WO2011093491A1

WO2011093491A1 - Method for producing processed nata de coco, method for reconstituting processed nata de coco, and processed nata de coco

Info

Publication number: WO2011093491A1
Application number: PCT/JP2011/051914
Authority: WO
Inventors: 眞理田渕; 理恵若木
Original assignee: 学校法人立教学院
Priority date: 2010-02-01
Filing date: 2011-01-31
Publication date: 2011-08-04
Also published as: JP6004302B2; JP2011155909A

Abstract

Disclosed is a method for producing a processed nata de coco which shows neither damage in appearance caused by, for example, shrinkage, breakage or cracking, nor physical change, for example, hardening, when reconstituted from a dry state into a non-dry state. The method comprises a first step for immersing a cubic nata de coco in an aqueous solution of an interfiber bonding-inhibitor so as to allow the interfiber bonding-inhibitor to infiltrate into the spaces among fibers of the nata de coco, and a second step for freeze-drying the nata de coco.

Description

Processed Nata de Coco formation method, Processed Nata de Coco restoration method, and Processed Nata de Coco

The present invention provides, for example, a method for forming a processed nata de coco that can dry nata de coco without damaging the appearance, texture, etc., a method for restoring a processed nata de coco formed using this formation method, and a method for forming using this formation method. It relates to processed Nata de Coco.

In recent years, Nata de Coco has been attracting attention as a material used for food and medical products, for example.

Nata de Coco is a gel-like substance composed of cellulose fibers entangled in a network and containing 99.5 wt% or more of water.

By the way, a method for drying Nata de Coco to save or store Nata de Coco or depending on the purpose of use of Nata de Coco is well known (for example, see Patent Document 1 and Patent Document 2).

Patent Document 1 discloses a dried simulated bait obtained by drying nata de coco as a fishing pseudo bait having excellent storage stability.

And the dry simulated bait according to this Patent Document 1 can be used after being restored to a non-dry state by being immersed in water.

Patent Document 2 discloses a volatile drug carrier formed by freeze-drying Nata de Coco.

JP-A-9-322676 JP 2004-16742 A

As already explained, Nata de Coco is composed of cellulose fibers as a skeleton. Therefore, when the Nata de Coco is dried, the cellulose fibers may be hydrogen-bonded.

As a result of hydrogen bonding, dried Nata de Coco may shrink, crack or crack, and the appearance may be impaired.

Therefore, when Nata de Coco is restored to a non-dried state by, for example, immersing in water, there is a risk of appearance damage due to the above-described shrinkage, cracking, or cracking.

Further, when the dried Nata de Coco is restored to a non-dry state, the physical properties of the Nata de Coco may change, such as the restored Nata de Coco becomes harder than before drying due to the hydrogen bonds between the cellulose fibers described above. .

Therefore, for example, when dried nata de coco is used as an instant food, that is, a processed food that is restored from a dried state to a non-dried state and used as an edible food, there is a possibility that the texture may be impaired.

The object of the present invention is to prevent the above-described appearance damage due to, for example, shrinkage, cracking, or cracking, and physical property change such as hardening when the dry state is restored to the non-dry state. It is an object of the present invention to provide a method for forming Nata de Coco, a method for restoring a processed Nata de Coco formed using this formation method, and a processed Nata de Coco formed using this formation method.

As a result of various studies by the inventor according to the present invention, it was described above when the material was restored by allowing a substance capable of preventing hydrogen bonding between these fibers to enter between the cellulose fibers constituting the Nata de Coco before drying. It has been found that a processed nata de coco can be formed with no appearance damage or change in physical properties.

Therefore, in order to achieve the above-described object, the method for forming a processed nata decoko according to the first aspect of the present invention includes the following first process and second process.

That is, first, in the first step, the interfiber bonding inhibitor is introduced between the fibers of the Nata de Coco by immersing the cube-shaped Nata de Coco in an aqueous solution of the interfiber bonding inhibitor.

Next, in the second step, Nata de Coco is freeze-dried.

Also, the method for restoring processed Nata de Coco according to the second aspect of the present invention performs the following process.

That is, the processed Nata de Coco formed using the method for forming a processed Nata de Coco according to the first aspect described above is restored from a dry state to a non-dry state by immersing in water.

Further, the processed Nata de Coco according to the third aspect of the present invention has the following features.

That is, the processed Nata de Coco according to the third aspect is formed by freeze-drying this Nata de Coco in a state in which an interfiber bonding inhibitor has entered between the fibers of the cube-shaped Nata de Coco.

Further, the method for forming a processed nata deco according to the fourth aspect of the present invention includes the following first and second steps.

That is, first, in the first step, a cube-shaped nata deco that does not contain an interfiber bonding inhibitor between fibers is prepared.

Next, in the second step, after the surface of the Nata de Coco is coated with water, the Nata de Coco is freeze-dried.

According to the method for forming processed Nata de Coco according to the first aspect, Nata de Coco is freeze-dried in a state in which an interfiber bond inhibitor for preventing hydrogen bonding between these fibers is inserted between the fibers of Nata de Coco. As a result, during this freeze-drying, hydrogen bonding between the fibers of Nata de Coco is prevented, so that the occurrence of shrinkage, cracks, cracks, or the like of Nata de Coco can be suppressed.

Therefore, in the processed Nata de Coco formed using the method for forming the processed Nata de Coco according to the first aspect, when the Nata de Coco is restored to a non-dried state, the appearance damage caused by the above-described shrinkage, cracking, cracks, etc. is prevented. it can.

In addition, according to the method for forming a processed Nata de Coco according to the first aspect, the hydrogen bond between the fibers of the Nata de Coco is prevented by the interfiber bonding inhibitor, so that when the processed Nata de Coco is restored, for example, compared with before lyophilization It is possible to suppress changes in physical properties such as Natadecoko becoming hard.

Further, in the restoration method of processed nata decoco according to the second aspect, the processed nata decoco formed using the method for forming the processed nata decoco according to the first aspect is restored to a non-dry state by immersing in water. As described above, in the processed Nata de Coco formed using the method for forming a processed Nata de Coco according to the first aspect, hydrogen bonding between the Nata de Coco fibers is prevented.

Therefore, in the restoration method of processed Nata de Coco according to the second aspect, it is possible to prevent physical changes such as appearance damage and hardening of the restored Nata de Coco.

Further, the processed Nata de Coco according to the third aspect is lyophilized using the method for forming the processed Nata de Coco according to the first aspect, that is, in a state in which an interfiber bonding inhibitor has entered between the fibers of the Nata de Coco. Is formed by.

Therefore, since the processed Nata de Coco according to the third aspect prevents hydrogen bonding between fibers, it can be restored to a non-dry state while preventing appearance damage and physical changes such as hardening.

Also, in the method for forming processed Nata de Coco according to the fourth aspect, the surface of Nata de Coco is covered with water before freeze-drying Nata de Coco, thereby preventing breakage during freeze-drying.

(A) And (B) is the perspective view which showed roughly the example of a structure at the time of opening a several hole from the surface in Nata de Coco in the formation method of the processing Nata de Coco by 1st Embodiment of this invention .

Hereinafter, preferred embodiments of the present invention will be described. The embodiments described below are merely preferred examples. Therefore, the configuration of the present invention is not limited to the configuration examples described below, and it is apparent that many modifications and changes can be made without departing from the scope of the present invention. In addition, values such as concentration, temperature, time, etc. described in the following description are values within the range where the effects of the present invention can be achieved. There may be, and it is not limited to this value at all.

<First Embodiment>
In the first embodiment, a method for forming a processed nata decoco and a processed nata deco formed by the method for forming a processed nata deco will be described.

The method for forming a processed nata decoko according to the first embodiment includes a first process and a second process. Hereinafter, each step will be described in order from the first step.

First, in the first step, Nata de Coco is immersed in an aqueous solution of an interfiber bonding inhibitor, so that the interfiber bonding inhibitor enters between the fibers of the Nata de Coco.

Here, in the method for forming a processed nata deco according to the first embodiment, a dry processed nata deco that can be restored to a non-dried state by a method such as immersion in water is formed. The formed processed Nata de Coco is used in applications such as food and medical products by restoring it to a non-dry state. In consideration of convenience in use, it is desirable that the formed processed nata de coco can be restored to a non-dry state in a short time, specifically, for example, in the range of about 3 to 10 minutes.

Therefore, in the first embodiment, a cube-shaped nata de coco having dimensions of, for example, about 10 to 14 mm in each of the vertical direction, the horizontal direction, and the height direction is used as the processed nata de coco material.

