JP2009030072A - 可溶性カロブ - Google Patents
可溶性カロブ Download PDFInfo
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- JP2009030072A JP2009030072A JP2008261906A JP2008261906A JP2009030072A JP 2009030072 A JP2009030072 A JP 2009030072A JP 2008261906 A JP2008261906 A JP 2008261906A JP 2008261906 A JP2008261906 A JP 2008261906A JP 2009030072 A JP2009030072 A JP 2009030072A
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- bean gum
- carob bean
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- carob
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- 240000008886 Ceratonia siliqua Species 0.000 title claims abstract description 19
- 235000013912 Ceratonia siliqua Nutrition 0.000 title claims abstract description 18
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 59
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 230000003647 oxidation Effects 0.000 claims description 5
- 238000007254 oxidation reaction Methods 0.000 claims description 5
- 230000036571 hydration Effects 0.000 claims description 4
- 238000006703 hydration reaction Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 description 38
- 239000000499 gel Substances 0.000 description 30
- 239000003349 gelling agent Substances 0.000 description 21
- 239000000243 solution Substances 0.000 description 13
- 239000000416 hydrocolloid Substances 0.000 description 12
- 239000012736 aqueous medium Substances 0.000 description 10
- 229920000591 gum Polymers 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 239000008346 aqueous phase Substances 0.000 description 8
- 229920001285 xanthan gum Polymers 0.000 description 7
- 239000000230 xanthan gum Substances 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 229940082509 xanthan gum Drugs 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000011950 custard Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 3
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003599 detergent Substances 0.000 description 3
- 238000005227 gel permeation chromatography Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000003780 insertion Methods 0.000 description 3
- 230000037431 insertion Effects 0.000 description 3
- 229920001206 natural gum Polymers 0.000 description 3
- 239000003208 petroleum Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 229920000926 Galactomannan Polymers 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 150000001719 carbohydrate derivatives Chemical class 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 230000003938 response to stress Effects 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 125000003436 D-mannopyranosyl group Chemical group [H]OC([H])([H])[C@@]1([H])OC([H])(*)[C@@]([H])(O[H])[C@@]([H])(O[H])[C@]1([H])O[H] 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- SNVFDPHQAOXWJZ-UHFFFAOYSA-N Furcelleran Chemical compound CCOC(=O)C1=C(C)NC(C=2C=CC=CC=2)=C(C(=O)OCC=2C=CC=CC=2)C1C#CC1=CC=CC=C1 SNVFDPHQAOXWJZ-UHFFFAOYSA-N 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 235000017367 Guainella Nutrition 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 238000000149 argon plasma sintering Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000011959 crème brûlée Nutrition 0.000 description 1
