KR20250020437A - Composition and method for producing the same - Google Patents
Composition and method for producing the same Download PDFInfo
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- KR20250020437A KR20250020437A KR1020247040226A KR20247040226A KR20250020437A KR 20250020437 A KR20250020437 A KR 20250020437A KR 1020247040226 A KR1020247040226 A KR 1020247040226A KR 20247040226 A KR20247040226 A KR 20247040226A KR 20250020437 A KR20250020437 A KR 20250020437A
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- South Korea
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- composition
- gelatin
- cross
- shear viscosity
- manufacturing
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- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
젤라틴과 단백질 가교화 효소를 반응시켜, 상기 젤라틴의 전단 점도보다 높은 전단 점도를 갖는 가교 젤라틴을 얻는 공정과, 상기 가교 젤라틴과 폴리페놀을 반응시키는 공정을 포함하는 조성물의 제조 방법.A method for producing a composition, comprising: a step of reacting gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than that of the gelatin; and a step of reacting the cross-linked gelatin with polyphenol.
Description
본 발명은 조성물 및 그 제조 방법에 관한 것이다. The present invention relates to a composition and a method for producing the same.
츄잉껌의 기재인 껌베이스는, 합성 고분자나 천연 수지 등으로 구성된 것이 일반적이지만, 그 외에도, 예컨대, 젤라틴과 폴리페놀의 반응에 의해 얻을 수 있다. 예컨대, 특허문헌 1은, 껌베이스 등의 고무형 조성물을, 젤라틴과 폴리페놀과 응집제(다가 염류 또는 페놀 산화 효소)를 사용하여 제조하는 것을 개시하고 있다. The gum base, which is the base material of chewing gum, is usually composed of synthetic polymers or natural resins, but can also be obtained, for example, by the reaction of gelatin and polyphenol. For example, Patent Document 1 discloses the production of a rubber composition such as a gum base using gelatin, polyphenol, and a coagulant (polyhydric salt or phenol oxidase).
그런데, 젤라틴을 포함하는 식품에 관해, 젤라틴을 트랜스글루타미나아제로 가교 처리함으로써, 식감을 변화시키는 기술이 알려져 있다. 예컨대, 트랜스글루타미나아제로 처리한 젤라틴을 포함하는 구미(특허문헌 2∼4), 인공 샥스핀(특허문헌 5), 세절 다시마(특허문헌 6) 등이 개시되어 있다. However, with regard to foods containing gelatin, a technology is known for changing the texture by cross-linking gelatin with transglutaminase. For example, gummies containing gelatin treated with transglutaminase (Patent Documents 2 to 4), artificial shark fin (Patent Document 5), and shredded kelp (Patent Document 6) are disclosed.
특허문헌 1에 개시되어 있는 바와 같은, 젤라틴과 폴리페놀의 반응물은, 탄력성에 있어서 개선의 여지가 남아 있다. 그래서, 본 발명은, 탄력성이 개선된 조성물을 제공하는 것을 목적으로 한다. As disclosed in Patent Document 1, the reaction product of gelatin and polyphenol still has room for improvement in elasticity. Therefore, the present invention aims to provide a composition with improved elasticity.
본 발명자들이 예의 검토한 결과, 단백질 가교화 효소로 가교시킨 가교 젤라틴을 폴리페놀과 반응시킴으로써, 탄력성이 개선된 조성물이 얻어지는 것을 발견하여, 본 발명을 완성했다. As a result of careful examination by the present inventors, they discovered that a composition with improved elasticity can be obtained by reacting cross-linked gelatin cross-linked with a protein cross-linking enzyme with polyphenol, thereby completing the present invention.
본 발명은 이하의 실시형태를 포함한다. The present invention includes the following embodiments.
[1] 젤라틴과 단백질 가교화 효소를 반응시켜, 상기 젤라틴의 전단 점도보다 높은 전단 점도를 갖는 가교 젤라틴을 얻는 공정과, [1] A process for obtaining cross-linked gelatin having a shear viscosity higher than that of the gelatin by reacting gelatin with a protein cross-linking enzyme,
상기 가교 젤라틴과 폴리페놀을 반응시키는 공정Process for reacting the above cross-linked gelatin with polyphenol
을 포함하는, Including,
조성물의 제조 방법. Method for preparing a composition.
[2] 상기 가교 젤라틴의 전단 점도가 상기 젤라틴의 전단 점도보다 0.7 mPa·s 이상 높은, [1]에 기재된 제조 방법. [2] The manufacturing method described in [1], wherein the shear viscosity of the cross-linked gelatin is 0.7 mPa·s or higher than the shear viscosity of the gelatin.
[3] 상기 가교 젤라틴의 전단 점도가 상기 젤라틴의 전단 점도보다 15% 이상 높은, [1] 또는 [2]에 기재된 제조 방법. [3] A manufacturing method as described in [1] or [2], wherein the shear viscosity of the cross-linked gelatin is 15% or more higher than the shear viscosity of the gelatin.
[4] 상기 가교 젤라틴의 전단 점도가 4.4 mPa·s 이상인, [1]∼[3]의 어느 하나에 기재된 제조 방법. [4] A manufacturing 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.
[5] 상기 폴리페놀의 양이, 상기 가교 젤라틴의 질량을 기준으로 30∼70 질량%인, [1]∼[4]의 어느 하나에 기재된 제조 방법. [5] A manufacturing method according to any one of [1] to [4], wherein the amount of the polyphenol is 30 to 70 mass% based on the mass of the cross-linked gelatin.
[6] 상기 단백질 가교화 효소가 트랜스글루타미나아제인, [1]∼[5]의 어느 하나에 기재된 제조 방법. [6] A manufacturing method according to any one of [1] to [5], wherein the protein cross-linking enzyme is transglutaminase.
[7] 상기 조성물이 식품 조성물인, [1]∼[6]의 어느 하나에 기재된 제조 방법. [7] A manufacturing method according to any one of [1] to [6], wherein the composition is a food composition.
