WO2000072702A1 - Compositions pour matieres granulaires artificielles, procede de production de matieres granulaires artificielles a partir desdites compositions et matieres granulaires artificielles ainsi obtenues - Google Patents

Compositions pour matieres granulaires artificielles, procede de production de matieres granulaires artificielles a partir desdites compositions et matieres granulaires artificielles ainsi obtenues Download PDF

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Publication number
WO2000072702A1
WO2000072702A1 PCT/JP2000/003496 JP0003496W WO0072702A1 WO 2000072702 A1 WO2000072702 A1 WO 2000072702A1 JP 0003496 W JP0003496 W JP 0003496W WO 0072702 A1 WO0072702 A1 WO 0072702A1
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Prior art keywords
starch
artificial
parts
granular material
weight
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PCT/JP2000/003496
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English (en)
Japanese (ja)
Inventor
Emiko Abe
Original Assignee
HAMANISHI, Yuzuru
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Publication of WO2000072702A1 publication Critical patent/WO2000072702A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A23L17/35—Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Definitions

  • composition for artificial granules Description Composition for artificial granules, method for producing artificial granules using the same, and artificial granules obtained thereby
  • the present invention relates to granular foods such as artificial fish eggs excellent in infiltration and water retention, artificial granule compositions suitable as raw materials for oral pharmaceuticals, industrial granules, livestock feeds, and natural fish eggs. It is easy to control the same color, taste, texture, etc., has excellent oral properties as a pharmaceutical, and is excellent as an additive or catalyst for molding synthetic resins, and is also used for supplementing livestock nutrition.
  • the present invention relates to a method for producing an artificial granule excellent in quality, and a granulated food, an oral pharmaceutical, an industrial granule, and an artificial granule suitable for livestock feed obtained by the method. Background art
  • Japanese Patent Publication No. Sho 61-45009 and Japanese Patent Publication No. Hei 11-16143 contain a raw material liquid composed of an oily raw material and an aqueous raw material in the particles of the gel-like film, A further processed artificial fish egg is disclosed.
  • Japanese Patent Application Laid-Open Nos. 55-102373 and 55-114273 disclose a method of producing an artificial fish egg using a multi-tubular nozzle. ing. Furthermore, an artificial fish egg having a multi-tubular nozzle whose tip portion is processed into a stepped shape to improve productivity and approximated to Ikura is disclosed in Japanese Patent Application Publication No. 55-148702, These are disclosed in Japanese Patent Application Laid-Open No. 56-32974 and Japanese Patent Application Laid-Open No. Sho 56-14471.
  • Japanese Patent Application Laid-Open No. 9-120179 discloses a fish egg-like food having the same flavor as natural salmon roe by adjusting the moisture content of the film.
  • Japanese Unexamined Patent Application Publication No. Hei 6 _ 2 4 6 1 4 8 Japanese Patent Publication No. 326449 discloses an artificial fish egg having a thin and tough outer skin, one containing a functional food material, and the like.
  • the main component of the artificial granular material is a chemical product
  • secondary problems such as indigestion are likely to occur in the human body and livestock animals, and the cost is high and the mass productivity is low.
  • the pH of the mixture may impair the original taste of the fish egg, or mix with the fish egg to impair the taste of the seasoning liquid. There was a problem that utilization for food was difficult.
  • the present invention solves all of the above-mentioned conventional problems, and is excellent in infiltration and water retention of a seasoning liquid of food, and is easy to control color, taste, texture and the like as in a natural fish egg or the like.
  • An object of the present invention is to provide a method for producing a product, and to provide an artificial granular material which is excellent in water retention, prevents deterioration of a water-soluble component to be infiltrated, and has excellent freezing resistance and durability. Disclosure of the invention
  • an artificial granular material and a method for producing the same according to the present invention have the following configurations.
  • composition for artificial granules according to claim 1 of the present invention comprises: a. Starch; b. One or more of konnyaku, glucomannan, gelatin, polysaccharides, gums; c. It has a composition containing starch sugar and
  • the obtained artificial granular material has excellent water retention, the moisture of the impregnated or infiltrated solution is maintained in the system, and the texture and composition ratio change. Can be suppressed.
