TW201900818A - Adhesive, adhesive molded food, and manufacturing method thereof - Google Patents

Abstract

The present invention addresses the problem of providing a binder, a bound and shaped food, and a method for producing the bound and shaped food, and solves this problem by providing: a binder which contains, as active ingredients, pullulan, a branched [alpha]-glucan mixture having the characteristics (A) to (C), and an oligosaccharide, the contained amount of the pullulan per solid content of the binder being 10-50 mass%; a bound and shaped food obtained by binding and shaping by use of the binder; and a method for producing the bound and shaped food. (A) Glucose is used as a constituent sugar. (B) Included is a branched structure having a glucose polymerization degree of 1 or higher, the branched structure being linked, via a bond other than an [alpha]-1,4 bond, to a non-reduction terminal glucose residue positioned at one end of a linear glucan that is linked via [alpha]-1,4 bonds and that has a glucose polymerization degree of 3 or higher. (C) Isomaltose is produced, through isomaltodextranase digestion, in an amount of 5 mass% or more per solid content of the digest.

Description

Adhesive, adhesive-shaped molded food, and manufacturing method thereof

The present invention relates to an adhesive, an adhesive-shaped molded food, and a method for manufacturing the same, and more specifically, to an adhesive with excellent adhesion between small pieces or granular food materials, and adhesive molding using the adhesive Food, and a method for manufacturing the stick-shaped molded food with good industrial scale output.

In recent years, the so-called sticky shaped food represented by granola bar has attracted attention. In the manufacture of adhesive molded foods, in order to stabilize the adhesion of small pieces or granular food materials, an adhesive is usually used. Adhesives are not only important for the adhesion of food materials to each other, but also for the ease of manufacture of the purpose of the sticky molded food, the shape retention and stability, handling, and shock resistance of the resulting sticky molded food. Furthermore, since it greatly affects its output and product life, it plays a very important role.

In the past, as a binder, sugars containing polysaccharides or oligosaccharides (starch, dextrin, agar, etc.), gums, thickeners, alginic acid, protein, etc. were used as the main body. Among them, natural polysaccharides were polymerized. Compared with the adhesive containing no triglucosamine, the adhesive with triglucose as the main body can be said to have excellent adhesion or moldability.

However, according to the insights of the present inventors and others, among the adhesives that have proposed polyglucosamine as the main body so far, due to the application object, the adhesive force is insufficient, or in order to improve the adhesive force, a relatively large amount of polymer has to be used The disadvantages of triglucose. In order to eliminate this shortcoming, for example, in Patent Document 1, it is proposed to use polyglucosamine as the main adhesive, and further add other components such as viscous polysaccharides or plasticity-imparting substances, or add cohesiveness enhancers or viscosity adjusting substances. Improve adhesion. However, as described in Patent Document 2, according to the proposal of Patent Document 1, even if polytriglucose is used together with other components, the adhesive force of the polytriglucose-based adhesive does not necessarily increase, leaving room for improvement. Therefore, in Patent Document 2, although there is a proposal to include sugars with an average polymerization degree of 4 or less together with polytriglucose, the blending amount of sugars is extremely large. Due to the sweetness of these sugars, the use of The taste of the final product of the adhesive brings about disadvantages such as influence, and the adhesive has the disadvantage of limited use.

In addition, Patent Document 3 discloses an adhesive mainly composed of one or more kinds selected from polytriglucose, dextrin, agar, gum, alginic acid, and protein, and a molded food using the same. However, the adhesive disclosed in Patent Document 3 is powdery. In order to obtain a light-feeled shaped food, it is necessary to mix the dried edible material with water and the adhesive to moisten the adhesive. Adhesion, there is a lack of versatility.

Under this situation, the applicant, as one of the co-applicants, disclosed in Japanese Patent Application No. 2016-166348 (hereinafter referred to as the "previous case") the adhesion using a mixture of polytriglucose and a specific branched alpha-glucan Agent. This adhesive contains 1.5 to 4 times the amount of polytriglucose as the main component of polytriglucose in terms of anhydride conversion with respect to the specific branched α-glucan mixture. It has excellent adhesion and is used. In addition to sticking and forming food materials, the filling operation of the model and the removal operation from the model (hereinafter, unless otherwise stated, the ease of this series of operations is sometimes referred to as "operability"), has the ability to perform well Adhesive with extremely excellent properties. However, in order to obtain the desired characteristics, the amount of polytriglucose in the branched α-glucan mixture must be at least 1.5 times the mass ratio in order to obtain the desired characteristics, and a relatively large amount of polytriglucose must be used. limits. [Prior Art Literature] [Patent Literature]

[Patent Literature 1] Japanese Patent Laid-Open No. 61-246239 [Patent Literature 2] Japanese Patent Laid-Open No. 5-306350 [Patent Literature 3] Japanese Patent Laid-Open No. 1-91748

[Questions to be Solved by the Invention]

The present invention has been completed in view of the above-mentioned problems or limitations of the prior art, and provides a food material that exhibits excellent adhesion with less blending amount of polytriglucose and can easily adhere small pieces and / or granular food materials to each other , And can easily adjust the shape retention and storage stability, operability, and excellent shock resistance, and the product life is also long as the adhesive of the adhesive molded food is the subject, and further, to provide a blending amount using the aforementioned polytriglucose Less adhesives, adhesive molded foods obtained by adhesively forming small pieces and / or granular food materials, and methods of manufacturing the same are subject. [Means to solve the problem]

In order to solve the above-mentioned problems and maintain the characteristics required by the adhesive, the present inventors conducted various studies on the means for reducing the polytriglucose content of the adhesive, repeated trial and error results, and newly discovered that the polymer contained a specific mass ratio. Triglucose, a specific branched α-glucan mixture, and an oligosaccharide adhesive have excellent adhesion, can easily adhere food materials to each other, and can impart luster to food materials. Furthermore, this adhesive is the same as the adhesive disclosed in the previous case in which a relatively large amount of polytriglucose is used, except that small pieces and / or granular food materials can be filled in a mold (mold). It is easy to fill small pieces and / or granular food materials outside the mold, and the workability when taking out small pieces and / or granular food materials from the mold is also excellent. The adhesive can easily and form a sticky molded food with excellent shape retention, storage stability, operability, impact resistance and gloss, and a long product life.

That is, the present invention solves the above-mentioned problems by providing an adhesive. The adhesive agent includes polytriglucose, a branched α-glucan mixture having the following characteristics (A) to (C), and an adhesive agent composed of an oligosaccharide as an active ingredient, each of the adhesive agents The polytriglucose content of the solid component is 10 to 50% by mass. (A) Using glucose as a constituent sugar, (B) has a non-reducing terminal glucose residue at one end of a linear glucan having a polymerization degree of glucose 3 or higher linked by an α-1,4 bond, and has a transmission α-1 , A branch structure with a glucose polymerization degree of 1 or more connected by a bond other than 4 bonds, (C) is digested with isomaltosyl glucanase to produce 5% by mass or more isomaltose per solid content of the digested product.

Moreover, this invention solves the said subject by providing the adhesive molded food manufactured using the adhesive of the said invention, and its manufacturing method. [Effect of the invention]

According to the adhesive of the present invention, the so-called relatively small amount of polyglucosamine with a polyglucosamine content of 10 to 50% by mass per solid substance of the adhesive can be used, which is the same as the adhesive with a larger polyglucosamine content , It can easily adhere small pieces and / or granular food materials to each other, not only can produce excellent shape retention and storage stability, operability, impact resistance, but also have a long product life, excellent adhesion molded food, and use type When the food material is adhered to form, the advantages of filling the shape and removing from the shape are also good. In addition, the adhesive molded food manufactured by using the adhesive of the present invention has the characteristics of excellent glossiness of the surface of the adhesive molded food compared with the adhesive molded food manufactured by using an adhesive with a relatively large amount of polytriglucose. Furthermore, according to the method for manufacturing a stick-shaped molded food of the present invention, the advantage that the stick-shaped molded food having the aforementioned excellent characteristics can be easily provided with good industrial-scale output can be obtained.

The adhesive according to the present invention includes an adhesive containing polytriglucose, a specific branched α-glucan mixture, and an oligosaccharide as active ingredients. Hereinafter, each active ingredient will be described in order.

<Polytriglucose> The so-called polytriglucose used as the active ingredient of the adhesive of the present invention, as is well known, is a structure of maltotriose with correct rules and a complex connection structure through the α-1,6 bond, and the The polyglucosidase (EC3.2.1.41), which is hardly soluble in ethanol because of its solubility, mainly produces polysaccharides of maltotriose when hydrolyzed. In the practice of the present invention, from the standpoint of adhesion, adhesion, viscosity, operability, etc., it is suitable to use polyglucosamine with a weight average molecular weight (Mw) of less than about 5,000,000, preferably less than about 1,000,000, and more preferably about 10,000 to about 700,000, and even more preferably about 50,000 to about 600,000, and still more preferably about 150,000 to about 500,000 polytriglucose. Examples of the polytriglucose that can be suitably used in the adhesive of the present invention include the trade name "food additive polytriglucose" (polytriglucose content of about 94% by mass, moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) ). This polytriglucose is a polytriglucose commercially available as a food additive, and its weight average molecular weight is in the range of about 150,000 to about 500,000. For example, when it becomes an aqueous solution, it exhibits excellent viscosity, so it can be suitably used in the adhesive of the present invention. Agent.

<Branch α-glucan mixture> Branch α-glucan mixture used as an active ingredient of the adhesive of the present invention is a branched α-glucan having the following characteristics (A) to (C) Mixture; (A) using glucose as a constituent sugar, and (B) at a non-reducing terminal glucose residue at one end of a linear glucan having a polymerization degree of glucose 3 or more linked through an α-1,4 bond, having a transmission α -1,4 Bonds other than the branched structure of glucose polymerization degree 1 or more, (C) is digested with isomaltosylglucanase to produce 5% by mass or more of isomaltose for each solid content of the digestate .

The characteristics of the above (A) to (C) are an index of characteristics by using the branched α-glucan mixture used in the present invention as the entire mixture. That is, the branched α-glucan mixture used in the present invention generally has a form of a mixture of most branched α-glucan molecules having various branching structures and a degree of glucose polymerization (molecular weight). It is technically impossible to determine the structure or quantification of each branched α-glucan molecule by technology alone. However, the branched α-glucan mixture can be determined by the various characteristics commonly used in the field by various physical, chemical or enzymatic methods, as the entire mixture is defined as the points used in the present invention The branched α-glucan mixture is the entire mixture, and is a branched α-glucan mixture with the characteristics (A) to (C) described above (hereinafter, sometimes simply referred to as “this branched α -Dextran mixture ").

That is, this branched α-glucan mixture is a glucan that uses glucose as a constituent sugar (characteristic (A)), and is located in a linear glucose with a polymerization degree of glucose of 3 or more linked by an α-1,4 bond. The non-reducing terminal glucose residue at one end of the glycan has a branched structure with a degree of polymerization of glucose of 1 or more connected by bonds other than α-1,4 bonds (feature (B)). Still, the so-called "non-reducing terminal glucose residue" in feature (B) means the glucose residue located at the terminal that does not show reducing, among the glucan chains connected through the α-1,4 bond. "A bond other than α-1,4 bond" means a bond other than α-1,4 bond such as α-1, 2 bond, α-1,3 bond, α-1,6 bond, etc.

