyphenol and a protein cross-linking enzymatic decomposition product. The composition of this embodiment may further contain an optional component. The composition of this embodiment can be produced by the above-mentioned production method.

[0076] The details of the cross-linked gelatin, polyphenol, protein cross-linking enzyme, optional components and composition in this embodiment are as described in the above column of <Method for producing composition>. The protein cross-linking enzyme decomposition product is a substance derived from the protein cross-linking enzyme and is a substance in which the enzymatic activity has been lost.

[0077] The composition of this embodiment uses cross-linked gelatin cross-linked by a protein cross-linking enzyme as a raw material, and therefore has improved elasticity. In addition, the composition of this embodiment also has improved adhesiveness.

[0078] Example

[0079] Hereinafter, the present invention will be described in more detail using Examples and Comparative Examples, but the technical scope of the present invention is not limited thereto.

[0080] <Manufacturing of chewing gum>

[0081] Chewing gum was produced using the components described in the following Tables 1 to 5. The details of the components are shown below.

[0082] Gelatin (APH200)

[0083] Product name: Gelatin APH-200; Manufacturer: Nitta Gelatin Co., Ltd.; Gel strength: 185-215g; Source: Pigskin; Extraction: Acid treatment

[0084] Gelatin (APH150)

[0085] Product name: Gelatin APH-150; Manufacturer: Nitta Gelatin Co., Ltd.; Gel strength: 135-165g; Source: Pigskin; Extraction: Acid treatment

[0086] Gelatin (APH250)

[0087] Product name: Gelatin APH-250; Manufacturer: Nitta Gelatin Co., Ltd.; Gel strength: 235-265g; Source: Pigskin; Extraction: Acid treatment

[0088] Gelatin (#200)

[0089] Product name: Gelatin #200; Manufacturer: Nitta Gelatin Co., Ltd.; Gel strength: 185-215g; Source: Cow bone; Extraction: Alkali treatment

[0090] Catechins

[0091] Product name: Pharmafoods, Epigallocatechin-3-phosphate PF-TP80, Manufacturer: Pharmafoods Co., Ltd.

[0092] ·glycerin

[0093] Product name: Food additive glycerin, Manufacturer: Kao Corporation

[0094] Glutamyl transaminase

[0095] Product name: "Actiba" (registered trademark) TG-K, manufacturer: Ajinomoto Co., Ltd.

[0096] (1. Production of chewing gum base)

[0097] [Process 1]

[0098] Add 1.5 times the amount of water to the gelatin and allow it to swell for 15 to 30 minutes.

[0099] [Process 2]

[0100] The gelatin swollen with water is dissolved in a warm bath at 50°C, and a prescribed amount of glutamyl aminotransferase is added. After stirring, the mixture is kept warm and reacted for a prescribed time.

[0101] [Process 3]

[0102] After the reaction was completed, the reactant was treated at 80°C for more than 1 minute to inactivate the glutamyl aminotransferase.

[0103] [Process 4]

[0104] Catechin, glycerin and calcium lactate are further added to the reaction product obtained in step 3, and the mixture is mixed for 5 to 10 minutes.

[0105] [Process 5]

[0106] The mixture obtained in step 4 was transferred to another container and dried to obtain a chewing gum base.

[0107] (2. Manufacturing of chewing gum)

[0108] [Process 1]

[0109] The chewing gum base obtained above was placed in a heated kneader and mixed for several minutes.

[0110] [Process 2]

[0111] Sugar alcohols and flavors are added sequentially to the softened gum base and mixed for several minutes.

[0112] [Process 3]

[0113] The mixture obtained in step 2 is molded to obtain chewing gum.

[0114] <Evaluation method>

[0115] (Shear viscosity)

[0116] After step 3 of the above “(1. Production of gum base)”, water at 60° C. was added so that the final concentration of gelatin was 6.67%, and the mixture was stirred until uniform to prepare a sample for measuring shear viscosity.

