JP2003201370A - Gelatinous nonanimal composition, its production process, and food containing gelatinous nonanimal composition - Google Patents
Gelatinous nonanimal composition, its production process, and food containing gelatinous nonanimal compositionInfo
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- JP2003201370A JP2003201370A JP2001401980A JP2001401980A JP2003201370A JP 2003201370 A JP2003201370 A JP 2003201370A JP 2001401980 A JP2001401980 A JP 2001401980A JP 2001401980 A JP2001401980 A JP 2001401980A JP 2003201370 A JP2003201370 A JP 2003201370A
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- gelatinous
- xanthan gum
- animal composition
- gelatin
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、低分子キサンタン
ガム及びマンノースを主鎖とする多糖類を主成分とする
ゼラチン様非動物性組成物及びその製造方法、並びにそ
のゼラチン様非動物性組成物が含有された食品に関す
る。TECHNICAL FIELD The present invention relates to a gelatin-like non-animal composition mainly comprising a low-molecular-weight xanthan gum and a polysaccharide having mannose as a main chain, a method for producing the same, and a gelatin-like non-animal composition therefor. Containing foods contained.
【０００２】[0002]
【従来の技術】従来から、食品や医薬品の分野でゼラチ
ンが多用されている。ゼラチンは、牛や豚の骨や皮の主
要蛋白質であるコラーゲンを分解した後、精製したもの
で、ゲル化やとろみなどの増粘のための素材として利用
されている。2. Description of the Related Art Gelatin has been widely used in the fields of foods and pharmaceuticals. Gelatin is obtained by decomposing collagen, which is the main protein of bones and skins of cattle and pigs, and then refined. It is used as a material for thickening such as gelation and thickening.
【０００３】[0003]
【発明が解決しようとする課題】ところで、近年、食品
や医薬品から発生するアレルギー問題があり、動物性の
ゼラチンに対してアレルギーを持つ人も多い。また、イ
スラム教やヒンズー教のように宗教上の理由、又は動物
擁護、環境保全などの理由から、動物性のものを食さな
い人も多い。さらに、狂牛病や豚の口蹄疫などの問題が
世界中に蔓延し、牛や豚の骨や皮を原料とするゼラチン
を敬遠する傾向にある。By the way, in recent years, there is an allergic problem arising from foods and pharmaceuticals, and many people are allergic to animal gelatin. In addition, many people do not eat animal food for religious reasons, such as Islam and Hinduism, or for reasons such as animal protection and environmental conservation. Furthermore, problems such as mad cow disease and foot-and-mouth disease of pigs are widespread all over the world, and there is a tendency to avoid gelatin, which is made from bones and skins of cattle and pigs.
【０００４】しかしながら、上述のように食品や医薬品
の分野において、ゼラチンの用途は多く、ゼラチンに代
わる非動物性のものが望まれているが、ゼラチンと同等
の性質を有するものはない。However, as described above, gelatin is used in many fields in the fields of foods and pharmaceuticals, and a non-animal alternative to gelatin is desired, but none having the same properties as gelatin.
【０００５】そこで、本発明は、ゼラチンと同等の性質
を有するゼラチン様非動物性組成物及びその製造方法、
並びにゼラチン様非動物性組成物が含有された食品を提
供することを目的とする。Therefore, the present invention provides a gelatin-like non-animal composition having the same properties as gelatin and a method for producing the same.
Another object of the present invention is to provide a food containing a gelatinous non-animal composition.
【０００６】[0006]
【課題を解決するための手段】以上の目的を達成するた
め、本発明者らは、鋭意研究を重ねた結果、平均分子量
１００，０００〜１，０００，０００の低分子キサンタ
ンガム及びマンノースを主鎖とする多糖類を主なる糊料
として含有し、該主なる糊料の合算濃度が１．０重量％
であるときの水性ゲルの破断強度が１０〜５００ｇ／ｃ
ｍ2で、破断歪みが０．２〜０．６に調整されているこ
とを特徴とするゼラチン様非動物性組成物が、ゼラチン
と同等の性質を有することを見出した。[Means for Solving the Problems] In order to achieve the above object, the present inventors have conducted extensive studies and as a result, have found that low molecular weight xanthan gum having an average molecular weight of 100,000 to 1,000,000 and mannose are main chains. Containing a polysaccharide as a main paste, and the total concentration of the main paste is 1.0% by weight.