  • composition for artificial granules according to claim 2 of the present invention is the composition according to claim 1, wherein the starch is an A-type starch obtained from rice, wheat, corn, potato, power chestnut, canna and the like. It has a composition consisting of at least one of B-type starch consisting of rhizome starch, C-type starch obtained from sweet potatoes, evening pio power, beans, or processed starch of these.
  • the artificial granules obtained have excellent structural properties of the bridge structure, and therefore have excellent stability and retention of water and components of the impregnated or infiltrated aqueous solution.
  • the obtained artificial granules exhibit viscoelasticity and have excellent mechanical strength and thus have durability, and also have high freezing resistance and thus have excellent storage stability and are suitable for flowability.
  • the resulting artificial granules have a stable cross-linking structure and excellent elasticity.
  • the texture unique to processed eggs of natural fish eggs can be easily reproduced.
  • starch is a C-type starch in terms of productivity or a crystalline type that is stable in terms of texture stability and a mixed type of A-type and C-type starch, or a modified starch and a viscoelasticity control.
  • composition for artificial granules according to claim 3 of the present invention is the composition according to claim 1 or 2, wherein the polysaccharide comprises at least one of carrageenan, alginic acid and a derivative thereof, and agar. They have a composition consisting of at least one of gum arabic, tragacanth gum, gutti gum, kisanthan gum, karaya gum, locust bean gum, and guar gum.
  • the resulting artificial granules can enhance the dewatering effect of free water and the effect of inhibiting the recombination of starch molecules and suppress the aging of arsenified starch, thus preventing deterioration of quality during storage after impregnation or after infiltration. it can.
  • the constituent components function as water-soluble fiber components and can function as health-oriented products.
  • the texture according to the use can be easily controlled.
  • carrageenan, alginic acid and its induction and agar are used as granular foods (Ikura, Mentaiko, Caviar, Madarako, Shishamo eggs, Kazunoko, rice grains, etc.), oral pharmaceuticals, industrial granules, feed, etc. It is selectively used to change the strength.
  • the use of polysaccharides can improve the palatability and make it easier to eat and orally.
  • the use of gums can improve viscoelasticity. Thus, these effects can be synergized.
  • composition for artificial granules according to claim 4 of the present invention is the composition for artificial granules according to any one of claims 1 to 3, wherein the starch sugar is starch syrup, acid saccharified syrup, enzyme saccharified syrup, malt syrup, rice syrup. , Maltodextrin, and a DE (degree of hydrolysis of starch sugar) of 5 to 50.
  • starch sugar is starch syrup, acid saccharified syrup, enzyme saccharified syrup, malt syrup, rice syrup. , Maltodextrin, and a DE (degree of hydrolysis of starch sugar) of 5 to 50.
  • the obtained artificial granules have a strong coagulation power of starch, it is possible to significantly reduce the amount of alkaline coagulant conventionally used for solidifying gels. b. Since the amount of coagulant used in the obtained artificial granules can be reduced, the pH can be easily adjusted.
  • the pH of the obtained artificial granular material is substantially neutral, it is possible to prevent a chemical change of a compounding agent such as an impregnated or infiltrated chemical. Since the pH is close to neutral, a natural fish egg-like taste can be produced when a seasoning solution or the like is infiltrated.
  • the obtained artificial granules have excellent freezing resistance and infiltration properties, suppress aging of starch that has become arsenic during long-term storage and long-term distribution, and maintain water retention. Excellent retention.
  • the obtained artificial granules have excellent viscoelasticity and suppress the aging of starch that has become arsenic during the ⁇ -phase storage or long distribution process. It can be used to expand the cooking device and enhance usability.
  • the resulting artificial granules When the resulting artificial granules are used for granular foods, they have excellent water retention and can maintain the optimal texture.
  • the artificial granules obtained can suppress the aging of arsenic starch, so that the freezing resistance can be increased and the storage and distribution can be improved.
  • starch to be mixed starch that is liable to be arsenic is preferably used. This is because it has excellent compatibility with starch and the like and can easily obtain viscosity.