[8] 상기 식품 조성물이 과자 조성물인, [7]에 기재된 제조 방법. [8] A manufacturing method described in [7], wherein the food composition is a confectionery composition.
[9] 상기 식품 조성물이 츄잉 조성물인, [7]에 기재된 제조 방법. [9] A manufacturing method described in [7], wherein the food composition is a chewing composition.
[10] 가교 젤라틴과 폴리페놀의 반응물과, [10] A reaction product of cross-linked gelatin and polyphenol,
단백질 가교화 효소 분해물Protein cross-linking enzyme hydrolysate
을 포함하는, 조성물. A composition comprising:
[11] 상기 폴리페놀의 양이, 상기 가교 젤라틴의 질량을 기준으로 30∼70 질량%인, [10]에 기재된 조성물. [11] A composition as described in [10], wherein the amount of the polyphenol is 30 to 70 mass% based on the mass of the cross-linked gelatin.
[12] 상기 단백질 가교화 효소가 트랜스글루타미나아제인, [10] 또는 [11]에 기재된 조성물. [12] A composition as described in [10] or [11], wherein the protein cross-linking enzyme is transglutaminase.
[13] 상기 조성물이 식품 조성물인, [10]∼[12]의 어느 하나에 기재된 조성물. [13] A composition according to any one of [10] to [12], wherein the composition is a food composition.
[14] 상기 식품 조성물이 과자 조성물인, [13]에 기재된 조성물. [14] The composition described in [13], wherein the food composition is a confectionery composition.
[15] 상기 식품 조성물이 츄잉 조성물인, [13]에 기재된 조성물. [15] A composition as described in [13], wherein the food composition is a chewing composition.
본 발명에 의하면, 탄력성이 개선된 조성물을 제공할 수 있다. According to the present invention, a composition with improved elasticity can be provided.
이하, 본 발명의 실시형태에 관해서 구체적으로 설명하지만, 본 발명은 이들에 한정되는 것은 아니며, 그 요지를 일탈하지 않는 범위에서 여러가지 변형이 가능하다. Hereinafter, embodiments of the present invention will be specifically described, but the present invention is not limited to these, and various modifications are possible without departing from the scope thereof.
<조성물의 제조 방법> <Method for producing the composition>
본 발명의 일실시형태는, 젤라틴(이하 「원료 젤라틴」이라고 한다.)과 단백질 가교화 효소를 반응시켜, 상기 젤라틴의 전단 점도보다 높은 전단 점도를 갖는 가교 젤라틴을 얻는 공정(이하 「가교 공정」이라고 한다.)과, 상기 가교 젤라틴과 폴리페놀을 반응시키는 공정(이하 「반응 공정」이라고 한다.)을 포함하는, 조성물의 제조 방법에 관한 것이다. One embodiment of the present invention relates to a method for producing a composition, including a step of reacting gelatin (hereinafter referred to as “raw material gelatin”) with a protein crosslinking enzyme to obtain crosslinked gelatin having a shear viscosity higher than that of the gelatin (hereinafter referred to as “crosslinking step”), and a step of reacting the crosslinked gelatin with polyphenol (hereinafter referred to as “reaction step”).
본 실시형태의 제조 방법에 의하면, 폴리페놀과의 반응 전에, 원료 젤라틴을 단백질 가교화 효소로 가교시켜 놓음으로써, 탄력성을 개선할 수 있다(높일 수 있다). 또한, 본 실시형태의 제조 방법에 의하면, 탄력성의 개선에 더하여, 점착성을 개선할 수도 있다(낮출 수 있다). 또한, 본 실시형태의 제조 방법에 의하면, 원료 젤라틴을 단백질 가교화 효소로 가교시켜 놓음으로써 탄력성 및 점착성을 개선할 수 있기 때문에, 이러한 물성에 기여하는 폴리페놀의 사용량을 저감할 수 있다. 그 결과, 폴리페놀에 기인하는 떫은 맛을 억제할 수 있다. According to the manufacturing method of the present embodiment, by crosslinking the raw material gelatin with a protein crosslinking enzyme before the reaction with polyphenol, elasticity can be improved (increased). Furthermore, according to the manufacturing method of the present embodiment, in addition to improving elasticity, adhesiveness can also be improved (decreased). Furthermore, according to the manufacturing method of the present embodiment, since elasticity and adhesiveness can be improved by crosslinking the raw material gelatin with a protein crosslinking enzyme, the amount of polyphenol used that contributes to these properties can be reduced. As a result, the bitter taste caused by polyphenol can be suppressed.
(가교 공정)(Bridge process)
가교 공정은, 원료 젤라틴과 단백질 가교화 효소를 반응시켜, 상기 젤라틴의 전단 점도보다 높은 전단 점도를 갖는 가교 젤라틴을 얻는 공정이다. The cross-linking process is a process of reacting raw gelatin with a protein cross-linking enzyme to obtain cross-linked gelatin having a shear viscosity higher than the shear viscosity of the gelatin.
원료 젤라틴의 종류는 특별히 한정되지 않지만, 식품으로서 허용 가능한 것이 바람직하다. 본 명세서에 있어서 「식품으로서 허용 가능」이란, 체내 섭취에 의해 허용할 수 없는 작용이 생기지 않는 것을 의미한다. 원료 젤라틴으로서는, 예컨대, 돼지가죽, 돼지뼈, 소가죽, 소뼈, 생선껍질 및 생선비늘에 유래하는 것을 들 수 있다. 이러한 젤라틴은, 예컨대, 산 처리, 알칼리 처리 또는 효소 처리가 되어 있어도 좋다. 원료 젤라틴은, 1종을 단독으로 사용해도 좋고, 2종 이상을 조합하여 사용해도 좋다. The type of raw gelatin is not particularly limited, but it is preferably acceptable as a food. In this specification, "acceptable as a food" means that it does not cause an unacceptable effect when ingested in the body. Examples of the raw gelatin include those derived from pig skin, pig bones, cow skin, cow bones, fish skin, and fish scales. Such gelatin may be treated with acid, alkali, or enzyme, for example. One type of raw gelatin may be used alone, or two or more types may be used in combination.
