JPH1146722A - Cellulose-containing complex - Google Patents
Cellulose-containing complexInfo
- Publication number
- JPH1146722A JPH1146722A JP9204663A JP20466397A JPH1146722A JP H1146722 A JPH1146722 A JP H1146722A JP 9204663 A JP9204663 A JP 9204663A JP 20466397 A JP20466397 A JP 20466397A JP H1146722 A JPH1146722 A JP H1146722A
- Authority
- JP
- Japan
- Prior art keywords
- cellulose
- complex
- water
- galactomannan
- composite
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、セルロース含有複
合体に関する。さらに詳しくは、特定の微細セルロース
及びガラクトマンナン分解物を含有し、食感、保形性な
どの機能が優れるとともに、食物繊維効果、油脂代替効
果にも優れたセルロース含有複合体に関する。The present invention relates to a cellulose-containing composite. More specifically, the present invention relates to a cellulose-containing composite that contains a specific fine cellulose and a degraded galactomannan, has excellent functions such as texture and shape retention, and is also excellent in a dietary fiber effect and a fat / oil replacement effect.
【０００２】[0002]
【従来の技術】従来、セルロースは、懸濁安定性付与、
乳化安定性付与、保形性付与、クラウディー性付与、食
物繊維摂取など種々の目的で食品に配合されてきた。し
かし、安定剤等として、セルロースを単独で用いると、
添加効果が不十分であったり、ややざらつきのある食感
が感じられる場合があった。2. Description of the Related Art Conventionally, cellulose is provided with suspension stability,
It has been incorporated into foods for various purposes such as emulsification stability, shape retention, cloudiness, and dietary fiber intake. However, when cellulose is used alone as a stabilizer or the like,
In some cases, the effect of the addition was insufficient, or a slightly rough texture was felt.
【０００３】特公昭５７−１４７７１号公報では、微結
晶セルロースと、分散剤（ガム類）と崩壊剤を特定の割
合で含有する複合体についての記載があるが、ガム類の
種類によっては粘度が高いため、糊状感のある重い食感
となる場合があった。例えば結晶セルロース製剤として
市販されている「アビセル」ＲＣ−５９１（旭化成工業
（株）製）は、結晶セルロースとともに分散剤としてカ
ルボキシメチルセルロース・ナトリウムを含有するが、
３％濃度で水に分散させたときの粘度が１２００ｍＰａ
・Ｓと高かった。Japanese Patent Publication No. 57-14771 discloses a composite containing microcrystalline cellulose, a dispersing agent (gum) and a disintegrant in a specific ratio, but depending on the type of gum, the viscosity is reduced. Because of the high texture, there was a case where the texture became heavy with a sticky feeling. For example, “Avicel” RC-591 (manufactured by Asahi Kasei Kogyo Co., Ltd.), which is commercially available as a crystalline cellulose preparation, contains sodium carboxymethylcellulose as a dispersant together with crystalline cellulose.
Viscosity when dispersed in water at 3% concentration is 1200 mPa
・ It was high with S.
【０００４】特公平６−７５４７４号公報では微結晶セ
ルロースとガラクトマンナンガムよりなる組成物が記載
されている。しかし、ここで使用されるガラクトマンナ
ンガムは、分解処理を施していない通常のガムである。
そのため、ガムが微結晶セルロースのバインダーとして
作用するためか、組成物を水中で撹拌しても、膨潤する
のみで、組成物は崩壊せず、平均粒径は粗いものとな
る。よって、食感的に好ましくないし、安定剤としての
作用も小さい。[0004] JP-B-6-75474 describes a composition comprising microcrystalline cellulose and galactomannan gum. However, the galactomannan gum used here is a normal gum that has not been subjected to a decomposition treatment.
Therefore, even if the composition is stirred in water, the composition only swells, does not disintegrate, and has a coarse average particle size, probably because the gum acts as a binder for microcrystalline cellulose. Therefore, it is not preferable in terms of texture, and its effect as a stabilizer is small.
【０００５】また、特開平６−１３５８３８号公報に
は、非水溶性食物繊維として結晶セルロース、水溶性食
物繊維としてグアガム酵素分解物を含有する経口経管栄
養組成物に関する発明が記載されている。しかし、該発
明では、結晶セルロースとグアガム酵素分解物が、複合
体の形ではなく、別々に添加されて組成物が製造されて
いるため、結晶セルロースのざらつき感を抑えることが
十分できなかった。Japanese Patent Application Laid-Open No. 6-135838 discloses an invention relating to an oral tube feeding composition containing crystalline cellulose as a water-insoluble dietary fiber and an enzymatically decomposed guar gum as a water-soluble dietary fiber. However, in the present invention, the crystalline cellulose and the enzyme decomposition product of guar gum are added separately, not in the form of a complex, to produce the composition. Therefore, it was not possible to sufficiently suppress the roughness of the crystalline cellulose.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、食感、保形
性などの機能が優れるとともに、食物繊維効果にも優れ
たセルロース含有複合体、および食品組成物を提供する
ことを目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a cellulose-containing composite and a food composition which are excellent in functions such as texture and shape retention and are also excellent in a dietary fiber effect. .
【０００７】[0007]
【課題を解決するための手段】本発明者らは、特定の微
細セルロースとガラクトマンナン分解物を含有する複合
体が、水に分散させたときの粘性が低く、また、微細セ
ルロースの平均粒径が小さいために、食品に使用した場
合、重くない食感を呈しつつ、保形性など食品の安定性
にも寄与することを見いだし、本発明をなすに至った。Means for Solving the Problems The present inventors have found that a composite containing a specific fine cellulose and a degraded galactomannan has a low viscosity when dispersed in water, and has an average particle size of the fine cellulose. It has been found that, when used in food, it contributes to the stability of the food, such as shape-retaining properties, when used in foods, so that the present invention has been accomplished.
【０００８】即ち、本発明は下記の通りである。 １）微細セルロース２０〜９９重量％、ガラクトマンナ
ン分解物１〜８０重量％からなる複合体であって、水に
分散させたときの微細セルロースの平均粒径が３０μｍ
以下であることを特徴とするセルロース含有複合体。 ２）上記１に記載のセルロース含有複合体を含有するこ
とを特徴とする食品組成物。That is, the present invention is as follows. 1) A composite comprising 20 to 99% by weight of fine cellulose and 1 to 80% by weight of a decomposed product of galactomannan, wherein the average particle size of the fine cellulose when dispersed in water is 30 μm.
A cellulose-containing composite, comprising: 2) A food composition comprising the cellulose-containing composite according to 1 above.