In the first embodiment, the cube-shaped nata de coco does not have to be a strict cube, and if it can be restored to a non-dry state in a short time, it has a substantially cubic shape including a rectangular parallelepiped. May be used.

Therefore, in the first embodiment, it is preferable to use a commercially available Nata de Coco as a cube-shaped Nata de Coco, more specifically, for example, a well-known Diet Nata de Coco (trade name: Fujicco Corporation). The Diet Nata de Coco prepared here is a cubic Nata de Coco having dimensions of about 14 mm, 14 mm, and 14 mm, for example, in the vertical direction, the horizontal direction, and the height direction.

Also, this Diet Nata de Coco is commercially available with syrup permeating into Nata de Coco. Therefore, for example, it is preferable to remove the syrup from the Nata de Coco by washing the Diet Nata de Coco using a known autoclave.

In the first process, the above-mentioned cube-shaped nata deco is immersed in an aqueous solution of an interfiber bonding inhibitor.

As already described, in the conventional Nata de Coco, the cellulose fibers constituting the Nata de Coco are hydrogen bonded to each other during drying to cause shrinkage, cracking, cracking, or the like.

In addition, due to hydrogen bonding between the cellulose fibers, when the formed processed Nata de Coco is restored to a non-dry state, the physical properties such as the restored Nata de Coco become harder than before drying may change. .

Therefore, in this first process, an interfiber bonding inhibitor capable of preventing hydrogen bonding between these fibers is inserted between cellulose fibers constituting Nata de Coco, so that it will be described later. During lyophilization in the second step, hydrogen bonding between cellulose fibers is prevented.

For this purpose, first, an aqueous solution of an interfiber bond inhibitor obtained by dissolving an interfiber bond inhibitor in water (hereinafter also referred to as an interfiber bond inhibitor aqueous solution) is prepared. Then, for example, an interfiber bonding inhibitor aqueous solution is placed in a container such as a beaker, and the fiber is immersed in Nata de Coco by immersing Nata de Coco in this aqueous interfiber bond inhibitor aqueous solution for a time within a range of, for example, about 16 to 24 hours. Penetration with an aqueous solution of interbonding inhibitor. Thereby, the interfiber bonding inhibitor can be inserted between the fibers of Nata de Coco.

Here, the interfiber bonding inhibitor used in the first step is selected from substances capable of preventing hydrogen bonding between cellulose fibers as described above. In addition, when the processed nata de coco formed using the first embodiment is used for food, it is preferable to use a safe substance when ingested by the human body as an interfiber bonding inhibitor.

Therefore, it is preferable to use, for example, sodium bicarbonate, sodium chloride, or sucrose as an interfiber bonding inhibitor.

In addition, if it is a substance that can achieve the effect of preventing hydrogen bonding between cellulose fibers and is safe for the human body, substances other than the above-mentioned sodium bicarbonate, sodium chloride, and sucrose can be used as interfiber bonding inhibitors. Can be used. That is, for example, other substances such as potassium chloride, potassium hydrogen carbonate, ammonium hydrogen carbonate, and fructose may be used as the interfiber bonding inhibitor.

Further, when the Nata de Coco formed using the first embodiment is used for purposes other than food, such as industrial use, it is always safe when ingested by the human body as an interfiber bonding inhibitor. It is not necessary to use a substance.

In addition, the suitable density | concentration of the interfiber bonding inhibitor aqueous solution which immerses Nata de Coco in this 1st process is mentioned later.

By the way, in the second process to be described later, when Nata de Coco is freeze-dried, Nata de Coco, which is translucent before drying, turns to opaque white after drying.

And, as already explained, this dried Nata de Coco, that is, the processed Nata de Coco, is immersed in water, for example, in use. As a result, the water is permeated into the processed nata deko so that it is restored to a non-dry state. The restored Nata de Coco (hereinafter also referred to as the restored Nata de Coco) changes its color from opaque white when dried to translucent again.

However, if the water does not penetrate into the entire area of the processed Nata de Coco during the restoration, the restored Nata de Coco remains white without translucent to the part where the water did not penetrate. In the cube-shaped nata de coco, it is difficult to spread water penetrating from the surface to the center part, and therefore, a white part tends to remain particularly in the center part. Such remaining white portions impair the appearance of the restored Nata de Coco, leading to a reduction in the commercial value of the processed Nata de Coco.

Therefore, in the first embodiment, when restoring the processed Nata de Coco, in order to ensure water permeation throughout the entire area of the processed Nata de Coco, a plurality of holes are opened in the Nata de Coco from the surface of the Nata de Coco. Preferred (see FIGS. 1A and 1B).

1A and 1B are perspective views schematically showing a configuration example in the case where a plurality of holes 13 are opened from the surface of the Nata de Coco 11. 1A and 1B, reference signs A, B, C, D, E, F, G, and H respectively indicate the vertices of the cube-shaped nata deco 11.

In the first embodiment, it is preferable to open the plurality of holes 13 as follows, for example.

That is, a plurality of holes 13 are opened through each surface (surface ABCD, EFGH, DCGH, ABFE, EADH, and FBCG) of Nata de Coco in a direction perpendicular to these surfaces (see FIG. 1A). .

Therefore, for example, it is preferable to open the plurality of holes 13 using a needle having a circular cross section perpendicular to the extending direction and having a circular cross section having a maximum diameter of about 0.58 mm. And using this needle | hook, it penetrates from one side of each surface which mutually opposes to the other, and the some hole 13 is opened. That is, the plurality of holes 13 are opened through the surface ABCD and the surface EFGH from one to the other, from the surface DCGH and the surface ABFE from one to the other, and from the surface EADH and the surface FBCG to the other.

And, in order to ensure water permeation into the entire region in the processed natta deko during restoration, preferably three or more, more preferably about five holes 13 are opened on each surface.

Further, the plurality of holes 13 may be opened as follows, for example.

That is, a plurality of holes 13 are opened by penetrating from the respective vertices (vertices A, B, C, D, E, F, G, and H) of the Nata de Coco 11 to the vertices respectively opposed to these vertices (FIG. 1). (See (B)).

For this purpose, for example, a cross section orthogonal to the extending direction is the same as described above, and a plurality of holes 13 are opened using a needle having a circular cross section having a maximum diameter of about 0.58 mm. Is preferred. And using this needle | hook, it penetrates from one side of each vertex which mutually opposes to the other, and the some hole 13 is opened. That is, from one to the other of vertex A and vertex G, from one to the other of vertex B and vertex H, from one to the other of vertex C and vertex E, and from one to the other of vertex D and vertex F, respectively. A plurality of holes 13 are opened.

As described above, by opening a plurality of holes 13 in the Nata de Coco 11, in the processed Nata de Coco formed using this embodiment, water reliably penetrates into the entire region including the central portion at the time of restoration. As a result, it is possible to prevent the white portion from remaining on the restored Nata de Coco.

In the method for forming a processed nata deco according to the first embodiment, the opening of the hole is performed before the subsequent second step, that is, before dipping the nata deco in the first step in the interfiber bonding inhibitor aqueous solution. Alternatively, it may be performed at any later time point or after the second step, that is, after lyophilization described later.

Next, in the second process, the Nata de Coco in which the interfiber bonding inhibitor is introduced between the fibers in the first process is freeze-dried.

For this purpose, Nata de Coco is freeze-dried at a temperature of, for example, about −50 ° C. for a time in the range of, for example, 1 to 3 days, using a freeze-dryer such as FDU-1200 (Tokyo Science Instrument Co., Ltd.). Is preferred.

This freeze-drying causes the water originally contained in Nata de Coco to freeze and then sublimate, resulting in the formation of a dried processed Nata de Coco.

Here, as described above, during freeze-drying, the Nata de Coco is first sublimated after the surface water in the Nata de Coco is frozen, and then the water in the center is frozen. When the water in the center is frozen, the water expands in volume. Due to the stress of this volume expansion, there is a possibility that breakage such as cracks or cracks may occur in the surface portion of the Nata de Coco that has already been dried and has reduced strength.

Therefore, in order to prevent damage during freeze-drying, it is preferable to coat the surface of Nata de Coco with water before freeze-drying in this second step.

For that purpose, for example, using a Pasteur pipette, the entire surface of the Nata de Coco is artificially covered with water by dripping preferably 2 or 3 drops of water onto the Nata de Coco of the above-mentioned dimensions.

The inventor according to the present invention provides a more specific amount of water to be dripped within a range of 0.3 to 1.5 ml, more preferably 1.1 to ³ cm ³ of Nata de Coco. It was experimentally confirmed that the damage of Nata de Coco can be surely prevented by dripping a dripping amount of water within the range of 1.5 ml.

