JP7625277B2 - Method for disintegrating water-insoluble carbohydrates - Google Patents

Description

Article 30, paragraph 2 of the Patent Act (Publications, etc. 1-1) October 4, 2021 Website: https://www. jstage. jst. go. jp/article/jag/advpub/0/advpub_jag. JAG-2021_0009/_article/-char/ja A copy of the express version of Journal of Applied Glycoscience, Vol. 68, No. 4, 2021, p. 77-87, published on the website:

Article 30, paragraph 2 of the Patent Act applies (Publications, etc. 1-2) Journal of Applied Glycoscience, Vol. 68, No. 4, 2021, pp. 77-87, copy of the Japanese Society of Applied Glycoscience

Article 30, paragraph 2 of the Patent Act applies (Publications, etc. 2) October 4, 2021 Website: https://www.naro.go.jp/publicity_report/press/laboratory/nfri/144062.html and https://www.naro.go.jp/english/laboratory/nfri/press/natapuree/index.html Copy of the press release of the National Agriculture and Food Research Organization published on

Article 30, paragraph 2 of the Patent Act applies (Publications, etc. 3) November 1, 2021 to November 10, 2021 Website: https://conference-park.jp/conference/32 Copy of the abstracts of the 39th public lecture hosted by the National Agriculture and Food Research Organization

Article 30, Paragraph 2 of the Patent Act (Publications, etc. 4) A copy of the contents of the presentation at the 39th Public Lecture held by the National Agriculture and Food Research Organization on November 10, 2021

Article 30, paragraph 2 of the Patent Act (Publication, etc. 5) A copy of the Chemical Daily, page 3 (Health and Society), dated October 8, 2021

Article 30, Paragraph 2 of the Patent Act (Publications, etc. 6) A copy of the contents of the online briefing for the Nihon Keizai Shimbun Inc. held on November 9, 2021

Article 30, paragraph 2 of the Patent Act applies. (Publications, etc. 7) A copy of the commentary in the 56th issue of "Food Testing and Research" (Reiwa 3rd Edition) submitted to the National Food-Related Testing and Research Center Directors' Meeting on November 12, 2021

Article 30, paragraph 2 of the Patent Act applies (Publications, etc. 8) A copy of the contents published by the Food Industry Newspaper Company on November 25, 2021 at https://www.ssnp.co.jp/news/rice/2021/11/2021-1125-1013-16.html

The present disclosure relates to a complex containing a water-soluble polysaccharide and a water-insoluble carbohydrate, and a method for producing the same.

Known technologies for producing cellulose nanofibers by dewoven cellulose fibers include chemical methods such as TEMPO oxidation and phosphoric acid esterification, which mainly use plant-derived pulp as the raw material, and enzymatic hydrolysis, as well as grinders, homogenizers, and underwater counter-impingement methods.

It is expected that high-quality cellulose fibers with a low paper texture can be obtained by disintegrating bacterial cellulose. For example, a known technique involves processing bacterial cellulose in a pulp disintegrator, then subjecting it to pressure disintegration in a homogenizer, and adding it to chocolate drinks, crumb paste, ice cream, tofu, kamaboko, hamburger patties, sausages, and bean paste fillings. Other known methods include processing nata de coco in a blender at 20,000 rpm for 10 minutes, followed by high-pressure homogenization (10 passes at a maximum of 600 bar), and disintegrating it in a high-shear blender and then processing it in an ultrasonic device.

The disaggregated cellulose obtained by disaggregating cellulose in this way is expected to have various applications in the food industry. In addition, disaggregating water-insoluble carbohydrates such as plant stems and leaves, which contain cellulose as a main component, chitin, and crustacean shells, which contain chitin as a main component, is attracting a lot of attention because it improves their usability not only in the food industry but also in non-food industries such as plastics, fibers, membranes, and paper.

The inventors conducted extensive research based on the hypothesis that the appearance of new cellulose surfaces that may occur during the disintegration process of water-insoluble carbohydrates, such as cellulose, causes association between nearby cellulose molecules and promotes entanglement of the fibers, which results in poor disintegration. As a result, they discovered that the coexistence of polysaccharides that interact with water-insoluble carbohydrates during the disintegration process of water-insoluble carbohydrates is effective in providing a useful disintegrated product of water-insoluble carbohydrates.

Thus, the present disclosure provides:
(Item 1)
A complex comprising a water-soluble polysaccharide and a water-insoluble carbohydrate.
(Item 2)
The complex described in the above item, wherein the water-insoluble carbohydrate is disintegrated in the presence of the water-soluble polysaccharide dissolved in water.
(Item 3)
The complex according to any one of the preceding items, wherein the water-soluble polysaccharide comprises xylan or a derivative thereof, β-glucan or a derivative thereof, mannan or a derivative thereof, a water-soluble cellulose derivative or a salt thereof, chitosan or a derivative thereof, alginic acid or a salt thereof or a derivative thereof, carrageenan, gellan gum, pectin or a partial structure thereof or a derivative thereof, or any combination thereof.
(Item 4)
The complex according to any one of the preceding items, wherein the β-glucan or a derivative thereof comprises (1-3) or (1-4) β-glucan.
(Item 5)
The complex according to any one of the preceding claims, wherein the β-glucan or a derivative thereof comprises tamarind seed gum.
(Item 6)
The complex of any one of the preceding claims, wherein the water-insoluble carbohydrate comprises bacterial cellulose.
(Item 7)
The complex according to any one of the preceding claims, wherein the water-insoluble carbohydrate is disintegrated by a food blender or food mixer.
(Item 8)
A complex described in any one of the above items, wherein when compared to a composition mixed with a water-insoluble carbohydrate after disintegration of the water-insoluble carbohydrate, the complex has a larger volume than the composition.
(Item 9)
The complex according to any one of the preceding items, wherein the water-soluble polysaccharide is a (1-3),(1-4) β-glucan and the water-insoluble carbohydrate is cellulose.
(Item 10)
A binding improver for a subject to be bound, comprising the complex according to any one of the above items.
(Item 11)
An adhesion suppressant to be mixed, comprising the complex described in any one of the above items.
(Item 12)
A texture-changing agent for food or beverage to be mixed, comprising the complex according to any one of the above items.
(Item 13)
A viscosity-increasing, stability-changing agent to be mixed, comprising the complex according to any one of the preceding items.
(Item 14)
A water permeation suppression or control agent comprising the complex according to any one of the preceding items.
(Item 15)
A biodegradable or biocompatible material comprising the composite material according to any one of the above items. (Item 16)
A paper, fiber, or plastic modifier comprising the composite according to any one of the preceding items.
(Item 17)
A fiber texture improver for food and beverages, comprising the complex described in any one of the above items.
(Item 18)
A composition having reduced disintegration in water, comprising a composition comprising a complex described in any one of the above items bound to a water-insoluble particle, and coated with a complex described in any one of the above items or an inhibitor or control agent described in any one of the above items.
(Item 19)
The composition according to any one of the preceding items, wherein the water-insoluble particles include particles comprising at least one material selected from starch, cellulose, or β-1,3-glucan.
(Item 20)
A food or drink obtained from the complex described in any one of the above items.
(Item 21)
The food or beverage according to any one of the above items, comprising a confectionery, a noodle, a cream, an emulsion, a 3D printed food, a meat substitute, a lipid substitute, a food binder, a dispersion medium, a thickening agent, a paste preparation agent, a dye adsorbent, a water absorption regulator, and an agar mixed gel.
(Item 22)
A food or beverage for use in a 3D food printer, comprising a mixture of the complex described in any one of the above items and a food or beverage.
(Item 23)
A food or drink comprising the complex according to any one of the above items and a gelling agent.
(Item B1)
The complex according to any one of the preceding items, for improving the binding property of an object to be bound.
(Item B2)
The composite according to any one of the above items, for suppressing the adhesion of a mixture. (Item B3)
The complex according to any one of the preceding items, for changing the texture of a food to be mixed therewith.
(Item B4)
A complex according to any one of the preceding items for changing the thickening stability of a subject to be mixed.
(Item B5)
2. The composite of claim 1, for inhibiting or controlling water permeation.
(Item B6)
2. A composite according to any one of the preceding items for use as a biodegradable or biocompatible material.
(Item B7)
2. The composite of any one of the preceding items for use as a modifier for paper, textiles, or plastics.
(Item A1)
A method for producing a complex comprising a water-soluble polysaccharide and a water-insoluble carbohydrate, comprising the steps of:
A method comprising the step of disintegrating a water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water.
(Item A2)
The method according to any one of the preceding items, wherein the complex improves the binding property of a food material.
(Item A3)
The method according to any one of the preceding items, wherein the water-soluble polysaccharide comprises xylan or a derivative thereof, β-glucan or a derivative thereof, mannan or a derivative thereof, a water-soluble cellulose derivative or a salt thereof, chitosan or a derivative thereof, alginic acid or a salt thereof or a derivative thereof, carrageenan, gellan gum, pectin or a partial structure thereof or a derivative thereof, or any combination thereof.
(Item A4)
The method according to any one of the preceding items, wherein the β-glucan or a derivative thereof comprises (1-3), (1-4) β-glucan.
(Item A5)
The method according to any one of the preceding claims, wherein the β-glucan or derivative thereof comprises tamarind seed gum.
(Item A6)
Item 11. The method of any one of the preceding items, wherein the water-insoluble carbohydrate comprises bacterial cellulose.
(Item A7)
The method according to any one of the preceding claims, wherein the water-insoluble carbohydrates are macerated by a food blender or food mixer.
(Item A8)
The method according to any one of the preceding items, wherein the complex has a larger volume than a composition mixed with the water-insoluble carbohydrate after disintegration of the water-insoluble carbohydrate.
(Item A9)
The method according to any one of the preceding claims, wherein the concentration of the water-insoluble carbohydrate at the time of disintegration is at least about 0.001 as a ratio to the combined weight of the water-insoluble carbohydrate, the water, and the water-soluble polysaccharide.
(Item A10)
A method for producing food and beverages for a 3D food printer, comprising:
disintegrating the water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water;
and mixing the complex containing the water-soluble polysaccharide and the water-insoluble carbohydrate obtained by the disintegration step with any food or beverage ingredient.
(Item A11)
1. A method for forming a highly homogeneous gel, comprising the steps of:
disintegrating the water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water;
a step of mixing the complex containing the water-soluble polysaccharide and the water-insoluble carbohydrate obtained by the disintegration step with a gelling agent to obtain a mixture;
dispersing the mixture in a solvent;
and subjecting the mixture to a heating and/or cooling treatment.
(Item A12)
2. The method according to any one of the preceding claims, wherein the heating and/or cooling treatment comprises laser processing.

In the present disclosure, it is intended that one or more of the above features may be provided in combinations in addition to the combinations explicitly stated. Further embodiments and advantages of the present disclosure will be recognized by those skilled in the art upon reading and understanding the following detailed description, if necessary.

In addition, the features and notable actions and effects of the present disclosure other than those described above will become clear to those skilled in the art by referring to the following description of the embodiments of the invention and the drawings.

The disintegrated water-insoluble carbohydrates obtained by the method disclosed herein can be applied to a variety of substances and processes, and also have the effect of reducing adhesion to utensils, making them useful as materials in automated cooking processes, particularly 3D food printers.

This technology can also provide new materials that can be used in the manufacture of foods, fibers, daily necessities, etc. In particular, in food processing, it can be used as a low-calorie or calorie-free lipid substitute, meat substitute, emulsion material, sauce, dressing, cream, etc. It can also be used to adjust texture and as a binding material for ingredients, and can also be used as a dietary fiber source due to the disintegrated water-insoluble carbohydrates and polysaccharides that coexist during disintegration. Furthermore, this technology can be used to manufacture foods such as "Smile Care Food" to maintain the quality of life for people with problems chewing or swallowing. It can also be useful for expanding the range of application of materials by controlling the water movement in 3D food printers, improving the dispersibility of powders, and controlling paste properties through the retention of pigments and other ingredients, and preventing adhesion to containers during kneading.

Furthermore, as a non-edible material with properties such as adhesiveness, moldability, biodegradability, and biocompatibility, it is expected to be used in applications such as plastic substitutes, membranes, powders, fibers, and solid storage materials.

