JPS63188365A - Novel edible cellulose - Google Patents
Novel edible celluloseInfo
- Publication number
- JPS63188365A JPS63188365A JP62019526A JP1952687A JPS63188365A JP S63188365 A JPS63188365 A JP S63188365A JP 62019526 A JP62019526 A JP 62019526A JP 1952687 A JP1952687 A JP 1952687A JP S63188365 A JPS63188365 A JP S63188365A
- Authority
- JP
- Japan
- Prior art keywords
- cellulose
- substance
- fibers
- stabilizers
- texture
- 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.)
- Pending
Links
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- 239000001913 cellulose Substances 0.000 title claims abstract description 28
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- 229920000159 gelatin Polymers 0.000 abstract description 6
- 235000019322 gelatine Nutrition 0.000 abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N ethylene glycol Natural products OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
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- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 159000000014 iron salts Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 150000002696 manganese Chemical class 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 210000001724 microfibril Anatomy 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 230000035515 penetration Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
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- 235000021110 pickles Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
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- 239000004033 plastic Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
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- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
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- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は食品産業において利用される食物繊維含有しし
かも食感のすぐれた固型食品に関する。DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a solid food containing dietary fiber and having an excellent texture for use in the food industry.
〈従来の技術〉
細菌、真菌類、藻類、枯菌等の各種微生物がセルロース
性物質を生産することは知られている。<Prior Art> It is known that various microorganisms such as bacteria, fungi, algae, and Bacillus subtilis produce cellulosic substances.
特にアセトバクター属に属する酢酸菌を培養するとグル
様セルロース性物質を作ることは良く知られている。酢
酸菌の生産するダル様セルロース性物質を濃厚な砂糖水
浴液に浸漬したものは東南アジア諸国でデザート食品と
して食用に供せられている。In particular, it is well known that acetic acid bacteria belonging to the genus Acetobacter produce glue-like cellulosic substances when cultured. Dull-like cellulosic substances produced by acetic acid bacteria soaked in a concentrated sugar bath are eaten as dessert foods in Southeast Asian countries.
砂糖漬けにしたものは食感の点では優れているが、甘味
が強いため用途がデザート食品等に限定されざるを得す
、又、肥満性の人や砂糖などの摂取を制限されている人
には利用されにくい。Candied products have an excellent texture, but their strong sweetness means that their use is limited to dessert foods, etc. Also, they are used by people who are obese or whose intake of sugar is restricted. is difficult to use.
また砂糖の代シに、ソルビトール、キシリトール、又は
マルチトール等の糖アルコール、更には、グリセリンや
プロピレングリコール等の低級多価アルコールを用いる
ことが特公昭５８−３６９５８に開示されている。Furthermore, Japanese Patent Publication No. 58-36958 discloses the use of sugar alcohols such as sorbitol, xylitol, or maltitol, as well as lower polyhydric alcohols such as glycerin and propylene glycol, as substitutes for sugar.
現時点では、グル様セルロース性物質に糖や糖アルコー
ルを高濃度に含浸させたグル様セルロース性物質以外は
実用に供している例はない。At present, there are no examples of any other materials in practical use other than glu-like cellulosic materials, which are glu-like cellulosic materials impregnated with sugar or sugar alcohol at high concentrations.
く本発明が解決しようとする問題〉 グル様セルロース性物質は幅１００〜５００ Ｘ。Problems to be solved by the present invention> Glue-like cellulosic material is 100-500× wide.
厚さ１０〜２００Ｘ程度のりピン状ミクロフィブリルか
らなる層状構造のダルで生産される。このダルを十分洗
浄したものの固形分は２チ以下であシ９８チ以上は水分
からなっている。It is produced in a layered structure consisting of pin-shaped microfibrils with a thickness of about 10 to 200X. After thoroughly washing this dal, the solid content is less than 2 parts and more than 98 parts is water.
とのグルをその！、ま食してもグル中の水分が歯の圧力
でしぼシ出され細い繊維がかみ切れず細い繊維が絡み圧
縮され紙のような状態で口腔中に残シ極めて食感が悪い
。That's the guru! Even if you eat the food, the water in the food is squeezed out by the pressure of your teeth, and the thin fibers cannot be chewed properly, so the thin fibers get tangled and compressed, leaving a paper-like mess in your mouth that has a very bad texture.
この食感を解決する為従来、経験的に砂糖を始めとする
濃厚（５０％以上）な糖及び糖アルコールをセルロース
グル中に浸漬させて食感の改良を′行っている。In order to solve this texture problem, the texture has been improved empirically by soaking sugar and other concentrated sugars (50% or more) and sugar alcohols in cellulose glue.
しかし糖を含浸させたグルはカロリーが高いうえに、甘
味が強く各種の呈味を賦与することができない欠点があ
る。However, glucose impregnated with sugar has the disadvantage that it is high in calories, has a strong sweet taste, and cannot impart various flavors.
また、糖アルコールを含浸させたダルも同様に甘味が強
く各種の呈味を賦与できなし、更には、食感が悪いとい
う欠点が有る。Furthermore, dal impregnated with sugar alcohol similarly has the disadvantage of being too sweet and unable to impart various flavors, and furthermore having poor texture.
〈問題点を解決する手段〉
我々は上記問題点を解決すべき鋭意研究を重ねた結果、
微生物（酢酸菌）が生産するグル様セルロース性物質に
、一種類以上の安定化剤を含浸せしめることによシ本発
明を完成に至らしめた。<Means to solve the problems> As a result of our intensive research to solve the above problems, we have found that
The present invention was completed by impregnating a glue-like cellulosic substance produced by microorganisms (acetic acid bacteria) with one or more stabilizers.
本発明で言う安定化剤とは粘性を有する物質又はダルを
形成能を有する物質のことである。もちろん、粘性を有
ししかもグルを形成能を有する物質も当然、本発明で言
う安定化剤に含まれる。すなわち、本発明の様にグル様
セルロース性物質に一種類以上の安定化剤をセルロース
性物質の繊維と繊維の間に含浸させると、繊維間の粘性
の上昇又は繊維間のグル形成が行なわれる。The stabilizer as used in the present invention refers to a substance having viscosity or a substance having the ability to form dal. Of course, substances that have viscosity and have the ability to form glue are also naturally included in the stabilizer referred to in the present invention. That is, when a glue-like cellulosic material is impregnated with one or more stabilizers between the fibers of the cellulosic material as in the present invention, the viscosity between the fibers increases or glue is formed between the fibers. .
