JP2005261430A - Modification method for pectin and application thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To modify pectin and improve the physical properties, namely water dispersion, emulsion/dispersion stability, water retention, food feeling improvement, viscosity manifestation and gelation properties of a composition containing the modified pectin. <P>SOLUTION: As a modification method for pectin, the drying loss of pectin before a heat treatment is controlled to less than 10% (w/w) and the heat treatment is carried out in the powder form at 50 to 150°C for 1 to 360 minutes. Preferably, the heat treatment is carried out under reduced pressure. As the pectin, is preferably used high methoxy pectin with an esterification degree of more than 50% or a sugar beet pectin derived from beets. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for modifying pectin, a pectin modified by the method, and a composition containing the modified pectin. Specifically, by including pectin modified by the method, water dispersibility, emulsification / dispersion stability, water retention, texture improvement, viscosity development and gelation improvement of the composition containing the modified pectin The purpose is to improve physical properties.

  Conventionally, various food hydrocolloids have been used for the purpose of improving foods, for example, improving physical properties such as dispersibility, emulsification, and foaming properties, and strengthening dietary fiber. Food hydrocolloids refer to proteins and polysaccharides with a particle size of about 1 μm or less that are present in foods using water as a dispersion medium, and have unique physical properties, viscosity, and gelation properties. Not only is it useful, but it also has the effect of improving the physical properties and functionality of food by adding a small amount to other foods. There is a close relationship between texture (texture), which is one of the factors governing the deliciousness of food, and food properties. Food hydrocolloids that can control food properties are also called texture modifiers. . Recently, food hydrocolloids have been widely used for the purpose of improving the hardness and throat penetration of foods for people with difficulty in chewing and swallowing, and their uses are expanding.

  Among food hydrocolloids, food polysaccharides have various origins and have various functions. The source of food polysaccharides includes seeds, rhizomes, sap, fruits, seaweeds, microorganisms, etc., and representative substances include guar gum, tara gum, locust bean gum, water-soluble soybean polysaccharides, tamarind seed gum and Psyllium seed gum is konjac flour, konjac glucomannan and starch in rhizomes, arabic gum, tragacanth gum, caraya gum and gati gum in sap, pectin in fruits, agar, carrageenan, alginic acid and alginates in seaweed, xanthan gum in microorganisms, Examples include gellan gum, pullulan and curdlan. In order to maximize the function of the food polysaccharide, it is important to dissolve it uniformly in a dispersion medium (usually water). However, when a large amount of food polysaccharide is introduced into water, “dama” (unswelled / unhydrated grains) is formed. Once “dama” is made, it is very difficult to dissolve and production efficiency is drastically reduced, which is a very big problem in the food industry. In order to prevent this, food polysaccharides are mixed with powder raw materials such as wheat flour, sugar and skim milk powder in advance, or are predispersed in salad oil, liquid sugar and alcohol, and then dissolved in water. However, there is a need for a simpler and more effective method.

  On the other hand, in the field of the food industry, in order to respond to diversifying market needs, changes in consumer preferences, or cost reduction, new textures and advanced functionality are required more than ever. As a method for meeting these demands, it is conceivable that a plurality of food hydrocolloids having different texture and functionality are used in combination to produce complementary and synergistic effects. For food polysaccharides, xanthan gum and guar gum, xanthan gum and locust bean gum, xanthan gum and glucomannan, carrageenan and locust bean gum, carrageenan and glucomannan (konjac powder), etc. (Non-Patent Document 1) is known to exist, but these alone cannot completely meet the various market needs as described above.

  Among food hydrocolloids, pectin is an acidic polysaccharide whose main chain component is α-D-galacturonic acid, and is the most widely used food as a base material for jelly, confectionery and jams, or as a stabilizer for acidic milk beverages. One of the polysaccharides. There is a demand for pectin that is easy to use and has a new texture and high functionality, including the development of cosmetics and pharmaceutical applications.