Furthermore, the present branched α-glucan mixture is digested by isomaltosylated glucanase, and is characterized in that isomaltose is produced in an amount of 5 mass% or more per solid content of the digested product (feature (C)). The characteristic (C) so-called isomaltosylated glucanase digestion means that the isomaltosylated glucanase acts on the branched α-glucan mixture and undergoes hydrolysis. Isomaltosyl glucanase is an enzyme given an enzyme number (EC) of 3.2.1.94 by international biochemical molecular biology, even if it is adjacent to the reducing terminal side of the isomaltose structure of α-glucan Any combination of α-1,2, α-1,3, α-1,4, and α-1,6 bonds also undergoes hydrolysis. It is suitable to use isomaltosylglucanase derived from Arthrobacter Grobholmis [for example, refer to Sawai et al., Agricultural and Biological Chemistry, Vol. 52, No. 2, pages 495 to 501 (1988)].

The ratio of isomaltose per solid matter in the digestate produced by the digestion of isomaltosyl glucanase shows the difference in the structure of the branched alpha-glucan that constitutes the branched alpha-glucan mixture The proportion of the isomaltose structure obtained by the hydrolysis of maltosyl glucanase is characterized by the isomaltose glucanase digestion to produce more than 5 mass% of isomaltose per solid component of the digest (C), The structure of this branched α-glucan mixture can be used as the entire mixture, and the characteristics can be added by enzymatic techniques.

Having the characteristics of (A) and (B) above, and digesting isomaltosylglucanase to produce 5% by mass or more of each solid substance in the digest of isomaltose, preferably 10% by mass or more, more suitable for 15% by mass or more, more suitable for 20% by mass or more and 70% by mass or less, yet more suitable for 20% by mass or more and 60% by mass or less, and even more suitable for 20% by mass or more and 50% by mass or less branched α-glucan The sugar mixture has good compatibility with polytriglucose, and when used in a specific mass ratio with polytriglucose, compared to the case of polytriglucose alone, it effectively improves the adhesion of food materials to each other and exerts food The excellent properties such as good workability when the materials are adhered to each other are suitable for use as the active ingredient of the adhesive of the present invention.

As long as it has the characteristics of (A) to (C) above, the origin or preparation method of the branched α-glucan mixture is not limited, and it can be made by any manufacturing method, for example, the same applicant as the case is in the international publication. The branched α-glucan mixture disclosed in WO2008 / 136331 brochure and the like can be cited as an example of suitability. The branched α-glucan mixture uses starch as a raw material, and the branched α-glucan mixture obtained by the action of various enzymes usually has a plurality of species with various branching structures and glucose polymerization degrees The form of a mixture of branched α-glucans as the main body is sufficient for the characteristics of (A) to (C) above.

As a method for producing the branched α-glucan mixture, examples may be derived from Bacillus circulans PP710 (FERM BP-10771) disclosed in the aforementioned International Publication No. WO2008 / 136331 and / or from spherical joints The α-glucose transferase of Arthrobacter Grobholmis PP349 (FERM BP-10770) acts alone on starch, or in addition to the aforementioned α-glucose transferase, and converts maltotetraose to amylase (EC 3.2.1.60), etc. Amylase, polyglucosidase (EC 3.2.1.41), isoamylase (EC 3.2.1.68) and other starch trimming enzymes, and further cyclomaltodextrin glucan transferase (EC 2.4.1.19) (hereinafter, referred to as It is "CGTase"), starch branching enzyme (EC 2.4.1.18), or Japanese Patent Laid-Open No. 2014-054221, etc., and has an α-1,4 glucan with a degree of polymerization of 2 or more, and has α-1,6 One or more of the transferred active enzymes or glucose residues in the starch, and act on the starch.

In addition, as an example of a more suitable α-glucan mixture of this branch, a water-soluble solution obtained by high-speed liquid chromatography (enzyme-HPLC method) (hereinafter, simply referred to as "enzyme-HPLC method") may be cited. Characteristic (D) with a sexual dietary fiber content of 40% by mass or more.

The so-called "enzyme-HPLC method" for obtaining the content of water-soluble dietary fiber is the nutrition expression standard of the Ministry of Health, Welfare and Welfare Notice No. 146 of May 20, 2008. The method disclosed in Item 3 of "Column 1 of Column 1"), the method described in "Food Fiber" in item 8 will be briefly described as follows. That is, the sample is decomposed by a series of enzymatic treatments by thermal stabilization of α-amylase, protease, and glucoamylase, and the protein, organic acid, and inorganic salts are removed from the treatment solution by ion exchange resin to modulate the coagulation. Sample solution for gel filtration chromatography. Secondly, it is used for gel filtration chromatography to find the peak area of undigested glucan and glucose in the chromatography. According to the individual peak area, and by other methods and common methods, it is obtained by the glucose and oxidase method. The amount of glucose in the sample solution is calculated to calculate the water-soluble dietary fiber content of the sample. In addition, the "water-soluble dietary fiber content" in this specification means the content of water-soluble dietary fiber determined by the "enzyme-HPLC method" unless otherwise stated.

The content of water-soluble dietary fiber shows the content of α-glucan not decomposed by α-amylase and glucoamylase, and the characteristic (D) is the structure of the branched α-glucan mixture as the whole mixture, Attach one of the characteristic indicators by enzymatic techniques.

Having the characteristics of (A) to (C) above, and having a water-soluble dietary fiber content of 40% by mass or more and less than 100% by mass, preferably 50% by mass or more and less than 99% by mass, more preferably 60% by mass or more At least 99% by mass, more preferably at least 70% by mass, branched α-glucan mixture under 99% by mass, good compatibility with polytriglucose, and more suitable for use as an effective component of the adhesive of the present invention . Furthermore, the culture of the aforementioned Bacillus circulans PP710 (FERM BP-10771) already contains α-glucose transferase and amylase, and this enzyme mixture has an α that acts on the polymerization degree of maltose and / or glucose of 3 or more -1,4 glucan, stable to produce a branched α-glucan mixture with high content of water-soluble dietary fiber.

The reason why the higher the content of water-soluble dietary fiber is, the better the compatibility with polytriglucose has not yet been determined, but this branched α-glucan mixture with a water-soluble dietary fiber content of 40% by mass or more The α-1,4 bond from the raw starch is the basic structure, and it contains a large number of various bonds other than the α-1,4 bond. It is intertwined with polytriglucose at the molecular level, and the result is separate adhesion to polytriglucose. Comparing the agents, for example, when making dried foods adhere to each other, it is presumed that adhesive molded foods with improved adhesion and good moldability, excellent shape retention and storage stability, and shock resistance can be obtained.

Furthermore, as a more suitable example of the branched α-glucan mixture used in the present invention, a branched α-glucan mixture having the following characteristics (E) and (F) can be cited. The characteristics (E) and (F) can be confirmed by methylation analysis. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is in the range of 1: 0.6 to 1: 4, (F) α-1,4 bond glucose residues The total of the glucose residues with α-1,6 bond occupies more than 55% of the total glucose residues.

The so-called methylation analysis is well known. Among polysaccharides and oligosaccharides, as a method for determining the binding pattern of the monosaccharides constituting this, there are generally used methods (Ciucanu et al., Carbohydrate Research, Vol. 131, No. 2, 209 to 217 pages (1984)). When the methylation analysis is applied to the analysis of the glucose binding pattern of dextran, first, all the free hydroxyl groups of the glucose residue constituting the dextran are methylated, and secondly, the fully methylated dextran is hydrolyzed sugar. Next, the methylated glucose obtained by hydrolysis is reduced, and the anomer type is used as the eliminated methylated sorbitol, and further, the free methylated sorbitol is obtained by acetylation. Hydroxyl group to obtain partially methylated sorbitol acetate (yet, sometimes "partially methylated sorbitol acetate" is collectively referred to as "partial methylate"). By analyzing the obtained partial methylates by gas chromatography, in dextran, various partial methylates derived from glucose residues with different binding patterns can be used for all partial methyl groups in gas chromatography The percentage (%) of the peak area occupied by the peak area of the chemical compounds. Moreover, from this peak area%, the existence ratio of glucose residues having different binding patterns of the glucan can be determined, that is, the existence ratio of each glycosidic bond can be determined. The "ratio" for partial methylates means the "ratio" of the peak area of gas chromatography in methylation analysis, and the "%" for partial methylates means the gas in methylation analysis. The "area%" of phase chromatography.

The so-called "α-1,4 bond glucose residue" in the above characteristics (E) and (F) is only bonded to other glucose residues through the hydroxyl group of the carbon atom bonded to the 1 and 4 positions Glucose residues were detected as 2,3,6-trimethyl-1,4,5-triethoxysorbitol in methylation analysis. In addition, the so-called "α-1,6 bond glucose residue" in the above characteristics (E) and (F) is a bond to other glucose residues only through the hydroxyl group bonded to the carbon atom at the 1 and 6 positions The resulting glucose residues were detected as 2,3,4-trimethyl-1,5,6-triethoxysorbitol in methylation analysis.

The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues obtained by methylation analysis, and relative to α-1,4 bond glucose residues to α-1, The ratio of the total glucose residues of the 6-bonded glucose residues can be used as one of the indicators of the characteristics by using the structure of the branched α-glucan mixture used in the present invention as the entire mixture by chemical manipulation.

The feature of the above feature (E) "the ratio of the glucose residue of α-1,4 bond to the glucose residue of α-1,6 bond is in the range of 1: 0.6 to 1: 4" means that the When the branched α-glucan mixture used in the present invention is used for methylation analysis, 2,3,6-trimethyl-1,4,5-triethoxysorbitol and 2,3, The ratio of 4-trimethyl-1,5,6-triethoxysorbitol is in the range of 1: 0.6 to 1: 4. In addition, the feature of the above feature (F) "the total of α-1,4 bond glucose residues and α-1,6 bond glucose residues occupy more than 55% of total glucose residues" means that the Methylation analysis of the branched alpha-glucan mixture used in the present invention, 2,3,6-trimethyl-1,4,5-triethoxysorbitol and 2,3,4-trimethyl The total amount of -1,5,6-triethoxysorbide occupies more than 55% of part of the methylated sorbitol acetate.

Generally, since starch does not have glucose residues bonded only at positions 1 and 6, and the glucose residues of α-1,4 bonds occupy most of the total glucose residues, the above characteristics (E) and (F) The requirement means that the branched α-glucan mixture has a completely different structure from starch.

In addition to the characteristics of (A) to (C) or (A) to (D) above, the branched α-glucan mixture having the characteristics of (E) and (F) above, in addition to the α-1,4 present in starch Bonds and α-1,6 bonds, a branched α-glucan mixture with a considerable degree of glucose residues in the starch that does not have "α-1,6 bond glucose residues" at the non-reducing end Used in the active ingredient of the adhesive of the present invention.

Furthermore, as an example of a more suitable branched α-glucan mixture used in the present invention, branched α having the following characteristics (G) and (H) in addition to the aforementioned characteristics (A) to (F) can be cited. -Dextran mixture. The characteristics (G) and (H) can also be confirmed by methylation analysis.

(G) The α-1,3 bond glucose residue is more than 0.5% of the total glucose residue and less than 10%; and (H) The α-1,3,6 bond glucose residue is 0.5% of the total glucose residue the above.

