CN1059912C - Biodegradable film and paste produced from water solubale plant fibre - Google Patents
Biodegradable film and paste produced from water solubale plant fibre Download PDFInfo
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- CN1059912C CN1059912C CN95105222A CN95105222A CN1059912C CN 1059912 C CN1059912 C CN 1059912C CN 95105222 A CN95105222 A CN 95105222A CN 95105222 A CN95105222 A CN 95105222A CN 1059912 C CN1059912 C CN 1059912C
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Abstract
The present invention relates to a biodegradable film and a paste agent which are obtained by using a plant water-solubility plant fibre to manufacture a film. A plant water-insoluble fibre containing protein is decomposed under the action of the acidity of the pH value of the vicinity of the isoelectric point of the protein at below 130 DEG C, wherein the pHvalue is from 3 to 6; the protein and amino acid decomposed by the protein which are mixed with the water-insoluble fibre have the advantages of little mixing amount and high yield. Then, the biodegradable film and the paste agent are manufactured by using the obtained water-solubility plant fibre.
Description
The present invention relates to from oil grain degreasings such as soybean, extract the residue behind the albumen, residue from beans after making etc. for example, and the method that makes water-soluble vegetable fibre the water-insoluble vegetable fibres such as residue after cereal extracts starch, from and make the chewing gum that contains this water-soluble vegetable fibre and the method for making of low calorific food with it.
Residue after extracting grease and extract albumen from oil grain and from cereal, extract starchiness after residue in vegetable fibre abundant, therefore remaining protein and vegetable fibre complexing are difficult to high yield and reclaim vegetable fibre.And these vegetable fibres are water-insoluble, and they are decomposed to cause water miscible vegetable fibre, sneak into protein as few as possible, obtain also very difficult with high yield.For example, residue from soybean behind extraction grease and the protein is a residue from beans after making etc., be also to contain soy proteinaceous water-insoluble vegetable fibre, thereby but, it decomposes the extraction water-soluble polysaccharides because being carried out alkali, thereby carbohydrate resolves into few carbohydrate, the soybean peptides and the amino acid of soy-protein and decomposition are sneaked into, thereby are difficult to obtain highly purified vegetable fibre with high yield.
At present, also not find from this water-insoluble vegetable fibre with the high purity method of recycle-water soluble plant fibres effectively.If can high purity obtain this water-soluble vegetable fibre effectively, then consider to be widely used in various films, caking agent, food etc.
For example, plastics system packing film does not decompose under state of nature, and collagem membrane and Propiram (Pululan) film have the Biodegradable that microorganism etc. is decomposed, and the heat sealability of collagem membrane is few, and the Propiram film has the high price problem.But,, then can obtain not having the film of these problems if use this water-soluble vegetable fibre.
In addition, gelatin, modified starch, Sudan Gum-arabic, caking agents such as Propiram, polyvinyl alcohol, particularly, a little less than its bonding strength of paste as remoistenable adhesive, and practical problems such as high price are arranged, if but adopted this water-soluble vegetable fibre, then these problems could be eliminated.
In chewing gum, if use microbe-derived water-soluble polysaccharides Propiram, then Propiram is than this water-soluble vegetable fibre price height, and a little less than the persistence of its bite of chewing gum that makes, moisture holding capacity is poor, but the use water-soluble vegetable fibre, this class problem then can be eliminated.
This water-soluble vegetable fibre also can be used for low calorific food, and this low calorific food was ignorant in the past.
The object of the invention provides the method for making water-soluble vegetable fibre from contain proteinic insoluble plant fiber, and uses film, paste, chewing gum and the low calorific food that makes water-soluble vegetable fibre.
The manufacture method of the present invention's water-soluble vegetable fibre is with proteinaceous water-insoluble vegetable fibre, under the acidity near isoelectric points of proteins, and makes it to decompose 130 ℃ of following temperature.
As proteinaceous water-insoluble vegetable fibre, can be oil grain (for example soybean, palm, corn, cottonseed, nut) remove shell, residue that grease and proteinic residue, cereal (rice, wheat) are removed the dregs of rice and starch.
In the manufacture method of the present invention, near the contained isoelectric points of proteins of water-insoluble vegetable fibre (acid usually) the water-insoluble vegetable fibre is carried out thermal degradation is suitable.Thereby, decomposing with alkali and to compare, protein can stripping not decompose part, thereby, do not need the later albumen operation of removing, can obtain the water-soluble vegetable fibre that protein content is low, purity is high.And, can not produce lysylalanine objectionable impuritiess such as (lysino alanine) during production.