Breaking strength of the aqueous gel is 10 to 500 g / c
It has been found that a gelatin-like non-animal composition characterized in that the breaking strain is adjusted to 0.2 to 0.6 at m 2 has the same properties as gelatin.
【０００７】本発明に係るゼラチン様非動物性組成物に
おいて、その成分である低分子キサンタンガムの平均分
子量の測定は、Ｕｂｅｌｏｈｄｅ型希釈型毛管粘度計に
より固有粘度［η］を求め、Ｍａｒｋ−Ｈｏｕｗｉｎｋ
−桜田の式（［η］＝ＫＭa）に当てはめることにより
求める。また、その成分である低分子キサンタンガムと
マンノースを主鎖とする多糖類とからなる水性ゲルの破
断強度及び破断歪みは、レオメーターによる測定によっ
て求める。In the gelatin-like non-animal composition according to the present invention, the average molecular weight of low molecular weight xanthan gum, which is a component thereof, is measured by determining the intrinsic viscosity [η] by a Ubelohde-type dilution-type capillary viscometer to determine the Mark-Houwink.
- expression of Sakurada determined by fitting the ([η] = KM a) . Further, the breaking strength and breaking strain of an aqueous gel composed of low molecular weight xanthan gum and a polysaccharide having mannose as a main chain, which are components thereof, are determined by measurement with a rheometer.
【０００８】[0008]
【発明の実施の形態】本発明に係るゼラチン様動物性組
成物において、前記主なる糊料の合算濃度が１．０重量
％であるときの水性ゲルの破断強度が１０〜５００ｇ／
ｃｍ2で、破断歪みが０．２〜０．６に調整されている
ことが好ましく、さらに前記主なる糊料の合算濃度が
１．０重量％であるときの水性ゲルの破断強度が５０〜
３００ｇ／ｃｍ2で、破断歪みが０．３〜０．５に調整
されていることが好ましい。また、平均分子量１００，
０００〜１，０００，０００の低分子キサンタンガム及
びマンノースを主鎖とする多糖類の割合は、１：０．１
〜１０、特に１：０．３〜７であることが好ましい。BEST MODE FOR CARRYING OUT THE INVENTION In the gelatinous animal composition according to the present invention, the breaking strength of the aqueous gel is 10 to 500 g / when the total concentration of the main sizing agents is 1.0% by weight.
The breaking strain is preferably adjusted to 0.2 to 0.6 in cm 2 , and the breaking strength of the aqueous gel is 50 to 50 when the total concentration of the main paste is 1.0% by weight.
It is preferable that the breaking strain is adjusted to 0.3 to 0.5 at 300 g / cm 2 . Also, the average molecular weight 100,
The ratio of low molecular weight xanthan gum of 000 to 1,000,000 and polysaccharide having mannose as a main chain is 1: 0.1
It is preferably from 10 to 10, particularly from 1: 0.3 to 7.
【０００９】また、本発明に係るゼラチン様非動物性組
成物において、前記低分子キサンタンガムは、キサント
モナス・キャンペストリスなどキサントモナス属の細菌
の発酵条件を調整することにより得られたものであるこ
とが好ましく、この場合、窒素含有量を０．１５Ｎ以
下、特に０Ｎに調整された培地でキサントモナス・キャ
ンペストリスなどキサントモナス属の細菌の発酵を行う
ことが好ましい。具体的にはキサントモナス属の細菌を
澱粉、グルコース、ショ糖などの炭水化物を含む培養液
に植菌し、ｐＨと温度を整えて攪拌通気培養する。この
際、平均分子量１，５００，０００〜３，５００，００
０の通常のキサンタンガムを得る場合は、ｐＨを６．０
〜７．５に調整し、温度２５〜３５℃で２日間程度培養
する必要があるが、本発明のように平均分子量１００，
０００〜１，０００，０００の低分子キサンタンガムを
得る場合、培養時間を短くしたり、ｐＨや温度の条件を
変えることにより発酵速度を遅くし、あるいは培地組成
中の窒素成分を少なくすることにより培養を行う。In the gelatinous non-animal composition according to the present invention, the low molecular weight xanthan gum may be obtained by adjusting fermentation conditions of bacteria of the genus Xanthomonas such as Xanthomonas campestris. In this case, it is preferable to ferment a bacterium of the genus Xanthomonas such as Xanthomonas campestris in a medium adjusted to have a nitrogen content of 0.15 N or less, particularly 0 N. Specifically, a bacterium of the genus Xanthomonas is inoculated into a culture solution containing carbohydrates such as starch, glucose, and sucrose, adjusted to pH and temperature, and agitated with aeration culture. At this time, the average molecular weight of 1,500,000 to 3,500,000
To obtain a normal xanthan gum of 0, the pH should be 6.0.
