JP2009067886A - New usage of high gel strength gellan gum - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel strength-imparting agent, a heat resistance-imparting agent or a suspension stabilizer using a high gel strength gellan gum and to provide foods, drugs and medicines, cosmetics and personal care products containing the high gel strength gellan gum. <P>SOLUTION: New usage is achieved by a high gel strength gellan gum or a composition containing the gellan gum. The high gel strength gellan gum shows fracture strength of not less than 1.3 N measured with a rheometer under conditions of 0.2 wt.% of gellan gum and 0.0616 wt.% (0.008 wt.% in terms of Ca<SP>2+</SP>) of calcium lactate. The composition containing the high gel strength gellan gum may contain other polysaccharides such as xanthan gum. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a novel application using high gel strength gellan gum. Specifically, a gel strength imparting agent, a heat resistance imparting agent, or a suspension stabilizer using high gel strength gellan gum, and foods, pharmaceuticals, cosmetics and personal care products containing the high gel strength gellan gum are provided. .

  Gellan gum has a gelling action, so it can be used as a gelling agent for foods, pharmaceuticals, cosmetics and personal care products (eg, jelly, pudding, jam, honey bean, drink jelly, thickener (swallowing) Chewing supplements, etc.), pharmaceutical compositions containing pharmaceuticals in a jelly-like form, cosmetics (eg, fragrances) used in a gel state, and personal care products.

  In general, gel formation in foods, pharmaceuticals, cosmetics and personal care products includes agar, gelatin, gellan gum, xanthan gum, locust bean gum, carrageenan, pectin, sodium alginate, tamarind seed gum, psyllium seed gum, microcrystalline cellulose, curd Natural polymers such as orchid and starch, or synthetic polymers such as CMC and methylcellulose are used.

  For the formation of these gels, for example, a gelling agent for drink jelly combining a combination of polysaccharides such as native gellan gum and tamarind seed gum or tara gum and glucomannan, or a special xanthan gum and carrageenan, glucomannan and locust bean gum And the like are disclosed (Patent Document 1 and Patent Document 2).

  Attempts have been made to increase gel strength by combining two or more gelling agents, but there are not many combinations that can increase gel strength synergistically, and the level of gel strength obtained thereby is not necessarily the same. It is not satisfactory.

  Further, when food is processed, it is often heated, and sterilization operations are usually performed on processed foods for distribution. On the other hand, polysaccharides, gelatin, and protein components used as food ingredients and many thickeners, stabilizers, or gelling agents are reduced in viscosity by heating or the strength of the gel formed.

  Therefore, practically, in order to reduce the quality due to heating, or to suppress the degree of deterioration, an addition amount greater than a predetermined amount is added in advance to cope with a decrease in viscosity and gel strength. Similarly, in the case of pharmaceuticals, cosmetics, personal care products, etc., in the gel or liquid form, the properties and physical properties are often changed by heating, and these components are vulnerable to heat. Since these polysaccharides used as thickeners lack heat resistance, their physical properties are changed or deteriorated by heating.

  For example, carrageenan is widely used as a gelling agent in dessert jelly and pudding, but when sterilized under acidic conditions such as jelly containing fruit juice, so-called heat and acid resistance is weak, and sterilization significantly increases gel strength. There is a problem of lowering. In addition, there is a problem in that performance quality is deteriorated due to heat in neutral high-temperature sterilization such as retort sterilization and UHT sterilization. In order to solve these problems, the following means are known.

  Specifically, a method for producing a heat-resistant gel food using a gelling agent having high heat resistance such as LM pectin, alginates, or gellan gum as a gelling agent is known. These gelling agents react with divalent ions (for example, calcium ions) to form irreversible gels, but the reaction must be controlled and reacted for a predetermined time in the presence of the predetermined calcium ions. (Patent Document 3).

  In the above means, when jelly using LM pectin, alginate, or gellan gum is put in a beverage and sterilized, the shape will be lost by retort sterilization, and in order to increase heat resistance, these addition amounts or calcium When the added amount of ions is increased, there is a problem that flavor release and texture are deteriorated.

  As a means not using divalent ions, a mixture of gellan gum and gelatin mixed at 1:20 to 1:40 is known. The purpose of this is to shorten the time until gelatinization after gelatin refrigeration, but it is not sufficient in improving heat resistance and stability (Patent Document 4).

  On the other hand, in foods, pharmaceuticals, cosmetics, and personal care products, uniformly dispersing solids in liquid and suspending them stably improves the appearance of the product and maintains a uniform state during manufacturing and use. This is an important technology.

  For example, suspension stabilizers using gellan gum are known. Gellan gum concentrations of 0.01% to 0.15% are disclosed, but examples include beverages containing 0.03% to 0.12% gellan gum and further containing a sequestering agent. It is disclosed that cooling and shearing are necessary (Patent Document 5).

