WO2018038215A1 - Liant, aliment lié et mis en forme et son procédé de fabrication - Google Patents

Liant, aliment lié et mis en forme et son procédé de fabrication Download PDF

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Publication number
WO2018038215A1
WO2018038215A1 PCT/JP2017/030362 JP2017030362W WO2018038215A1 WO 2018038215 A1 WO2018038215 A1 WO 2018038215A1 JP 2017030362 W JP2017030362 W JP 2017030362W WO 2018038215 A1 WO2018038215 A1 WO 2018038215A1
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Prior art keywords
binder
branched
food
mass
pullulan
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PCT/JP2017/030362
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English (en)
Japanese (ja)
Inventor
信二 藤田
光 渡邊
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株式会社林原
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Publication of WO2018038215A1 publication Critical patent/WO2018038215A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00

Definitions

  • the present invention relates to a binder, a binder-molded food, and a method for producing the same, and more specifically, a binder excellent in binding power for binding small or granular food materials to each other, and the binder
  • the present invention relates to a binder-molded food obtained by using the above and a production method for producing the binder-molded food on an industrial scale with a high yield.
  • binder-molded foods such as granola bars have been attracting attention.
  • a binder is usually used to bind small pieces or granular food materials. Is used.
  • binder-shaped foods In binder-shaped foods, the binder used in the production of them is not only easy to produce, but also easy to manufacture, and the shape retention and storage stability of the resulting binder-shaped foods It plays an extremely important role by greatly affecting the yield and product life of binder-molded foods through handling and impact resistance.
  • binders mainly containing saccharides containing polysaccharides (eg, starch syrup, starch, dextrin, agar), gums, thickeners, alginic acid, proteins, etc. have been used.
  • Binders mainly composed of pullulan, which is a polysaccharide, are attracting attention because they are superior in binding properties and moldability compared to other binders.
  • Patent Document 1 proposes a binder containing a saccharide having an average degree of polymerization of 4 or less together with pullulan.
  • the content of the proposed saccharide is extremely large, because of the sweetness caused by the saccharide.
  • the binder disclosed in Patent Document 2 has problems such as affecting the taste of the final product, and its use is limited.
  • Patent Document 3 discloses a binder mainly composed of one or more selected from pullulan, dextrin, agar, gum, alginic acid, protein and the like, and a molded food using the same.
  • the binder used is a powdered binder, and in order to obtain a light food texture, the dried dry edible material piece is mixed with the powdered binder to form a powdery binder. Only a technique for moistening the agent and drawing out a desired binding force is disclosed.
  • the binding force of the pullulan-based binders proposed so far is not sufficient.
  • pullulan was the main binding force, and it was applied to the production of binder-molded foods. In this case, it is possible to bind and mold small or granular food materials with a high bulk density, and to produce a binder molded food with excellent shape retention, storage stability and impact resistance. No binder has yet been provided that can be produced on a scale with good yield.
  • JP-A 61-246239 JP-A-5-306350 Japanese Patent Laid-Open No. 1-91748
  • the present invention has been made in order to solve the above-mentioned drawbacks of the prior art, has excellent binding power, can bind small and / or granular food materials with high bulk density, and retains shape.
  • Another object of the present invention is to provide a binder-shaped food obtained by binder-molding granular food materials and a method for producing the same.
  • the binder mainly composed of pullulan is a water-soluble dietary fiber material for the pullulan, and will be described later.
  • a binding agent containing a branched ⁇ -glucan mixture having a specific characteristic in a specific ratio in a mass ratio in terms of anhydride is excellent in binding power and substantially changes the taste of the food material to be bound. It has been found that it has excellent characteristics.
  • the present inventors have shown that the binder is excellent in workability when filling a mold with a small piece and / or granular food material, and has a high bulk density and small pieces and / or granules.
  • the food material is filled into the mold, it is excellent in workability for taking out the compacted and / or granular food material from the mold, and the binder is used.
  • the binder is used.
  • it is relatively easy to obtain a binder molded food with excellent shape retention, storage stability, handleability, impact resistance, and long product life, and the binder exhibits excellent characteristics.
  • the present inventors have newly found that it is possible to produce the binder-formed foods provided on an industrial scale with good yield.
  • the inventors of the present invention used pullulan and a branched ⁇ -glucan mixture having the following characteristics (A) to (C) at a mass ratio [pullan / branched ⁇ -glucan mixture] in terms of anhydride.
  • the present invention solves the above problems by providing a binder contained in a range of 1.5 to about 4, a binder molded food obtained using the binder, and a method for producing the same.
  • ⁇ Characteristics of branched ⁇ -glucan mixture > (A) glucose as a constituent sugar, (B) Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. A branched structure having a glucose polymerization degree of 1 or more, (C) Isomaltose is produced by digestion with isomalt dextranase to produce 5% by mass or more of the solid content of the digest.
  • the present invention also solves the above problems by providing a binder-molded food manufactured using the binder of the present invention and a method for manufacturing the same.
  • the binder of the present invention small and / or granular food materials can be firmly bound with high bulk density, and shape retention / storage stability, handleability, and impact resistance can be improved.
  • the advantage is that it is possible to produce a binder-shaped food that is excellent and has a long product life.
  • the binder of the present invention when the food material is bound and formed using the mold, there is an advantage that the filling operation into the mold and the removing operation from the mold can be performed with good workability.
  • the binder-molded food produced using the binder has excellent characteristics such as shape retention / storage stability, handleability, excellent impact resistance, and long product life.
  • the advantage that the binder molded food which has the said outstanding characteristic can be easily provided with a sufficient yield on an industrial scale is acquired.
  • the binder according to the present invention is a binder containing pullulan and a branched ⁇ -glucan mixture having specific characteristics at a specific mass ratio.
  • the pullulan used in the present invention has a structure in which a plurality of maltotrioses are regularly arranged via ⁇ -1,6 bonds, is easily soluble in water, hardly dissolves in ethanol, and pullulanase (EC 3.2.1). .41) means a polysaccharide which mainly produces maltotriose when hydrolyzed.
  • Mw weight average molecular weight
  • the trade name “Food Additive Pullulan” (pullulan content of about 94% by mass, moisture content of about 2% by mass, manufactured by Hayashibara Co., Ltd.) is a pullulan marketed as a food additive, and its weight average molecular weight is about Since it is in the range of 150,000 to 500,000, it can be suitably used in the practice of the present invention.
  • the branched ⁇ -glucan mixture used in the present invention is, for example, a branched ⁇ -glucan mixture (hereinafter simply referred to as “branched ⁇ -glucan mixture”) disclosed by the same applicant as the present application in International Publication No. WO2008 / 136331.
  • the branched ⁇ -glucan mixture is obtained by using starch as a raw material and reacting with various enzymes, and is usually a mixture mainly composed of a plurality of types of branched ⁇ -glucan having various branched structures and glucose polymerization degrees. Is in form.
  • ⁇ -glucosyltransferase disclosed in the pamphlet of International Publication No.
