JPH10117705A - Edible bacterial cellulose composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an edible bacterial cellulose composition that contains bacterial cellulose having a structure obtainable by agitation culture, and improves viscosity, fluidity and water-retentivity and texture of products to be suitable for coating of deep fried fish and vegetables. SOLUTION: This edible bacterial cellulose composition having a structure obtainable by agitation culture comprises a bacterial cellulose which has 1.6×10<4> or larger polystyrene-converted weight - average polymerization degree and is subjected to dissociation treatment, and one or more components selected from polypeptides and edible polysaccharides.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an edible body comprising a cellulosic substance (hereinafter, referred to as "bacterial cellulose" or "BC") which can be produced by culturing a cellulose-producing bacterium.

[0002]

2. Description of the Related Art Conventionally, fine cellulose powder and fine fibers thereof have been used to improve their mechanical strength by adding them to polypeptides or edible polysaccharides. However,
Cellulose that has been used in such applications is obtained by adding denatured starch to a copper ammonia solution or viscose solution of cellulose and regenerating it. It is unsuitable as a food because it contains by-products. Also wood pulp,
Using natural cellulose such as cotton and hemp as a raw material, it is subjected to the so-called "explosion treatment" in the presence of a hydrogen bond breaking agent consisting of water, an aqueous alkali solution, an aqueous acid solution, an aqueous salt solution, and various solvents, or treated with an enzyme solution. Or after dissolving in a solvent,
Examples of using cellulose having a crystalline form of cellulose II obtained by evaporating and regenerating a volatile solvent component as a food component have been reported (Japanese Patent Publication No. 7-61239 and Japanese Patent Publication No. 7-1995). No. 61240). By the way, BC (bacterial cellulose) is characterized in that the fragment width of fibrils is as small as about two digits as compared with cellulose produced from wood pulp or the like, and is excellent in aqueous dispersibility and biodegradability. In addition, the dissociated product of BC has various industrial uses as a reinforcing agent for polymers, particularly aqueous polymers, based on such structural and physical characteristics of fibrils. A material obtained by solidifying such a cellulosic disagglomerated product into a paper or solid form exhibits a high tensile modulus, so that excellent mechanical properties based on the structural characteristics of fibrils are expected, and there are applications as various industrial materials. . In the food field, bacterial cellulose is known to be used as food itself or as a food material. For example, Nata de coco, a fermented food produced in the Philippines, is obtained by sugaring a hydrogel film made of bacterial cellulose obtained by stationary culture. It is also reported that a deflocculated product obtained by deflocculating such a gel film can be used in foods as a functional additive such as thickening, emulsifying, and shaping. The method for producing bacterial cellulose is roughly classified into two types: static culture and stirring culture. Bacterial cellulose produced by the latter stirring culture is similar to bacterial cellulose produced by stationary culture in that the fine fibers have a random network structure. However, there are various differences in the structure and physical properties between bacterial culture of stirring culture and bacterial culture of static culture.

[0003]

Therefore, the present invention utilizes the excellent properties of BC obtained by such agitation culture,
It provides a use as an edible body.

[0004]

That is, the present invention relates to an edible body comprising bacterial cellulose which can be obtained by stirring culture. Here, “edible body” refers to a structure that can be eaten by humans or animals. The present invention also relates to an edible composition comprising an edible body comprising such a BC and at least one component selected from a polypeptide and an edible polysaccharide. As the polypeptide used in the present invention, soybean protein, casein, albumin, globulin, gelatin, etc., or Na, Ca, K salts thereof purified by various methods are used. These polypeptides may be partially hydrolyzed. The edible polysaccharides used in the present invention include arabic gum, arabic galactan, alginic acid, gati gum, carrageenan, karaya gum, xanthan gum, guar gum, konjac powder, tamarind, tara gum, tracanto gum, furceleran, pullulan, pectin, chitin, locust bean gum, xylan , Mannan, various starches (corn starch, potato starch, sweet potato starch, wheat starch, rice starch, raw starch such as starch containing quotient amylose and crosslinked with pregelatinized starch obtained by pregelatinizing these starches, acetic acid, etc. So-called modified starch such as modified cross-linked starch, esterified or etherified starch such as sodium starch glycolate and starch phosphate and its salts, and grafted starch Puns)
Or, in the case of polysaccharides that form salts, their salts, for example,
Na, K, and Ca salts.