FIG. 1A is a graph showing the screen transmittance of a disintegrated product (8-fold diluted product) of nata de coco cellulose in the presence of polysaccharides. FIG. 1B is a photograph showing the difference in dispersibility between the control group (BC + xyloglucan (added after disintegration)) and the test group (BC + xyloglucan (added before disintegration)). FIG. 2 is a photograph showing a colored sample of a composite material according to one embodiment of the present disclosure (left) and a cooked product thereof (right). 3 is a photograph showing an example of adhesion during a kneading operation of a complex according to an embodiment of the present disclosure. Left: control sample, Right: sample with added β-glucan and macerated material. FIG. 4 is a photograph showing the baked control sample (left) and the baked sample with added β-glucan and macerated material (right). FIG. 5 is a photograph showing a thin film derived from the disaggregated material with added β-glucan (left) and a thin film derived from the disaggregated material with added chitosan (right). FIG. 6 is a photograph showing an extrusion and gelation product of the disintegrated material with the addition of chitosan (left), and an extrusion and gelation product of the disintegrated material with the addition of sodium alginate mixed with starch (right). FIG. 7 is a photograph showing a thick soy sauce made from a composite according to an embodiment of the present disclosure. FIG. 8 shows a schematic diagram of the syringe installation mode (left) and a photograph of the syringe after installation (right). FIG. 9 is a photograph of the composite (gel) according to one embodiment of the present disclosure upon injection. FIG. 10 is a photograph showing the molded product after injection (top left: string-like, top right: swirl-like) and the molded product after heating (bottom). Figure 11 shows photographs of rice starch mixed with water (left) and rice starch mixed with BC β-glucan-added and disintegrated material (right). The photographs are arranged at an angle so that the top of the photograph is higher and the bottom is lower. In the sample on the left, the liquid mixture flows and moves to one side. FIG. 12 is a photograph showing a molded product (on a plate) made by mixing rice starch with BC β-glucan-added/disintegrated product. FIG. 13 is a photograph showing the molded product of FIG. 12 taken out after being steamed and heated in a microwave oven. FIG. 14 is a photograph showing a meat substitute food to which water has been added (left) and a molded product to which BC β-glucan has been added and disintegrated (right). FIG. 15 is a photograph showing the molded product after baking in a toaster oven. FIG. 16 is a set of photographs showing the molded products (left: (1), left: (2), right: (3), right: (4)) before the heat treatment. FIG. 17 is a set of photographs showing the molded products after heating (lower left: (1), upper left: (2), upper right: (3), lower right: (4)). FIG. 18 is a photograph showing the molded product after baking in a toaster oven. Figure 19 is a photograph showing a whipped cream-like food product. Left: after whipping, right: after extrusion and placement. 20 is a photograph showing the state of floating of lumpy ground material when the grinding time is changed. From left to right, the samples are after grinding for 5 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, and 30 seconds. FIG. 21 is a photograph showing a kneaded product of BC disintegrated material and rice starch (left) and a noodle-like food product after boiling (right). FIG. 22 is a photograph showing rice starch and BC disintegrated material kneaded and then arranged in a granular form (left) and the granular food product after boiling (right). Fig. 23 is a photograph showing a mixture of potato powder and macerated BC (left) and a dumpling-like food after boiling (right). Only the one on the far right in the right photograph shows the dumpling-like food before boiling. FIG. 24 is a photograph showing the potato paste ejection. FIG. 25 is a photograph showing short noodles that have been boiled and then cooled under running water on a sieve. FIG. 26 is a photograph showing the state 5 hours after the addition of water (left) or β-glucan (1-3) or (1-4) added and disintegrated products (right) obtained from BC to a soybean flour suspension. FIG. 27 is a photograph showing a curcumin dispersion to which water (left) or β-glucan (1-3) or (1-4) added and disintegrated products obtained from BC (right) was added, followed by centrifugation. 28 is a photograph showing a disk-shaped dry composition composed of glucan (viewed from the side). The hemispherical convex part in the upper center of the sample shows the state in which a water droplet placed on the top does not penetrate and remains inside. FIG. 29 is a photograph showing a rice straw-paper-like membrane. FIG. 30 is a photograph of heated rice flour to which a complex according to an embodiment of the present disclosure has been added. FIG. 31 is a graph showing the sedimentation rate of weak flour to which a complex according to an embodiment of the present disclosure has been added. FIG. 32 is a graph showing the sedimentation rate of rice flour to which a complex according to an embodiment of the present disclosure has been added. 33 is a graph showing the sedimentation rate of weak flour and rice flour with added xanthan gum. Data is shown for each xanthan gum concentration, with the left bar representing weak flour and the right bar representing rice flour. FIG. 34 is a photograph showing the dispersion state of the complex according to an embodiment of the present disclosure, or weak flour and rice flour to which xanthan gum has been added. The left side of Fig. 35 shows a photograph of a syringe filled with a slurry obtained by mixing a composite according to an embodiment of the present disclosure with weak flour, and the right side of Fig. 35 shows a photograph of the weak flour slurry ejected from the syringe. FIG. 36 is a photograph showing a sheet-shaped molded product of a slurry obtained by mixing a complex according to an embodiment of the present disclosure with weak flour, and a sheet-shaped molded product prepared by mixing turmeric powder or parsley powder with the slurry. FIG. 37 is a graph showing an increase in hardness of vegetable paste by adding a complex according to an embodiment of the present disclosure.

Hereinafter, the present disclosure will be described with reference to the best mode. Throughout this specification, singular expressions should be understood to include the concept of the plural, unless otherwise specified. Thus, singular articles (e.g., "a", "an", "the", etc. in English) should be understood to include the concept of the plural, unless otherwise specified. In addition, it should be understood that the terms used in this specification are used in the sense commonly used in the field, unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs. In the case of conflict, the present specification (including definitions) will take precedence.

The following provides definitions of terms and/or basic technical content that are particularly used in this specification.

In this specification, "about" means ±10% of the numerical value that follows.

In this specification, "disintegration" refers to defibrating or loosening water-insoluble carbohydrates, such as bacterial cellulose and pulp fibers, to form a slurry. The disintegrated material is also called a "disintegrated product."

In this specification, "polysaccharide" refers to a polymer of multiple monosaccharides, and in this disclosure typically includes any monosaccharide of five or more sugars. The monosaccharides used in polysaccharides are not particularly limited, but include, for example, glucose, galactose, fructose, xylose, arabinose, galacturonic acid, glucuronic acid, mannose, glucosamine, N-acetylglucosamine, rhamnose, anhydrogalactose, etc., and may include those composed of one or more types of those with modified side chains. The binding patterns of monosaccharides include linear, branched, and cyclic, as well as those that take multiple patterns among these, and those that are bound to substances other than sugars, such as other sugars, proteins, or lipids.

In this specification, "water-soluble polysaccharide" means a water-soluble polysaccharide, and although there are many types of natural compounds, in this specification, in addition to natural products, artificially synthesized compounds may also be used. In this specification, water-soluble polysaccharide also includes polysaccharides that are not water-soluble as they are, but become water-soluble after treatment with an acid or alkali, or after heat treatment, etc. Examples include, but are not limited to, xylan or its derivatives (including those substituted with glucuronic acid residues, arabinose residues, etc.), β-glucan or its derivatives ((1-3), (1-4) β-glucan, xyloglucan, xanthan gum, tamarind seed gum (main component: xyloglucan), etc.), mannan or its derivatives (galactomannan, etc.), water-soluble cellulose derivatives or their salts (including polysaccharides obtained by chemically modifying cellulose, such as carboxymethylcellulose salts, methylcellulose, and hydroxypropylmethylcellulose), chitosan or its derivatives (partially deacetylated chitin, etc.), alginic acid or its salts or derivatives thereof, carrageenan, gellan gum, pectin or its partial structures or derivatives thereof, and any combination thereof.

In this specification, "carbohydrates" basically refer to substances whose main component is monosaccharides, and edible carbohydrates include digestible sugars and dietary fiber. There are many types of carbohydrate compounds that exist as natural products, but the carbohydrates used in this specification may be artificially synthesized or may exist in a state containing substances other than carbohydrates. In addition, carbohydrates in this specification also include inedible plant cell walls, intracellular or extracellular polysaccharides of microorganisms, storage polysaccharides in seeds, roots, tubers, etc., animal endocartilage polysaccharides, animal extracellular matrix polysaccharides, and extracellular skeletal polysaccharides.

In this specification, "water-insoluble carbohydrates" refers to water-insoluble carbohydrates in general. Water-insoluble carbohydrates include, for example, plant tissues whose main component is water-insoluble cellulose, such as bacterial cellulose (natadecoco), starch, chitin, chitosan, paramylum, peptidoglycan, mannan, plant cellulose (pulp), plant fiber (vegetable flour, etc.), crab shells, shrimp shells, animal tissues, insect powder, algae bodies, filamentous fungal bodies, yeast bodies, bacterial bodies (Bacillus subtilis natto bodies, lactic acid bacteria bodies, etc.). Water-insoluble carbohydrates may also be water-insoluble substances composed of multiple types of carbohydrates.

In this specification, the term "complex" refers to a substance formed by the combination of multiple structural units, and the complex state here refers to a state in which a water-soluble polysaccharide dissolved in water or an aqueous solution exists near the surface of a water-insoluble carbohydrate in water or an aqueous solution, that is, near the solid-liquid interface, through interactions mainly consisting of non-covalent bonds.

In this specification, "in the presence of" refers to the presence of a water-insoluble carbohydrate and a water-soluble polysaccharide in the same system at the same time, and refers to the presence of the water-soluble polysaccharide in a dissolved state when the disintegration operation of the water-insoluble carbohydrate of the present disclosure is performed. When the disintegration operation of the present disclosure is performed, at least a part of the water-soluble polysaccharide in the presence of the water-insoluble carbohydrate is in a state in which it can form a new complex with the water-insoluble carbohydrate. An embodiment in which a water-soluble polysaccharide is added after the disintegration operation of the water-insoluble carbohydrate cannot be said to be "in the presence of" in this specification, and an embodiment in which a water-soluble polysaccharide that has already formed a complex with a water-insoluble carbohydrate is disintegrated cannot be said to be disintegration "in the presence of" in this specification.

In this specification, "adhesiveness" refers to the property of substances such as meat pieces, soy flour, potato flour, etc., adhering to each other when they are kneaded with water or fat, and indicates the degree to which meat and fat stick together when kneaded together. Adhesiveness can be evaluated, for example, by binding the substances to be bound and then vibrating them to measure the degree of disintegration.

In this specification, "adhesiveness" refers to the property of sticking, and is also called adhesiveness or stickiness. Adhesiveness can be evaluated, for example, by measuring the strength of the stickiness of the paste when it is stirred, visually checking the degree of adhesion to a stirring tool or container, or by contacting a probe with the paste after molding and measuring the stress when it is pulled away.

In this specification, "thickening stability" refers to increasing the viscosity and increasing the stability of the sol-gel, and can stabilize liquid foods by increasing the viscosity, stabilize the dispersibility of solids, or stabilize the shape and impart texture by gelling. Thickening stability can be evaluated, for example, by measuring the viscosity, flowability characteristics, and viscoelasticity.

In this specification, the term "biodegradable material" refers to a polymer that is decomposed into low molecular weight compounds that do not pose a problem of adverse effects on the environment by the action of microorganisms present in soil or water in nature, or by the action of these microorganisms combined with chemical reactions, physical destruction, etc. in the environment. Biodegradability can be evaluated, for example, by dispersing the material in a microbial culture medium and observing the decrease in turbidity as the microorganisms grow.

In this specification, "biocompatible material" refers to a material that has properties that, when it comes into contact with a living body, do not cause adverse physical or chemical effects on the living body, and do not cause problems such as physiological rejection reactions such as immune reactions. Biocompatibility can be confirmed, for example, by conducting biochemical tests, cell tests, animal tests, human tests, etc., depending on the application.

In this specification, the "water permeability" of a material refers to the process in which, when the material comes into contact with water, the material absorbs water from the contact surface and the water soaks into the material. Water permeability is affected by the structure of the material, such as whether or not a flow path is provided, but it can be evaluated, for example, by placing a water droplet at the interface between the material and gas and observing whether the water droplet quickly penetrates into the material.

In this specification, "food blender" or "food mixer" refers to so-called household blenders or mixers available in the general distribution process, and includes those sold at home electronics stores and online sales sites for households, cake shops, food manufacturing stores, restaurants, small food manufacturing stores, etc. Food blenders or food mixers include devices or equipment for blending and/or mixing food for one to a dozen people. Industrial manufacturing machines with a processing capacity of, for example, more than about 20 liters per processing or more than about 50 liters per hour by continuous processing, such as blenders, mixers, high-pressure processing devices, ultrasonic crushing devices, and other test and research devices, and industrial devices such as refiners and fiberizers for the pulp industry, mass colloiders (Masuko Sangyo Co., Ltd.), ball mills, and bead mills are not included.

As used herein, "texture" refers to the skin sensations in the oral cavity, including the teeth and tongue, among the five senses felt when eating or drinking food. Specifically, this includes the chewiness, the feel on the tongue, and the sensation down the throat. Along with other senses such as taste, it is an important element in determining "deliciousness." Texture can be evaluated, for example, using instrumental measurement methods that use a dynamic viscoelasticity measuring device, a chewing model, etc., in addition to human testing.

In this specification, a "modifier" for paper, etc., refers to an additive that, when added to a target substance, improves the properties of that substance compared to before the addition. For example, a paper modifier can increase the smoothness of paper, improve its mechanical properties, impart water repellency, change its color tone, or change its biodegradability.

In this specification, "film formability" refers to the properties when forming a film, and is also called film formability. For example, a material with high film formability can reduce problems in film formation, such as shrinkage into an undesired shape when preparing a film, failure to obtain a non-uniform, uneven flat surface, and poor peelability from the base screen or stand. This characteristic depends on the film formation method, and film formability can also be improved by adding auxiliary materials.

In this specification, "highly dispersible" refers to a property in which particles dispersed in solutes such as water, aqueous solutions, and sols, or water-insoluble molecules such as colloids, do not or are unlikely to aggregate, float, or settle over time, losing their initial dispersed state.

Preferred Embodiments
Preferred embodiments of the present disclosure are described below. The embodiments provided below are provided for a better understanding of the present disclosure, and the scope of the present disclosure should not be limited to the following description. Therefore, it is clear that a person skilled in the art can make appropriate modifications within the scope of the present disclosure in light of the description in this specification. In addition, the following embodiments of the present disclosure can be used alone or in combination.

In one aspect of the present disclosure, a complex containing a water-soluble polysaccharide and a water-insoluble carbohydrate is provided. In one embodiment, the complex of the present disclosure is obtained by disintegrating a water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water. In this specification, the complex of the present disclosure may be referred to as NP or nata puree, particularly when desugared nata de coco is used as the raw material.

Examples of water-insoluble carbohydrates that can be used in the complex of the present disclosure include plant tissues that are mainly composed of water-insoluble cellulose, such as bacterial cellulose (natadecoco), starch, chitin, chitosan, paramylum, peptidoglycan, mannan, plant cellulose (pulp), plant fiber (vegetable powder, etc.), crab shells, shrimp shells, animal tissues, insect powder, algae cells, filamentous fungal cells, yeast cells, and bacterial cells (natto bacteria cells, lactic acid bacteria cells, etc.). Water-insoluble carbohydrates such as plant cellulose and bacterial cellulose are prone to entanglement during disintegration and have low disintegration properties, so when only the water-insoluble carbohydrates are suspended in water, they cannot be disintegrated using a food blender or food mixer, and it was necessary to disintegrate them using special devices such as high-power grinders and homogenizers for the pulp industry, high-pressure processing devices, and ultrasonic processing devices. This disclosure provides a technology that allows water-insoluble carbohydrates that could only be disintegrated using such special equipment to be easily disintegrated using a food blender or food mixer.