  However, it is not easy to keep solids stable for a long period of time for general purposes, and there is a known case where cellulose (microcrystalline cellulose, fine cellulose) is used at a high concentration in order to enhance the stability (Patent Document 6). In that case, there is a problem that the viscosity becomes high, roughening occurs, and the texture and flavor release are deteriorated. In addition, regarding suspension stability using gellan gum or native gellan gum, no technology has yet been developed that is satisfactory in terms of stability and viscosity (texture).

That is, there is a need for a gelling agent that increases the gel strength of a gel-like product, keeps it stable, does not change with time, and has little deterioration. Moreover, even if it does not reach a gel, it is desired to thicken foods to a high viscosity. In addition, there is a need for a gelling agent with high gel strength, which is well melted as a food or pharmaceutical additive, sufficiently controls the release of pharmaceuticals, or has excellent usability in cosmetics and personal care. Furthermore, there is a need for a heat resistance imparting agent that can easily impart heat resistance with a very small addition amount and suppresses a decrease in viscosity and gelling power.
On the other hand, a new gellan gum having a higher gel strength than the conventional one has been developed. However, no gelling agent (gel strength imparting agent), heat resistance imparting agent, or suspension stabilizer using gellan gum (high gel strength gellan gum) with increased gel strength is known. In addition, their application to food, pharmaceuticals, cosmetics or personal care products is not known.

JP-A-10-215795 JP 2005-176749 A JP 2003-180265 A Japanese Patent No. 2823241 Special table hei 10-502246 JP-A-11-253114

  The present invention relates to a composition containing high gel strength gellan gum, which has increased gel strength, heat resistance, and suspension stability compared to conventional gelling agents, and a food containing the same, It is an object to provide pharmaceuticals, cosmetics, or personal care products.

  As a result of intensive studies on the basic physical properties of “high gel strength gellan gum” in consideration of the problems of the prior art, the present inventors have found that “high gel strength gellan gum” is a gel strength imparting agent, heat resistance imparting agent or It was found useful as a suspension stabilizer.

That is, the present invention is as follows.
Item 1: High gel strength gellan gum has a high gel strength gellan gum of 0.2% by weight and calcium lactate of 0.0616% by weight (Ca8 ⁺ 0.008% by weight). High gel strength gellan gum that is 3N or higher.
Item 2: A composition containing the high gel strength gellan gum according to Item 1.
Item 3: The composition according to item 2, which is a gel strength imparting agent.
Item 4: The composition according to item 2 or 3, which is a heat resistance imparting agent.
Item 5: The composition according to any one of Items 2 to 4, which is a suspension stabilizer.
Item 6: From xanthan gum, tamarind seed gum, agar, gelatin, gellan gum, native gellan gum, guar gum, locust bean gum, carrageenan, pectin, alginic acid, alginates, psyllium gum, curdlan, tara gum, microcrystalline cellulose and soybean polysaccharide Item 6. The composition according to Item 5, containing at least one polysaccharide selected from the group consisting of:
Item 7: The composition according to Item 6, wherein the polysaccharide is tamarind seed gum, agar, gelatin, native gellan gum or carrageenan.
Item 8: A food, pharmaceutical, cosmetic, or personal care product containing the high gel strength gellan gum according to Item 1 or the composition according to any one of Items 2 to 5.
Item 9: A method for producing a multilayer jelly comprising the high gel strength gellan gum and the native gellan gum according to item 1, wherein the interface capable of simultaneously filling the components is completely separated.
Item 10: A gel strength imparting method comprising the high gel strength gellan gum according to Item 1 or the composition according to Item 2.
Item 11: A heat resistance imparting method comprising the high gel strength gellan gum according to Item 1 or the composition according to Item 2.
Item 12: A suspension stabilization method comprising the high gel strength gellan gum according to Item 1 or the composition according to Item 2.

  By using the high gel strength gellan gum or composition according to the present invention, it is possible to increase the gel strength, impart heat resistance and stabilize the suspension of the gel material. That is, it is possible to set the food so that the shelf life of the food can be set long, and the food that has been required to be chilled and stored (low temperature) is distributed and stored at room temperature. In addition, it is possible to provide personal products with good product appearance. If the high gel strength gellan gum in the present invention is used, gelation can be achieved with a very small addition amount. Moreover, since the intensity | strength of the gelatinizer currently used can be raised by adding a small amount of this product, it is effective for the structure of a gel-like thing. In addition, since the addition amount is small, workability can be improved, and the finally obtained gel food has good flavor release, and the food used for oral use can effectively express the flavor and texture of the material used, In addition, there is little peculiar stickiness and paste feeling. Further, in cosmetics and personal care products, products with excellent touch and good usability can be obtained.

