CN103931985A - Heating coagulability beta-1,3-glucan preparation - Google Patents
Heating coagulability beta-1,3-glucan preparation Download PDFInfo
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- CN103931985A CN103931985A CN201410027952.2A CN201410027952A CN103931985A CN 103931985 A CN103931985 A CN 103931985A CN 201410027952 A CN201410027952 A CN 201410027952A CN 103931985 A CN103931985 A CN 103931985A
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- preparation
- glucan
- coagulability
- heating
- curdlan
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- 238000002360 preparation method Methods 0.000 title claims abstract description 60
- 238000010438 heat treatment Methods 0.000 title claims abstract description 35
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920001503 Glucan Polymers 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 239000007864 aqueous solution Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 27
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- 239000003381 stabilizer Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
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- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
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- 235000010413 sodium alginate Nutrition 0.000 description 2
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- 235000000346 sugar Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- 241000589155 Agrobacterium tumefaciens Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
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- 244000077995 Coix lacryma jobi Species 0.000 description 1
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- 208000006558 Dental Calculus Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- 244000058871 Echinochloa crus-galli Species 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 241000195620 Euglena Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
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- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 108010055615 Zein Proteins 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- JXSJBGJIGXNWCI-UHFFFAOYSA-N diethyl 2-[(dimethoxyphosphorothioyl)thio]succinate Chemical compound CCOC(=O)CC(SP(=S)(OC)OC)C(=O)OCC JXSJBGJIGXNWCI-UHFFFAOYSA-N 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
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- 238000009413 insulation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
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- 108010052522 livetin Proteins 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention relates to a heating coagulability beta-1,3-glucan preparation. The present invention provides the heating coagulability beta-1,3-glucan preparation which is not easy to generate lump when dissolving in water. The heating coagulability beta-1,3-glucan preparation is characterized in that the content of the heating coagulability beta-1,3-glucan is 10%-60% by mass, and 1g heating coagulability beta-1,3-glucan preparation dissolves in 19g water to obtain water solution with the pH of 10-13.
Description
Technical field
The present invention relates to heat coagulability β-1,3-glucan preparation and manufacture method thereof.
Background technology
Curdlan etc. heating coagulability β-1,3-glucan is known as thickener and gelating agent, and it is widely used in the physical property improving etc. of food.Particularly utilize the curdlan of the micro-organisms that belongs to alcaligenes or Agrobacterium, because its performance and easy acquisition etc. obtain more utilization.
Curdlan is in the time adding in food, even add and also produce effect with the form of powder, but while using as the aqueous solution, sometimes more effective.But curdlan has the character that is insoluble to neutral water and dissolves in the alkaline aqueous solution, therefore, in order to prepare its aqueous solution, conventionally will make curdlan be scattered in dispersion liquid in water and alkaline solution is separately prepared and two solution is mixed to carry out.But, in the method, need dispersion liquid and the alkaline aqueous solution of previously prepared curdlan.
Prepare the method for the time of alkaline aqueous solution as saving, can consider that preparation is combined with the curdlan preparation of alkaline agent the method that adds therein water to mix, but in the case of only using taking the pH of mixed solution as preparation prepared by index, still can produce powdery " agglomerate " and cannot disperse equably.
As the curdlan preparation addressing this problem, the known curdlan preparation (with reference to patent documentation 1) that has the alkaline agent after use is coated.For this curdlan preparation, due to tens of seconds to the several minutes evening of stripping of alkali, therefore, first curdlan to be sneaked in water, then stripping alkali in the alkaline agent from coated, therefore, is difficult for forming " agglomerate ".But the preparation of this curdlan preparation need to be prepared the alkaline agent after coated.
Therefore, expect to develop the curdlan preparation that is difficult for generation " agglomerate " and can easily prepares the curdlan aqueous solution in the time being dissolved in water.
Patent documentation 1: Japanese kokai publication hei 11-75723
Summary of the invention
The object of the present invention is to provide heating coagulability β-1 that is difficult for producing " agglomerate " in the time being dissolved in water, the preparation of 3-glucan.
The present invention relates to following (1)～(4).
