JP2018095858A - Thickener, thickener composition, gelator and gelation composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a thickener with a high thickening effect.SOLUTION: A thickener contains a polysaccharide (A) that is at least one selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethyl cellulose and guar gum, and Artemisia sphaerocephala seed gum.SELECTED DRAWING: None

Description

  The present invention relates to a thickener, a thickening composition containing the thickener, a gelling agent, and a gelling composition containing the gelling agent.

  Conventionally, various polysaccharides are used for the purpose of thickening various thickening objects such as food and drink and gelling various gelling objects. For example, galactomannan is known as one of the polysaccharides. When a large amount of galactomannan is used to thicken various thickening objects and to gel various gelling objects, the transparency, flavor, and texture of the thickening object or gelling object If a technique capable of sufficiently thickening and gelling is established by using a small amount of galactomannan, the utility value is very high.

  As a method for thickening an object to be thickened using a small amount of galactomannan and gelling the object to be gelled, a technique of using galactomannan and xanthan gum in combination is known. It is known that thickening and gelling ability are improved by a synergistic effect by using galactomannan and xanthan gum in combination.

  Patent Document 1 discloses a high-viscosity paste composition comprising (C) Karaya gum in a paste composition containing (A) xanthan gum and (B) tara gum or guar gum or both. Has been. Patent Document 2 discloses an example in which xanthan gum and locust bean gum enzymatic decomposition products are used in combination.

  However, since the techniques disclosed in Patent Documents 1 and 2 are not sufficiently satisfactory in the thickening effect and the gelling ability, development of a thickening agent having a high thickening effect and a gelling agent having a high gelling ability Is desired.

JP 2009-278893 A JP 2001-178379 A

  An object of the present invention is to provide a thickening agent having a high thickening effect and a thickening composition containing the thickening agent, a gelling agent having a high gelling ability, and a gelling composition containing the gelling agent. Is to provide.

The present inventor has intensively studied to solve the above problems, and has come up with the following invention.
Item 1. A thickener comprising a polysaccharide (A) which is at least one selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethylcellulose and guar gum, and mackerel mugwort seed gum.
Item 2. Item 10. The thickener according to Item 1, wherein the ratio of Sabamumugi seed gum to the total mass of the polysaccharide (A) and Sabamumugi seed gum is 5 to 99 mass%.
Item 3. Item 3. The thickener according to Item 1 or 2, which is used for foods and drinks, for cosmetics, for pharmaceuticals, for quasi drugs, for household products, for toiletries, for agricultural products, or for industrial products.
Item 4. Item 4. A thickening composition containing the thickener according to any one of items 1 to 3.
Item 5. Item 5. The thickening composition according to Item 4, wherein the thickening composition is a food, drink, cosmetic, pharmaceutical product, quasi-drug, household product, toiletry product, agricultural product, or industrial product.
Item 6. A gelling agent comprising a polysaccharide (A) which is at least one selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethylcellulose and guar gum, and Sabamugi seed gum.
Item 7. Item 7. A gelling composition containing the gelling agent according to item 6.

  The thickener of the present invention has a high thickening effect. The gelling agent of the present invention has a high gelling ability.

It is a graph which shows the relationship between the ratio of the mackerel mugwort seed gum in a thickener, and the viscosity of a thickener aqueous solution.

  The thickener of the present invention is at least one polysaccharide selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethylcellulose (hereinafter referred to as “CMCNa”) and guar gum ( A) (hereinafter, simply referred to as “polysaccharide (A)”) and mackerel mugwort seed gum.

  Xanthan gum is a polysaccharide produced outside the cell by Xanthomonas campestris, and is composed of D-mannose, D-glucose, and D-glucuronic acid. The main chain is composed of D-glucose bonded with β-1,4, and the side chain has two D-mannose molecules and D-glucuronic acid bonded to every other D-glucose residue in the main chain. . The D-mannose at the end of the side chain may be pyruvate. Further, the C-6 position of D-mannose bonded to the main chain may be acetylated.

  Locust bean gum is a polysaccharide obtained from the seeds of legumes known as Ceratonia siliqua. Locust bean gum has a structure in which the main chain of β-D-mannose has β-1,4 bonds and the side chain of α-D-galactose has α-1,6 bonds, and β-D-mannose and α- The ratio with D-galactose is about 4: 1.

  Tara gum has a composition ratio of mannose and galactose of mannose as a side chain, which is obtained from the endosperm of seeds of cod, a legume plant (Caesal pinia Spinosa). 1 is a galactomannan polysaccharide.

