JP2017055763A - Adhesive paste formulation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an adhesive paste formulation having good dispersibility (suppression of clumping) and viscosity development (speedy viscosity addition), and an adhesive paste formulation capable of adding viscosity speedy even to a liquid composition containing minerals or a liquid composition containing proteins, difficult to be added viscosity speedy.SOLUTION: An adhesive paste formulation contains xanthan gum of 5 mass% or more, carrageenan and arabic gum with the carrageenan of 0.02 to 5 pts.mass based on 1 pt.mass of the xanthan gum and the arabic gum of 0.2 to 2 pts.mass based on total amount of 1 pt.mass of the xanthan gum and the carrageenan.SELECTED DRAWING: None

Description

  The present invention relates to a paste preparation which can be easily dissolved by adding to various compositions such as water, sports drinks and milk, and can easily thicken or gel the composition.

Xanthan gum is known as a thickening polysaccharide capable of imparting viscosity to various compositions such as food and drink (thickening various compositions). Xanthan gum is a polysaccharide produced outside the cell by Xanthmonas campestris , dissolves in water at room temperature, and exhibits high viscosity at a low concentration compared to other thickening polysaccharides. Therefore, it has excellent suitability as a thickener.

However, when powdered or granular xanthan gum is added to a liquid such as water, so-called “dama” occurs remarkably. “Dama” means that when powdered or granular xanthan gum is added to a liquid such as water, only the surface portion of the powder aggregate or granule is hydrated (dissolved) due to the high hydration rate of xanthan gum. However, moisture is not transferred to the inside, and the inside remains in a powder state.
And it is very difficult to completely dissolve the generated lumps.For example, even if a method of increasing the stirring speed or a method of increasing the stirring time is used, it is not possible to completely dissolve the generated dams. difficult.

As a technique for suppressing the occurrence of lumps (a technique for improving lumps), for example, a technique that focuses on the particle diameter of thickening polysaccharides is known. As an example, Patent Document 1 proposes a technique for granulating xanthan gum powder having an average particle diameter of 80 μm or less.
However, the fine powder type xanthan gum having an average particle diameter of 80 μm or less has a problem that the powder is easily scattered when the powder is handled. In addition, the xanthan gum-containing preparation obtained based on the present technology is not sufficiently dispersible in a liquid, and still has a problem that lumps are easily generated.

  As described above, the faster the hydration rate of xanthan gum, the faster the viscosity can be imparted to the target composition. On the other hand, the faster the hydration rate, the more only the surface portion of the xanthan gum powder or granule. It has the problem of rapidly hydrating and causing significant lumps. For this reason, in the prior art, it is difficult to achieve both suppression of lumps and speed of viscosity development.

By the way, in patent document 2, by using together with at least 1 sort (s) or more of polysaccharides (low viscosity polysaccharide) among gum arabic, pullulan, soybean polysaccharide, and arabinogalactan, a paste such as xanthan gum is dissolved in water. A technique for suppressing the occurrence of lumps during the process is disclosed.
However, Patent Document 2 has no description about using xanthan gum, carrageenan and gum arabic as essential components, and using these in a specific blending ratio.
Moreover, the dispersibility improvement effect of xanthan gum by the technique disclosed in Patent Document 2 is not sufficient. For example, when adding a paste preparation containing xanthan gum while stirring a liquid at high speed by mechanical stirring or the like, the occurrence of lumps is somewhat suppressed, but slow stirring such as manual stirring (low speed) In the case of stirring, the technique disclosed in Patent Document 2 cannot sufficiently suppress the occurrence of lumps.

JP 2006-304605 A JP 2001-275584 A

  In view of the above prior art, an object of the present invention is to provide a paste preparation having both good dispersibility (damping suppression) and viscosity development (rapid viscosity provision).

  As a result of intensive studies in view of the above-described conventional techniques, the present inventors use xanthan gum, carrageenan, and gum arabic as essential components, and contain 5% by mass or more of xanthan gum in the paste preparation, xanthan gum 1 Good dispersion by using 0.02 to 5 parts by mass of carrageenan with respect to parts by mass, and 0.2 to 2 parts by mass of gum arabic with respect to 1 part by mass of xanthan gum and carrageenan As a result of further research, the inventors have found that a paste preparation having both properties and viscosity development properties can be provided.

