WO2000072702A1 - Compositions for artificial granular matters, process for producing artificial granular matters by using the same and artificial granular matters thus obtained - Google Patents

Compositions for artificial granular matters, process for producing artificial granular matters by using the same and artificial granular matters thus obtained Download PDF

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Publication number
WO2000072702A1
WO2000072702A1 PCT/JP2000/003496 JP0003496W WO0072702A1 WO 2000072702 A1 WO2000072702 A1 WO 2000072702A1 JP 0003496 W JP0003496 W JP 0003496W WO 0072702 A1 WO0072702 A1 WO 0072702A1
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Prior art keywords
starch
artificial
parts
granular material
weight
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PCT/JP2000/003496
Other languages
French (fr)
Japanese (ja)
Inventor
Emiko Abe
Original Assignee
HAMANISHI, Yuzuru
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Publication of WO2000072702A1 publication Critical patent/WO2000072702A1/en

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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A23L17/35—Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Definitions

  • composition for artificial granules Description Composition for artificial granules, method for producing artificial granules using the same, and artificial granules obtained thereby
  • the present invention relates to granular foods such as artificial fish eggs excellent in infiltration and water retention, artificial granule compositions suitable as raw materials for oral pharmaceuticals, industrial granules, livestock feeds, and natural fish eggs. It is easy to control the same color, taste, texture, etc., has excellent oral properties as a pharmaceutical, and is excellent as an additive or catalyst for molding synthetic resins, and is also used for supplementing livestock nutrition.
  • the present invention relates to a method for producing an artificial granule excellent in quality, and a granulated food, an oral pharmaceutical, an industrial granule, and an artificial granule suitable for livestock feed obtained by the method. Background art
  • Japanese Patent Publication No. Sho 61-45009 and Japanese Patent Publication No. Hei 11-16143 contain a raw material liquid composed of an oily raw material and an aqueous raw material in the particles of the gel-like film, A further processed artificial fish egg is disclosed.
  • Japanese Patent Application Laid-Open Nos. 55-102373 and 55-114273 disclose a method of producing an artificial fish egg using a multi-tubular nozzle. ing. Furthermore, an artificial fish egg having a multi-tubular nozzle whose tip portion is processed into a stepped shape to improve productivity and approximated to Ikura is disclosed in Japanese Patent Application Publication No. 55-148702, These are disclosed in Japanese Patent Application Laid-Open No. 56-32974 and Japanese Patent Application Laid-Open No. Sho 56-14471.
  • Japanese Patent Application Laid-Open No. 9-120179 discloses a fish egg-like food having the same flavor as natural salmon roe by adjusting the moisture content of the film.
  • Japanese Unexamined Patent Application Publication No. Hei 6 _ 2 4 6 1 4 8 Japanese Patent Publication No. 326449 discloses an artificial fish egg having a thin and tough outer skin, one containing a functional food material, and the like.
  • the main component of the artificial granular material is a chemical product
  • secondary problems such as indigestion are likely to occur in the human body and livestock animals, and the cost is high and the mass productivity is low.
  • the pH of the mixture may impair the original taste of the fish egg, or mix with the fish egg to impair the taste of the seasoning liquid. There was a problem that utilization for food was difficult.
  • the present invention solves all of the above-mentioned conventional problems, and is excellent in infiltration and water retention of a seasoning liquid of food, and is easy to control color, taste, texture and the like as in a natural fish egg or the like.
  • An object of the present invention is to provide a method for producing a product, and to provide an artificial granular material which is excellent in water retention, prevents deterioration of a water-soluble component to be infiltrated, and has excellent freezing resistance and durability. Disclosure of the invention
  • an artificial granular material and a method for producing the same according to the present invention have the following configurations.
  • composition for artificial granules according to claim 1 of the present invention comprises: a. Starch; b. One or more of konnyaku, glucomannan, gelatin, polysaccharides, gums; c. It has a composition containing starch sugar and
  • the obtained artificial granular material has excellent water retention, the moisture of the impregnated or infiltrated solution is maintained in the system, and the texture and composition ratio change. Can be suppressed.
  • composition for artificial granules according to claim 2 of the present invention is the composition according to claim 1, wherein the starch is an A-type starch obtained from rice, wheat, corn, potato, power chestnut, canna and the like. It has a composition consisting of at least one of B-type starch consisting of rhizome starch, C-type starch obtained from sweet potatoes, evening pio power, beans, or processed starch of these.
  • the artificial granules obtained have excellent structural properties of the bridge structure, and therefore have excellent stability and retention of water and components of the impregnated or infiltrated aqueous solution.
  • the obtained artificial granules exhibit viscoelasticity and have excellent mechanical strength and thus have durability, and also have high freezing resistance and thus have excellent storage stability and are suitable for flowability.
  • the resulting artificial granules have a stable cross-linking structure and excellent elasticity.
  • the texture unique to processed eggs of natural fish eggs can be easily reproduced.
  • starch is a C-type starch in terms of productivity or a crystalline type that is stable in terms of texture stability and a mixed type of A-type and C-type starch, or a modified starch and a viscoelasticity control.
  • composition for artificial granules according to claim 3 of the present invention is the composition according to claim 1 or 2, wherein the polysaccharide comprises at least one of carrageenan, alginic acid and a derivative thereof, and agar. They have a composition consisting of at least one of gum arabic, tragacanth gum, gutti gum, kisanthan gum, karaya gum, locust bean gum, and guar gum.
  • the resulting artificial granules can enhance the dewatering effect of free water and the effect of inhibiting the recombination of starch molecules and suppress the aging of arsenified starch, thus preventing deterioration of quality during storage after impregnation or after infiltration. it can.
  • the constituent components function as water-soluble fiber components and can function as health-oriented products.
  • the texture according to the use can be easily controlled.
  • carrageenan, alginic acid and its induction and agar are used as granular foods (Ikura, Mentaiko, Caviar, Madarako, Shishamo eggs, Kazunoko, rice grains, etc.), oral pharmaceuticals, industrial granules, feed, etc. It is selectively used to change the strength.
  • the use of polysaccharides can improve the palatability and make it easier to eat and orally.
  • the use of gums can improve viscoelasticity. Thus, these effects can be synergized.
  • composition for artificial granules according to claim 4 of the present invention is the composition for artificial granules according to any one of claims 1 to 3, wherein the starch sugar is starch syrup, acid saccharified syrup, enzyme saccharified syrup, malt syrup, rice syrup. , Maltodextrin, and a DE (degree of hydrolysis of starch sugar) of 5 to 50.
  • starch sugar is starch syrup, acid saccharified syrup, enzyme saccharified syrup, malt syrup, rice syrup. , Maltodextrin, and a DE (degree of hydrolysis of starch sugar) of 5 to 50.
  • the obtained artificial granules have a strong coagulation power of starch, it is possible to significantly reduce the amount of alkaline coagulant conventionally used for solidifying gels. b. Since the amount of coagulant used in the obtained artificial granules can be reduced, the pH can be easily adjusted.
  • the pH of the obtained artificial granular material is substantially neutral, it is possible to prevent a chemical change of a compounding agent such as an impregnated or infiltrated chemical. Since the pH is close to neutral, a natural fish egg-like taste can be produced when a seasoning solution or the like is infiltrated.
  • the obtained artificial granules have excellent freezing resistance and infiltration properties, suppress aging of starch that has become arsenic during long-term storage and long-term distribution, and maintain water retention. Excellent retention.
  • the obtained artificial granules have excellent viscoelasticity and suppress the aging of starch that has become arsenic during the ⁇ -phase storage or long distribution process. It can be used to expand the cooking device and enhance usability.
  • the resulting artificial granules When the resulting artificial granules are used for granular foods, they have excellent water retention and can maintain the optimal texture.
  • the artificial granules obtained can suppress the aging of arsenic starch, so that the freezing resistance can be increased and the storage and distribution can be improved.
  • starch to be mixed starch that is liable to be arsenic is preferably used. This is because it has excellent compatibility with starch and the like and can easily obtain viscosity.
  • the composition for artificial granules according to claim 5 of the present invention is characterized in that, in any one of claims 1 to 4, the starch contains 30 to 9 Owt parts, preferably 60 to 85 wt parts.
  • B At least one of at least one of the konjac powder, glucomannan, gelatin, polysaccharides and gums at 1 to 5 wt%, preferably 2 to 5 wt parts; and c.
  • the starch starch at 3 to 30 wt parts. , And preferably 10 to 2 parts by weight.
  • Viscoelasticity can be easily controlled according to the intended use of the artificial granules.
  • the pH of the obtained artificial granules is substantially neutral, chemical changes of the impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, natural fish eggs can be tasted when a seasoning liquid or the like is infiltrated for granular foods.
  • artificial granules can be reduced in number and highly useful by adding seasonings, chemicals, chemicals and feed ingredients to starch, glucomannan, gelatin, polysaccharides, etc. You can get things.
  • e. Improve the infiltration property and water retention of the obtained artificial granules, and when used for granular foods, obtain the same color, taste and texture as natural fish eggs.
  • the resulting artificial granules are excellent in elasticity, infiltration, water retention, etc., so that artificial granules for granular foods impregnated with seasoning liquid are mixed with processed eggs of natural fish eggs to produce natural Processed fish eggs can improve the original texture and taste of eggs.
  • Artificial granules for granular foods infiltrated with seasoning liquid can provide the same elasticity as processed fish eggs of natural fish eggs.
  • the crosslinked structure is stable, there is no drip, and it has excellent freezing resistance.
  • the resulting artificial granules have a stable cross-linking structure and excellent elasticity. A unique texture can be easily reproduced.
  • the resulting artificial granules enhance the dewatering effect of free water and the effect of inhibiting the recombination of starch molecules, suppress the aging of starch arsenic, and prevent deterioration of quality during storage due to excellent water retention.
  • the texture can be retained together.
  • the amount of the coagulant used for solidification of the gel material can be significantly reduced.
  • the obtained artificial granules suppress the aging of starch that has become agglomerated during long-term storage and long-term distribution, and are excellent in infiltration and viscoelasticity. You can expand your food department store.
  • the resulting artificial granules have excellent water retention and can maintain the optimal texture.
  • the obtained artificial granules can suppress aging of arsenic starch, so that freezing resistance can be increased and storage and distribution can be improved.
  • the amount of starch becomes less than 6 wt%, the water retention and viscoelasticity tend to decrease due to the decrease in the strength of the crosslinked structure of the obtained artificial granular material.
  • the amount exceeds 85 wt% the strength of the bridge structure tends to be too high and it tends to become brittle.
  • the amount of starch is less than 3 Owt parts or more than 9 Owt parts, these tendencies are remarkable, and neither is preferable.
  • the amount of one or more of konjac powder, glucomannan, gelatin, polysaccharides, and gums depends on the application, but as the amount becomes less than 2 wt parts, the elasticity of the obtained artificial granules decreases and water retention is maintained. In addition, there is a tendency for the elasticity to increase and the freezing resistance to decrease as the content exceeds 5 wt%, and the texture to decrease when granulated foods are used. If the amount is out of the range of about 50 wt.
  • the method for producing an artificial granular material according to claim 6 of the present invention comprises the steps of: a. 30 to 90 wt parts, preferably 60 to 85 wt parts of starch, and 100 to 45 Owt parts, preferably 150 to 27 Owt parts of water.
  • Viscoelasticity can be easily controlled according to the intended use of the obtained artificial granules.
  • composition ratio By simply changing the composition ratio, it is possible to easily control the quality characteristics such as elasticity, infiltration and water retention, and to easily obtain the desired artificial fish egg-like artificial granular material. Can be.
  • the resulting artificial granules are excellent in elasticity, infiltration and water retention, etc.
  • the natural texture of natural fish eggs, taste Can be improved.
  • the obtained granular food product of artificial granules can obtain elasticity equivalent to that of natural fish eggs, and has a stable cross-linking structure, no drip, and improved freezing resistance.
  • the resulting artificial granular food product has a stable cross-linking structure and is highly durable, so that the texture unique to natural fish eggs can be easily reproduced.
  • the resulting granular food product of artificial granules suppresses the aging of starch that has been cultivated during long-term storage or through a long distribution channel, and can be handled in the same way as natural fish eggs when used, thereby expanding the foodstuff department store. it can.
  • the resulting artificial granules have excellent water retention and can maintain the optimal texture.
  • the obtained artificial granules can suppress the aging of arsenic starch, so that the freezing resistance can be increased and the storage and distribution can be enhanced.
  • the heating temperature in the arsenic starch solution generation step is adjusted to 50 to 97 ° C. As a result, the reproducibility of physical properties during processing can be improved.
  • the heating temperature in the sol forming step is adjusted to 10 to 50 ° C.
  • the heating temperature in the gelation process is adjusted to 50 ° C to 97 ° C.
  • the molding machine pharmaceutical processing machines such as cylindrical granulators and mesh granulators, and food processing machines such as mills are used.
  • the provision of the cooling and drying step stabilizes the intermolecular bonds in the crosslinked structure of the artificial granular material, and can provide uniform and stable elasticity.
  • the crusher As the crusher, a jet mill or the like is suitably used, and after crushing, the particle size is adjusted by a sizing machine.
  • the particle size By adjusting the particle size to 10 to 0.1 mm, preferably 5 to 0.4 mm, it is possible to reduce the size of natural fish eggs and the like when swelling due to the infiltration of the solvent when embedding into a seasoning liquid or the like. It can be adjusted to the particle size.
  • the particle size can be adjusted to the balako.
  • the particle size is adjusted to 0.5 to 0.6 mm and then immersed in a seasoning liquid for mentaiko processing to produce the same particle size as mentaiko balako (approximately). lmm).
  • Viscous granular material obtained in the following step A sol molding process in which the sol molded product is formed into a thin plate, a thin plate, a chip, and a sphere by a molding device having a slit hole, a roller, and the like.
  • C. Gelation in which the starch in the molded sol is gelled while being arsenified while heating to 50 ° C to 97 ° C with a heater such as steam. Then, d. Next, after cooling this, a cooling and drying step of drying the water content to 1 to 30%, preferably 3 to 10%, and e. Then, 10 mm to 0.1 mm using a crusher such as a mill. , Preferably 5 mn! And a step of forming a granular material to reduce the particle size to about 0.4 mm.
  • composition ratio By changing the composition ratio, it is possible to easily control quality characteristics such as elasticity, infiltration and water retention of the obtained artificial granular material. Also, viscoelasticity can be easily controlled according to the application.
  • the obtained granular food of artificial granules can obtain a texture resembling a soft egg like an overripe egg.
  • the resulting artificial granular material has excellent structure of arsenic starch, and has excellent reproducibility during thawing after cryopreservation.
  • the artificial granules obtained have higher infiltration properties, and the production time during secondary processing can be shortened.
  • the viscoelasticity decreases as the amount of one or more of konjac flour, glucomannan, gelatin, polysaccharides, and gums decreases from 10 wt% of starch to less than 2 wt%.
  • the amount exceeds 5 wt%, the elasticity increases, especially when used for granular foods, and the texture tends to differ from the processed food of natural fish eggs.
  • the amount is less than lwt part or more than 5wt part, these tendencies are remarkable, so that it is not preferable.
  • the swelling time of glucomannan, konjac powder and the like tends to be longer and the productivity tends to decrease, and 30 ° C
  • starch and starch sugar absorb water quickly, so that swelling of dalcomannan and konnyaku becomes difficult, and phase separation tends to occur. This tendency is particularly remarkable outside the range of 1 ° C to 40 ° C. It is not preferable.
  • the gelation time is less than 30 minutes, the swelling of glucomannan, konjac powder, etc. is insufficient, and the viscoelasticity, water retention, and freezing resistance after the separation and heating of the components tend to deteriorate.
  • time elapses water is easily released after swelling of dalco mannan and konjac powder, etc., and the water retention capacity of the artificial granular material after the heating process ⁇ freezing resistance and elasticity tend to be weak, especially when it exceeds 2 hours This tendency is remarkable and is not preferred.
  • the temperature of the arsenic process differs depending on the type of starch, but it is performed at a temperature at which arsenic occurs smoothly and arsenic does not proceed too much to cause destruction or dispersion of particles. .
  • the optimal arsenic is performed at 70 ° C to 80 ° C, and at the same time, the gelling agent such as konjac powder is coagulated.
  • the method for producing an artificial granular material according to claim 8, comprising: a. 1 to 5 wt%, preferably 2 to 5 wt part of at least one of konjac powder, glucomannan, gelatin, polysaccharides, and gums.
  • a gelation process in which starch is arsenified while being heated to 50 ° C to 97 ° C, preferably 70 to 80 ° C by a heater such as a hot water tank or a hot water tank or steam. e. Then, after cooling this, a cooling and drying step of drying the water content to 1 to 30%, preferably 5 to 10%, and f. Then, using a crusher such as a mill, -10 mm to 0.1 mm, preferably Is a process for forming a granular material for reducing the grain size to 5 mm to 0.4 mm.
  • the time required for swelling of glucomannan, konjac powder, etc. tends to be longer and the productivity tends to decrease, and as the temperature exceeds 50 ° C, Particles such as glucomannan and konjac powder tend to bind, and the composition of the artificial granular material tends to be non-uniform, especially below 20 ° C or above 95 ° C And this tendency is remarkable, which is not preferable.
  • the method for producing an artificial granular material according to claim 9 is the method according to any one of claims 6 to 8, wherein an alkaline solution such as calcium hydroxide is added during the gelation step, and the powder is crushed. It has a configuration including a coagulation step of solidifying mannan, and a washing step of washing calcium hydroxide and the like with fresh water.
  • the elasticity of the artificial granular material obtained by the difference in the raw materials used, the mixing ratio, and the process is low, the elasticity can be easily adjusted and can be increased.
  • the temperature of water in the swelling sol generation process is adjusted to 15 to 25 ° C in the case of simultaneous mixing of raw materials, and starch and starch after swelling konjac powder, glucomannan, gelatin, polysaccharides, gums When sugar is mixed, the temperature is adjusted to 30 to 50 ° C.
  • the heating temperature in the arsenic process is adjusted to 50-97 ° C depending on the type of starch used.
  • the heating temperature in the drying step is adjusted to 70 to 90 ° C. As a result, optimum physical properties with excellent reproducibility can be obtained in a short time and productivity can be increased.
  • a food processing machine such as an adjustment processing machine such as a nozzle type molding machine, a rolling roller, a cylindrical granulator, and a net granulator, or a shirataki manufacturing machine is used.
  • the method for producing an artificial granular material according to claim 10 of the present invention is the method according to any one of claims 6 to 9, wherein the starch is at least one of the starches according to claim 2.
  • the polysaccharide or gum is at least one of the polysaccharides or gums according to claim 3
  • the starch is any of the starch sugars according to claim 4. It has a configuration consisting of one or more types.
  • the artificial granular material according to claim 11 of the present invention is the artificial granular material according to any one of claims 6 to 10, wherein the granular material obtained in the granular material forming step has a pH of 5.0 to 9.0. 0, preferably 6.0 to 8.0.
  • the pH is adjusted to stabilize the crosslinked structure of the resulting artificial granules and to stabilize the texture of granular foods and the like when stored for a long time.
  • the pH is adjusted by adding a weakly acidic substance such as citric acid or a solution thereof, or a weakly alkaline substance (calcium hydroxide, sodium carbonate, baking soda).
  • a weakly acidic substance such as citric acid or a solution thereof
  • a weakly alkaline substance calcium hydroxide, sodium carbonate, baking soda.
  • the pH becomes smaller than 6
  • the resulting artificial granules exhibit a tendency of syneresis and a decrease in transparency due to aging of the starch, and a decrease in gel strength tends to lower the texture.
  • the taste of the artificial granules obtained as pH exceeds 8 tends to decrease, neither is preferable.
  • the artificial granular material according to claim 12 of the present invention is characterized in that the fine granular material obtained by the method for producing an artificial granular material according to any one of claims 6 to 11 is seasoned for granular food.
  • Aqueous solutions of water-soluble pharmaceuticals such as vitamins, antibiotics, anti-inflammatory drugs, antihypertensives, hypoglycemic drugs, etc. for liquid or oral medicine, calcium chloride, calcium sulfide, calcium citrate for industrial granules,
  • An aqueous solution of calcium phosphate, calcium lactate, zinc chloride, iron chloride, aluminum chloride, etc., or an aqueous solution of feed-use amino acids, calcium lactate, pharmaceuticals, etc. is impregnated or impregnated to form a particle size of 5 to 10 mm. have.
  • FIG. 1 is a diagram showing changes in sensory evaluation of a 10 ° C. storage sample.
  • FIG. 2 is a diagram showing changes in sensory evaluation of a sample stored at 30 ° C. BEST MODE FOR CARRYING OUT THE INVENTION
  • a sol-like diluent (30-60 wt%) containing 2-5 wt parts of konjac powder, glucomannan, gelatin, carrageenan, agar, alginic acid, xanthan gum, and beef cast bean gum shown in Table 1 ) was added (sol forming step), and the mixture was further heated and stirred for several minutes. Then they were left at room temperature for 40-60 minutes. Thereafter, a diluent of saccharides such as malt starch syrup, starch syrup, and maltodextrin (concentration: 10 to 3 Owt%) shown in Table 1 is added as a forming material, and the mixture is allowed to stand at 80 ° C to 93 ° C for 1 hour. In a state of boiling and stirring (gelling process), the mixture is passed through a molding machine equipped with slits to form a thin plate (gel forming process).
  • this is cooled to room temperature and then dried (cooling and drying step), and then pulverized to a fine powder by a mill and reduced to a particle size of 0.5 mm ⁇ 0.1 mm (granular material forming step).
  • immerse in the seasoning liquid during the production of mentaiko As a result, it was possible to dissolve excess carbohydrate and obtain an artificial granular material having a texture and a taste similar to that of a natural fish egg and substantially the same as Mentaiko.
  • Test item General viable cell count and coliform group
  • Purpose Perform sensory evaluation when artificial granules are blended with mentaiko, salmon roe, etc., by performing forced deterioration and confirm the effect on the expiration date.