[0005] The polypeptides and polysaccharides used in the present invention may be in the form of a biological component. The biological constituent is
A biological component containing both or one of a polypeptide, a polysaccharide derived from a plant, an animal or a microorganism, and preferably having a total ratio of 50% or more to the total solid content excluding water, is preferable. Used. Representative examples of plant-derived biological constituents are oil residues, cereals, beans, plant foliage, algae, fruits, tuberous roots, and specific examples thereof include defatted soybeans, soybean oil lees, kinako, amani Oil cake, cottonseed oil cake, peanut oil cake, safflower cake, sesame oil cake, sunflower oil cake, wheat,
Barley, rice, soybean (full-fat soybean) and the like are included. Animal-derived biological components include fish meal, fish soluble,
Meat powder, meat-and-bone meal, decomposed hair, decomposed skin, feather meal, skim milk powder, fish meat, animal meat (beef, pork, mutton, etc.), organs, egg constituents (yolk, egg white), krill, milk constituents and the like. Biological components derived from microorganisms are yeast, bacteria, and molds. These biological components mainly contain proteins and / or polysaccharides, but also contain so-called contaminants such as lipids, nucleic acids, lignins, and inorganic salts. Even if it contains contaminants, it does not hinder mixing with the cellulose solution at all, but rather has the advantage of improving spinnability and spinnability, and giving appropriate fusion between spun yarns. May be indicated. The edible composition of the present invention includes, for example, various cooking ingredients and the food itself, and specific examples thereof include tempura batter, custard cream, sauce of yakitori (meat), jelly and jam. Can be. However,
In the case of a composition for tempura batter, BC produced by stationary culture can be used in addition to stirring culture. The content of the edible body composed of BC in the composition can be appropriately selected by those skilled in the art according to the purpose of use and the like. Therefore, the composition of the present invention takes various shapes and forms such as powder, liquid, gel, and solid. In addition, any components that may be contained in foods can be further contained.

[0006] In the method of the present invention, the cellulosic material may be subjected to a defibration treatment. The disintegration phenomenon of bacterial cellulose is considered to be a phenomenon in which a stress generated inside the cellulose due to a mechanical external force or the like deforms or breaks it. Accordingly, the disaggregation treatment of bacterial cellulose can be performed by applying a mechanical external force to bacterial cellulose. Further, the disaggregation treatment can be carried out also by acid hydrolysis, enzymatic hydrolysis and bleach. The mechanical external force referred to herein includes, for example, stresses such as tension, bending, compression, torsion, impact, and shearing, but generally includes compression, impact, and shearing stress. When these mechanical external forces are actually applied to the bacterial cellulose, it can be achieved by using, for example, an ultrasonic oscillator such as a mixer, a polytron or a self-excited ultrasonic pulverizer.

In the disaggregation process using a mixer, the mechanical external force is mainly composed of an impact force caused by collision of the stirring blade with bacterial cellulose and a shear force generated by a displacement phenomenon caused by a difference in speed of the medium. In the disaggregation process using Polytron, the mechanical external force is the compressive force of bacterial cellulose sandwiched between the external teeth and the internal teeth, the impact force of the collision of high-speed rotating teeth with bacterial cellulose, the static external teeth and the high speed of stationary external teeth. The shear stress generated in the medium existing in the gap between the rotating internal teeth is mainly involved. In the disintegration by the ultrasonic pulverizer, the mechanical external force is mainly cavitation (cavity phenomenon) continuously generated in the medium due to the oscillation of the ultrasonic oscillating unit, and significant shear stress locally generated. The defibration treatment of the present invention can be performed by any method other than the above-mentioned specific examples as long as a certain load (mechanical external force) can be applied to the bacterial cellulose. Other disaggregation treatment conditions can be appropriately selected by those skilled in the art. Further, as described in Japanese Patent Application No. 7-160173, after the disaggregation treatment, the BC disintegrated material itself can be sieved with a screen having a predetermined opening for the purpose of adjusting the particle size. The porosity and particle size of the obtained particles can be adjusted by changing the concentration of the BC (disintegrated product) in the aqueous suspension and the size of the droplet during spraying.

Although the defibration treatment has been described above, the defibration treatment according to the present invention is carried out after stirring and culturing the cellulose-producing bacteria.
It is obvious to those skilled in the art that the present invention is not limited to an independent secondary operation performed on bacterial cellulose separated and purified from a culture solution. That is, the stirring operation has an action of disintegrating bacterial cellulose as described later, and in the stirring culture employed in the present invention, it is sufficiently possible to disintegrate the bacterial cellulose even by the stirring action for the purpose of culture. Because there is. Furthermore, bacterial cellulose obtained by stirring culture is separated,
The same can be said for the operations of washing, purifying and transporting, and it should be noted that additional disaggregation treatment in these operations is also included in the disaggregation treatment of the present invention.

