JP2016202101A - Method for promoting gelation of gellan gum, and method for producing gel - Google Patents
Method for promoting gelation of gellan gum, and method for producing gel Download PDFInfo
- Publication number
- JP2016202101A JP2016202101A JP2015089577A JP2015089577A JP2016202101A JP 2016202101 A JP2016202101 A JP 2016202101A JP 2015089577 A JP2015089577 A JP 2015089577A JP 2015089577 A JP2015089577 A JP 2015089577A JP 2016202101 A JP2016202101 A JP 2016202101A
- Authority
- JP
- Japan
- Prior art keywords
- gellan gum
- dispersion
- dispersion liquid
- pressure
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002148 Gellan gum Polymers 0.000 title claims abstract description 87
- 239000000216 gellan gum Substances 0.000 title claims abstract description 87
- 235000010492 gellan gum Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000001879 gelation Methods 0.000 title claims abstract description 23
- 230000001737 promoting effect Effects 0.000 title abstract description 7
- 239000006185 dispersion Substances 0.000 claims abstract description 76
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 10
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- 239000000499 gel Substances 0.000 description 27
- 150000001768 cations Chemical class 0.000 description 16
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 9
- 229910001424 calcium ion Inorganic materials 0.000 description 9
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- 239000003125 aqueous solvent Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 229960002401 calcium lactate Drugs 0.000 description 3
- 235000011086 calcium lactate Nutrition 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
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 229910001414 potassium ion Inorganic materials 0.000 description 3
- 238000003303 reheating Methods 0.000 description 3
- 241000790234 Sphingomonas elodea Species 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical group C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000284156 Clerodendrum quadriloculare Species 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 229940022663 acetate Drugs 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical group O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- -1 calcium ions Chemical class 0.000 description 1
- 238000012669 compression test Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000004044 tetrasaccharides Chemical group 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Abstract
Description
本発明は、ジェランガムのゲル化促進方法及びゲル製造方法に関する。 The present invention relates to a method for promoting gelation of gellan gum and a method for producing a gel.
ジェランガムは微生物（Sphingomonas elodea; 以前はPseudomonas elodeaと呼ばれた）が菌体外に産出する高分子多糖類であり，少ない添加量でゲルを形成するため、増粘安定剤として広く利用されている。ジェランガムには脱アシル型ジェランガムとネイティブジェランガムの２つのタイプがあるが、脱アシル型ジェランガムのゲルは、耐酸性があり、食感としては適度なかたさと崩壊性を有し、風味に関してフレーバーリリースが良好で、外観上も透明性が高いので、特にゼリーに関する食品分野で広く使用されている。 Gellan gum is a high-molecular-weight polysaccharide produced by microorganisms (Sphingomonas elodea; formerly called Pseudomonas elodea), and is widely used as a thickening stabilizer because it forms a gel with a small amount of addition. . There are two types of gellan gum: deacylated gellan gum and native gellan gum. Deacylated gellan gum gel is acid-resistant, has a moderate texture and disintegration, and has a good flavor release. Since it is highly transparent in appearance, it is widely used especially in the food field relating to jelly.
脱アシル型ジェランガムをゲル化するためには、一般に、カルシウムイオンを含有しない水性溶媒に脱アシル型ジェランガムを分散させ、９０℃以上に加熱溶解した後、カルシウムイオンを添加し３０〜４０℃に冷却するという方法が用いられている。脱アシル型ジェランガムのゲル化機構としては、加熱溶解によって生じたランダムコイルが、冷却に伴いダブルヘリックスへと構造を変え、さらなる冷却でダブルヘリックス分子鎖が集合してゲルになるとされる。ゲル化に影響を与える因子としてはカリウムイオンやナトリウムイオンなどの１価イオン、カルシウムイオンなどの２価イオンの他、分子量、ｐＨ、熱履歴などが挙げられる（非特許文献１参照）。 In order to gel the deacylated gellan gum, generally, the deacylated gellan gum is dispersed in an aqueous solvent not containing calcium ions, heated and dissolved at 90 ° C. or higher, added with calcium ions, and cooled to 30 to 40 ° C. The method of doing is used. The gelation mechanism of deacylated gellan gum is that the random coil generated by heating and melting changes the structure to a double helix with cooling, and the double helix molecular chain gathers into a gel by further cooling. Factors that affect gelation include monovalent ions such as potassium ions and sodium ions, and divalent ions such as calcium ions, as well as molecular weight, pH, thermal history, and the like (see Non-Patent Document 1).