  • Mentaiko was used as a sample, and the artificial granules of Embodiments 2 and 3 were mixed with 10 wt%, 3 Owt%, and 5 Owt%, frozen at 20 ° C for 30 days, and then stored in a constant temperature bath. Store at 10 ° C and 30 ° C. Then, 24 hours for 10 ° C storage sample At each interval, a sensory evaluation test was performed and each sample was compared.
  • FIGS. 1 and 2 The results are shown in FIGS. 1 and 2.
  • FIG. 1 is a diagram showing changes in functional evaluation of a sample stored at 10 ° C.
  • FIG. 2 is a diagram showing changes in sensory evaluation of a sample stored at 30 ° C.
  • FIGS. 1 and 2 in the samples stored at 10 ° C. for 14 days, no extreme deterioration was observed in the flavor, color, and texture of each sample.
  • the samples stored at 30 ° C for 5 days it was found that the flavor was significantly deteriorated in each sample, but no extreme deterioration was observed in the color and texture.
  • the estimated shelf life when stored at 10 ° C was found to be 13 to 16 units.
  • Mentaiko was used as a sample, and the artificial fish eggs of each embodiment were added to the mentaiko at 10 wt. %, 3 Owt%, 50wt% mixed (salinity 3.3%), then stored at-20 ° C.
  • C0nt indicates the numerical value of Mentaiko at 100% of Barako.
  • arsenic step it is heated in a water bath at 60-85 ° C for 10 minutes (arsenic step), and then cooled and washed with cold water to wash out calcium hydroxide to obtain an arsenic material.
  • Seasoned balako obtained by breaking the egg during the production of mentaiko and the artificial of each embodiment The optimum mixing ratio of the seasoned barraco and the seasoning artificial granules (granular food) obtained by impregnating the seasoned barako with the same seasoning liquid is determined by a blind sensory test.
  • Table 6 shows the number of subjects and their gender.
  • Female Age: 1 person in their 30s, 1 person in their 30s, 1 person in their 40s, 1 person in their 60s
  • each sample was tasted at random, and the taste and texture were compared and evaluated.
  • the artificial granules were permeated into the seasoning liquid at the following ratio, and the artificial granules were swollen to produce seasoned human granules (artificial fish eggs).
  • Table 9 shows the results of the sensory test for each sample. Note that Cont represents the relative score when the average evaluation score for each of the color, flavor, and texture at 100% of Mentaiko Barako is 100 points.
  • the optimal blending amount is around 50%, and the blendable amount is ⁇ 70%.
  • the following excellent granular food as an artificial fish egg can be realized.
  • the original gel formation allows easy reproduction of the color and texture of the original egg f)
  • the gel is almost free of coagulant at the time of gel formation and its pH is almost neutral. Even when mixed with natural fish eggs, the original taste is not impaired.
  • each easily-processed starch such as corn starch, potato starch, evening pio starch, mung bean starch, and 5-10 Owt parts of starch syrup and starch syrup were mixed. This was gradually added while stirring, and kneaded until uniform (kneading step). Next, lwt part of a 10% calcium hydroxide solution was added, and the mixture was rapidly stirred. Then, a thin plate was formed using a roller, and a thin plate was formed using a machine (sol). Molding process).
  • the composition for artificial granules of the present invention As described above, according to the composition for artificial granules of the present invention, the method for producing artificial granules using the composition, and the artificial granules obtained thereby, the following excellent effects can be achieved.
  • seasoning solution aqueous solution containing seasoning or seasoning components
  • n Because the amount of coagulant used is extremely small, it is excellent in infiltration and water retention by forming into beads or spheres after solidifying almost neutral using multiple natural polymers such as polysaccharides. However, when used as granular food, the same color, taste, and texture as those of processed natural fish eggs can be obtained. O. When used as granular food, natural fish eggs can be mixed with natural fish eggs to improve the original texture and taste.
  • Viscosity can be easily controlled according to the intended use (granular foods, oral pharmaceuticals, industrial granules, livestock feed), and it is excellent in versatility.
  • Aging starch can be suppressed from aging, preventing deterioration of quality during storage and, when used as granular food, can maintain the same texture and durability. Can be improved.
  • the coagulation power of starch can significantly reduce the amount of alkaline coagulant used when solidifying gels.
  • pH can be easily adjusted because the amount of coagulant used is small. Since c pH is substantially neutral, chemical changes of impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, when used as granular foods, it can give the taste of natural fish eggs when infused with seasonings, etc., and when used as granular pharmaceutical products Can stabilize products through the neutralization process. .
  • D.E. is 5 to 50, it suppresses the aging of starch that has been arsenified during long-term storage or long-term distribution, and is excellent in infiltration and water retention.
  • the DE Since the DE is 5 to 50, it suppresses the aging of starch that has become agglomerated during long-term storage or long-term distribution, and when used as granular food, removes the same as natural fish eggs when used. It can be used to expand the food depot and enhance usability.
  • Aging starch can be suppressed from aging, so it can improve freezing resistance and improve storage and distribution.
  • the amount of coagulant used in solidification of gels can be significantly reduced, and when used as granular foods, the texture and taste can be improved, and pharmaceuticals and chemicals can be improved. The stability of chemicals can be improved.
  • Viscoelasticity can be easily controlled according to the application.
  • c pH is substantially neutral, chemical changes of impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, the taste of a natural fish egg can be produced when a seasoning liquid or the like is infiltrated.
  • the cross-linking structure is stable and excellent in elasticity, so that the texture unique to natural fish eggs can be easily reproduced.
  • the amount of the coagulant used for solidification of the gel material can be significantly reduced.
  • Starch can be arrested, shear resistance can be improved and powdering can be prevented in the subsequent process, and the freezing resistance of the artificial granular material can be improved.
  • the cooling and drying step it is dried to a low water content of 1 to 30%, preferably 3 to 10%, so that it has high water activity and excellent water retention.
  • Viscosity can be easily controlled according to the application.
  • the taste efficiency of artificial granules can be increased simply by adding flavoring ingredients to starch, dalcomannan, gelatin, polysaccharides, etc. e.
  • Control of quality characteristics such as elasticity, infiltration and water retention can be easily performed only by changing the compounding ratio, and the intended artificial fish egg-like artificial granular material can be easily obtained.
  • the texture of natural fish eggs can be easily reproduced because the crosslinked structure is stable and has excellent elasticity.
  • the amount of the coagulant used for solidification of the gel material can be significantly reduced. m. Since the amount of coagulant used is small, the pH can be easily adjusted, and the taste of natural fish eggs can be imparted to artificial granules.
  • n Inhibits the aging of starch that has been arsenified during long-term storage or long-term distribution channels, and can be used in the same way as natural fish eggs when used, and can expand the food denominations and trees. o. Excellent texture can be maintained.
  • seasoning can be performed quickly and cheap and stable foods can be manufactured.
  • the taste efficiency of artificial granules can be increased simply by adding flavoring ingredients to starch, glucomannan, gelatin, polysaccharides, etc.
  • the elasticity of the artificial granular material obtained by the difference in the raw materials used, the mixing ratio, and the process is low, the elasticity can be easily adjusted and can be increased.
  • a granular material capable of realizing an artificial granular material having the effects described in any one of claims 6 to 9 can be obtained.
  • the pH is adjusted to stabilize the cross-linked structure and to maintain water retention when stored for a long period of time, and to stabilize the freezing resistance and elasticity over time. Excellent storage and distribution.

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Abstract

Artificial granular matters which contain: a) starches; b) at least one member selected from among glucomannan, gelatin and polysaccharides; and c) starch sugar; and have been processed into spherical grains having a grain diameter of 0.1 to 10 mm, preferably 0.4 to 5 mm. These artificial granular matters are excellent in the infiltration of food seasoning liquors and retention of moisture and are closely similar in color, taste and texture to natural fish roe, etc. and can be easily controlled. A process whereby the artificial granular matters having the above-described characteristics can be produced at a high productivity and a low cost.

Description

明 細 書 人工粒状物用組成物及びそれを用いた人工粒状物の製造方法及びそれにより得ら れた人工粒状物 技術分野  Description Composition for artificial granules, method for producing artificial granules using the same, and artificial granules obtained thereby
本発明は、 浸潤性および保水性に優れた人工魚卵等の粒状食品や、 経口医薬品 , 工業用粒状物， 家畜用飼料の素材として好適な人工粒状物用組成物、 及び天然 魚卵等と同様の色、 味覚、 テクスチャ一等のコントロールのし易さや医薬品とし て経口性に優れ、 又、 合成樹脂の成型時等の添加剤や触媒用として優れるととも に、 家畜の栄養等の補給用に優れた人工粒状物の製造方法、 及び、 それにより得 られた粒状食品や経口医薬品、 工業用粒状物， 家畜用飼料として好適な人工粒状 物に関するものである。 背景技術  The present invention relates to granular foods such as artificial fish eggs excellent in infiltration and water retention, artificial granule compositions suitable as raw materials for oral pharmaceuticals, industrial granules, livestock feeds, and natural fish eggs. It is easy to control the same color, taste, texture, etc., has excellent oral properties as a pharmaceutical, and is excellent as an additive or catalyst for molding synthetic resins, and is also used for supplementing livestock nutrition. The present invention relates to a method for producing an artificial granule excellent in quality, and a granulated food, an oral pharmaceutical, an industrial granule, and an artificial granule suitable for livestock feed obtained by the method. Background art
近年、 食材の多用化に伴い、 人工イクラや人工キャビア等の人工魚卵や人工飯 粒等の人工粒状物が食品の分野で開発されている。 また、 人工粒状物を用いた経 口医薬品、 工業用粒状物、 飼料が開発されている。  In recent years, with the increasing use of foodstuffs, artificial fish eggs such as artificial salmon and artificial caviar, and artificial granular materials such as artificial rice grains have been developed in the field of food. Oral medicines, industrial granules, and feeds using artificial granules are also being developed.
例えば、 特公昭 6 1— 4 5 0 9号公報ゃ特公平 1一 1 6 1 4 3号公報には、 ゲ ル状皮膜の粒体内に油性原料と水性原料からなる原料液を封じ込め、 これらをさ らに加工した人工魚卵が開示されている。  For example, Japanese Patent Publication No. Sho 61-45009 and Japanese Patent Publication No. Hei 11-16143 contain a raw material liquid composed of an oily raw material and an aqueous raw material in the particles of the gel-like film, A further processed artificial fish egg is disclosed.
また、 特開昭 5 5 - 1 0 2 3 7 3号公報や特開昭 5 5 - 1 1 4 2 7 3号公報に は多重管状ノズルを使用して人工魚卵を製造する方法が示されている。 更に、 多 重管状ノズルの先端部を段差形状に加工し生産性を向上させたとともに、 イクラ に近似させた人工魚卵が、 特閗昭 5 5 - 1 4 8 0 7 2号公報、 特開昭 5 6 - 3 2 9 7 4号公報、 特開昭 5 6 - 1 4 4 0 7 1 公報に開示されている。  In addition, Japanese Patent Application Laid-Open Nos. 55-102373 and 55-114273 disclose a method of producing an artificial fish egg using a multi-tubular nozzle. ing. Furthermore, an artificial fish egg having a multi-tubular nozzle whose tip portion is processed into a stepped shape to improve productivity and approximated to Ikura is disclosed in Japanese Patent Application Publication No. 55-148702, These are disclosed in Japanese Patent Application Laid-Open No. 56-32974 and Japanese Patent Application Laid-Open No. Sho 56-14471.
また、 特開平 9一 2 0 1 1 7 9号公報には皮膜の含水率を調整することにより 天然イクラと同様の風味を有する魚卵様食品が開示されている。  Further, Japanese Patent Application Laid-Open No. 9-120179 discloses a fish egg-like food having the same flavor as natural salmon roe by adjusting the moisture content of the film.
特開平 6 _ 2 4 6 1 4 8号公報ゃ特開平 8 _ 1 4 0 6 3 6公報、 特開平 9— 1 3 2 6 4 9号公報には薄くて強靭な外皮を備えた人工魚卵や機能性食材を含有さ せたもの等が開示されている。 Japanese Unexamined Patent Application Publication No. Hei 6 _ 2 4 6 1 4 8 Japanese Patent Publication No. 326449 discloses an artificial fish egg having a thin and tough outer skin, one containing a functional food material, and the like.
しかしながら、 上記従来の人工粒状物用組成物、 及びそれを用いた人工粒状物 の製造方法、 及びそれにより得られた人工粒状物は、 以下のような課題を有して いた。  However, the above-mentioned conventional composition for artificial granules, the method for producing artificial granules using the same, and the artificial granules obtained thereby have the following problems.
a . 放置したとき人工粒状物より水分等の易発性成分が分離し粒子形態の変化 にともない形状が収縮して外観が著しく変化 （表面が皺状になる等） し、 商品価 値を低下させるという問題点を有していた。  a. When left unattended, easily-produced components such as moisture separate from the artificial granules, and the shape shrinks due to the change in particle morphology, causing a significant change in appearance (wrinkles on the surface, etc.) and a drop in product value. Had the problem of causing
b . 冷凍保存した後解凍時に多量のドリップを発生することによる商品の劣化 を速めるという問題点を有していた。  b. There was a problem that deterioration of the product was accelerated due to generation of a large amount of drip when thawing after storage in a frozen state.
c . 耐凍結性に劣るため薬品成分の流出や酸化、 工業薬品の組成変化、 飼料に した際の食味の劣化が生じ易いという問題点を有していた。  c. Poor freezing resistance caused problems such as outflow and oxidation of chemical components, changes in the composition of industrial chemicals, and deterioration of taste when used as feed.
d . 人工粒状物の主成分が化学品の場合、 人体や家畜用動物に消化不良等の二 次障害を生じやすく、 また、 原価が高く量産性に欠けるという問題点を有してい た。  d. When the main component of the artificial granular material is a chemical product, secondary problems such as indigestion are likely to occur in the human body and livestock animals, and the cost is high and the mass productivity is low.
e . 人工粒状物と天然魚卵等とを混合して加工魚卵を生産する場合には、 ゲル 状物質の製造にあたり固化を目的として用いられる水酸化カルシウム等凝固剤の p Hにより本来の味覚を損なうというような問題点を有していた。  e. In the case of producing processed fish eggs by mixing artificial granules and natural fish eggs, the original taste is determined by the pH of a coagulant such as calcium hydroxide used for solidification in the production of gel-like substances. However, there is a problem such as impairing.
f . 固化を目的として用いられる水酸ィ匕カルシウム等の凝固剤を用いた製造で は、 その p Hにより魚卵本来の味を損なつたり、 調味液の味覚を損なうため魚卵 との混合食品への利用は困難という問題点を有していた。  f. In the production using a coagulant such as calcium hydroxide, which is used for the purpose of solidification, the pH of the mixture may impair the original taste of the fish egg, or mix with the fish egg to impair the taste of the seasoning liquid. There was a problem that utilization for food was difficult.
g . 浸潤性や保水性に欠けるので、 均一な味付け加工が困難であったり、 冷凍 保存から解凍した場合に多量のドリップを発生させ、 魚卵製品など生鮮食品に利 用した場合、 製品の劣化を速めてしまうことになるため、 これらへの利用も困難 という問題点を有していた。  g. Lack of infiltration and water retention makes uniform seasoning difficult, or causes a large amount of drip when thawed from frozen storage, and when used for fresh foods such as fish egg products, product deterioration Therefore, it is difficult to use them for these applications.
h . イクラ様食品は、 外観を魚卵に一段と似たものになるように工夫している 点で評価されるが、 これらを長期間保存するためにそのまま涑結処理すると、 そ の凍結品は解凍時に大量の離水 （ドリップ） が生じ、 外観は元より舌触りと歯応 え等の食感が著しく損なわれ食するに耐えられないという問題点を有していた。 本発明は上記従来の課題をすベて解決するもので、 食品の調味液の浸潤性および 保水性に優れ、 天然魚卵等と同様の色、 味覚、 テクスチャ一等のコントロールの し易さに優れた粒状食品として、 また、 機械的強度と透明性や薬効成分の安定性 に優れた経口医薬品として、 耐アルカリ性、 組成の抗酸化性に優れた工業用粒状 物として、 また、 高カロリーで呈味性や栄養成分の均一性に優れた家畜用飼料と して好適な人工粒状物用組成物の提供、 及び前記特徴を備えた人工粒状物を高い 生産性でかつ低原価で量産できる人工粒状物の製造方法の提供、 及び保水性に優 れ浸潤される水溶性成分の劣化を防ぎ耐凍結性や耐久性に優れた人工粒状物の提 供を目的とする。 発明の開示 h. Ikura-like foods are highly valued in that they are designed so that they look more like fish eggs, but if they are frozen for long-term storage, the frozen products will not A large amount of water (drip) was generated at the time of thawing, and the appearance had a problem that the texture, such as tongue and texture, was significantly impaired and could not withstand eating. The present invention solves all of the above-mentioned conventional problems, and is excellent in infiltration and water retention of a seasoning liquid of food, and is easy to control color, taste, texture and the like as in a natural fish egg or the like. As an excellent granular food product, as an oral pharmaceutical product with excellent mechanical strength and transparency and stability of medicinal ingredients, as an industrial granule with excellent alkali resistance and antioxidant composition, and with high calorie content Provision of a composition for artificial granules suitable for livestock feed excellent in taste and nutritional component uniformity, and artificial granules capable of mass-producing artificial granules having the above characteristics at high productivity and at low cost An object of the present invention is to provide a method for producing a product, and to provide an artificial granular material which is excellent in water retention, prevents deterioration of a water-soluble component to be infiltrated, and has excellent freezing resistance and durability. Disclosure of the invention
上記従来の課題を解決するために本発明における人工粒状物及びその製造方法 は、 以下の構成を有している。  In order to solve the above-mentioned conventional problems, an artificial granular material and a method for producing the same according to the present invention have the following configurations.
本発明の請求項 1に記載の人工粒状物用組成物は、 a . でん粉類と、 b . こん にやく粉， グルコマンナン， ゼラチン， 多糖類， ガム類のいずれか 1種以上と、 c . でん粉糖と、 を含有する構成を有している。  The composition for artificial granules according to claim 1 of the present invention comprises: a. Starch; b. One or more of konnyaku, glucomannan, gelatin, polysaccharides, gums; c. It has a composition containing starch sugar and
これにより、 以下の作用が得られる。  As a result, the following effects can be obtained.
a . 天然の高分子のみからなり化学薬品を有していないので、 得られる人工粒 状物を粒状食品や経口医薬品として、 これを食したり、 経口投与されたり若しく は飼料として用いても安全性に優れる。  a. Because it is composed of only natural macromolecules and has no chemicals, it is safe to use the resulting artificial granules as granular foods or oral pharmaceuticals, eat them orally, or use them as feeds. Excellent in nature.
b . 加工してビーズ状や球状， 飯粒状に人工粒状物に加工した場合に、 多糖類 やでん粉糖を有しているので、 浸潤性や保水性に優れる。  b. When processed into artificial granules such as beads, spheres, and rice granules, they have polysaccharides and starch sugars, and are excellent in infiltration and water retention.
c . こんにゃく粉やダルコマンナン等を有しているので、 得られた人工粒状物 は保水性に優れ、 含浸若しくは浸潤された溶液の水分が系内に維持され、 テクス チャ一や組成割合の変化の抑制をすることができる。  c. Because it has konjac flour and dalcomannan, the obtained artificial granular material has excellent water retention, the moisture of the impregnated or infiltrated solution is maintained in the system, and the texture and composition ratio change. Can be suppressed.
d . 目的とする組成、 成分溶液を浸潤させる人工粒状物を得る際に、 でん粉糖 が溶出し、 多孔な （ポ一ラス） な状態となるため、 低温下でも目的とする組成、 成分を速やかに取り込むことができる。  d. When obtaining artificial granules that infiltrate the target composition and component solution, starch sugar is eluted and becomes porous (porous). Can be captured.
e . 多糖類等の天然高分子を用い中性で固化させているので、 得られる人工粒 状物を粒状食品用としてタラコゃイクラ， カズノコ等の加工魚卵の製造調味液や 調味又は調味成分を含有する水溶液 （以下、 調味液等という） に浸漬させること により、 あるいはこれを天然魚卵と混合した際に、 天然魚卵の調味液やドリップ を吸収し、 天然魚卵の加工品もしくは天然魚卵の加工品と同様の色、 味覚、 テク スチヤーを得ることができる。 e. Since artificial solids are neutralized and solidified using natural polymers such as polysaccharides, For the production of processed fish eggs such as cod roe and kazunoko for granular foods by immersing it in a seasoning solution or an aqueous solution containing a seasoning or a seasoning component (hereinafter referred to as a seasoning solution, etc.) or a natural fish egg When mixed with natural fish eggs, it absorbs the seasoning liquid and drip of natural fish eggs, and can provide the same color, taste, and texture as natural fish egg processed products or natural fish egg processed products.
f . 多糖類等の天然高分子を用いているので、 人工粒状物を得る際にほぼ中性 で固化させてビーズ状や球状に形成させているので、 浸潤性および保水性に優れ 、 経時安定性に優れ保存性や流通性に優れる。  f. Because natural polymers such as polysaccharides are used, they are almost neutral and solidified into beads or spheres when obtaining artificial granules, so they have excellent infiltration and water retention, and are stable over time. Excellent storage properties and excellent distribution.
g . 得られる人工粒状物の粘弾性、 保水性等のコントロールを容易に行うこと ができる。  g. Easily control the viscoelasticity, water retention, etc. of the obtained artificial granules.
h . 得られる人工粒状物を粒状食品として天然魚卵と混合することにより、 天 然魚卵本来のテクスチャ一、 味覚や色沢を向上させることができる。  h. By mixing the obtained artificial granules as a granular food with natural fish eggs, the original texture, taste and color of natural fish eggs can be improved.