It is necessary to adjust the temperature to 25 to 35 ° C. for about 2 days, but the average molecular weight is 100, as in the present invention.
When obtaining low molecular weight xanthan gum of 000 to 1,000,000, the fermentation time is slowed by shortening the culture time or changing the conditions of pH and temperature, or by culturing by reducing the nitrogen component in the medium composition. I do.
【００１０】さらに、本発明に係るゼラチン様非動物性
組成物において、前記低分子キサンタンガムは、キサン
タンガムを加水分解することにより得られたものである
ことが好ましく、加水分解は、酸や加熱により行われる
ことが好ましい。Further, in the gelatinous non-animal composition according to the present invention, the low molecular weight xanthan gum is preferably obtained by hydrolyzing xanthan gum, which is hydrolyzed by an acid or heat. Preferably.
【００１１】さらに、本発明に係るゼラチン様非動物性
組成物において、マンノースを主鎖とする多糖類が含有
されていることが好ましく、前記マンノースを主鎖とす
る多糖類が、ガラクトース側鎖を持つ多糖類及びグルコ
ース側鎖を持つ多糖類のうち少なくとも一種以上である
ことが好ましい。ガラクトース側鎖を持つ、マンノース
を主鎖とする多糖類としては、ローカストビーンガム、
カシアガム、タラガム、グアーガム、フェヌグリークガ
ムなどがあり、グルコース側鎖を持つ、マンノースを主
鎖とする多糖類としては、グルコマンナン（コンニャク
マンナン）などがある。Further, the gelatin-like non-animal composition according to the present invention preferably contains a polysaccharide having mannose as a main chain, and the polysaccharide having mannose as a main chain has a galactose side chain. It is preferable that it is at least one or more of the polysaccharides and polysaccharides having glucose side chains. As a polysaccharide having a main chain of mannose having a galactose side chain, locust bean gum,
There are cassia gum, tara gum, guar gum, fenugreek gum, and the like, and glucomannan (konjac mannan) is a polysaccharide having a glucose side chain and having mannose as a main chain.
【００１２】例えば、ガラクトマンナンであるローカス
トビーンガムは、主鎖のマンノースと側鎖のガラクトー
スの比率が約４：１であり、比較的側鎖が密に繋がった
部分とマンノースにガラクトース側鎖を持たない部分が
偏在しているが、この側鎖にガラクトース側鎖を持たな
いマンノース部分に、二重螺旋構造を持つ低分子キサン
タンガムの分子が結合して三次元網目構造を作るので、
短い分子である低分子キサンタンガムは、ローカストに
対してより多くの反応部位を持つことになると考えられ
る。このため、キサンタンガムの分子鎖としては短い
が、より緊密な結合をとり、物性としてよりゼラチンに
近い粘弾性と柔らかさが付与されると考えられる。For example, in locust bean gum, which is a galactomannan, the ratio of mannose in the main chain to galactose in the side chain is about 4: 1, and the galactose side chain is relatively densely connected to the mannose. The part that does not have is unevenly distributed, but the mannose part that does not have a galactose side chain in this side chain forms a three-dimensional network structure by binding the low molecular weight xanthan gum molecule with a double helix structure.