(1) a kind of heating coagulability β-1,3-glucan preparation, is characterized in that, heating coagulability β-1, the content of 3-glucan is 10～60 quality %, and 1g heating coagulability β-1,3-glucan preparation is dissolved in 19g water and the pH of the aqueous solution obtaining is 10～13.
(2) preparation as described in above-mentioned (1), it contains alkaline agent.
(3) preparation as described in above-mentioned (1) or (2), it contains protein.
(4) a kind of heating coagulability β-1, the manufacture method of 3-glucan preparation, it is characterized in that, by so that heating coagulability β-1, the content of 3-glucan is 10～60 quality % and makes 1g heating coagulability β-1,3-glucan preparation is dissolved in 19g water and the mode adjusting component that the pH of the aqueous solution obtaining is 10～13, manufactures heating coagulability β-1,3-glucan preparation.
Invention effect
According to the present invention, can provide heating coagulability β-1, the preparation of 3-glucan or its manufacture method that in the time being dissolved in water, are difficult for producing " agglomerate ".
Detailed description of the invention
Preparation of the present invention is difficult for forming heating coagulability β-1 in the time being dissolved in water, and therefore " agglomerate " of 3-glucan be easily to prepare heating coagulability β-1, and coagulability β-1, the composition of 3-glucan are heated in containing of the aqueous solution of 3-glucan.
Below, as preparation of the present invention, consider that drink food applications describes, but preparation of the present invention also can comprise the drink food applications purposes in addition such as medical usage.
Preparation of the present invention is to contain 10～60 quality %, preferably 20～60 quality %, further preferred heating coagulability β-1 of 40～60 quality %, the composition that is generally solid of 3-glucan, and be said composition 1g to be dissolved in 19g water and the composition that the pH of the aqueous solution obtaining is 10～13.
Have and add heat coagulable β-1,3-glucan as long as using D-Glucose as form sugar,
This formation sugar carries out β-1,3-glucoside bonding and have and add heat coagulable polysaccharide, and its origin is not limited to microorganism, animal or plant etc.For example can enumerate: curdlan, Euglena polysaccharide, pachymaran etc. (new food industry (New Food Industry), the 2nd volume, 49th～57 pages), particularly utilize the curdlan of micro-organisms that belongs to alcaligenes or Agrobacterium, from the viewpoint of performance, obtain easiness etc. and preferably used.
As curdlan, can enumerate and utilize for example Bacillus foecalis alkaligenes (A1caligenes faecalis var.myxogenes) 10C3K strain [agricultural biochemistry (Agricultural Biological Chemistry), the 30th volume, the 196th page (1966)], the curdlan produced of mutant strain NTK-u (IFO 13140) (No. 48-32673, Japanese Patent Publication), agrobacterium radiobacter (IFO13127) and the mutant strain U-19 (IFO 13126) (No. 48-32674, Japanese Patent Publication) thereof of Bacillus foecalis alkaligenes 10C3K strain.Also can use commercially available curdlan.
Preparation of the present invention, as containing heating coagulability β-1, the composition of 3-glucan, except containing heating coagulability β-1 with above-mentioned content, beyond 3-glucan, also comprise and said composition 1g is dissolved in 19g water and other preparation compositions that the pH of the aqueous solution obtaining is 10～13.
As other preparation compositions, can enumerate for example alkaline agent.As long as alkaline agent can be used for diet, product are just not particularly limited, and the fluidity while making the aqueous solution as long as the phosphate such as tertiary sodium phosphate, tripotassium phosphate, NaOH, calcining calcium, calcium hydroxide, potassium hydroxide etc. is that alkaline alkaline agent all can use.Alkaline agent can not implemented coated grade for processing especially.
The content of the alkaline agent in preparation of the present invention is as long as the mode that the pH of the aqueous solution obtaining is 10～13 is suitably adjusted so that preparation 1g of the present invention is dissolved in 19g water.In addition, the pH in the time being dissolved in water is this number range, does not need to use above-mentioned alkaline agent.
Other compositions beyond alkaline agent are not particularly limited, in addition, can suitably select, set according to the application target of the content of this composition and preparation of the present invention, if but consider the use in diet product, the starch based of the protein of plant-derived, animal, microorganism etc., source white wheat, potato, corn, cassava etc., owing to can be used for diversified diet product, is therefore preferably used.