本発明の請求項 2に記載の人工粒状物用組成物は、 詰求項 1において、 前記で ん粉類が、 稲， 小麦， とうもろこし， 馬鈴薯から得られる A型でん粉、 力夕クリ , カンナ等の根茎でん粉からなる B型でん粉、 甘薯， 夕ピオ力、 豆類から得られ る C型でん粉、 またはこれらの加工でん粉のいずれか 1種以上からなる構成を有 している。  The composition for artificial granules according to claim 2 of the present invention is the composition according to claim 1, wherein the starch is an A-type starch obtained from rice, wheat, corn, potato, power chestnut, canna and the like. It has a composition consisting of at least one of B-type starch consisting of rhizome starch, C-type starch obtained from sweet potatoes, evening pio power, beans, or processed starch of these.
これにより、 請求項 1で得られる作用の他、 以下の作 fflが得られる。  As a result, in addition to the effect obtained in claim 1, the following work ffl can be obtained.
a . 得られる人工粒状物の ¾橋構造の構造特性が優れているので、 含浸若しく は浸潤された水溶液の水分や成分の安定性や保持性に優れる。  a. The artificial granules obtained have excellent structural properties of the bridge structure, and therefore have excellent stability and retention of water and components of the impregnated or infiltrated aqueous solution.
b . 得られる人工粒状物が粘弾性を冇し機械的強度に優れるため耐久性を有す るとともに、 耐凍結性が高いため保存性に優れ流通性に適する。  b. The obtained artificial granules exhibit viscoelasticity and have excellent mechanical strength and thus have durability, and also have high freezing resistance and thus have excellent storage stability and are suitable for flowability.
c 粒状食品用の人工粒状物を得る際に、 明太子やイクラ等の製造時の調味液 や調味料を含有した水溶液に浸渍させることにより明太子ゃィクラ， キャビア， マダラコ， シシャモ卵， カズノコ等の天然魚卵の加工卵と同等の弾力性を得るこ とができるとともに、 架橋構造が安定しドリップがなく耐凍結性に優れる。 d . 得られる人工粒状物の用途 （粒状食品， 経口医薬品， 工業用粒状物， 家畜 用飼料） に応じて粘弾性のコントロールを容易に行うことができる。  c When artificial granules for granular foods are obtained, they can be immersed in an aqueous solution containing seasonings or seasonings during the production of mentaiko and ikura, etc. to produce natural products such as mentaiko jikura, caviar, madaraco, shishamo eggs and kazunoko. It has the same elasticity as processed eggs of fish eggs, and has a stable cross-linking structure, no drip and excellent freezing resistance. d. The viscoelasticity can be easily controlled according to the intended use of the obtained artificial granules (granular foods, oral pharmaceuticals, industrial granules, livestock feed).
e . 得られる人工粒状物の架橋構造が安定し弾力性に優れてレ、るので、 粒状食 品として天然魚卵の調味液で加工したさいに、 天然魚卵の加工卵特有のテクスチ ヤーを容易に再現することができる。 e. The resulting artificial granules have a stable cross-linking structure and excellent elasticity. When processed with a seasoning solution of natural fish eggs, the texture unique to processed eggs of natural fish eggs can be easily reproduced.
ここで、 でん粉は生産性の面で C型でん粉乃至テクスチャ一の安定性の面で結 晶構造の安定している A型と C型でん粉の混合型、 またはこれらの加工でん粉、 粘弾性コントロールの面で A型と B型の混合型というような特徴を生かして組合 せや混合比を変えることにより、 使用用途に合わせた人工粒状物を得ることがで きる。  Here, starch is a C-type starch in terms of productivity or a crystalline type that is stable in terms of texture stability and a mixed type of A-type and C-type starch, or a modified starch and a viscoelasticity control. By changing the combination and mixing ratio by taking advantage of the characteristics of the mixed type of type A and type B, it is possible to obtain artificial granules suitable for the intended use.
本発明の請求項 3に記載の人工粒状物用組成物は、 請求項 1又は 2において、 前記多糖類がカラギ一ナン， アルギン酸及びその誘導体， 寒天の内 1種以上から なり、 かつ、 前記ガム類がアラビアガム， トラガカントガム， ガッティガム， キ サンタンガム， カラャガム， ローカストビーンガム、 グァ一ガムの内 1種以上か らなる構成を有している。  The composition for artificial granules according to claim 3 of the present invention is the composition according to claim 1 or 2, wherein the polysaccharide comprises at least one of carrageenan, alginic acid and a derivative thereof, and agar. They have a composition consisting of at least one of gum arabic, tragacanth gum, gutti gum, kisanthan gum, karaya gum, locust bean gum, and guar gum.
これにより、 請求項 1又は 2で得られる作用の他、 以下の作用が得られる。 a . 得られる人工粒状物の自由水の脱水効果やでん粉分子の再結合の阻害効果 を高めひ化されたでん粉の老化を抑制できるので含浸後又は浸潤後の保存時の品 質の劣化を防止できる。  As a result, the following operation can be obtained in addition to the operation obtained in claim 1 or 2. a. The resulting artificial granules can enhance the dewatering effect of free water and the effect of inhibiting the recombination of starch molecules and suppress the aging of arsenified starch, thus preventing deterioration of quality during storage after impregnation or after infiltration. it can.
b . 得られる人工粒状物の分散相を保持し保水性を高めテクスチヤ一や薬品等 の配合組成の成分の安定性を保持できる。  b. It can maintain the dispersed phase of the obtained artificial granular material, increase the water retention, and maintain the stability of components of the composition such as texture and chemicals.
c 得られる人工粒状物を粒状食品用として調味液等に浸潤させた場合に、 組 成成分が水溶性繊維成分として機能し、 健康指向^品として機能できる。  c When the obtained artificial granules are infiltrated with seasoning liquid or the like for use in granular foods, the constituent components function as water-soluble fiber components and can function as health-oriented products.
d . 得られる人工粒状物を粒状食品用として使用する場合に用途に応じたテク スチヤーを容易にコントロールすることができる。  d. When the obtained artificial granules are used for granular foods, the texture according to the use can be easily controlled.
ここで、 カラギーナン， アルギン酸及びその誘導休， 寒天は、 粒状食品 （イク ラ， 明太子， キャビア， マダラコ， シシャモ卵， カズノコ， 飯粒等） ， 経口医薬 品， 工業用粒状物， 飼料等に応じてゲル強度を変えるために選択して使用される 特に、 得られる人工粒状物を粒状食品として使用する場合に、 多糖類を用いる ことにより口ざわりが改善され食し易くまた経口し易くすることができる。 また ガム類を用いることにより粘弾性を改善することができ、 更に両者を併用するこ とによりこれらの効果を相乗させることができる。 Here, carrageenan, alginic acid and its induction and agar are used as granular foods (Ikura, Mentaiko, Caviar, Madarako, Shishamo eggs, Kazunoko, rice grains, etc.), oral pharmaceuticals, industrial granules, feed, etc. It is selectively used to change the strength. Particularly when the obtained artificial granules are used as granular foods, the use of polysaccharides can improve the palatability and make it easier to eat and orally. In addition, the use of gums can improve viscoelasticity. Thus, these effects can be synergized.
本発明の請求項 4に記載の人工粒状物用組成物は、 請求項 1乃至 3の内いずれ か 1項において、 前記でん粉糖が粉あめ， 酸糖化水あめ， 酵素糖化水あめ， 麦芽 水あめ， 米あめ， マルトデキストリンのいずれか 1種以上からなり、 かつ D E ( でん粉糖の加水分解度） が 5〜5 0である構成を有している。  The composition for artificial granules according to claim 4 of the present invention is the composition for artificial granules according to any one of claims 1 to 3, wherein the starch sugar is starch syrup, acid saccharified syrup, enzyme saccharified syrup, malt syrup, rice syrup. , Maltodextrin, and a DE (degree of hydrolysis of starch sugar) of 5 to 50.
これにより、 請求項 1乃至 3の内いずれか 1項で得られる作用の他、 以下の作 用が得られる。  As a result, in addition to the function obtained in any one of claims 1 to 3, the following function is obtained.
a . 得られる人工粒状物のでんぷん糖の凝固力が強力なので、 従来ゲル状物の 固化時に用いられていたアルカリ性の凝固剤の使用量を著しく削減化できる。 b . 得られる人工粒状物の凝固剤の使用量が少なくすることができるので p H の調整を容易に行うことができる。  a. Since the obtained artificial granules have a strong coagulation power of starch, it is possible to significantly reduce the amount of alkaline coagulant conventionally used for solidifying gels. b. Since the amount of coagulant used in the obtained artificial granules can be reduced, the pH can be easily adjusted.
c 得られる人工粒状物の p Hが略中性なので、 含浸又は浸潤される薬品等の 配合剤の化学変化を防止することができる。 p Hが中性に近いので、 調味液等を 浸潤させた場合に天然魚卵様の味覚をだすことができる。  c Since the pH of the obtained artificial granular material is substantially neutral, it is possible to prevent a chemical change of a compounding agent such as an impregnated or infiltrated chemical. Since the pH is close to neutral, a natural fish egg-like taste can be produced when a seasoning solution or the like is infiltrated.
d . D Eが 5〜5 0であるので、 得られる人工粒状物の耐凍結性や浸潤性に優 れ、 長期保存時や長い流通過程でひ化されたでん粉の老化を抑制し、 保水性の保 持性に優れる。  d. Since DE is from 5 to 50, the obtained artificial granules have excellent freezing resistance and infiltration properties, suppress aging of starch that has become arsenic during long-term storage and long-term distribution, and maintain water retention. Excellent retention.
e . D Eが 5 ~ 5 0であるので、 得られる人工粒状物の粘弾性に優れ β期保存 時や長い流通過程でひ化されたでん粉の老化を抑制し、 使用時に天然魚卵と同様 に取り扱うことができ料理のデバ一トリ一を広げ使用性を高めることができる。 f . 得られる人工粒状物を粒状食品用として使用する場合に保水性に優れ最適 のテクスチャーを保持できる。  e. Since DE is 5 to 50, the obtained artificial granules have excellent viscoelasticity and suppress the aging of starch that has become arsenic during the β-phase storage or long distribution process. It can be used to expand the cooking device and enhance usability. f. When the resulting artificial granules are used for granular foods, they have excellent water retention and can maintain the optimal texture.
g . 得られる人工粒状物のひ化されたでん粉の老化を抑制できるので耐凍結性 を高め貯蔵性や流通性を高めることが出来る。  g. The artificial granules obtained can suppress the aging of arsenic starch, so that the freezing resistance can be increased and the storage and distribution can be improved.
ここで、 混入されるでん粉としてはひ化し易いでん粉が好適に使用される。 で ん粉等と相溶性に優れ容易に粘性を得ることが出来るためである。  Here, as the starch to be mixed, starch that is liable to be arsenic is preferably used. This is because it has excellent compatibility with starch and the like and can easily obtain viscosity.
また、 D Eは 5≤D E ^ 5 0のでん粉糖が使用される。 得られる人工粒状物の 水分活性の調整や濃厚感の付与を最適にするとともに吸湿性のコントロールが行 い易いためである。 本発明の請求項 5に記載の人工粒状物用組成物は、 請求項 1乃至 4の内いずれ か 1項において、 a. 前記でん粉類が 30〜9 Owt部、 好ましくは 60〜85 wt部と、 b. 前記こんにゃく粉， グルコマンナン， ゼラチン， 多糖類， ガム類 のいずれか 1種以上が 1〜5 Owt部、 好ましくは 2〜5wt部と、 c. 前記で ん粉糖が 3〜30wt部、 好ましくは 10〜2 Owt部と、 を含有する構成を有 している。 In addition, as for DE, starch sugar of 5≤DE ^ 50 is used. This is because it is possible to optimize the adjustment of the water activity and the impartation of richness of the obtained artificial granules and to easily control the hygroscopicity. The composition for artificial granules according to claim 5 of the present invention is characterized in that, in any one of claims 1 to 4, the starch contains 30 to 9 Owt parts, preferably 60 to 85 wt parts. B. At least one of at least one of the konjac powder, glucomannan, gelatin, polysaccharides and gums at 1 to 5 wt%, preferably 2 to 5 wt parts; and c. The starch starch at 3 to 30 wt parts. , And preferably 10 to 2 parts by weight.
これにより、 請求項 1乃至 4の内いずれか 1項で得られる作用の他、 以下の作 用が得られる。  As a result, in addition to the effects obtained in any one of claims 1 to 4, the following effects can be obtained.
a. でん粉類やでん粉糖、 こんにゃく粉等の組成割合を変えることにより、 得 られる人工粒状物の弾力性や浸潤性および保水性等の品質特性のコントロールを 容易に行うことができる。  a. By changing the composition ratio of starch, starch sugar, konjac powder, etc., it is possible to easily control quality characteristics such as elasticity, infiltration and water retention of the obtained artificial granular material.
b. 人工粒状物の用途に応じて粘弾性のコントロールを容易に行うことができ る。  b. Viscoelasticity can be easily controlled according to the intended use of the artificial granules.
c 得られる人工粒状物の pHが略中性なので、 含浸又は浸潤される配合剤等 の化学変化を防止することができる。 pHが中性に近いので、 粒状食品用として 調味液等を浸潤させた場合に天然魚卵の味覚をだすことができる。  c Since the pH of the obtained artificial granules is substantially neutral, chemical changes of the impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, natural fish eggs can be tasted when a seasoning liquid or the like is infiltrated for granular foods.
d. 得られる人工粒状物の用途に応じて、 でん粉類やグルコマンナン， ゼラチ ン， 多糖類等に調味成分や薬品、 化学品、 飼料成分を加えることにより少ないェ 数で有用性の高い人工粒状物を得ることができる。  d. Depending on the intended use of the obtained artificial granules, artificial granules can be reduced in number and highly useful by adding seasonings, chemicals, chemicals and feed ingredients to starch, glucomannan, gelatin, polysaccharides, etc. You can get things.
e. 得られる人工粒状物の浸潤性および保水性を向上させ、 粒状食品用として 使用した場合に天然魚卵と同様の色、 味覚、 テクスチャーを得ることができる。 f . 得られる人工粒状物の弾力性や浸潤性および保水性等に優れているので、 調味液で浸潤させた粒状食品用の人工粒状物を天然魚卵の加工卵と混合すること により、 天然魚卵の加工卵本来のテクスチャー、 味覚を向上させることができる g. 調味液で浸潤させた粒状食品用の人工粒状物は天然魚卵の加工卵と同等の 弾力性を得ることができるとともに、 架橋構造が安定しドリップがなく耐凍結性 に優れる。  e. Improve the infiltration property and water retention of the obtained artificial granules, and when used for granular foods, obtain the same color, taste and texture as natural fish eggs. f. The resulting artificial granules are excellent in elasticity, infiltration, water retention, etc., so that artificial granules for granular foods impregnated with seasoning liquid are mixed with processed eggs of natural fish eggs to produce natural Processed fish eggs can improve the original texture and taste of eggs.g. Artificial granules for granular foods infiltrated with seasoning liquid can provide the same elasticity as processed fish eggs of natural fish eggs. The crosslinked structure is stable, there is no drip, and it has excellent freezing resistance.
h. 得られる人工粒状物の架橋構造が安定し弾力性に優れてレ、るので天然魚卵 特有のテクスチャーを容易に再現することができる。 h. The resulting artificial granules have a stable cross-linking structure and excellent elasticity. A unique texture can be easily reproduced.
i . 得られる人工粒状物の自由水の脱水効果やでん粉分子の再結合の阻害効果 を高めひ化されたでん粉の老化を抑制し、 保水性に優れるので保存時の品質の劣 化を防止できるとともにテクスチャーを保持できる。  i. The resulting artificial granules enhance the dewatering effect of free water and the effect of inhibiting the recombination of starch molecules, suppress the aging of starch arsenic, and prevent deterioration of quality during storage due to excellent water retention. The texture can be retained together.
j . ゲル状物の固化時に用いられるアル力リ性の凝固剤の使用量を著しく削減 化できる。  j. The amount of the coagulant used for solidification of the gel material can be significantly reduced.
k . 人工粒状物の製造時に凝固剤をほとんど用いなくても強い架橋構造が得ら れるので、 p Hの調整を容易に行うことができ、 粒状食品とした場合に、 天然魚 卵や調味料本来の味覚をだすことができる。  k. Since a strong crosslinked structure can be obtained with little use of a coagulant during the production of artificial granules, the pH can be easily adjusted, and when granulated food is used, natural fish eggs and seasonings It can give the original taste.
1 . 得られる人工粒状物は、 長期保存時や長い流通過程でひ化されたでん粉の 老化を抑制し、 浸潤性や粘弾性に優れているので、 使用時に天然魚卵と同様に取 り扱うことができ食材のデパートリーを広げることができる。  1. The obtained artificial granules suppress the aging of starch that has become agglomerated during long-term storage and long-term distribution, and are excellent in infiltration and viscoelasticity. You can expand your food department store.
m. 得られる人工粒状物は、 保水性に優れ最適テクスチャーを保持できる。 n . 得られる人工粒状物は、 ひ化されたでん粉の老化を抑制できるので耐凍結 性を高め貯蔵性や流通性を高めることが出来る。  m. The resulting artificial granules have excellent water retention and can maintain the optimal texture. n. The obtained artificial granules can suppress aging of arsenic starch, so that freezing resistance can be increased and storage and distribution can be improved.
ここで、 でん粉が 6 O w t部よりも少なくなるにつれ、 得られる人工粒状物の 架橋構造の強度の低下により、 保水性や粘弾性が低下していくという傾向が現れ 出し、 又、 でん粉類が 8 5 w t部よりも多くなるにつれ、 ¾橋構造の強度が上が りすぎて脆くなりやすいという傾向が現れ出しゃすいので、 いずれも好ましくな い。 特に、 でん粉が 3 O w t部よりも少ないか 9 O w t部よりも多い場合はこれ らの傾向が著しいのでいずれも好ましくない。  Here, as the amount of starch becomes less than 6 wt%, the water retention and viscoelasticity tend to decrease due to the decrease in the strength of the crosslinked structure of the obtained artificial granular material. As the amount exceeds 85 wt%, the strength of the bridge structure tends to be too high and it tends to become brittle. In particular, when the amount of starch is less than 3 Owt parts or more than 9 Owt parts, these tendencies are remarkable, and neither is preferable.
こんにゃく粉， グルコマンナン， ゼラチン、 多糖類、 ガム類のいずれか 1種以 上の配合量が、 用途にもよるが、 2 w t部よりも少なくなるにつれ得られる人工 粒状物の弾性が低下し保水性が低減するという傾向が現れだし、 また、 5 w t部 を超えるにつれ弾性が増大し耐凍結性が低下するとともに、 粒状食品等にした場 合にテクスチヤーが低下するという傾向が現れだし、 特に 1〜 5 0 w t部の範囲 外ではこの傾向が強いので好ましくない。  Depending on the application, the amount of one or more of konjac powder, glucomannan, gelatin, polysaccharides, and gums depends on the application, but as the amount becomes less than 2 wt parts, the elasticity of the obtained artificial granules decreases and water retention is maintained. In addition, there is a tendency for the elasticity to increase and the freezing resistance to decrease as the content exceeds 5 wt%, and the texture to decrease when granulated foods are used. If the amount is out of the range of about 50 wt.
また、 でんぷん糖の配合量が 1 O w t部よりも少なくなるにつれ、 得られる人 ェ粒状物の耐凍結性や浸潤性が低下するという傾向が現れだし、 また、 2 O w t 部よりも多くなるにつれ粘弾性が低下するとともに粒状食品にした場合テクスチ ャ一が低下するという傾向があり、 特に 3〜3 Owt部の範囲外ではこの傾向が 著しいので好ましくない。 In addition, as the amount of starch sugar is less than 1 O wt part, the freezing resistance and the infiltration property of the obtained human granules tend to decrease, and 2 O wt The viscoelasticity tends to decrease as the amount increases, and the texture tends to decrease when the food is made into a granular form. This tendency is remarkable especially outside the range of 3 to 3 parts by weight.
本発明の請求項 6に記載の人工粒状物の製造方法は、 a. でん粉類 30〜 90 wt部， 好ましくは 60〜85wt部に、 水を 100〜45 Owt部， 好ましく は 150〜27 Owt部を混合し、 前記でん粉類を一部加熱しながらひ化するひ 化でん粉溶液生成工程と、 b. 前記工程で得られたひ化でん粉溶液にこんにゃく 粉， グルコマンナン， ゼラチン， 多糖類， ガム類のいずれか 1種以上を 1 ~50 wt部， 好ましくは 2〜1 Owt部を添加混合し、 加熱混合するゾル形成工程と 、 c 次いで、 でん粉糖を 3〜3 Owt部、 好ましくは 10〜2 Owt部を加え 、 50 °C〜 97 °C， 好ましくは 70 °C〜 80 °Cで加熱攪袢するゲル化工程と、 d . 次いで得られた粘調な粒状物素材をスリットゃ孔部， ローラを備えた成型器で 薄板状， 細麵状， 球状， チップ状等に成型するゲル成型工程と、 e. 次いで、 こ れを冷却した後、 含水率が 1%~30%、 好ましくは 3%〜； I 0%に乾燥する冷 却乾燥工程と、 f . 次いで、 ミル等の破碎器で 1 Omm〜0. 1mm好ましくは 5mm〜0. 4 mmに細粒化する粒状物素材形成工程と、 を 11えた構成を有して いる。  The method for producing an artificial granular material according to claim 6 of the present invention comprises the steps of: a. 30 to 90 wt parts, preferably 60 to 85 wt parts of starch, and 100 to 45 Owt parts, preferably 150 to 27 Owt parts of water. Arsenic starch solution producing step of mixing the starch and partially heating the starches, and b. Konjac powder, glucomannan, gelatin, polysaccharides, gums in the arsenic starch solution obtained in the step. A sol forming step of adding and mixing 1 to 50 parts by weight, preferably 2 to 1 parts by weight of any one of the above, and mixing by heating; and c. 3 to 3 parts by weight of starch sugar, preferably 10 to 2 parts by weight. A gelling step of heating and stirring at 50 ° C to 97 ° C, preferably 70 ° C to 80 ° C; d. Then, the obtained viscous granular material is slit into a hole, A gel forming step of forming into a thin plate shape, a narrow shape, a spherical shape, a chip shape, etc. by using a forming device equipped with rollers; e. A cooling and drying step of drying to a moisture content of 1% to 30%, preferably 3% to 1% after cooling, f. Then, using a crusher such as a mill, 1 mm to 0.1 mm, preferably And a step of forming a granular material for reducing the particle size to 5 mm to 0.4 mm.