  Mannan is a polysaccharide contained in konjac koji, and is a polysaccharide in which D-glucose and D-mannose are linked by β-1,4 at a ratio of 2: 3.

  λ-carrageenan is a polysaccharide obtained by extraction from red seaweed seaweed and purification. The molecular weight of λ-carrageenan is usually 100,000 to 1,500,000. The basic structural units of λ-carrageenan are A and B below. A: [β-D-galactopyranose-2-sulfate (70 mol%), galactopyranose (30 mol%)], B: galactopyranose-2,6-disulfate.

  Examples of CMCNa include natural pulp made into alkali cellulose with sodium hydroxide and etherified with monochloroacetic acid. The average degree of polymerization of CMCNa is preferably 100 to 500. The degree of etherification of CMCNa is preferably 0.5 to 1.7.

  Guar gum is a neutral polysaccharide obtained by crushing the endosperm portion of the seed of the leguminous guar (Cyamopsis tetragonolobus TAUB.). Guar gum has a structure in which 1,6-α-D-galactose is bonded as a side chain to the main chain skeleton of β-1,4-D-mannan. The ratio of β-1,4-D-mannan to α-D-galactose in guar gum is about 2: 1.

  Sabakumugi seed gum is obtained by defatting and drying the seed coat of Artemisia halodendron TURCZ. Ex BESS., Artemisia ordosica KRASCHEN., Artemisias sphaerocephala KRASCH. The main components of mackerel mugwort seed gum are neutral polysaccharides and acidic polysaccharides.

  The ratio of mackerel mugwort seed gum to the total mass of the polysaccharide (A) and mackerel mugwort seed gum is preferably 5 to 99% by mass, more preferably 20 to 99% by mass, and particularly preferably 50 to 90% by mass. It is. If the ratio of mackerel mugwort seed gum to the total mass of the polysaccharide and mackerel mugwort seed gum is 5 to 99 mass%, the synergistic effect of thickening by using the polysaccharide (A) and mackerel mugwort seed gum together This is preferable because it becomes prominent and the thickening effect is increased.

  There is no restriction | limiting in particular in the property of the thickener of this invention, It can be made into shapes, such as a liquid form, a powder form, a granular form, a tablet form, a capsule form. Among these properties, liquid is preferable from the viewpoint of easy mixing with the thickened object. Moreover, when making a thickener into a liquid state, a polysaccharide (A) and a Sabakumugi seed gum can be melt | dissolved in a solvent, and it can be made into a liquid state. Examples of the solvent include water, lower alcohol (alcohol having 5 or less carbon atoms such as methanol, ethanol, propanol, etc.), polyhydric alcohol [glycerin, diglycerin, glycol (ethylene glycol, diethylene glycol, diethylene glycol monoalkyl ether, triethylene glycol, Propylene glycol, dipropylene glycol, 1,3-butylene glycol, hexylene glycol and the like). A solvent may be individual or may use 2 or more types together.

  When the thickener of the present invention is in a liquid state, the ratio of the total mass of the polysaccharide (A) and the maize seed gum is preferably 0.05 to 1.0 mass% with respect to the mass of the thickener. More preferably, it is 0.1-0.5 mass%. A ratio of the total mass of the polysaccharide (A) and Sabamu mugwort seed gum is preferably 0.05% by mass or more because the thickening effect is easily exhibited.

  There is no restriction | limiting in the manufacturing method of the thickener of this invention, It can manufacture by arbitrary methods. As an example of the production method when the thickener is in a liquid state, the polysaccharide (A) and Sabamugi seed gum are added to the stirred solvent little by little, and the polysaccharide (A) and Sabamugi seed gum are added. A method of dissolving in a solvent is mentioned. Moreover, the method of mixing and manufacturing what melt | dissolved the polysaccharide (A) and Sabamumugi seed gum in another solvent, respectively is mentioned. When the polysaccharide (A) and Sabamugi seed gum are dissolved in the solvent, the polysaccharide (A) and Sabamugi seed are added to increase the dissolution rate of the polysaccharide (A) and Sabamugi seed gum in the solvent. The gum may be put into a solvent whose temperature is adjusted to 60 to 95 ° C.

  The thickening object to which the thickener of the present invention is added is not particularly limited as long as the thickener can be mixed therein. Specific examples of thickening objects include foods and drinks (drinks, foods, seasonings, etc.), cosmetics (skin lotion, emulsion, foundation, foundation, sunscreen, shampoo, treatment, hair color, etc.), pharmaceuticals (syrups) Etc.), quasi-drugs (medicinal cosmetics, etc.), household products (detergents, baths, etc.), toiletry products (body soap, hand soap, fragrance, deodorant, etc.), agricultural products (agrochemicals, etc.), industrial Products (paint products, civil engineering products, concrete, asphalt, soil quality improvers, etc.).