  In addition, about the method of heat-processing pectin, after melt | dissolving or disperse | distributing pectin in water, an organic acid is added, the novel pectin obtained by heat-processing under high pressure or high pressure (patent document 1), and pectin weakly acidic A method for producing a dispersion stabilizer capable of stably dispersing a solid in a dispersion, comprising a pectin component obtained by hydrothermal treatment at a temperature exceeding 100 ° C. and not exceeding 150 ° C. (Patent Document 2) has been studied. However, in any case, only heat treatment under acidic conditions such as addition of an organic acid and mild acidity is described, and these techniques are presumed to be related to techniques for reducing the molecular weight of pectin. Although pectin whose molecular weight has been reduced by heat treatment is sometimes added with functions such as dispersion function and emulsification, it has been demanded to further improve the functionality of pectin.

  Patent Document 3 describes a food production method using a sterilized water-soluble polysaccharide powder. The water-soluble polysaccharide powder is dispersed in a poor solvent in which the powder does not dissolve, It is described that it is sterilized by bringing it into contact with an oxidizing bactericide and subjecting it to a heat treatment in a state where it is not dissolved in water, and pectin is used as the water-soluble polysaccharide powder, and the heating temperature is 50 to 95. C. and 30 minutes to 5 hours are described as the heating time. However, by heating pectin having a loss on drying of 10% or less, particularly high-methoxyl pectin having a degree of esterification of 50% or more and sugar beet pectin derived from sugar beet in a powder state at 50 to 150 ° C. for 1 to 360 minutes, There is no description or suggestion about obtaining a modified pectin having excellent physical properties such as water dispersibility, emulsification / dispersion stability, water retention, texture improvement, and viscosity development.

Japanese Patent Laid-Open No. 10-155432 JP 2002-330710 A Japanese Patent Application Laid-Open No. 07-184565 Food polysaccharide Knowledge of emulsification, thickening and gelation Naomichi Okazaki, Norio Sano, Yuki Shobo (2001)

  The present invention has been developed in view of such circumstances, and an object thereof is to modify pectin, which is a typical food hydrocolloid, and to impart a high degree of functionality.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. As a result, the pectin having a weight loss of 10% by weight or less is heat-treated at 50 to 150 ° C. for 1 to 360 minutes in a powder state. It was found that the modified pectin obtained by the above-mentioned has remarkably excellent functions in water dispersibility, emulsification / dispersion stability, water retention, viscosity development and gelation. Further, as a modification method, the heat treatment is preferably performed under reduced pressure in an inert gas or in a poor solvent for pectin. As the pectin to be modified, high methoxyl pectin having an esterification degree of 50% or more is used. And sugar beet pectin derived from sugar beet was found to be preferable, and the present invention was achieved.

That is, this invention has the following aspects;
Item 1. A method for modifying pectin, characterized by heat-treating pectin having a weight loss of 10% by weight or less in a powder state at 50 to 150 ° C. for 1 to 360 minutes.
Item 2. Item 2. The method for modifying pectin according to Item 1, wherein the heat treatment is performed under reduced pressure.
Item 3. Item 3. The method for modifying pectin according to item 1 or 2, wherein the pectin is high methoxyl pectin having an esterification degree of 50% or more.
Item 4. Item 3. The method for modifying pectin according to item 1 or 2, wherein the pectin is sugar beet-derived sugar beet pectin.
Item 5. Item 5. A pectin modified by the method according to any one of items 1 to 4.
Item 6. Item 6. A composition comprising the modified pectin according to Item 5.
Item 7. Item 5. A method for improving the physical properties of a composition, comprising a pectin modified by the method according to any one of Items 1 to 4 in the composition.

  According to the present invention, it is a simple and safe method of heat-treating pectin under specific conditions, water dispersibility, emulsification / dispersion stability, water retention, texture improvement, viscosity development and gelation improvement compared to conventional materials. Thus, pectin can be modified so as to have high functions. Such modified pectin can be used as a dispersion stabilizer, an emulsion stabilizer, a water separation inhibitor, a thickener, and a gelling agent in the fields of food, cosmetics and pharmaceuticals.

