JP6845462B2 - High-salt gummy and its production method and enzyme preparation for high-salt gummy production - Google Patents
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Description
本発明は、トランスグルタミナーゼを使用することを特徴として製造された高塩濃度グミ及びその製造方法、並びにトランスグルタミナーゼを含有することを特徴とする高塩濃度グミ製造用酵素製剤に関するものである。 The present invention relates to a high salt concentration gummy produced by using transglutaminase and a method for producing the same, and an enzyme preparation for producing a high salt concentration gummy containing transglutaminase.
グミは、果汁や砂糖等をゼラチンで固めた菓子の一種であり、世界中で広く食されている。グミの食感には様々なものがあり、配合するゼラチンの種類や濃度によりコントロールすることが可能である。世界的な主流は、ゼラチンを高配合したハードタイプグミである一方、日本においては、ゼラチン配合率の低いソフトタイプグミが多く市販されているが、「チューイー感」を有する食感であることがグミの共通した特徴である。チューイー感とは、噛んだ際、保形性と一定の反発力を持ちながらしなやかに変形する物性を意味する。また、グミの呈味にも様々なものがあるが、特に果汁を配合したものが多く、そのほとんどが砂糖や甘味料を配合した甘味系の菓子である。 Gummies are a type of confectionery made by hardening fruit juice and sugar with gelatin, and are widely eaten all over the world. There are various textures of gummies, which can be controlled by the type and concentration of gelatin to be blended. The world's mainstream is hard type gummies with a high gelatin content, while in Japan, many soft type gummies with a low gelatin content are commercially available, but they have a "chewy texture". This is a common feature of gummy candies. The chewy feeling means a physical property that deforms flexibly while having shape retention and a certain repulsive force when chewed. In addition, there are various flavors of gummy, but most of them contain fruit juice, and most of them are sweet confectioneries containing sugar and sweeteners.
ゼラチンで固めた食べ物としては、グミの他に、テリーヌが広く食されている。テリーヌは、様々な具材と共にコンソメや食塩等をゼラチンで固めたフランス料理であるが、食感はゼリー様であり、グミとは全く異なりチューイー感はない。 In addition to gummy, terrine is widely eaten as a food hardened with gelatin. Terrine is a French dish made by hardening consomme, salt, etc. with gelatin together with various ingredients, but the texture is jelly-like, and unlike gummy candies, it does not have a chewy texture.
テリーヌのような食事系の味覚設計、すなわち塩味系でありながら、チューイー感のあるグミはほとんど存在しないが、その理由は、ゼラチンのゲル化を食塩が阻害するためである。低濃度の食塩であれば、ゼラチンを高配合することで保形性を保つことは可能であるが、ゼリー様の食感となりチューイー感は弱まる。高濃度の食塩を配合すると、保形性すら保てない。このように、食塩を高配合した食事系のグミは、ニーズはあるものの、化学的な要因により製造することが困難とされている。 There are few gummies with a chewy texture, even though they are salty, which is a dietary taste design like terrine, because salt inhibits gelatin gelation. If the salt concentration is low, it is possible to maintain the shape retention by adding a high amount of gelatin, but the texture becomes jelly-like and the chewy texture is weakened. When a high concentration of salt is added, even shape retention cannot be maintained. As described above, although there is a need for dietary gummies containing a high amount of salt, it is difficult to produce them due to chemical factors.
食塩を高濃度で配合したグミの製造方法としては、食物繊維を配合する方法（特許文献１）、食塩を含有するタブレットをグミ内部に点在させる方法（特許文献２）が開示されている。前者は、食物繊維によりネットワークを補強するため、純粋なゼラチンゲルの持つチューイー感とは若干異なる食感となる点、後者は、ゼラチンゲル特有のチューイー感は得られるものの、製法が煩雑であるという点において、課題が残されていた。 As a method for producing a gummy containing a high concentration of salt, a method of blending dietary fiber (Patent Document 1) and a method of interspersing tablets containing salt inside the gummy (Patent Document 2) are disclosed. The former reinforces the network with dietary fiber, so the texture is slightly different from the chewy texture of pure gelatin gel, and the latter has a chewy texture peculiar to gelatin gel, but the manufacturing method is complicated. In terms of points, challenges remained.