The so-called "α-1,3 bond glucose residue is more than 0.5% and less than 10% of the total glucose residue" in the above characteristic (G), which means that only the C-1 position hydroxyl group and the C-3 position are passed The hydroxyl group, a glucose residue bonded to other glucose, contains 0.5% or less and less than 10% of the total glucose residues that make up the glucan. The branched α-glucan mixture having the characteristics of (G) above can be suitably used in the present invention, wherein the α-1,3 bond glucose residue is a branched α in the range of 1 to 3% of the total glucose residue -Dextran mixtures are more suitable for use in the practice of the present invention.

Furthermore, in the above characteristic (H), "the glucose residue of the α-1, 3, 6 bond is more than 0.5% of the total glucose residue" means that the C-3 is in addition to the hydroxyl group at the C-1 position. There are more than 0.5% of the glucose residues in the hydroxyl group at the position and the hydroxyl group at the C-6 position bonded to other glucose. The branched α-glucan mixture having the above-mentioned (H) characteristics can be suitably used in the present invention, wherein the glucose residues of the α-1,3,6 bond are 1 to 10 of the whole glucose residues constituting the glucan The branched α-glucan of% is suitable for the branched α-glucan in the range of 1 to 7%, and is more suitable for use in the practice of the present invention.

Still, the α-1,3 bond glucose residues can be analyzed according to the "2,4,6-trimethyl-1,3,5-triethoxysorbitol" detected in the methylation analysis. In the above feature (G), "α-1,3 bond glucose residues are 0.5% or more and less than 10% of total glucose residues", by supplying the target branched α-glucan mixture to the methyl group In the chemical analysis, the presence of 2,4,6-trimethyl-1,3,5-triethoxysorbitol in the presence of partially methylated sorbitol acetate of more than 0.5% and less than 10% was confirmed. In addition, the glucose residues of α-1,3,6 bond can be analyzed based on the "2,4-dimethyl-1,3,5,6-tetraethyl sorbitol" detected in the methylation analysis. , Stipulate that the "α-1,3,6 bond glucose residue is 0.5% or more of the total glucose residue" of the above characteristic (H), by supplying the target branched α-glucan mixture to the In the analysis of baseization, the presence of 2,4-dimethyl-1,3,5,6-tetraethylene sorbitol in the presence of more than 0.5% of partially methylated sorbitol acetate and less than 10% was confirmed.

Furthermore, the branched α-glucan mixture suitable for use in the present invention can also be obtained by dividing the weight average molecular weight (Mw) and the weight average molecular weight (Mw) by the number average molecular weight (Mn) (Mw / Mn) To attach features. The weight average molecular weight (Mw) and the number average molecular weight (Mn) can be obtained by, for example, size exclusion chromatography. Furthermore, since the average glucose polymerization degree of the branched α-glucan molecules constituting the branched α-glucan mixture can be calculated from the weight average molecular weight (Mw), the branched α-glucan mixture used in the present invention The characteristic can be attached with an average degree of glucose polymerization. Incidentally, the average glucose polymerization degree can be obtained by subtracting 18 from the weight average molecular weight (Mw), and dividing the remaining amount by the molecular weight of the glucose residue, that is, 162. The average degree of glucose polymerization of the branched α-glucan mixture used in the present invention is usually 8 to 500, preferably 15 to 400, and more preferably 20 to 300. Still, the branched α-glucan mixture used in the present invention shows the same properties as ordinary glucans from the point of view that the greater the average glucose polymerization degree, the higher the viscosity, and the smaller the average glucose polymerization degree, the lower the viscosity. . According to this, when emphasizing the viscosity, it is sufficient to select a branched α-glucan mixture having a desired average glucose polymerization degree.

The value of the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) is Mw / Mn, which means that the closer to 1, the glucose polymerization of the branched α-glucan molecules constituting the branched α-glucan mixture The smaller the degree of deviation. In the present invention, although Mw / Mn can generally use a branched α-glucan mixture of 20 or less, it is more suitable to use those which are preferably 10 or less, more preferably 5 or less. Still, when seeking a more homogeneous branched α-glucan mixture with a degree of glucose polymerization, it is sufficient to select a Mw / Mn close to 1 with a small deviation in the degree of glucose polymerization.

As mentioned above, the source of the branched α-glucan mixture used in the present invention or its preparation method is not particularly limited, as long as it has the above characteristics (A) to (C), it can be produced by any method. For example, at a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more linked through α-1,4 bonds, a fraction having a polymerization degree of glucose of 1 or more introduced through α-1,6 bonds is introduced. The branched α-glucan mixture obtained by the action of the enzyme of the branching structure acting on starch can be suitably used in the practice of the present invention. As a more suitable example, the publication disclosed in International Publication No. WO2008 / 136331 The α-glucose transferase acts on a branched α-glucan mixture obtained from starch. In addition to the aforementioned α-glucose transferase, if liquefied α-amylase (EC 3.2.1.1) or saccharified α-amylase (EC 3.2.1.1), maltotetraose-producing amylase (EC 3.2. 1.60), amylases such as maltohexaose-producing amylase (EC 3.2.1.98) or isoamylases (EC 3.2.1.68) or polytriglucosidase (EC 3.2.1.41) and other starch trimming enzymes, due to the low The molecular branching α-glucan mixture is molecularized, so the molecular weight, glucose polymerization degree, etc. can be adjusted within a desired range. Furthermore, by adding cyclomaltodextrin glucan transferase (EC 2.4.1.19) or starch branching enzyme (EC 2.4.1.18), Japanese Patent Laid-Open No. 2014-054221, the degree of polymerization 2 or more is α- 1,4 glucan is located in the glucose residue inside the starch, and the enzyme with α-1,6 transfer activity can be used to make the branched α-glucan which constitutes this branched α-glucan mixture more Highly branched can also increase the water-soluble dietary fiber content of the branched α-glucan mixture. The branched α-glucan mixture thus obtained may be further subjected to the action of glycosyl hydrolases such as saccharification enzymes, and the branched α-glucan mixture to further increase the content of water-soluble dietary fiber. Furthermore, the branched α-glucan mixture acts on the glycosyl trehalose generating enzyme (EC 5.4.99.15) to proceed to the reducing end of the branched α-glucan constituting the branched α-glucan mixture Introducing trehalose structure or reducing the reducing end of branched α-glucan molecules by hydrogen addition can reduce the reducing power of this branched α-glucan mixture, and by performing size exclusion chromatography, etc. The distillate fraction can also obtain a branched α-glucan mixture having a molecular weight distribution falling within a desired range.

Although the branched α-glucan mixture used in the present invention is as described above, the branched α-glucan mixture sold by Linyuan Co., Ltd. as isomaltextrin (trade name "FIBRYXA") In the practice of the present invention, it can be used as the best branched α-glucan mixture.

<Oligosaccharide> The oligosaccharide used as the active ingredient of the adhesive of the present invention means a carbohydrate of 2 to 10 sugars, and specifically means a sugar selected from the group consisting of sucrose, lactose, maltose, isomaltose and lactulose Oligosaccharides, glucosyl sucrose, raffinose, maltotriose, maltosyl sucrose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctose, α, α- Trehalose, α-glucosyl α, α-trehalose, α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose, α-maltotetraosyl α, α -Trehalose, α-maltopentaose α, α-trehalose, α-maltohexaose α, α-trehalose, sugar alcohols (sorbitol, mannitol, xylitol, maltitol, red Oligosaccharides, etc.), fructooligosaccharides, galactose oligosaccharides, xylo-oligosaccharides, soybean oligosaccharides, etc., of one or more sugars.

The oligosaccharide used as the active ingredient of the adhesive of the present invention is not necessarily a pure product, so as not to hinder the range of exerting the effect of the adhesive, it can be combined with the oligosaccharide to contain monosaccharides and / or less oligosaccharides Sugars of higher molecular sugars (but excluding polytriglucose and branched α-glucan mixtures) of one or more other sugars (hereinafter, simply referred to as "other sugars") mixture. However, the content of saccharides other than the oligosaccharides mixed in the oligosaccharide used in the present invention is usually preferably 30% by mass or less, suitably 20% by mass or less, and more preferably 10% by mass or less in terms of anhydride. It is more suitable to be 5 mass% or less. As an oligosaccharide suitable for use in the present invention, there can be exemplified a form obtained by saccharifying starch with an acid or a saccharification enzyme, and comprising a mixture of two or more oligosaccharides containing the aforementioned oligosaccharides, which is a so-called water syrup (acid saccharification water syrup, acid Enzymatic saccharification syrup, enzyme saccharification syrup, maltase saccharification syrup, granulated sugar syrup, high maltose syrup, high trehalose syrup, high maltose syrup, pan sugar syrup, high lacto-oligosaccharide Syrup, high content maltitol syrup, etc.). In the practice of the present invention, the aforementioned water syrup has a plurality of kinds of oligosaccharides as the main body and has a moderate viscosity as a whole, plus the compatibility with the polytriglucose or branched alpha-glucan mixture used in the present invention Good, suitable for use as an oligosaccharide for use in the present invention. As specific examples of the water syrup, for example, a product name "HALLODEX" (made by Linyuan Co., Ltd.), a product name "TETRUP" (made by Linyuan Co., Ltd.), a product name "PANORUP" (made by Linyuan Co., Ltd.), and a product can be exemplified. The name "COUPLING SUGAR" (manufactured by Linyuan Co., Ltd.), the product name "LACTOSE SUCROSE SYRUP" (manufactured by Linyuan Co., Ltd.), the product name "water bakery (acid saccharified water bakery)" (manufactured by Mie Chemical Co., Ltd.), product "FUJI RAP (acid saccharified water syrup)" (manufactured by Kato Chemical Co., Ltd.), trade name "malt water syrup" (manufactured by Kato Chemical Co., Ltd.), trade name "MS water syrup (MS-500)" (Sanwa starch industry Co., Ltd.), trade name "MS Water Syrup (MS-630)" (Sanwa Starch Industry Co., Ltd.), trade name "MS Water Syrup (MS-720)" (Sanwa Starch Industry Co., Ltd.), Trade name "Oligo Syrup M40" (made by Japan Corn Starch Co., Ltd.), trade name "NS-200" (made by Japan Corn Starch Co., Ltd.), etc. The aforementioned "HALLODEX" within the water batter can best be used as the oligosaccharide used in the present invention. It is to be noted that not only can the aforementioned various water syrups be used alone, but if necessary, two or more of them can be appropriately combined and used.

<Adhesive> The adhesive of the present invention is an adhesive composed of the aforementioned polytriglucose, the aforementioned branched α-glucan mixture, and the aforementioned oligosaccharide as effective ingredients, and each solid component of the adhesive The polytriglucose content is usually 10 to 50% by mass, preferably 10 to 30% by mass, more preferably 15 to 30% by mass, and more preferably 20 to 30% by mass. When the polytriglucose content exceeds the upper limit of the aforementioned range, the effect expected by the present invention by the combined use of polytriglucose, a specific branched α-glucan mixture, and an oligosaccharide cannot be sufficiently exerted, so it is not good . On the other hand, when the polytriglucose content is lower than the lower limit of the aforementioned range, it is not preferable because the effect expected by the present invention is significantly reduced or cannot be exerted.