  The method for modifying pectin of the present invention comprises heating raw material pectin having a loss on drying of 10% by weight (hereinafter, “% (w / w)”) or less in a powder state at 50 to 150 ° C. for 1 to 360 minutes. can get.

  The loss on drying of the raw material pectin used in the present invention is 10% (w / w), preferably 5% (w / w), more preferably 3% (w / w) or less. In the present invention, loss on drying refers to the ratio of weight reduction when heat treatment is carried out at 105 ° C. for 3 hours under normal pressure. This is because if the loss on drying is 10% (w / w) or more, it is colored (brown) and consolidated (caking) by heat treatment, which is not preferable in terms of quality. The raw material pectin having a loss on drying exceeding 10% (w / w) is preferably reduced in advance to a drying loss of 10% (w / w) or less by a method such as vacuum drying and freeze drying. In addition, the particle diameter of powder should just be below 10 mesh sieve process degree.

  In this method, the raw material pectin is heated, and the heating temperature is 50 to 150 ° C., preferably 60 to 140 ° C., more preferably 70 to 120 ° C. Although depending on the balance with the heating time described below, when the heating temperature is lower than 50 ° C., the reforming effect is not sufficient, and conversely, when it exceeds 150 ° C., the deterioration of the appearance (browning) is remarkable, and the water-insoluble component is present. This is because a large amount may be formed. The heating time is 1 to 360 minutes, preferably 5 to 300 minutes, more preferably 10 to 120 minutes. Although depending on the balance with the heating temperature described above, if the heating time is shorter than 1 minute, the reforming effect is not sufficient. Conversely, if the heating time exceeds 360 minutes, the deterioration of the appearance (browning) is remarkable, and a large amount of water-insoluble components are present. It is because it may be formed.

  Of these, heating to 120 to 150 ° C. for 10 to 60 minutes, preferably 120 to 130 ° C. for 20 to 40 minutes is preferable for improving the water dispersibility of pectin (suppression of lumps formation when dissolved in water).

  In order to improve the viscosity development property and water retention of pectin, heating at 50 to 120 ° C. for 10 to 360 minutes, preferably 70 to 90 ° C. for 20 to 40 minutes is preferable.

  For improving the gelation property of pectin, heating at 50 to 120 ° C. for 10 to 60 minutes, preferably 100 to 110 ° C., 20 to 40 minutes is preferable.

  In particular, high methoxyl pectin is known to have a stabilizing effect on sour milk beverages. For further improvement of the stabilizing action in acidic protein beverages such as acid milk beverages having a pH of 5 or less and containing 0.1% or more of protein (improvement of dispersion stability such as aggregation and precipitation prevention of milk proteins) Heating at 120 ° C. for 10 to 60 minutes, preferably 100 to 110 ° C. for 20 to 40 minutes is preferable.

  Furthermore, for improving the emulsifying power of pectin, heating at 50 to 150 ° C. for 10 to 60 minutes, preferably 100 to 110 ° C., 20 to 40 minutes is preferable.

  Since heat treatment such as browning tends to occur when heat treatment is performed in air, the heat treatment is preferably performed under reduced pressure. For example, the reduced pressure may be about 0.01 to 200 mmHg.

  The heat treatment can also be performed in the presence of an inert gas. Examples of the inert gas include nitrogen gas, helium gas, carbon dioxide gas, and the like.

  Furthermore, the heat treatment can be performed in a poor solvent for pectin (a solvent that does not dissolve pectin and does not react with pectin). Examples of the poor solvent for pectin include methanol, ethanol, isopropanol, butanol, 1,3-butylene glycol, propylene glycol, and ethylene glycol. Heating in a poor solvent can be performed under a pressurized condition, for example, using an autoclave or the like, if necessary.