Near the isoelectric points of proteins that contains in the water-insoluble vegetable fibre pH value is common acidity (pH6 is following), and for example, when the residue of soybean after extracting grease and protein was residue from beans after making, its pH was preferably 3-6.
If contain the shell of skin and so in the water-insoluble vegetable fibre, the local flavor of the water-soluble vegetable fibre that makes is then poor, therefore, preferably use the fiber of removing cot among the present invention, when the water-insoluble vegetable fibre derives from oil grain, if skin was taken off in use, the wooden fishy smell of the water-soluble vegetable fibre that then makes is few.For example, during the residue from beans after making of soybean protein-containing, the residue from beans after making that preferably uses the soybean took off skin to obtain.
Among the present invention, proteinaceous water-insoluble vegetable fibre is decomposed under the acidity near isoelectric points of proteins, this is because than under the stronger acidity of isoelectric points of proteins, when for example decomposing under the strongly-acid of residue from beans after making below pH2 with above-mentioned soybean protein-containing, vegetable fibre decomposes excessively, function as vegetable fibre reduces, while and vegetable fibre are together, protein also decomposes stripping, when being used for beverage, makes that liquid is the milkiness shape under its neutral situation, and then the pH value is low, therefore must fully neutralize, the amount of neutralized salt increases, so that also needs the desalination operation.
On the other hand, with proteinaceous water-insoluble vegetable fibre under the neutrality or alkalescence higher than isoelectric points of proteins pH, for example with the residue from beans after making of above-mentioned soybean protein-containing, when the pH value is decomposed under than 7 high alkaline conditions, protein is decomposed and is milky white shape with vegetable fibre stripping, liquid, and the sugar and the amino acid reaction of decomposing the back generation have the brown stain tendency that becomes chocolate.
Proteinaceous water-insoluble vegetable fibre is decomposed in the temperature below 130 ℃, is because if temperature is higher than 130 ℃, then decomposes the sugar (reducing sugar) that produces and becomes chocolate with amino acid reaction brown stain, and the smell of dense not smelling good is arranged.The decomposition temperature of proteinaceous water-insoluble vegetable fibre can be below 130 ℃, but in order to decompose effectively, temperature better is more than 80 ℃ more than normal temperature, is more preferably more than 100 ℃.
With the water-insoluble vegetable fibre water-soluble vegetable fibre that pyrolytic decomposition obtains under acidity, be suitable to remove lyophobic dust and lower-molecular substance further preferably with activated carbon treatment, can further improve the purity of water-soluble vegetable fibre thus.
Comprise water-soluble hemicellulose in the water-soluble vegetable fibre that so obtains, the soluble soybean fiber that obtains in the residue from beans after making by the soybean residue for example, be with rhamnosyl, Fucose, pectinose, wood sugar, semi-lactosi, glucose, uronic acid are as constituting sugared composition, molecular-weight average 5-100 ten thousand, the preferably fiber of 10-40 ten thousand.
The molecular-weight average of carbohydrate of the present invention is as reference material, according to measuring 1M NaNO with standard Propiram (the system Block Le ラ of Co., Ltd. of woods protobiochemistry institute Application)
3The limiting viscosity method of solution medium viscosity is tried to achieve.The ratio of carbohydrate is determined with following analytical method.
The mensuration of uronic acid is with Block Le-メ Application-Network ラ Application Star (Blumen-Kranlz) method.The mensuration of neutral sugar is with ア Le ジ ト-Le ア セ テ-ト method.
The present invention's who obtains thus water-soluble vegetable fibre is all very good at anti-opening property, the tackifying aspects such as (particularly having at alkali territory tackify and in case be back to the character that acidity is viscosity degradation) of cementability, film formation property, film.
The water-soluble vegetable fibre of the present invention that utilizes the water-insoluble vegetable fibre to obtain below is described, makes transparent Biodegradable film, paste, chewing gum and low calorific food.
The present invention's film has enough intensity as film, can seal, and be low cost of manufacture, the film that Biodegradable is arranged.
This Biodegradable film, available known film is by the water-soluble vegetable fibre manufacturing.For example, with water-soluble vegetable fibre onboard or resin molding etc. go up to stretch and form suitable thickness, make it dry, then can be made into the Biodegradable film.
In order to improve the characteristic of Biodegradable film, can also add additives such as plasticizer and tensio-active agent, preferably use the additive that does not damage above-mentioned Biodegradable film edibility in such cases.
