JP3048250B2 - Method for producing high viscosity gelatin - Google Patents
Method for producing high viscosity gelatinInfo
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- JP3048250B2 JP3048250B2 JP03036436A JP3643691A JP3048250B2 JP 3048250 B2 JP3048250 B2 JP 3048250B2 JP 03036436 A JP03036436 A JP 03036436A JP 3643691 A JP3643691 A JP 3643691A JP 3048250 B2 JP3048250 B2 JP 3048250B2
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- gelatin
- viscosity
- heating
- heat treatment
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Description
【０００１】[0001]
【産業上の利用分野】この発明は、高粘度ゼラチンの製
造方法に関し、詳しくは、写真用、医療用、食用その他
の各種用途において、増粘剤や接着剤等として有用な高
粘度ゼラチンを製造する方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a high-viscosity gelatin, and more particularly, to a method for producing a high-viscosity gelatin useful as a thickener or an adhesive in photographic, medical, edible and other various uses. How to do it.
【０００２】[0002]
【従来の技術】ゼラチンを増粘剤として利用する場合、
当然、ゼラチン自体の粘度を高めることが重要になって
くる。一般のゼラチンは、その原料や製造処理条件によ
って粘度の値がほぼ決まってしまうが、通常の製造方法
で得られるゼラチンの粘度には一定の上限があった。そ
こで、特に粘度の高いゼラチンを得るためには、特別な
処理加工が必要になってくる。2. Description of the Related Art When gelatin is used as a thickener,
Naturally, it is important to increase the viscosity of gelatin itself. The value of viscosity of general gelatin is almost determined by its raw materials and manufacturing processing conditions, but the viscosity of gelatin obtained by a normal manufacturing method has a certain upper limit. In order to obtain gelatin having a particularly high viscosity, special processing is required.
【０００３】従来、高粘度のゼラチンを製造する方法と
しては、ゼラチンにカリミョウバン（ＡｌＫ（ＳＯ4)2
・１２Ｈ2 Ｏ）等の架橋剤を添加することによってゼラ
チンの粘度を高める、化学的な処理方法によるものが採
用されていた。[0003] Conventionally, as a method for producing high-viscosity gelatin, potassium alum (AlK (SO 4 ) 2
A chemical processing method has been adopted in which the viscosity of gelatin is increased by adding a crosslinking agent such as 12H 2 O).
【０００４】[0004]
【発明が解決しようとする課題】ところが、上記のよう
に架橋剤による化学的処理方法で得られる高粘度ゼラチ
ンには、合成化学薬品である架橋剤が含まれるため、人
体への影響が心配され、医薬用途や食品用途での使用は
好ましくなかった。上記用途以外でも、架橋剤あるいは
架橋反応によって生じる成分に含まれるイオンや化合物
が、不純物としてゼラチンの品質性能を阻害する場合が
ある。また、架橋反応を行わせる場合、架橋剤およびゼ
ラチンの濃度やｐＨ値等の処理条件の設定が難しく、安
定した性能品質の高粘度ゼラチンを能率的に製造するの
が困難であった。However, the high-viscosity gelatin obtained by the chemical treatment method using a cross-linking agent as described above contains a cross-linking agent which is a synthetic chemical, so that there is a concern about the effect on the human body. However, its use in pharmaceutical and food applications was not preferred. In addition to the above uses, ions or compounds contained in a crosslinking agent or a component generated by a crosslinking reaction may inhibit the quality performance of gelatin as impurities. Further, when a crosslinking reaction is carried out, it is difficult to set processing conditions such as the concentration and pH value of the crosslinking agent and gelatin, and it has been difficult to efficiently produce high-viscosity gelatin having stable performance quality.
【０００５】そこで、この発明の課題は、架橋剤等によ
る化学的処理を行わず、製造処理が簡単で管理し易く、
高粘度のゼラチンが能率的に得られるとともに、得られ
た高粘度ゼラチンは、不純物を含まず、人体への悪影響
がなくて、医薬品や食品にも好適に利用できる高粘度ゼ
ラチンの製造方法を提供することにある。Accordingly, an object of the present invention is to provide a simple and easy-to-manage manufacturing process without performing a chemical treatment with a crosslinking agent or the like.
