JP2006271251A - Aloe preparation syrup and aloe preparation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an aloe preparation suppressed in shrinkage in aloe mesophyll so as to keep palate feeling inherent in the aloe mesophyll, and having good dispersion of the aloe mesophyll in syrup. <P>SOLUTION: The aloe preparation is obtained by using at least one kind of a stabilizer selected from native Gellan Gum, deacylation Gellan Gum and rice starch as a stabilizer for the aloe preparation, and further contains microgel obtained from the deacylation Gellan Gum. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an aloe preparation obtained by processing aloe mesophyll in a solution (syrup) containing sugar and other solids. More specifically, the present invention relates to an aloe preparation in which shrinkage (shrinkage) of aloe mesophyll during processing and storage is suppressed and the dispersibility of aloe mesophyll in syrup is excellent.

  Aloe preparation is a processed aloe mesophyll in a solution containing sugar and other solids (hereinafter referred to as “syrup”). When aloe is added to yogurt, ice cream, beverages, etc., Aloe meso processed food used in place of aloe.

  Aloe has attracted attention in recent health booms and hay fever countermeasures, and many foods containing aloe preparations such as aloe yogurt are on the market. Aloe has a higher water content than other fruits such as oranges, bananas, and apples, and when processed in syrup, the water contained in aloe flows out and the aloe mesophyll itself shrinks (shrinks). The problem is higher than other processed fruit products. For example, the addition of both gum and low methoxyl pectin such as xanthan gum, guar gum, tragacanth gum, locust bean gum, tamarind gum to the fruit sauce (Patent Document 1) has been described. When pectin is used, the aloe mesophyll shrinks and the fresh texture of the aloe is changed.

  As a method for suppressing the shrinkage of the aloe, the aloe mesophyll comprising the aloe mesophyll containing at least one stabilizer selected from guar gum, xanthan gum and corn starch in a proportion of at least 0.05% by weight is suppressed. A processed product (Patent Document 2) is described. However, there is still room for improvement in aloe shrinkage and dispersion stability of aloe in syrup.

Japanese Patent Publication No. 3-52942 JP 2004-248611 A

  The present invention has been developed in view of such circumstances, and can suppress the shrinkage of aloe mesophyll during preparation to maintain the fresh texture of aloe mesophyll, and aloe in syrup. An object of the present invention is to provide an aloe preparation in which shrinkage of mesophyll is suppressed and dispersibility of aloe mesophyll is good.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. As a result, the syrup portion of aloe preparation is at least one selected from native gellan gum, deacylated gellan gum and rice starch. By using the stabilizer in a proportion of 0.01 to 5% by weight, it was found that the shrinkage of aloe leaf flesh is significantly suppressed and the fresh texture of aloe leaf flesh can be maintained. Furthermore, the dispersibility of aloe mesophyll in syrup is also good, and further, the effect of suppressing shrinkage of aloe mesophyll is further enhanced by including a microgel obtained by using deacylated gellan gum as a stabilizer. Furthermore, the present inventors have found that the dispersibility of aloe mesophyll in syrup increases.

The present invention has been developed based on such findings, and includes the following aspects:
Item 1. A syrup for aloe preparation, wherein at least one stabilizer selected from native gellan gum, deacylated gellan gum and rice starch is used in a proportion of 0.01 to 5 wt. Characteristic syrup for aloe preparation.
Item 2. Item 2. The syrup for aloe preparation according to Item 1, comprising a microgel obtained by using deacylated gellan gum as a stabilizer.
Item 3. The aloe preparation which contains an aloe mesophyll part and the syrup part of any one of claim | item 1 or 2 in the mixture ratio of 10: 90-90: 10.

  According to the present invention, the aloe leaf flesh shrinkage during preparation can be significantly suppressed, so that the fresh texture of the aloe leaf flesh can be maintained, and the dispersibility of the aloe mesophyll in syrup is good. Can be prepared.

  The aloe preparation of the present invention comprises a syrup part and an aloe mesophyll part, and 0.01% to 5% by weight of at least one stabilizer selected from native gellan gum, deacylated gellan gum and rice starch in the syrup part. It is used in proportions.

Gellan gum used in the present invention is a fermented polysaccharide produced by Sphingomonas elodea , and native gellan gum is composed of 1-3 bound glucose, 1-4 bound glucuronic acid, 1-4 bound glucose and 1-4 bound. A linear macromolecular polysaccharide composed of 4 molecules of rhamnose with 1 to 3 linked glucose bound to 1 to 2 residues of glyceryl and acetyl groups on average per 1 unit Yes, with 1 carboxyl group residue per structural unit. Furthermore, deacylated gellan gum is a linear polymer composed of 4 molecules of 1-3 bonded glucose, 1-4 bonded glucuronic acid, 1-4 bonded glucose and 1-4 bonded rhamnose. It is a polysaccharide and has one residue of carboxyl group per one structural unit.