  • WO2008 / 136331 is allowed to act on starch, or in addition to the ⁇ -glucosyltransferase, maltotetra Amylases such as ose-producing amylase (EC 3.2.1.60), starch debranching enzymes such as pullulanase (EC 3.2.1.41), isoamylase (EC 3.2.1.68), , Cyclomaltodextrin glucanotransferase (EC 2.4.1.19) (hereinafter referred to as “CGTase”), starch branching enzyme (EC 2.4.1.18), or JP-A-2014-054221 ⁇ -1,4 glucan having a degree of polymerization of 2 or more disclosed in publications and the like is transferred to a glucose residue in starch.
  • maltotetra Amylases such as ose-producing amylase (EC 3.2.1.60), starch debranching enzymes such as pullulanase (EC 3.2.1.41), isoamylase (EC
  • branched ⁇ -glucan mixture disclosed in the pamphlet of International Publication No. WO2008 / 136331, among others, derived from Bacillus circulans PP710 (FERM BP-10771) and / or Arthrobacter globiformis PP349.
  • a branched ⁇ -glucan mixture having a water-soluble dietary fiber content of about 75% by mass or more, preferably about 80% by mass or more per solid content in terms of anhydride is particularly preferably used. It is done.
  • the culture of Bacillus circulans PP710 contains ⁇ -glucosyltransferase and amylase, and the enzyme mixture has a maltose and / or glucose polymerization degree.
  • the enzyme mixture When it is acted on three or more ⁇ -1,4 glucans, it has a feature that the branched ⁇ -glucan mixture having a high water-soluble dietary fiber content is stably formed.
  • These above-mentioned branched ⁇ -glucan mixtures contain ⁇ -1,4 bonds derived from the raw starch and have a lot of various bonds other than ⁇ -1,4 bonds.
  • the branched ⁇ -glucan mixture used in the present invention is usually in the form of a mixture of a number of branched ⁇ -glucans having various branched structures and glucose polymerization degrees (molecular weights). It is technically impossible to isolate a branched ⁇ -glucan and determine or quantify the structure.
  • the branched ⁇ -glucan mixture is The entire mixture can be characterized by various properties required by various physical, chemical, or enzymatic methods commonly used in the art.
  • the branched ⁇ -glucan mixture used in the present invention is characterized by the characteristics (A) to (C) as a whole. That is, this branched ⁇ -glucan mixture is a glucan having glucose as a constituent sugar (characteristic (A)), and is connected to one end of a linear glucan having a glucose polymerization degree of 3 or more linked through ⁇ -1,4 bonds. It has a branched structure with a glucose polymerization degree of 1 or more linked to a non-reducing terminal glucose residue located through a bond other than an ⁇ -1,4 bond (characteristic (B)).
  • non-reducing terminal glucose residue in the characteristic (B) means a glucose residue located at the terminal that does not exhibit reducing property among the glucan chains linked through ⁇ -1,4 bonds.
  • the “bond other than ⁇ -1,4 bond” means a bond other than ⁇ -1,4 bond such as ⁇ -1,2 bond, ⁇ -1,3 bond, ⁇ -1,6 bond and the like.
  • the branched ⁇ -glucan mixture used in the present invention is characterized in that isomaltose is produced by digestion with isomalt-dextranase to produce 5% by mass or more of isomaltose per solid content of the digest (characteristic (C)).
  • the digestion with isomaltodextranase in the characteristic (C) means that isomaltdextranase is allowed to act on a branched ⁇ -glucan mixture to cause hydrolysis.
  • Isomalt dextranase is an enzyme that has been assigned the enzyme number (EC) 3.2.1.94 by the International Union of Biochemical and Molecular Biology, and is adjacent to the reducing end of the isomaltose structure in ⁇ -glucan.
  • isomalt dextranase derived from Arthrobacter globiformis eg, Sawai et al., “Agricultural and Biological Chemistry”, Vol. 52, No. 2). 495-501 (1988)).
  • the ratio of isomaltose per solid in the digest produced by isomalt-dextranase digestion is the isomaltose structure that can be hydrolyzed with isomalt-dextranase in the structure of the branched ⁇ -glucan constituting the branched ⁇ -glucan mixture
  • the structure of the branched ⁇ -glucan mixture used in the present invention can be characterized as an entire mixture by an enzymatic method.
  • isomaltose is digested with isomalt-dextranase to obtain 5% by mass or more, preferably 10% by mass or more, more preferably, per digested solid. 15% by mass or more, more preferably 20% by mass or more and 70% by mass or less, still more preferably 20% by mass or more and 60% by mass or less, and further preferably 20% by mass or more and 50% by mass or less.
  • the mixture has good compatibility with pullulan, and when combined with pullulan at a specific mass ratio, the binding property between food materials is effectively improved and the food materials are bound to each other as compared with pullulan alone. Since it exhibits excellent characteristics such as good workability, it is suitably used as an active ingredient of the binder of the present invention.
  • the characteristic (D) that the water-soluble dietary fiber content determined by high performance liquid chromatograph (enzyme-HPLC method) is 40% by mass or more. What has it is mentioned.
  • “High-performance liquid chromatographic method (enzyme-HPLC method)” (hereinafter simply referred to as “enzyme-HPLC method”) for determining the content of water-soluble dietary fiber is the name of Ministry of Health and Welfare Notification No. 146 dated May 20, 1996.
  • a sample for gel filtration chromatography is prepared by decomposing the sample by a series of enzyme treatments with heat-stable ⁇ -amylase, protease, and glucoamylase, and removing proteins, organic acids, and inorganic salts from the treatment solution with an ion exchange resin. Prepare the solution. Next, it is subjected to gel filtration chromatography, and the peak areas of undigested glucan and glucose in the chromatogram are obtained. The respective peak areas and glucose in the sample solution obtained separately by the glucose oxidase method by a conventional method are obtained. The amount is used to calculate the water soluble dietary fiber content of the sample.
  • water-soluble dietary fiber content means the water-soluble dietary fiber content determined by the “enzyme-HPLC method” unless otherwise specified.
  • the water-soluble dietary fiber content indicates the content of ⁇ -glucan that is not degraded by ⁇ -amylase and glucoamylase, and the characteristic (D) shows the structure of the branched ⁇ -glucan mixture as a whole by enzymatic methods. It is one of the characteristic indicators.
  • the water-soluble dietary fiber content is 40% by mass or more and less than 100% by mass, preferably 50% by mass or more and less than 95% by mass, and more preferably 60% by mass or more and 90% by mass.
  • the branched ⁇ -glucan mixture of less than 70% by mass and more preferably less than 85% by mass has good compatibility with pullulan and is more preferably used as an active ingredient of the binder according to the present invention.
  • a more preferable example of the branched ⁇ -glucan mixture used in the present invention includes a branched ⁇ -glucan mixture having the following characteristics (E) and (F).
  • the characteristics (E) and (F) can be confirmed by methylation analysis.
  • E) the ratio of ⁇ -1,4 linked glucose residues to ⁇ -1,6 linked glucose residues is in the range of 1: 0.6 to 1: 4;
  • methylation analysis is a generally used method for determining the binding mode of monosaccharides constituting polysaccharides or oligosaccharides (Ciucanu et al., “Carbohydride et al.”). Rate Research (Carbohydrate Research), Vol. 131, No. 2, pages 209 to 217 (1984)).
  • Rate Research Carbohydrate Research
  • methylation analysis is applied to analysis of glucose binding mode in glucan, first, all free hydroxyl groups in glucose residues constituting glucan are methylated, and then fully methylated glucan is hydrolyzed.