It is believed that the short molecule, low molecular weight xanthan gum, will have more reactive sites for locust. Therefore, although the molecular chain of xanthan gum is short, it is considered that the xanthan gum has a tighter bond and has physical properties such as viscoelasticity and softness similar to gelatin.
【００１３】さらに、本発明に係るゼラチン様非動物性
組成物は、水性ゲル状に調整されていることが好まし
い。本発明における水性ゲル状とは、ゼラチン様非動物
性組成物が水（熱水を含む）により溶解されることによ
り作られるゲル化物又は粘質物をいい、例えば水分を多
く含むゼリーや糖含有量の多いグミ状物、マシュマロな
どの気泡物、水と油を含有し乳化されたムース状物、ソ
フトヨーグルトやあんかけなどにおける粘質物などをい
う。Further, the gelatin-like non-animal composition according to the present invention is preferably prepared in the form of an aqueous gel. The aqueous gel form in the present invention refers to a gelled product or a viscous substance produced by dissolving a gelatinous non-animal composition with water (including hot water), for example, a jelly containing a large amount of water or a sugar content. A lot of gummy products, foams such as marshmallows, mousse products emulsified with water and oil, and viscous products such as soft yogurt and sauce.
【００１４】また、本発明は、キサントモナス属の細菌
の発酵条件を調整することにより平均分子量１００，０
００〜１，０００，０００の低分子キサンタンガムを得
る工程を備えたことを特徴とするゼラチン様非動物性組
成物の製造方法であり、前記キサントモナス属の細菌の
発酵は、窒素含有量を０．１５Ｎ以下に調整された培地
で行うことが好ましい。In the present invention, the average molecular weight of 100,0 is adjusted by adjusting the fermentation conditions of bacteria of the genus Xanthomonas.
A method for producing a gelatinous non-animal composition comprising the step of obtaining a low molecular weight xanthan gum of from 0 to 1,000,000, wherein the fermentation of a bacterium of the genus Xanthomonas has a nitrogen content of 0. It is preferable to use a medium adjusted to 15 N or less.
【００１５】さらに、本発明は、サンタンガムを加水分
解することにより平均分子量１００，０００〜１，００
０，０００の低分子キサンタンガムを得る工程を備えた
ことを特徴とするゼラチン様非動物性組成物の製造方法
である。Further, according to the present invention, the average molecular weight of 100,000 to 1,000 is obtained by hydrolyzing suntan gum.
A method for producing a gelatinous non-animal composition, comprising the step of obtaining 20,000 low molecular weight xanthan gum.
【００１６】本発明に係るゼラチン様非動物性組成物の
製造方法は、マンノースを主鎖とする多糖類を加える工
程をさらに備えていることが好ましい。The method for producing a gelatinous non-animal composition according to the present invention preferably further comprises a step of adding a polysaccharide having mannose as a main chain.
【００１７】またさらに、本発明は、前記ゼラチン様非
動物性組成物が含有された食品であって、食品として
は、例えばデザートゼリー、グミゼリー、ムース、アス
ピックゼリー、マシュマロ等がある。Furthermore, the present invention is a food containing the gelatin-like non-animal composition, and examples of the food include dessert jelly, gummy jelly, mousse, aspic jelly, marshmallow and the like.
【００１８】[0018]
【実施例】次に、本発明に係るゼラチン様非動物性組成
物の成分である低分子キサンタンガムについて説明す
る。先ず、（財）発酵研究所より提供されたキサントモ
ナス・キャンペストリスのＩＦ１３５５１菌株を表１に
示す配合により作られた液体培地に植菌し、２９±１℃
で2日間（４８時間）、６０回／分で振動培養して発酵
した。次に、発酵物を遠心分離機（（株）コクサン製）
によって１２０００回転で５分間遠心分離し、沈殿物で
ある菌体を取り除いた。この上層溶液をイソプロピルア
ルコール溶液に沈殿させ、沈殿物を乾燥して低分子キサ
ンタンガム１乃至３を得た。EXAMPLES Next, low molecular weight xanthan gum which is a component of the gelatinous non-animal composition according to the present invention will be explained. First, the IF13551 strain of Xanthomonas campestris provided by the Fermentation Research Institute was inoculated into a liquid medium prepared according to the formulation shown in Table 1 at 29 ± 1 ° C.
