JPS6328380A - Sheet form food - Google Patents
Sheet form foodInfo
- Publication number
- JPS6328380A JPS6328380A JP61171870A JP17187086A JPS6328380A JP S6328380 A JPS6328380 A JP S6328380A JP 61171870 A JP61171870 A JP 61171870A JP 17187086 A JP17187086 A JP 17187086A JP S6328380 A JPS6328380 A JP S6328380A
- Authority
- JP
- Japan
- Prior art keywords
- sheet
- composition
- food
- aqueous solution
- natural polysaccharide
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 47
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 25
- 239000005017 polysaccharide Substances 0.000 claims abstract description 25
- 150000004804 polysaccharides Chemical class 0.000 claims abstract description 25
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 23
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 6
- 239000000783 alginic acid Substances 0.000 claims abstract description 6
- 229920000615 alginic acid Polymers 0.000 claims abstract description 6
- 229960001126 alginic acid Drugs 0.000 claims abstract description 6
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 6
- 229920001817 Agar Polymers 0.000 claims abstract description 5
- 229920002101 Chitin Polymers 0.000 claims abstract description 5
- 239000008272 agar Substances 0.000 claims abstract description 5
- 235000010419 agar Nutrition 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 5
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 4
- -1 saccharose Chemical compound 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 17
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 239000004373 Pullulan Substances 0.000 claims description 7
- 229920001218 Pullulan Polymers 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 235000019423 pullulan Nutrition 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 240000004584 Tamarindus indica Species 0.000 claims description 5
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229960000292 pectin Drugs 0.000 claims description 4
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 4
- 239000007857 degradation product Substances 0.000 claims 1
- 230000017854 proteolysis Effects 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 7
- 241001474374 Blennius Species 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 3
- 241000238557 Decapoda Species 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 241001261506 Undaria pinnatifida Species 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 235000011187 glycerol Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000000600 sorbitol Substances 0.000 abstract description 3
- 235000010356 sorbitol Nutrition 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 235000019615 sensations Nutrition 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 12
- 239000000047 product Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 238000000354 decomposition reaction Methods 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 150000004043 trisaccharides Chemical class 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 description 3
- 244000300264 Spinacia oleracea Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000257465 Echinoidea Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 230000002349 favourable effect Effects 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 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
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- 239000011159 matrix material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 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
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 150000004044 tetrasaccharides Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は各種食品素材を、混入食品の食感のみを感じさ
せる程度に大量に混入することができる薄く強靭なシー
トであって、必要に応じ、耐熱性も付与することができ
、あらゆる食品に適用できるシート状食品に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention is a thin and strong sheet into which various food materials can be mixed in in large quantities to the extent that only the texture of the mixed food can be felt. The present invention relates to a sheet-shaped food product that can be applied to all types of food products and can also be provided with heat resistance according to the requirements.
従来から伝統的シート状食品としては、海苔が代表的で
あり、その風味、保存性、柔軟性、非水溶性、薄さ及び
軽さなどの優れた緒特性のために広く愛用されてきた。Seaweed has been a typical traditional sheet food and has been widely used for its excellent properties such as flavor, preservability, flexibility, non-water solubility, thinness, and lightness.
近時、食生活の多様化に伴い、他のシート状食品が種々
試みられている。例えば、大豆蛋白シート、プルランシ
ート、卵白シート、すり身シート等である。Recently, with the diversification of dietary habits, various other sheet-like foods have been tried. For example, soybean protein sheets, pullulan sheets, egg white sheets, surimi sheets, etc.
しかしながら、大豆蛋白シートは肉厚で脆く、可塑性の
高い物性を有するため、用途が限定される。プルランシ
ートは水溶性であるため、その特徴を生かした分野、例
えばアニメプリントフィルム、若番、着色フィルムチッ
プ、ふりかけシート等に限定されている。卵白シートや
すり身シートにいたっては未だ試作段階であり、海苔に
代わる新しいシート状食品は開発されていない。However, soybean protein sheets are thick, brittle, and have high plasticity, so their uses are limited. Since pullulan sheets are water-soluble, their use is limited to fields that take advantage of their characteristics, such as anime print films, young films, colored film chips, and furikake sheets. Egg white sheets and surimi sheets are still in the trial production stage, and no new sheet-like food has been developed to replace seaweed.