Bacterial cellulose is in a gel form, and is produced as nata de coco, etc., and can be used as a material that has been washed and cut after removing coexisting substances such as bacteria according to a known method, as necessary. In the case of a cut product distributed in a stabilizer such as sugar solution, it can be used after desugaring and washing as necessary. In addition, raw materials distributed as dried products are preferably made in a state where water is absorbed in the disintegration process. Plant cellulose (pulp) is a cut product of plant tissue derived from wood, herbs, algae, etc., and more preferably, it is a raw material with an increased cellulose content from which at least a portion of components that coexist with cellulose, such as cell wall components and intracellular components, have been removed. Similarly, with other water-insoluble carbohydrates, it is desirable to cut them into a shape suitable for grinding, and then increase the carbohydrate content to improve disintegration efficiency.

The concentration of the water-insoluble carbohydrates at the time of disintegration can be about 0.001 to about 0.5, more preferably about 0.001 to about 0.3, as a ratio to the combined weight of the water-insoluble carbohydrates, water, and water-soluble polysaccharides.

In one embodiment of the present disclosure, the water-insoluble carbohydrate can be disaggregated in a food blender or food mixer by coexisting with a water-soluble polysaccharide dissolved in water during disaggregation, and the complex thus obtained contains a mixture of water-insoluble carbohydrate and water-soluble polysaccharide. In one embodiment, in the method of the present disclosure, the disaggregation of the water-insoluble carbohydrate may be performed under harsher conditions using an industrial machine such as a ball mill. In another embodiment, the complex obtained by disaggregating the water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water using a food blender or food mixer can be further processed with an industrial machine such as a ball mill to obtain a finer disaggregate. This is expected to further reduce the risk of clogging the flow path when the complex of the present disclosure is passed through a flow path.

In one embodiment of the present disclosure, one or more types of water-soluble polysaccharides can be added during disintegration of the water-insoluble carbohydrate. In one embodiment of the present disclosure, the water-soluble polysaccharide is preferably a polysaccharide that interacts with the surface of water-insoluble cellulose, and examples thereof include, but are not limited to, xylan or its derivatives (including those substituted with glucuronic acid residues, arabinose residues, acetyl groups, 4-O-methylglucuronic acid residues, feruloyl groups, etc.), β-glucan or its derivatives ((1-3), (1-4) β-glucan, xyloglucan, xanthan gum, tamarind seed gum (main component: xyloglucan), etc.), mannan or its derivatives (galactomannan, etc.), water-soluble cellulose derivatives or salts thereof (including polysaccharides obtained by chemically modifying cellulose, such as carboxymethylcellulose salts, methylcellulose, and hydroxypropylmethylcellulose), chitosan or its derivatives (partially deacetylated chitin, etc.), alginic acid or its salts or derivatives thereof, carrageenan, gellan gum, pectin or its partial structures or derivatives thereof, and any combination thereof. In one embodiment, the β-glucan or derivative thereof may include (1-3) or (1-4) β-glucan. In addition to purified (1-3) or (1-4) β-glucan, extracts containing (1-3) or (1-4) β-glucan from barley, wheat, oats, etc. may also be used as the water-soluble polysaccharide of the present disclosure. When obtaining such an extract, it is necessary to inactivate the (1-3) or (1-4) β-glucan decomposition enzyme present in barley, etc., and a method of obtaining an extract by roasting barley, etc. and then grinding it, or by grinding it and then heating it, and obtaining an extract, is effective. In addition, the extract may contain sugars other than (1-3) or (1-4) β-glucan, such as water-soluble polysaccharides such as xylan derivatives. Some water-soluble polysaccharides are easily available as thickening stabilizers, but extracts containing (1-3) and (1-4) β-glucans from barley, wheat, oats, etc., and extracts containing xylan derivatives from rice bran and wheat bran, etc., are water-soluble polysaccharides that can be easily obtained from food ingredients, making it possible to easily manufacture the complex according to the present disclosure at home or at a small-scale manufacturing site.

In one embodiment of the present disclosure, these water-soluble polysaccharides can be dissolved or highly swollen by adding an acid or alkali or heating as necessary, and then coexist with the water-insoluble carbohydrate at the time of disintegration. In one embodiment of the present disclosure, the water-soluble polysaccharide can be sterilized by autoclave sterilization or retort sterilization, which is a sterilization technique for wet foods, to improve shelf life and maintain quality. The effective weight ratio of the water-soluble polysaccharide to the water-insoluble carbohydrate at the time of disintegration varies depending on the characteristics of the interaction between the water-soluble polysaccharide and the water-insoluble carbohydrate, the characteristics of the partial structure of the water-soluble polysaccharide involved in the interaction, the purity of the carbohydrate in the water-insoluble carbohydrate, the potentially exposed amount of the surface involved in the interaction in the water-insoluble carbohydrate, the degree of surface exposure depending on the processing conditions at the time of disintegration, the influence of coexisting substances in the system at the time of disintegration, and the like. For example, in one embodiment, the water-soluble polysaccharide can be added in an amount of about 0.01 to about 2 in weight ratio to the water-insoluble carbohydrate. When the water-insoluble carbohydrate is disintegrated, it is sufficient that the water-insoluble carbohydrate and the water-soluble polysaccharide dissolved in water coexist, and other substances can be added as necessary. For example, when the complex of the present disclosure is used as a food product, seasonings and various auxiliary ingredients can be added when obtaining the complex of the present disclosure.

In one embodiment of the present disclosure, the water-insoluble carbohydrate can be disintegrated by a food blender or food mixer in the presence of a water-soluble polysaccharide dissolved in water, and the processing time can be about 1 second to about 120 minutes, preferably about 5 seconds to about 60 minutes, and more preferably about 10 seconds to about 10 minutes. In one embodiment, the processing by the food blender or food mixer can be divided into multiple processing times of about 10 seconds, about 20 seconds, or about 30 seconds, for example, for a total of about 1 minute, about 5 minutes, about 7 minutes, or about 10 minutes, in order to avoid heating the machine. In one embodiment, the processing temperature can be appropriately changed depending on the characteristics of the water-soluble polysaccharide to be coexisted. In one embodiment, when water-insoluble cellulose is used as the water-insoluble carbohydrate to be disintegrated, it is stable at about 0°C to about 100°C, where water molecules are liquid, and can be processed in this temperature range when the effects of water-soluble polysaccharides and other additives are not taken into consideration. In another embodiment, when the complex of the present disclosure is used as a meat substitute, it may be possible to improve the handling of the product while retaining the fibrous texture to achieve a more appropriate texture expression. In another embodiment, when the complex of the present disclosure is used as a material for forming a membrane, appropriate grinding conditions can be selected to optimize the network formation between the fiber and water-soluble polysaccharide that should be generated by the disintegration of the water-insoluble carbohydrate. For example, examples of materials for forming membranes include edible membranes, antibacterial coated membranes (with chitosan), oblate substitutes, biodegradable sheet materials, medical membranes (artificial skin, etc.), water-absorbent membrane materials, and functional membrane materials that are derivatized using functional groups derived from water-soluble polysaccharides as necessary and utilize water permeability, water repellency, biorecognition, catalytic activity, color tone, fluorescence, cohesion, etc.

When disaggregating water-insoluble carbohydrates, a shear force is applied to the water-insoluble carbohydrates to break them into two or more chunks. In other words, in the present disclosure, when disaggregating water-insoluble carbohydrates such as bacterial cellulose in which water-insoluble cellulose chains are associated as described above, a substance that interacts with the water-insoluble carbohydrates (e.g., water-soluble polysaccharides) is present, which prevents the carbohydrates that make up the water-insoluble carbohydrates from reassociating with each other during disaggregation, and makes it possible to easily obtain a disaggregated product. When carbohydrates that have been disaggregated once reassociate with each other, for example in bacterial cellulose, during disaggregation, amorphous carbohydrates are released, and it is believed that the amorphous carbohydrates interact with the hydrophobic surfaces of the carbohydrate crystals located at or near the peeled site. The inventors hypothesized that even if amorphous carbohydrates are released, if the hydrophobic surfaces of the crystals are protected by another substance, interactions that lead to reassociation will be less likely to occur. They added a substance that interacts with water-insoluble carbohydrates (e.g., a water-soluble polysaccharide) and confirmed that dissociation was promoted as hypothesized, leading to the invention of the present application.

As described above, the present invention provides a complex containing a water-soluble polysaccharide and a water-insoluble carbohydrate by covering the hydrophobic surface of new water-insoluble carbohydrates (such as bacterial cellulose) generated during disaggregation with a water-soluble polysaccharide. Therefore, compared with the case where water-soluble polysaccharide dissolved in water is not present during disaggregation of the water-insoluble carbohydrate, the complex of the present disclosure is less likely to cause reassociation between carbohydrates once disaggregated during disaggregation, and as a result, the positions of reassociation are separated or the strength of reassociation is weakened, and the structure of the finally obtained supramolecules (molecules that have a structure held together by covalent bonds and non-covalent bonds) is expanded. The difference in the frequency of such reassociation is the reason why the complex of the present disclosure obtained by causing water-soluble polysaccharide dissolved in water to coexist during disaggregation of the water-insoluble carbohydrate and the composition obtained by mixing the water-soluble polysaccharide after disaggregation of the water-insoluble carbohydrate have the same basic chemical structure (except for the decomposition of the polymer by shearing), but the complex of the present invention is a highly dispersible substance.

In one embodiment of the present disclosure, whether the complex of the present disclosure is more highly disintegrated than conventional disintegration means can be confirmed by any means, for example, by comparing the volumes of the complex of the present disclosure, since the complex has a larger volume than a composition in which a water-soluble polysaccharide is mixed after disintegration of a water-insoluble carbohydrate. In this case, the increased volume can be, for example, about 1.01 times or more, about 1.05 times or more, about 1.1 times or more, about 1.2 times or more, about 1.5 times or more, about 1.7 times or more, about 2.0 times or more, about 2.5 times or more, about 3 times or more, etc.

In another embodiment, the evaluation of disaggregation can be performed using the permeability of the mesh. For example, when compared with a composition in which a water-soluble polysaccharide is mixed after disaggregation of a water-insoluble carbohydrate, the complex of the present disclosure can increase the amount of the fraction passing through a mesh with a pore size of 500 micrometers. In another embodiment, when a polysaccharide with high water retention is used in producing the complex of the present disclosure, a layer that holds a lot of water is formed, making it difficult to pass through the mesh. In this case, by not passing through the mesh, the value of the material as a material with high water retention and suitable for film formability can be evaluated.

In other embodiments, the assessment of disaggregation can also be performed using the proportion of free water-soluble polysaccharide in the complex. For example, in the complex of the present disclosure, compared to a composition in which a water-soluble polysaccharide is mixed after disaggregation of a water-insoluble carbohydrate, the proportion of free water-soluble polysaccharide can be reduced because the water-soluble polysaccharide can be efficiently incorporated into the complex. For example, in the complex of the present disclosure, compared to a composition in which a water-soluble polysaccharide is mixed after disaggregation of a water-insoluble carbohydrate, the complex can contain less than about 90%, less than about 70%, less than about 50%, less than about 30%, less than about 10%, less than about 5%, less than about 3%, or less than about 1% of free water-soluble polysaccharide.

This disintegration process induces interactions between water-insoluble carbohydrates and water-soluble polysaccharides to form a complex with a new structure, improving the dispersibility of the water-insoluble carbohydrates and imparting moldability, as well as modifying the water-retention properties to impart binding properties, thickening stability, etc., thereby creating a disintegrated product with new material value.

Conventionally, the disaggregation process for water-insoluble carbohydrates has not been efficient. For example, even when bacterial cellulose gel is disaggregated in water, many lumps remain, and in order to seemingly eliminate these lumps, it is necessary to repeatedly or thoroughly apply shear force using a high-pressure homogenizer or ultrasonic crushing device, as shown in previous results. In this way, by applying a large amount of shear energy, it is possible to ultimately obtain a dispersible disaggregated material, but the scope of industrial use of the disaggregated material is limited due to issues such as special equipment, processing time, and processing capacity.

As seen in the formation and persistence of such clumps, the reason why disaggregation does not go well may be that the water-insoluble carbohydrates are not able to be torn off even when shear force is applied, or that they may re-associate after being torn off. Water-insoluble carbohydrates are water-insoluble due to various interactions, the most important of which is the non-covalent association between carbohydrate molecules. Because of the strong intermolecular association force, water-insoluble carbohydrates maintain their insoluble structure without showing solubility in water or sufficient hydration/dispersibility. Even if a shear force is applied to this water-insoluble carbohydrate and some of the associated carbohydrate molecules are successfully disaggregated, it is thought that the entire mass will remain resistant to being torn off due to the binding force of the parts that exist in the disaggregated mass that are about to be torn off and still maintain their associated structure. It is thought that some of the carbohydrate molecule parts that are temporarily torn off from their associated partners will re-associate with the same or different water-insoluble carbohydrate surfaces, thereby maintaining and regenerating their resistance to shear.

In this situation, the inventors of the present invention considered that it is important to reduce the possibility of reassociation of water-insoluble carbohydrates after they have been partially disaggregated by shear force, thereby separating the disaggregated portions from the space where they are likely to reaggregate, and thus arrived at the present invention. Specifically, they discovered that disaggregated products can be efficiently obtained by allowing water-soluble polysaccharides that interact with water-insoluble carbohydrates to coexist in a dissolved state. It was presumed that the dissolved water-soluble polysaccharides interact with the new carbohydrate surfaces that are generated when water-insoluble carbohydrates are subjected to shear force, forming complexes, thereby suppressing the reassociation of the water-insoluble carbohydrates and allowing time for the clumps to be sufficiently separated from each other.