A high-viscosity gelatin can be efficiently obtained, and the obtained high-viscosity gelatin contains no impurities, has no adverse effect on the human body, and provides a method for producing a high-viscosity gelatin that can be suitably used for pharmaceuticals and foods. Is to do.
【０００６】[0006]
【課題を解決するための手段】上記課題を解決する、こ
の発明にかかる高粘度ゼラチンの製造方法は、顆粒状の
ゼラチンを不溶化しない程度に加熱処理することにより
ゼラチンの粘度を増加させる。顆粒状のゼラチンは、ア
ルカリ処理ゼラチン、酸処理ゼラチンその他の通常のゼ
ラチンを、細かな顆粒状に成形したものである。ここで
顆粒状ゼラチンとは、たとえば、ゼラチンを粉砕し細か
くしたものなどである。In order to solve the above-mentioned problems, the method for producing high-viscosity gelatin according to the present invention increases the viscosity of gelatin by heat treatment to such an extent that granular gelatin is not insolubilized. Granular gelatin is obtained by molding alkali-treated gelatin, acid-treated gelatin or other ordinary gelatin into fine granules. Here, the granular gelatin refers to, for example, gelatinized and finely divided gelatin.
【０００７】一般的な顆粒状ゼラチンでは、酸処理ゼラ
チンよりもアルカリ処理ゼラチンのほうが高粘度のゼラ
チンを得られる。顆粒状ゼラチンの粒径は、１〜７mm程
度のものが好ましく使用される。但し、ゼラチンの成分
や分子量分布あるいは含まれる不純物の種類等によっ
て、粘度の向上効果には差があり、後述する加熱処理条
件も異なってくる。[0007] In general granular gelatin, alkali-treated gelatin can obtain higher viscosity gelatin than acid-treated gelatin. Granular gelatin having a particle size of about 1 to 7 mm is preferably used. However, there is a difference in the effect of improving the viscosity depending on the gelatin component, the molecular weight distribution, the type of impurities contained, and the like, and the heat treatment conditions described later also differ.
【０００８】加熱処理に供するゼラチンは、乾燥状態に
あるゼラチンである必要があり、好ましくは含水量１８
％以下、より好ましくは含水量１３％以下のゼラチンで
ある。ゼラチンが乾燥状態にないと、短時間で不溶化が
起こる。顆粒状ゼラチンは、開放容器等に収容して加熱
する等して、加熱により生成される水分が顆粒状ゼラチ
ンから良好に取り除かれるようにしておく。開放容器
は、ゼラチンを収容しておく収容部分が外部に開放され
ていて、ゼラチンから放出される水分等が良好に排出さ
れるようになっているものである。具体的には、通常の
各種化学処理において用いられている加熱処理用のトレ
ーその他の開放容器が使用できる。また、顆粒状ゼラチ
ンを加熱して脱水させることができれば、必ずしも開放
容器に収容しておく必要はない。The gelatin to be subjected to the heat treatment must be a gelatin in a dry state, and preferably has a water content of 18%.
%, More preferably 13% or less. If the gelatin is not dry, insolubilization occurs in a short time. The granular gelatin is stored in an open container or the like and heated, for example, so that water generated by heating is removed from the granular gelatin. The open container has a storage portion for storing gelatin, which is open to the outside, so that moisture and the like released from gelatin can be satisfactorily discharged. Specifically, trays for heat treatment and other open containers used in ordinary various chemical treatments can be used. If the granular gelatin can be dehydrated by heating, it is not always necessary to store it in an open container.