そこで、固有の味覚を有さず、各種食品を大量に混入す
ることができ、しかも強靭で薄く汎用性を有するシート
状食品が求められていた。Therefore, there has been a need for a sheet-shaped food product that does not have a unique taste, can be mixed with a large amount of various foods, and is strong, thin, and versatile.
本発明は上記問題を解決するものであって、その構成は
、多価アルコール、糖アルコール、単糖類、二糖類及び
オリゴ塘から選ばれた少なくとも１種からなる系の中で
、カラギナン、アルギン酸、その誘導体、寒天、ローカ
ストビーンガム、グアーガム、タマリンド種子多幸唐類
、ペクチン、キサンタンガム、グルコマンナン、キチン
質、プルラン、サイクロデキストリンから選ばれた少な
くとも１種の天然多糖類と、場合によっては蛋白質或い
はその分解産物とを均一に混練して天然多糖類・多価ア
ルコール組成物を形成し、該組成物の水溶液に他の食品
素材を混入し、シート状に成形乾燥したことを特徴とす
る。The present invention solves the above problems, and consists of carrageenan, alginic acid, At least one natural polysaccharide selected from derivatives thereof, agar, locust bean gum, guar gum, tamarind seeds, pectin, xanthan gum, glucomannan, chitin, pullulan, cyclodextrin, and optionally proteins or their A natural polysaccharide/polyhydric alcohol composition is formed by uniformly kneading the decomposition products, and other food materials are mixed into the aqueous solution of the composition, which is then formed into a sheet and dried.
本発明に係る多価アルコールとしては、プロピレングリ
コール、グリセリン等の狭義の多価アルコールが挙げら
れる。糖アルコールとしては、ソルビトール、マンニト
ール、マルチトール、キシリトール、還元澱粉糖化物等
が挙げられる。単糖類としてはグルコース、フラクトー
ス、ガラクトース、キシロース等が使用される。二ｔＪ
［としてはサッカロース、マルトース、ラクトース等が
使用される。オリゴ糖としてはさつま芋、じゃが芋、と
うもろこし等の澱粉の酵素、酸などによる分解産物が使
用され、三糖類、三糖類、四糖類、五糖類、六ＩＪ！類
等が含まれている。Examples of the polyhydric alcohol according to the present invention include polyhydric alcohols in a narrow sense such as propylene glycol and glycerin. Examples of the sugar alcohol include sorbitol, mannitol, maltitol, xylitol, reduced starch saccharide, and the like. Glucose, fructose, galactose, xylose, etc. are used as monosaccharides. Two tJ
[Saccharose, maltose, lactose, etc. are used. As oligosaccharides, the decomposition products of starches from sweet potatoes, potatoes, corn, etc. by enzymes, acids, etc. are used, and they are trisaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and six IJ! Contains various types, etc.
天然多糖類とは、カラギナン、アルギン酸、その誘導体
、寒天、ローカストビーンガム、グアーガム、タマリン
ド種子多糖類、ペクチン、キサンタンガム、グルコマン
ナン、ムコ多糖類の一種であるキチン質、プルラン、サ
イクロデキストリン等も広く使用できる。Natural polysaccharides include carrageenan, alginic acid, its derivatives, agar, locust bean gum, guar gum, tamarind seed polysaccharide, pectin, xanthan gum, glucomannan, chitin, a type of mucopolysaccharide, pullulan, cyclodextrin, etc. Can be used.
本発明においては、上記天然多糖類に蛋白質を併用する
こともできる。蛋白質としては大豆蛋白、小麦蛋白、ミ
ルク蛋白、卵白、コラーゲン、コラーゲン分解物、微生
物蛋白等が挙げられる。蛋白分解産物としては、ポリペ
プチド、ジペプチド、トリペプチド、アミノ酸（中性の
他、塩基性、酸性アミノ酸を含む）が挙げられる。一般
に、天然ガム類の一部に代えて蛋白質を併用して得られ
る組成物は強度が向上する傾向がある。In the present invention, a protein can also be used in combination with the above natural polysaccharide. Examples of proteins include soybean protein, wheat protein, milk protein, egg white, collagen, collagen decomposition products, and microbial protein. Examples of proteolytic products include polypeptides, dipeptides, tripeptides, and amino acids (including neutral, basic, and acidic amino acids). Generally, compositions obtained by using proteins in place of a portion of natural gums tend to have improved strength.