Although the water-insoluble carbohydrates are ultimately converted into an aqueous dispersion by the disaggregation process, the aqueous dispersion obtained by the disaggregation process in the present invention is considered to be a different material because the reassociation pattern of the water-insoluble carbohydrates differs from that of the aqueous dispersion obtained by a disaggregation process in which water-soluble polysaccharides are not allowed to coexist in a dissolved state. The examples in the present invention also show that the properties of the two materials produced under the same disaggregation conditions, such as water dispersibility and the amount of water-soluble polysaccharide adsorption, are different.

Research on the mixing of bacterial cellulose and water-soluble polysaccharides has been conducted on techniques for improving the properties of the final product by adding water-soluble polysaccharides to the culture medium of the producing bacteria, and on the analysis of the interaction between cellulose and cell wall polysaccharides. However, these studies do not intend to consider the interaction between the cellulose surface and water-soluble polysaccharides newly generated during disaggregation as described above. In addition, focusing on the interaction between water-soluble polysaccharides and solvents, techniques for coexisting cellulose with water-soluble polysaccharides after disaggregation and techniques for adding polysaccharides before disaggregation of bacterial cellulose have been proposed, but these techniques are different from the complex disclosed in the present disclosure because they cannot prevent disaggregation inhibition due to reassociation between cellulose and cellulose due to the interaction between the cellulose surface newly generated during disaggregation and water-soluble polysaccharides as described above.

In one embodiment, the complex of the present disclosure is in the form of a suspension, a sol, or a sol close to a gel, and the state can be controlled by the origin of the water-insoluble carbohydrate, the composition ratio of each component, the characteristics of the water-soluble polysaccharide, the processing conditions, etc. In one embodiment of the present disclosure, the complex of the present disclosure can be prepared as a creamy to fatty substance and can be used as a fat substitute, a meat substitute, or an emulsion material. Since the complex of the present disclosure is made from a material that is not digested and absorbed in the small intestine, it is zero to low in calories and can also function as dietary fiber. In addition, some polysaccharides, such as (1-3) and (1-4) β-glucan, are expected to have tertiary functionality.

In one embodiment, when soy flour or potato flour is kneaded with the complex of the present disclosure (for example, a complex obtained by disintegration in the presence of (1-3) or (1-4) β-glucan), the binding property is superior under high moisture conditions compared to binding with water alone. In addition, powders and granules derived from grains, potatoes, beans, vegetables, fruits, etc. have a part of the cell wall fragmented and exposed, and are dried in a state in which highly water-absorbent substances such as pectin, xyloglucan, (1-3) or (1-4) β-glucan are exposed or eluted. The surface of disintegrated water-insoluble carbohydrates, such as cellulose, has a high interaction with these highly water-absorbent substances, and therefore exhibits binding properties to the complex dispersed in water. This is thought to be the cause of the high binding property as well as the physical stabilization of the dispersion of the powder and granules by the complex having a fibrous structure. Compared to mixing soy flour or potato flour with water, the adhesion during kneading is reduced, and adhesion to containers and utensils can be prevented. As described above, the powders and granules derived from grains, potatoes, beans, vegetables, fruits, etc. have a part of the cell wall fragmented and exposed, and are dried in a state in which highly water-absorbent substances such as pectin, xyloglucan, (1-3), (1-4) β-glucan are exposed or dissolved. Therefore, at the water absorption stage, only the powders and granules that come into contact with water expand greatly due to their high absorption power, and water is not easily distributed to the powders and granules that have not yet come into contact with water, resulting in localized water absorption (so-called lumps). This phenomenon is a serious problem that reduces the operability and reproducibility not only in normal cooking processes but also during automatic processing in 3D food printers. On the other hand, when the powders and granules are brought into contact with water in a form that allows them to coexist with the composite of the present disclosure, the rate of water movement from the composite, which has a high water retention capacity, to the powders and granules is slowed down, and excessive water absorption of the powders and granules during kneading and stirring is unlikely to occur, and as a result, the development of adhesion is suppressed and lumps are unlikely to form. As time passes, the highly water-absorbent material may absorb water and become more viscous, but if the operation time of a 3D food printer or the like is not too long, it is expected that the powder paste-making process in the presence of the complex of the present disclosure can be made more efficient. In another embodiment, by kneading the complex of the present disclosure with soy flour or microcrystalline cellulose and heating it in an oven, the texture of the resulting baked confectionery-like molded product can be made to be good and chewy, whereas when mixed with water instead of the complex of the present disclosure, the texture is powdery.

In one embodiment of the present disclosure, the complex of the present disclosure can improve the binding property of the object to be bound, which is believed to occur due to interaction (non-covalent bond) with the components of the complex of the present disclosure. For example, it is believed that the binding property of the object is improved by interacting with plant cell walls, seaweed cell walls, animal tissues, microbial tissues, etc. In another embodiment, when the complex of the present disclosure has a charge (such as when chitosan, alginic acid, or glucuronoxylan is used as a water-soluble polysaccharide), it is believed that the binding property is improved when the mixed object has an opposite charge or when they are bound to each other by electrostatic interaction via ions such as calcium. In another embodiment, the complex of the present disclosure may interact with ionized components/tissues, and since insoluble carbohydrates such as cellulose have a hydrophobic portion, it can also adsorb hydrophobic components. In this way, it can also interact with polar and non-polar components present in the liquid.

In one embodiment of the present disclosure, the composite of the present disclosure can be mixed with a food material to form a material with high binding properties, and then molded and/or dried to obtain a dry solid. For example, a material derived from vegetable powder such as soybeans, potatoes, cabbage, etc. can be obtained by mixing the composite of the present disclosure with a food material and processing it into a rod shape. In addition to being easy to handle like a solid curry roux, such a dry solid can be used in a desired amount by, for example, cutting it like a pencil sharpener. In addition, a unique texture can be imparted by controlling the shape (thickness, shape, etc.) of the part obtained after cutting. This technology proposes a new shape for the cartridge of a 3D food printer, and for example, it becomes possible to supply a fixed amount of material with good reproducibility by automatic operation such as mechanically cutting out a programmed amount of material.

In one embodiment of the present disclosure, the complex of the present disclosure can suppress the stickiness of the object to be mixed. As described above, the adhesiveness of the object to be mixed with the complex of the present disclosure is improved, and the object to be mixed becomes hard, so that the mixture that has improved adhesiveness and become hard does not adhere to other substances for a long time and becomes less sticky.

In one embodiment, the complex of the present disclosure can change the thickening stability of the object to be mixed. Important functions of the complex of the present disclosure include improved binding properties and improved dispersibility. In addition, thickening stability can be caused based on improved binding properties, and it is thought that the interaction between the complex of the present disclosure and the object to be mixed as described above causes the entire complex to harden and increase in viscosity. In addition, when the interaction is low, it is thought that a thickening effect is exhibited by dispersing the object to be mixed or by holding water and lowering the actual water concentration.

In one embodiment of the present disclosure, the physical properties and characteristics of the complex of the present disclosure can be modified by adding auxiliary materials as necessary. For example, when the complex of the present disclosure is used as a food material or food, seasonings, sugar, starch, fats and oils, proteins, inorganic salts, gelling agents, other foods or processed foods, nutritional components, functional components, and the like can be added. Cellulose is highly compatible with these auxiliary materials, but the compatibility of these materials with polysaccharides or the effect on the interaction between cellulose and polysaccharides that constitute the complex varies depending on the polysaccharide and disintegration conditions, etc., so it is preferable to determine the scope of application individually. For example, the effects of salt and pH can affect the charging effect and the associated dispersion effect depending on the polysaccharide, and can control the dispersion state.

In one embodiment, the shape of the dispersion can be controlled by utilizing the gelling ability of the polysaccharide. For example, a method of preparing a complex of the present disclosure by adding chitosan as a polysaccharide and then adding it to alkaline water to gel it, a method of preparing a complex of the present disclosure by adding sodium alginate as a polysaccharide and then adding it to water containing calcium ions to gel it, and the like can be mentioned. In one embodiment, a gel with high homogeneity can be formed by mixing a particulate gelling agent before gelling, such as agar particles or curdlan particles, with the complex of the present disclosure, dispersing it in water, and then subjecting it to a heating treatment or a heating and cooling treatment. Therefore, in one embodiment, a gel with high homogeneity can be formed by a method including a step of disintegrating a water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water, a step of mixing a complex containing the water-soluble polysaccharide and the water-insoluble carbohydrate obtained by the disintegrating step with a gelling agent to obtain a mixture, a step of dispersing the mixture in a solvent, and a step of subjecting the mixture to a heating and/or cooling treatment.

In one embodiment, the heat treatment may include laser processing. Laser processing may be performed using equipment known in the art, and may involve applying light to a portion of an object, heating the periphery of the irradiated portion, or inducing a photochemical reaction, thereby directly or indirectly modifying the structure of the irradiated portion or its surroundings. For example, blue laser light may be used for structural modification of food. When using blue laser light, it is important that the irradiated portion is appropriately colored, since it is necessary for the irradiated portion to absorb light. For coloring, for example, the following food materials may be used, but the color tone obtained by heating, seasoning, or coloring food, or the colored portion of agricultural products may also be used, and the coloring may be used without being limited thereto. Examples of red ingredients: paprika, chili pepper, purple onion, purple sweet potato, carrot, tomato, beet, strawberry, cherry blossom, watermelon, blueberry. Examples of green ingredients: spinach, komatsuna, chrysanthemum, cabbage, broccoli, bell pepper, kale, shiso leaf, matcha, edamame, parsley, basil. Examples of yellow/brown ingredients: yellow pepper, turmeric, pumpkin, lemon, mandarin orange, yuzu, mango, pineapple, coriander, cumin.

In one embodiment, the complex of the present disclosure enables the dispersion of water-insoluble particles with a higher specific gravity than water that coexist during the formation of a food gel. Examples of water-insoluble particles with a higher specific gravity than water include, for example, vegetable powders derived from grains, beans, vegetables, fruits, etc., powders derived from animals and seafood, powders derived from microorganisms, and powders derived from processed products of these food materials. Food gels include calcium alginate gel, pectin gel, agar gel, carrageenan gel, gelatin gel, starch gel, and curdlan gel. Before the materials that make up these gels solidify, water-insoluble particles with a higher specific gravity than water are added to solidify the gel. However, most of these water-insoluble particles settle before the gel solidifies, so in order to disperse them homogeneously, it is time-consuming to carefully disperse them while stirring just before solidification. Also, before gelation, thickening stabilizers such as xanthan gum and specific gravity adjusters such as sugar can be added to suppress sedimentation, but this affects the texture and taste. By allowing the complex of the present disclosure to coexist, the sedimentation rate decreases and dispersibility improves due to the interaction between the complex and water-insoluble particles having a higher specific gravity than water, or due to physical trapping. Therefore, in one embodiment, a food or drink containing the complex of the present disclosure and a gelling agent can be provided, and the complex of the present disclosure and the gelling agent may be mixed and then subjected to laser processing or the like to form the food or drink, or the gelling agent or droplets may be disposed on the complex of the present disclosure after laser processing or the like.

In one embodiment, the complex of the present disclosure can be mixed with food powder, dispersed, and imparted with the desired physical properties to prepare a soft food with a pleasant texture. For example, by mixing nata puree (the complex of the present disclosure made from desugared nata de coco) with grain flour, dispersing the grain flour, and heating the dispersed grain flour to form a material in which the grain flour is modified into a paste, it is possible to impart a liquid porridge-like to self-supporting whipped cream-like physical properties. This material can be made into a food that is less stressful for people who have difficulty chewing or swallowing. By dispersing low-concentration powder using the technology of the present disclosure, the food preparation process is simplified and the suitability for automatic cooking processes is improved. In addition, in one embodiment of the present disclosure, the complex of the present disclosure can be used to provide a material with whipped cream-like physical properties, which gives the material value as an oil or fat substitute and can be used in the preparation and processing of foods such as sweets.

In one embodiment, it is also possible to provide a food material in a form similar to a gel by adjusting the preparation method of the complex of the present disclosure and the ingredients mixed therein. For example, by using the complex of the present disclosure prepared using a high concentration of tamarind seed gum aqueous solution, a sol-like material similar to a gel with relatively low fluidity can be provided, and this characteristic is further improved by adding guar gum. These materials have less stickiness than those found in high concentrations of thickening stabilizers and exhibit good mouthfeel characteristics. Furthermore, in another embodiment, the complex of the present disclosure (e.g., nata puree) and starch-based powder such as grain flour are mixed, and the powder dispersion is heated directly or after appropriate preheating or addition of ingredients such as gelling agents and colorants to reduce the moisture, thereby forming a sheet-like or granular semi-dried or dried material.

In one embodiment, the composite of the present disclosure can be mixed with auxiliary materials as necessary, and then heated, cooled, dried, etc. Except for special cases such as scorching, there is little change in the chemical structure of cellulose during food production under normal conditions. The polysaccharide to be added is affected by pH and temperature, and may also be affected by enzymes derived from coexisting fresh ingredients. Some materials can be formed into structures such as films and fibers by drying, and can also be powdered after drying. Dried materials have high storage stability, and by selecting conditions according to the material, they can be partially or completely restored to their original shape by adding water to form a dispersion. Furthermore, they can be used as biocompatible materials, biodegradable materials, etc. For example, biodegradable and biocompatible materials can be used as fillers in biocomposite production, and when making paper, in addition to affinity with cellulose fibers, formability such as not shrinking or becoming unevenly distributed is also important, and the film formability of the composite of the present disclosure is useful.

Among the complexes disclosed herein, for example, a disaggregate (complex) obtained by selecting cellulose as the insoluble carbohydrate and (1-3) or (1-4) β-glucan as the water-soluble polysaccharide not only exhibits good film formability, but also forms a film having a water permeability suppressing function after drying. Since this complex is obtained in a state of being suspended in water, it can be contacted with a structure whose surface is to be covered with a film by an operation such as coating, spraying, or immersion, and then dried to form a coating with low water permeability on the surface of the structure. The formation of this coating can suppress the penetration of water from the surface of the structure when the structure is allowed to absorb water, and can slow down the rate of change in the physical properties of the structure. This action allows a composition to be prepared in which a suspension of the disaggregate is impregnated into the inside of a soft sponge-like structure, and then the structure is dried to form a film having a water permeability suppressing function. When this composition is allowed to absorb water, the presence of the film changes the water absorption characteristics inside, which makes it possible to delay the change in the physical properties inside and impart hardness and a unique texture. This method can be applied to modify the properties of structures derived from chopped or crushed fruits and vegetables.