  The addition amount at the time of adding the thickener of the present invention to the thickening target is calculated in terms of the total mass of the polysaccharide (A) in the thickener and Sabamugi seed gum with respect to the mass of the thickening target. , Preferably it is 0.05-1.0 mass%, More preferably, it is 0.1-0.5 mass%.

  The thickening composition of the present invention contains the thickening agent of the present invention. Here, a thickening composition means the thickening target object containing the thickener of this invention.

  Examples of the thickening object constituting the thickening composition of the present invention include those similar to those exemplified as the thickening object to which the thickener of the present invention is added.

  The gelling agent of the present invention includes a polysaccharide (A) that is at least one selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethylcellulose and guar gum, Containing. Examples of the polysaccharide (A) and mackerel mugwort seed gum include the same polysaccharides (A) and mackerel mugwort seed gum constituting the thickener of the present invention.

  The ratio of mackerel mugwort seed gum to the total mass of the polysaccharide (A) and mackerel mugwort seed gum is preferably 20 to 99% by mass, more preferably 40 to 99% by mass, and particularly preferably 60 to 99% by mass. It is. If the ratio of maize seed gum is 20 to 99 mass% with respect to the total mass of the polysaccharide and maize seed gum, the synergistic effect of the gelation ability by using the polysaccharide (A) and mackerel seed gum together Becomes remarkable, and the gelling ability is increased, which is preferable.

  Examples of the properties of the gelling agent of the present invention include the same properties as those of the thickener of the present invention.

  When the gelling agent of the present invention is in a liquid state, the ratio of the total mass of the polysaccharide (A) and Sabamugi mugwort seed gum to the mass of the gelling agent is preferably 0.5 to 3.0% by mass. More preferably, it is 1.0-2.0 mass%. If the ratio of the total mass of the polysaccharide (A) and Sabamu mugwort seed gum is 0.5% by mass or more, gelling ability is easily developed, and if it is 3.0% by mass or less, the gelling agent itself. This is preferable because the viscosity becomes low and handling becomes easy.

  There is no restriction | limiting in the manufacturing method of the gelatinizer of this invention, It can manufacture by the method similar to what was illustrated as a manufacturing method of the thickener of this invention.

  Examples of the gelation target to which the gelling agent of the present invention is added include those exemplified as the thickening target to which the thickener of the present invention is added.

  The addition amount at the time of adding the gelling agent of the present invention to the gelling object is calculated in terms of the total mass of the polysaccharide (A) in the gelling agent and mackerel mugwort seed gum with respect to the mass of the gelling object. , Preferably it is 0.5-3.0 mass%, More preferably, it is 1.0-2.0 mass%.

  The gelling composition of the present invention contains the gelling agent of the present invention. Here, the gelling composition means a gelling object containing the gelling agent of the present invention.

  Examples of the gelation target constituting the gelation composition of the present invention include the same as those exemplified as the thickening target to which the thickener of the present invention is added.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the text, “*” means a registered trademark.

Experimental Example 1 Viscosity Measurement of Thickener Aqueous Solution Each of the polysaccharides shown in Table 1 was poured into ion-exchanged water under stirring at a temperature of 80 ° C. and dissolved in ion-exchanged water to obtain 0.3% of polysaccharide. A mass% aqueous solution was prepared. Moreover, the 0.3 mass% aqueous solution of Sabamu mugwort seed gum was produced by the same method. Mix the 0.3% by weight aqueous solution of polysaccharide and 0.3% by weight aqueous solution of Sorghum seed gum as shown in Table 1 and dispense it into a screw tube bottle. And left in a constant temperature bath at 20 ° C. for 30 minutes. Next, using a B-type rotational viscometer, the viscosity immediately after 1 minute was measured at a rotational speed of 60 rpm. The measurement results are shown in Table 1. Moreover, what made the measurement result of the viscosity into a graph is shown in FIG.