[0009] Cellulose-producing bacteria used for the production of bacterial cellulose in the present invention include, for example, BPR2
Acetobacter xylinum subspecies schlofermentans ( Acetobac
ter xylinum subsp. sucrofermentans ), Acetobacter xylinum ATCC23
768, Acetobacter xylinum ATCC 2376
9. Acetobacter pasteurianus ( A. pasteurianu)
s ) ATCC 10245, Acetobacter xylinum ATCC 14851, Acetobacter xylinum AT
CC11142 and Acetobacter xylinum ATC
C10821 and other acetic acid bacteria (genus Acetobacter), in addition to Agrobacterium, Rhizobium, Sarsina, Pseudomonas, Achromobacter, Alcaligenes, Aerobacterium, Azotobacter and Zugrea and NTG ( And various mutant strains created by performing a mutation treatment by a known method using, for example, nitrosoguanidine). In addition, BPR2001
The strain was deposited on February 24, 1993 at the Patented Microorganisms Depositary Center, National Institute of Bioscience and Human-Technology, Ministry of International Trade and Industry (Accession No. FERM P-13466), and then 199
Deposits based on the Budapest Treaty on the International Recognition of Deposits on Patent Proceedings dated February 7, 2004 (accession number FERM B
P-4545). Chemical mutation treatment methods using a mutagen such as NTG include, for example, Bio Factor
s, Vol. 1, p. 297-302 (1988) and J. Gen. Microbiol,
Vol. 135, p. 2917-2929 (1989). Therefore, those skilled in the art can obtain the mutant strain used in the present invention based on these known methods. The mutant strain used in the present invention can also be obtained by other mutation methods.

[0010] Among the cellulosic bacteria produced by the above-mentioned method, the weight average degree of polymerization in terms of polystyrene is 1.6 × 10 ⁴ or more by culturing with aeration and stirring.
Bacterial cellulose having a high degree of polymerization of preferably 1.7 × 10 ⁴ or more is produced, or is cultured by standing, so that the weight average degree of polymerization in terms of polystyrene is 2.0.
A strain producing bacterial cellulose having a high degree of polymerization of × 10 ⁴ or more is preferred. Among the bacteria producing bacterial cellulose having a high degree of polymerization that can be used in the present invention, BPR300
1A was deposited on June 12, 1995 with the Patented Microorganisms Depositary Center, National Institute of Bioscience and Human-Technology, Ministry of International Trade and Industry, and assigned accession number FERM P-14982. In general, it is known that the higher the degree of polymerization of a polymer, the higher the strength and elastic modulus of the polymer material. Similarly, in the case of bacterial cellulose, a film formed using bacterial cellulose having a high degree of polymerization as a raw material has a higher strength and elastic modulus than a film formed using bacterial cellulose having a relatively low degree of polymerization. Is high. Therefore, in the present invention, when it is desired to form a material having high strength and elastic modulus, the use of bacterial cellulose having a high degree of polymerization as described above provides a higher effect.

The weight-average degree of polymerization of various celluloses such as BC in the present invention can be measured by using GPC with RI as a detector.
It is measured as follows using a system (Tosoh HLC-8020). Various cellulose samples were treated with fuming nitric acid-phosphorus pentoxide solution by WJ Alexander, RL Mitchell, Anal.
It is nitrated by the method of ytical chemistry 21, 12, 1497-1500 (1949). A nitrated cotton linter is used as a control. The cellulose nitrate is dissolved in THF (Wako Pure Chemicals first grade) at a concentration of 0.05%, and then filtered through a 1.0 μm pore size filter. THF is also used as the eluent for GPC. Flow rate is 0.5
ml / min, the pressure is 10-13 kgf / cm ² , and the sample injection volume is 100 μl. Column is TSKgel GMH
-Using HR (S) (7.5 ID x 300 mm x 2) and guard column (HHR (S)) (Tosoh Co., Ltd.) 35
Measure in ° C. For the molecular weight calculation, the relative molecular weight in terms of polystyrene is determined using standard polystyrene (Tosoh). Elution time (t) and logarithm of molecular weight (log M) using polystyrene having a molecular weight of 2 × 10 ⁷ to 2630
For the cubic equation: (log M = At ³ + Bt ² + Ct
+ D) to produce a standard curve.
Molecular weight: Tosoh's data processing machine (SC-8020)
The weight average molecular weight is calculated by a program (ver. From these molecular weight values, the weight average polymerization degree is calculated in consideration of the degree of substitution after nitration.