As plant-derived protein, can enumerate: wheat gluten, soybean protein, zein etc., preferably as the wheat gluten of wheat gluten.As wheat gluten, preferably can enumerate: the water-soluble modification wheat gluten isoreactivity glutelin that obtains improvement.
As the protein that is derived from animal, can enumerate: muscle protein, gelatin, the osseins etc. such as the egg proteins such as lactalbumin, casein, ovalbumin, livetin, meat albumen, fish protein.
As the protein that is derived from microorganism, can enumerate protein being derived from yeast thalline etc.
Protein can be hydrolyzed or be modified by chemical method or enzyme process etc.
In addition, preparation of the present invention can contain the various compositions that can contain in following diet product as the composition beyond above-mentioned: the carbohydrates such as granulated sugar, malt sugar, dextrin; The tackify polysaccharides such as xanthans, guar gum, tamarind gum, locust bean gum, carragheen, glucomannans, Arabic gum, Karaya Gum, plantasan, gellan gum, tara gum, pulullan polysaccharide, pectin, sodium alginate, soluble soybean polysaccharide class; The flours such as wheat flour, buckwheat, rice meal, rye meal, pearling cone meal, millet powder, barnyard grass powder, Job's tears powder, corn flour; The food fibers such as pectin, agarose, konjaku (glucomannans), sodium alginate, carragheen; The polymeric phosphates such as the slaines such as sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium pyrophosphate, sodium metaphosphate, sodium polyphosphate; Emulsifying agent or the emulsion stabilizers such as fatty acid glyceride, sorbitan carboxylic esters, methyl glycol fatty acid ester, sucrose fatty ester, lecithin, saponin, casein-sodium, xanthans, plantasan, carboxymethyl cellulose; The anticorrisive agents such as propionic acid, sorbic acid, benzoic acid; The developers such as natrium nitrosum; Deng.
As preparation of the present invention, for example, as object in the situation that,, except heating coagulability β-1, beyond 3-glucan, also to contain alkaline agent, food fiber, slaine and polymeric phosphate etc. in cooked middle uses of edible meat such as meat intestines, hamburger, burgers.
In addition, taking in cooked middle uses of aquatic products such as breaded fish stick, fried fish tartar souce cake, cylindric breaded fish stick (bamboo Wheels), flesh of fish sweet potato cake, fish meat sausages as object in the situation that, for example, except heating coagulability β-1, beyond 3-glucan, also contain alkaline agent, protein, starch based, carbohydrate, emulsion stabilizer, skimmed milk power, soybean extraction residue (soybean residue), anticorrisive agent, developer, polymeric phosphate etc.
In addition, to use as object in the situation that, for example, except heating coagulability β-1, beyond 3-glucan, also contain alkaline agent, protein, flour, tackify polysaccharide, food fiber, emulsion stabilizer etc. in Noodles.
Preparation of the present invention, except for such use, also can be used for the various diet product such as pastel such as the home cooking such as dumpling, steamed dumplings class, fried chicken, fried prawn.
Preparation of the present invention can be any one of powder, shot-like particle, granular material etc., in addition, can be any one formulations such as tablet, granule, pill.
Preparation of the present invention can be by utilizing the powder mixers such as nauta mixer, high-speed mixer, V-Mixer that each composition is mixed to manufacture as required.In addition, can use as required the preparation device such as comminutor or tablet press machine to carry out preparation according to the manufacture method of common preparation.
Preparation of the present invention in advance with 5～100 times of quality, preferably 10～50 times of quality, more preferably the water of 20～30 times of quality mixes to use.When preparation of the present invention mixes with water, be difficult for forming " agglomerate ", therefore, can prepare uniform heating coagulability β-1, the aqueous solution of 3-glucan.
Preparation of the present invention can directly add in diet product.Addition in diet product is suitably adjusted according to kind, the state etc. of diet product, for example add in the following manner in diet product: with respect to diet product 100 mass parts after adding, heating coagulability β-1, the content of 3-glucan is 0.01～10 mass parts, be preferably 0.1～2 mass parts, more preferably 0.5～1 mass parts.