Therefore, in one embodiment of the present disclosure, a water permeation suppression or control agent containing the complex of the present disclosure can be provided. The complex of the present disclosure can be used as a coating to control changes in the physical properties of the internal substance, and the internal substance may be in any form, such as a powder or liquid. For example, if the internal substance is liquid, the complex of the present disclosure can be used as a membrane to hold the liquid inside. This makes it possible to embed droplets packed with flavors and aromas, or to stably embed juicy sauces inside so that liquid comes out when chewed, when designing new foods such as 3D printed foods. It is also possible to place a membrane, create small checkerboard-shaped partitions on top of it, and place drops of different colors and flavors in each square.

In another embodiment, when designing new foods such as 3D printed foods using the composite of the present disclosure as a membrane, ingredients such as vegetables can be rolled up, as in fresh spring rolls. In this case, it is possible to suppress the diffusion of the internal materials. In addition, by hardening the membrane, it is possible to create a texture similar to the burnt texture of stone-grilled bibimbap, and since the composite of the present disclosure has low water permeability, it is possible to prevent the burnt ingredients from suddenly absorbing the surrounding water and softening.

When the complex of the present disclosure is used as a membrane to hold liquid inside, the membrane of the complex of the present disclosure will be present at the liquid-liquid interface, making it possible to slow down the diffusion rate. In one embodiment, when the membrane of the complex of the present disclosure is charged, it can also be made into an ion-selective membrane. For example, if an aqueous solution containing dissolved calcium ions is placed on one side of the membrane of the complex of the present disclosure and an aqueous solution containing dissolved alginic acid is placed on the other side, the two will gel near the membrane to form a thin membrane. When a gel membrane is formed, the water permeability is further reduced, making it possible to stably hold liquid on both sides and to release liquid only from the part that is not double-coated.

In another embodiment, when a suspension in which fine particles are dispersed in the complex of the present disclosure is formed into a membrane, the membrane is blocked, and the water permeability is reduced. Therefore, by placing a suspension of fine particles on one side of the membrane of the complex of the present disclosure, the water permeability of the membrane can be reduced. In another embodiment, the water absorption characteristics can be changed by contacting a powder with the membrane of the complex of the present disclosure, or the liquid permeability can be reduced by placing a gas (void) at the interface of the membrane of the complex of the present disclosure.

In one embodiment, the composite of the present disclosure can be used as a guide for property modification based on whether or not, when water is added and dispersed, the composite of the present disclosure is visually observed to have a non-uniform fiber dispersion, or the degree of the non-uniform fiber dispersion. After water is added and dispersed as necessary, the composite of the present disclosure can be evaluated by passing it through a screen with a mesh of about 0.5 mm and measuring the difference in turbidity (for example, the transmittance of light at 600 nm) before and after passing through. Composites with good permeability and granular with high dispersibility are highly useful as cream or emulsion materials. On the other hand, there are also composites with low permeability that have a high degree of fiber dispersion, and in such samples, the filtration rate is significantly reduced, but the cellulose and polysaccharide form a network and have value as a material with film-forming properties. Such samples can also be subjected to film-forming and drying processes. In this way, the composite of the present disclosure has high adaptability to various substances and processes, and also has reduced adhesion to utensils, making it important as a material in automatic cooking processes, especially 3D food printers. In one embodiment, when the complex of the present disclosure is made into a cream-like substance, it becomes easy to handle, and the biodegradation characteristics, bioaffinity and biofunctionality (compatibility and interactivity) can be changed depending on the properties of the water-soluble polysaccharide. For example, a cream containing chitosan can be made to have antibacterial properties. Therefore, in one embodiment, a mixture of the complex of the present disclosure and a food or drink can be used as a food or drink (material or ingredient) that can be used for processing in a 3D food printer. Such a food or drink for a 3D food printer can be produced by a method including a step of disintegrating a water-insoluble carbohydrate in the presence of a water-soluble polysaccharide dissolved in water, and a step of mixing the complex containing the water-soluble polysaccharide and the water-insoluble carbohydrate obtained by the disintegration step with any raw material for the food or drink.

In one embodiment, the complex of the present disclosure can be made highly functional by glycoengineering technology. Polysaccharides can be decomposed and modified by enzymatic or chemical methods. For example, polysaccharides can be decomposed to reduce interactions, thereby controlling the structure of the network and leading to modification of physical properties, or polysaccharides can be relinked by the action of glycosyltransferases, or functional groups can be introduced. In addition, positive or negative charges in an aqueous solution can be used to promote new interactions with other substances, or functional groups such as hydroxyl groups, carboxyl groups, and amino groups on the polysaccharide can be modified to impart new functions or construct a network structure. Furthermore, new functional materials can be produced by interactions with other carbohydrates, proteins, lipids, etc. that recognize the molecular structure or higher-order structure of the main chain or side chain of the polysaccharide.

In one embodiment, the composite of the present disclosure can be prepared by disintegration in a manner suitable for the manufacturing process of cellulose nanofibers, lignocellulose nanofibers, or chitin nanofibers. In the preparation process of these nanofibers, wet grinding is performed using a wet grinder, bead mill, ball mill, or the like. For example, a composite can be prepared by adding a sample whose fiber structure has been modified by the RURAL process (see Example 28 below) for processing herbaceous fiber such as rice straw as a water-insoluble carbohydrate, (1-3) or (1-4) β-glucan as a water-soluble polysaccharide together with water, and wet grinding using a ball mill. This composite can be made into a nonwoven fabric-like or straw paper-like sheet, for example, by drying the fraction retained on the mesh. Using this sheet, it is possible to manufacture plastic substitute products such as biodegradable disposable tableware and food packaging containers.

In one embodiment, the complex of the present disclosure can be kneaded with water-insoluble particles such as water-insoluble carbohydrates that have not been subjected to a complexing treatment to bind the water-insoluble particles, and then dried to form a high-density block composition. This composition is expected to have value as a material with low scattering and high maneuverability, a material with high density and high stability during storage, and a material with high maneuverability when measured out, similar to the value of block-shaped curry roux compared to curry powder and curry paste, for example.

An example of the composition according to this embodiment is a high-density composition consisting of glucan alone. In this case, examples of water-insoluble particles such as water-insoluble carbohydrates that have not been subjected to complex treatment can include water-insoluble glucans such as starch, cellulose, and β-1,3-glucan. In addition, examples of complexes to be bound include disintegrants using bacterial cellulose as the water-insoluble carbohydrate and (1-3) and (1-4) β-glucans as the water-soluble polysaccharides. After kneading these to bind the water-insoluble particles, the composition according to this embodiment can be obtained by drying at normal pressure or reduced pressure at a temperature at which the water-insoluble particles can be prevented from absorbing water and undergoing irreversible changes, for example, at a temperature lower than the gelatinization start temperature when starch is used. During binding or drying, a clay-like hydrated material is handled, and at this time, it can be molded into a desired shape. When molding, it is necessary to take into consideration shrinkage and cracking during drying.

Water-insoluble particles are partially exposed on the surface of the composition according to this embodiment, which may cause gradual peeling, water absorption from the surface, or disintegration in water in a short time. To prevent this, the complex of this disclosure may be applied to the surface and dried to reduce water permeability. As a complex for controlling this water permeability, a disintegrant using (1-3) or (1-4) β-glucan as the water-soluble polysaccharide is effective. This surface treatment makes it possible to produce a high-density composition composed only of edible glucan, with reduced disintegration and water permeability. This composition provides a new method for controlling the circulation of organic carbon resources and food resources as a sugar mass with excellent storability.

In addition, the compositions with controlled water permeability obtained by these methods allow the water-insoluble particles to exhibit functions according to the degree of water permeability. For example, it is possible to control the gelatinization of starch, the sustained release of functional ingredients and nutrients according to disintegration, and the physical disintegration of the composition.

(Example 1: Formation of disintegrated products from various celluloses in the presence of polysaccharides (1))
In this example, it was confirmed whether or not various cellulose disintegrates were produced in the presence of polysaccharides. The details are shown below.

Methods and Materials
A method for desugaring bacterial cellulose (BC, domestically produced Nata de Coco (for commercial use), Fujicco Co., Ltd.). 3 kg of commercial Nata de Coco was placed in a 20 L container, 15 L of tap water was added, and gently stirred. Desugaring was performed by changing the water a total of 5 times every 24 hours. 100 g of the solid content (0.5%) of the desugared product was taken as a wet weight, and 40 mL of 0.7% polysaccharide solution was added, and the mixture was disintegrated by grinding with a household (food) mixer (Power Blender SPB-650J, Conair Japan LLC) at a speed (15,000 rpm) for 30 seconds x 4 times. The 0.7% polysaccharide solution was prepared by adding a predetermined amount of polysaccharide little by little while suspending the water with a magnetic stirrer. At that time, xyloglucan was not sufficiently dissolved, so it was completely dissolved by heating in a microwave oven. Then, a part of the disintegrated product (5 g) was diluted 8 times with 35 mL of ion-exchanged water. The liquid was passed through a 0.5 mm mesh screen.

(result)
As a result, the sample ground in the presence of polysaccharide showed different characteristics from the sample ground using only desugared BC. In addition, the turbidity at 600 nm was measured for the 8-fold diluted sample and the filtrate after the screen pass, and the screen transmittance (%) was calculated by taking the ratio (Figure 1A).

In this way, the amount of the cellulose that passed through the screen increased dramatically when it was pulverized with each polysaccharide. This is thought to be because the entanglement of the cellulose fibers was suppressed, resulting in the formation of fine particles.

Next, 100 g of bacterial cellulose (BC, Morinaga & Co., Ltd.) (solid content 0.68%) desugared using the above method was taken, and 40 mL of SQ water or 0.7% polysaccharide solution (xyloglucan, (1-3), (1-4) β-glucan or xanthan gum) was added, followed by grinding in a household (food) mixer (Power Blender SPB-650J, Conair Japan LLC) at a speed of 15,000 rpm for 30 seconds x 4 times. The 0.7% polysaccharide solution was prepared using the method of Example 1. 20 g of the resulting sol-like BC fragments were placed in a 50 mL plastic tube, and 5.7 mL of SQ water was added, followed by reciprocal shaking (150 rpm) at room temperature for 1 hour. As a control, 20 g of crushed BC fragments with 40 mL of SQ water were placed in a 50 mL plastic tube, and polysaccharide solutions corresponding to each test group were added to achieve the same polysaccharide concentrations as the test groups, followed by shaking in the same manner. SQ water was then added to each plastic tube to make the total volume 45 mL, and the tubes were centrifuged at 3,500 rpm, 4°C, and 10 minutes using a high-speed refrigerated centrifuge (Suprema 25, TOMY) and a swing rotor (TS-36N). The apparent volume of the BC fragments that precipitated after centrifugation was measured.

As a result, the values shown in the table below were obtained.

Compared to the sample where polysaccharide was added after disintegration (control group), the sample where polysaccharide was added before disintegration (test group) was dispersed 1.7 to 1.8 times more. In this way, it was found that the characteristics of the resulting BC disintegrated material differ depending on the timing of adding polysaccharide during the disintegration process, and that adding polysaccharide during disintegration can produce a material that exhibits unique properties.

Next, a portion of the supernatant from the control group (BC + xyloglucan (added after disaggregation)) and the test group (BC + xyloglucan (added before disaggregation)) was collected, and the glucose concentration after sulfuric acid hydrolysis was measured to estimate the xyloglucan concentration (J. Appl. Glycosci., 66, 11-19 (2019)). It was assumed that all glucose residues derived from cellulose were present in the precipitate. As a result, 23% of the added xyloglucan was in a free state in the control group, while only 3% was in a free state in the test group, indicating that the component composition is different. This indicates that the latter processing conditions produce BC fragments that more efficiently incorporate xyloglucan.

(Example 2: Formation of disintegrated products from various celluloses in the presence of polysaccharides (2))
In this example, similar to Example 1, a different polysaccharide was used and the same test was carried out.
Methods and Materials
Barley-derived (1-3) and (1-4) β-glucans were dispersed in water and then dissolved by heating in a microwave oven in the same manner as in Example 1. Chitosan was dissolved in an aqueous hydrochloric acid solution (pH 2.0) instead of water in the same manner as in Example 1. Alginic acid was dispersed and dissolved in water in the same manner as in Example 1 before use.

(result)
As a result, the sample ground in the presence of polysaccharides showed different properties compared to the sample ground using only desugared BC. It is believed that the formation of a network between cellulose and polysaccharides improved water retention and reduced water permeability, and gel-like properties were observed.

(Example 3: Application of the macerated product: fat)
In this example, an application example of the disaggregate of the present disclosure is shown.
(material and method)
A portion of the β-glucan-added/disintegrated product of Example 2 was dispensed and centrifuged (18,900 g, 3 minutes, room temperature), after which the supernatant was removed and the sol fraction was collected, to which a few drops of purple sweet potato color (acidic ethanol extract) and carrot color (ethanol extract) were added to obtain a ground chicken sample (Figure 2, left). This was transferred onto a cooking iron plate covered with canola oil, and a few drops of soy sauce were added and cooked for about 1 minute.

(result)
The obtained sample (Figure 2, right) had a texture similar to that of fatty meat, and when pressed with the tongue, dispersed in a similar manner to fatty meat.

