JP4098278B2 - Method for preventing ramping of water-soluble polymer and its application - Google Patents

Description

  The present invention relates to a method for dissolving a water-soluble polymer in water easily without causing ramping and its application.

  It is known that when a water-soluble polymer such as xanthan gum or guar gum is dissolved in water or liquid food as powder, so-called ramping occurs and the powder becomes very difficult to dissolve in liquid. Lamping is formed when powder is added to an aqueous solution and only the surface of the aggregate of powder is hydrated and dissolved, and moisture does not migrate to the interior of the aggregate. , Is called dama etc. When such ramping occurs, it does not readily dissolve in water, and in order to completely dissolve it, it is necessary to increase the stirring strength or lengthen the time.

  On the other hand, it is known that dextrin having a low DE (Dextrose Equivalent) value can be used for preventing caking of powdered food. For example, it is described that caking of a powdered beverage can be prevented by adding dextrin to sports beverage powder or fruit juice powder in the case of a DE value of 2 to 5 by 15 to 60% (Patent Document 1). However, this is not a water-soluble polymer but a technology related to low-molecular weight water-soluble substances. In addition, although it was possible to prevent caking during storage in a powder state, it was not possible to prevent ramping when added to water. .

  Therefore, a method (Patent Document 2) for producing a granular mixed beverage by spraying a powdered beverage with a dextrin aqueous solution having a DE value of 10 or less during granulation has been performed. However, these are also related to low molecules, there is no description about water-soluble polymers, and there is no description about prevention of lamp ramping.

  Furthermore, for water-soluble polymers that gel and / or thicken by dissolving in water, DE 2 to 35 of 1 to 3 parts by weight of a thickened product consisting of xanthan gum or a mixture of xanthan gum and other natural gums. A powdery food thickener using a dextrin and a liquid emulsifier is mentioned (Patent Document 3). This powdery food thickener is described as being suitable for imparting viscosity to liquid foods containing an extremely large amount of salt and sugar, such as soy sauce and various sauces. There is no description. In addition, this powdery thickener for foods requires an emulsifier as a constituent, and water-soluble polymer powders such as xanthan gum are still not dissolved in water for those not using an emulsifier. It was causing ramping.

  Furthermore, in recent years, the number of persons with mastication / swallowing disorders who have an obstacle in a series of operations of chewing and swallowing foods is increasing, and foods that impart thickness for persons with mastication / swallowing disorders have been developed. For example, a powdered nutritive food dispersion stabilizer, which is a powdered nutritive food stabilizer in which dextrin and thickening polysaccharide are blended in a weight ratio of 4-6: 1 (Patent Document 4), Examples of the powder component include green tea extract granules, thickening polysaccharides, cyclodextrins, and green tea powder for those with difficulty in swallowing (Patent Document 5). However, ramping occurred because these polysaccharides such as xanthan gum were not dissolved in water.

JP-A-57-189672 Japanese Patent Publication No. 7-87756 Japanese Patent No. 2661690 JP-A-8-196235 JP 2002-306073 A

  An object of the present invention is to provide a method in which a water-soluble polymer is easily dissolved without causing ramping in water. Furthermore, it is made in view of the said situation, and it aims at providing the easily soluble granule composition which adds to water and provides a viscosity immediately.

  As a result of intensive studies to solve the above problems, the inventors of the present invention include a water-soluble polymer having a gelling and / or thickening property and a dextrin having a DE value of 5 or less, and granulating the mixture. Thus, the water-soluble polymer was found to dissolve easily in water without causing ramping. Furthermore, it becomes an easily soluble granule that quickly gives viscosity to the solution, and preferably the blending ratio of the water-soluble polymer and the dextrin having a DE value of 5 or less is 9: 1 to 1: 9 by weight. As a preferable water-soluble polymer to be used, it has been found that one or more selected from xanthan gum, galactomannan and carrageenan are preferable.