For 2 days (48 hours) at 60 times / min. Next, the fermented product is centrifuged (manufactured by Kokusan Co., Ltd.)
The cells were centrifuged at 12,000 rpm for 5 minutes to remove precipitates of bacterial cells. The upper layer solution was precipitated in an isopropyl alcohol solution, and the precipitate was dried to obtain low molecular weight xanthan gums 1 to 3.
【００１９】[0019]
【表１】 [Table 1]
【００２０】次に、平均分子量３，５２０，０００のキ
サンタンガム（ＡＤＭ社製）５０ｇを５０ｗｔ％アルコ
ール溶液１リットルに分散させ、この溶液に３Ｎの燐酸
２５ｇを加えて８０℃で１２時間、２４時間及び３６時
間反応させて本発明に係るゼラチン様非動物性組成物の
成分である低分子キサンタンガム４乃至６を得た。Next, 50 g of xanthan gum having an average molecular weight of 3520,000 (manufactured by ADM) is dispersed in 1 liter of a 50 wt% alcohol solution, 25 g of 3N phosphoric acid is added to this solution, and the solution is added at 80 ° C. for 12 hours and 24 hours. And reacted for 36 hours to obtain low molecular weight xanthan gums 4 to 6, which are components of the gelatinous non-animal composition according to the present invention.
【００２１】これらキサンタンガム１乃至６及び比較例
１として平均分子量３，５２０，０００のキサンタンガ
ムについて０．１ｗｔ％の粘度及び平均分子量を測定し
た。その結果を表２に示す。The xanthan gums 1 to 6 and Comparative Example 1 were measured for a viscosity and an average molecular weight of 0.1 wt% for xanthan gum having an average molecular weight of 35,20,000. The results are shown in Table 2.
【００２２】[0022]
【表２】 [Table 2]
【００２３】次に、キサンタンガム１乃至６及び比較例
１に係るキサンタンガムについて、粘度計の回転数を
６、１２、３０、６０ｒｐｍとしてチキソトロピック性
を調べた。その結果を表３に示す。表３から明らかなよ
うにキサンタンガム１乃至６は、比較例１に係るキサン
タンガムに比しニュートン流体に近いことが分かった。Next, the thixotropic properties of the xanthan gums 1 to 6 and the xanthan gums of Comparative Example 1 were examined with the viscometer rotating speeds of 6, 12, 30, and 60 rpm. The results are shown in Table 3. As is clear from Table 3, xanthan gums 1 to 6 were found to be closer to Newtonian fluid than the xanthan gum according to Comparative Example 1.
【００２４】[0024]
【表３】 [Table 3]
【００２５】次に、キサンタンガム１及び６と比較例１
に係るキサンタンガムそれぞれに、ローカストビーンガ
ム（ＣＰケルコ社製、ＲＬ−２００）を等量の割合で混
合して実施例１及び２に係るゼラチン様非動物性組成物
並びに比較例２に係るキサンタンガム・ローカストビー
ンガム混合物を得た。これらゼラチン様非動物性組成物
などを水に分散させて加熱溶解させ１．０ｗｔ％（各成
分０．５ｗｔ％）の水性ゲルとした。また、比較例３と
してゼラチン（新田ゼラチン（株）製、タイプＧＩＳ）
を用意し、同様にその３．０ｗｔ％の水性ゲルを得た。
これら実施例１及び２並びに比較例２及び３について、
レオメーター（（株）サン科学製）で１０℃における破
断強度、破断歪みを測定した。その結果を表４に示す。
表４から明らかなようにゼラチン様非動物性組成物、特
に実施例１がゼラチンに近い破断強度や破断歪みが得ら
れることが分かる。Next, xanthan gums 1 and 6 and Comparative Example 1
Xanthan gum according to Examples 1 and 2 was mixed with locust bean gum (CP Kelco, RL-200) at an equal ratio, and the gelatinous non-animal composition according to Examples 1 and 2 and the xanthan gum according to Comparative Example 2 A locust bean gum mixture was obtained. These gelatin-like non-animal compositions were dispersed in water and dissolved by heating to give 1.0 wt% (0.5 wt% of each component) aqueous gel. As Comparative Example 3, gelatin (manufactured by Nitta Gelatin Co., Ltd., type GIS)
Was prepared, and an aqueous gel of 3.0 wt% was obtained in the same manner.