グミにトランスグルタミナーゼを配合する技術としては、弾力がありコリコリとしたホルモン様の食感を有するグミの製造方法（特許文献３）、２つの食感が同時に味わえるグミ入りゼリー菓子の製造方法（特許文献４）等が知られているが、いずれもグミの食感を改質する技術であり、食塩をグミに高配合することは想定していない。 As a technique for blending transglutaminase into gummy, a method for producing gummy having an elastic and crunchy hormone-like texture (Patent Document 3) and a method for producing a jelly confectionery containing gummy that can simultaneously taste two textures (Patent Documents 4) and the like are known, but all of them are techniques for modifying the texture of gummies, and it is not assumed that a high amount of salt is added to the gummies.
ゼラチンに対してトランスグルタミナーゼを作用させる技術としては、調理後においても不溶性であるゼラチン加工食品の製造方法（特許文献５）等が開示されているが、加熱後も保形性を保つゼラチンゲルの製造技術であり、食塩を高配合する技術設計にはなっていない。 As a technique for allowing transglutaminase to act on gelatin, a method for producing a processed gelatin food that is insoluble even after cooking (Patent Document 5) and the like are disclosed. It is a manufacturing technology, and it is not designed to contain a high amount of salt.
このように、高塩濃度グミの製造方法に関してはいくつかの報告がなされており、ゼラチンに対してトランスグルタミナーゼを作用させる技術についても報告があるが、トランスグルタミナーゼを用いて高塩濃度グミの製造を試みた例はなく、当該手法によりグミ特有のチューイー感を有する高塩濃度グミが製造可能であることは、容易に想像し得るものではなかった。 As described above, some reports have been made on the method for producing high-salt gummies, and there have been reports on the technique of allowing transglutaminase to act on gelatin, but the production of high-salt gummies using transglutaminase has also been reported. It was not easy to imagine that a high salt concentration gummy having a chewy feeling peculiar to gummy can be produced by this method.
本発明の目的は、塩味系の味覚設計でありながらチューイー感を有する高塩濃度グミ及びその製造方法を提供すること、並びに高塩濃度グミ製造用酵素製剤を提供することである。 An object of the present invention is to provide a high-salt concentration gummy having a chewy feeling while having a salty taste design and a method for producing the same, and to provide an enzyme preparation for producing a high-salt concentration gummy.
本発明者等は、鋭意研究を行った結果、トランスグルタミナーゼを用いて高塩濃度グミを製造することにより上記目的を達成し得ることを見出し、本発明を完成するに至った。すなわち、本発明は以下の通りである。
（１）トランスグルタミナーゼを配合することを特徴とする、ゼラチンを凝固剤とした、塩濃度が０．３％〜５％の高塩濃度グミの製造方法。
（２）トランスグルタミナーゼの添加量が、ゼラチン１ｇあたり０．００１Ｕ〜１０００Ｕである、（１）記載の方法。
（３）ゼラチンを溶解するために５０℃以上に加温する工程を有する、（１）又は（２）記載の方法。
（４）（１）乃至（３）記載の方法により製造された、高塩濃度グミ。
（５）トランスグルタミナーゼ及びゼラチンを配合することを特徴とする、塩濃度が０．３％〜５％の高塩濃度グミ製造用酵素製剤。
（６）ゼラチン１ｇに対するトランスグルタミナーゼの配合量が０．００１Ｕ〜１０００Ｕである、（５）記載の酵素製剤。
（７）更に食塩を配合する、（５）又は（６）記載の酵素製剤。
As a result of diligent research, the present inventors have found that the above object can be achieved by producing a high salt concentration gummy using transglutaminase, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing a high-salt concentration gummy having a salt concentration of 0.3% to 5%, which comprises blending transglutaminase and using gelatin as a coagulant.
(2) The method according to (1), wherein the amount of transglutaminase added is 0.001 U to 1000 U per 1 g of gelatin.
(3) The method according to (1) or (2), which comprises a step of heating to 50 ° C. or higher in order to dissolve gelatin.
(4) High salt concentration gummies produced by the methods described in (1) to (3).
(5) An enzyme preparation for producing high-salt concentration gummies having a salt concentration of 0.3% to 5%, which comprises blending transglutaminase and gelatin.
(6) The enzyme preparation according to (5), wherein the blending amount of transglutaminase with respect to 1 g of gelatin is 0.001 U to 1000 U.
(7) The enzyme preparation according to (5) or (6), which further contains salt.
本発明により、塩味系の味覚設計でありながらチューイー感を有する高塩濃度グミを得ることができる。 According to the present invention, it is possible to obtain a high salt concentration gummy having a chewy feeling while having a salty taste design.