これにより、 以下の作用が得られる。  As a result, the following effects can be obtained.
a . 冷却乾燥工程で含水率が l~30wt%好ましくは 3〜10wt %の低水 分域になるまで乾燥されるので、 水分活性が高く、 保存性、 流通性に優れる。 b . 粒状物素材形成工程で得られた粒子に調味液や薬品溶液等を含浸させて得 られる人工粒状物のでん粉のひ化が図られ、 耐剪断性を向上させ後工程で粉化を 防止できるとともに、 人工粒状物の耐^結性を向上できる。  a. It is dried to a low water content of 1 to 30% by weight, preferably 3 to 10% by weight in the cooling and drying step, so that it has high water activity and is excellent in storability and flowability. b. The starch in artificial granules obtained by impregnating the particles obtained in the granule material forming process with a seasoning liquid, a chemical solution, etc. is converted into starch, improving the shear resistance and preventing powdering in the post-process. As well as improving the anti-caking resistance of the artificial granular material.
c 人工粒状物の製造時に、 食品 fflの調味液や医薬品， 化学薬品等の水溶液、 飼料成分を含水した水溶液に浸漬ないしは含浸させるだけで、 それらの調味液や 水溶液を吸収し所望する人工粒状物を簡単にかつ ¾品質で製造できる。  c During the production of artificial granules, simply immerse or impregnate the food ffl with a seasoning solution, an aqueous solution of pharmaceuticals, chemicals, etc., or an aqueous solution containing feed ingredients, and absorb the seasoning solution or aqueous solution to produce the desired artificial granules. Can be manufactured easily and with high quality.
d. 得られる人工粒状物の用途に応じて粘弾性のコントロールを容易に行うこ とができる。  d. Viscoelasticity can be easily controlled according to the intended use of the obtained artificial granules.
e. でん粉類やグルコマンナン， ゼラチン， 多糖類等に調味成分や医薬品、 ィ匕 学薬品等を加えるだけで人工粒状物の呈味効率や薬効性、 徐放性、 反応性を高め ることができる。 e. Seasoning ingredients, pharmaceuticals, and starches, glucomannan, gelatin, polysaccharides, etc. The taste efficiency, drug efficacy, sustained release, and reactivity of the artificial granules can be increased simply by adding chemicals.
f . 得られる人工粒状物の浸潤性および保水性を向上させ、 天然魚卵と同様の 色、 味覚、 テクスチャーを有する人工粒状物を容易に得ることができる。  f. Improve the infiltration property and water retention of the obtained artificial granules, and easily obtain artificial granules having the same color, taste, and texture as natural fish eggs.
g . 組成割合を変えるだけで弾力性や浸潤性および保水性等の品質特性のコン ト口一ルを容易に行うことができ、 目的とする人工魚卵様の人工粒状物を簡単に 得ることができる。  g. By simply changing the composition ratio, it is possible to easily control the quality characteristics such as elasticity, infiltration and water retention, and to easily obtain the desired artificial fish egg-like artificial granular material. Can be.
h . 得られる人工粒状物の弾力性や浸潤性および保水性等に優れているので、 粒状食品用の人工粒状物を天然魚卵と混合することにより、 天然魚卵本来のテク スチヤ一、 味覚を向上させることができる。  h. The resulting artificial granules are excellent in elasticity, infiltration and water retention, etc. By mixing the artificial granules for granular foods with natural fish eggs, the natural texture of natural fish eggs, taste Can be improved.
i . 得られる人工粒状物の粒状食品は天然魚卵と同等の弾力性を得ることがで きるとともに、 架橋構造が安定しドリップがなく耐凍結性を向上させることがで きる。  i. The obtained granular food product of artificial granules can obtain elasticity equivalent to that of natural fish eggs, and has a stable cross-linking structure, no drip, and improved freezing resistance.
j . 得られる人工粒状物の粒状食品は架橋構造が安定し弹カ性に優れているの で天然魚卵特有のテクスチヤ一を容易に再現することができる。  j. The resulting artificial granular food product has a stable cross-linking structure and is highly durable, so that the texture unique to natural fish eggs can be easily reproduced.
k . 得られる人工粒状物の自由水の脱水効果やでん粉分子の再結合の阻害効果 を高めひ化されたでん粉の老化を抑制できるので保存時の品質の劣化を防止した 人工粒状物を得ることが出来る。  k. Obtain artificial granules that prevent deteriorating quality during storage by increasing the effect of dehydrating free water and inhibiting the recombination of starch molecules of the obtained artificial granules and suppressing the aging of arsenified starch. Can be done.
1 . ゲル状物の固化時に用いられるアル力リ性の凝固剤の使 fflffiを著しく削減 化できる。  1. The use of a strong coagulant, which is used when solidifying a gel, can significantly reduce fflffi.
m. 凝固剤の使用量が少ないので p Hの調整を容易に行うことができるととも に、 得られる人工粒状物の粒状食品は天然魚卵の味覚を人工粒状物に付与するこ とができる。  m. Since the amount of coagulant used is small, the pH can be easily adjusted, and the obtained granular food product of artificial granules can impart the taste of natural fish eggs to artificial granules. .
n . 得られる人工粒状物の粒状食品は長期保存時や長い流通経路でひ化された でん粉の老化を抑制し、 使用時に天然魚卵と同様に取り扱うことができ食材のデ パートリーを広げることができる。  n. The resulting granular food product of artificial granules suppresses the aging of starch that has been cultivated during long-term storage or through a long distribution channel, and can be handled in the same way as natural fish eggs when used, thereby expanding the foodstuff department store. it can.
o . 得られる人工粒状物は保水性に優れ最適テクスチヤ一を保持できる。 p . 得られる人工粒状物はひ化されたでん粉の老化を抑制できるので耐凍結性 を高め貯蔵性や流通性を高めることが出来る。 ここで、 ひ化でん粉溶液生成工程での加熱温度は 50〜97 °Cに調整される。 これにより、 加工使用時の物性再現性を高めることができる。 o. The resulting artificial granules have excellent water retention and can maintain the optimal texture. p. The obtained artificial granules can suppress the aging of arsenic starch, so that the freezing resistance can be increased and the storage and distribution can be enhanced. Here, the heating temperature in the arsenic starch solution generation step is adjusted to 50 to 97 ° C. As a result, the reproducibility of physical properties during processing can be improved.
ゾル形成工程での加熱温度は 10~50°Cに調整される。 ゲル化工程での加熱 温度は 50°C〜97°Cに調整される。 これにより、 所期の物性を有しながら最適 の流動性が得られ生産性を高めることが出来る。  The heating temperature in the sol forming step is adjusted to 10 to 50 ° C. The heating temperature in the gelation process is adjusted to 50 ° C to 97 ° C. As a result, optimal fluidity can be obtained while maintaining the desired physical properties, and productivity can be increased.
成型器としては、 円筒式造粒機、 網式造粒機等の製剤加工機械や製麵機等の食 品加工機械が用いられる。  As the molding machine, pharmaceutical processing machines such as cylindrical granulators and mesh granulators, and food processing machines such as mills are used.
冷却乾燥工程を備えたことにより、 人工粒状物の架橋構造における分子間結合 を安定化させ、 均一で安定した弾力性を持たせることが出来る。  The provision of the cooling and drying step stabilizes the intermolecular bonds in the crosslinked structure of the artificial granular material, and can provide uniform and stable elasticity.
破砕器としては、 ジェットミル等が好適に用いられ、 これにより粉砕後、 整粒 機により粒径を整える。 粒径を 10〜 0. 1 mm、 好ましくは 5〜 0. 4 mmに 整えることにより、 調味液等への渍込み加工等の際に溶媒の浸潤に伴う膨潤時に 目的とする天然魚卵等の粒径に合わせることができる。 例えば、 明太子のバラコ (スケソゥダラや鮭等の卵巣膜から流出した魚卵粒子） を生産する場合は、 バラ コの粒径に合わせることができる。 例えば、 明太子のバラコを生産する場合は、 粒径を 0. 5〜0. 6mmに粒径を調整して明太子加工用の調味液へ漬込むこと により明太子のバラコと略同一の粒径 （略 lmm) にすることができる。  As the crusher, a jet mill or the like is suitably used, and after crushing, the particle size is adjusted by a sizing machine. By adjusting the particle size to 10 to 0.1 mm, preferably 5 to 0.4 mm, it is possible to reduce the size of natural fish eggs and the like when swelling due to the infiltration of the solvent when embedding into a seasoning liquid or the like. It can be adjusted to the particle size. For example, when producing mentaiko balako (fish egg particles that have flowed out of the ovarian membrane of scotch or salmon), the particle size can be adjusted to the balako. For example, when producing mentaiko balako, the particle size is adjusted to 0.5 to 0.6 mm and then immersed in a seasoning liquid for mentaiko processing to produce the same particle size as mentaiko balako (approximately). lmm).
請求項 7に記載の人工粒状物の製造方法は、 a · でん粉類 30〜90wt部と こんにゃく粉、 グルコマンナン、 ゼラチン、 多糖類、 ガム類のいずれか 1種類以 上を 1〜 50 w t部、 好ましくは 2〜 5 w t部と、 でん粉糖 3〜 30 w t部好ま しくは 10〜 20 w t部を 1 °C〜 40 °C、 好ましくは 10 °C〜 30 °C以下の水 1 00〜450wt部、 好ましくは 150〜270wt部を混合し、 常温にて 30 分〜 2時問、 好ましくは 30分〜 1時間放置する膨潤ゾル生成工程と、 b. 次い で得られた粘調な粒状物素材をスリットゃ孔部， ローラ一を備えた成型器で薄板 状、 細麵状、 チップ状、 球状に成型するゾル成型工程と、 c. 次いで得られたゾ ル成型物を循環温水槽や湯槽， スチーム等加熱器で 50°C〜97°Cに加熱しなが ら前記ゾル成型物中のでん粉をひ化させながらゲル化させるゲル化 · ひ化工程と 、 d. 次で、 これを冷却した後、 含水率を 1〜30%好ましくは 3〜10%に乾 燥させる冷却乾燥工程と、 e. 次いでミル等の破砕器で 10mm〜0. lmm, 好ましくは 5 mn！〜 0 . 4 mmに細粒化する粒状物素材形成工程と、 を備えた構 成を有している。 The method for producing an artificial granular material according to claim 7, wherein 30 to 90 wt parts of a starch and 1 to 50 wt parts of at least one of konjac powder, glucomannan, gelatin, polysaccharides, and gums; Preferably 2 to 5 parts by weight and 3 to 30 parts by weight of starch sugar, preferably 10 to 20 parts by weight, 1 ° C to 40 ° C, preferably 100 to 450 parts by weight of water at 10 ° C to 30 ° C or less. A swelling sol generation step of mixing 150 to 270 wt parts, preferably at room temperature for 30 minutes to 2 hours, preferably 30 minutes to 1 hour, b. Viscous granular material obtained in the following step A sol molding process in which the sol molded product is formed into a thin plate, a thin plate, a chip, and a sphere by a molding device having a slit hole, a roller, and the like. C. Gelation in which the starch in the molded sol is gelled while being arsenified while heating to 50 ° C to 97 ° C with a heater such as steam. Then, d. Next, after cooling this, a cooling and drying step of drying the water content to 1 to 30%, preferably 3 to 10%, and e. Then, 10 mm to 0.1 mm using a crusher such as a mill. , Preferably 5 mn! And a step of forming a granular material to reduce the particle size to about 0.4 mm.
これにより、 請求項 6で得られる作用の他、 以下の作用が得られる。  Thereby, in addition to the effect obtained in claim 6, the following effect is obtained.
a . 混合， 練合、 加熱工程が一工程で済むので、 生産工程を大幅に簡略化する ことができ、 生産効率を高めることができる。  a. Mixing, kneading, and heating steps can be completed in one step, greatly simplifying the production process and increasing production efficiency.
b . 組成割合を変えることにより、 得られる人工粒状物の弾力性や浸潤性およ び保水性等の品質特性のコントロールを容易に行うことができる。 また、 用途に 応じて粘弾性のコントロールを容易に行うことができる。  b. By changing the composition ratio, it is possible to easily control quality characteristics such as elasticity, infiltration and water retention of the obtained artificial granular material. Also, viscoelasticity can be easily controlled according to the application.
c . 得られる人工粒状物の粒状食品は過熟卵のように柔らかい卵に似たテクス チヤ一を得ることができる。  c. The obtained granular food of artificial granules can obtain a texture resembling a soft egg like an overripe egg.
d . 得られる人工粒状物のひ化でん粉の構造に優れており、 凍結保存後、 解凍 時の再現性に優れる。  d. The resulting artificial granular material has excellent structure of arsenic starch, and has excellent reproducibility during thawing after cryopreservation.
e . 得られる人工粒状物の浸潤性が高くなり 2次加工時における生産時間を短 縮することができる。  e. The artificial granules obtained have higher infiltration properties, and the production time during secondary processing can be shortened.
ここで、 でん粉類 1 0 O w t部に対し、 こんにゃく粉、 グルコマンナン、 ゼラ チン、 多糖類、 ガム類のいずれか 1種類以上が、 2 w t部よりも少なくなるにつ れ粘弾性が低下し保水性が低下するという傾向が現れだし、 また 5 w t部よりも 多くなるにつれ、 弾性が強まり、 特に粒状食品用とした場合、 テクスチャーが天 然魚卵の加工食品と異なってくるという傾向が現れだし、 特に、 l w t部未満も しくは 5 w t部を超えるとこれらの傾向が著しいので、 好ましくない。  Here, the viscoelasticity decreases as the amount of one or more of konjac flour, glucomannan, gelatin, polysaccharides, and gums decreases from 10 wt% of starch to less than 2 wt%. There is a tendency for water retention to decrease, and as the amount exceeds 5 wt%, the elasticity increases, especially when used for granular foods, and the texture tends to differ from the processed food of natural fish eggs. However, if the amount is less than lwt part or more than 5wt part, these tendencies are remarkable, so that it is not preferable.
また、 ゲル化工程での水の温度は 1 0 °Cよりも低くなるにつれグルコマンナン ， こんにゃく粉等の膨潤時問が長くなり生産性を低下させる傾向が現れだし、 ま た、 3 0 °Cを超えるとでん粉類， でん粉糖の吸水が早いためダルコマンナンやこ んにやく粉の膨潤ができにくくなり相分離を起こす傾向あり、 特に 1 °C〜4 0 °C の範囲外ではこの傾向が著しいので好ましくない。  Also, as the temperature of water in the gelation step becomes lower than 10 ° C, the swelling time of glucomannan, konjac powder and the like tends to be longer and the productivity tends to decrease, and 30 ° C When the temperature exceeds the limit, starch and starch sugar absorb water quickly, so that swelling of dalcomannan and konnyaku becomes difficult, and phase separation tends to occur. This tendency is particularly remarkable outside the range of 1 ° C to 40 ° C. It is not preferable.
添加する水の量は 1 5 O w t部よりも少なくなるにつれ、 均一攪拌が困難にな るとともに、 でん粉類のひ化に必要な水分を確保し難くひ化が十分達成し難いと Iヽう傾向が現れだし、 また 2 7 0 w t部を超えるにつれゲル強度が低く成型がし 難いという傾向が現れだし、 更に、 1 0 O w t部未満か 4 5 O w t部を超えると これらの傾向が著しくなるので好ましくない。 As the amount of water to be added becomes less than 15 parts by weight, uniform stirring becomes difficult, and it is difficult to secure the water necessary for the arsenic of starch and it is difficult to achieve arsenic sufficiently. When the amount exceeds 270 wt part, the gel strength tends to be low and molding becomes difficult, and when it is less than 10 O wt part or more than 45 O wt part, These tendencies become remarkable and are not preferred.
ゲル化工程の時間が 30分未満ではグルコマンナン、 こんにゃく粉等の膨潤が 不十分で、 成分の分離や加熱工程後の粘弾性や保水性、 耐凍結性が劣化する傾向 がみられ、 また 1時間を超えるにつれダルコマンナンやこんにゃく粉等の膨潤後 、 離水が起こり易く、 加熱工程後の人工粒状物素材の保水力ゃ耐凍結性、 弾性が 弱くなる傾向がみられ、 特に 2時間を超えるとこの傾向が著しいので好ましくな い。  If the gelation time is less than 30 minutes, the swelling of glucomannan, konjac powder, etc. is insufficient, and the viscoelasticity, water retention, and freezing resistance after the separation and heating of the components tend to deteriorate. As time elapses, water is easily released after swelling of dalco mannan and konjac powder, etc., and the water retention capacity of the artificial granular material after the heating process ゃ freezing resistance and elasticity tend to be weak, especially when it exceeds 2 hours This tendency is remarkable and is not preferred.
ゲル化 . ひ化工程の温度は、 でん粉類の種類によって異なるが、 ひ化がスム一 ズに行われ、 かつ、 ひ化が進みすぎて粒子の破壊や分散が生じない程度の温度で 行われる。 例えば夕ピオ力でん粉では 70°C〜80°Cで最適のひ化が行われると 同時にこんにゃく粉等のゲル化剤の凝固も行われる。  Gelation.The temperature of the arsenic process differs depending on the type of starch, but it is performed at a temperature at which arsenic occurs smoothly and arsenic does not proceed too much to cause destruction or dispersion of particles. . For example, in the case of evening pio starch, the optimal arsenic is performed at 70 ° C to 80 ° C, and at the same time, the gelling agent such as konjac powder is coagulated.
冷却乾燥工程の含水率は、 3 %より少なくなるにつれ、 乾燥に長時間を要し生 産性を低下させ乾燥による劣化が生じ易い傾向が現れだし、 粒状食品等に加工す る際、 膨潤させるのに長時間を要し生産性を低下させる傾向が有り、 また、 10 %を超えるにつれ水分活性が低下し一般細菌や力ビの増殖という傾向が現れだす 傾向があり特に 1 %〜30 %の範囲外ではこの傾向が著しいので好ましくない。 請求項 8に記載の人工粒状物の製造方法は、 a. こんにゃく粉、 グルコマンナ ン、 ゼラチン、 多糖類、 ガム類のいずれか 1種類以上を 1~5 Owt部、 好まし くは 2〜 5 w t部に 20 °C〜 95 °C、 好ましくは 30 ° ( 〜 50 °Cの温湯 100〜 450 w t部、 好ましくは 150〜 270 w t部を混合し、 常温にて 15分〜 2 時間、 好ましくは 30分〜 1時間放置する膨潤ゾル生成工程と、 b. これにでん 粉類 30〜9 Owt部とでん粉糖 3〜 3 Owt部好ましくは 10〜2 Owt部を 混合し練合する練合工程と、 c. 前記練合工程で得られた混合ゾルをスリットや 孔部， ローラ一を備えた成型器で薄板状、 細麵状、 チップ状、 球状に成型するゾ ル成型工程と、 d. 循環温水槽や温槽ゃスチーム等加熱器で 50°C〜 97 °C、 好 ましくは 70〜 80°Cに加熱しながら、 でん粉をひ化させるゲル化 · ひ化工程と 、 e. 次いでこれを冷却した後、 含水率を 1〜30%好ましくは 5〜10%に乾 燥させる冷却乾燥工程と、 f . 次いでミル等の破砕器で- 10 mm〜 0. 1 mm、 好ましくは 5mm〜0. 4 mmに細粒化する粒状物素材形成工程と、 を備えた構 成を有している。 As the water content in the cooling and drying step becomes less than 3%, it takes a long time to dry, lowering productivity and tending to cause deterioration due to drying, and swelling when processing into granular foods etc. It tends to take a long time to reduce the productivity, and as the amount exceeds 10%, the water activity tends to decrease and the tendency for general bacteria and locomotives to grow tends to appear. Outside this range, this tendency is remarkable, which is not preferable. The method for producing an artificial granular material according to claim 8, comprising: a. 1 to 5 wt%, preferably 2 to 5 wt part of at least one of konjac powder, glucomannan, gelatin, polysaccharides, and gums. 20 to 95 ° C, preferably 30 to 50 ° C (100 to 450 wt parts, preferably 150 to 270 wt parts) at room temperature for 15 minutes to 2 hours, preferably 30 A swelling sol generating step of allowing the mixture to stand for 1 minute to 1 hour; b. A kneading step of mixing and kneading 30 to 9 parts by weight of starch and 3 to 3 parts by weight of starch sugar, preferably 10 to 2 parts by weight. C. A sol-forming step of forming the mixed sol obtained in the kneading step into a thin plate, a thin plate, a chip, and a sphere using a forming device provided with slits, holes, and rollers; and d. Circulation. A gelation process in which starch is arsenified while being heated to 50 ° C to 97 ° C, preferably 70 to 80 ° C by a heater such as a hot water tank or a hot water tank or steam. e. Then, after cooling this, a cooling and drying step of drying the water content to 1 to 30%, preferably 5 to 10%, and f. Then, using a crusher such as a mill, -10 mm to 0.1 mm, preferably Is a process for forming a granular material for reducing the grain size to 5 mm to 0.4 mm. Have
これにより、 請求項 6で得られる作用の他、 以下の作用が得られる。  Thereby, in addition to the effect obtained in claim 6, the following effect is obtained.
a . こんにゃく粉， グルコマンナン等を用いる場合、 充分な膨潤を行わせた後 にでん粉類のひ化に必要な自由水を吸収させるため、 ゲル化剤の弾性とでん粉類 の粘性が共に高まり、 また、 浸潤性と保水性も高まり相乗的な効果発現性に優れ b . こんにゃく粉， グルコマンナン等の凝固とでん粉のひ化の加熱工程が一度 で行えるため、 生産時の温度管理が容易に行われ生産性を向上させる。  a. In the case of using konjac powder, glucomannan, etc., after sufficient swelling, to absorb the free water necessary for arsenic of the starch, both the elasticity of the gelling agent and the viscosity of the starch increase. In addition, the infiltration property and the water retention property are enhanced, and the synergistic effect is excellent. B. The heating process for coagulation of konjac flour, glucomannan, etc. and the arsenic of starch can be performed at one time, so that temperature control during production is easy. Improve productivity.
