JP2001178379A - Decomposition substance of locust bean gum, sql compound and gel compound containing the same, and food containing the sol compound - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a decomposition product of locust bean gum having properties of locust bean gum such as cold water solubility, water retainability, formation of gel by reaction with another paste material, etc., and yet a low viscosity and excellent workability. SOLUTION: This decomposition product of locust bean gum is characterized in that the decomposition product is formed by hydrolyzing locust bean gum and the hydrolysis is carried out by an acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a decomposed product of locust bean gum obtained by decomposing locust bean gum, a sol compound and a gel compound containing the same, and a food containing the sol compound.

[0002]

2. Description of the Related Art Locust bean gum is obtained from the endosperm of the seeds of the carob tree, which is a perennial perennial evergreen tree, and is a polysaccharide composed mainly of mannose and galactose. Locust bean gum is hardly soluble in cold water, but dissolves in hot water to form a viscous liquid.Today, in the food industry, etc., it is not only a thickening suspension stabilizer,
It is an important stabilizer because of its smooth fluidity, water retention and synergistic effects with other pastes (carrageenan, agar, xanthan gum, etc.). For example, locust bean gum has the property of forming a gel by reacting synergistically with carrageenan, furceleran, xanthan gum and the like.

[0003]

However, locust bean gum is difficult to dissolve in cold water and has high viscosity.
When a gel is formed by reacting with carrageenan, furceleran, xanthan gum, or the like, the workability is poor and practically hardly used. In particular, when reacting with xanthan gum, the workability is extremely poor because xanthan gum also has high viscosity.

[0004] Further, when locust bean gum is reacted with a low-viscosity agar of an aqueous solution to form a gel, the overall viscosity becomes high. Therefore, agar is used for applications utilizing the low viscosity, such as a capsule base. It is difficult to use for manufacturing.

Accordingly, the present invention provides a degraded product of locust bean gum having low viscosity and excellent workability, while having the properties of locust bean gum such as water retention and reaction with other gums to form a gel. The purpose is to provide.

[0006]

Means for Solving the Problems In order to achieve the above objects, the present invention is a decomposition product of locust bean gum produced by hydrolyzing locust bean gum.

[0007] The decomposition product of the locust bean gum according to the present invention is low in viscosity and therefore excellent in cold water solubility, and can improve the workability when reacting with carrageenan, furceleran, xanthan gum and the like.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The hydrolysis of the locust bean gum according to the present invention is preferably carried out with an acid.
The acid that hydrolyzes locust bean gum is phosphoric acid,
And citric acid. In addition, the hydrolysis of locust bean gum is preferably performed by heating locust bean gum to 30 to 300 ° C, and particularly preferably 70 to 300 ° C.
It is preferably carried out by heating to 120 ° C. Further, the hydrolysis of locust bean gum is preferably performed by an enzyme. Enzymes that hydrolyze locust bean gum include mannase. Therefore, the decomposition product of the locust bean gum according to the present invention can be more soluble in cold water as compared with ordinary locust bean gum by cutting as described above. For this reason, the locust bean gum according to the present invention is a use that could not be heated by heat denaturation,
For example, it can be used for salted fish, mayonnaise and the like.

The decomposition product of the locust bean gum according to the present invention has a sol viscosity of 1.0% at 25 ° C. of 3 to 1000 mP.
S is preferred. When it is less than 3 mP · s, the effect as a thickening stabilizer or reactivity with other pastes is poor, and when it is more than 1000 mP · s, the effect of the present invention that workability during dissolution is improved. Can not be obtained.

[0010] The molecular weight of the decomposition product of the locust bean gum according to the present invention is preferably 5,000 to 4,000,000. If the molecular weight is less than 5,000, the effect as a thickening stabilizer or the reactivity with other pastes is poor, and if it is more than 4,000,000, the effect of the present invention of improving workability during dissolution cannot be obtained.

In addition, the decomposition product of the locust bean gum according to the present invention can be reacted with one or more pastes of xanthan gum, modified xanthan gum, decomposed xanthan gum, carrageenan, and phaceleran to obtain a highly viscous sol compound. . Since this high-viscosity sol compound has excellent freezing resistance and can be used for improving texture, the high-viscosity sol compound can be contained in various foods. For example, it can be contained in foods such as frozen foods and sauce sauces.

Here, the modified xanthan gum refers to a xanthan gum whose viscosity has been modified by heat treatment (see Japanese Patent Application Laid-Open No. 10-33125), and the decomposed xanthan gum is obtained by hydrolyzing xanthan gum with an acid or the like. A thing.