【０００９】以下、本発明につき詳しく説明する。本発
明のセルロース含有複合体は、水中で撹拌すると、複合
体の形態のまま水中に分散するのでなく、複合体は崩壊
して、個々の微細セルロース粒子の状態で分散するのが
特徴である。セルロース含有複合体を水中で１％濃度で
攪拌して分散させたときの、微細セルロースの平均粒径
は３０μｍ以下であることが必要である。このときの粒
度分布における１０μｍ以上の留分は８０％以下であ
る。好ましくは平均粒径が２０μｍ以下であって、１０
μｍ以上の留分が７０％以下である。さらに好ましくは
平均粒径が１０μｍ以下であって、１０μｍ以上の留分
が５０％以下である。特に好ましくは平均粒径が６μｍ
以下であって、１０μｍ以上の留分が２５％以下であ
る。平均粒径が３０μｍを超えると、喫食した場合、口
中でザラツキ感が感じられるとともに、安定性などの機
能が低下する。平均粒径が小さいほどザラツキ感は改良
される傾向にあるが、その下限は、磨砕、粉砕の技術お
よび装置により自ずから限度があり、現在のところは通
常０．０５μｍ程度と考えられる。Hereinafter, the present invention will be described in detail. The cellulose-containing composite of the present invention is characterized in that when stirred in water, the composite disintegrates and disperses in the form of individual fine cellulose particles, instead of being dispersed in water in the form of the composite. When the cellulose-containing composite is stirred and dispersed at a concentration of 1% in water, the average particle size of the fine cellulose needs to be 30 μm or less. The fraction of 10 μm or more in the particle size distribution at this time is 80% or less. Preferably, the average particle size is 20 μm or less,
The fraction of μm or more is 70% or less. More preferably, the average particle size is 10 μm or less, and the fraction of 10 μm or more is 50% or less. Particularly preferably, the average particle size is 6 μm.
And the fraction of 10 μm or more is 25% or less. When the average particle size exceeds 30 μm, when eating, a feeling of roughness is felt in the mouth, and functions such as stability are reduced. The graininess tends to be improved as the average particle size is smaller, but the lower limit is naturally limited by grinding and pulverizing techniques and equipment, and at present it is generally considered to be about 0.05 μm.
【００１０】また、本発明のセルロース含有複合体を３
％濃度で分散させて測定したときの粘度は、３００ｍＰ
ａ・Ｓ以下であることが好ましい。３００ｍＰａ・Ｓを
超えると、食感的に重くなる傾向がある。特に好ましく
は、１００ｍＰａ・Ｓ以下である。さらに好ましくは、
５０ｍＰａ・Ｓ以下である。ガラクトマンナン分解物と
は、ガラクトマンナンの１種である豆種子からとれるグ
アガム、ローカストビーンガムなどを原料にして、酵素
などで主鎖を部分的に分解することにより得られるもの
である。分解されていることにより、元のガラクトマン
ナンと比べて、その水溶液の粘度が低いことが特徴であ
る。ガラクトマンナン分解物を５％濃度に溶解させて、
２５℃で、ローター回転数３０ｒｐｍで測定したときの
粘度は３００ｍＰａ・Ｓ以下である。好ましくは、１０
０ｍＰａ・Ｓ以下である。特に好ましくは、３０ｍＰａ
・Ｓ以下である。因みに、酵素分解されていないグアガ
ムは、１％濃度、他は同条件で測定したとき、一般に３
０００〜４０００ｍＰａ・Ｓ程度の高粘度を示す。グア
ガム酵素分解物が入手の容易さの点で好ましい。市販品
としては、サンファイバー（太陽化学（株）製）、ファ
イバロンＳ（大日本製薬（株）製）などが挙げられる。Further, the cellulose-containing composite of the present invention is
% When dispersed and measured at a concentration of 300 mP
It is preferably at most a · S. If it exceeds 300 mPa · S, the texture tends to be heavier. Particularly preferably, it is 100 mPa · S or less. More preferably,
It is 50 mPa · S or less. The galactomannan hydrolyzate is obtained by partially decomposing the main chain with an enzyme or the like using guar gum, locust bean gum or the like obtained from a bean seed, which is a kind of galactomannan. Due to the decomposition, the viscosity of the aqueous solution is lower than that of the original galactomannan. Dissolve the galactomannan degradation product to a concentration of 5%,
The viscosity measured at 25 ° C. at a rotor rotation speed of 30 rpm is 300 mPa · S or less. Preferably, 10
0 mPa · S or less. Particularly preferably, 30 mPa
-S or less. By the way, guar gum that has not been decomposed by enzyme is generally 3% when measured at a 1% concentration and the other conditions are the same.
It shows a high viscosity of about 000 to 4000 mPa · S. A guar gum enzymatic degradation product is preferred in terms of availability. Commercially available products include Sunfiber (manufactured by Taiyo Kagaku Co., Ltd.) and Fiberlon S (manufactured by Dainippon Pharmaceutical Co., Ltd.).
【００１１】本発明のセルロース含有複合体は、微細セ
ルロース２０〜９９重量％、ガラクトマンナン分解物１
〜８０重量％を含有する。微細セルロースが２０重量％
未満では、保形性などの安定剤としての効果が十分でな
い。微細セルロースが９９重量％を超えると、ざらつき
感を感じたり、もさもさした感じになり、食感的に好ま
しくない。また、ガラクトマンナン分解物が１重量％未
満では、複合体を水中で撹拌しても、微細セルロースの
形態に分散しにくい。ガラクトマンナン分解物が８０重
量％を超えると、安定剤としての効果が十分でない他、
べたついた食感となり好ましくない。The cellulose-containing composite of the present invention comprises 20 to 99% by weight of fine cellulose, a degraded product of galactomannan 1
〜80% by weight. 20% by weight of fine cellulose
If it is less than 1, the effect as a stabilizer such as shape retention is not sufficient. When the content of the fine cellulose exceeds 99% by weight, a rough feeling or a rough feeling is felt, which is not preferable in terms of texture. If the galactomannan hydrolyzate is less than 1% by weight, the composite is difficult to disperse in the form of fine cellulose even when stirred in water. When the galactomannan hydrolyzate exceeds 80% by weight, the effect as a stabilizer is not sufficient,
A sticky texture is unfavorable.
【００１２】好ましくは、微細セルロース４０〜９０重
量％、ガラクトマンナン分解物１０〜６０重量％であ
る。特に好ましくは、微細セルロース５０〜８５重量
％、ガラクトマンナン分解物１５〜５０重量％である。
微細セルロースとガラクトマンナン分解物以外に、単糖
類、オリゴ糖類、糖アルコール類、澱粉類、可溶性澱
粉、澱粉加水分解物、油脂類、蛋白類、食塩、各種リン
酸塩等の塩類、乳化剤、増粘安定剤、酸味料、香料、色
素など食品に使用できる成分を適宜配合することは自由
である。特に、複合体の分散状態を調整するために、キ
サンタンガム、カラギーナン、カルボキシメチルセルロ
ース・ナトリウムなど、食品に利用される増粘安定剤を
配合すること、或いは糖類、可溶性澱粉、澱粉加水分解
物などの澱粉類など、親水性で水に溶けやすい物質を配
合することは効果がある。なおこれらの成分は、複合体
製造時に添加しても良いし、複合体製造後に添加しても
構わない。Preferably, the content is 40 to 90% by weight of fine cellulose and 10 to 60% by weight of a decomposed product of galactomannan. Particularly preferred are 50 to 85% by weight of fine cellulose and 15 to 50% by weight of a degraded galactomannan.