ここで、 こんにゃく粉、 グルコマンナン、 ゼラチン、 多糖類、 ガム類の添加量 やゲル化工程の温度の意義は請求項 8と同様なので省略する。  Here, the meanings of the addition amounts of konjac flour, glucomannan, gelatin, polysaccharides, gums and the temperature of the gelation step are the same as in claim 8, so that the description is omitted.
湯温は、 3 0 °Cよりも低くなるにつれ、 グルコマンナン， こんにゃく粉等の膨 潤に要する時間が長くなり生産性を低下させる傾向がみられ、 また、 5 0 °Cを超 えるにつれ、 グルコマンナンやこんにゃく粉等の粒子が結着し易くなり、 人工粒 状物素材の組成成分の不均一性がみられる傾向があり、 特に、 2 0 °C未満若しく は 9 5 °Cを超えるとこの傾向が著しいので好ましくない。  As the temperature of the hot water becomes lower than 30 ° C, the time required for swelling of glucomannan, konjac powder, etc. tends to be longer and the productivity tends to decrease, and as the temperature exceeds 50 ° C, Particles such as glucomannan and konjac powder tend to bind, and the composition of the artificial granular material tends to be non-uniform, especially below 20 ° C or above 95 ° C And this tendency is remarkable, which is not preferable.
請求項 9に記載の人工粒状物の製造方法は、 請求項 6乃至 8の内いずれか 1項 において、 ゲル化工程時に水酸化カルシウム等のアル力リ溶液を添加しこんにや く粉、 グルコマンナンの固化を行う凝固工程と、 次いで、 清水で水酸化カルシゥ ム等を洗い流す洗净工程と、 を備えた構成を冇している。  The method for producing an artificial granular material according to claim 9 is the method according to any one of claims 6 to 8, wherein an alkaline solution such as calcium hydroxide is added during the gelation step, and the powder is crushed. It has a configuration including a coagulation step of solidifying mannan, and a washing step of washing calcium hydroxide and the like with fresh water.
これにより、 請求項 6乃至 8の内いずれか 1頃で得られる作用の他、 以下の作 用が得られる。  As a result, in addition to the effects obtained in any one of claims 6 to 8, the following effects can be obtained.
a . 使用原料及び配合比、 工程の違いにより得られた人工粒状物素材の弾性が 低い場合、 弾性の調整が容易にでき、 これを高めることができる。  a. When the elasticity of the artificial granular material obtained by the difference in the raw materials used, the mixing ratio, and the process is low, the elasticity can be easily adjusted and can be increased.
b . 清水を用いた回転を伴う洗浄を行うことで余分な水酸化カルシウム等を溶 出させることができ、 呈味に対する影響を最小限にとどめることができる。 ここで、 ゲル化工程時に 5〜 1 0 %濃度のアル力リ溶液を 0 . 8〜 5 w t部添 加すると、 凝固速度を速め、 生産性を高めることができる。 尚、 アルカリ溶液は 後工程で水洗等により除去するのが望ましい。 アル力リによる品質の劣化を防ぐ ためである。 また、 アルカリ溶液の添加量は、 0 . 8 w t部未満では弾性が低下し保水性に 欠ける傾向が見られ、 5 w t部を超えると残留アル力リによる呈味性や色調劣化 による商品価値を低下させる傾向がみられるので、 いずれも好ましくない。 膨潤ゾル生成工程での水の温度は、 原料の同時混合の場合 1 5〜2 5 °Cに調整 され、 こんにゃく粉、 グルコマンナン、 ゼラチン、 多糖類、 ガム類を膨潤させた 後にでん粉類やでん粉糖を混合する場合 3 0〜5 0 °Cに調整される。 b. By performing washing with rotation using clear water, excess calcium hydroxide and the like can be dissolved, and the influence on taste can be minimized. Here, adding 0.8 to 5 wt parts of a 5 to 10% strength aqueous solution during the gelation step can increase the solidification rate and increase productivity. It is desirable that the alkaline solution be removed in a later step by washing with water or the like. This is to prevent quality deterioration due to power failure. When the amount of the alkaline solution is less than 0.8 wt part, the elasticity tends to decrease and the water retention tends to be lacking. Both tend to decrease, so neither is preferred. The temperature of water in the swelling sol generation process is adjusted to 15 to 25 ° C in the case of simultaneous mixing of raw materials, and starch and starch after swelling konjac powder, glucomannan, gelatin, polysaccharides, gums When sugar is mixed, the temperature is adjusted to 30 to 50 ° C.
これによりこんにゃく粉、 グルコマンナン、 ゼラチン、 多糖類、 ガム類の膨潤 を充分に行うことができ、 でん粉類のひ化に必要な水分も同時に確保できるため 粘性と弾性、 浸潤性と保水性の相乗効果を発現することができる。  As a result, swelling of konjac flour, glucomannan, gelatin, polysaccharides and gums can be sufficiently performed, and the moisture required for arsenic of starch can be secured at the same time. The effect can be exhibited.
ひ化化工程での加熱温度は用いるでん粉の種類により 5 0 - 9 7 °Cに調整され る。  The heating temperature in the arsenic process is adjusted to 50-97 ° C depending on the type of starch used.
乾燥工程での加熱温度は 7 0〜 9 0 °Cに調整される。 これにより、 短時問で再 現性に優れた最適の物性が得られ生産性を高めることができる。  The heating temperature in the drying step is adjusted to 70 to 90 ° C. As a result, optimum physical properties with excellent reproducibility can be obtained in a short time and productivity can be increased.
成型器としてはノズル式成型機、 延圧ローラーや円筒式造粒機、 網式造粒機等 の調整加工機械ゃ製麵機、 しらたき製造機等の食品加工機械が用いられる。 本発明の請求項 1 0に記載の人工粒状物の製造方法は、 請求項 6乃至 9の内い ずれか 1項において、 前記でん粉類が請求項 2に記載のでん粉類のいずれか 1種 以上からなり、 前記多糖類又は前記ガム類が詰求項 3に記載の多糖類又はガム類 のいずれか 1種以上からなり、 前記でん粉糖が詰求项 4に記載のでん粉糖のいず れか 1種以上からなる構成を有している。  As the molding machine, a food processing machine such as an adjustment processing machine such as a nozzle type molding machine, a rolling roller, a cylindrical granulator, and a net granulator, or a shirataki manufacturing machine is used. The method for producing an artificial granular material according to claim 10 of the present invention is the method according to any one of claims 6 to 9, wherein the starch is at least one of the starches according to claim 2. Wherein the polysaccharide or gum is at least one of the polysaccharides or gums according to claim 3, and the starch is any of the starch sugars according to claim 4. It has a configuration consisting of one or more types.
これにより、 請求項 6乃至 9の内いずれか 1项に記載した作用を備えた人工粒 状物を実現できると粒状物索材を得ることができるという作用を有する。  Accordingly, when an artificial granular material having the function described in any one of claims 6 to 9 can be realized, an effect is obtained in that a granular material cable can be obtained.
本発明の請求項 1 1に記載の人工粒状物は、 請求項 6乃至 1 0の内いずれか 1 项において、 粒状物素材形成工程で得られる粒状物素材の p Hが 5 . 0〜9 . 0 、 好ましくは 6 . 0〜8 . 0に調整された構成を^している。  The artificial granular material according to claim 11 of the present invention is the artificial granular material according to any one of claims 6 to 10, wherein the granular material obtained in the granular material forming step has a pH of 5.0 to 9.0. 0, preferably 6.0 to 8.0.
これにより、 請求項 6乃至 1 0の内いずれか 1項で得られる作用の他、 以下の 作用が得られる。  Thereby, the following operation is obtained in addition to the operation obtained in any one of claims 6 to 10.
a . p Hを調整しているので、 得られる人工粒状物の架橋構造の安定化が図ら れるとともに、 長時間保存した際の粒状食品等のテクスチャーの安定化を図るこ とができる。 a. The pH is adjusted to stabilize the crosslinked structure of the resulting artificial granules and to stabilize the texture of granular foods and the like when stored for a long time. Can be.
b . 着色料や発色剤等への影響が少なく他の食材ゃ D H A等の機能性材料を混 合した際の複合効果の維持、 向上を図ることができる。  b. It has little effect on colorants and color formers, and can maintain and improve the composite effect when other functional materials such as DHA are mixed.
ここで、 p Hの調整はクェン酸等の弱酸性物質若しくはその溶液や弱アル力リ 性物質 （水酸化カルシウム， 炭酸ナトリウム， 重曹） を添加することにより行わ れる。 p Hが 6よりも小さくなるにつれ、 得られる人工粒状物のでん粉の老化に よる離水傾向や透明性の低下が現れだすとともに、 ゲル強度の低下によりテクス チヤ一が低下し易いという傾向が生じ、 また、 p Hが 8を越えるにつれ得られる 人工粒状物の味覚が低下してくるという傾向を生じるので何れも好ましくない。 得られる人工粒状物の用途にもよるが p H = 5〜 8が、 架橋構造の安定性ゃテク スチヤ一、 保水性、 保存性、 味覚に与える影響、 他の食材等を添加した際の影響 が少ない等の面から最も好ましい。  Here, the pH is adjusted by adding a weakly acidic substance such as citric acid or a solution thereof, or a weakly alkaline substance (calcium hydroxide, sodium carbonate, baking soda). As the pH becomes smaller than 6, the resulting artificial granules exhibit a tendency of syneresis and a decrease in transparency due to aging of the starch, and a decrease in gel strength tends to lower the texture. In addition, since the taste of the artificial granules obtained as pH exceeds 8 tends to decrease, neither is preferable. Depending on the intended use of the resulting artificial granules, pH = 5 to 8 may affect the stability of the cross-linked structure--texture, water retention, storage, taste, and the effects of adding other foodstuffs Is most preferable from the viewpoint that the amount is small.
本発明の請求項 1 2に記載の人工粒状物は、 請求項 6乃至 1 1の内いずれか 1 項に記載の人工粒状物の製造方法で得られた細粒物に、 粒状食品用の調味液若し くは経口医療用のビタミン類、 抗生物質、 抗炎症剤、 血圧降下剤、 血糖降下剤等 の水溶性医薬品の水溶液、 工業用粒状物用の塩化カルシウム， 硫化カルシウム、 クェン酸カルシウム、 リン酸カルシウム、 乳酸カルシウム、 塩化亜鉛、 塩化鉄、 塩化アルミニウム等の水溶液、 飼料用のアミノ酸類、 乳酸カルシウム、 医薬品等 の水溶液を含浸ないし浸潤させ粒径が 5 mm〜 1 0 mmに形成されている構成を 有している。  The artificial granular material according to claim 12 of the present invention is characterized in that the fine granular material obtained by the method for producing an artificial granular material according to any one of claims 6 to 11 is seasoned for granular food. Aqueous solutions of water-soluble pharmaceuticals such as vitamins, antibiotics, anti-inflammatory drugs, antihypertensives, hypoglycemic drugs, etc. for liquid or oral medicine, calcium chloride, calcium sulfide, calcium citrate for industrial granules, An aqueous solution of calcium phosphate, calcium lactate, zinc chloride, iron chloride, aluminum chloride, etc., or an aqueous solution of feed-use amino acids, calcium lactate, pharmaceuticals, etc. is impregnated or impregnated to form a particle size of 5 to 10 mm. have.
これにより、 以下の作 fflが得られる。  This gives the following work ffl.
a . 食品の調味液の浸潤性や保水性に優れ、 天然魚卵等の加工品と同等の色沢 、 味覚、 テクスチャ一等を冇する粒状食品を得ることができる。  a. It is possible to obtain a granular food which is excellent in infiltration property and water retention of a seasoning liquid of food, and has the same color, taste and texture as processed products such as natural fish eggs.
b . 機械的強度と透明性に優れ、 また、 薬効成分の安定性に優れた経口医薬品 を得ることができる。  b. An oral drug with excellent mechanical strength and transparency and excellent stability of medicinal components can be obtained.
c 耐アルカリ性、 組成の抗酸化性に優れた工業 ffl粒状物を得ることができる d . 高カロリ一で呈味性や栄養成分の均一性に優れた家畜用飼料を得ることが できる。 e. 天然の素材を用いているので、 安全性に優れるとともに、 低原価で、 且つ 、 簡単な工程で量産性にすぐれる。 c It is possible to obtain industrial ffl granules excellent in alkali resistance and composition in antioxidant properties. d. It is possible to obtain livestock feed with high calories and excellent taste and uniform nutritional components. e. Because it uses natural materials, it is excellent in safety, low cost, and excellent in mass production with simple processes.
f . 保水性に優れ浸潤される水溶性成分の劣化を防ぎ、 耐凍結性や耐久性に優 れた人工粒状物を得ることができる。 図面の簡単な説明  f. It has excellent water retention, prevents deterioration of water-soluble components that are infiltrated, and can provide artificial granules with excellent freezing resistance and durability. BRIEF DESCRIPTION OF THE FIGURES
第 1図は、 10° C保存試料の官能評価の変化を示す図である。  FIG. 1 is a diagram showing changes in sensory evaluation of a 10 ° C. storage sample.
第 2図は、 30° C保存試料の官能評価の変化を示す図である。 発明を実施するための最良の形態  FIG. 2 is a diagram showing changes in sensory evaluation of a sample stored at 30 ° C. BEST MODE FOR CARRYING OUT THE INVENTION
以下、 本発明を粒状食品について適用した実施の形態について詳細に説明する  Hereinafter, an embodiment in which the present invention is applied to a granular food will be described in detail.
(実施の形態 1〜7) (Embodiments 1 to 7)
清水に、 第 1表に示す小麦でんぷん、 緑豆でんぷん、 コーンスターチ， 力タク リ， 夕ピオ力等のひ化しやすい加工でんぷんを各々 60〜85 wt部加え攪拌し ながら加熱しゾル状希釈液と均一に混合できるよう糊化 （ひ化） でん粉を得る （ ひ化でん粉溶液生成工程） 。  To Shimizu, add 60-85 wt parts of each of the starches that are easily oxidized, such as wheat starch, mung bean starch, corn starch, potato starch, and evening pio power, as shown in Table 1, and heat with stirring to make it uniform with the sol diluent. Gelatinized (arsenic) starch is obtained so that it can be mixed (arsenic starch solution generation step).
次に、 第 1表に示すこんにゃく粉、 グルコマンナン、 ゼラチン、 カラギーナン 、 寒天、 アルギン酸、 キサンタンガム、 口一カストビーンガム等を 2〜5wt部 含有して生成されたゾル状希釈液 （30〜60wt%) を加え （ゾル形成工程） 、 さらに数分間加熱攪拌を行なった。 次いで、 室温で 40〜 60分問放置した。 この後、 形成原料として第 1表に示す麦芽水あめ、 粉あめ， マルトデキストリ ン等の糖質の希釈液 （濃度は 10〜3 Owt %) を加え 80°C〜93°Cで 1時問 煮沸し攪拌した状態 （ゲル化工程） でスリツ トを備えた成型器を通し薄板状に成 型する （ゲル成型工程） 。  Next, a sol-like diluent (30-60 wt%) containing 2-5 wt parts of konjac powder, glucomannan, gelatin, carrageenan, agar, alginic acid, xanthan gum, and beef cast bean gum shown in Table 1 ) Was added (sol forming step), and the mixture was further heated and stirred for several minutes. Then they were left at room temperature for 40-60 minutes. Thereafter, a diluent of saccharides such as malt starch syrup, starch syrup, and maltodextrin (concentration: 10 to 3 Owt%) shown in Table 1 is added as a forming material, and the mixture is allowed to stand at 80 ° C to 93 ° C for 1 hour. In a state of boiling and stirring (gelling process), the mixture is passed through a molding machine equipped with slits to form a thin plate (gel forming process).
次いで、 これを室温まで冷却した後乾燥し （冷却乾燥工程） 、 次いで、 ミルで 微粉に粉砕し粒径 0. 5mm±0. 1mmに細粒化した （粒状物素材形成工程） この状態で保存し、 使用する際は明太子の製造時の調味液等に浸潰させること により余分な糖質を溶解させ天然魚卵に似たテクスチャーと味覚を有した明太子 と略同様の人工粒状物を得ることができた。 Next, this is cooled to room temperature and then dried (cooling and drying step), and then pulverized to a fine powder by a mill and reduced to a particle size of 0.5 mm ± 0.1 mm (granular material forming step). When used, immerse in the seasoning liquid during the production of mentaiko As a result, it was possible to dissolve excess carbohydrate and obtain an artificial granular material having a texture and a taste similar to that of a natural fish egg and substantially the same as Mentaiko.
(試験例）  (Test example)
•保存試験  • Storage test
目的；温度による人工粒状物の劣化を確認する。  Objective: To confirm the deterioration of artificial granules due to temperature.
条件；実施の形態 1の人工粒状物 500 gを 80 °Cに保持した定温槽に入れ、 所定時間経過毎に各実施の形態の人工粒状物 20 gを取り出しながら 14日間行 つた。  Conditions: 500 g of the artificial granular material of Embodiment 1 was placed in a constant temperature bath maintained at 80 ° C., and the operation was performed for 14 days while taking out 20 g of the artificial granular material of each embodiment every predetermined time.
試験項目 ；一般生菌数及び大腸菌群  Test item: General viable cell count and coliform group
結果；その結果を第 2表に示した。  Results; the results are shown in Table 2.
尚、 実施の形態 2乃至 5の人工粒状物の試料はいずれも同一の結果を示した。 この第 2表から明らかなように、 流通過程で想定される加熱による品質の劣化 は認められず、 従って、 常温流通での品質の変化はないものと想定されることが 判った。  Note that the samples of the artificial granular materials of Embodiments 2 to 5 all showed the same results. As is evident from Table 2, no deterioration in quality due to heating assumed during the distribution process was observed, and it was therefore assumed that there was no change in quality during normal temperature distribution.
また、 該試験終了後、 外観検査及び浸潤膨潤試験を行った。 いずれも外見上の 変化を認めず、 お湯による浸潤膨潤も良好であった。 これは高温下においても構 造的物性に変化がなかったためと考えられる。  After completion of the test, an appearance inspection and an infiltration / swelling test were performed. No change in appearance was observed in any case, and the infiltration and swelling with hot water was also good. This is probably because the structural properties did not change even at high temperatures.
-劣化加速試験  -Accelerated deterioration test
目的；強制劣化を行い、 人工粒状物を明太子やイクラ等への配合時の、 官能評 価を行うと共に、 賞味期限への影響を確認する。  Purpose: Perform sensory evaluation when artificial granules are blended with mentaiko, salmon roe, etc., by performing forced deterioration and confirm the effect on the expiration date.
指標；評価員 10名による官能評価採点基準による色沢、 香味、 食感を確認す る。 賞味期限については次の計算式により求めた。  Index: Evaluate the color, scent, and texture based on the sensory evaluation scoring criteria of 10 evaluators. The expiration date was calculated by the following formula.
推定賞味期限 = Tx 3 (a-b) /10  Estimated shelf life = Tx 3 (a-b) / 10
T：賞味限界と判断したときの経過曰数  T: Number of progress when judged to be at the limit of taste
a ： 30°C (加速試験の保存温度）  a: 30 ° C (storage temperature for accelerated test)
b ： 10°C (小売店頭温度）  b: 10 ° C (retail store temperature)
方法；試料として明太子を用い、 これに実施の形態 2, 3の人工粒状物を 10 wt%, 3 Owt %, 5 Owt %混合し一 20°Cで 30日間冷凍保存した後、 定 温槽で 10°Cおよび 30°Cで保存する。 次いで、 10°C保存試料について 24時 間毎に、 官能評価試験を実施し各試料を比較した。 Method: Mentaiko was used as a sample, and the artificial granules of Embodiments 2 and 3 were mixed with 10 wt%, 3 Owt%, and 5 Owt%, frozen at 20 ° C for 30 days, and then stored in a constant temperature bath. Store at 10 ° C and 30 ° C. Then, 24 hours for 10 ° C storage sample At each interval, a sensory evaluation test was performed and each sample was compared.
1 0 °C及び 3 0 °C保存試料について 2 4時間毎に、 試料を取り出して官能評価 試験を実施し、 賞味期限と判断されたとき推定賞味期限を上記計算式により算出 比較を行った。  Samples were taken out of the samples stored at 10 ° C and 30 ° C every 24 hours and subjected to a sensory evaluation test. When the samples were judged to be the expiration date, the estimated expiration date was calculated by the above formula and compared.
結果；その結果を第 1図及び第 2図に示した。 第 1図は 1 0 ° C保存試料の官 能評価の変化図であり、 第 2図は 3 0 ° C保存試料の官能評価の変化図である。 この第 1図及び第 2図から明らかなように、 1 0 °Cで 1 4日間保存した試料で は、 各試料ともに香味、 色沢、 食感について は極端な劣化を認めなかった。 ま た、 3 0 °Cで 5日間保存した試料では、 各試料とも香味は著しく劣化するものの 、 色沢、 食感については極端な劣化が認められないことがわかった。  Results: The results are shown in FIGS. 1 and 2. FIG. 1 is a diagram showing changes in functional evaluation of a sample stored at 10 ° C., and FIG. 2 is a diagram showing changes in sensory evaluation of a sample stored at 30 ° C. As is evident from FIGS. 1 and 2, in the samples stored at 10 ° C. for 14 days, no extreme deterioration was observed in the flavor, color, and texture of each sample. In addition, in the samples stored at 30 ° C for 5 days, it was found that the flavor was significantly deteriorated in each sample, but no extreme deterioration was observed in the color and texture.
