201127299 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種微波爐加熱調理用凝膠混合物。本發 明又關於一種口感良好之凝膠之製造方法。 【先前技術】 凝膠為自古以來已知之食品形態，作為菜肴或點心而受 到人們喜愛’進而，作為輔助形態用於因高齡或受傷而具 有咽下損傷時之進餐或水分補給。 另一方面，對於微波爐加熱調理這種方式而言，由於可 藉由使用微波爐之簡單操作來調理，故而便利性高，可以 說來自消費者之要求依然很高。 因此，到目前為止，對於利用微波爐調理而得到之凝膠 已有各種報告。 ^ 例如’曰本專利特開平2.411號公報（專利文獻^中作為 簡便地調理凝膠之方法，揭示有將卡特蘭多糖與殺粉等糊 料類添加到凝膠用食品原料中，再添加水等並用微波爐加 熱調理之方法。利用該方法得到之凝膠，在風味、質地及 外觀上具有較佳之品質，又’適合製成熱凝膠。 但是，對於凝膠而言，在其產品特性方面，有時因用途 而非常重視口《，利用先前之製造方法而無法充分康對。 ^此，希望提供-種凝膠混合物，其可藉由㈣Μ爐 ， 展備Θ時可得到凝膠原有之品 貝優異、進而口感優異之凝膠。 [先前技術文獻] 152241.doc 201127299 [專利文獻] [專利文獻1 ]曰本專利特開平2-411號公報 【發明内容】 本發明者等人最近發現，在微波爐加熱調理用凝膠混合 物中’將作為葡聚糖之__種的卡特蘭多糖預先細; 碎後使用，而利用該凝膠混合物製備之凝膠具有優異之口 感，進而，與未使用細粉碎物之情況相比，凝膠形成性亦 大幅提高。進而’所得到之凝膠之均勻性亦優異而且風 味亦良好。出乎預料的是’如此僅僅藉由使用預先細粉碎 之卡特蘭多糖作為所使用之卡特蘭多糖，而可同時提高所 得到之凝勝的口感與凝膠形成性之兩種特性。 因此，本發明之目的在於提供一種凝膠混合物，其可用 微波爐在短時間内調理，並且可得到口感佳、凝膠形成性 優異之凝膠。 本發明之微波爐加熱調理用凝膠混合物之特徵在於，包 含β-1，3-葡聚糖之細粉碎物。 根據本月之個較佳態樣，在本發明之凝膠混合物 中’ β-1,3-葡聚糖為卡特蘭多糖。 #據本發月之另個較佳態樣，在本發明之凝膠混合物 中，β-1，3-葡聚糖之細粉碎物為粒徑2〇 μηι〜3〇 ^瓜之卡特蘭 多糖。 本發明之口感良好的凝膠之製造方法包括：用微波爐加 熱在本發明之凝膠混合物中添加並混合水而得到之混合 物。 152241.doc 201127299 根據本發明之微波爐加熱調理用凝膠混合物，可藉由利 用微波爐之短時間内調理而容易地得到口感佳、凝膠形成 性優異之凝膠。所得到之凝膠之均勻性亦優異，而且風味 亦良好。 【實施方式】 本發明之微波爐加熱調理用凝膠混合物之特徵在於，如 前所述，包含β-1，3·葡聚糖之細粉碎物。 此處，微波爐加熱調理用凝膠混合物係指為了製備凝膠 而預先調製之製備粉（預混合物）。本發明之凝膠混合物特 別是用於微波爐加熱調理、即利用微波照射之加熱調理。 作為除了冷藏後食用之凝谬以外，亦包括如孰凝膜 之形態的凝膠。又，凝膠可為菜青用凝膠，亦可為點心用 凝谬’還可為如對具有咽下損傷之人等的營養補給用之輔 助食品之用途的凝膠。 作為本發明中所使用之M，3_葡聚糖，較佳為具有加熱 7固性之葡聚糖。因此，在本發明中，作為ρ·" 糖，只要為具有此種加熱凝固性之M，3_葡聚糖，則均可 :用’例如可舉出：聚合度為約5〜約較佳為約100〜 ，力1000之β-1，3_葡聚糖。作為 + 乍為此種β-U-葡聚糖之具體例， 了舉出.卡特蘭多糖、获荟聚糖(—_) (laminaran)、酵母葡綮搪笙 用卡特蘭多糖等。在本發明中，其中較佳為使 :為=多糖’並無特別限定，例如可舉 菌屬或土壤桿菌屬之微生物生產之卡特蘭多糖。具體而 152241.doc 201127299 δ ’於此可使用：由糞產驗桿菌（AlcaHgenes faecalis var. myxogenes)菌株10C3K生產之卡特蘭多糖[農業生物化學 (Agricutural Biological Chemistry)，30 卷，196 頁（1966 年）]、由糞產鹼桿菌菌株10C3K之變異株NTK-u(IFO 13 M0)生產之卡特蘭多糖（日本專利特公昭48_32673號）、 由放射形土壤桿菌（Agrobacterium radiobactor)(IFO 13127) 及其變異株U-19(IFO 13126)生產之卡特蘭多糖（日本專利 特公昭48-32674號）等。 在本發明中，卜1，^葡聚糖可使用市售品，但由於通常 之市售vm的粒徑為1 〇〇 左右或1〇〇 pm以上，因此，從食 感之觀點考慮，較佳為使用經細粉碎處理之細粉碎物。作 為細粉碎物’例如可舉出利用混合機、均化器、球磨機、 氣机粕碎機等對卜〗，3_葡聚糖進行粉碎而得到之粉碎物。 ，、田粕碎物之粒徑較佳為10 μιη〜4〇 ，更佳為汕 μηι ° 再者’平均粒徑可❹例如雷射繞射式粒徑分佈測定器 (曰本雷射（】apan Laser)公司製造）等粒徑分佈測定機器求 得。 中的β-1，3-葡聚糖之含量相對於凝 0.1重量％〜50重量％，較佳為〇 2重 本發明之凝膠混合物 膠混合物總量，通常為 量％〜50重量。/◦。 姑：本發明之凝膠混合物中，除了 β-U-葡聚糖以外，根 據Α要還可添加糊料類。 作為糊料類，可與 . 舉出.馬鈴薯殿粉、小麥粉澱粉、糊精 152241.doc 201127299 等殺粉類；壤脂、旌& y 膠等堅果種子糊料;柑橘類果等:藻:果料果:槐豆膠、瓜爾 倘頰果膠、蘋果果膠等果膠類等。 糊料類相對於卡特蘭次 η , ，蘭多糖1重量份，其添加量通常為 〇·1〜10重量份、較佳為〇 當調節 5重置份，可根據凝膠之種類適 只要不影響凝膠之成型 核酸、酒類、甜味料、 可可、咖啡、紅茶、抹 胺基酸、維生素、穩定 麩胺酸鈉等胺基酸、蛋 又，在本發明之凝膠混合物中 及口感’亦可進-步添加調味料 酸味料、著色料、油脂、果汁 茶、牛奶、醱酵乳、香料、酶 劑、防腐劑等附加成分。 此處，作為調料，例如可舉出 白質水解物等。 等作為核酸’例如可舉出：5，_肌苦酸納、5，·鳥苦酸鈉 2，作為甜味料，例如可舉出：砂糖、山梨糖醇、麥芽 糖醇、乙醯磺胺酸鉀、阿斯巴甜等。 作為酸味料，例如可舉4» . μ ^ _ 出.檸檬酸、蘋果酸、酒石酸、 虽馬酸、抗壞血酸等。 外對=發明之凝膠混合物而言，除料葡聚糖以 組合物，需要ί 一步添加糊料類或附加成分而得到 述片料”利用任意方法進行製造。例如，藉由混合上 述原料，而可製造本發明 疑膠混合物。又此時亦可根據 *要而加入水進行混合。 因此，本發明之凝膠混合物可為粉狀、粒狀、粉粒狀等 152241.doc 201127299 之固體組合物’亦可為添加水製成糊狀之組合物的任一種 形態。 本發明之口感良好的凝膠之製造方法如前所述，包括用 微波爐加熱在本發明之凝膠混合物中添加並混合水而得到 之混合物。例示具體例時，將本發明之凝膠混合物填充至 容器内’在其中加入水進行攪拌，形成糊狀後，利用微波 爐進行加熱以使其達到例如8(rc以上，根據需要進行冷 卻’由此可得到目標之口感佳之凝膠。 此時’相對於本發明之凝膠混合物1重量份，加入凝膠 混合物中之水的量（加水量）通常為5〜10重量份，考慮所期 望之凝膠之物性或種類、所使用之容器、微波爐之輸出功 率、貫際製成糊狀之凝膠混合物的狀態等，可進行適當調 節0 再者，在本說明書中’使用「約」及「左右」之值的表 達，係包括在藉由設定其值來實現目的方面可允許該領域 技術人員變動之值。係、指例如可允許在規^之值或範圍之 20%以内、較佳為1〇%以内、更佳為5%以内變動。 [實施例] 利用以下之例詳細說明本發明，但本發明並不限定於該 等例。 實施例1 按照表1所示之調配比稱量各原料進行混合，製備咖〜 凝膠混合物(組合物…)及I蘿凝膝混合物(組合 4) ° 152241.doc 201127299 此處，作為β-υ-葡聚糖，係使用卡特蘭多糖，具體係 使用卡特蘭多糖（「c_an」（商品名）、顧麟協和食品 (Kidn Ky〇wa Foods)股份有限公司製造）。該未進行細粉碎 之卡特蘭多糖之平均粒徑為約13() μιη。 又，卡特蘭多糖細粉碎物係使用市f之卡特蘭多糖細粉 碎物（「Cimilan NS」（商品名）、關協和食品股份有限公 司製造）。該卡特蘭多糖細粉碎物之平均粒徑為2〇 _ μηι 〇 咖啡粉末及菠蘿粉末係使用市售品。 [表1] 組合物1 卡特蘭多糖 10 組合物2 • 組合物3 10 組合物4 - 卡特蘭多糖細粉 碎物 10 (單位：重量％) 將組合物1〜4每種10 g分別诂 放入、·，氏杯（谷量205 ml)中，加 入70 g水並充分攪拌混合。在 在、，氏杯之上部用保鮮膜覆蓋， 將其用微波爐（700 W)加埶丨分镑 …i刀鐘。接者，冷卻到6〇〇c左 右，得到凝膠。 對於對應各組合物而得到之 J之各減膠，根據下述標準，對 凝膠之形成性及口感由專門的 Ί的s旎檢查員5人進行評價。 [評價標準] ^ •凝膠之形成性： 〇：未發現走形，良好 152241.doc -9- 201127299 △:發現部分走形 X :未形成凝膠，為整體走形之狀態。 •口感： 〇：滑溜，良好 △:稍稍粗澀 X :粗溫 結果如下述表2所示。 結果表明，使用卡特蘭多糖之細粉碎物而得到之咖啡凝 膠及菠蘿凝膠均口感良好，又同時凝膠之形成性亦良好。 進而對均勻性及風味亦進行測定並評價，而得到良好之結 果。 [表2] 凝膠形成性 口感 組合物1 Δ Δ 組合物2 〇 〇 組合物3 Δ Δ 組合物4 〇 〇 152241.doc 10-201127299 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a gel mixture for heating and conditioning a microwave oven. The present invention is also directed to a method of producing a gel having a good mouthfeel. [Prior Art] The gel is a food form known since ancient times, and is favored as a dish or a snack. Further, it is used as an auxiliary form for feeding or hydrating when there is a swallowing injury due to old age or injury. On the other hand, in the case of microwave oven heating conditioning, since it can be conditioned by a simple operation using a microwave oven, it is highly convenient, and it can be said that the demand from consumers is still high. Therefore, various reports have been made so far on gels obtained by microwave conditioning. For example, in the method of simply conditioning a gel, Patent Document No. 2.411 discloses that a paste such as carterol and powder is added to a food material for gel, and water is added. The method of heating and conditioning in a microwave oven. The gel obtained by the method has better quality in flavor, texture and appearance, and is suitable for making a thermogel. However, for the gel, in terms of its product characteristics In some cases, it is very important to use the previous method. It is not possible to fully use the previous manufacturing method. ^This is to provide a gel mixture which can be obtained by the (4) furnace. [Patent Document 1] [Patent Document 1] Japanese Patent Laid-Open No. Hei-4-41-A (Convention) The present inventors have recently It has been found that in the microwave heating conditioning gel mixture, the Cattlenan as a dextran is pre-finely prepared; it is used after pulverization, and the gel prepared by using the gel mixture is excellent. In addition, the gel formability is also greatly improved as compared with the case where the finely pulverized material is not used. Further, the obtained gel has excellent uniformity and good flavor. It is unexpectedly that The use of the pre-finely pulverized Catalan polysaccharide as the used Caterin polysaccharide can simultaneously improve both of the obtained mouthfeel and gel formability. Accordingly, it is an object of the present invention to provide a gel mixture. It can be conditioned in a short time by a microwave oven, and a gel having excellent mouthfeel and excellent gel formation property can be obtained. The