In addition to fine cellulose and hydrolyzed galactomannan, monosaccharides, oligosaccharides, sugar alcohols, starches, soluble starch, starch hydrolysates, fats and oils, proteins, salt, salts such as various phosphates, emulsifiers, Components that can be used in foods, such as a viscosity stabilizer, an acidulant, a flavor, and a pigment, can be freely added as appropriate. In particular, in order to adjust the dispersion state of the complex, xanthan gum, carrageenan, sodium carboxymethylcellulose, etc., to incorporate a thickening stabilizer used in foods, or sugars, soluble starch, starch such as starch hydrolyzate It is effective to mix a hydrophilic substance that is easily soluble in water, such as water. These components may be added during the production of the composite or after the production of the composite.
【００１３】本発明における微細セルロースとガラクト
マンナン分解物からなる複合体は、微細セルロースとガ
ラクトマンナン分解物を単に粉末状態のまま混合したも
のではなく、微細セルロースとガラクトマンナン分解物
とを水分を含有する状態、つまり、スラリー状、ペース
ト状、ゲル状、ケーク状で混合した後、乾燥して得られ
るものであることが好ましい。水分のある状態で混合す
ることによって、微細セルロース粒子の表面をガラクト
マンナン加水分解物とよくなじませることが好ましい。
乾燥する前の混合品の水分含量は、混合品総重量の約３
０重量％以上程度であると良い。水分含量が低いと、微
細セルロースとガラクトマンナン分解物を充分に混合す
るのに時間を要するためであり、好ましくは約５０重量
％以上程度が良い。The composite of the present invention comprising fine cellulose and the decomposed product of galactomannan is not a mixture of fine cellulose and the decomposed product of galactomannan simply in a powder state. It is preferably obtained by mixing in a slurry state, a paste state, a gel state, a cake state, and then drying. It is preferred that the surface of the fine cellulose particles be well blended with the hydrolyzate of galactomannan by mixing in a wet state.
The moisture content of the mixture before drying is about 3% of the total weight of the mixture.
The content is preferably about 0% by weight or more. When the water content is low, it takes time to sufficiently mix the fine cellulose and the degraded galactomannan, and it is preferably about 50% by weight or more.
【００１４】本発明のセルロース含有複合体の製法につ
いて具体的に説明すると、木材パルプ、精製リンター、
再生セルロース、穀物又は果実由来の植物繊維等のセル
ロース系素材を酸加水分解、アルカリ酸化分解、酵素分
解、スチームエクスプロージョン分解等、あるいはそれ
らの組み合わせにより解重合処理して平均重合度３０〜
３７５とし、次いで、機械的なシェアをかけて磨砕後、
ガラクトマンナン分解物を添加して混合後、乾燥するこ
とによって得ることができる。解重合処理したセルロー
スにガラクトマンナン分解物を添加後、機械的なシェア
をかけて磨砕と混合を同時に行った後、乾燥してもかま
わない。また、複合体は、セルロース系素材に化学的処
理を施さずに、あるいは弱い化学的な処理を施した後、
機械的なシェアをかけ湿式磨砕、あるいは粉砕すること
によって得ることができる微小繊維状セルロース、ある
いは粉末セルロースをガラクトマンナン分解物と共に水
分の存在下で混合した後、乾燥して得られるものであっ
ても良い。The method for producing the cellulose-containing composite of the present invention will be specifically described. Wood pulp, refined linter,
Cellulose-based material such as regenerated cellulose, cereal or fruit-derived plant fiber is subjected to depolymerization by acid hydrolysis, alkali oxidative decomposition, enzymatic decomposition, steam explosion decomposition, or a combination thereof, and has an average degree of polymerization of 30 to
375, then after grinding with a mechanical share,
It can be obtained by adding a galactomannan hydrolyzate, mixing and drying. After adding the decomposed product of galactomannan to the depolymerized cellulose, grinding and mixing may be performed simultaneously by applying a mechanical shear, and then drying may be performed. In addition, the composite is not subjected to chemical treatment of the cellulosic material, or after subjected to a weak chemical treatment,
It is obtained by mixing fine fibrous cellulose or powdered cellulose, which can be obtained by wet grinding or pulverizing with a mechanical shear, together with a galactomannan decomposition product in the presence of moisture, and then drying. May be.
【００１５】湿式磨砕機械は、系に存在する水分量、セ
ルロースの微細化の程度により自由に選択される。例え
ば、平均粒径が８μｍ以下の微細セルロースを得るよう
な充分な機械的シェアーをかける場合は、媒体攪拌ミル
類、例えば、湿式振動ミル、湿式遊星振動ミル、湿式ボ
ールミル、湿式ロールミル、湿式コボールミル、湿式ビ
ーズミル、湿式ペイントシェーカー等の他、高圧ホモジ
ナイザー等がある。高圧ホモジナイザーとしては、約５
００ｋｇ／ｃｍ2 以上の高圧で、スラリーを微細オリフ
ィスに導き高流速で対面衝突させるタイプが効果的であ
る。これらのミルを使用した場合の最適磨砕濃度は機種
により異なるが、概ね３〜２５重量％程度の固形分濃度
が適している。The wet grinding machine can be freely selected depending on the amount of water present in the system and the degree of fineness of cellulose. For example, when applying a sufficient mechanical shear to obtain fine cellulose having an average particle size of 8 μm or less, medium stirring mills, for example, a wet vibration mill, a wet planetary vibration mill, a wet ball mill, a wet roll mill, a wet coball mill, In addition to a wet bead mill, a wet paint shaker, and the like, there are a high-pressure homogenizer and the like. About 5 high pressure homogenizers
An effective type is a type in which the slurry is guided to a fine orifice at a high pressure of at least 00 kg / cm 2 and face-to-face collides at a high flow rate. The optimum grinding concentration when these mills are used varies depending on the type of machine, but a solid concentration of about 3 to 25% by weight is suitable.
【００１６】また、平均粒径が５〜３０μｍの微細セル
ロースを得るような機械的シェアーをかける場合におい
ては、概ね固形分濃度が３〜３０重量％程度であるスラ
リー様の系ではコロイドミル、連続式ボールミル、ホモ
ジナイザー、ホモミキサー、プロペラ撹拌機などの磨砕
機、混合機が使用できるし、それより固形分濃度が高
い、概ね２０〜６０重量％程度であるケーク状のものを
磨砕するには、ニーダー、ライカイ機、押出機などが使
用できる。また、微小繊維状セルロースは、セルロース
系素材懸濁液を高圧ホモジナイザーで５０ｋｇ／ｃｍ2
以上の圧力で数回パスして、繊維径を約０．０１〜１μ
ｍにまでバラバラにすることで得られる。あるいは、セ
ルロース系素材懸濁液を媒体攪拌ミル類で数回処理する
ことにより得られる。本発明の目的のためにはこれらの
機種を単独で用いることもできるが、二種以上の機種を
組み合わせて用いることも出来る。When a mechanical shear is applied to obtain fine cellulose having an average particle size of 5 to 30 μm, a slurry-like system having a solid content concentration of about 3 to 30% by weight generally uses a colloid mill or a continuous mill. Grinding machines and mixers such as ball mills, homogenizers, homomixers, and propeller stirrers can be used. To grind cake-like substances having a higher solid content than about 20 to 60% by weight. , Kneaders, raikai machines, extruders and the like can be used. The microfibrous cellulose was prepared by applying a suspension of a cellulosic material to a high-pressure homogenizer at 50 kg / cm 2.