The present invention relates to a paste preparation and a method for producing the paste preparation having the following aspects;
<Item 1> A paste preparation containing 5% by mass or more of xanthan gum, carrageenan and gum arabic,
0.02 to 5 parts by mass of carrageenan with respect to 1 part by mass of the xanthan gum, and
A paste preparation comprising 0.2-2 parts by mass of gum arabic with respect to 1 part by mass of the total amount of the xanthan gum and carrageenan.
<Item 2> The paste preparation according to Item <1>, further comprising an excipient.
<Item 3> The method for producing a paste preparation according to <Item 1> or <Item 2>, comprising a step of granulating at least xanthan gum and carrageenan.

According to the present invention, it is possible to provide a paste preparation having both good dispersibility (damping suppression) and viscosity development (rapid viscosity provision).
In addition, according to a preferred embodiment of the present invention, good dispersibility and viscosity developability are also obtained for liquid compositions containing minerals such as sports drinks and liquid compositions containing proteins such as milk. The highly versatile paste preparation shown can be provided.

Xanthan gum used in the present invention is a polysaccharide produced by Xanthmonas campestris outside the cell. Xanthan gum is commercially available. Examples of such products include “SAN ACE [registered trademark] C” manufactured by San-Ei Gen FFI Co., Ltd.
The xanthan gum content in the paste preparation of the present invention is not particularly limited as long as it is 5% by mass or more, but the preferred content is 8% by mass or more, more preferably 10% by mass or more, still more preferably 12% by mass or more, and even more. Preferably it is 15 mass% or more, Especially preferably, it is 18 mass% or more, More preferably, it is 20 mass% or more. On the other hand, the upper limit of the xanthan gum content in the paste preparation is not particularly limited, and examples thereof include 70% by mass or less, preferably 60% by mass or less, more preferably 55% by mass or less, still more preferably 50% by mass or less, and even more. Preferably it is 45 mass% or less, Especially preferably, it is 40 mass% or less, More preferably, it is 38 mass% or less.

  The carrageenan used in the present invention is a natural polysaccharide extracted and purified from red algae. It is composed of D-galactose and 3,6 anhydro-D-galactose, and various carrageenans such as κ (kappa) carrageenan, ι (iota) carrageenan, and λ (lambda) carrageenan are formed depending on the position of the sulfate group and the presence or absence of an anhydro sugar. Exists.

The type of carrageenan used in the present invention is not particularly limited, but a preferred carrageenan is at least one selected from the group consisting of ι (iota) carrageenan, λ (lambda) carrageenan, and κ2 (kappa two) carrageenan, and more preferable. The carrageenan is λ carrageenan and / or κ2 carrageenan.
κ2 carrageenan refers to κ carrageenan in which a part of the molecule is substituted with an ι component. Specifically, the carrageenan is characterized in that the molecular structure of κ carrageenan has a part of ι carrageenan, that is, κ carrageenan and ι carrageenan are hybridized. Although the substitution rate of κ carrageenan by ι carrageenan is not particularly limited, the substitution rate is about 1 to 49%, preferably 10 to 40%. Κ2 carrageenan satisfying the conditions can be obtained commercially, and examples of such products include “Sun Support [registered trademark] P-40” manufactured by San-Ei Gen FFI Co., Ltd.

The paste preparation of the present invention has a carrageenan content of 0.02 to 5 parts by mass with respect to 1 part by mass of xanthan gum. The lower limit of the preferable content of carrageenan with respect to 1 part by mass of xanthan gum is 0.03 parts by mass, more preferably 0.04 parts by mass, still more preferably 0.05 parts by mass. Similarly, the preferable upper limit of carrageenan with respect to 1 part by mass of xanthan gum is 4 parts by mass, more preferably 3 parts by mass, still more preferably 2.5 parts by mass, still more preferably 1 part by mass, and particularly preferably 0.5 parts by mass. Part by mass.
The carrageenan content in the paste preparation of the present invention is not particularly limited, but is preferably 0.5 to 40% by mass, more preferably 0.5 to 35% by mass, still more preferably 1 to 30% by mass, and still more preferably. Is 1 to 20% by mass, particularly preferably 1.5 to 10% by mass.