The present invention is described in detail below.
The “high gel strength gellan gum” in the present invention is a polysaccharide produced by the microorganism Sphingomonas outside the cell, and (1 → 3) β-D-glucose, (1 → 4) β-D-glucuronic acid, (1 → 4) A high-molecular polysaccharide having a main chain skeleton in which structural units composed of β-D-glucose and (1 → 4) α-L-rhamnose are linearly bonded. However, the physical properties are completely different from the conventional “gellan gum” in terms of gel strength.

The “high gel strength gellan gum” in the present invention is a conventional “gellan gum” available from the market (for example, gellan gum manufactured by CP Kelco and sold by Dainippon Sumitomo Pharma Co., Ltd. under the trade name of Kelcogel). Also means gellan gum with enhanced gel strength. Specifically, “high gel strength gellan gum” is dispersed and dissolved in deionized water to a final concentration of 0.2% by weight, heated, and then calcium lactate is added to a final concentration of 0.0616% by weight (Ca It means that the composition has a gel strength of 1.3 N or more, as measured by a rheometer, under the condition of being added to 0.008% by weight as ²⁺ ) and allowed to stand overnight after cooling. On the other hand, ordinary gellan gum (hereinafter sometimes simply referred to as gellan gum or standard gellan gum) has a breaking strength of approximately 0.6 to 1.0 N under the same conditions. Therefore, a gellan gum that significantly improves the physical properties of standard gellan gum, that is, gel strength, and is different from standard gellan gum is referred to herein as “high gel strength gellan gum”. The “high gel strength gellan gum” does not include “native gellan gum” which has been deacetylated and in which the acetyl group of standard gellan gum remains.

  The “high gel strength gellan gum” in the present invention may be any product that is commercially available. In particular, “high gel strength gellan gum” (hereinafter sometimes referred to as “this product”) manufactured by CP Kelco and sold by Dainippon Sumitomo Pharma Co., Ltd. under the trade name Kelco Gel HP-T is preferred.

  The “composition containing a high gel strength gellan gum” in the present invention (hereinafter sometimes referred to as a product according to the present invention) includes a polysaccharide, starch, if necessary, in addition to the “high gel strength gellan gum”. , Modified starch, gelatin, synthetic polymers (CMC, methylcellulose, etc.), pigments, flavors, sweeteners, acidulants, antioxidants, ions (calcium and potassium salts), sequestering agents (trisodium citrate and pyrophosphate Tetrasodium etc.) may also be included.

  Examples of the “polysaccharide” include xanthan gum, tamarind seed gum, agar, gellan gum, native gellan gum, guar gum, locust bean gum, carrageenan, pectin, alginic acid, alginates, psyllium seed gum, curdlan, tara gum, microcrystalline cellulose, Examples include soy polysaccharides. The “high gel strength gellan gum-containing composition” may contain two or more different polysaccharides selected from the group or gelatin or starch.

  Examples of the “sweetener” include sucrose, fructose, dextrose, maltose, lactose, saccharides such as isomerized liquid sugar, and sugar alcohols (such as sorbitol). The “sweetener” includes a high-intensity sweetener. Examples of the “high-intensity sweetener” include saccharin, stevia, acesulfame potassium, sucralose, aspartame, neotame and the like.

  The content of “high gel strength gellan gum” in the “composition containing high gel strength gellan gum” contains at least 0.1% by weight, preferably 1.0% by weight, based on the total amount of the composition. The content may be less than 100.0% by weight. That is, at least 0.001 part by weight, preferably 0.01 part by weight or more of high gel strength gellan gum may be contained with respect to 1 part by weight of the total composition, and the content is 1.0 part by weight. It doesn't have to be exceeded. The composition includes a case where “high gel strength gellan gum” is dissolved in water, that is, an aqueous solution. In addition, 0.001-3.0 wt%, preferably 0.01-1.0 wt%, based on the total amount of food, pharmaceutical, cosmetic, or personal care product manufactured with high gel strength gellan gum Is preferred. Specifically, the preferred content of “high gel strength gellan gum” varies depending on the food to be used, but for example, when used for jellys (coffee jelly, fruit jelly, etc.), it is 0.05 to 1.0. % By weight is preferable, and when used for beverages (orange juice, cocoa, etc.), 0.01 to 0.2% by weight is preferable.

  When other “polysaccharides” are used in combination with “high gel strength gellan gum”, other “polysaccharides” are added in an amount of 0.01 wt% to 10 wt% with respect to 1.0 wt% of “high gel strength gellan gum”. % By weight, preferably 0.5 to 10% by weight is preferably used.

  When “high gel strength gellan gum” is used in a multilayer jelly, native gellan gum is preferred as another “polysaccharide”. The addition ratio of “high gel strength gellan gum” and “native gellan gum” is 0.1 wt% to 10 wt%, preferably 0, relative to 1.0 wt% of “high gel strength gellan gum”. It is preferable to use 5 to 10% by weight.