  • the composition for artificial granules according to claim 5 of the present invention is characterized in that, in any one of claims 1 to 4, the starch contains 30 to 9 Owt parts, preferably 60 to 85 wt parts.
  • B At least one of at least one of the konjac powder, glucomannan, gelatin, polysaccharides and gums at 1 to 5 wt%, preferably 2 to 5 wt parts; and c.
  • the starch starch at 3 to 30 wt parts. , And preferably 10 to 2 parts by weight.
  • Viscoelasticity can be easily controlled according to the intended use of the artificial granules.
  • the pH of the obtained artificial granules is substantially neutral, chemical changes of the impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, natural fish eggs can be tasted when a seasoning liquid or the like is infiltrated for granular foods.
  • artificial granules can be reduced in number and highly useful by adding seasonings, chemicals, chemicals and feed ingredients to starch, glucomannan, gelatin, polysaccharides, etc. You can get things.
  • e. Improve the infiltration property and water retention of the obtained artificial granules, and when used for granular foods, obtain the same color, taste and texture as natural fish eggs.
  • the resulting artificial granules are excellent in elasticity, infiltration, water retention, etc., so that artificial granules for granular foods impregnated with seasoning liquid are mixed with processed eggs of natural fish eggs to produce natural Processed fish eggs can improve the original texture and taste of eggs.
  • Artificial granules for granular foods infiltrated with seasoning liquid can provide the same elasticity as processed fish eggs of natural fish eggs.
  • the crosslinked structure is stable, there is no drip, and it has excellent freezing resistance.
  • the resulting artificial granules have a stable cross-linking structure and excellent elasticity. A unique texture can be easily reproduced.
  • the resulting artificial granules enhance the dewatering effect of free water and the effect of inhibiting the recombination of starch molecules, suppress the aging of starch arsenic, and prevent deterioration of quality during storage due to excellent water retention.
  • the texture can be retained together.
  • the amount of the coagulant used for solidification of the gel material can be significantly reduced.
  • the obtained artificial granules suppress the aging of starch that has become agglomerated during long-term storage and long-term distribution, and are excellent in infiltration and viscoelasticity. You can expand your food department store.
  • the resulting artificial granules have excellent water retention and can maintain the optimal texture.
  • the obtained artificial granules can suppress aging of arsenic starch, so that freezing resistance can be increased and storage and distribution can be improved.
  • the amount of starch becomes less than 6 wt%, the water retention and viscoelasticity tend to decrease due to the decrease in the strength of the crosslinked structure of the obtained artificial granular material.
  • the amount exceeds 85 wt% the strength of the bridge structure tends to be too high and it tends to become brittle.
  • the amount of starch is less than 3 Owt parts or more than 9 Owt parts, these tendencies are remarkable, and neither is preferable.
  • the amount of one or more of konjac powder, glucomannan, gelatin, polysaccharides, and gums depends on the application, but as the amount becomes less than 2 wt parts, the elasticity of the obtained artificial granules decreases and water retention is maintained. In addition, there is a tendency for the elasticity to increase and the freezing resistance to decrease as the content exceeds 5 wt%, and the texture to decrease when granulated foods are used. If the amount is out of the range of about 50 wt.
  • the method for producing an artificial granular material according to claim 6 of the present invention comprises the steps of: a. 30 to 90 wt parts, preferably 60 to 85 wt parts of starch, and 100 to 45 Owt parts, preferably 150 to 27 Owt parts of water.
  • Viscoelasticity can be easily controlled according to the intended use of the obtained artificial granules.
  • composition ratio By simply changing the composition ratio, it is possible to easily control the quality characteristics such as elasticity, infiltration and water retention, and to easily obtain the desired artificial fish egg-like artificial granular material. Can be.
  • the resulting artificial granules are excellent in elasticity, infiltration and water retention, etc.
  • the natural texture of natural fish eggs, taste Can be improved.
  • the obtained granular food product of artificial granules can obtain elasticity equivalent to that of natural fish eggs, and has a stable cross-linking structure, no drip, and improved freezing resistance.
  • the resulting artificial granular food product has a stable cross-linking structure and is highly durable, so that the texture unique to natural fish eggs can be easily reproduced.
