JPH04325058A - Coating agent - Google Patents
Coating agentInfo
- Publication number
- JPH04325058A JPH04325058A JP3095364A JP9536491A JPH04325058A JP H04325058 A JPH04325058 A JP H04325058A JP 3095364 A JP3095364 A JP 3095364A JP 9536491 A JP9536491 A JP 9536491A JP H04325058 A JPH04325058 A JP H04325058A
- Authority
- JP
- Japan
- Prior art keywords
- coating agent
- water
- soluble
- hemicellulose
- coating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000011248 coating agent Substances 0.000 title claims abstract description 30
- 239000000835 fiber Substances 0.000 claims abstract description 19
- 229920002488 Hemicellulose Polymers 0.000 claims abstract description 14
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 abstract description 5
- 230000004888 barrier function Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 18
- 235000018102 proteins Nutrition 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 13
- 230000000694 effects Effects 0.000 description 8
- 238000000576 coating method Methods 0.000 description 7
- 239000004373 Pullulan Substances 0.000 description 6
- 229920001218 Pullulan Polymers 0.000 description 6
- 235000019423 pullulan Nutrition 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 239000001882 Soybean hemicellulose Substances 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000019317 soybean hemicellulose Nutrition 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 239000007789 gas Substances 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241001133760 Acoelorraphe Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004186 food analysis Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Biological Depolymerization Polymers (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、コーティング剤に関し
、詳細には、植物由来のヘミセルロースを主成分とする
食品用コーティング剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coating agent, and more particularly to a coating agent for foods whose main component is hemicellulose derived from plants.
【０００２】0002
【従来の技術】水産加工品、製菓、その他の食品に照り
を出すために、一般に味醂や糖類を加えるが、これらの
物は照りを出すのみでガスバリア性に乏しい。ガスバリ
ア性を有するコーティング剤としてプルランが知られて
いるが、その製造法が複雑なだけでなく高価であり、汎
用性があるとは言えない。特開昭４９−１１０８６１
号明細書はコーティング剤としてプルランを開示してい
るが、プルランが高価なためあまり使用されていない。BACKGROUND OF THE INVENTION Mirin and sugars are generally added to processed marine products, confectionery, and other foods to give them a shine, but these substances only give a shine and have poor gas barrier properties. Pullulan is known as a coating agent with gas barrier properties, but its manufacturing method is not only complicated but also expensive, and it cannot be said to be versatile. Japanese Patent Publication No. 49-110861
Although the patent specification discloses pullulan as a coating agent, pullulan is not widely used because it is expensive.
【０００３】また、凍結魚の焼け防止にグレーズ処理を
行うが、グレーズ皮膜の蒸発遅延の為にこの添加物とし
てＣＭＣやゼラチンが用いられている。しかし、これら
は合成物であったり、高価なものであったりするために
あまり広くは用いられていない。[0003]Frozen fish is also treated with glaze to prevent it from burning, and CMC and gelatin are used as additives to delay the evaporation of the glaze film. However, these are not widely used because they are synthetic or expensive.
【０００４】コーティング剤として種々の多糖類が使用
可能であるが、粘度の高いものは高濃度の溶液を得るこ
とができず、コーティング溶液を被コーティング物にそ
の効果を期待するだけの量を塗布することが困難なため
、上記の効果を備えつつその粘度が比較的低い溶液を形
成できる多糖類が要求されている。[0004] Various polysaccharides can be used as coating agents, but it is difficult to obtain a highly concentrated solution of polysaccharides with high viscosity, and it is difficult to apply the coating solution to the object to be coated in an amount that is expected to produce the desired effect. Therefore, there is a need for a polysaccharide that can form a solution with relatively low viscosity while having the above-mentioned effects.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、上記欠点を
克服し、食品の艶だし、酸化防止、シェルライフの延長
に効果を発揮し、安価で製造が容易なコーティング剤を
提供することを目的とする。[Problems to be Solved by the Invention] The present invention aims to overcome the above-mentioned drawbacks, to provide a coating agent that is effective in polishing foods, preventing oxidation, and extending shell life, and is inexpensive and easy to manufacture. purpose.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、前記目的
を達成すべく鋭意研究を重ねた結果、オカラ等の油糧種
子から特定の方法により得られた水溶性ヘミセルロース
が従来のコーティング剤にない、高い安定性、生分解性
、被膜力、ガスバリアー性、コーティング剤としての適
当な水溶液粘度などを有し、しかも比較的安価に製造で
きることを見出した。[Means for Solving the Problems] As a result of extensive research to achieve the above object, the present inventors have found that water-soluble hemicellulose obtained from oilseeds such as okara by a specific method can be used as a conventional coating agent. We have discovered that it has unprecedented properties such as high stability, biodegradability, film strength, gas barrier properties, and an aqueous solution viscosity suitable for use as a coating agent, and can be produced at a relatively low cost.