Below, embodiments of the invention are shown, but the present invention is not limited to these embodiment.
Embodiment
Embodiment 1
The mixing ratio that curdlan (Kyowa Hakko Food Specialties C.'s system), wheat gluten [regular gluten A (Kyowa Hakko Food Specialties C.'s system)] and tertiary sodium phosphate are recorded with table 1 is mixed, prepare curdlan preparation (comparative example 1 and 2, and test example 1～3).
Content in raw material and the preparation of [table 1] each curdlan preparation
Then, in the beaker of 500ml, preparing insulation is the water 190g of 25 DEG C, stirs on one side, on one side with within 10 seconds, dropping into the each curdlan preparation 10g preparing with 500rpm.
The dissolved state and the pH that after dropping into, stir the curdlan in the each beaker after 5 minutes are shown in to table 2.
[table 2] stirs the state of the each solution after 5 minutes
| ? | the state of each solution | the pH of solution |
| comparative example 1 | " agglomerate " is more, unmixed even. | 10.7 |
| comparative example 2 | observe the formation of " agglomerate ". | 10.5 |
| test example 1 | there is no " agglomerate ", mix. | 10.5 |
| test example 2 | there is no " agglomerate ", mix. | 10.6 |
| test example 3 | there is no " agglomerate ", mix. | 10.6 |
As shown in table 2, in the scope that arbitrary solution is all 10～13 at pH, but in the solution that the content of use curdlan is preparations (comparative example 1 and 2) more than 70 quality % to be obtained, observe the formation of " agglomerate ".On the other hand, be in the solution that obtains of the preparation (test example 1～3) below 60 quality % using the content of curdlan, do not observe the formation of " agglomerate ".
Utilizability in industry
According to the present invention, can provide heating coagulability β-1 that is difficult for producing " agglomerate " in the time being dissolved in water, the preparation of 3-glucan.
Claims (4)
1. heating coagulability β-1,3-glucan preparation, is characterized in that, heating coagulability β-1, the content of 3-glucan is 10～60 quality %, and 1g heating coagulability β-1,3-glucan preparation is dissolved in 19g water and the pH of the aqueous solution obtaining is 10～13.
2. preparation as claimed in claim 1, it contains alkaline agent.
3. preparation as claimed in claim 1 or 2, it contains protein.
4. heating coagulability β-1, the manufacture method of 3-glucan preparation, it is characterized in that, by so that heating coagulability β-1, the content of 3-glucan is 10～60 quality % and makes 1g heating coagulability β-1,3-glucan preparation is dissolved in 19g water and the mode adjusting component that the pH of the aqueous solution obtaining is 10～13, manufactures heating coagulability β-1,3-glucan preparation.
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| JP2013-021761 | 2013-01-22 | ||
| JP2013021761A JP2014140345A (en) | 2013-01-22 | 2013-01-22 | HEAT COAGULATING β-1,3-GLUCAN PREPARATION |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107105735A (en) * | 2014-12-26 | 2017-08-29 | 日本奥加诺食品株式会社 | Composition containing curdlan and the product comprising the composition containing curdlan |
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| JP2019140913A (en) * | 2016-06-24 | 2019-08-29 | オルガノフードテック株式会社 | Curdlan-containing composition, product including curdlan-containing composition, and method of producing product including curdlan-containing composition |
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2013
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107105735A (en) * | 2014-12-26 | 2017-08-29 | 日本奥加诺食品株式会社 | Composition containing curdlan and the product comprising the composition containing curdlan |
| TWI676637B (en) * | 2014-12-26 | 2019-11-11 | 日商奧璐佳瑙食品技術公司 | Composition containing carterin and product containing composition containing carterin |
| US10561166B2 (en) | 2014-12-26 | 2020-02-18 | Organo Food Tech Corporation | Curdlan-containing composition and product comprising curdlan-containing composition |
| CN107105735B (en) * | 2014-12-26 | 2021-06-11 | 日本奥加诺食品株式会社 | Gel-containing polysaccharide compositions and articles comprising gel-containing polysaccharide compositions |
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| JP2014140345A (en) | 2014-08-07 |
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