JPS61100176A - Adhesive composition for food piece - Google Patents
Adhesive composition for food pieceInfo
- Publication number
- JPS61100176A JPS61100176A JP59222208A JP22220884A JPS61100176A JP S61100176 A JPS61100176 A JP S61100176A JP 59222208 A JP59222208 A JP 59222208A JP 22220884 A JP22220884 A JP 22220884A JP S61100176 A JPS61100176 A JP S61100176A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- substance
- adhesive composition
- protein
- sodium hydroxide
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Seaweed (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Adhesives Or Adhesive Processes (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本願発明は、さまざまな形状・形態にある同種または異
種の各種食品原材料や加工食品片を任意に選択し、相互
に接着することにより新規な集合食品を得るための食品
用接着剤組成物に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a novel method by arbitrarily selecting various food raw materials and processed food pieces of the same or different types in various shapes and forms and adhering them to each other. The present invention relates to a food adhesive composition for obtaining assembled foods.
近年、食糧資源の相対的減少から、その有効利用に関し
さまざまな角度からの検討が行われている。しかし、食
糧採取時や食品加工過程で発生し本来の加工には使用さ
れないまま残される厖大な量のいわば未利用ともいえる
食糧資源の有効利用に関しては必ずしも充分な方法が確
立されているとは言い難い０例えば、魚介類採取時にお
ける規格外で商品価値の低い小型魚介類・軟体動物・甲
殻類等、水・畜産加工過程で発生する不定形・小型の加
工残肉、産卵を終わったサケや廃鶏肉の有効利用に関し
ては飼料・エキス抽出原料としての利用や、スリ身・練
製品等限られた。ｆｌＪ用がある程度にすぎない、これ
ら未利用食ｉ！資源の中には、従来利用されてきた同種
食糧資源にくらべ食品としての質（味・栄養価など）に
おいて何ら劣る点がないにもかかわらず、加工適性や商
品としての見ばえ（大きさ・形など）が悪いため商品価
値が低く扱われ充分利用されるに至っていないものが少
なくない、さらには、食生活志向の多様化に伴い、従来
にない新しいスタイルの組立て食品が注目されつつある
が、これら未利用資源は、かかる新しいニーズに対応す
るに格好の原料であるにもかかわらず有効な加工技術が
ないため、この面からもまた充分利用されずにいる。も
し、これら厖大な量の未利用食Ｔ１資源を任官に組合わ
せ再構成し、食品として好ましい形状やスタイル、食怒
や味のバランスをもった新規な食品に再加工できるなら
ば、これが産業上にもたらす利益は極めて大きい。すで
にこのような観点から不定形の食品片を相互に接着・成
型し、集合・定形化する技術やそのための接着剤組成物
が種々提案され一部実用化の段階に入っている。In recent years, due to the relative decline in food resources, their effective use has been studied from various angles. However, it cannot be said that sufficient methods have been established for the effective use of the huge amount of unused food resources that are generated during food collection and food processing processes and remain unused. Difficult 0 For example, small fish and shellfish, mollusks, and crustaceans that are substandard and have low commercial value at the time of seafood collection, amorphous and small processed leftover meat generated during water and livestock processing processes, and salmon that have finished spawning. The effective use of waste chicken meat is limited to its use as feed and raw material for extract extraction, as well as its use in pickled meat and paste products. These unused foods are only for flJ use to a certain extent! Some resources have no inferiority in food quality (taste, nutritional value, etc.) compared to the same kind of food resources that have been used in the past, but there are some resources that are not inferior in processing suitability or product appearance (size, etc.).・There are many products that are treated as having low commercial value and are not fully utilized due to their poor shape (shape, etc.).Furthermore, with the diversification of dietary preferences, new styles of assembled foods that have not been seen before are attracting attention. However, although these unused resources are ideal raw materials to meet these new needs, there is no effective processing technology, so they are not fully utilized from this aspect as well. If these enormous amounts of unused food T1 resources can be recombined and reprocessed into new foods with a shape, style, and balance of appetite and taste that are desirable as food, then this will become an industrial option. The benefits it brings are enormous. From this point of view, various techniques and adhesive compositions for bonding and molding irregularly shaped food pieces to each other and assembling and shaping them have already been proposed, and some of them have entered the stage of practical application.
本願発明者らは早くからこの問題に着目し、この目的達
成の方法として分子中に分子１０５ｇ当たりカルボキシ
ル５３０モル以上を存する蛋白質及びその分解物（以下
蛋白質系物質と略称）或いは重合羊位当たりカルボキシ
ル基０．３モル以上を有する多糖類及びその分解物（以
下多糖類系物質と略称）のうち、中性ないしアルカリ性
において水に溶解または分散し且つこの水溶液または水
分散液が固形分濃度３０％以下でゼリー化するような条
件を満たす物質１種以上と、アルカリ土類金属水酸化物
または同酸化物、卵殻・貝殻または骨粉の焼成粉末より
選ばれる物質（以下カルシウム剤と略称） １種以上の
混合物が種々の食品片の接着・集合化に極めて有効であ
ることを見出し、該接着剤組成物を用いて新規な集合食
品を製造する方法を開発した（特公昭４６−３８５４０
、同４７−８９８０、同４７−１４９０５、同４７−２
２２５５、同４７−２２２５６、同５２−１２７８９、
同５Ｂ−３２８５８）。この方法は既に食品加工の広い
分野で実用化されるに至っている。The inventors of the present invention noticed this problem from an early stage, and as a method to achieve this objective, we have developed proteins and decomposition products thereof (hereinafter referred to as protein-based substances) containing 530 moles or more of carboxyl per 105 g of the molecule, or carboxyl groups per polymerized protein. Among polysaccharides and their decomposition products (hereinafter referred to as polysaccharide substances) having a concentration of 0.3 mole or more, those that are dissolved or dispersed in water in neutral or alkaline conditions and whose solid content concentration is 30% or less one or more substances that satisfy the conditions for turning into jelly, and one or more substances selected from alkaline earth metal hydroxides or their oxides, calcined powders of eggshells, seashells, or bone meal (hereinafter referred to as calcium agents). They discovered that the mixture was extremely effective in adhering and aggregating various food pieces, and developed a method for manufacturing novel aggregated foods using the adhesive composition (Japanese Patent Publication No. 38540/1989).
, 47-8980, 47-14905, 47-2
2255, 47-22256, 52-12789,
5B-32858). This method has already been put into practical use in a wide range of food processing fields.