【０００７】即ち、本発明は水不溶性植物繊維を加水分
解することにより得られる、水に可溶である植物由来の
ヘミセルロースを主成分とするコーティング剤である。That is, the present invention is a coating agent whose main component is water-soluble plant-derived hemicellulose obtained by hydrolyzing water-insoluble plant fibers.
【０００８】植物より抽出した水溶性ヘミセルロースか
らなるコーティング剤は、その由来が天然であることか
らイメージが良いばかりでなく、生分解性を示すためそ
の無公害性においても産業上の利点が高いコーティング
剤と言える。[0008] Coating agents made of water-soluble hemicellulose extracted from plants not only have a good image because of their natural origin, but also have great industrial advantages in terms of their non-polluting properties because they are biodegradable. It can be said to be a drug.
【０００９】水不溶性植物繊維を加水分解することによ
り、水不溶性の植物繊維が分解され水溶性の植物繊維が
得られ、このように加水分解されたものをコーティング
すると、この水溶性の植物繊維は結着材として作用し、
十分な強度を与える。[0009] By hydrolyzing the water-insoluble plant fibers, the water-insoluble plant fibers are decomposed and water-soluble plant fibers are obtained. When the thus hydrolyzed plant fibers are coated, the water-soluble plant fibers are Acts as a binding agent,
Gives sufficient strength.
【００１０】また、上記のように水不溶性の植物繊維を
加水分解させて得られた分解物中における水溶性画分、
すなわち、水溶性の植物繊維を多く含む部分を分離させ
、これをコーティングした場合には、より薄膜の強度が
高く、不純物が少なく、透明な生分解性コーティングが
得られる。[0010] Furthermore, the water-soluble fraction in the decomposition product obtained by hydrolyzing water-insoluble plant fibers as described above,
That is, when a portion containing a large amount of water-soluble plant fibers is separated and coated, a transparent biodegradable coating with higher strength and less impurities can be obtained.
【００１１】さらに、上記の水溶性画分の中における高
分子画分を分離させ、この高分子画分を用いてコーティ
ングした場合には、長期にわたって変色することのない
透明な生分解性コーティングが得られる。[0011] Furthermore, when a polymer fraction from the above water-soluble fraction is separated and a coating is made using this polymer fraction, a transparent biodegradable coating that does not change color over a long period of time can be obtained. can get.
【００１２】ここで、水不溶性の植物繊維としては、油
糧種子、例えば大豆、パーム、ヤシ等、の水不溶性成分
、及び穀類、例えば米、小麦、コーン等、の水不溶性成
分を用いることができるが、特に安定して入手できる点
においておからが好ましい。また、おからはその成分に
水溶性ヘミセルロースを抽出するに適した多糖類が多く
含まれるうえに、多糖類以外の蛋白質や脂質含量が少な
いため水溶性ヘミセルロースの抽出が容易であることか
らも好ましい。[0012] As water-insoluble vegetable fibers, water-insoluble components of oil seeds such as soybean, palm, coconut, etc., and water-insoluble components of cereals such as rice, wheat, corn, etc. can be used. However, okara is particularly preferred because it is stably available. Okara is also preferred because it contains many polysaccharides that are suitable for extracting water-soluble hemicellulose, and it also has a low content of proteins and lipids other than polysaccharides, making it easy to extract water-soluble hemicellulose. .
【００１３】加水分解は、水不溶性の植物繊維が大豆蛋
白を含有するおからである場合、大豆蛋白の等電点がｐ
Ｈ ４．５付近にあることから、ｐＨ２〜７、好ましく
はｐＨ３〜６の範囲内で、かつ１３０℃以下の温度で行
うことが好ましい。[0013] When the water-insoluble vegetable fiber is okara containing soybean protein, hydrolysis is performed when the isoelectric point of the soybean protein is p.
Since H is around 4.5, it is preferable to carry out the reaction within the range of pH 2 to 7, preferably pH 3 to 6, and at a temperature of 130° C. or lower.