Thus, in Nata de Coco whose surface has been coated with water before lyophilization, the water covering the surface is first frozen and sublimated during lyophilization. While the water covering this surface is sublimating, the Nata de Coco is frozen to the center. Therefore, since the surface portion of Nata de Coco is not completely dried even when the center portion is frozen, the above-described breakage during freeze-drying can be prevented.

Furthermore, in order to prevent damage during freeze-drying more reliably, in this second step, it is preferable to cool the Nata de Coco after the surface of the Nata de Coco is coated with water and before freeze-drying.

For this purpose, the Nata de Coco whose surface is coated with water is preferably cooled for about 5 minutes at a temperature of 4 ° C. by storing it in a refrigerator, for example.

Thus, by cooling the Nata de Coco whose surface is coated with water before freeze-drying, the above-described breakage during freeze-drying can be prevented more reliably than when cooling is not performed.

The inventor according to the present invention has confirmed by experiments that damage during freeze-drying can be prevented by coating the surface of Nata de Coco with water before cooling and by cooling Nata de Coco. The results of this experiment will be described in detail later.

Also, as already described, in the first embodiment, an interfiber bonding inhibitor is inserted between the cellulose fibers of Nata de Coco in the first step. Therefore, hydrogen bonds are prevented from being generated between the cellulose fibers during lyophilization in the second process. Accordingly, in the formed processed Nata de Coco, shrinkage, cracking, cracking, or the like due to hydrogen bonding between cellulose fibers is prevented.

Therefore, when the formed processed Nata de Coco is restored to a non-dried state, appearance damage due to shrinkage, cracking, cracking, or the like is prevented.

Further, in processed Nata de Coco, hydrogen bonding between cellulose fibers is prevented, so that when the dried Nata de Coco is restored to a non-dried state, the restored Nata de Coco caused by the above-described hydrogen bonds is harder than before drying, for example. Changes in physical properties such as are prevented.

Here, in the method for forming the processed Nata de Coco according to the first embodiment, in order to more reliably prevent the white portion of the restored Nata de Coco described above from remaining, the third step described below is performed after the second step. It is preferable to carry out additionally.

That is, in the third process, Nata de Coco, that is, the processed Nata de Coco formed by freeze-drying in the second process is immersed in oil.

Here, Nata de Coco fibers are composed of hydrophilic groups. Therefore, when the processed Nata de Coco is restored to a non-dried state by being immersed in water, water rapidly penetrates into the processed Nata de Coco. And processed nata de coco is first restored | restored in a non-dry state from the surface part first by the water which permeate | transmits from the surface. When the surface portion is restored to the non-dried state, there arises a problem that water contained in the restored portion blocks water to be permeated thereafter. As a result, it becomes difficult to spread the water penetrating from the surface to the center, and there is a high possibility that a white portion remains in the center of the restored Nata de Coco.

Therefore, in this third process, the processed Nata de Coco is immersed in the oil, so that the hydrophobic oil is infiltrated into the processed Nata de Coco.

As a result, the permeation rate of water into the processed Nata de Coco at the time of restoration is reduced. And by reducing the water penetration rate, the speed at which the surface portion of the processed nutako is restored. As a result, it is possible to suppress the phenomenon that the water contained in the restored surface portion of the processed Nata de Coco blocks water that should be permeated thereafter. Therefore, at the time of restoration, it is possible to allow water to permeate the entire processed nata de coco.

Therefore, in the processed Nata de Coco that has been infiltrated with this oil (hereinafter also referred to as “oil-containing Nata de Coco”), when the non-dried state is restored, the above-described white portion in the restored Nata de Coco is prevented.

In order to reliably prevent the white portion from remaining, the processed nata de coco is, for example, at a temperature within a range of 23 to 27 ° C., for a time within a range of 12 to 24 hours, and more preferably within a range of 17 to 24 hours. It is preferable to soak in oil for a period of time.

In addition, the oil used in the third process is selected from oils that can prevent the remaining white portion in the restored Nata de Coco. Moreover, when using the processed nata de coconut formed using this 1st Embodiment as an edible, it is preferable to use a safe oil when ingested by the human body.

Therefore, it is preferable to use, for example, the well-known salad oil, corn salad oil, olive oil, or blossom oil used for food as the oil for immersing the processed nata de coco.

It should be noted that oils other than those mentioned above may be used as long as they are substances that can achieve the effect of preventing the white portion from remaining in the restored Nata de Coco and are safe for the human body.

In addition, when the processed Nata de Coco formed using the first embodiment is used for purposes other than food, for example, for industrial use, it is not necessarily safe when ingested by the human body as an oil for immersing the processed Nata de Coco. It is not necessary to use the oil.

Also, in order to more reliably prevent the white portion from remaining in the restored Nata de Coco, it is preferable to compress the Nata de Coco, that is, the oil-containing Nata de Coco after this third step.

Therefore, a pressure of about 50 MPa is preferably applied to the oil-containing Nata de Coco, preferably with a weight of about 50 kg using a known press machine, for example, a 1 ton high pressure jack (As One Co., Ltd.). It is preferable to compress by applying pressure so that.

As a result, the compressed oil-containing Nata de Coco (hereinafter also referred to as “compressed oil-containing Nata de Coco”) is in a state of being crushed thinner than the oil-containing Nata de Coco before compression.

As already described, in the oil-containing Nata de Coco, as described above, the permeation rate of water at the time of restoration can be reduced by adding the hydrophobic oil to the processed Nata de Coco. However, if the amount of oil contained in the oil-containing Nata de Coco is too large, at the time of restoration, the water is alienated due to the hydrophobicity of the oil, and there is a possibility that the water that should permeate the Nata de Coco does not sufficiently penetrate. Therefore, the above-described white portion may remain in the restored Nata de Coco.

Therefore, by compressing the oil-containing Nata de Coco, the oil that has permeated into the processed Nata de Coco is discharged to the outside. As a result, in the compressed oil-containing Nata de Coco, the amount of oil contained in the processed Nata de Coco is reduced as compared with that before compression.

As a result, the compressed oil-containing Nata de Coco can reduce the water penetration rate due to the hydrophobicity of the oil while reducing the water permeation rate during restoration.

Therefore, the compressed oil-containing Nata de Coco can more reliably prevent the white portion from remaining in the restored Nata de Coco as compared with the oil-containing Nata de Coco.

In addition, this compressed oil-containing Nata de Coco is immersed in water, for example, and as a result, when water is infiltrated into the compressed oil-containing Nata de Coco and restored to a non-dry state, the shape is restored from the compressed state to the uncompressed state. Is done. Due to the pumping effect that occurs when the compressed state is restored to the non-compressed state, the compressed oil-containing Nata de Coco absorbs water. Therefore, in the compressed oil-containing Nata de Coco, water penetrates into the Nata de Coco more reliably at the time of restoration than in the case where compression is not performed, and the white portion is prevented from remaining.

Here, in the case where the third process of immersing the processed Nata de Coco in oil is not performed, the oil is obtained by compressing the processed Nata de Coco formed by lyophilization in the second process after performing the second process described above. It is preferable to form a compressed non-containing processed nata de coco (hereinafter also referred to as an oil-free compressed nata de coco). Even in the case where the third process is not performed, in the oil-free compressed Nata de Coco, the remaining white portion can be suppressed by the pump effect described above.

When the third process is not performed and the above-described hole 13 (FIGS. 1A and 1B) is opened after the second process, that is, after lyophilization of Nata de Coco, this The holes 13 may be formed at any time before or after the processed nata deco is compressed.

In the method of forming the processed Nata de Coco according to the first embodiment, when the third step is not performed, a plurality of holes are opened in the Nata de Coco to surely prevent the remaining white portion in the restored Nata de Coco. In addition, it is preferable to compress Nata de Coco.

The inventor according to the present invention confirmed by experiments that the white portion in the restored Nata de Coco can be prevented by immersing the processed Nata de Coco in oil and allowing the oil to penetrate into the processed Nata de Coco. Moreover, it was confirmed by experiments that the white portion in the restored Nata de Coco can be prevented by compressing the processed Nata de Coco. The result of this experiment will be described in detail in a third embodiment to be described later.

According to the method for forming processed Nata de Coco according to the first embodiment, Nata de Coco is freeze-dried in a state in which an interfiber bond inhibitor for preventing hydrogen bonding between these fibers is interposed between the fibers of Nata de Coco. . As a result, during this freeze-drying, hydrogen bonding between the fibers of Nata de Coco is prevented, so that the occurrence of shrinkage, cracks, cracks, or the like of Nata de Coco can be suppressed.