また、二価のカチオンは低い温度での脱アシル型ジェランガムの溶解を妨げることになる（非特許文献２参照）。このため、カルシウムイオンを含有した水性溶媒に脱アシル型ジェランガムを分散させ、加熱により溶解させるには１００℃を越える温度が必要である。 In addition, divalent cations prevent dissolution of deacylated gellan gum at a low temperature (see Non-Patent Document 2). For this reason, in order to disperse deacylated gellan gum in an aqueous solvent containing calcium ions and dissolve it by heating, a temperature exceeding 100 ° C. is required.
本発明は、ジェランガムの新規なゲル化促進方法及びゲル製造方法を提供することを目的とする。 An object of the present invention is to provide a novel gelation promotion method and gel production method of gellan gum.
本発明の一実施態様は、ジェランガムのゲル化促進方法であって、ジェランガムを分散させた分散液を加圧処理する工程を含む。前記分散液がカリウム塩またはカルシウム塩を含んでもよい。加圧処理した分散液にカリウム塩またはカルシウム塩を添加してもよい。前記分散液を加圧処理する前に加熱しなくてもよい。その場合、前記分散液を加圧処理する前に９０℃以上で加熱しないことが好ましい。加圧処理された前記分散液を６５℃以上１００℃以下で加熱してもよい。また、前記ジェランガムを分散させた分散液を１０ＭＰａ以上の圧力で加圧処理してもよく、４０ＭＰa以上の圧力で加圧処理してもよい。 One embodiment of the present invention is a method for accelerating gelation of gellan gum, and includes a step of pressure-treating a dispersion in which gellan gum is dispersed. The dispersion may contain a potassium salt or a calcium salt. A potassium salt or calcium salt may be added to the dispersion subjected to pressure treatment. It is not necessary to heat the dispersion before pressurizing it. In that case, it is preferable not to heat the dispersion at 90 ° C. or higher before pressure treatment. You may heat the said dispersion liquid pressure-treated at 65 degreeC or more and 100 degrees C or less. Moreover, the dispersion liquid in which the gellan gum is dispersed may be subjected to a pressure treatment at a pressure of 10 MPa or more, or may be subjected to a pressure treatment at a pressure of 40 MPa or more.
本発明の他の実施態様は、ゲルの製造方法であって、ジェランガムを分散させた分散液を加圧処理し、前記分散液を加圧処理する前に加熱しないことを特徴とする。前記ジェランガムを分散させた分散液を加圧処理する前に９０℃以上で加熱しないことが好ましい。加圧された前記分散液を６５℃以上１００℃以下で加熱してもよい。前記ジェランガムを分散させた分散液を１０ＭＰａ以上の圧力で加圧処理してもよく、４０ＭＰa以上の圧力で加圧処理してもよい。前記ジェランガムを分散させた分散液がカリウム塩またはカルシウム塩を含んでもよいが、加圧処理された分散液にカリウム塩またはカルシウム塩を添加してもよい。前記ジェランガムを分散させた分散液でキャビテーションまたは摩擦力が発生するようにジェランガムを衝突させながら、ジェランガムに剪断力を加えながら、あるいはジェランガムを微細化しながら前記分散液を加圧処理してもよい。加圧処理された前記分散液のｐＨが１以上７以下であってもよい。前記ジェランガムを分散させた分散液中のジェランガム濃度が０．０５〜４．００質量％であってもよい。上記いずれのゲルの製造方法においても、加圧処理された前記分散液を冷却する工程をさらに含んでもよく、５℃以上５０℃以下になるように、前記分散液を冷却してもよい。 Another embodiment of the present invention is a method for producing a gel, characterized in that a dispersion in which gellan gum is dispersed is subjected to a pressure treatment, and the dispersion is not heated before the pressure treatment. It is preferable not to heat at 90 ° C. or higher before pressure-treating the dispersion in which the gellan gum is dispersed. The pressurized dispersion may be heated at 65 ° C. or higher and 100 ° C. or lower. The dispersion in which the gellan gum is dispersed may be subjected to a pressure treatment at a pressure of 10 MPa or more, or may be subjected to a pressure treatment at a pressure of 40 MPa or more. The dispersion in which the gellan gum is dispersed may contain a potassium salt or a calcium salt, but a potassium salt or a calcium salt may be added to the pressure-treated dispersion. The dispersion may be subjected to pressure treatment while colliding the gellan gum so that cavitation or frictional force is generated in the dispersion in which the gellan gum is dispersed, applying shearing force to the gellan gum, or refining the gellan gum. The pressure of the dispersion subjected to pressure treatment may be 1 or more and 7 or less. 0.05-4.00 mass% may be sufficient as the gellan gum density | concentration in the dispersion liquid which disperse | distributed the said gellan gum. In any of the methods for producing a gel, the method may further include a step of cooling the pressure-treated dispersion liquid, and the dispersion liquid may be cooled so as to be 5 ° C. or higher and 50 ° C. or lower.