(*): Ratio of mackerel mugwort seed gum to the total mass of polysaccharide (A) and mackerel mugwort seed gum

Details of the polysaccharides shown in Table 1 are as follows.
Xanthan Gum: “SAN ACE *” [manufactured by San-Ei Gen FFI Co., Ltd.]
Locust bean gum: “Bistop * D-171” [manufactured by Saneigen FFI Co., Ltd.]
Tara gum: "Bistop * D-2101" [manufactured by Saneigen FFI Co., Ltd.]
Mannan: “Inagel * Mannan 100A” [Ina Food Industry Co., Ltd.]
λ-carrageenan: “Carrageenin CSL-2 (F)” [manufactured by Saneigen FFI Co., Ltd.]
CMCNa: “Serogen * F-SB” [Daiichi Kogyo Seiyaku Co., Ltd.]
Guar Gum: “Bistop * D-20” [manufactured by San-Ei Gen FFI Co., Ltd.]
Soybean polysaccharide: “SM-700” [manufactured by Saneigen FFI Co., Ltd.]
Welan Gum: “Bistop * W” [manufactured by Saneigen FFI Co., Ltd.]
Tamarind gum: "Bistop * D-2032" [manufactured by San-Ei Gen FFI Co., Ltd.]
HM pectin: “SM-666” [manufactured by Saneigen FFI Co., Ltd.]
Hydroxyethyl cellulose: “SE600” [manufactured by Daicel Finechem Co., Ltd.]

  As is apparent from Table 1 and FIG. 1, thickeners (Experimental Examples 1-1 to 1) containing xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, CMCNa, guar gum, and mackerel mugwort seed gum, respectively. 1-7, the ratio of mackerel mugwort seed gum is 20 to 80% by mass) xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, CMCNa, guar gum, mackerel mugwort seed gum Viscosity is high compared with a thickener (the ratio of Sabamumugi seed gum in Experimental Examples 1-1 to 1-7 is 0, 100% by mass). From this, the thickener of this invention has the synergistic effect of the thickening by using together polysaccharide (A) and Sabamu mugwort seed gum, and its thickening effect is high.

  As is apparent from Table 1 and FIG. 1, thickeners (Comparative Examples 1-1 to 1-5) containing soybean polysaccharide, welan gum, tamarind gum, HM pectin, hydroxyethyl cellulose, and Sabamugi seed gum, respectively. In which the ratio of maize seed gum is 20-80% by mass) is a thickener (comparative example) using soybean polysaccharide, welan gum, tamarind gum, HM pectin, hydroxyethyl cellulose, mackerel mugwort seed gum alone In comparison with 1-1, 1-5, the ratio of mackerel mugwort seed gum is 0, 100% by mass), the viscosity is almost the same level. From this, it is clear that the synergistic effect of thickening is not obtained even when a polysaccharide other than the polysaccharide (A) and Sabamugi seed gum are used in combination. From these results, it can be said that the synergistic effect of thickening by using the polysaccharide (A) and Sabamugi seed gum in the present invention is extremely specific.

Experimental Example 2 Evaluation of Gelation Ability of Gelling Agent The polysaccharides shown in Table 2 were added little by little to ion-exchanged water with stirring adjusted to 80 ° C., dissolved in ion-exchanged water, and 1 mass of polysaccharide. % Aqueous solution was prepared. A 1% by mass aqueous solution of the obtained polysaccharide was filled in a heat-resistant pudding cup, allowed to stand at 5 ° C. for 3 days, and then probed with a texture analyzer “TA-XT plus” (Stable Micro Systems), 1 cm ^2. Breaking strength and breaking distance were measured under the conditions of penetration rate: 1 mm / sec. The results are shown in Table 2. Higher breaking strength means better gelling ability.

The value in the polysaccharide column means% by mass.

  As is clear from Table 2, the gelling agent (Experimental Examples 2-1 to 2-4) containing the polysaccharide (A) and Sabamugi mugwort seed gum is a gelling agent using the mackerel mugwort seed gum alone. Compared to (Comparative Example 2-1), the gelation ability is excellent. From this, the gelling agent of this invention has the synergistic effect of the gelling ability by using together polysaccharide (A) and Sabamu mugwort seed gum, and its gelling ability is high.

Experimental Example 3 Preparation of Food and Drink (Pizza Sauce) A pizza sauce was prepared according to the following procedure with the formulation shown in Table 3.
1) Salad oil, fructose glucose liquid sugar, locust bean gum and mackerel mugwort seed gum were added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining raw materials were added, and the mixture was further stirred at 85 ° C. for 5 minutes and filled into a container.
3) Boil sterilized at 85 ° C. for 30 minutes.
4) Cooled to 20 ° C.

  About the prepared pizza sauce, the viscosity after 1 minute of measurement temperature 20 degreeC, rotation speed 6rpm and 60rpm was measured with the B-type rotational viscometer. The results are shown in Table 3.

  As is clear from Table 3, the pizza sauce containing locust bean gum and mackerel seed gum (Example 3-1) was the pizza sauce containing locust bean gum or mackerel seed gum alone (Comparative Examples 3-1 and Viscosity is high compared to 3-2). From this, the thickener of this invention has the synergistic effect of the thickening by using together polysaccharide (A) and Sabamu mugwort seed gum, and its thickening effect is high.