  Examples of the “food” in the present invention include gel foods such as pudding and jelly, livestock meat products such as ham and sausage, frozen confectionery such as ice cream, noodles, side dishes, swallowing supplements, fruit juice beverages, pulp beverages, and soft drinks. , Milk drinks, cocoa, soy milk drinks, tea drinks, tea drinks, nutrition drinks, vegetable drinks, soup drinks, and the like.

  Examples of the “cosmetics” in the present invention include hair cosmetics, facial cleansers, lotions, lotions, hand creams, facial creams, foundations and the like.

  Examples of the “personal care product” in the present invention include toothpaste, shampoo, soap, fragrance, deodorant, and color rinse.

  “Gel strength imparting” in the present invention means that gelation can be performed with a smaller amount of addition than using an existing gelling agent, and the gel strength can be increased as compared with the case of using a conventional gelling agent. Means you can. In addition, it means that a gel strength higher than an additive effect can be obtained as compared with the case where the gel strength of other polysaccharides (for example, agar, gelatin, carrageenan, etc.) is used alone.

  Use of “this product” or “the composition according to the present invention” in foods and the like is effective for the formation of a gelled product. That is, since the addition amount is small, workability can be improved, and a gel-like food with a good gel-like food flavor release finally obtained can be provided. Moreover, when used for foods used orally, the flavor and texture of the material used can be expressed effectively, and foods with less unique stickiness and paste can be provided. In addition, when used in cosmetics and personal care products, it is possible to provide a product that has a good feel when used.

  The “gelled product” is included in the foods, pharmaceuticals, cosmetics and personal care products. Specifically, jelly (including multi-layered jelly), pudding, jam, honey bean, menta, yogurt, aspic jelly, bavaroa, mousse, milk dessert, spiral jelly, drink jelly, sugar beet jelly, sheep crab, gummy candy, jelly beans , Whipped cream, frozen dessert, ice cream, foods that form gels such as thickeners (swallowing and chewing aids), pharmaceutical compositions containing pharmaceuticals in jelly-like forms, hand creams, facial creams, shampoos , Cosmetics used in gel state such as lipstick and mascara, and personal care products used in gel state such as fragrance and deodorant.

  “Heat resistance provision” in the present invention means that heat resistance can be imparted with a smaller amount of addition than using an existing heat resistance imparting agent. Therefore, by using “this product” or “the composition according to the present invention” for foods, etc., heat resistance can be imparted to the foods with a very small addition amount, and the viscosity and gelling power due to heating can be reduced. The decrease can be suppressed. In addition, heating conditions such as sterilization can be increased by imparting heat resistance, so that, for example, the shelf life of foods can be set longer, and foods that require chilled distribution / storage (low temperature) should be distributed / stored at room temperature. Can produce such foods.

  “Suspension stability” in the present invention means that the solid product is uniformly dispersed in a liquid and the contents are stably suspended to improve the appearance of the manufactured product, and at the time of manufacture and / or use. It means keeping the contents uniform.

  By using “this product” or “the composition according to the present invention” in foods, etc., the dispersibility of the solid phase components in the contents of the product in the liquid phase is improved, and a product with a stabilizing function is provided. Can be manufactured. That is, the insoluble solid can be uniformly dispersed in the liquid phase and stabilized in suspension.

  The “this product” or “the composition according to the present invention” can be used for a suspended food or the like. Examples of foods already suspended include, for example, fiber content of vegetables and fruits, pulp, pulp, cocoon powder, powdered green tea powder, calcium, jelly (beads, debris), and beverages (lactic acid beverages, with fruit juice) Beverage, fruit juice, tea beverage, ion beverage, sports beverage, functional beverage, drink yogurt, jelly beverage). The above also includes foods in which fibers, sesame, pulp, etc. are suspended in seasoned foods (dressing, mayonnaise, sauce, etc.). In addition, soups containing various solids, miso soup, stew, curry, concentrated liquid foods, thickeners (swallowing and chewing supplements) and the like are also included.

  By using “this product” or “composition according to the present invention” in foods, etc., the effect of stabilizing the suspension can be achieved with a smaller addition amount than when using conventional stabilizers. Liquid foods with good release and excellent texture can be produced.

  In general, foods, pharmaceuticals, cosmetics and personal care products to which gel strength has been imparted using “the product” or “the composition according to the present invention” are generally used in step 1. 1. “High gel strength gellan gum” powder is mixed with other powder ingredients and then dissolved in water. 2. heating the resulting aqueous solution to 85 ° C. or higher; It can manufacture by cooling to 25-45 degreeC, applying a shear | share after heating, or applying a shear | share after filling an aqueous solution to a container, and gelatinizing after cooling. In addition to “high gel strength gellan gum”, when adding other polysaccharides, etc., What is necessary is just to add at the time of mixing. In addition, for the purpose of controlling gelation speed and strength, the amount of “high gel strength gellan gum” added, the amount of ions (calcium and potassium salts) added, sequestering agents (such as trisodium citrate and tetrasodium pyrophosphate) The amount of addition of or the stirring speed of the contents can be adjusted as appropriate.