The present invention relates to a method for preventing ramping of a water-soluble polymer having the following aspects and its application;
Item 1. A method for preventing ramping of a water-soluble polymer, comprising granulating a mixture comprising a water-soluble polymer and a dextrin having a DE value of 5 or less.
Item 2. Item 2. The ramping of the water-soluble polymer according to Item 1, wherein the blending ratio of the water-soluble polymer having gelling and / or thickening properties and dextrin having a DE value of 5 or less is 9: 1 to 1: 9 by weight. How to prevent.
Item 3. Item 3. The ramping of the water-soluble polymer according to item 1 or 2, wherein the water-soluble polymer having the property of gelling and / or thickening is one or more selected from xanthan gum, galactomannan and carrageenan. how to.
Item 4. Item 5. A readily soluble granule composition in which ramping of a water-soluble polymer is prevented by the method according to any one of items 1 to 3.
Item 5. Item 5. The readily soluble granule composition according to Item 4, which is an auxiliary composition for those who have difficulty chewing or swallowing.
Item 6. Item 6. A food for persons with difficulty in chewing / swallowing prepared using the easily soluble granule composition according to Item 4 or 5.

  According to the present invention, a water-soluble polymer can be easily dissolved without causing ramping in water, and an easily soluble granule composition capable of instantly imparting viscosity to the solution can be obtained. Furthermore, since the easily soluble granule composition prepared by the method of the present invention is easily dissolved in water and immediately develops thickening, it is suitable for a composition that imparts thickness for persons with mastication and dysphagia.

  The present invention relates to a method for preventing ramping of a water-soluble polymer, characterized by granulating a mixture comprising a water-soluble polymer and a dextrin having a DE value of 5 or less. According to the present invention, the water-soluble polymer can be easily dissolved without causing ramping in water. The ramping phenomenon of the water-soluble polymer occurs in low temperature to normal temperature water that is not heated, but can also occur in heated water. In the present invention, it is a method that can significantly prevent ramping of a water-soluble polymer, which has occurred in the past, regardless of heated or non-heated water at 0 to 100 ° C. Even in the case of a solution containing saccharides or other additives, ramping of the water-soluble polymer can be prevented in the present invention.

  First, the water-soluble polymer having gelling and / or thickening properties used in the present invention is not particularly limited as long as it is a water-soluble polymer having gelling and / or thickening properties. Specifically, xanthan gum, galactomannan (guar gum, locust bean gum, tara gum, etc.), carrageenan, cassia gum, glucomannan, native gellan gum, deacylated gellan gum, tamarind seed gum, pectin, psyllium seed gum, gelatin, tragacanth gum, Karaya gum, gum arabic, macrohomopsis gum, agar, alginic acids (alginic acid, alginate), curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), hydroxypropylcellulose (HPC) , Cellulose derivatives such as hydroxyethyl cellulose (HEC), water-soluble hemicellulose, soybean polysaccharide, processed / modified starch, unprocessed / undeveloped It can include one or more selected from such starch (raw starch).

  Among these, it is preferable to use one or more selected from galactomannans and carrageenans such as xanthan gum, guar gum, locust bean gum, and tara gum.

  The dextrin used in the present invention has a DE value of 5 or less, preferably 2-5. If dextrin having a larger DE value is used, the water-soluble polymer may cause ramping and may not be easily dissolved in water.

  In addition, as long as the dextrin falls within the range of the DE value, a commercially available one can be used. Specifically, the dextrin is selected from dextrin, aminodextrin, erythrodextrin, acrodextrin, maltodextrin, cyclodextrin and the like. 1 type or 2 types or more to be mentioned can be mentioned. Preferably, dextrin is used.

  The mixing ratio of the water-soluble polymer having gelling and / or thickening properties and dextrin having a DE value of 5 or less is 9: 1 to 1: 9, more preferably 3: 7 to 1: by weight. Nine. By setting this blending ratio, it can be dissolved well in water without causing ramping, and the viscosity can be imparted to the solution instantly.

  Although it is the granulation method of this invention, it can manufacture by a conventional method. For example, there are fluidized bed granulation, rolling granulation, stirring granulation and the like. In the present invention, it is preferable to produce by a fluidized bed granulation method. The following method can be illustrated as a manufacturing method by fluidized bed granulation. For example, powder is put into a granulator, and hot powder is sent from below to make the powder flow. A method of producing granules by spraying an appropriate amount of water onto the fluidized bed with a nozzle, uniformly adhering water to the powder surface, forming aggregated particles, and drying the aggregated particles can be mentioned.