本発明によって、ジェランガムの新規なゲル化促進方法及びゲル製造方法を提供することができるようになった。 According to the present invention, a novel gelation promotion method and gel production method of gellan gum can be provided.
以下、実施例を挙げながら、本発明の実施形態を詳細に述べる。 Hereinafter, embodiments of the present invention will be described in detail with reference to examples.
本発明の目的、特徴、利点、及びそのアイデアは、本明細書の記載により、当業者には明らかであり、本明細書の記載から、当業者であれば、容易に本発明を再現できる。以下に記載された発明の実施の形態及び具体的に実施例などは、本発明の好ましい実施態様を示すものであり、例示又は説明のために示されているのであって、本発明をそれらに限定するものではない。本明細書で開示されている本発明の意図並びに範囲内で、本明細書の記載に基づき、様々な改変並びに修飾ができることは、当業者にとって明らかである。 The objects, features, advantages, and ideas of the present invention will be apparent to those skilled in the art from the description of the present specification, and those skilled in the art can easily reproduce the present invention from the description of the present specification. The embodiments and specific examples of the invention described below show preferred embodiments of the present invention, and are shown for illustration or explanation. It is not limited. It will be apparent to those skilled in the art that various modifications and variations can be made based on the description of the present specification within the spirit and scope of the present invention disclosed herein.
＝＝ジェランガム＝＝
ジェランガムは直鎖状のヘテロ多糖類で、二つのＤ-グルコース残基とそれぞれ一つずつのＬ-ラムノース残基とＤ-グルクロン酸残基から構成される四糖の繰返し単位から構成されている。以下にその構造式を示す。
== Gellan Gum ==
Gellan gum is a linear heteropolysaccharide composed of two D-glucose residues, one L-rhamnose residue and one tetrasaccharide repeating unit each consisting of a D-glucuronic acid residue. . The structural formula is shown below.
[D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n
ジェランガムには、ネイティブ型ジェランガムと脱アシル型ジェランガムの２種類が知られている。ネイティブ型ジェランガムでは、１−３結合したグルコースに由来するアシル基（アセチル基とグリセリル基）が存在するが、脱アシル型ジェランガムでは、これらアシル基が除去されている。本発明に用いるジェランガムは、脱アシル型ジェランガムが好ましい。
[D-Glc (β1 → 4) D-GlcA (β1 → 4) D-Glc (β1 → 4) L-Rha (α1 → 3)] n
Two types of gellan gum are known: native gellan gum and deacylated gellan gum. In native gellan gum, there are acyl groups (acetyl group and glyceryl group) derived from 1-3 linked glucose, but in deacylated gellan gum, these acyl groups are removed. The gellan gum used in the present invention is preferably a deacylated gellan gum.
＝＝ジェランガムのゲル化促進方法＝＝
本発明のジェランガムのゲル化促進方法は、ジェランガムを分散させた分散液を加圧処理する工程を含む。この方法でゲルを製造することによって、ジェランガムを溶解させるために与えなければならない熱エネルギーの量を少なくすることができる。加熱処理でゲル化するより、ゲルの食感が均一になり、口溶けが良くなる。以下、ジェランガムのゲル化促進方法について、詳細に述べる。
== Method for promoting gelation of gellan gum ==
The method for promoting gelation of gellan gum of the present invention includes a step of pressurizing a dispersion in which gellan gum is dispersed. By producing the gel in this way, the amount of thermal energy that must be applied to dissolve the gellan gum can be reduced. Rather than gelation by heat treatment, the texture of the gel becomes more uniform and the mouth melts better. Hereinafter, the method for promoting gelation of gellan gum will be described in detail.