The processed Nata de Coco formed using the method for forming the processed Nata de Coco according to the first embodiment is a fiber-to-fiber bond such as sodium bicarbonate, sodium chloride, or sucrose between the cube-shaped Nata de Coco fibers. Nata de Coco is lyophilized and formed in the state that the inhibitor has entered.

Therefore, in the processed Nata de Coco according to the first embodiment, when the Nata de Coco is restored to a non-dry state, the above-described shrinkage, cracking, or appearance damage caused by the crack, and physical changes such as hardening Can be suppressed.

Further, in the method for forming a processed nata de coco according to the first embodiment, when the third process described above is added, the formed nata de coco has oil penetrating into the processed nata de coco.

In addition, when the processed nata de cocoon into which oil has permeated, that is, the oil-containing nata de coco, is compressed after the third step, the formed processed nata de coco, that is, the compressed oil-containing nata de coco is more than the oil-containing nata de coco before compression The thickness is thin.

As described above, the oil-containing Nata de Coco or the compressed oil-containing Nata de Coco can prevent the white portion from remaining in the Nata de Coco when restoring them to a non-dry state.

Further, in the method for forming a processed nata decoco according to the first embodiment, at any point before or after the second process described above, a plurality of holes are opened in the nata decoco, and the third process is performed. When performed, the formed processed Nata de Coco, that is, the oil-containing Nata de Coco or the compressed oil-containing Nata de Coco has a plurality of holes opened from the surface.

Further, in the method for forming a processed nata decoko according to the first embodiment, when the third step is not performed and a plurality of holes are opened in the nata decoko and the natal deco coco is compressed, the formed processed nata decoko is formed. That is, the oil-free compressed Nata de Coco is in a state where the thickness is crushed thinner than the processed Nata de Coco before compression, and a plurality of holes are opened from the surface.

Further, the plurality of holes are opened through, for example, each surface of the processed Nata de Coco in a direction perpendicular to each surface, or from each vertex of the processed Nata de Coco to each vertex facing each vertex. .

As described above, in the processed Nata de Coco having a plurality of holes opened as described above, it is possible to prevent the white portion from remaining in the Nata de Coco when the processed Nata de Coco is restored to a non-dried state.

As described above, the processed nata de coco according to the first embodiment can be restored to a non-dried state while suppressing appearance damage and physical changes such as hardening.

Further, when the processed Nata de Coco according to the first embodiment is an oil-containing Nata de Coco, an oil-containing compressed Nata de Coco, or an oil-free compressed Nata de Coco, when these processed Nata de Coco are restored, the white portion of the restored Nata de Coco is restored. It can suppress remaining.

Here, the inventor according to the present invention allows the interfiber bonding inhibitor to enter between the fibers of Nata de Coco, coats the surface of Nata de Coco with water before lyophilization, and after the surface is coated with water Experiments were carried out to confirm that cooling during natal deco can prevent breakage during freeze-drying.

In this experiment, first, Nata de Coco that has not been subjected to the first process described above, that is, Nata de Coco that does not contain an interfiber bonding inhibitor between fibers (hereinafter also referred to as n (: normal) -Nata de Coco), fibers between fibers. Nata de Coco in which sodium hydrogen carbonate is introduced as an inter-bonding inhibitor (hereinafter also referred to as NaHCO ₃ -Nata de Coco), and Nata de Coco in which sodium chloride is introduced as an inter-fiber bond inhibitor (hereinafter also referred to as NaCl-Nata de Coco). Prepared. In addition, the Nata de Coco which made sodium hydrogen carbonate enter was obtained by immersing Nata de Coco in a 3% sodium hydrogencarbonate aqueous solution by weight concentration. Moreover, the Nata de Coco in which sodium chloride was entrapped was obtained by immersing Nata de Coco in a 4% sodium chloride aqueous solution with a weight concentration.

In the case where both the above-described water coating and cooling are performed on the n-Nata de Coco, NaHCO ₃ -Nata de Coco, and NaCl-Nata de Coco (hereinafter, also referred to as Condition 1), the water is not covered and the cooling is performed. (Hereinafter also referred to as condition 2), when water is coated and not cooled (hereinafter also referred to as condition 3), and when both water coating and cooling are not performed (hereinafter referred to as conditions) Samples 4) were also prepared.

Further, each sample obtained under these conditions was freeze-dried according to the second process described above to form a processed nata de coco. Then, it was confirmed whether or not shrinkage, cracking, or damage such as cracking occurred in each processed nata deco obtained by freeze-drying each sample.

In this experiment, from the above-mentioned n-Nata de Coco, NaHCO ₃ -Nata de Coco, and NaCl-Nata De Coco, several to dozens of samples for each of the above-mentioned conditions 1 to 4, more specifically at least 5 or more. Created. And about each processed nata deko obtained by freeze-drying each of these, the ratio formed without damage, ie, the success rate of damage prevention, was calculated, respectively.

In this experiment, in order to prepare n-Nata de Coco, NaHCO ₃ -Nata de Coco, and NaCl-Nata De Coco, Nata de Coco obtained by removing syrup from the above Diet Nata De Coco was used as a material.

Also, in conditions 1 and 3 in this experiment, using a Pasteur pipette, 2 or 3 drops of water, that is, about 3 ml of water, is dropped on the Nata de Coco to cover the entire surface of the Nata de Coco with water. did.

Also, under conditions 1 and 2 in this experiment, Nata de Coco was cooled at a temperature of 4 ° C. for about 5 minutes. In condition 1, after the surface of Nata de Coco was coated with water, this Nata de Coco was cooled.

Table 1 shows the results of this experiment.

From the results shown in Table 1, in the conditions 1 to 4, the processed Nata de Coco formed from NaHCO ₃ -Nata de Coco and NaCl-Nata De Coco improved the success rate of damage prevention compared to the processed Nata de Coco formed from n-Nata De Coco.

As is clear from this result, it was confirmed that it was effective to prevent the damage of Nata de Coco during freeze-drying by inserting an interfiber bonding inhibitor between the fibers of Nata de Coco.

In addition, each processed Nata de Coco formed under Condition 3 improved the success rate of prevention of breakage compared with each processed Nata De Coco formed under Condition 4.

As is clear from this result, it was confirmed that by covering the surface of Nata de Coco with water before freeze-drying, damage to Nata de Coco during freeze-drying can be more reliably suppressed than when not covering with water. .

In addition, each processed Nata de Coco formed under Condition 1 improved the success rate of damage prevention compared to each processed Nata Deco formed under Conditions 2-4.

As is clear from this result, an interfiber bonding inhibitor is inserted between the fibers of Nata de Coco, and the surface of Nata de Coco is coated with water before lyophilization, and further, the Nata de Coco is cooled after the surface is coated with water. As a result, it was confirmed that the damage of the Nata de Coco during freeze-drying can be suitably suppressed.

Next, the inventor according to the present invention confirms a suitable value of the concentration of the aqueous solution of the interfiber bonding inhibitor that immerses Nata de Coco in the first process described above in preventing the damage of Nata de Coco during freeze-drying. The experiment was conducted.

First, a suitable concentration of an aqueous solution of an interfiber bonding inhibitor used when sodium hydrogen carbonate as an interfiber bonding inhibitor enters between the fibers of Nata de Coco, that is, an aqueous sodium hydrogen carbonate solution was confirmed.

In this experiment, 0.1%, 0.5%, 0.7%, 0.8%, 0.9%, 1.0%, 2.0%, 3.0%, and saturation by weight concentration A 11.4% aqueous sodium hydrogen carbonate solution having a solubility was prepared.

Then, in the first process described above, by immersing Nata de Coco in each of these concentrations of aqueous sodium hydrogen carbonate overnight (ie, for a time in the range of about 16 to 24 hours), hydrogen carbonate is added between the fibers of each Nata de Coco. Sodium was introduced.

Next, as the second process described above, each of these Nata de Cocos was freeze-dried at a temperature of about −50 ° C. for a time within a range of 1 to 3 days to obtain each processed Nata de Coco.

Then, it was confirmed whether or not each of the obtained processed natta deko was damaged such as shrinkage, cracking or cracking.

In this experiment, several to more than a dozen, more specifically at least five or more Nata de Cocos to be immersed in the sodium bicarbonate aqueous solution having each concentration described above were prepared, and a processed Nata de Coco was formed from each. And about each processed nata de coco obtained for every density | concentration of the immersed sodium hydrogencarbonate aqueous solution, the ratio formed without damage, ie, the success rate of damage prevention, was calculated, respectively.

In this experiment, Nata de Coco obtained by removing syrup from the above Diet Nata de Coco was used as a sample of Nata de Coco immersed in an aqueous sodium bicarbonate solution.