【０００９】加熱処理は、通常のオーブン等からなる加
熱装置が用いられたり、高周波加熱を利用する加熱装置
が用いられたり、顆粒状ゼラチンを攪拌しながら加熱す
る方法や顆粒状ゼラチンを気流に浮遊させた状態で加熱
する方法等、各種の粉粒体に対する既知の加熱処理方法
を適用することが可能である。外部加熱（熱伝導や熱輻
射など）による加熱処理の際の加熱温度は、１００℃以
上に設定する。１００℃未満では、充分な粘度向上が望
めない。但し、加熱温度が高過ぎたり、加熱時間が長過
ぎたりすると、ゼラチンが不溶化してしまって、高粘度
ゼラチンとして利用することができない。なお、適正な
加熱温度は、顆粒状ゼラチンの種類や目的とする高粘度
ゼラチンの粘度等によっても異なるが、通常の条件で
は、約１００℃〜１４０℃程度が好ましい範囲となる。For the heat treatment, a heating device such as an ordinary oven or the like is used, a heating device using high-frequency heating is used, a method of heating granular gelatin while stirring, or a method of floating granular gelatin in an air stream. It is possible to apply a known heat treatment method for various kinds of powders, such as a method of heating in a state where the particles are heated. The heating temperature at the time of heat treatment by external heating (such as heat conduction or heat radiation) is set to 100 ° C. or higher. If the temperature is lower than 100 ° C., sufficient improvement in viscosity cannot be expected. However, if the heating temperature is too high or the heating time is too long, the gelatin becomes insoluble and cannot be used as high-viscosity gelatin. The appropriate heating temperature varies depending on the type of granular gelatin, the viscosity of the target high-viscosity gelatin, and the like, but under ordinary conditions, a preferable range is about 100 ° C to 140 ° C.
【００１０】内部加熱（高周波加熱）は、高周波照射に
よる加熱と、高周波電界による誘電加熱とがあり、いず
れを採用してもよい。内部加熱による加熱処理の際の加
熱条件は、たとえば、粒径１〜５mm程度のゼラチン粉末
を用い、ガラス製容器等の高周波耐性容器にゼラチン全
体に照射がなされるように一面に敷き詰め（厚み１〜１
０mm程度が好ましく、より好ましくはゼラチン粒子１個
分の厚みである）、一定時間高周波照射を行う。加熱処
理時間が長いほど粘度が高くなる傾向を示すが、あまり
長いと不溶化を起こすおそれがあるので、適正加熱時間
は、たとえば、１時間以内が望ましい。照射される高周
波は、マイクロ波その他の高周波であり、照射量は、ゼ
ラチンの粘度の増加の程度に合わせて適宜設定すればよ
い。高周波電解による場合も、周波数、処理時間などは
上記の範囲が好ましい。The internal heating (high-frequency heating) includes heating by high-frequency irradiation and dielectric heating by a high-frequency electric field, and any of them may be employed. The heating conditions in the heat treatment by internal heating are, for example, using gelatin powder having a particle size of about 1 to 5 mm, and laying the whole surface of the gelatin in a high-frequency resistant container such as a glass container so that the entire gelatin is irradiated (thickness: 1 mm). ~ 1
The thickness is preferably about 0 mm, more preferably the thickness of one gelatin particle), and high-frequency irradiation is performed for a certain time. The longer the heat treatment time, the higher the viscosity tends to be. However, if the heat treatment time is too long, insolubilization may occur. Therefore, the appropriate heating time is desirably, for example, one hour or less. The high frequency to be irradiated is microwaves or other high frequencies, and the irradiation amount may be appropriately set according to the degree of increase in the viscosity of gelatin. Also in the case of high-frequency electrolysis, the frequency and the processing time are preferably in the above ranges.