[0117] The shear viscosity of the sample was measured using a viscoelasticity measuring device (manufactured by Anton Paar, MCR-102) and a coaxial double cylinder system (27 mm Φ). Specifically, at a measuring temperature of 60°C, a shear rate of 100 s for a 6.67% gelatin solution was used. -1 The viscosity 2 minutes after the start of the measurement was taken as the shear viscosity.

[0118] In addition, the shear viscosity change amount and the shear viscosity change rate described in Tables 1 to 5 refer to the change amount and the change rate based on the shear viscosity when the reaction time of the glutamyl aminotransferase is 0 minutes.

[0119] (Sensory Evaluation)

[0120] The chewing gum obtained in step 5 of the above-mentioned "(1. Production of chewing gum base)" was used as a sample for sensory evaluation.

[0121] [Chewy (elastic)]

[0122] The chewiness (elasticity) after 1.0 g of the gum base was chewed for 1 minute by 3 evaluators. The elasticity was evaluated on a 10-point scale, with an evaluation of 1 meaning weak elasticity and an evaluation of 10 meaning strong elasticity. In addition, in order to unify the evaluation scale, the elasticity of Comparative Example 4 was evaluated as 1, and the elasticity of Example 5-2 was evaluated as 10.

[0123] The elasticity when the reaction time of the glutamyl transaminase was 0 minutes was used as a reference, and if it exceeded this reference, it was judged that the elasticity was improved. Preferably, it was rated 7 or more. The results are shown in Tables 1 to 5.

[0124] [Tooth shape (adhesiveness)]

[0125] The tooth shape (stickiness) after 3 evaluators chewed 1.0 g of the gum base for 1 minute was evaluated. The stickiness was evaluated on a 10-point scale, with 1 meaning weak stickiness and 10 meaning strong stickiness. In addition, in order to unify the evaluation scale, the stickiness of Comparative Example 4 was evaluated as 10, and the stickiness of Example 5-2 was evaluated as 1.

[0126] The adhesiveness at the time of 0 minutes of the reaction time of the glutamyl transaminase was used as a standard, and if it was lower than this standard, it was judged that the adhesiveness was improved. Preferably, it was rated 4 or less. The results are shown in Tables 1 to 5.

[0127] [Table 1]

[0128]

[0129] [Table 2]

[0130]

[0131] [Table 3]

[0132]

[0133] [Table 4]

[0134]

[0135] [Table 5]

[0136]

Claims

1. A method for producing a composition, comprising the following steps: reacting gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the gelatin; as well as The cross-linked gelatin is reacted with polyphenols.

2. The manufacturing method according to claim 1, wherein: The shear viscosity of the cross-linked gelatin is higher than the shear viscosity of the gelatin by more than 0.7 mPa·s.

3. The manufacturing method according to claim 1 or 2, wherein: The shear viscosity of the cross-linked gelatin is more than 15% higher than the shear viscosity of the gelatin.

4. The manufacturing method according to any one of claims 1 to 3, wherein: The shear viscosity of the cross-linked gelatin is greater than 4.4 mPa·s.

5. The manufacturing method according to any one of claims 1 to 4, wherein: The amount of the polyphenol is 30% to 70% by mass based on the mass of the cross-linked gelatin.

6. The manufacturing method according to any one of claims 1 to 5, wherein: The protein cross-linking enzyme is glutamyl aminotransferase.

7. The manufacturing method according to any one of claims 1 to 6, wherein: The composition is a food composition.

8. The manufacturing method according to claim 7, wherein: The food composition is a pastry composition.

9. The manufacturing method according to claim 7, wherein: The food composition is a chewable composition.

10. A composition comprising: Reaction products of cross-linked gelatin and polyphenols, and Enzymatic degradation of protein cross-links.

11. The composition according to claim 10, wherein The amount of the polyphenol is 30% to 70% by mass based on the mass of the cross-linked gelatin.

12. The composition according to claim 10 or 11, wherein The protein cross-linking enzyme is glutamyl aminotransferase.

13. The composition according to any one of claims 10 to 12, wherein The composition is a food composition.

14. The composition according to claim 13, wherein The food composition is a pastry composition.

15. The composition according to claim 13, wherein The food composition is a chewable composition.

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