まず、ジェランガムを水性溶媒に分散させることにより、ジェランガムの分散液を作製する。水性溶媒は特に限定されないが、水または塩を溶解した水溶液が好ましい。塩は特に限定されない。分散液のｐＨも特に限定されないが、ジェランガムは酸性側でゲル化しやすいため、ｐＨ１.０以上７.０以下が好ましく、ｐＨ１.０以上４.０以下あるいはｐＨ３.０以上７.０以下がより好ましく、ｐＨ３.０以上４.６以下がさらに好ましく、ｐＨ３.０以上４.０以下が最も好ましい。ジェランガムの濃度は特に限定されず、０．０５〜４．００％であってもよいが、０．０７〜２．００％が好ましく、０．１０〜１．００％がより好ましく、０．１５〜１．００％がさらに好ましい。なお、本明細書で用いる濃度（％）は、いずれも質量％で表されるものとする。 First, a gellan gum dispersion is prepared by dispersing gellan gum in an aqueous solvent. The aqueous solvent is not particularly limited, but an aqueous solution in which water or a salt is dissolved is preferable. The salt is not particularly limited. The pH of the dispersion is not particularly limited, but gellan gum is easily gelled on the acidic side, and is preferably pH 1.0 or more and 7.0 or less, more preferably pH 1.0 or more and 4.0 or less, or pH 3.0 or more and 7.0 or less. The pH is more preferably from 3.0 to 4.6, and most preferably from 3.0 to 4.0. The concentration of the gellan gum is not particularly limited and may be 0.05 to 4.00%, preferably 0.07 to 2.00%, more preferably 0.10 to 1.00%, 0.15 -1.00% is more preferable. In addition, all the density | concentration (%) used by this specification shall be represented by the mass%.
ジェランガムはカチオン存在下でゲル化する。カチオンは、加圧工程の前に添加し、分散液に含有させてもよく、加圧工程の後、冷却工程の前に添加してもよい。加圧工程の前に添加する場合、上記水性溶媒にジェランガムを分散する前にカチオンを加えても、分散した後に加えてもよい。その後、水性溶媒を混合し、塩を溶解させる。 Gellan gum gels in the presence of cations. The cation may be added before the pressurization step and may be contained in the dispersion, or may be added after the pressurization step and before the cooling step. When adding before a pressurization process, you may add a cation before disperse | distributing gellan gum to the said aqueous solvent, or you may add after disperse | distributing. Thereafter, the aqueous solvent is mixed to dissolve the salt.
添加するカチオンは１価であっても２価であってもよく、カリウムイオン、ナトリウムイオン、マグネシウムイオン、カルシウムイオンが例示できるが、カチオンの種類によって、得られるゲルの物性が異なる。特に、カルシウムイオンの存在はゲル強度に影響を与え、少量の添加によって、ゲル強度や耐熱性が上昇するため、本方法においても、カルシウムイオンを添加することが好ましい。 The cation to be added may be monovalent or divalent, and examples thereof include potassium ion, sodium ion, magnesium ion, and calcium ion, but the physical properties of the gel to be obtained vary depending on the type of cation. In particular, the presence of calcium ions affects the gel strength, and the addition of a small amount increases the gel strength and heat resistance. Therefore, it is preferable to add calcium ions also in this method.
カチオンは、塩として添加されるのが好ましい。添加される塩は特に限定されず、乳酸塩、クエン酸塩、リン酸塩、塩化塩、炭酸塩、グルコン酸塩、リンゴ酸塩、酢酸塩等が例示できる。具体的には、例えば、カルシウムイオンとしては乳酸カルシウム、塩化カルシウム、クエン酸カルシウム等を使用することができるが、乳酸カルシウムを使用することが好ましい。なお、添加する２価のカチオンの濃度は、０．００５〜１．０％が好ましく、０．０１〜０．５％がより好ましい。カリウムイオンとしては塩化カリウムや炭酸カリウム等を使用することができるが、塩化カリウムを使用することが好ましい。なお、添加する１価のカチオンの濃度は、０．００５〜０．５％が好ましく、０．０１〜０．３％がより好ましい。 The cation is preferably added as a salt. The salt to be added is not particularly limited, and examples thereof include lactate, citrate, phosphate, chloride, carbonate, gluconate, malate, and acetate. Specifically, for example, calcium lactate, calcium chloride, calcium citrate and the like can be used as calcium ions, but calcium lactate is preferably used. The concentration of the divalent cation to be added is preferably 0.005 to 1.0%, more preferably 0.01 to 0.5%. Potassium ions such as potassium chloride and potassium carbonate can be used, but potassium chloride is preferably used. The concentration of the monovalent cation to be added is preferably 0.005 to 0.5%, and more preferably 0.01 to 0.3%.