  • the resulting granular food product of artificial granules suppresses the aging of starch that has been cultivated during long-term storage or through a long distribution channel, and can be handled in the same way as natural fish eggs when used, thereby expanding the foodstuff department store. it can.
  • the resulting artificial granules have excellent water retention and can maintain the optimal texture.
  • the obtained artificial granules can suppress the aging of arsenic starch, so that the freezing resistance can be increased and the storage and distribution can be enhanced.
  • the heating temperature in the arsenic starch solution generation step is adjusted to 50 to 97 ° C. As a result, the reproducibility of physical properties during processing can be improved.
  • the heating temperature in the sol forming step is adjusted to 10 to 50 ° C.
  • the heating temperature in the gelation process is adjusted to 50 ° C to 97 ° C.
  • the molding machine pharmaceutical processing machines such as cylindrical granulators and mesh granulators, and food processing machines such as mills are used.
  • the provision of the cooling and drying step stabilizes the intermolecular bonds in the crosslinked structure of the artificial granular material, and can provide uniform and stable elasticity.
  • the crusher As the crusher, a jet mill or the like is suitably used, and after crushing, the particle size is adjusted by a sizing machine.
  • the particle size By adjusting the particle size to 10 to 0.1 mm, preferably 5 to 0.4 mm, it is possible to reduce the size of natural fish eggs and the like when swelling due to the infiltration of the solvent when embedding into a seasoning liquid or the like. It can be adjusted to the particle size.
  • the particle size can be adjusted to the balako.
  • the particle size is adjusted to 0.5 to 0.6 mm and then immersed in a seasoning liquid for mentaiko processing to produce the same particle size as mentaiko balako (approximately). lmm).
  • Viscous granular material obtained in the following step A sol molding process in which the sol molded product is formed into a thin plate, a thin plate, a chip, and a sphere by a molding device having a slit hole, a roller, and the like.
  • C. Gelation in which the starch in the molded sol is gelled while being arsenified while heating to 50 ° C to 97 ° C with a heater such as steam. Then, d. Next, after cooling this, a cooling and drying step of drying the water content to 1 to 30%, preferably 3 to 10%, and e. Then, 10 mm to 0.1 mm using a crusher such as a mill. , Preferably 5 mn! And a step of forming a granular material to reduce the particle size to about 0.4 mm.
  • composition ratio By changing the composition ratio, it is possible to easily control quality characteristics such as elasticity, infiltration and water retention of the obtained artificial granular material. Also, viscoelasticity can be easily controlled according to the application.
  • the obtained granular food of artificial granules can obtain a texture resembling a soft egg like an overripe egg.
  • the resulting artificial granular material has excellent structure of arsenic starch, and has excellent reproducibility during thawing after cryopreservation.
  • the artificial granules obtained have higher infiltration properties, and the production time during secondary processing can be shortened.
  • the viscoelasticity decreases as the amount of one or more of konjac flour, glucomannan, gelatin, polysaccharides, and gums decreases from 10 wt% of starch to less than 2 wt%.
  • the amount exceeds 5 wt%, the elasticity increases, especially when used for granular foods, and the texture tends to differ from the processed food of natural fish eggs.
  • the amount is less than lwt part or more than 5wt part, these tendencies are remarkable, so that it is not preferable.
  • the swelling time of glucomannan, konjac powder and the like tends to be longer and the productivity tends to decrease, and 30 ° C
  • starch and starch sugar absorb water quickly, so that swelling of dalcomannan and konnyaku becomes difficult, and phase separation tends to occur. This tendency is particularly remarkable outside the range of 1 ° C to 40 ° C. It is not preferable.
  • the gelation time is less than 30 minutes, the swelling of glucomannan, konjac powder, etc. is insufficient, and the viscoelasticity, water retention, and freezing resistance after the separation and heating of the components tend to deteriorate.
  • time elapses water is easily released after swelling of dalco mannan and konjac powder, etc., and the water retention capacity of the artificial granular material after the heating process ⁇ freezing resistance and elasticity tend to be weak, especially when it exceeds 2 hours This tendency is remarkable and is not preferred.
  • the temperature of the arsenic process differs depending on the type of starch, but it is performed at a temperature at which arsenic occurs smoothly and arsenic does not proceed too much to cause destruction or dispersion of particles. .