このように安定化剤が繊維間に含浸されている状態にな
ると、繊維と液又は繊維とダル間の摩擦抵抗力の増大が
起９、これが繊維の拘束を導くわけである。When the stabilizer is impregnated between the fibers in this way, the frictional resistance between the fibers and the liquid or between the fibers and the duller increases9, which leads to the restriction of the fibers.
従って、このように繊維が拘束されることによシ、従来
と異って、かみ切シ易＜、シかも好ましい食感を有する
可食性セルロースが提供できるわけである。Therefore, by restricting the fibers in this way, it is possible to provide an edible cellulose that is easy to chew and has a preferable texture, unlike conventional cellulose.
以下に本発明の詳細な説明する。The present invention will be explained in detail below.
本発明で使用する微生物はグル様セルロース性物質を生
産する微生物であればどのような微生物でも良い。グル
様セルロース性物質を生産する微生物としてはアセトバ
クター属、シーーＰモナス属、アゲロバター属等に属す
る微生物が知られているが本発明で使用するグル様セル
ロース性物質はどのような微生物が生産したグル様セル
ロース性物質でも使用出来る。The microorganism used in the present invention may be any microorganism as long as it produces a glue-like cellulosic substance. As microorganisms that produce glu-like cellulosic substances, microorganisms belonging to the genus Acetobacter, C.P.monas, Agelobata, etc. are known, but what kind of microorganisms produced the glu-like cellulosic substances used in the present invention? Glue-like cellulosic substances can also be used.
一例を挙げればアセトバクター−アセチ・サブスピーシ
ス−キシリナム（Ａｅｅｔｏｂａｃｔｅｒ ａｅａｔｉ
ｍｕｂｓｐ＊ ｘｙｌｉｎｕｍ ） ＡＴＣＣ１０２４
５を挙げることができる。One example is Aeetobacter aeati subspice xylinum.
mubsp* xylinum) ATCC1024
5 can be mentioned.
本発明において用いるグル様セルロース性物質を生産さ
せる為には炭素源、窒素源、無機塩類、その他必要に応
じてアミノ酸、ビタミン等の有機微量栄養素を含有する
通常の栄養培地に微生物を接種し静置培養を行なえばよ
い。In order to produce the glue-like cellulosic substance used in the present invention, microorganisms are inoculated into a conventional nutrient medium containing carbon sources, nitrogen sources, inorganic salts, and other organic micronutrients such as amino acids and vitamins as necessary. It is sufficient to perform culture in situ.
炭素源としてはグルコース、シェークロース、フラクト
ース、マルトース、澱粉水解物、糖蜜等１が使用され、
その他エタノール、クエン酸等も単独或は上記他の炭素
源と併用して用いられる。窒素源としては硫酸アンモニ
ウム、塩化アンモニウム、リン酸アンモニウム等のアン
モニウム塩、硝酸塩、尿素、ペゾトン等有機或は無機の
窒素源が使用される。有機微量栄養素としてはアミノ酸
、ビタミン、脂肪酸、核酸、更にこれらのものを含有ス
るベゾトン、カザミノ酸、酵母エキス、大豆蛋白分解物
等が使用され、生育にアミノ酸等を要求する栄養要求性
変異株を使用する場合には要求される栄養素を補添する
ことが必要である。無機塩類としてはリン酸塩、マグネ
シウム塩、カルシウム塩、鉄塩、マンガン塩等が使用さ
れる。培養は通常の培養条件下で行えば良＜、ＰＨを６
ないし３、温度を１５ないし３５℃に制御しつつ１〜３
０日間培養することによシ培養液の表層に厚さ０．０５
〜３ｃｒ１１のグル様セルロース性物質が生産される。As the carbon source, glucose, shakerose, fructose, maltose, starch hydrolyzate, molasses, etc. 1 are used,
In addition, ethanol, citric acid, etc. may also be used alone or in combination with the other carbon sources mentioned above. As the nitrogen source, organic or inorganic nitrogen sources such as ammonium salts such as ammonium sulfate, ammonium chloride, and ammonium phosphate, nitrates, urea, and pezoton are used. As organic micronutrients, amino acids, vitamins, fatty acids, nucleic acids, and bezotone containing these substances, casamino acids, yeast extract, soybean protein decomposition products, etc. are used, and auxotrophic mutant strains that require amino acids, etc. for growth are used. When using, it is necessary to supplement the required nutrients. As the inorganic salts, phosphates, magnesium salts, calcium salts, iron salts, manganese salts, etc. are used. Cultivation can be carried out under normal culture conditions, with a pH of 6.
1 to 3 while controlling the temperature at 15 to 35℃
By culturing for 0 days, the surface layer of the culture solution has a thickness of 0.05 mm.
~3 cr11 of glu-like cellulosic material is produced.
とのグル様セルロース性物質を流水中で１〜６日間洗浄
し本物質中に含まれる発酵具２着色物質。The fermentation material 2 coloring substance contained in this substance is obtained by washing the glue-like cellulosic substance in running water for 1 to 6 days.
菌体などの不純物を取シ除くか又は必要に応じて声１０
以上にするかあるいは０．０１〜５チ水酸化す） ＩＪ
ウム溶液で煮沸、塩酸で中和、水洗という処理を行い不
純物を除去する。Remove impurities such as bacterial cells or use voice 10 as necessary.
or 0.01-5% hydroxide) IJ
Impurities are removed by boiling in a solution of aluminum, neutralizing with hydrochloric acid, and washing with water.
このようにして得られたグル様セルロース物質を適当な
大きさに切シ本発明に用いる。もちろん以前よシよく行
なわれているように、微粉砕することはない。The glue-like cellulose material thus obtained is cut into appropriate sizes and used in the present invention. Of course, it is not pulverized, as was often done in the past.
本発明に用いられる安定化剤すなわち粘性物質、ダル形
成物質としては以下のものがあげられる。Stabilizers, ie, viscous substances and dull-forming substances used in the present invention include the following.
微小セルロース、キチン、グリコーゲン、ペクチン、キ
シラン、マンナン、デンゾン、アミロペクチン、アミロ
ース、フルクタン、レバン、アラビナン、ガラクタン、
カラダナン、寒天、アルギン酸ソーダ、アルギン酸プロ
ピレングリコール。Microcellulose, chitin, glycogen, pectin, xylan, mannan, denzone, amylopectin, amylose, fructan, levan, arabinan, galactan,
Caradanan, agar, sodium alginate, propylene glycol alginate.
フカン、ラミナリン、グルカン、ヒアルロン酸。Fucan, laminarin, glucan, hyaluronic acid.