本発明による高塩濃度グミ及びその製造方法、並びに高塩濃度グミ製造用酵素製剤には、トランスグルタミナーゼを用いる。本発明に用いるトランスグルタミナーゼは、タンパク質やペプチド中のグルタミン残基を供与体、リジン残基を受容体とするアシル転移反応を触媒する活性を有する酵素のことを指し、哺乳動物由来のもの、魚類由来のもの、微生物由来のものなど、種々の起源のものが知られている。本発明で用いる酵素は、この活性を有している酵素であれば、いかなる起源のものでも構わない。また、組み換え酵素であっても構わない。味の素社より「アクティバ」TGという商品名で市販されている微生物由来のトランスグルタミナーゼがその一例である。 Transglutaminase is used in the high salt concentration gummy and the method for producing the high salt concentration gummy according to the present invention, and in the enzyme preparation for producing the high salt concentration gummy. The transglutaminase used in the present invention refers to an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as a receptor, and is derived from mammals and fish. Those of various origins are known, such as those derived from microorganisms and those derived from microorganisms. The enzyme used in the present invention may be of any origin as long as it has this activity. Further, it may be a recombinant enzyme. One example is the microbial-derived transglutaminase marketed by Ajinomoto Co., Inc. under the trade name "Activa" TG.
本発明による高塩濃度グミの凝固剤には、ゼラチンが用いられる。本発明に用いるゼラチンの由来は、豚皮、豚骨、牛皮、牛骨、魚鱗、魚皮等、いかなる動物のいかなる部位でも構わず、それらの組み合わせでも構わない。また、本発明に用いるゼラチンは、酸処理、アルカリ処理等、いかなる前処理が施されたものでも構わず、いかなる分子量のものでも構わない。本発明に用いるゼラチンの例として、新田ゼラチン社より市販されている「ゼラチン２１」が挙げられる。 Gelatin is used as the coagulant for the high salt concentration gummy according to the present invention. The origin of gelatin used in the present invention may be any part of any animal such as pork skin, pork bone, cow skin, cow bone, fish scale, fish skin, etc., and any combination thereof may be used. Further, the gelatin used in the present invention may be subjected to any pretreatment such as acid treatment or alkali treatment, and may have any molecular weight. As an example of gelatin used in the present invention, "gelatin 21" commercially available from Nitta Gelatin Co., Ltd. can be mentioned.
グミにおけるゼラチンの配合率は、好ましくは３％〜２０％であり、より好ましくは５％〜１５％であり、特に好ましくは７％〜１５％である。また、他の凝固剤と併用しても構わない。グミとゼリーの違いは、一般的にはゼラチンの濃度の違いとされ、グミにおけるゼラチン濃度はゼリーにおけるそれより多く、ゼリーと比べて保形性の強い固体である。 The content of gelatin in the gummies is preferably 3% to 20%, more preferably 5% to 15%, and particularly preferably 7% to 15%. In addition, it may be used in combination with other coagulants. The difference between gummies and jellies is generally considered to be the difference in gelatin concentration, and the gelatin concentration in gummies is higher than that in jelly, and it is a solid with stronger shape retention than jelly.
本発明による高塩濃度グミには、食塩が０．３％〜５％、より好ましくは０．５％〜５％配合される。本発明に配合される食塩は、海水塩、岩塩等、いかなる種類のものでもよく、いかなる純度のものでも構わない。また、それらの組み合わせでも構わない。 The high salt concentration gummy according to the present invention contains 0.3% to 5%, more preferably 0.5% to 5% of salt. The salt blended in the present invention may be of any kind such as seawater salt or rock salt, and may be of any purity. Further, a combination thereof may be used.