以上の他、同様の目的をもった従来技術としては、肉塊
にナトリウム塩を加え冷凍・圧着して肉塊同士を結着さ
せる方法（特開昭５２−１２２６５７）、鶏肉に食塩・
縮合燐酸塩を加え型に入れて加熱凝固させ鶏肉ブロック
を得る方法（同５３−１４５９４６）、食肉に凍結乾燥
すり身・食塩・リン酸塩および／または多糖類・植物蛋
白または澱粉を添加混合して結着を行う方法（同５４−
６２３５０） 、食肉をコラーゲンを用いて結着させる
方ｌ去（同５４−１５４５５８１、食肉にコンニャクマ
ンナンを加えたのち水酸化力ルンウム溶液に？ｉ？Ｈシ
結着・圧部してブロック状肉塊とする方法（同５５−１
３０３１）、乾燥卵白・活性グルテン・大豆蛋白粉末の
１４！以上を用いて熱変性肉類加工品をはり合わせ加熱
処理することにより接合を行う方法（特公昭５７−４２
３０３）、Ｄ−ソルビットと水酸化力ルンウム錯体を用
いて生肉片を結着する方法（特開昭５７−５４５７８）
、鶏肉を大豆蛋白エマルジョンと混練成型し、加熱固化
させる方法（同５７−１３８３６１）等が提案されてい
る。In addition to the above, conventional techniques for the same purpose include a method of adding sodium salt to meat chunks and freezing and pressing them together to bind the meat chunks together (Japanese Patent Application Laid-Open No. 52-122657);
A method of obtaining a chicken block by adding condensed phosphate, placing it in a mold, heating and coagulating it (53-145946), adding and mixing freeze-dried surimi, salt, phosphate and/or polysaccharide, vegetable protein or starch to the meat. Method of binding (same 54-
62350), How to bind meat using collagen (same 54-1545581, Add konjac mannan to meat and then apply hydroxide solution to bind and press the meat to form block-shaped meat. Method of forming into lumps (55-1)
3031), dried egg white, active gluten, and soy protein powder 14! A method of joining heat-denatured processed meat products by gluing them together and subjecting them to heat treatment using the above method (Special Publication Publication No. 57-42
303), Method for binding pieces of raw meat using D-sorbitol and hydroxide complex (Japanese Patent Application Laid-Open No. 57-54578)
, a method has been proposed in which chicken meat is kneaded and molded with a soybean protein emulsion and heated and solidified (No. 57-138361).
しかしながら、これらの従来技術にはなお解決すべき種
々の問題点がある。即ち、従来技術では適用される食品
原材料が主に食肉やその加工品に限られていること、接
着・接合作業を終了後加熱処理を行わないと最終的に強
固な接着が達成できない場合があること、みかけ上接着
が行われても強度が不充分でその後の加工・調理工程に
耐えられない場合があること等の欠点がある。However, these conventional techniques still have various problems that need to be solved. In other words, in the conventional technology, the applicable food raw materials are mainly limited to meat and its processed products, and strong adhesion may not be achieved in the end unless heat treatment is performed after the adhesion/bonding work is completed. In addition, even if bonding is apparently performed, the strength may be insufficient and it may not be able to withstand subsequent processing and cooking processes.
本件出願人が既に開発した前記接着剤組成物による食品
片の接着方法の場合には、使用する食品原料は食肉に限
らず魚介・野菜・果実・チーズ・練製品等広範にわたる
選択が可能であること、接着作業後加熱しても非加熱で
あっても充分な接着強度を保持できる為、接着以降の加
工 調理の選択の幅が非常に大きいこと、接着強度が非
常に強く接着後の加工・調理等の取扱いに充分耐えられ
ること等多くの優れた点を存している。In the case of the method of adhering food pieces using the adhesive composition already developed by the applicant, the food raw materials used can be selected from a wide range of materials, including not only meat but also seafood, vegetables, fruits, cheese, and paste products. In addition, sufficient adhesive strength can be maintained whether heated or unheated after bonding, so there is a wide range of options for processing and cooking after bonding. It has many advantages such as being able to withstand handling such as cooking.
しかし、産業上の利用に際してなおこの方法でも解決す
べき問題がある。However, there are still problems to be solved with this method when it comes to industrial use.
本件出願人が開発した従来技術では、特定の蛋白質系物
質或いは多糖類系物質とカルシウム剤より成る接着剤組
成物を接着すべき食品片相互の間に介在・Ｌしめ、食品
中の遊離水分或いは必要により加えた水分の存在下で接
着凝固反応を起こさしめるものであるが、この過程にお
いて該接着剤組成物は水分を吸収すると急速に接着凝固
をする。したがって、はぼ同時に初期接着かはしまり以
後３０分から１時間程度で外力を加えても、接着面が剥
離しない接着完了段階に到達する。この際、いったん接
合したものを外力を加えて？ＪＩ 離させてもなお再接
着が可能な猶予時間（以下ボットライフという）は初期
接着開始までの間であり、接着の一連の作業を合理的に
且つ安定的に行うためには、この作業に必要な時間に対
応するボットライフの延長が緊急の要件として強く望ま
れていた。即ち、産業上大壷の集合食品を生産しようと
する場合にボットライフが極めて短いという制約条件は
大きな障害となる。In the prior art developed by the present applicant, an adhesive composition consisting of a specific protein-based substance or polysaccharide-based substance and a calcium agent is interposed between food pieces to be bonded, and free moisture or moisture in the food is removed. The adhesive and coagulation reaction is caused in the presence of moisture added as necessary, and in this process, when the adhesive composition absorbs moisture, it rapidly coagulates and coagulates. Therefore, approximately 30 minutes to 1 hour after the initial adhesion or tightening, a bonding completion stage is reached in which the bonded surface does not peel off even if an external force is applied. At this time, do you apply external force to the joined parts? JI The grace period during which re-adhesion is possible even after separation (hereinafter referred to as bot life) is until the start of initial adhesion, and in order to perform the series of adhesion operations rationally and stably, There was a strong desire to extend the bot's life to accommodate the required time as an urgent requirement. That is, when trying to industrially produce large pots of collective foods, the constraint that the bot life is extremely short becomes a major obstacle.
例えば、ミキサーを用いて大量の食品原料と接着剤組成
物粉末を混合し、所定の容器に充填して定型の集合食品
を得ようとする場合、混合から充填・成型に至る一連の
作業を少なくともボットライフの時間内に終了させなけ
ればならず、このようなことは実質上困難である。また
、接着剤組成物粉末をあらかしめ適量の水に溶かして液
状で使用することは作業上好ましい方式であるが、前記
理由よりこのような方法はとり得ない、このため、実際
の接着作業は、食品原料を小ロフトに分割して、手作業
による接着・充填・成型を繰り返して処理をしているの
が実情である。For example, when a large amount of food raw materials and adhesive composition powder are mixed using a mixer and filled into a predetermined container to obtain a fixed-sized collective food, a series of operations from mixing to filling and molding must be completed at least It must be completed within the bot life time, which is practically difficult. In addition, although it is a preferable method for work to use the adhesive composition powder in liquid form by dissolving it in an appropriate amount of water, this method cannot be used for the reasons mentioned above. The reality is that food raw materials are divided into small lofts and processed by repeated manual gluing, filling, and molding.
以上の如く、本件出願人が開発した接着剤組成物は、そ
れ自身の接着性能が充分であるにもかかわらずそのボッ
トライフが短いため、加工適性が狭い範囲に限定され合
理的な大量生産ができないという欠点があった。As mentioned above, although the adhesive composition developed by the present applicant has sufficient adhesive performance, its bot life is short, and its processability is limited to a narrow range, making rational mass production difficult. The drawback was that it couldn't be done.
本願発明は、以上の如き欠点を解消し、従来の接着剤組
成物の接着性能を損なうことなく、接着剤組成物のボッ
トライフを大幅にひきのばすことにより、大量のミキシ
ング接着や機械的充填成型作業等を自由に行い、これに
より目的に応じた接着成型作業が大量に実施できるよう
にすべ（開発されたものである。The present invention eliminates the above-mentioned drawbacks and significantly extends the bot life of the adhesive composition without impairing the adhesive performance of conventional adhesive compositions, thereby making it possible to perform large-scale mixing adhesives and mechanical filling molding. It was developed to allow people to freely perform work, etc., and thereby perform adhesive molding work in large quantities according to the purpose.