テキストラン、α化デンゾン、セルビオース、パラチノ
ース、グアーガム、カラヤガム、トラガントガム、ロー
カストピーンガム、アラビアガム。Textran, Pregelatinized Denzone, Cellbiose, Palatinose, Guar Gum, Karaya Gum, Tragacanth Gum, Locust Pean Gum, Gum Arabic.
キサンタンガム、イヌリン、カルがキシメチルセ・ ル
ロース、カルボキシメチルアミロース、カルがキシメチ
ールローカストビーンガム、カルがキシメチールグアー
ガム、カルボキシメチルｌデンゾン。Xanthan gum, inulin, Cal xymethyl celulose, carboxymethyl amylose, Cal xymethyl locust bean gum, Cal xymethyl guar gum, Carboxymethyl denzone.
カルがキシエチルセルロース、トロロアオイ根粘質液、
二ｒラン、ガッティ、ファーセエラン、スクレログルカ
ン、ヘミセルロース、プルラン、カードラン、アガロー
ス、アガロペクチン、サイクロデキストリカフラクトオ
リゴ糖、マルトオリゴ糖、タマリンド種子粘質物、メチ
ルセルロース。Kal is xyethyl cellulose, root mallow root mucilage,
Nirlan, Gatti, Farceelan, Scleroglucan, Hemicellulose, Pullulan, Curdlan, Agarose, Agaropectin, Cyclodextricafructooligosaccharide, Maltooligosaccharide, Tamarind Seed Mucilage, Methylcellulose.
ヒドロキシエチルセルロース、ヒドロキシゾロビルセル
ロースなどの炭水化物、ゼラチン、アルブミン、カゼイ
ン、ゾロ・プリン、ダルテリン、ゾロラミン、小麦グル
テン、大豆蛋白質などの蛋白質。Carbohydrates such as hydroxyethyl cellulose and hydroxyzolobyl cellulose, proteins such as gelatin, albumin, casein, zolo purine, daltelin, zololamine, wheat gluten, and soy protein.
バター、マガリンなどの油脂。ポリリン酸塩、ポリグル
タミン酸塩などの増粘剤などを挙げることができる。Fats and oils such as butter and margarine. Thickeners such as polyphosphates and polyglutamates can be mentioned.
以上の物質のうちの１種若しくは２種以上の混合物の倒
れでも使用可能である。It is also possible to use a mixture of one or more of the above substances.
安定化剤の内、ダルを形成しない物質の含浸量は、セル
ロース繊維中の安定剤の粘度が２ ｅｐ以上好ましくは
１０ ｃｐ以上の粘度が得られるよう含浸すればよい。Among the stabilizers, the amount of the substance that does not form dullness may be impregnated so that the viscosity of the stabilizer in the cellulose fibers is 2 ep or more, preferably 10 cp or more.
すればよい。do it.
含浸させる方法としては特に限定しないが、具体的に以
下のような方法で行なえばよい。The impregnation method is not particularly limited, but specifically the following method may be used.
まず、上記安定剤の０．０１〜５０重量％溶液を調製す
る。First, a 0.01 to 50% by weight solution of the above stabilizer is prepared.
尚、安定剤が溶解しにくい場合は必要により加熱を行っ
てもよい。In addition, if the stabilizer is difficult to dissolve, heating may be performed if necessary.
次に、この溶液に適当に切断したゲル様セルロース性物
質を溶液あたｊ５１〜２００（重量％）添加浸漬した後
加熱する。Next, a suitably cut gel-like cellulosic material is added and immersed in this solution at a concentration of 51 to 200% by weight, and then heated.
加熱条件も特に限定されるものではないが、安定剤の粘
度が最も低下する温度通常、ａＯ〜１２０℃でダル様セ
ルロース物質の膜の厚さにもよるが１０分〜斗日間加熱
する。Heating conditions are not particularly limited either, but the temperature at which the viscosity of the stabilizer decreases the most is usually from aO to 120°C, and heating is carried out for 10 minutes to 10 days depending on the thickness of the film of the dull cellulosic material.
更に、該溶液を冷却する。冷却の条件も特にこだわらな
いが、通常、３〜３０℃で６０分〜１日間冷却すればよ
い。Furthermore, the solution is cooled. Although the cooling conditions are not particularly limited, it is usually sufficient to cool the product at 3 to 30°C for 60 minutes to 1 day.
また、ダル様セルロースを浸漬させた溶液に、超音波処
理、を気泳動加圧、振動処理等を行うと、浸漬時間を短
縮することができる。Further, the immersion time can be shortened by subjecting the solution in which the dull-like cellulose is immersed to ultrasonic treatment, pneumophoresis pressurization, vibration treatment, and the like.
更に、呈味成分、香料、色素、栄養強化剤などを必要に
応じて、安定化剤とともにゲル撮セルロース繊維中に含
浸させることもできる。Furthermore, taste components, fragrances, pigments, nutritional enhancers, and the like can be impregnated into the gel cellulose fiber together with a stabilizer, if necessary.
くシ返し述べるが、上記以外の方法を用いて安定化剤等
の物質をセルロース繊維中に含浸させてもよい。Again, methods other than those described above may be used to impregnate the cellulose fibers with substances such as stabilizers.
十分に含浸したゲル様セルロース性物質を取シ出し、室
温、又は室温以下に冷却しそのまま食するかあるいは必
要に応じて更に二次加工してもよい。The fully impregnated gel-like cellulosic material may be taken out, cooled to room temperature or below room temperature, and eaten as is, or further processed as required.
〈発明の効果〉
粘性物質、ダル形成物質をダル様セルロース様物質に含
浸させることによシ食感が向上し、甘味が抑制された為
に各種の味がふ与することが出来、味のバラエティ化、
真にダイエツト化した健康に良い食物繊維を摂取すると
とができる。<Effects of the Invention> By impregnating a dal-like cellulose-like substance with a viscous substance and a dal-forming substance, the texture is improved, and since the sweetness is suppressed, various tastes can be imparted. variety,
You can benefit from consuming healthy dietary fiber that is truly part of your diet.
以下に本発明を実施例に従って説明する。The present invention will be explained below according to examples.
〈実施例１〉
サッカロース５ｆ／ｌｉｔ、総合アミノｔＲ０，５１１
／ｌｕ 。<Example 1> Saccharose 5f/lit, comprehensive amino tR0,511
/lu.
フチン酸０． Ｉ Ｐ／＃ 、リン酸−力！Ｊ ラム０
．３ ｆ／ａｔ。Futic acid 0. I P/#, phosphoric acid-power! J Ram 0
．． 3 f/at.
