JP4833038B2 - New uses for Ramzangam - Google Patents

Description

  The present invention relates to various new uses based on the properties of rhamzan gum.

  Conventionally, various food hydrocolloids are used to improve food quality, for example, to improve physical properties such as thickening, gelation, stability, dispersibility, emulsification and foaming, and to strengthen dietary fiber. Is used. The food hydrocolloid refers to proteins and polysaccharides having a particle size of about 1 μm or less that are present in foods using water as a dispersion medium. Food hydrocolloids have unique physical properties and are not only useful as food materials themselves, but also have the effect of improving the physical properties and functionality of foods when added in small amounts to other foods. There is a close relationship between texture (texture), which is one of the factors governing the deliciousness of food, and food properties. Food hydrocolloids that can control food properties are also called texture modifiers. . Recently, food hydrocolloids have been widely used for the purpose of improving the hardness and over the throat of foods for people with difficulty in chewing and swallowing, and their uses are expanding.

  Among food hydrocolloids, food polysaccharides have various origins and have various functions. The sources of food polysaccharides include seeds, rhizomes, sap, fruits, seaweeds, microorganisms, etc., with typical substances such as guar gum, tara gum, locust bean gum, water-soluble hemicellulose, tamarind seed gum, and psyllium. Seed gum is konjac flour, glucomannan and starch in rhizomes, gum arabic, tragacanth gum, caraya gum and gati gum in sap, pectin in fruits, agar, carrageenan, alginic acid and alginate in seaweed, xanthan gum in microorganisms , Gellan gum, pullulan, curdlan and the like.

  In order to meet diversifying needs, food hydrocolloids having excellent functionality such as heat resistance, freezing resistance, acid resistance, and salt resistance have been demanded. As a method for meeting these demands, a method has been considered in which a plurality of food hydrocolloids having different functionalities are used in combination to solve by complementary and synergistic effects. For example, effects such as an increase in gel strength and a decrease in water separation by a combination of xanthan gum and guar gum, xanthan gum and locust bean gum, xanthan gum and glucomannan are known (Non-patent Document 1). However, in order to meet the diversifying needs of the market, new materials having higher functionality are required.

  Ramzan gum is known for its use as an industrial thickener and suspending agent and feed. For example, a thickener for secondary and tertiary oil recovery (Patent Document 1), for aqueous starch slurry for industrial use. Applications such as suspension (Patent Document 2), glaze composition (Patent Document 3) with good suspension stability by adding ramsan gum to glaze, and mixed feed for cultured straw (Patent Document 4) are being studied. Yes. However, there have been few studies on the use of ramsan gum in edible compositions and oral compositions in the food and pharmaceutical fields.

JP-A-2-104896 Japanese Patent No. 2660269 Japanese Patent Publication No. 6-67795 Japanese Patent Laid-Open No. 2-109948

Food polysaccharide Knowledge of emulsification, thickening and gelation Naomichi Okazaki, Norio Sano, Yuki Shobo (2001)

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a novel use of lambzan gum, particularly in edible compositions such as foods and pharmaceuticals.

In light of the problems of the prior art described above, the present inventors have conducted extensive research mainly on the basic properties of rhamzan gum, and that lamb gum is superior in the following properties compared to conventional food hydrocolloids. I found it.
(1) Heat resistance (2) Freezing resistance (3) Acid resistance (4) Salt resistance (5) Dispersion stability (6) Fluidity improvement (rheologically solid properties are strong)
(7) Solubility in water (especially at normal temperature)
(8) Stability of viscosity expression (expresses a constant viscosity regardless of liquidity)

  Based on these findings, the present inventors are able to prepare a multifunctional thickener composition by utilizing lamb gum, and to provide functions that cannot be realized with conventional food hydrocolloids in the target composition. The present invention has been developed after confirming that it can be imparted to the present invention.

  In other words, the present invention relates to lamb gum, a thickener composition containing lamb gum, and its use in edible compositions. Specifically, various physical properties of thickener compositions containing ramzan gum and ramzan gum, especially edible compositions (mainly heat resistance, freezing resistance, acid resistance, salt resistance, dispersion stability, aging resistance) , Water retention, fluidity, texture).

Specifically, the present invention provides a novel use related to the edible composition and oral composition of rhamsan gum listed below.
Item 1. A physical property improver for edible compositions, comprising lamb gum.
Item 2. Item 2. The physical property improving agent according to Item 1, which is a heat resistance imparting agent.
It is useful as a thickener (physical property improving agent) used in a composition subjected to severe heat treatment such as retort sterilization.
Item 3. Item 2. The physical property improver according to Item 1, which is a thickening stabilizer for a frozen composition.
It is useful as a thickener (physical property improver) for frozen compositions (frozen foods) and as a stabilizer for frozen desserts.
Item 4. Item 2. The physical property improver according to Item 1, which is a thickener for an acidic composition.
Item 5. Item 2. The physical property improver according to Item 1, which is a thickener for a high-concentration salt-containing composition.
Item 6. Item 2. The physical property improver according to Item 1, which is a dispersion stabilizer.
Item 7. Item 2. The physical property improver according to Item 1, which is a quality improver for starch-containing compositions.
Item 8. Item 2. The physical property improver according to Item 1, which is a water retention improver.
Item 9. Item 2. The physical property improving agent according to Item 1, which is a fluidity improving agent for a liquid composition.
It is useful as a fluidity improver that imparts rheologically solid properties to liquid compositions (food).
Item 10. Item 2. The property improving agent according to Item 1, which is a texture improving agent.

Item 11. An edible composition comprising lamb gum.
Item 12. Item 12. The edible composition according to Item 11, comprising lamb gum in a proportion of 0.01 to 10% by weight.
Item 13. A method for improving or improving the physical properties of an edible composition, characterized in that lamb gum is blended.
Item 14. Item 14. The physical property of Item 13, wherein the physical property of the edible composition to be modified or improved is heat resistance, freezing resistance, acid resistance, salt resistance, dispersion stability, aging resistance, water retention, fluidity or texture. Reforming or improving method.
Item 15. A thickener composition comprising lamb gum and glucomannan.

  According to the present invention, various thickener compositions having an effect of improving physical properties of an edible composition can be provided. Specifically, by adding a thickener composition containing ramzan gum to the edible composition, the edible composition has heat resistance, freezing resistance, acid resistance, salt resistance, dispersion stability, and aging resistance. Can be applied to improve the water retention, fluidity, and texture of the edible composition.