本廓発明者らは、接着剤組成物中のカルシウム剤が、食
品中の水分または必要により外部より加えた水分を吸収
すると急速に活性化し、組成物中の蛋白質系あるいは多
糖類系物質と反応して接着凝固を起こす点にｎ目し、カ
ルシウム剤の反応速度を遅延させるべく ＋＋ｌｉ々検
討を行った。多くの場合、カルシウム剤の反応速度を遅
延させようとして他の物質を加えたりカルシウム剤を処
理したりするとカルシウム剤自体の活性度が低下し、そ
の結果接着強度が低下してしまうという国費「な問題に
直面したが、多岐にわたる試験の結果、カルシウム剤を
ある種の物質で混合被覆処理することによりカルシウム
剤の活性度を低下させずに反応速度のみを遅延させるこ
とに成功し、本願発明に到達したものである。The inventors of the present invention have discovered that when the calcium agent in the adhesive composition absorbs moisture in the food or moisture added from outside if necessary, it becomes rapidly activated and reacts with protein-based or polysaccharide-based substances in the composition. Focusing on the point of causing adhesion and coagulation, various studies were conducted to delay the reaction rate of the calcium agent. In many cases, adding other substances or treating the calcium agent in an attempt to slow the reaction rate of the calcium agent reduces the activity of the calcium agent itself, resulting in a decrease in adhesive strength. Although we faced many problems, as a result of various tests, we succeeded in retarding only the reaction rate without reducing the activity of the calcium agent by coating the calcium agent with a certain type of substance, and the present invention was achieved. It has been reached.
本願発明は、分子中に分子１０５ｇ当りカルホキノル基
３０モル以上を存する蛋白質およびその分解物或いは重
合単位当たり力ルボキノル基０６３モル以上を有する多
糖刊およびその分解物のうち、中性ないしアルカリ性で
水に溶解または分ｎｋｔ、且つこの水ｉ８ ｔ（ｌまた
は水分散液が固形分濃度３０％以下でゼリー化するよう
な条件を満たす物質１種以上より選ばれる第一物質と、
卵殻或いは貝殻または骨粉の焼成粉末・アルカリ土類金
属水酸化物・アルカリ土類金属酸化物の１種以上（カル
シウム剤）を油脂・脂肪酸・界面活性剤・糖質・天然ガ
ム類・蛋白質のＩ種以上（以下混合被覆処理剤と略称）
で混合または被覆処理して得られる第二物質とを有効成
分とする食品用接若剤組成物に関するものである。更に
、本願発明者らは本研究の過程で、第−物質として卵白
・血漿蛋白・ラクトアルブミンを選択する場合には、上
記力ルンウム剤に替えて水酸化ナトリウムを上記と同様
の混合被覆処理剤で処理して得られる第二物質を用いる
、−とにより、同様の目的を達しうるちのであることを
見出した。The present invention relates to proteins containing 30 moles or more of carboquinol groups per 105 g of the molecule, and their decomposition products, or polysaccharides and decomposition products thereof having 063 moles or more of carboquinol groups per polymerized unit, which are neutral or alkaline and soluble in water. a first substance selected from one or more substances that satisfy the conditions that the water i8t(l or the aqueous dispersion becomes a jelly at a solid content concentration of 30% or less);
Burnt powder of eggshells, seashells, or bone powder, alkaline earth metal hydroxides, and one or more of alkaline earth metal oxides (calcium agents) are added to fats and oils, fatty acids, surfactants, carbohydrates, natural gums, and proteins. (hereinafter referred to as mixed coating treatment agent)
The present invention relates to a food additive composition containing as an active ingredient a second substance obtained by mixing or coating with. Furthermore, in the course of this research, the inventors of the present application found that when selecting egg white, plasma protein, or lactalbumin as the first substance, they used sodium hydroxide as a mixed coating treatment agent similar to the above, instead of the above-mentioned lactoneum agent. It has been found that the same objective can be achieved by using a second substance obtained by treatment with -.
以下、本願発明の詳細を具体的に説明する。The details of the present invention will be specifically explained below.
まず、第−物質として用いられる蛋白質系物質および多
糖類系物質としては、魚介ｇ濃縮蛋白・卵白・ラクトア
ルブミン・血漿蛋白・カゼイン等の動物性蛋白質、大豆
蛋白・小麦蛋白質等の植物性蛋白質、アルギン酸・カラ
ギーナン・コンニャクマンナン等の多糖類が挙げられる
次に、第二物質の基剤となるカルシウム剤としては、鶏
卵等の鳥！ｐ卵の卯殻、カキ・ホタテ貝・ハマグリ等貝
類の貝殻或いは牛骨・豚骨・鯨骨等の動物骨類を８００
°Ｃ以上で焼成し粉末化して得られたものや、アルカリ
土類金属水酸化物または同酸化物（最も一般的には水酸
化カルシウム粉末・酸化力ルンウム粉末）が用いられる
。さらに、第−物質として卵白・血漿蛋白・ラクトアル
ブミンを用いる場合には上記力ルソウム割に替えて水酸
化ナトリウムを使用することができる。上記カルシウム
剤または水酸化ナトリウムに混合或いは被覆処理剤とし
て用いることのできる物質は、常温で液状または固形の
食用動植物油脂類（大豆油・サラダ油・ヤシ油・ラード
など）、飽和脂肪９１（ラウリン酸・ミリスチン酸・パ
ルミチン酸・ステアリン酸・アラキン酸など）、不飽和
脂肪酸類（オレイン酸・リノール酸・リルン酸など）、
界面活性剤（モノグリセリン脂肪酸エステル・ポリグリ
セリン脂肪酸エステル・アセチル化モノグリセリン脂肪
酸エステル・ソルビタン脂肪酸エステル・プロピレング
リコール脂肪酸エステル・ン、［脂肪酸エステルなど）
、リン脂質類（卵黄レンチン・大豆レシチンなど＞、ｋ
ｒｔ（粉末水アメ・マルチトール・フラクトースなど）
、天然ガム類（カラギーナン・ローカストビーンガムな
ど）、動・植物蛋白質（小麦蛋白質・カゼインナトリウ
ムなど）である。First, the protein-based substances and polysaccharide-based substances used as the first substance include animal proteins such as fish protein concentrate, egg white, lactalbumin, plasma protein, and casein, vegetable proteins such as soybean protein and wheat protein, Examples include polysaccharides such as alginic acid, carrageenan, and konnyaku mannan.Next, examples of calcium agents that serve as the base for the second substance include chicken eggs and other chickens! pEgg shells, shells of shellfish such as oysters, scallops, and clams, or animal bones such as beef bones, pork bones, and whale bones, 800
Those obtained by firing at a temperature of .degree. C. or higher and powdered, or alkaline earth metal hydroxides or oxides thereof (most commonly calcium hydroxide powder or oxidizing power powder) are used. Furthermore, when egg white, plasma protein, or lactalbumin is used as the first substance, sodium hydroxide can be used in place of the above-mentioned lactate. Substances that can be mixed with the above calcium agent or sodium hydroxide or used as a coating treatment agent include edible animal and vegetable oils and fats that are liquid or solid at room temperature (soybean oil, salad oil, coconut oil, lard, etc.), saturated fat 91 (lauric acid)・Myristic acid, palmitic acid, stearic acid, arachidic acid, etc.), unsaturated fatty acids (oleic acid, linoleic acid, lilunic acid, etc.),
Surfactants (monoglycerin fatty acid esters, polyglycerin fatty acid esters, acetylated monoglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, fatty acid esters, etc.)