gel mixture for microwave conditioning of the present invention is characterized in that it contains fine β-1,3-glucan. According to a preferred aspect of the present month, 'β-1,3-glucan is a Caterpillar polysaccharide in the gel mixture of the present invention. # According to another preferred aspect of the present month, In the gel mixture of the present invention, the finely pulverized material of β-1,3-glucan is a Carterian polysaccharide having a particle diameter of 2 〇μηι 3 to 3 〇. The method for producing a gel having a good mouthfeel of the present invention comprises: Heated in a microwave oven A mixture obtained by adding and mixing water in a gel mixture of the present invention. 152241.doc 201127299 The gel mixture for heating and conditioning in a microwave oven according to the present invention can easily obtain a good mouth feel and gel formation by conditioning in a short time by using a microwave oven. The gel is excellent in the uniformity of the obtained gel, and the flavor is also good. [Embodiment] The gel mixture for heating and conditioning the microwave oven of the present invention is characterized in that β-1 is contained as described above. 3. The finely pulverized material of dextran. Here, the gel mixture for microwave heating conditioning refers to a preparation powder (premix) prepared in advance for preparing a gel. The gel mixture of the present invention is particularly used for microwave oven conditioning. That is, heating conditioning by microwave irradiation. In addition to gelation after consumption after refrigerating, a gel such as a condensed film is also included. Further, the gel may be a gel for rapeseed, or may be a gel for snacks. It may be a gel for use as a supplementary food for nutritional supplements for people suffering from swallowing damage. The M,3-glucan used in the present invention is preferably a glucan having a heat-fixing property. Therefore, in the present invention, as the ρ·" sugar, as long as it is such a heat-solidifying M, 3 g glucan, it can be used, for example, a polymerization degree of about 5 to about Good for about 100~, force 1000 beta-1,3_glucan. Specific examples of such ?-U-glucan include: carterin, glycerin (-) (laminaran), and carterin for yeast glucoside. In the present invention, it is preferable that the = polysaccharide is not particularly limited, and for example, Carterian polysaccharide produced by microorganisms of the genus Agrobacterium or Agrobacterium may be mentioned. Specifically, 152241.doc 201127299 δ 'This can be used: Carterian polysaccharide produced by AlcaHgenes faecalis var. myxogenes strain 10C3K [Agricutural Biological Chemistry, 30 volumes, 196 pages (1966) )], Caterin produced by the strain NTC-u (IFO 13 M0) of the Alcaligenes faecalis strain 10C3K (Japanese Patent Special Publication No. 48_32673), Agrobacterium radiobactor (IFO 13127) and Cattle polysaccharide produced by the mutant strain U-19 (IFO 13126) (Japanese Patent Publication No. Sho 48-32674) and the like. In the present invention, commercially available products can be used as the glucan, but since the particle size of the commercially available vm is usually about 1 或 or more than 1 pm, from the