In the composition of the medium used for the culture, sucrose, glucose, fructose, mannitol, sorbitol, galactose, maltose, erythrit, glycerin, ethylene glycol, ethanol, etc. may be used alone or in combination as a carbon source. Can be. Furthermore, starch hydrolyzate containing these, citrus molasses, beet molasses, beet juice, sugarcane juice,
Juices such as citrus fruits can also be used in addition to sucrose. As the nitrogen source, an organic or inorganic nitrogen source such as ammonium salts such as ammonium sulfate, ammonium chloride, and ammonium phosphate, nitrate, and urea can be used, or Bacto-Pepton
e, Bacto-Soytone, Yeast-Ext
Nitrogen-containing natural nutrients such as rac and soybean may be used. As organic trace nutrients, amino acids, vitamins, fatty acids, nucleic acids, 2,7,9-tricarboxy-1H pyrrolo [2,3,5] -quinoline-4,5-dione, sulphite pulp waste liquor, ligninsulfonic acid, etc. are added. You may.

When an auxotrophic mutant that requires an amino acid or the like for growth is used, it is necessary to supplement the required nutrient. As the inorganic salts, phosphates, magnesium salts, calcium salts, iron salts, manganese salts, cobalt salts, molybdates, red blood salts, chelate metals and the like are used. Furthermore, inositol, phytic acid, and pyrroloquinoline quinone (PQQ) (Japanese Patent Publication No. 5-1718; Mitsuo Takai, Journal of Paper and Paper Technology Association, Vol. 42, No. 3, 237-2)
44), carboxylic acid or a salt thereof (Japanese Patent Application No. 5-1914).
No. 67), invertase (Japanese Patent Application No. 5-331491)
) And methionine (Japanese Patent Application No. 5-335564) can be added to the medium as appropriate. For example, when acetic acid bacterium is used as a production bacterium, the pH of the culture is controlled at 3 to 7, preferably around 5. The culture temperature is 10 to 40 ° C, preferably 25 to 3 ° C.
Perform at 5 ° C. The oxygen concentration supplied to the culture device is 1 to
100%, preferably 21 to 80%. Those skilled in the art can appropriately select the composition ratio of each component in the medium, the inoculation of the cells into the medium, and the like, depending on the culture method. Bacterial cellulose is conventionally known as a culture method for culturing microorganisms, that is, by stationary, shaking or aeration and stirring culture, and also known as a culture operation method, so-called batch fermentation method, fed-batch batch fermentation method, It can be produced by a repeated batch fermentation method, a continuous fermentation method, or the like.

[0014] The stirring culture is a culture method in which a culture solution is stirred while stirring, and the structure of bacterial cellulose, for example, the crystallization index is reduced due to the stirring action during the stirring culture. Changes to increase. As the stirring means, for example, an impeller, an airlift fermenter, a pump-driven circulation of fermentation broth, a combination of these means, and the like can be used. Furthermore, a method for producing a cellulosic substance by circulating a culture solution containing bacterial cells between a culture apparatus and a separation apparatus described in Japanese Patent Application No. 6-192287 in the name of the present applicant. And separating the cellulosic substance, which is a product, from the cells and the culture solution, and culturing the cellulosic bacteria described in Japanese Patent Application No. 6-192288 in the name of the present applicant. A method for producing a cellulosic material by continuously extracting a culture solution from a culture system and supplying a new culture solution having substantially the same volume as the amount withdrawn during the culture period. The production method is characterized in that the concentration of the cellulosic substance in the culture solution is kept low.

As a tank for performing the stirring culture,
For example, stirring tanks such as jar fermenters and tanks,
A baffled flask, a Sakaguchi flask and an air-lift type stirring tank can be used, but are not limited thereto. In the stirring culture referred to in the present invention, simultaneously with stirring,
Ventilation may be performed if necessary. The aeration referred to here may be any of an oxygen-containing gas such as air and an oxygen-free gas such as argon and nitrogen. These gases may be used by those skilled in the art according to the conditions of the culture system. Will be selected as appropriate. For example, in the case of anaerobic microorganisms, if an inert gas is ventilated, the culture solution can be stirred by the bubbles. In the case of aerobic microorganisms, the culture solution can be agitated while supplying oxygen necessary for the growth of the microorganisms by aerating an oxygen-containing gas.