In this experiment, before freeze-drying, about 2 or 3 drops of water, that is, about 3 ml of water, was dropped on the Nata de Coco using a Pasteur pipette. Coated with.

In this experiment, before lyophilization, the surface of Nata de Coco was coated with water, and then this Nata de Coco was cooled at a temperature of 4 ° C. for about 5 minutes.

Table 2 shows the results of this experiment.

From the results shown in Table 2, the effect of preventing damage to Nata de Coco during freeze-drying is obtained by immersing Nata de Coco in a sodium bicarbonate aqueous solution having a weight concentration in the range of 0.7 to 11.4% in the first process. It was confirmed that

From this result, for example, in order to prevent damage to Nata de Coco during freeze-drying with a success rate of at least 80% or more, a sodium bicarbonate aqueous solution having a weight concentration preferably in the range of 0.9 to 11.4% is preferable. Has been found to be suitable.

Next, a suitable concentration of an aqueous solution of the interfiber bonding inhibitor used when sodium chloride is allowed to enter between the fibers of Nata de Coco as an interfiber bonding inhibitor, that is, a suitable concentration of the aqueous sodium chloride solution was confirmed.

In this experiment, 0.6%, 0.8%, 1.0%, 2.0%, 2.5%, 2.6%, 3.0%, 4.0%, 5. 0%, 7.0%, 9.0%, 10.0%, 15.0%, and a 26.3% aqueous sodium chloride solution with saturated solubility were prepared.

Then, as the first process described above, sodium decoction is immersed overnight (that is, a time within the range of about 16 to 24 hours) in each concentration of sodium chloride aqueous solution, so that sodium chloride is added between the fibers of each natadeco. I got in.

In this experiment, several to a dozen or more, more specifically, at least four or more Nata de Cocos to be immersed in the sodium chloride aqueous solution having each concentration described above were prepared, and processed Nata de Coco was formed from each. And about each processed nata deko obtained for every density | concentration of the immersed sodium chloride aqueous solution, the ratio formed without damage, ie, the success rate of damage prevention, was calculated, respectively.

In this experiment, Nata de Coco obtained by removing syrup from the Diet Nata de Coco was used as a sample of Nata de Coco immersed in an aqueous sodium chloride solution.

Table 3 shows the results of this experiment.

From the results shown in Table 3, the effect of preventing damage to Nata de Coco during lyophilization can be obtained by immersing Nata de Coco in a sodium chloride aqueous solution having a weight concentration in the range of 1.0 to 5.0% in the first step. It was confirmed.

As shown in Table 3, a success rate of 25.0% was confirmed when Natadecoko was immersed in a 10.0% sodium chloride aqueous solution at a weight concentration, but approximately 6% or more sodium chloride was confirmed. When an aqueous solution is used, it is presumed that the effect of preventing damage to Nata de Coco during lyophilization cannot be obtained.

From this result, for example, in order to prevent damage to Nata de Coco during freeze-drying with a success rate of at least 50% or more, a sodium chloride aqueous solution having a weight concentration within the range of 2.0 to 5.0% is preferably used. It has been found suitable to use.

Next, a suitable concentration of an aqueous solution of an interfiber bonding inhibitor used when sucrose as an interfiber bonding inhibitor enters between the fibers of Nata de Coco, that is, an aqueous sucrose solution was confirmed.

In this experiment, 0.4%, 0.6%, 0.8%, 0.9%, 1.0%, 2.0%, and 3.0% sucrose aqueous solutions were prepared in terms of weight concentration.

Then, as the first process described above, sucrose is allowed to enter between the fibers of each Nata de Coco by immersing Nata de Coco in each concentration of sucrose aqueous solution overnight (that is, a time in the range of about 16 to 24 hours). It was.

In this experiment, several to ten or more, more specifically, at least five or more Nata de Cocos to be immersed in the sucrose aqueous solution of each concentration described above were prepared, and processed Nata de Coco was formed from each. Then, for each processed nata de coco obtained for each concentration of the soaked sucrose aqueous solution, the ratio of formation without breakage, that is, the success rate of breakage prevention, was calculated.

In this experiment, Nata de Coco obtained by removing syrup from the above Diet Nata de Coco was used as a sample of Nata de Coco immersed in an aqueous sucrose solution.

Table 4 shows the results of this experiment.

From the results shown in Table 4, it is confirmed that the effect of preventing damage to Nata de Coco during freeze-drying can be obtained by immersing Nata de Coco in a 0.4 to 1.0% aqueous sucrose solution in the first step. It was done.

From this result, it was found that it is particularly preferable to use a sucrose aqueous solution having a weight concentration of about 1.0%.

<Second Embodiment>
In the second embodiment, a method for forming a processed nata deco different from the above-described first embodiment will be described.

In addition, the formation method of the processed Nata de Coco according to the second embodiment is different from the formation method of the processed Nata de Coco according to the first embodiment described above, in which an interfiber bonding inhibitor is inserted between the fibers of the Nata de Coco. In other words, the processed Nata de Coco is formed from Nata de Coco which does not contain an interfiber bonding inhibitor.

The method for forming a processed nata decoko according to the second embodiment includes a first process and a second process. Hereinafter, each step will be described in order from the first step.

First, in the first process, a cube-shaped nata de coco which does not contain an interfiber bonding inhibitor between fibers is prepared.

Here, in the method for forming a processed Nata de Coco according to the second embodiment, similarly to the first embodiment described above, a dry processed Nata de Coco that can be restored to a non-dry state by immersing in water, for example. Form. The formed processed Nata de Coco is used in applications such as food and medical products by restoring it to a non-dry state. For this reason, it is desirable that the formed processed Nata de Coco can be restored to the non-dry state in a short time, specifically, for example, in the range of about 3 to 10 minutes, for convenience of use.

Therefore, in the second embodiment, as in the first embodiment, as the material of the processed nata de coco, each dimension in the vertical direction, the horizontal direction, and the height direction is preferably about 10 to 14 mm, for example. Use a cube-shaped nata de coco.

In the second embodiment, the cube-shaped nata de coco does not need to be a strict cube, and if it can be restored to a non-dry state in a short time, it has a substantially cubic shape including a rectangular parallelepiped. May be used.

Therefore, in this first process, a commercially available Nata de Coco that is cube-shaped and does not contain an interfiber bonding inhibitor between fibers, more specifically, for example, the well-known Diet Nata de Coco (Fujikko Co., Ltd.). Is preferably prepared. The Diet Nata de Coco prepared here is a substantially cubic Nata de Coco having dimensions of about 12 mm, 13 mm, and 14 mm, for example, in the vertical direction, the horizontal direction, and the height direction.

Therefore, in the second embodiment as well, in the same manner as in the first embodiment described above, when restoring the processed Nata de Coco, in order to ensure water permeation throughout the entire area of the processed Nata de Coco, It is preferable to open a plurality of holes from the surface of Nata de Coco.

In the second embodiment, the plurality of holes opened to the Nata de Coco are the same as the plurality of holes described with reference to FIGS. 1A and 1B in the first embodiment described above. Therefore, referring to FIGS. 1A and 1B again, a description will be given of a plurality of holes that open in the Nata-deco in the second embodiment.

FIGS. 1A and 1B are perspective views schematically showing a configuration example when a plurality of holes 13 are opened from the surface of the Nata de Coco 11. Note that reference signs A, B, C, D, E, F, G, and H in FIGS. 1A and 1B respectively indicate the vertices of the cube-shaped natadecoko 11.

In the second embodiment, it is preferable to open the plurality of holes 13 as follows, for example.

Further, the plurality of holes 13 may be opened as follows, for example.

That is, a plurality of holes 13 are opened by penetrating from the respective vertices (vertices A, B, C, D, E, F, G, and H) of the Nata de Coco 11 to the vertices respectively facing these vertices (FIG. 1). (See (B)).

In this way, by opening a plurality of holes 13 in the Nata de Coco 11, in the processed Nata de Coco formed using this embodiment, at the time of restoration, the water surely permeates the entire area including the central portion, As a result, the remaining white portion is prevented.

In addition, in the method for forming a processed nata decoko according to the second embodiment, the opening of the hole is performed before or after the subsequent second step, that is, before or after lyophilization described later. Also good.

Next, in the second process, the surface of the Nata de Coco prepared in the first process described above is covered with water. Thereafter, the Nata de Coco is freeze-dried.

As already explained, during the freeze-drying, the Nata de Coco is first sublimated after the surface water in the Nata de Coco is frozen, and then the water in the center is frozen. When the water in the center is frozen, the water expands in volume. Due to the stress of this volume expansion, there is a possibility that breakage such as cracks or cracks may occur in the surface portion of the Nata de Coco that has already been dried and has reduced strength.