  • methylated glucose obtained by hydrolysis is reduced to form methylated glucitol from which the anomeric form has been eliminated, and further, a free hydroxyl group in this methylated glucitol is acetylated to give partially methylated glucitol acetate (note that , “Partially methylated glucitol acetate” is sometimes simply referred to as “partially methylated product”).
  • Partially methylated glucitol acetate is sometimes simply referred to as “partially methylated product”.
  • the abundance ratio of glucose residues having different binding modes in the glucan that is, the abundance ratio of each glucoside bond can be determined from the peak area%.
  • “Ratio” for partially methylated product means “ratio” of peak area in gas chromatogram of methylation analysis
  • “%” for partially methylated product means “area%” in gas chromatogram of methylated analysis.
  • the “ ⁇ -1,4-bonded glucose residue” in the above (E) and (F) means the glucose residue bonded to other glucose residues only through the hydroxyl groups bonded to the 1st and 4th carbon atoms. It is detected as 2,3,6-trimethyl-1,4,5-triacetylglucitol in methylation analysis.
  • the “ ⁇ -1,6-bonded glucose residue” in the above (E) and (F) is bonded to other glucose residues only through the hydroxyl groups bonded to the 1st and 6th carbon atoms. It is a glucose residue and is detected as 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis.
  • Ratio of ⁇ -1,4-bonded glucose residue and ⁇ -1,6-bonded glucose residue obtained by methylation analysis, and ⁇ -1,4-bonded glucose residue and ⁇ -1,6 bond The ratio of the glucose residues to the total glucose residues can be used as one of the indicators for characterizing the structure of the branched ⁇ -glucan mixture used in the present invention as a whole by chemical methods.
  • the characteristic that the ratio of the ⁇ -1,4-bonded glucose residue to the ⁇ -1,6-bonded glucose residue is in the range of 1: 0.6 to 1: 4 in (E) above is 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1, detected when the branched ⁇ -glucan mixture used in the invention is subjected to methylation analysis It means that the ratio of 5,6-triacetylglucitol is in the range of 1: 0.6 to 1: 4.
  • ⁇ - located at the non-reducing end not present in starch
  • a branched ⁇ -glucan mixture having a considerable amount of “1,6-linked glucose residues” is preferably used as the branched ⁇ -glucan mixture used in the present invention.
  • branched ⁇ -glucan mixture used in the present invention, a branched ⁇ -glucan mixture having the following properties (G) and (H) in addition to the above properties (A) to (F) can be mentioned. It is done. The characteristics (G) and (H) can also be confirmed by methylation analysis.
  • (G) ⁇ -1,3 linked glucose residues are 0.5% or more and less than 10% of all glucose residues; and (H) ⁇ -1,3,6 linked glucose residues are all glucose residues. 0.5% or more of the group.
  • the ⁇ -1,3-bonded glucose residue is 0.5% or more and less than 10% of all glucose residues
  • the hydroxyl group at the C-1 position and the hydroxyl group at the C-3 position This means that the glucose residues bound to other glucose via only the glucose are present in the range of 0.5% to less than 10% of the total glucose residues constituting the glucan.
  • the branched ⁇ -glucan mixture having the above characteristic (G) can be preferably used in the present invention, and among them, ⁇ -1,3-linked glucose residues are in the range of 1 to 3% of the total glucose residues.
  • a branched ⁇ -glucan mixture is more preferably used in practicing the present invention.
  • the ⁇ -1,3,6-bonded glucose residue is 0.5% or more of all glucose residues
  • the branched ⁇ -glucan mixture having the above property (H) can be preferably used in the present invention.
  • the ⁇ -1,3,6-linked glucose residue is one of all glucose residues constituting the glucan.
  • a branched ⁇ -glucan that is 10% to 10%, preferably a branched ⁇ -glucan in the range of 1 to 7% is more preferably used in the practice of the present invention.
  • the ⁇ -1,3-linked glucose residue can be analyzed based on “2,4,6-trimethyl-1,3,5-triacetylglucitol” detected in methylation analysis,
  • the fact that “ ⁇ -1,3-linked glucose residues are 0.5% or more and less than 10% of all glucose residues” defined by the characteristic (G) means that the branched ⁇ -glucan mixture used in the present invention is methylated
  • 2,4,6-trimethyl-1,3,5-triacetylglucitol is present at 0.5% to less than 10% of the partially methylated glucitol acetate. it can.
  • ⁇ -1,3,6-linked glucose residues can be analyzed based on “2,4-dimethyl-1,3,5,6-tetraacetylglucitol” detected in methylation analysis.
  • the above-mentioned property (H) defines that “the ⁇ -1,3,6-linked glucose residue is 0.5% or more of the total glucose residues” means that the branched ⁇ -glucan mixture used in the present invention is methylated.
  • 2,4-dimethyl-1,3,5,6-tetraacetylglucitol is present at 0.5% or more but less than 10% of partially methylated glucitol acetate when subjected to chemical analysis. Can do.
  • the branched ⁇ -glucan mixture used in the present invention can be characterized by the weight average molecular weight (Mw) and the value (Mw / Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn). it can.
  • the weight average molecular weight (Mw) and the number average molecular weight (Mn) can be determined using, for example, size exclusion chromatography.
  • the average glucose polymerization degree of the branched ⁇ -glucan molecules constituting the branched ⁇ -glucan mixture can be calculated based on the weight average molecular weight (Mw)
  • the branched ⁇ -glucan mixture used in the present invention has an average glucose It can also be characterized by the degree of polymerization.
  • the average glucose polymerization degree can be obtained by subtracting 18 from the weight average molecular weight (Mw) and dividing the molecular weight by 162 which is the amount of glucose residue.
  • the branched ⁇ -glucan mixture used in the present invention preferably has an average glucose polymerization degree of usually 8 to 500, preferably 15 to 400, more preferably 20 to 300.
  • the branched ⁇ -glucan mixture used in the present invention exhibits the same properties as ordinary glucan in that the viscosity increases as the average glucose polymerization degree increases, and the viscosity decreases as the average glucose polymerization degree decreases. Therefore, when importance is attached to the viscosity, a branched ⁇ -glucan mixture having a desired average glucose polymerization degree may be appropriately selected and used.
  • Mw / Mn which is a value obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn), the closer to 1, the smaller the variation in the degree of glucose polymerization of the branched ⁇ -glucan molecules constituting the branched ⁇ -glucan mixture.
  • Mw / Mn the weight average molecular weight
  • Mn number average molecular weight
  • the branched ⁇ -glucan mixture used in the present invention may be produced by any method as long as it has the characteristics (A) to (C).
  • a branched ⁇ -glucan mixture obtained by allowing an enzyme having an action of introducing sucrose to act on starch can be suitably used in the practice of the present invention.
  • WO2008 / 136331 Pamphlet And a branched ⁇ -glucan mixture obtained by allowing ⁇ -glucosyltransferase disclosed in (1) to act on starch.
  • liquefied ⁇ -amylase EC 3.2.1.1
  • saccharified ⁇ -amylase EC 3.2.1.1
  • maltotetraose-producing amylase EC 3.2.1.60
  • amylase such as maltohexaose-producing amylase (EC 3.2.1.98)
  • isoamylase EC 3.2.1.68) and pullulanase (EC 3.2.1).