他の実施の形態 1、 4、 5も同様の結果が得られた。  Similar results were obtained in the other embodiments 1, 4, and 5.
以上のことから明らかなように、 人工粒状物を明太子に混合することにより、 賞味期限に対する影響はないことが判った。  As is clear from the above, it was found that there is no effect on the expiration date by mixing the artificial granules with the mentaiko.
また、 1 0 °Cで保存した際の推定賞味期限は、 1 3〜1 6口であることが判つ た。  In addition, the estimated shelf life when stored at 10 ° C was found to be 13 to 16 units.
-角 凍後ドリップ量  -Horn drip after freezing
方法；実施の形態 4の人工粒状物を一 2 0 °Cで 3 0日問冷凍保存した後、 定温 槽で 1 0 °Cで保存し、 推定 味期限時点での 1 0 °C保存している各試料のドリツ プ量を比較した。  Method: After storing the artificial granular material of Embodiment 4 at 120 ° C. for 30 days in a frozen state, store it at 10 ° C. in a constant temperature bath, and store it at 10 ° C. at the estimated expiration date. The amount of dripping of each sample was compared.
結果；その結果を第 3表に示した。  Results; the results are shown in Table 3.
この第 3表から明らかなように、 人ェ.粒状物の吸水性は、 W/W比 1 3 0〜 1 5 0 %であり、 調味液配合量を吸水量以下に押さえることにより、 凍結解)束後の ドリップはほとんど認められないことが判つた。  As is evident from Table 3, the water absorption of granular materials is W / W ratio of 130% to 150%. ) It was found that dripping after bundling was hardly observed.
他の実施の形態 1， 2， 3， 5も略同様の結果が得られた。  Approximately similar results were obtained in the other embodiments 1, 2, 3, and 5.
•品質保持試験  • Quality retention test
的；実施の形態 5の人工粒状物を— 2 0 °Cで 3 0日間冷凍保存した後、 人工 粒状物の明太子やイクラ等への配合による、 品質に及ぼす影響を推測する。 指標；一般生菌数、 大腸菌群を用いた。  Target: After the artificial granules of Embodiment 5 are stored frozen at −20 ° C. for 30 days, the effect of blending of the artificial granules with mentaiko, salmon roe, etc. on the quality is estimated. Indices: general viable cell count, coliform group were used.
方法；試料として明太子を用い、 明太子に各実施の形態の人工魚卵を 1 0 w t %, 3 Owt %, 50wt%混合 （塩分 3. 3%) した後、 — 20°Cで保存。 3Method: Mentaiko was used as a sample, and the artificial fish eggs of each embodiment were added to the mentaiko at 10 wt. %, 3 Owt%, 50wt% mixed (salinity 3.3%), then stored at-20 ° C. Three
0日後に解凍し、 各試料の菌数を測定した。 After thirty days after thawing, the number of bacteria in each sample was measured.
結果；その結果を第 4表に示した。  Results; the results are shown in Table 4.
尚、 C 0 n tは、 明太子のバラコ 100 %での数値を示す。  In addition, C0nt indicates the numerical value of Mentaiko at 100% of Barako.
この第 4表から明らかなように、 一般生菌数、 大腸菌群ともに菌数の増加は認 められず、 冷凍保存による人工粒状物の品質劣化のスピードは天然魚卵と同等乃 至は緩やかということが判つた。  As is evident from Table 4, there is no increase in the number of viable bacteria or Escherichia coli, and the speed of quality deterioration of artificial granules due to frozen storage is slower than that of natural fish eggs. It turned out.
(実施の形態 8〜13)  (Embodiments 8 to 13)
20°Cの清水を各々 12 Owt部に、 第 5表に示すコーンスターチ、 夕ピオ力 でん粉、 緑豆でん粉等のひ化しやすい加工でん粉を各々 70〜85 wt部と、 水 あめ、 粉あめを各々 5〜 1 Owt部と、 グルコマンナン、 ゼラチン、 カラギ一ナ ン、 カラギーナンとローカストビーンガム、 キサンタンガムとダルコマンナン、 を各々 1〜 3 w t部加え混合、 攪拌した後、 常温にて 60分間放置し膨潤ゾルを 得た （膨潤ゾル生成工程） 。  12 Owt parts of fresh water at 20 ° C each, 70-85 wt parts of easily-processed starch, such as corn starch, evening starch, mung bean starch, etc. as shown in Table 5, 5 parts each of starch syrup and starch syrup Add 1 to 3 parts by weight of glucomannan, gelatin, carrageenan, carrageenan and locust bean gum, xanthan gum and darcomannan, and mix and stir, then leave at room temperature for 60 minutes and swell sol. Was obtained (swelling sol generation step).
次に 10%水酸化カルシウム溶液を lwt部加え、 すばやく攪拌を行った後、 ローラ一を用い薄板状に成型したもの、 製麵機を用い細麵状に成型したものを得 た （ゲル成型工程） 。  Next, lwt part of a 10% calcium hydroxide solution was added, and the mixture was stirred rapidly, and then molded into a thin plate using a roller and into a thin plate using a machine. ).
次いで、 60〜85°Cの湯槽で 10分問加熱した （ひ化工程） 後、 冷水で冷却 洗浄し水酸化カルシウムを洗い出し、 ひ化素材を得る。  Then, it is heated in a water bath at 60-85 ° C for 10 minutes (arsenic step), and then cooled and washed with cold water to wash out calcium hydroxide to obtain an arsenic material.
この後、 80 °Cにて水分量が 10 %になるまで乾燥した後、 網目を持つたミル で微粉に粉砕し粒径 0. 5mm±0. 1mmに細粒化した （粒状物素材形成工程 Then, after drying at 80 ° C until the water content becomes 10%, it is pulverized into fine powder with a mesh mill and refined to a particle size of 0.5 mm ± 0.1 mm.
) o ) o
この状態で保存し、 使用する際は調味液等に浸潤させることにより余分な糖質 を溶解させ天然魚卵に似たテクスチャ—と味覚を有した明太子と略同様の人工粒 状物を得ることができた。  Store in this state and dissolve excess carbohydrate by infiltrating it with a seasoning solution before use to obtain artificial granules that have a texture and taste similar to natural fish eggs and are almost the same as Mentaiko. Was completed.
(試験例）  (Test example)
調味済ノ ラコと調味人工粒状物との最適混合比の確認  Confirmation of optimal mixing ratio of seasoned seaweed and seasoned artificial granules
(目的）  (Purpose)
明太子製造時に卵が破れたりして得られた調味済バラコと各実施の形態の人工 粒状物に前記調味済バラコと同一の調味液を含浸させて得られた調味人工粒状物 (粒状食品） との最適混合比をブラインド官能試験により決定させる。 Seasoned balako obtained by breaking the egg during the production of mentaiko and the artificial of each embodiment The optimum mixing ratio of the seasoned barraco and the seasoning artificial granules (granular food) obtained by impregnating the seasoned barako with the same seasoning liquid is determined by a blind sensory test.
(試験方法）  (Test method)
a . 被験者および性別  a. Subject and gender
経験的に官能試験に適格と思われる被験者を選定した。  Subjects who were empirically considered to be eligible for the sensory test were selected.
被験者に対しては、 試験内容、 目的を一切教えず、 官能評価方法のみを説明し て行った。  The test subjects were not told at all about the content and purpose of the test, and only the sensory evaluation method was explained.
第 6表に被験者数及びその性別を示す。 Table 6 shows the number of subjects and their gender.
尚、 被験者の内訳は次の通りである。  The breakdown of the subjects is as follows.
女性：年齢 2 0代1名， 3 0代1名， 4 0代1名、 6 0代1名  Female: Age: 1 person in their 30s, 1 person in their 30s, 1 person in their 40s, 1 person in their 60s
男性：年齢 3 0代1名， 4 0代 2名， 5 0代1名、 6 0代1名  Male: Age 30s 1 person, 40s 2 people, 50s 1 person, 60s 1 person
b . 評価は、 色沢、 香味、 食感の各々について、 第 7表に示す。  b. Evaluation is shown in Table 7 for each of Akizawa, flavor and texture.
尚、 各サンプルの内容は被験者には分からないようにして行つた。  In addition, the contents of each sample were carried out in such a manner that the subjects could not understand.
色沢、 香りについて評価をおこなったのち各サンプルをランダムに試食し味覚 、 食感の比較評価を行った。  After evaluating the color and the aroma, each sample was tasted at random, and the taste and texture were compared and evaluated.
また、 一つのサンプルを食した後は必ず清水で口内を洗浄し次のサンプルを食 するようにして行った。  Also, after eating one sample, the mouth was always washed with fresh water and the next sample was eaten.
c 試験サンプルの仕様  c Test sample specifications
下記、 比率にて人工粒状物を調味液に浸透させ、 人工粒状物を膨潤させ調味人 ェ粒状物 （人工魚卵） を作製した。  The artificial granules were permeated into the seasoning liquid at the following ratio, and the artificial granules were swollen to produce seasoned human granules (artificial fish eggs).
膨潤させた調味人工粒状物と調味済バラコを第 8表に示す配合比率 （w/w) d . 結果  Mixing ratio of swollen seasoned artificial granules and seasoned baraco shown in Table 8 (w / w) d. Results
各サンプルの官能試験の結果を第 9表に示す。 尚、 C o n tは、 明太子バラコ 1 0 0 %での色沢、 香味、 食感各々での平均評価点数を 1 0 0点とした場合の相 対点数を表す。  Table 9 shows the results of the sensory test for each sample. Note that Cont represents the relative score when the average evaluation score for each of the color, flavor, and texture at 100% of Mentaiko Barako is 100 points.
その結果、 以下のことがわかった。  As a result, the following was found.
ィ. 人工卵を 9 0 %配合した場合、 天然魚卵のうま味成分と調味液中の調味成 分のアンバランスによるものと考えられる化学調味的薬品臭を感じる傾向にある 口. 人工卵が増えるにしたがって、 辛味、 にが味がやわらぎ、 塩味が強まる傾 向にある。 When 90% of artificial eggs are blended, there is a tendency to feel chemical seasoning chemical odor which is considered to be due to imbalance of umami components of natural fish eggs and seasoning components in seasoning liquid. Mouth. As the number of artificial eggs increases, the pungency, garnish tend to soften, and the saltiness tends to increase.
ノヽ. 人工卵を増量していくにしたがい粒々感をおいしいと感じる傾向があるも のの 9 0 %配合した場合においては天然の明太子と異なる粒々感を感じる場合も ある。  No. As the amount of artificial egg is increased, the graininess tends to be more delicious, but when 90% is blended, the graininess may be different from that of natural amenta.
二. 今回の試験では人工卵を 5 0 %前後配合のものが味、 食感を本来の明太子 と感じる傾向にある。 ことが判った。  2. In this test, those containing about 50% of artificial eggs tend to feel the taste and texture of the original mentaiko. It turns out.
その結果次のことが考察される。  As a result, the following is considered.
· ) 最適な配合量としては 5 0 %前後、 配合可能な量としては〜 7 0 %と考え られる。  ·) It is considered that the optimal blending amount is around 50%, and the blendable amount is ~ 70%.
- ) 人工卵の配合量を増した場合、 適宜、 辛味成分、 香り成分を添加したほう が香味は良好になると考えられる。  -) When the amount of artificial eggs is increased, it is considered that the flavor will be better if spicy and scented components are added as appropriate.
- ) 色については暗赤色よりも淡赤色〜桜色を好む傾向にあり、 従来の着色品 に調味液で膨潤させた人工卵を添加することにより色沢の評価は高まるものと考 えられる。  -) As for the color, there is a tendency to prefer light red to cherry color over dark red, and it is thought that adding artificial eggs swollen with a seasoning solution to conventional colored products will increase the evaluation of the color.
· ) 人工卵を 7 0 %まで配合しても本来のバラコと比較して、 違和感をあまり 認識できないものと考えられる。  ·) Even if artificial eggs are mixed up to 70%, it is considered that uncomfortable feeling is not recognized much as compared with the original barako.
以上のように、 本実施の形態によれば、 以下の優れた人工魚卵としての粒状食 品を実現できる。  As described above, according to the present embodiment, the following excellent granular food as an artificial fish egg can be realized.
a ) 人工粒状物は調味液により約 2 . 5倍に膨潤するので増量材として用いる ことにより生産原価を大幅に低減化できる。  a) Since artificial granules swell about 2.5 times by the seasoning liquid, the production cost can be significantly reduced by using them as fillers.
b ) 量的、 価格的に不安定な天然魚卵と異なり、 安定供給、 安定価格の維持が できる。  b) Unlike natural fish eggs, which are unstable in quantity and price, stable supply and stable price can be maintained.
c ) 天然素材で製造されているので、 人工魚卵添加時の表示は従来商品のィメ ージを損なわない。  c) Since it is manufactured using natural materials, the labeling when adding artificial fish eggs does not impair the image of conventional products.
d ) 人工魚卵に栄養成分や呈味を容易に付与することができる。  d) Nutrient components and taste can be easily imparted to the artificial fish egg.
e ) 独自のゲル形成により原卵の持つ色沢、 テクスチャ一を容易に再現できる f ) ゲル形成時に凝固剤をほとんど用いておらず pHはほぼ中性であり、 天然 魚卵に混合しても本来の味を損なうことがない。 e) The original gel formation allows easy reproduction of the color and texture of the original egg f) The gel is almost free of coagulant at the time of gel formation and its pH is almost neutral. Even when mixed with natural fish eggs, the original taste is not impaired.
g) 冷凍耐性に優れており、 解凍後の復元性に優れているので、 従来の製法、 保存、 流通の形態ををそのまま利用できる。  g) It has excellent freezing resistance and excellent resilience after thawing, so that conventional production methods, storage and distribution forms can be used as they are.
h) 保水性、 膨潤性に優れているので、 原卵と混合することにより ドリップの 発生を防止し、 生産歩留りを向上させるとともに、 品質劣化を抑制できる。 i) テクスチャーに優れるので高級魚卵の持つ粒子感を高めることができる。 j) 天然魚卵の加工品に人工魚卵を混合することにより、 「カロリー控えめ」 h) Since it has excellent water retention and swelling properties, it can prevent dripping by mixing with the eggs, improve production yield, and suppress quality deterioration. i) Because of its excellent texture, the graininess of high-grade fish eggs can be increased. j) By mixing artificial fish eggs with processed natural fish eggs, you can reduce calories
、 「植物繊維強化」 、 「コレステロール控えめ」 といった機能性を付与できる。 Functionality such as "vegetable fiber reinforcement" and "conservation of cholesterol" can be provided.
(実施の形態 14〜25)  (Embodiments 14 to 25)
50°Cの温湯各々 12 Owt部に、 第 10表 （a) , (b) に示すグルコマン ナン、 こんにゃく粉、 ゼラチン、 カラギ一ナン、 寒天、 アルギン酸、 カラギ一ナ ンとローカストビーンガム、 キサンタンガムとグルコマンナンを各々 1〜3 wt 部加え糊状になるまで攪拌した後、 常温にて 30分間放置し膨潤ゾルを得る （膨 潤ゾル生成工程） 。  In 12 Owt parts of hot water at 50 ° C each, glucomannan, konjac powder, gelatin, carrageenan, agar, alginic acid, carrageenan and locust bean gum, xanthan gum shown in Tables 10 (a) and (b) After adding 1 to 3 wt parts of glucomannan and stirring until the mixture becomes a paste, the mixture is left at room temperature for 30 minutes to obtain a swollen sol (swelling sol formation step).
次に第 10表に示すようにコーンスターチ、 馬鈴薯でん粉、 夕ピオ力でん粉、 緑豆でん粉等のひ化しやすい加工でん粉を各々 70〜85wt部と、 水あめ、 粉 あめを各々 5〜 1 Owt部混合した後攪拌しながらこれを徐々に加え均一になる まで練合した （練合工程） 。 次に 10%水酸化カルシウム溶液を lwt部加え、 すばやく攪拌を行ったあと、 ローラ一を用い、 薄板状に成型したもの及び、 製麵 機を用い細麵状に成型したものを得た （ゾル成型工程） 。  Next, as shown in Table 10, 70-85 wt parts of each easily-processed starch such as corn starch, potato starch, evening pio starch, mung bean starch, and 5-10 Owt parts of starch syrup and starch syrup were mixed. This was gradually added while stirring, and kneaded until uniform (kneading step). Next, lwt part of a 10% calcium hydroxide solution was added, and the mixture was rapidly stirred. Then, a thin plate was formed using a roller, and a thin plate was formed using a machine (sol). Molding process).
次いで、 60 °C〜 85 °Cの湯槽で 10分間加熱し、 ないし 70〜 90 °Cのスチ —ム釜で 20分間加熱した後、 冷水で冷却洗浄し水酸化カルシウムを洗い出し、 人工粒状物素材を得た （ゲル化工程） 。  Then, it is heated for 10 minutes in a water bath at 60 ° C to 85 ° C, or heated for 20 minutes in a steam pot at 70 to 90 ° C, and then cooled and washed with cold water to wash out calcium hydroxide, and the artificial granular material is removed. Was obtained (gelation step).
この後、 乾燥機を用いて 80 °Cにて水分量が 10 %になるまで冷却し乾燥した 後 （冷却乾燥工程） 、 網目をもったミルで微粉に粉砕し粒径 0. 5mm±0. 1 mmに細粒化した （粒状物素材形成工程） 。  After that, it is cooled and dried at 80 ° C until the water content becomes 10% using a dryer (cooling and drying step), and then pulverized into fine powder with a mesh mill to obtain a particle size of 0.5 mm ± 0.5. Fine-grained to 1 mm (granular material forming process).
この状態で保存し、 使用する際は調味液等に浸潤させることにより余分な糖質 を溶解させ天然魚卵に似たテクスチャ一と味覚を有した明太子と略同様の人工粒 状物を得ることができた。 Stored in this state, when used, artificial granules that are almost the same as Mentaiko, which have a texture similar to that of natural fish eggs and taste by dissolving excess carbohydrate by infiltrating with a seasoning solution, etc. A product could be obtained.
尚、 本実施の形態から明らかなように、 人工魚卵等の人工粒状物の製造の際の 調味液の代わりに、 実施の形態 1乃至 2 5の人工粒状物の製造方法で得られた細 粒物に、 経口医療用のビタミン剤、 抗生物質、 抗炎症剤、 血圧降下剤、 血糖降下 剤、 等の水溶性医薬品の水溶液、 工業用粒状物用の塩化カルシウム， 硫化カルシ ゥム、 クェン酸カルシウム、 リン酸カルシウム、 乳酸カルシウム、 塩化亜鉛、 塩 化鉄、 塩化アルミニウム等の水溶液、 飼料用の各種アミノ酸、 乳酸カルシウム、 医薬品等の水溶液を含浸ないし浸潤させ粒径を 5 mm〜 1 0 mmの大きさにする ことにより、 経口医療や工業用粒状物、 飼料用粒状物を簡単に得ることができる  In addition, as is clear from the present embodiment, instead of the seasoning liquid at the time of producing artificial granules such as artificial fish eggs, fine particles obtained by the method for producing artificial granules of Embodiments 1 to 25 are used. Aqueous solutions of water-soluble pharmaceuticals such as vitamins, antibiotics, anti-inflammatory drugs, antihypertensives, hypoglycemic drugs, etc. for oral medicine, calcium chloride for industrial granules, calcium sulfide, quenic acid Impregnated or infiltrated with aqueous solutions of calcium, calcium phosphate, calcium lactate, zinc chloride, iron chloride, aluminum chloride, etc., various amino acids for feed, calcium lactate, pharmaceuticals, etc., to a particle size of 5 mm to 10 mm By doing so, it is possible to easily obtain granules for oral medicine, industrial use, and feed
産業上の利用可能性 Industrial applicability
以上のように本発明における人工粒状物用組成物及びそれを用いた人工粒状物 の製造方法及びそれにより得られる人工粒状物によれば、 以下の優れた効果を実 現できる。  As described above, according to the composition for artificial granules of the present invention, the method for producing artificial granules using the composition, and the artificial granules obtained thereby, the following excellent effects can be achieved.