  • the optimal arsenic is performed at 70 ° C to 80 ° C, and at the same time, the gelling agent such as konjac powder is coagulated.
  • the method for producing an artificial granular material according to claim 8, comprising: a. 1 to 5 wt%, preferably 2 to 5 wt part of at least one of konjac powder, glucomannan, gelatin, polysaccharides, and gums.
  • a gelation process in which starch is arsenified while being heated to 50 ° C to 97 ° C, preferably 70 to 80 ° C by a heater such as a hot water tank or a hot water tank or steam. e. Then, after cooling this, a cooling and drying step of drying the water content to 1 to 30%, preferably 5 to 10%, and f. Then, using a crusher such as a mill, -10 mm to 0.1 mm, preferably Is a process for forming a granular material for reducing the grain size to 5 mm to 0.4 mm.
  • the time required for swelling of glucomannan, konjac powder, etc. tends to be longer and the productivity tends to decrease, and as the temperature exceeds 50 ° C, Particles such as glucomannan and konjac powder tend to bind, and the composition of the artificial granular material tends to be non-uniform, especially below 20 ° C or above 95 ° C And this tendency is remarkable, which is not preferable.
  • the method for producing an artificial granular material according to claim 9 is the method according to any one of claims 6 to 8, wherein an alkaline solution such as calcium hydroxide is added during the gelation step, and the powder is crushed. It has a configuration including a coagulation step of solidifying mannan, and a washing step of washing calcium hydroxide and the like with fresh water.
  • the elasticity of the artificial granular material obtained by the difference in the raw materials used, the mixing ratio, and the process is low, the elasticity can be easily adjusted and can be increased.
  • the temperature of water in the swelling sol generation process is adjusted to 15 to 25 ° C in the case of simultaneous mixing of raw materials, and starch and starch after swelling konjac powder, glucomannan, gelatin, polysaccharides, gums When sugar is mixed, the temperature is adjusted to 30 to 50 ° C.
  • the heating temperature in the arsenic process is adjusted to 50-97 ° C depending on the type of starch used.
  • the heating temperature in the drying step is adjusted to 70 to 90 ° C. As a result, optimum physical properties with excellent reproducibility can be obtained in a short time and productivity can be increased.
  • a food processing machine such as an adjustment processing machine such as a nozzle type molding machine, a rolling roller, a cylindrical granulator, and a net granulator, or a shirataki manufacturing machine is used.
  • the method for producing an artificial granular material according to claim 10 of the present invention is the method according to any one of claims 6 to 9, wherein the starch is at least one of the starches according to claim 2.
  • the polysaccharide or gum is at least one of the polysaccharides or gums according to claim 3
  • the starch is any of the starch sugars according to claim 4. It has a configuration consisting of one or more types.
  • the artificial granular material according to claim 11 of the present invention is the artificial granular material according to any one of claims 6 to 10, wherein the granular material obtained in the granular material forming step has a pH of 5.0 to 9.0. 0, preferably 6.0 to 8.0.
  • the pH is adjusted to stabilize the crosslinked structure of the resulting artificial granules and to stabilize the texture of granular foods and the like when stored for a long time.
  • the pH is adjusted by adding a weakly acidic substance such as citric acid or a solution thereof, or a weakly alkaline substance (calcium hydroxide, sodium carbonate, baking soda).
  • a weakly acidic substance such as citric acid or a solution thereof
  • a weakly alkaline substance calcium hydroxide, sodium carbonate, baking soda.
  • the pH becomes smaller than 6
  • the resulting artificial granules exhibit a tendency of syneresis and a decrease in transparency due to aging of the starch, and a decrease in gel strength tends to lower the texture.
  • the taste of the artificial granules obtained as pH exceeds 8 tends to decrease, neither is preferable.
  • the artificial granular material according to claim 12 of the present invention is characterized in that the fine granular material obtained by the method for producing an artificial granular material according to any one of claims 6 to 11 is seasoned for granular food.