  As commercially available products of native-type gellan gum, Gelup [trademark] MOT, Kelcogel [trademark: CP Kelco] LT-100, Kelcogel [same] HM and Kelcogel manufactured by San-Ei Gen FFI Co., Ltd. HT [same as above]. Examples of commercially available products of deacylated gellan gum include Gelup [trademark] KS and Kelcogel [same] manufactured by San-Ei Gen FFI Co., Ltd.

  The amount of native gellan gum added to the aloe preparation is 0.01 to 0.4% by weight, preferably 0.04 to 0.2% by weight, based on the syrup part excluding the aloe mesophyll, Preferably 0.06-0.15 weight% can be mentioned. The amount of deacylated gellan gum added is 0.05 to 1.0% by weight, preferably 0.07 to 0.5% by weight, more preferably 0, based on the syrup part excluding aloe mesophyll. 0.08 to 0.2% by weight.

  The rice starch used in the present invention may be glutinous rice, raw raw starch derived from glutinous rice or processed starch that has been subjected to chemical and physical treatment, preferably processed / modified starch derived from glutinous rice. is there.

The degree of processing and chemical modification is not particularly limited, and is widely used in the food industry, for example, and the manufacturing method thereof is also a known method (for example, Reference 1: “Specific Usage of Modified Starch” Food Technology Processing Vol. 18 No. 3 pp. 30-35 (1998); Reference 2: Handbook of Water Soluble Gums and Resins, RL Davidson (Ed), Mc Grawhill, Inc., NY, 1980; Reference 3: Starch Chemistry and Technology ^{, 2 nd ed, Whistler et al} (Ed), Academic Press, Inc., Orlando, 1984; references 4:. Modified Starch: Properties and Uses, Wurzburg, OB, CRC Press, Inc., see Florida, 1986, etc. Can be exemplified. Among them, it is preferable to use rice starch that has been subjected to chemical treatment.

  The amount of rice starch added is 0.1 to 4.0% by weight, preferably 0.5 to 3.5% by weight, more preferably 1.0 to 3%, based on the syrup portion excluding aloe mesophyll. 0.0% by weight can be mentioned. The rice starch used in the present invention is commercially available, and examples thereof include maple made by Matsutani Chemical Co., Ltd., NOVATION8300 and NOVATION8600 made by NSC Japan.

  Moreover, the dispersibility of the aloe mesophyll in a syrup further increases by including the microgel obtained by using a deacyl type | formula gellan gum for a stabilizer in a syrup. As a method for producing a microgel using deacylated gellan gum, a method in which a stabilizer containing a deacylated gellan gum and a salt are dissolved by heating and stirring, and then the solution is cooled to 40 ° C. or lower, preferably 30 ° C. or lower. I can do it. Next, as a method for pulverizing the gel, the gel may be pulverized by cooling while stirring and pulverizing at the same time as the gelation, or the gel may be pulverized by stirring after cooling. Although it is a degree of comminution, it is usually stirred for 5 to 30 minutes at 500 to 3000 rpm (rotation) using a propeller stirrer or an ultra-high speed multi stirrer used when dissolving the raw material in water. For example, after the gel is set, the gel may be ground with a pulverizer or the like.

  Moreover, you may employ | adopt an ultra high temperature heat processing method (UHT) as a method of cooling, stirring. UHT is used for heat sterilization of liquid products such as milk, and is generally maintained at 110 to 140 ° C. in a heating unit and then cooled to 55 to 75 ° C. in a cooling unit. Then, a microgel is obtained by cooling to about 5-40 degreeC.

  In preparations that normally use thickeners, when placed in a hot place exposed to the outside air in the summer, the preparation temperature rises and the viscosity of the syrup part decreases, resulting in reduced dispersibility of mesophyll and pulp However, by including the microgel obtained by the above method in the syrup, the dispersibility of the aloe mesophyll in the syrup is not lowered due to the temperature change.

  Moreover, as a salt required in order to prepare a microgel, cations, such as a calcium salt, a magnesium salt, and a sodium salt, can be mentioned, Preferably it is a calcium salt. Examples of calcium salts include calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium carbonate, calcium citrate, calcium hydroxide, calcium pantothenate, pyrophosphate It can be used in the form of water-soluble calcium salts such as calcium dihydrogen and calcium sulfate, or it can be used in the form of animal and vegetable milks such as milk and soy milk, and these dairy products. The addition amount of the salt can be appropriately adjusted depending on the type of use and the addition amount of gellan gum. For example, when calcium lactate is added as a calcium salt, the amount added to the syrup part is 0.03. -0.3 wt% can be exemplified.

  The syrup has a water-soluble solid content (Brix) of 10.0 to 50.0% by weight, preferably 15.0 to 40.0% by weight, more preferably 20.0 to 35.0% by weight. It is desirable to use it after adjusting it arbitrarily. The water-soluble solid content can be adjusted by adding an edible water-soluble solid content. As a general water-soluble solid content component, a saccharide can be exemplified, but the present invention is not limited to this and is used. be able to.