The present invention relates to a physical property improver for an edible composition characterized by containing lamb gum. Rhamsan is a polysaccharide microorganism Sphingomonas (Sphingomonas) to produce the extracellular, (1 → 3) β- D- glucose, (1 → 4) β- D- glucuronic acid, (1 → 4) β- It has a main chain skeleton in which structural units (monomers) consisting of D-glucose and (1 → 4) α-L-rhamnose (1 →) are linked in a straight chain, and two glucose molecules as 1 → 3 There is a 1 → 6 bond at the C6 position of the bound glucose.

  It is desirable to add the physical property improving agent of the present invention so that the lamb gum is contained in an edible composition in an amount of 0.01 to 10% by weight. If the content concentration is less than 0.01% by weight, sufficient reforming and improvement effects cannot be exhibited. On the other hand, even if added in an amount of 10% by weight or more, no further effect can be expected. This is because work efficiency decreases. In addition, other polysaccharides and the like can be used in combination with the physical property improving agent of the present invention as long as the effect of rhamsan gum is not hindered.

The physical property improving agent of the present invention may be used in any form such as a tablet, granule, powder, liquid, or paste.
Hereinafter, the functions of the physical property improving agent of the present invention will be described.

(1) Heat resistance imparting agent (thickener used in edible compositions that undergo severe heat treatment such as retort sterilization)
The present invention relates to a heat resistance-imparting agent containing the lamb gum.
The present invention includes sterilization conditions such as retort sterilization and UHT (ultra high temperature short time sterilization) and heat treatment, especially by adding a heat resistance imparting agent containing ramzan gum to the composition, particularly edible composition. Even if it is manufactured in a process, it is characterized in that an edible composition article having a small viscosity variation, no aggregation or separation of content components, and high physical properties and texture stability is obtained.

  That is, the present invention provides a use of ramzan gum as a heat resistance imparting agent, and a composition having improved heat resistance by containing the heat resistance imparting agent, particularly an edible composition.

  Retort sterilization (heat pressure sterilization) is sterilization performed using steam or pressurized hot water during heating, and the apparatus can be broadly classified into a batch type and a continuous type, and the batch type is frequently used. Depending on the type of heating medium, the batch type includes a steam type that uses heated steam and a hot water type that uses pressurized heated water. The current mainstream is hydrothermal. Various types according to productivity and contents, such as a stationary type in which a sealed container filled with an edible composition is fixed in a retort kettle, and a rotary type that rotates to reduce time and heat unevenness Is used. In this invention, 120-130 degreeC and 20-40 minutes can be mentioned as retort sterilization conditions used widely, for example.

  UHT (ultra high temperature) sterilization is ultra high temperature sterilization, and is sterilization performed at a high temperature of 120 ° C. or higher and about 120 to 150 ° C. The sterilization using the UHT sterilizer includes an indirect heating method and a direct heating method. Indirect heating methods include plate heat exchange, tubular heat exchange, scraping heat exchange, etc. Direct heating methods include a method of blowing pressurized steam into the product (injection type) and steam filling. There is an infusion type that injects a product into a container. In the present invention, examples of commonly used UHT sterilization conditions include 140 ° C. and 30 to 60 seconds.

  By adding the thickener (physical property improving agent) of the present invention to the test composition, even if retort sterilization or UHT sterilization is performed, there is little fluctuation in viscosity, and content components do not aggregate or separate. In addition, a composition having high physical properties and stable texture can be obtained. Therefore, it is particularly useful for compositions that undergo severe heat treatment such as heat sterilization. Examples of such compositions, particularly edible compositions, include retort curry, retort stew, and canned soup.

  Such heat resistance imparting agent is 0.01 to 10% by weight, preferably 0.05 to 5% by weight, more preferably 0.1 to 3% by weight, based on the total weight (100% by weight) of the composition. It is preferable to mix.

(2) Thickener for frozen composition The present invention relates to a thickener for frozen composition comprising the lamb gum. By adding a thickening agent for a frozen composition containing lamb gum to the composition, in particular, an edible composition, the present invention maintains the texture and shape retention before freezing even when frozen and thawed. It is characterized in that an edible composition that does not occur and has high physical properties and high texture stability can be obtained. That is, the present invention provides a use of rhamzan gum as a freezing resistance imparting agent, and a frozen composition having improved freezing resistance by containing the freezing resistance imparting agent, particularly a frozen edible composition. Is.

  Examples of such compositions, particularly edible compositions, include frozen side dishes (dumplings, croquettes, hamburgers, fried shrimp, tonkatsu, etc.) and frozen sauces.

  In the thickener for a frozen composition of the present invention, the ramsan gum is 0.01 to 10% by weight, preferably 0.03 to 5% by weight, more preferably 0.8%, based on the total weight (100% by weight) of the composition. It is preferable to mix | blend so that 05 to 3 weight% may be mix | blended.

  In the frozen composition prepared according to the present invention, the water content contained therein is hardly changed by freezing and thawing. For this reason, the concentration (for example, sugar concentration) of the components contained therein does not change, and those components cannot be completely dissolved by freezing and thawing, and are hardly precipitated.

  Furthermore, the freezing method and the thawing method are not particularly limited, and ordinary methods such as a method of freezing such a composition in a freezer at −18 ° C., a method of standing at room temperature or rapidly thawing in a microwave oven are widely used. be able to.

(3) Thickener for acidic composition The present invention relates to a thickener for acidic composition characterized by containing the lambzan gum. When food hydrocolloid is added to an acidic solution for the purpose of imparting viscosity, there are problems such as a decrease in viscosity over time and aggregation and separation of content components. By adding the thickener of the present invention to a composition, particularly an edible composition, there is no deterioration in viscosity over time or aggregation / separation of content components even in an acidic region, and physical properties and texture stability are high. A composition can be prepared.

  That is, the present invention provides a use of rhamsan gum as an acid resistance imparting agent, and an acid composition having improved acid resistance by containing the acid resistance imparting agent, particularly an acid edible composition. .

  A good modification and improvement effect is exhibited with respect to an acidic edible composition having a liquidity of pH 2.5 to 5, preferably about 3 to 4.

  Examples of such compositions, particularly edible compositions, include carbonated and slightly carbonated drinks such as ramune drinks and sparkling wine, and fruit juice drinks such as orange juice and grapefruit juice.