(Example 4: Application of the disintegrated material: cookie-like food)
In this example, an application example of the disaggregate of the present disclosure is shown.
(material and method)
6 mL of ion-exchanged water (control sample) or 6.0 mL of the β-glucan-added/disintegrated product of Example 2 was added to 5 g of soy flour (Mitake Foods Industry Co., Ltd.) and kneaded with a spoon, and each was mixed with 2 g of microcrystalline cellulose (Asahi Kasei Corp., CEOLUS FD-101) and 4 mL of ion-exchanged water that had been kneaded with a spoon in advance. In this case, the kneaded product adhered to the spoon and walls in the control sample, whereas there was less adhesion (stickiness) in the sample containing the β-glucan-added/disintegrated product.

Then, this was manually shaped into cylindrical cookies with a diameter of 2 cm and a height of 7 mm, and heated for 5 minutes in an oven toaster (vertical oven toaster KDTO-001, Lyson Co., Ltd.) at 250 W (top heater only, distance to table 6 cm).

(result)
When the chewiness of the obtained samples (Figure 4) was examined, the control sample crumbled into powder when chewed, whereas the sample containing added β-glucan and disintegrated material had elasticity when chewed and the crumbling into powder was suppressed.

(Example 5: Application of disaggregated material: thin film)
In this example, an example of the production of a thin film using the disaggregate of the present disclosure is provided.
(material and method)
Using the β-glucan-added/disintegrated material of Example 2 and the chitosan-added/disintegrated material of Example 2, 8-fold diluted solutions prepared according to the method of Example 1 were poured into the top of a nylon net with a mesh of 0.5 mm, and the non-passing fraction was retained. This was dried at 60° C. to obtain thin films of each.

(result)
The results are shown in Figure 5. The semicircle on the left side of each figure is the nylon screen used for membrane production, and the half circle on the right side is the membrane peeled off from it. When a water droplet was placed on the dry thin film produced using (1-3) or (1-4) β-glucan, the water droplet remained on the film, but when the water droplet was placed on the dry thin film produced using chitosan, the water droplet was immediately absorbed by the film. In addition, when the same concentration of (1-3) or (1-4) β-glucan aqueous solution was placed on a nylon net, it was hardly retained on the net and fell off, so this film-forming property is considered to be a characteristic of the complex. From this, it can be seen that the membrane of the complex produced by the method of the present disclosure with bacterial cellulose and (1-3) or (1-4) β-glucan has extremely low water absorption.

In this way, it was possible to form a thin film in the same manner as in the papermaking process without excessive shrinkage during drying. This film is composed of a complex containing water-soluble polysaccharides, and by binding water-soluble polysaccharides that are highly interactive to cellulose, which has a relatively low interaction selectivity, it is possible to effectively present substances with interactive activity. (1-3) and (1-4) Materials that present β-glucan can be used as edible materials to manufacture a variety of processed foods. In addition, chitosan is known to have antibacterial properties, and it is expected to function as an antibacterial film in food sheets, etc. Chitosan has highly chemically reactive amino groups on its surface, making it possible to capture and measure metal salts that show interactivity, derivatize them with color-changing or fluorescent substances through chemical modification, and turn them into highly functional materials through the presentation of proteins, etc.

(Example 6: Application of disintegrated material: noodles)
In this example, an example of producing noodles using the macerated material of the present disclosure is provided.
(material and method)
A portion of the chitosan-added disintegrated material of Example 2 was filled into a 10 mL plastic syringe and extruded and dropped at a rate of 5 mL per minute into 0.01 M sodium hydroxide aqueous solution (100 mL) stirred with a magnetic stirrer. As a result, the disintegrated material gelled into noodles in the liquid. In addition, 3 g of the sodium alginate-added disintegrated material was mixed with rice starch (Motyl B, Joetsu Starch Co., Ltd.), and extruded and dropped at a rate of 5 mL per minute into 200 mM calcium chloride aqueous solution (100 mL) stirred with a magnetic stirrer.

(result)
As a result, as shown in FIG. 6, the mixture of the disintegrated material and starch gelled in the liquid into white noodles.

As a result of the above, in addition to producing gelled foods with texture, it will be possible to produce bead-like molded products containing functional substances, expanding the functionality of edible and non-edible products. As shown in Example 26 below, it is also expected to have a stabilizing effect on the complex, such as maintaining the dispersibility of powder in the agar gel. This will be a means of expressing a variety of textures with a 3D food printer, retaining nutrients, functional ingredients, and flavor and aroma ingredients, and controlling their dispersion.

(Example 7: Application of disaggregated material: Effect of inactivation procedure)
In this example, the effect of inactivating enzymes on the disaggregates of the present disclosure was observed.
(material and method)
0.75 mL of the β-glucan-added/disintegrated product of Example 2 was placed in a tube, diluted twice with ion-exchanged water, and inverted upside down to disperse the sol, preparing two tubes. Then, 0.005 mL of lichenase (Magazyme, E-LiCHN, Lot60101a) was dissolved in 0.1 mL of ion-exchanged water and stirred with a vortex mixer to prepare two tubes, one of which was inactivated by keeping in a heat block at 100°C for 10 minutes. 0.075 mL of each lichenase solution was added to the tube containing the dispersion of the β-glucan-added/disintegrated product. This was reacted at 60°C.

(result)
As a result, no change was observed in the group that had received the inactivated enzyme, but in the group that received the lichenase that had not been inactivated, a decrease in turbidity and an improvement in fluidity were confirmed after three minutes.

(Example 8: Application of disintegrated material: soy sauce)
In this example, an example of producing a soy sauce sauce using the disaggregate of the present disclosure is shown.
(material and method)
1 mL of the xyloglucan-added/disintegrated material of Example 1 was placed in a tube and centrifuged (18,900 g, 3 minutes, room temperature), after which the supernatant was removed to recover the sol fraction, which was then mixed with 0.6 mL of soy sauce to prepare a thick soy sauce sauce.

(result)
The results are shown in Figure 7.

In this way, by mixing a water-soluble liquid seasoning with the complex, a sol-like food with reduced fluidity can be provided. Not only will it prevent the contents from scattering during transportation of ready-meal products, but it is expected to have effects such as stability during ejection during automatic operation with a 3D food printer, stability during application, prevention of drying in a thin layer, and prevention of component migration due to a hydrophilic or hydrophobic layer. It is also expected to be applied to skin protection creams, rinses, abrasives, disinfectants, etc.

(Example 9: Application of disintegrated material: String-like and spiral-like material that can be used in 3D food printers, etc.)
In this example, an example of generating string-like and spiral-like objects that can be used in 3D food printers and the like using the disintegrated material of the present disclosure is shown.
(material and method)
9 mL of sodium alginate-added and disintegrated BC of Example 2 (suspension A) and 9 mL of xyloglucan-added and disintegrated BC of Example 1 to which 0.225 mL of 4M CaCl ₂ was added (suspension B) were filled in 10 mL syringes, set in a constant-speed liquid delivery device (PicoPlus, Harvard Apparatus), and designed to be extruded to the outside by joining the two in a three-way flow path so that they would mix after extrusion, and extruded at 0.5 mL/min at the same time. 8 mm from mixing to injection. Figure 8 shows a schematic diagram (left) of the syringe installation style used and a photograph (right) after installation.

(result)
The results are shown in Figures 9 and 10.
As a result, mixing of suspension A and suspension B occurred in the flow path, and a string-like gel was confirmed in the SQ water in the petri dish for receiving the ejected material (FIG. 9), as shown in the photograph in FIG. 8 (right).

Next, potato starch (1.5 g) was added to suspension B (4 mL) and mixed thoroughly, then filled into a syringe (suspension C), which was then replaced with the syringe containing suspension B in the same manner as in the above test, and extruded simultaneously with suspension A to form a gel containing starch into a platform shape. This was then lifted by hand, placed on a sheet of cooking paper, and heated for 5 minutes in a toaster oven (vertical toaster oven KDTO-001, Lyson Co., Ltd.) at 250 W (top heater only, distance to platform 6 cm) to gelatinize the starch, resulting in a molded product that was thick but not sticky and could be lifted by hand (Figure 10). When bitten, it was slightly elastic but easy to bite through.

(Example 10: Application of disintegrated material: gummy material)
In this example, an example of producing a gummy material using the disintegrated material of the present disclosure is shown.
(material and method)
4 g of rice starch (Fine Snow, Joetsu Starch) was added to 6 mL of the BC β-glucan-added/disintegrated product of Example 2, and the mixture was kneaded and then filled into a 10 mL syringe. The contents were then ejected from the syringe at 3 mL/min to form a molded product on the side of a plate with a diameter of 15 cm. After that, 1 mL of SQ water was dropped into the center of the plate so as not to come into contact with the molded product, and the entire top was covered with food packaging wrap film (Saran Wrap, Asahi Kasei Home Products Co., Ltd.) and steam-heated in a microwave oven (EM-A20(W), Sanyo Electric Co., Ltd.) at 500 W for 2 minutes.

(result)
The results are shown in Figures 11 to 13.
As a result of the above, the molded products were hard on the outside and crunchy enough to be chewed, and many of them were hard on the inside as well, but those molded into granules with a diameter of about 5 mm had a gummy-like elasticity on the inside.

In addition, when rice starch was mixed with the same amount of SQ water instead of the BC β-glucan-added/disintegrated product in Example 2, it became a liquid suspension with low viscosity and high fluidity, and could not be molded under these conditions.

(Example 11: Application of the lysate: Hamburg steak)
In this example, an example of the production of a hamburger using the pulverized product of the present disclosure is shown.
(material and method)
4 g of meat substitute food (veggie mince made from soybeans and brown rice, Meissen Fine Food Co., Ltd.) was crushed in a mortar for 5 minutes to turn the cylindrical portion into granules with a diameter of 2 mm or less, and then 6 mL of SQ water or 6 mL of the BC β-glucan-added and disintegrated product of Example 2 was added and kneaded with a spatula. The sample to which SQ water was added did not bind and remained in a crumbly state, but the sample to which BC β-glucan-added and disintegrated product was added bound and could be formed.

The molded product was heated as a hamburger steak-like food in an oven toaster (vertical oven toaster KDTO-001, Lyson Co., Ltd.) at 250 W (upper heater only, distance to table 6 cm) for 5 minutes on each side, for a total of 10 minutes.

(result)
The results are shown in Figures 14 and 15. As a result, no separation of the grains was observed during heating, and they remained bonded together. In addition, when chewed, they did not become crumbly, but remained chewy.

(Example 12: Application of the disintegrated material: confectionery)
In this example, an example of producing confectionery using the disintegrated material of the present disclosure is shown.
(material and method)
2 g of each of the vegetable powders (purple sweet potato, pumpkin, spinach, spinach/rice starch (fine snow) = 3:1) were weighed out and mixed with 3 mL of the β-glucan-added and disintegrated product of BC in Example 2, and kneaded to form a paste (powder order: (1) to (4)). Then, (1) and (2) were molded into cylindrical shapes with a diameter of 8 mm and a height of 3 mm, and (3) and (4) were molded into leaf shapes with a major axis of 16 to 20 mm, a minor axis of 8 to 12 mm, and a height of 2 mm, and the molded products were placed on the side of a 15 cm diameter plate with four pieces spaced apart. Then, 1 mL of SQ water was dropped into the center of the plate so as not to come into contact with the molded products, and the entire top was covered with food packaging wrap film (Saran Wrap, Asahi Kasei Home Products Co., Ltd.), and steamed and heated in a microwave oven (EM-A20 (W) Sanyo Electric Co., Ltd.) at 500 W for 2 minutes.

(result)
The results will be explained with reference to FIGS.
As a result of the above, (1) expanded 1.5 times in the center, was crisp on the outside, and had a firm elasticity like dried sweet potato or chewing gum on the inside. (2) expanded twice in the center, had a crunchy pastry-like outside, and had a slightly dried persimmon-like elasticity on the inside. (3) did not expand in the height direction, but contracted lengthwise and widthwise, and became a dark green color. It had a burnt chewy texture. (4) did not shrink lengthwise and widthwise, and expanded 1.5-2 times in the lengthwise direction. It became nearly black in color and had a crunchy texture like thin rice crackers.

(Example 13: Application of disintegrated material: Effects of various sugars)
In this example, the effect of various sugars using the disaggregates of the present disclosure is shown.
(material and method)
The desugaring of BC (Nata de Coco Plain, Morinaga Milk Industry Co., Ltd.) was carried out in the same manner as in Example 1. The solid content of the resulting desugared product was 0.68%. 100 g of this product (wet weight) was taken, and 40 mL of 0.7% polysaccharide solution (dissolved by dispersing in water using the method in Example 1; κ-carrageenan was dissolved by heating in a microwave oven after dispersion) was added, followed by disintegration by grinding in a household mixer (Power Blender SPB-650J, Conair Japan LLC) at a speed of 15,000 rpm for 30 seconds x 4 times. A portion of the disintegrated product (5 g) was then diluted 8 times with 35 mL of ion-exchanged water. The liquid was passed through a 0.5 mm mesh screen.

(result)
As a result, the sample ground in the presence of polysaccharides showed different characteristics than when only desugared BC was used.

Barley extract was prepared by drying waxy barley (mochimugi, Hakubaku Co., Ltd.) at 70°C for 12 hours, then pulverizing (2 mm screen mesh pass) using a cutter mill grinder (MF 10.1 cutter-type head, IKA Japan K.K.), 30 g of which was added with 90 mL of water at 40°C, shaken for 1 hour (180 rpm), centrifuged (23,000 xg, 5 minutes, room temperature), and 40 mL of the supernatant was used. The amount of (1-3) and (1-4) β-glucan contained in this supernatant was measured using a (1-3) and (1-4) β-glucan measurement kit (Megazyme Co., Ltd.) and found to be 0.8%.

As shown in Table 3, when desugared BC was disaggregated using barley extract that had been treated with lichenase before being added, a disaggregate containing insufficiently disaggregated portions was obtained, demonstrating that (1-3) and (1-4) β-glucans are among the main components in barley extract that contribute to promoting disaggregation.