  As pectin in the present invention, it is desirable to use high methoxyl pectin (HM pectin) having a degree of esterification of 50% or more, particularly when improving functionality such as water retention, viscosity development, gelation and dispersion stability. . Here, the expression of viscosity refers to the property of exhibiting higher viscosity at a lower concentration when pectin is completely dissolved in water. Such HM pectin is commercially available, and examples thereof include SM-762 (San-Eigen FFI Corporation). In the case of low methoxyl pectin (LM pectin) having a low methyl ester group content, degradation of the pectin main chain by heat treatment becomes more prominent than HM pectin, and water retention, viscosity development and gelling properties are reduced. Because there is.

In particular, when improving the emulsion stability, it is desirable to use sugar beet pectin derived from sugar beet ( Beta vulgaris LINNE var. Rapa DUMORTIER). Sugar beet pectin is one of the constituent polysaccharides of sugar beet pulp, a main chain of D-galacturonic acid linked with α-1,4 glycoside, and a side chain mainly composed of neutral sugars such as arabinose and glucose, And an average molecular weight of 400,000 to 500,000. The main chain portion of sugar beet pectin accounts for about 40% of the total sugar chain, and D-galacturonic acid, which is a constituent sugar of the main chain, is partially acetylated and methyl esterified. Sugar beet pectin exhibits the effects of the present invention regardless of the level of methyl ester group content. Such sugar beet pectin is commercially available, and examples thereof include Vistop [trademark] D-2250 (manufactured by San-Ei Gen FFI Co., Ltd.).

  Other than pectin, food hydrocolloids that are expected to have the same modification effect as pectin by heat treatment include water-soluble soybean polysaccharide and psyllium seed gum.

  The water-soluble soybean polysaccharide is prepared by extracting, purifying, and sterilizing under low acidity from insoluble dietary fiber (Okara) produced during the production of soybean protein. The molecular structure of water-soluble soy polysaccharides is not always clear, but it is a high-grade galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. Branch structure is estimated. Water-soluble soybean polysaccharides are used in the food industry as a stabilizer for acidic milk and a texture improver for bakery foods. Such water-soluble soybean polysaccharides are commercially available, and examples thereof include SM-700, SM-900, and SM-920 (all of which are San-Eigen FFI Corporation).

  Psyllium seed gum is a natural plant gum taken mainly from seeds such as Plantago ovata Forskal in Plantago (Plantaginaceae plantain) plants that are a kind of plantain. The psyllium seed gum uses a hull husk that wraps the outside of the seed, and this seed coat is called Psyllium Husk, especially in India, Isapgol, Isabgol. The non-cellulose polysaccharide in the component of this psyllium seed gum has a highly branched structure with xylan as the main chain, and the side chain is composed of arabinose, xylose, galacturonic acid, and rhamnose. In the food industry, it is used as a source of dietary fiber for noodles, marine products, prepared foods, and dietary fiber for health foods, and as a generally available product, a product made by San-Ei Gen FFI Co., Ltd. The top [trademark] D-2071 and the Vistop [trademark] D-2074 can be mentioned.

  What is common to these food polysaccharides is that they all have a highly branched and complex molecular structure. It is conceivable that the side chain and the branched portion are more involved in the modification by heat treatment than the main chain.

  The pectin modified by the heat treatment has physical properties such that a partial gel structure is formed within or between the molecules, particularly by being polymerized. Such modified pectin has better water dispersibility than non-treated pectin and is less likely to become lumpy, so that the workability is remarkably improved when pectin is dissolved in water.

  Furthermore, the present invention relates to a composition containing pectin modified by the aforementioned heat treatment. Addition of the modified pectin to foods, cosmetics, pharmaceuticals, and other compositions improves water retention and stability compared to untreated pectin, and improves the texture of oral compositions such as foods and pharmaceuticals. Has the effect of

  The amount of the modified pectin added to the composition depends on the target composition and the heating conditions at the time of modification, but when added to food, it is generally about 0.05 to 5% by weight based on the food. is there. The method for adding the modified pectin to the composition is not particularly limited, and may follow a conventional method.