  • the molecular weight of the branched ⁇ -glucan mixture can be reduced, so that the molecular weight, the degree of glucose polymerization and the like can be adjusted to a desired range. Furthermore, the degree of polymerization disclosed in cyclomaltodextrin glucanotransferase (EC 2.4.1.19), starch branching enzyme (EC 2.4.1.18), and JP-A No. 2014-054221.
  • a branched ⁇ -glucan mixture used in the present invention is formed by using two or more ⁇ -1,4 glucans together with an enzyme having an activity of transferring ⁇ -1,6 to an internal glucose residue of starch.
  • -Glucan can be further branched to increase the water-soluble dietary fiber content of the branched ⁇ -glucan mixture. It is also optional to make a branched ⁇ -glucan mixture in which a saccharide hydrolase such as glucoamylase is further allowed to act on the branched ⁇ -glucan mixture thus obtained to further increase the water-soluble dietary fiber content. Furthermore, a trehalose structure is introduced into the reducing end of the branched ⁇ -glucan constituting the branched ⁇ -glucan mixture by allowing a glycosyl trehalose producing enzyme (EC 5.4.99.15) to act on such a branched ⁇ -glucan mixture.
  • a glycosyl trehalose producing enzyme EC 5.4.99.15
  • the reducing power of the branched ⁇ -glucan molecule may be reduced by reducing the reducing end of the branched ⁇ -glucan molecule by hydrogenation, etc., or by performing fractionation by size exclusion chromatography or the like. It is also optional to obtain a branched ⁇ -glucan mixture having a molecular weight distribution that falls within this range.
  • the branched ⁇ -glucan mixture used in the present invention is as described above, but the branched ⁇ -glucan mixture sold as isomaltextrin (trade name “Fiber Rixa”) by Hayashibara Co., Ltd. Can be used as an optimal branched ⁇ -glucan mixture.
  • the binding agent of the present invention comprises the pullulan and the branched ⁇ -glucan mixture in a mass ratio in terms of anhydride [pullulan / branched ⁇ -glucan mixture] of about 1.5 to about 4, preferably About 1.6 to about 3, more preferably about 1.7 to about 3, and even more preferably about 2 to about 3.
  • anhydride pulseulan / branched ⁇ -glucan mixture
  • the binder containing the pullulan and branched ⁇ -glucan mixture in the above mass ratio is not only pullulan alone but also a component other than pullulan, a water-soluble dietary fiber such as indigestible dextrin, polydextrose, inulin, or Compared with starch hydrolysates such as dextrin and starch syrup, it has excellent binding properties between food materials, and if the binder of the present invention is used, shape retention, storage stability, impact resistance, etc. Can be produced easily with good yield on an industrial scale.
  • the total of the pullulan and the branched ⁇ -glucan mixture having the above-mentioned characteristics in terms of anhydride is usually about 90% by mass or more, preferably about 90% by mass or more. Is about 95% by mass or more and 100% by mass or less, more preferably about 98% by mass or more and 100% by mass or less.
  • the expected effect of the binder of the present invention is obtained. This is not preferable because it may be significantly reduced or not exhibited.
  • the total of pullulan and the branched ⁇ -glucan mixture is generally about 10 to about 30% by mass, more preferably about 10 to about 20% by mass. %, More preferably from about 10 to about 15% by weight, and even more preferably from about 10 to about 13% by weight.
  • the total amount of pullulan and the branched ⁇ -glucan mixture in the aqueous solution is less than 10% by mass, the expected effect of the binding agent of the present invention is significantly reduced or cannot be exhibited. This is not preferable.
  • the total amount of pullulan and the branched ⁇ -glucan mixture in the aqueous solution exceeds 30% by mass, an effect corresponding to the blending amount cannot be expected, and the cost is not preferable.
  • the binder-molded food of the present invention is a binder-molded food in which small and / or granular food materials are binder-molded using the binder, and the food materials are bound to each other.
  • This is a binder-molded food that is binder-molded through an adhesive.
  • the amount of the binder contained in the binder-molded food of the present invention is usually about 0.1 to about 30% by mass, more preferably about 1 to about 30% by mass in terms of anhydride, based on the solid content of the food material. 20% by weight, more preferably about 2 to about 10% by weight.
  • the amount of the binder contained in the binder molded food is less than 0.1% by mass in terms of anhydride per solid content of the food material, the shape retention of the binder molded food of the present invention Properties, storage stability, handleability, impact resistance, and product life are significantly reduced or cannot be exhibited.
  • the amount of the binder contained in the binder-molded food exceeds 30% by mass in terms of anhydride, based on the solid content of the food material, it is difficult to expect an effect corresponding to the blending amount. It is not preferable in terms of cost.
  • the food material constituting the binder-molded food of the present invention is mainly food materials that can be eaten by humans, especially dry food materials (including materials such as freeze-dried food and dried baby food). means.
  • the binder-molded food of the present invention can be in a form applicable to animals other than humans.
  • a known feed material including pet food
  • feed material can be used instead of the food material.
  • food materials that can be eaten by humans will be mainly described as food materials constituting the binder-shaped food of the present invention.
  • puffed cereals puffed rice, rice crackers, carbonated rice crackers, gouffle, pon confectionery, corn flakes, popcorn, rice cakes (rice cakes, Chestnuts, lightning, rocks, etc.), oysters, chicks, etc.]
  • pregelatinized rice dried noodles (dried products such as udon, buckwheat, Chinese noodles, pasta), instant dried noodles, and their breaks and breaks Or crushed materials
  • snacks biscuits, dry bread, crackers, potato chips, pretzels, etc.
  • granola dried castella, dried sponge cake, and their broken, broken or crushed materials
  • dried seeds almonds, cashews) , Hazelnut, brazil nut, pecan nut, ginnan, chestnut, walnut, coconut, pistachio, -Nuts, pecans, rice, barley, wheat, millet (dried products such as strawberries, strawberries, buckwhe
  • the food material can be used as it is, but when the moisture content exceeds 10% by mass, the moisture content of the food material is usually less than 10% by mass, preferably by a known appropriate drying method. Is preferably adjusted to be less than 5% by mass, more preferably less than 3% by mass.
  • the binder-molded food of the present invention contains polysaccharides (carrageenan, pectin, gum arabic, xanthan gum, gellan gum, agar, tragacanth gum, tamarind seed as components other than the pullulan and branched ⁇ -glucan mixture used in the present invention.
  • sweeteners saccharin, stevioside, stevia extract, etc.
  • preservative coloring
  • coloring One or two or more appropriate amounts of agents, stabilizers, flavoring agents, fats and oils, and the like can be combined in an appropriate combination. What is necessary is just to set suitably as a compounding quantity of the said other component based on the kind and the kind, shape, size, etc. of the target binder-shaped food, and usually each component is bound in terms of anhydride.
  • the other components are added in a necessary amount at one or more steps until the binder-shaped food of the present invention is completed, or divided into appropriate amounts and divided into a plurality of times for the total amount. Can be added.
  • Each of the above components is a known process such as mixing, mixing, kneading, dipping, spraying, spraying, applying, pouring, etc., in one or more steps until the production of the binder-shaped food of the present invention is completed.