특별히 한정하는 것은 아니지만, 원료 젤라틴의 전단 점도는, 바람직하게는 2.0∼6.0 mPa·s이며, 보다 바람직하게는 2.5∼5.5 mPa·s이며, 더욱 바람직하게는 3.0∼5.0 mPa·s이며, 특히 바람직하게는 3.0∼4.0 mPa·s이다. 원료 젤라틴의 전단 점도를 상기 범위로 함으로써, 최종적으로 얻어지는 조성물의 탄력성을 적절한 범위로 조절하는 것이 용이해진다. Although not particularly limited, the shear viscosity of the raw material gelatin is preferably 2.0 to 6.0 mPa·s, more preferably 2.5 to 5.5 mPa·s, even more preferably 3.0 to 5.0 mPa·s, and particularly preferably 3.0 to 4.0 mPa·s. By setting the shear viscosity of the raw material gelatin within the above range, it becomes easy to control the elasticity of the finally obtained composition within an appropriate range.
전단 점도는, 점탄성 측정 장치를 사용하여 측정할 수 있다. 측정 조건의 상세한 것은, 하기 실시예에 기재된 바와 같다. Shear viscosity can be measured using a viscoelasticity measuring device. Details of the measurement conditions are as described in the examples below.
단백질 가교화 효소의 종류는 특별히 한정되지 않지만, 식품으로서 허용 가능한 것이 바람직하다. 구체적인 단백질 가교화 효소로서는, 예컨대, 트랜스글루타미나아제를 들 수 있다. 트랜스글루타미나아제의 종류는 특별히 한정되지 않고, 여러가지 생물에 유래하는 것을 사용할 수 있다. The type of protein cross-linking enzyme is not particularly limited, but it is preferable that it is acceptable as a food. As a specific protein cross-linking enzyme, for example, transglutaminase can be mentioned. The type of transglutaminase is not particularly limited, and those derived from various organisms can be used.
단백질 가교화 효소의 양은 특별히 한정되지 않지만, 원료 젤라틴의 질량을 기준으로, 바람직하게는 0.1∼10.0 질량%이며, 보다 바람직하게는 0.5∼7.5 질량%이며, 더욱 바람직하게는 1.0∼5.5 질량%이다. 단백질 가교화 효소의 양을 0.1 질량% 이상으로 함으로써, 가교 속도를 향상시킬 수 있다. 단백질 가교화 효소의 양을 10.0 질량% 이하로 함으로써, 단백질 가교화 효소의 사용량을 저감하여, 비용을 억제할 수 있다. The amount of the protein cross-linking enzyme is not particularly limited, but is preferably 0.1 to 10.0 mass%, more preferably 0.5 to 7.5 mass%, and even more preferably 1.0 to 5.5 mass%, based on the mass of the raw material gelatin. By setting the amount of the protein cross-linking enzyme to 0.1 mass% or more, the cross-linking speed can be improved. By setting the amount of the protein cross-linking enzyme to 10.0 mass% or less, the amount of the protein cross-linking enzyme used can be reduced, and the cost can be suppressed.
원료 젤라틴과 단백질 가교화 효소의 반응은, 가교 젤라틴의 전단 점도가 원료 젤라틴의 전단 점도보다 높아질 때까지 실시하면 된다. 가교 젤라틴의 전단 점도는, 원료 젤라틴과 단백질 가교화 효소의 반응 시간에 비례하여 상승한다. The reaction between the raw gelatin and the protein cross-linking enzyme is carried out until the shear viscosity of the cross-linked gelatin becomes higher than that 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.
원료 젤라틴과 단백질 가교화 효소의 반응은, 단백질 가교화 효소의 최적 온도로 실시하는 것이 바람직하다. 단백질 가교화 효소가 트랜스글루타미나아제인 경우, 반응 온도는, 바람직하게는 40∼60℃이며, 보다 바람직하게는 45∼55℃이다. It is preferable that the reaction of raw gelatin and protein cross-linking enzyme be carried out at the optimum temperature of the protein cross-linking enzyme. When the protein cross-linking enzyme is transglutaminase, the reaction temperature is preferably 40 to 60°C, and more preferably 45 to 55°C.
가교 젤라틴의 전단 점도는, 원료 젤라틴의 전단 점도보다, 0.2 mPa·s 이상 높은 것이 바람직하고, 0.7 mPa·s 이상 높은 것이 보다 바람직하고, 1.0 mPa·s 이상 높은 것이 더욱 바람직하고, 1.3 mPa·s 이상 높은 것이 특히 바람직하다. 특히, 원료 젤라틴의 전단 점도보다 0.7 mPa·s 이상 높게 함으로써, 탄력성 및 점착성을 크게 개선할 수 있다. 전단 점도의 상승(즉, (가교 젤라틴의 전단 점도)-(원료 젤라틴의 전단 점도))의 상한으로서는, 예컨대, 6.0 mPa·s, 5.0 mPa·s, 4.0 mPa·s, 및 3.5 mPa·s를 들 수 있다. 상기 하한 및 상한을 적절하게 조합하여, 수치 범위를 획정해도 좋다. 예컨대, 전단 점도의 상승을, 0.2∼6.0 mPa·s, 0.7∼5.0 mPa·s, 1.0∼4.0 mPa·s, 또는 1.3∼3.5 mPa·s로 해도 좋다. The shear viscosity of the cross-linked gelatin is preferably 0.2 mPa·s or more higher than the shear viscosity of the raw material gelatin, more preferably 0.7 mPa·s or more higher, still more preferably 1.0 mPa·s or more higher, and particularly preferably 1.3 mPa·s or more higher. In particular, by making the shear viscosity 0.7 mPa·s or more higher than that of the raw material gelatin, elasticity and adhesiveness can be significantly improved. Examples of the upper limit of the increase in shear viscosity (i.e., (shear viscosity of cross-linked gelatin) - (shear viscosity of raw material gelatin)) include 6.0 mPa·s, 5.0 mPa·s, 4.0 mPa·s, and 3.5 mPa·s. The above lower limits and upper limits may be appropriately combined to determine a numerical range. For example, the increase in shear viscosity may be 0.2 to 6.0 mPa·s, 0.7 to 5.0 mPa·s, 1.0 to 4.0 mPa·s, or 1.3 to 3.5 mPa·s.