本発明のグミとは、ゼラチンによりゲル化された固体の食品であり、チューイー感を有する食感であることが特徴である。チューイー感とは、噛んだ際、保形性と一定の反発力を持ちながらしなやかに変形する物性を意味する。通常、食塩を配合することで当該物性は失われ、粘性の強いゲルとなり、食塩を更に高配合すると保形性が保てなくなる。本発明のグミには、トランスグルタミナーゼ、ゼラチン、食塩の他に、塩味系の味覚設計により、コンソメ、ブイヨン、エキス類、各種調味料等いかなる水溶性呈味成分を配合してもよく、野菜類、穀類、豆類、種子類、肉類、きのこ類、魚介類、藻類、チーズ等の乳製品、卵加工品等、いかなる非水溶性の具材を混合しても構わない。 The gummy of the present invention is a solid food gelled with gelatin, and is characterized by having a chewy texture. The chewy feeling means a physical property that deforms flexibly while having shape retention and a certain repulsive force when chewed. Usually, when salt is added, the physical properties are lost and the gel becomes highly viscous, and when salt is further added, the shape retention cannot be maintained. In addition to transglutaminase, gelatin, and salt, the gummies of the present invention may contain any water-soluble taste components such as consomme, bouillon, extracts, and various seasonings according to the salty taste design, and vegetables. , Grains, beans, seeds, meats, mushrooms, seafood, algae, dairy products such as cheese, processed egg products, and any other water-insoluble ingredients may be mixed.
本発明の高塩濃度グミの製造において、トランスグルタミナーゼ、ゼラチン、食塩は、他の原材料と共にお湯に溶解されるが、その順序は、いかなる順序でも構わない。ゼラチンの溶解温度は、一般的には５０℃以上とされており、溶解方法によりその温度は異なる。膨潤溶解法は、水で膨潤させた後にお湯で溶解する方法で、溶解温度は５０℃〜６０℃である。一方、直接溶解法は、お湯で直接溶解する方法で、溶解温度は６０℃〜７０℃である。更に高温で溶解することも可能であるが、ゼラチンの品質劣化を招く可能性がある。尚、魚由来のゼラチンには、より低温で溶解するものも存在するが、グミの室温融解のリスクが高いため、グミの製造には適さない。すなわち、高塩濃度グミの製造工程において、ゼラチンは、５０℃以上のお湯で溶解する。ただし、トランスグルタミナーゼは、高温での溶解を避けるのが望ましく、例えば、６０℃以下で溶解する。ゼラチンを６０℃以上で溶解した場合は、６０℃以下に冷却後、トランスグルタミナーゼを添加溶解するのが望ましい。溶解後、冷却することでゼラチンのゲル化が進行し、グミが製造される。ゼラチンのゲル化のための冷却は、いかなる温度、時間でも構わないが、例えば５℃にて１時間冷却することでゲル化する。一般的には、ゼラチンの凝固温度は２０℃以下である。トランスグルタミナーゼの反応工程は、トランスグルタミナーゼがゼラチンに作用することが可能な時間であれば特に構わなく、非常に短い時間でも逆に長時間作用させても構わないが、現実的な作用時間としては１分〜２４時間が好ましい。反応温度に関しても、トランスグルタミナーゼが活性を保つ範囲であればどの温度であっても構わないが、現実的な温度としては０℃〜６０℃で作用させることが望ましい。すなわち、通常のグミ製造工程を経ることで、十分な反応時間が得られる。また、トランスグルタミナーゼの反応後、冷却によるゼラチンのゲル化前、もしくはゲル化後に、トランスグルタミナーゼの失活工程を設けてもよい。例えば、８０℃にて１分処理することでトランスグルタミナーゼは失活する。 In the production of the high salt concentration gummy of the present invention, transglutaminase, gelatin and salt are dissolved in hot water together with other raw materials, but the order may be any order. The dissolution temperature of gelatin is generally 50 ° C. or higher, and the temperature varies depending on the dissolution method. The swelling dissolution method is a method of swelling with water and then dissolving with hot water, and the dissolution temperature is 50 ° C to 60 ° C. On the other hand, the direct dissolution method is a method of directly dissolving with hot water, and the dissolution temperature is 60 ° C to 70 ° C. Although it can be dissolved at a higher temperature, it may cause deterioration of gelatin quality. Although some fish-derived gelatin dissolves at a lower temperature, it is not suitable for producing silverberry because of the high risk of melting the gummies at room temperature. That is, in the production process of high salt concentration gummy, gelatin is dissolved in hot water of 50 ° C. or higher. However, it is desirable to avoid dissolution of transglutaminase at high temperature, for example, it dissolves at 60 ° C. or lower. When gelatin is dissolved at 60 ° C or higher, it is desirable to add and dissolve transglutaminase after cooling to 60 ° C or lower. After dissolution, cooling progresses the gelation of gelatin to produce gummies. The gelatin for gelation may be cooled at any temperature and time, but is gelled by cooling at, for example, 5 ° C. for 1 hour. Generally, the coagulation temperature of gelatin is 20 ° C. or lower. The reaction step of transglutaminase is not particularly limited as long as the transglutaminase can act on gelatin, and it may be allowed to act for a very short time or conversely for a long time, but the realistic action time is 1 minute to 24 hours is preferable. The reaction temperature may be any temperature as long as the transglutaminase maintains its activity, but it is desirable to allow the reaction to act at 0 ° C. to 60 ° C. as a realistic temperature. That is, a sufficient reaction time can be obtained by going through a normal gummy manufacturing process. Further, a step of inactivating transglutaminase may be provided after the reaction of transglutaminase, before gelation of gelatin by cooling, or after gelation. For example, transglutaminase is inactivated by treatment at 80 ° C. for 1 minute.