このようにして製造した、ジェランガムの分散液を加圧する。分散液を加圧前または加圧時に加熱する場合、９０℃未満、好ましくは７０℃未満、さらに好ましくは５０℃未満であればよい（すなわち、９０℃以上、好ましくは７０℃以上、さらに好ましくは５０℃以上に加熱しない）が、加圧前に加熱しないことが最も好ましい。加圧自体で温度が上昇する場合でも、９０℃以上にならないことが好ましく、７０℃以上にならないことがより好ましく、５０℃以上にならないことがさらに好ましい。 The gellan gum dispersion thus produced is pressurized. When the dispersion is heated before or during pressurization, it may be less than 90 ° C, preferably less than 70 ° C, more preferably less than 50 ° C (that is, 90 ° C or more, preferably 70 ° C or more, more preferably Most preferably, it is not heated before pressurization). Even when the temperature rises due to pressurization itself, it is preferably not 90 ° C. or higher, more preferably 70 ° C. or higher, and even more preferably 50 ° C. or higher.
加圧処理方法は特に限定されないが、キャビテーションまたは摩擦力が発生するように加圧してもよく、ジェランガムを衝突させながら、または微細化しながら、あるいはジェランガムに剪断力を加えながら加圧するのが好ましい。加圧に用いる装置も特に限定されないが、高圧ホモジナイザー（例えば、三和エンジニアリング(株)社製、(株)イズミフードマシナリ社製）、高圧噴射装置、湿式微粒化装置（例えば、装置名：スターバースト (株)スギノマシン社製、装置名：システマイザー (株)システムサポート社製）等が例示できる。加圧の際の圧力は特に限定されないが、１０ＭＰａ以上であることが好ましく、４０ＭＰａ以上であることがより好ましく、２００ＭＰａ以上であることがさらに好ましい。また、１０００ＭＰａ以下であることが好ましく、５００ＭＰａ以下であることがより好ましく、４００ＭＰａ以下であることがさらに好ましく、３００ＭＰａ以下であることが一層好ましい。所定の圧力で加圧する時間は特に限定されないが、総処理時間は、３０分以下であることが好ましく、１０分以下であることがより好ましく、１分以下であることがさらに好ましく、３０秒以下であることが一層好ましく、１０秒以下であることがなお一層好ましい。 The pressurizing treatment method is not particularly limited, and pressurization may be performed so that cavitation or frictional force is generated, and it is preferable to pressurize the gellan gum while colliding with it or making it fine or applying shearing force to the gellan gum. An apparatus used for pressurization is not particularly limited, but a high-pressure homogenizer (for example, manufactured by Sanwa Engineering Co., Ltd., manufactured by Izumi Food Machinery Co., Ltd.), a high-pressure injection apparatus, a wet atomizer (for example, apparatus name: Star) Burst Co., Ltd. made by Sugino Machine Co., Ltd., device name: Systemizer Co., Ltd. made by System Support Co., Ltd. The pressure at the time of pressurization is not particularly limited, but is preferably 10 MPa or more, more preferably 40 MPa or more, and further preferably 200 MPa or more. Further, it is preferably 1000 MPa or less, more preferably 500 MPa or less, further preferably 400 MPa or less, and further preferably 300 MPa or less. The time for pressurization at a predetermined pressure is not particularly limited, but the total treatment time is preferably 30 minutes or less, more preferably 10 minutes or less, further preferably 1 minute or less, and 30 seconds or less. It is more preferable that it is 10 seconds or less.