가교 젤라틴의 전단 점도는, 원료 젤라틴의 전단 점도보다 5% 이상 높은 것이 바람직하고, 15% 이상 높은 것이 보다 바람직하고, 30% 이상 높은 것이 더욱 바람직하고, 40% 이상 높은 것이 특히 바람직하다. 특히, 원료 젤라틴의 전단 점도보다 15% 이상 높게 함으로써, 탄력성 및 점착성을 크게 개선할 수 있다. 전단 점도의 상승(즉, ((가교 젤라틴의 전단 점도)-(원료 젤라틴의 전단 점도))/(원료 젤라틴의 전단 점도)×100)의 상한으로서는, 예컨대, 90%, 80%, 70%, 및 67%를 들 수 있다. 상기 하한 및 상한을 적절하게 조합하여, 수치 범위를 획정해도 좋다. 예컨대, 전단 점도의 상승을, 5∼90%, 15∼80%, 30∼70%, 또는 40∼67%로 해도 좋다. The shear viscosity of the cross-linked gelatin is preferably 5% or more higher than the shear viscosity of the raw material gelatin, more preferably 15% or more higher, even more preferably 30% or more higher, and particularly preferably 40% or more higher. In particular, by making the shear viscosity 15% or more higher than that of the raw material gelatin, elasticity and adhesiveness can be significantly improved. The upper limit of the increase in shear viscosity (i.e., ((shear viscosity of cross-linked gelatin) - (shear viscosity of raw material gelatin)) / (shear viscosity of raw material gelatin) × 100) can be, for example, 90%, 80%, 70%, and 67%. The above lower limits and upper limits may be appropriately combined to determine a numerical range. For example, the increase in shear viscosity may be 5 to 90%, 15 to 80%, 30 to 70%, or 40 to 67%.
가교 젤라틴의 바람직한 전단 점도는, 원료 젤라틴의 전단 점도에 따라서 다르지만, 예컨대, 4.4 mPa·s 이상, 4.4∼5.5 mPa·s, 4.4∼9.0 mPa·s, 4.4∼7.0 mPa·s, 또는 4.4∼6.0 mPa·s로 해도 좋다. The preferred shear viscosity of the cross-linked gelatin varies depending on the shear viscosity of the raw material gelatin, but may 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.
가교 젤라틴의 전단 점도가 소정의 값에 도달하면, 단백질 가교화 효소를 실활시키는 것이 바람직하다. 단백질 가교화 효소를 실활시킴으로써, 과도한 가교 반응이 진행되는 것을 억제할 수 있다. 실활 방법으로서는, 예컨대, 단백질 가교화 효소가 실활하는 온도로 처리하는 것을 들 수 있다. 단백질 가교화 효소가 트랜스글루타미나아제인 경우, 예컨대, 70∼90℃에서 실활시킬 수 있다. When the shear viscosity of the cross-linked gelatin reaches a predetermined value, it is desirable to inactivate the protein cross-linking enzyme. By inactivating the protein cross-linking enzyme, it is possible to suppress excessive cross-linking reaction from proceeding. As a method of inactivation, for example, treatment at a temperature at which the protein cross-linking enzyme is inactivated can be mentioned. When the protein cross-linking enzyme is transglutaminase, it can be inactivated at, for example, 70 to 90°C.
(반응 공정)(reaction process)
반응 공정은, 가교 공정에서 얻어진 가교 젤라틴을 폴리페놀과 반응시키는 공정이다. 반응 온도는, 가교 젤라틴의 유동성을 향상시켜, 폴리페놀과 혼합하기 쉽게 하는 관점에서, 바람직하게는 60℃ 이상이며, 보다 바람직하게는 80℃ 이상이다. 반응 온도의 상한은, 예컨대, 100℃로 해도 좋다. The reaction process is a process of reacting cross-linked gelatin obtained in the cross-linking process with polyphenol. The reaction temperature is preferably 60°C or higher, more preferably 80°C or higher, from the viewpoint of improving the fluidity of cross-linked gelatin and making it easy to mix with polyphenol. The upper limit of the reaction temperature may be, for example, 100°C.
폴리페놀의 종류는 특별히 한정되지 않지만, 식품으로서 허용 가능한 것이 바람직하다. 폴리페놀로서는, 예컨대, 녹차, 오배자, 포도종자, 리치, 석류, 밤, 사과, 카카오 및 홍차에 유래하는 것, 및 케르세틴을 들 수 있다. 폴리페놀은, 1종을 단독으로 사용해도 좋고, 2종 이상을 조합하여 사용해도 좋다. The type of polyphenol is not particularly limited, but those that are acceptable as food are preferable. Examples of polyphenols include those derived from green tea, gallnuts, grape seeds, lychee, pomegranates, chestnuts, apples, cacao, and black tea, and quercetin. Polyphenols may be used alone, or two or more types may be used in combination.
폴리페놀의 양은 특별히 한정되지 않지만, 가교 젤라틴의 질량을 기준으로, 바람직하게는 20∼100 질량%이며, 보다 바람직하게는 30∼70 질량%이며, 더욱 바람직하게는 40∼50 질량%이다. 폴리페놀의 양을 20 질량% 이상으로 함으로써, 탄력성 및 점착성을 더욱 개선할 수 있다. 폴리페놀의 양을 100 질량% 이하로 함으로써, 폴리페놀에 기인하는 떫은 맛을 억제할 수 있다. The amount of polyphenol is not particularly limited, but is preferably 20 to 100 mass%, more preferably 30 to 70 mass%, and even more preferably 40 to 50 mass%, based on the mass of cross-linked gelatin. By setting the amount of polyphenol to 20 mass% or more, elasticity and adhesiveness can be further improved. By setting the amount of polyphenol to 100 mass% or less, a bitter taste caused by polyphenol can be suppressed.