本発明は、これら多価アルコール、糖アルコール、単糖
類、二糖類及びオリゴ糖から選ばれた少なくとも１種か
らなる系の中で天然多糖類が反応することに特徴がある
。これらの系の中でとは、それ自体液状のものはそのま
ま、あるいはわずかに希釈して使用し、粉体のものは６
０〜９０％水溶液、好ましくは７０〜８０％水溶液とし
て、この中に上記多ｖＭ類の少なくとも１種を混練して
いく。混練に際しては、蛋白質またはその分解産物、セ
ルロース、澱粉等、他の成分を配合しても差支えないが
、これら成分のみでは本発明の組成物が得られない。The present invention is characterized in that natural polysaccharides react in a system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides. In these systems, liquid products are used as is or slightly diluted, and powder products are used at 60%
A 0 to 90% aqueous solution, preferably a 70 to 80% aqueous solution is prepared, and at least one of the above multi-vMs is kneaded into the solution. During kneading, other components such as protein or its decomposition products, cellulose, starch, etc. may be added, but the composition of the present invention cannot be obtained with these components alone.
天然多糖類と多価アルコール、糖アルコール、単ｙＭ類
、二ａｍ及びオリゴ糖から選ばれた少なくとも１種の化
合物との配合比は、天然多糖類１重量部に対し、これら
化合物０．１〜１５重量部、好ましくは０．２〜１０重
量部である。The blending ratio of the natural polysaccharide and at least one compound selected from polyhydric alcohols, sugar alcohols, monoyMs, diams, and oligosaccharides is 0.1 to 0.1 to 1 part by weight of the natural polysaccharide. The amount is 15 parts by weight, preferably 0.2 to 10 parts by weight.
上記原料を混練して得られた組成物は、一般に多少湿り
気のある粉体である。これを水に溶解すると固形分２〜
１０％の粘稠な溶液或いはペースト状となり、他の食品
素材を大量に混入させ、常温放置、凍結、冷蔵または加
熱により不可逆的に凝固させることができる。しかも得
られた凝固体は使用原料の組合せにより任意の物性、特
に強度、耐熱性、水に対する溶解温度を調整することが
できる他、混入した他の食品素材の味覚をそのまま保有
している。The composition obtained by kneading the above raw materials is generally a somewhat moist powder. When this is dissolved in water, the solid content is 2~
It becomes a 10% viscous solution or paste, which can be mixed with a large amount of other food materials and irreversibly solidified by standing at room temperature, freezing, refrigeration, or heating. Moreover, the resulting coagulated product can have arbitrary physical properties, particularly strength, heat resistance, and water dissolution temperature, which can be adjusted by combining the raw materials used, and it retains the taste of other food materials mixed into it.
混入する食品は多岐にわたり、例えば、わかめ、こんぶ
、ひじき、あおのり等の海藻類、海老、いか、かつを、
まぐろ、鮭等の魚類、たらこ、いくら、うに、数の子等
の魚卵類、はうれん草、キャベツ、人参、南瓜等の野菜
類、オレンジ、グレー１、林檎、パイン等の果物類、牛
肉、豚肉、鶏肉、コンビーフ等の肉類、チーズ、ジャム
、納豆、マヨネーズ、味噌等の加工食品、
醤油、グルタミン酸ソーダ等の調味料、ごま、紫蘇、う
め、らっきょう、ピーナツ、アーモンド、からし、こし
ょう、カレー、ココア、コーヒー、チョコレート等の香
辛、唱好料等が挙げられる。There are a wide variety of foods that can be contaminated, such as seaweed such as wakame, kelp, hijiki, and seaweed, shrimp, squid, and cutlet.
Fish such as tuna and salmon, fish roe such as cod roe, salmon roe, sea urchin, and herring roe, vegetables such as spinach, cabbage, carrot, and pumpkin, fruits such as orange, gray 1, apple, and pineapple, beef, and pork. , meat such as chicken and corned beef, processed foods such as cheese, jam, natto, mayonnaise, and miso, seasonings such as soy sauce and monosodium glutamate, sesame, perilla, plum, rakkyo, peanuts, almonds, mustard, pepper, curry, Examples include spices such as cocoa, coffee, and chocolate, and spices.