  • One or two or more methods can be added / mixed as appropriate.
  • preservative examples include amino acids such as glycine, alanine and polylysine; salt, acetate, citrate, calcium carbonate, potassium carbonate, sodium carbonate, calcium oxide, calcium hydroxide, disodium phosphate, phosphoric acid Salts such as tripotassium and potassium sorbate; acids such as sorbic acid, benzoic acid, paraoxybenzoic acid esters, propionic acid; and natural such as garlic juice, plum extract, salmon extract, propolis extract, fermented milk, egg white lysozyme Examples include mold preservatives.
  • colorant examples include red potato, crab shell powder, astaxanthin, vegetable pigment, red potato pigment, concentrated faffia pigment oil, gardenia yellow, brownish brown, cochineal pigment, gardenia yellow pigment, gardenia blue pigment, flavonoid pigment, caramel Pigments, ⁇ -carotene, carotenoid pigments, natural pigments such as charcoal; and Red No. 2, Red No. 3, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Dioxide
  • a synthetic colorant such as titanium can be exemplified.
  • stabilizer examples include cyclic tetrasaccharide, ⁇ -cyclodextrin, ⁇ -cyclodextrin, ⁇ -cyclodextrin and the like.
  • flavoring agent examples include reducing monosaccharides such as glucose, fructose, palatinose (isomaltulose), maltose, isomaltose, maltotriose, isomaltotriose, panose, maltotetraose, maltopentaose.
  • oligosaccharides sorbitol, maltitol, isomaltitol, trehalose ( ⁇ , ⁇ -trehalose, ⁇ , ⁇ -trehalose, or ⁇ , ⁇ -trehalose), lactitol, panitol, sucrose, raffinose, erulose, lactosucrose, ⁇ - Sugar alcohol and non-reducing oligosaccharides such as glycosyl trehalose, ⁇ -glycosyl- ⁇ -glycoside, ⁇ -glycosyl sucrose; sugar-bound starch syrup, maltose-rich syrup, trehalose-rich syrup, maltotetraose-rich syrup Mixed sugar-containing syrup such as panose-rich syrup, lactosucrose-rich syrup, maltitol-rich syrup; high-intensity sweeteners (saccharin, aspartame, acesulfame K, sucralose, neotame
  • oils examples include salad oil, cacao butter, rapeseed oil, soybean oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, grape seed oil, sesame oil, evening primrose oil, palm oil, shea Vegetable oils such as fat, monkey fat, cacao butter, coconut oil, palm kernel oil, margarine; animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, butter; Or, two or more kinds of mixed oils; and processed fats and oils obtained by curing these oils and fats, fractionally distilling them, and performing transesterification and the like can be exemplified.
  • the amount of animal and vegetable oil and fat and the amount of sugar (anhydrous equivalent) when coating the food material are usually about 5% by mass or more, preferably about 10 to about 30 with respect to the food material. % By weight, more preferably from about 10 to about 20% by weight, and even more preferably from about 10 to about 15% by weight.
  • carbohydrate examples include reducing properties such as glucose, fructose, sucrose, palatinose (isomaltulose), maltose, isomaltose, panose, maltotriose, maltotetraose, maltopentaose, and powdered reduced maltose starch syrup.
  • Monosaccharides and oligosaccharides sorbitol, maltitol, isomaltitol, trehalose ( ⁇ , ⁇ -trehalose, ⁇ , ⁇ -trehalose, or ⁇ , ⁇ -trehalose), lactitol, panitol, sucrose, raffinose, defendingose, lactosucrose , ⁇ -glycosyl trehalose, ⁇ -glycosyl- ⁇ -glycoside, ⁇ -glycosyl sucrose and other sugar alcohols and non-reducing oligosaccharides; rare sugars (D-allose, D-psylose, D-tagatose, erythritol, xylitol, etc.) , Syrup, sugar-bound syrup, maltose-rich syrup, trehalose-rich syrup, maltotetraose-rich syrup, panose-rich syrup, lactosucrose-rich syrup, mixed sugar-
  • the shape, shape, and size of the binder-molded food of the present invention is usually spherical, hemispherical, cubic, rectangular, polygonal, and easily sized for human consumption.
  • examples include an ellipsoidal shape, a gourd shape, a columnar shape, a plate shape, a rod shape (a bar shape such as a serial bar and a granola bar), a conical shape, a triangular pyramid shape, and a quadrangular pyramid / pyramid shape.
  • the size that the human can easily ingest is usually a size of 5 cm or less, preferably 0.01 to 3 cm, more preferably 0.05 to 1 cm, and still more preferably 0.1 to 0.5 cm. Means.
  • Such a binder-molded food of the present invention is a binder-molded food with a high bulk density that is excellent in shape retention, storage stability, and impact resistance, and is being transported, stored, and distributed in stores. It has excellent characteristics such as excellent impact resistance and handling, and long product life.
  • the said manufacturing method is a manufacturing method of a binder-shaped foodstuff including the process of making the binder of this invention adhere to the surface of a small-piece-like and / or granular food material.
  • the food material having the shape, form and size described above is used as the above-mentioned small piece and / or granular food material.
  • a food material can be used as it is, but if necessary, for example, by blowing warm air or hot air at room temperature or above room temperature under normal pressure or reduced pressure to the food material, What adjusted the content to 10 mass% or less normally is used suitably.
  • drying of the said food material is not limited to 1 process, It is also optional to implement in 2 processes or more.
  • the food material after the moisture adjustment can be used as it is, but when the surface of the food material is porous or hygroscopic, the surface of the food material has animal and vegetable oils and / or carbohydrates.
  • the surface of the food material may be coated, adhered, sprayed, sprayed or applied so as to be 10 to about 15% by weight.
  • the amounts of animal and vegetable oils and saccharides (anhydride equivalent) used for coating are usually about 5% by mass or more, preferably about 10 to about 30% by mass, more preferably about It is 10 to about 20% by mass, more preferably about 10 to about 15% by mass.
  • the animal and vegetable oils and / or sugars may be simply adhered, spread, sprayed or applied to the surface, but preferably, the animal and vegetable oils and / or sugars are adhered to the surface, dispersed, sprayed,
  • the applied food material is usually 80 ° C. or higher, preferably 90 to 150 ° C., more preferably 100 to 130 ° C., 5 to 30 minutes, preferably 5 to 20 minutes, more preferably. Is heated for 10-20 minutes and then allowed to cool to room temperature to form a relatively homogeneous coating of animal and vegetable oils and / or sugars on the surface of the crushed and / or granular food material.
  • the binding agent On the surface of the food material without substantially penetrating the tissue Rate well retained advantage can be attached can be obtained.
  • the binding property and moldability of the food materials are enhanced, and a binder molded food product having a high bulk density can be obtained, and its shape retention / storage stability and impact resistance can be improved more effectively.
  • the step of attaching the binder to the surface of the small and / or granular food material in the method for producing a binder-shaped food according to the present invention means that the binder is added under the temperature condition at room temperature or higher. Means the process of bringing into contact with food materials and attaching the binding agent to part or all of its surface. Usually used in the production of binder-shaped foods, mixing, blending, kneading, spraying, spraying, application Or the means to immerse can be used individually or in combination of those suitably. Specifically, when the binder used in the present invention is in a powder form, the binder is adhered to the surface of the food material by appropriate means.