【００１１】なお、内部加熱と外部加熱とを組み合わせ
て加熱処理を行ってもよい。この場合、内部加熱と外部
加熱は、たとえば、上述の条件が採用される。加熱雰囲
気の温度は、８０℃以上に設定すると元粘度の低いゼラ
チンでも効率良く高粘度化を誘発させることが可能であ
る。加熱処理時間は、顆粒状ゼラチンの種類や加熱温度
等の処理条件によって異なり、目標とする粘度によって
も異なってくる。一般的には、加熱処理時間が長いほど
粘度が向上するが、あまり長時間加熱処理すると、前記
した不溶化やゼラチンの変質等が生じるので好ましくな
く、ある程度まで粘度が向上すれば、それ以上長時間加
熱しても粘度が向上しなくなるので実用性が少ない。具
体的には、数１０分から約２０時間程度の範囲で加熱処
理時間を設定するのが好ましい。上記加熱処理時間範囲
内で、加熱時間が長い程、得られるゼラチンの粘度が高
くなるので、加熱時間を調整することによって、所望粘
度の高粘度ゼラチンを得ることができる。The heat treatment may be performed by combining internal heating and external heating. In this case, for the internal heating and the external heating, for example, the above-described conditions are adopted. If the temperature of the heating atmosphere is set to 80 ° C. or higher, it is possible to efficiently increase the viscosity even with gelatin having a low original viscosity. The heat treatment time varies depending on the treatment conditions such as the type of granular gelatin and the heating temperature, and also varies depending on the target viscosity. In general, the longer the heat treatment time, the better the viscosity. However, if the heat treatment is performed for a long time, the insolubilization and the deterioration of gelatin will occur, which is not preferable. Even if heated, the viscosity does not improve, so that it is less practical. Specifically, it is preferable to set the heat treatment time in a range from several tens of minutes to about 20 hours. Within the above heat treatment time range, the longer the heating time, the higher the viscosity of the obtained gelatin becomes. Therefore, by adjusting the heating time, a high-viscosity gelatin having a desired viscosity can be obtained.
【００１２】処理前の顆粒状ゼラチンの粘度（以下、元
粘度という）によっても、得られる高粘度ゼラチンの粘
度が変わってくる。一般に、元粘度が高い顆粒状ゼラチ
ンほど、この発明の処理による粘度向上効果が高くなる
が、ゼラチンの種類によっても、その傾向は異なる。元
粘度があまり低いゼラチンは、この発明にかかる処理を
行っても充分な粘度向上が認められない。具体的には、
アルカリ処理ゼラチンの場合、粘度約５５mp以上のゼラ
チンを用いれば、実用上好ましい効果を挙げられる。酸
処理ゼラチンでは、アルカリ処理ゼラチンの場合よりも
元粘度の低いものでも粘度の向上が認められる。元粘度
の高いゼラチンは、比較的低い温度で加熱しても短時間
で高粘度のゼラチンが得られ、効率が良い。しかし、元
粘度の低いゼラチンは、高温で長い時間加熱しても不溶
化を起こし難いので、不溶化するまでに向上できる最高
粘度は、元粘度が高い場合よりも高い値になる場合があ
る。The viscosity of the high-viscosity gelatin obtained also depends on the viscosity of the granular gelatin before processing (hereinafter referred to as the original viscosity). Generally, the higher the original viscosity of granular gelatin, the higher the viscosity improving effect of the treatment of the present invention, but the tendency differs depending on the type of gelatin. Gelatin having a too low original viscosity does not show a sufficient increase in viscosity even after the treatment according to the present invention. In particular,
In the case of alkali-treated gelatin, practically preferred effects can be obtained by using gelatin having a viscosity of about 55 mp or more. In the case of acid-treated gelatin, an improvement in viscosity is observed even for those having a lower original viscosity than in the case of alkali-treated gelatin. Gelatin having a high original viscosity provides high viscosity gelatin in a short time even when heated at a relatively low temperature, and is efficient. However, gelatin having a low original viscosity is unlikely to be insolubilized even when heated at a high temperature for a long time, and thus the maximum viscosity that can be improved before insolubilization may be a higher value than when the original viscosity is high.