  In the thickener for acidic composition of the present invention, the lamb gum is 0.001 to 10% by weight, preferably 0.005 to 5% by weight, more preferably 0.8%, based on the total weight (100% by weight) of the composition. It is preferable to blend from 01 to 3% by weight.

(4) Thickener for high-concentration salt-containing composition The present invention relates to a thickener for high-concentration salt-containing composition , characterized in that it contains the lamb gum. Conventionally, when a food hydrocolloid is added to a solution containing a high concentration of salt such as salt for the purpose of imparting viscosity, there have been problems such as a decrease in viscosity due to a salting-out effect and aggregation or separation of content components. By adding the thickener of the present invention to a composition to be tested, particularly an edible composition, a composition having high physical properties and high texture stability that does not cause a decrease in viscosity or aggregation / separation of content components is prepared. be able to.

  That is, the present invention relates to the use of rhamsan gum as a salt tolerance-imparting agent, and a high-concentration salt-containing composition, particularly a high-concentration salt-containing edible composition, which has improved salt tolerance by containing the salt-resistance imparting agent. Is to provide.

  The thickener for high-concentration salt-containing composition of the present invention contains 1 to 30% by weight, preferably 5 to 20% by weight of salt (corresponding to salt) with respect to the total weight (100%) of the composition. Good effect on objects. Such compositions, particularly edible compositions, for example, sauces such as salmon grilled sauce, sauce of mitarashi dumplings, sauce of grilled meat, salmon stewed with seaweed, simmered salmon roasted fish, pickles such as kimchi, fukujin pickles, etc. Can be mentioned.

  The thickener for a high-concentration salt-containing composition of the present invention is 0.01 to 10% by weight, preferably 0.03 to 5% by weight, and more preferably 0.0% to 5% by weight, based on the total weight (100% by weight) of the composition. Is preferably added in an amount of 0.05 to 3% by weight.

(5) Dispersion stabilizer The present invention relates to a dispersion stabilizer characterized by containing the lambzan gum. The present invention improves the dispersibility of a solid phase component (dispersoid) in a liquid phase (dispersion medium) and stabilizes it, and improves the miscibility of an immiscible solution in which an oil phase and an aqueous phase are mixed. And based on stabilizing action. That is, by adding ramsan gum, the dispersibility and homogeneity of the solids present in the liquid composition can be maintained, and the liquid composition containing immiscible liquid can be prevented from being separated and the liquid can be maintained. The homogeneity of the components can be maintained. That is, the present invention provides a use, especially an edible composition, in which dispersibility is improved and stabilized by containing the dispersion stability, as well as use as dispersion stability of ramzan gum.

  The dispersion stabilizer of the present invention includes, for example, fiber components such as cocoa powder, matcha powder, calcium, vegetables and fruits, jelly grains, jelly pieces, protein components, sesame seeds, plastic beads, pigments, paints, and other solid components in an aqueous medium. Alternatively, it has an action of helping to quickly disperse in a medium in which a water-miscible organic solvent is mixed and preventing the aggregation and sedimentation thereof.

  In general, the aqueous component and the oily component are not miscible, 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 maintaining the dispersibility and homogeneity of each component contained in the aqueous component stably, the aqueous component includes, for example, salad oil, olive oil, sesame oil and the like. Even when an oil component is blended, it is possible to uniformly mix the two by stirring with a homomixer or the like or emulsification with a homogenizer or the like, and to maintain the state stably. Therefore, the dispersion stability-imparting agent of the present invention helps the oily component to be easily mixed and suspended in the aqueous component, and further stabilizes the dispersed and suspended state, so that both components can be separated quickly. It has the effect | action which prevents that.

  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. And cosmetics.

  Specific examples of edible compositions include cocoa beverages, calcium-fortified beverages, green tea-containing beverages, beverages containing vegetables or fruit juice, soy milk beverages, jelly-containing beverages and shikoko drinks, corn soup, potage soup and egg soup Examples include soups such as miso soup, liquid seasonings such as dressing, sauce and sauce, frozen desserts such as popsicles and soft ice creams, and frozen dessert mixes.

  Examples of the cosmetics include liquid cosmetics such as hair cosmetics, facial cleansers, lotions, lotions, and the like, which contain solid or oily components as content components. 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, and the content of solids increases as the product decreases due to use. There is a problem that the component composition is different at the beginning and 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 over a long period of time, and can be used up to the end with a uniform component composition.

  The amount of the ramsan gum used in these dispersions is not particularly limited as long as the target dispersion does not gel, and can be appropriately selected according to the type and content components of the target dispersion. . In order to prevent precipitation of solids present in the liquid phase and to stabilize the miscibility between the liquid components, 0.01 to 10% by weight, preferably 0.05 to 0.5% of ramsan gum is used with respect to 100% by weight of the dispersion. It is preferable to blend 5% by weight, more preferably 0.1 to 3% by weight.

(6) Starch-containing composition quality improver (aging inhibitor)
The present invention relates to a quality improving agent (aging inhibitor) for a starch-containing composition, characterized by containing the lamb gum. By adding the physical property improving agent of the present invention to starch-containing compositions, particularly starch-containing food compositions, the pot dropping phenomenon and cracking are suppressed, and the texture is not moist but crisp. Can keep. That is, the present invention provides a use of rhamsan gum as an anti-aging agent, and a starch-containing composition, particularly an edible starch-containing composition, which has improved anti-aging properties by containing the anti-aging agent. To do.

  In the present invention, the starch-containing composition, particularly the starch-containing edible composition, is produced through a heat treatment process such as baking, steaming, and frying after mixing the main ingredients consisting of wheat flour, sugar, fat, whole egg and the like. Food. Specific examples include sponge cakes, chiffon cakes, castellas, cheesecakes, hot cakes, dorayaki peels, cookies, and donuts.

  In order to obtain such an effect of improving physical properties, the lambzan gum is 0.01 to 10% by weight, preferably 0.03 to 5% by weight, more preferably 0.8% with respect to 100% by weight of the flour used in the starch-containing composition. It is preferable to mix 05 to 3% by weight.

(7) Water retention improver The present invention relates to a water retention improver comprising the lamb gum. By adding the water retention improver of the present invention to a composition, particularly an edible composition, so-called “water separation” is prevented from flowing out of the edible composition over time during refrigeration or room temperature storage. It is possible to suppress problems such as a decrease in content and a loss of texture or a change in taste. That is, the present invention provides a use of ramzan gum as a water retention improver, and a composition having improved water retention by containing the water retention improver, particularly an edible composition.