Therefore, in order to prevent such damage during freeze-drying, in this second process, the surface of Nata de Coco is coated with water before freeze-drying.

For that purpose, for example, using a Pasteur pipette, the entire surface of the Nata de Coco is artificially coated with water by dropping about 2 or 3 drops of water onto the Nata de Coco having the dimensions described above.

Thus, in the Nata de Coco whose surface is coated with water before freeze-drying, during the freeze-drying, the water covering the surface is first sublimated and then sublimated. While the water covering this surface is sublimating, the Nata de Coco is frozen to the center. Therefore, since the surface portion of Nata de Coco is not completely dried even when the center portion is frozen, the above-described breakage during freeze-drying can be prevented.

Thus, by cooling the Nata de Coco whose surface is covered with water before freeze-drying, the above-described breakage during freeze-drying can be prevented more reliably than when cooling is not performed.

Then, after the surface of the Nata de Coco is coated with water, or after the surface of the Nata de Coco is coated with water and the Nata de Coco is cooled, the Nata de Coco is freeze-dried.

Specifically, Nata de Coco is lyophilized using a freeze dryer such as FDU-1200 (Tokyo Science Instrument Co., Ltd.) at a temperature of, for example, about −50 ° C. for a time within a range of, for example, 1 to 3 days. It is preferable to do this.

</ RTI> By this lyophilization, water contained in the Nata de Coco is sublimated, and as a result, a dried Nata de Coco is formed.

Here, in the method of forming the processed Nata de Coco according to the second embodiment, in order to prevent the white portion of the restored Nata de Coco as described above more reliably, the second method is similar to the first embodiment described above. After the process, it is preferable to add a third process described below.

Here, as already explained, the Nata de Coco fiber is composed of hydrophilic groups. Therefore, when the processed Nata de Coco is restored to a non-dried state by being immersed in water, water rapidly penetrates into the processed Nata de Coco. And processed nata de coco is first restored | restored in a non-dry state from the surface part first by the water which permeate | transmits from the surface. When the surface portion is restored to the non-dried state, there arises a problem that water contained in the restored portion blocks water to be permeated thereafter. As a result, it becomes difficult to spread the water penetrating from the surface to the center, and there is a high possibility that a white portion remains in the center of the restored Nata de Coco.

Therefore, similarly to the first embodiment, in the third process, the processed oil is infiltrated into the processed oil by immersing the processed oil in the oil.

In addition, the oil used in the third process is selected from oils that can prevent the remaining white portion in the restored Nata de Coco. In addition, when the processed nata de coconut formed using the second embodiment is used for food, it is preferable to use safe oil when ingested by the human body.

In addition, when the Nata de Coco formed using the second embodiment is used for purposes other than food, such as industrial use, it is not necessarily safe when ingested by the human body as an oil for immersing the processed Nata de Coco. Some oils may not be used.

Therefore, by compressing the oil-containing Nata de Coco, the oil permeating into the processed Nata de Coco is discharged to the outside in the compressed oil-containing Nata de Coco. As a result, in the compressed oil-containing Nata de Coco, the amount of oil contained in the processed Nata de Coco is reduced as compared with that before compression.

Here, in the case where the third process of immersing the processed Nata de Coco in oil is not performed, after the second process described above, the processed Nata de Coco formed by freeze-drying in the second process is compressed. It is preferable to form an oil-free compressed processed nata de coco (hereinafter also referred to as an oil-free compressed nata de coco). Even in the case where the third process is not performed, the oil-free compressed nata de coco can suppress the remaining white portion due to the pump effect described above.

In the method of forming the processed Nata de Coco according to the second embodiment, when the third step is not performed, a plurality of holes are opened in the Nata de Coco to reliably prevent the white portion from remaining in the restored Nata de Coco. In addition, it is preferable to compress Nata de Coco.

As described above, according to the method for forming the processed Nata de Coco according to the second embodiment, the surface of Nata de Coco is coated with water before lyophilization. More preferably, after the surface is covered with water before lyophilization, the Nata de Coco is cooled. As a result, as described above, even in the case of Nata de Coco that does not contain an interfiber bonding inhibitor between fibers, breakage such as cracks or cracks during freeze-drying can be suppressed.

Here, the inventor according to the present invention coated the surface of Nata de Coco with water before freeze-drying in Nata de Coco that does not contain an interfiber bonding inhibitor between fibers, and also coated the surface with water. An experiment was conducted to confirm that damage during freeze-drying can be prevented by cooling the Nata de Coco later.

In this experiment, when both the above-described water coating and cooling were performed on Nata de Coco that does not contain an interfiber bonding inhibitor between the fibers prepared in the first step, that is, n-Nata de Coco (hereinafter, referred to as “Nata de Coco”). (Also referred to as condition 1), when not covered with water and cooled (hereinafter also referred to as condition 2), when coated with water and not cooled (hereinafter also referred to as condition 3), and water Samples in the case where neither coating with cooling nor cooling were performed (hereinafter also referred to as condition 4) were prepared.

Then, each sample obtained under these conditions was freeze-dried according to the second process described above to form a processed nata de coco. Then, it was confirmed whether or not shrinkage, cracking, or damage such as cracking occurred in each processed nata deco obtained by freeze-drying each sample.

In this experiment, several to dozens of samples, more specifically at least 5 or more, were prepared for each of the above conditions 1 to 4 from n-Natadecoko. And about each processed nata deko obtained by freeze-drying each of these, the ratio formed without damage, ie, the success rate of damage prevention, was calculated, respectively.

Also, in this experiment, Nata de Coco obtained by removing syrup from the above Diet Nata de Coco was used as n-Nata de Coco.

As a result of this experiment, the failure prevention success rate was 75.8% under condition 1, 0% under condition 2, 40.0% under condition 3, and 0% under condition 4 (see Table 1).

From this result, each processed Nata de Coco formed in Condition 3 improved the success rate of damage prevention compared to each processed Nata De Coco formed in Condition 4.

As is clear from this result, it was confirmed that by covering the surface of Nata de Coco with water before freeze-drying, damage to Nata de Coco during freeze-drying can be prevented as compared with the case of not covering with water.

As is clear from this result, it was confirmed that the damage of Nata de Coco during freeze-drying can be suitably suppressed by coating the surface of Nata de Coco with water before freeze-drying and then cooling the Nata de Coco.

<Third Embodiment>
In the third embodiment, the processed Nata de Coco formed using the method for forming the processed Nata de Coco according to the first embodiment or the second embodiment described above is restored to a non-dried Nata de Coco, that is, a restored Nata de Coco. How to do will be described.

The restoration method of the processed Nata de Coco according to the third embodiment includes the following steps.

That is, the processed Nata de Coco formed using the method for forming the processed Nata de Coco according to the first embodiment or the second embodiment described above is restored from a dry state to a non-dry state by immersing in water.

Therefore, for example, it is preferable to store processed nata de coco in a container and immerse in water in this container. As a result, the water penetrates into the dried processed Nata de Coco, so that the processed Nata de Coco is restored to a non-dried Nata de Coco, that is, a restored Nata de Coco.

Here, in order to restore the processed Nata de Coco to a non-dry state in a short time, specifically, for example, in the range of about 3 to 10 minutes, for example, water in a boiling state is used as the water in which the processed Nata de Coco is immersed. Is preferred. Alternatively, it is preferable to immerse processed nata de coco at room temperature in water and heat the water in which nata de coco is immersed, for example, using a microwave oven or the like.

In the restoration method of the processed Nata de Coco according to the third embodiment, as the processed Nata de Coco, the processed Nata de Coco formed by using the formation method according to the first embodiment or the second embodiment, that is, for example, shrinkage, cracking, or cracking Since the processed Nata de Coco in which external damage such as the above is suppressed is used, a restored Nata de Coco in which external damage is prevented can be formed.

Further, in the restoration method of the processed Nata de Coco according to the third embodiment, when the processed Nata de Coco formed using the formation method according to the first embodiment is used as the processed Nata de Coco, this processed Nata de Coco is as described above. Since hydrogen bonding between the fibers of Nata de Coco is prevented, it is possible to form a restored Nata de Coco in which appearance damage and physical property changes such as hardening are suppressed.

Moreover, in the restoration method of processed Nata de Coco according to the third embodiment, as the processed Nata de Coco, oil-containing Nata de Coco, compressed oil-containing Nata de Coco, compressed Nata de Coco, or each processed Nata de Coco having a plurality of holes opened from the surface Can be used, it is possible to suppress the remaining white portion in the restored Nata de Coco described above.