【００１４】このように、蛋白質の等電点付近で加水分
解を行うのは、蛋白質の等電点よりかなり低い酸性下、
例えば上記のような大豆蛋白を含有するおからをｐＨ２
以下の強酸性下で加水分解を行った場合、植物繊維が分
解されすぎて、植物繊維としての機能が低下するととも
に、植物繊維と一緒に蛋白質も分解されて溶出してしま
い、これを中和した場合に液が白濁したり、ｐＨが低い
ために中和を十分に行わねばならず、中和塩の量が多く
なって脱塩工程が必要になったりするからである。In this way, hydrolysis near the isoelectric point of proteins is carried out under acidic conditions, which are considerably lower than the isoelectric point of proteins.
For example, the okara containing soybean protein as mentioned above has a pH of 2.
If hydrolysis is carried out under the following strong acidic conditions, the plant fibers will be degraded too much, reducing their function as plant fibers, and proteins will also be degraded and eluted together with the plant fibers, which should be neutralized. In this case, the liquid becomes cloudy or the pH is low, so neutralization must be carried out sufficiently, and the amount of neutralized salt increases, making a desalting step necessary.
【００１５】一方、蛋白質を含有する水不溶性の植物繊
維を蛋白質の等電点よりかなり高い中性又はアルカリ性
において、例えば大豆蛋白を含有するおからをｐＨが７
より高いアルカリ性において加水分解を行った場合、蛋
白質が可溶化されて植物繊維と一緒に溶出してしまい、
液が白濁したり、分解されて生じた糖とアミノ酸とが反
応して黒褐色に褐変してしまうからである。On the other hand, water-insoluble vegetable fibers containing protein are prepared in neutral or alkaline conditions considerably higher than the isoelectric point of the protein, for example, okara containing soybean protein is prepared at a pH of 7.
If hydrolysis is carried out at higher alkalinity, the protein will be solubilized and eluted together with the plant fibers.
This is because the liquid becomes cloudy, or the sugar produced by decomposition reacts with the amino acid, turning it brown.
【００１６】また、蛋白質を含有する水不溶性の植物繊
維を１３０℃以下の温度で加水分解を行うのは、温度が
１３０℃より高いと、分解されて生じた糖（還元糖）と
アミノ酸とが反応して褐変したり、悪臭が激しくなるか
らである。[0016] Furthermore, water-insoluble plant fibers containing protein are hydrolyzed at a temperature of 130°C or lower because if the temperature is higher than 130°C, the sugars (reducing sugars) and amino acids produced by the decomposition are This is because the reaction causes browning and a strong odor.
【００１７】なお、蛋白質を含有する水不溶性の植物繊
維を加水分解する温度は、上記のように１３０℃以下で
あればよいが、分解を効率良くおこなうため、常温以上
、好ましくは８０℃以上、より好ましくは１００℃以上
の温度で行う。[0017] The temperature for hydrolyzing the water-insoluble plant fibers containing protein may be 130°C or lower as mentioned above, but in order to efficiently decompose it, the temperature may be higher than room temperature, preferably 80°C or higher. More preferably, it is carried out at a temperature of 100°C or higher.
【００１８】このように、原料植物をそれが含有する蛋
白質の等電点付近で加水分解を行うことにより、この蛋
白質が凝集し、水溶画分への蛋白質の溶出が抑制される
。このためこの後の工程で除蛋白をする必要がなく、比
較的低コストで、高純度の水溶性ヘミセルロースが得ら
れる。[0018] In this way, by hydrolyzing the raw material plant near the isoelectric point of the protein it contains, the protein aggregates and the elution of the protein into the aqueous fraction is suppressed. Therefore, there is no need to remove protein in subsequent steps, and highly pure water-soluble hemicellulose can be obtained at relatively low cost.
【００１９】本発明の水溶性ヘミセルロースは１０％濃
度水溶液において３０℃で１０〜３００ｃｐ（センチポ
アズ）、好ましくは３０〜２００ｃｐ、より好ましくは
４０〜１５０ｃｐの粘度を与える。The water-soluble hemicellulose of the present invention provides a viscosity of 10 to 300 cp (centipoise), preferably 30 to 200 cp, more preferably 40 to 150 cp at 30° C. in a 10% strength aqueous solution.