  The water retention improver of the present invention is, for example, sausage, ham, pork cutlet, hamburger and other processed meat products, meat fillings, fillings used for sandwiches, etc. Dairy products, kimchi, pickles such as shallow pickles, boiled sardines, strawberry jam, marmalade and other jams, wine jelly, coffee jelly, fruit jelly and other jelly.

  In addition, the water retention improver of the present invention is 0.01 to 10% by weight, preferably 0.05 to 5% by weight, more preferably 0.1 to 0.5% by weight of lamb gum, based on the total weight (100% by weight) of the composition. It is preferable to add ~ 3% by weight.

(8) Fluidity improver of liquid composition The present invention relates to a fluidity improver of a liquid composition characterized by containing the lamb gum.
By adding the fluidity improver of the present invention to a liquid composition, particularly a liquid edible composition, the fluidity of the edible composition can be modified from a liquid to a weak gel.
That is, the present invention provides a use of lambzan gum as a fluidity improver, and a liquid composition, particularly a liquid edible composition, which is obtained by modifying the fluidity by containing the fluidity improver. is there.

  Examples of the liquid edible composition include sauce and dressing, and can improve the paste (does not flow or sag) on the ingredients and can impart a short texture. In order to improve the shape retention, the ramsan gum is 0.01 to 10% by weight, preferably 0.03 to 5% by weight, more preferably 0.1% with respect to the total weight (100% by weight) of the liquid composition. It is preferable to add ~ 3% by weight.

(9) Texture improvement agent TECHNICAL FIELD This invention relates to the texture improvement agent characterized by containing the said ramzan gum. By adding the texture improving agent of the present invention to a composition, particularly an edible composition, for example, liquid foods such as soups and sauces and frozen desserts can be given a smooth texture, hamburger, Juicy texture can be imparted to livestock meat processed foods such as dumpling ingredients, and furthermore, moist texture can be imparted to starch-containing foods such as cakes and donuts. That is, the present invention provides a use of ramsan gum as a texture improver, and a composition, particularly an edible composition, having a texture improved by containing the texture improver.

  In order to obtain such a texture-improving effect, the lamb gum is 0.01 to 10% by weight, preferably 0.03 to 5% by weight, and more preferably 0.05% with respect to the total weight (100% by weight) of the composition. It is preferable to add ~ 3% by weight.

  The method for adding the physical property improving agent of the present invention to the edible composition is not particularly limited. For example, a conventionally known method such as a method of mixing with other powder raw materials in advance, a method of kneading, spraying or dipping is used. can do.

The edible composition targeted by the physical property improving agent of the present invention is not limited to the above-mentioned ones, for example, lactic acid bacteria beverages, soft drinks containing fruit juice, carbonated drinks, fruit juice drinks, vegetable juice drinks, tea drinks, Beverages such as ionic beverages, sports beverages, functional beverages, vitamin supplemented beverages, nutritionally balanced beverages, jelly beverages, and powdered beverages; puddings such as custard pudding, milk pudding, and pudding with fruit juice, jelly, bavaroa, and Desserts such as chewing gum, bubble gum, etc. (board gum, sugar-coated granule gum); in addition to coated chocolate such as marble chocolate, chocolate with flavors such as strawberry chocolate, blueberry chocolate, and melon chocolate Chocolates; soft candy (caramel, nougat, gummy candy ), Caramels such as toffee; sweets such as soft biscuits and soft cookies; dressings such as emulsified type dressings, separate dressings and non-oil dressings; sauces such as ketchup, sauce and sauce; strawberry Jams such as jams, blueberry jams, marmalades, apple jams, apricot jams, and preserves; fruit wines such as red wine; fruits for processing syrup-clad cherries, apricots, apples, strawberries; hams, sausages, and grilled pork Processed livestock products; fish ham, fish sausage, fish surimi, salmon, bamboo rings, hampen, fried satsuma, date rolls, and whale bacon; ,custard Creams such as ream, whipped cream, fermented cream, and sour cream, various soups such as consomme soup, potage soup, cream soup and Chinese soup, soups such as miso soup, fresh soup, stew, curry, and gratin; And processed 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 a kizami food, therapeutic foods, and foods for chewing / swallowing so-called tromi preparations.

(10) Thickener composition containing rhamsan gum and glucomannan Further, the present invention relates to a thickener composition characterized by containing rhamsan gum and glucomannan. The present invention is based on the phenomenon that the viscosity increases synergistically without gelation by using glucomannan in combination with rhamzan gum. It is possible to add a composition composed of ramzan gum and glucomannan to a composition, particularly an edible composition, and to thicken the composition. Further, if it is an edible composition using a raw material containing glucomannan, ramzan gum It is also possible to increase the viscosity by adding only. That is, the present invention provides a thickener composition containing rhamsan gum and glucomannan, and a composition, particularly an edible composition, containing the thickener composition.

  The thickener composition obtained in the present invention is useful when, for example, edible compositions such as beverages, confectionery, desserts and sauces are highly thickened without gelation.

  As a mixing ratio of the lambzan gum and glucomannan, 1 to 20 parts by weight, preferably 2 to 10 parts by weight of glucomannan can be mentioned with respect to 1 part by weight of rhamsan gum.

  On the other hand, when rhamsan gum is used in combination with polysaccharides other than glucomannan, the viscosity does not increase synergistically or gelate. Therefore, the ramsan gum is not affected by the formulation of the edible composition and can be used in a wide range of applications.

  Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto. Unless otherwise stated, the unit is in parts by weight, and those marked with “*” are manufactured by San-Ei Gen FFI Co., Ltd., and “*” in the text is San-Ei Gen FFI shares. Indicates the registered trademark of the company.

Experimental Example 1: Basic physical properties (viscosity and solubility) of ramzan gum
Rumzan gum (or xanthan gum as a control) is added to deionized water adjusted to each temperature of 20, 40, 60, and 80 ° C. to a concentration of 0.5% (in terms of solids), and a propeller type stirrer is used. The mixture was stirred at 2,000 rpm for 10 minutes. If the dissolution temperature is 20 ° C, leave it at 20 ° C for 1 hour or more. If the dissolution temperature is 40-80 ° C, leave it at 8 ° C for 10 minutes, then leave it at 20 ° C for 1 hour or more. It used for the viscosity measurement. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Table 1 and FIG. The shear fluidization index shown in the table indicates the ratio of the viscosity at 60 rpm to the viscosity at 6 rpm. The smaller the value, the greater the shear fluidization, that is, the stronger the rheologically solid property. The closer to 1, the closer to Newtonian viscous material is.