Foods that have been suspended and stabilized using "this product" or "composition according to the present invention"
1. “High gel strength gellan gum” and other ingredients are mixed under the concentration and conditions below the gelation level of “high gel strength gellan gum”.
2. 2. After mixing “high gel strength gellan gum” with other ingredients, shear the gel once formed (eg, physically break, shear, or agitate), or After mixing "high gel strength gellan gum" and other components, it can be produced by cooling while adding mechanical stirring during the formation of the gel. 3 above. In general, the cooling temperature may be a temperature at which the “high gel strength gellan gum” does not completely gel, and it is usually cooled to 0 to 40 ° C., preferably 5 to 20 ° C. When using “high gel strength gellan gum” for the purpose of suspension stability, it is apparently used in a state called a fluid gel (or fluid gel) having an intermediate property between gel and sol (solution). Is preferred. “Fluid gel state” means that it looks like a solution, but microscopically it is a fine gel state that can be called a microgel.

Using "this product" or "composition according to the present invention", a clear multilayer jelly without intermingling of the interface,
1. Mix this product with native gellan gum (especially transparent type gellan gum is desirable) to prepare an aqueous solution.
2. Dispense the aqueous solution and add a different pigment, fruit juice or fragrance to each.
3. Each solution is poured into a container at the same time using a drawing device (nozzle, etc.) (If necessary, a mold for making a jelly such as a horizontal multi-layer, a vertical multi-layer, an oblique multi-layer, a spiral type, etc.) May be attached to the cup).
4). It can be manufactured by cooling to an appropriate temperature. Because of the gel strength imparting effect of “high gel strength gellan gum”, the liquid does not mix even if it is poured into a container at the same time, so that a multilayer jelly having a clear boundary where the interfaces do not mix can be prepared.

  Hereinafter, the present invention will be described in more detail with reference to test examples, comparative examples, and examples. The present invention is not limited to the following examples, and modifications using ordinary techniques in the technical field of the present invention are possible.

(1) Gel strength confirmation test In order to investigate the function of this product as a gelling agent, the gel strength (breaking strength) when a predetermined amount of calcium ion is added in the low concentration region and medium to high concentration region of this product. The elasticity (breaking deformation amount) was examined. That is, this product (Kelcogel HP-T) is dispersed in deionized water at a concentration of 0.025% to 0.75%, heated at 90 ° C. for 2 minutes, and then 5% calcium lactate aqueous solution is added to this product. Add from 0.025% to 0.1% to a final concentration of 0.77% and 0.2% to 0.75% of this product to a final concentration of 0.0616%. After weight correction, fill the jelly cup. After cooling, the sample was allowed to stand at 10 ° C. overnight, and a puncture test was performed with a plunger having a diameter of 8 mm using a rheometer (Creep Meter, manufactured by Yamaden Co., Ltd.) to measure the breaking strength and breaking deformation. As controls, standard grade standard gellan gum (Kelco Gel, CP Kelco / Dainippon Sumitomo Pharma) and agar (gel strength 600 g / cm ² ) were used.

  The breaking strength means a stress when the gel is broken when a stress is applied to the gel, and is an index of the gel strength (gel hardness) of the gelling agent from this measured value. The amount of deformation at break means the amount of deformation of the gel when the gel is broken when stress is applied to the gel, and is an index of the elasticity of the gelling agent from this measured value. The results are shown in Table 1.

  From the test results of the breaking strength, this product exhibited a gel strength 1.2 to 2 times that of standard gellan gum. It can be seen that the gel strength at the actual use region concentration is higher than that of agar, and the gel strength equivalent to that of 0.75% by weight of agar can be obtained with only 0.2% by weight. Moreover, it turns out that it gelatinizes at the low density | concentration which does not gelatinize in agar. The results are shown in Table 2.

  From the test results of the amount of deformation at break, it can be seen that this product is a gel that is more elastic than standard gellan gum and has a texture closer to that of agar.

Example 1 Agar jelly Agar (gel strength 600 g / cm ² ), standard gellan gum (Kelcogel, CP Kelco / Dainippon Sumitomo Pharma) or a predetermined amount of this product (Kelcogel HP-T) is dispersed in 200 g of water and heated. After stirring at 90 ° C. for 2 minutes, a 5% calcium lactate aqueous solution was added to a final concentration of 0.0616%, the weight was corrected, the jelly cup was filled, cooled, and allowed to stand overnight at 10 ° C. The gel strength was measured using a creep meter (manufactured by Yamaden Co., Ltd.) with a puncture test with a plunger having a diameter of 8 mm to evaluate the gel strength (breaking strength) and elasticity (breaking deformation amount). The basic concentration was 0.75% agar, and a part of it was replaced with gellan gum or this product. Table 3 shows the results.