Regarding these Examples 1 and 2 and Comparative Examples 2 and 3,
The breaking strength and breaking strain at 10 ° C. were measured with a rheometer (manufactured by Sun Kagaku Co., Ltd.). The results are shown in Table 4.
As is clear from Table 4, the gelatin-like non-animal composition, particularly Example 1 can obtain breaking strength and breaking strain close to those of gelatin.
【００２６】[0026]
【表４】 [Table 4]
【００２７】次に、実施例１に係るゼラチン様非動物性
組成物及び比較例３に係るゼラチンについて、上述の水
性ゲルの離水性を測定した。離水性の測定は、上述の水
性ゲル１００ｇを５ｍｍ角のダイスで切断して１０℃で
２時間保持し、これら水性ゲルの離水量を測定すること
により行った。その結果を表６に示す。表６から明らか
なように実施例７に係るゼラチン様非動物性組成物は、
比較例３に係るゼラチンと同様に離水量が少ないことが
分かる。Next, with respect to the gelatin-like non-animal composition according to Example 1 and the gelatin according to Comparative Example 3, the water separation of the above-mentioned aqueous gel was measured. The water-repellent property was measured by cutting 100 g of the above-mentioned aqueous gel with a 5 mm square die and holding at 10 ° C. for 2 hours, and measuring the amount of water separation of these aqueous gels. The results are shown in Table 6. As is clear from Table 6, the gelatinous non-animal composition according to Example 7 contained
It can be seen that the amount of water separation is small like the gelatin according to Comparative Example 3.
【００２８】[0028]
【表５】 [Table 5]
【００２９】[0029]
【発明の効果】以上のように、本発明によれは、低分子
キサンタンガムとマンノースを主鎖とする多糖類を用い
ることにより、ゼラチンと同等の性質を有するゼラチン
様非動物性組成物及びその製造方法、並びにゼラチン様
非動物性組成物が含有された食品を提供することができ
る。As described above, according to the present invention, by using a low molecular weight xanthan gum and a polysaccharide having mannose as a main chain, a gelatin-like non-animal composition having the same properties as gelatin and its production. A method and a food product containing a gelatinous non-animal composition can be provided.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 明尾 一美 長野県伊那市西春近5074番地 伊那食品工 業株式会社内 (72)発明者 埋橋 祐二 長野県伊那市西春近5074番地 伊那食品工 業株式会社内 Ｆターム(参考） 4B041 LC03 LC05 LD01 LD02 LH08 LH16 LP15 LP25 4J002 AB051 HA06 HA07 4J200 AA04 AA13 AA22 BA06 DA18 EA11 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Kazumi Akio No. 5074 Nishi-Chuncho, Ina City, Nagano Prefecture Business (72) Inventor Yuji Fukuhashi No. 5074 Nishi-Chuncho, Ina City, Nagano Prefecture Business F-term (reference) 4B041 LC03 LC05 LD01 LD02 LH08 LH16 LP15 LP25 4J002 AB051 HA06 HA07 4J200 AA04 AA13 AA22 BA06 DA18 EA11
Claims (11)
０，０００の低分子キサンタンガム及びマンノースを主
鎖とする多糖類を主なる糊料として含有し、該主なる糊
料の合算濃度が１．０重量％水性ゲルであるときの破断
強度が１０〜５００ｇ／ｃｍ2で、破断歪みが０．２〜
０．６に調整されていることを特徴とするゼラチン様非
動物性組成物。1. An average molecular weight of 100,000 to 1,000
50,000 low-molecular-weight xanthan gum and a polysaccharide having mannose as a main chain are contained as a main sizing agent, and the breaking strength when the total concentration of the main sizing agent is 1.0 wt% aqueous gel is 10 Breaking strain of 0.2 to 500 g / cm 2
A gelatin-like non-animal composition characterized by being adjusted to 0.6.