これらの食品素材を混入するにあたっては、食品素材を
そのまま混入してもよく、一定の粒度又は形状に調製し
た後混入してもよく或いは食品素材をペースト状にして
混入してもよい。天然多糖類・多価アルコール組成物に
対する他の食品素材の混合比は、食品素材や組成物によ
り異なるため特定することはできないが、要するにシー
ト成形が容易であって、成形された食品が取扱い容易で
あり、組成物の食感を感じさせない比率が好ましい。When mixing these food materials, the food materials may be mixed as they are, may be mixed after being prepared to a certain particle size or shape, or the food materials may be mixed in a paste form. The mixing ratio of other food materials to the natural polysaccharide/polyhydric alcohol composition cannot be specified because it varies depending on the food material and composition, but in short, it is easy to form a sheet and the molded food is easy to handle. It is preferable that the ratio is such that the texture of the composition is not felt.
このようにして得られた混合ペーストを湿式キャスト法
、凍結乾燥法、押出成形性等公知の方法で１〜１０００
μの任意の厚さの凝固体とし、シート状食品が得られる
。The mixed paste obtained in this way is processed by a known method such as a wet casting method, a freeze-drying method, an extrusion molding method, etc. to a
A coagulated body having an arbitrary thickness of μ is obtained, and a sheet-shaped food product is obtained.
天然ガム類は種々の反応基や側鎖を有する複雑な構造で
あるため、多数の水酸基が高濃度に存在する系の中で反
応し、複雑なマトリ・ノクスを形成し、更に蛋白質が介
在すると相乗的に反応を促進させ、より複雑な化合物を
形成しているものと考えられる。ここに水を加えること
により三次元構造が一層発達し、不可逆的に耐熱性凝固
体を形成するに至り、独特なゲル状物が形成される。Natural gums have a complex structure with various reactive groups and side chains, so they react in a system where many hydroxyl groups are present in high concentration, forming complex matrix noxes, and when proteins are involved. It is thought that the reaction is synergistically promoted to form a more complex compound. By adding water here, the three-dimensional structure further develops, irreversibly forming a heat-resistant coagulation, and a unique gel-like material is formed.
このようなゲル状物は他の食品素材を大量に混入しても
容易にシート状に成形できる特性を有し、各種食品をシ
ート化することができる。Such a gel-like material has a property that it can be easily formed into a sheet even when mixed with a large amount of other food materials, and various foods can be formed into a sheet.
（１）然 糖類・ 価アルコール組 物の製浩力うギナ
ン６０重量部、アルギン酸２０重量部、ローカストビー
ンガム１０重量部、グルコマンナン１０重量部を混練し
、グリセリン３０重量部を加えてよく混合し、湿り気の
ある粉状の天然多糖類・多価アルコール組成物（Ａ）を
得た。(1) Production of natural saccharide/hydric alcohol mixture 60 parts by weight of ginane, 20 parts by weight of alginic acid, 10 parts by weight of locust bean gum, and 10 parts by weight of glucomannan were kneaded, and 30 parts by weight of glycerin was added and mixed well. A moist powdery natural polysaccharide/polyhydric alcohol composition (A) was obtained.
天然多ＩＪｉ類・糖アルコール組成物として、アルギン
酸ナトリウム ３５重量部
カラギナン ３５重量部
コラーゲン ３０重量部をソルビットの７０
％水溶液２５重量部と混練し、湿り気のある粉状の天然
多糖類・糖アルコール組成物ＣＢ）を得た。As a natural polyIJi/sugar alcohol composition, 35 parts by weight of sodium alginate, 35 parts by weight of carrageenan, 30 parts by weight of collagen, 70 parts by weight of sorbitol,
% aqueous solution to obtain a moist powdery natural polysaccharide/sugar alcohol composition CB).
天然多糖類・単糖類組成物として、
カラギナン ３０重量部
キサンタンガム ３０重量部
グルコマンナン ２０重量部
タマリンド多糖類 ２０重量部をグルコースの８０
％水溶液３０重量部と混練し、粉状の天然多糖類・単糖
類組成物（Ｃ）を得た。As a natural polysaccharide/monosaccharide composition, carrageenan 30 parts xanthan gum 30 parts glucomannan 20 parts tamarind polysaccharide 20 parts by weight 80 parts by weight of glucose
% aqueous solution to obtain a powdered natural polysaccharide/monosaccharide composition (C).