, phospholipids (egg yolk lentin, soybean lecithin, etc.)
rt (powder starch syrup, maltitol, fructose, etc.)
, natural gums (carrageenan, locust bean gum, etc.), animal and plant proteins (wheat protein, sodium caseinate, etc.).
次に、これらの混合被覆処理剤を用いてカルシウム剤ま
たは水酸化ナトリウムを混合・被覆処理する条件・方法
について具体的に説明する。Next, conditions and methods for mixing and coating a calcium agent or sodium hydroxide using these mixed coating agents will be specifically explained.
カルシウム剤または水酸化ナトリウムを混合・被覆処理
する方法は大きくわけて、（１）カルシウム剤または水
酸化ナトリウム粉末表面に混合被覆処理剤を液状でスプ
レー噴霧する方法、（２）カルシウム剤または水酸化ナ
トリウムと混合被覆処理剤を含むで濁液を噴霧乾燥する
方法、（３）カルシウム剤または水酸化ナトリウムと混
合被覆処理剤をミキサーでｔ昆合する方法、（４）カル
シウム剤または水酸化ナトリウムと混合被覆処理剤の混
合物を加圧造粒する方法等を用いることができる。Methods for mixing and coating a calcium agent or sodium hydroxide can be broadly divided into (1) a method of spraying a mixed coating treatment agent in liquid form on the surface of a calcium agent or sodium hydroxide powder, and (2) a method of spraying a mixed coating agent in liquid form on the surface of a calcium agent or sodium hydroxide powder. A method of spray-drying a suspension containing sodium and a mixed coating treatment agent, (3) a method of combining a calcium agent or sodium hydroxide and a mixed coating treatment agent in a mixer, (4) a method of combining a calcium agent or sodium hydroxide and a mixed coating treatment agent. A method such as pressure granulation of a mixture of mixed coating treatment agents can be used.
スプレー噴霧法の場合は例えば流動槽を用いてカルシウ
ム剤または水酸化ナトリウムを浮遊・流動させ、これに
混合被覆処理剤を噴霧し、カルシウム剤または水酸化ナ
トリウムに吸着させる。この際、混合被覆処理剤として
、常温で液状を呈する油脂類・不飽和脂肪酸類・界面活
性剤・リン脂質類はそのままスプレー噴霧してカルシウ
ム剤または水酸化ナトリウムに吸着させることができる
が、常温で固形状を呈する油脂類・飽和脂肪６１類・界
面活性剤を用いるときはこれらをそれぞれのもつ融点以
上に加熱して噴霧する。例えばラウリン酸を用いる場合
は５０℃前後、ステアリン酸を用いる場合は７５〜８０
℃に加熱・溶融して噴霧しカルシウム剤に吸着させる。In the case of the spray method, the calcium agent or sodium hydroxide is suspended and fluidized using, for example, a fluidized tank, and the mixed coating treatment agent is sprayed thereon and adsorbed onto the calcium agent or sodium hydroxide. At this time, as a mixed coating treatment agent, oils and fats, unsaturated fatty acids, surfactants, and phospholipids that are liquid at room temperature can be sprayed as they are and adsorbed on calcium agent or sodium hydroxide, but at room temperature When using solid oils, saturated fats, and surfactants, these are heated above their respective melting points and sprayed. For example, when using lauric acid, it is around 50℃, and when using stearic acid, it is 75-80℃.
Heat and melt to ℃, spray and adsorb onto calcium agent.
さらに、加熱しても溶融しない混合被覆処理剤を用いよ
うとするときは、それぞれの物質を溶解ないし均一に分
散させる食用可能な溶剤に溶解ないし分１１にさせて使
用することが必要である０例えば、シーｒｌＩ脂肪酸エ
ステルは少量のエチルアルコールに溶解させて用いる。Furthermore, when using a mixed coating treatment agent that does not melt even when heated, it is necessary to use it by dissolving or diluting each substance in an edible solvent that dissolves or uniformly disperses them. For example, Sea rlI fatty acid ester is used after being dissolved in a small amount of ethyl alcohol.
この際、混合被覆処理剤を溶解ないし分１にさせるため
に使用した溶剤は、混合被覆処理剤をスプレー噴霧によ
りカルシウム剤または水酸化ナトリウムに吸着させた後
は除去されることが望ましいので、スプレー噴霧の行わ
れる流動槽中の温度設定にあたってはこの点を考慮した
条件設定を行う。At this time, it is desirable that the solvent used to dissolve or reduce the mixed coating treatment agent be removed after the mixed coating treatment agent is adsorbed onto the calcium agent or sodium hydroxide by spraying. When setting the temperature in the fluidized tank where spraying is performed, conditions are set taking this point into account.
次にミキサー混合法を用いてカルシウム剤または水酸化
ナトリウムの混合・被覆処理を行う場合であるが、この
場合にも混合被覆処理剤として選択する物質のｌＩＭに
より処理方法はやや異なる０例えば、常温で液状を呈す
る油脂類や不飽和脂肪酸類・一部の液状界面活性剤・液
状リン脂ｆｆ［を用いる場合は、カルシウム剤または水
酸化ナトリウムとこれらの混合被覆処理剤をミキサーで
均一に混合すれば処理が完了するが、常温で固形状を呈
する飽和脂肪酸類や一部の界面活性剤・一部のリン脂質
類を用いる場合は、スプレー噴霧法の場合と同様これら
の物質を均・に溶解ないし分散さ・Ｕる食用可能な溶剤
にあらかしめ／ｇ Ｍないし分散させて用いることが必
要である。但し、飽和脂肪酸類や固形油脂類・固形の界
面活性剤等で加熱により溶融するものの場合であって、
カルシウム剤または水酸化ナトリウムに対するこれら混
合被覆処理剤の添加量が１０重量％以上である場合は溶
剤を必要とせず、それぞれの物質のもつ融点以上の温度
に加熱してミキサー中でカルシウム剤または水酸化ナト
リウムと混合後常温迄冷却すれば混合・被覆処理を達成
できる。カルシウム剤または水酸化ナトリウムに対する
これら混合被覆処理剤の添加量が１０重量％未満の場合
は溶剤に溶解して混合被覆処理を行う、−例として、ス
テアリン酸（融点７０℃）を用いて酸化カルシウム粉末
を混合被覆処理する方法を示せば、ステアリン酸粉末５
０ｇを７５℃に熱したエチルアルコール５００Ｗ＋に均
一に溶解させ、これに酸化カルシウム粉末１． ｋｇを
加えてニーグーで約３０分間混捏する。この間、ニーグ
ーのジャケット温度を８０℃に保ち、アルコール分を徐
々にノに発さＵる。ｒＲ程を終ｒした内容物は常温付近
まで冷却後、わ）砕して目的とする混合被覆処理物を得
る。Next, a mixer mixing method is used to mix and coat a calcium agent or sodium hydroxide, but in this case too, the treatment method differs slightly depending on the lIM of the substance selected as the mixed coating agent. When using liquid oils and fats, unsaturated fatty acids, some liquid surfactants, and liquid phospholipids, mix the calcium agent or sodium hydroxide and the coating agent mixture uniformly with a mixer. However, when using saturated fatty acids, some surfactants, and some phospholipids that are solid at room temperature, these substances must be evenly dissolved as in the spray method. It is necessary to use it by dispersing it in an edible solvent. However, in the case of saturated fatty acids, solid oils and fats, solid surfactants, etc. that melt when heated,
If the amount of these mixed coating agents added to the calcium agent or sodium hydroxide is 10% by weight or more, no solvent is required, and the calcium agent or water is heated to a temperature above the melting point of each substance in a mixer. Mixing and coating treatment can be achieved by cooling to room temperature after mixing with sodium oxide. If the amount of these mixed coating agents added to the calcium agent or sodium hydroxide is less than 10% by weight, the mixed coating treatment is carried out by dissolving it in a solvent. If a method of mixing and coating powder is shown, stearic acid powder 5
0g was uniformly dissolved in ethyl alcohol 500W+ heated to 75°C, and 1.0g of calcium oxide powder was added to the solution. kg and knead for about 30 minutes using a niegu. During this time, keep the jacket temperature of the Nigu at 80°C and gradually release the alcohol content. After completing the rR step, the contents are cooled to around room temperature and then crushed to obtain the desired mixed coated product.