반응 공정에서는, 필요에 따라서, 임의 성분을 추가로 사용해도 좋다. 임의 성분으로서는, 예컨대, 다가 염, 가소제 및 유화제를 들 수 있다. In the reaction process, optional components may be additionally used as needed. Optional components include, for example, polyhydric salts, plasticizers, and emulsifiers.
다가 염은, 조성물의 탄력성을 향상시킬 수 있다. 다가 염으로서는, 예컨대, 젖산칼슘, 황산마그네슘, 인산암모늄, 황산알루미늄칼륨 및 시트르산철을 들 수 있다. Polyvalent salts can improve the elasticity of the composition. Examples of polyvalent salts include calcium lactate, magnesium sulfate, ammonium phosphate, potassium aluminum sulfate, and iron citrate.
다가 염의 양은 특별히 한정되지 않지만, 가교 젤라틴의 질량을 기준으로, 바람직하게는 0.1∼12 질량%이며, 보다 바람직하게는 1∼8 질량%이며, 더욱 바람직하게는 2∼4 질량%이다. The amount of the polyvalent salt is not particularly limited, but is preferably 0.1 to 12 mass%, more preferably 1 to 8 mass%, and even more preferably 2 to 4 mass%, based on the mass of cross-linked gelatin.
가소제는, 조성물의 유연성을 조절할 수 있다. 가소제로서는, 예컨대, 다가 알코올(예컨대, 글리세린, 폴리글리세린, 폴리에틸렌글리콜, 폴리프로필렌글리콜), 식물 유지, 및 당알코올(예컨대, 소르비톨, 만니톨, 자일리톨, 에리트리톨)을 들 수 있다. Plasticizers can adjust the flexibility of the composition. Examples of plasticizers include polyhydric alcohols (e.g., glycerin, polyglycerin, polyethylene glycol, polypropylene glycol), vegetable oils, and sugar alcohols (e.g., sorbitol, mannitol, xylitol, erythritol).
가소제의 양은 특별히 한정되지 않지만, 가교 젤라틴의 질량을 기준으로, 바람직하게는 10∼250 질량%이며, 보다 바람직하게는 50∼200 질량%이며, 더욱 바람직하게는 100∼150 질량%이다. The amount of the plasticizer is not particularly limited, but is preferably 10 to 250 mass%, more preferably 50 to 200 mass%, and even more preferably 100 to 150 mass%, based on the mass of cross-linked gelatin.
유화제로서는, 예컨대, 글리세린지방산에스테르 및 자당지방산에스테르를 들 수 있다. Examples of emulsifiers include glycerin fatty acid esters and sucrose fatty acid esters.
유화제의 양은 특별히 한정되지 않지만, 가교 젤라틴의 질량을 기준으로, 바람직하게는 2∼3 질량%이다. The amount of emulsifier is not particularly limited, but is preferably 2 to 3 mass% based on the mass of cross-linked gelatin.
반응 공정에 있어서, 조성물이 얻어진다. 조성물로서는, 예컨대, 식품 조성물을 들 수 있다. 본 명세서에 있어서 「식품 조성물」이란, 식품으로서 허용 가능한 조성물이다. 식품 조성물은, 식품으로서 완성된 것(이하 「식품 제품」이라고 한다.)이어도 좋고, 식품 제품의 성분이어도 좋다. In the reaction process, a composition is obtained. As the composition, for example, a food composition can be mentioned. In this specification, the "food composition" is a composition acceptable as a food. The food composition may be a completed food (hereinafter referred to as a "food product") or may be a component of a food product.
식품 제품으로서는, 예컨대, 과자 조성물 및 츄잉 조성물을 들 수 있다. 본 명세서에 있어서 「츄잉 조성물」이란, 탄력성을 가짐으로써 입안에서 일정 시간 계속 씹을 수 있고, 또한, 그 풍미를 즐길 수 있는 것이다. 과자 조성물 및/또는 츄잉 조성물로서는, 예컨대, 껌, 소프트캔디, 구미를 들 수 있다. As food products, examples thereof include confectionery compositions and chewing compositions. In the present specification, the term "chewing composition" refers to a composition that has elasticity and thus can be chewed continuously in the mouth for a certain period of time, and also allows the flavor to be enjoyed. Examples thereof include gum, soft candy, and gummies.
식품 제품의 성분으로서는, 예컨대, 껌베이스를 들 수 있다. As an ingredient of a food product, an example is gum base.
(풍미 부여 공정)(Flavoring process)
조성물이, 식품 조성물(특히 식품 제품)인 경우, 본 실시형태의 제조 방법은, 풍미 부여 공정을 더 포함하고 있어도 좋다. 풍미 부여 공정은, 예컨대, 감미료, 산미료 및 향료를 더 혼합하는 공정이다. When the composition is a food composition (particularly a food product), the manufacturing method of the present embodiment may further include a flavor-imparting step. The flavor-imparting step is, for example, a step of further mixing a sweetener, an acidulant, and a flavoring agent.
감미료로서는, 예컨대, 글루코오스, 프룩토오스, 아라비노오스, 팔라티노오스, 트레할로오스, 말토오스, 락토오스, 자일리톨, 멀티톨, 소르비톨, 에리트리톨, 락티톨, 만니톨, 환원 팔라티노오스, 환원 물엿, 아스파탐, 아세술팜칼륨, 수크랄로오스, 네오탐, 알리탐 및 스테비아를 들 수 있다. Sweeteners include, for example, 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.
산미료로서는, 예컨대, 시트르산, 말산, 푸마르산, 아스코르빈산, 아세트산, 및 타르타르산을 들 수 있다. Examples of acidulants include citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, and tartaric acid.