  • Aqueous solutions of water-soluble pharmaceuticals such as vitamins, antibiotics, anti-inflammatory drugs, antihypertensives, hypoglycemic drugs, etc. for liquid or oral medicine, calcium chloride, calcium sulfide, calcium citrate for industrial granules,
  • An aqueous solution of calcium phosphate, calcium lactate, zinc chloride, iron chloride, aluminum chloride, etc., or an aqueous solution of feed-use amino acids, calcium lactate, pharmaceuticals, etc. is impregnated or impregnated to form a particle size of 5 to 10 mm. have.
  • FIG. 1 is a diagram showing changes in sensory evaluation of a 10 ° C. storage sample.
  • FIG. 2 is a diagram showing changes in sensory evaluation of a sample stored at 30 ° C. BEST MODE FOR CARRYING OUT THE INVENTION
  • a sol-like diluent (30-60 wt%) containing 2-5 wt parts of konjac powder, glucomannan, gelatin, carrageenan, agar, alginic acid, xanthan gum, and beef cast bean gum shown in Table 1 ) was added (sol forming step), and the mixture was further heated and stirred for several minutes. Then they were left at room temperature for 40-60 minutes. Thereafter, a diluent of saccharides such as malt starch syrup, starch syrup, and maltodextrin (concentration: 10 to 3 Owt%) shown in Table 1 is added as a forming material, and the mixture is allowed to stand at 80 ° C to 93 ° C for 1 hour. In a state of boiling and stirring (gelling process), the mixture is passed through a molding machine equipped with slits to form a thin plate (gel forming process).
  • this is cooled to room temperature and then dried (cooling and drying step), and then pulverized to a fine powder by a mill and reduced to a particle size of 0.5 mm ⁇ 0.1 mm (granular material forming step).
  • immerse in the seasoning liquid during the production of mentaiko As a result, it was possible to dissolve excess carbohydrate and obtain an artificial granular material having a texture and a taste similar to that of a natural fish egg and substantially the same as Mentaiko.
  • Test item General viable cell count and coliform group
  • Purpose Perform sensory evaluation when artificial granules are blended with mentaiko, salmon roe, etc., by performing forced deterioration and confirm the effect on the expiration date.
  • Mentaiko was used as a sample, and the artificial granules of Embodiments 2 and 3 were mixed with 10 wt%, 3 Owt%, and 5 Owt%, frozen at 20 ° C for 30 days, and then stored in a constant temperature bath. Store at 10 ° C and 30 ° C. Then, 24 hours for 10 ° C storage sample At each interval, a sensory evaluation test was performed and each sample was compared.
  • FIGS. 1 and 2 The results are shown in FIGS. 1 and 2.
  • FIG. 1 is a diagram showing changes in functional evaluation of a sample stored at 10 ° C.
  • FIG. 2 is a diagram showing changes in sensory evaluation of a sample stored at 30 ° C.
  • FIGS. 1 and 2 in the samples stored at 10 ° C. for 14 days, no extreme deterioration was observed in the flavor, color, and texture of each sample.
  • the samples stored at 30 ° C for 5 days it was found that the flavor was significantly deteriorated in each sample, but no extreme deterioration was observed in the color and texture.
  • the estimated shelf life when stored at 10 ° C was found to be 13 to 16 units.
  • Mentaiko was used as a sample, and the artificial fish eggs of each embodiment were added to the mentaiko at 10 wt. %, 3 Owt%, 50wt% mixed (salinity 3.3%), then stored at-20 ° C.
  • C0nt indicates the numerical value of Mentaiko at 100% of Barako.
  • arsenic step it is heated in a water bath at 60-85 ° C for 10 minutes (arsenic step), and then cooled and washed with cold water to wash out calcium hydroxide to obtain an arsenic material.
  • Seasoned balako obtained by breaking the egg during the production of mentaiko and the artificial of each embodiment The optimum mixing ratio of the seasoned barraco and the seasoning artificial granules (granular food) obtained by impregnating the seasoned barako with the same seasoning liquid is determined by a blind sensory test.
  • Table 6 shows the number of subjects and their gender.
  • Female Age: 1 person in their 30s, 1 person in their 30s, 1 person in their 40s, 1 person in their 60s
  • each sample was tasted at random, and the taste and texture were compared and evaluated.