【００１３】加熱温度と加熱処理時間の組み合わせとし
て、例えば、一般的なゼラチンの場合、加熱温度１０５
℃では加熱処理時間を１８時間以下程度に設定し、１１
５℃では１６時間以下、１２５℃では８時間以下、１３
５℃では４時間以下程度に設定するのが好ましい。加熱
処理によるゼラチンの変色を防ぐには、前記加熱温度範
囲および加熱処理時間範囲の中で、比較的低温度で目的
の粘度が得られるまで充分な時間の加熱処理を行うのが
好ましい。As a combination of the heating temperature and the heating time, for example, in the case of general gelatin, the heating temperature is 105
At ℃, the heat treatment time is set to about 18 hours or less,
13 hours or less at 5 ° C, 8 hours or less at 125 ° C, 13
At 5 ° C., it is preferably set to about 4 hours or less. In order to prevent discoloration of the gelatin due to the heat treatment, it is preferable to perform the heat treatment at a relatively low temperature for a sufficient time until the target viscosity is obtained, within the above-mentioned heating temperature range and heat treatment time range.
【００１４】[0014]
【作用】顆粒状ゼラチンを加熱した場合、下式化１で示
されるような反応が生じて、高粘度ゼラチンが得られる
ものと考えられる。When a granular gelatin is heated, it is considered that a reaction represented by the following formula 1 occurs and a high-viscosity gelatin is obtained.
【００１５】[0015]
【化１】 Embedded image
【００１６】すなわち、ゼラチン分子同士が結合して高
分子化するとともに水分子が放出されるのである。生成
された水分子を取り除けば、反応はさらに進行する。こ
のようにして水分子が取り除かれて高分子化されたゼラ
チンは、粘度が高くなるのである。そして、前記したよ
うな処理条件で加熱処理を行うことによって、上記のよ
うな反応が良好に行われ、ゼラチンの粘度向上が効率的
に行われることになる。なお、上記のような加熱処理に
よって高粘度化されたゼラチンは、通常のゼラチンと同
様に水に溶解し、粘度以外の諸物性が低下することはほ
とんどない。That is, the gelatin molecules are bonded to each other to form a polymer, and water molecules are released. The reaction proceeds further if the generated water molecules are removed. The gelatin thus polymerized from which water molecules have been removed has a high viscosity. By performing the heat treatment under the above-described processing conditions, the above-described reaction is favorably performed, and the viscosity of gelatin is efficiently improved. The gelatin whose viscosity has been increased by the heat treatment as described above is dissolved in water in the same manner as ordinary gelatin, and the physical properties other than the viscosity hardly decrease.
【００１７】[0017]
−高粘度ゼラチンの製造− 元粘度の異なるアルカリ処理ゼラチンおよび酸処理ゼラ
チンからなる複数種の顆粒状ゼラチン（３〜５mm粒径）
を、それぞれ別のアルミ容器に４０ｇずつ入れ、このア
ルミ容器をオーブンに入れて、表１〜５に示す加熱条件
で加熱した後、すみやかにシリカゲル入りデシケータ内
で冷却した。-Manufacture of high-viscosity gelatin- Plural kinds of granular gelatin composed of alkali-treated gelatin and acid-treated gelatin having different original viscosities (3 to 5 mm particle size)
Was placed in separate aluminum containers, and the aluminum containers were placed in an oven, heated under the heating conditions shown in Tables 1 to 5, and immediately cooled in a desiccator containing silica gel.
【００１８】 −高粘度ゼラチンの特性− 上記のようにして得られた各処理ゼラチンに、以下の試
験を行ってその特性を調べた。[0018] -Characteristics of High Viscosity Gelatin-The following tests were performed on each of the treated gelatins obtained as described above to examine the characteristics.