Experimental Example 4 Preparation of Food and Drink (Mayonnaise-Style Seasoning) With the formulation listed in Table 4, a mayonnaise-style seasoning was prepared according to the following procedure.
1) Salt and brewed vinegar (acidity 10%) were added to water and stirred, and then xanthan gum and mackerel mugwort seed gum were added and stirred at 20 ° C. for 10 minutes.
2) Sodium L-glutamate and granulated sugar were added, and the mixture was further stirred for 3 minutes.
3) After adding sweetened egg yolk (sugar 20%), salad oil was added little by little and stirred for another 5 minutes.
4) Emulsification was performed in a colloid mill (slit width 200 μm, rotation speed 7000 rpm).

  About the prepared mayonnaise-like seasoning, the viscosity after 1 minute of measurement temperature 20 degreeC, rotation speed 6rpm, 12rpm, 30rpm, and 60rpm was measured with the B-type rotational viscometer. The results are shown in Table 4.

  As is clear from Table 4, the mayonnaise-like seasoning (Examples 4-1 and 4-2) containing xanthan gum and mackerel mugwort seed gum is a mayonnaise-like seasoning containing xanthan gum or mackerel mugwort seed gum alone ( The viscosity is high compared to Comparative Examples 4-1 and 4-2). From this, the thickener of this invention has the synergistic effect of the thickening by using together polysaccharide (A) and Sabamu mugwort seed gum, and its thickening effect is high.

Experimental Example 5 Preparation of Food and Drink (Lactice) Lactice was prepared according to the following procedure with the formulations listed in Tables 5 and 6.
1) While stirring candy and water, sugar, skim milk powder, locust bean gum, xanthan gum, guar gum, mackerel mugwort seed gum and emulsifier added in advance were added and stirred with heating.
2) After reaching 80 ° C., coconut oil was added, and dissolved with stirring for 10 minutes while maintaining the temperature.
3) Homogenized with a homogenizer (first stage 10 MPa, second stage 5 MPa).
4) After cooling to 5 ° C. or lower, aged overnight and added fragrance.
5) Freezing was performed with a batch type freezer.
6) Filled cup and snap frozen at -40 ° C.

  The homogenized frozen dessert mix was measured with a B-type rotational viscometer at a measurement temperature of 5 ° C., a rotational speed of 6 rpm, 12 rpm, 30 rpm and 60 rpm, and a viscosity after 1 minute. The results are shown in Table 6.

As is clear from Table 6, the homogenized frozen dessert mix (Example 5-1) containing locust bean gum and mackerel mugwort seed gum was after homogenization containing locust bean gum or mackerel mugwort seed gum alone. Viscosity is high compared to the frozen dessert mix (Comparative Examples 5-1 and 5-4). Similarly, the homogenized frozen dessert mix (Example 5-2) containing xanthan gum and mackerel mugwort seed gum is the homogenized frozen dessert mix (Comparative Example 5-2) containing xanthan gum or mackerel mugwort seed gum alone. And 5-4), the frozen dessert mix after homogenization (Example 5-3) containing guar gum and mackerel seed gum is homogenized containing guar gum or mackerel seed gum alone. Viscosity is high compared with later frozen dessert mixes (Comparative Examples 5-3 and 5-4). From this, the thickener of this invention has the synergistic effect of the thickening by using together polysaccharide (A) and Sabamu mugwort seed gum, and its thickening effect is high.

Claims (7)

  A thickener comprising a polysaccharide (A) which is at least one selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethylcellulose and guar gum, and mackerel mugwort seed gum.   The thickener according to claim 1, wherein the ratio of Sabamumugi seed gum to the total mass of the polysaccharide (A) and Sabamumugi seed gum is 5 to 99 mass%.   The thickener according to claim 1 or 2, which is used for foods and drinks, cosmetics, pharmaceuticals, quasi-drugs, household products, toiletry products, agricultural products or industrial products.   The thickening composition containing the thickener of any one of Claims 1-3.   The thickening composition according to claim 4, wherein the thickening composition is a food / beverage product, a cosmetic product, a pharmaceutical product, a quasi-drug, a household product, a toiletry product, an agricultural product, or an industrial product.   A gelling agent comprising a polysaccharide (A) which is at least one selected from the group consisting of xanthan gum, locust bean gum, tara gum, mannan, λ-carrageenan, sodium carboxymethylcellulose and guar gum, and Sabamugi seed gum. A gelling composition comprising the gelling agent according to claim 6.