【００２０】[0020]
コーティング剤の製造
分離大豆蛋白製造工程で得られた生おからに２倍量の水
を加え、塩酸によりｐＨを４．５に調整し、１２０℃で
１．５時間加水分解した。その後遠心分離し（１０，０
００Ｇ×３０分）、上澄と沈澱に分離した。こうして分
離した上澄を活性炭カラム処理し脱臭した。こうして得
た液を乾燥して水溶性ヘミセルロースを得た。Production of coating agent Twice the amount of water was added to the raw okara obtained in the isolated soybean protein production process, the pH was adjusted to 4.5 with hydrochloric acid, and the mixture was hydrolyzed at 120°C for 1.5 hours. Then centrifugation (10,0
00G x 30 minutes) and separated into supernatant and precipitate. The supernatant thus separated was treated with an activated carbon column to deodorize it. The liquid thus obtained was dried to obtain water-soluble hemicellulose.
【００２１】この水溶性ヘミセルロースの食品分析値及
び構成糖組成を表１に示す。その分子量は１７８，００
０ であった。分子量はプルランを標準物質として極限
粘度数〔η〕より求めた。
〔η〕＝ＫＭａ
（η＝０．４９５， Ｋ＝２．８７×１０−４， ａ
＝０．６４）測定条件：２５℃，ＮａＮＯ３ の０．１
Ｍ溶液。Table 1 shows the food analysis values and constituent sugar composition of this water-soluble hemicellulose. Its molecular weight is 178,00
It was 0. The molecular weight was determined from the intrinsic viscosity number [η] using pullulan as a standard substance. [η]=KMa (η=0.495, K=2.87×10-4, a
=0.64) Measurement conditions: 25℃, 0.1 of NaNO3
M solution.
【表１】
この水溶性ヘミセルロースをコーティング剤として用い
、以下の実験を行った。[Table 1] Using this water-soluble hemicellulose as a coating agent, the following experiment was conducted.
【００２２】鰯味醂干しに対する効果
表２に示す調味液で鰯味醂干しを作成し（３０℃、ＲＨ
５０％。１０時間）、４０℃で保存して、１０日後のサ
ンプルの脂質をヘキサン抽出し、そのＰＯＶを測定した
。結果を表３に示す。[0022] Effect on dried sardine mirin was prepared using the seasoning liquid shown in Table 2 (30°C, RH
50%. After 10 days, the lipids of the samples were extracted with hexane and the POV was measured. The results are shown in Table 3.
【００２３】[0023]
【表２】[Table 2]
【００２４】[0024]
【表３】[Table 3]
【００２５】この結果より、明らかに味醂干しの調味液
に水溶性ヘミセルロースを混入した方が酸素の遮断効果
が発揮され、ＰＯＶの上昇を抑制している。また、Ｂの
配合及びＣの配合で作成した味醂干しは艶があり、その
艶はＡで作成したものと同等であった。[0025] From this result, it is clear that mixing water-soluble hemicellulose into the seasoning liquid of mirinboshi exhibits a better oxygen blocking effect and suppresses the increase in POV. In addition, the mirin-boshi prepared using the blends B and C were glossy, and the gloss was equivalent to that produced using the blend A.
【００２６】グレーズ効果
鰯を丸のまま−３０℃で凍結した後、２％の水溶性大豆
ヘミセルロースを調製し、水を対照にしてグレーズ処理
をして、−２０℃で保存し、凍結魚の表面の焼け（酸化
）状態を経時的に観察した。結果を表４に示す。Glaze effect After freezing whole sardines at -30°C, 2% water-soluble soybean hemicellulose was prepared, glazed with water as a control, stored at -20°C, and the surface of the frozen fish was The burnt (oxidized) state of the was observed over time. The results are shown in Table 4.
【００２７】[0027]
【表４】[Table 4]
【００２８】これらの結果より、水溶性大豆ヘミセルロ
ース２％溶液でグレーズ処理したものは、凍結保存魚の
焼けを防止する効果がたかいだけでなく、グレーズの乾
燥防止効果があることが言える。From these results, it can be said that the glaze treated with a 2% solution of water-soluble soybean hemicellulose not only has a strong effect of preventing the frozen preserved fish from burning, but also has the effect of preventing the glaze from drying out.