【００１９】まず、各処理ゼラチンを、水分補正して一
定量精秤し、それぞれ純水で３０分間膨潤させた後、８
０℃で水に溶解させるとともに、これとは別に６０℃で
３時間水に溶解させた。８０℃で１時間以内（６０℃で
３時間以内）に溶解しないものは、少なくとも一部に不
溶化物が存在しているためであると判断して、「不溶
化」と判定した。得られたゼラチン溶液に対し、ＪＩＳ
−Ｋ６５０３に準拠する測定方法で、粘度およびゼリー
強度を測定した。その結果を、表１〜５に示している。
また、図１〜図４には、粘度の測定結果を、原料ゼラチ
ン毎にグラフで表している。First, each of the treated gelatins was weighed accurately for a fixed amount after correcting for moisture, and after swelling each with pure water for 30 minutes,
It was dissolved in water at 0 ° C. and separately from water at 60 ° C. for 3 hours. Those that did not dissolve within 1 hour at 80 ° C. (within 3 hours at 60 ° C.) were determined to be due to the presence of at least a part of the insolubilized substance, and were determined to be “insoluble”. The obtained gelatin solution was subjected to JIS
The viscosity and jelly strength were measured by a measurement method according to -K6503. The results are shown in Tables 1 to 5.
In addition, FIGS. 1 to 4 graphically show the measurement results of the viscosity for each raw material gelatin.
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【表２】 [Table 2]
【００２２】[0022]
【表３】 [Table 3]
【００２３】[0023]
【表４】 [Table 4]
【００２４】[0024]
【表５】 [Table 5]
【００２５】上記測定結果をみれば、例えば、図１〜図
３のアルカリ処理ゼラチンの場合、加熱温度９５℃の比
較例では、長時間加熱してもあまり粘度が向上していな
いのに対し、各実施例（１０５℃以上）では時間ととも
に粘度が明らかに向上しており、この発明による作用効
果が実証された。また、図４の酸処理ゼラチンでは、ア
ルカリ処理ゼラチンに比べれば低い粘度しか得られてい
ないが、通常の酸処理ゼラチンに比べてはるかに高粘度
の酸処理ゼラチンが得られることが実証された。さら
に、表１〜表５のゼリー強度をみれば、加熱温度および
加熱時間にかかわらず、ゼリー強度はそれほど変化して
おらず、この発明の処理方法では、粘度を大きく向上さ
せても、ゼリー強度その他の物性は、あまり低下しない
ことが実証された。According to the above measurement results, for example, in the case of the alkali-treated gelatin shown in FIGS. 1 to 3, in the comparative example at a heating temperature of 95 ° C., the viscosity was not significantly improved even after heating for a long time. In each of the examples (at 105 ° C. or higher), the viscosity was clearly improved with time, demonstrating the effect of the present invention. In addition, although the acid-treated gelatin of FIG. 4 obtained only a lower viscosity than that of the alkali-treated gelatin, it was demonstrated that an acid-treated gelatin having a much higher viscosity than ordinary acid-treated gelatin was obtained. Furthermore, the jelly strength shown in Tables 1 to 5 does not change so much regardless of the heating temperature and the heating time. In the treatment method of the present invention, even if the viscosity is greatly improved, It was demonstrated that other physical properties did not significantly decrease.
【００２６】以下の実施例では、家庭用電子レンジを使
用してゼラチンにマイクロ波照射加熱および高温度下で
のマイクロ波照射加熱を行ってゼラチンの粘度を向上を
行った。この粘度の向上も縮重合反応によるものと考え
られる。ゼラチンとしては、上記ゼラチンＣとゼラチン
Ｅ（顆粒状の酸処理ゼラチン。粘度４４．０mP、ゼリー
強度２１５ブルーム、粒径１〜５mm、含水量１１．１０
％）を用いた。In the following examples, gelatin was heated by microwave irradiation and microwave irradiation and heating at a high temperature using a household microwave oven to increase the viscosity of the gelatin. This increase in viscosity is considered to be due to the condensation polymerization reaction. As the gelatin, the above-mentioned gelatin C and gelatin E (granular acid-treated gelatin. Viscosity 44.0 mP, jelly strength 215 bloom, particle size 1 to 5 mm, water content 11.10)
%).