viewpoint of food texture, It is preferred to use a finely pulverized material which has been subjected to fine pulverization treatment. As the finely pulverized material, for example, a pulverized product obtained by pulverizing 3_glucan by a mixer, a homogenizer, a ball mill, a gas pulverizer or the like can be mentioned. The particle size of the 粕 粕 粕 较佳 较佳 较佳 较佳 较佳 较佳 较佳 较佳 较佳 较佳 较佳 较佳 较佳 η η η η ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' Apan Laser) manufactured by the company. The content of β-1,3-glucan in the mixture is 0.1% by weight to 50% by weight, preferably 〇 2 by weight, based on the total amount of the gel mixture of the present invention, usually in an amount of from 5% to 50% by weight. /◦. In the gel mixture of the present invention, in addition to β-U-glucan, a paste may be added as it is. As a paste, it can be given with: potato powder, wheat flour starch, dextrin 152241.doc 201127299 and other powder-killing; nutmeg such as loam, 旌 & y gum; citrus fruit, etc.: alga: Fruit fruit: yoghurt gum, guar if chewing pectin, apple pectin and other pectin. The paste is usually added in an amount of from 1 to 10 parts by weight, preferably from 1 to 10 parts by weight, based on the Caterpillar η, and 1 part by weight of the polysaccharide, and may be adjusted according to the type of the gel. Amino acids, alcohols, alcohols, sweeteners, cocoa, coffee, black tea, serotonic acid, vitamins, stable sodium glutamate, etc., which affect the gel, and the egg in the gel mixture of the present invention and the taste It is also possible to add ingredients such as seasoning sour, coloring, fat, juice tea, milk, yeast, spices, enzymes, preservatives and the like. Here, examples of the seasoning include a white matter hydrolyzate and the like. Examples of the nucleic acid' include, for example, 5, _ sarcophalin, 5, and sodium oleate 2, and examples of the sweetener include granulated sugar, sorbitol, maltitol, and potassium sulfonate. , Aspartame, etc. Examples of the sour material include 4». μ ^ _. citric acid, malic acid, tartaric acid, horse acid, ascorbic acid, and the like. For the gel mixture of the invention, the dextran is added to the composition, and it is necessary to add the paste or the additional component in one step to obtain the tablet. The production is carried out by any method. For example, by mixing the above raw materials, The gel mixture of the present invention can be produced, and at this time, water can be added for mixing according to *. Therefore, the gel mixture of the present invention can be a solid combination of powder, granules, powder granules, etc. 152241.doc 201127299 The material ' can also be any form of a composition in which water is added to form a paste. The method for producing a gel having good mouthfeel according to the present invention is as described above, and includes adding and mixing in the gel mixture of the present invention by heating in a microwave oven. a mixture obtained by water. In a specific example, the gel mixture of the present invention is filled into a container. 