Pass several times under the above pressure to reduce the fiber diameter to about 0.01 to 1μ.
m. Alternatively, it is obtained by treating the cellulosic material suspension several times with a medium stirring mill. These models can be used alone for the purpose of the present invention, but two or more types can be used in combination.
【００１７】微細セルロースとガラクトマンナン分解物
の混合物の乾燥方法であるが、乾燥される対象物の水分
量、状態によって最適な方法を選ぶべきである。例えば
スラリー状であれば、噴霧乾燥法、ドラム乾燥法、アル
コール沈殿法等が使用できる。また、泥状物、餅様物に
は、棚段式乾燥法、ベルト乾燥法、流動床乾燥法、真空
凍結乾燥法等が挙げられる。水中での複合体の溶解性、
再分散性を向上させる点からは、スラリー状にして噴霧
乾燥する方法が好ましい。乾燥コスト低減の点からは、
アルコール沈殿法、プレス法、固形分含量の高い状態で
乾燥できる棚段乾燥法、流動床乾燥法が好ましい。乾燥
後の水分量の上限は、取り扱い性、経時安定性を考慮す
れば、１５重量％以下が好ましい。特に好ましくは１０
重量％以下である。さらに好ましくは６重量％以下であ
る。The method of drying the mixture of the fine cellulose and the decomposition product of galactomannan is to select an optimum method depending on the moisture content and condition of the object to be dried. For example, in the case of a slurry, a spray drying method, a drum drying method, an alcohol precipitation method and the like can be used. Examples of the muddy and rice cake-like materials include a tray drying method, a belt drying method, a fluidized bed drying method, and a vacuum freeze drying method. Solubility of the complex in water,
From the viewpoint of improving the redispersibility, a method of forming a slurry and spray-drying is preferable. From the viewpoint of drying cost reduction,
The alcohol precipitation method, the press method, the tray drying method capable of drying with a high solid content, and the fluidized bed drying method are preferred. The upper limit of the moisture content after drying is preferably 15% by weight or less in consideration of handleability and stability over time. Particularly preferably 10
% By weight or less. More preferably, it is at most 6% by weight.
【００１８】なお、ドラム乾燥法、棚段式乾燥法、ベル
ト乾燥法などにより得られた乾燥物は、薄片状、塊状で
得られるので、衝撃式粉砕機、ジェットミル粉砕機など
適切な方法で粉砕し、４０号篩をほぼ全通する程度に粉
末化することが好ましい。本発明のセルロース含有複合
体は、種々の食品に使用できる。例を挙げると、コーヒ
ー、紅茶、抹茶、汁粉、ジュース等の嗜好飲料、生乳、
加工乳、乳酸菌飲料、豆乳等の乳性飲料、カルシウム強
化飲料等の栄養強化飲料並びに食物繊維含有飲料等を含
む各種の飲料類、アイスクリーム、アイスミルク、ソフ
トクリーム、ミルクシェーキ、シャーベット等の氷菓
類、バター、チーズ、ヨーグルト、コーヒーホワイトナ
ー、ホイッピングクリーム、カスタードクリーム、プリ
ン等の乳製品類、マヨネーズ、マーガリン、スプレッ
ド、ショートニング等の油脂加工食品類、各種のスー
プ、シチュー、ソース、タレ、ドレッシング等の調味料
類、練りがらしに代表される各種練りスパイス、ジャ
ム、フラワーペーストに代表される各種フィリング、各
種のアン、ゼリーを含むゲル・ペースト状食品類、パ
ン、麺、パスタ、ピザ、各種プレミックスを含むシリア
ル食品類、キャンディー、クッキー、チョコレート、餅
等を含む和・洋菓子類、蒲鉾、ハンペン等に代表される
水産練り製品、ハム、ソーセージ、ハンバーグ等に代表
される畜産製品、クリームコロッケ、中華用アン、グラ
タン、ギョーザ等の各種の惣菜類、塩辛、カス漬等の珍
味類、ペットフード類及び経管流動食類等である。The dried product obtained by the drum drying method, the tray drying method, the belt drying method, etc. can be obtained in the form of flakes or lumps. It is preferable to pulverize and pulverize it to such an extent that it passes through a No. 40 sieve. The cellulose-containing composite of the present invention can be used for various foods. For example, coffee, tea, matcha, juice powder, juice and other favorite beverages, raw milk,
Milk drinks such as processed milk, lactic acid bacteria drinks, soy milk, nutrient-enhanced drinks such as calcium-enriched drinks, and various drinks including dietary fiber-containing drinks, and ice cream, ice milk, soft cream, milk shakes, sherbet, and other frozen desserts Dairy products such as foods, butter, cheese, yogurt, coffee whitener, whipping cream, custard cream, pudding, processed oils and fats such as mayonnaise, margarine, spreads, shortening, etc., various soups, stews, sauces, sauces, dressings Seasonings, various dough spices represented by dough, jam, various fillings represented by flower paste, various annes, gel and paste foods including jelly, bread, noodles, pasta, pizza, Cereal foods including various premixes, candies, Japanese and Western confectionery including key, chocolate, rice cake, etc., fish paste products such as kamaboko, hampen, livestock products such as ham, sausage, hamburger, cream croquette, Chinese ann, gratin, gyoza, etc. And delicacies such as salted vegetables and pickled vegetables, pet foods and tube foods.
【００１９】本発明のセルロース含有複合体は、これら
の用途において、懸濁安定剤、乳化安定剤、増粘安定
剤、泡安定剤、クラウディー剤、組織付与剤、流動性改
善剤、保形剤、離水防止剤、生地改質剤、粉末化基剤、
食物繊維基剤、油脂代替などの低カロリー化基剤として
作用するものである。また、上記の食品がレトルト食
品、粉末食品、冷凍食品、電子レンジ用食品等形態又は
用時調製の加工手法が異なっていても本発明の効果は発
揮される。The cellulose-containing composite of the present invention may be used in these applications in the form of a suspension stabilizer, an emulsion stabilizer, a thickening stabilizer, a foam stabilizer, a cloudy agent, a tissue-imparting agent, a flow improver, and a shape-retaining agent. Agent, water separation preventing agent, dough modifier, powdered base,
It acts as a low-calorie base such as a dietary fiber base or a substitute for fats and oils. In addition, the effects of the present invention can be exerted even if the above-mentioned foods have different processing methods such as retort foods, powdered foods, frozen foods, foods for microwave ovens and the like, or preparations at the time of use.
