JP2000354460A - Thickening and/or gelation of galactoxyloglucan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To thicken a galactoxyloglucan which has not been able to gelate at a lower temperature until now and/or to make it gelate by adding at least one polyphenol to a specific galactoxyloglucan. SOLUTION: This method is to add at least one polyphenol to galactoxyloglucan or a galactoxyloglucan where its side-chain galactose partially is eliminated in an amount of <70%. The elimination ratio preferably is 30-55%. The galactoxyloglucan preferably is tamarind seed gum. When producing thickened and/or gel foods, they can be thickened and/or can gelate by adding both galactoxyloglucan (or a galactoxyloglucan where its side-chain galactose partially is eliminated in an amount of <70%) and at least one polyphenol to food matrix.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for thickening and gelling galactoxyloglucan or galactoxyloglucan from which less than 70% of its side chain galactose has been removed by adding a polyphenol and a thickening method produced by the method.・ Related to gel foods.

[0002]

2. Description of the Prior Art Galactoxyloglucan itself does not gel, but it is known that it gels in the presence of sugar or alcohol. Further, it is known that galactoxyloglucan produced by partially removing galactose in the side chain of galactoxyloglucan exhibits the behavior of a reversible thermoresponsive gel (Japanese Patent Application Laid-Open No. 8-283305). That is, galactoxyloglucan from which side chain galactose has been partially removed has reversible sol-gel phase transition temperatures due to heat at two places, a low temperature side and a high temperature side, and a phase transition temperature below the low temperature side and a high temperature side. Above, it has the property of forming a sol and gelling between the two phase transition temperatures. For example, a 2% aqueous solution of galactose xyloglucan produced by enzymatic reaction of a 2% aqueous solution of galactoxyloglucan and having a side chain galactose removal rate of 40% has a sol-gel phase transition at 30 ° C. and 90 ° C. It is a sol below 30 ° C and above 90 ° C,
It is a gel in the range of ９０90 ° C. In addition, 2% of galactose xyloglucan having a side chain galactose removal rate of 44% was used.
% Aqueous solution is a gel in the range of 20C to 100C. However, an aqueous solution of galactose xyloglucan having a side chain galactose removal rate of less than 30% no longer gels, and if the removal rate exceeds 70%, it gels even at 0 ° C.

The sol-gel phase transition temperature varies depending on the removal rate of the side chain galactose and the concentration of the aqueous solution of galactoxyloglucan obtained by partially removing the galactose. As the galactose removal rate increases and as the concentration of the aqueous solution of galactoxyloglucan partially depleted of galactose increases, the phase transition temperature decreases on the lower temperature side, increases on the higher temperature side, and the gelation temperature increases. The area expands. The sol-gel phase transition temperature is also affected by the addition of salts and sugars. For example, the addition of sodium chloride tends to increase and the addition of sugar tends to decrease the low-temperature phase transition temperature. Therefore, the phase transition temperature can be controlled by adding salts and sugars.

[0004] As described above, galactoxyloglucan partially removed from the side chain galactose has different properties depending on the removal rate of the side chain galactose. When the removal rate is less than 30%, the galactoxyloglucan does not gel and exists as a sol. 30% to 55%
In the range, the compound exists in a sol state in a temperature range equal to or lower than the low-temperature side sol-gel phase transition temperature. Heretofore, in order to gel these sols, it was necessary to heat them above the low-temperature sol-gel phase transition temperature or to add other gelling agents (eg, gelatin). However, even if gelled by heating, it will be in a sol state again if cooled below the phase transition temperature, and even if used in combination with other gelling agents, phase separation will occur when heated, and a uniform gel cannot be formed. was there. Therefore, a method that does not form a sol even when heated and gelled and cooled below the phase transition temperature, or a method that gels at a low temperature below the phase transition temperature, or even without adding other gelling agents There is a need for a method of gelling.

[0005] An object of the present invention is to provide galactoxyloglucan or galactoxyloglucan partially removed from its side chain galactose at a low temperature (a temperature range lower than the low temperature side transition temperature) and without adding other gelling agents. It is another object of the present invention to find a method capable of thickening and gelling, and to provide a thickened / gelled food produced by the method.

[0006]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that by adding polyphenol to galactoxyloglucan or galactoxyloglucan partially removed from its side chain galactose, it is possible to obtain other gelation at low temperature. A method was found that can increase the viscosity and gel without adding an agent. By this method, it became possible to produce a thickened / gel food containing the galactoxyloglucan and polyphenol in an edible matrix.

The present invention is a method for thickening and gelling galactoxyloglucan or a galactoxyloglucan from which less than 70% of its side chain galactose has been removed by adding a polyphenol. Further, the present invention is a method for producing a edible matrix by adding galactoxyloglucan or galactoxyloglucan partially removed from its side chain galactose and polyphenol to increase viscosity and gel. Also,
The present invention is a thickened / gel food containing galactoxyloglucan or a polyphenol obtained by partially removing galactoxyloglucan or its side chain galactose in an edible matrix.