In the adhesive of the present invention, the mass ratio of the polytriglucose, the branched α-glucan, and the oligosaccharide in terms of anhydride is usually about 1: 1 to 3: 0.1 to 3, and is suitably about 1: 1 to 3: 1 to 3, more preferably 1: 1 to 3: 1.5 to 3, and still more preferably about 1: 1 to 2: 1.5 to 2.5. In addition, when it is less than the lower limit of the range of the aforementioned blending ratio, or exceeds the upper limit, it is not preferable because it significantly reduces the expected effect of the adhesive of the present invention or cannot be exerted.

As a more preferred embodiment of the adhesive of the present invention, it is exemplified that each solid content of the polytriglucose containing the adhesive is 10% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 30% by mass or less. It is more suitable to be more than 15% by mass but less than 30% by mass, and more suitable to be more than 20% by mass but less than 30% by mass, and a mixture of polytriglucose, a specific branched α-glucan, and an oligosaccharide, to The total amount of anhydride conversion includes, relative to the adhesive, usually 70% by mass or more, suitably 80% by mass or more, suitably 90 to 100% by mass, and more preferably 95 to 100% by mass. Still, when the total amount of polytriglucose, a specific branched α-glucan mixture, and oligosaccharides is less than 70% by mass, the effect of the expected effect of the adhesive of the present invention is significantly reduced or it cannot be exerted. Expect.

Furthermore, as an even better embodiment of the adhesive of the present invention, the adhesive can be exemplified in the form of a liquid such as an aqueous solution. Polytriglucose is usually contained in an amount of 2.5% by mass or more per liquid, preferably 3 to 15. Mass%, more suitable for 3 to 10% by mass, then more suitable for 3 to 8% by mass, and still more suitable for containing 4 to 7% by mass, and combining polytriglucose with a specific branched α-glucan The total amount of the mixture and the oligosaccharides is usually 10 to 60% by mass, more preferably 10 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 10 to 30% by mass. Aqueous solution. Still, when the total amount of polytriglucose, specific branched α-glucan mixture, and oligosaccharide per liquid weight is less than 10% by mass, the expected effect of the adhesive of the present invention is significantly reduced due to significant reduction The effect or unavailability is not good. In addition, when the total amount of polytriglucose, the specific branched α-glucan mixture, and the oligosaccharide per liquid weight exceeds 60% by mass, the viscosity increases due to the increase in the solid content concentration of the aqueous solution, which significantly reduces the aqueous solution It is not recommended for use as an adhesive.

The adhesive of the present invention usually has a viscosity of about 20 cP or more when it is an aqueous solution (7 ° C.) with a solid content concentration of 15% by mass, preferably about 20 to about 70 cP, more preferably about 40 to about 70 cP, and even more preferably about 50 To a range of about 70 cP. Still, the aforementioned viscosity can be obtained by the "viscosity measurement method" shown in Experiment 1 (2) described later.

The adhesive of the present invention described above has excellent adhesion of food materials to each other, can easily adhere small pieces and / or granular food materials to each other, and can easily produce good-quality, large-scale, and inexpensive molds on an industrial scale It has the advantages of stability, stability, operability, impact resistance, excellent gloss, and long product life.

<Stick-shaped molded food> Next, the stick-shaped molded food of the present invention will be described. The stick-shaped molded food of the present invention uses the above-mentioned adhesive, which is a stick-shaped molded food formed by sticking and molding small pieces and / or granular food materials with each other, and the food materials are made through the above-mentioned adhesive or its dried product Sticky molded food. The amount of the adhesive contained in the adhesive molded food of the present invention is usually 0.1 to 30% by mass, more preferably 1 to 20% by mass, and more preferably 2 to 10% by mass in terms of anhydride conversion for each food material. Still, the amount of the adhesive contained in the sticky molded food is converted to anhydride. When the food material is less than 0.1% by mass, the shape retention and stability, handling and durability of the sticky molded food with sticky molding The impact, gloss, and product life are significantly reduced, so it is not good. In addition, the amount of the adhesive contained in the stick-shaped molded food is converted into anhydride. When each food material exceeds about 30% by mass, in addition to the fact that the effect corresponding to the blending amount cannot be expected, and the cost is also increased, it is not good.

The so-called food materials constituting the sticky and shaped food of the present invention mean that, as a main matter, all food materials that can be eaten by humans are common, especially dry food materials (including materials such as freeze-dried foods and dried baby foods). However, the sticky shaped food of the present invention can also be applied to animals other than humans. In such a case, the above-mentioned food materials can be replaced with known feed materials (including pet food) or bait materials. In the following, for convenience as a food material constituting the adhesive molded food of the present invention, a food material edible by humans will be mainly described.

As specific examples of food materials that can be eaten by humans constituting the sticky shaped food of the present invention, puffed cereals [puffed rice, pancakes, crispy muffins, carbonated pancakes, rice flavor, corn flakes, popcorn, rice cakes (chestnut cakes, (Kaminariokoshi, Iwaokoshi, etc.), and pastries Oiri, rice cakes, rice cakes (persimmon seeds, etc.), young pastries, etc.), chocolate (including crisp chocolate), instant rice, dried noodles (udon, Dried products such as soba noodles, Chinese noodles, pasta, etc., dried flat surfaces, flat surfaces, noodles, etc.), instant dry noodles (ready-to-eat ramen, cup noodles, etc.), and cracked or broken products of these; snacks (biscuits , Hard bread, crispy biscuits, potato chips, puzawa, etc.), granola, dried castella, dried sponge cakes, and cracked or broken products of these; dried species [almonds, cashews, Hazelnuts, Brazil nuts, pecan nuts, ginkgo, chestnuts, walnuts, coconut, pistachios, peanuts, pecans, corn, rice, barley, wheat, corn (grass, barnyard, buckwheat seeds, etc.), sesame, water chestnut seeds, Poppy seeds, lotus seeds, Dried fruits such as fruits, spines, hemp seeds, pumpkin seeds, sunflower seeds, etc.] and their cracked or broken products; grapes, plums, peaches (including nectarines, etc.), apples, pears, kiwis, persimmons, figs , Mango, banana, papaya, pineapple, plums (including Chinese plum, etc.), blueberries, Elaeagnus glabra (including Western Elaeagnus), strawberries, bitter gourd, cherry, Mutong, etc.), citrus (Wenzhou mandarin orange, Iyo mandarin, Wendan, Bashuo) , Xiaoxia, orange, grapefruit, salsa, pomelo, kumquat, navel orange, lemon, grapefruit, tangerine, lime, etc.) dried pulp (dried fruit), etc., and cracked or broken products of such; dried Vegetables (potato, pumpkin, sweet potato, potato, carrot, radish, lotus root, burdock, turnip, cabbage, lettuce, cabbage, pakchoi, arugula, tomato, green pepper, corn, wingless pigweed, butterbur, Asparagus, cress, parsley, shepherd's purse, sagebrush, chickweed, lamella, houttuynia cordata, eggplant, spring onion, onion, soybean, adzuki bean, broad bean, pea, buckwheat, cucumber, bamboo shoot, fern, knotweed, asparagus , Kuihao, etc.) and such Cracked or broken products; further, dried whole eggs (whole egg powder), dried mushrooms (dried products of shiitake mushrooms, agaric, shiitake mushrooms, enoki mushrooms, hongxi mushrooms, pleurotus eryngii, Maitake mushrooms), dried seaweeds ( Ulva, algae, copper algae, Asakusa seaweed, kombu, amakusa, sage, water cloud, wakame and other dried products), dried fish and shellfish (sword squid spot, salt grilled horse mackerel, salt grilled mackerel, salt grilled snapper) , Dried prawns, dried sardines, dried burmese, dried clams, dried clams, dried clams, dried octopus, mullet roe, etc.), dried meat (dried beef jerky, etc.) and cracked or broken products of these.

Although the aforementioned food material can also be used directly, when its moisture content exceeds 10% by mass, the moisture content of the aforementioned food material is usually less than 10% by mass, and is suitably less than 5% by mass by an appropriate drying method. It is suitable for adjustment and use for less than 3% by mass.

In addition, in the stick-shaped molded food of the present invention, other components other than polytriglucose, branched α-glucan mixture, and oligosaccharide used as an active ingredient can be appropriately selected from polysaccharides (carrageenan, pectin, arabic) Gum, xanthan gum, gellan gum, agar, gum tragacanth, tamarind seed gum, guar gum, locust bean gum, starch, chitosan, etc.), high sweetness sweeteners (saccharin, Arabidopsis) (Spartame, acesulfame K, sucralose, neotame, advantame, sucralose, saccharin, stevia, stevia extract, etc.), honey, maple syrup, maple syrup, maple syrup powder , Coconut palm sugar , preservatives, coloring agents, stabilizers, flavoring agents, fats and oils, etc., in an appropriate amount of two or more. As the blending amount of the aforementioned other ingredients, consider the type and the type, shape, size, etc. of the targeted sticky shaped food, and usually, for each ingredient, converted to anhydride, relative to the quality of each sticky shaped food, use 0.0001% by mass or more, preferably 0.001 to 30% by mass, more preferably 0.01 to 20% by mass, and even more preferably 0.01 to 10% by mass. In addition, the aforementioned other ingredients may be added at once to the necessary amount of one or more steps until the adhesive molded food of the present invention is completed, or may be divided into appropriate amounts in small amounts and divided into plural times to add the entire amount. Still, any one of the aforementioned components can be one or more steps until the production of the adhesive molded food of the present invention is completed, for example, it is well known that mixing, mixing, kneading, dipping, spraying, spreading, coating, injecting, etc. can be appropriately combined One or two or more methods to add / blend.

Examples of the preservatives include amino acids such as glycine, alanine, and polylysine; table salt, acetate, citrate, calcium carbonate, potassium carbonate, sodium carbonate, calcium oxide, and calcium hydroxide. Disodium phosphate, tripotassium phosphate, potassium sorbate and other salts; sorbic acid, benzoic acid, parabens, propionic acid and other acids; and garlic juice, plum meat extraction, red bamboo extraction, propolis extraction , Natural preservatives such as fermented milk, egg white lysozyme, etc.

Examples of the aforementioned coloring agent include red yeast rice, crab shell powder, astaxanthin, vegetable pigment, red yeast rice pigment, concentrated red yeast (phaffia) pigment oil, gardenia yellow, matcha color, carmine pigment, gardenia yellow Natural pigments such as pigments, gardenia blue pigments, flavonoid pigments, caramel pigments, β-carotene, carotenoid pigments, and charcoal; and red No. 2, red No. 3, red No. 104, red No. 105, Synthetic coloring materials of red No. 106, yellow No. 4, yellow No. 5, blue No. 1, titanium dioxide, etc.

Examples of the stabilizer include cyclic tetrasaccharide, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

Examples of the aforementioned flavoring agents include monosaccharides such as glucose, fructose, and galactose; high-sweetness sweeteners (saccharin, aspartame, acesulfame K, sucralose, neotame, and ivantin (advantame), sucralose, saccharin, stevia, stevia extract, etc.); mint, spearmint, basil mint, pineapple mint, lemon balm, rosemary, lavender, sage, olive, etc. Edible plants or their extracts; fruits; and other food materials with sweet, sour, bitter, salty, umami, spicy, or astringent taste. In the practice of the present invention, one or more of the aforementioned flavoring agents may be used in appropriate amounts in combination.