本発明による高塩濃度グミの製造において、トランスグルタミナーゼ、ゼラチン、食塩が配合される場合、トランスグルタミナーゼの添加量は、ゼラチン１ｇあたり０．００１Ｕ〜１０００Ｕが好ましく、０．０１Ｕ〜１００Ｕがより好ましい。尚、トランスグルタミナーゼの酵素活性については、ベンジルオキシカルボニル−Ｌ−グルタミニルグリシンとヒドロキシルアミンを基質として反応を行い、生成したヒドロキサム酸をトリクロロ酢酸存在下で鉄錯体を形成させた後５２５ｎｍの吸光度を測定し、ヒドロキサム酸の量を検量線より求め活性を算出する。３７℃、ｐＨ６．０で１分間に１μｍｏｌのヒドロキサム酸を生成する酵素量を１Ｕ（ユニット）と定義した（特開昭６４−２７４７１号公報参照）。 In the production of high salt concentration gummy according to the present invention, when transglutaminase, gelatin and salt are blended, the amount of transglutaminase added is preferably 0.001U to 1000U, more preferably 0.01U to 100U per 1g of gelatin. Regarding the enzymatic activity of transglutaminase, the reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the produced hydroxamic acid was used to form an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm was measured. Measure and calculate the amount of hydroxamic acid from the calibration curve to calculate the activity. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C. and pH 6.0 was defined as 1 U (unit) (see JP-A-64-27471).
トランスグルタミナーゼを配合することにより、高塩濃度グミ製造用酵素製剤を得ることができる。また、ゼラチン及び／又は食塩を併せて配合してもよい。更に、デキストリン、乳糖等の賦形剤、酵母エキス、畜肉エキス等の調味料、植物蛋白、グルテン、卵白、カゼイン等の蛋白質、蛋白加水分解物、蛋白部分分解物、α化澱粉、アルギン酸、キサンタンガム等の増粘多糖類、乳化剤、色素、酸味料、香料等その他のいかなる食品素材、食品添加物を混合してもよい。本発明の高塩濃度グミ製造用酵素製剤におけるトランスグルタミナーゼ、ゼラチン、食塩の配合量は０％より多く、１００％より少ないが、トランスグルタミナーゼとゼラチンを配合する場合、トランスグルタミナーゼの含有量はゼラチン１ｇあたり０．００１Ｕ〜１０００Ｕが好ましく、０．０１Ｕ〜１００Ｕがより好ましい。 By blending transglutaminase, an enzyme preparation for producing high salt concentration gummy candies can be obtained. Further, gelatin and / or salt may be blended together. Furthermore, excipients such as dextrin and lactose, seasonings such as yeast extract and livestock meat extract, proteins such as plant protein, gluten, egg white and casein, protein hydrolyzate, protein partial decomposition product, pregelatinized starch, alginic acid and xanthan gum. Etc., thickening polysaccharides, emulsifiers, pigments, acidulants, fragrances and any other food materials and food additives may be mixed. The amount of transglutaminase, gelatin, and salt in the enzyme preparation for producing high-salt gummy candies of the present invention is more than 0% and less than 100%, but when transglutaminase and gelatin are mixed, the content of transglutaminase is 1 g of gelatin. It is preferably 0.001U to 1000U per unit, and more preferably 0.01U to 100U.
以下に実施例を挙げ、本発明をさらに詳しく説明する。本発明は、この実施例により何ら限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited to this example.