향료로서는, 예컨대, 오렌지유, 레몬유, 그레이프프루트유, 라임유, 탠저린유, 만다린, 페퍼민트유 및 스피어민트유를 들 수 있다. As flavoring agents, examples include orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin, peppermint oil, and spearmint oil.
<조성물> <Composition>
본 발명의 일실시형태는, 가교 젤라틴과 폴리페놀의 반응물과, 단백질 가교화 효소 분해물을 포함하는 조성물에 관한 것이다. 본 실시형태의 조성물은, 임의 성분을 더 포함하고 있어도 좋다. 본 실시형태의 조성물은, 상기 제조 방법에 의해 제조할 수 있다. One embodiment of the present invention relates to a composition comprising a reaction product of cross-linked gelatin and polyphenol, and a protein cross-linking enzyme decomposition product. The composition of the present embodiment may further comprise an optional component. The composition of the present embodiment can be produced by the above-described production method.
본 실시형태에 있어서의 가교 젤라틴, 폴리페놀, 단백질 가교화 효소, 임의 성분, 및 조성물의 상세한 것은, 상기 <조성물의 제조 방법>의 란에 기재한 바와 같다. 단백질 가교화 효소 분해물은, 단백질 가교화 효소에 유래하는 물질이며, 효소 활성이 상실된 것이다. Details of the cross-linked gelatin, polyphenol, protein cross-linking enzyme, optional ingredients, and composition in the present embodiment are as described in the column of <Method for producing composition> above. The protein cross-linking enzyme hydrolyzate is a substance derived from a protein cross-linking enzyme and has lost its enzymatic activity.
본 실시형태의 조성물은, 단백질 가교화 효소로 가교된 가교 젤라틴을 원료로 하고 있기 때문에, 개선된 탄력성을 갖는다. 또한, 본 실시형태의 조성물은, 개선된 점착성도 갖는다. The composition of the present embodiment has improved elasticity because it uses cross-linked gelatin cross-linked with a protein cross-linking enzyme as a raw material. In addition, the composition of the present embodiment also has improved adhesiveness.
실시예Example
이하, 실시예 및 비교예를 이용하여 본 발명을 보다 상세히 설명하지만, 본 발명의 기술적 범위는 이것에 한정되는 것이 아니다. 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.
<껌의 제조> <Manufacturing of Gum>
하기 표 1∼5에 기재된 성분을 사용하여 껌을 제조했다. 성분의 상세한 것은 이하와 같다. Gum was manufactured using the ingredients listed in Tables 1 to 5 below. Details of the ingredients are as follows.
·젤라틴(APH200)·Gelatin (APH200)
제품명: 젤라틴 APH-200, 제조원: 닛타 젤라틴 가부시키가이샤, 젤리 강도: 185∼215 g, 유래: 돼지가죽, 추출: 산 처리Product name: Gelatin APH-200, Manufacturer: Nitta Gelatin Co., Ltd., Jelly strength: 185∼215 g, Origin: Pig skin, Extraction: Acid treatment
·젤라틴(APH150)·Gelatin (APH150)
제품명: 젤라틴 APH-150, 제조원: 닛타 젤라틴 가부시키가이샤, 젤리 강도: 135∼165 g, 유래: 돼지가죽, 추출: 산 처리Product name: Gelatin APH-150, Manufacturer: Nitta Gelatin Co., Ltd., Jelly strength: 135∼165 g, Origin: Pig skin, Extraction: Acid treatment
·젤라틴(APH250)·Gelatin (APH250)
제품명: 젤라틴 APH-250, 제조원: 닛타 젤라틴 가부시키가이샤, 젤리 강도: 235∼265 g, 유래: 돼지가죽, 추출: 산 처리Product name: Gelatin APH-250, Manufacturer: Nitta Gelatin Co., Ltd., Jelly strength: 235∼265 g, Origin: Pig skin, Extraction: Acid treatment
·젤라틴(#200)·Gelatin (#200)
제품명: 젤라틴 #200, 제조원: 닛타 젤라틴 가부시키가이샤, 젤리 강도: 185∼215 g, 유래: 소뼈, 추출: 알칼리 처리Product name: Gelatin #200, Manufacturer: Nitta Gelatin Co., Ltd., Jelly strength: 185∼215 g, Origin: Beef bone, Extraction: Alkali treatment
·카테킨·Catechin
제품명: 파마푸드 오이시이 카테킨 PF-TP80, 제조원: 파마푸드 가부시키가이샤Product name: Pharmafood Oishii Catechin PF-TP80, Manufacturer: Pharmafood Co., Ltd.
·글리세린·glycerin
제품명: 식품 첨가물 글리세린, 제조원: 카오 가부시키가이샤Product name: Food additive glycerin, Manufacturer: Kao Corporation
·트랜스글루타미나아제·Transglutaminase
제품명: 「액티버」(등록상표) TG-K, 제조원: 아지노모또 가부시키가이샤 Product name: "Activer" (registered trademark) TG-K, Manufacturer: Ajinomoto Co., Ltd.
(1. 껌베이스의 제조)(1. Manufacturing of gum base)
[공정 1][Process 1]
젤라틴에 1.5배량의 물을 가하여, 15∼30분간 팽윤시켰다. Add 1.5 times the amount of water to the gelatin and allow to swell for 15 to 30 minutes.
[공정 2][Process 2]
물로 팽윤시킨 젤라틴을 50℃의 온욕 중에서 용해시키고, 소정의 양의 트랜스글루타미나아제를 첨가하여 교반한 후 보온하여, 소정 시간 반응시켰다. Gelatin swollen with water was dissolved in a 50°C bath, a predetermined amount of transglutaminase was added, stirred, kept warm, and reacted for a predetermined time.
[공정 3][Process 3]
반응 종료 후, 반응물을 80℃에서 1분간 이상 처리하여, 트랜스글루타미나아제를 실활시켰다. After the reaction was completed, the reaction product was treated at 80°C for more than 1 minute to inactivate transglutaminase.