The gum arabic used in the present invention is a polysaccharide obtained from the sap of a plant of the genus Acacia which is a leguminous plant (for example, Acacia senegal and Acacia seyal ). Although the molecular structure of gum arabic is not completely clarified, it is known that galactose, arabinose, rhamnose, and glucuronic acid are constituent sugars.
Gum arabic is commercially available. Examples of such products include “Gum Arabic SD” manufactured by San-Ei Gen FFI Co., Ltd.
In the present invention, modified gum arabic obtained by modifying the gum arabic can also be used as gum arabic. Examples of the reforming method include a method of heat treatment at 90 to 180 ° C. for 15 minutes to 72 hours, a method of removing or reducing a metal salt from gum arabic, and the like. Examples of the method for removing or reducing the metal salt from gum arabic include an ion exchange treatment in an organic solvent, an electrodialysis membrane, or a desalting treatment with an ion exchange resin or the like. These modified gum arabic can be manufactured, for example, according to the method described in JP-T-2006-522202 or JP-A-2005-179417.

  The paste preparation of the present invention contains 0.2 to 2 parts by mass of gum arabic with respect to 1 part by mass of the total amount of xanthan gum and carrageenan. The preferable lower limit of the gum arabic content relative to 1 part by mass of xanthan gum and carrageenan is 0.25 parts by mass, more preferably 0.3 parts by mass, still more preferably 0.4 parts by mass, and even more preferably 0.5 parts by mass. Part by mass. Similarly, the preferable upper limit of the gum arabic content with respect to 1 part by mass of the total amount of xanthan gum and carrageenan is 1.8 parts by mass, more preferably 1.5 parts by mass, still more preferably 1.3 parts by mass, still more preferably. 1.2 parts by mass.

  In the present invention, xanthan gum is contained in an amount of 5% by mass or more, and 0.02 to 5 parts by mass of carrageenan with respect to 1 part by mass of xanthan gum, and 0.1 parts by mass with respect to 1 part by mass of xanthan gum and carrageenan. By satisfying all the constituent requirements of the present invention of containing 2 to 2 parts by mass of gum arabic, it is possible to provide a paste preparation having both good dispersibility and viscosity development.

  Further, the gum arabic content in the paste preparation of the present invention is not particularly limited, but is preferably, for example, 3 to 50% by mass, more preferably 6 to 45% by mass, and 10 to 40% by mass. It is further more preferable that it is 15-40 mass%.

  The paste preparation of the present invention preferably further contains an excipient. Examples of excipients include, for example, starch degradation products (eg, dextrin, powdered rice cake, etc.), saccharides (eg, monosaccharide (eg, glucose, fructose, etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose, etc.) ), Oligosaccharides (eg, cellooligosaccharides, malto-oligosaccharides, fructooligosaccharides, etc.), sugar alcohols (eg, xylitol, sorbitol, lactitol, maltitol, etc.), reduced saccharified products, etc., dietary fibers (eg, indigestible dextrin, Polydextrose, guar gum enzymatic degradation products, etc.). The content of the excipient in the thickening polysaccharide preparation when the excipient is used is not particularly limited, and examples thereof include 1 to 90% by mass, preferably 3 to 80% by mass, more preferably 4 to 75%. The mass% is more preferably 5 to 70 mass%, still more preferably 10 to 65 mass%, and particularly preferably 15 to 60 mass%.

  In addition, the paste preparation of the present invention may contain a metal salt, an emulsifier and the like for the purpose of further improving dispersibility. Although the kind of metal salt is not particularly limited, for example, potassium salt, sodium salt, calcium salt, magnesium salt and the like can be mentioned. Specifically, these chlorides, hydroxides, lactates, citrates, Examples thereof include gluconate, phosphate, sulfate, malate and the like. In addition, in this invention, it is preferable to use the metal salt permitted to use for food and drink or oral medicine. For example, calcium chloride, potassium chloride, sodium chloride, magnesium chloride, calcium lactate, sodium citrate, sodium gluconate, potassium gluconate and the like can be mentioned. Preferred metal salts are one or more selected from the group consisting of calcium chloride, potassium chloride, sodium citrate and sodium gluconate. The content of the metal salt in the paste preparation of the present invention is not particularly limited, and examples thereof include 0.1 to 15% by mass, preferably 0.5 to 12% by mass, more preferably 0.8 to 8% by mass. More preferably, it is 0.8-6 mass%, More preferably, it is 1-5 mass%.

  Similarly, the type of emulsifier is not particularly limited. For example, sucrose fatty acid ester, glycerin fatty acid ester (for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, etc.), propylene glycol Fatty acid ester, sorbitan fatty acid ester, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, stearoyl sodium lactate, calcium stearoyl lactate, quilla extract, saponin, polysorbate (eg, polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80) It is done. Although the content of the emulsifier in the paste preparation of the present invention is not particularly limited, examples thereof include 0.1 to 10% by mass. Moreover, the paste preparation of the present invention can also contain nutritional components, functional components, and the like. Examples of nutrient components or functional components include vitamins, minerals, amino acids, peptides, proteins, collagen, and the like.