ゼラチン、水、食塩を、表１に示す配合にて混合し、電子レンジで十分に加熱溶解した。液温が６０℃以下になるまで放冷した後、トランスグルタミナーゼを添加溶解し、製氷皿に注入した。室温にて１時間静置した後、冷蔵庫に入れて２時間冷却して凝固させ、製氷皿から取り出すことでグミを得た。配合率は、トランスグルタミナーゼを除いた原料の合計が１００％となるよう設定した。ゼラチンは「ゼラチン２１」（新田ゼラチン社製）、トランスグルタミナーゼは「アクティバ」TG（味の素社製）を用いた。得られたグミは、官能評価に供した。官能評価は、チューイー感、保形性、スティッキー感について、１点〜７点の評点法にて、４名のパネルにて行った。チューイー感とは、噛んだ際、保形性と一定の反発力を持ちながらしなやかに変形する物性を意味し、チューイー感があることが好ましいグミの食感の条件となる。通常、食塩を配合することで当該物性は失われ、粘性の強いスティッキーなゲルとなり、食塩を更に高配合すると保形性が保てなくなる。保形性とは、ゲルが崩れずに形状を保つ性質を意味する。スティッキー感とは、ゲルの粘度が高く、こしあんのようなネチネチとした状態を意味する。評点は、１点が「なし」、２点が「非常に弱い」、３点が「弱い」、４点が「ややあり」、５点が「あり」、６点が「強い」、７点が「非常に強い」と定義した。また、チューイー感に関しては、４点以上を好ましいグミの食感であると定義し、４点以上が得られた試験区に「○」を付した。結果を表２に示す。 Gelatin, water, and salt were mixed according to the formulations shown in Table 1 and sufficiently heated and dissolved in a microwave oven. After allowing to cool until the liquid temperature became 60 ° C. or lower, transglutaminase was added and dissolved, and the mixture was poured into an ice tray. After allowing to stand at room temperature for 1 hour, the gummies were obtained by placing them in a refrigerator, cooling them for 2 hours to solidify them, and removing them from an ice tray. The blending ratio was set so that the total amount of the raw materials excluding transglutaminase was 100%. "Gelatin 21" (manufactured by Nitta Gelatin Co., Ltd.) was used as the gelatin, and "Activa" TG (manufactured by Ajinomoto Co., Inc.) was used as the transglutaminase. The obtained gummies were subjected to sensory evaluation. The sensory evaluation was performed on a panel of 4 people by a scoring method of 1 to 7 points for chewy feeling, shape retention, and sticky feeling. The chewy texture means a physical property that deforms flexibly while having shape retention and a certain repulsive force when chewed, and a chewy texture is a preferable condition for the texture of gummy candies. Usually, when salt is added, the physical properties are lost and the gel becomes sticky with strong viscosity, and when salt is further added, the shape retention cannot be maintained. Shape retention means the property of the gel to maintain its shape without collapsing. The sticky feeling means that the gel has a high viscosity and is sticky like red bean paste. The scores are 1 point "none", 2 points "very weak", 3 points "weak", 4 points "somewhat yes", 5 points "yes", 6 points "strong", 7 points. Defined as "very strong". Regarding the chewy texture, a gummy texture of 4 points or more was defined as a preferable texture of gummy candies, and a "○" was added to the test group in which 4 points or more were obtained. The results are shown in Table 2.
表２に示す通り、食塩の配合率が増えるに従いチューイー感は減少する傾向、また、保形性も減少、スティッキー感は増大する傾向が確認された（試験区１〜８）。食塩の配合率が０．３％以上においては、好ましいグミの食感であるチューイー感は得られなかった。特に、食塩配合率５％以上では、舌で簡単に潰せるスプレッド様の食感となっていた。一方、トランスグルタミナーゼを添加した場合においては、食塩によるチューイー感の減少、保形性の減少、スティッキー感の増大は明らかに抑制されており、食塩の配合率が５％まで、好ましいグミの食感であるチューイー感が得られた（試験区９〜１６）。以上より、好ましいグミの食感であるチューイー感のあるグミを製造するためには、０．３％以上の食塩配合率の場合トランスグルタミナーゼの添加が必須であり、食塩配合率５％までは、トランスグルタミナーゼの添加により好ましいグミの食感であるチューイー感を有するグミを製造可能であることが明らかとなった。すなわち、ゼラチンを凝固剤とした、塩濃度が０．３％〜５％の高塩濃度グミにおいて、トランスグルタミナーゼを配合することで、好ましいグミの食感であるチューイー感を有するグミを製造することが可能である。 As shown in Table 2, it was confirmed that the chewy feeling tends to decrease as the salt content increases, the shape retention tends to decrease, and the sticky feeling tends to increase (test groups 1 to 8). When the salt content was 0.3% or more, the chewy texture, which is a preferable texture of gummy candies, was not obtained. In particular, when the salt content was 5% or more, the texture was like a spread that could be easily crushed with the tongue. On the other hand, when transglutaminase was added, the decrease in chewy feeling, the decrease in shape retention, and the increase in sticky feeling due to salt were clearly suppressed, and the salt content was up to 5%, which was a preferable texture of gummy candies. A chewy texture was obtained (test plots 9 to 16). From the above, in order to produce a gummy with a chewy texture, which is a preferable texture of gummy, it is essential to add transglutaminase when the salt content is 0.3% or more, and up to a salt content of 5%, It has been clarified that the addition of transglutaminase makes it possible to produce gummies having a chewy texture, which is a preferable texture of gummies. That is, by blending transglutaminase in a high salt concentration gummy having a salt concentration of 0.3% to 5% using gelatin as a coagulant, a gummy having a chewy texture, which is a preferable texture of the gummy, can be produced. Is possible.