The viscosity of rhamzan gum hardly changed depending on the dissolution temperature. Also, at any dissolution temperature, the shear fluidization index was smaller than that of xanthan gum at the same concentration.
From the above results, it was found that rhamsan gum was well dissolved in water at room temperature (even without heating), and that the solution had stronger solid properties and higher shape retention (lower fluidity) than xanthan gum.

Experimental example 2: heat resistance (retort heat resistance)
Ramsan gum (or xanthan gum as a control) was added to deionized water heated to 80 ° C. to a concentration of 0.5%, and stirred at 2,000 rpm for 10 minutes using a propeller-type stirrer. The salt concentration was 0, 1, 3 and 5%. After standing at 8 ° C. for 10 minutes, the mixture was allowed to stand at 20 ° C. for 1 hour or longer and subjected to viscosity measurement. Retort heating was performed at 120 ° C. for 20 minutes, allowed to stand at 8 ° C. for 10 minutes, and then allowed to stand at 20 ° C. for 1 hour or longer to be used for viscosity measurement. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Tables 2 and 3 and FIG.

Note 1) Stirred and dissolved in deionized water at 80 ° C. for 15 minutes Note 2) Stirred and dissolved in deionized water at 80 ° C. for 10 minutes, then added with sodium chloride, and further stirred for 5 minutes.

Note 1) Stirred and dissolved in deionized water at 80 ° C. for 15 minutes Note 2) Stirred and dissolved in deionized water at 80 ° C. for 10 minutes, then added with sodium chloride, and further stirred for 5 minutes.

  In the lamb gum, the viscosity increased due to retort heating in the salt-free group and the salt-added group (except 5%). The increase in viscosity before and after retort heating was significantly smaller in the salt-added group than in the non-added group. On the other hand, in the control xanthan gum, in the salt-free group and the salt-added group (excluding 5%), the viscosity was greatly reduced by retort heating (reduced to about 50% before retort heating). In general, the change in viscosity due to retort heating was smaller for lambzan gum. From the above results, it was found that lamb gum has high heat resistance under severe heating conditions such as retort sterilization.

Experimental Example 3: Rumzan gum (or xanthan gum as a control) was added to deionized water heated to 80 ° C. freezing to a concentration of 0.5%, and stirred at 2,000 rpm for 10 minutes using a propeller-type stirrer. did. After standing at 8 ° C. for 10 minutes, the mixture was allowed to stand at 20 ° C. for 1 hour or longer and subjected to viscosity measurement. Thereafter, the solution was frozen at −18 ° C. for about 16 hours and naturally thawed at about 20 ° C. (about 5 hours), and subjected to viscosity measurement. The freezing and thawing process was repeated 4 times. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Tables 4 and 5 and FIG.

  Ramsan gum had a smaller viscosity change due to freezing and thawing than xanthan gum, and maintained the viscosity before treatment even after repeated freezing and thawing treatment. As a result of freezing and thawing, phase separation due to molecular aggregation occurred in xanthan gum, whereas such a phenomenon was not observed in rhamsan gum. From the above results, it was found that rhamzan gum has high freezing resistance.

Experimental Example 4: Acid-resistant ramzan gum (or xanthan gum as a control) was added to deionized water heated to 80 ° C. to a concentration of 0.5%, and the mixture was stirred at 2,000 rpm for 10 minutes using a propeller-type stirrer. . After standing at 8 ° C. for 10 minutes, the mixture was allowed to stand at 20 ° C. for 1 hour or longer and subjected to viscosity measurement. 0.1N hydrochloric acid was used to adjust the pH of the solution. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Tables 6 and 7 and FIG.

  It was found that the viscosity of lambzan gum hardly decreased even in a low pH region, and the viscosity was stably expressed in an acidic solution as much as or more than xanthan gum.

Experimental Example 5: Salt-resistant lambzan gum (or xanthan gum as a control) was dispersed and dissolved in saline (salt concentration 1 to 5%) by two methods.

Preparation method (1)
Ramsan gum (or xanthan gum as a control) was added to saline heated to 80 ° C. to a concentration of 0.5%, and stirred for 15 minutes at 2,000 rpm using a propeller-type stirrer (dissolve the gum in saline). how to).

Preparation method (2)
Ramsan gum (or xanthan gum as a control) was added to deionized water heated to 80 ° C. to a concentration of 0.5%, and the mixture was stirred at 2,000 rpm for 10 minutes using a propeller-type stirrer. Thereafter, sodium chloride was added and stirred at 2,000 rpm for 5 minutes. (Method of adding salt after dissolving the gum in deionized water).
In any of the solution preparation methods, the mixture was allowed to stand at 8 ° C. for 10 minutes and then allowed to stand at 20 ° C. for 1 hour or more, and subjected to viscosity measurement. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Tables 8 and 9 and FIG.

  In any of the solution preparation methods, the viscosity of rhamzan gum increased with the addition of salt. When the salt was added after the gum was dissolved (preparation method (2)), particularly when the salt concentration was 2% or more, the increase in viscosity was slightly large. The increase in viscosity due to the addition of salt was smaller than that of xanthan gum. In any of the solution preparation methods, the viscosity of the salt-added group was almost equal, and the viscosity was not dependent on the salt concentration. From the above results, it was found that rhamsan gum has high salt resistance.

Experimental Example 6: Dispersion stability (dispersion stability of insoluble solid content)
Ramsan gum (or xanthan gum as a control) was added to deionized water heated to 80 ° C. to a concentration of 0.5%, and the mixture was stirred at 2,000 rpm for 10 minutes using a propeller-type stirrer. The solution was prepared by allowing to stand at 8 ° C. for 10 minutes and then allowing to stand at 20 ° C. for 1 hour or more. In about 100 mL of the solution, 20 beads (made of 6,6 nylon, diameter 3.2 mm, spherical shape, specific gravity 1.14 g / mL) 20 particles were added, and after standing overnight at 20 ° C., the dispersibility of the beads was visually observed. The results are shown in FIG.