このようにして分散液を加圧処理した後、上限温度は５０℃以下、または４０℃以下、または３０℃以下、そして下限温度は１５℃以上、または１０℃以上、または５℃以上となるように冷却すると、ジェランガムがゲル化する。冷却方法は特に限定されず、自然冷却でもよい。加圧処理後冷却前に、例えば殺菌などの理由により、分散液を加熱しても良い。加熱温度は特に限定されないが、６５℃以上１００℃以下であってもよく、好ましくは８０℃以上１００℃以下であってもよく、より好ましくは９０℃以上１００℃以下であってもよい。この加熱処理によって、例えばゲルの保存性が向上する。 After pressurizing the dispersion in this manner, the upper limit temperature is 50 ° C. or lower, 40 ° C. or lower, or 30 ° C. or lower, and the lower limit temperature is 15 ° C. or higher, 10 ° C. or higher, or 5 ° C. or higher. Gellan gum gels when cooled to 0. The cooling method is not particularly limited, and natural cooling may be used. You may heat a dispersion liquid for reasons, such as sterilization, before cooling after a pressurization process. Although heating temperature is not specifically limited, 65 degreeC or more and 100 degrees C or less may be sufficient, Preferably it may be 80 degreeC or more and 100 degrees C or less, More preferably, 90 degreeC or more and 100 degrees C or less may be sufficient. By this heat treatment, for example, the preservability of the gel is improved.
なお、この分散液に、タンパク質原料や糖原料等の副原料を添加してもよい。添加段階は、ゲル化に影響がない限り特に限定されず、加圧前で、脱アシル型ジェランガムの添加前であっても後であってもよく、カルシウムイオンの添加前であっても後であってもよい。また加圧後で、冷却前であっても後であってもよい。 In addition, you may add auxiliary materials, such as a protein raw material and a sugar raw material, to this dispersion liquid. The addition stage is not particularly limited as long as it does not affect the gelation, and may be before pressurization, before or after addition of deacylated gellan gum, or before or after addition of calcium ions. There may be. Moreover, after pressurization, it may be before or after cooling.
また、分散液は、ジェランガム以外のゲル化剤を含んでいてもよい。 Further, the dispersion may contain a gelling agent other than gellan gum.
＝＝ゲル製造方法＝＝
本発明のゲル製造方法は、ジェランガムを分散させた分散液を加圧処理し、前記分散液を加圧処理する前に加熱しないことを特徴とする。この際のジェランガムのゲル化方法は、上記ジェランガムのゲル化促進方法を適用する。
== Gel manufacturing method ==
The gel production method of the present invention is characterized in that a dispersion in which gellan gum is dispersed is subjected to pressure treatment, and the dispersion is not heated before being subjected to pressure treatment. The gellan gum gelation method in this case is the gellan gum gelation promotion method described above.
本発明の方法で製造されたゲルの用途は限定されないが、例えば、ゼリーなどの飲食品、内服液、医薬部外品、医薬品、化粧品などに使用可能であり、飲食品が好ましい。 Although the use of the gel manufactured by the method of the present invention is not limited, for example, it can be used for foods and drinks such as jelly, internal liquids, quasi drugs, pharmaceuticals, cosmetics, etc., and foods and drinks are preferable.
（１）ジェランガム分散液の調製
本実施例で用いるジェランガム分散液は、表１の成分を混合することで調製した。脱アシル型ジェランガムはケルコ社から入手したものを、表２に記載の濃度で用いた。ジェランガム分散液中では、脱アシル型ジェランガムは分散状態であったが、他の成分は完全に溶解させた。最終的なｐＨは、３．６であった。 The gellan gum dispersion used in this example was prepared by mixing the components in Table 1. Deacylated gellan gum obtained from Kelco was used at the concentrations shown in Table 2. In the gellan gum dispersion, the deacylated gellan gum was in a dispersed state, but the other components were completely dissolved. The final pH was 3.6.
（２）加圧処理とゲルの分析 Ｉ
ジェランガム分散液を、加熱することなく、高圧ホモジナイザー（三和エンジニアリング(株)社）を用い、圧力を１０〜５０ＭＰａとして、１回、加圧処理した。その後、「再加熱あり」の試料として、９５℃に達するまで加熱した。そして、「再加熱なし」「再加熱あり」の試料をともに、２０℃になるまで冷却したところ、いずれの場合も脱アシル型ジェランガムはゲル化した。なお、圧力をかけない場合には、９５℃まで加熱後、冷却してもゲル化しなかった。
(2) Pressure treatment and gel analysis I
The gellan gum dispersion was subjected to pressure treatment once without heating, using a high-pressure homogenizer (Sanwa Engineering Co., Ltd.) at a pressure of 10 to 50 MPa. Then, it heated until it reached 95 degreeC as a sample "with reheating." When both the “without reheating” and “with reheating” samples were cooled to 20 ° C., the deacylated gellan gum gelled in both cases. When no pressure was applied, gelation did not occur even after cooling to 95 ° C. and cooling.