  As an effect when the modified pectin is added to the food, specifically, the effect of suppressing the formation of lumps when the powder is dissolved in water, that is, the effect of improving the water dispersibility can be mentioned. In addition, emulsification / dispersion stability improvement effect such as fat creaming prevention, emulsion separation prevention and milk protein aggregation suppression in acidic region, water retention improvement effect such as suppression of water separation over time and increase in cooking yield, Examples include texture improvement effects such as an increase in soft feeling, an increase in moist feeling, and an increase in juicy feeling. Furthermore, since the viscosity and gel strength at the same concentration are higher than that of untreated pectin, as an effect of improving viscosity development and gelling properties, for example, jams can reduce the amount added, that is, cost reduction. Is possible. Furthermore, the polymerized modified pectin is easy to take a gel-like structure in terms of physical properties, and the texture is short, that is, it has no stickiness and has a mouth-feeling good mouthfeel. Can also be used.

  As a composition containing the modified pectin of the present invention, in the case of food, for example, ice cream, ice milk, lacto ice, sherbet, frozen dessert such as ice confectionery; milk, milk beverage, lactic acid bacteria beverage, fruit juice soft drink, Beverages such as carbonated drinks, fruit juice drinks, vegetable juice drinks, tea drinks, ionic drinks, sports drinks, functional drinks, vitamin supplement drinks, balanced nutrition drinks, jelly drinks and powdered drinks; custard pudding, milk pudding and fruit juice Puddings such as pudding, desserts such as jelly, bavaroa and yogurt; gums such as chewing gum and bubble gum (plate gum, sugar-coated grain gum); strawberry chocolate, blueberry chocolate and melon in addition to coated chocolate such as marble chocolate Chocolate such as chocolate with flavors such as chocolate Soft candy (including caramel, nougat, gummy candy, marshmallow, etc.) and caramel such as toffee; confectionery such as soft biscuits and soft cookies; dressings such as emulsification type dressing, separate dressing and non-oil dressing, Sauces such as ketchup, sauce and sauce; jams such as strawberry jam, blueberry jam, marmalade, apple jam, apricot jam and prazabe; fruit wine such as red wine; for processing syrup pickled cherries, apricots, apples, strawberries, etc. Fruit; Ham, sausage, and processed meat products such as grilled pork; Fish meat ham, fish sausage, fish surimi, salmon, bamboo rings, hampen, fried Satsuma, Date roll and whale bacon; Udon, cold wheat, somen, buckwheat, Chinese noodles Noodles such as spaghetti, macaroni, rice noodles, harsame and wonton; breads such as bread, confectionery bread, and sugar beet bread; coffee cream, fresh cream, custard cream, whipped cream, fermented cream, sour cream and other creams, consomme soup, potage Various soups such as soup, cream soup, Chinese soup, soups such as miso soup, fresh soup, stew, curry, and gratin; In addition to these general foods, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, and mixer food , And special foods such as a chopped meal, therapeutic foods, and foods for chewing / swallowing called so-called tromi preparations. It can also be used in fields other than food, that is, cosmetics and pharmaceuticals.

  Hereinafter, the content of the present invention will be specifically described using the following examination examples, examples, and comparative examples, but the present invention is not limited to these. Unless otherwise stated, “%” is “% by weight” in the prescription, and those marked with an asterisk (*) are made by San-Eigen FFI Co., Ltd. Indicates a registered trademark of i Corporation.

Study Example 1 Preparation of Modified HM Pectin “SM-762 *” (degree of esterification 70 to 72) was used as the HM pectin. HM pectin was pre-frozen in ethanol / water (90/10) and then lyophilized to a loss on drying of less than 3%. This was sealed in 10 g aluminum pouches, depressurized to 60 mmHg, and heat sealed. This was heat-treated in a hot air dryer at a heating temperature of 80, 105, 120, 140 ° C., a heating time of 15, 30, 60, 150, and 300 minutes to obtain the modified pectin shown in Table 1.