  According to Table 3 and FIG. 2, in the case of an agar gel with 0.45% agar and 0.30% agar obtained by substituting about 1/2 of the agar, the gel strength is 2.4 times (3. 36 / 1.40) and 1.6 times (3.36 / 2.15) compared to the replacement with standard gellan gum. This product was found to significantly increase the gel strength of agar gel. In addition, compared with the theoretical value of the breaking strength indicated by a straight line, the measured value of this product was almost twice as large as the maximum, indicating that there was synergy between this product and agar, increasing the gel strength. . When this product was used, the elasticity of the product was larger than that of standard gellan gum, that is, the gel was more elastic, and the gel texture was closer to agar, which was preferable as an agar gel.

Example 2 Gelatin Jelly A predetermined amount of gelatin (gel strength 250 bloom), standard gellan gum or this product (Kelcogel HP-T) was dispersed in 200 g of water, heated and stirred at 90 ° C. for 2 minutes, and then calcium lactate was added to the final concentration. After adding 0.0616% and correcting the weight, it was filled in a jelly cup, cooled, and allowed to stand at 10 ° C. overnight. The gel strength was measured using a creep meter (manufactured by Yamaden Co., Ltd.) with a puncture test using a plunger having a diameter of 8 mm to evaluate the gel strength (breaking strength) and elasticity (deformation amount). The basic concentration was 1.0% gelatin, and a part of it was replaced with standard gellan gum or this product. Table 4 shows the results.

  From Table 4, the gelatin strength of 0.60% gelatin and 0.40% of this product with 40% gelatin substitution is 9.4 times (1.41 / 0.15) by using this product. ), And increased by 1.9 times (1.41 / 0.73) compared to the replacement with standard gellan gum. Also, since the use of this product increases the gel strength of gelatin, the gel strength is higher than the gelatin 2.0% gel even at a total concentration of 1.0% of gelatin 0.8% + this product 0.2%. It was suggested that it can be used at a lower concentration.

Example 3 Carrageenan jelly A predetermined amount of κ carrageenan (FMC) or this product (Kelcogel HP-T) was dispersed in 200 g of water, heated, stirred at 90 ° C. for 2 minutes, and then 5% calcium lactate aqueous solution was added to a final concentration of 0. After adding the weight to 0.0616% and correcting the weight, it was filled in a jelly cup, cooled, and left at 10 ° C. overnight. The gel strength was measured using a creep meter (manufactured by Yamaden Co., Ltd.) with a puncture test with a plunger having a diameter of 8 mm to evaluate the gel strength (breaking strength) and elasticity (breaking deformation amount). The concentration used was carrageenan 1.0% as a basic prescription, and a part of this was replaced with this product. Table 5 shows the results.

  From Table 5, the gel strength of carrageenan 0.40%, 0.60% of this product with carrageenan substituted 60%, the gel strength is 4.8 times (4.88 / 1.02) by using this product. And increased. This product was found to synergistically increase the gel strength of carrageenan gel.

Example 4 Coffee jelly-containing beverage Coffee jelly was prepared according to the formulation shown in Table 6. Disperse the gelling agent in water, heat while stirring and hold at 90 ° C for 5 minutes, add coffee extract, cool, fill into cup, cool and gel, cut into 3mm square dice did. 50 g of this jelly was added to 200 g of coffee (coffee powder 2.8 g, sugar 20 g, water 177.2 g) and pasteurized at 121 ° C. for 20 minutes. This beverage containing coffee jelly was subjected to sensory evaluation.

  As shown in the results of Table 7, by adding this product, it was possible to prepare a jelly-containing beverage with a good texture that maintains the shape of the jelly even after sterilization and has a good flavor release. . On the other hand, when agar was used, the jelly was dissolved by sterilization, and a jelly-containing beverage could not be prepared.

Example 5 Giving Agar Jelly Heat Resistance For the purpose of sterilization, agar jelly prepared in the same manner as in Example 1 was immersed in a 95 ° C. constant temperature bath for 1 hour or in a boiling bath, and the state was observed. Table 8 shows the results.

  Although agar is originally excellent in heat resistance, the addition of 0.02 to 0.03% of this product can further impart heat resistance to the agar gel, enabling sterilization at 95 ° C. or boiling.

Example 6 Giving heat resistance to gelatin jelly Gelatin jelly prepared in the same manner as in Example 2 was immersed in a constant temperature bath at 40 ° C. for 1 hour for sterilization, and the state was observed. Table 9 shows the results.

  Gelatin is inherently weak in heat resistance, and there are phenomena such as a decrease in gel strength, drooling and dissolution in summer, but this product can add heat resistance to gelatin gel by adding 0.02 to 0.03%. It was found that gelatin jelly can be distributed in summer.