【００２０】本発明のセルロース含有複合体を食品に用
いると、低粘性を示すこと、及び微細セルロースの粒子
が小さいことのため、喫食時さっぱりして喉越しが良
く、ざらつき感が低減するため、食感が良好であるとい
う優れた特徴がある。本発明のセルロース含有複合体を
食品に使用する場合、各食品の製造で一般に行われてい
る方法と同様の機器を使用して、主原料の他、必要に応
じて、香料、ｐＨ調整剤、増粘安定剤、塩類、糖類、油
脂類、蛋白類、乳化剤、酸味料、色素等と配合して、混
合、混練、撹拌、乳化、加熱等の操作を行えばよい。When the cellulose-containing composite of the present invention is used in foods, it exhibits low viscosity and has small particles of fine cellulose. There is an excellent feature that the texture is good. When using the cellulose-containing composite of the present invention in food, using the same equipment as the method generally performed in the production of each food, in addition to the main raw materials, if necessary, flavors, pH adjusters, What is necessary is just to mix with kneading | mixing, kneading, stirring, emulsification, heating, etc. by mix | blending with a thickening stabilizer, salts, sugars, fats and oils, proteins, emulsifiers, sour agents, pigments, etc.
【００２１】食品中での本発明のセルロース含有複合体
の含有量は、食品の種類等により異なるが、食品全体に
対して０．０１〜１５重量％程度が好ましい。安定剤と
しての機能を主に考える場合は、０．０２〜３重量％程
度が好ましい。また、食物繊維素材、油脂代替素材とし
て主に考える場合は０．５〜１５重量％程度が好まし
い。The content of the cellulose-containing complex of the present invention in the food varies depending on the type of the food and the like, but is preferably about 0.01 to 15% by weight based on the whole food. When mainly considering the function as a stabilizer, the content is preferably about 0.02 to 3% by weight. When mainly considered as a dietary fiber material or an oil / fat substitute material, the content is preferably about 0.5 to 15% by weight.
【００２２】[0022]
【発明の実施の形態】次に、実施例によって本発明をさ
らに詳細に説明する。なお、測定は以下のとおり行っ
た。 ＜平均粒径、１０μｍ以上の粒子の割合＞ （１）サンプルを固形分で３．０ｇを、蒸留水を入れた
エースホモジナイザー（日本精機製ＡＭ−Ｔ）に入れ全
量を３００ｇとする。 （２）１５０００ｒｐｍで５分間分散する。 （３）堀場製作所製レーザー回折式粒度分布測定装置
（ＬＡ−９１０）を用いて粒度分布を測定する。平均粒
径は積算体積５０％の粒径であり、１０μｍ以上の粒子
の割合は体積分布における割合（％）で表す。Now, the present invention will be described in further detail with reference to Examples. In addition, the measurement was performed as follows. <Average particle size: ratio of particles having a particle size of 10 μm or more> (1) A sample is charged into an ace homogenizer (AM-T, manufactured by Nippon Seiki Co., Ltd.) containing distilled water in an amount of 3.0 g to a total amount of 300 g. (2) Disperse at 15000 rpm for 5 minutes. (3) The particle size distribution is measured using a laser diffraction type particle size distribution analyzer (LA-910) manufactured by Horiba, Ltd. The average particle diameter is a particle diameter of an integrated volume of 50%, and the ratio of particles of 10 μm or more is represented by a ratio (%) in a volume distribution.
【００２３】＜複合体の粘度＞ （１）サンプルを固形分で９．０ｇを、蒸留水を入れた
エースホモジナイザー（日本精機製ＡＭ−Ｔ）に入れ全
量を３００ｇとする。 （２）１５０００ｒｐｍで５分間分散する。 （３）ＢＬ型粘度計（東京計器製）を用いて、液温２５
℃で、ローター回転数６０ｒｐｍで測定する。粘度の単
位は、ｍＰａ・Ｓである。<Viscosity of Composite> (1) 9.0 g of a sample as a solid is placed in an ace homogenizer (AM-T manufactured by Nippon Seiki) containing distilled water to make the total amount 300 g. (2) Disperse at 15000 rpm for 5 minutes. (3) Using a BL type viscometer (manufactured by Tokyo Keiki), the liquid temperature was 25
The temperature is measured at 60 ° C. at a rotor speed of 60 rpm. The unit of the viscosity is mPa · S.
【００２４】[0024]
【実施例１】市販ＤＰパルプを裁断後、７％塩酸中で１
０５℃で２０分間加水分解して得られた酸不溶性残渣を
ろ過、洗浄し、加水分解セルロースのウェットケーク
（固形分含量４０％）を得た。次に、この加水分解セル
ロースと、酵素分解グアガム（商品名サンファイバー、
太陽化学（株）製、５％粘度は１０ｍＰａ・Ｓ）をそれ
ぞれ固形分比で表１の配合組成となるようにして、ニー
ダーを用いて３時間磨砕混練した。ソーメン状に押し出
し、次に６０℃の熱風乾燥機で乾燥した後、粉砕して、
セルロース含有複合体Ａ〜Ｄを得た。得られた複合体を
水に再分散した時の平均粒径と１０μｍ以上の粒子の割
合、及び粘度について表１に示す。Example 1 Commercial DP pulp was cut and then cut in 7% hydrochloric acid.
The acid-insoluble residue obtained by hydrolysis at 05 ° C. for 20 minutes was filtered and washed to obtain a wet cake of hydrolyzed cellulose (solid content: 40%). Next, this hydrolyzed cellulose and enzymatically decomposed guar gum (trade name Sun Fiber,
(5% viscosity: 10 mPa · S, manufactured by Taiyo Chemical Co., Ltd.) was milled and kneaded for 3 hours using a kneader so that the solid content ratio became the composition shown in Table 1. Extruded in the form of somen, then dried in a hot air dryer at 60 ° C, crushed,
Cellulose-containing composites A to D were obtained. Table 1 shows the average particle size, the ratio of particles having a particle size of 10 μm or more, and the viscosity when the obtained composite was redispersed in water.
【００２５】[0025]
【実施例２】実施例１と同様に操作し、加水分解セルロ
ースのウェットケークを得た後、水を添加して固形分１
０％のセルロース分散液を調製した。このセルロース分
散液を媒体撹拌湿式粉砕装置（コトブキ技研工業株式会
社製アペックスミル、ＡＭ−１型）で、媒体として直径
１ｍｍφのジルコニアビーズを用いて、撹拌翼回転数１
８００ｒｐｍ、セルロース分散液の供給量０．４ｌ／ｍ
ｉｎの条件で、２回通過で粉砕処理を行い、微細セルロ
ースのペースト状物を得た。この微細セルロースの平均
粒径は３．４μｍで、１０μｍ以上の粒子の割合は４．
５％であった。Example 2 The same operation as in Example 1 was carried out to obtain a wet cake of hydrolyzed cellulose, and then water was added to obtain a solid content of 1%.