ゼラチン、水、粉末カップスープ（オニオングラタンスープ）、食塩を、表３に示す配合にて混合し、電子レンジで十分に加熱溶解した。液温が６０℃以下になるまで放冷した後、トランスグルタミナーゼを添加溶解し、製氷皿に注入した。更に、５ｍｍ角程度にカットしたダイスチーズと、ソテーオニオンのみじん切りを、製氷皿に注入した溶液にトッピング具材として適量添加した。室温にて１時間静置した後、冷蔵庫に入れて２時間冷却して凝固させ、製氷皿から取り出すことでグミを得た。当該グミは、甘味系の菓子ではなく、食事系の味覚設計、すなわち塩味系のグミである。配合率は、トランスグルタミナーゼ及びトッピング具材を除いた原料の合計が１００％となるよう設定し、表３には少数第一位まで記した。ゼラチンは「ゼラチン２１」（新田ゼラチン社製）、トランスグルタミナーゼは「アクティバ」TG（味の素社製）、粉末カップスープは「クノールカップスーププレミアムオニオングラタンスープ」（味の素社製）の食塩を除いた粉末区分のみを用いた。得られたグミは、官能評価に供した。官能評価は、チューイー感、保形性、スティッキー感について、１点〜７点の評点法にて、４名のパネルにて行った。評価項目及び評点の定義は、実施例１と同様とした。結果を表３に示す。 Gelatin, water, powdered cup soup (onion gratin soup), and salt were mixed in the formulation shown in Table 3 and sufficiently heated and dissolved in a microwave oven. After allowing to cool until the liquid temperature became 60 ° C. or lower, transglutaminase was added and dissolved, and the mixture was poured into an ice tray. Further, dice cheese cut into about 5 mm square and chopped sauteed onion were added in an appropriate amount as a topping ingredient to the solution injected into the ice tray. After allowing to stand at room temperature for 1 hour, the gummies were obtained by placing them in a refrigerator, cooling them for 2 hours to solidify them, and removing them from an ice tray. The gummy is not a sweet confectionery, but a dietary taste design, that is, a salty gummy. The blending ratio was set so that the total of the raw materials excluding transglutaminase and topping ingredients was 100%, and Table 3 shows up to the first minority. Gelatin is "Gelatin 21" (manufactured by Nitta Gelatin), transglutaminase is "Activa" TG (manufactured by Ajinomoto Co., Inc.), and powder cup soup is "Kunol Cup Soup Premium Onion Gratan Soup" (manufactured by Ajinomoto Co., Inc.). Only the powder classification was used. The obtained gummies were subjected to sensory evaluation. The sensory evaluation was performed on a panel of 4 people by a scoring method of 1 to 7 points for chewy feeling, shape retention, and sticky feeling. The definitions of the evaluation items and the scores were the same as in Example 1. The results are shown in Table 3.
表３に示す通り、トランスグルタミナーゼを添加しない場合、保形性が弱くスティッキーな食感で、グミとして好ましいチューイー感は得られなかった（試験区１〜３）。一方、トランスグルタミナーゼを添加することにより、好ましいグミの食感であるチューイー感が顕著に得られ、保形性は増大、スティッキー感は抑制され、オニオングラタンスープ味のグミが得られた（試験区４〜６）。以上より、トランスグルタミナーゼを添加することにより、グミとして好ましいチューイー感を有する食事系の味覚設計のグミ、すなわち塩味系のグミを製造できることが示された。 As shown in Table 3, when transglutaminase was not added, the shape retention was weak and the texture was sticky, and a chewy texture preferable for gummies could not be obtained (Test Groups 1 to 3). On the other hand, by adding transglutaminase, a chewy texture, which is a preferable texture of gummies, was remarkably obtained, shape retention was increased, sticky feeling was suppressed, and onion gratin soup-flavored gummies were obtained (test group). 4-6). From the above, it was shown that by adding transglutaminase, a dietary taste-designed gummy having a preferable chewy feeling as a gummy, that is, a salty gummy can be produced.