硫酸マグネシウム・７水塩０．１ｐ／売、硫安０．１ｐ
／ｄｇ、ｐｌ（５の組成の培地４００づを５００ゴ容坂
口フラスコに入れ１２０℃２０分間殺菌した。Magnesium sulfate heptahydrate 0.1p/sold, ammonium sulfate 0.1p
/dg, pl (400 pieces of a medium having the composition of 5) were placed in a 500-g capacity Sakaguchi flask and sterilized at 120°C for 20 minutes.
これに上記の培地で前培養（３０℃３日間）させたアセ
トバクター・アセチ・サツスピーシス・キシリナム（Ａ
ｃ＠ｔｏｂａａｔｅｒ ａｃｅｔｉ ５ｕｂａｐ、ｘｙ
ｌｌｎｕｍ）ＡＴＣＣ１０２４５を接種し３０℃で２日
間振盪培養した。This was pre-cultured (3 days at 30°C) in the above medium and Acetobacter aceti sutuspisis xylinum (A
c@tobaater aceti 5ubap, xy
llnum) ATCC10245 was inoculated and cultured with shaking at 30°C for 2 days.
この培養液のｐＨｅ４に調整し直径１５ｃｒｎシヤーレ
に９０ｔｄ分注し３０℃で５日間静置培養を行い上層に
形成された厚さ０．３〜０．４ ｃｍのグル様セルロー
ス性物質を採取した。これを１〜２ ｃｍ Ｘ ２〜５
副程度の直方形に切り流水中で４〜２４時間洗浄した。The pH of this culture solution was adjusted to 4, and 90 td was dispensed into a 15 crn shear dish with a diameter of 15 crn, and the culture solution was statically cultured at 30°C for 5 days, and a glue-like cellulosic substance with a thickness of 0.3 to 0.4 cm formed in the upper layer was collected. . This is 1-2 cm x 2-5
The pieces were cut into rectangular rectangular shapes and washed under running water for 4 to 24 hours.
更にこれ’ｋ ０．２ ％水酸化ナトリウム溶液に浸漬
して１２０℃３０分間処理し次いで０，４チ塩酸で中和
し流水洗浄を１〜３日間行った。Furthermore, this was immersed in a 0.2% sodium hydroxide solution and treated at 120° C. for 30 minutes, then neutralized with 0.4-dihydrochloric acid and washed with running water for 1 to 3 days.
洗浄したｒル状セルロース性物質２０Ｆｆを以下の各溶
液、即ち砂糖２０％、４０％、６０％、アルギン酸ソー
ダ（小水化学製）０．５％、カルボキシメチルセルロー
スソーダ（以下ＣＭＣと略す純正化学製）０．５％、ア
ラビアゴム（純正化学製）５チ、キサンタンガム（太陽
化学製）０．５％、カラギーナン（太陽化学製）１．５
チ、トラカントガム（太陽化学製）１％、ローカストビ
ンガム（太陽化学製）０．５％、グアーガム（ユニペク
チン社製）０、５チ、タマリンドガム（犬日本製薬製）
０．５チ。20Ff of the washed cellulose material was mixed with the following solutions: 20%, 40%, 60% sugar, 0.5% sodium alginate (Komizu Kagaku), and carboxymethyl cellulose soda (hereinafter abbreviated as CMC, manufactured by Junsei Kagaku). ) 0.5%, gum arabic (Junsei Kagaku) 5%, xanthan gum (Taiyo Kagaku) 0.5%, carrageenan (Taiyo Kagaku) 1.5
Chi, tracanth gum (manufactured by Taiyo Kagaku) 1%, locust bingham (manufactured by Taiyo Kagaku) 0.5%, guar gum (manufactured by Unipectin) 0, 5 chi, tamarind gum (manufactured by Inu Nippon Pharmaceutical)
0.5 chi.
高メトキシル（以下Ｈ，Ｍ ）ペクチン（ユニペクチン
社製） １．５ ｓ ｔファーセレラン（七カ社製）２
．０チ、カラヤガム（尺印濃妹） ０．５チ、デキスト
リン（和光紬薬製）１０．０係、レバン２．０チ。High methoxyl (hereinafter referred to as H, M) pectin (manufactured by Unipectin Co., Ltd.) 1.5 s t Farseleran (manufactured by Shichika Co., Ltd.) 2
．． 0chi, Karaya gum (Shakuin no Imouto) 0.5chi, dextrin (Wako Tsumugi Pharmaceutical Co., Ltd.) 10.0chi, Levan 2.0chi.
プルラン２．０％、ポリグルタミン酸ソーダ５．０％。Pullulan 2.0%, sodium polyglutamate 5.0%.
アルギン酸ゾロビレングリコールエステル１．０％。Alginate zolobylene glycol ester 1.0%.
コンニャクマンナン１．０％＊可溶性澱粉１０．０％。Konjac mannan 1.0% * soluble starch 10.0%.
カゼインナトリウム１０．０ ％、に入れ１０５℃３０
分間加熱し、これらの各溶液を５０℃で２日間放置し上
記各物質で浸漬されたダル状セルロース性物質を取シ出
して破断強度及び残存セルロース量を測定した。Add sodium caseinate 10.0% to 105℃30
Each solution was left at 50° C. for 2 days, and the dull cellulosic material soaked in each substance was taken out and the breaking strength and amount of remaining cellulose were measured.
結果は表１に示した。The results are shown in Table 1.
破断強度はレオメータ−（不動工業（株））を用い、直
径３ｔＩｔｍφの進入弾性測定用のプランジャー’ｆｒ
３０ ｃｍ１分のスピードで作動させて破断強度を測
定した。The breaking strength was measured using a rheometer (Fudou Kogyo Co., Ltd.) with a plunger 'fr for measuring the penetration elasticity with a diameter of 3tItmφ.
The breaking strength was measured by operating at a speed of 30 cm/min.
残存セルロース量は訓練された５名のパネラ−が約１０
ｆｆの各物質を浸漬させたダル状セルロース性物質を２
〜３分間そしゃくし口腔中に残った繊維物質の重量を測
定した。The amount of residual cellulose was determined by five trained panelists to be approximately 10
The dull cellulosic material soaked in each material of
The weight of the fibrous material left in the oral cavity after mastication for ~3 minutes was measured.
表 １
ダル状セルロース性物質はそのま１食すると破断強度に
示した如く歯切れが悪く残存セルロースが多量に残る。Table 1 When a dull cellulosic substance is eaten as is, it has poor crispness as shown in the breaking strength and a large amount of residual cellulose remains.