From FIG. 10, after standing overnight at 20 ° C., all the beads settled on xanthan gum, whereas the dispersion was maintained on rhamzan gum.
From the above results, it was found that rhamsan gum was excellent in dispersibility stability of insoluble solids.

Experimental Example 7: Rheological properties (fluidity)
Ramsan gum (or xanthan gum as a control) was added to deionized water adjusted to 20 ° C. and 80 ° C. to a concentration of 0.5%, and the mixture was stirred at 2,000 rpm for 10 minutes using a propeller type stirrer. In the case of dissolution at 20 ° C., the mixture was allowed to stand at 20 ° C. for 1 hour or longer and subjected to dynamic viscoelasticity measurement. In the case of dissolution at 80 ° C., the mixture was allowed to stand at 8 ° C. for 10 minutes and then allowed to stand at 20 ° C. for 1 hour or longer, and subjected to dynamic viscoelasticity measurement. Using ARES (Rheometric Scientific), measurement temperature: 20 ° C., jig: 50 mm diameter cone plate type, gap 0.05 mm, strain dependence of dynamic viscoelasticity (frequency 6.28 rad / s, strain 0) 0.1-500%) and frequency dependence (frequency 0.1-100 rad / s, distortion 1%). The results are shown in FIG.

  Ramzan gum had a smaller frequency dependence of storage modulus G ′ and loss modulus G ″ than xanthan gum, and tan δ in the linear strain region was small. It did not change.

  From the above results, it was confirmed that rhamsan gum was strongly rheologically solid compared to xanthan gum at the same concentration regardless of the solution preparation temperature. These results supported the effect of stabilizing the dispersion of insoluble solids shown in Experimental Example 6. That is, it was considered that the ramsan gum molecules were entangled in a string form in the solution and formed a pseudo network structure, thereby exhibiting elasticity and acting like a solid while being a liquid. It was considered that the shape retention of the system was enhanced by the development of elasticity, and that the insoluble solid content was retained in this pseudo network structure, thereby increasing the dispersion stability.

Experimental Example 8: Synergistic effect with glucomannan Ramsan gum and other polysaccharides (glucomannan, guar gum, locust bean gum) in a predetermined ratio (10: 0, 9: 1, 7: 3, 5: 5, 3: 7) , 1: 9, 0:10). The powder mixture was added to deionized water heated to 80 ° C. to a concentration of 0.5%, and the mixture was stirred at 2,000 rpm for 10 minutes using a propeller stirrer. The mixture was allowed to stand at 8 ° C. for 10 minutes and then allowed to stand at 20 ° C. for 1 hour or longer, and subjected to viscosity measurement. A B-type rotational viscometer was used for viscosity measurement. The results are shown in FIG.

  Rhamsan gum did not form a gel when used in combination with other polysaccharides. In addition, a synergistic thickening effect was observed with the combination of ramzan gum: glucomannan = 3: 7 and 1: 9.

  From the above results, it was confirmed that by using lambzan gum and glucomannan in combination, an effective thickening effect was obtained even at a low addition amount, and the cost could be reduced practically. In addition, xanthan gum whose use is limited by food ingredients (for example, when locust bean gum is present in food ingredients, gelation may occur when xanthan gum is added, and the texture may change dramatically. It was suggested that a thickening effect can be expected in a wide food group.

Example 1: Retort curry sauce (giving heat resistance; for improving texture)
Table 10 shows the prescription. All raw materials were added to water and stirred at 80 ° C. for 10 minutes. This was filled in an aluminum pouch and sterilized by retort (121 ° C., 20 minutes).

  The curry sauce added with lamb gum had a small viscosity change due to the retort treatment, the texture was not heavy compared to the curry sauce added with the modified starch (the texture was not pastey), and the flavor release was also good.

Example 2: Retort white sauce (giving heat resistance; for improving texture)
Table 11 shows the prescription. All remaining ingredients were added to milk and water and stirred at 80 ° C. for 10 minutes. This was filled in an aluminum pouch and sterilized by retort (121 ° C., 20 minutes).

  White sauce added with lambzan gum had a small change in viscosity due to retort treatment, and the texture was not heavy compared to the white sauce added with processed starch (the texture was not gluey), and the flavor release was also good.

Example 3: Canned corn soup (giving heat resistance; for improving texture)
Table 12 shows the prescription. A powder mixture of roasted wheat flour and lamb gum or tapioca processed starch was added to water and stirred at 80 ° C. for 10 minutes using a propeller type stirrer. All the remaining raw materials were added, and the mixture was further stirred at 80 ° C. for 5 minutes. The weight was corrected with water, homogenized (14.7 MPa), filled into a can, and retort sterilized (121 ° C., 20 minutes).

  The corn soup added with lamb's gum had a small viscosity change due to the retort treatment, the texture was not heavy compared to the corn soup added with the processed starch (the texture was not pastey), and the flavor release was also good.

Example 4: Frozen okonomiyaki sauce (for the purpose of imparting freezing resistance and improving texture)
Table 13 shows the prescription. Rhamsan gum or xanthan gum previously dispersed in fructose-glucose liquid sugar was added to water heated to 80 ° C. and stirred for 10 minutes using a propeller-type stirrer. All remaining raw materials were added and stirred at 80 ° C. for an additional 5 minutes. After weight correction with water, it was heated to 90 ° C. and filled into a container. This was snap frozen (−40 ° C., 3 hours) to prepare a sample, and returned to room temperature in running water for evaluation.

  The okonomiyaki sauce to which rhamzan gum was added had a smaller change in viscosity due to freezing and thawing than the okonomiyaki sauce to which xanthan gum was added, and the texture was also smooth.

Example 5: Frozen dumplings (for the purpose of imparting freezing resistance and improving texture)
Table 14 shows the prescription. All raw materials were mixed and molded (10 g / piece). This was wrapped in commercially available dumpling skin to prepare dumplings. The bottom surface was baked using a hot plate (180 ° C., 90 seconds), steamed (85 ° C., 5 minutes), and then rapidly frozen (−40 ° C., 3 hours). Evaluation was performed by reheating in a microwave oven.