  Furthermore, the present invention relates to a readily soluble granule composition in which ramping of a water-soluble polymer is prevented, characterized by granulating a mixture comprising a water-soluble polymer and a dextrin having a DE value of 5 or less.

  Although the easily soluble granule composition of this invention should just contain the said component at least, as long as there exists an effect of this invention, another arbitrary component can also be mix | blended.

  The readily soluble granule composition of the present invention is not limited to food raw materials, and other food additives such as amino acids such as sodium L-glutamate and sodium L-aspartate, or salts thereof, insofar as the effects are not hindered, Seasonings represented by nucleic acids such as disodium 5'-inosinate or salts thereof, organic acids such as monopotassium citrate or salts thereof, and inorganic salts such as potassium chloride; mustard extract, wasabi extract, and koji Preservatives such as acid; silicoprotein extract, polylysine, and preservatives such as sorbic acid and benzoic acid; enzymes such as α, β amylase, α, β glucosidase, papain; citric acid, fumaric acid, PH adjusting agents such as succinic acid; emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin; fragrance; β-carotene, anato Colorants such as raw materials: swelling agents; proteins such as whey protein and soybean protein; sugars such as sucrose, fructose, reduced starch saccharified product, erythritol and xylitol; sweetness such as sucralose, thaumatin, acesulfame potassium, aspartame Vitamins such as vitamin A, vitamin C, vitamin E, and vitamin K; minerals such as iron and calcium can be added.

  When the easily soluble granule composition of the present invention is added to water or an existing liquid food, it easily dissolves in a liquid food at room temperature and rapidly develops a high viscosity. Moreover, it is excellent in water retention, has a good bolus forming ability (easyness to collect food in the mouth), and can be made into a food having physical properties with little adhesion. That is, as an auxiliary composition for swallowing / difficulty persons to be added to foods, these properties sufficiently satisfy the texture and functional properties required for foods for persons having difficulty in chewing / swallowing. It becomes an easily soluble granule composition suitable for food for difficult persons.

  The target food to which the easily soluble granule composition of the present invention can be added is, for example, water, milk, milk beverage, lactic acid bacteria beverage, soft drink with fruit juice, carbonated drink, fruit juice drink, vegetable juice, tea drink, sports drink , Functional drinks, vitamin supplement drinks, balanced nutrition drinks, powdered drinks, fruit wines such as red wine, consommé soups, potage soups, cream soups, Chinese soups, miso soup, fresh soup, stew, curry, gratin, etc. Liquid final foods such as soups can be mentioned, and these can be directly added to increase the viscosity.

  Furthermore, the easily soluble granule composition of this invention can also be added at the time of manufacture. For example, ice cream, ice milk, lacto ice, sorbet, frozen desserts such as ice confectionery; custard pudding, puddings such as milk pudding and pudding with fruit juice, desserts such as jelly, bavaroa and yogurt; gums such as chewing gum and bubble gum (Plate gum, sugar-coated grain gum); chocolates such as chocolate with flavors such as strawberry chocolate, blueberry chocolate and melon chocolate in addition to coated chocolate such as marble chocolate; soft candy (caramel, nougat, gummy candy, marshmallow Etc.), caramels such as toffee; sweets such as soft biscuits and soft cookies; dressings such as separate dressing and non-oil dressing, ketchup, sauce and sauce Jams such as Strawberry Jam, Blueberry Jam, Marmalade, Apple Jam, Apricot Jam, Plezab; Fruits for processing cherries, apricots, apples, strawberries, etc .; Processed meat products such as ham, sausage, grilled pork; Fish ham, fish sausage, fish meat surimi, salmon, bamboo rings, hampen, fried satsuma, date rolls, whale bacon and other marine products; udon, cold wheat, somen noodles, buckwheat, Chinese noodles, spaghetti, macaroni, rice noodles, harusame and wonton Noodles; various other foods such as various side dishes, rice cakes, rice cakes, rice cakes, and the like, and processed foods obtained by further processing these foods.