According to the present invention, galactoxyloglucan or a galactoxyloglucan from which the side chain galactose has been partially removed by less than 70% can be thickened and gelled by adding a polyphenol. In addition, a galactoxyloglucan or a galactoxyloglucan from which less than 70% of its side chain galactose has been removed and a polyphenol are added to a food raw material mixture (edible matrix), and the mixture is stirred. It is also possible to increase the viscosity at low temperatures and to gelate (giving shape retention). As a result, foods having excellent suspension stability and thickened / gelled foods in which phase separation does not occur even when heated can be easily produced. The side chain galactose to be used is 70
The degree of viscosity and the hardness of the gel can be adjusted by increasing or decreasing the amount of the galactoxyloglucan partially removed by less than 10%, and by appropriately selecting the amount of the polyphenol to be used.

Here, the term "low temperature" used in the present invention is a temperature range below the low-temperature side sol-gel phase transition temperature of the galactoxyloglucan described above or below and in which the aqueous solution does not freeze, preferably It means a temperature range of about 0 ° C to about 30 ° C.

[0010] In the present specification, the above-mentioned "galactoxyloglucan partially removed from the side chain galactose" may be simply referred to as "galactose-removed xyloglucan" hereinafter.

[0011] Galactoxyloglucan used in the present invention is a natural polysaccharide present on the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants, and includes tamarind, soybean,
Extracted from mung beans, kidney beans, rice, barley, apples, etc. As the galactoxyloglucan, any galactoxyloglucan may be used, but galactoxyloglucan derived from tamarind seed which has a high content of galactoxyloglucan and is easily available [tamarind seed gum:
Trade name "Glyloid" manufactured by Dainippon Pharmaceutical Co., Ltd.].

Galactoxyloglucan has glucose, xylose and galactose as constituent sugars, and glucose is β-1,4 linked in the main chain, xylose is linked to the side chain, and galactose is further linked to the xylose.

The galactose-free xyloglucan used in the present invention can be produced according to the production method of the present inventors described in Japanese Patent Application Laid-Open No. 8-283305. That is, it can be produced by partially decomposing the side chain galactose enzymatically or chemically, preferably enzymatically, using galactoxyloglucan. More specifically, a commercially available or purified β-galactosidase is used to react an aqueous solution of galactoxyloglucan as a substrate under conditions such as an optimum reaction temperature, pH, and concentration, and a constant proportion of side-chain galactose is determined according to the reaction time. And can be manufactured. The reaction time depends on the substrate concentration, enzyme concentration,
In particular, the reaction time can be appropriately changed by adjusting those parameters since the reaction time depends on the pH.

The galactoxyloglucan partially removed from the side chain galactose used in the present invention has a removal rate of 70%.
Less than 30%, preferably 30-55%. In the present invention, galactoxyloglucan or galactoxyloglucan partially removed from its side chain galactose may be either a powder or an aqueous solution. The amount used varies depending on the target food, but is usually 0.01% by weight to 5% by weight, preferably 0.1% by weight, based on the total amount of the food.
It is 1% by weight to 3% by weight.

The polyphenol used in the present invention is a chemically synthesized product or a plant polyphenol, and is preferably a plant polyphenol. Plant polyphenols include green tea (such as matcha green tea), black tea, oolong tea, puer tea (black tea), mate tea, and other leaves, white vegetables, citrus peels and seeds, grape skins and seeds (red wine, red grape juice, etc.), It is an extract (or extract) extracted from apples, persimmons, peaches, none, onion skins, chestnuts, burdock, coffee beans, cocoa beans, etc. with warm water or the like. This extract contains tannins, catechins, It contains a large amount of polyphenols such as proanthocyanidins (or procyanidins) and flavonoids.

The plant polyphenol used in the present invention may be the above-mentioned extract (or extract) itself, or may be a liquid obtained by concentrating the active ingredient polyphenol from the extract. A product obtained by purifying an active ingredient polyphenol from the extract (or extract) may be used. Further, the polyphenols can be used as one kind or as a mixture of plural kinds. Also, simply green tea,
Black tea, oolong tea, puer tea (black tea), mate tea, red wine, red grape juice, coffee, and the like, or commercially available drinking water thereof may be used as they are, but those containing a large amount of polyphenols are preferred.

Specific examples of plant polyphenols include tannins such as catechol tannin, pyrogallol tannin and the like, tannic acid, tannic acid, chlorogenic acid, isochlorogenic acid and the like. Catechins include (+)-catechin, (+)-gallocatechin, (-)-epicatechin and its gallic ester, (-)-epigallocatechin and its gallic ester,
Examples include thealvidin and its gallic ester, and prodelphinidin and its gallic. Examples of the flavonoids include quercetin, rutin, anthocyanins and the like in addition to catechins. The polyphenol used in the present invention is not particularly limited to those described above, and any polyphenol may be used as long as it is obtained from a plant containing polyphenol.