Here, the inventor according to the present invention has a thickness that is greater than that of the oil-containing Nata de Coco before compression by compressing the processed Nata de Coco (that is, the oil-containing Nata de Coco) in which the oil has penetrated into the Nata de Coco. Processed Nata de Coco in a thinly crushed state (that is, a compressed oil-containing Nata de Coco), processed Nata de Coco without oil, processed Nata de Coco in a state where the thickness is crushed thinner than the processed Nata de Coco before compression ( That is, the remaining white portion described above is suppressed for each of the restored Nata de Coco obtained by restoring the compressed oil-free Nata de Coco) and each processed Nata de Coco having a plurality of holes opened from the surface. An experiment was conducted to confirm the above.

In this experiment, as a sample, processed Nata de Coco formed using the method for forming a processed Nata de Coco according to the second embodiment described above, that is, Nata de Coco that does not contain an interfiber bonding inhibitor between fibers (that is, n-Nata de Coco) ) And freeze-dried processed Nata de Coco, and processed Nata de Coco formed using the method for forming a processed Nata de Coco according to the first embodiment described above, that is, sodium bicarbonate as an interfiber bonding inhibitor between fibers. Each processed Nata de Coco formed by freeze-drying the Nata de Coco introduced (ie, NaHCO ₃ -Nata de Coco) was prepared. Note that NaHCO ₃ -Nata de Coco was obtained by immersing Nata de Coco in a 1% sodium bicarbonate aqueous solution in a weight concentration in the first step in the first embodiment described above.

In this experiment, processed Nata de Coco as the above-described sample was formed using n-Nata de Coco and NaHCO ₃ -Nata de Coco under the following conditions.

That is, in Condition 1, processed Nata de Coco was formed without performing any of the permeation of oil into Nata de Coco, compression of Nata de Coco, and opening of a plurality of holes.

In condition 2, a plurality of holes were opened to form a processed nata deco before lyophilization. The plurality of holes penetrates each surface of n-Nata de Coco and NaHCO ₃ -Nata de Coco in a direction perpendicular to these surfaces.

Also, in condition 3, before freeze-drying, a plurality of holes are opened through the respective vertices of n-Nata de Coco and NaHCO ₃ -Nata de Coco to vertices opposite to these vertices to form a processed Nata de Coco did.

In condition 4, after freeze-drying, n-Nata de Coco and NaHCO ₃ -Nata de Coco were compressed to form processed Nata de Coco.

Further, in condition 5, before freeze-drying, a plurality of holes are opened through each surface of n-Natadecoko and NaHCO ₃ -Natadecoko in a direction perpendicular to these faces, and freeze-dry is performed. After that, each Nata de Coco was compressed to form a processed Nata de Coco.

In condition 6, before freeze-drying, a plurality of holes are opened through the respective vertices of n-Nata de Coco and NaHCO ₃ -Nata de Coco to vertices opposite to the vertices, and freeze-dry is performed. After that, each Nata de Coco was compressed to form a processed Nata de Coco.

In condition 7, after freeze-drying, n-Nata de Coco and NaHCO ₃ -Nata de Coco were immersed in oil to form a processed Nata de Coco.

In condition 8, after lyophilization, n-Nata de Coco and NaHCO ₃ -Nata de Coco are dipped in oil, and then a plurality of holes are formed perpendicularly to each surface from each surface of each Nata de Coco. The processed nata decoko was formed.

In condition 9, after lyophilization, n-Nata de Coco and NaHCO ₃ -Nata de Coco are dipped in oil, and then a plurality of holes are formed at the vertices facing each of the vertices from each of the vertices of each Nata de Coco. A processed nata deco was formed by penetrating through and opening.

In condition 10, after lyophilization, n-Nata de Coco and NaHCO ₃ -Nata de Coco were immersed in oil, and then each Nata de Coco was compressed to form a processed Nata de Coco.

In condition 11, after lyophilization, n-Natadecoko and NaHCO ₃ -Natadecoko are immersed in oil, and thereafter each Natadecoko is compressed, and after this compression, a plurality of holes are formed in each Natadecoko. From each surface, a hole was made to penetrate in the direction perpendicular to each surface to form a processed nata deco.

In condition 12, after lyophilization, n-Nata decoco and NaHCO ₃ -Nataco deco are immersed in oil, and then each Nata de Coco is compressed. After this compression, a plurality of holes are formed in each Nata de Coco. Each of the vertices was opened through the vertices facing each of the vertices to form a processed nata deco.

Further, in condition 13, before lyophilization, a plurality of holes are opened from each surface of n-Natadecoko and NaHCO ₃ -Natadecoko in a direction perpendicular to these surfaces, and lyophilization is performed. Thereafter, each Nata de Coco was immersed in oil, and thereafter, each Nata de Coco was compressed to form a processed Nata de Coco.

Also, under condition 14, before freeze-drying, a plurality of holes are opened through the respective vertices of n-Nata de Coco and NaHCO ₃ -Nata de Coco to vertices opposite to the vertices, and freeze-dry is performed. Thereafter, each Nata de Coco was immersed in oil, and thereafter, each Nata de Coco was compressed to form a processed Nata de Coco.

In this experiment, in order to prepare n-Nata de Coco and NaHCO ₃ -Nata de Coco, respectively, Nata de Coco obtained by removing the syrup from the above Diet Nata de Coco was used as a material.

In this experiment, under conditions 1 to 14, before lyophilization, by using a Pasteur pipette, about 2 or 3 drops of water, that is, about 3 ml of water, was dropped on Nata de Coco. The entire surface of Nata de Coco was covered with water, and then Nata de Coco was cooled at a temperature of 4 ° C. for about 5 minutes.

In

conditions

2, 5, 8, 11, and 13, a number of holes in the range of about 3 to 5 are opened on each surface of n-Nata de Coco and NaHCO ₃ -Nata de Coco, and at least a total of 12 holes are provided in each Nata de Coco. A hole was opened.

Under conditions 7 to 14, corn salad oil (trade name: Nissin Foods Co., Ltd.) was used as the oil to immerse Nata de Coco, and 0.5 ml of processed Nata de Coco of n-Nata de Coco and NaHCO ₃ -Nata De Coco at a temperature of 23 ° C. Dripped into the oil.

Further, under conditions 4, 5, 6, and 10 to 14, compression was performed by applying a pressure of about 1.5 MPa to processed nata deco of n-Nata de Coco and NaHCO ₃ -Nata de Coco.

Then, each processed Nata de Coco formed under each of these conditions was restored using the restored method for restoring a processed Nata de Coco according to the third embodiment described above, thereby forming each restored Nata de Coco. Then, it was confirmed whether or not a white portion remained in each restored Nata de Coco.

In this experiment, several to ten or more processed Nata de Cocos were prepared for each of the above conditions 1 to 14 from n-Nata de Coco and NaHCO ₃ -Nata de Coco, and more specifically, at least 5 or more. Then, for each restored Nata de Coco obtained by restoring each of these, the occupancy ratio of the white portion remaining in the restored Nata de Coco was visually evaluated. More specifically, the restored Nata de Coco with no white portion remaining is A, the restored Nata de Coco with a small white portion occupancy is B, and the restored Nata de Coco with the white portion is larger than B and smaller than D. Gives C, D for a restored Nata de Coco with a large occupancy ratio of the white part, and E for a restored Nata de Coco where the white part occupied the whole of the Nata de Coco, ie, the restored Nata de Coco that could not suppress the remaining white part. It was.

In this experiment, each processed nata de coco was restored by immersing it in boiling water for a time in the range of about 3 to 10 minutes.

Table 5 shows the results of this experiment.

From the results of Table 5, it can be seen that the remaining white portion can be suppressed under conditions 5 to 14 both in the case of forming processed nata deco using n-natal deco and in the case of forming processed nata deco using NaHCO ₃ -nata deco. I understood.

In both cases where processed nata de coco was formed using n-Nata de Coco and processed nata de coco were formed using NaHCO ₃ -Nata de Coco, conditions 11 to 14 were the most highly evaluated, then conditions 8 to 10, The evaluation decreased in the order of condition 7, then conditions 5 and 6, that is, the occupancy ratio of the white portion in the restored Nata de Coco increased.

As is apparent from the results, oil-containing Nata de Coco, compressed oil-containing Nata de Coco, these oil-containing Nata de Coco and processed oil-containing Nata de Coco with a plurality of holes opened, and compression oil-free Nata de Coco with a plurality of holes are opened. In the processed Nata de Coco, it was confirmed that the white portion in the restored Nata de Coco can be suppressed when restored.

