JP3228805B2 - Method for producing thickener, emulsion stabilizer and gelling agent - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a thickener, an emulsion stabilizer,
The present invention relates to a method for producing a gelling agent, and can be used for food and industrial purposes.

[0002]

2. Description of the Related Art Tamarind gum is a vegetable gum obtained from the seeds of tamarindus indica, and is a thickener,
It is widely used as an emulsion stabilizer and a gelling agent in the fields of foods, papermaking, fibers and the like. Also, when an aqueous solution of tamarind gum is allowed to act on β-galactosidase of a certain plant, gelation occurs. C. M. Dea, Pur
e. Appl. Chem. 61, 1315-1322
(1989). However, it is not actually used.

[0003]

Although tamarind gum is used as a thickener and an emulsion stabilizer, it is desired to have a higher viscosity and a higher emulsion stability. In order to gel, saccharides such as sucrose and glucose have a concentration of tens of percent.
It is necessary to add so that Further, the method of allowing the above-mentioned plant β-galactosidase to act comprises the steps of:
Galactosidase is not suitable for practical use because it is very expensive.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found that when β-galactosidase produced by a microorganism is allowed to act on tamarind gum, it thickens and gels. Discovered and completed the present invention. Enzymes generally differ in substrate specificity depending on their source,
Even if β-galactosidase of a certain plant acts on tamarind gum, it is not considered that β-galactosidase of another plant or microorganism acts. Microbial β-galactosidase, also called lactase, is used for the hydrolysis of lactose, but no example has been used for the decomposition of polysaccharides such as tamarind gum.

The present inventors have found that when β-galactosidase produced by a microorganism is allowed to act on tamarind gum, it surprisingly thickens and gels. Enzymes that can be used in the present invention include Kluyveromyces lactis and Aspergillus oryzae.
ryzae) and Penicillium SP (Penici)
llumSP. ) And Bacillus circulans (Bac
and β-galactosidase produced by E. illus circulans. 0.5 to 50 of tamarind gum
%, Preferably 1 to 20% of an aqueous solution or suspension, the above enzyme is added to tamarind gum in an amount of 0.01 to 1%, and when it is allowed to act at a pH of 3 to 10 and a temperature of 10 to 70 ° C., over time, It thickens and eventually gels. The required viscosity, the reaction time of the gelling power, deactivate the enzyme by heating or pH change, etc., according to the usual methods such as alcohol precipitation and filtration,
The reaction product is separated, dried and pulverized to obtain a thickening and gelling agent.

[0006] The product can be used as it is. For example, a food gel, a fragrance, etc. can be manufactured by adding a flavor, a sweetener, etc. to an aqueous solution of tamarind gum, adding an enzyme, pouring the mixture into a mold and gelling. Furthermore, the thickening, emulsifying, and gelling agents of the present invention are other thickening agents, emulsion stabilizers, gelling agents, water-absorbing resins, for example,
It can also be used in combination with agar, carrageenan, pectin, sodium alginate, starch, starch derivatives, cellulose derivatives, guar gum, locust bean gum, gum arabic, polyacrylic acid, polyacrylamide, polyethylene oxide and the like.

[0007]

The structure of tamarind gum is such that the main chain is β-1,4 bond of glucose, and xylose and galactose are bonded to the side chain. β-galactosidase hydrolyzes the galactose linkage. For this reason, it is considered that the molecules of the tamarind gum having no side chains are bonded by hydrogen bonds, thereby increasing the viscosity and gelling.

[0008]

The present invention will be described below with reference to examples.
The present invention is not limited by this embodiment. Example 1 Lactase F was prepared by using tamarind gum as an aqueous solution having a predetermined concentration.
"Amano" ([beta] -galactosidase from Aspergillus oryzae, manufactured by Amano Pharmaceutical Co., Ltd.) was added to tamarind gum at 0.5% and reacted at pH 4.5 at a temperature of 50 [deg.] C. for 24 hours. After the reaction, the concentration of tamarind gum was 1%. 3
%. 5%. Each gel was prepared so as to be 8%, and the gel strength (yield value) was measured. The result is 1% at 1%
6.6g / ^cm 2, 3% with 205.1g / ^cm 2, 5%
761.1g / cm ² in at 299.4g / ^cm 2, 8%
Met. The measurement conditions were as follows: table speed 6 cm /
The measurement was performed using a disk with an adapter diameter of 10 mm. When the same operation was performed without adding the enzyme, neither increase in viscosity nor gelation was observed.

Example 2 To a 5% aqueous solution of tamarind gum, 0.1% of violacta (β-galactosidase from Bacillus circulans, manufactured by Daiwa Kasei Co., Ltd.) was added to the aqueous solution of tamarind gum.
H6.0 at a temperature of 55 ° C., and after a predetermined time, 8
After heating at 0 ° C. for 10 minutes to inactivate the enzyme, a 3-fold amount of ethyl alcohol was added, the mixture was stirred, and the precipitate was filtered and dried. The reaction product was heated with a 5% aqueous solution in a water bath at 85 ° C. for 10 minutes or more, and then 12 ° C. with a BM viscometer at 30 ° C.
r. p. m. Was measured. The result is 1 at 0 hours reaction time.
It could not be measured at 3000 cps, 28,000 cps for 6 hours, 50,000 cps or more for 12 hours, gelled in 18 hours, and did not dissolve in 24 hours. From the above results, a thickener and a gelling agent having higher viscosity or higher gelling power than the raw material tamarind gum can be obtained by the production method of the present invention.

Example 3 An emulsification test was carried out using the product of Example 2 having a reaction time of 12 hours. One of the above products in a 300 ml tall beaker
% Aqueous solution and 50 g of white squeezed oil were added, stirred and emulsified with a homomixer for 1 minute, immediately increased to a 100 ml measuring cylinder, and the amount of each layer was measured 24 hours later. As a control, the same operation was performed using tamarind gum instead of the above product, and as a result, the aqueous layer was 26 ml and the emulsified layer was 74 ml. based on the above results,
The production method of the present invention makes it possible to obtain an emulsion stabilizer having a higher emulsifying power than the raw material tamarind.

[0011]

According to the present invention, a thickener, an emulsion stabilizer and a gelling agent having high viscosity and high emulsifying power can be produced by using β-galactosidase produced by an inexpensive microorganism. . Further, according to the present invention, since a gel can be produced under mild conditions, there is an advantage that flavor and the like are not changed when used for food. When used for fragrances or for immobilization of enzymes and microorganisms, there is an advantage of not volatilizing or deactivating and killing.

Continuation of the front page (56) References Glyn O Phillips, et al. "Gums and Stabilizers for the Food Industry 4" p.391-398 (1988) Archives of Biochemistry and Biophysics, Vol. 294, no. 1, p. 200-205 (Apr. 1992) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/03-1/053

Claims (1)

(57) [Claims] Claims: 1. Tamarind gum is mixed with β-produced by Aspergillus oryzae or Bacillus circulans.
A method for producing a thickener, an emulsion stabilizer, and a gelling agent, wherein galactosidase is allowed to act.