【００２９】卵の保存効果
水溶性大豆ヘミセルロース水溶液（５％）に卵を殻のま
ま漬けたのち乾燥後、この処理をしない物を対照として
５℃における保存テストを行った。そして経時的に卵白
高と卵黄高を測定し、鮮度の指標とした。結果を表５に
示す。Preservation effect of eggs Eggs were soaked in their shells in a water-soluble soybean hemicellulose aqueous solution (5%), dried, and then subjected to a preservation test at 5° C. using eggs without this treatment as a control. Then, the height of the egg white and the height of the egg yolk were measured over time and used as an index of freshness. The results are shown in Table 5.
【００３０】[0030]
【表５】[Table 5]
【００３１】コーティング被膜強度
コーティング被膜強度を測定するため、水溶性大豆ヘミ
セルロースを用いフィルムを作成した。そしてこのフィ
ルムの強度を測定することによりその強度とした。これ
らの測定値を表６に示す。Coating film strength In order to measure the coating film strength, a film was prepared using water-soluble soybean hemicellulose. Then, the strength was determined by measuring the strength of this film. These measured values are shown in Table 6.
【００３２】[0032]
【表６】[Table 6]
【００３３】これらの結果より明らかなように、一般に
強度の高いプルランフィルムより水溶性大豆ヘミセルロ
ースフィルムの強度は高く、コーティング時の強度がプ
ルランよりもまさることが期待される。As is clear from these results, the strength of the water-soluble soybean hemicellulose film is higher than that of pullulan film, which generally has higher strength, and it is expected that the strength upon coating will be superior to pullulan.
【００３４】[0034]
【発明の効果】本発明により、従来のコーティング剤に
ない、高い安定性、生分解性、被膜力、ガスバリアー性
、コーティング剤としての適当な水溶液粘度などを有し
、しかも比較的安価に製造できるコーティング剤が得ら
れる。[Effects of the Invention] The present invention has high stability, biodegradability, film strength, gas barrier properties, and suitable aqueous solution viscosity as a coating agent, which are not found in conventional coating agents, and can be manufactured at a relatively low cost. A coating agent is obtained.
Claims (1)
により得られる、水に可溶である植物由来のヘミセルロ
ースを主成分とするコーティング剤。1. A coating agent whose main component is water-soluble plant-derived hemicellulose obtained by hydrolyzing water-insoluble plant fibers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3095364A JP2730313B2 (en) | 1991-04-25 | 1991-04-25 | Coating agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3095364A JP2730313B2 (en) | 1991-04-25 | 1991-04-25 | Coating agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04325058A true JPH04325058A (en) | 1992-11-13 |
| JP2730313B2 JP2730313B2 (en) | 1998-03-25 |
Family
ID=14135576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3095364A Expired - Lifetime JP2730313B2 (en) | 1991-04-25 | 1991-04-25 | Coating agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2730313B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994003071A1 (en) * | 1992-08-07 | 1994-02-17 | Fuji Oil Co., Ltd. | Binder and product made by using the same |
| EP0867125A4 (en) * | 1996-06-17 | 1999-02-17 | Fuji Oil Co Ltd | Preservatives and method for preservation against decay |
| JP2001112421A (en) * | 1999-10-19 | 2001-04-24 | Freunt Ind Co Ltd | Water-soluble coating composition for food |
| JP2007195446A (en) * | 2006-01-26 | 2007-08-09 | Fuji Oil Co Ltd | Functional agent for food, comprising water-soluble polysaccharide derived from of rice bran |
| WO2009011253A1 (en) | 2007-07-13 | 2009-01-22 | Fuji Oil Company, Limited | Dispersion improver for gluten, and dispersion solution of gluten |
| JP2012515561A (en) * | 2009-01-26 | 2012-07-12 | イー・アイ・デュポン・ドウ・ヌムール・アンド・カンパニー | Methods and compositions for treating fertilized chicken eggs |
| WO2014030733A1 (en) * | 2012-08-24 | 2014-02-27 | 株式会社ニチレイフーズ | Batter-coated oil-cooked frozen food which is in contact with liquid seasoning containing acerola puree or acerola pulp |
| CN109221390A (en) * | 2018-08-20 | 2019-01-18 | 昆明理工大学 | A kind of fresh-keeping method for inhibiting fruits and vegetables lignifying of multilayer film |
-
1991
- 1991-04-25 JP JP3095364A patent/JP2730313B2/en not_active Expired - Lifetime
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994003071A1 (en) * | 1992-08-07 | 1994-02-17 | Fuji Oil Co., Ltd. | Binder and product made by using the same |
| US5501860A (en) * | 1992-08-07 | 1996-03-26 | Fuji Oil Co., Ltd. | Hemicellulose binder and product using the same |
| EP0867125A4 (en) * | 1996-06-17 | 1999-02-17 | Fuji Oil Co Ltd | Preservatives and method for preservation against decay |