Example 7 Giving heat resistance to acidic carrageenan jelly For the purpose of sterilization, acidic carrageenan jelly prepared according to the formulation in Table 10 was immersed in an 85 ° C constant temperature bath for 0, 15, 30, 45 minutes, cooled, and then overnight at 10 ° C. After storage, gel strength is measured with a creep meter (manufactured by Yamaden Co., Ltd.) and a puncture test is performed with a plunger with a diameter of 8 mm to evaluate the gel hardness (breaking load) and elasticity (deformation amount). did. In Comparative Example, acidic carrageenan jelly was prepared using gellan gum instead of this product. Table 11 shows the results.

  Carrageenan has low heat resistance under acidic conditions, and there was a problem of reduced gel strength when acid jelly was sterilized, but this product improves the heat resistance of carrageenan gel by adding only 0.05%. Has been found to be useful in the sterilization process.

Example 9 Fruit Jelly Fruit jelly was prepared according to the formulation shown in Table 12. Isomerized liquid sugar in water, sugar, gelling agent (xanthan gum 0.05%, locust bean gum 0.05%, tamarind seed gum 0.1%, this product 0.1% or standard gellan gum 0.15% or carrageenan 1.0%) was dispersed and dissolved, heated in a hot water bath to about 90 ° C., held for 5 minutes, added with fruit juice and fragrance, filled into a cup, sterilized at 85 ° C. for 30 minutes, cooled to room temperature and gelled. In Comparative Example, fruit jelly was prepared using gellan gum and carrageenan instead of this product.

  As shown in Table 13, the jelly using this product maintained a firm gel state even after heat sterilization at 85 ° C. for 30 minutes, and had a good flavor release that was hard and slid. On the other hand, those using standard gellan gum were inferior to the flavor rerelease and had water separation, and those using carrageenan did not have sufficient shape retention, and the texture and flavor release were not good. These differences are due to the fact that this product has a heat resistance imparting effect peculiar to this product, while standard gellan gum and carrageenan have no heat resistance imparting effect.

Example 10 Drink Jelly
Cheapak type drink jelly was prepared according to the formulation shown in Table 14. A gelling agent dispersed in sugar was added to a mixture of water and liquid sugar while stirring, and the mixture was heated at 90 ° C. for 5 minutes. Furthermore, after adding the remaining ingredients, weight-corrected and filled, sterilized at 85 ° C for 20 minutes, then filled in a hot bottle in a plastic bottle, cooled in a shower, and then left at 25 ° C for 3 hours to drink a plastic bottle. I got a jelly. The texture and gel state after storage for 1 month at room temperature were observed. In Comparative Example, a drink jelly was prepared using standard gellan gum, agar and carrageenan instead of this product.

    As shown in Table 15, the jelly using this product had a good flavor release and a smooth and easy to drink while maintaining a firm gel state even after heat sterilization at 85 ° C. for 20 minutes. On the other hand, those using standard gellan gum were inferior to the flavor release and had water separation. When using carrageenan, the gel did not have sufficient shape retention, and the texture and flavor release were not good. These differences are due to the fact that this product has a heat resistance imparting effect peculiar to this product, but standard gellan gum, agar and carrageenan have no heat resistance imparting effect.

Example 10 Orange juice Orange juice was prepared according to the formulation shown in Table 16. The product was added to and dispersed in water, heated with stirring and held at 90 ° C. for 5 minutes, then the remaining components were added, and the plastic bottle was hot-packed. This was stored at 25 ° C. for 30 days, the suspended state of the pulp was observed, and the texture was examined by sensory evaluation. In Comparative Example, orange juice was prepared using standard gellan gum, native gellan gum and xanthan gum instead of this product.

  As shown in the results of Table 17, by adding this product, a stable orange juice with good dispersibility, good texture and texture, and no separation or precipitation could be prepared. From this result, “high gel strength gellan gum” is an orange juice that has superior dispersibility and suspension stability while maintaining a texture compared to other polysaccharides (standard gellan gum, native gellan gum, or xanthan gum). Can be provided.

Example 11 Cocoa Beverage A cocoa beverage was prepared according to the formulation shown in Table 18. 3 kg of tap water was placed in a 5 L stainless beaker and stirred for 10 minutes using a three-one motor (propeller stirring blade, 400 rpm) to disperse the stabilizer (microcrystalline cellulose Avicel CL611 and this product or gellan gum). Continue stirring while heating to dissolve cocoa powder, milk, sugar, salt and emulsifier (400 rpm, 80 ° C temperature, 10 minutes), pre-emulsify with TK homomixer (10000 rpm, 5 minutes), and then correct the weight. , UHT sterilization (primary heating (80 ° C.) → pressure homogenizer (150 + 50 kgfcm ² ) → secondary heating (140 ° C., hold time 45 seconds)), then cooled to 10 ° C. and aseptically filled into PET bottles. After storage at 10 ° C. and 55 ° C., the precipitation state of cocoa particles and the upper creaming were observed.