  • the artificial granules were permeated into the seasoning liquid at the following ratio, and the artificial granules were swollen to produce seasoned human granules (artificial fish eggs).
  • Table 9 shows the results of the sensory test for each sample. Note that Cont represents the relative score when the average evaluation score for each of the color, flavor, and texture at 100% of Mentaiko Barako is 100 points.
  • the optimal blending amount is around 50%, and the blendable amount is ⁇ 70%.
  • the following excellent granular food as an artificial fish egg can be realized.
  • the original gel formation allows easy reproduction of the color and texture of the original egg f)
  • the gel is almost free of coagulant at the time of gel formation and its pH is almost neutral. Even when mixed with natural fish eggs, the original taste is not impaired.
  • each easily-processed starch such as corn starch, potato starch, evening pio starch, mung bean starch, and 5-10 Owt parts of starch syrup and starch syrup were mixed. This was gradually added while stirring, and kneaded until uniform (kneading step). Next, lwt part of a 10% calcium hydroxide solution was added, and the mixture was rapidly stirred. Then, a thin plate was formed using a roller, and a thin plate was formed using a machine (sol). Molding process).
  • the composition for artificial granules of the present invention As described above, according to the composition for artificial granules of the present invention, the method for producing artificial granules using the composition, and the artificial granules obtained thereby, the following excellent effects can be achieved.
  • seasoning solution aqueous solution containing seasoning or seasoning components
  • n Because the amount of coagulant used is extremely small, it is excellent in infiltration and water retention by forming into beads or spheres after solidifying almost neutral using multiple natural polymers such as polysaccharides. However, when used as granular food, the same color, taste, and texture as those of processed natural fish eggs can be obtained. O. When used as granular food, natural fish eggs can be mixed with natural fish eggs to improve the original texture and taste.
  • Viscosity can be easily controlled according to the intended use (granular foods, oral pharmaceuticals, industrial granules, livestock feed), and it is excellent in versatility.
  • Aging starch can be suppressed from aging, preventing deterioration of quality during storage and, when used as granular food, can maintain the same texture and durability. Can be improved.
  • the coagulation power of starch can significantly reduce the amount of alkaline coagulant used when solidifying gels.
  • pH can be easily adjusted because the amount of coagulant used is small. Since c pH is substantially neutral, chemical changes of impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, when used as granular foods, it can give the taste of natural fish eggs when infused with seasonings, etc., and when used as granular pharmaceutical products Can stabilize products through the neutralization process. .
  • D.E. is 5 to 50, it suppresses the aging of starch that has been arsenified during long-term storage or long-term distribution, and is excellent in infiltration and water retention.
  • the DE Since the DE is 5 to 50, it suppresses the aging of starch that has become agglomerated during long-term storage or long-term distribution, and when used as granular food, removes the same as natural fish eggs when used. It can be used to expand the food depot and enhance usability.
  • Aging starch can be suppressed from aging, so it can improve freezing resistance and improve storage and distribution.
  • the amount of coagulant used in solidification of gels can be significantly reduced, and when used as granular foods, the texture and taste can be improved, and pharmaceuticals and chemicals can be improved. The stability of chemicals can be improved.
  • Viscoelasticity can be easily controlled according to the application.
  • c pH is substantially neutral, chemical changes of impregnated or infiltrated compounding agents can be prevented. Since the pH is close to neutral, the taste of a natural fish egg can be produced when a seasoning liquid or the like is infiltrated.
  • the cross-linking structure is stable and excellent in elasticity, so that the texture unique to natural fish eggs can be easily reproduced.
  • the amount of the coagulant used for solidification of the gel material can be significantly reduced.
  • Starch can be arrested, shear resistance can be improved and powdering can be prevented in the subsequent process, and the freezing resistance of the artificial granular material can be improved.
  • the cooling and drying step it is dried to a low water content of 1 to 30%, preferably 3 to 10%, so that it has high water activity and excellent water retention.
  • Viscosity can be easily controlled according to the application.
  • the taste efficiency of artificial granules can be increased simply by adding flavoring ingredients to starch, dalcomannan, gelatin, polysaccharides, etc. e.