【００２７】まず、室温でのマイクロ波照射加熱処理の
実施例を示す。マイクロ波加熱装置として日立製作所製
のＨＩＴＡＣＨＩオーブンレンジＭＲＯ−Ａ７５１を用
いた。ゼラチンＣの２０ｇをガラス製容器にゼラチン粒
子１個分の厚みとなるように入れたものをマイクロ波加
熱装置に入れ、発振周波数２４５０ＭＨｚ、出力５００
Ｗで表６に示す条件で加熱処理を行った。その後、すみ
やかにシリカゲル入りデシケータ内で冷却した。First, an embodiment of the microwave irradiation heat treatment at room temperature will be described. HITACHI microwave oven MRO-A751 manufactured by Hitachi, Ltd. was used as a microwave heating device. 20 g of gelatin C was placed in a glass container so as to have a thickness of one gelatin particle, and the mixture was placed in a microwave heating apparatus. The oscillation frequency was 2450 MHz and the output was 500.
A heat treatment was performed at W under the conditions shown in Table 6. Thereafter, the mixture was immediately cooled in a desiccator containing silica gel.
【００２８】加熱処理後のゼラチンの粘度およびゼリー
強度をＪＩＳ−Ｋ６５０３に準じて測定し、結果を表６
に併せて示した。The viscosity and jelly strength of the gelatin after the heat treatment were measured according to JIS-K6503, and the results were shown in Table 6.
Are also shown.
【００２９】[0029]
【表６】 [Table 6]
【００３０】つぎに、加熱雰囲気におけるマイクロ波照
射加熱処理の実施例を示す。マイクロ波加熱装置として
三洋電機株式会社製のＳＡＮＹＯ電子レンジＥＭ−Ａ５
００Ｔを用いた。ゼラチンＥの２０ｇをガラス製容器に
ゼラチン粒子１個分の厚みとなるように入れたものをマ
イクロ波加熱装置に入れ、３０秒間外部加熱して雰囲気
温度を８０℃まで昇温させた後、発振周波数２４５０Ｍ
Ｈｚ、出力２００Ｗで表７に示す条件で加熱処理を行っ
た。その後、すみやかにシリカゲル入りデシケータ内で
冷却した。Next, an embodiment of a microwave irradiation heat treatment in a heating atmosphere will be described. SANYO microwave oven EM-A5 manufactured by Sanyo Electric Co., Ltd. as a microwave heating device
00T was used. 20 g of gelatin E was placed in a glass container so as to have a thickness of one gelatin particle, placed in a microwave heating device, heated externally for 30 seconds to raise the ambient temperature to 80 ° C., and then oscillated. Frequency 2450M
The heat treatment was performed under the conditions shown in Table 7 at 200 Hz and an output of 200 W. Thereafter, the mixture was immediately cooled in a desiccator containing silica gel.
【００３１】加熱処理後のゼラチンの粘度およびゼリー
強度をＪＩＳ−Ｋ６５０３に準じて測定し、結果を表７
に併せて示した。The viscosity and jelly strength of the gelatin after the heat treatment were measured according to JIS-K6503, and the results were shown in Table 7.
Are also shown.
【００３２】[0032]
【表７】 [Table 7]
【００３３】表６および７にみるように、高周波加熱処
理によりゼラチンの粘度が増大している。しかも、高周
波加熱処理、または、高周波加熱と外部加熱を組み合わ
せた加熱処理によれば、外部加熱処理のみによるよりも
非常に短時間で粘度の増大が可能になる。As shown in Tables 6 and 7, the viscosity of gelatin was increased by the high-frequency heat treatment. In addition, according to the high-frequency heating treatment or the heating treatment combining the high-frequency heating and the external heating, the viscosity can be increased in a very short time as compared with the case where only the external heating treatment is performed.
【００３４】[0034]
【発明の効果】以上に述べた、この発明にかかる高粘度
ゼラチンの製造方法によれば、顆粒状のゼラチンを加熱
処理することによりゼラチンの粘度を増加させるだけの
極めて簡単な処理で、従来のゼラチンよりもはるかに粘
度の高い高粘度ゼラチンが得られる。加熱処理の時間に
よって、得られるゼラチンの粘度を調整することがで
き、所望粘度のゼラチンを容易に製造することができ
る。According to the method for producing high-viscosity gelatin according to the present invention described above, the conventional gelatin can be obtained by a very simple treatment of increasing the viscosity of gelatin by heat-treating granular gelatin. A high viscosity gelatin having a much higher viscosity than gelatin is obtained. The viscosity of the obtained gelatin can be adjusted depending on the time of the heat treatment, and gelatin having a desired viscosity can be easily produced.