  Addition of lambzan gum and xanthan gum increased the yield, suppressed the shrinkage of ingredients, and made the texture juicy and soft. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 6: Ramune beverage (for thickening and texture improvement in acidic compositions)
Table 15 shows the prescription. Xanthan gum or rhamzan gum was added to water, and the mixture was stirred at 80 ° C. for 10 minutes using a propeller type stirrer. After adding citric acid, trisodium citrate, sucralose (used as 1% aqueous solution), and flavor, water was added to adjust the total amount. The mixture was cooled in an 8 ° C. water bath, mixed with carbonated water, and filled into a bottle. The mixture was heated at 70 ° C. for 20 minutes, cooled in an 8 ° C. water bath, and stored at 5 ° C. The final pH of the beverage was 3.1.

  When lamb gum was added to a non / low sugar type carbonated beverage, the body feeling increased and the mouthfeel became rich. Lambzan gum had higher viscosity at the same concentration than xanthan gum, and was effective at low addition. Lambzan gum exhibited good viscosity even in the acidic region, and the change with time of the viscosity was small. Therefore, deterioration in quality (physical properties and texture) due to storage was not observed.

Example 7: Fruit juice beverage (for thickening and dispersion stability purposes in acidic compositions)
Table 16 shows the prescription. HM pectin or rhamzan gum was added to water and stirred for 10 minutes at 20 ° C. using a propeller stirrer. After adding sugar and fruit juice, 50% citric acid solution was added to adjust the pH to 3.5. After heating up to 93 ° C, the bottle was filled. After cooling in an 8 ° C water bath, it was stored at 5 ° C. The final pH of the beverage was 3.8.

  By adding ramzan gum to the fruit juice, precipitation of insoluble solids such as pulp could be suppressed. The lambzan gum solution is strongly rheologically solid, and is effective at low additions compared to pectin. Lambzan gum exhibited good viscosity even in the acidic region, and the change with time of the viscosity was small. Therefore, deterioration in quality (physical properties and texture) due to storage was not observed.

Example 8: Non-oil dressing (for dispersion stability purposes)
Table 17 shows the prescription. Rhamsan gum and xanthan gum previously dispersed in fructose-glucose liquid sugar were added to water heated to 80 ° C. and stirred for 10 minutes using a propeller-type stirrer. To this were added apple vinegar, lemon juice, brewed vinegar, salt, sodium L-glutamate, sun-like amino base super (N), and DL-malic acid, and the mixture was further stirred at 80 ° C. for 5 minutes. Flavors and basil chips were added, and after cooling to room temperature, the weight was corrected with water.

  With the addition of lambzan gum, the basil could be uniformly dispersed and maintained in the dressing with a moderately thick feeling without dramatically increasing the viscosity of the dressing. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 9: Separable dressing (for dispersion stability purposes)
Table 18 shows the prescription. Rumzan gum or xanthan gum was added to water and fructose-glucose liquid sugar, and the mixture was stirred at 80 ° C. for 10 minutes using a propeller stirrer. All remaining raw materials were added and stirred at 80 ° C. for an additional 5 minutes. After correcting the weight with water, it was mixed with the same amount of salad oil to prepare a dressing.

  Addition of ramzan gum improved the miscibility of the water phase part and the oil part. By shaking the container, the water phase part and the oil phase part were emulsified, and the emulsified state was maintained for a long time. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 10: Sakai-yaki sauce (thickening in high-concentration salt-containing composition, shape retention purpose)
Table 19 shows the prescription. Ramzan gum or xanthan gum was added to water heated to 80 ° C. and stirred for 10 minutes using a propeller-type stirrer. All the remaining raw materials were added and further stirred until 90 ° C was reached. After weight correction with water, hot pack filling was performed.

  The addition of ramzan gum improved the shape retention, resulting in a good (non-salting) paste and improved yield of baked ware. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 11: Mitarashi dumpling sauce (thickening in high-concentration salt-containing composition, shape retention purpose)
Table 20 shows the prescription. Sugar and rhamsan gum or xanthan gum were mixed in advance and added to water, liquid sugar and concentrated soy sauce, and then stirred at room temperature for 5 minutes using a propeller-type stirrer. All the remaining raw materials were added and stirred for another 1 minute, then warmed and stirred at 80 ° C. for 10 minutes. After heating to 90 ° C. and weight correction with water, hot pack filling was performed.

  The addition of ramzan gum improved the shape retention, resulting in a good (non-slipping) paste, and improved the yield of Mitarashi dango. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 12: Yakiniku Sauce (Thickening, Dispersion Stabilization, Shape Retention Purpose with Highly Concentrated Salt Containing Composition)
Table 21 shows the prescription. Ramsan gum or xanthan gum was added to water and stirred for 10 minutes at 80 ° C. using a propeller-type stirrer. All the remaining raw materials were added and further stirred until 90 ° C was reached. After weight correction with water, hot pack filling was performed.

  The addition of lambzan gum improved the shape retention of the dripping, and the sesame seeds were uniformly dispersed in the dripping and did not precipitate over time, and were stable. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 13: Boiled seaweed (for thickening, water retention and texture improvement with a high-concentration salt-containing composition)
Table 22 shows the prescription. Sugar and ramzan gum or xanthan gum were mixed in advance and added to water heated to 80 ° C., and then stirred for 10 minutes using a propeller-type stirrer. All the remaining raw materials and the gum solution were mixed in a pan, boiled until the total amount reached 100 parts by weight, and filled into a container.

  The addition of ramzan gum reduced water separation, resulting in a smooth, smooth texture with a smooth mouthfeel. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 14: Kimchi (thickening with high-concentration salt-containing composition, water retention purpose)
Table 23 shows the prescription. Ramsan gum or xanthan gum was added to water and stirred for 10 minutes at 80 ° C. using a propeller-type stirrer. All remaining raw materials were added and stirred at 80 ° C. for an additional 5 minutes. To 100 parts of Chinese cabbage, 30 parts of kimchi soda were added and mixed well by hand.

  The addition of ramzan gum improved the miscibility of kimchi soda and vegetables (it became easier to become familiar with vegetables), increased kimchi gloss, and decreased water separation. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 15: Steamed cake (for the purpose of preventing aging of the starch-containing composition and improving the texture)
Table 24 shows the prescription. Oils and fats (“Perming M” and “Perming H”) and egg yolk were placed in a bowl of a universal mixing stirrer and mixed at 216 rpm for 1 minute using a whipper. Saccharides (sugar, “Sanmalto Midori”, trehalose) were added thereto, and the mixture was further mixed at 216 rpm for 1 minute and 30 seconds. Disperse and dissolve the swelling agent ("Sunover O-50"), Matcha, pigment ("Matcha Sun Green 1739"), and flavor (Matcha Oil 83128) in water, take in another bowl, add egg white, Mixing was performed at 216 rpm for 1 minute 30 seconds using a whipper. The contents of the balls were combined and mixed with a wooden spatula, and the dough was prepared by adding and mixing the soft flour, processed starch, and a powder mixture (previously sieved) of ramzan gum or xanthan gum. 20 g of dough was placed on an aluminum foil and steamed with a steamer for 15 minutes.