乾式加圧造粒法は、混合被覆処理剤として蛋白質・糖質
・天然ガム類を用いる場合に有利な方法である。乾式加
圧造粒法では、一般的には、カルシウム剤または水酸化
ナトリウム粉末と上記混合被覆処理剤を均一に混合した
後、該混合物を圧倒ロールで加圧下に圧倒後扮砕して混
合造粒物を得ることにより目的とする混合・被覆処理を
達成することができる。The dry pressure granulation method is an advantageous method when proteins, carbohydrates, and natural gums are used as a mixed coating treatment agent. In the dry pressure granulation method, the calcium agent or sodium hydroxide powder and the above-mentioned mixed coating treatment agent are generally mixed uniformly, and then the mixture is crushed under pressure with a crushing roll and crushed to form a mixed product. By obtaining granules, the desired mixing and coating process can be achieved.
カルシウム剤または水酸化ナトリウムに対する混合被覆
処理剤の添加量は、種々の実験の結果力ルノウム剤また
は水酸化ナトリウム１００重量％に対し、通常０１〜１
００重量％が過当である。As a result of various experiments, the amount of the mixed coating treatment agent added to the calcium agent or sodium hydroxide is usually 0.1 to 1 to 100% by weight of the calcium agent or sodium hydroxide.
00% by weight is acceptable.
カルシウム剤または水酸化ナトリウムに対する混合被覆
処理剤のγト加呈の選択は、食品の接着作業を行う時の
製造条件、特に、接着作業を開始してから所望の形状に
充填成型等を行い接着食品の形状を最終的に固定するま
でに要する時間により決定される０本願発明者らの研究
によれば、カルシウム剤または水酸化ナトリウムに対す
る混合被覆処理剤の添加量が多いほど接着剤組成物の吸
水・凝固速度が低下し、ボア）ライフが長くなることが
確認されており、且つ、同一添加量であっても混合被覆
処理剤の種類によってはポットライフが異なってくる。The selection of gamma addition of the mixed coating treatment agent to the calcium agent or sodium hydroxide depends on the manufacturing conditions when adhering food products, especially after starting the adhesion work, filling and molding into the desired shape, etc. According to the research of the present inventors, the larger the amount of the mixed coating treatment agent added to the calcium agent or sodium hydroxide, the longer the adhesive composition will be. It has been confirmed that the water absorption and coagulation rate decreases and the bore life becomes longer, and even if the amount added is the same, the pot life varies depending on the type of mixed coating treatment agent.
従って、適用される接着作業工程の条件にあわせて、混
合被覆処理剤の種類及び該処理剤のカルシウム剤または
水酸化ナトリウムに対する添加量を選択することにより
効果的に目的を達成することができる。Therefore, the purpose can be effectively achieved by selecting the type of mixed coating treatment agent and the amount of the treatment agent added to the calcium agent or sodium hydroxide in accordance with the conditions of the applied adhesive work process.
本願発明における接着剤組成物は前記第一物質の１種以
上と上記の如き手段によって得られる第二物質１種以上
をミキサーによる混合等の通常の方法により均一に混合
して得られる。第一物質に対する第二物質の量は好まし
くは前者ｔｏＯｆｆｉｆｌｔ％に対し、後者中のカルシ
ウム剤または水酸化ナトリウム量が５〜４０重量％とな
るよう調整する。The adhesive composition of the present invention can be obtained by uniformly mixing one or more of the first substances and one or more of the second substances obtained by the above-mentioned means by a conventional method such as mixing with a mixer. The amount of the second substance relative to the first substance is preferably adjusted so that the amount of the calcium agent or sodium hydroxide in the latter is 5 to 40% by weight relative to the former toOffilt%.
次に本願発明による接着剤組成物を用いて食品片を相互
に接着する方法の態様について説明する。Next, an embodiment of a method for bonding food pieces to each other using the adhesive composition according to the present invention will be described.
ミキサー等の混合機中に接着成型すべき食品原料を投入
し、これに接着剤組成物を粉末のまま、あるいはあらか
しめ水に分１１にさせた接着剤組成物分散液を加えて混
合し、食品表面に接着剤組成物を均一に付着せしめ、そ
の後所定の容器に充填・成型し０℃以上で１〜２時間放
置して接着を完了させる。食品原料に対する接着剤組成
物の添加量は、食品片の大きさく表面積）により異なる
が、はとんどの場合食品原料１００重量％に対し０．５
〜５重量％の範囲で良好な接着を達成できる。接着混合
物は、混合後スタ、ファー等を用いたケーンング充填・
リテーナ−成型等通常行われる種々の方式を用いて充填
成型することが可能である。充填・成型されたものはそ
の後凍結・加熱などを行っても充分な接着強度を保持し
ているため任意に二次加工処理することができる。The food raw materials to be adhesively molded are placed in a mixer such as a mixer, and the adhesive composition is added thereto as a powder or a dispersion of the adhesive composition prepared by warming and diluting water to 11 parts is added and mixed. The adhesive composition is uniformly applied to the surface of the food, then filled and molded into a predetermined container, and left at 0° C. or higher for 1 to 2 hours to complete the adhesion. The amount of the adhesive composition added to the food raw material varies depending on the size and surface area of the food piece, but in most cases it is 0.5% by weight per 100% by weight of the food raw material.
Good adhesion can be achieved in the range of ~5% by weight. After mixing, the adhesive mixture is filled with caning using star, fur, etc.
Filling and molding can be performed using various commonly used methods such as retainer molding. The filled and molded material retains sufficient adhesive strength even after freezing and heating, so it can be subjected to secondary processing as desired.
以下に第二物質の調整例を挙げて説明する。An example of adjusting the second substance will be described below.
第二物質の調整例 ｌ。Example of adjusting the second substance l.