  • the binder in the form of an aqueous solution is mixed, mixed or kneaded with the food material, or the binder is sprayed on the surface of the food material, sprayed, Or it is preferable to apply
  • the amount of the binder to be attached is preferably about 0.1 to about 30% by mass, more preferably about 1 to about 20% by mass, and more preferably, in terms of anhydride, based on the solid content of the food material. Is preferably in the range of about 2 to about 10 weight percent.
  • the amount of the binder to be adhered is less than about 0.1% by mass, the intended action and effect as the binder may be significantly reduced or may not be exhibited, which is not preferable. Further, when the amount of the binder to be adhered exceeds about 30% by mass, it is not possible to expect an effect corresponding to the blending amount, and it is not preferable in terms of cost.
  • the method for producing a binder-shaped food according to the present invention may include a step of molding the small and / or granular food material having the binder attached on the surface thereof. That is, the method for producing a binder-molded food according to the present invention includes a step of attaching a binder to the surface of a small piece and / or granular food material. Shape, rectangular parallelepiped shape, gourd shape, ellipsoidal shape, columnar shape, plate shape, rod shape (bar shape such as cereal bar, granola bar), conical shape, triangular pyramid shape, quadrangular pyramid / pyramid shape, etc.
  • the food materials can include a step of binding and molding via a binder.
  • the binder-molded food of the present invention is produced on an industrial scale, it is disclosed in, for example, JP-A-5-328903, JP-A-6-303907, JP-A-6-327409, and the like.
  • An apparatus for producing a fatty oily confectionery food can be used as appropriate.
  • the binder-molded product is further dried and / or dried after the step of binding-molding the food material. It is also optional to provide a heating step.
  • a heating step As the drying and / or heating step, a known method usually used in this field can be applied.
  • the temperature in the drying step is usually room temperature or higher, preferably 50 ° C. or higher, more preferably 60 to 150 ° C., further preferably 70 to 120 ° C., and still more preferably 70 to 110.
  • a temperature of 80 ° C., more preferably 80 to 110 ° C. is employed.
  • the temperature in the heating step is usually 70 ° C.
  • the temperature is preferably 100 to 140 ° C, more preferably 100 to 130 ° C.
  • the time for drying or heating the food material is usually within 60 minutes, preferably 5 to 40 minutes, more preferably 5 to 30 minutes, and even more preferably 5 to 20 minutes. Desirable from the viewpoint of energy efficiency.
  • the said drying process can also be implemented under pressure reduction conditions.
  • the drying step is not limited to one step and is carried out in two or more steps, and the water content of the binder molded product as the final product is usually 10% by mass or less, preferably 3 to Adjust to a range of 7% by mass. If the moisture content of the binder molded product is less than 3% by mass, the binder molded product becomes too hard, which is not preferable. Conversely, if the moisture content exceeds 10% by mass, the binder molded product becomes soft. It is not preferable because it is too long or has poor storage stability.
  • the food materials can be uniformly formed as a whole, regardless of the type, shape, and size of the food materials, the appearance is good, the bulk density is high, and the High quality binder-molded foods with excellent formability, storage stability and impact resistance can be manufactured easily and stably with good yield and work efficiency.
  • the characteristics of the binder, the bound molded food, and the method for producing the bound molded food of the present invention described above are summarized as follows.
  • the binder-molded food of the present invention is formed by uniform binding of food materials as a whole, has a good appearance, has a high bulk density, is excellent in shape retention / storage stability, and impact resistance. Excellent in impact resistance and handling during transportation, storage, and distribution at stores, and has a relatively long product life.
  • the production method of the present invention can produce a binder-molded food having the excellent characteristics shown in (1) with high yield, efficiently and stably at low cost.
  • the binder of the present invention makes it possible to provide the binder molded food and the method for producing the same as shown in the above (1) and (2).
  • the said binder is by no means limited only to such a use.
  • Other uses of the binder include, for example, binding, bonding, and covering materials such as foods, chemicals, cosmetics, chemicals, pharmaceuticals, quasi drugs, feeds, feeds, and other raw materials. Can be illustrated.
  • the mold surface is leveled with a stainless steel spatula, and the dents are filled with the small pieces of gophers, and the gophers are bonded to each other (this series of operations is called “molding operation”).
  • the mold containing the small piece gouffle is inverted, and a vibration is applied, and a hemispherical gouffle mass is extracted from the opening of the mold (this series of operations is referred to as “demolding operation”). ), And heated at 100 ° C. for 20 minutes to obtain a binder molded food.
  • the control was prepared in the same manner as described above using an aqueous solution containing only pullulan.
  • the bulk density is “good (high)” and “equivalent” when “the number is small”, “the number is the same”, and “the number is large”, respectively. And “Inferior (Low)”.
  • the fact that the number of binder molded products obtained after the molding operation is smaller than that of the control means that the mass of the food material filled in each depression of the mold is large, that is, one binder molded product. This means that the bulk density per hit is high.
  • Each of the evaluation items (A) to (D) was evaluated by skilled craftsmen in the following three stages A to C.
  • the binder molded foods obtained using the test samples 2 to 18 were evaluated as “B” or “C” in the evaluation items (A) to (C), that is, as a control. It was evaluated that it was almost the same as the case of using the aqueous solution of 1, or inferior (low) compared to the case of using the aqueous solution of the control. On the other hand, in the case of the test sample 1, the evaluation items (a) to (c) were all evaluated as “A”, that is, all were higher than when the control aqueous solution was used.
  • test samples 2 to 18 were evaluated as “C”, that is, inferior (lower) compared to the case of using the control aqueous solution, whereas the test sample In the case of 1, it was evaluated as “A”, that is, higher than when the control aqueous solution was used. Specifically, in the case of the test sample 1, the bulk density was about 10% higher than the control. In addition, the bulk density was evaluated based on the number of hemispherical gouffle lumps obtained by the molding operation and the number of control gouffle lumps as shown in the evaluation item (d).
  • the bulk density was higher than that of the binder-molded foods obtained using the test samples 2 to 18 because the test sample 1 was adhered to the surface of the small piece goofle.
  • the goules have good binding properties, and each of the dents in the mold is more densely packed with the small pieces of gourds, whereas the small pieces of gourds with the test samples 2 to 18 attached to the surfaces thereof.
  • the binding property between the goofles was inferior, the amount of small piece-like gourds filled in each depression was small, and as a result, the bulk density of the obtained binder-molded food was inferior to that of the control. (Low) result.
  • test samples 2 to 18 have none of the evaluation items (A) to (D) evaluated as “A”, and conversely, the items evaluated as “C”. There was one or more.
  • the total solid content concentration (mass%) of the pullulan and branched ⁇ -glucan mixture is in the range of 5 to 19% by mass, and the anhydride of the pullulan and branched ⁇ -glucan mixture.
  • the mass ratio in terms of conversion was in the range of 1.9 to 2.0.
  • the binder-molded foods obtained using test samples 19 to 21 are all “A” in terms of the workability of the evaluation item (a), that is, better than when the control aqueous solution is used. (High).
  • the binder molded food prepared using the test sample 22 and the test sample 23 was “B”, that is, almost equivalent to the case where the control aqueous solution was used.