モナス属の細菌の発酵条件を調整することにより得られ
たものであることを特徴とする請求項１記載のゼラチン
様非動物性組成物。2. The gelatinous non-animal composition according to claim 1, wherein the low-molecular-weight xanthan gum is obtained by adjusting fermentation conditions of a bacterium of the genus Xanthomonas.
た培地でキサントモナス属の細菌の発酵を行うことによ
り得られたものであることを特徴とする請求項２記載の
ゼラチン様非動物性組成物。3. The gelatinous non-animal property according to claim 2, which is obtained by fermenting a bacterium of the genus Xanthomonas in a medium whose nitrogen content is adjusted to 0.15 N or less. Composition.
ンガムを加水分解することにより得られたものであるこ
とを特徴とする請求項１記載のゼラチン様非動物性組成
物。4. The gelatinous non-animal composition according to claim 1, wherein the low-molecular-weight xanthan gum is obtained by hydrolyzing xanthan gum.
ガラクトース側鎖を持つ多糖類及びグルコース側鎖を持
つ多糖類のうち少なくとも一種以上であることを特徴と
する請求項１乃至４いずれか記載のゼラチン様非動物性
組成物。5. The polysaccharide having mannose as a main chain,
The gelatin-like non-animal composition according to any one of claims 1 to 4, which is at least one or more of a polysaccharide having a galactose side chain and a polysaccharide having a glucose side chain.
る請求項１乃至５いずれか記載のゼラチン様非動物性組
成物。6. The gelatinous non-animal composition according to claim 1, which is prepared in the form of an aqueous gel.
整することにより平均分子量１００，０００〜１，００
０，０００の低分子キサンタンガムを得る工程を備えた
ことを特徴とするゼラチン様非動物性組成物の製造方
法。7. An average molecular weight of 100,000 to 1,000 is adjusted by adjusting fermentation conditions of a bacterium of the genus Xanthomonas.
A method for producing a gelatinous non-animal composition, comprising the step of obtaining 20,000 low molecular weight xanthan gum.
窒素含有量を０．１５Ｎ以下に調整された培地で行うこ
とを特徴とする請求項７記載のゼラチン様非動物性組成
物の製造方法。8. The fermentation of the Xanthomonas bacterium comprises the steps of:
The method for producing a gelatinous non-animal composition according to claim 7, which is carried out in a medium whose nitrogen content is adjusted to 0.15 N or less.
り平均分子量１００，０００〜１，０００，０００の低
分子キサンタンガムを得る工程を備えたことを特徴とす
るゼラチン様非動物性組成物の製造方法。9. A method for producing a gelatin-like non-animal composition, which comprises a step of hydrolyzing xanthan gum to obtain low-molecular-weight xanthan gum having an average molecular weight of 100,000 to 1,000,000.
る工程をさらに備えたことを特徴とする請求項７乃至９
いずれか記載のゼラチン様非動物性組成物の製造方法。10. The method according to claim 7, further comprising the step of adding a polysaccharide having mannose as a main chain.
The method for producing the gelatinous non-animal composition according to any one of claims.
ン様非動物性組成物が含有された食品。11. A food containing the gelatinous non-animal composition according to claim 1.
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|---|---|---|---|
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014019673A (en) * | 2012-07-20 | 2014-02-03 | M Labs:Kk | Cosmetic raw material solution free of antiseptic agent and surfactant, preparation method of cosmetic and cosmetic raw material solution |
| JP2016136858A (en) * | 2015-01-26 | 2016-08-04 | 三栄源エフ・エフ・アイ株式会社 | Gelatinous food and drink product |
-
2001
- 2001-12-28 JP JP2001401980A patent/JP3870092B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014019673A (en) * | 2012-07-20 | 2014-02-03 | M Labs:Kk | Cosmetic raw material solution free of antiseptic agent and surfactant, preparation method of cosmetic and cosmetic raw material solution |
| JP2016136858A (en) * | 2015-01-26 | 2016-08-04 | 三栄源エフ・エフ・アイ株式会社 | Gelatinous food and drink product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3870092B2 (en) | 2007-01-17 |
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