The paste preparation of the present invention comprises 5% by mass or more of xanthan gum, 0.02 to 5 parts by mass of carrageenan per 1 part by mass of xanthan gum, and 0.2 to 2 parts by mass of xanthan gum and carrageenan in total of 1 part by mass. The production method is not particularly limited except that it contains 2 parts by mass of gum arabic, and most simply, it can be produced by mixing powdery xanthan gum, carrageenan and gum arabic.
The paste preparation of the present invention is preferably granulated with at least xanthan gum and carrageenan.
From this point of view, according to a preferred embodiment of the present invention, the present invention provides 5% by mass or more of xanthan gum, 0.02 to 5 parts by mass of carrageenan with respect to 1 part by mass of xanthan gum, and xanthan gum and carrageenan. A method for producing a paste preparation containing 0.2 to 2 parts by weight of gum arabic with respect to 1 part by weight of the total amount of the above, and comprising a step of granulating at least xanthan gum and carrageenan Also related.

The granulation method is not particularly limited, and examples of the granulation method include a fluidized bed granulation method, a stirring granulation method, an extrusion granulation method, and a rolling granulation method. A preferred granulation method is a fluidized bed granulation method or a stirring granulation method.
Granulation by the fluidized bed granulation method is not particularly limited, and can be performed according to a conventional method. For example, one embodiment of granulation by the fluidized bed granulation method is shown below.
A granulated raw material (powder or granule) containing xanthan gum and carrageenan is put into a granulator and hot air is fed from below the machine to cause the granulated raw material to flow. The fluidized bed is sprayed with a binder liquid, and the binder liquid is adhered to the surface of the granulated raw material to form agglomerated particles of the granulated raw material, and dried to produce a granulated product.

Similarly, granulation by the stirring granulation method is not particularly limited, and can be performed according to a conventional method. For example, one embodiment of granulation by the stirring granulation method is shown below.
A granulation raw material (powder or granule) containing xanthan gum and carrageenan is put into a granulator, and a binder liquid is sprayed or directly charged and stirred at high speed. The agglomerated raw materials form agglomerated particles by stirring and are dried to produce a granulated product.
Granulation by other extrusion granulation methods and rolling granulation methods is not particularly limited, and can be performed according to a conventional method.

  The binder liquid used in the granulation method can use water. In the present invention, as will be described later, an aqueous gum arabic solution in which gum arabic is dissolved in water can also be used as the binder liquid. Moreover, the binder liquid used at the time of granulation by this invention may contain alcohol (for example, methanol, ethanol, glycerol, etc.), a metal salt, an organic acid, etc. which have 3 or less carbon atoms.

  In the case of using an aqueous solution containing gum arabic as the binder liquid, the gum arabic content of the binder liquid (the gum arabic concentration of the binder liquid) is not particularly limited, and examples thereof include 0.1 to 25% by mass, preferably 0. 0.3 to 20% by mass, more preferably 0.5 to 18% by mass, still more preferably 0.8 to 15% by mass, still more preferably 1 to 15% by mass, and particularly preferably 1 to 10% by mass.

The gum arabic used in the present invention may be granulated with xanthan gum and carrageenan, and may be mixed with xanthan gum and carrageenan (granular product) after the granulation step, but is granulated with xanthan gum and carrageenan. It is preferable.
For example, the manufacturing method of the paste preparation of the present invention may be a manufacturing method having a step of granulating a granulated raw material containing (i) xanthan gum, carrageenan and gum arabic, and (ii) xanthan gum and carrageenan The manufacturing method which has the process of granulating the granulation raw material to contain using the binder liquid containing gum arabic may be sufficient.