請求項 1に記載の発明によれば、  According to the invention described in claim 1,
a . 天然の高分子のみからなり化学薬品を有していないので、 食したり、 経口 投与されたり若しくは飼料として用いても安全性に優れる。  a. Because it is composed of only natural macromolecules and has no chemicals, it is highly safe to eat, orally administered, or used as feed.
b . ビーズ状や球状， 飯粒状に形成した場合に、 多糖類やでん粉糖を有してい るので、 浸潤性や保水性に優れる。  b. When formed into beads, spheres, or rice grains, it contains polysaccharides and starch sugar, so it has excellent infiltration and water retention.
c 保水性に優れるので、 含浸若しくは浸潤された溶液の水分が維持され、 テ クスチヤ一や配合組成の変化の抑制をすることができる。  c Because of excellent water retention, the water content of the impregnated or infiltrated solution is maintained, and changes in texture and composition can be suppressed.
d . 目的とする組成、 成分溶液を浸潤させる際に、 でん粉糖が溶出し、 多孔な (ポーラス） な状態となるため、 低温下でも目的とする組成、 成分を速やかに取 り込むことができる。  d. When the target composition and component solution are infiltrated, starch sugar elutes and becomes porous, so that the target composition and component can be quickly incorporated even at low temperatures. .
e . 多糖類等の天然高分子を用い中性で固化させているので、 夕ラコゃイクラ ， カズノコ等の加工魚卵の製造調味液や調味又は調味成分を含有する水溶液 （以 下、 調味液等という） に浸潰させることにより、 あるいはこれを天然魚卵と混合 した際に、 天然魚卵の調味液やドリップを吸収し、 天然魚卵の加工品もしくは天 然魚卵と同様の色、 味覚、 テクスチャーを得ることができる。 e. Since it is neutralized and solidified using natural polymers such as polysaccharides, it is used for producing processed fish eggs such as evening rakodukura and kazunoko, and seasoning or an aqueous solution containing seasoning or seasoning components (hereinafter seasoning solution). Etc.), or when mixed with natural fish eggs, absorbs the seasoning liquid and drip of the natural fish eggs, and processes the natural fish eggs or You can get the same color, taste and texture as the fish egg.
f . ゾル状希釈液のゲル化に伴い水酸ィ匕カルシウム等 p Hに影響を及ぼす凝固 剤の使用を最小限に押さえることができるために複数の多糖類等の天然高分子を 用いほぼ中性で固化させた後に、 ビーズ状や球状に形成させているので、 浸潤性 および保水性に優れ、 天然魚卵の加工品と同様の色、 味覚、 テクスチャーを備え ることができる。  f. Use of multiple polysaccharides and other natural macromolecules to minimize the use of coagulants that affect pH due to gelation of the sol-like diluent, such as calcium hydroxide, etc. After being solidified by nature, it is formed into beads or spheres, so it has excellent infiltration and water retention, and can have the same color, taste and texture as processed natural fish eggs.
g . 粘弾性、 保水のコントロールのし易さに優れた人工魚卵様の人工粒状物を 得ることができ。  g. An artificial fish egg-like artificial granular material with excellent viscoelasticity and easy control of water retention can be obtained.
h . 天然魚卵と混合することにより、 天然魚卵本来のテクスチャー、 味覚を向 上させることができる。  h. By mixing with natural fish eggs, the original texture and taste of natural fish eggs can be improved.
i . W/Wで 1 5 0 %の保水性を持たせることにより， 粒状食品として用いた 場合は、 外観食感ともスケソゥタラの卵に酷似させたものであるので、 これを凍 結保管後解凍してもドリップの発生が少なく、 その風味、 外観が凍結前とほとん ど変わることがない。 従って、 天然魚卵の代用品として十分流通に耐え得るもの である。  i. By providing 150% water retention by W / W, when used as granular food, the appearance and texture are very similar to those of Alaska cod eggs. Even so, there is little drip, and its flavor and appearance are almost the same as before freezing. Therefore, it can sufficiently withstand distribution as a substitute for natural fish eggs.
j . 粒状食品として用いた場合は、 コレステロール、 脂肪分をほとんど含んで いないため、 脂肪分を気にしている人でも安心して食することができる。  j. When used as a granular food, it contains little cholesterol and fat, so even people who care about fat can eat it with confidence.
k . 粒状食品や粒状医薬品として用いた場合は、 人工粒状物には塩分を殆ど含 有していないため、 高血圧等の疾患を有している人でも安心して食することがで きる。  k. When used as granular foods or pharmaceuticals, artificial granules contain almost no salt, so even people with diseases such as hypertension can eat with confidence.
1 . 粒状食品や粒状医薬品として用いた場合は、 食物繊維質を豊富に含有して いるため、 整腸作用を与えることができる。  1. When used as granular foods or pharmaceuticals, they are rich in dietary fiber and can provide intestinal action.
m. ゾル状希釈液のゲル化に伴い水酸化カルシウム等 P Hに影響を及ぼす凝固 剤の使用量を最小限に押さえることが可能なので、 粒状食品として用いた場合は 、 天然魚卵や調味料本来の味党ゃテクスチヤ一を得ることができる。  m. Since the amount of coagulants that affect the pH, such as calcium hydroxide, can be minimized as the sol-like diluent gels, the use of natural fish eggs and condiments when used as granular foods is possible. You can get a taste party.
n . 凝固剤の使用量が著しく少ないので、 複数の多糖類等の天然高分子を用い ほぼ中性で固化させた後に、 ビーズ状や球状に形成させることにより、 浸潤性お よび保水性に優れ、 粒状食品として用いた場合は、 天然魚卵の加工品と同様の色 、 味覚、 テクスチャーを得ることができる。 O . 粒状食品として用いた場合は、 天然魚卵と混合することにより、 天然魚卵 本来のテクスチャ一、 味覚を向上させることができる。 n. Because the amount of coagulant used is extremely small, it is excellent in infiltration and water retention by forming into beads or spheres after solidifying almost neutral using multiple natural polymers such as polysaccharides. However, when used as granular food, the same color, taste, and texture as those of processed natural fish eggs can be obtained. O. When used as granular food, natural fish eggs can be mixed with natural fish eggs to improve the original texture and taste.
請求項 2に記載の発明によれば、 請求項 1で得られる効果に加え、 以下の効果 を得ることができる。  According to the invention described in claim 2, the following effects can be obtained in addition to the effects obtained in claim 1.
a . 架橋構造の構造特性が優れているので、 含浸若しくは浸潤された水溶液の 水分や成分の保持性に優れる。  a. Because of the excellent structural characteristics of the crosslinked structure, it has excellent retention of moisture and components of the impregnated or infiltrated aqueous solution.
b . 粘弾性を有し機械的強度に優れるため耐久性を有するとともに、 耐凍結性 が高 ゝため保存性に優れ流通性に適する。  b. It has viscoelasticity and excellent mechanical strength, so it is durable, and has high freezing resistance, so it has excellent storage stability and is suitable for distribution.
c 明太子やイクラ等の製造時の調味液や調味料を含有した水溶液に浸潤させ ることにより明太子やイクラ， キャビア， マダラコ， シシャモ， 卵， カズノコ等 の天然魚卵の加工卵と同等の弾力性を得ることができるとともに、 架橋構造が安 定しドリップがなく耐凍結性に優れる。  c Elasticity equivalent to processed eggs of natural fish eggs such as mentaiko, crab, caviar, madaraco, shishamo, egg, kazunoko, etc. by infiltrating into the aqueous solution containing the seasoning liquid and seasoning during the production of mentaiko and salmon roe. And stable crosslinked structure, no drip and excellent freezing resistance.
d . 用途 （粒状食品， 経口医薬品， 工業用粒状物， 家畜用飼料） に応じて粘弹 性のコントロールを容易に行うことができ汎用性に優れる。  d. Viscosity can be easily controlled according to the intended use (granular foods, oral pharmaceuticals, industrial granules, livestock feed), and it is excellent in versatility.
e . 架橋構造が安定しドリップがなく耐凍結性が高いので、 貯蔵性や流通性に 優れる。  e. Stable cross-linking structure, no drip and high freezing resistance, excellent in storage and distribution.
f . 粒状食品として用いた場合は、 架橋構造が安定し弾力性に優れているので 天然魚卵の加工卵特有のテクスチャ一を容易に再現することが可能である。 請求項 3に記載の発明によれば、 請求项 1または 2で得られる効果に加え、 以 下の効果を得ることができる。  f. When used as granular food, the texture characteristic of processed eggs of natural fish eggs can be easily reproduced because the cross-linked structure is stable and excellent in elasticity. According to the invention described in claim 3, the following effects can be obtained in addition to the effects obtained in claim 1 or 2.
a . 自由水の脱水効果やでん粉分子の再結合の阻害効果を高めひ化されたでん 粉の老化を抑制できるので含浸後又は浸潤後の保存時の品質の劣化を防止でき貯 蔵性や流通性を向上させることができる。  a. It can enhance the dehydration effect of free water and the effect of inhibiting the recombination of starch molecules and suppress the aging of arsenified starch. Distribution can be improved.
b . 分散相を保持し保水性を高めテクスチャーや配合組成の成分の安定性を保 持できる。  b. It can maintain the dispersed phase, increase water retention, and maintain the texture and stability of the components of the composition.
c . 調味液等に浸潤させた人工粒状物を食した場合に、 水溶性繊維成分として 機能し、 健康指向食品として機能できる。  c. When eaten artificial granules impregnated with seasonings, etc., they function as water-soluble fiber components and can function as health-oriented foods.
d . ひ化されたでん粉の老化を抑制できるので、 保存時の品質の劣化を防止で きるとともに、 粒状食品として用いた場合は、 テクスチャ一を保持でき耐久性を 向上させることができる。 d. Aging starch can be suppressed from aging, preventing deterioration of quality during storage and, when used as granular food, can maintain the same texture and durability. Can be improved.
請求項 4に記載の発明によれば、 請求項 1乃至 3で得られる効果に加え、 以下 の効果を得ることができる。  According to the invention described in claim 4, in addition to the effects obtained in claims 1 to 3, the following effects can be obtained.
a . でんぷん糖の凝固力によりゲル状物の固化時に用レ、られるアルカリ性の凝 固剤の使用量を著しく削減化できる。  a. The coagulation power of starch can significantly reduce the amount of alkaline coagulant used when solidifying gels.
b . 凝固剤の使用量が少ないので p Hの調整を容易に行うことができる。 c p Hが略中性なので、 含浸又は浸潤される配合剤等の化学変化を防止する ことができる。 p Hが中性に近いので、 粒状食品として用いた場合は、 調味液等 を浸潤させた際に天然魚卵の味覚をだすことができるとともに、 粒状医薬品ゃェ 業用粒状物として用いた場合は、 中性化の工程をへらし製品の安定化をはかるこ とができる。 。  b. pH can be easily adjusted because the amount of coagulant used is small. Since c pH is substantially neutral, chemical changes of impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, when used as granular foods, it can give the taste of natural fish eggs when infused with seasonings, etc., and when used as granular pharmaceutical products Can stabilize products through the neutralization process. .
d . D Eが 5 ~ 5 0であるので、 長期保存時や長い流通過程でひ化されたでん 粉の老化を抑制し、 浸潤性、 保水性の保持性に優れる。  d. Because D.E. is 5 to 50, it suppresses the aging of starch that has been arsenified during long-term storage or long-term distribution, and is excellent in infiltration and water retention.
e . D Eが 5〜5 0であるので、 長期保存時や長い流通過程でひ化されたでん 粉の老化を抑制し、 粒状食品として用いた場合は、 使用時に天然魚卵と同様に取 り扱うことができ料理のデバートリーを広げ使用性を高めることができる。 f . 粒状食品として用いた場合は、 保水性に優れ最適のテクスチャ一を保持で きる。  e. Since the DE is 5 to 50, it suppresses the aging of starch that has become agglomerated during long-term storage or long-term distribution, and when used as granular food, removes the same as natural fish eggs when used. It can be used to expand the food depot and enhance usability. f. When used as granular foods, it has excellent water retention and can maintain an optimal texture.
. ひ化されたでん粉の老化を抑制できるので耐凍結性を高め貯蔵性や流通性 を高めることが出来る。  Aging starch can be suppressed from aging, so it can improve freezing resistance and improve storage and distribution.
h . ゲル状物の固化時に用いられるアル力リ性の凝固剤の使用量を著しく削減 化でき， 粒状食品として用いた場合は、 食感や味覚を向上させることができると ともに、 医薬品や化学薬品の安定性を向上できる。  h. The amount of coagulant used in solidification of gels can be significantly reduced, and when used as granular foods, the texture and taste can be improved, and pharmaceuticals and chemicals can be improved. The stability of chemicals can be improved.
i . 凝固剤の使用量が少ないので p Hの調整を容易に行うことができ、 食品や 医薬品、 化学品、 飼料として使用する際の用途を広げることができる。  i. Since the amount of coagulant used is small, the pH can be easily adjusted, and the use in foods, pharmaceuticals, chemicals and feeds can be expanded.
j . p Hが中性に近いので、 粒状食品として用いた場合は、 天然魚卵と同等の 味覚をだすことができる。 更に他の食材ゃ調味料等の持つ本来の味を損なうこと がない。  Since j. pH is close to neutral, when used as granular foods, it can give the same taste as natural fish eggs. Furthermore, it does not impair the original taste of other foods and seasonings.
請求項 5に記載の発明によれば、 請求項 1乃至 4で得られる効果に加え、 以下 の効果を得ることができる。 According to the invention described in claim 5, in addition to the effects obtained in claims 1 to 4, The effect of can be obtained.
a . 配合割合を変えることにより弾力性や浸潤性および保水性等の品質特性の コントロールが容易で目的とする粒状食品や粒状医薬品、 工業用粒状物、 家畜用 の人工粒状物を容易に得ることができる。  a. It is easy to control the quality characteristics such as elasticity, infiltration and water retention by changing the compounding ratio, and to easily obtain the target granular foods, pharmaceuticals, industrial granules and artificial granules for livestock. Can be.
b . 用途に応じて粘弾性のコントロールを容易に行うことができる。  b. Viscoelasticity can be easily controlled according to the application.
c p Hが略中性なので、 含浸又は浸潤される配合剤等の化学変化を防止する ことができる。 p Hが中性に近いので、 調味液等を浸潤させた場合に天然魚卵の 味覚をだすことができる。  Since c pH is substantially neutral, chemical changes of impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, the taste of a natural fish egg can be produced when a seasoning liquid or the like is infiltrated.
d . でん粉類やグルコマンナン， ゼラチン， 多糖類に調味成分を加えることに より人工粒状物の呈味効率を高めることができる。  d. By adding a seasoning component to starches, glucomannan, gelatin, and polysaccharides, the taste efficiency of artificial granules can be increased.
e . 浸潤性および保水性を向上させ、 粒状食品として用いた場合は、 天然魚卵 と同様の色、 味覚、 テクスチャーを得ることができる。  e. When used as granular foods with improved infiltration and water retention, the same color, taste and texture as natural fish eggs can be obtained.
f . 弾力性や浸潤性および保水性等に優れているので、 天然魚卵と混合するこ とにより、 天然魚卵本来のテクスチャー、 味覚を向上させることができる。 g . 天然魚卵と同等の弾力性を得ることができるとともに、 架橋構造が安定し ドリップがなく耐凍結性に優れる。  f. Because it has excellent elasticity, infiltration, and water retention, it can improve the original texture and taste of natural fish eggs when mixed with natural fish eggs. g. It has the same elasticity as natural fish eggs, and has a stable cross-linking structure, no drip and excellent freezing resistance.
h . 架橋構造が安定し弾力性に優れてレ、るので天然魚卵特有のテクスチヤ一を 容易に再現することができる。  h. The cross-linking structure is stable and excellent in elasticity, so that the texture unique to natural fish eggs can be easily reproduced.
i . 自 ϋΐ水の脱水効果やでん粉分子の爯結合の阻害効果を高めひ化されたでん 粉の老化を抑制できるので保存時の品質の劣化を防止できるとともにテクスチャ 一を保持できる。  i. Since the dehydration effect of natural water and the effect of inhibiting the binding of starch molecules to water can be enhanced and the aging of starch that has been agglomerated can be suppressed, deterioration in quality during storage can be prevented and the texture can be maintained.
j . ゲル状物の固化時に用いられるアル力リ性の凝固剤の使用量を著しく削減 化できる。  j. The amount of the coagulant used for solidification of the gel material can be significantly reduced.
k . 凝固剤の使用量が少ないので p Hの調整を容易に行うことができるととも に、 天然魚卵や調味料本来の味党をだすことができる。  k. Since the amount of coagulant used is small, the pH can be easily adjusted, and the original taste of natural fish eggs and seasonings can be obtained.
1 . 長期保存時や長い流通過程でひ化されたでん粉の老化を抑制し、 使用時に 天然魚卵と同様に取り扱うことができ食材のデパートリーを広げることができる m . 保水性に優れ最適テクスチヤ一を保持できる。 n . ひ化されたでん粉の老化を抑制できるので耐凍結性を高め貯蔵性や流通性 を高めることが出来る。 1. It can control the aging of starch that has been cultivated during long-term storage or long-term distribution process, and can be handled in the same way as natural fish eggs when used, expanding the foodstuff department store. M. Excellent water retention and optimal texture Can hold one. n. Since aging of arsenic starch can be suppressed, freezing resistance can be increased and storage and distribution can be improved.
請求項 6に記載の発明によれば、 以下の効果を得ることができる。  According to the invention described in claim 6, the following effects can be obtained.
a . でん粉のひ化が図られ、 耐剪断性を向上させ後工程で粉化を防止できると ともに、 人工粒状物の耐凍結性を向上できる。  a. Starch can be arrested, shear resistance can be improved and powdering can be prevented in the subsequent process, and the freezing resistance of the artificial granular material can be improved.
b . 冷却乾燥工程で含水率が 1〜 3 0 %好ましくは 3〜 1 0 %の低水分域にな るまで乾燥されるので、 水分活性が高く、 保水性に優れる。  b. In the cooling and drying step, it is dried to a low water content of 1 to 30%, preferably 3 to 10%, so that it has high water activity and excellent water retention.
c 人工粒状物の製造時に、 食品用の調味液や医薬品， 化学薬品等の水溶液、 飼料成分を含水した水溶液に浸漬ないしは含浸させるだけで、 それらの調味液や 水溶液を吸収し所望する人工粒状物を簡単にかつ高品質で製造できる。  c During the production of artificial granules, simply by immersing or impregnating in seasonings for foods, aqueous solutions of pharmaceuticals, chemicals, etc., or aqueous solutions containing feed ingredients, absorb those seasonings and aqueous solutions to obtain the desired artificial granules. Can be manufactured easily and with high quality.
d . 用途に応じて粘弹性のコントロールを容易に行うことができる。  d. Viscosity can be easily controlled according to the application.
e . でん粉類やダルコマンナン， ゼラチン， 多糖類等に調味成分を加えること だけで人工粒状物の呈味効率を高めることができる。  e. The taste efficiency of artificial granules can be increased simply by adding flavoring ingredients to starch, dalcomannan, gelatin, polysaccharides, etc. e.
f . 浸潤性および保水性を向上させ、 天然魚卵と同様の色、 味覚、 テクスチャ 一を有する人工粒状物を容易に得ることができる。  f. It can improve the infiltration property and water retention, and can easily obtain artificial granules having the same color, taste, and texture as natural fish eggs.
g . 配合割合を変えるだけで弾力性や浸潤性および保水性等の品質特性のコン トロールを容易に行うことができ、 目的とする人工魚卵様の人工粒状物を簡単に 得ることができる。  g. Control of quality characteristics such as elasticity, infiltration and water retention can be easily performed only by changing the compounding ratio, and the intended artificial fish egg-like artificial granular material can be easily obtained.
h . 弹カ性や浸潤性および保水性等に優れているので、 天然魚卵と混合するこ とにより、 天然魚卵本来のテクスチャー、 味党を向上させることができる。 i . 天然魚卵と同等の弾力性を得ることができるとともに、 架橋構造が安定し ドリップがなく耐凍結性を向上させることができる。  h. Since it has excellent heat resistance, infiltration and water retention, it can be used with natural fish eggs to improve the original texture and taste of natural fish eggs. i. It is possible to obtain elasticity equivalent to that of natural fish eggs, and it has a stable cross-linking structure, no drip, and improved freezing resistance.
j . 架橋構造が安定し弾力性に優れているので天然魚卵特 ¾のテクスチャ一を 容易に再現することができる。  j. The texture of natural fish eggs can be easily reproduced because the crosslinked structure is stable and has excellent elasticity.
k . 自由水の脱水効果やでん粉分子の再結合の阻害効果を高めひ化されたでん 粉の老化を抑制できるので保存時の品質の劣化を防止した人: r.粒状物を得ること が出来る。  k. Persons who have improved the dehydrating effect of free water and the effect of inhibiting the recombination of starch molecules and can suppress the aging of aged starch, thereby preventing deterioration in quality during storage: r. I can do it.
1 . ゲル状物の固化時に用いられるアル力リ性の凝固剤の使用量を著しく削減 化できる。 m. 凝固剤の使用量が少ないので p Hの調整を容易に行うことができるととも に、 天然魚卵の味覚を人工粒状物に付与することができる。 1. The amount of the coagulant used for solidification of the gel material can be significantly reduced. m. Since the amount of coagulant used is small, the pH can be easily adjusted, and the taste of natural fish eggs can be imparted to artificial granules.
n . 長期保存時や長い流通経路でひ化されたでん粉の老化を抑制し、 使用時に 天然魚卵と同様に取り扱うことができ食材のデノ、'一トリーを広げることができる o . 保水性に優れ最適テクスチヤ一を保持できる。  n. Inhibits the aging of starch that has been arsenified during long-term storage or long-term distribution channels, and can be used in the same way as natural fish eggs when used, and can expand the food denominations and trees. o. Excellent texture can be maintained.
P . ひ化されたでん粉の老化を抑制できるので耐凍結性を高め貯蔵性や流通性 を高めることが出来る。  P. As aging of arsenified starch can be suppressed, freezing resistance can be increased, and storage and distribution can be improved.
q . 粒状食品として用いた場合は、 味付加工等が速やかに行うことができ安価 で安定的な食品を製造できる。  q. When used as granular foods, seasoning can be performed quickly and cheap and stable foods can be manufactured.
r . 粒状食品として用いた場合は、 でん粉類やグルコマンナン， ゼラチン， 多 糖類等に調味成分を加えることだけで人工粒状物の呈味効率を高めることができ る。  r. When used as granular foods, the taste efficiency of artificial granules can be increased simply by adding flavoring ingredients to starch, glucomannan, gelatin, polysaccharides, etc.
S . 浸潤性および保水性を向上させ、 粒状食品として用いた場合は、 天然魚卵 と同様の色、 味覚、 テクスチャーを有する人工粒状物を容易に得ることができる t . 配合割合を変えるだけで弾力性や浸潤性および保水性等の品質特性のコン トロールを容易に行うことができ、 目的とする人工粒状物を簡単に得ることがで きる。  S. Improves infiltration and water retention, and when used as granular food, artificial granules having the same color, taste, and texture as natural fish eggs can be easily obtained. Control of quality characteristics such as elasticity, infiltration, and water retention can be easily performed, and the intended artificial granular material can be easily obtained.