【００３５】そして、加熱処理では、化学的や薬品や処
理剤を全く使用しないので、人体への悪影響がなく、食
品用途や医療用途等にも良好に使用できることになり、
また、不純物の混入がないので、写真用等、成分が厳密
に管理された高純度のゼラチンを必要とされる用途にも
好ましいものとなる。しかも、この発明により得られた
ゼラチンは、水に溶解する等、粘度以外の諸物性につい
ては、通常のゼラチンと変わりがないので、従来ゼラチ
ンが使用されていた各種の用途に良好に利用することが
できる。特に、ゼラチンにとって、粘度とともに重要な
特性であるゼリー強度が低下しないので、従来製造する
ことが極めて困難であった高粘度かつ高ゼリー強度のゼ
ラチンを製造することが可能になり、従来のゼラチンで
は考えられなかったような新たな利用分野や用途を開発
することができる。In the heat treatment, no chemicals, chemicals or treating agents are used, so that there is no adverse effect on the human body, and it can be used well for food and medical applications.
Further, since there is no contamination with impurities, it is preferable for uses requiring high-purity gelatin whose components are strictly controlled, such as for photography. In addition, the gelatin obtained by the present invention is not different from ordinary gelatin in various physical properties other than viscosity, such as dissolving in water, so that it can be used well in various applications where gelatin has been conventionally used. Can be. In particular, for gelatin, since jelly strength, which is an important property with viscosity, does not decrease, it becomes possible to produce high-viscosity and high jelly-strength gelatin, which was extremely difficult to produce conventionally. New applications and applications that could not have been conceived can be developed.
【図１】ゼラチンＡについて加熱処理時間と達成粘度の
関係を示すグラフ図である。FIG. 1 is a graph showing the relationship between the heat treatment time and the achieved viscosity of gelatin A.
【図２】ゼラチンＢについて加熱処理時間と達成粘度の
関係を示すグラフ図である。FIG. 2 is a graph showing the relationship between heat treatment time and achieved viscosity for gelatin B.
【図３】ゼラチンＣについて加熱処理時間と達成粘度の
関係を示すグラフ図である。FIG. 3 is a graph showing the relationship between the heat treatment time and the achieved viscosity of gelatin C.
【図４】ゼラチンＤについて加熱処理時間と達成粘度の
関係を示すグラフ図である。FIG. 4 is a graph showing the relationship between heat treatment time and achieved viscosity for gelatin D.
な し No
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭53−54256（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) C09H 1/00 - 9/04 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-53-54256 (JP, A) (58) Field surveyed (Int. Cl. 7 , DB name) C09H 1/00-9/04
Claims (1)
に加熱処理することによりゼラチンの粘度を増加させる
高粘度ゼラチンの製造方法。1. A method for producing high-viscosity gelatin, wherein the viscosity of gelatin is increased by heat treatment to such an extent that dry granular gelatin is not insolubilized.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27797790 | 1990-10-16 | ||
| JP2-277977 | 1990-10-16 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04213376A JPH04213376A (en) | 1992-08-04 |
| JP3048250B2 true JP3048250B2 (en) | 2000-06-05 |
Family
ID=17590909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03036436A Expired - Lifetime JP3048250B2 (en) | 1990-10-16 | 1991-03-01 | Method for producing high viscosity gelatin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3048250B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4806050B2 (en) * | 2009-03-27 | 2011-11-02 | 新田ゼラチン株式会社 | Food material, its production method and its use |
-
1991
- 1991-03-01 JP JP03036436A patent/JP3048250B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04213376A (en) | 1992-08-04 |
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