The present invention's paste is to be the bonding paste of using, particularly remoistenable adhesive of principal constituent with the water-soluble vegetable fibre.
The water-soluble vegetable fibre protein content that uses low more (10 weight % of drying solid composition are following usually) bonding force is strong more, and protein content is below 8 weight %, and it is suitable being more preferably below 5 weight.
The present invention's chewing gum is the chewing gum that contains water-soluble vegetable fibre.
Generally, chewing gum is by gummy matrix (15-30 weight % usually), sweet taste material (granulated sugar, glucose, water maltosemalt sugar etc.), spices; Nutrition agent (0.2-2 weight % usually) constitutes.Wherein, gummy matrix is to be made of natural resin, VINYL ACETATE MONOMER (VAM), fat gum resin, synthetical glue, natural wax, emulsifying agent, lime carbonate etc.
Water-soluble vegetable fibre content in the present invention's the chewing gum with respect to 100 weight parts natural gum matrix, is the 1-40 weight part, and preferably the 2-30 weight part is suitable.If chewing gums such as fragrance natural gum, the natural gum that froths, the about usually 0.2-10 weight of the water-soluble vegetable fibre content % in the chewing gum is suitable.The sugar amount is few in the chewing gum of low sweet taste, so water-soluble vegetable fibre content is more than it.When the content of water-soluble vegetable fibre was too much, visco-elasticity increased, hardening when then chewing.Otherwise, then do not have effect of the present invention when very few.
The water-soluble vegetable fibre content of appropriateness is compared with Propiram, and not only the dissolution rate in the mouth is slow so that persistence bite is good, and has the effect of fragrance persistence.
The present invention's low calorific food is in albumen, grease and the carbohydrate food as main raw material, with a part wherein with the displacement of the present invention's water-soluble vegetable fibre so that become the food of reduction heat.
Followingly be described more specifically the present invention according to embodiment.
Embodiment 1
The manufacture method of water-soluble vegetable fibre
In the present embodiment, as proteinaceous water-soluble vegetable fibre, use and from skimmed soy beans, separate the Raw bean curd slag that obtains in the operation of making soybean protein.The about 80 weight % of water content in this Raw bean curd slag contain the about 65 weight % of vegetable fibre, the about 20 weight % of crude protein in solids component, above-mentioned proteic iso-electric point is near pH4.5.
With respect to this Raw bean curd slag, behind the water of 2 times of amounts of interpolation, the hydrochloric acid that wherein adds concentration 36% again makes the pH value adjust to 3-6.Then it is placed 130 ℃ of following temperature thermal degradation.In the residue from beans after making that so decomposes, the water-insoluble vegetable fibre resolves into water-soluble vegetable fibre, and on the other hand, contained albumen does not decompose mostly and is state of aggregation in the Raw bean curd slag.
With point separate thing with 8000rpm through centrifugation in 30 minutes, remove and to contain the proteic precipitation part of cohesion, take out the supernatant liquor that is dissolved with water-soluble vegetable fibre.
In this supernatant liquor, contain many water-insoluble vegetable fibres and decompose the water miscible vegetable fibre that obtains, on the other hand, the protein content that decomposes the back stripping tails off, the solution brown stain, in and the time the muddy situation of liquid all do not have.
Below, Raw bean curd slag is as mentioned above added the material of 2 times of water gagings, change the addition of concentration 36% hydrochloric acid or concentration 50% sodium hydroxide, change its pH value, the suitable thermal degradation temperature behind the change adjustment pH is to be prepared the experiment of water-soluble vegetable fibre.To meet the foregoing description condition and comparing of not meeting the foregoing description condition.
Experiment № 1-11
In these experiments, the Raw bean curd slag adds in the material of 2 times of water gagings relatively as mentioned above, the addition of appropriate change concentration 36% hydrochloric acid or concentration 50% sodium hydroxide, and shown in the according to the form below 1, making its pH is the interior material of 1-14 scope.
Below, will so adjust the material of pH, 120 ℃ after 1.5 hours thermal degradation, remove the precipitation part and take out supernatant liquor through centrifugation as mentioned above.
The gained supernatant liquor is neutralized it as required, estimate its color state and local flavor, it the results are shown in the table 1.
About the evaluation of supernatant fluid color in the table 1, * * represent the situation of persimmon-black, the situation of * expression brown, △ represents hazel situation, the colourless situation of zero expression.