'When water is added thereto and stirred to form a paste, the microwave is heated to reach, for example, 8 (rc or more, according to It is necessary to carry out cooling 'thereby obtaining a gel having a good mouth feel. At this time, '1 part by weight of the gel mixture of the present invention is added to the water in the gel mixture. (the amount of water added) is usually 5 to 10 parts by weight, and it can be appropriately considered in consideration of the desired physical properties or kind of the gel, the container used, the output of the microwave oven, and the state of the paste mixture which is formed into a paste. Adjustment 0 In addition, the expressions of 'use' and 'left and right' in this specification include the value that allows the person skilled in the art to change by setting the value to achieve the purpose. It is allowed to vary within 20%, preferably within 1%, and more preferably within 5% of the value or range of the formula. [Examples] The present invention will be described in detail by way of the following examples, but the invention is not limited thereto Example 1 Each raw material was weighed and mixed according to the mixing ratio shown in Table 1, to prepare a coffee-gel mixture (composition...) and a mixture of I and a mixture of knees (combination 4) ° 152241.doc 201127299 Here, As β-υ-glucan, Cattlenan is used, specifically, Cattlenan ("c_an" (trade name), manufactured by Kidn Ky〇wa Foods Co., Ltd.) is used. Finely pulverized Catalan polysaccharide The average particle size is about 13 () μιη. Further, the Caterpillar polysaccharide finely pulverized material is a finely pulverized product of Cetrand polysaccharide ("Cimilan NS" (trade name), manufactured by Kansei Foods Co., Ltd.). The average particle diameter of the finely pulverized polysaccharide of the blue polysaccharide is 2 〇 _ μηι 〇 coffee powder and pineapple powder are commercially available. [Table 1] Composition 1 Cattlenan 10 Composition 2 • Composition 3 10 Composition 4 - Carter Blue polysaccharide finely pulverized material 10 (unit: % by weight) Each of 10 g of each of the compositions 1 to 4 was placed in a glass cup (205 ml), and 70 g of water was added thereto, and the mixture was thoroughly stirred and mixed. , the upper part of the cup is covered with plastic wrap, and it is added to the microwave (700 W) to divide the pound...i knife clock. The receiver is cooled to about 6 〇〇c to obtain a gel. For each of the rubber reductions obtained for each of the compositions, the gel formation property and the mouthfeel were evaluated by five sputum inspectors according to the following criteria. [Evaluation Criteria] ^ • Gel formation: 〇: No shape was found, good 152241.doc -9- 201127299 △: Partial shape was found X: No gel was formed, and it was in a state of overall shape. • Taste: 〇: slippery, good △: slightly rough 涩 X: coarse temperature The results are shown in Table 2 below. As a result, it was revealed that the coffee gel and the pineapple gel obtained by using the finely pulverized material of the Caterpillar polysaccharide had good mouthfeel and the gel formation property was also good. Further, the uniformity and flavor were also measured and evaluated to obtain good results. [Table 2] Gel-forming mouthfeel Composition 1 Δ Δ Composition 2 〇 组合 Composition 3 Δ Δ Composition 4 〇 152 152241.doc 10-