  • Control of quality characteristics such as elasticity, infiltration and water retention can be easily performed only by changing the compounding ratio, and the intended artificial fish egg-like artificial granular material can be easily obtained.
  • the texture of natural fish eggs can be easily reproduced because the crosslinked structure is stable and has excellent elasticity.
  • the amount of the coagulant used for solidification of the gel material can be significantly reduced. m. Since the amount of coagulant used is small, the pH can be easily adjusted, and the taste of natural fish eggs can be imparted to artificial granules.
  • n Inhibits the aging of starch that has been arsenified during long-term storage or long-term distribution channels, and can be used in the same way as natural fish eggs when used, and can expand the food denominations and trees. o. Excellent texture can be maintained.
  • seasoning can be performed quickly and cheap and stable foods can be manufactured.
  • the taste efficiency of artificial granules can be increased simply by adding flavoring ingredients to starch, glucomannan, gelatin, polysaccharides, etc.
  • the elasticity of the artificial granular material obtained by the difference in the raw materials used, the mixing ratio, and the process is low, the elasticity can be easily adjusted and can be increased.
  • a granular material capable of realizing an artificial granular material having the effects described in any one of claims 6 to 9 can be obtained.
  • the pH is adjusted to stabilize the cross-linked structure and to maintain water retention when stored for a long period of time, and to stabilize the freezing resistance and elasticity over time. Excellent storage and distribution.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention se rapporte à des matières granulaires artificielles contenant: (a) des amidons; (b) au moins un élément sélectionné parmi le glucomannane, la gélatine et des polysaccharides; et (c) du massé. Ces matières sont transformées en grains sphériques présentant un diamètre compris entre 0,1 et 10 mm, de préférence entre 0,4 et 5 mm. Ces matières granulaires artificielles s'avèrent excellentes pour l'incorporation à des liqueurs alimentaires d'assaisonnement et pour la rétention d'humidité. Elles présentent une ressemblance étroite en couleur, goût et texture avec les oeufs naturels de poisson, etc. et peuvent être facilement contrôlées. L'invention se rapporte également à un procédé de production à rendement élevé et à faible coût de ces matières granulaires artificielles dotées des caractéristiques ci-dessus mentionnées.
PCT/JP2000/003496 1999-06-01 2000-05-31 Compositions pour matieres granulaires artificielles, procede de production de matieres granulaires artificielles a partir desdites compositions et matieres granulaires artificielles ainsi obtenues WO2000072702A1 (fr)

Applications Claiming Priority (2)

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JP15441199 1999-06-01
JP11/154411 1999-06-01

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WO2000072702A1 true WO2000072702A1 (fr) 2000-12-07

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004215536A (ja) * 2003-01-10 2004-08-05 Q P Corp 魚卵様食品及びその製造方法
US8820331B2 (en) 2005-06-21 2014-09-02 V. Mane Fils Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule
JP2018007642A (ja) * 2016-07-15 2018-01-18 明王物産株式会社 たらこ調整物
CN117598450A (zh) * 2024-01-24 2024-02-27 青岛海洋食品营养与健康创新研究院 一种人工鱼子酱及其制备方法和应用

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1156261A (ja) * 1997-08-11 1999-03-02 Kazutaka Kimura 愛玩動物用飼料兼玩具の製造法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1156261A (ja) * 1997-08-11 1999-03-02 Kazutaka Kimura 愛玩動物用飼料兼玩具の製造法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004215536A (ja) * 2003-01-10 2004-08-05 Q P Corp 魚卵様食品及びその製造方法
US8820331B2 (en) 2005-06-21 2014-09-02 V. Mane Fils Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule
US9339060B2 (en) 2005-06-21 2016-05-17 V. Mane Fils Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule
US10278418B2 (en) 2005-06-21 2019-05-07 V. Mane Fils Smoking device incorporating a breakable capsule, breakable capsule and process for manufacturing said capsule
JP2018007642A (ja) * 2016-07-15 2018-01-18 明王物産株式会社 たらこ調整物
CN117598450A (zh) * 2024-01-24 2024-02-27 青岛海洋食品营养与健康创新研究院 一种人工鱼子酱及其制备方法和应用

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