Study Example 2: Preparation of modified sugar beet pectin "Bistop [trademark] D-2250 *" (degree of esterification: about 55, degree of acetylation: about 20) was used as sugar beet-derived sugar beet pectin. Sugar beet pectin was pre-frozen in ethanol / water (90/10) and lyophilized to a loss on drying of less than 3%. This was sealed in 10 g aluminum pouches, depressurized to 60 mmHg, and heat sealed. This was heat-treated in a hot air dryer at a heating temperature of 60, 80, 105, 120, 140 ° C. and a heating time of 30 minutes to obtain the modified pectin shown in Table 2.

Examples 1-4: Improvement of water dispersibility of HM pectin Measured 250 mL of deionized water (room temperature 25 ° C.) in a 300 mL beaker and stirred with a stirring blade at 250 rpm (weak stirring conditions). 1 modified pectin and unmodified pectin as a comparative example) were added in about 20 seconds to a concentration of 0.2% (w / v). Appearance after stirring for 1 minute (ease of lumps) and hydration time of pectin (time required for the solution to be uniform in appearance) when allowed to stand at 25 ° C. after stirring for 1 minute were observed. The results are shown in Table 3. The appearance after stirring for 1 minute (existence of lumps) was evaluated in five stages: good dispersibility: no lumps and less 5 <4 <3 <2 <1 more lumps.

  Compared with the untreated pectin additive of Comparative Example 1, the modified pectin by heat treatment of Examples 1 to 4 is superior in appearance after stirring for 1 minute (presence of lumps), and the modified pectin is in water dispersibility. It was suggested that there is an effect. In particular, the modified pectin of the 120 ° C. heated product of Example 3 and the 140 ° C. heated product of Example 4 has better water dispersibility than the 80 ° C. heated product of Example 1 and the 105 ° C. heated product of Example 2, The higher the heating temperature, the harder it was to get lumpy. However, when the heat treatment temperature is increased, unswelled grains (unhydrated grains) generated at the beginning when added to water increase. Therefore, considering the pectin hydration time, the 120 ° C. heated product of Example 3 was the most excellent. It showed water dispersibility.

Examples 5 to 24: Improvement of viscosity development of HM pectin 200 mL of deionized water (room temperature) was measured in a 300 mL beaker and heated to 90 ° C. While stirring the stirring blades at 1000 rpm (strong stirring conditions), pectin (using the modified pectin of Study Example 1 and unmodified pectin) was added for about 20 seconds to a concentration of 2% (w / v). Added. After stirring for 10 minutes, it was cooled to room temperature, corrected for weight with deionized water, and subjected to viscosity measurement. The sample solution was allowed to stand at room temperature for 1 hour after preparation and the viscosity was measured. The viscosity was measured using a B-type rotational viscometer at a rotational speed of 60 rpm. The results are shown in Table 4.

  The viscosity of the pectin-containing aqueous solution tended to decrease as the heating temperature increased and as the heating time increased. Depending on the combination of the heating temperature and the heating time, the viscosity may increase or decrease compared to the untreated product, and the condition for the highest viscosity within the experimental range is 80 ° C. for 30 minutes (Example 6; It was Study Example 1-2).

  Samples with good water dispersibility in Table 3 (Example 16; Study Example 3-2, 120 ° C. for 30 minutes and Example 21; Study Example 4-2, 140 ° C. for 30 minutes) are untreated products (Comparative Examples) 2; It was found that the viscosity was lower than that of the comparative example 1), and hydration was not sufficiently achieved in 1 hour after preparation, and pectin was dispersed in water. In pectin modified by heat treatment at 120 ° C. for 30 minutes and 140 ° C. for 30 minutes, it is considered that a partial gel structure is formed in the molecule or between the molecules due to the polymerization, so that rapid water penetration It does not occur and water dispersibility is considered to be improved.