こうして得られたゲルを、レオメーター（サン科学社ＣＲ−５００ＤＸ）を用いて圧縮試験（直径１０ｍｍの円柱型プランジャー、進入速度６０ｍｍ／分）を行い、ゲルが破断したときの最大応力を測定した。それぞれの結果を表２に示す。
表２で示されるように、ジェランガム分散液を、あらかじめ加熱すること無く加圧処理をすることによって、ゲル化させることができる。 As shown in Table 2, the gellan gum dispersion can be gelled by subjecting it to a pressure treatment without being heated in advance.
（３）加圧処理とゲルの分析 ＩＩ（ｐＨ及び圧力の影響）
次に、脱アシル型ジェランガムのゲル化に対するｐＨ及び圧力の影響を調べた。その条件を表３に示す。
Next, the influence of pH and pressure on the gelation of deacylated gellan gum was examined. Table 3 shows the conditions.
条件１では、分散液にクエン酸を加えず、ｐＨ７．０の状態でゲル化させた。条件２では、圧力を１２０ＭＰａと高めに設定した。条件３では、スターバーストラボ（(株)スギノマシン製）を用いて、さらに圧力を高圧にした。これらの条件で得られたゲルの最大応力を（２）と同様にして測定した。結果を表４に示す。
このように、分散液が中性であってもゲル化し、また、分散液に加える圧力をより高圧にしてもゲル化できる。 Thus, gelation can be achieved even when the dispersion is neutral, and gelation can be achieved even when the pressure applied to the dispersion is higher.
（４）加圧処理とゲルの分析 ＩＩＩ（カチオンの影響）
次に、脱アシル型ジェランガムのゲル化に対するカチオンの影響を調べた。その条件を表５に示す。
Next, the influence of the cation on the gelation of deacylated gellan gum was examined. Table 5 shows the conditions.
条件４及び５では、分散液中にカチオンを添加し、条件６及び７では、加圧処理後にカチオンを添加した。条件４及び６では、カルシウム塩として乳酸カルシウムを０．２％用い、条件５及び７では、カリウム塩として、塩化カリウムを０．２％用いた。カチオン以外の条件は（１）及び（２）と同様とし、ゲルの最大応力を（２）と同様にして測定した。その結果を表６に示す。
このように、本発明で用いるカチオンは、１価であっても２価であってもよく、また、カチオンを添加するのは、加圧処理前であっても加圧処理後であってもかまわない。 Thus, the cation used in the present invention may be monovalent or divalent, and the cation may be added before or after the pressure treatment. It doesn't matter.
Claims (24)
The manufacturing method according to claim 23, wherein the pressurized dispersion liquid is cooled so as to be 5 ° C or higher and 50 ° C or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015089577A JP6864428B2 (en) | 2015-04-24 | 2015-04-24 | Gelling promoting method and gel manufacturing method of gellan gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015089577A JP6864428B2 (en) | 2015-04-24 | 2015-04-24 | Gelling promoting method and gel manufacturing method of gellan gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016202101A true JP2016202101A (en) | 2016-12-08 |
| JP6864428B2 JP6864428B2 (en) | 2021-04-28 |
Family
ID=57487677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015089577A Active JP6864428B2 (en) | 2015-04-24 | 2015-04-24 | Gelling promoting method and gel manufacturing method of gellan gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6864428B2 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04158752A (en) * | 1990-10-23 | 1992-06-01 | Snow Brand Milk Prod Co Ltd | Method for preparing curdlan thermally coagulated gel product |
| JPH04258260A (en) * | 1991-02-12 | 1992-09-14 | Snow Brand Milk Prod Co Ltd | Polysaccharide gel and its production |
| JP2009011229A (en) * | 2007-07-04 | 2009-01-22 | Sanei Gen Ffi Inc | Gelling agent for acid thick liquid food, and acid gel-like thick liquid food prepared by using the same |
| JP2009291163A (en) * | 2008-06-09 | 2009-12-17 | Suntory Holdings Ltd | Native gellan gum-containing drink |
| JP2011000074A (en) * | 2009-06-19 | 2011-01-06 | Q P Corp | Acidic transparent gel-like food |
| JP2013000111A (en) * | 2011-06-22 | 2013-01-07 | Miradelica:Kk | Processed food material, food using the same, and method for producing the food |
| JP2014212735A (en) * | 2013-04-26 | 2014-11-17 | 日油株式会社 | Gelatinous nutritive composition |
-
2015
- 2015-04-24 JP JP2015089577A patent/JP6864428B2/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04158752A (en) * | 1990-10-23 | 1992-06-01 | Snow Brand Milk Prod Co Ltd | Method for preparing curdlan thermally coagulated gel product |
| JPH04258260A (en) * | 1991-02-12 | 1992-09-14 | Snow Brand Milk Prod Co Ltd | Polysaccharide gel and its production |
| JP2009011229A (en) * | 2007-07-04 | 2009-01-22 | Sanei Gen Ffi Inc | Gelling agent for acid thick liquid food, and acid gel-like thick liquid food prepared by using the same |