Examples of the aforementioned oils and fats include salad oil, cocoa butter, rapeseed oil, soybean oil, sunflower oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, grape seed oil, sesame oil, evening primrose oil, palm oil, Vegetable oils such as shea butter, salmon fat, cocoa butter, coconut oil, palm kernel oil, margarine; animal fats such as milk fat, tallow, lard, fish oil, whale oil, cream, etc .; the aforementioned vegetable and animal Mixed oils of one or more than two types of oils and fats; and processed oils and fats that harden these oils and fats and carry out distillation and transesterification, respectively. The amount of animal and vegetable oils and fats (anhydride conversion) when coating the food material is generally 5 mass% or more relative to the food material, preferably 10 to 30 mass%, more preferably 10 to 20 mass% It is even more preferably about 10 to about 15% by mass.

The shape, shape, and size of the sticky and shaped food of the present invention are not particularly limited, but can generally be exemplified by human beings who can easily ingest the size of a ball, hemisphere, cube, cuboid, polygon, ellipsoid , Gourd shape, column shape, plate shape, bar shape (grain bar, granola bar etc. bar shape), cone shape, triangle cone shape, quadrangular pyramid / pyramid shape. The aforementioned so-called human easy-to-ingest size usually means that the long diameter is 5 cm or less, preferably 0.5 to 4 cm, and more preferably 1 to 3 cm.

The stick-shaped molded food of the present invention is a stick-shaped molded food with excellent shape retention, storage stability, impact resistance, and gloss, which has deformation, cracking, or collapse during transportation, storage, and in the shelf of the storefront. There is substantially no or very little quality deterioration, excellent characteristics of operability, and long product life.

<Manufacturing method of sticky shaped food> Next, the manufacturing method of sticky shaped food of the present invention will be described. This manufacturing method is a manufacturing method for adhesive molded food, which includes the step of attaching the adhesive of the present invention on the surface of small and / or granular food materials.

As the food material in the form of small pieces and / or granules, the food material of the aforementioned shape, shape and size is used. The food can be used directly, but if necessary, for example, it is suitable to use normal air or reduced pressure, room temperature or above temperature to send the warm air to hot air to the aforementioned food material, the water content is usually adjusted To less than 10% by mass. Still, the drying of the aforementioned food material is not limited to one step, and may be divided into two or more steps. In addition, although the food material after the moisture adjustment can be used directly, when the surface of the food material is porous or hygroscopic, animal and vegetable fats and / or sugars are converted to anhydride on the surface of the food material. Each food material usually becomes more than 5 mass%, suitable for 10 to 30 mass%, more suitable for 10 to 20 mass%, and more suitable for 10 to 15 mass%, to be attached, spread, sprayed or coated The cloth may cover the surface of the food material. The amounts of animal and vegetable fats and sugars (anhydride conversion) used for coating are usually 5 mass% or more relative to the aforementioned food materials, suitable for 10 to 30 mass%, more suitable for 10 to 20 mass%, and even more suitable It is 10 to 15% by mass. When coating, only animal, vegetable oils and / or sugars are adhered, spread, sprayed or coated on the surface, but it is suitable for animal, vegetable oils and / or sugars adhered, spread, sprayed or coated on the surface The food material is usually above 80 ℃, suitable for 90 to 150 ℃, more suitable for 100 to 130 ℃, heating for 5 to 30 minutes, suitable for 5 to 20 minutes, more suitable for 10 to 20 minutes, then, let cool to At room temperature, a relatively homogeneous coating of animal and vegetable fats and / or sugars can be formed on the surface of the small-shaped and / or granular food materials, as is the case on the surface of the small-shaped and / or granular food materials During the coating of the food material, when the food materials are adhered to each other through an adhesive or a dried product, the adhesive does not substantially penetrate into the tissue of the food material, and can be efficiently retained on the surface of the food material, resulting in adhesion to the food The advantages of materials. In this way, a sticky molded food with excellent shape retention, storage stability, impact resistance, and gloss can be obtained.

The so-called step of attaching the adhesive on the surface of the small-sized and / or granular food material in the method of manufacturing the adhesive-shaped molded food of the present invention means that the adhesive is adhered at room temperature or a temperature exceeding it The step of contacting the agent with the food material and attaching the adhesive to part or all of its surface can usually separate the means of mixing, mixing, kneading, spreading, spraying, coating or dipping used in the manufacture of the adhesive shaped food Or use a combination of multiples as appropriate. In detail, when the adhesive used in the present invention is in a powder form, the adhesive is attached to the surface of the food material by the aforementioned means. However, when it is implemented on an industrial scale, it is usually preferable to mix, mix or knead the adhesive in the form of an aqueous solution with the food material, or to spread, spray or coat the adhesive on the surface of the food material, or to impregnate The food material adheres to the adhesive. The amount of the adhesive attached per food material is preferably 0.1 to 30% by mass in terms of anhydride conversion, more preferably 1 to 20% by mass, and even more preferably 2 to 10% by mass. When the amount of the adhesive attached is less than 0.1% by mass, it is not preferable because the effect expected as the adhesive is significantly reduced, or it may not be exerted. In addition, when the amount of the adhered adhesive exceeds 30% by mass, the effect cannot be expected according to the blending amount, and the cost is not good.

In addition, the method of manufacturing the adhesive-shaped molded food of the present invention may include the step of attaching the above-mentioned food material in the form of small pieces and / or granules to the surface of the adhesive. That is, the method for manufacturing a sticky shaped food product of the present invention may include: placing or filling more than one food material in the step of attaching the adhesive on the surface of the small and / or granular food material Spherical, hemispherical, cube-shaped, cuboid, star-shaped, gourd-shaped, ellipsoidal, cylindrical, plate-shaped, rod-shaped (grain bars, granola bars, etc.), cone-shaped, triangular Appropriate shapes, sizes, and materials of cones, pyramids, pyramids, etc. with various shapes of depressions [metal, silicon, thermosetting resin, thermoplastic resin, general-purpose plastic (polyethylene, polypropylene, polyvinyl chloride, (Polystyrene, polyvinyl acetate, polyurethane, polytetrafluoroethylene, ABS resin, AS resin, acrylic resin, etc.), engineering and plastics (engineering plastics), fiber reinforced plastics (glass fiber reinforced plastics, carbon fiber Reinforced plastic, etc.), wood, glass, pottery, etc.], usually at room temperature or above, the contents are permeated under reduced pressure, normal pressure, pressurized, squeezed conditions Adhesive It was dried adhesion step, forming the. In addition, when the adhesive molded food of the present invention is manufactured on an industrial scale, for example, fats and oils disclosed in Japanese Patent Laid-Open No. 5-328903, Japanese Patent Laid-Open No. 6-303907, Japanese Patent Laid-Open No. 6-303907, etc. can be suitably used. Manufacturing device for sexual confectionery.

In addition, in the method for manufacturing the adhesive molded food of the present invention, for the purpose of further improving the adhesion between the food materials, it is also possible to provide a step of further drying and / or heating the adhesive molded product after the step of adhesive molding the food materials . As the aforementioned drying and / or heating steps, generally known methods used in this field can be applied. The temperature in the drying step is usually room temperature or above, suitable for 50 ℃ or more, more suitable for 60 to 150 ℃, more suitable for 70 to 120 ℃, yet more suitable for 70 to 110 ℃, and again More suitable is a temperature of 80 to 110 ° C. In addition, the temperature in the heating step is usually preferably 70 ° C or higher, suitable for 80 ° C or higher, more suitable for 90 ° C or higher, more suitable for 100 to 200 ° C, yet more suitable for 100 to 150 ° C, and more It is suitable for a temperature of 100 to 140 ° C, and even more suitable for a temperature of 100 to 130 ° C. The time for drying or heating the aforementioned food materials is usually selected within 60 minutes, suitable for 5 to 40 minutes, more suitable for 5 to 30 minutes, and even more suitable for the time in the range of 5 to 20 minutes, from workability, energy efficiency Is worth looking forward to. In addition, the drying and / or heating steps can also be performed by blowing hot air at the temperature to the food material. Still, the aforementioned drying step can also be carried out under reduced pressure. In addition, the aforementioned drying step is not limited to one step, and may be divided into two or more steps. The moisture content of the adhesive molded product as the final product is usually 10% by mass or less, preferably in the range of 3 to 7% by mass. Adjustment. Still, when the moisture content of the adhesive molding is less than 3% by mass, the adhesive molding is too hard and not good, and on the contrary, when the moisture content exceeds 10% by mass, the adhesive molding is too soft, or the storage stability is deteriorated, etc. Not recommended.

According to the manufacturing method of the present invention, the food materials can be uniformly adhered to each other as a whole without being affected by the type, shape and size of the food materials, the appearance is well completed, and the shape retention and preservation stability, shock resistance, gloss Excellent high-quality sticky molded foods are produced with good yield, easy operation efficiency and stable.

The characteristics of the adhesive, the adhesive-shaped molded food, and the method for manufacturing the adhesive-shaped molded food of the present invention described above are as follows. (1) The adhesive molded food of the present invention is a food material that can be uniformly adhered to each other as a whole, giving a moderate gloss appearance. The appearance is good, and it is an adhesive molded food with excellent shape retention, storage stability, and shock resistance. There is virtually no or very little deformation, cracking, collapsing, quality degradation during transportation, storage, and in the shelf of the store, excellent impact resistance and operability, and relatively long product life. (2) The manufacturing method of the present invention can easily and stably manufacture adhesive molded foods having the excellent characteristics shown in (1) above in a good yield, and compared with conventional adhesives containing polytriglucose, due to adhesive molding The surface of the food is excellent in gloss, and the blending amount of the expensive polytriglucose is small, so it can be manufactured at a lower cost. (3) The adhesive of the present invention makes it possible to provide the adhesive molded food shown in (1) and (2) and the manufacturing method thereof.

Still, as the application of the adhesive of the present invention, the use of the adhesive molded food is mainly described, but the adhesive is not limited only by the application, for example, the adhesive molded food can be exemplified. Other than food, cosmetics, chemicals, pharmaceuticals, non-pharmaceutical products, feed, bait, daily groceries, etc. for adhesion, bonding, coating, protection of raw materials, materials, raw materials, etc., or to give gloss and other purposes.

Hereinafter, the present invention will be described in more detail based on experiments.

<Experiment 1: Relationship between the blending amount of polytriglucose, branched α-glucan mixture and oligosaccharide in the adhesive, and the physical properties of the adhesive obtained> (1) Summary of the applicant as a joint applicant One person, in the previous case (Japanese Patent Application No. 2016-166348), disclosed an adhesive containing a mixture of polytriglucose and a specific branched α-glucan in a mass ratio converted from anhydride to 1.5 to 4: 1. In the previous case, in order to obtain an adhesive with desired characteristics, in view of the difficulty in reducing the blending amount of polytriglucose to 1.5 times the amount (mass ratio) of the under-branched α-glucan mixture, it was aimed at The amount of polytriglucose obtained by the adhesive is 1.5 times the mass of the under-branched α-glucan mixture (mass ratio), and has the desired excellent characteristics of the adhesive, except for polytriglucose and branched alpha -The second component of the glucan mixture, as a further third component, focuses on oligosaccharides, and investigates in detail the relationship between the blending amount of these three components and the physical properties of the obtained adhesive.