- 238000012691 depolymerization reaction Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000011491 glass wool Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- -1 peracetic acid Chemical class 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000020161 semi-skimmed milk Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0087—Glucomannans or galactomannans; Tara or tara gum, i.e. D-mannose and D-galactose units, e.g. from Cesalpinia spinosa; Tamarind gum, i.e. D-galactose, D-glucose and D-xylose units, e.g. from Tamarindus indica; Gum Arabic, i.e. L-arabinose, L-rhamnose, D-galactose and D-glucuronic acid units, e.g. from Acacia Senegal or Acacia Seyal; Derivatives thereof
- C08B37/0093—Locust bean gum, i.e. carob bean gum, with (beta-1,4)-D-mannose units in the main chain branched with D-galactose units in (alpha-1,6), e.g. from the seeds of carob tree or Ceratonia siliqua; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/14—Hemicellulose; Derivatives thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S516/00—Colloid systems and wetting agents; subcombinations thereof; processes of
- Y10S516/924—Significant dispersive or manipulative operation or step in making or stabilizing colloid system
- Y10S516/928—Mixing combined with non-mixing operation or step, successively or simultaneously, e.g. heating, cooling, ph change, ageing, milling
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Epidemiology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Emergency Medicine (AREA)
- Botany (AREA)
- Birds (AREA)
- Dermatology (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Cosmetics (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Glass Compositions (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Pyridine Compounds (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
【解決手段】(i)カロブビーンの内乳を水和させる工程;(ii)水和させた内乳に対して乾燥と粉砕とを同時に行う工程;及び(iii)工程(ii)の後に得られたカロブビーンガムを解重合することによってカロブビーンガムの重量平均分子量を低減させる工程:を含む、2.5×105〜1.5×106g/モルの範囲の重量平均分子量(Mw)を有するカロブビーンガムの製造方法。
【選択図】なし
Description
[η]=1.24×10-4×Mw 0.8
(i)カロブビーンの内乳を水和させる工程;
(ii)水和させた内乳に対して乾燥と粉砕とを同時に行う工程;及び
(iii)工程(ii)の後に得られたカロブビーンガムを解重合することによってカロブの重量平均分子量を低減させる工程:
を含む。
脱塩水中で激しく撹拌することによって本発明に従うカロブの1重量/重量%溶液を調製する。次いでこの溶液を約25℃において24時間放置する。14000rpmにおいて1時間遠心分離することによって、上澄み液を回収し、ガラスウール上で濾過する。次いでこの母液を脱塩水中に希釈することによってもっと低濃度の溶液を調製するのに用いる。
・ハギンズ法により濃度の関数として「比粘度/濃度」曲線をプロットするか、又は
・クレーマー法により濃度の関数として「(低下した粘度の自然対数)/濃度」をプロットするか、
のいずれかによって、濃度ゼロへの外装法によって固有粘度[η]を決定する。これら2つの方法は、同じ結果を与える。
重量平均分子量は、キャリブレーション標準としてポリエチレンオキシド標準溶液を用いてゲル透過クロマトグラフィーによって測定する。
・水含有率:11.2%;
・脱塩水中の2重量/重量%溶液の25℃、20rpmにおけるブルックフィールド粘度:
・・25℃において溶解させて24時間後:150mPa・s、
・・80℃において溶解させて24時間後:190mPa・s、従って溶解性79%;
・固有粘度:[η]=3.7dl/g;
・重量平均分子量:Mw=4.5×105g/モル;及び
・蒸留水中の0.5重量/重量%溶液の平衡表面張力:γ=39mN/m(LAUDA TVT 1タイプの落下容量張力計によって25℃において測定)。
・脱塩水中の2重量/重量溶液の25℃、20rpmにおけるブルックフィールド粘度:
・・25℃において溶解させて24時間後:57mPa・s、
・・80℃において溶解させて24時間後:243mPa・s、従って溶解性23%。
・脱塩水中に1重量/重量%のゲル化剤組成物の合計濃度について、モジュラスG'(ω)及びG''(ω)はそれぞれ40Pa、8Paだった;
・スキムミルク(脱脂乳)(脱塩水中の粉末スキムミルクの10重量/重量%溶液)中の1重量/重量%のゲル化剤組成物の合計濃度について、モジュラスG'(ω)及びG''(ω)はそれぞれ100Pa、20Paだった。
・モジュラスG'(ω)及びG''(ω)はそれぞれ140Pa、7Paだった;
・ゲル化温度及び溶融温度はそれぞれ54℃、56℃だった(これらの温度は、G'及びG''の対温度曲線が交差する点において測定した;変化は、ゲル化温度の場合には−2℃/分、溶融温度の場合には+2℃/分であり、1Hzの振動数において、ゲルの可逆的な機械的変形範囲内とした);
・10mmの差し込み深さについてのゲルの強度は、80g/cm2だった(TA-XT2(登録商標)タイプのテキスチュロメーターを用い、ピストン差し込み速度は0.5mm/秒とし、シリンダー断面積は1cm2だった)。
・モジュラスG'(ω)及びG''(ω)はそれぞれ200Pa、10Paだった;
・ゲル化温度及び溶融温度はそれぞれ62℃、67℃だった;
・10mmの差し込み深さについてのゲルの強度は83g/cm2だった。
砂糖・・・12.0%
ゲル化剤組成物(1)・・・0.80%
バニラフレーバー・・・0.05%
着色料・・・0.05%
NaCl・・・0.02%
セミスキムミルク・・・100%の残り
ゲル化剤組成物を他の乾燥成分と混合する;
前記ミルクを85℃に加熱する;
粉末混合物を導入し、85℃、1000rpmで15分間撹拌する;
冷蔵庫中で4℃〜6℃において一晩冷却・放置する。
Claims (6)
- 次の工程:
(i)カロブビーンの内乳を、50〜90%の水和度が達成されるのに充分長い時間水和させる工程;
(ii)水和させた内乳に対して乾燥と粉砕とを同時に行う工程;及び
(iii)工程(ii)の後に得られたカロブビーンガムを解重合することによってカロブビーンガムの重量平均分子量を低減させる工程:
