WO2011093491A1 - 加工ナタデココの形成方法、加工ナタデココの復元方法、及び加工ナタデココ - Google Patents

加工ナタデココの形成方法、加工ナタデココの復元方法、及び加工ナタデココ Download PDF

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WO2011093491A1
WO2011093491A1 PCT/JP2011/051914 JP2011051914W WO2011093491A1 WO 2011093491 A1 WO2011093491 A1 WO 2011093491A1 JP 2011051914 W JP2011051914 W JP 2011051914W WO 2011093491 A1 WO2011093491 A1 WO 2011093491A1
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nata
coco
processed
forming
deco
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French (fr)
Japanese (ja)
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眞理 田渕
理恵 若木
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products

Definitions

  • 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.
  • 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.
  • Patent Document 1 discloses a dried simulated bait obtained by drying nata de coco as a fishing pseudo bait having excellent storage stability.
  • Patent Document 2 discloses a volatile drug carrier formed by freeze-drying Nata de Coco.
  • 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.
  • dried Nata de Coco may shrink, crack or crack, and the appearance may be impaired.
  • 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. .
  • 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.
  • 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.
  • 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.
  • the method for restoring processed Nata de Coco according to the second aspect of the present invention performs the following process.
  • 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.
  • processed Nata de Coco according to the third aspect of the present invention has the following features.
  • 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.
  • the method for forming a processed nata deco according to the fourth aspect of the present invention includes the following first and second steps.
  • a cube-shaped nata deco that does not contain an interfiber bonding inhibitor between fibers is prepared.
  • the Nata de Coco is freeze-dried.
  • 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.
  • an interfiber bond inhibitor for preventing hydrogen bonding between these fibers is inserted between the fibers of Nata de Coco.
  • 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.
  • 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.
  • 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.
  • hydrogen bonding between the Nata de Coco fibers is prevented.
  • 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.
  • 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.
  • 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the above-mentioned cube-shaped nata deco is immersed in an aqueous solution of an interfiber bonding inhibitor.
  • the cellulose fibers constituting the Nata de Coco are hydrogen bonded to each other during drying to cause shrinkage, cracking, cracking, or the like.
  • 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.
  • hydrogen bonding between cellulose fibers is prevented.
  • 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.
  • 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.
  • the interfiber bonding inhibitor can be inserted between the fibers of Nata de Coco.
  • the interfiber bonding inhibitor used in the first step is selected from substances capable of preventing hydrogen bonding between cellulose fibers as described above.
  • 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.
  • substances other than the above-mentioned sodium bicarbonate, sodium chloride, and sucrose can be used as interfiber bonding inhibitors.
  • 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.
  • Nata de Coco which is translucent before drying, turns to opaque white after drying.
  • this dried Nata de Coco that is, the processed Nata de Coco
  • water for example, in use.
  • 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.
  • the restored Nata de Coco remains white without translucent to the part where the water did not penetrate.
  • 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.
  • 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.
  • reference signs A, B, C, D, E, F, G, and H respectively indicate the vertices of the cube-shaped nata deco 11.
  • 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). .
  • the plurality of holes 13 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
  • the plurality of holes 13 may be opened as follows, for example.
  • 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)).
  • 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
  • a plurality of holes 13 are opened.
  • 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.
  • it may be performed at any later time point or after the second step, that is, after lyophilization described later.
  • the Nata de Coco in which the interfiber bonding inhibitor is introduced between the fibers in the first process is freeze-dried.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the third step described below is performed after the second step. It is preferable to carry out additionally.
  • Nata de Coco that is, the processed Nata de Coco formed by freeze-drying in the second process is immersed in oil.
  • 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
  • the processed Nata de Coco is immersed in the oil, so that the hydrophobic oil is infiltrated into the processed Nata de Coco.
  • 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.
  • the oil used in the third process is selected from oils that can prevent the remaining white portion in the restored Nata de Coco.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the permeation rate of water at the time of restoration can be reduced by adding the hydrophobic oil to the processed Nata de Coco.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the holes 13 may be formed at any time before or after the processed nata deco is compressed.
  • 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.
  • 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. .
  • an interfiber bond inhibitor for preventing hydrogen bonding between these fibers is interposed between the fibers of Nata de Coco.
  • 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.
  • the formed nata de coco has oil penetrating into the processed nata de coco.
  • the processed nata de cocoon into which oil has permeated that is, the oil-containing nata de coco
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. .
  • 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.
  • 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
  • the white portion of the restored Nata de Coco is restored. It can suppress remaining.
  • 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.
  • 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).
  • 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.
  • 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.
  • condition 1 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.
  • 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.
  • Nata de Coco obtained by removing syrup from the above Diet Nata De Coco was used as a material.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • sucrose aqueous solutions were prepared in terms of weight concentration.
  • 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.
  • 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.
  • 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.
  • sucrose aqueous solution having a weight concentration of about 1.0%.
  • 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.
  • 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.
  • a cube-shaped nata de coco which does not contain an interfiber bonding inhibitor between fibers is prepared.
  • a dry processed Nata de Coco that can be restored to a non-dry state by immersing in water, for example.
  • 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.
  • each dimension in the vertical direction, the horizontal direction, and the height direction is preferably about 10 to 14 mm, for example.
  • 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.
  • 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.).
  • Diet Nata de Coco 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.
  • 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.
  • Nata de Coco which is translucent before drying, turns to opaque white after drying.
  • this dried Nata de Coco that is, the processed Nata de Coco
  • water for example, in use.
  • 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.
  • the restored Nata de Coco remains white without translucent to the part where the water did not penetrate.
  • 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.
  • 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.
  • 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). .
  • the plurality of holes 13 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
  • the plurality of holes 13 may be opened as follows, for example.
  • 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)).
  • 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
  • a plurality of holes 13 are opened.
  • the opening of the hole is performed before or after the subsequent second step, that is, before or after lyophilization described later. Also good.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the Nata de Coco is freeze-dried.
  • 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.
  • FDU-1200 Tokyo Science Instrument Co., Ltd.
  • the second method 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.
  • Nata de Coco that is, the processed Nata de Coco formed by freeze-drying in the second process is immersed in oil.
  • 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
  • the processed oil is infiltrated into the processed oil by immersing the processed oil in the oil.
  • 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.
  • the oil used in the third process is selected from oils that can prevent the remaining white portion in the restored Nata de Coco.
  • 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.
  • 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.
  • 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.
  • Nata de Coco formed using the second embodiment when 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.
  • 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.
  • 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.
  • the permeation rate of water at the time of restoration can be reduced by adding the hydrophobic oil to the processed Nata de Coco.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the holes 13 may be formed at any time before or after the processed nata deco is compressed.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nata de Coco obtained by removing syrup from the above Diet Nata de Coco was used as n-Nata de Coco.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • water in a boiling state is used as the water in which the processed Nata de Coco is immersed. Is preferred.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • n-Nata de Coco and NaHCO 3 -Nata de Coco were compressed to form processed Nata de Coco.
  • 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.
  • n-Nata de Coco and NaHCO 3 -Nata de Coco were immersed in oil to form a processed Nata de Coco.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nata de Coco obtained by removing the syrup from the above Diet Nata de Coco was used as a material.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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JP2013067791A (ja) * 2011-09-08 2013-04-18 Rikkyo Gakuin セルロースエアロゲルおよびその製造方法

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CN102871014A (zh) * 2012-10-15 2013-01-16 钟春燕 一种柔软的脱水椰纤果的制备方法

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