The gel product can be obtained by dissolving the decomposition product of locust bean gum according to the present invention in water using agar or low-strength agar in combination. Since the decomposition product of the locust bean gum according to the present invention has a low molecular weight and a low viscosity, it is excellent in workability when dissolved in water in combination with agar or low-concentration agar. Here, the low-strength agar means that agar molecules are cut and jelly strength is 1.5%.
Agar concentration adjusted to 250 g / cm ² or less (see JP-A-5-317008).

[0014]

EXAMPLE Next, an example of a decomposition product of locust bean gum according to the present invention will be described. Experimental Example 1 The decomposition product of the locust bean gum according to the present example was prepared by first adding 10 ml of a 75% ethanol solution of phosphoric acid to 100 g of purified locust bean gum powder, stirring and uniformly mixing, and then ethanol was removed under reduced pressure. 90 ° C after collection
For 5 hours, and then neutralized with an alkali such as sodium carbonate. In this example, Examples 1 to 6 were manufactured by changing the amount of phosphoric acid added as shown in Table 1.

The sol viscosity and molecular weight of these Examples 1 to 6 and untreated locust bean gum (Comparative Example) were measured. The sol viscosity was measured by adding 3.0 g of locust bean gum to 297 g of water, heating and dissolving in a boiling state to form a 1.0% aqueous solution, cooling to 25 ° C., and then using a B-type viscometer (Shibaura System Co., Ltd.). Made by the company). The measurement of the molecular weight was performed by the GPC method. Table 1 shows the results.

[0016]

[Table 1]

EXPERIMENTAL EXAMPLE 2 Next, a test was conducted on the solubility in cold water of Examples 1 to 6 and Comparative Example. The solubility in cold water was determined by dispersing and dissolving Examples 1 to 6 and Comparative Example in 25 ° C. ion-exchanged water to obtain a 1.0% aqueous solution, and measuring the transmittance with a spectrophotometer (manufactured by Hitachi, Ltd.) Was done by doing. Table 2 shows the results. As shown in Table 2, it was confirmed that the transmittance of Examples 1 to 6 was higher than that of Comparative Example, and that the solubility in cold water was improved.

[0018]

[Table 2]

EXPERIMENTAL EXAMPLE 3 The temperature of 25 ° C. for Examples 1 to 6 and Comparative Example
The viscosity at 25 ° C. of the 1.0% aqueous solution that was completely dissolved in a boiling state by heating with the 1.0% aqueous solution dissolved in the above was measured using a B-type viscometer (manufactured by Shibaura System Co., Ltd.). Table 2 shows the results. Further, for Examples 1 to 6 and Comparative Example, the dissolution rate of a 1.0% aqueous solution dissolved at 25 ° C. was calculated by “(25 ° C. dissolved viscosity / heated dissolved viscosity) × 100”. Table 2 shows the results. As shown in Table 2, it was found that Examples 1 to 6 had higher dissolution rates than Comparative Examples, and the higher the decomposition, the higher the dissolution rate. Experimental Example 4 Next, Examples 1 to 6 and Comparative Example and xanthan gum were dissolved at 25 ° C., and Examples 1 to 6 and Comparative Example 0.2 were dissolved.
5%, 0.25% xanthan gum aqueous solution
After a lapse of minutes, the viscosity at 25 ° C. was measured with a B-type viscometer (manufactured by Shibaura System Co., Ltd.). Table 3 shows the results. As shown in Table 3, it was found that Examples 1 to 6 improved the solubility in cold water and the reactivity with xanthan gum and increased the viscosity as compared with the Comparative Example.

[0020]

[Table 3]

EXPERIMENTAL EXAMPLE 5 Next, a 1.0% aqueous solution obtained by dissolving Examples 1 to 6 and Comparative Example in a boiling state was frozen and thawed. The insoluble matter generated when the solution was thawed was analyzed by a spectrophotometer (manufactured by Hitachi, Ltd.). Was measured for transmittance. Table 4 shows the results. As shown in Table 4, it was found that Examples 1 to 6 had higher transparency even after freezing and thawing than Comparative Example, and were excellent in freezing resistance.

[0022]

[Table 4]

Experimental Example 6 Next, Example 4 and Comparative Example and xanthan gum were dissolved in a boiling state to obtain an aqueous solution of Example 4 and Comparative Example 0.25%, xanthan gum 0.25%, and granulated sugar 15%. The gel strength before and after freezing and thawing was measured, and the amount of water released during thawing was measured, and the state of the gel after thawing was observed. The gel strength was measured with a rheometer (manufactured by San Kagaku Co., Ltd.), and the amount of water separation was measured by absorbing the separated water with filter paper. Table 5 shows the results. As shown in Table 5, it was found that Example 4 had no change in strength due to freezing and thawing, less water separation, and less tissue destruction than the Comparative Example.