  • test samples 19, 20, 22, and 23 it was evaluated that the retention of the evaluation item (A) was “B”, that is, almost the same as when the control aqueous solution was used.
  • evaluation in the case of the test sample 21 was evaluated as “A”, that is, better (higher) than the case of using the control aqueous solution.
  • all of the binder-molded foods prepared using the test samples 20 to 23, excluding the test sample 19, have a texture of the evaluation item (c) of “A”, that is, compared to the case of using the control aqueous solution, It was evaluated as good (high).
  • all of the binder-shaped foods prepared using the test samples 20 to 23 except the test sample 19 have a bulk density of “A” as the evaluation item (d), that is, use a control aqueous solution. It was evaluated as good (high) compared to
  • the test samples 20 to 23 that is, the mass ratio in terms of anhydride of the pullulan and branched ⁇ -glucan mixture is 2.0, and the total solid content of the pullulan and branched ⁇ -glucan mixture In the aqueous solution having a concentration of 10% by mass or more, preferably 10 to 19% by mass, among the four items of the evaluation items (A) to (D), two or more items were evaluated as “A”. It can be evaluated that the test samples 20 to 23 are extremely excellent as a binder used in the production of a binder molded food.
  • the binder molded foods obtained using the test samples 24 to 29 all have a workability of the evaluation item (a) of “A”, that is, a control aqueous solution. It was evaluated as good (high) compared to the case.
  • all of the binder-shaped foods prepared using the test samples 30 to 32 were evaluated as “B”, that is, equivalent to the case where the control aqueous solution was used.
  • the shape retention of the evaluation item (A) is “B”, that is, when the control aqueous solution is used. Evaluated as equivalent.
  • the binder-molded food prepared using the test sample 28 was evaluated as being good (high) in comparison with the case where the shape-retaining property of the evaluation item (A) was “A”, that is, using the control aqueous solution.
  • the binder-molded food prepared using the test sample 24 and the test sample 25 is evaluated as having a texture of the evaluation item (c) of “C”, that is, inferior to the case of using the control aqueous solution.
  • the texture of the evaluation item (c) was evaluated as “B”, whereas when the test samples 27 to 29 were used, all “A”, That is, compared with the case where the control aqueous solution was used, it was evaluated as good (highly evaluated.
  • all of the binder-shaped foods prepared using the test samples 24 and 25 and the test samples 30 to 32 were evaluated items ( While the bulk density of D) was evaluated as “C”, all of the binder-molded foods prepared using the test samples 26 to 29 had a bulk density of “A” as the evaluation item (D). It was evaluated as good (high) compared to the case where the control aqueous solution was used.
  • the test sample 26 to 29 that is, the mass ratio [pullulan / branched ⁇ -glucan mixture] of pullulan and the branched ⁇ -glucan mixture in terms of anhydride is 1.5. It has been found that an aqueous solution in the range of 4.0 to 4.0 is excellent as a binder for producing a binder-molded food.
  • the test sample 27 to 29 that is, the mass ratio [pullulan / branched ⁇ -glucan mixture] of pullulan and the branched ⁇ -glucan mixture in terms of anhydride is 1.5 to 2
  • An aqueous solution in the range of .8 was found to be better as a binder for producing binder-shaped foods.
  • the mass ratio in terms of anhydride of the pullulan and branched ⁇ -glucan mixture is about 1.5 to about 4, and the total solid content concentration of the pullulan and branched ⁇ -glucan mixture
  • an aqueous solution of about 10 to about 20% by weight is useful as the binder of the present invention, and in particular, the weight ratio of pullulan and branched ⁇ -glucan mixture in terms of anhydride is from about 1.5 to about
  • the aqueous solution in the range of 3 was judged to be particularly useful as the binder of the present invention.
  • a binder for uniformly binding food materials a binder containing pullulan and a branched ⁇ -glucan mixture in a specific mass ratio in terms of anhydride.
  • (a) workability, (b) shape retention, (c) texture, and (d) bulk density of the binder-molded food are significantly improved or improved. It has been found that high-quality binder-molded foods can be easily manufactured with good yield on an industrial scale with good workability.
  • Glucose is used as a constituent sugar.
  • B Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • C Isomaltose is digested to produce about 40% by mass of isomaltose per solid content of the digest.
  • D The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 80% by mass.
  • a shard of gourd obtained by pulverizing a commercially available goofle (manufactured by Kobe Fugetsu Co., Ltd.) with a crusher so that one side of the shard is about 1 to about 2 mm.
  • 150 g of salad oil and 150 g of maltose are added in order, heated at 130 ° C.
  • the binder of the present invention is added to a small piece of gourd Disperse and adhere almost uniformly to the surface, fill a plastic mold with a plurality of hemispherical depressions with a diameter of about 3 cm, level the mold surface flatly with a stainless steel spatula, and bind the pieces of goofles together
  • the hemispherical gourd lump obtained was taken out of the mold, placed in an oven, and heated at 100 ° C. for 20 minutes to obtain the binder-molded food of the present invention.
  • This product retains its shape and flavor almost immediately after being stored for more than 6 months at room temperature, and has excellent texture, texture, shape retention / storage stability, and impact resistance. It is a binder molded food product having a bulk density.
  • Glucose is used as a constituent sugar.
  • B Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • C Isomaltose is digested to produce about 35% by mass of isomaltose based on the solid content of the digest.
  • D The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 76% by mass.
  • (E) The ratio of ⁇ -1,4-bonded glucose residues to ⁇ -1,6-bonded glucose residues is about 1: 1.3.
  • (F) The sum of ⁇ -1,4-bonded glucose residues and ⁇ -1,6-bonded glucose residues occupies about 70% of all glucose residues.
  • (G) The ⁇ -1,3-linked glucose residues are 3.0% of the total glucose residues.
  • (H) ⁇ -1,3,6-linked glucose residues are 4.8% of all glucose residues.
  • the weight average molecular weight (Mw) by molecular weight distribution analysis based on the gel filtration high performance liquid chromatogram is about 6,200 daltons.
  • This product retains its shape and flavor almost immediately after being stored for more than 6 months at room temperature, and has excellent texture, texture, shape retention / storage stability, and impact resistance. It is a binder molded food product having a bulk density.
  • Glucose is used as a constituent sugar.
  • B Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • C Isomaltose is produced by digestion with isomalt dextranase to produce about 45% by mass of isomaltose based on the solid content of the digest.
  • the water-soluble dietary fiber content determined by high performance liquid chromatography is about 85% by mass.
  • E The ratio of ⁇ -1,4-bonded glucose residues to ⁇ -1,6-bonded glucose residues is about 1: 2.
  • F The sum of ⁇ -1,4-bonded glucose residues and ⁇ -1,6-bonded glucose residues occupies about 80% of all glucose residues.
  • G ⁇ -1,3-linked glucose residues are 1.4% of all glucose residues.
  • the ⁇ -1,3,6-linked glucose residues are 1.7% of the total glucose residues.
  • G The weight average molecular weight (Mw) by molecular weight distribution analysis based on the gel filtration high performance liquid chromatogram is about 10,000 Daltons.
  • This product retains its shape and flavor almost immediately after being stored for more than 6 months at room temperature, and has excellent texture, texture, shape retention / storage stability, and impact resistance. It is a binder molded food product having a bulk density.