(2) Experimental method A. The preparation of the adhesive as polytriglucose (trade name "food additive polytriglucose", polytriglucose content approximately 94% by mass, moisture content approximately 2% by mass, manufactured by Linyuan Co., Ltd.), With the representative example of the branched α-glucan mixture used in the present invention, the branched α-glucan mixture shown in Example 1 (solid content is about 98% by mass and moisture content is about 2% by mass), The brand name "HALLODEX" as an oligosaccharide (solid content concentration of 72% by mass or more, each solid content of maltose alpha, alpha-trehalose content of 50% by mass or more, total oligosaccharide content (2 sugars to 10 sugars) (Total) 95% by mass or more of water syrup, manufactured by Linyuan Co., Ltd.), mixed with purified water, polytriglucose, and branched α-glucan mixture so as to be the blending composition shown in Table 1 below, or The purified water, polytriglucose, branched α-glucan mixture and oligosaccharide are mixed, dissolved at room temperature, and the adhesive in the form of an aqueous solution is prepared, namely the tested samples 1 to 6. Still, the mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide in each tested sample, and polytriglucose, branched α-glucan mixture or oligosaccharide in each tested sample The solid content of sugar is also shown in Table 1. In addition, the viscosities of the aqueous solutions of the tested samples were determined by the following measurement methods, and are collectively shown in Table 1.

＜ Viscosity measuring method ＞ Adjust the temperature (product temperature) of the tested sample to 7 ℃, and supply this to the viscometer "TVB-10M" (the attached rotor number is "M2", manufactured by Toki Industries Co., Ltd.) ， Measured under the condition of rotor rotation speed of 30rpm.

Furthermore, as shown in Table 1 below, an aqueous solution (hereinafter, referred to as "control solution") having a mass ratio of polytriglucose and branched α-glucan in a moisture-free conversion ratio of 1: 0.5 (hereinafter referred to as "control solution") was prepared.

Still, the tested sample 1 was compared with the control, in order to reduce the blending amount of polytriglucose from about 70% by mass to about 50% by mass per solid component of the adhesive, and branched α-glucan in several increments A sample of the blending amount of the mixture. The tested samples 2 to 5 series further reduced the polytriglucose content in stages to about 30% by mass, about 20% by mass, about 15% by mass, and about 10% by mass. These tested samples 2 to 5 series even The blending amount of the branched α-glucan mixture is the same as that of the tested sample 1, and the oligosaccharides that are not blended in the tested sample 1 are the same amount and blended samples. In addition, although the blending amount of the test sample 6 series polytriglucose and branched α-glucan mixture is almost the same as that of the test sample 5, it is twice as much as when the test sample 5 contains oligosaccharides. Sample.

B. Evaluation of the adhesive as each test sample For the purpose of evaluating each test sample, investigate the operability of each test sample when using the prepared sticky molded food and the physical properties of the obtained sticky molded food. ＜ Preparation of sticky molded foods ＞ Cooked rice puffs (gluten-free rice puffs, manufactured by Maeda Shop Co., Ltd.) as food materials at a temperature of 20 ° C in a crusher to obtain one of the pieces For small flake muffins of about 3 to about 4mm, place 50g in a bowl, add 7g of salad oil under stirring, heat at 130 ° C for 10 minutes, and let cool to room temperature, then add 10g of the test sample 1 to Any one of 6 is used as an adhesive and mixed so that each tested sample is almost uniformly attached to the surface of the small flake muffin. As for the salad oil, in view of the porous and hygroscopic surface of the small chip-shaped crispy muffins, the surface of the small chip-shaped crispy muffins is coated with grease in advance to improve the adhesion efficiency of the aforementioned adhesive to the surface of the small chipped crispy muffin . Next, on each depression of a plastic mold (hereinafter referred to as a "mold") having a plurality of hemispherical depressions with a diameter of about 3 cm, a small piece of thin and crispy flakes that slightly exceeds the volume of each depression is placed For the cake, use a spatula made of stainless steel to flatten the surface of the uniform mold, fill in the depressions with the aforementioned small sheet-shaped crispy muffins, and stick and mold the crispy muffins to each other. Then, the mold containing the small slice-shaped crispy muffins is reversed, vibration is added, and the hemispherical crispy muffin pieces are pulled out from the opening of the mold. The resulting crispy muffin pieces were placed in an oven and heated at 100 ° C for 20 minutes to obtain a sticky shaped food. Still, as a control, in addition to replacing the tested samples 1 to 6, and using the aforementioned control solution, the same procedure as described above was carried out to prepare a sticky molded food.

<Evaluation of the workability when preparing the sticky molded food using each test sample and evaluation of the obtained sticky molded food> For the workability when using the tested samples 1 to 6 to prepare the sticky molded food, and the physical properties of the obtained sticky molded food, For the following evaluation items (a) shape-preserving and (b) solid-formed, skilled staff will evaluate.

＜ Evaluation items ＞ (a) Shape retention of the sticky molded food before firing: the food material molded by the mold (sticky molded food before firing) is pulled out of the mold (during demolding) Shape; and (b) the solidity of the sticky and shaped food after firing: when the sticky and shaped food after firing is gently pinched with fingertips, it has sufficient strength without deformation.

That is, for the aforementioned evaluation items, the aforementioned skilled staff evaluates each tested sample in the following five stages, and evaluates the workability when using each tested sample (including the control) to prepare the sticky molded food, Based on the knowledge and experience of the above-mentioned skilled staff, the results of these evaluations will be used as the adhesives for each tested sample in four stages of "excellent", "good", "can" and "not" determination. The results are shown in Table 2 below.

＜ 5-stage evaluation ＞ A: Very good B: Very good C: Good D: Slightly good E: Bad

As shown in Table 2 above, the sticky molded food obtained before and after firing using the control solution (control) has extremely good shape retention or solidity, and the evaluation items are all evaluated as "A", and the total judgment is determined as "excellent". The tested sample 1 was compared with the control, in order to reduce the blending amount of polytriglucose from about 70% by mass to about 50% by mass of each solid component of the adhesive, and it was an incremental branch of the α-glucan mixture. The blended amount of the sample, using the prepared sticky molded food before and after firing, was evaluated as "C" and "E" for shape retention and solidity, and because the shape retention and solidity were insufficient, the total The result of the joint judgment is "OK". On the other hand, the tested samples within 2 to 5 and the tested samples 2 and 3 are both conformity and solidity evaluated as "A" and "B", compared with the control, although the solidity point It is not as good as the control, but as shown in the remarks column, because the gloss of the surface of the adhesive molded food obtained by using the tested samples 2 and 3 is significantly better than that of the control, the overall judgment is judged as "excellent". Still, the aforementioned "gloss" means that a transparent coating layer formed by the tested sample is formed on the surface of the adhesive molded food, and the coating layer reflects light to see the brilliance, thereby imparting a high-quality texture to the adhesive molded food. In addition, although the solidity of the adhered molded food after the test sample 4 was fired was slightly insufficient, but it was practically barrier-free, so the overall judgment was judged as "good". The tested sample 5 was all brittle before and after firing, which caused obstacles to the preparation of the sticky molded food, so it was uncomfortable as an adhesive, and the overall judgment was judged as "impossible". Furthermore, although the determination results of the conformity and solidity of the tested sample 6 are the same as those of the tested sample 4, the sticky molded food after firing exhibits an unpleasant texture like nougat, which makes it uncomfortable as an adhesive. The total judgment is judged as "impossible".

From the results of this experiment, it was found that even if the polytriglucose content in the control (adhesive with excellent characteristics) was reduced from about 70 mass% to about 30 to about 15 mass%, that is, even if the polytriglucose content in the control was reduced From about 1/3 to about 2/3 (according to the ratio of the control of Table 1 to the polytriglucose content of the tested samples 2 to 4), mix polytriglucose with a specific branched alpha-glucan 3. The mass ratio of oligosaccharides in terms of anhydride is blended in the range of 1: about 1 to about 3: about 1.5 to about 3, and the obtained adhesive has the same excellent characteristics as the control adhesive. In particular, the mass ratio of polytriglucose, a specific branched α-glucan mixture, and oligosaccharides in terms of anhydride conversion is in the range of 1: about 1 to about 2: about 1.5 to about 2.5 For the adhesives of samples 2 and 3, the overall judgment is "excellent", which is an extremely excellent adhesive. Also, from the results of this experiment, it was also found that the adhesive containing polytriglucose, a specific branched α-glucan mixture, and an oligosaccharide was measured by the “viscosity measurement method” shown in the aforementioned experiment 1 (2) When the viscosity is about 20cP or more, it is suitable for the adhesive of about 30cP or more, which is a better adhesive. However, based on the viscosities of the tested samples 1 to 6 and the result of the total judgment, it was also found that the usefulness as an adhesive cannot be determined solely by the viscosity of the adhesive.

From the experimental results described above, it is concluded that it is a mixture consisting of polytriglucose, a branched α-glucan mixture having the following characteristics (A) to (C), and an oligosaccharide as an effective ingredient. It is an adhesive with a polytriglucose content of 10 to 50% by mass per solid component of the adhesive. It is an adhesive with excellent properties. (A) Using glucose as a constituent sugar, (B) has a non-reducing terminal glucose residue at one end of a linear glucan having a polymerization degree of glucose 3 or higher linked by an α-1,4 bond, and has a transmission α-1 , A branch structure with a glucose polymerization degree of 1 or more connected by a bond other than 4 bonds, (C) is digested with isomaltosyl glucanase to produce 5% by mass or more isomaltose per solid content of the digested product.

Hereinafter, although the present invention will be described in more detail using examples, the present invention is not limited by these examples. [Example 1]

＜ Adhesive and sticky molded food ＞ Compared with 100 parts by mass of purified water, based on dry solid matter (solid content), add polyglucose (trade name "food additive polyglucose", polyglucose content about 94% by mass , Moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) 10 parts by mass, and obtained according to the method disclosed in Example 5 of International Publication No. WO2008 / 136331, which has the following (a) to (n) 15 parts by mass of a branched α-glucan mixture with the trade name "HALLODEX" as an oligosaccharide (solid content concentration of 72% by mass or more, and maltose α, α-trehalose content of each solid component is 50 mass % Or more, total oligosaccharide content (a total of 2 sugars to 10 sugars) is 95% by mass or more of water syrup, manufactured by Linyuan Co., Ltd.) 30 parts by mass, and dissolved to obtain the adhesive of the invention in the form of an aqueous solution . The mass ratio of polytriglucose, branched α-glucan mixture and oligosaccharide anhydride in the adhesive is 1: about 1.5: about 2. In addition, the adhesive was determined as an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting isomaltosylglucanase, isomaltose is produced to about 40% by mass per solid content of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is about 80% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 2.6. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues account for about 69% of total glucose residues. (G) The α-1,3 bond glucose residue is 2.5% of the total glucose residue. (H) The glucose residues of α-1, 3, 6 bonds are 6.3 of the total glucose residues. (i) According to gel filtration high-speed liquid chromatography, the weight average molecular weight (Mw) by molecular weight distribution analysis is about 4,700 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) is 2.1. (K) The content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more per solid component is about 90% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass. (M) DE is about 7. (N) The moisture content is about 8%.