A 0% cellulose dispersion was prepared. This cellulose dispersion was stirred by a medium stirring wet grinding apparatus (Apex Mill, AM-1 type, manufactured by Kotobuki Giken Kogyo Co., Ltd.) using zirconia beads having a diameter of 1 mm as a medium, and stirring blade rotation speed was 1
800 rpm, supply amount of cellulose dispersion 0.4 l / m
The pulverization treatment was performed twice in the in condition to obtain a paste of fine cellulose. The average particle size of the fine cellulose is 3.4 μm, and the ratio of particles having a size of 10 μm or more is 4.
5%.
【００２６】この微細セルロースと酵素分解グアガム
を、配合組成が固形分比で７０／３０となるように撹拌
混合し、総固形分濃度が１３％の分散液を調整した。次
に、この分散液をアルミ板上に流し込み、６０℃の熱風
乾燥機で乾燥させた。続いて、ハンマーミルを用いて粉
砕して、セルロース含有複合体Ｅを得た。複合体Ｅを水
に再分散した時の平均粒径、１０μｍ以上の粒子の割
合、及び粘度について、表１に示す。This fine cellulose and enzymatically decomposed guar gum were stirred and mixed so that the composition ratio was 70/30 in terms of solids ratio, to prepare a dispersion having a total solids concentration of 13%. Next, the dispersion was poured onto an aluminum plate and dried with a hot air dryer at 60 ° C. Subsequently, the mixture was pulverized using a hammer mill to obtain a cellulose-containing composite E. Table 1 shows the average particle size when the composite E was redispersed in water, the proportion of particles having a particle size of 10 μm or more, and the viscosity.
【００２７】[0027]
【実施例３】実施例１と同様に操作し、加水分解セルロ
ースのウェットケークを得た後、酵素分解グアガム、及
び水を添加して、固形分１６％の分散液を調製した（組
成は表１に示す）。次に、この分散液をＴＫホモミキサ
ー（特殊機化工業（株）製）を用いて、８０００ｒｐｍ
で１５分間処理した後、噴霧乾燥して、セルロース含有
複合体Ｆを得た。複合体Ｆを水に再分散した時の平均粒
径、１０μｍ以上の粒子の割合、及び粘度について、表
１に示す。Example 3 An operation was performed in the same manner as in Example 1 to obtain a wet cake of hydrolyzed cellulose, and then enzymatically decomposed guar gum and water were added to prepare a dispersion having a solid content of 16% (composition shown in Table 1). 1). Next, the dispersion was subjected to 8000 rpm using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
, And spray-dried to obtain a cellulose-containing composite F. Table 1 shows the average particle size when the composite F was redispersed in water, the proportion of particles having a particle size of 10 μm or more, and the viscosity.
【００２８】[0028]
【実施例４】実施例１と同様に操作し、加水分解セルロ
ースのウェットケークを得た。次に、この加水分解セル
ロースと、酵素分解グアガム、キサンタンガム（三栄源
ＦＦＩ（株）製）をそれぞれ固形分比で表１の配合組成
となるように配合した後、実施例１と同様に混練、乾
燥、粉砕操作を行い、セルロース含有複合体Ｇを得た。
得られた複合体Ｇを水に再分散した時の平均粒径と１０
μｍ以上の粒子の割合、及び粘度について表１に示す。Example 4 The same operation as in Example 1 was carried out to obtain a wet cake of hydrolyzed cellulose. Next, the hydrolyzed cellulose, enzymatically decomposed guar gum, and xanthan gum (manufactured by San-Ei Gen FFI Co., Ltd.) were blended so as to have a blending composition as shown in Table 1 at a solid content ratio, and kneaded in the same manner as in Example 1. Drying and crushing operations were performed to obtain a cellulose-containing composite G.
The average particle size when the obtained composite G was redispersed in water was 10
Table 1 shows the ratio of particles having a particle size of μm or more and the viscosity.
【００２９】[0029]
【実施例５】粉末セルロース（商品名ＫＣフロック、日
本製紙（株）製）と、酵素分解グアガムをそれぞれ固形
分比で表１の配合組成となるように配合し、水を粉末セ
ルロースの１．５倍量添加した。続いて、実施例１と同
様に混練、乾燥、粉砕操作を行い、セルロース含有複合
体Ｈを得た。得られた複合体Ｈを水に再分散した時の平
均粒径と１０μｍ以上の粒子の割合、及び粘度について
表１に示す。Example 5 Powdered cellulose (trade name: KC Floc, manufactured by Nippon Paper Industries Co., Ltd.) and enzymatically decomposed guar gum were blended so as to have the blending composition shown in Table 1 in terms of the solid content ratio, and water was added to the powdered cellulose. A 5-fold amount was added. Subsequently, kneading, drying, and pulverizing operations were performed in the same manner as in Example 1 to obtain a cellulose-containing composite H. Table 1 shows the average particle size, the ratio of particles having a particle size of 10 μm or more, and the viscosity when the obtained composite H was redispersed in water.
【００３０】[0030]
【実施例６】セルロース含有複合体を懸濁安定剤等の目
的で配合し、栄養強化飲料を作成した。まず、実施例１
のセルロース含有複合体Ａ〜Ｄを用いて、表２の成分を
ＴＫホモミキサーを用いて１００００ｒｐｍで１０分間
分散した後、高圧ホモジナイザーを用いて、１５０ｋｇ
／ｃｍ２の圧力で１パスさせて、均質化した。続いて、
耐熱瓶に充填した後、オートクレーブを用いて、１２１
℃で３０分間殺菌し、栄養強化飲料Ａ〜Ｄを得た。Example 6 A cellulose-containing composite was blended for the purpose of a suspension stabilizer or the like to prepare a fortified beverage. First, Example 1
Using the cellulose-containing composites A to D, the components in Table 2 were dispersed at 10,000 rpm for 10 minutes using a TK homomixer, and then 150 kg using a high-pressure homogenizer.
1 pass at a pressure of / cm 2 to homogenize. continue,
After filling in a heat-resistant bottle, using an autoclave, 121
The mixture was sterilized at 30 ° C. for 30 minutes to obtain enriched beverages A to D.
【００３１】Ｂ型粘度計を用いて、ローター回転数６０
ｒｐｍで測定した粘度、沈降物の有無、及び飲んだとき
のざらつき感について評価した。結果を表２に示す。Using a B-type viscometer, the rotor rotation speed was 60
The viscosity measured at rpm, the presence or absence of sediment, and the roughness upon drinking were evaluated. Table 2 shows the results.