(Example 14 Application of the pulp: meat substitute)
This example illustrates the production of meat substitutes utilizing the macerated material of the present disclosure.
(material and method)
The meat substitute food of Example 11 was prepared using the β-glucan-added and disintegrated product obtained from BC of Example 13, and it was confirmed that a similar procedure was possible.

(result)
The results are shown in Figure 18.

(Example 15: Application of the pulp: whipped cream-like food)
This example illustrates the production of a whipped cream-like food product utilizing the pulp of the present disclosure.

(material and method)
The BC β-glucan-added and disintegrated product (100 mL) from Example 2 was centrifuged (25,000 g, 10 minutes, 4° C.) to recover the precipitate, and 32 g of the product to which erythritol had been added (final concentration 6% (w/V)) was taken and transferred to a bowl. 40 mL of whipped light melt-in-the-mouth cream (Snow Brand Megmilk, vegetable fat 30%) was added to the bowl and stirred with a whisk for 2 minutes to create a foam (Figure 19, left). A portion of this was taken out, extruded from a star-shaped whipped cream extrusion nozzle, and placed on a black plate (Figure 19, right).

(result)
Even when half of the mixture was replaced with a complex derived from low-calorie dietary fiber, a creamy structure could be formed, and sweetening with a non-calorie sweetener was also possible. Thus, the application of this disintegrant is expected to expand the possibilities for cooking and manufacturing calorie-restricted sweets.

(Example 16: Application of disintegrated material: Floating of lumpy pulverized material)
In this embodiment, the situation regarding the floating of lump-like ground material of the disintegrated material of the present disclosure was analyzed.
(material and method)
Following the method of Example 13, 40 mL of a 0.7% (w/v) polysaccharide solution (polysaccharide: β-glucan, derived from barley) was added to 100 g wet weight of desugared BC, and the mixture was ground in a mixer for a short period of time (5 to 30 seconds).

(result)
It was confirmed that the amount of floating lumpy ground material was reduced by increasing the grinding time. In this way, it was found that it is possible to control the shape of the fibrous material in the ground material by changing the grinding conditions, and it is possible to flexibly respond to conditions where the fibrous texture is desired to be preserved.

(Example 17: Application of disintegrated material: noodle-like food)
In this example, an example of producing a noodle-like food product using the macerated material of the present disclosure is shown.
(material and method)
To 6 mL of the BC β-glucan-added/disintegrated product prepared by the method of Example 2, 6 g of rice starch (Fine Snow, Joetsu Starch) was added and kneaded, and the mixture was then covered with plastic wrap for 30 minutes to prevent drying, after which it was filled into a 10 mL syringe used for 3D food printers, etc. Next, the contents were ejected from the syringe at 3 mL/min and added to a pot containing 1 L of boiling water (boiling state, IH pot kettle "Kotor" TOM-17, CB Japan Co., Ltd.). After 1 minute, the contents were collected in a colander and washed with cold water.

(result)
The results are shown in Figures 21 and 22.
As a result of this process, semi-transparent noodles of about 10 cm were obtained, which had a chewy elasticity when biting into the mouth and a smooth texture when sliding through the mouth. They did not fall apart when placed in the mouth, but could be easily bitten into.

The sample was drawn from the syringe into pellets about 5-8 mm high, arranged on a plate, and air-dried at room temperature for about 10 minutes. It was then added to 1 L of boiling water and treated for 2 minutes. It was then collected and cooled and washed in the same manner as above. As a result of this treatment, translucent pellets were obtained that had the same elasticity and smooth feel, and although they did not disintegrate when placed in the mouth, they could be easily bitten off.

(Example 18: Application of the pulverized material: Tapioca-like food)
In this example, an example of producing a tapioca-like food using the macerated material of the present disclosure is shown.
(material and method)
3 g of potato powder was added to 3 mL of the BC β-glucan-added disintegrated product prepared by the method of Example 2, and the mixture was kneaded, then covered with plastic wrap for 30 minutes to prevent drying, and then formed into balls with a diameter of about 8 mm. This was added to 1 L of newly prepared boiling water in the same manner, treated for 2 minutes, and then picked up with chopsticks and collected on a plate.

(result)
The resulting dumpling-like food product was slightly larger than before boiling, no peeling of the surface or collapse of the spherical structure was observed, and it had a chewy elasticity similar to tapioca.It did not fall apart when placed in the mouth, but could be easily bitten off.

(Example 19: Application of disintegrated material: Example of production of disintegrated material by ball mill)
In this example, an example of producing a disintegrated material by a ball mill using the disintegrated material of the present disclosure will be described.

(material and method)
Filter paper cut to a width of 1 to 2 mm and a length of approximately 30 mm (Filter paper 1, Whatman)
250 mg of beet pulp powder or lemon dry powder was mixed with 10 mL of water or 10 mL of 1% xyloglucan solution. The 1% xyloglucan solution was prepared in the same manner as in Example 1. The samples were crushed using a ball mill (MM301, Verder Scientific) with a 50 mL stainless steel grinding jar and a stainless steel grinding ball with a diameter of 25 mm (shaking speed 15 times/sec, 2 min).

(result)
As a result, highly viscous pulverized products were obtained for all samples derived from filter paper, beet pulp powder, and lemon dry powder. Visual inspection of the pulverized filter paper showed that the samples pulverized with the xyloglucan solution were more finely dispersed than those pulverized with water.

(Example 20: Application of the disintegrated product: Tamagoyaki)
In this example, an example of producing tamagoyaki (rolled egg) using the macerated material of the present disclosure is shown.
(material and method)
A white creamy disintegrate that was concentrated 3 times was obtained by centrifuging (32,300xg, 10 minutes, 4°C) the β-glucan-added disintegrates (1-3) and (1-4) obtained from BC by the method of Example 2 and recovering the precipitate. 5 mL of water (control group) or 5 g of the creamy disintegrate (test group) was added to 22.5 mL of egg liquid (yolk and white of chicken eggs dissolved without adding water) and stirred with a whisk for 2 minutes.

(result)
As a result, the control group produced an egg liquid that was highly fluid and contained many small air bubbles, while the test group produced an egg liquid that was highly viscous and had few air bubbles.When tamagoyaki were made from both groups, the control group produced an egg liquid that was fluffy and easy to bite into, while the test group produced an egg liquid that was firm and elastic.

(Example 21: Application of disintegrated material: Ultra-thin solid noodle-like food that can be used with 3D food printers, etc.)
In this example, an example of producing an extremely thin, firm noodle-like food product using the disintegrated material of the present disclosure is shown.
(material and method)
3 mL of the β-glucan-added and disintegrated products (1-3) and (1-4) obtained from BC by the method of Example 2 was taken and mixed with 1.5 g of potato powder using a spatula, and then filled into a 10 mL plastic syringe. An adapter (a Bio-Rad Low Pressure Fittings Kit 731-8223 outlet narrowed to an inner diameter of 1 mm using a stainless steel tube) was attached to the tip of the syringe, which was then set into a constant-speed liquid delivery device (PicoPlus, Harvard Apparatus) and extruded at 0.5 mL/min. The paste that came out was received on a plastic tray 1.5 cm below, and the tray was manually shook back and forth and left and right to ensure that it was not cut (Figure 24).

(result)
The results are shown in Figure 24.
The paste was arranged in a nearly straight line with an almost constant apparent diameter, without being twisted or cut into small pieces. By air-drying this paste at room temperature, an extremely thin, firm noodle-like structure was obtained that did not easily collapse.

(Example 22: Application of disintegrated material: noodle-like food)
In this example, another example of producing a noodle-like food product using the macerated material of the present disclosure is shown.
(material and method)
25 mL of the β-glucan-added and disintegrated products (1-3) and (1-4) obtained from BC by the method of Example 2 was taken and heated to 100°C. Half of each was added to a bowl containing 30 g of rice flour (Nipponbare, wet airflow milled product) and thoroughly kneaded. 5 mL of hot water at 100°C was added and mixed, then placed on a cooking board covered with rice starch and flattened with a stick to a thickness of 6 mm. This was cut into short noodles 6 mm wide with a knife and then placed in boiling water. When the noodles floated to the surface, heating was stopped and the noodles were immediately removed from the bowl and cooled under running water.

(result)
The results are shown in Figure 25.
The noodles did not crumble or break during the boiling process, and the surface was smooth, giving the noodles a firm bite.

(Example 23: Application of disaggregated material: Observation of precipitation state)
In this example, the results of observing the precipitation state of the disaggregated material of the present disclosure are shown.
(material and method)
Soybean flour (Mitake Foods Co., Ltd.) was suspended in ion-exchanged water in a test tube to prepare a 5% (w/w) suspension (4 mL). 1 mL of ion-exchanged water or β-glucan (1-3) or (1-4) added and disintegrated product obtained from BC by the method of Example 2 was added to the suspension, stirred and suspended again, and then allowed to stand at room temperature.

(result)
The results are shown in Figure 26. After 5 hours, precipitation of soybean flour was observed in the sample to which ion-exchanged water was added, whereas no precipitation was observed in the sample to which the macerated material was added.

(Example 24: Application of disaggregated material: Observation of adsorption state)
In this example, the results of observing the adsorption state of the disaggregated material of the present disclosure are shown.
(material and method)
To 2 mL (orange) of 0.25% curcumin (Wako Pure Chemical Industries, Ltd.) dispersion in a test tube, 0.5 mL of ion-exchanged water or β-glucan (1-3) or (1-4) added and disintegrated product obtained from BC by the method of Example 2 was added and stirred. After leaving it to stand at room temperature for 5 minutes, and immediately after stirring again, 1.5 mL of the liquid was transferred to a plastic tube (2 mL volume) and centrifuged at room temperature for 15 seconds (constant speed: CAPSULE HF-120, Tommy Seiko Co., Ltd.).

(result)
As a result, in the sample to which water was added, the dispersed curcumin was thinly attached to the wall of the test tube, whereas in the sample to which the macerated material was added, it was confirmed that the curcumin was adsorbed into the macerated material that had solidified to the bottom by centrifugation (Figure 27).

(Example 25: Application of disaggregated material: Observation of gel state)
In this example, the results of observing the gel state of the disaggregate of the present disclosure are shown.
(material and method)
1 mL of water or 1 mL of the β-glucan-added/disintegrated product (1-3) or (1-4) obtained from BC by the method of Example 2 was placed in a test tube and heated to 70°C, and then 1 mL of 2% aqueous agar solution heated to 90°C was added, and the mixture was immediately stirred and allowed to stand at room temperature for 1 hour and then cooled in air.

(result)
As a result, the water-agar sample produced a transparent gel, while the macerated agar sample produced a translucent gel. The former was brittle and crumbled in the mouth, while the latter had a good chewiness and texture.

(Example 26)
6 mL of a solution containing 50% (v/v) β-glucan-added/hybridized products (1-3) and (1-4) obtained from BC by the method of Example 2 and 1% agar, or 6 mL of 1% agar without the above-mentioned hybridized products, was placed in a plastic tube and heated to 100°C to dissolve the agar, then cooled to 80°C, and 1.2 g of soybean powder was added to each tube to suspend it. When 0.5 mL of this was dropped onto a flat heat block maintained at 4°C, the solution in C spread to 1.7 cm and solidified, whereas the solution in S solidified to a width of 1.0 cm. When both tubes were left to stand at 80°C for 30 minutes, precipitation of soybean powder was observed in the tube without the hybridized product, but the suspension remained in the tube containing the hybridized product.

(Example 27)
In this example, chitin was used as an insoluble polysaccharide and was pulverized in the presence of a water-soluble polysaccharide. It was confirmed that the complex of the present disclosure can be produced not only from cellulose and plant cell walls, but also from polysaccharides derived from crustacean shells.

680 mg of chitin (Funakoshi, product number 82004068) was suspended in 140 mL of water or 0.2% xyloglucan aqueous solution, and ground in a household mixer for 30 seconds x 8 times following the method of Example 1. These were designated as Samples C and S, respectively. Then, 32 mL of the chitin disaggregate suspension was taken out, and 6.1 mL of 1% xyloglucan aqueous solution was added to Sample C, and 6.1 mL of water was added to Sample S, and both were shaken horizontally at room temperature at 100 rpm for 1 hour. The fraction that passed through a 0.5 mm pore mesh was then collected, and the turbidity at 600 nm was measured in a cuvette with a cell length of 1 cm, resulting in 0.20 and 0.23 for Samples C and S, respectively, and the amount of particles that passed through the mesh was 15% higher for Sample S, to which xyloglucan was added during disaggregation.

(Example 28)
In this example, it was confirmed that a high-density solid material composed only of glucan can be produced using the method disclosed herein. This material can also be used as a functional material in which the gelatinization properties of the starch inside can be controlled by forming a membrane on the outside to control how the material absorbs moisture.

Following the method of Example 13, 2.00 g of the white creamy disintegrated product obtained by concentrating the suspension of bacterial cellulose and (1-3) and (1-4) β-glucans using the method of Example 20, and 2.00 g of rice starch (fine snow) were added and kneaded with a spatula for 10 minutes. This was molded into a disk shape with a diameter of about 15 mm and a height of about 8 mm, and dried in an oven at 60°C on a nylon mesh. After drying for 48 hours, 1.84 g of a disk-shaped molded product was obtained. A further 8-fold dilution of the desugared BC disintegrated product with added β-glucan used in Example 5 was applied to the periphery of this disk-shaped molded product, and the product was dried in an oven at 60°C on a nylon mesh. This molded product was removed from the oven, and a drop of water was placed on the top of the disk-shaped molded product at room temperature. After 10 minutes, the water did not penetrate into the inside and remained there (Figure 28). This molded product is an edible dry composition consisting only of glucan, consisting of starch, (1-3) and (1-4) β-glucan, and cellulose, and serves as a high-density glucose storage material with controlled water absorption behavior.

As described above, by mixing and solidifying the bacterial cellulose and (1-3) and (1-4) β-glucan-derived disaggregates with starch, a high-density glucan mass is formed, which is expected to serve as an edible, storage-related polysaccharide. In addition, since the manner in which the starch absorbs water and gelatinizes depends on the mixing condition of the disaggregate (the mobility of water, which depends on the water absorption speed of the disaggregate, and the resistance of the starch when it absorbs water and gelatinizes), it is expected that materials with new gelatinization properties can be created.