  As shown in the results of Table 19, by adding this product, a cocoa beverage having no cocoa particles precipitated and creaming at the time of storage at 10 ° C. and 55 ° C. Could be prepared.

Example 12 Multi-layer jelly capable of simultaneous filling Multi-layer jelly was prepared according to the formulation shown in Table 26. Gelling agent (0.12% of this product and transparent type native gellan gum / Kelcogel HT 0.07%) mixed with isomerized liquid sugar and sugar in water is dispersed to water and heated to about 90 ° C and held for 5 minutes After dissolution, the remaining components were added, the solution was divided into three equal parts, each was added with a dye, cooled to 60 ° C., and dispensed into three extractors. The molds were set in the cups, and each of the cups was drawn into the cups from the drawr at the same time. After that, the molds were immediately drawn out and cooled to prepare a multilayer jelly. This jelly was able to be filled uniformly without being mixed with each other even at the same time, and the interfaces were bonded together and the interface was clean. Further, even when this was sterilized at 85 ° C. for 30 minutes, the gel did not dissolve due to its heat resistance, so the layers were not mixed and the interface was completely separated and kept clean (FIG. 3). A jelly with excellent mouthfeel and excellent flavor release could be prepared.

  By using “this product” or “the composition according to the present invention”, it is possible to increase the gel strength of the gel-like material, impart heat resistance, and stabilize the suspension. That is, if the high gel strength gellan gum according to the present invention is used, it can be gelled with a very small addition amount. Moreover, since the intensity | strength of the gelatinizer currently used can be raised by adding a small amount of this product, it is effective for the structure of a gel-like thing. In addition, since the amount added is small, workability can be improved, flavor release is good, and the flavor and texture of the material used can be effectively expressed in foods used orally, and there is little peculiar stickiness and paste It is useful for providing gel food. In addition, it is useful for providing cosmetics and personal care products that have a good feel on the touch. Deterioration of product quality during heat sterilization can be suppressed. By increasing the level of heat sterilization, the shelf life of foods can be set longer, and it is useful for providing foods that require circulation and storage (low temperature) of chilled foods for distribution and storage at room temperature. In addition, by effectively suspending and stabilizing various solids and insoluble components, it is useful for providing foods, pharmaceuticals, cosmetics, and personal products with a uniform appearance.

It is a graph regarding the relationship between polysaccharide concentration and breaking strength up to 1.5% by weight. In the drawing, “black diamond” indicates high gel strength gellan gum, “kuroshikaku” indicates standard gellan gum, and “kurosan kaku” indicates gel strength at each concentration of agar.

It is a graph regarding the relationship of the breaking strength corresponding to each combination ratio in the case of using agar together in high gel strength gellan gum and standard gellan gum. In particular, the difference between the theoretical value and the actual measurement value is also shown on the graph. In the drawing, “black diamond” indicates gel strength (measured value) in the combined use of high gel strength gellan gum and agar. “Kuroshikaku” indicates the gel strength (measured value) in the combined use of standard gellan gum and agar. In addition, "-" shows the theoretical value of the gel strength in combined use of high gel strength gellan gum and agar, and "broken line" shows the theoretical value of the gel strength in combined use of standard gellan gum and agar.

In Example 12, a multilayer jelly produced with the formulation described in Table 26 is shown.

Claims (12)

High gel strength gellan gum has a high gel strength gellan gum 0.2% by weight, calcium lactate 0.0616% by weight (Ca8 ⁺ 0.008% by weight), the breaking strength measured with a rheometer is 1.3 N or more High gel strength gellan gum. A composition comprising the high gel strength gellan gum according to claim 1. The composition according to claim 2, which is a gel strength imparting agent. The composition according to claim 2 or 3, which is a heat resistance imparting agent. It is a suspension stabilizer, The composition as described in any one of Claims 2-4. From the group consisting of xanthan gum, tamarind seed gum, agar, gelatin, gellan gum, native gellan gum, guar gum, locust bean gum, carrageenan, pectin, alginic acid, alginates, psyllium seed gum, curdlan, tara gum, microcrystalline cellulose and soy polysaccharides Item 6. The composition according to Item 5, containing at least one selected polysaccharide. The composition according to claim 6, wherein the polysaccharide is tamarind seed gum, agar, gelatin, native gellan gum or carrageenan. A food, pharmaceutical, cosmetic, or personal care product comprising the high gel strength gellan gum according to claim 1 or the composition according to any one of claims 2 to 5. A method for producing a multi-layer jelly comprising the high gel strength gellan gum and native gellan gum according to claim 1 and having completely separated interfaces capable of simultaneously filling the components. A gel strength imparting method comprising the high gel strength gellan gum according to claim 1 or the composition according to claim 2. A method of imparting heat resistance, comprising the high gel strength gellan gum according to claim 1 or the composition according to claim 2. A suspension stabilization method comprising the high gel strength gellan gum according to claim 1 or the composition according to claim 2.