アルギン酸ソーダを始めとする高安定化剤をグル状セル
ロース性物質に浸漬すると砂糖を６０チ授漬した場合と
同様に歯切れが良く、残存セルロースが少なくなシ著し
く食感が良くなった。When a highly stabilized agent such as sodium alginate is soaked in a gluform cellulosic substance, the texture is as crisp as when 60 grams of sugar is soaked, and the texture is significantly improved due to less residual cellulose.
従って各種の味をふ与したｒル状セルロース性物質食品
の開発が可能になった。Therefore, it has become possible to develop rolled cellulosic material foods with various tastes.
実施例２
実施例１と同様な方法で形成、洗浄したグル状セルロー
ス性物質（以下、本物質と略する。）を以下の各溶液寒
天（Ｄｉｆｃｏ ！！ ） ０．５％、ゼラチン（Ｄｉ
ｆｃｏ製）１０チに入れ１２０℃３０分間加熱しこれら
の各溶液を室温で６時間放置することによシ室温迄放冷
した後、ダル状セルロース性物質を取シ出して実施例１
と同じ方法で評価した。結果は表２に示した。Example 2 A glue-like cellulosic substance (hereinafter abbreviated as this substance) formed and washed in the same manner as in Example 1 was mixed with each of the following solutions: agar (Difco!!) 0.5%, gelatin (Di
After heating each solution at 120°C for 30 minutes at room temperature for 6 hours and allowing it to cool to room temperature, the dull cellulosic material was taken out and prepared as Example 1.
was evaluated using the same method. The results are shown in Table 2.
表 ２
本物質に寒天及びゼラチンを浸漬させグルを形成させる
と歯切れが良くなり、残存セルロースが少なくなシ食感
が改良出来た。Table 2 When agar and gelatin were immersed in this substance to form a glue, the texture became better and the texture was improved due to less residual cellulose.
実施例３
高メトキシルペクチンエ１．ゼラチン５？、脱脂乳４５
−、オレンジ果汁４０−２砂糖５ Ｓ’ ＋ ｐＨ７、
０の組成の液に実施例１で用いた本物質ｚＯ１を入れ８
０℃で３時間浸漬を行った後室温で６時間放冷した後に
ｐＨ３，４になるようにクエン酸を添加し３０分保持し
フルーツミルク味がするデーザートを作った。Example 3 High methoxyl pectin 1. Gelatin 5? , skimmed milk 45
-, orange juice 40-2 sugar 5 S' + pH 7,
Add the present substance zO1 used in Example 1 to a solution with a composition of 8.
After soaking at 0° C. for 3 hours and cooling at room temperature for 6 hours, citric acid was added to adjust the pH to 3.4 and the mixture was kept for 30 minutes to produce a dessert with a fruit milk taste.
訓練された１０名のパネルによる評価の結果、適当な弾
力感があシ残存セルロースもなく良好な食感であった。As a result of evaluation by a panel of 10 trained people, it was found to have a good texture with appropriate elasticity and no residual cellulose.
（ｉＤ） 実施例４ イチがジャム３０．低メトキシルペクチンエ？。(iD) Example 4 Ichiga Jam 30. Low methoxyl pectine? .
クエン酸０．３ Ｆｆ、キサンタンガム０．２ ｆ、水
５〇−の溶液に厚さ０．１ ｃｍの本物質２０１人れ１
０５’Ｃ２０分間加熱浸漬し室温で６時間放冷後アスパ
ルテーム（昧の累製）１ノを入れ良く混合し低カロリ膜
状ジャムを作った。Add 201 samples of this substance to a thickness of 0.1 cm in a solution of 0.3 Ff of citric acid, 0.2 F of xanthan gum, and 50 - of water.
After heating and soaking at 05'C for 20 minutes and cooling at room temperature for 6 hours, 1 g of aspartame (Mai no Yusei) was added and mixed well to make a low-calorie film-like jam.
パンの上に広げ訓練された１０名のノ４ネルで評価した
結果、簡単にパンの上に広げることが出来かつ残存セル
ロースもなく良好な食感であった。As a result of spreading it on bread and evaluating it with 10 trained No4nappers, it was found that it was easy to spread on bread and had a good texture with no residual cellulose.
実施例５
マーマレード２５ｆｆ、水３０ｔｎｔ、高メトキシルペ
クチン３ｆ、メイオリゴ糖２０１の溶液に厚さ０、１
ｃｍの本物質２０ｐ入れ１２０℃３０分間加熱浸漬し室
温で６時間放冷した後、本物質を取シ出し７４ンの上に
広げ訓練された１０名のノ４ネルによる評価に供した。Example 5 A solution containing 25 ff of marmalade, 30 tnt of water, 3 f of high methoxyl pectin, and 201 ml of meioligosaccharide was added to a thickness of 0 and 1.
After heating and immersing at 120° C. for 30 minutes and cooling at room temperature for 6 hours, the material was taken out and spread on a 74-meter plate for evaluation by 10 trained experts.
その結果、スプーンやナイフを用いずとも又冬期の朝の
ように室温が低くジャムの流動性が悪い時でも手軽にパ
ンの上に広げて食することが出来又弾性感があるが残存
セルロースもなく香味も充分あシ良好な食感であった。As a result, you can easily spread it on bread and eat it without using a spoon or knife, even when the room temperature is low and the jam has poor fluidity, such as on a winter morning.Although it has an elastic feel, there is no residual cellulose. It had a good flavor and a good texture.
実施例６
冷凍果実５０？、結晶クエン酸０．２ ｆ 、ステピロ
ン（９田化学Ｈ）０．５ｆ、低メトキシルペクチン（：
Ｌニペクチン社製）ｏ、ｓｙ、グラニー−糖１０ｆｆ、
グリロイド（犬日本製薬製） ０．２ Ｆｆの溶液に厚
さ０．１画の本物質２０？入れ１０５℃２０分間加熱浸
漬を行った後室温で６時間放冷後本物質を取り出しクレ
ーｆ（）臂ンケーキ・ホットケーキ）に包んで食べた結
果、クレープに簡単にかつ均一に包めジャム類が食べて
いる際ぼた落することもなく又適当な弾性感があり良好
な食感であった。Example 6 Frozen fruit 50? , crystalline citric acid 0.2 f, stepilone (K9ta Kagaku H) 0.5 f, low methoxyl pectin (:
(manufactured by L Nipectin) o, sy, granny sugar 10ff,
Glyroid (manufactured by Inu Nippon Pharmaceutical) 0.2 Ff solution with a thickness of 0.1 stroke of this substance 20? After heating and immersing at 105℃ for 20 minutes, the substance was taken out and left to cool at room temperature for 6 hours, and the result was that it could be easily and evenly wrapped in a crepe and the jam could be eaten. It did not fall apart while being eaten and had a suitable elasticity and a good texture.