天然多糖類・三糖類組成物として、
ガラギナン ２５重量部キサンタン
ガム ２５重量部グルコマンナン
２０重量部プルラン
２０Ｍ量部ポリペプチド（大豆蛋白分解物）１０重量部
をマルトースの７０％水溶液２５重量部と混練し、粉状
の天然多糖類・三糖類組成物（Ｄ）を得た。As a natural polysaccharide/trisaccharide composition, garraginan 25 parts by weight xanthan gum 25 parts by weight glucomannan
20 parts by weight pullulan
10 parts by weight of 20M polypeptide (soybean protein decomposition product) was kneaded with 25 parts by weight of a 70% maltose aqueous solution to obtain a powdered natural polysaccharide/trisaccharide composition (D).
（２）０ン５ シートのＵ
（１）で得られた（Ａ１）〜ＣＤ）の天然蛋白質・多価
アルコール組成物の水溶液に各種食品を第１表に示す配
合比で混合し、製膜して各種シート状食品を得た。(2) U of 0-5 sheet Various foods were mixed in the aqueous solution of the natural protein/polyhydric alcohol compositions (A1) to CD) obtained in (1) at the blending ratio shown in Table 1, and a film was formed. Various sheet foods were obtained.
（３）之二Σ焦太ｉΔ仇ユ開
実施例１
実験番号７．８．９のかつを、たらこ、うにの各シート
を用いておにぎりの外周を被覆した。別に、各シートを
簾巻きに広げ、通常の方法で奉ずしを製造した。いずれ
の場合も御飯とのなじみがよく、手で持っても手に付着
せず、しかも、組成物の食感を惑じさせず、食品そのも
のの食感のみが得られた。(3) Example 1 The outer periphery of the cutlet of Experiment No. 7.8.9 was covered using cod roe and sea urchin sheets. Separately, each sheet was rolled out into a bamboo blind roll, and sushi was made in the usual manner. In all cases, it blended well with rice, did not stick to the hands when held, and did not affect the texture of the composition, providing only the texture of the food itself.
実施例２
スポンジケーキの上に実験番号１６のチョコレートシー
トを載せ、その上にクリーム等で種々の飾りを施した。Example 2 The chocolate sheet of Experiment No. 16 was placed on top of a sponge cake, and various decorations such as cream were made on top of it.
また、羊貴の間に実験番号２３のうめシートを交互に挟
みされやかな食感の羊憂を得た。In addition, the ume sheets of Experiment No. 23 were alternately sandwiched between the yoki to obtain yoyu with a delicate texture.
実施例３
実験番号４のあおのりシートや実験番号５のえびシート
や実験番号２２のしそシート等を刻んで小片とし、ふり
かけやお茶漬けの具として使用した。Example 3 Aonori sheets from Experiment No. 4, shrimp sheets from Experiment No. 5, shiso sheets from Experiment No. 22, etc. were chopped into small pieces and used as ingredients for furikake and ochazuke.
実施例４
実験番号１．１０．１４のわかめ、はうれん草、牛肉等
のシートを適度の大きさに切断し、そば、うどん、ラー
メン等の具として用いた。食品素材と組成物の配合比を
調節することにより、組成物の食感を感じさせずに任意
の歯ざわりの具を得ることができた。Example 4 Sheets of seaweed, spinach, beef, etc. from experiment number 1.10.14 were cut into appropriate sizes and used as ingredients for soba, udon, ramen, etc. By adjusting the blending ratio of the food material and the composition, it was possible to obtain an ingredient with a desired texture without making the composition taste like food.
実施例５
しゃけ、たらこ、コンビーフ、チーズ、はうれん草等の
各種シートを任意の大きさに切断し、パン、サンドイッ
チに挟んで使用した。Example 5 Various sheets of salmon, cod roe, corned beef, cheese, spinach, etc. were cut into desired sizes and used by sandwiching them between bread and sandwiches.
実施例６
肉、野菜、果物等をみじん切りにして混合し、或いはそ
のまま、実験番号１７のチーズシートや実験番号２１の
味噌シート或いは食品素材を混入しないシートで包み揚
げ物とした。耐熱性であるため内容物が散乱することな
く、種々の食感の揚げ物ができた。Example 6 Meat, vegetables, fruits, etc. were chopped and mixed, or they were wrapped in a cheese sheet in Experiment No. 17, a miso sheet in Experiment No. 21, or a sheet containing no food materials and fried. Because it is heat resistant, fried foods with a variety of textures can be made without the contents scattering.