In the present invention, xanthan gum and / or carrageenan can be granulated in multiple stages by a plurality of steps. As an example, preferred embodiments in the case of two-stage granulation (secondary granulation) of xanthan gum and / or carrageenan are shown below, but the present invention is not limited thereto.
(I) A granulated raw material (primary granulated raw material) containing powdery xanthan gum and carrageenan is granulated to obtain a primary granulated product. Subsequently, the granulated raw material (secondary granulated raw material) containing the primary granulated product is granulated to obtain a secondary granulated product.
(Ii) A granulated raw material containing powdery xanthan gum (primary granulated raw material) and a granulated raw material containing powdered carrageenan (primary granulated raw material) were separately granulated, and then the xanthan gum obtained A granulated raw material (secondary granulated raw material) containing a granulated product of No. 1 and a carrageenan granulated product is granulated to obtain a secondary granulated product.
(Iii) A granulated raw material (primary granulated raw material) containing powdery xanthan gum is granulated to obtain a primary granulated product. Next, a granulated raw material (secondary granulated raw material) containing the primary granulated product and powdered carrageenan is granulated to obtain a secondary granulated product.
(Iv) A granulated raw material (primary granulated raw material) containing powdered carrageenan is granulated to obtain a primary granulated product. Next, a granulated raw material (secondary granulated raw material) containing the primary granulated product and powdery xanthan gum is granulated to obtain a secondary granulated product.

  When secondary granulation is performed, the addition time of gum arabic is not limited, and for example, it can be contained in a granulation raw material at the time of primary granulation and / or at the time of secondary granulation. Moreover, you may use the binder liquid containing gum arabic as a binder liquid at the time of primary granulation or / and secondary granulation.

  As described above, the paste preparation of the present invention may contain gum arabic from the granulation raw material, or gum arabic from the binder liquid. In this respect, the gum arabic content in the present invention means the gum arabic content (total amount) derived from the granulation raw material and the binder liquid unless otherwise specified.

Moreover, the paste formulation of this invention can provide the paste formulation which is further excellent by a dispersibility by using gum arabic for both a granulation raw material and a binder liquid.
The ratio of the gum arabic content in both of the granulation raw material and the binder liquid when using gum arabic is not particularly limited, but the amount of gum arabic derived from the binder liquid in the paste preparation is 1 part by weight. The amount of gum arabic derived from the granule raw material is, for example, 0.5 to 30 parts by mass, more preferably 0.8 to 20 parts by mass, still more preferably 1 to 15 parts by mass, and even more preferably 1 to 10 parts. Part by mass, particularly preferably 1 to 8 parts by mass.

  The content of xanthan gum, carrageenan and gum arabic in the granulated raw material at the time of granulation can be appropriately adjusted according to the blending ratio described above. For example, the xanthan gum content in the granulated raw material is 5 to 70% by mass, preferably 8 to 60% by mass, more preferably 10 to 55% by mass, still more preferably 12 to 50% by mass, and even more preferably 15 to 45% by mass. %, Particularly preferably 18 to 40% by mass, and still more preferably 20 to 38% by mass.

The carrageenan content in the granulated raw material is, for example, 0.5 to 40% by mass, preferably 0.5 to 35% by mass, more preferably 1 to 30% by mass, still more preferably 1 to 20% by mass, and even more preferably. Is 1.5 to 10% by mass.
The gum arabic content in the granulated raw material is, for example, 3 to 50% by mass, preferably 6 to 45% by mass, more preferably 10 to 40% by mass, and further preferably 15 to 40% by mass.

When an excipient is used during granulation, the excipient content in the granulation raw material is, for example, 1 to 90% by mass, preferably 3 to 80% by mass, more preferably 4 to 75% by mass, and still more preferably 5 to 70% by mass, still more preferably 10 to 65% by mass, and particularly preferably 15 to 60% by mass.
When using a metal salt at the time of granulation, the metal salt content in the granulation raw material is, for example, 0.1 to 15% by mass, preferably 0.5 to 12% by mass, more preferably 0.8 to 8% by mass. %, More preferably 0.8 to 6% by mass, and still more preferably 1 to 5% by mass.

  Thus, the paste formulation of this invention manufactured is excellent in the dispersibility to liquids, such as water. For this reason, it has an advantage that it can be suitably used not only for high-speed stirring by a machine but also as a paste preparation used under weak stirring conditions such as manual stirring (for example, low-speed stirring conditions). For example, the paste preparation of the present invention can be suitably used as a paste preparation used under stirring conditions with a rotational speed of 400 rpm or less, and further 180 to 300 rpm.

  Moreover, the paste preparation of this invention has the advantage that the viscosity imparting function or gelling function which xanthan gum and carrageenan originally have can be rapidly exhibited by adding to liquids, such as water. In particular, since xanthan gum can be dissolved in water near normal temperature (for example, 20 ° C.), it can be easily dissolved in a liquid such as water, and the viscosity can be quickly imparted to the liquid.