(Example 29)
In this example, it was confirmed that the method disclosed herein can be used to produce a sheet from herbaceous fiber resources. After adding (1-3) and (1-4) β-glucan to the fiber obtained by alkali-treating rice straw and grinding it, this was molded into a membrane material following the method of Example 5.
Previously reported (YamagishiK. et al., The RURAL(reciprocal upgrading for recycling of
According to the “Agricultural Resources to Strategic Primary Products for the Rural Bioeconomy (Bioresource Technology Reports, 2020)” method, rice straw (variety: Koshihikari) was converted into chicken manure combustion ash (
25% w/w) and stored in a wet state for 14 days, then washed with 62.5 times the amount of water relative to the dry weight of the rice straw. The rice straw after this treatment (equivalent to 0.5 g dry weight) was mixed with 19.5 mL of 0.52% (w/v) aqueous solution of β-glucan (1-3) and (1-4), placed in a stainless steel mill (Retsch, 50 ml volume, including stainless steel ball (φ2 cm)), and crushed using a ball mill (Retsch, MM-301). The crushing conditions were 15 reciprocations/second, and room temperature for 4 minutes. Then, 1.5 mL of the resulting suspension was poured from the top of a 0.5 mm mesh nylon net according to the method of Example 5, and the non-passing fraction was retained. This was dried at 60°C to obtain a rice straw-paper-like membrane derived from straw (Figure 29).

As described above, it is expected that resources can be transformed into general-purpose products or craft products, or molded into biomass-derived materials.

Example 30: Preparation of a complex of the present disclosure from tamarind seed gum
A suspension was prepared by suspending 4 g of tamarind seed gum powder in 400 mL of ion-exchanged water and stirring while heating to 85° C. The suspension was autoclaved at 120° C. for 15 minutes, and then the mixture was diluted to 400 mL using a graduated cylinder to obtain a 1% (w/v) tamarind seed gum aqueous solution. The mixture was diluted to 0.7%, and 40 g of the diluted solution was mixed with 100 g of desugared nata de coco, and then pulverized in a 140 mL mixer pulverization system to obtain 140 g of the complex of the present disclosure (sometimes referred to as “NP” (nata puree) in this specification).

(Example 31: Preparation of the complex of the present disclosure in a small mixer and 300 μm mesh filtration test)
27 mL of ion-exchanged water or water-soluble polysaccharide solution (solid concentration 0.35%) was added to 20 g of desugared nata de coco (solid concentration 0.7%), and pulverized for 120 seconds at room temperature using a small mixer (FML-17, Tostem). The suspensions thus obtained were NPw (nata de coco desugared with water alone without adding water-soluble polysaccharide), NPxg (tamarind seed gum used as water-soluble polysaccharide), NPcmc (carboxymethylcellulose sodium salt used as water-soluble polysaccharide), and NPbx (birchwood xylan used as water-soluble polysaccharide). Each suspension was diluted 4.7 times with water to obtain sample A, and this was passed through a mesh with a pore size of 300 μm to obtain sample B. The absorbance at 600 nm of each sample was measured as turbidity, and the values of samples A and B were used as the denominator and numerator, respectively, to obtain the passing rate (%) of the 300 μm mesh. The results are shown in Table 5.

(Example 32: Interaction between NPtg and various solutes)
Following the method described in Example 31, 20 g of desugared nata de coco (solid concentration 0.7%) and 27 g of high-concentration tamarind seed gum solution (1.2% w/w) were mixed in a small mixer to prepare NP (NPtg). NPtg (4 g) was thoroughly mixed with 1 g of a sample in which various solutes shown in Table 6 were suspended or dissolved in a 50 mL plastic tube, and the tube was left standing upright at room temperature for 3 hours. Then, each tube was quickly turned over and laid down, and the liquid surface distance was measured after 20 seconds. The liquid surface flow distance in each solution addition area was calculated as a relative value to the water addition area (liquid surface flow distance 3.0 cm) which was the control area (liquid surface flow distance in each solution addition area (cm) / liquid surface flow distance in water addition area (3.0 cm)) x 100 (%)).

As a result, an increase or decrease in the liquid surface flow distance was observed for the following added solutes. This demonstrated that the physical properties of NPs can be controlled by adding various additives. In particular, the addition of galactomannan significantly reduced the fluidity, and the NPs exhibited gel-like properties with extremely low viscosity. The preparation of materials with such properties is an effective process when providing food to individuals with poor chewing and swallowing abilities, and especially when considering automatic cooking.

(Example 33: Mixture of NPtg and rice flour)
500 mg of rice flour (Nipponbare, wet airflow milled product) was added to NPtg (5 g) prepared in Example 32 and dispersed, then treated at 95°C for 15 minutes. When it was taken out, a creamy food was produced (Figure 30). Since the gelatinized product after heating can be processed into a homogeneous creamy product without strong long-term stirring, this creamy food is useful as a fat-free or low-fat material in food processing such as confectionery, and can also be used as a material that allows the provision of food to people with poor chewing and swallowing abilities through a simple process using automatic operations, etc.

Example 34: Interaction of rice flour with the complex of the present disclosure (RVA)
3.0 g of rice flour (Koshihikari, wet air milled) was mixed with 2 mL of water or various complexes of the present disclosure (solid concentration from the complex: 0.14%) in an aluminum can, and then set in a Rapid Visco Analyzer (RVA, RVA4, Newport Scientific, Australia) together with a paddle to measure the viscosity under standard measurement conditions and analyze the viscosity change. The measurement conditions were initial temperature 50°C, dispersion at 960 rpm for 10 seconds from the start, then 160 rpm and holding at 50°C for 1 minute, then heating to 95°C at 12°C/min, holding at 95°C for 2 minutes and 30 seconds, then cooling to 50°C at 12°C/min, and holding at 50°C for 2 minutes. Programmed viscosity measurement was performed to obtain maximum and final viscosity parameters for each sample. As a result, the maximum viscosities (cP) were 4980, 5911, 5732, 5380, 5437, 5987, 5556, and 5635 for water, NPbg (using (1-3), (1-4)-β-glucan as the water-soluble polysaccharide), NPxg (using tamarind seed gum as the water-soluble polysaccharide), NPcmc (using carboxymethylcellulose sodium salt as the water-soluble polysaccharide), NPal (using sodium alginate as the water-soluble polysaccharide), NPch (using chitosan as the water-soluble polysaccharide), NPgg (using guar gum as the water-soluble polysaccharide), and NPbx (using birchwood xylan as the water-soluble polysaccharide), respectively. The final viscosities (cP) at the end of the measurement were also 4204, 4609, 4359, 4432, 4893, 4307, 4262, and 4297. Thus, it was found that the complex of the present disclosure has the effect of increasing the viscosity of rice flour during and after gelatinization.

Example 35: Interaction of wheat flour with the complex of the present disclosure (RVA)
In the same manner as in Example 34, 3.0 g of wheat flour (weak wheat flour, Nisshin Flour Milling Co., Ltd.) was mixed with 25 mL of water or various complexes of the present disclosure (solid concentration from the complex: 0.145%) in an aluminum can, and then set in an RVA with a paddle to analyze the viscosity change. As a result, the maximum viscosities were 1566, 2348, 2179, 1994, 1946, 2134, 2025, and 2072 for water, NPbg, NPxg, NPcmc, NPal, NPch, NPgg, and NPbx, respectively. In addition, the final viscosities (cP) at the end of the measurement were 2187, 3160, 3076, 2867, 2770, 2843, 2763, and 2811. Thus, it was found that the complex of the present disclosure has the effect of increasing the viscosity of wheat flour during and after gelatinization.

(Example 36: Dispersibility of wheat flour and rice flour)
3.1 g (equivalent to dry weight) of weak flour was mixed with 21.9 g of water or a solution in which NPw and NPxg were mixed in a ratio of 2.5% to 20% (w/w) in water, and the mixture was thoroughly stirred to form a slurry, and 10 g of the mixture was added to a glass test tube with a diameter of 15 mm. After leaving the mixture at rest for 18 hours at 4°C, the distance (h) from the water surface to the interface of the weak flour that had settled was measured. The settling distance in the sample (water) that did not contain the complex of the present disclosure was taken as (hw), and the settling rate in each sample was taken as (h/hw) x 100 (%). A similar test was also performed using rice flour (variety: Nipponbare). As a control test, a similar test was conducted using weak flour with a polysaccharide (xanthan gum) that is commonly used as a dispersant in food. The result was that the concentration at which NPxg was almost the same (13.9%) as that at a mixing ratio of 12.5% NPxg (solid concentration 0.09%, sedimentation rate 11.4%) was 0.6% (w/w). This shows that NP imparts dispersibility at a lower concentration than xanthan gum. In addition, the xanthan gum concentration at which the rice flour sedimentation rate (19.3%) at a mixing ratio of 15% NPxg (solid concentration 0.10%) was similar (11.8%) was 0.5%. This shows that NP imparts dispersibility at a lower concentration than xanthan gum. In order to compare the physical properties of the NPxg slurry and the xanthan gum slurry, weak flour containing 12.5% NPxg, rice flour slurry containing 15% NPxg, weak flour containing 0.6% (w/w) xanthan gum, and rice flour slurry containing 0.5% (w/w) xanthan gum (the concentrations of weak flour and rice flour were the same (12.5% (w/w)) were prepared, and 10 mL of each was filled into a 10 mL disposable syringe, which was then stood with the outlet facing down, and the time required for 5 mL to fall naturally from the syringe was measured. The results are shown in Figures 31 to 34.

As a result, the time required for both the weak flour and rice flour was 5 seconds for the NPxg mixed sample, whereas the time required for the weak flour slurry containing 0.6% (w/w) xanthan gum was 45 seconds, and the time required for the rice flour slurry containing 0.5% (w/w) xanthan gum was 82 seconds. From this, it was considered that the addition of NPxg to weak flour and rice flour dispersions is effective when high fluidity is required.

Example 37: Preparation of vegetable powder sheets/colored dots using wheat flour and the composite of the present disclosure
20g of weak flour (equivalent to dry weight) was mixed with 75g of water and 25g of NPxg to prepare a slurry, and a part of it (20g each) was mixed with 0.4g of turmeric powder (commercial product) or parsley powder (samples made by pulverizing a commercial product with a ball mill) to prepare colored pastes. The colored pastes and the uncolored pastes were filled into 10mL disposable syringes and discharged onto a metal plate. Furthermore, each paste was discharged onto a heated Teflon plate, and when it seemed that the water had almost evaporated, the obtained sheet-like molded product was peeled off from the plate. The results are shown in Figures 35 and 36.

(Example 38: Addition to various vegetables and change in hardness)
Commercially available cabbage powder, potato powder, soybean powder, and lemon powder were mixed with a predetermined amount of water to prepare paste samples. The moisture content (dry matter (DM)/total weight) was set to 22.5%, 25%, 37%, and 17.5%, respectively. In addition, 100 g of paste was prepared by replacing 20% of the water content with NPw or NPxg for the above samples. Three analytical samples were prepared for each paste, each containing 30 g of each paste in a plastic petri dish with a diameter of 6 cm and a height of 1 cm, and the texture profile was measured using a rheometer (Sun Scientific, CR-500DX). As the main measurement parameter, a process was adopted in which the paste was compressed at a constant speed of 1 mm/s to a depth of 5 mm from the surface using a resin cylindrical plunger with a diameter of 10 mm and a height of 20 mm, and then the plunger was immediately pulled up in the opposite direction at the same speed, and the maximum stress (N) during compression was used as an index of hardness. The measurement was repeated three times, and the average value and standard deviation were calculated. The results are shown in FIG.

The results showed that the addition of NPw and NPxg increased hardness, with the effect being particularly pronounced in pastes containing NPxg, with the hardness increasing by 2.0 times, 1.7 times, 21.5 times and 2 times for cabbage, potato, soybean and lemon powder, respectively, compared to samples without NPxg.

(Note)
As described above, the present disclosure has been illustrated using preferred embodiments of the present disclosure, but it is understood that the scope of the present disclosure should be interpreted only by the claims. It is understood that the patents, patent applications and other documents cited in this specification should be incorporated by reference to this specification in the same manner as if the contents themselves were specifically described in this specification. This application claims priority to Japanese Patent Application No. 2021-87567 filed on May 25, 2021 with the Japan Patent Office, the contents of which are incorporated by reference in their entirety as if they constituted the contents of this application.

According to the present disclosure, water-insoluble carbohydrates such as cellulose, which are abundant resources, can be utilized in the food and other material fields as functional materials capable of expressing a variety of physical properties. In particular, in the food field, low-calorie foods with a variety of characteristics can be produced through simple processing steps, which can greatly contribute to the improvement and diversification of cooking and processing techniques. Through the expansion of water-insoluble carbohydrates such as cellulose into the food field, the sophistication of food expression in automatic cooking and processing processes, and the provision of substitutes for meat and oil products, it is possible to contribute to both the high-level utilization of resources and the improvement of health maintenance. In the field of non-edible materials, the value of using water-insoluble carbohydrates such as cellulose-based materials can be improved through the creation of biodegradable materials, which can accelerate the creation of a next-generation biological resource industry for the high-level utilization of agricultural waste, forest resources, etc.

Claims (2)

A fiber texture improver for food and beverages, comprising a complex containing a water-soluble polysaccharide and a water-insoluble carbohydrate, wherein the water-insoluble carbohydrate is disintegrated in the presence of the water-soluble polysaccharide dissolved in water, the water-insoluble carbohydrate comprises bacterial cellulose, and the water-soluble polysaccharide comprises (1-3), (1-4) β-glucan or a derivative thereof, tamarind seed gum or a derivative thereof, or any combination thereof . 2. The fiber texture enhancer of claim 1 , wherein the water insoluble carbohydrate is macerated by a food blender or food mixer.