  However, in a sample having a higher viscosity than an untreated product (Comparative Example 2; Study Comparative Example 1), such as a product heated at 105 ° C. for 30 minutes (Example 11; Study Example 2-2), it is caused by polymerization. Since the gel structure of pectin is relatively weak and easily disintegrates by stirring, the viscosity of the solution is considered to increase. Furthermore, it was found that the pectin modified by heat treatment at 140 ° C. for 150 minutes and 300 minutes (Examples 23 and 24; Study Example 4-4 and Study Example 4-5) has a very high foaming property. It was suggested that molecular weight reduction of pectin occurred under these conditions.

Examples 25 to 28: Improvement of gelation property of HM pectin Using the modified and unmodified pectin of Example 1, a pectin gel (pectin concentration 0.3%, sugar concentration 70%, pH 3) was prepared. That is, 0.3 part of pectin and 5 parts of sugar mixed in advance were added to 90 ° C. water, and then 65 parts of sugar was added and stirred and dissolved for 10 minutes. After correcting the weight with deionized water, the solution was allowed to cool to 40 ° C. at room temperature, and adjusted to pH 3 by adding 0.2 to 0.3 mL of 50% (w / v) citric acid solution. This was filled into a cup (diameter 6 cm, height 4 cm) (about 80 g / piece), cooled at 8 ° C. for 1 hour, and stored in a refrigerator at 4 ° C. overnight to prepare a gel.

On the next day, the gel was returned to room temperature, and using a texture analyzer (TA-TX2, SAS), a break test was performed with a plunger: surface area of 1 cm ² cylinder and a gantry speed of 1 mm / sec to obtain an apparent break stress. Table 5 shows the results of gelation properties of pectin.

  The breaking stress of the gel became maximum when the heating temperature was 105 ° C. (Example 26; Study Example 2-2), and was about 1.5 times that of the untreated (Comparative Example 3; Comparative Study Example 1). When the heating temperature was 120 ° C. (Example 27; Study Example 3-2) and 140 ° C. (Example 28; Study Example 4-2), the rupture stress was smaller than the heating temperature of 105 ° C. This result is similar to Table 4, and it is considered that the decrease in rupture stress accompanying an increase in heating temperature is associated with a decrease in the hydration property of pectin due to polymerization.

Examples 29-35, 36-42: Improving water retention with HM pectin Addition of deionized water to pre-mixed corn starch (raw, raw starch) and the modified and unmodified pectin of Study Example 1, Rapid Visco Using an analyzer (Newport Scientific), the swelling / gelatinization characteristics of the starch / pectin combination system were examined according to the following temperature program (starch concentration 15% (w / v), pectin concentration 0.5%). Moreover, the starch paste prepared by the same temperature program was preserve | saved for 1 week at 4 degreeC, and water separation was measured (starch concentration 5%, pectin 0.5%). Table 6 shows the results relating to the swelling / gelatinization characteristics of the starch / pectin combination system, and Table 7 shows the results relating to water separation after storage at 4 ° C. for 1 week.

1) Hold at 0 ° C. for 1 minute 2) Increase from 0 ° C. to 95 ° C. at 12 ° C./min 3) Hold at 5 ° C. for 2.5 minutes 4) Reduce from 5 ° C. to 50 ° C. at 12 ° C./min 5 ) Hold at 50 ° C for 2 minutes

  The modified pectin having a higher viscosity of the aqueous solution shown in Table 3 has a tendency to increase the viscosity of the starch paste, and the modified pectin having a higher viscosity of the starch paste decreased water separation. It is conceivable that pectin having a gel-like structure by heat treatment retains water in the structure, or that pectin captures moisture released from starch by aging.

Examples 43 to 46: Improvement of dispersion stability of acidic milk drink by HM pectin Acid milk drink was prepared using the modified and unmodified pectin shown in Table 1. Specifically, premixed sugar (7 parts by weight) and pectin (0.3 parts by weight) were added to water (62.7 parts by weight), stirred and dissolved at 80 ° C. for 10 minutes, and then cooled. Separately, skim milk powder (3 parts by weight) was added to water (27 parts by weight), stirred and dissolved at 60 ° C. for 10 minutes, and then cooled. These preparations were mixed and adjusted to pH 3.8 with 50% (w / v) citric acid solution. After heating to 80 ° C., homogenization treatment (first stage 9800 Pa, second stage 4900 Pa), heat sterilization at 93 ° C., hot pack filling, and storage at room temperature.