  In addition to these general foods, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, and mixer foods , And special foods such as kizami foods and therapeutic foods.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “part” means “part by weight”. Those marked with an asterisk (*) indicate that they are registered trademarks of San-Eigen FFI Co., Ltd.
In the table, index # 1, index # 2, index # 3, index # 100 are made by Matsutani Chemical Industry Co., Ltd., and sand deck # 30 is made by Sanwa Starch Industry Co., Ltd.

Experimental example 1
(1) Preparation of readily soluble granule composition Thickener preparation (Bistop * D-1894 *, guar gum and xanthan gum-containing preparation) 30% and 70% of each dextrin with DE value 2-25 listed in Table 1 The powder mixed in 1 was fluidized and granulated.

(2) Dissolution test in water 100 ml of ion-exchanged water at 20 ° C. and 70 ° C. was prepared in a 200 ml beaker, 2 g of the easily soluble granule composition was added to each beaker, and the mixture was stirred with a spatula for 30 seconds. The state of the solution after stirring was observed. Table 1 shows the dispersibility of the water-soluble polymer immediately after addition at 20 ° C. and 70 ° C. in water and the state of ramping after stirring for 30 seconds. Further, a photograph at 20 ° C. is shown in FIG. 1, and a photograph at 70 ° C. is shown in FIG.

  In addition, about the code | symbol in a table | surface, it expresses in order of (double-circle), (circle), (triangle | delta), and x in a favorable order about the state of dispersibility and a ramping. Regarding dispersibility, ◎ is a state immediately dispersed throughout the water, × is a state where the added lump remains undispersed, and a state of ramping, ◎ is a state where almost no lump is seen, This shows a state in which many large lumps are seen.

  From Table 1, FIG. 1 and FIG. 2, the water-soluble polymer granulated using dextrin having a DE value of 5 or less clearly shows excellent dispersibility and solubility, and the readily soluble granule compositions of Examples 1 and 2 Has good dispersibility immediately after addition to water, and dissolved rapidly after stirring for 30 seconds, and the ramping was remarkably suppressed as compared with the case of using dextrin having a DE value of more than 5. On the other hand, when the easily soluble granule compositions of Comparative Examples 1 to 3 using dextrin having a DE value higher than 5 were used, large ramping occurred, and the thickener preparation could not be sufficiently dissolved. . In particular, it was found that the dextrin having a higher DE value has a stronger ramping tendency and can easily form a large lump.

Experimental example 2
(1) Preparation of readily soluble granule composition According to the formulation listed in Table 2, a mixture of xanthan gum and dextrin having a DE value of 2 to 5 was fluidly granulated to obtain granules.

(2) Dissolution test in water Prepare 200 ml beaker in 100 ml of ion-exchanged water at 20 ° C. and 70 ° C., and add to each beaker the addition amount listed in Table 2 for the readily soluble granule composition (xanthan gum in water The amount added was adjusted to 0.6 g) and stirred with a spatula for 30 seconds. The state of the solution after stirring was observed. Table 2 shows the dispersibility of the water-soluble polymer immediately after addition at 20 ° C. and 70 ° C. in water and the state of ramping after stirring for 30 seconds. Further, a photograph at 20 ° C. is shown in FIG. 3, and a photograph at 70 ° C. is shown in FIG.

  From Table 2, FIG. 3, and FIG. 4, about Examples 3-7, the ramping in water was able to be suppressed significantly about water-soluble polymer. Moreover, in Examples 6-7, when the compounding ratio of xanthan gum and dextrin was 30: 70-10: 90, it was in a particularly good state.

Experimental example 3
(1) Preparation of a readily soluble granule composition Fluid granulation of 30% of one or two water-soluble polymers listed in Table 3 and 70% dextrin having a DE value of 2 to 5 gives granules. It was.

(2) Dissolution test in water 100 ml of ion-exchanged water at 20 ° C. and 70 ° C. was prepared in a 200 ml beaker, 2 g of the easily soluble granule composition was added to each beaker, and the mixture was stirred with a spatula for 30 seconds. The state of the solution after stirring was observed. Table 3 shows the dispersibility of water-soluble polymer in water immediately after addition at 20 ° C. and 70 ° C. and the state of ramping after stirring for 30 seconds. Further, a photograph at 20 ° C. is shown in FIG. 5, and a photograph at 70 ° C. is shown in FIG.

From Table 3, FIG. 5, and FIG. 6, about Examples 8-14, the ramping in water was able to be suppressed significantly about water-soluble polymer.

  In Example 8, the viscosity of the liquid obtained at 20 ° C. (B-type viscometer 12 rpm) was 3700 mPa · s. Therefore, the granule composition of Example 8 can be sufficiently thickened with the added amount, and can be applied to foods for persons with difficulty in swallowing and chewing. Moreover, even if it is a composition as described in Examples other than Example 8, thickening can be provided by adjusting the density | concentration to add, and the outstanding physical property is given similarly.

Example 15: Preparation of instant jelly (1) The raw materials according to the following prescription were mixed with powder and fluidized to obtain gelling granules.
Gelling agent granule part locust bean gum 15
Carrageenan 15
Dextrin with DE value 2-5 70
Total 100

(2) Preparation of instant jelly The raw material as prescribed in the following formulation was mixed with powder to obtain a powdery instant jelly base.
While stirring the water at 50 ° C., the prepared instant jelly element was added and dissolved little by little, poured into a mold, and allowed to cool in the refrigerator for 1 hour or longer to give a smooth texture jelly.

  It is also possible to prepare an instant jelly element that is made into a double agent with the gelling agent granules prepared in (1) and other raw materials. In the case of a two-component product, the jelly can be prepared by adding the granule composition prepared in (1) in the following formulation and the remaining powder mixture, stirring and dissolving, and solidifying while stirring water. .

Instant jelly granule composition prepared in Part (1) 1.2
Sucralose * 0.03
Powder flavor (Sunfix * Orange NO.22734 *) 0.2
Powdered fruit juice (Orange powder NO.1 *) 3
Calcium lactate 0.1
Potassium chloride 0.05
Citric acid (anhydrous) N * 0.2
Trisodium citrate F 0.1
Water 95.12
Total 100

Example 16: Preparation of Japanese-style dessert food While stirring water, only 8 g of the readily soluble granule composition of Example 8 in the following formulation is stirred and dissolved in advance, and sugar and flavor are added and further stirred and dissolved. When it was poured into a mold and allowed to cool in the refrigerator for more than 1 hour, it became a dessert with a new texture of litter screen.

Japanese dessert food part sugar 30
Easily soluble granule composition of Example 8 8
Fragrance 0.1
100 in water

  According to the present invention, the water-soluble polymer can be easily dissolved in water without causing ramping. Furthermore, it is possible to provide an easily soluble granule composition in which a viscosity is quickly and quickly imparted to the solution.

FIG. 1 is a photograph of the state of ramping after stirring at 20 ° C. for Experimental Example 1. FIG. 2 is a photograph of the state of ramping after stirring at 70 ° C. for Experimental Example 1. FIG. 3 is a photograph of the state of ramping after stirring at 20 ° C. for Experimental Example 2. FIG. 4 is a photograph of the ramping state after stirring at 70 ° C. for Experimental Example 2. FIG. 5 is a photograph of the ramping state after stirring at 20 ° C. for Experimental Example 3. FIG. 6 is a photograph of the state of ramping after stirring at 70 ° C. for Experimental Example 3.

Claims (5)

A mixture comprising a water-soluble polymer having a gelling and / or thickening property and a dextrin having a DE value of 5 or less, the water-soluble polymer having a gelling and / or thickening property and a DE value of 5 or less A method for preventing ramping of a water-soluble polymer, comprising granulating a mixture in which a compounding ratio of dextrin is from 3: 7 to 1: 9 by weight . The ramping of the water-soluble polymer according to claim 1, wherein the water-soluble polymer having the property of gelling and / or thickening is one or more selected from xanthan gum, galactomannan and carrageenan. Method. An easily soluble granule composition in which ramping of a water-soluble polymer is prevented by the method according to claim 1 or 2. The easily soluble granule composition according to claim 3, which is an auxiliary composition for those who have difficulty chewing or swallowing. A food for persons with difficulty in chewing / swallowing prepared using the readily soluble granule composition according to claim 3.

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