  • Glucose is used as a constituent sugar.
  • B Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • C Isomaltose is digested to produce about 47% by mass of isomaltose based on the solid content of the digest.
  • D The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 63% by mass.
  • the weight average molecular weight (Mw) by molecular weight distribution analysis based on gel filtration high performance liquid chromatogram is about 1,000 Daltons.
  • This product retains its shape and flavor almost immediately after being stored for more than 6 months at room temperature, and has excellent texture, texture, shape retention / storage stability, and impact resistance. It is a binder molded food product having a bulk density.
  • Glucose is used as a constituent sugar.
  • B Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • C Isomaltose is digested to produce about 28.4% by mass of isomaltose based on the solid content of the digest.
  • D The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 42.1% by mass.
  • 300 g of the binding agent of the present invention is almost uniformly attached to the surface of the mixture, and filled into a plastic mold having a plurality of semicylindrical depressions having a diameter of about 1 cm and a length of 10 cm.
  • the mold surface is leveled with a stainless steel spatula, the mixture is bound to each other, the bound hemispherical mixture lump is taken out of the mold, placed in an oven, heated at 100 ° C. for 20 minutes, and the present invention.
  • a binder molded food was obtained.
  • This product retains its shape and flavor almost immediately after storage for 6 months at room temperature, and has a high bulkiness with excellent texture, texture, shape retention / storage stability, and impact resistance. It is a binder molded food product having a density.
  • Glucose is used as a constituent sugar.
  • B Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a degree of glucose polymerization of 3 or more linked via an ⁇ -1,4 bond via a bond other than an ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • C Isomaltose is digested to produce about 28.4% by mass of isomaltose based on the solid content of the digest.
  • D The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 42.1% by mass.
  • a commercially available dried carrot (trade name “Dried (dried) shredded carrots”, Aszac Foods Co., Ltd.) was crushed with a side of about 3 to about 5 mm. It grind
  • 1 kg of the obtained small carrot is put into a container, 150 g of olive oil and 150 g of sucrose are sequentially added while stirring at the same temperature, heated at 130 ° C. for 10 minutes, allowed to cool to room temperature, and then the present invention.
  • 200 g of the binder was adhered almost uniformly to the surface of the crushed carrot, filled into a plastic mold having a plurality of hemispherical depressions with a diameter of about 2 cm, and the mold surface was leveled flat with a stainless steel spatula.
  • the piece-like carrots were bound together, and the bound hemispherical carrot lump was taken out of the mold, placed in an oven, and heated at 100 ° C. for 20 minutes to obtain the bound molded food of the present invention.
  • This product retains its shape and flavor almost immediately after being stored at room temperature for more than a year, and has a high bulkiness with excellent texture, texture, shape retention / storage stability, and impact resistance. It is a binder molded food product having a density.
  • binders were colorless, low-viscosity, easy to handle, and had excellent properties with a strong binding force to bind food materials together.
  • Any of the binders can be used as, for example, a “tether” that binds various foods and drinks, increases the water retention of various foods and drinks, maintains their shape, and improves the texture. Can be used to
  • binders were colorless, low-viscosity, easy to handle, and had excellent properties with a strong binding force to bind food materials together.
  • all of the binders are used as, for example, “tethers” for binding various foods and drinks, to increase the water retention of various foods and drinks, to maintain their shapes, and to improve the texture. Can be used.
  • the binding agent of the present invention small and / or granular food materials can be bound with a high bulk density, and shape retention / storage stability, handling properties, In addition, it is possible to easily provide a binder molded food having excellent impact resistance and a long product life. Further, according to the binder of the present invention, when the food material is bound and formed using the mold, there is an advantage that the filling operation into the mold and the taking-out operation from the mold can be performed well. In addition, according to the method for producing a binder molded food of the present invention, the binder molded food having the above-mentioned excellent characteristics can be produced on an industrial scale with a high yield. The influence of the present invention on the world is so great that its industrial significance is extremely great.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention a pour but de fournir un liant, un aliment lié et mis en forme, ainsi que son procédé de fabrication, et, pour atteindre ce but, concerne : un liant qui contient du pullulane et un mélange d'α-glucane ramifié ayant les caractéristiques susmentionnées (A) à (C) en des quantités grâce auxquelles le rapport en masse du [mélange de pullulane/α-glucane ramifié] se situe dans les limites de la plage de 1,5 à 4 en termes d'anhydride ; un aliment lié et mis en forme ; son procédé de fabrication. (A) Le glucose est utilisé comme sucre constitutif. (B) Une structure ramifiée est incluse, celle-ci présentant un degré de polymérisation du glucose de 1 ou plus, la structure ramifiée étant liée, par l'intermédiaire d'une liaison autre qu'une liaison α-1,4, à un résidu glucose terminal non réducteur, positionné à une extrémité d'un glucane linéaire qui est lié par l'intermédiaire d'une liaison α-1,4 et présente un degré de polymérisation du glucose de 3 ou plus. (C) De l'isomaltose est produit par digestion à l'isomaltodextranase, l'isomaltose étant formé en une quantité de 5 % en masse ou plus par rapport aux matières solides du produit de digestion.
PCT/JP2017/030362 2016-08-26 2017-08-24 Liant, aliment lié et mis en forme et son procédé de fabrication WO2018038215A1 (fr)

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* Cited by examiner, † Cited by third party
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WO2018212118A1 (fr) * 2017-05-15 2018-11-22 株式会社林原 Liant, aliment lié et mis en forme et procédé de fabrication de celui-ci
JP2019154253A (ja) * 2018-03-08 2019-09-19 江崎グリコ株式会社 成型食品及びその製造方法、水分変動防止用コーティング剤並びにコーティング食品

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WO2008136331A1 (fr) * 2007-04-26 2008-11-13 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo α-GLUCAN RAMIFIÉ, α-GLUCOSYLTRANSFÉRASE PRODUISANT CELUI-CI, SON PROCÉDÉ DE FABRICATION ET SON UTILISATION

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JPS61246239A (ja) * 1985-04-25 1986-11-01 Nichiban Co Ltd 粘着性組成物
JP2016026477A (ja) * 2014-07-03 2016-02-18 株式会社林原 澱粉糊化生地用硬化促進剤

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JPH05306350A (ja) * 1992-03-04 1993-11-19 Hayashibara Biochem Lab Inc 結着剤とその用途
WO2008136331A1 (fr) * 2007-04-26 2008-11-13 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo α-GLUCAN RAMIFIÉ, α-GLUCOSYLTRANSFÉRASE PRODUISANT CELUI-CI, SON PROCÉDÉ DE FABRICATION ET SON UTILISATION

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018212118A1 (fr) * 2017-05-15 2018-11-22 株式会社林原 Liant, aliment lié et mis en forme et procédé de fabrication de celui-ci
JP2019154253A (ja) * 2018-03-08 2019-09-19 江崎グリコ株式会社 成型食品及びその製造方法、水分変動防止用コーティング剤並びにコーティング食品
JP7430976B2 (ja) 2018-03-08 2024-02-14 江崎グリコ株式会社 成型食品及びその製造方法、水分変動防止用コーティング剤並びにコーティング食品

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