One day after storage, 70 g of the sample was weighed into a centrifuge tube and centrifuged at 3000 rpm for 20 minutes. After removing the supernatant, the centrifuge tube was turned upside down and allowed to stand on a paper towel for 50 minutes. The weight of the precipitation was measured and the precipitation rate was calculated. The larger the precipitation rate, the worse the storage stability. The results are shown in Table 8.

Acidic milk beverages (Examples 43 and 44) to which pectin modified by heating at 80 ° C. and 105 ° C. was added had a lower precipitation rate than acidic milk beverages to which unmodified pectin was added (Comparative Example 6). In contrast, the pectin modified by heating at 120 ° C. and 140 ° C. (Examples 45 and 46) had a higher precipitation rate than the unmodified pectin (Comparative Example 6).
The modified pectin can improve the dispersion stability of acidic milk beverages.

Examples 47 to 51: Improvement of emulsion stability by sugar beet pectin 200 mL of deionized water (room temperature) was measured in a 300 mL beaker and heated to 90 ° C. While stirring the stirring blades at 1000 rpm (strong stirring conditions), pectin (modified and unmodified pectin of Study Example 2) was added in about 20 seconds so that the concentration was 1.5% (w / v). . After stirring for 10 minutes, the mixture was cooled to room temperature, the weight was corrected with deionized water, and a 1.5% pectin aqueous solution was prepared.

  15 mL of medium chain triceride was added to 85 mL of 1.5% aqueous pectin solution, pre-emulsified with a homogenizer (stirred at 24,000 rpm for 1 minute), and adjusted to pH 3 using 10% aqueous citric acid solution. This was emulsified with a high-pressure homogenizer (50 MPa × 2 times) to obtain an emulsion. Immediately after preparation and after preparation, the O / W emulsion particle size of the emulsion stored at 40 ° C. for 30 days was measured using a laser diffraction particle size distribution analyzer (SALD-2000J). The results are shown in Table 9.

  Immediately after the preparation, the emulsion added with modified sugar beet pectin (Examples 47-51) had a particle size smaller than that of the emulsion added with unmodified sugar beet pectin (Comparative Example 7), 105 ° C, Pectin (Example 49) modified by heating for 30 minutes had the smallest particle size.

In addition, the emulsion (Comparative Example 7) to which unmodified sugar beet pectin was added by storage at 40 ° C. for 30 days had a particle size approximately tripled, while modified sugar beet pectin (Example 47). In -51), the change in particle diameter was small, and the effect was greater as the heating temperature was higher.
It is said that the sugar beet pectin emulsifying action involves a protein (arabinogalactan-protein) bound to a sugar chain. It is thought that the change in the molecular structure of this glycoprotein fraction due to heat treatment contributes to the improvement of emulsion stability.

According to the present invention, pectin is modified and the physical properties such as water dispersibility, emulsification / dispersion stability, water retention, texture improvement, viscosity development and gelation improvement of the composition containing the modified pectin are improved. be able to.

Claims (7)

A method for modifying pectin, characterized by heat-treating pectin having a weight loss of 10% by weight or less in a powder state at 50 to 150 ° C. for 1 to 360 minutes. The method for modifying pectin according to claim 1, wherein the heat treatment is performed under reduced pressure. The method for modifying pectin according to claim 1 or 2, wherein the pectin is high methoxyl pectin having an esterification degree of 50% or more. The method for modifying pectin according to claim 1 or 2, wherein the pectin is sugar beet-derived sugar beet pectin. A pectin modified by the method according to claim 1. A composition comprising the modified pectin according to claim 5. A method for improving the physical properties of a composition, comprising pectin modified by the method according to any one of claims 1 to 4 in the composition.