The bacterial cellulose obtained by the stirring culture is separated from the culture solution by a centrifugation method, a filtration method, or the like.
Bacterial cellulose may be collected together with the cells,
Further, a treatment for removing impurities other than the cellulosic substance including bacterial cells contained in the substance can be performed. To remove impurities, washing with water, pressure dehydration, washing with diluted acid, washing with alkali, treatment with bleach such as sodium hypochlorite and hydrogen peroxide, treatment with cell lysing enzymes such as lysozyme, sodium lauryl sulfate, Impurities can be almost completely removed from the cellulosic material by performing a treatment with a surfactant such as deoxycholic acid, washing with heat in the range of room temperature to 200 ° C., alone or in combination. The cellulosic material thus obtained in the present invention includes cellulose, a substance containing a heteropolysaccharide having cellulose as a main chain, and a substance containing glucan such as β-1,3, β-1,2. In the case of the heteropolysaccharide, components other than cellulose include hexoses such as mannose, fructose, galactose, xylose, arabinose, rhamnose, and glucuronic acid, pentoses, and organic acids. These polysaccharides may be a single substance, or two or more polysaccharides may be mixed by hydrogen bonding or the like. B constituting the edible body of the present invention
C does not need to be subjected to explosion treatment or regeneration treatment with various solvents, as in the prior art.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to Examples, but this does not limit the present invention.

[0018]

【Example】

Example 1 Production and Disintegration of Bacterial Cellulose (1) Preparation of Seed Bacterial Solution (Proliferation of Microorganisms) Cellulose-producing microbes were multiplied by a flask culture method. Basic composition of 40 g / L fructose, 1.0 g / L potassium phosphate, 0.3 g / L magnesium sulfate, 3 g / L ammonium sulfate, 5 g / L bacto-peptone, 1.4 ml / L lactic acid, initial pH 5.0 Medium 100
BPR into a 750 ml Roux flask into which the
1 ml of a cryopreserved bacterial solution of the 2001 strain (FERM BP-4545) was inoculated, and statically cultured at 28 ° C. for 3 days in a constant temperature incubator. After the seed culturing, the Roux flask was shaken well, and the contents were subjected to gauze filtration under aseptic conditions to obtain a seed bacterial solution.

(2) Production of Bacterial Cellulose by Agitation Culture Aseptically, 60 ml of the above seed bacterial solution was aseptically inoculated into a sterilized small jar fermenter (total volume: 1000 ml) into which 540 ml of a stirring culture medium to be described later was inserted. 20 at 30 ° C
PH for 1 hour or 30 hours with 1N NaOH or 1N H
While controlling to 5.0 with ₂ SO ₄ , the stirring speed was initially 400 rpm, and the dissolved oxygen (DO) was 3.0.
Stirring culture was performed with a jar fermenter while automatically controlling the number of revolutions so as to fall within 0 to 21.0%. After the cultivation, the solids in the jar fermenter are accumulated, and the medium components are removed by washing with water.
The cells were removed by treating at 10 ° C. for 20 minutes. Further, the produced cellulose was washed with water until the washing liquid became nearly neutral to obtain bacterial cellulose. The composition of CSL-Fru used in the stirring culture is as shown below.

[0020]

[Table 1]

[0021]

Table 2 Vitamin mixture liquid compound mg / L Inositol 200 Niacin 40 Pyridoxine HCl 40 Thiamine HCl 40 Calcium pantothenate 20 Riboflavin 20 p-Aminobenzoic acid 20 Folic acid 0.2 Biotin 0.2

[0022]

TABLE 3 saline mixture _{FeSO 4 · 7H 2 O 360mg /} L CaCl 2 · 2H 2 O 1470mg / L Na 2 MoO 2 · 2H 2 O 242mg / L ZnSO 4 · 7H 2 O 173mg / L MnSO 4 · 5H 2 _{O 139mg / L CuSO 4 · 5H} 2 O 5mg / L

(3) Disintegration treatment of bacterial cellulose Water is added to the washed bacterial cellulose obtained by the stirring culture method of (2), and a suspension having a disintegration treatment concentration of about 0.2% by weight (bacteria cellulose dry weight / volume) is added. A suspension was prepared. Next, this suspension was disintegrated at 25 ° C. for 3 minutes using a stirrer (Blender manufactured by Ooster Co.). The rotation speed of the stirrer was set to the highest level. By this disaggregation treatment, a BC disintegration product (A) was obtained.