[공정 4][Process 4]
공정 3을 거친 반응물에 카테킨, 글리세린 및 젖산칼슘을 더 가하여, 5∼10분간 혼합했다. Catechin, glycerin, and calcium lactate were further added to the reactants that had undergone process 3, and mixed for 5 to 10 minutes.
[공정 5][Process 5]
공정 4에서 얻어진 혼합물을 다른 용기로 옮기고, 건조시켜 껌베이스를 얻었다. The mixture obtained in process 4 was transferred to another container and dried to obtain a gum base.
(2. 껌의 제조)(2. Manufacturing of gum)
[공정 1][Process 1]
상기에서 얻어진 껌베이스를 가온(加溫)한 니더에 넣고, 수분간 혼합했다. The gum base obtained above was placed in a heated kneader and mixed for several minutes.
[공정 2][Process 2]
연화한 껌베이스에 당알코올 및 향료를 이 순으로 가하여, 수분간 혼합했다. Sugar alcohol and flavoring were added to the softened gum base in this order and mixed for several minutes.
[공정 3][Process 3]
공정 2에서 얻어진 혼합물을 성형하여 껌을 얻었다. The mixture obtained in process 2 was molded to obtain gum.
<평가 방법><Evaluation method>
(전단 점도)(shear viscosity)
상기 「(1. 껌베이스의 제조)」의 공정 3의 후에, 젤라틴의 종농도가 6.67%가 되도록 60℃의 물을 가하고, 균일해질 때까지 교반하여, 전단 점도의 측정용 샘플을 조제했다. After step 3 of the above “(1. Production of gum base)”, water at 60°C was added so that the final concentration of gelatin became 6.67%, and stirred until uniform, thereby preparing a sample for measuring shear viscosity.
상기 샘플의 전단 점도를, 점탄성 측정 장치(안톤펄사 제조, MCR-102), 및 공축 이중 원통형 시스템(27 mmΦ)을 이용하여 측정했다. 구체적으로는, 측정 온도 60℃에서, 6.67% 젤라틴 용액의 전단 속도 100 s-1일 때의 측정 개시 2분 후의 점도를 전단 점도로 했다. 결과를 표 1∼5에 나타낸다. The shear viscosity of the above sample was measured using a viscoelasticity measuring device (MCR-102 manufactured by Anton Pulsar) and a coaxial double cylinder system (27 mmΦ). Specifically, the viscosity 2 minutes after the start of measurement at a shear rate of 100 s -1 of a 6.67% gelatin solution at a measurement temperature of 60°C was defined as the shear viscosity. The results are shown in Tables 1 to 5.
또, 표 1∼5에 기재된 전단 점도 변화량 및 전단 점도 변화율은, 트랜스글루타미나아제에 의한 반응 시간이 0분인 경우의 전단 점도를 기준으로 한 변화량 및 변화율이다. In addition, the shear viscosity change amount and shear viscosity change rate described in Tables 1 to 5 are the change amount and change rate based on the shear viscosity when the reaction time by transglutaminase is 0 minutes.
(관능 평가)(Sensory evaluation)
상기 「(1. 껌베이스의 제조)」의 공정 5에서 얻어진 껌베이스를 관능 평가용의 샘플로 했다. The gum base obtained in step 5 of the above “(1. Production of gum base)” was used as a sample for sensory evaluation.
[씹는 맛(탄력성)][Chewing taste (elasticity)]
3명의 평가자가, 껌베이스 1.0 g을 1분간 저작한 후의 씹는 맛(탄력성)을 평가했다. 탄력성은 10단계 평가로 하여, 평가 1은 탄력성이 약한 것, 평가 10은 탄력성이 강한 것을 의미한다. 또, 평가 척도를 통일하기 위해, 비교예 4의 탄력성을 평가 1, 실시예 5-2의 탄력성을 평가 10으로 했다. Three evaluators evaluated the chewing taste (elasticity) after chewing 1.0 g of gum base for 1 minute. Elasticity was evaluated on a 10-level scale, with 1 indicating weak elasticity and 10 indicating strong elasticity. In addition, in order to standardize the evaluation scale, the elasticity of Comparative Example 4 was evaluated as 1, and the elasticity of Example 5-2 was evaluated as 10.
트랜스글루타미나아제에 의한 반응 시간이 0분인 경우의 탄력성을 기준으로, 이것을 상회하면 탄력성이 개선되었다고 판단했다. 바람직하게는 평가 7 이상이다. 결과를 표 1∼5에 나타낸다. When the elasticity is higher than the elasticity when the reaction time by transglutaminase is 0 minutes, it is judged that the elasticity is improved. Preferably, it is an evaluation of 7 or higher. The results are shown in Tables 1 to 5.
[이에 달라붙음(점착성)][stick to teeth (adhesive)]
3명의 평가자가, 껌베이스 1.0 g을 1분간 저작한 후의 이에 달라붙음(점착성)을 평가했다. 점착성은 10단계 평가로 하여, 평가 1은 점착성이 약한 것, 평가10은 점착성이 강한 것을 의미한다. 또, 평가 척도를 통일하기 위해, 비교예 4의 점착성을 평가 10, 실시예 5-2의 점착성을 평가 1로 했다. Three evaluators evaluated the stickiness (tackiness) of 1.0 g of gum base after chewing for 1 minute. Tackiness was evaluated on a 10-point scale, with 1 indicating weak tackiness and 10 indicating strong tackiness. In addition, in order to standardize the evaluation scale, the tackiness of Comparative Example 4 was evaluated as 10, and the tackiness of Example 5-2 was evaluated as 1.
트랜스글루타미나아제에 의한 반응 시간이 0분인 경우의 점착성을 기준으로, 이것을 하회하면 점착성이 개선되었다고 판단했다. 바람직하게는 평가 4 이하이다. 결과를 표 1∼5에 나타낸다. Based on the adhesiveness when the reaction time by transglutaminase is 0 minutes, if it is lower than this, it is judged that the adhesiveness is improved. Preferably, it is an evaluation of 4 or lower. The results are shown in Tables 1 to 5.