ホタテ貝殻を洗浄して夾雑物を除去したのち、１３００
℃の電気炉中で１時間焙焼し、得られた焙焼物をハンマ
ーミルで８０メツシユ以下に粉砕してホタテ貝殻の焙焼
粉末を得た。この焙焼粉末１ｋｇを７０℃に保持した流
動乾燥機中に浮遊せしめ、スプレーガンにより卵黄レン
チン溶液（卯黄しンチン１００ｇをエチルアルコール２
００ｍ１に？容器したもの）を流動乾燥機中に噴霧して
ホタテ貝殻焙焼粉末に吸着させた。これを室温（２２”
Ｃ）まで冷却後粉砕して目的とする混合被覆処理物約１
ｋｇを得た。After washing the scallop shells and removing impurities,
The mixture was roasted for 1 hour in an electric furnace at .degree. C., and the roasted product was pulverized with a hammer mill to a size of 80 mesh or less to obtain roasted powder of scallop shells. 1 kg of this roasted powder was suspended in a fluidized fluid dryer maintained at 70°C, and a spray gun was used to mix egg yolk lentin solution (100 g of yolk lentin into 2 ml of ethyl alcohol).
00m1? (in a container) was sprayed into a fluidized fluid dryer and adsorbed onto the roasted scallop shell powder. Store this at room temperature (22”
After cooling to C), pulverize to obtain the desired mixed coated product of about 1
I got kg.
第二物質の調整例 ２゜
水酸化カルシウム粉末１ｋｇ、パルミチンＭｌ工
００ｇを８０℃に保持したニーグーに投入し、約３０分
間混合し、室温まで冷却後粉砕して目的とする混合被覆
処理物約１ｋｇを得た。Example of preparation of the second substance 2゜1 kg of calcium hydroxide powder and 00 g of palmitin ml were put into a Niguu maintained at 80°C, mixed for about 30 minutes, cooled to room temperature, and then pulverized to obtain the desired mixed coating product. 1 kg was obtained.
第二物質の調整例 ３゜
鶏卵の卵殻を９５０ ’Ｃの電気炉で４時間焙焼し、得
られた焙焼物をハンマーミルで１００メノノ１以下に粉
砕して卵殻焙焼粉末を（）た。別に、アセチル化モノグ
リセリン脂肪酸エステル（パルミチン／１３０％、ステ
アリン酸７０％）５０ｇを７０℃に熱したエチルアルコ
ール５００ｍ１に均一に溶解させ、上記卵殻焙焼粉末１
ｋｇと共に７０℃に保持したニーグー中に投入し、杓
３０分間混合した後アルコール分を徐々に薄発させる。Example of preparation of the second substance 3゜Eggshells from chicken eggs were roasted in an electric furnace at 950'C for 4 hours, and the roasted product obtained was ground in a hammer mill to 100 min or less to obtain roasted eggshell powder (). . Separately, 50 g of acetylated monoglycerin fatty acid ester (palmitin/130%, stearic acid 70%) was uniformly dissolved in 500 ml of ethyl alcohol heated to 70°C, and the above roasted eggshell powder 1
The mixture was poured into a Nigu with 1.5 kg at 70°C, mixed with a ladle for 30 minutes, and then the alcohol content was gradually released.
これを室温まで冷却後粉砕して目的とする７ｉ１合被覆
処理物杓１ｋｇを１７だ。This was cooled to room temperature and then crushed to obtain 1 kg of the target 7i1 coated product.
第二′ＰＡＩＴのｊｌｉｌＴ例 ４゜
骨粉をｌ３００°Ｃの電気炉で５時間焙焼し、得られた
焙焼物をハンマーミルで１００メノンユ以下に粉砕して
骨粉焙焼物をｉ）た。Example of 2nd PAIT 4° Bone meal was roasted in an electric furnace at 1300°C for 5 hours, and the roasted product obtained was ground in a hammer mill to 100 menonyu or less to obtain a roasted bone meal i).
この焙焼粉末１ｋｌをミリスチンｆ６２００ ｇと共に
８０℃に保持したニーグー中に投入し、４００分間混後
室温まで冷却し、て粉砕し目的とする混合被覆処理物約
１ ｋ＋ｒを得た。1 kl of this roasted powder was put into a Niguu maintained at 80°C together with 6200 g of myristicin f, mixed for 400 minutes, cooled to room temperature, and pulverized to obtain the desired mixed coated product of about 1 k+r.
第二物質の調整例 ５゜
酸化カルシウム粉末１ｋｇ、マルチトール６００ｇを小
型ミキサーで５分間混合し、得られた混合物を乾式加圧
造粒機に入れロール圧１００ｋｇ／ｃｄで圧倒した。圧
倒混合物をハンマーミルで粉砕して目的とする混合被覆
処理物約１．５ｋｇを得た。Example of Preparation of Second Substance 1 kg of 5° calcium oxide powder and 600 g of maltitol were mixed for 5 minutes in a small mixer, and the resulting mixture was placed in a dry pressure granulator and crushed with a roll pressure of 100 kg/cd. The overwhelming mixture was ground in a hammer mill to obtain about 1.5 kg of the desired mixed coated product.
第二物質の調整例 ６゜
水酸化力ルンウム粉末１ ｋ＋ｒ、カゼインナトリウム
粉末２００ｇ、水５１を均一に混合した懸ＩＩＡ／＆を
＋１０°Ｃに保ったスプレードライヤー中で噴霧乾燥し
、目的とする混合被覆処理物約１ｋｇを得た。Preparation example of second substance 6゜Hydroxidizing power Rungium powder 1k+r, sodium caseinate powder 200g, and water 51 were uniformly mixed together, IIA/&, was spray-dried in a spray dryer kept at +10°C to obtain the desired product. Approximately 1 kg of mixed coating was obtained.
第二物質の調整例７
水酸化ナトリウム粉砕物１ ｋｇを８０℃に保持した流
動乾燥機中に浮遊させ、別に調整した活性小麦蛋白分散
液（活性小麦蛋白粉末３００１１＋を７０％エタノール
水溶液８００ｍ１に分散させたもの）をスプレーガンで
乾燥機中に噴霧し水酸化ナトリウムに吸着させた。これ
を室温まで冷却後粉砕して目的とする混合被覆処理物約
ｌ、２ｋｇを得た。Preparation Example 7 of Second Substance 1 kg of pulverized sodium hydroxide was suspended in a fluidized dryer maintained at 80°C, and a separately prepared activated wheat protein dispersion (active wheat protein powder 30011+ was dispersed in 800 ml of 70% ethanol aqueous solution) was sprayed into the dryer using a spray gun and adsorbed on the sodium hydroxide. This was cooled to room temperature and then pulverized to obtain about 1, 2 kg of the desired mixed coated product.
第二物質の調整例 日。Example of adjusting the second substance.
水酸化ナトリウム粉砕物１ｋｇ、ソルビタン脂肪酸エス
テル（パルミチン酸８５％、ステアリン酸１５％１２０
０ｇを９０℃に保持したニーグー中に投入し、３０分間
混合し室温まで冷却後粉砕して目的とする混合被覆処理
物約１．１ｋｇを得た。1 kg of crushed sodium hydroxide, sorbitan fatty acid ester (85% palmitic acid, 15% stearic acid, 120%
0 g was put into a Niguu maintained at 90° C., mixed for 30 minutes, cooled to room temperature, and pulverized to obtain about 1.1 kg of the desired mixed coated product.
以下に実施例を挙げ説明する。 Examples will be given and explained below.