Example 2 Passage of Highly Polymerized Cellulose Producing Bacteria
Bacterial agitation culture and preparation of cellulose (BC) BPR3001A was prepared from glycerol stock by CSL-
1% was inoculated into a 750 ml roux flask charged with 100 ml of a Fru medium, and cultured at 28 ° C. for 3 days. After the culture, the roux flask was shaken well to remove the cells from the cellulose membrane, and 12.5 ml of the bacterial solution was added to 500 ml containing 112.5 ml of the medium.
The cells were inoculated into a ml flask and cultured at 28 ° C. and 180 rpm for 3 days. The culture was aseptically disintegrated with a blender, and 60 ml thereof was charged with 540 ml of CSL-Fru medium.
Inoculate the jar and adjust the pH to NH ₃ gas and 1N H ₂ S
While controlling the O ₄ at 4.9 to 5.1, the amount of dissolved oxygen (D
Main culture was performed using the same CSL-Fru medium as in (2) of Example 1 while automatically controlling the number of revolutions so that O) became 3.0% or more. After completion, the obtained culture solution was diluted about 5 times with an acetate buffer, and then centrifuged to collect a precipitate. The precipitate was diluted with distilled water to about 8 times the initial culture volume, heated at 80 ° C. for 20 minutes, and collected by centrifugation after heating. Precipitate is also 8 times the volume of 0.1N
The cells were suspended in NaOH and heated at 80 ° C. for 20 minutes to lyse the cells. After the lysis, the precipitate was recovered by centrifugation. Thereafter, the precipitate was suspended in 8 volumes of distilled water,
The cellulose was washed by heating for 1 minute and centrifuging after heating to collect the precipitate. Purified BC was obtained by performing the same washing three times.

Example 3 The purified BC obtained in Example 2 was disintegrated in the same manner as in the case of the disintegrated product (A) described in Example 1 to obtain a disintegrated product. This is called a disintegration product (B). A sample for molecular weight analysis was prepared by drying the disintegrated product (A) and the disintegrated product (B) under reduced pressure at 80 ° C. for 12 hours. After nitration, the weight-average molecular weight was measured and the weight-average degree of polymerization was calculated according to the method already described for these samples. as a result,
The weight average degree of polymerization was 10,6 in terms of polystyrene.
00 and 17,400.

Reference Example Production of Bacterial Cellulose by Static Culture 600 ml of the CSL-Fru medium described in Example 1 (2)
Was separated into 30 ml portions of a sterile petri dish, allowed to stand at 30 ° C., and BPR3001A was allowed to stand and cultured for 7 days. After the completion of the culture, the gel-like film made of bacterial cellulose formed on the surface of the Petri dish was washed with water to remove the medium components, and then treated in a 1% aqueous sodium hydroxide solution at 110 ° C. for 20 minutes to remove the cells. . Further, the purified cellulose was washed with water until the washing solution became nearly neutral to obtain washed bacterial cellulose. Further, the mixture was pulverized in the same manner as in Example 1 to obtain a BC pulverized product (C). Disintegration material (A) (B)
When (C) was used in the following examples, the concentration was appropriately adjusted and used by combining concentration by centrifugation and dilution with water. In addition, the concentration of the BC disintegration suspension used is all wt%.

Example 4 Dessert Jelly <Material> (Comparative Example) 4 cups of water 4 tablespoons of powdered gelatin Sugar 200 g Lemon juice 60-80 cc (Invention) BC disaggregated (A or B) suspension (0.02%) 4 Cup 4 tablespoons of powdered gelatin Sugar 200 g Lemon juice 60-80 cc How to make : Powdered gelatin was squeezed with 1 cup of water or a suspension of BC disintegration (A or B) (hereinafter BC disintegration) for 10 minutes. 3 cups of water or BC deflocculate was put in a pan, sugar and lemon juice were added, and the mixture was heated. After the sugar had melted, the crushed powdered gelatin was added and thoroughly mixed with mixing. When the rough heat was removed, the mixture was poured into a jelly mold, cooled and hardened. The above-mentioned jelly solution may be used as a base, and a spice, various kinds of liquor, fruit and the like may be added thereto. Effect : Compared to 1. Excellent shape retention. Even if it is hardened with a jelly mold with a complicated shape, the mold will not break. You can make delicately shaped flowers and animals that you can't usually do with jelly. 2. When jelly is placed on a plate and the outer shape is observed over time in a room, there is no water separation, and the shape does not collapse even when the room temperature rises. 3. There is a smooth and unique texture that is pleasant to the mouth. 4. The knife is good and can be cut without breaking the mold. Moreover, such an effect is higher in the disaggregated product (A) or the disaggregated product (B) made from BC prepared by stirring culture than in the disintegrated product (C) made from BC prepared by stationary culture. Was.