Table 1
Experiment pH color evaluation flavor evaluation
11 * empyreuma, one-tenth flavor
22 * empyreuma, one-tenth flavor
Good, the some one-tenth flavor of 33 △
44 zero is good
55 zero is good
66 zero is good
Good, the some peculiar smell of 77 △
88 △ peculiar smell
Table 1 (continuing)
Experiment pH color evaluation flavor evaluation
9 10 △ peculiar smell, one-tenth flavor
10 12 * peculiar smell, one-tenth flavor
11 14 * peculiar smell, one-tenth flavor
Among the determination experiment № 1-6, in the supernatant liquor in the yield of water-soluble portion, the water-soluble portion proteic amount (weight %) and neutralization back water-soluble portion be adjusted to aqueous solution turbidity (OD610nm) when containing 4 weight %
The results are shown in table 2.
Table 2
Experiment № yield protein content turbidity
1 78.5 20.5 2.729
2 77.8 16.0 1.396
3 76.2 10.5 0.085
4 72.9 6.2 0.068
5 62.8 5.2 0.090
6 61.7 7.2 0.161
Experiment № 12-22
In these experiments, the Raw bean curd slag adds the water of 2 times of amounts relatively.The same with above-mentioned experiment № 1-11 situation, the addition of change concentration 36% hydrochloric acid or concentration 50% sodium hydroxide, as shown in the following Table 3, its pH is modulated in the 1-14 scope.
Below, 130 ℃ after 1.5 hours thermal degradation, and remove the precipitation part after the above-mentioned same centrifugation, take out supernatant liquor.
, same as described above as requested with the gained supernatant liquor, estimate its color state and local flavor.
Table 3
Experiment pH color evaluation flavor evaluation
12 1 * empyreuma, one-tenth flavor
13 2 * empyreuma, one-tenth flavor
Good, the some one-tenth flavor of 14 3 △
15 40 is good
16 50 is good
17 60 is good
Good, the some peculiar smell of 18 7 △
19 8 △ peculiar smell
20 10 * peculiar smell, one-tenth flavor
21 12 * peculiar smell, one-tenth flavor
22 14 * peculiar smell, one-tenth flavor
Experiment № 23-44
In these experiments, also be the water that relative Raw bean curd slag adds 2 times of amounts.With above-mentioned the same, the addition of change concentration 36% hydrochloric acid or concentration 50% sodium hydroxide, its pH is adjusted in the 1-14 scope.
Below, among the experiment № 23-33, at 140 ℃ through 1.5 hours thermal degradation; The experiment 34-44 in, at 150 ℃ through 1.5 hours thermal degradation.
, with above-mentioned equally through centrifugation remove precipitation part, take out supernatant liquor, as requested it is neutralized thereafter, its color state of evaluation same as described above and local flavor, it the results are shown in table 4 and table 5.
Table 4
Experiment pH color evaluation flavor evaluation
23 1 * * empyreuma, become flavor
24 2 * * empyreuma, become flavor
25 3 * empyreuma, some one-tenth flavor
26 4 * empyreuma
27 5 △ empyreumas
28 6 △ empyreumas
29 7 * empyreuma
30 8 * empyreuma
31 10 * empyreuma, one-tenth flavor
32 12 * * empyreuma, become flavor
33 14 * * empyreuma, become flavor
Table 5
Experiment pH color evaluation flavor evaluation
34 1 * * empyreuma, become flavor
35 2 * * empyreuma, become flavor
36 3 * * empyreuma, some one-tenth flavor
37 4 * * empyreuma
38 5 * * empyreuma
39 6 * * empyreuma
40 7 * * empyreuma
41 8 * * empyreuma
42 10 * * empyreuma, become flavor
43 12 * * empyreuma, become flavor
44 14 * * empyreuma, become flavor
Can be clear that by above-mentioned each experimental result, meet the foregoing description condition, it is 3-6 that the material that adds 2 times of water gagings in the Raw bean curd slag is adjusted pH, make it at the experiment of the temperature thermal degradation below 130 ℃ gained material (experiment № 3-6 and 14-18), with do not meet the embodiment condition under decompose other the experiment gains compare, the proteinic amount of stripping is few, and muddiness, the browning phenomenon of gained solution are few, and also very good aspect local flavor.
Embodiment 2
In the present embodiment, as the water-insoluble vegetable fibre, used resulting Raw bean curd slag in the manufacturing process by the skimmed soy beans soy protein isolate.This Raw bean curd slag contains the about 80 weight % of moisture, in solid state component, contains the about 65 weight % of vegetable fibre, the about 20 weight % of crude protein.