| JP2001112421A (en) * | 1999-10-19 | 2001-04-24 | Freunt Ind Co Ltd | Water-soluble coating composition for food |
| JP2007195446A (en) * | 2006-01-26 | 2007-08-09 | Fuji Oil Co Ltd | Functional agent for food, comprising water-soluble polysaccharide derived from of rice bran |
| JP4725333B2 (en) * | 2006-01-26 | 2011-07-13 | 不二製油株式会社 | A food functional agent comprising a water-soluble polysaccharide derived from rice bran |
| WO2009011253A1 (en) | 2007-07-13 | 2009-01-22 | Fuji Oil Company, Limited | Dispersion improver for gluten, and dispersion solution of gluten |
| JP2012515561A (en) * | 2009-01-26 | 2012-07-12 | イー・アイ・デュポン・ドウ・ヌムール・アンド・カンパニー | Methods and compositions for treating fertilized chicken eggs |
| WO2014030733A1 (en) * | 2012-08-24 | 2014-02-27 | 株式会社ニチレイフーズ | Batter-coated oil-cooked frozen food which is in contact with liquid seasoning containing acerola puree or acerola pulp |
| JPWO2014030733A1 (en) * | 2012-08-24 | 2016-08-08 | 株式会社ニチレイフーズ | Coated oil-frozen frozen food in contact with seasoning liquid containing acerola puree or acerola pulp |
| CN109221390A (en) * | 2018-08-20 | 2019-01-18 | 昆明理工大学 | A kind of fresh-keeping method for inhibiting fruits and vegetables lignifying of multilayer film |
| CN109221390B (en) * | 2018-08-20 | 2021-09-14 | 昆明理工大学 | Method for inhibiting lignification of fruits and vegetables through multilayer coating preservation |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2730313B2 (en) | 1998-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gómez-Guillén et al. | Fish gelatin: a renewable material for developing active biodegradable films | |
| JPH06506589A (en) | Gel-like products and their manufacturing methods | |
| IE901557L (en) | Food product analogous to the elver | |
| NO138662B (en) | FORMED SOLID PULLULAN BODIES. | |
| JP5056193B2 (en) | Process for producing processed meat products or processed fishery products and enzyme preparations for modifying processed processed meat products or processed fishery products | |
| KR100270338B1 (en) | Preservatives and method for preservation against decay | |
| Alvarez-Pérez et al. | Pectin-candelilla wax: An alternative mixture for edible films | |
| KR100983607B1 (en) | Film coating agent | |
| JPH04325058A (en) | Coating agent | |
| CN102870944A (en) | Preparation method of preserved pumpkin | |
| RU2411738C1 (en) | Composition of protective film-forming coating for meat and meat products | |
| JP2000041598A (en) | Cooked rice food and its production | |
| RU2649981C1 (en) | Composition of biodegradable polymer for food processing | |
| CN108967529A (en) | A kind of process of edibility fruit preserving coating | |
| JP3391643B2 (en) | Extraction and manufacturing method of oyster meat extract | |
| JPH02222641A (en) | Production of fish or shellfish extract | |
| JPS61239866A (en) | Prevention of freeze denaturation | |
| JP2000125802A (en) | Acidic seasoning | |
| Fitriyani et al. | Development of edible coating from gelatin bone toman fish (Channa micropeltes) in frozen shrimp | |
| KR101633686B1 (en) | A manufacturing method of seaweeds salad | |
| JPH09224598A (en) | Retort food including dumplings and rice cake and its production | |
| JP2510592B2 (en) | Manufacturing method of paste products | |
| KR101217926B1 (en) | Salt Composition for Seasoning | |
| WO2020100653A1 (en) | Dry ingredient for semi-solid food product | |
| Arfin | Active Ingredients Enabled Edible Coatings and Films Improve Shelf Life of Food: An Overview |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071219 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071219 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081219 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081219 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081219 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081219 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091219 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091219 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101219 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101219 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111219 Year of fee payment: 14 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111219 Year of fee payment: 14 |