| JP2009291163A (en) * | 2008-06-09 | 2009-12-17 | Suntory Holdings Ltd | Native gellan gum-containing drink |
| JP2011000074A (en) * | 2009-06-19 | 2011-01-06 | Q P Corp | Acidic transparent gel-like food |
| JP2013000111A (en) * | 2011-06-22 | 2013-01-07 | Miradelica:Kk | Processed food material, food using the same, and method for producing the food |
| JP2014212735A (en) * | 2013-04-26 | 2014-11-17 | 日油株式会社 | Gelatinous nutritive composition |
Non-Patent Citations (2)
| Title |
|---|
| CARBOHYDRATE POLYMERS 84 (2011) PP.662-668, JPN6021001852, ISSN: 0004431396 * |
| 日本食品科学工学会誌第59巻第11号2012年, PP.545-555, JPN6021001853, ISSN: 0004431395 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6864428B2 (en) | 2021-04-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Marsich et al. | Alginate/lactose‐modified chitosan hydrogels: A bioactive biomaterial for chondrocyte encapsulation | |
| Wen et al. | Mechanically robust gelatin–A lginate IPN hydrogels by a combination of enzymatic and ionic crosslinking approaches | |
| KR20010074786A (en) | Carrageenan Compositions, and Processes for Their Production | |
| JP2009040716A (en) | Soft capsule film composition | |
| US8871743B2 (en) | Bacterial cellulose composite with capsules embedded therein and preparation thereof | |
| Wang et al. | Effect of in situ apatite on performance of collagen fiber film for food packaging applications | |
| CN104721170A (en) | Mixed gum chewing type soft capsule and preparation method thereof | |
| CN104387600A (en) | Preparation method of composite crosslinking sodium hyaluronate gel microspheres for facial injection | |
| RU2604223C1 (en) | Method for production of protein-polysaccharide biodegradable film | |
| JP2021100917A (en) | Soft capsule film, soft capsule, and production method of soft capsule | |
| KR101675438B1 (en) | Composition for preparing soft capsule shell | |
| CN103724709A (en) | Method for modifying natural latex with pullulan oxide-sericin compound | |
| CN107072958B (en) | Soft botanical capsule composition without chemical metal salts | |
| JP6864428B2 (en) | Gelling promoting method and gel manufacturing method of gellan gum | |
| CN109275769A (en) | A kind of production method of isinglass cotton candy | |
| JP6775930B2 (en) | Gellan gum gel containing protein and its manufacturing method | |
| JPH04258260A (en) | Polysaccharide gel and its production | |
| WO2014020717A1 (en) | Spherical gel and manufacturing process therefor | |
| JP2011127040A (en) | Method for producing chitosan gel | |
| JP2001008634A (en) | Soluble polymerized gelatin, its production and method for adjusting its solubility | |
| JP6827725B2 (en) | Mochi-like texture dessert | |
| JP2019054744A (en) | Processes of preparing artificial pulp-textured jelly and method of producing food product containing artificial pulp-textured jelly | |
| AU2017227694A1 (en) | Aseptic protein beverage and method of preparation | |
| JP6784557B2 (en) | Gel consisting of gellan gum and protein | |
| JP2006191859A (en) | Gelled food composition and method for producing gelled food using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180316 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190423 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20190620 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190822 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20190822 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200107 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200218 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200707 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200831 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210126 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210330 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210402 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6864428 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |