JP3583713B2 - Dispersion stabilizer and its application - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a dispersion stabilizer containing water-soluble carrageenan. In detail, the present invention improves the dispersibility of a solid component that is insoluble in a liquid phase and the dispersibility of a liquid component that is immiscible with a liquid phase (aqueous phase), and has an effect of stabilizing the dispersion. The present invention relates to a dispersion stabilizer comprising water-soluble carrageenan as an essential component.
[0002]
Since the dispersion stabilizer of the present invention contains an insoluble solid or immiscible liquid component as a dispersoid in a liquid phase, the dispersoid sediments and separates, and the homogeneity of the product content is problematic. This is useful for liquid products and liquid foods, and solid foods in which sedimentation and separation of the dispersoid in a liquid state (mix) during production are problematic.
[0003]
Furthermore, the present invention, by containing these dispersion stabilizers, improves the dispersibility of solid or liquid components in a liquid, does not cause precipitation or separation even after long-term storage, and improves the homogeneity of the content components. The present invention relates to an excellent food processed product composition or food processed product.
[0004]
[Prior art]
Conventionally, various methods for improving the dispersibility or stability of an insoluble solid in a liquid have been studied.
For example, particularly in the field of foods, conventionally, cocoa drinks, calcium-enriched drinks, shiroko drinks, dressings, soy milk drinks, soups, etc., drinks containing solid particles of poor solubility such as raw materials or proteins, and ice with adzuki beans One of the serious drawbacks of processed food products such as frozen desserts containing insoluble solids such as cream is that, even when agitated in the liquid state (final products such as beverages and intermediates during the manufacturing process of mixes, etc.), the solid particles are not removed. It settled very quickly and settled at the bottom of the container, making the drink thin and watery, and making it impossible to use the components at the beginning and end with an equal component.
[0005]
Further, in the state where such precipitation or separation occurs, the appearance is poor and the commercial value is greatly impaired. For this reason, such a problem must be solved by all means in order to develop a commercial product that must be distributed and stored for a long time.
[0006]
As a method for solving this, conventionally, use of a stabilizer obtained by mixing xanthan gum and galactomannan (Japanese Patent Publication No. 18817/1990), and a dispersion stabilizer characterized by containing native gellan gum (Japanese Patent Laid-Open No. 234316), sodium alginate, carboxymethylcellulose (CMC), gelatin or a stabilizer obtained by mixing one or more of starch and agar, and emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester.
[0007]
However, in such a method, the dispersion stabilizing effect is not sufficient, and solids in the content components settle with the passage of time, or immiscible liquid components are separated from each other. I had no choice but to eliminate it by dripping or stirring. In addition, depending on the type and amount of the stabilizer, the viscosity may be too high and the texture may be deteriorated.
[0008]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and in distribution and long-term storage, improves the dispersibility of insoluble solids in the liquid phase and immiscible liquid components in the liquid phase, and stably. An object of the present invention is to provide a dispersion stabilizer which can be retained and has a good texture even when used in a processed food product.
[0009]
Furthermore, the present invention contains these dispersion stabilizers, so that the content components are uniformly dispersed even after long-term storage, so that the proportion of the content components is uniform from beginning to end without shaking during use or eating and drinking. It is an object of the present invention to provide a food processed product excellent in homogeneity and a food processed product for preparing a food processed product having such properties.
[0010]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and have found that, especially for adzuki ice bars, cocoa drinks, calcium-enriched drinks, shirako drinks, and the like, where precipitation of solids in raw materials is a problem. After careful research, the use of water-soluble carrageenan in the processed food product improved the dispersion stability of solids in the raw material in the liquid phase, and caused sedimentation and sedimentation even after long-term storage. It was found that the homogeneity of the product contents could be ensured for a long time.
[0011]
The inventors of the present invention, based on such findings, have further conducted extensive research to stabilize the dispersibility and suspension of the immiscible liquid component in addition to the dispersibility of the solid component in water-soluble carrageenan. The present invention has been found to have an effect, and has been confirmed to be widely usable as a dispersion stabilizer not only in the field of foods but also in the fields of cosmetics and industry, and the invention has been developed and completed.
[0012]
The present invention has been developed based on such findings and includes the following embodiments:
Item 1. A dispersion stabilizer comprising water-soluble carrageenan.
Item 2. The water-soluble carrageenan has the following (1) to (4):
(1) It is soluble in water of at least 50 ° C. or less (2) The 1.5% by weight aqueous solution does not gel at 25 ° C. (3) It is an ι-type or κ-type, or a mixture of both (4) Item 3. The dispersion stabilizer according to Item 1, wherein the dispersion stabilizer has at least one property of containing 0.1% by weight or less of calcium ions.
[0013]
Item 3. Item 3. The dispersion stabilizer according to item 1 or 2, which contains water-soluble carrageenan at a ratio of 0.01 to 1.0% by weight.
Item 4. Item 4. A composition for a processed food or a processed food, comprising the dispersion stabilizer according to any one of Items 1 to 3.
Item 5. The processed food product is selected from the group consisting of frozen desserts, cocoa drinks, calcium-enriched drinks, matcha drinks, vegetable or fruit juice drinks, soy milk drinks, jelly drinks, shiruko drinks, soups, miso soup, liquid seasonings, confectionery and bread Item 5. The composition for a food processed product or the food processed product according to Item 4, which is any one of the above.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
The water-soluble carrageenan used in the present invention has a property of being completely dissolved in water when mixed with water and, if necessary, stirred using an arbitrary stirring means such as a whisk.
[0015]
Specifically, such a water-soluble carrageenan preferably has at least one of the following properties.
(1) Dissolve in water at least 50 ° C. or less:
Conventionally known general-purpose carrageenan is generally insoluble in water unless heated to 60 ° C or higher, but the water-soluble carrageenan used in the present invention is at least 50 ° C or lower, more specifically 5 to 40 ° C, more preferably Can be dissolved in water at 5-30 ° C. That is, according to the water-soluble carrageenan used in the present invention, since it is dissolved in water having a normal water temperature of about 18 to 25 ° C., the dispersion stabilizing effect is easily exerted.
[0016]
(2) A conventionally known general-purpose carrageenan whose 1.5% by weight aqueous solution does not gel at 25 ° C. is such that its 1.5% by weight aqueous solution gels at 25 ° C. On the other hand, the water-soluble carrageenan used in the present invention is characterized in that it does not gel at 25 ° C. in the state of a 1.5% by weight aqueous solution. Further, it is preferable that the material does not gel in a 1.8% by weight aqueous solution condition at 25 ° C., and most preferable that it does not gel in a 2.5% by weight aqueous solution. The two are clearly distinguishable in this regard. Specifically, the viscosity of the 1.5% by weight aqueous solution was measured using the BL type viscometer rotor No. 2 (manufactured by Tokimec Co., Ltd.) at a rotation speed of 12 rpm, it is desirably 4000 mPa or less at 25 ° C., preferably 1500 mPa or less.
[0017]
(3) ι-type or κ-type, or a mixture of both:
The present invention is characterized in that as the water-soluble carrageenan, at least one of ι-type carrageenan and κ-type carrageenan is used. Preferably ι-carrageenan. ι-carrageenan has a higher dispersion stabilizing effect. Note that ι-carrageenan can be used alone or in combination with κ-carrageenan.
[0018]
(4) Calcium ions are contained in a proportion of 0.1% by weight or less:
The ratio of calcium ions contained in the water-soluble carrageenan used in the present invention to the conventionally known general-purpose carrageenan is at most about 0.1% by weight, preferably 0.05% by weight or less. is there.
[0019]
In the present invention, it is desirable to use a water-soluble carrageenan having the property of the above (1), more preferably all the properties of the above (1) to (4). By using carrageenan having such properties, the dispersion stability of the solids in the raw material in the liquid phase is improved, so that it does not settle or settle even after long-term storage, and the homogeneity of the product contents can be ensured for a long time. In addition, the processed food product according to the present invention can be manufactured without the viscosity of the mix liquid during production being excessively increased.
[0020]
The water-soluble carrageenan having the above-mentioned properties used in the present invention is commercially available. For example, Gelrich NO. 3 and the like.
Although the water-soluble carrageenan can be dissolved in water at a normal temperature of about 18 to 25 ° C., it is preferably performed under heating. Specifically, it can be dissolved by heating at a temperature of 40 ° C. or higher, preferably 50 to 80 ° C., and can be dissolved with stirring if necessary.
[0021]
Such a water-soluble carrageenan is added to a dispersion system in which a liquid phase is used as a dispersion medium and a solid phase component is used as a dispersoid, thereby enhancing the dispersibility of the solid phase component in the liquid phase and stabilizing the dispersibility. It has an effect, and can maintain the homogeneity of the solid content in the liquid composition. In addition, water-soluble carrageenan enhances the miscibility between immiscible liquids, such as a system using an aqueous phase as a dispersion medium and an oil phase as a dispersoid, or a system using an oil phase as a dispersion medium and an aqueous phase as a dispersoid. It has the effect of stabilizing it, thereby suppressing separation of the liquid composition and maintaining the dispersibility and homogeneity of the immiscible liquid component.
[0022]
Other polysaccharides other than water-soluble carrageenan could not achieve the same effect without adversely affecting the properties of the food or the like. For example, gellan gum and agar do not have the effect of dispersing and stabilizing cocoa powder or salad oil in an aqueous medium, and in order to obtain the effect of xanthan gum or carrageenan, the viscosity must be increased to impair the properties of food, guar gum, In locust bean gum, cod gum and tamarind gum, the desired effect cannot be obtained even if the viscosity is high. In addition, native gellan gum has a dispersion stabilizing effect, but has a drawback that it is difficult to use it for processed food products in which viscosity is imparted and a specific texture is lost.
[0023]
The dispersion stabilizer of the present invention includes solid components such as azuki, peanuts, almonds, chocolate, cocoa powder, matcha powder, calcium, fibers such as vegetables and fruits, jelly granules, jelly pieces, protein components, plastic beads, pigments, paints and the like. It has an effect of promptly dispersing in an aqueous medium or a medium in which a water-miscible organic solvent is mixed, and has an action of preventing aggregation and sedimentation thereof.
[0024]
In general, the aqueous component and the oil component are not mixed, and even if they are suspended by shaking or stirring, they are immediately separated. On the other hand, according to the dispersion stabilizer of the present invention, while keeping the dispersibility and uniformity of each component contained in the aqueous component stably, oil components such as salad oil, olive oil and sesame oil are added to the aqueous component. Even in the case of mixing, both can be uniformly mixed and stably maintained by stirring with a homomixer or the like or emulsification with a homogenizer or the like. Therefore, the dispersion stabilizer of the present invention helps the oily component to be easily dispersed and suspended in the aqueous component, and further stabilizes the dispersed and suspended state so that both components are quickly separated. It has the effect of preventing.
[0025]
As described above, the dispersion system targeted by the dispersion stabilizer of the present invention is not particularly limited as long as the dispersion medium is a liquid phase and the dispersoid is a solid phase or a liquid phase. Compositions, cosmetics, dye / pigment compositions, and other industrial compositions such as cement.
[0026]
More specifically, processed food products include cocoa drinks, calcium-enriched drinks, drinks containing matcha, drinks containing vegetables or fruit juices, soymilk drinks, drinks containing jelly, and drinks containing syrup, corn soup, potage soup and egg soup. Soup, miso soup, etc .; liquid seasonings, such as dressings, sauces and sauces; adzuki bars, such as ice cream with chocolate, ice cream containing insoluble solids such as chocolate and nuts, ice creams, such as ice milk and lacto ice , Ice cream, ice cake, sherbet, ice candy, shaved ice, shaved ice, frozen ice confectionery such as frozen yogurt, frozen yogurt, etc .; cake, confectionery; bread and steamed bread containing fruits and nuts And the like.
[0027]
Examples of the cosmetics include liquid cosmetics such as hair cosmetics, facial cleansers, lotions, lotions, and the like, which include a solid component or an oily component as a content component. For example, lotions containing pearl powder or gold powder, calamine lotions containing calamine powder, etc., need to be shaken at the time of use due to sedimentation of solids. For example, there is a problem that the component composition differs between the start of use and the end of use. However, according to the use of the dispersion stabilizer of the present invention, such a solid content can be uniformly dispersed in the liquid phase for a long period of time, and can be completely used up with a uniform component composition.
[0028]
The amount of the water-soluble carrageenan used in these dispersion systems is not particularly limited as long as the target dispersion system does not gel, and may be appropriately selected according to the type and content of the target dispersion system. Can be. For both prevention of precipitation of solids in the liquid phase and stabilization of miscibility between liquid components, water-soluble carrageenan is usually 0.05 to 0.35 parts by weight, preferably 100 parts by weight, preferably 100 parts by weight of the dispersion system. 0.1 to 0.25 parts by weight, more preferably 0.15 to 0.2 parts by weight.
[0029]
In addition, the dispersion stabilizer of the present invention can impart an appropriate viscosity to the dispersion system depending on the mixing ratio, if necessary. Taking a cocoa drink as an example, when water-soluble carrageenan is blended in a range of about 0.005 to 0.1 parts by weight per 100 parts by weight of the cocoa drink, the texture becomes favorable as a cocoa drink, and Although dispersibility can be enhanced and sedimentation can be prevented, if it exceeds 0.1 parts by weight, the viscosity increases, and if it exceeds 0.12 parts by weight, the cocoa beverage gels. Therefore, for example, in the case of a cocoa drink, it is preferable to mix water-soluble carrageenan in a range of about 0.005 to 0.1 parts by weight, and when the drink is given a body and a body feeling. It is preferable to mix water-soluble carrageenan in the range of 0.1 to 0.12 parts by weight.
[0030]
The processed food products referred to in the present invention include adzuki beans, peanuts, almonds, chocolate, cocoa powder, matcha powder, calcium, fiber components of vegetables and fruits, gizzards, pulp, etc., soups, juice powders, liquid seasonings and the like. A water-insoluble solid or a water-immiscible liquid component such as a protein component is a food having a form dispersed in a liquid phase such as water, milk, and fruit juice. Examples include drinks, soups, miso soup, liquid seasonings, frozen desserts, confections, breads, and the like.
[0031]
The term “food processed product composition” as used in the present invention refers to a composition for preparing the above-mentioned food processed product, and a form in which a solid content is dispersed in a liquid phase itself regardless of the form of the food processed product. Or, it broadly means a composition having a form containing immiscible liquids.
[0032]
Examples of the former include, for example, powdered cocoa, juice powder, powdered beverages (such as beverages containing matcha, calcium-enriched skim milk, and the like), and powdery or solid soups, which are generally referred to as instant foods (dry preparations). This is because by containing water-soluble carrageenan, it has a quick affinity to cold or hot water (hot water), and not only improves dispersibility and suspendability, but also precipitates are generated even if the dissolved preparation is left for a certain period of time. This is useful in that the problem that the contents do not drip and the supernatant stays thin at the time of drinking does not occur.
[0033]
Examples of the latter include frozen dessert mixes, concentrates of liquid drinks (cocoa drinks, matcha drinks, fruit drinks, etc.), and compositions for preparing bread, steamed bread, cakes, etc., which contain water-soluble carrageenan. The dispersoids are uniformly and stably dispersed in the composition for processed foods by processing, and when the foods and the like are prepared, there is no variation in the dispersoids, and the foods and the like in which the dispersoids are uniformly and stably dispersed. It is useful in that it can be prepared.
[0034]
The amount of these dispersion stabilizers to be added varies depending on the type of the processed food product to be produced, but can be appropriately selected from a range in which the addition of the water-soluble carrageenan does not cause the processed food product to gel. Specifically, it is as described above.
[0035]
For example, in the case of a method for preparing an adzuki bean popsicle, it can be performed according to a conventional method, except that a step of blending a dispersion stabilizer containing water-soluble carrageenan is included. Specifically, weighing and mixing of raw materials → heating (30 to 70 ° C) → dissolution / mixing → filtration → homogenization → sterilization (68 ° C, 30 minutes or more or HTST sterilization or UHT sterilization) → cooling (5 ° C or lower) → Aging (keeping the sterilized and cooled mix at 0-5 ° C. for hydration) → adding flavor → freezing → filling can be produced. Water-soluble carrageenan is usually used during the weighing and mixing of raw materials. Can be weighed and mixed with other raw materials.
[0036]
In addition, for example, in the case of a method for preparing a cocoa beverage, it can be carried out according to a conventional method, except that a step of blending a dispersion stabilizer containing water-soluble carrageenan is included. Specifically, first, the dispersant according to the present invention is dissolved in a preparation water at 20 to 100 ° C. or an aqueous medium such as milk or reduced milk and stirred. Emulsifiers, sugars, sweeteners and the like are mixed with the mixture, and dairy components and fats and oils are added as necessary. Thereafter, cocoa powder is added, stirred and maintained, homogenized, and then sterilized at about 140 ° C. for 2 to 3 seconds. Then, by cooling, a cocoa drink having a good flavor that can be distributed at room temperature or stored at room temperature can be produced. Also, if the raw material to be blended is a powder, a cocoa powder, a sweetener, a dispersant, or a starting material such as milk powder is individually mixed to prepare a premix, which is dissolved and homogenized in an aqueous medium such as preparation water. Thereafter, it can be manufactured by sterilizing or sterilizing and cooling.
[0037]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. In the present invention, unless otherwise specified,% means% by weight, part means parts by weight, and * in the text means Saneigen FFI Co., Ltd.
[0038]
Note that the water-soluble carrageenan used in the following examples refers to io-type and κ-type carrageenan which are dissolved in water at 25 ° C. and a 2.5% by weight aqueous solution of carrageenan does not gel at 25 ° C. The mixture has a calcium ion content of 0.1% by weight or less.
[0039]
Example 1: Preparation of Azuki Popsicle 6 parts of 75% starch syrup and 5 parts of fructose dextrose are stirred and dissolved in 47.7 parts of water at 60 to 70 ° C, and 5 parts of sugar and 0.1 part of sodium chloride are added thereto. 05 parts, and 0.05 parts of water-soluble carrageenan (gel rich NO. 3 *) as a dispersion stabilizer was added, and the mixture was stirred and dissolved at 80 ° C. for 15 minutes, cooled to 5 ° C., boiled red beans 20 parts, and red bean jam 15 Then, after mixing, coloring and flavoring were added, the mixture was placed in a mold and frozen to prepare an Azuki ice candy in which red beans were uniformly dispersed.
[0040]
Example 2: Preparation of soft cream mix 3.1 parts of 75% starch syrup and 13.9 parts of granulated sugar were stirred and dissolved at 60 to 70 ° C in 60 parts of water, and 5.7 parts of skim milk powder was added thereto. 6.2 parts of refined coconut oil, 0.3 parts of glycerin fatty acid ester, 0.05 part of sucrose fatty acid ester, 0.03 part of locust bean gum, 0.02 part of carrageenan, 0 water-soluble carrageenan (gel rich NO.3 *) After adding 2.02 parts to adjust the total amount to 100 parts, the mixture was stirred and dissolved at 80 ° C. for 15 minutes, and homogenized with a homogenizer at a primary pressure of 1.47 × 10 ⁷ Pa and a secondary pressure of 4.9 × 10 ⁶ Pa. The mixture was cooled to 5 ° C. to prepare a soft cream mix.
[0041]
This soft cream mix, to which no water-soluble carrageenan was added (corresponding to the conventional product), was separated in 4 days at 25 ° C., while the palm oil was not separated even after one month. It was found that the particles were dispersed very stably.
[0042]
Example 3: Preparation of soft ice cream Using the soft ice cream mix prepared in Example 2, soft ice cream was prepared according to a conventional method. The overrun was good and it was a delicious soft serve.
[0043]
Example 4: Preparation of cocoa drink 1 part of cocoa powder, 5 parts of sugar, 10 parts of milk, 0.05 part of sucrose fatty acid ester of HLB16, 0.06 part of water-soluble carrageenan (gel rich NO.3 *) A cocoa beverage composition was prepared with the composition described above, and this was dispersed in water to make a total of 100 parts, and stirred and mixed with a homomixer while heating to 70 ° C. This was homogenized with a homogenizer at a primary pressure of 1.47 × 10 ⁷ Pa and a secondary pressure of 4.9 × 10 ⁶ Pa, filled in a glass container (35 mm in diameter, 130 mm in height), stoppered, and sealed at 120 ° C., 20 ° C. The mixture was sterilized by an autoclave for one minute to prepare a cocoa beverage.
[0044]
Example 5: Preparation of shirako drink To 25 parts of red bean pieces reconstituted in 50 parts of water, 30 parts of red koshi bean, 8.5 parts of sugar, 0.05 parts of water-soluble carrageenan, microcrystalline cellulose (theolus < (Registered trademark> SC-42 manufactured by Asahi Kasei Kogyo Co., Ltd.) was added, and the whole amount was boiled down to 100 parts, put in a container, covered with a lid, and sterilized by retort at 121 ° C. for 30 minutes to prepare a shirako drink. In the obtained shiroko drink, small pieces of red beans and other insoluble solids were homogeneously dispersed in the liquid, and did not precipitate even after standing at room temperature for 4 weeks.
[0045]
Example 6: Preparation of orange juice drink To 69 parts of water were added 20 parts of fructose-glucose liquid sugar, 0.03 part of trisodium citrate, and 0.03 part of water-soluble carrageenan (gel rich NO. 3 *), Heat and stir at 50 ° C for 15 minutes, add 10 parts of 5 times concentrated orange juice, 0.3 parts of orange flavor, and 0.3 parts of citric acid (crystal) into a bottle and homogenize with a homogenizer. (Pressure: 4.9 × 10 ⁶ Pa) to produce a 50% orange juice beverage. As a result of standing for 2 months, precipitation of orange pulp and the like did not occur, and the dispersibility of the pulp component was stably maintained.
[0046]
Example 7: Preparation of chocolate beverage 5 parts of ground granulated sugar, 0.01 part of sucralose, 2 parts of cocoa powder, 0.02 part of water-soluble carrageenan (gel rich NO.3 *) are powder-mixed and instantly prepared. A dry powder of chocolate was made. 100 parts of milk was added thereto and stirred for 30 seconds to prepare a chocolate beverage. At the same time, for comparison, a chocolate drink was prepared under the same conditions except that water-soluble carrageenan was not added.
[0047]
The chocolate beverage without water-soluble carrageenan precipitated in several tens of seconds, whereas the one with water-soluble carrageenan did not precipitate even after standing for 2 hours.
[0048]
Example 8: Calcium-enriched milk beverage 0.03 g of water-soluble carrageenan (gel rich NO.3 *) and 0.3 g of microcrystalline cellulose (Seolas (registered trademark) SC-42) in 11 parts of water, The mixture was heated and dissolved at 90 ° C. for 15 minutes with stirring. To 20 parts of the solution, 20 parts of water, 40 parts of a milk component having a non-fat milk solid content of 10%, and 0.48 part of calcium carbonate were added, and the mixture was homogenized with a homogenizer (at a pressure of 1.47 × 10 ⁷ Pa). An enhanced milk beverage was prepared.

Claims (3)

A dispersion stabilizer comprising water-soluble carrageenan having the following properties (1) to (4):
(1) Dissolve in water at least at 50 ° C or lower.
(2) The 1.5% by weight aqueous solution does not gel at 25 ° C.
(3) ι-type or κ-type, or a mixture of both.
(4) Calcium ions are contained in a ratio of 0.1% by weight or less. A food processed composition or food processed product comprising the dispersion stabilizer according to claim 1. Any of the processed food products selected from the group consisting of frozen dessert, calcium beverage, matcha beverage, vegetable or fruit juice beverage, soy milk beverage, jelly beverage, shiruko drink, soup, miso soup, liquid seasoning, confectionery and bread The food composition or food composition according to claim 2, which is a product.