Furthermore, the paste preparation of the present invention exhibits excellent viscosity development properties for liquid compositions having a mineral content of 0.01% by mass or more and liquid compositions having a protein content of 1% by mass or more. Have advantages.
For example, a liquid composition having a mineral content of 0.01% by mass or more, and further 0.04% by mass or more is difficult to quickly impart viscosity using a paste preparation. However, the paste preparation of the present invention has the advantage that viscosity can be quickly imparted even in a liquid composition having a mineral content of 0.01% by mass or more, particularly 0.04% by mass or more. Have. In addition, although the upper limit of the mineral content in the liquid composition containing a mineral is not specifically limited, For example, 10 mass% or less is mentioned, Preferably it is 5 mass% or less, More preferably, it is 1 mass% or less.

Examples of the mineral include sodium, calcium, potassium, magnesium, iron, copper, chromium, molybdenum, manganese, zinc, phosphorus, selenium, lithium, panadium, cobalt, nickel, boron, germanium, bromine, iodine and the like.
Although it does not specifically limit as a liquid composition whose mineral content is 0.01 mass% or more, For example, salt solution, sports drinks (for example, isotonic drink etc.), fruit juice drink, vitamin drink, nutrition balance drink, miso soup, Soup, soy sauce, sauce, dressing and so on.

  Similarly, it is difficult for a liquid composition having a protein content of 1% by mass or more, further 3% by mass or more to quickly impart viscosity using a paste preparation. However, the paste preparation of the present invention can quickly impart viscosity even if it is a liquid composition having a protein content of 1% by mass or more, and further 3% by mass or more. In addition, although the upper limit of the protein content in the liquid composition containing protein is not specifically limited, For example, 10 mass% or less is mentioned, Preferably it is 8 mass% or less.

The protein is not particularly limited as long as it is a protein that is permitted to be used in foods and drinks or oral medicines, and examples thereof include milk protein, soy protein, wheat protein, barley protein, collagen, and degradation products thereof. .
The liquid composition having a protein content of 1% by mass or more is not particularly limited, and examples thereof include milk, soy milk, concentrated liquid food, and enteral nutrition.

As described above, the paste preparation of the present invention is highly versatile.
Accordingly, the paste preparation of the present invention can be widely used in various fields. For example, food and drink field, pharmaceutical field (for example, pharmaceuticals, quasi-drugs, etc.), cosmetics field (for example, makeup cosmetics, basic cosmetics, perfume, shampoo, rinse, toothpaste, soap, bath preparation, etc.) For example, detergents, etc., agricultural fields (for example, agricultural chemicals), industrial fields (for example, paints), civil engineering fields (for example, cement, concrete, soil cleaners, etc.). Preferably, it is the food and drink field. The target food and drink is not particularly limited, water, tea drinks, soft drinks, fruit juice drinks, coffee drinks, milk drinks, nutritional balance drinks, sports drinks, functional drinks, vitamin supplement drinks, powder drinks, alcoholic drinks, Soup, miso soup, stew, curry, rice cake, concentrated liquid food, enteral nutrition, blender meal, chopped meal, mousse meal, paste meal, seasoning, dessert, confectionery, frozen dessert, jam, processed meat food, processed agricultural food Various foods and drinks such as processed fish foods, noodles, and side dishes are listed.
In addition, the paste preparation of the present invention is preferably applied to a liquid composition (desirably a liquid food or drink) having a water content of 50% by mass or more, and has a water content of 60% by mass or more. It is more preferable to apply to (desirably liquid food or drink). This is because the xanthan gum and carrageenan contained in the paste preparation are sufficiently hydrated and can exhibit their original functions (for example, a viscosity imparting function or a gelling function). In addition, when the target object to thicken or gelatinize is less than the said water content, the paste formulation of this invention can be added after adding water suitably.

  In addition, since the paste preparation of the present invention can be added to a liquid such as water to rapidly exhibit the viscosity imparting function or gelling function inherent to xanthan gum and carrageenan, the viscosity of the target composition such as a liquid can be reduced. It is suitable as a thickening agent to increase or a gelling agent to gel the target composition. In addition, from the viewpoint that the viscosity can be quickly imparted to the target composition even under weak stirring conditions such as hand stirring, it is intended for those who have reduced mastication / swallowing function to give thickness for eating by those who have decreased mastication / swallowing function. It is useful as a thickening agent (for example, thickened food or the like).