請求項 7に記載の発叨によれば、 詰求項 6で得られる効果に加え、 以下の効果 を得ることができる。  According to the invention described in claim 7, the following effects can be obtained in addition to the effects obtained in claim 6.
a . 混合， 練合、 加熱工程が -工程で済むので、 生産工程を大幅に簡略化する ことができ、 生産効率を高めることができる。  a. Mixing, kneading, and heating steps can be completed in-steps, which greatly simplifies the production process and increases production efficiency.
b . 配合割合を変えることにより弾力性や浸潤性および保水性等の品質特性の コントロールを容易に行うことができる。 また、 ffl途に応じて粘弾性のコント口 ールを容易に行うことができる。  b. By changing the mixing ratio, it is possible to easily control quality characteristics such as elasticity, infiltration and water retention. Also, viscoelastic control can be easily performed according to the ffl.
c . 過熟卵のように柔らかい卵に似たテクスチャ一を得ることができる。 d . ひ化でん粉の構造に優れており、 凍結保存後、 解凍時の再現性に優れる。 e . 浸潤性が高くなり 2次加工時における生産時間を短縮することができる。 請求項 8に記載の発明によれば、 請求項 6で得られる効果に加え、 以下の効果 を得ることができる。 c. You can get a texture similar to a soft egg like an overripe egg. d. It has an excellent structure of arsenic starch and has excellent reproducibility when thawing after freezing. e. Higher infiltration and shorter production time during secondary processing. According to the invention described in claim 8, in addition to the effect obtained in claim 6, the following effects can be obtained.
a . こんにゃく粉， グルコマンナン等を用いる場合、 充分な膨潤を行わせた後 にでん粉類のひ化に必要な自由水を吸収させるためゲル化剤の弾性とでん粉類の 粘性が共に高まり、 また、 浸潤性と保水性も高まり相乗的な効果発現に優れる。 b . こんにゃく粉， グルコマンナン等の凝固をでん粉のひ化の加熱工程が一度 で行えるため、 生産時の温度管理が容易に行われる。  a. When using konjac powder, glucomannan, etc., after sufficient swelling, the elasticity of the gelling agent and the viscosity of the starch are both increased in order to absorb the free water necessary for the arsenic of the starch, and However, the infiltration and water retention are enhanced, and the synergistic effect is excellent. b. Coagulation of konjac powder, glucomannan, etc. can be performed in a single heating process for arsenic of starch, so that temperature control during production is easy.
請求項 9に記載の発明によれば、 請求項 6乃至 8のうちいずれか 1項で得られ る効果に加え、 以下の効果を得ることができる。  According to the invention described in claim 9, the following effects can be obtained in addition to the effects obtained in any one of claims 6 to 8.
a . 使用原料及び配合比、 工程の違いにより得られた人工粒状物素材の弾性が 低い場合、 弾性の調整が容易にでき、 これを高めることができる。  a. When the elasticity of the artificial granular material obtained by the difference in the raw materials used, the mixing ratio, and the process is low, the elasticity can be easily adjusted and can be increased.
b . 清水を用いた回転を伴う洗净を行うことで余分な水酸化カルシウム等を溶 出させることができ、 呈味に対する影響を最小限にとどめることができる。 請求項 1 0に記載の発明によれば、 請求項 6乃至 9のうちいずれか 1項で得ら れる効果に加え、 以下の効果を得ることができる。  b. By performing washing with rotation using fresh water, excess calcium hydroxide and the like can be dissolved, and the influence on taste can be minimized. According to the tenth aspect, in addition to the effect obtained in any one of the sixth to ninth aspects, the following effect can be obtained.
a . 請求項 6乃至 9の内いずれか 1項に記載した効果を備えた人工粒状物を実 現できる粒状物素材を得ることができる。  a. A granular material capable of realizing an artificial granular material having the effects described in any one of claims 6 to 9 can be obtained.
請求項 1 1に記載の発明によれば、 請求项 6乃至 1 0で得られる効果に加え、 以下の効果を得ることができる。  According to the invention described in claim 11, in addition to the effects obtained in claims 6 to 10, the following effects can be obtained.
a . p Hを調整しているので、 架橋構造の安定化が図られるとともに、 長時問 保存した際の保水性ゃ耐凍結性、 弾力性等の経時的安定化を図ることができ、 貯 蔵性や流通性に優れる。  a. The pH is adjusted to stabilize the cross-linked structure and to maintain water retention when stored for a long period of time, and to stabilize the freezing resistance and elasticity over time. Excellent storage and distribution.
b . 粒状食品として用いた場合は、 着色料や発色剤等への影響が少なく他の食 材ゃ D H A等の機能性材料を混合した際の複合効果の維持、 向上を図ることがで き汎用性に優れる。  b. When used as granular foods, it has little effect on colorants and color formers, and can maintain and improve the composite effect when mixed with other foodstuffs and functional materials such as DHA. Excellent in nature.
請求項 1 2に記載の発明によれば、 以下の効果を得ることができる。  According to the invention described in claim 12, the following effects can be obtained.
a . 食品の調味液の浸潤性および保水性に優れ、 天然魚卵等と同様の色、 味覚 、 テクスチャ一等のコントロールのし易さに優れた粒状食品を実現できる。 b . 機械的強度と透明性や薬効成分の安定性に優れた経口医薬品を実現できる o a. It is possible to realize a granular food which is excellent in infiltration property and water retention of a seasoning liquid of food, and excellent in control of color, taste, texture and the like similar to a natural fish egg or the like. b. Realize oral medicine with excellent mechanical strength, transparency and stability of medicinal ingredients o
c . 耐アルカリ性、 組成の抗酸化性に優れた工業用粒状物をえることができる d . 高カロリ一で呈味性や栄養成分の均一性に優れた家畜用飼料を実現できる e . 天然の素材を用いているので、 安全性に優れるとともに、 低原価で、 且つ 、 簡単な工程で量産性にすぐれる。  c. It is possible to obtain industrial granules having excellent alkali resistance and composition with antioxidant properties. d. Realize livestock feed with high calorie and excellent taste and uniformity of nutritional components. e. Because of the use of materials, it is excellent in safety, low cost, and excellent in mass productivity with simple processes.
f . 保水性に優れ浸潤される水溶性成分の劣化を防ぎ、 耐凍結性や耐久性に優 れた人工粒状物を得ることができる。 f. It has excellent water retention, prevents deterioration of water-soluble components that are infiltrated, and can provide artificial granules with excellent freezing resistance and durability.
Figure imgf000035_0001
Figure imgf000035_0001
第 2表 Table 2
Figure imgf000036_0001
Figure imgf000036_0001
第 3表 Table 3
Figure imgf000036_0002
Figure imgf000036_0002
第 4表  Table 4
1曰目 30日目 1 30th day
SPC Deso SPC Deso SPC Deso SPC Deso
Cont 1.8X104 陰性 1.7X104 陰性Cont 1.8X10 4 negative 1.7X10 4 negative
10% 1.7X104 陰性 1.5X104 陰性10% 1.7X10 4 negative 1.5X10 4 negative
30% 1.2X104 陰性 1.2X104 陰性30% 1.2X10 4 negative 1.2X10 4 negative
50% 1.0X104 陰性 9.9X103 陰性
Figure imgf000037_0001
50% 1.0X10 4 negative 9.9X10 3 negative
Figure imgf000037_0001
^ 第 6表
Figure imgf000038_0001
第 7表 ^ Table 6
Figure imgf000038_0001
Table 7
Figure imgf000038_0002
Figure imgf000038_0002
第 8表  Table 8
人工卵 バラ子 使用サンプル量 Artificial egg rose child Sample amount used
① 0 100 20 gX 10① 0 100 20 gX 10
② 30 70 20 gX 10② 30 70 20 gX 10
③ 50 50 20 gX 10③ 50 50 20 gX 10
④ 70 30 20 gX 10④ 70 30 20 gX 10
⑤ 90 10 20 gX 10 o 術娘 6
Figure imgf000039_0001
⑤ 90 10 20 gX 10 o jutsu 6
Figure imgf000039_0001
Figure imgf000040_0001
Figure imgf000040_0001
10 Ten

Claims

請求の範囲 The scope of the claims
1. a. でん粉類と、 b. こんにゃく粉， グルコマンナン， ゼラチン， 多糖類 , ガム類のいずれか 1種以上と、 c. でん粉糖と、 を含有していることを特徴と する人工粒状物用組成物。 1. An artificial granular material characterized by containing: a. Starch; b. At least one or more of konjac powder, glucomannan, gelatin, polysaccharides, gums; and c. Starch sugar. Composition.
2. 前記でん粉類が、 稲， 小麦， とうもろこし， 馬鈴薯から得られる A型でん 粉、 カタクリ， カンナ等の根茎でん粉からなる B型でん粉、 甘薯， 夕ピオ力、 豆 類から得られる C型でん粉、 またはこれらの加工でん粉のレヽずれか 1種以上から なることを特徴とする請求項 1に記載の人工粒状物用組成物。  2. The starches are A-type starch obtained from rice, wheat, corn, potato, B-type starch consisting of rhizome starch such as cat chestnut, canna, etc., C-type starch obtained from sweet potato, evening pio power, and beans. 2. The composition for artificial granules according to claim 1, wherein the composition comprises at least one kind of processed starch.
3. 前記多糖類がカラギ一ナン， アルギン酸及びその誘導体， 寒天の内 1種以 上からなり、 かつ、 前記ガム類がアラビアガム， トラガカントガム， ガッティガ ム， キサンタンガム， カラャガム， ローカス卜ビーンガム、 グァ一ガムの内 1種 以上からなることを特徴とする請求項 1又は 2に記載の人工粒状物用組成物。  3. The polysaccharide comprises at least one of carrageenan, alginic acid and derivatives thereof, and agar, and the gums are gum arabic, tragacanth gum, gattigam, xanthan gum, kalaya gum, locust bean gum, and guar gum. 3. The composition for artificial granules according to claim 1, comprising at least one of the following.
4. 前記でん粉糖が粉あめ， 酸糖化水あめ， 酵素糖化水あめ， 麦芽水あめ， 米 あめ， マルトデキストリンのいずれか 1種以上からなり、 かつ DE (でん粉糖の 加水分解度） が 5〜 50であることを特徴とする請求項 1乃至 3の内いずれか 1 項に記載の人工粒状物用組成物。  4. The starch sugar is composed of at least one of starch syrup, acid saccharified syrup, enzyme saccharified syrup, malt syrup, rice syrup, maltodextrin, and has a DE (degree of hydrolysis of starch sugar) of 5 to 50. The composition for artificial granules according to any one of claims 1 to 3, characterized in that:
5. a. 前記でん粉類が 30〜9 Owt部、 好ましくは 60〜 85 w t部と、 b. 前記こんにゃく粉， グルコマンナン， ゼラチン， 多糖類， ガム類いずれか 1 種以上が l〜50wt部、 好ましくは 2〜5wt部と、 c. 前記でん粉糖が 3〜 3 Owt部、 好ましくは 10~2 Owt部と、 を含有することを特徴とする請求 項 1乃至 4の内いずれか 1項に記載の人工粒状物用組成物。  5. a. 30 to 9 parts by weight, preferably 60 to 85 parts by weight of the starch; b. 1 to 50 parts by weight of at least one of the konjac powder, glucomannan, gelatin, polysaccharides and gums; The starch starch preferably contains 2 to 5 parts by weight, and c. The starch sugar contains 3 to 3 parts by weight, preferably 10 to 2 parts by weight. The method according to any one of claims 1 to 4, wherein A composition for artificial granules.
6. a. でん粉類 30〜9 Owt部， 好ましくは 60〜 85 w t部に、 水を 1 00〜450wt部， 好ましくは 150〜270wt部を混合し、 前記でん粉類 を一部加熱しながらひ化するひ化でん粉溶液生成工程と、 b. 前記工程で得られ たひ化でん粉溶液にこんにゃく粉， グルコマンナン， ゼラチン， 多糖類， ガム類 のいずれか 1種以上を 1〜5 Owt部， 好ましくは 2〜1 Owt部を添加混合し 、 加熱混合するゾル形成工程と、 c. 次いで、 でん粉糖を 3〜3 Owt部、 好ま しくは 10〜2 Owt部を加え、 50°C〜97°C, 好ましくは 70X；〜 80°Cで 加熱攪拌するゲル化工程と、 d. 次いで得られた粘調な粒状物素材をスリットや 孔部， ローラを備えた成型器で薄板状， 細麵状， 球状， チップ状等に成型するゲ ル成型工程と、 e. 次いで、 これを冷却した後、 含水率が 1%〜30%、 好まし くは 3 %〜 10%に乾燥する冷却乾燥工程と、 f. 次いで、 ミル等の破砕器で 1 0mm〜0. 1mm好ましくは 5mm〜0. 4 mmに細粒化する粒状物素材形成 工程と、 を備えたことを特徴とする人工粒状物の製造方法。 6. a. 100 to 450 wt parts, preferably 150 to 270 wt parts of water are mixed with 30 to 9 wt parts, preferably 60 to 85 wt parts of starch, and the starch is partially heated to arsenic. An arsenic starch solution producing step, and b. 1 to 5 parts by weight, preferably one or more of konjac powder, glucomannan, gelatin, polysaccharides and gums, in the arsenic starch solution obtained in the above step. A sol forming step of adding and mixing 2 to 1 Owt part and heating and mixing; c. Then, add 3 to 3 Owt part of starch sugar, preferably 10 to 2 Owt part, and add 50 to 97 ° C. Preferably at 70X; at ~ 80 ° C A gelation step of heating and stirring; and d. A gel for forming the resulting viscous granular material into a thin plate, a thin plate, a sphere, a chip, or the like using a forming device provided with slits, holes, and rollers. A molding step; e. A cooling / drying step of cooling this and then drying to a water content of 1% to 30%, preferably 3% to 10%; and f. A crusher such as a mill. A method for producing an artificial granular material, comprising: a step of forming a granular material that is refined to 10 mm to 0.1 mm, preferably 5 mm to 0.4 mm.
7. a. でん粉類 30〜9 Owt部とこんにゃく粉、 ダルコマンナン、 ゼラチ ン、 多糖類、 ガム類のいずれか 1種類以上を 1〜 50 w t部、 好ましくは 2〜 5 wt部と、 でん粉糖 3〜3 Owt部好ましくは 10〜2 Owt部を 1°C〜40°C 、 好ましくは 10 °C〜 30 °C以下の水 100〜450wt部、 好ましくは 150 〜 270 w t部を混合し、 常温にて 30分〜 2時間、 好ましくは 30分〜 1時間 放置する膨潤ゾル生成工程と、 b. 次いで得られた粘調な粒状物素材をスリット ゃ孔部， ローラーを備えた成型器で薄板状、 細麵状、 チップ状、 球状に成型する ゾル成型工程と、 c. 次いで得られたゾル成型物を循環温水槽や湯槽， スチーム 等加熱器で 50°C〜97°Cに加熱しながら前記ゾル成型物中のでん粉をひ化させ ながらゲル化させるゲル化 · ひ化工程と、 d. 次で、 これを冷却した後、 含水率 を 1〜30%好ましくは 3〜： I 0%に乾燥させる冷却乾燥工程と、 e. 次いでミ ル等の破碎器で 10 mm〜 0. 1 mm， 好ましくは 5 mm〜 0. 4 mmに細粒化 する粒状物素材形成工程と、 を備えたことを特徴とする人工粒状物の製造方法。  7.a. Starch 30 to 9 parts by weight, and 1 to 50 parts by weight, preferably 2 to 5 parts by weight, of at least one of konjac, dalcomannan, gelatin, polysaccharides and gums 3 to 3 parts by weight, preferably 10 to 2 parts by weight, 1 to 40 ° C., preferably 100 to 450 parts by weight of water at a temperature of 10 to 30 ° C. or less, preferably 150 to 270 parts by weight, mixed at room temperature A swelling sol generation step of allowing the mixture to stand for 30 minutes to 2 hours, preferably 30 minutes to 1 hour, and b. Cutting the obtained viscous granular material into a thin plate using a molding machine equipped with slits, holes, and rollers. A sol molding step of molding into a fine, chip-like, or spherical shape; and c. A gelation process in which the starch in the sol molded product is gelled while being arsenified. An arsenic process. D. Next, after cooling this, the water content A cooling and drying step of drying to 1% to 30%, preferably 3% to 0%, and e. Then reducing to 10 mm to 0.1 mm, preferably 5 mm to 0.4 mm with a crusher such as a mill. A method for producing an artificial granular material, comprising: a step of forming a granular material to be granulated.
8. a. こんにゃく粉、 グルコマンナン、 ゼラチン、 多糖類、 ガム類のいずれ か 1種類以上を 1〜 50 w t部、 好ましくは 2〜 5 w t部に 20 °C〜 95 °C、 好 ましくは 30 ° (：〜 50 °Cの温湯 100〜 450 w t部、 好ましくは 150〜 27 Owt部を混合し、 常温にて 15分〜 2時間、 好ましくは 30分〜 1時間放置す る膨潤ゾル生成工程と、 b . これにでん粉類 30〜90wt部とでん粉糖 3〜 3 Owt部好ましくは 10〜20wt部を混合し練合する練合工程と、 c . 前記練 合工程で得られた混合ゾルをスリツ トゃ孔部， ローラーを備えた成型器で薄板状 、 細麵状、 チップ状、 球状に成型するゾル成型工程と、 d. 循環温水槽や温槽ゃ スチーム等加熱器で 50°C〜97°C、 好ましくは 70 80°Cに加熱しながら、 でん粉をひ化させるゲル化 · ひ化工程と、 e. 次いでこれを冷却した後、 含水率 を 1〜3 0 %好ましくは 3〜1 0 %に乾燥させる冷却乾燥工程と、 f . 次いでミ ル等の破砕器で 1 0 mm〜 0 . 1 mm、 好ましくは 5 mn！〜 0 . 4 mmに細粒ィ匕 する粒状物素材形成工程と、 を備えたことを特徴とする人工粒状物の製造方法。 8. a. 20 to 95 ° C, preferably 1 to 50 parts by weight, preferably 2 to 5 parts by weight, of at least one of konjac powder, glucomannan, gelatin, polysaccharides and gums, preferably 30 ° (: 100 to 450 wt parts, preferably 150 to 27 wt parts of hot water at 50 ° C. are mixed, and the mixture is allowed to stand at room temperature for 15 minutes to 2 hours, preferably 30 minutes to 1 hour. K. A kneading step of mixing and kneading 30 to 90 wt parts of starch and 3 to 3 O wt parts of starch sugar, preferably 10 to 20 wt parts, and c. Mixing the sol obtained in the kneading step. A sol molding process for molding into a thin plate, thin line, chip, or sphere using a molding machine equipped with slit holes and rollers. D. A gelling and arsenic process in which the starch is arsenified while heating to 97 ° C, preferably 70 to 80 ° C; and e. And a cooling and drying step for drying the mixture to 1 to 30%, preferably 3 to 10%, and f. 10 to 0.1 mm, preferably 5 mn! A process of forming a granular material that is finely grained to 0.4 mm.
9 . 前記請求項 6乃至 8の内いずれか 1項に記載のゲル化工程時に水酸化カル シゥム等のアルカリ溶液を添加し、 こんにゃく粉、 グルコマンナン等の固化を行 う凝固工程と、 次いで、 清水で水酸化カルシウム等を洗い流す洗浄工程と、 を備 えたことを特徴とする人工粒状物の製造方法。  9. A coagulation step of adding an alkali solution such as calcium hydroxide during the gelation step according to any one of claims 6 to 8 to solidify konjac powder, glucomannan, and the like; A method for producing an artificial granular material, comprising: a washing step of washing away calcium hydroxide and the like with fresh water.
1 0 . 前記でん粉類が請求項 2に記載のでん粉類のいずれか 1種以上からなり 、 前記多糖類又はガム類が請求項 3に記載の多糖類又はガム類のいずれか 1種以 上からなり、 前記でん粉糖が請求項 4に記載のでん粉糖のいずれか 1種以上から なることを特徴とする請求項 6乃至 9の内いずれか 1項に記載の人工粒状物の製 造方法。  10. The starch is composed of at least one of the starches according to claim 2, and the polysaccharide or gum is selected from at least one of the polysaccharides or gums according to claim 3. The method for producing an artificial granular material according to any one of claims 6 to 9, wherein the starch sugar comprises at least one of the starch sugars according to claim 4.
1 1 . 前記粒状物素材形成工程で得られた粒状物素材の p Hが 5 . 0〜9 . 0 、 好ましくは 6 . 0〜8 . 0に調整されていることを特徴とする請求項 6乃至 1 0の内いずれか 1項に記載の人工粒状物用組成物。  11. The pH of the granular material obtained in the granular material forming step is adjusted to 5.0 to 9.0, preferably 6.0 to 8.0. 11. The composition for an artificial granular material according to any one of Items 1 to 10.
1 2 . 請求項 6乃至 1 1の内いずれか 1項に記載の人工粒状物の製造方法で得 られた細粒物に、 粒状食品用の調味液若しくは経口医療用のビタミン類、 抗生物 質、 抗炎症剤、 血圧降下剂、 血糖降下剤等の水溶性医薬品の水溶液、 工業用粒状 物用の塩化カルシウム， 硫化カルシウム、 クェン酸カルシウム、 リン酸カルシゥ ム、 乳酸カルシウム、 塩化亜鉛、 塩化鉄、 塩化アルミニウム等の水溶液、 飼料用 のアミノ酸類、 乳酸カルシウム、 医薬品等の水溶液を含浸ないし浸潤させ粒径が 5 mn！〜 1 0 mmに形成されていることを特徴とする人工粒状物。  12. Fine granules obtained by the method for producing artificial granules according to any one of claims 6 to 11 are added to a seasoning liquid for granular foods, or vitamins or antibiotics for oral medical treatment. Aqueous solutions of water-soluble pharmaceuticals such as anti-inflammatory agents, antihypertensive agents, hypoglycemic agents, calcium chloride, calcium sulfide, calcium citrate, calcium phosphate, calcium lactate, zinc chloride, iron chloride for industrial granules An aqueous solution of aluminum chloride, etc., amino acids for feed, calcium lactate, an aqueous solution of pharmaceuticals, etc. is impregnated or infiltrated to a particle size of 5 mn! An artificial granule characterized by being formed to a thickness of ~ 10 mm.
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US8820331B2 (en) 2005-06-21 2014-09-02 V. Mane Fils Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule
US9339060B2 (en) 2005-06-21 2016-05-17 V. Mane Fils Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule
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