  The addition of lambzan gum improved the moisture retention of the steamed bread, resulting in a moist texture. Moreover, the hardening (aging phenomenon) by storage was also suppressed, and the temporal change of food texture became small. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 16: Cake donut (for the purpose of preventing aging of starch-containing composition and improving texture)
Table 25 shows the prescription. The shortening was weighed into a universal mixing stirrer bowl, sugar and glucose were added and mixed using a hook at 126 rpm for 3 minutes. Whole eggs were added in three portions and mixed for 5 minutes. Soft flour, swelling agent ("Sunover O-62"), salt, milk cream EM, lamb gum gum or xanthan gum powder mixture (previously sieved) was added and mixed for 3 minutes at 63 rpm and then for 2 minutes at 126 rpm. Milk was added and mixed at 63 rpm for 2 minutes to prepare a dough. The dough extended with a rolling rod was punched out to about 40 g and fried at 180 ° C. for 60 seconds on one side for a total of 2 minutes.

  The addition of lambzan gum improved the dough extensibility and mold release, and improved workability. Moreover, it became a moist and soft texture, and the temporal change of the texture was reduced. Also, cracks and cracks in the fly were reduced. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 17: Japanese-style cookie (for the purpose of preventing aging of starch-containing composition and improving texture)
Table 26 shows the prescription. Shortening and an emulsifier ("Monoace SP Gold AG") were weighed into a bowl of a universal mixing stirrer, powdered sugar was added, and the mixture was mixed at 126 rpm for 3 minutes using a beater. To this was added sugar (“Sorbit L-70”) and then white kojian and mixed at 126 rpm for 3 minutes each. Extract powder (“SD black tea extract powder NO.16691”) aqueous solution (dissolved in water at 90 ° C. and returned to room temperature) and flavor (“Black tea oil NO.9305”), then soft flour, expansion agent (“Sun Over O-62 ") and a powder mixture of xanthan gum or rhamzan gum (previously sieved) and finally whole eggs were added and mixed to prepare a dough. 12 g of dough was squeezed out and baked for 10 minutes at 190 ° C. on the top and 180 ° C. on the bottom.

  The addition of lambzan gum improved the moisture retention of the baked confectionery, gave it a moist texture, and the change in texture over time was reduced. In addition, cracks and cracks after firing were reduced. Ramsan gum was more effective than xanthan gum at the same concentration.

Example 18: Supplementary food for persons with difficulty swallowing (Tromomi adjusting agent)
Table 27 shows the prescription. Dextrin and lambzan gum or xanthan gum were mixed with powder. Using a fluidized bed granulator (UNIGRATT, manufactured by Okawara Seisakusho), 100 mL of deionized water is sprayed at a flow rate of 10 mL / min and a spray pressure of 4 kgf / cm ² with a hot air temperature of 65 ° C. and a powder charge of 300 g. Then, after the spraying was finished, it was dried for 10 minutes to prepare a granulated product (granule). 3 g of the obtained granulated product was added to 100 mL of deionized water at 20 ° C., and the mixture was stirred at about 4 revolutions / second using a spatula and evaluated.

  The granulated product of rhamzan gum had less lumps and excellent dispersibility than the granulated product of xanthan gum. In all the granulated products, the viscosity reached equilibrium after 3 minutes of dissolution, but the viscosity of lambzan gum was about 1.3 times higher. Also, in terms of texture, lamb zan gum was better organized in the oral cavity and easier to swallow.

For the basic physical property evaluation (viscosity) of ramsan gum in Experimental Example 1, the transition of viscosity measured at each temperature condition (20 ° C., 40 ° C., 60 ° C., 80 ° C.) (measured value at 6 rpm, 60 rpm). Show. About heat resistance evaluation in Experimental Example 2, the transition of the viscosity before and after retort heating at each salt concentration (measured value at 6 rpm, A: lambzan gum, B: xanthan gum) is shown. Regarding the refrigeration resistance evaluation in Experimental Example 3, the transition of viscosity before and after retort heating at each salinity concentration (measured values at 6 rpm and 60 rpm, A: lambzan gum, B: xanthan gum) is shown. About the acid resistance evaluation in Experimental Example 4, the transition of the viscosity at each pH (3,4,5, unadjusted) (measured values at 6 rpm and 60 rpm, A: ramsan gum, B: xanthan gum) is shown. Regarding the salt tolerance evaluation in Experimental Example 5, the change in viscosity (measured value at 6 rpm) at each salt concentration (0 to 5%) prepared by each of the preparation methods (1) and (2), A: Ramzan gum, B: xanthan gum). About the dispersibility of the insoluble solid content (bead) in Experimental example 6, it shows about the dispersion stability (left: xanthan gum, right: ramzan gum) immediately after dispersion | distribution and after leaving overnight at 20 degreeC. Regarding the rheological properties in Experimental Example 7, (A-1): strain dependence of dynamic viscoelasticity of lambzan gum, (B-1): strain dependence of dynamic viscoelasticity of xanthan gum, (A-2): of lambzan gum Frequency dependence of dynamic viscoelasticity, (B-2): Frequency dependence of dynamic viscoelasticity of xanthan gum. Regarding the synergistic effect of rhamsan gum and various polysaccharides in Experimental Example 8, the viscosity (rotation) of the combined system of rhamsan gum and various polysaccharides ((A): glucomannan, (B): guar gum, (C): locust bean gum) Measured values at several 6 rpm and 60 rpm).

Claims (2)

A thickening stabilizer for a frozen composition, comprising lamb gum, wherein the blending ratio of ramzan gum and glucomannan is blended with ramzan gum: glucomannan = 3: 7 to 1: 9. Viscous stabilizer. A thickening stabilizer for a high-concentration salt-containing composition, characterized by containing lambzan gum, wherein the high-concentration salinity is such that the blending ratio of lambzan gum and glucomannan is ramzan gum: glucomannan = 3: 7 to 1: 9 Thickening stabilizer for containing composition.

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