Claims (15)
상기 가교 젤라틴과 폴리페놀을 반응시키는 공정
을 포함하는, 조성물의 제조 방법. A process for obtaining cross-linked gelatin having a shear viscosity higher than that of the gelatin by reacting gelatin with a protein cross-linking enzyme,
Process for reacting the above cross-linked gelatin with polyphenol
A method for producing a composition comprising:
상기 가교 젤라틴의 전단 점도가 상기 젤라틴의 전단 점도보다 0.7 mPa·s 이상 높은 제조 방법. In the first paragraph,
A manufacturing method wherein the shear viscosity of the cross-linked gelatin is 0.7 mPa·s or higher than the shear viscosity of the gelatin.
상기 가교 젤라틴의 전단 점도가 상기 젤라틴의 전단 점도보다 15% 이상 높은 제조 방법. In paragraph 1 or 2,
A manufacturing method wherein the shear viscosity of the cross-linked gelatin is 15% or more higher than the shear viscosity of the gelatin.
상기 가교 젤라틴의 전단 점도가 4.4 mPa·s 이상인 제조 방법. In any one of claims 1 to 3,
A manufacturing method wherein the shear viscosity of the cross-linked gelatin is 4.4 mPa·s or more.
상기 폴리페놀의 양이, 상기 가교 젤라틴의 질량을 기준으로 30∼70 질량%인 제조 방법. In any one of claims 1 to 4,
A manufacturing method wherein the amount of the polyphenol is 30 to 70 mass% based on the mass of the cross-linked gelatin.
상기 단백질 가교화 효소가 트랜스글루타미나아제인 제조 방법. In any one of claims 1 to 5,
A manufacturing method wherein the above protein cross-linking enzyme is transglutaminase.
상기 조성물이 식품 조성물인 제조 방법. In any one of claims 1 to 6,
A manufacturing method wherein the above composition is a food composition.
상기 식품 조성물이 과자 조성물인 제조 방법. In Article 7,
A manufacturing method wherein the above food composition is a confectionery composition.
상기 식품 조성물이 츄잉 조성물인 제조 방법. In Article 7,
A manufacturing method wherein the above food composition is a chewing composition.
단백질 가교화 효소 분해물
을 포함하는 조성물. A reaction product of cross-linked gelatin and polyphenol,
Protein cross-linking enzyme hydrolysate
A composition comprising:
상기 폴리페놀의 양이, 상기 가교 젤라틴의 질량을 기준으로 30∼70 질량%인 조성물. In Article 10,
A composition wherein the amount of the polyphenol is 30 to 70 mass% based on the mass of the cross-linked gelatin.
상기 단백질 가교화 효소가 트랜스글루타미나아제인 조성물. In clause 10 or 11,
A composition wherein the protein cross-linking enzyme is transglutaminase.
상기 조성물이 식품 조성물인 조성물. In any one of Articles 10 to 12,
A composition wherein the above composition is a food composition.
상기 식품 조성물이 과자 조성물인 조성물. In Article 13,
A composition wherein the above food composition is a confectionery composition.
상기 식품 조성물이 츄잉 조성물인 조성물.In Article 13,
A composition wherein the above food composition is a chewing composition.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0698743A (en) | 1992-09-18 | 1994-04-12 | Nippi Zerachin Kogyo Kk | Production of gelatin processed food |
| JPH09107923A (en) | 1995-10-20 | 1997-04-28 | Ajinomoto Co Inc | Production of molded food using transglutaminase |
| JP2007089579A (en) | 2005-09-01 | 2007-04-12 | Nitta Gelatin Inc | Rubber-like composition, method for producing the same, and application |
| JP2011130714A (en) | 2009-12-25 | 2011-07-07 | Uha Mikakuto Co Ltd | Gummy candy having crunchy texture and method for producing the same |
| JP2018023318A (en) | 2016-08-10 | 2018-02-15 | 味の素株式会社 | High salt gummy, method for producing the same, and enzyme preparation for producing high salt gummy |
| JP2020059653A (en) | 2018-10-05 | 2020-04-16 | 青葉化成株式会社 | Natural polymer compound composition, method for producing the same, food and medical material |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS637747A (en) * | 1986-06-28 | 1988-01-13 | Lotte Co Ltd | Chewing base consisting of protein and tannin |
| JP2920472B2 (en) * | 1994-07-14 | 1999-07-19 | アサマ化成株式会社 | Method for producing chewing gum analogues |
| US9980502B2 (en) * | 2010-07-08 | 2018-05-29 | Wm. Wrigley Jr. Company | Chewing gum containing a cross-linked gelatin matrix gum base |
-
2022
- 2022-06-08 KR KR1020247040226A patent/KR20250020437A/en active Pending
- 2022-06-08 CN CN202280095908.8A patent/CN119173159A/en active Pending
- 2022-06-08 WO PCT/JP2022/023055 patent/WO2023238271A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0698743A (en) | 1992-09-18 | 1994-04-12 | Nippi Zerachin Kogyo Kk | Production of gelatin processed food |
| JPH09107923A (en) | 1995-10-20 | 1997-04-28 | Ajinomoto Co Inc | Production of molded food using transglutaminase |
| JP2007089579A (en) | 2005-09-01 | 2007-04-12 | Nitta Gelatin Inc | Rubber-like composition, method for producing the same, and application |
| JP2011130714A (en) | 2009-12-25 | 2011-07-07 | Uha Mikakuto Co Ltd | Gummy candy having crunchy texture and method for producing the same |
| JP2018023318A (en) | 2016-08-10 | 2018-02-15 | 味の素株式会社 | High salt gummy, method for producing the same, and enzyme preparation for producing high salt gummy |
| JP2020059653A (en) | 2018-10-05 | 2020-04-16 | 青葉化成株式会社 | Natural polymer compound composition, method for producing the same, food and medical material |
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