Then, from this result, in preventing the white portion from remaining in the restored Nata de Coco, after opening a plurality of holes in the Nata de Coco and freeze-drying, each Nata de Coco is immersed in oil, and then It has been found that it is most preferable to compress each Nata de Coco to form a processed Nata de Coco, ie, a compressed oil-containing Nata de Coco with a plurality of holes opened.

In addition, since the evaluations of the restored Nata de Coco in conditions 11 to 14 are all A, when the processed Nata de Coco is formed using n-Nata de Coco, before or after lyophilization, that is, the first embodiment described above. In addition, it was confirmed that the remaining white portion in the restored Nata de Coco can be prevented to the same extent by opening a plurality of holes at any time before or after the second process in the second embodiment. Further, when a processed nata deco is formed using NaHCO ₃ -nata deco, either before or after lyophilization, that is, before or after the second step in the first embodiment and the second embodiment described above. It was confirmed that even when a plurality of holes were opened at this point, it was possible to prevent the remaining white portion in the restored Nata de Coco to the same extent.

11: Nata de Coco 13: Hole

Claims

A first step of allowing the interfiber bonding inhibitor to enter between the fibers of the Nata de Coco by immersing the cube-shaped Nata de Coco in an aqueous solution of the interfiber bonding inhibitor;
And a second process of freeze-drying the Nata de Coco.
A method for forming a processed nata deco according to claim 1,
A method for forming processed nata deko, characterized in that sodium hydrogen carbonate is used as the interfiber bonding inhibitor.
A method for forming a processed nata deco according to claim 2,
A method for forming processed nata deco, characterized in that the aqueous solution of sodium bicarbonate having a weight concentration in the range of 0.7 to 11.4% is used as the aqueous solution of the interfiber bonding inhibitor.
A method for forming a processed nata de coco as claimed in claim 3,
A method for forming a processed nata deco characterized in that an aqueous solution of sodium bicarbonate having a weight concentration in the range of 0.9 to 11.4% is used as the aqueous solution of the interfiber bonding inhibitor.
A method for forming a processed nata deco according to claim 1,
A method for forming processed nata deko, wherein sodium chloride is used as the interfiber bonding inhibitor.
A method for forming a processed nata deco according to claim 5,
A method for forming a processed nata deco characterized in that an aqueous solution of the sodium chloride having a weight concentration in the range of 1.0 to 5.0% is used as the aqueous solution of the interfiber bonding inhibitor.
A method for forming a processed nata deco according to claim 6,
A method for forming a processed nata deco characterized in that the aqueous solution of sodium chloride having a weight concentration in the range of 2.0 to 5.0% is used as the aqueous solution of the interfiber bonding inhibitor.
A method for forming a processed nata deco according to claim 1,
A method for forming processed nata deko, characterized in that sucrose is used as the interfiber bonding inhibitor.
A method for forming a processed nata de coco as claimed in claim 8,
A method for forming a processed nata deco characterized in that an aqueous solution of the sucrose having a weight concentration of 1.0% is used as the aqueous solution of the interfiber bonding inhibitor.
A method for forming a processed nata deco according to any one of claims 1 to 9,
In the second step, the surface of the Nata de Coco is coated with water before the freeze-drying.
A method for forming a processed nata deco according to claim 10,
In the second step, after the surface of the Nata de Coco is coated with water and before the freeze-drying, the Nata de Coco is cooled.
A method for forming a processed nata deco according to any one of claims 1 to 11,
After the second step, a third step of immersing the Nata de Coco in oil is performed.
A method for forming a processed nata deco according to claim 12,
A method for forming a processed nata deco comprising compressing the nata deco after the third step.
A method for forming a processed nata deco according to claim 12 or 13,
A method for forming a processed nata de coco, wherein a plurality of holes are opened in the nata de coco from the surface of the nata de coco at any time before or after the second step.
A method for forming a processed nata deco according to claim 14,
A method for forming a processed nata deco characterized in that the plurality of holes are opened through each surface of the nata deco in a direction perpendicular to the respective surfaces.
A method for forming a processed nata deco according to claim 14,
A method for forming a processed nata deco characterized by opening the plurality of holes from each apex of the nata deco to each apex opposite to each apex.
A method for forming a processed nata deco according to any one of claims 1 to 11,
At some point before or after the second step, the Nata de Coco is opened with a plurality of holes from the surface of the Nata de Coco,
And the said nata de coco is compressed after the said 2nd process, The formation method of the processed nata de coco characterized by the above-mentioned.
A method for forming a processed nata deco according to claim 17,
A method for forming a processed nata deco characterized in that the plurality of holes are opened through each surface of the nata deco in a direction perpendicular to the respective surfaces.
A method for forming a processed nata deco according to claim 17,
A method for forming a processed nata deco characterized by opening the plurality of holes from each apex of the nata deco to each apex opposite to each apex.
A processed Nata de Coco characterized in that the Nata de Coco is formed by freeze-drying in a state where an interfiber bonding inhibitor has entered between the fibers of the cube-shaped Nata de Coco.
The processed nata deco of claim 20,
Processed nata de coco, wherein the interfiber bonding inhibitor is sodium hydrogen carbonate.
The processed nata deco of claim 20,
Processed nata de coco, wherein the interfiber bonding inhibitor is sodium chloride.
The processed nata deco of claim 20,
Processed nata de coco, wherein the interfiber bonding inhibitor is sucrose.
The processed nata de coco as claimed in any one of claims 20 to 23,
Processed nata de coco, wherein oil penetrates into the nata de coco.
A processed nata deco according to claim 24,
The processed Nata de Coco is in a state in which the thickness is crushed thinner than the Nata de Coco in which the oil before compression has penetrated.
A processed nata deco according to claim 24 or 25,
A processed Nata de Coco, wherein a plurality of holes are opened from the surface of the processed Nata de Coco.
The processed nata deco according to claim 26,
The plurality of holes are opened through each surface of the processed Nata de Coco in a direction perpendicular to the respective surfaces.
The processed nata deco according to claim 26,
The plurality of holes are opened through the respective vertices of the processed nata decoko to the vertices respectively opposed to the vertices.
The processed nata de coco as claimed in any one of claims 20 to 23,
The processed Nata de Coco is in a state where the Nata de Coco is crushed thinner than the Nata de Coco,
A processed Nata de Coco, wherein a plurality of holes are opened in the processed Nata de Coco from the surface of the processed Nata de Coco.
The processed nata de coco as claimed in claim 29,
The plurality of holes are opened through each surface of the processed Nata de Coco in a direction perpendicular to the respective surfaces.
The processed nata de coco as claimed in claim 29,
The processed holes are opened through the plurality of holes from the respective vertices to the vertices opposite to the respective vertices.
A first step of preparing a cube-shaped nata deco containing no interfiber bonding inhibitor between fibers;
And a second step of lyophilizing the Nata de Coco after coating the surface of the Nata de Coco with water.
A method for forming a processed nata deco according to claim 32,
In the second step, after the surface of the Nata de Coco is coated with water and before the freeze-drying, the Nata de Coco is cooled.
A method for forming a processed nata deco according to claim 32 or 33,
After the second step, a third step of immersing the Nata de Coco in oil is performed.
A method for forming a processed nata deco according to claim 34,
A method for forming a processed nata deco comprising compressing the nata deco after the third step.
A method for forming a processed nata deco according to claim 34 or 35,
A method for forming a processed nata de coco, wherein a plurality of holes are opened in the nata de coco from the surface of the nata de coco at any time before or after the second step.
A method for forming a processed nata-decoco according to claim 36,
A method for forming a processed nata deco characterized in that the plurality of holes are opened through each surface of the nata deco in a direction perpendicular to the respective surfaces.
A method for forming a processed nata-decoco according to claim 36,
A method for forming a processed nata deco characterized by opening the plurality of holes from each apex of the nata deco to each apex opposite to each apex.
A method for forming a processed nata deco according to claim 32 or 33,
At some point before or after the second step, the Nata de Coco is opened with a plurality of holes from the surface of the Nata de Coco,
And the said nata de coco is compressed after the said 2nd process, The formation method of the processed nata de coco characterized by the above-mentioned.
A method for forming a processed nata-decoco according to claim 39,
A method for forming a processed nata deco characterized in that the plurality of holes are opened through each surface of the nata deco in a direction perpendicular to the respective surfaces.
A method for forming a processed nata-decoco according to claim 39,
A method of forming a processed nata deco characterized in that the plurality of holes are opened through the respective apexes of the nata deco to the apexes opposed to the respective apexes.
A processed Nata de Coco formed using the method for forming a processed Nata de Coco according to any one of claims 1 to 19 and 32-41, wherein the processed Nata de Coco is restored from a dry state to a non-dry state by being immersed in water. How to restore processed Nata de Coco.