【００３２】[0032]
【実施例７】セルロース含有複合体を、食物繊維付与
剤、保形性付与剤等の目的で配合し、ビスケットを作成
した。まず、表３の成分の内、マーガリン、水以外を粉
体混合した後、プラネタリーミキサーで全成分を５分間
混練した。ここで、混練時における機壁へのドウの付着
性を観察した。次に、混練したドウを冷蔵庫に１夜置い
た後、室温に戻し、厚み１５ｍｍ、幅３０ｍｍ×１５ｍ
ｍの大きさに揃えた。続いて、１６０℃のオーブンで２
０分間焼成し、ビスケットＡを得た。ここで、焼成時の
保形性（ダレの有無）について観察した。結果を表３に
示す。Example 7 A biscuit was prepared by blending a cellulose-containing composite for the purpose of providing a dietary fiber and a shape-retaining agent. First, of the components shown in Table 3, after mixing powder except for margarine and water, all components were kneaded for 5 minutes using a planetary mixer. Here, the adhesion of the dough to the machine wall during kneading was observed. Next, after the kneaded dough was placed in a refrigerator overnight, the temperature was returned to room temperature, and the thickness was 15 mm and the width was 30 mm × 15 m.
m. Then, in a 160 ° C oven,
Baking was performed for 0 minutes to obtain biscuit A. Here, shape retention (presence or absence of sag) during firing was observed. Table 3 shows the results.
【００３３】[0033]
【実施例８】セルロース含有複合体を、油脂代替物、乳
化安定剤等の目的で配合し、表４の成分を用いて低脂肪
マヨネーズ風ドレッシングを作成した。まず、ホバート
ミキサーを用いて複合体Ｅを水に分散させた後、撹拌し
ながらキサンタンガム、卵黄を添加する。次に、撹拌し
ながらサラダ油を添加し、撹拌を継続する。続いて、食
酢、食塩、砂糖、洋辛子粉、グルタミン酸ソーダを添加
し、撹拌する。撹拌は計３０分程度行った。続いて、コ
ロイドミルを通過させて、乳化を行い、ドレッシングＡ
を作成した。Example 8 A low-fat mayonnaise-like dressing was prepared using the components shown in Table 4 by blending a cellulose-containing composite for the purpose of an oil / fat substitute, an emulsion stabilizer and the like. First, after dispersing the complex E in water using a Hobart mixer, xanthan gum and egg yolk are added with stirring. Next, the salad oil is added with stirring, and stirring is continued. Subsequently, vinegar, salt, sugar, pepper powder and sodium glutamate are added and stirred. Stirring was performed for a total of about 30 minutes. Subsequently, the mixture is emulsified by passing through a colloid mill, and dressing A
It was created.
【００３４】ドレッシングＡを口に含んだところ、なめ
らかな食感を呈し、ざらつき感は感じられなかった。ま
た、ドレッシングＡをガラス瓶に入れ、９５℃の熱水中
に１５分間浸漬したが、離水、離油は見られず、乳化は
安定であった。When the dressing A was included in the mouth, it had a smooth texture and no roughness was felt. The dressing A was placed in a glass bottle and immersed in hot water at 95 ° C. for 15 minutes, but no water separation or oil separation was observed, and the emulsification was stable.
【００３５】[0035]
【比較例１】表１の組成で、実施例１と同様に操作し
て、複合体Ｉ、Ｊを得た。得られた複合体を水に再分散
した時の平均粒径と１０μｍ以上の粒子の割合、及び粘
度について表１に示す。Comparative Example 1 Composites I and J were obtained in the same manner as in Example 1 with the compositions shown in Table 1. Table 1 shows the average particle size, the ratio of particles having a particle size of 10 μm or more, and the viscosity when the obtained composite was redispersed in water.
【００３６】[0036]
【比較例２】実施例１と同様に操作し、加水分解セルロ
ースのウェットケークを得た後、グアガム（商品名グア
コール、三栄薬品（株）製、１％粘度は３６００ｍＰａ
・Ｓ）、及び水を添加して、表１の組成で固形分４％の
分散液を調製した。次に、この分散液をＴＫホモミキサ
ー（特殊機化工業（株）製）を用いて、８０００ｒｐｍ
で１５分間処理した後、噴霧乾燥して、複合体Ｋを得
た。複合体Ｋを水に再分散した時の平均粒径は５５μ
ｍ、１０μｍ以上の粒子の割合は９５％であった。つま
り、複合体Ｋは、個々の微細セルロース粒子にばらけた
状態で分散するのではなく、グアガムがバインダー的に
作用したため、複合体の形態のまま水中に分散した。複
合体Ｋの粘度は２５ｍＰａ・Ｓであった。Comparative Example 2 The same operation as in Example 1 was carried out to obtain a wet cake of hydrolyzed cellulose, and then guar gum (trade name: guacol, manufactured by Sanei Yakuhin Co., Ltd., 1% viscosity: 3600 mPa
S) and water were added to prepare a dispersion having the composition shown in Table 1 and a solid content of 4%. Next, the dispersion was subjected to 8000 rpm using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
, And spray-dried to obtain a complex K. The average particle size when the composite K was redispersed in water was 55 μm.
m, the proportion of particles having a size of 10 μm or more was 95%. That is, the complex K was dispersed in water in the form of the complex because the guar gum acted as a binder instead of being dispersed in individual fine cellulose particles in a dispersed state. The viscosity of the composite K was 25 mPa · S.
【００３７】[0037]
【比較例３】比較例１の複合体Ｉを用いる以外は、実施
例６と同様に操作し、栄養強化飲料Ｅを得た。Ｂ型粘度
計を用いて、ローター回転数６０ｒｐｍで測定した粘
度、沈降物の有無、及び飲んだときのざらつき感につい
て評価した結果を表２に示す。Comparative Example 3 An enriched beverage E was obtained in the same manner as in Example 6, except that the complex I of Comparative Example 1 was used. Table 2 shows the results of evaluation using a B-type viscometer for the viscosity measured at a rotor rotation speed of 60 rpm, the presence or absence of sediment, and the roughness when drinking.
【００３８】[0038]
【比較例４】比較例１の複合体Ｊを用いる以外は、実施
例７と同様に操作し、ビスケットＢを得た。混練時にお
ける機壁へのドウの付着性、焼成時の保形性（ダレの有
無）について観察した結果を表３に示す。Comparative Example 4 A biscuit B was obtained in the same manner as in Example 7, except that the composite J of Comparative Example 1 was used. Table 3 shows the results of observing the adhesion of the dough to the machine wall during kneading and the shape retention (presence or absence of sag) during firing.
【００３９】[0039]
【比較例５】表４の組成に従い、比較例１の複合体Ｊを
用いる以外は実施例８と同様に操作し、ドレッシングＢ
を得た。ドレッシングＢを口に含んだところ、食感はな
めらかであったが、ドレッシングらしいボディー感が不
足していた。また、ドレッシングＢをガラス瓶に入れ、
９５℃の熱水中に１５分間浸漬したところ、やや離水、
離油が見られた。Comparative Example 5 Dressing B was performed in the same manner as in Example 8 except that the composite J of Comparative Example 1 was used in accordance with the composition shown in Table 4.
I got When the dressing B was included in the mouth, the texture was smooth, but the body feeling typical of the dressing was insufficient. Also, put dressing B in a glass bottle,
When immersed in hot water at 95 ° C for 15 minutes,
Oil release was observed.