Next, at a room temperature of 25 ° C, commercially available thin crispy muffins (manufactured by Kobe Fukatsudo Co., Ltd.) as a food material are crushed in a crusher to obtain crushed pieces having a side of about 1 to about 2 mm. Place 1kg of chip-shaped crispy muffins in a container, add 150g of salad oil and 150g of glucose in sequence while stirring at the same temperature, heat at 130 ° C for 10 minutes, let cool to room temperature, and then, put the aforementioned adhesive of the present invention 200g Spread it almost evenly on the surface of small flake muffins, make it adhere, and fill it in a plastic mold with a plurality of hemispherical depressions with a diameter of about 3cm. Use a spatula made of stainless steel to flatten the surface of the uniform mold to make it fragmented. The crispy muffins adhered to each other, and the resulting hemispherical crispy muffin pieces were taken out of the mold and placed in an oven and heated at 100 ° C for 20 minutes to obtain the sticky and shaped food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 6 months. It is excellent in tooth touch, eating sensation, shape retention and storage stability, impact resistance, and gloss. Stick to molded food. [Example 2]

＜ Adhesives and sticky molded foods ＞ Compared to 100 parts by mass of purified water, converted to dry solids, added polyglucose (trade name "food additive polyglucose", polyglucose content about 94% by mass, moisture content about 2% by mass, manufactured by Linyuan Co., Ltd.) 10 parts by mass, and the branch having the following characteristics (a) to (n) obtained according to the method disclosed in Example 5 of International Publication No. WO2008 / 136331 15 parts by mass of α-glucan mixture, and the trade name "TETRUP-H" as an oligosaccharide (water content of about 75% by mass or more, glucose content of 5% or less, maltotetraose content of 73% or more, Linyuan Co., Ltd.) 30 parts by mass and dissolve to obtain the adhesive of the present invention in the form of an aqueous solution. The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: about 2: about 2.5. In addition, the adhesive was determined as an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting isomaltosyl glucanase, isomaltose is produced at about 35% by mass per solid content of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is about 76% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 1.3. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues accounts for about 70% of the total glucose residues. (G) α-1,3 bond glucose residue is 3.0% of the total glucose residue. (H) The α-1,3,6 bond glucose residue is 4.8 of the total glucose residues. (i) According to gel filtration high-speed liquid chromatography, the weight average molecular weight (Mw) by molecular weight distribution analysis is about 6,200 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) is 2.2. (K) The content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more per solid component is about 91% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass. (M) DE is about 7.5. (N) The moisture content is about 8%.

Next, at a temperature of 20 ° C, the small flake corn flakes used as food materials, "Moriyong Corn Flakes 3M 500g" (made by Morinaga Kogyo Co., Ltd.), are crushed in a crusher, and one side of the fragments becomes about 3 to about 10 mm Way to crush. Next, put the obtained small flake-shaped corn flakes 1 kg in a container, and with stirring, the aforementioned adhesive 200 g of the present invention is almost uniformly attached to the surface of the small flake-shaped corn flakes, filled with a plurality of hemispherical shapes with a diameter of about 2 cm The concave plastic mold is leveled with a spatula made of stainless steel to make the corn flakes stick to each other. Secondly, the sticky hemispherical corn flakes are removed from the mold and placed in a commercially available oven and heated at 100 ° C for 20 minutes , And get the adhesive molded food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 6 months. It is excellent in tooth touch, eating sensation, shape retention and storage stability, impact resistance, and gloss. Stick to molded food. [Example 3]

＜ Adhesives and sticky molded foods obtained using this ＞ Compared to 100 parts by mass of purified water, based on dry solids, polyglucose is added (trade name "food additive polyglucose", polyglucose content is about 94% by mass , Moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) 10 parts by mass, and obtained according to the method disclosed in Example 4 of International Publication No. WO2008 / 136331, which has the following (a) to (n) 16 parts by mass of branched α-glucan mixture with the brand name "PANORUP" as an oligosaccharide (solid content 74% by mass or more, panose content 28% by mass or more, and isomalt oligosaccharide content 50% by mass or more 30 parts by mass of Mizuhisa, manufactured by Linyuan Co., Ltd., and dissolved to obtain the adhesive of the present invention in the form of an aqueous solution. The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: about 2: about 2. In addition, the adhesive was determined as an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting with isomaltosylglucanase, isomaltose is produced to approximately 45% by mass for each solid component of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is about 85% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 2. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues accounts for about 80% of the total glucose residues. (G) α-1,3 bond glucose residue is 1.4% of the total glucose residue. (H) The α-1,3,6 bond glucose residue is 1.7 of the total glucose residue. (i) According to gel filtration high-speed liquid chromatography, the weight average molecular weight (Mw) by molecular weight distribution analysis is about 10,000 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) was 2.9. (K) For each solid component, the content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more is about 92% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 8% by mass. (M) DE is about 6. (N) The moisture content is about 7%.

Next, at a temperature of 15 ° C, put 500g of commercial rice incense "Komepon" (made by Kameda Fruit Co., Ltd.) as a food material into a container, and add 60g of salad oil and 60g of glucose in sequence while stirring at the same temperature. Heat at 130 ° C for 10 minutes and let cool. Next, attach the above-mentioned adhesive 100g of the present invention almost uniformly to the surface of Mixiang, fill it with a plastic mold with a plurality of cube-shaped depressions with a side of about 3 cm, made of stainless steel The spatula leveled the surface of the mold evenly to make the rice fragrance stick to each other. The cube-shaped rice fragrance pieces obtained were taken out of the mold and placed in an oven and heated at 100 ° C for 20 minutes to obtain the adhesive molded food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 6 months. It is excellent in tooth touch, eating sensation, shape retention and storage stability, impact resistance, and gloss. Stick to molded food. [Example 4]

＜ Adhesives and sticky molded foods obtained using this ＞ Compared to 100 parts by mass of purified water, based on dry solids, polyglucose is added (trade name "food additive polyglucose", polyglucose content is about 94% by mass , Moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) 10 parts by mass, and obtained according to the method disclosed in Example 5 of International Publication No. WO2008 / 136331, which has the following (a) to (n) 15 parts by mass of a branched α-glucan mixture with the trade name "HALLODEX" as an oligosaccharide (solid content concentration of 72% by mass or more, and maltose α, α-trehalose content of each solid component is 50 mass % Or more, total oligosaccharide content (a total of 2 sugars to 10 sugars) is 95% by mass or more of water syrup, manufactured by Linyuan Co., Ltd.) 30 parts by mass, and dissolved to obtain the adhesive of the present invention in the form of an aqueous solution . The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: about 1.5: about 2. In addition, the adhesive was determined as an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting isomaltosylglucanase, isomaltose is produced to about 47% by mass per solid content of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is about 63% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 2.4. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues accounts for about 60% of the total glucose residues. (G) α-1,3 bond glucose residue is 2.3% of the total glucose residue. The glucose residues of (h) α-1,3,6 bond are 2.1 of the total glucose residues. (i) The weight average molecular weight (Mw) by molecular weight distribution analysis according to gel filtration high-speed liquid chromatography is about 1,000 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) is 1.8. (K) The content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more per solid component is about 90% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass. (M) DE is about 7. (N) The moisture content is about 8%.

Next, at room temperature of 25 ° C, 1 kg of peanuts and almonds, which are commercially available as food materials, are crushed in a crusher so that one side of the crushed product becomes about 2 to about 5 mm. Next, take out the whole amount of the pulverized product in a container, and spray the 400 g of the adhesive of the present invention on the pulverized product while stirring at the same temperature to make the surface almost uniformly adhere, then fill it in a plurality of hemispherical shapes with a diameter of about 2 cm The concave plastic mold is smoothed with a stainless steel spatula to make the surface of the mold uniform, so that the small pieces of peanut almonds stick to each other, and the resulting hemispherical peanut almond pieces are taken out of the mold and placed in an oven and heated at 100 ° C for 30 minutes , And get the adhesive molded food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 6 months. It is excellent in tooth touch, eating sensation, shape retention and storage stability, impact resistance, and gloss. Stick to molded food. [Example 5]

＜ Adhesives and sticky molded foods obtained using this ＞ Compared to 100 parts by mass of purified water, based on dry solids, polyglucose is added (trade name "food additive polyglucose", polyglucose content is about 94% by mass , Moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) 10 parts by mass, and obtained according to the method disclosed in Example 3 of International Publication No. WO2008 / 136331, which has the following (a) to (n) 20 parts by mass of branched α-glucan mixture with the trade name "TETRUP-H" as an oligosaccharide (solid content of about 72% by mass or more, glucose content of 5% by mass or less, and maltotetraose content of 73% by mass The above-mentioned water syrup, manufactured by Linyuan Co., Ltd.) was dissolved in 30 parts by mass to obtain the adhesive of the present invention in the form of an aqueous solution. The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: about 2: about 2.5. In addition, the adhesive was determined as an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting isomaltosylglucanase, isomaltose is produced to approximately 28.4% by mass per solid content of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is approximately 42.1% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 0.62. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues occupy about 83.7% of the total glucose residues. (G) α-1,3 bond glucose residue is 1.1% of the total glucose residue. The glucose residues of (h) α-1,3,6 bond are 0.8 of the total glucose residues. (i) The weight average molecular weight (Mw) by molecular weight distribution analysis according to gel filtration high-speed liquid chromatography is about 59,000 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) was 15.4. (K) For each solid component, the content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more is about 92% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass. (M) DE is about 6.5. (N) The moisture content is about 7%.

Next, at a temperature of 20 ° C, a commercially available "Dried fruit mix" (made by Kojimaya) as a food material is crushed in a crusher so that one side of the chips becomes about 2 to about 5 mm. Next, place the obtained 200g of dried flakes and 800g of commercially available oatmeal in a container. While stirring at the same temperature, add 120g of rapeseed oil and 120g of glucose in sequence, heat at 130 ° C for 10 minutes, and cool to room temperature Next, make the adhesive 300g of the present invention almost uniformly adhere to the surface of the mixture, fill a plastic mold with a plurality of semi-cylindrical depressions with a diameter of about 1cm and a length of 10cm, and clean it with a stainless steel spatula Flatten the surface of the mold so that the aforementioned mixture adheres to each other, remove the adhered hemispherical mixture block from the mold, put it in an oven and heat at 100 ° C for 20 minutes, to obtain the adhesive molded food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 6 months. It is excellent in tooth touch, eating sensation, shape retention and storage stability, impact resistance, and gloss. Stick to molded food. [Example 6]

＜ Adhesives and sticky molded foods obtained using this ＞ Compared to 100 parts by mass of purified water, based on dry solids, polyglucose is added (trade name "food additive polyglucose", polyglucose content is about 94% by mass , Moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) 10 parts by mass, and obtained according to the method disclosed in Example 3 of International Publication No. WO2008 / 136331, which has the following (a) to (n) The characteristic branched α-glucan mixture is 18 parts by mass, and the brand name "PANORUP" as an oligosaccharide (solid content 74% by mass or more, panose content 28% by mass or more, and isomalt oligosaccharide content 50% by mass or more 30 parts by mass of the water syrup; manufactured by Linyuan Co., Ltd., and dissolved to obtain the adhesive of the present invention in the form of an aqueous solution. The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: about 2: about 2. In addition, the adhesive was determined as an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting isomaltosylglucanase, isomaltose is produced to approximately 28.4% by mass per solid content of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is approximately 42.1% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 0.62. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues occupy about 83.7% of the total glucose residues. (G) α-1,3 bond glucose residue is 1.1% of the total glucose residue. The glucose residues of (h) α-1,3,6 bond are 0.8 of the total glucose residues. (i) The weight average molecular weight (Mw) by molecular weight distribution analysis according to gel filtration high-speed liquid chromatography is about 59,000 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) was 15.4. (K) For each solid component, the content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more is about 92% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass. (M) DE is about 6.5. (N) The moisture content is about 7%.