The polyphenol used in the present invention may be a powder or an aqueous solution. The amount of polyphenol used (effective polyphenol concentration) varies depending on the galactose removal rate of galactose-removed xyloglucan and the amount used, and varies depending on the target food, but is usually 0.0001% by weight based on the total food. To 3% by weight, preferably 0.001% to 0.5% by weight. The smaller the galactose removal rate, the greater the amount of polyphenol used, but the amount used can be appropriately selected.

The thickened and gelled food produced according to the present invention contains galactoxyloglucan or its side chain galactose in an edible matrix requiring thickening and gelling.
It can be produced by adding galactoxyloglucan and polyphenol partially removed at less than 0% and mixing and stirring. The order of adding these components is not particularly limited. Further, the thickened / gelled food produced by the present invention can be used in combination with food materials, polysaccharides, saccharides, salts and the like generally used for other foods which do not adversely affect the thickening / gelling.

[0020]

According to the present invention, it is possible to thicken and gel galactoxyloglucan or galactoxyloglucan in which less than 70% of the side chain galactose which could not be gelled at low temperatures was partially removed. .
As a result, it is possible to easily produce a food having excellent suspension stability and a thickened / gelled food which can be eaten even when cooled or heated.

[0021]

EXAMPLES The present invention will be described in more detail with reference to Reference Examples and Examples. The present invention is not limited only to the following embodiments, and modifications using ordinary techniques in the technical field of the present invention are possible.

Reference Example 1 Preparation of aqueous solution of galactose-free xyloglucan

(1) Galactose-free xyloglucan was produced according to the method described in JP-A-8-283305. That is, commercially available β-galactosidase “lactase Y-AO” [manufactured by Yakult Honsha Co., Ltd .: Aspergillu
[ derived from S. oryzae ], using a purified enzyme β-galactosidase, a 1% aqueous solution of a substrate galactoxyloglucan [Glyloid 3S, manufactured by Dainippon Pharmaceutical Co., Ltd.] was added at an enzyme concentration of 2.4 × 10 ^−5. Weight%, pH 5.6, about 2 at 50 ° C
After the enzyme reaction was performed for 0 hour, the mixture was heated at 100 ° C. for 20 minutes to inactivate the enzyme. After returning to room temperature, an equal weight of ethanol was added and the mixture was allowed to stand for 1 hour. The precipitate was collected by suction filtration, dried, pulverized and sieved to obtain a powdery galactose-removed xyloglucan (galactose removal rate: about 44%).

(2) The galactose-removed xyloglucan (3 g) of the powder produced by the above method was stirred with water (9 g).
7g), stirred for 3 hours while cooling with ice, and dissolved to dissolve the galactose-removed xyloglucan in a 3% by weight aqueous solution (1%).
00g) was prepared. Hereinafter, the 3% by weight aqueous solution of galactose-removed xyloglucan is simply referred to as the 3% aqueous solution of Reference Example 1. The sol-gel phase transition temperature of a 1% by weight aqueous solution prepared by diluting the 3% aqueous solution is about 25 ° C. on the low temperature side and about 100 ° C. on the high temperature side. So this is about 25
Below ℃, it is in a sol state.

Example 1 Thickening and gelation of galactose-removed xyloglucan by polyphenol-containing beverage

In a 100 ml vial, 3% of Reference Example 1
30 g of an aqueous solution and 60 g of the following polyphenol-containing drinking water
, And shaken well. After standing at 0 ° C. for 1 hour and standing at 5 ° C. overnight, the viscosity was measured using a B-type rotational viscometer (0 ° C.).
And 5 ° C., 30 rpm) [manufactured by Tokyo Keiki Co., Ltd.]. Further, after keeping the temperature at 40 ° C. for 3 hours, the breaking strength was analyzed using a creep meter (manufactured by Yamaden Corporation). Table 1 shows the results. As polyphenol-containing drinking water, sencha (trade name: “Oi Ocha” manufactured by Itoen Co., Ltd.), oolong tea (trade name: “Kouryucha” manufactured by Suntory Ltd.), black tea [trade name: “Afternoon black tea (clear straight)” Kirin Beverage Co., Ltd.]
And coffee (trade name: "Boss Black" manufactured by Suntory Ltd.). In addition, as a control product, water to which water was added instead of polyphenol-containing drinking water was used.