  EXAMPLES Hereinafter, although this invention is demonstrated in more detail using an Example, this invention is not limited to this.

The xanthan gum, carrageenan and gum arabic used in the examples are as follows.
Xanthan gum: “SAN ACE [registered trademark] C” manufactured by San-Ei Gen FFI Co., Ltd.
Carrageenan (1): “Sun Support [registered trademark] P-30” manufactured by San-Ei Gen FFI Co., Ltd., λ carrageenan preparation Carrageenan (2): “Sun Support manufactured by San-Ei Gen FFI Co., Ltd. [Registered trademark] P-40 ”, κ2 carrageenan preparation Arabic gum:“ Gum Arabic SD ”manufactured by San-Ei Gen FFI Co., Ltd.

Moreover, the test in an Example was done with the following method.
<Dispersibility test of paste preparation>
(1) 100 g of ion-exchanged water (20 ° C.) was placed in a 200 mL beaker, and 2 g of the prepared paste preparation was added thereto, and allowed to stand for 3 seconds.
(2) After standing, the mixture was stirred for 30 seconds using a spatula. Stirring was performed at a speed of stirring the beaker four times per second (hand stirring at 240 rpm).
(3) The state of lumps after stirring for 30 seconds was visually evaluated. The appearance of the dama was evaluated according to the following criteria.

++++: There are many large lumps (standard: diameter 5 mm or more) (standard: 30 or more).
++: There is a large dead (reference: diameter 5 mm or more) (reference: 10 or more and less than 30).
+: There is a slight dama (guideline: diameter of 5 mm or more) (guideline: less than 10).
±: There is a little lumps (standard: less than 5 mm in diameter) (standard: 10 or more and 20 or less).
-: There is a small dama (guideline: less than 5 mm in diameter) slightly (guideline: less than 10),
Or there is no trash.

<Viscosity expression test of paste preparation>
(1) 100 g of ion-exchanged water (20 ° C.) was put into a 200 mL beaker, and 2 g of the prepared paste preparation was added while stirring using a spatula, and stirred for 30 seconds. Stirring was performed at a speed of stirring the beaker four times per second (hand stirring at 240 rpm).
(2) The stirred solution was transferred to a screw bottle and allowed to stand, and the change in viscosity over time was measured. The change in viscosity over time was measured at 0 minutes, 3 minutes, 5 minutes, 10 minutes, 15 minutes, and 30 minutes after 1 minute from the addition of the paste preparation to ion-exchanged water.
The viscosity was measured by rotating at 12 rpm for 1 minute using a BL type rotational viscometer (model number TVB-10M, manufactured by Toki Sangyo Co., Ltd.).

Experimental Example 1 Preparation of Paste Formulation A paste formulation having the formulation shown in Table 1 was prepared.
Example 1: 90 g of powdery xanthan gum, 6 g of carrageenan, 60 g of gum arabic, 4.5 g of potassium chloride and 139.5 g of dextrin were mixed to prepare 300 g of a granulated raw material (powder composition). To 300 g of the granulated raw material, 150 g of ion-exchanged water as a binder liquid was sprayed to perform fluidized bed granulation to prepare a paste preparation.
Comparative Example 1: 90 g of powdery xanthan gum, 6 g of carrageenan, 4.5 g of potassium chloride and 199.5 g of dextrin were mixed to prepare 300 g of granulation (powder composition). To 300 g of the granulated raw material, 150 g of ion-exchanged water as a binder liquid was sprayed to perform fluidized bed granulation to prepare a paste preparation.

The prepared paste preparation was subjected to a dispersibility test. The results are shown in Table 1.
Since the dispersibility test of this example is carried out by adding the paste preparation to water and leaving it to stand for 3 seconds and further stirring under weak stirring conditions such as manual stirring, it is a severe condition that is very likely to cause lumps. It is a test. Therefore, the paste preparation of Comparative Example 1 had a large number (30 or more) of large lumps of 5 mm or more.
On the other hand, the paste preparation of Example 1 had some lumps, but the size was small lumps less than 2 mm in diameter.