実施例７
本発明シートによりペースト状や粉末状の食品を包み凍
結保存した。使用にあたり、本発明シートを分離する必
要なくそのまま食べることができた。ただし、被包装食
品と本発明シート状食品の食品素材との組合わせを配慮
する必要がある。Example 7 Paste-like and powder-like foods were wrapped and frozen using the sheet of the present invention. Upon use, the sheet of the present invention could be eaten as is without the need to separate it. However, it is necessary to consider the combination of the packaged food and the food material of the sheet-like food of the present invention.
実施例８
実験番号７のやや厚めのシートを充分に乾燥してそのま
まスナック食品とした。またシート自体をそのまま揚げ
てもよい。Example 8 The slightly thicker sheet of Experiment No. 7 was sufficiently dried and used as a snack food. Alternatively, the sheet itself may be fried as is.
実施例９
食用色素を配合して図柄入りのシートを作成し、料理ま
たは喝好食品に配合し、食欲増進効果をもたらすことが
できた。この場合、実験番号１２．１３のオレンジやア
ップルシートが好ましい結果が得られた。Example 9 A sheet with a pattern was prepared by blending food coloring, and the sheet was blended with dishes or snack foods to bring about an appetite-stimulating effect. In this case, favorable results were obtained for orange and apple sheets in Experiment No. 12.13.
実施例１０
実験番号１のわかめシートにより一時保存したい食品を
包装する。必要時そのまま食品としてシートを分離する
ことなく使用することができた。Example 10 Foods to be temporarily stored are packaged using the wakame sheet of Experiment No. 1. When needed, the sheet could be used as a food without having to separate it.
本発明に係るシート状食品は、薄く、耐熱性、耐水性で
あり、大量の他の食品を混入製膜することができると共
に、膜自体にほとんど味がないため、混入食品の味を低
下させずにあらゆる食品の製膜化が可能になった。The sheet-shaped food according to the present invention is thin, heat resistant, and water resistant, and can be mixed with a large amount of other foods and formed into a film, and since the film itself has almost no taste, it does not reduce the taste of the mixed food. It has become possible to make films for all kinds of foods without any problems.
第 １ 表 （その１）Table 1 (Part 1)
Claims (2)
及びオリゴ糖から選ばれた少なくとも１種からなる系の
中で、カラギナン、アルギン酸、その誘導体、寒天、ロ
ーカストビーンガム、グァーガム、タマリンド種子多糖
類、ペクチン、キサンタンガム、グルコマンナン、キチ
ン質、プルラン、サイクロデキストリンから選ばれた少
なくとも１種の天然多糖類を均一に混練して天然多糖類
・多価アルコール組成物を形成し、該組成物の水溶液に
他の食品素材を混入し、シート状に成形乾燥してなるシ
ート状食品。(1) A system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides, including carrageenan, alginic acid, derivatives thereof, agar, locust bean gum, guar gum, and tamarind seed polysaccharides. A natural polysaccharide/polyhydric alcohol composition is formed by uniformly kneading at least one natural polysaccharide selected from saccharides, pectin, xanthan gum, glucomannan, chitin, pullulan, and cyclodextrin; A sheet food product made by mixing other food materials into an aqueous solution, shaping it into a sheet, and drying it.
及びオリゴ糖から選ばれた少なくとも１種からなる系の
中で、カラギナン、アルギン酸、その誘導体、寒天、ロ
ーカストビーンガム、グァーガム、タマリンド種子多糖
類、ペクチン、キサンタンガム、グルコマンナン、キチ
ン質、プルラン、サイクロデキストリンから選ばれた少
なくとも１種の天然多糖類と蛋白質又は蛋白質分解産物
とを均一に混練して天然多糖類・多価アルコール組成物
を形成し、該組成物の水溶液に他の食品素材を混入し、
シート状に成形乾燥してなるシート状食品。(2) A system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides, including carrageenan, alginic acid, its derivatives, agar, locust bean gum, guar gum, and tamarind seed polysaccharides. A natural polysaccharide/polyhydric alcohol composition is prepared by uniformly kneading at least one natural polysaccharide selected from saccharides, pectin, xanthan gum, glucomannan, chitin, pullulan, and cyclodextrin with protein or protein degradation products. and mixing other food materials into the aqueous solution of the composition,
A sheet food product that is formed into a sheet and dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61171870A JPS6328380A (en) | 1986-07-23 | 1986-07-23 | Sheet form food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61171870A JPS6328380A (en) | 1986-07-23 | 1986-07-23 | Sheet form food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6328380A true JPS6328380A (en) | 1988-02-06 |
Family
ID=15931316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61171870A Pending JPS6328380A (en) | 1986-07-23 | 1986-07-23 | Sheet form food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6328380A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63216439A (en) * | 1987-03-05 | 1988-09-08 | Shimaya:Kk | Production of sheetlike food |
| JPH0427354A (en) * | 1990-05-23 | 1992-01-30 | Kyodo Kumiai Daigo Foods Forum | Production of edible sheet, edible sheet and edible ink |
| WO2001002478A1 (en) * | 1999-07-06 | 2001-01-11 | The Procter & Gamble Company | Pre-formed, self-adhesive sheet devices suitable for topical application |
| JP2006520208A (en) * | 2003-03-14 | 2006-09-07 | キャドバリー・アダムズ・ユーエスエイ・エルエルシー | Chewing gum and confectionery composition containing endothermic agent |
| JP2012055664A (en) * | 2010-09-09 | 2012-03-22 | Takuko Ishihara | Small lid resting directly onto ingredient |
| CN112568438A (en) * | 2020-12-07 | 2021-03-30 | 浙江华康药业股份有限公司 | Sweet taste liquid for preventing and relieving sugar alcohol intolerance of intestinal tract and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52102459A (en) * | 1976-02-24 | 1977-08-27 | Earth Chemical Co | Sheettlike food and method of producing same |
| JPS57115146A (en) * | 1980-12-30 | 1982-07-17 | Osaka Kagaku Gokin Kk | Food decorating agent and food |
| JPS62126940A (en) * | 1985-11-29 | 1987-06-09 | Unie Koroido Kk | Edible film |
| JPH027617A (en) * | 1988-06-25 | 1990-01-11 | Fujitsu Denso Ltd | High speed driving circuit |
-
1986
- 1986-07-23 JP JP61171870A patent/JPS6328380A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52102459A (en) * | 1976-02-24 | 1977-08-27 | Earth Chemical Co | Sheettlike food and method of producing same |
| JPS57115146A (en) * | 1980-12-30 | 1982-07-17 | Osaka Kagaku Gokin Kk | Food decorating agent and food |
| JPS62126940A (en) * | 1985-11-29 | 1987-06-09 | Unie Koroido Kk | Edible film |
| JPH027617A (en) * | 1988-06-25 | 1990-01-11 | Fujitsu Denso Ltd | High speed driving circuit |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63216439A (en) * | 1987-03-05 | 1988-09-08 | Shimaya:Kk | Production of sheetlike food |
| JPH0435136B2 (en) * | 1987-03-05 | 1992-06-10 | Shimaya Kk | |
| JPH0427354A (en) * | 1990-05-23 | 1992-01-30 | Kyodo Kumiai Daigo Foods Forum | Production of edible sheet, edible sheet and edible ink |
| JPH0755127B2 (en) * | 1990-05-23 | 1995-06-14 | 協同組合だいごフーズフォーラム | Edible sheet and edible ink |
| WO2001002478A1 (en) * | 1999-07-06 | 2001-01-11 | The Procter & Gamble Company | Pre-formed, self-adhesive sheet devices suitable for topical application |
| JP2006520208A (en) * | 2003-03-14 | 2006-09-07 | キャドバリー・アダムズ・ユーエスエイ・エルエルシー | Chewing gum and confectionery composition containing endothermic agent |
| JP2012055664A (en) * | 2010-09-09 | 2012-03-22 | Takuko Ishihara | Small lid resting directly onto ingredient |
| CN112568438A (en) * | 2020-12-07 | 2021-03-30 | 浙江华康药业股份有限公司 | Sweet taste liquid for preventing and relieving sugar alcohol intolerance of intestinal tract and preparation method and application thereof |
| CN112568438B (en) * | 2020-12-07 | 2022-07-05 | 浙江华康药业股份有限公司 | Sweet taste liquid for preventing and relieving sugar alcohol intolerance of intestinal tract and preparation method and application thereof |
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