  Sugars include sugar, fructose, glucose, lactose, starch syrup, reduced starch syrup, fructose glucose sugar, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylooligosaccharide, Use sugars such as gentio-oligosaccharides, nigerooligosaccharides, theande-oligosaccharides, soybean oligosaccharides, trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-binding starch syrup (coupling sugar), etc. I can do it. If the sugar is not enough, the sweeteners such as aspartame, acesulfame potassium, sucralose, thaumatin, aritem, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, etc. May be added.

  As the aloe mesophyll used in the aloe preparation of the present invention, aloe mesophyll obtained by peeling the epidermis from the aloe raw leaf and extracting the gel part can be used, and the aloe mesophyll cut into an appropriate size is used. Can be used. For convenience, a commercially available canned aloe can be used. The blending ratio of aloe mesophyll is not particularly limited, but aloe mesophyll part: syrup part = 10: 90 to 90:10, preferably 30:70 to 85:15, more preferably 40:60 to 80 : 20 can be mentioned.

  Furthermore, examples of the auxiliary material for the fruit preparation of the present invention include fragrances, pigments, acidulants, flavor modifiers, antioxidants, and the like. You may add minerals, such as iron, magnesium, phosphorus, potassium, vitamins, etc. as needed.

  What is necessary is just to manufacture according to the conventional method as a manufacturing method of the aloe preparation of this invention. For example, when a stabilizer and a saccharide selected from native gellan gum, deacylated gellan gum and rice starch are mixed, and then this mixture is added to water and dissolved by heating to prepare a syrup to make a microgel. If it is, after cooling, add salt and auxiliary ingredients and continue stirring to prepare a syrup containing microgel and blend aloe mesophyll. Moreover, when not making a microgel, the method of cooling and manufacturing can be illustrated, after adding an aloe leaf meat and an auxiliary material as needed, and passing through a heat-sterilization process as needed.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. In the text, “part” is “part by weight”, “*” is a registered trademark of Saneigen FFI Co., Ltd., and “*” is a registered trademark of Saneigen FFI Co., Ltd. .

Example 1: Preparation of aloe preparation
Manufacturing method 1: Real 1 and ratio 1-6
In the formulation shown in Table 1 below, a mixture of sugar, trisodium citrate and a stabilizer is added to water, and after stirring and dissolving at 80 ° C. for 10 minutes, the remaining ingredients of the syrup part are added, and further at 80 ° C. After stirring and dissolving for 3 minutes, aloe mesophyll was added, and after correcting for the total amount, the mixture was sterilized by heating at 85 ° C. for 30 minutes to prepare an aloe preparation.

Manufacturing method 2: Actual 2-4
A mixture of sugar, trisodium citrate and a stabilizer is added to 85% of the formulation shown in Table 1 below, and the mixture is stirred and dissolved at 80 ° C. for 10 minutes, and then the solution is cooled to 20 ° C. While stirring the solution thus obtained at 2000 rpm with a propeller stirrer, a solution prepared by dissolving citric acid and calcium lactate in the remaining 15% water in advance and adjusting to 20 ° C. is added little by little to obtain a microgel. Aloe mesophyll was added and heat sterilized at 85 ° C. for 30 minutes to prepare an aloe preparation.

  The shrinkage inhibition rate (%) of the aloe mesophyll of the obtained aloe preparation, the dispersibility of the aloe mesophyll, and the syrup part viscosity were evaluated. The results are shown in Table 2. The shrinkage inhibition rate of aloe leaf flesh can be calculated by shrinkage inhibition rate (%) = (aloe leaf weight during preparation (g) / initial aloe leaf weight added to preparation (g)) × 100.

  Regarding the evaluation of dispersibility of aloe mesophyll, (+++): completely dispersed, (++): initially dispersed, but cannot be maintained by standing storage, (+): dispersed It is shown in the order of no performance.

Note 1) Rice starch maple; Made by Matsutani Chemical Industry Co., Ltd. Note 2) Tapioca starch National Frigex; Made by NSC Japan

  From Table 2, a result of a shrinkage inhibition rate of 90% or more was obtained for the aloe mesophyll containing the preparation using at least one stabilizer selected from native gellan gum, deacylated gellan gum and rice starch. . Moreover, especially about the fruits 2-4 which use a microgel, the dispersibility of the aloe mesophyll during preparation was very favorable. In contrast, Aloe preparations with a ratio of 1 to 6 using polysaccharides used for general preparations have few textures that are not affected by the shrinkage of aloe mesophyll and have good texture. It was.

By suppressing the shrinkage of the aloe mesophyll, it is possible to maintain the fresh texture of the aloe mesophyll and to provide an aloe preparation with good dispersibility of the aloe mesophyll in the syrup.

Claims (3)

A syrup for aloe preparation, wherein at least one stabilizer selected from native gellan gum, deacylated gellan gum and rice starch is used in a proportion of 0.01 to 5% by weight with respect to the syrup part. A syrup for aloe preparation. The syrup for aloe preparation according to claim 1, comprising a microgel obtained by using deacylated gellan gum as a stabilizer. The aloe preparation which contains an aloe mesophyll part and the syrup part in any one of Claim 1 or 2 by the mixture ratio of 10: 90-90: 10.