[0024]

[Table 5]

EXPERIMENTAL EXAMPLE 7 Next, Examples 2 to 4 and Comparative Example and agar were dispersed in water, heated and dissolved in a boiling state, and agar 1.5%, Examples 2 to 4 and Comparative Example X % (Table 6) and then cooled to obtain a gel. Further, agar containing no locust bean gum or its decomposed product.
A gel was obtained by making a 5% aqueous solution and cooling similarly. After leaving these gels at 20 ° C. for 18 hours, the gel strength was measured with a rheometer (manufactured by San Kagaku Co., Ltd.). Further, the breaking distance and the sol viscosity of these gels were measured. The measurement of the breaking distance was performed by a rheometer (manufactured by San Kagaku Co., Ltd.), and the measurement of the sol viscosity was performed by a B-type viscometer (manufactured by Shibaura System Co., Ltd.). further,
These gels were measured to be 2 cm x 6.0 cm x 3.5 cm, placed on filter paper with 3.5 cm x 6.0 cm down for 5 minutes, and measured for the amount of water absorbed by the filter paper. Was measured. Table 6 shows the results. As shown in Table 6, when used in combination with agar, Examples 2 to 4 can lower the sol viscosity without changing the physical properties as compared with the comparative example, that is, improve the workability during dissolution. I knew I could do it. Further, as shown in Table 6, Example 2
Nos. 4 to 4 show that when used in combination with agar, the decrease in strength is small compared to the comparative example, and the amount of water separation can be suppressed to the same extent.

[0026]

[Table 6]

Experimental Example 8 Next, Example 3 and Comparative Example and low-strength agar (jelly strength was 30 g / cm ² at 1.5% agar concentration) were dispersed in water.
Heated and melted in a boiling state, Example 3 and Comparative Example X%
(Table 7) An aqueous solution of low-strength agar Y% (Table 7) was prepared and then cooled to obtain a gel. Further, a 1.5% aqueous solution of low-strength agar containing no locust bean gum or its decomposed product was prepared, and similarly cooled to obtain a gel. After leaving these gels at 20 ° C. for 18 hours, the gel strength was measured with a rheometer (manufactured by San Kagaku Co., Ltd.). The breaking distance of these gels was measured by a rheometer (manufactured by Sun Kagaku Co., Ltd.). Table 7 shows the results. As shown in Table 7, when Example 3 was used in combination with low-strength agar, it was found that a gel having stickiness could be obtained as compared with Comparative Example.

[0028]

[Table 7]

Since the decomposition product of locust bean gum has a low molecular weight, low-strength agar having a low molecular weight and a random coil are also optimally combined, and the gel strength of the low-strength agar is increased and the breaking distance is increased, so that the stickiness is low. It seems that a certain gel could be obtained. In contrast, ordinary locust bean gum has a large molecular weight and a complex three-dimensional structure, so that locust bean gum cannot enter the agar molecules forming the gel and reacts only with the surface part. Since it is in a state, it seems that only a gel having no stickiness can be obtained.

[0030]

As described above, according to the present invention, it has the properties of locust bean gum such as water retention and gelation by reacting with other gums, and has low viscosity and low workability. An excellent locust bean gum decomposition product can be provided.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masaaki Kojima 5074 Nishiharuka, Ina-shi, Nagano Ina Food Industry Co., Ltd. F-term (reference) 4B041 LH07 LH10 LH16 LP25 4B047 LB05 LB06 LG30

Claims (9)

[Claims] 1. A decomposed product of locust bean gum produced by hydrolyzing locust bean gum. 2. The decomposition product of locust bean gum according to claim 1, wherein the hydrolysis is carried out with an acid. 3. The decomposition product of locust bean gum according to claim 1, wherein the hydrolysis is performed by heating the locust bean gum to 30 to 300 ° C. 4. The degradation product of locust bean gum according to claim 1, wherein the hydrolysis is performed by an enzyme. 5. A sol viscosity of 1.0% at 25.degree.
The decomposition product of locust bean gum according to any one of claims 1 to 4, wherein the decomposition product is 00 mP · s. 6. The decomposition product of locust bean gum according to any one of claims 1 to 5, wherein the molecular weight is 5,000 to 4,000,000. 7. A composition comprising the decomposition product of locust bean gum according to any one of claims 1 to 6 and one or more pastes of xanthan gum, modified xanthan gum, decomposed xanthan gum, calanagin, and furceleran. Characterized sol compound. 8. A food comprising the sol compound according to claim 7. 9. A gel compound comprising a decomposition product of the locust bean gum according to claim 1 and one of agar and low-strength agar.