実施例７ タマリンドガム１．５％、ソルビトール２０チ。Example 7 Tamarind gum 1.5%, sorbitol 20%.
パラチノース３０チの組成溶液に本物質（０５×２、５
Ｘ ２．５ ｃｍ ） ２ Ｏｆ添加し１００℃１時
間加熱浸漬を行ない室温で６時間放冷した後、本物質を
取シ出し一２０℃で凍結した。これを冷蔵庫に放置し解
凍を行った物を試食した結果、非常に弾力性あシ、歯切
れも良くセルロースも口腔中に残らず餅のような食感で
美味であった。This substance (05 x 2, 5
X 2.5 cm ) 2 Of was added, heated and immersed at 100°C for 1 hour, and allowed to cool at room temperature for 6 hours. The material was taken out and frozen at -20°C. I left this in the refrigerator and thawed it, and when I tried it, I found that it had a very elastic texture, was crisp, and had no cellulose left in the mouth, and was delicious with a rice cake-like texture.
実施例８
本物質（０，Ｉ Ｘ ５ Ｘ ５ ｃｍ ） １０ を
含む液にカードランを０．５チになるように添加、溶解
させ４０℃で２４時間放置後９０℃で３０分間加熱し本
物質中にカードランのグルを形成させた。その後本物質
を取シ出し室温で２４時間放置後の離水率を測定した結
果、本物質を含まないカードランゲルの離水率７２％に
対し本物質中にカードラングルを形成させた離水率は７
チであった。本物質がカードランダルの離漿防止に効果
あることが判った。Example 8 Curdlan was added to a solution containing 10 of the present substance (0,I x 5 x 5 cm) in an amount of 0.5 cm, dissolved, left at 40°C for 24 hours, and then heated at 90°C for 30 minutes. Curdlan glue was formed in the material. After that, the material was taken out and left at room temperature for 24 hours, and the water separation rate was measured. As a result, the water separation rate of the curdlan gel that did not contain the material was 72%, whereas the water separation rate of the material with curd rangles formed was 72%.
It was Chi. This substance was found to be effective in preventing syneresis of curdrandal.
糖１００ｙ−、レモン汁大さじ２杯、水１カップの組成
溶液に本物質４０ｆ（０，２Ｘ１０Ｘ１０）を加え１０
５℃３０分加熱した後室温にて４０℃迄放冷した。次に
本物質を平板上に取シ出し広げ冷蔵庫中で５℃迄冷やし
固めた。Add 40 f (0.2 x 10 x 10) of this substance to a composition solution of 100 y of sugar, 2 tablespoons of lemon juice, and 1 cup of water.
After heating at 5°C for 30 minutes, the mixture was allowed to cool to 40°C at room temperature. Next, this substance was taken out on a flat plate, spread out, and cooled to 5°C in a refrigerator to solidify it.
はんのりワインの香シがする本物質は弾性感ある食感と
あいまって美味しく食べることが出来た。This substance, which smells like hot wine, was delicious to eat, combined with its elastic texture.
更に通常のワインゼリーは品温が上昇するとぜい弱にな
シ型くずれをおこすが本物質を使用すればそのような事
はなく安心して食することが出来た。Furthermore, when normal wine jelly is heated to a high temperature, it becomes fragile and loses its shape, but when this substance is used, this does not occur and the product can be eaten with peace of mind.
実施例１０
トリガ２ニ
ーリエ３枚を湯１！中に入れ５時間煮込んだ後、黒コシ
冒つ，正油にて味付けしスープをつくった。Example 10 Trigger 2 3 sheets of hot water 1! After simmering it for 5 hours, I seasoned it with black pepper and soy sauce and made a soup.
３０？を加え、１１０℃３０分間加熱浸漬を行い放冷抜
本物質を取シ出し試食した。30? was added, heated and immersed at 110°C for 30 minutes, allowed to cool, and the substance was taken out and sampled.
本物質単独で食しても弾性感ある歯ごたえとトリガラの
旨味が加算され美味しく食べることが出来た。又薄切シ
したパンの上にのせて本物質を食したところ本物質よシ
パンへの水分がしみ込むこともなく、且つパンの乾燥し
すぎを防止することが出来美味しく食べることが出来た
。Even if this substance was eaten alone, it had an elastic texture and added flavor from torigara, making it delicious. Furthermore, when this substance was eaten by placing it on thinly sliced bread, the substance did not allow moisture to seep into the bread, and it also prevented the bread from becoming too dry, making it delicious to eat.
実施例１１ トマトピユーレ３０？，ワインビネガー２１。Example 11 Tomato puree 30? , wine vinegar 21.
砂糖２ｙ−２水２０ｆｆ，ビドガム０． ３ ｆ 、ペ
クチン０、 ４ ｆ 、香辛料適量の溶液に本物質（
０． Ｉ Ｘ １ ０Ｘ１０ｃｒｎ）２０ｐを入れ９５
℃で６０分間攪拌を続は本物質に溶液を浸漬させた。次
に２０℃で８時間冷却しピザ用パンにのせて食した。2y of sugar, 20ff of water, 0. 3 f, pectin 0, 4 f, this substance (
0. I X 1 0X10crn) 95
After stirring for 60 minutes at ℃, the solution was immersed in the substance. Next, it was cooled at 20°C for 8 hours and eaten on pizza bread.
この結果、食べ易く風味的にも良好であった。As a result, it was easy to eat and had good flavor.
実施例１２
アプリコツトジュース５０ゴ，ペクタグル８０４（ユニ
ペクチン社製） ０． ７ ｆ 、クエン酸０． １
ｐ 。Example 12 Apricot Juice 50g, Pectagle 804 (manufactured by Unipectin) 0. 7 f, citric acid 0. 1
p.
砂糖２０１２片栗粉１０ｙ−の組成溶液に本物質（ ０
． ５ Ｘ ５ Ｘ ５ｍ）３０？金入れ９５℃で６０
分間攪拌を続は本物質に溶液を浸漬させた。この溶液ｆ
ｔ２０℃中で８時間急速に冷やした後、この物質を取シ
出しビスケット生地上にのせオープンで焼き上げて食し
た。This substance (0
．． 5 x 5 x 5m) 30? 60 at 95℃
After stirring for a minute, the solution was immersed in the substance. This solution f
After rapidly cooling at 20° C. for 8 hours, the material was taken out, placed on biscuit dough, baked in the open, and eaten.