Example 5 Custard Cream <Ingredients> (Comparative Example) Milk 400 cc sugar 100 g egg yolk 6 flour (light flour) 60 g butter 20 g vanilla essence a little water 2 tablespoons (invention) Milk 400 cc sugar 100 g egg yolk 6 flour (light flour) 60g Butter 20g Vanilla Essence Slightly BC Disintegration (A or B) Suspension (1%) How to make 2 tablespoons: Flour and sugar were mixed well, and warm milk was added little by little and mixed. The solution was cooked for about 5 minutes while stirring over low heat. When the fire went through, we removed the rough heat and stirred the yolk at once. Cooked again and cooked yolk. At this time, BC was added to the water. Finally I added butter and vanilla essence. Effect : Compared to Ha, ・ Smoothness is increased without sacrificing the flavor and taste of the main ingredient, and a cream with a pleasant mouthfeel is produced.・ When you squeeze with a squeezer, you can make a well-shaped decoration. -There is almost no adhesion of cream to the working container, and workability is improved. Also, the loss is small and the yield is improved. Moreover, such an effect is higher in the disaggregated product (A) or the disaggregated product (B) made from BC prepared by stirring culture than in the disintegrated product (C) made from BC prepared by stationary culture. Was.

Example 6 Yakitori Sauce <Materials> (Comparative Example) 1/4 cup soy sauce 1/4 cup mirin 1 tablespoon sugar 1 tablespoon water (the present invention) 1/4 cup soy sauce 1/4 cup mirin 1/4 cup sugar 1 tablespoon BC disintegration (A or B) suspension (0.5%) How to make 1 tablespoon: Mix all ingredients well and cook over low heat. Effect : Compares with-Has good viscosity and adheres well to materials (such as meat). Moreover, it shows a light viscosity without stringing.・ There is almost no dripping and no loss. Moreover, such an effect is higher in the disaggregated product (A) or the disaggregated product (B) made from BC prepared by stirring culture than in the disintegrated product (C) made from BC prepared by stationary culture. Was.

Example 7 Lightly Roasted Egg <Material> (Comparative Example) 1 egg 1 teaspoon of salt salt a little teaspoon 1/2 teaspoon of water 1 tablespoon of water (invention) 1 egg 1 teaspoon of sugar salt 1 teaspoon of salad oil / 2 tablespoons BC disintegration (A or B) suspension (0.5%) How to make one tablespoon: All ingredients were mixed together and the eggs were loosened. The loosened one may be laid over. The frying pan was heated over high heat, allowing the oil to mix well, spreading the ingredients quickly throughout, quickly turning to medium heat, flipping over and quickly baked to dryness. Effect : Compared to the conventional ・ Increases strength while being supple. It is most suitable for tea soup.・ There is no water separation over time.・ Easy to cut and easy to shred. The shape of the cut is not lost. Moreover, such an effect is higher in the disaggregated product (A) or the disaggregated product (B) made from BC prepared by stirring culture than in the disintegrated product (C) made from BC prepared by stationary culture. Was.

[0031] Example 8 Jam <Materials> (Comparative Example) strawberries 200g sugar 200g water 1 tablespoon (present invention) strawberries 200g sugar 200g BC disaggregated material (A or B) a suspension (1%) 1 tbsp Preparation: And all the ingredients were put in a pot, put on a low heat, and cooked for about 20 minutes while drying. Effect : Has a refreshing viscosity without stringing.・ There is no water separation at the top.・ Stable to temperature changes. Does not harden or store moisture on top of refrigerator. -Drying is prevented. -Prevention of sedimentation of components.・ All ingredients are mixed well. Moreover, such an effect is higher in the disaggregated product (A) or the disaggregated product (B) made from BC prepared by stirring culture than in the disintegrated product (C) made from BC prepared by stationary culture. Was.