を含む、2.5×105〜1.5×106g/モルの範囲の重量平均分子量(Mw)を有するカロブビーンガムの製造方法。 - 工程(ii)の後にカロブビーンガムが6〜12%の範囲の水含有率を有する粉末の形にあることを特徴とする、請求項1記載の方法。
- 前記乾燥・粉砕操作を30℃〜90℃の範囲の温度において実施することを特徴とする、請求項1又は2記載の方法。
- 工程(iii)の解重合を酸化によって実施することを特徴とする、請求項1〜3のいずれかに記載の方法。
- 2.5×105〜1×106g/モルの範囲の重量平均分子量(Mw)を有するカロブビーンガムが製造されることを特徴とする、請求項1〜4のいずれかに記載の方法。
- 2.5×105〜6×105g/モルの範囲の重量平均分子量(Mw)を有するカロブビーンガムが製造されることを特徴とする、請求項5記載の方法。
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FR0007802A FR2810324B1 (fr) | 2000-06-19 | 2000-06-19 | Caroube soluble |
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JP2019073671A (ja) * | 2017-10-19 | 2019-05-16 | 三菱ケミカルフーズ株式会社 | 多糖類生産物の製造方法、及びその多糖類生産物 |
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CN101877972B (zh) * | 2007-11-20 | 2014-07-09 | 荷兰纽迪希亚公司 | 处理刺槐豆胶粉 |
FR2940113B1 (fr) * | 2008-12-23 | 2011-04-01 | Fabre Pierre Dermo Cosmetique | Hydrolysat de gomme de caroube, son procede de preparation et son utilisation en cosmetique capillaire |
MA35569B1 (fr) * | 2012-02-15 | 2014-11-01 | Univ Hassan Ii Mohammedia | Nouveaux procédés de traitement et de valorisation de la graine de caroube par cuisson thermique en autoclave et séparation de l'épluchure par voie mécanique |
FR3005392B1 (fr) | 2013-05-07 | 2015-09-18 | United Pharmaceuticals | Composition anti-regurgitation preservant le transit intestinal |
CN103947915B (zh) * | 2014-05-13 | 2016-02-24 | 通辽市黄河龙生物工程有限公司 | 一种精炼刺槐豆胶的制备方法 |
JP2019026697A (ja) * | 2017-07-27 | 2019-02-21 | 日立化成株式会社 | 重合性モノマー、並びに、それを用いたポリマー、ゲル及びゲル化方法 |
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JP2001178379A (ja) * | 1999-12-28 | 2001-07-03 | Ina Food Ind Co Ltd | ローカストビーンガムの分解物、それを含んでいるゾル化合物及びゲル化合物、並びにそのゾル化合物を含んでいる食品 |
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FR974862A (fr) * | 1948-07-31 | 1951-02-27 | Procédé de solubilisation de la farine de guar et de la farine d'endosperme de graine de caroube pour l'apprêt des tissus et le collage des fibres textiles | |
US3855149A (en) * | 1972-11-13 | 1974-12-17 | Patterson Co C | Method of increasing cold water solubility of locust bean gum |
US3901874A (en) * | 1973-03-19 | 1975-08-26 | Peter Strong Research And Dev | Modification of carbohydrates |
GB9226391D0 (en) * | 1992-12-18 | 1993-02-10 | Cpc International Inc | Xanthan gelling agents |
US5498436A (en) * | 1993-12-30 | 1996-03-12 | Fmc Corporation | Coprocessed galactomannan-glucomannan |
US5861178A (en) * | 1995-11-14 | 1999-01-19 | Burgin; Lila | Preparation and use of a protein-enriched soluble fiber composition |
CA2271727C (en) * | 1996-11-20 | 2005-11-29 | Teeteeoh Research Group Pty Ltd. | Essential oil solid compositions |
JP4110337B2 (ja) * | 1998-04-27 | 2008-07-02 | 日清オイリオグループ株式会社 | 高粘性ローカストビーンガムおよびその製造方法 |
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JP2001178379A (ja) * | 1999-12-28 | 2001-07-03 | Ina Food Ind Co Ltd | ローカストビーンガムの分解物、それを含んでいるゾル化合物及びゲル化合物、並びにそのゾル化合物を含んでいる食品 |
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ES2312451T3 (es) | 2009-03-01 |
FR2810324A1 (fr) | 2001-12-21 |
JP2004515566A (ja) | 2004-05-27 |
EP1294774A1 (fr) | 2003-03-26 |
PT1294774E (pt) | 2008-11-20 |
JP4864272B2 (ja) | 2012-02-01 |
FR2810324B1 (fr) | 2002-09-06 |
ATE404589T1 (de) | 2008-08-15 |
DE60135337D1 (de) | 2008-09-25 |
WO2001098369A1 (fr) | 2001-12-27 |
AU2001266137A1 (en) | 2002-01-02 |
US20040014822A1 (en) | 2004-01-22 |
CN1184238C (zh) | 2005-01-12 |
US7375141B2 (en) | 2008-05-20 |
CN1437615A (zh) | 2003-08-20 |
EP1294774B1 (fr) | 2008-08-13 |
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