その結果風味２食感共に良好であった。As a result, both flavor and texture were good.
０、４チｔキサンタンガム
０、５ｆｂｌゼラチン５チ，砂糖２０チの溶液に本物質
（ Ｉ Ｘ Ｉ Ｘ １ ａｎ ） ２ ０ Ｓ’を入
れ１００℃６０分間加熱浸漬を行った。次に、この溶液
を室温にて放冷し、該溶液の温度が５０℃になった時ブ
ランデー３０−を加え良く混合し更に室温まで放冷した
。これを取シ出しチョコレートに１０％のカカオバター
を溶解した液（約３０℃）に１個ずつくぐらせプラスチ
ックの台にのせて固めてチョコレートコーティングした
本物質を製造した。This substance (IXIX1an)20S' was added to a solution of 0.0, 4t xanthan gum, 0.5fbl, 5t gelatin, and 20t sugar, and heated and immersed at 100°C for 60 minutes. Next, this solution was allowed to cool at room temperature, and when the temperature of the solution reached 50°C, 30% of brandy was added, mixed well, and further allowed to cool to room temperature. This was taken out and dipped one by one in a solution of 10% cocoa butter in chocolate (approximately 30°C), placed on a plastic stand, and solidified to produce the substance coated with chocolate.
その結果、本物質の弾性感ある食感及び香の保存性を高
めることが出来た。As a result, it was possible to improve the elastic texture and aroma preservability of this substance.
実施例１４
カゼイン酸ナトリウム３％の溶液に厚さ０．１ｍの本物
質を入れ１１０℃２０分間加熱浸漬を行った。これをエ
チルアルコール液に入れ本物質中の水をエチルアルコー
ルで置換する。これをバター３０％溶解したヘキサン液
に入れ室温で１日間放置した。これを取り出し真空乾燥
器に入れヘキサンを取シ除き薄膜状バターを製造した。Example 14 This substance with a thickness of 0.1 m was placed in a 3% sodium caseinate solution and heated and immersed at 110°C for 20 minutes. This is placed in an ethyl alcohol solution to replace the water in the substance with ethyl alcohol. This was placed in a hexane solution containing 30% butter and left at room temperature for one day. This was taken out and placed in a vacuum dryer to remove hexane, producing a thin film of butter.
これを単独で食しても良好な食感が得られたが実施例４
で製造した薄膜状ジャムと合せて食した所更に良い食感
が得られた。Although a good texture was obtained even when eaten alone, Example 4
An even better texture was obtained when eaten together with the thin film-like jam produced in .
実施例１５
赤ワイン１５−、アルギン酸ソーダ４？、水６０ゴ、ペ
クチン０．８ｔの溶液に本物質（０，３Ｘ１０Ｘ１Ｘ１
０Ｘ１０を入れ、１０５℃３０分間加熱浸漬を行い室温
迄放冷し、本物質を取シ出し、牛乳中に入れ本物質表面
にアルギン酸のグルを形成せしめた本物質″Ｉｔ調製し
た。Example 15 Red wine 15-, sodium alginate 4? This substance (0.3X10X1X1
0X10 was added, heated and immersed at 105°C for 30 minutes, allowed to cool to room temperature, and the substance was taken out and placed in milk to form alginic acid glue on the surface of the substance to prepare the substance.
これを食した結果、残存セルロースもなく本物質独特の
弾性感とアルギン酸のダルの食感が相乗され優れた食感
を有していた。When this product was eaten, it had an excellent texture with no residual cellulose and the unique elasticity of this material combined with the texture of alginic acid dal.
又本物質内の風味物質の保存性も高めることが出来た。It was also possible to improve the preservability of flavor substances within this substance.
実施例１６
本物質（０，３ｘ ５ ｘ ５ ｃｍ ） ３０ ｔを
ＣＭＣ０，５％含有するビーフコンソメスープ７０−に
入れ塩、こしょうを加えて火にかけて９５℃で２時間煮
て本物質中にＣＭＣ及び味覚成分を含浸せしめ固型状ス
ープを調製した。Example 16 30 tons of this substance (0.3 x 5 x 5 cm) was added to beef consommé soup 70-1 containing 0.5% CMC, salt and pepper were added, and the mixture was heated and boiled at 95°C for 2 hours to incorporate CMC into this substance. A solid soup was prepared by impregnating it with taste ingredients.
このような本物質は食物繊維を多量に摂取するのに便利
であシ又ダイエツト食品としても利用出来る。This substance is convenient for ingesting a large amount of dietary fiber and can also be used as a diet food.
又固型状であるのでスプーンを用いず、こぼすことも無
く乳児や寝た病人等の食品としてかつ液状でないためス
ペースもとらず小ツクツクに入れ簡単に保存することも
出来る。Furthermore, since it is in solid form, it can be used as food for infants and bedridden patients without using a spoon or spilling, and since it is not in liquid form, it can be easily stored in a small pouch without taking up much space.
実施例１７
本ダル状セルロース性物質２００Ｓ！−ｅｏ、５〜２．
０チのアルギン酸ナトリウム溶液に浸漬し、１２１℃、
５分間オートクレーブ処理を行ない、次いで、得られた
アルギン酸ナトリウム含浸グルを０．５〜２．０チの塩
化カルシウム溶液に室温で２時間浸漬した。Example 17 This dull cellulosic material 200S! -eo, 5-2.
Immersed in 0.0% sodium alginate solution, heated to 121°C,
After autoclaving for 5 minutes, the resulting sodium alginate-impregnated glue was immersed in a 0.5-2.0 t calcium chloride solution for 2 hours at room temperature.
最後に、カルシウムで架橋されたこのアルギン酸含有ダ
ルを水道水に３時間晒し、未反応の塩化カルシウムを完
全に除いた。Finally, this alginic acid-containing dal crosslinked with calcium was exposed to tap water for 3 hours to completely remove unreacted calcium chloride.
本サンプルについて、室温に１時間静置した後の離水率
を測定するとともに、官能評価を行なった。Regarding this sample, the water separation rate was measured after it was allowed to stand at room temperature for 1 hour, and a sensory evaluation was also performed.
表−１に結果を示す。The results are shown in Table-1.