In this Raw bean curd slag, add water to adjust the about 5 weight % of dry solid component concentration, use high-pressure homogenizer (MANTON-GAULIN (strain) makes " Sub-Micron-dis-perser "), with 19600kPa (200kg/cm
2) pressure carry out homogenizing 2 times.
Then, the water that weight such as adds in the material of homogenizing stirs the back, be 1/100 to add the proteolytic enzyme (rendeing a service 240pu/mg) that derives from aspergillus oryzae (Aspergillus orysae) by the ratio of E/S, albumen contained in the Raw bean curd slag is carried out decomposing in 3 hours under 50 ℃.The effectiveness of proteolytic enzyme is pressed reed, and former-ア Application ソ Application (Anson) method is measured.
To decompose proteic material with 8000rpm through centrifugation in 30 minutes, remove liquefiable albumen, in the precipitation of remnants part, add water with after adjusting solid component concentration and being about 4 weight %, add concentration 36% hydrochloric acid therein and make pH furnishing 3, carry out decomposing in 6 hours at 100 ℃, water-insoluble vegetable fibre is decomposed into water-soluble vegetable fibre.
Separate in the thing at point and to add 10% sodium hydroxide solution and neutralize that to make pH be 7.0, make it carry out centrifugation in 30 minutes, take out and contain the many water-soluble portions of water-soluble vegetable fibre with 8000rpm.Make this water-soluble partial concentration to the about 5 weight % of solid component concentration, it is stretched on synthetic resin film thinly, dry back film forming is peeled off from synthetic resin film.The Biodegradable film that so obtains, the transparency height is almost transparent strong film, and water is not disperseed, whole dissolving also may seal.
Embodiment 3
In the present embodiment, ethanol as interpolation 99% in the water-soluble portion that contains many water-soluble vegetable fibre of above-mentioned embodiment 2, centrifugation gained, be adjusted to 80% ethanolic soln, make the polymer moiety precipitation of the water-soluble vegetable fibre in the water-soluble portion.
After sedimentary polymer moiety warm air drying, wherein add water furnishing 20% aqueous solution, identical with the foregoing description 2 then, on synthetic resin film, it is stretched thinly, drying after the film forming, strips down from synthetic resin film.
With the Biodegradable film that so obtains, identical with the foregoing description, be almost transparent strong film, water is not disperseed and whole dissolving, also may seal, and can keep the state of transparent film over a long time.
Embodiment 4
In the present embodiment, behind 2 times of water of above-mentioned Raw bean curd slag interpolation, add concentration 36% hydrochloric acid and adjust pH2.5, decomposed through 1.5 hours at 100 ℃.
Then, handle resolvent,, then become sliding paste because resolvent is so handled with homogenizer with homogenizer.
In the paste shape resolvent of this cunning, add as the glycerine of plasticizer and Sorbitol Powder each after 1.0%, this paste is cast with casting, the thickness during casting is 1.0mm, thereby makes it the dry Biodegradable film that thickness is 0.1mm that obtains.
The Biodegradable film of gained has the transparency, is strong and slick film, also may seal.
Embodiment 5
In the present embodiment, same with the foregoing description 4, behind 2 times of water of Raw bean curd slag interpolation, add concentration 36% hydrochloric acid and adjust its pH.In the present embodiment, its pH is adjusted near 4.5 the iso-electric point of institute's soybean protein-containing in the Raw bean curd slag, it is decomposed through 1.5 hours at 120 ℃.If will decompose among near the pH4.5 of this Raw bean curd slag soy protein isoelectric point, then water-insoluble vegetable fibre appropriateness is decomposed so that the water-soluble vegetable fibre stripping in the Raw bean curd slag, on the other hand, institute's soybean protein-containing cohesion in this Raw bean curd slag, arrestin is to the aqueous solution side stripping of water-soluble vegetable fibre stripping.With the gained resolvent, identical with the foregoing description 2, through centrifugation in 30 minutes, taking-up contained the many water-soluble portions of water-soluble vegetable fibre, and this partial concentration is concentrated into about 5 weight % up to solid state component with 8000rpm.
Then and the foregoing description 4 same, with the enriched material film forming.
The Biodegradable film that so makes is the transparent low film of protein content, can also seal.