[0032] Example 9 tempura batter batter material: flour 2/3 cup water 1/4 cup BC disaggregated material (A or B) a suspension (0.5%) 1/4 cup egg about 1/2 or instrument Ingredients: Taisho shrimp 2 tails (40 g) Bell pepper 2 pcs Carrot 50 g 1/3 cup flour, 1/4 cup water, BC disintegration 1 /
Four cups and 1/2 egg were put in a bowl and stirred gently to make a tempura garment. Pre-prepared Taisho shrimp, halved peppers and minced carrots were put on this batter and fried in salad oil at about 150 ° C for 2-3 minutes. Compared to the garments containing no BC disintegration material, the garments were better, fried very quietly, and did not splash oil. In addition, there was no peeling of clothes. Moreover, no fried scum was produced and no fried oil was contaminated. The appearance of the garment with BC and the garment without BC did not change, and the texture could be changed or not changed, depending on the content of the BC disintegrated material, with or without the BC disintegrated material. .

Example 10 Tempura batter Mix half a piece of cut green onion, 50 g of dried shrimp, and 50 g of cut squid in a batter, and use a salad oil at about 150 ° C for 2-3
Fried. Compared with the garments that do not contain the BC disintegration material, the role of connecting the fine materials was extremely high. The texture was also moderately elastic and improved. In addition, the effect of the flour to be mixed was not changed even when the amount used was 1/4 or less as compared with the case where BC was not added. In addition, BC may be any of aeration stirring and stationary culture, but it is preferable to use disintegrated BC. Also flour, water, eggs, BC
The proportion of the deflocculated product can be appropriately changed. Eggs and water need not be added.

Conventional tempura batter is made by mixing flour, water and eggs. However, this tempura batter is hard to put on, especially when making vegetables such as peppers and carrots. In order to fry various kinds of fine ingredients such as kakiage in large quantities, a large amount of flour must be used. When frying tempura, fried scum is formed, fouling the oil. When frying the tempura, the oil splashes and burns and soils the worktop.

However, when a tempura garment material containing BC is used as in the present invention, the garment can be uniformly applied to any material (raw material). It serves to connect a variety of finely divided materials. The frying oil is not contaminated with frying oil, and is extremely effective for industrially large-scale cooking. Even at a temperature of 150 ° C to 200 ° C, the tempura is fried very quietly and has no oil jump, so that burns and stains on the worktop can be prevented. Depending on the content of the BC disintegration material, the clothing can have unprecedented elasticity and texture. Compared with conventional clothes, the amount of flour used can be reduced to １ ／ or less. When the tempura of the BC-containing garment is frozen and preserved, and then thawed in a microwave oven, the appearance and taste are not different from those of the conventional one without BC added, but the BC-containing garment has more elasticity in the garment itself. is there. When the BC-containing tempura is cooked into a tempura bowl, udon, buckwheat noodles, etc., the seasoning juice will permeate the clothes better than conventional ones. In addition, the shape of the clothing itself is small. It is preferred that BC-containing tempura (especially squeezed) is subjected to treatment such as freeze-drying or hot-air drying and used as a cup noodle ingredient. You can make something that is quite different from the ingredients currently in cup noodles on the market.

[0036]

According to the present invention, the following effects can be obtained by incorporating an edible composition comprising bacterial cellulose having a structure obtainable by stirring culture into an edible composition. 1. Physical properties such as viscosity, fluidity and water retention of the product are improved. 2. Texture is improved. 3. Due to the high water retention capacity of the structure, water separation from the product and drying of the surface are suppressed. 4. Dispersibility in a liquid is improved. 5. A natural viscosity with low spinnability is obtained. 6. An effect of suppressing a change in viscosity over time or a change in temperature can be provided. 7. It can give a shape retention effect.

Continued on the front page (51) Int.Cl. ⁶ Identification code FI C08B 37/00 C12P 7/10 C12P 7/10 A23C 9/154 // A23C 9/154 A23L 1/04 (C12P 7/10 C12R 1:02 )

Claims (5)

[Claims] An edible body comprising bacterial cellulose having a structure obtainable by stirring culture. 2. The edible body according to claim 1, wherein the bacterial cellulose has been subjected to a defibration treatment. 3. The edible body according to claim 1, wherein the weight-average degree of polymerization of the bacterial cellulose is 1.6 × 10 ⁴ or more in terms of polystyrene. 4. An edible composition comprising the edible body according to any one of claims 1 to 3 and at least one component selected from a polypeptide and an edible polysaccharide. 5. A composition for tempura batter comprising an edible body comprising bacterial cellulose.