実施例 １゜
第二物質の調整例１により得られた第二′＆Ｊ質２０ｇ
と、乾燥蛋白粉末８０ｇをミキサーで約８分間部合して
接着剤組成物粉末１００Ｇを得た。この接着剤組成物１
００ｇに水２ＱＯｍｌを加え分散させて得た接着剤分散
液を約５ｃｌｌ角の啄モモ肉３ｋｔｒとともにミキサー
中で約３０秒間部合した。その後８ｃｍｘ８ｃｍｘ４５
ｃｍの角型リテーナ−に上記混合物を充填し、常温で２
時間放置して接着を完了させた。得られた成型内を厚さ
Ｉｃｍにスライスし、接着状態を観察したが極めて良好
であった。Example 1゜Preparation of the second substance 20g of the second substance obtained in Example 1
and 80 g of dry protein powder were combined in a mixer for about 8 minutes to obtain 100 G of adhesive composition powder. This adhesive composition 1
An adhesive dispersion obtained by adding and dispersing 00g of water to 2QOml of water was combined with 3ktr of pork thigh meat of about 5cl square in a mixer for about 30 seconds. Then 8cmx8cmx45
Fill a cm square retainer with the above mixture and let it stand for 2 hours at room temperature.
I left it for a while to complete the adhesion. The inside of the obtained molding was sliced to a thickness of 1 cm and the state of adhesion was observed, and it was found to be extremely good.
実施例 ２゜
第二物質の調整例３により得られた第二物質２５ｇと、
分離大豆蛋白粉末７５ｇをミキサーで約８分間部合して
接着剤組成物粉末１００ｇを得た。この接着剤組成物１
００ｇに水２００ｍ１を加えて分散させて得た接着剤分
散液を約３〜８０角の鶏胸肉３ｋｇと共にミキサー中で
約３０秒間部合した。得られた混合物はスタッファ−に
収容し、直径８Ｃ１１のケーシングに充填して、円筒状
の鶏肉成型品とした。これを５℃の冷蔵庫に約２時間放
置して接着を完了させた後−３０℃の冷凍庫に一夜放置
して凍結させた。その後半解凍の状態でｌｃ＋ａの厚さ
の切身にスライスし、フライパンで油焼きした。得られ
た鶏肉ステーキは充分な接着状態を保っており、外観・
味ともに良好であった。Example 2゜Preparation of the second substance 25g of the second substance obtained in Example 3,
75 g of isolated soybean protein powder was combined in a mixer for about 8 minutes to obtain 100 g of adhesive composition powder. This adhesive composition 1
An adhesive dispersion obtained by adding 200 ml of water to 0.0 g and dispersing it was mixed with 3 kg of chicken breast of about 3 to 80 square pieces in a mixer for about 30 seconds. The obtained mixture was placed in a stuffer and filled into a casing with a diameter of 8C11 to form a cylindrical molded chicken product. This was left in a refrigerator at 5°C for about 2 hours to complete adhesion, and then left in a freezer at -30°C overnight to freeze. After thawing, it was sliced into lc+a thick fillets and fried in oil in a frying pan. The obtained chicken steak maintains sufficient adhesion and has a good appearance and
Both tastes were good.
実施例 ３゜
第二物質の調整例４で得られた第二物質１０ｇとアルギ
ン酸ソーダ９０ｇをミキサーで約８分間混合し接着剤組
成物粉末１００ｇ５−得た。Example 3 Preparation of the second substance 10 g of the second substance obtained in Example 4 and 90 g of sodium alginate were mixed in a mixer for about 8 minutes to obtain 100 g of adhesive composition powder.
この接着剤組成物５０ｇに水２００ｍ１を加え分散させ
て得た接着剤骨ｌｌシ液を約２ｋｇのムキエビ（長さ約
４ｃ＋ｎ）と共にミキサー中で約３０秒間部合し、得ら
れた混合物を８ｃｍ ｘ ８ ｃｌＩｘ ４５σの角型
リテーナ−に充填し５℃の冷蔵庫で約２時間放置して接
着を完了させた。得られたエビ成型ブロックを厚さ約ｊ
ｃｍにスライスし、フライパンで浦焼きした。接着は良
好で互いに接着されたエビがバラバラになることはなか
った。Add and disperse 200 ml of water to 50 g of this adhesive composition, and mix the adhesive bone liquid obtained with about 2 kg of muki shrimp (length about 4 c + n) in a mixer for about 30 seconds, and mix the resulting mixture into 8 cm The mixture was filled into a rectangular retainer of x8clIx45σ and left in a refrigerator at 5°C for about 2 hours to complete adhesion. The resulting shrimp molding block has a thickness of approximately
Slice it into cm pieces and fry it in a frying pan. The adhesion was good, and the shrimp that were glued to each other did not fall apart.
実施例 ４゜
第二物質の調整例５で得られた第二物質３０ｇと乾燥卵
白７０ｇをミキサーで約１０分間部合し、接着剤組成物
粉末１００ｇを得た。この接着剤組成物９０ｇに水１５
０ｍ１を加え分散させて得た接着剤分散液を約３ｋｇの
牛横隔膜肉（約３ｃ＋ｎＸ Ｉ Ｏｅｍｘ ｌ ａｍ）
と共に別のミキサー中で約１５秒間外合し、得られた混
合物を１８ｃｍＸ７ｃｌＩＸ６０ｃｍの角型リテーナ−
に充填し５℃の冷蔵庫で約１時間放置して接着を完了さ
せた。得られた生横隔膜肉の成型ブロックを厚さ約１．
５ｃ＋ｏにスライスし、手で肉片の一端をつまみ上げて
振ってもはがれ落ちることはなかった。さらにホントプ
レートで油焼きしたが、接着は良好でナイフ・フォーク
を用いて肉を切断しても、接着部位からはがれることは
なかった。Example 4 Preparation of the second substance 30 g of the second substance obtained in Example 5 and 70 g of dried egg white were combined in a mixer for about 10 minutes to obtain 100 g of adhesive composition powder. 90g of this adhesive composition and 15g of water
About 3 kg of beef diaphragm meat (approx. 3c+n
The mixture was mixed in a separate mixer for about 15 seconds, and the resulting mixture was poured into a square retainer measuring 18cm x 7clIX 60cm.
The adhesive was filled in the container and left in a refrigerator at 5° C. for about 1 hour to complete adhesion. The resulting molded block of raw diaphragm meat is about 1 inch thick.
Even when I sliced it into 5c+o pieces, picked up one end of the meat piece with my hand and shook it, it did not fall off. Furthermore, when I grilled the meat in oil on a real plate, the adhesion was good and even when I cut the meat with a knife and fork, it did not come off from the adhesion site.
本願発明によれば、従来利用度の低かった不定型あるい
は小型の食品原材料を集合成型して定型の食品に加工す
ることが可能となり、これら食品原材料の利用価値を著
しく高めることができるばかりでなく、加工工程中にお
いて、いかなる不定型あるいは小型の食品片もすべて有
効に活用できるので、残渣を生じない高効率の加工が可
能となり加工歩留が著しく向上する。According to the present invention, it is now possible to process amorphous or small-sized food raw materials, which have conventionally been of low utility, into fixed-form foods by assembling them, and it is not only possible to significantly increase the utility value of these food raw materials. During the processing process, any irregularly shaped or small-sized food pieces can be effectively utilized, so that highly efficient processing without producing any residue is possible, and processing yields are significantly improved.