Moreover, the viscosity expression test with respect to water (ion-exchange water) was done about the paste formulation of Example 1. Furthermore, the viscosity expression property test was done using the liquid composition containing the mineral shown below and the liquid composition containing protein instead of water. The results are shown in Table 2.
Mineral-containing liquid composition: Sports beverage containing 49 mg of sodium, 20 mg of potassium, 2 mg of calcium, 0.6 mg / 100 ml of protein Protein-containing liquid composition: Milk containing 3.3 g of protein and 3.8 g / 100 ml of lipid

As Table 2 shows, the paste preparation of Example 1 exhibited excellent viscosity expression with respect to water. Specifically, about 50% of the viscosity after 30 minutes was developed at 0 minutes, and the viscosity could be quickly imparted to water.
In addition, it was shown that the paste preparation of Example 1 can quickly impart viscosity even to a mineral-containing liquid composition and a protein-containing liquid composition that are considered difficult to quickly impart viscosity. .

Experimental Example 2 Preparation of Paste Formulation A paste formulation having the formulation shown in Table 3 was prepared.
(Preparation of granulation raw material (powder composition))
Powdered xanthan gum, carrageenan, gum arabic, potassium chloride and dextrin were mixed as appropriate to prepare a granulated raw material (powder composition).
Example 2-1: Powdered xanthan gum 90g, carrageenan 9g, gum arabic 45g, potassium chloride 6g and dextrin 135g 285g of a granulated raw material (powder composition) were prepared.
Example 2-2: Granulated raw material (powder composition) 282 g of powdery xanthan gum 72 g, carrageenan 24 g, gum arabic 42 g, potassium chloride 6 g and dextrin 138 g was prepared.
Example 2-3: 285 g of granulated raw material (powder composition) of 99 g of powdered xanthan gum, 6 g of carrageenan, 90 g of gum arabic, 6 g of potassium chloride and 84 g of dextrin was prepared.
Comparative Example 2: Powdered xanthan gum 90 g, carrageenan 9 g, potassium chloride 6 g and dextrin 180 g 285 g of a granulated raw material (powder composition) were prepared.

(Preparation of binder liquid)
In each of Examples 2-1 to 2-3 and Comparative Example 2, an aqueous gum arabic solution was used as the binder liquid during granulation. The aqueous gum arabic solution was prepared by dissolving gum arabic in ion-exchanged water at 20 ° C. so that the gum arabic concentration in the aqueous solution becomes the ratio shown below.
Examples 2-1 and 2-3 and Comparative Example 2: Aqueous solution containing 8.3% by mass of gum arabic Example 2-2: Aqueous solution containing 10% by weight of gum arabic (Preparation of paste preparation)
The paste preparations of Examples 2-1 and 2-3 and Comparative Example 2 were subjected to fluidized bed granulation by spraying 180 g of binder liquid to 285 g of the granulated raw material to prepare paste preparations.
The paste preparation of Example 2-2 was subjected to fluidized bed granulation by spraying 180 g of binder liquid on 282 g of the granulated raw material to prepare a paste preparation.

Table 3 shows the results of the dispersibility test on the prepared paste preparation.
As Table 3 shows, the paste preparation of Comparative Example 2 having a gum arabic content of 0.15 parts by mass with respect to 1 part by mass of xanthan gum and carrageenan produced a large number (30 or more) of large lumps of 5 mm or more.
On the other hand, in the paste preparations of Examples 2-1 to 2-3, the occurrence of lumps was remarkably suppressed, and lumps did not occur or slightly damped, but the size was less than 2 mm in diameter. .

  Moreover, about the paste formulation of Examples 2-1 to 2-3, similarly to Experimental Example 1, water (ion-exchange water), a liquid composition containing a mineral (sports drink), and a liquid composition containing a protein A viscosity expression test was performed on (milk). The results are shown in Tables 4-6.

As shown in Tables 4 to 6, the paste preparations of Examples 2-1 to 2-3 were extremely excellent in viscosity expression with respect to water. In addition, it is a highly versatile paste formulation that quickly imparts viscosity even to mineral-containing liquid compositions and protein-containing liquid compositions, which are difficult to quickly impart viscosity. It has been shown.

Claims (3)

It is a paste preparation containing 5% by mass or more of xanthan gum, carrageenan and gum arabic,
0.02 to 5 parts by mass of carrageenan with respect to 1 part by mass of the xanthan gum, and
A paste preparation comprising 0.2-2 parts by mass of gum arabic with respect to 1 part by mass of the total amount of the xanthan gum and carrageenan.   Furthermore, the paste formulation of Claim 1 containing an excipient | filler. The manufacturing method of the paste formulation of Claim 1 or 2 which has the process of granulating a xanthan gum and carrageenan at least.