Embodiment 6
Manufacturing process
The water that adds 2 times of weight in soy protein isolate manufacturing process in the Raw bean curd slag that obtains is 4.5 with hydrochloric acid modulation pH, adds water decomposition through 1.5 hours at 120 ℃, and cooling back centrifugation (10000g * 30 minute) is separated into supernatant part and precipitation part.To precipitate part further usefulness wait water gaging to wash, supernatant liquor that centrifugation is obtained and above-mentioned supernatant liquor are handled through activated carbon column together.Gained solution is carried out drying then obtain water-soluble vegetable fibre (first).
Then, this water-soluble vegetable fibre being placed in 0.5% salt solution dissolving, is 50% triplicate redeposition by alcohol concn.Spent ion exchange resin (オ Le ガ ノ strain system " ア バ-ラ イ ト IR-120B ") desalination makes water-soluble vegetable fibre (second).
On the other hand, in aforesaid method, obtain water-soluble vegetable fibre (third) equally without the activated carbon column processing.
Show the result in table 6.
Table 6 proportion of composing (%)
Become divide A and B third
Moisture 5.71 7.75 5.10
Crude protein 1.93 1.03 5.43
Coarse ash 5.29 0.22 5.30
Polyose 87.07 91.00 84.17
Molecular-weight average 178,000 207,000 114000 is removed pigment composition and hydrophobicity composition, low molecular composition by activated carbon treatment.Below analyzing the sugar of the water-soluble vegetable fibre of (first), (second) and (third) forms.The mensuration of uronic acid is to use the Blumen-Krantz method, and the mensuration of neutral sugar is with ア Le ヅ ト-Le ア セ テ-ト method.
Table 7 sugar is formed (weight %)
The kind the first and second the third of sugar
Uronic acid 20.4 16.9 19.4
Rhamnosyl 1.6 2.7 2.1
Fucose 2.7 5.2 3.9
Pectinose 19.9 19.2 23.1
Wood sugar 6.4 8.4 5.8
Semi-lactosi 47.3 40.8 43.4
Glucose 1.8 0.9 2.3
With this water-soluble vegetable fibre, according to the test of JIS specification K6848-1987 and K6851-1976, with " line (moisture 8.1%, proportion 0.53g/cm
3) " carry out bonding strength test.That is, make water-soluble vegetable fibre in water, be dissolved into 20% solution, apply 100g/m with respect to line
2, do not carry out heating and pressurizing, bonding after 20 ℃ stretched after the drying in RH60%48 hour and measure shearing resistance.
The results are shown in table 8.
Table 8 stretching slip resistance
Bonding strength (kgf/cm
2) bonding strength (kPa)
First 56.4 5527.2
Second 85.0 8330
Third 44.1 4321.8
Propiram * 1 40.5 3969
Sudan Gum-arabic * 2 30.7 3008.6
* 1 Propiram is a woods protobiochemistry institute system " PF-20 "
* 2 is キ シ ダ chemistry strain systems " Sudan Gum-arabic "
The tensile strength that can be clear that the water-soluble vegetable fibre that embodiment 6 obtains is very high.
Can learn that the high more slip resistance that then stretches of this water-soluble vegetable fibre purity also increases.
Embodiment 7
Water soluble fibre and dextrin (シ グ マ strain system) that embodiment 6 (first) obtains are equally pressed mixed shown in the table 9, with embodiment 6 same measured bonding strengths.The results are shown in the table 9.
Table 9 bonding strength
Dextrin (first) bonding strength (kgf/cm
2) bonding strength (kPa)
100 0 19.6 1920.8
80 20 36.2 3547.6
50 50 50.0 4900
20 80 54.2 5311.6
0 100 58.2 5703.6
Because paste and water-soluble vegetable fibre and usefulness such as dextrin, thereby the bonding strength that can increase or regulate dextrin.
Embodiment 8
In commercially available foodstuff fibre (japanese food processing strain system " セ Le Off ア-", from hoja, remove the fiber behind destarching, albumen, the lipid etc.) add water 2700l among the 300g, handle (12 ℃ * 60 minutes) thermal degradation through autoclave, centrifugation obtains supernatant liquor after (5000g * 10 minute), is 60% to add ethanol according to alcohol concn.Reclaim the precipitation part, the precipitation that obtains after repeating reclaimer operation is once partly carried out the dry water-soluble vegetable fibre that then obtains 111g.Analyze this water-soluble vegetable fibre is same as described above, analytical value is as shown in table 10.
Table 10
Moisture 8.70%
Crude protein 0.36%
Coarse ash 1.12%
Polyose 89.82%
Same as described above, the composition of analysis polyose, analytical results is as shown in table 11.
Table 11
Uronic acid 4.9%
Ara 35.9％
Xyl 45.7％
Gal 6.1％
Glc 7.4％
The molecular-weight average that records with above-mentioned same method is 178000, and bonding strength is 3126.2kPa (31.9kgf/cm
2).
Embodiment 9
Embodiment 6 (first) is added in the water glass that contains moisture 70% with water-soluble vegetable fibre 5 weight parts that quadrat method obtains, and adhering speed is than only being fast 2 times of water glass.
Embodiment 10
In muller, add VINYL ACETATE MONOMER (VAM) 340 weight parts, natural tuno gum 330 weight parts, poly-isobutyl-200 weight parts, 120 ℃ dissolve mix after, mix behind glycerol adding fatty acid ester 30 weight parts.And then, add talcum (powder) 100 weight parts, obtain gummy matrix after mixing.
Then, in 60 ℃, add above-mentioned gummy matrix 25 weight parts in the chewing gum mixing roll of insulation, soluble soybean vegetable fibre 5 weight parts, water 5 weight parts, the soluble coffee that obtain with quadrat method with embodiment 6 (first) (after イ Application ス Application ト コ-ヒ) mixture of 1 weight part composition mixes, mix with pulverized sugar 55 weight parts, glucose 8 weight parts, spices 1 weight part again.
Then, after extruding thickness and be the tabular chewing gum of 5cm with extrusion machine, again with rolling the sheet that thickness 2mm is made in roll extrusion.
Embodiment 11
Except that the soluble soybean vegetable fibre that adopts embodiment 6 (the third) to make with quadrat method replaces the soluble soybean vegetable fibre (first), other all with the embodiment 10 identical chewing gums that make.
Embodiment 12
Except that the water-soluble vegetable fibre that derives from hoja that adopts embodiment 8 to obtain with quadrat method replaces the water-soluble vegetable fibre (first), other all with the embodiment 10 identical chewing gums that make.
Comparative example 1
Except that water maltosemalt sugar 6.7 weight parts, water 3.3 weight parts replace soluble soybean vegetable fibre (first) and water, other all with the embodiment 10 identical chewing gums that make.
Comparative example 2
Except that replacing the soluble soybean vegetable fibre (first) with Propiram (woods protobiochemistry institute system), other all with the embodiment 10 identical chewing gums that make.
Comparative example 3
Except that replacing the soluble soybean vegetable fibre (first) with Sudan Gum-arabic (キ シ ダ chemistry strain system), other all with the embodiment 10 identical chewing gums that make.
Test 1
The chewing gum that the foregoing description and comparative example are made carries out the sense evaluation by 30 people groups after 20 ℃, relative humidity 40%RH preserved for 1 week.
The results are shown in table 12
Table 12
Sample is chewed hardness fragrance persistence local flavor
Embodiment 10 8.0 8.1 8.2
Embodiment 11 8.1 8.0 7.2
Embodiment 12 7.6 7.0 7.4
Comparative example 1 8.0 6.4 7.8
Comparative example 2 7.0 6.2 7.1
Comparative example 3 6.8 6.3 6.4
Regulation 10 is carried out 10 sections evaluations for optimum in the evaluation.The big more expression of numerical value is good more.Can be clear that by this test adopt the chewing gum bite softness of water-soluble vegetable fibre, the fragrance persistence is good.
Test 2
The chewing gum that the foregoing description and comparative example are obtained in 40 ℃, relative humidity 80%RH, keep 1 week the back observe its moisture ascending amount.
The moisture ascending amount is calculated by following formula.
Moisture after moisture ascending amount=preservation-initial stage moisture
(△ %) (%) (%) the results are shown in table 13.
Table 13
The ascending amount of sample moisture (△ %)
Embodiment 10 1.0
Embodiment 11 1.2
Embodiment 12 2.1
Comparative example 1 3.4
Comparative example 2 1.9
Comparative example 3 2.0
Can be clear that by this test, use the chewing gum bite softness of water-soluble hemicellulose but the low good character of water absorbability.
Embodiment 13
Chocolate low in calories
TDF (the Total Dietary Fiber) result who measures soluble soybean vegetable fibre (first) according to enzymatic gravimetric method (prosky method) is 70.6%.This represents that it is a water-soluble vegetable fibre low in calories.Therefore, with this water soluble fibre low in calories, make chocolate with well-established law by following proportioning.
Proportioning table (weight %)
Raw material reference substance of the present invention
Cocoa material 8.0 8.0
Theobroma oil 7.0 7.0
Lactose 0 7.0
Water soluble fibre 10.0 0
Pulverized sugar 47.0 50.0
Theobroma oil 28.0 28.0
Yelkin TTS 0.3 0.3
Taste goods of the present invention, sensation and reference substance indifference.
Embodiment 14
Cookie low in calories
Adopt embodiment 6 with the soluble soybean vegetable fibre (first) that quadrat method obtains, make cookie with well-established law by following proportioning.
Proportioning table (weight %)
Raw material reference substance of the present invention
Oleomargarine 26.1 26.1
Last white sugar 15.1 15.7
Shell egg 5.2 5.2
Salt 0.26 0.26
Sodium Hydrogen Carbonate 0.26 0.26
Carbonic acid ammonia 0.32 0.32
Weak flour 39.1 52.2
Water soluble fibre 13.1 0
Taste goods of the present invention, sensation and reference substance indifference.
As described above, then can from the water-insoluble vegetable fibre, make water-soluble vegetable fibre by the present invention with high yield.
Also can utilize the water-soluble vegetable fibre of gained, make the few transparent organism decomposability film of intensity height and impurity.
Also can make the bonding force good bonding paste of using, particularly remoistenable adhesive.Paste of the present invention then can improve bonding force through esterification, etherificate, by making it crosslinked and linking agent and usefulness, also can give water tolerance.Also can with other caking agent and usefulness, according to the kind of caking agent, bonding strength is increased, bonding force also can become geometricprogression to increase.
Also can make bite persistence, chewing gum that the fragrance persistence is good.Promptly can make the chewing gum that contains water-soluble hemicellulose, candy, soft chewing gum, chewing gum dessert, bubble gum etc.
Can also use the present invention's the water-soluble vegetable fibre replacement protein matter and the part of carbohydrate, thereby make low calorific food.
Claims (2)
1. one kind with the resulting Biodegradable film of vegetalitas water-soluble vegetable fibre system film, described water-soluble vegetable fibre is to contain the residue from beans after making of proteinic water-insoluble vegetable fibre, under the acidity of pH3-6 this isoelectric points of proteins near, decompose in the temperature below 130 ℃ and to make, described Biodegradable film carries out film forming with above-mentioned water-soluble vegetable fibre and makes.
2. one kind with the paste of vegetalitas water-soluble vegetable fibre as principal constituent, described water-soluble vegetable fibre is to contain the residue from beans after making of proteinic water-insoluble vegetable fibre, under the acidity of pH3-6 this isoelectric points of proteins near, decompose in the temperature below 130 ℃ and to make, described paste is made as main component with described water-soluble vegetable fibre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95105222A CN1059912C (en) | 1995-05-02 | 1995-05-02 | Biodegradable film and paste produced from water solubale plant fibre |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95105222A CN1059912C (en) | 1995-05-02 | 1995-05-02 | Biodegradable film and paste produced from water solubale plant fibre |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91101533A Division CN1033788C (en) | 1991-03-08 | 1991-03-08 | Process for preparation of water-solubility vegetable fibres, biological decomposability membrane, paste, chewing-gum and low heat foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1112579A CN1112579A (en) | 1995-11-29 |
| CN1059912C true CN1059912C (en) | 2000-12-27 |
Family
ID=5075404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95105222A Expired - Lifetime CN1059912C (en) | 1995-05-02 | 1995-05-02 | Biodegradable film and paste produced from water solubale plant fibre |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1059912C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6074587A (en) | 1998-02-13 | 2000-06-13 | Cs Enviromental Technology Ltd. | Degradable container and a method of forming same |
| CN1320360C (en) * | 2002-03-25 | 2007-06-06 | 科学和工业研究委员会 | Protein profiling of hyper acidic plants |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4239906A (en) * | 1979-06-07 | 1980-12-16 | Standard Brands Incorporated | Method for obtaining a purified cellulose product from corn hulls |
| JPS59143554A (en) * | 1983-02-04 | 1984-08-17 | Wakoudou Kk | Preparation of food |
-
1995
- 1995-05-02 CN CN95105222A patent/CN1059912C/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4239906A (en) * | 1979-06-07 | 1980-12-16 | Standard Brands Incorporated | Method for obtaining a purified cellulose product from corn hulls |
| JPS59143554A (en) * | 1983-02-04 | 1984-08-17 | Wakoudou Kk | Preparation of food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1112579A (en) | 1995-11-29 |
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