本願発明における集合・接着・成型作業では接着剤組成
物のポア）ライフが従来の接着剤組成物より大幅に遅延
されているため、時間的ゆとりをもって実施でき、ミキ
サーによる混合及びスタツフア−による充填 成型など
の大量の機械化生産を可能としたものであり産業上の効
果は極めて大きい。In the assembly, adhesion, and molding operations of the present invention, the pore life of the adhesive composition is significantly delayed compared to conventional adhesive compositions, so it can be carried out with more time, including mixing with a mixer, filling with a staff member, and molding. It has made possible large-scale mechanized production of products such as, and has an extremely large industrial effect.
Claims (1)
以上を有する蛋白質及びその分解物或いは重合単位当た
りカルボキシル基０．３モル以上を有する多糖類及びそ
の分解物のうち、中性ないしアルカリ性で水に溶解また
は分散し、且つこの水溶液または水分散液が固形分濃度
３０％以下でゼリー化するような条件を満たす物質１種
以上より選ばれる第一物質と、卵殻或いは貝殻または骨
粉の焼成粉末・アルカリ土類金属水酸化物・アルカリ土
類金属酸化物・水酸化ナトリウムの１種以上を、油脂・
脂肪酸・界面活性剤・糖質・天然ガムの１種以上で混合
または被覆処理して得られる第二物質とを有効成物とす
る食品用接着剤組成物。Proteins and their decomposition products that have 30 moles or more of carboxyl groups per 10^5 g of the molecule, or polysaccharides and decomposition products thereof that have 0.3 moles or more of carboxyl groups per polymerized unit, which are neutral or alkaline and soluble in water. or dispersed, and a first substance selected from one or more substances that satisfy the conditions that the aqueous solution or aqueous dispersion becomes a jelly at a solid content concentration of 30% or less, and a calcined powder of eggshells, seashells, or bone meal, and alkaline earth. One or more of metal hydroxides, alkaline earth metal oxides, and sodium hydroxide are added to oils and fats.
A food adhesive composition comprising as an active ingredient a second substance obtained by mixing or coating with one or more of fatty acids, surfactants, carbohydrates, and natural gums.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59222208A JPS61100176A (en) | 1984-10-24 | 1984-10-24 | Adhesive composition for food piece |
| AU45915/85A AU558926B2 (en) | 1984-10-24 | 1985-08-08 | Adhesive for foods |
| KR1019850007735A KR890003742B1 (en) | 1984-10-24 | 1985-10-19 | Process for making adhesive material of food plate |
| NZ213934A NZ213934A (en) | 1984-10-24 | 1985-10-23 | Food adhesive compositions containing protein and polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59222208A JPS61100176A (en) | 1984-10-24 | 1984-10-24 | Adhesive composition for food piece |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61100176A true JPS61100176A (en) | 1986-05-19 |
| JPS635065B2 JPS635065B2 (en) | 1988-02-02 |
Family
ID=16778824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59222208A Granted JPS61100176A (en) | 1984-10-24 | 1984-10-24 | Adhesive composition for food piece |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS61100176A (en) |
| KR (1) | KR890003742B1 (en) |
| AU (1) | AU558926B2 (en) |
| NZ (1) | NZ213934A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63125584A (en) * | 1986-11-13 | 1988-05-28 | Nichiden Kagaku Kk | Adhesive for food and method of bonding food |
| JPH10295286A (en) * | 1997-04-28 | 1998-11-10 | Kanebo Ltd | Molded food |
| KR100401453B1 (en) * | 2001-08-28 | 2003-10-10 | 보리식품영농조합법인 | Composition of edible adhesive |
| WO2003092408A1 (en) * | 2002-05-02 | 2003-11-13 | Symrise Gmbh & Co. Kg | Edible fixatives comprised of gelating proteins |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5420876B2 (en) * | 2008-10-03 | 2014-02-19 | 千葉製粉株式会社 | An adhesive composition for food and an adhesive food obtained by bonding using the adhesive composition. |
| JPWO2021079805A1 (en) * | 2019-10-24 | 2021-04-29 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49101565A (en) * | 1973-02-05 | 1974-09-25 | ||
| JPS53130445A (en) * | 1977-04-15 | 1978-11-14 | Takeda Chemical Industries Ltd | Food and production thereof |
| JPS55153552A (en) * | 1979-05-21 | 1980-11-29 | Hiroe Ogawa | Method for improving preservability and taste of fish-paste product |
| JPS5725190A (en) * | 1980-04-23 | 1982-02-09 | Jiyonasan Geiburu | Separately-excited electromechanical energy converter, method and device for minimizing power loss of controller for converter |
| JPS5813131A (en) * | 1981-07-15 | 1983-01-25 | Nippon Denso Co Ltd | Air-fuel ratio control method |
| JPS5832858A (en) * | 1981-08-24 | 1983-02-25 | Seiko Epson Corp | Liquid crystal compound |
| JPS635065A (en) * | 1986-06-25 | 1988-01-11 | Seitetsu Kagaku Co Ltd | 3-halogeno-2-acyloxypropyl trimethyl ammonium salt and production thereof |
-
1984
- 1984-10-24 JP JP59222208A patent/JPS61100176A/en active Granted
-
1985
- 1985-08-08 AU AU45915/85A patent/AU558926B2/en not_active Expired
- 1985-10-19 KR KR1019850007735A patent/KR890003742B1/en not_active IP Right Cessation
- 1985-10-23 NZ NZ213934A patent/NZ213934A/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49101565A (en) * | 1973-02-05 | 1974-09-25 | ||
| JPS53130445A (en) * | 1977-04-15 | 1978-11-14 | Takeda Chemical Industries Ltd | Food and production thereof |
| JPS55153552A (en) * | 1979-05-21 | 1980-11-29 | Hiroe Ogawa | Method for improving preservability and taste of fish-paste product |
| JPS5725190A (en) * | 1980-04-23 | 1982-02-09 | Jiyonasan Geiburu | Separately-excited electromechanical energy converter, method and device for minimizing power loss of controller for converter |
| JPS5813131A (en) * | 1981-07-15 | 1983-01-25 | Nippon Denso Co Ltd | Air-fuel ratio control method |
| JPS5832858A (en) * | 1981-08-24 | 1983-02-25 | Seiko Epson Corp | Liquid crystal compound |
| JPS635065A (en) * | 1986-06-25 | 1988-01-11 | Seitetsu Kagaku Co Ltd | 3-halogeno-2-acyloxypropyl trimethyl ammonium salt and production thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63125584A (en) * | 1986-11-13 | 1988-05-28 | Nichiden Kagaku Kk | Adhesive for food and method of bonding food |
| JPH10295286A (en) * | 1997-04-28 | 1998-11-10 | Kanebo Ltd | Molded food |
| KR100401453B1 (en) * | 2001-08-28 | 2003-10-10 | 보리식품영농조합법인 | Composition of edible adhesive |
| WO2003092408A1 (en) * | 2002-05-02 | 2003-11-13 | Symrise Gmbh & Co. Kg | Edible fixatives comprised of gelating proteins |
Also Published As
| Publication number | Publication date |
|---|---|
| KR890003742B1 (en) | 1989-10-04 |
| JPS635065B2 (en) | 1988-02-02 |
| AU4591585A (en) | 1986-05-08 |
| KR860003312A (en) | 1986-05-23 |
| NZ213934A (en) | 1988-04-29 |
| AU558926B2 (en) | 1987-02-12 |
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