ゼラチン、水、食塩を、表４に示す配合にて混合し、電子レンジで十分に加熱溶解した。液温が６０℃以下になるまで放冷した後、トランスグルタミナーゼを添加溶解し、製氷皿に注入した。室温にて１時間静置した後、冷蔵庫に入れて２時間冷却して凝固させ、製氷皿から取り出すことでグミを得た。配合率は、トランスグルタミナーゼを除いた原料の合計が１００％となるよう設定した。ゼラチンは「ゼラチン２１」（新田ゼラチン社製）、トランスグルタミナーゼは「アクティバ」TG（味の素社製）を用いた。得られたグミは、官能評価に供した。官能評価は、チューイー感、保形性、スティッキー感について、１点〜７点の評点法にて、４名のパネルにて行った。評価項目及び評点の定義は、実施例１と同様とした。結果を表４に示す。 Gelatin, water, and saline were mixed in the formulations shown in Table 4 and sufficiently heated and dissolved in a microwave oven. After allowing to cool until the liquid temperature became 60 ° C. or lower, transglutaminase was added and dissolved, and the mixture was poured into an ice tray. After allowing to stand at room temperature for 1 hour, the gummies were obtained by placing them in a refrigerator, cooling them for 2 hours to solidify them, and removing them from an ice tray. The blending ratio was set so that the total amount of the raw materials excluding transglutaminase was 100%. "Gelatin 21" (manufactured by Nitta Gelatin Co., Ltd.) was used as the gelatin, and "Activa" TG (manufactured by Ajinomoto Co., Inc.) was used as the transglutaminase. The obtained gummies were subjected to sensory evaluation. The sensory evaluation was performed on a panel of 4 people by a scoring method of 1 to 7 points for chewy feeling, shape retention, and sticky feeling. The definitions of the evaluation items and the scores were the same as in Example 1. The results are shown in Table 4.
表４に示す通り、トランスグルタミナーゼの添加量が増えるに従い、保形性は増大、スティッキー感は減少する傾向が確認され、チューイー感においては適正添加範囲があるものと考えられた。好ましいグミの食感であるチューイー感は、ゼラチン１ｇに対するトランスグルタミナーゼの添加量が０．００１Ｕ〜１０００Ｕの範囲において得られ、それより少ないと効果が弱く、それより多いとゲルが硬くなり過ぎてしなやかさがなくなり、チューイー感は逆に低下する。以上より、ゼラチンを凝固剤とした高塩濃度グミにトランスグルタミナーゼを添加して、好ましいグミの食感であるチューイー感を有するグミを製造する場合において、ゼラチン１ｇに対するトランスグルタミナーゼの適正添加量範囲は０．００１Ｕ〜１０００Ｕであることが示された。 As shown in Table 4, it was confirmed that as the amount of transglutaminase added increased, the shape retention tended to increase and the sticky feeling tended to decrease, and it was considered that there was an appropriate addition range for the chewy feeling. The chewy texture, which is a preferable texture of gummies, is obtained when the amount of transglutaminase added to 1 g of gelatin is in the range of 0.001 U to 1000 U. If it is less than that, the effect is weak, and if it is more than that, the gel becomes too hard and supple. The feeling of chewy is reduced. Based on the above, when transglutaminase is added to a high-salt concentration gummy using gelatin as a coagulant to produce a gummy having a chewy texture, which is a preferable texture of the gummy, the appropriate range of the amount of transglutaminase added to 1 g of gelatin is. It was shown to be 0.001U to 1000U.
本発明によると、塩味系の味覚設計でありながらチューイー感を有する高塩濃度グミを得ることができるので、食品分野において極めて有用である。 According to the present invention, it is possible to obtain a high-salt concentration gummy having a chewy feeling while having a salty taste design, which is extremely useful in the food field.
Claims (4)
The enzyme preparation according to claim 3, further comprising salt.
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