表−１
下段・・・官能評価
未処理の本ダル状セルロース性物質の離水率は８．０チ
であシ、噛むと口の中に水が広がるのに対し、表−１に
示すようにアルギン酸ナトリウムの濃度を増すことによ
シ離水は防止され、また、果実から海産物に至るまで、
様々な食感が創シ出せた。Table 1 Lower row: The water separation rate of this dull cellulosic material that has not been subjected to sensory evaluation is 8.0 cm, and water spreads in the mouth when chewed, but as shown in Table 1. By increasing the concentration of sodium alginate, syneresis can be prevented, and it can also be used in foods ranging from fruits to seafood.
I was able to create a variety of textures.
実施例１８
実施例１７と同様の方法で作ったアルギン酸含有ダル（
アルギン酸ナトリウム２チ、塩化カルシウム０．５チ）
をせん切シ、角切シ、薄切シなどにしてから、煮る。焼
く、炒める。フライにするなどの調理を行ない、料理素
材としての適性を評価した。なお、未処理の本ダル状セ
ルロース性物質およびコンニャクについても同様の調理
を行なった。調理前後の食感変化を表−２に示す。Example 18 Alginic acid-containing dal (
Sodium alginate 2 t, calcium chloride 0.5 t)
Cut into shreds, cubes, and thin slices, then boil. Bake, stir-fry. They cooked it by frying it and evaluated its suitability as a cooking ingredient. Incidentally, the untreated present dull-like cellulosic material and konnyaku were also cooked in the same manner. Table 2 shows the change in texture before and after cooking.
表−２に示すようにカルシウムで架橋されたアルギン酸
含有ダルは未処理のダル状セルロース性物質に比べて離
水が少ないため、焼く、炒める。As shown in Table 2, calcium-crosslinked alginic acid-containing dal has less water syneresis than untreated dal-like cellulose material, so it can be baked or stir-fried.
フライなどの調理が可能であシ、しかも食感は調理によ
って損われないため、コンニャクと同様、広く料理素材
として用いられることがわかった。Because it can be fried and its texture is not affected by cooking, it has been found to be widely used as a cooking ingredient, just like konnyaku.
実施例１９
厚さ２Ｉの本ダル状セルロース性物質２００１を１俤の
イオタカラギーナン溶液に浸漬し、１２１℃、５分間オ
ートクレーブ処理を行ない、放冷後、得られたイオタカ
ラギーナン含浸ダルを２チの塩化カルシウム溶液に室温
で２時間浸漬した。最後に、カルシウムで架橋されたこ
のイオタカラギーナン含有ダルを水道水に３時間晒し、
未反応の塩化カルシウムを完全に除いた。この厚さ２１
ｕＩのイオタカラギーナン含有グルで餡を包んだ菓子は
、ぐず桜のような食感を有し、しかも大福餅のように手
でつまんで食べられ、非常に好ましい和菓子であった。Example 19 The present dull-like cellulosic material 2001 with a thickness of 2I was immersed in 1 bag of iota-carrageenan solution, autoclaved at 121°C for 5 minutes, and after cooling, the obtained iota-carrageenan-impregnated dull was soaked in 2 bags of iota-carrageenan solution. It was immersed in calcium chloride solution for 2 hours at room temperature. Finally, this iota-carrageenan-containing dal cross-linked with calcium was exposed to tap water for 3 hours,
Unreacted calcium chloride was completely removed. This thickness 21
The confectionery whose filling was wrapped in uI's iota-carrageenan-containing glue had a texture similar to that of Guzuzakura, and could be eaten by pinching it with the hands like Daifuku mochi, making it a very desirable Japanese confectionery.
実施例２０
実施例１９の１チイオタカラギーナンを２チイオタカラ
ギーナンに代え、他は全く同様の方法で調製した厚さ２
鰭のカルシウム架橋イオタカラギーナングルをハンバー
ガーの具（ハンバーグ、チーズ、ピクルス、タマネギ、
レタス）とマフイン（／４′ン）の間に敷いて、ハンバ
ーガーを作った。Example 20 A sample having a thickness of 2% was prepared in exactly the same manner except that the 1% carrageenan of Example 19 was replaced with 2% carrageenan.
Calcium cross-linked iota carrageenangle from the fin can be used as ingredients for hamburgers (hamburgers, cheese, pickles, onions,
I made a hamburger by placing it between lettuce and muffin.
コノハンパーカーハ、ハンバーガーショップから持ち帰
って食べても、具の水気がマフインに移らないため、し
っかシとした歯ざわシをしておシ、また、電子レンジで
３０秒〜１分暖めると作シ立てのおいしさが楽しめた。Even if you take Konohan Hamburger Hamburger home from a hamburger shop and eat it, the moisture from the filling will not transfer to the muffin, so you can make it by heating it in the microwave for 30 seconds to 1 minute. I enjoyed the deliciousness of the freshly made soup.
Claims (1)
化剤を含浸せしめたものである可食性セルロース。Edible cellulose is a gel-like cellulose produced by microorganisms impregnated with one or more stabilizers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62019526A JPS63188365A (en) | 1987-01-29 | 1987-01-29 | Novel edible cellulose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62019526A JPS63188365A (en) | 1987-01-29 | 1987-01-29 | Novel edible cellulose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63188365A true JPS63188365A (en) | 1988-08-03 |
Family
ID=12001781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62019526A Pending JPS63188365A (en) | 1987-01-29 | 1987-01-29 | Novel edible cellulose |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63188365A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002506808A (en) * | 1998-03-19 | 2002-03-05 | アジェンデ・キミケ・リウニテ・アンジェリニ・フランチェスコ・ア・チ・エレ・ア・エフェ・ソシエタ・ペル・アチオニ | Glycogen-containing ophthalmic solution |
| JP2013067791A (en) * | 2011-09-08 | 2013-04-18 | Rikkyo Gakuin | Cellulose aerogel and method of producing the same |
| JP2020062010A (en) * | 2018-10-15 | 2020-04-23 | 三栄源エフ・エフ・アイ株式会社 | Food products containing methyl cellulose |
-
1987
- 1987-01-29 JP JP62019526A patent/JPS63188365A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002506808A (en) * | 1998-03-19 | 2002-03-05 | アジェンデ・キミケ・リウニテ・アンジェリニ・フランチェスコ・ア・チ・エレ・ア・エフェ・ソシエタ・ペル・アチオニ | Glycogen-containing ophthalmic solution |
| JP2013067791A (en) * | 2011-09-08 | 2013-04-18 | Rikkyo Gakuin | Cellulose aerogel and method of producing the same |
| JP2020062010A (en) * | 2018-10-15 | 2020-04-23 | 三栄源エフ・エフ・アイ株式会社 | Food products containing methyl cellulose |
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