【００４０】[0040]
【表１】 [Table 1]
【００４１】[0041]
【表２】 [Table 2]
【００４２】[0042]
【表３】 [Table 3]
【００４３】[0043]
【表４】 [Table 4]
【００４４】[0044]
【発明の効果】本発明のセルロース含有複合体は、特定
の微細セルロース及びガラクトマンナン分解物を特定の
配合比率で含有するため、該複合体を含有する食品は、
食感、保形性などの機能が優れるとともに、食物繊維効
果、油脂代替効果等にも顕著な効果を有する。The cellulose-containing composite of the present invention contains a specific fine cellulose and a degraded galactomannan at a specific compounding ratio.
It has excellent functions such as texture and shape retention, and also has a remarkable effect on a dietary fiber effect, a fat and oil replacement effect, and the like.
Claims (2)
クトマンナン分解物１〜８０重量％からなる複合体であ
って、水に分散させたときの微細セルロースの平均粒径
が３０μｍ以下であることを特徴とするセルロース含有
複合体。1. A composite comprising 20 to 99% by weight of fine cellulose and 1 to 80% by weight of a decomposed product of galactomannan, wherein the average particle size of the fine cellulose when dispersed in water is 30 μm or less. Characteristic cellulose-containing composite.
を含有することを特徴とする食品組成物。2. A food composition comprising the cellulose-containing composite according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20466397A JP3830112B2 (en) | 1997-07-30 | 1997-07-30 | Cellulose-containing composite |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20466397A JP3830112B2 (en) | 1997-07-30 | 1997-07-30 | Cellulose-containing composite |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1146722A true JPH1146722A (en) | 1999-02-23 |
| JP3830112B2 JP3830112B2 (en) | 2006-10-04 |
Family
ID=16494229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20466397A Expired - Lifetime JP3830112B2 (en) | 1997-07-30 | 1997-07-30 | Cellulose-containing composite |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3830112B2 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000333650A (en) * | 1999-05-31 | 2000-12-05 | Asahi Chem Ind Co Ltd | Parched soybean flour beverage |
| WO2001042367A1 (en) * | 1999-12-08 | 2001-06-14 | National Institute Of Advanced Industrial Science And Technology | Biodegradable resin compositions |
| JP2001327256A (en) * | 2000-05-22 | 2001-11-27 | Taiyo Kagaku Co Ltd | Quality-improving composition for rice cake |
| JP2004313058A (en) * | 2003-04-15 | 2004-11-11 | Asahi Kasei Chemicals Corp | Edible spongy gel |
| JP2007110983A (en) * | 2005-10-21 | 2007-05-10 | Taiyo Kagaku Co Ltd | Thickening composition improved in viscosity development |
| JP2008061608A (en) * | 2006-09-08 | 2008-03-21 | Taiyo Kagaku Co Ltd | Thickening composition |
| JP2008228696A (en) * | 2007-03-23 | 2008-10-02 | Taiyo Kagaku Co Ltd | Easily soluble cmc composition |
| JP2008543298A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power based on water-soluble fiber and its production method |
| JP2008543299A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power and its production method |
| JP2011254770A (en) * | 2010-06-10 | 2011-12-22 | Asahi Kasei Chemicals Corp | Processed food product containing cellulose-based powder |
| JP6539792B1 (en) * | 2017-08-24 | 2019-07-03 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid or semi-solid emulsified seasoning, method for producing the same, method for improving flavor |
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|---|---|---|---|---|
| JPH06135838A (en) * | 1992-10-30 | 1994-05-17 | Snow Brand Milk Prod Co Ltd | Oral and tubal nutrient composition |
| JPH06335365A (en) * | 1993-03-31 | 1994-12-06 | Asahi Chem Ind Co Ltd | Food composition containing fine cellulose |
| JPH07107943A (en) * | 1993-10-08 | 1995-04-25 | Asahi Chem Ind Co Ltd | Egg yolk composition |
| JPH093243A (en) * | 1995-06-16 | 1997-01-07 | Asahi Chem Ind Co Ltd | Water dispersible composition |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06135838A (en) * | 1992-10-30 | 1994-05-17 | Snow Brand Milk Prod Co Ltd | Oral and tubal nutrient composition |
| JPH06335365A (en) * | 1993-03-31 | 1994-12-06 | Asahi Chem Ind Co Ltd | Food composition containing fine cellulose |
| JPH07107943A (en) * | 1993-10-08 | 1995-04-25 | Asahi Chem Ind Co Ltd | Egg yolk composition |
| JPH093243A (en) * | 1995-06-16 | 1997-01-07 | Asahi Chem Ind Co Ltd | Water dispersible composition |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000333650A (en) * | 1999-05-31 | 2000-12-05 | Asahi Chem Ind Co Ltd | Parched soybean flour beverage |
| JP4857421B2 (en) * | 1999-12-08 | 2012-01-18 | 独立行政法人産業技術総合研究所 | Biodegradable resin composition |
| US6669771B2 (en) | 1999-12-08 | 2003-12-30 | National Institute Of Advanced Industrial Science And Technology | Biodegradable resin compositions |
| AU773904B2 (en) * | 1999-12-08 | 2004-06-10 | Allmighty Co., Ltd. | Biodegradable resin compositions |
| WO2001042367A1 (en) * | 1999-12-08 | 2001-06-14 | National Institute Of Advanced Industrial Science And Technology | Biodegradable resin compositions |
| JP2001327256A (en) * | 2000-05-22 | 2001-11-27 | Taiyo Kagaku Co Ltd | Quality-improving composition for rice cake |
| JP2004313058A (en) * | 2003-04-15 | 2004-11-11 | Asahi Kasei Chemicals Corp | Edible spongy gel |
| JP2008543298A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power based on water-soluble fiber and its production method |
| JP2008543299A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power and its production method |
| JP2007110983A (en) * | 2005-10-21 | 2007-05-10 | Taiyo Kagaku Co Ltd | Thickening composition improved in viscosity development |
| JP2008061608A (en) * | 2006-09-08 | 2008-03-21 | Taiyo Kagaku Co Ltd | Thickening composition |
| JP2008228696A (en) * | 2007-03-23 | 2008-10-02 | Taiyo Kagaku Co Ltd | Easily soluble cmc composition |
| JP2011254770A (en) * | 2010-06-10 | 2011-12-22 | Asahi Kasei Chemicals Corp | Processed food product containing cellulose-based powder |
| JP6539792B1 (en) * | 2017-08-24 | 2019-07-03 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid or semi-solid emulsified seasoning, method for producing the same, method for improving flavor |
| JP2019162135A (en) * | 2017-08-24 | 2019-09-26 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Emulsified seasoning in liquid or semi-solid state, manufacturing method thereof, and method for improving flavor |
| US11412767B2 (en) | 2017-08-24 | 2022-08-16 | Mizkan Holdings Co., Ltd. | Liquid or semi-solid emulsion seasoning, method for manufacturing same and flavor improving method |
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