[0027]

[Table 1]

[Note] In the table, A) Viscosity after leaving at 0 ° C. for 1 hour
Degree (mPa · s), B) Viscosity after standing overnight at 5 ° C (mP
a · s), C) Rupture stress after incubation at 40 ° C for 3 hours
(N / m ^Two) And D) Condition when refrigerated after heating at 40 ° C
Are respectively shown.

From the above results, when sencha, oolong tea, black tea or coffee was added to the 3% aqueous solution of Reference Example 1 and commercially available drinking water was cooled or heated and then cooled, thickening and gelation were observed.

Example 2 Gelation of galactoxyloglucan aqueous solution and galactose-removed xyloglucan aqueous solution by addition of green tea extract

(1) The 3% aqueous solution of Reference Example 1, green tea extract [Note] and water were mixed well, and the concentration of green tea extract was 0.0
It was adjusted to 5% by weight to prepare a 1% by weight galactose-free glucose solution. This solution was filled in a cup and left at 5 ° C. to gel. The gel did not dissolve when heated to 30 ° C. [Note] A commercially available green tea extract (trade name “Theafran” manufactured by ITO EN Co., Ltd.) was used.

(2) Gelation occurred when the same treatment as in (1) was performed using a 3% aqueous solution of galaxoxyloglucan instead of the 3% aqueous solution of Reference Example 1 in (1). This gel is 30
It dissolved easily when heated to ° C.

(3) Even if the treatment was performed with 0.25% by weight instead of the concentration of 0.05% by weight of the green tea extract in (2), gelation occurred. The gel did not dissolve when heated to 30 ° C, but did dissolve at 40 ° C.

(4) When the concentration of the green tea extract in (1) and (2) was increased to 0.5% by weight or more instead of 0.05% by weight, neither gelled but the resulting insolubles aggregated.

Example 3 Sencha jelly

(1) 5 g of green tea and 220 g of hot water at about 90 ° C.
Was poured and extracted for 1 minute (200 g), 100 g of the 3% aqueous solution of Reference Example 1 was added and mixed well. After filling in a cup, the mixture was allowed to stand in a refrigerator at 5 ° C. overnight to prepare sencha jelly. This sencha jelly had a good flavor release and a mouthfeel texture. Further, when this sencha jelly was heated in a microwave oven (500 W) for 1 minute, the jelly was elastic but had a good throat passing over.

(2) Further, the breaking strength analysis of the sencha jelly after refrigeration overnight and the sencha jelly after refrigeration overnight, which was left at 40 ° C. for 3 hours, was performed using a creep meter (manufactured by Yamaden Corporation). went. The result is shown in FIG.

As is clear from FIG. 1, the gel strength of the sencha jelly after refrigeration overnight and the sencha jelly at 40 ° C. are different, and the former is a jelly having a firmer and more firm hardness, and the latter is a sencha. And the fracture pattern was almost the same as when water was added instead.

[Brief description of the drawings]

FIG. 1 shows a fracture pattern using a creep meter. The vertical axis represents stress (N / m ² ), and the horizontal axis represents strain. In the figure, the broken line indicates the breaking strength curve of sencha jelly after refrigeration overnight, and the solid line indicates the breaking strength curve of sencha jelly at 40 ° C. after refrigeration overnight.

Continued on the front page F term (reference) 4B041 LC05 LD02 LD03 LH07 LK06 LK32 4C090 AA08 BA24 BB12 BB36 BB52 BC12 DA03 DA27 4J002 AB051 EJ016 EL096 GT00

Claims (10)

[Claims] 1. A method for thickening and gelling, comprising adding a polyphenol to galactoxyloglucan or galactoxyloglucan from which less than 70% of its side chain galactose has been removed to increase the viscosity and gelation. 2. The removal rate of side chain galactose is 30% to 5%.
The thickening / gelling method according to claim 1, wherein the amount is 5%. 3. The method for thickening and gelling according to claim 1, wherein the galactoxyloglucan is tamarind seed gum. 4. In the production of a thickened / gelled food, the method comprises adding a galactoxyloglucan or a polyphenol obtained by partially removing less than 70% of galactoxyloglucan or its side chain galactose into an edible matrix to increase the viscosity / gelation. A method for producing a thickened and gelled food product. 5. The removal rate of side chain galactose is 30% to 5%.
The method for producing a thickened / gelled food according to claim 4, wherein the content is 5%. 6. The method for producing a thickened and gelled food according to claim 4, wherein the galactoxyloglucan is tamarind seed gum. 7. A thickened / gel food produced by the production method according to any one of claims 4 to 6. 8. A thickened and gelled food comprising galactoxyloglucan or a galactoxyloglucan from which less than 70% of its side chain galactose has been removed and a polyphenol in an edible matrix. 9. The removal rate of side chain galactose is 30% to 5%.
The thickened and gelled food according to claim 8, which is 5%. 10. The thickened and gelled food according to claim 8, wherein the galactoxyloglucan is tamarind seed gum.