Next, at a temperature of 25 ° C, the commercially available dried carrots (trade name "dried (dried) chopped carrots", Azacack Foods Co., Ltd.) as a food material are crushed on the side of the crusher to about 3 Crush to about 5mm. Next, put 1kg of the obtained small sliced carrots in a container, add 150g of olive oil and 150g of glucose in sequence while stirring at the same temperature, heat at 130 ° C for 10 minutes, and let it cool to room temperature. Invented adhesive 200g adheres almost uniformly to the surface of crushed carrots, fills a plastic mold with a plurality of hemispherical depressions with a diameter of about 2cm, and flattens the surface of the uniform mold with a stainless steel spatula to make small slices of carrot Stick to each other, take the sticky hemispherical carrot pieces out of the mold, put them in the oven and heat at 100 ° C for 20 minutes to obtain the sticky shaped food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 1 year. It is an excellent adhesion of any of tooth touch, food feel, shape retention and storage stability, impact resistance, gloss. Shaped food. [Example 7]

＜ Adhesives and sticky molded foods ＞ Compared to 100 parts by mass of purified water, converted into dry solids, and evenly mixed and mixed polyglucose (trade name "food additive polyglucose", polyglucose content of about 94% by mass, moisture (Content about 2% by mass, manufactured by Linyuan Co., Ltd.) 14 parts by mass and the following characteristics (a) to (n) obtained according to the method disclosed in Example 5 of International Publication No. WO2008 / 136331 26 parts by mass of branched α-glucan mixture, and α, α-trehalose as oligosaccharides (trade name "TREHA" (α, α-trehalose content 98% by mass or more, moisture content 1.5% by mass or less, Linyuan (Limited by Co., Ltd.) 26 parts by mass to obtain the liquid adhesive of the present invention. The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: About 2: About 2.

<Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan with a degree of glucose polymerization of 3 or more connected through the α-1,4 bond has a link through a bond other than the α-1,4 bond Branch structure with glucose polymerization degree 1 or higher. (C) By digesting isomaltosylglucanase, isomaltose is produced to about 40% by mass per solid content of the digestate. (D) The content of water-soluble dietary fiber determined by high-speed liquid chromatography (enzyme-HPLC method) is about 80% by mass. (E) The ratio of α-1,4 bond glucose residues to α-1,6 bond glucose residues is about 1: 2.6. (F) The total of α-1,4 bond glucose residues and α-1,6 bond glucose residues occupy about 69% of the total glucose residues. (G) α-1,3 bond glucose residue is 2.5% of the total glucose residue. (H) The glucose residues of α-1, 3, 6 bonds are 6.3 of the total glucose residues. (i) According to gel filtration high-speed liquid chromatography, the weight average molecular weight (Mw) by molecular weight distribution analysis is about 4,700 Daltons, and (j) the weight average molecular weight (Mw) divided by the number average molecular weight (Mn) The value (Mw / Mn) is 2.1. (K) The content of branched α-glucan with a degree of glucose polymerization (DP) of 9 or more per solid component is about 90% by mass. (L) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass. (M) DE is about 7. (N) The moisture content is about 8%.

Next, at a room temperature of 25 ° C, commercially available crispy muffins (manufactured by Kobe Fengyue Co., Ltd.) as food materials are crushed in a crusher so that the side of the fragments becomes about 1 to about 2 mm. 1kg of crispy muffins was placed in a container, while stirring at the same temperature, 150g of salad oil and 150g of glucose were added in sequence, heated at 130 ° C for 10 minutes, and allowed to cool to room temperature. Secondly, the adhesive of the present invention was 200g Spread it almost uniformly on the surface of small flake muffin and attach it. Fill it in a plastic mold with a plurality of hemispherical depressions with a diameter of about 3cm. Use a spatula made of stainless steel to smooth the surface of the uniform mold to make it fragmented. The crispy muffins adhered to each other, and the resulting hemispherical crispy muffin pieces were taken out of the mold and placed in an oven and heated at 100 ° C for 20 minutes to obtain the sticky and shaped food of the present invention.

This product retains its shape and flavor almost immediately after being stored at room temperature for more than 6 months. It is excellent in tooth touch, eating sensation, shape retention and storage stability, impact resistance, and gloss. Stick to molded food. [Example 8]

In terms of dry solids, 10 parts by mass of polyglucose (trade name "food additive polyglucose", polyglucose content of about 94% by mass, moisture content of about 2% by mass, manufactured by Linyuan Co., Ltd.) and evenly mixed 18 parts by mass of any of the branched α-glucan mixtures used in Examples 1 to 5, and α, α-trehalose as an oligosaccharide (trade name "TREHA" (α, α-trehalose content 98 mass % Or more, moisture content 1.5% or less, manufactured by Linyuan Co., Ltd.) 18 parts by mass, each filled with 1 kg in a closed container, and 5 kinds of solid adhesives of the present invention are obtained. The mass ratio of glucose, branched α-glucan mixture, and oligosaccharide anhydride conversion is 1: about 2: about 2.

When this product is used, it can be dissolved in water in an appropriate amount and used as an aqueous solution adhesive with an appropriate concentration. The aqueous solution is colorless, low viscosity, easy to handle, and has excellent characteristics of strong adhesion to food materials. Still, this product or its aqueous solution, for example, can be used as a "connection" to adhere various food materials to each other, and to improve the water retention of various foods and drinks, maintain these shapes, or be used to improve the sense of food. [Example 9]

<Adhesive> Convert to dry solid matter, stir and dissolve polytriglucose (trade name "food additive polytriglucose", polytriglucose content approximately 94% by mass, moisture content approximately 2% by mass, manufactured by Linyuan Co., Ltd.) 10 15 parts by mass and any of the branched α-glucan mixtures used in Examples 1 to 5, 15 parts by mass, and maltose, maltotriose, maltotetraose, maltopentaose, malt Maltohexaose, maltoheptaose, and maltooctose, respectively, are contained in equal amounts of 15 parts by mass of the mixture (converted to solid matter), fill 1kg each in a steel container, heat sterilize, and cool to obtain the relevant Five types of adhesives invented. The mass ratio of polytriglucose, branched α-glucan mixture, and oligosaccharide anhydride in the adhesive is 1: about 1.5: about 1.5. This adhesive was determined to be an aqueous solution having a solid content concentration of about 15% by mass, and the viscosity when measured by the "viscosity measurement method" shown in Experiment 1 (2) was more than 20 cP.

The above five types of adhesives are all colorless, low viscosity, easy to operate, and have strong adhesion to food materials. The adhesive molded foods obtained by using these adhesives have excellent gloss. Still, the aforementioned adhesives, for example, can be used as "connections" to adhere various foods and beverages to each other, and to impart gloss to the resulting adhesive molded food, or to improve the water retention of various foods or beverages, or to maintain these shapes, or to Use to improve the appetite. [Industrial availability]

As described above, according to the adhesive of the present invention, it is possible to easily provide a food material that can easily adhere to small pieces and / or granules, and maintain shape, stability, operability, impact resistance, and gloss Excellent sticky molded food with long product life. In addition, according to the adhesive of the present invention, when the food material is formed by using the type adhesion, the advantage that the filling operation of the opposite type and the removal operation from the type can be performed with good operability is obtained. In addition, according to the method for manufacturing a sticky shaped food product of the present invention, a sticky shaped food product having the aforementioned excellent characteristics can be easily manufactured on an industrial scale with good yield. The invention has a huge impact on the industry, and its industrial significance is extremely great.

Claims (15)

An adhesive comprising polytriglucose, a branched α-glucan mixture having the following characteristics (A) to (C), and an oligosaccharide as an active ingredient, which is characterized by the The polytriglucose content of each solid component of the adhesive is 10 to 50% by mass: (A) uses glucose as a constituent sugar, and (B) is located in a linear chain with a degree of polymerization of glucose of 3 or more linked by α-1,4 bonds The non-reducing terminal glucose residue at one end of the glucan has a branched structure with a degree of glucose polymerization of 1 or more connected by a bond other than the α-1,4 bond. (C) by isomaltosyl glucanase Digestion to produce isomaltose with more than 5 mass% of each solid component of the digestate. The adhesive according to claim 1 is formed by including the mass ratio of polytriglucose, the aforementioned branched α-glucan mixture, and the oligosaccharide in terms of anhydride conversion in the range of 1: 1 to 3: 0.1 to 3. The adhesive agent according to claim 1 or 2, wherein the oligosaccharide is selected from sucrose, lactose, maltose, isomaltose, lactulose oligosaccharide, glucosyl sucrose, raffinose, maltotriose, maltosyl sucrose, wheat Maltotetraose, maltopentose, maltohexaose, maltoheptaose, maltooctaose, α, α-trehalose, α-glucosyl α, α-trehalose, α-maltosyl α, α -Trehalose, α-maltotriosyl α, α-trehalose, α-maltotetraosyl α, α-trehalose, α-maltopentaose α, α-trehalose, α-maltose One or more than one of hexasaccharide α, α-trehalose, sugar alcohol, fructooligosaccharide, galactose oligosaccharide, xylooligosaccharide and soybean oligosaccharide. The adhesive according to any one of claims 1 to 3, which contains 70% by mass or more of polytriglucose, the aforementioned branched α-glucan mixture, and oligosaccharide in terms of anhydride conversion. The adhesive according to any one of claims 1 to 4 is in the form of an aqueous solution. The adhesive according to claim 5, which is a mixture of polytriglucose, a specific branched α-glucan, and an oligosaccharide, and each liquid contains 10 to 50% by mass. The adhesive according to claim 6, wherein each liquid weight of the aforementioned aqueous solution contains polytriglucose at 2.5% by mass or more. A sticky shaped food product, which is a sticky shaped food product in which small pieces and / or granular food materials are adhered and molded to each other, characterized in that the aforementioned food materials are mutually adhered by the adhesive agent according to any one of claims 1 to Or a combination of its dry matter. The adhesive molded food according to claim 8, wherein the aforementioned food materials in the form of small pieces and / or granules are covered with animal and vegetable oils and / or sugars. The sticky and shaped food according to claim 8 or 9, wherein the aforementioned food material in the form of small flakes and / or granules is selected from the group consisting of baked pastries, flake pastries, snacks, cereal foods, dried fruits and dried vegetables or More than 2 types. A method for manufacturing a sticky shaped food product, characterized in that it includes a step of attaching an adhesive agent according to any one of claims 1 to 7 to the surface of small and / or granular food materials. The method for manufacturing a stick-shaped molded food according to claim 11, wherein the aforementioned food materials in the form of small pieces and / or granules are previously coated with animal and vegetable oils and / or sugars. The method for manufacturing an adhesive molded food according to claim 11 or 12, further comprising the steps of drying and / or heating the aforementioned food material in the form of small pieces and / or granules to which the adhesive is attached. The method for manufacturing a sticky and shaped food according to any one of claims 11 to 13, wherein the aforementioned food materials in the form of small pieces and / or granules are selected from baked pastries, sheet pastries, snacks, cereal foods, dried fruit and One or more of the dried vegetables. The method for manufacturing an adhesive molded food according to any one of claims 11 to 14, wherein the moisture content of the food material in the form of small pieces and / or granules before the adhesive is attached to the surface is less than 10% by mass.