JP5013355B2 - Method for producing modified sugar beet pectin and use thereof - Google Patents
Method for producing modified sugar beet pectin and use thereof Download PDFInfo
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- JP5013355B2 JP5013355B2 JP2005100243A JP2005100243A JP5013355B2 JP 5013355 B2 JP5013355 B2 JP 5013355B2 JP 2005100243 A JP2005100243 A JP 2005100243A JP 2005100243 A JP2005100243 A JP 2005100243A JP 5013355 B2 JP5013355 B2 JP 5013355B2
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- sugar beet
- beet pectin
- modified sugar
- emulsion
- pectin
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- Edible Oils And Fats (AREA)
Description
本発明は、改質シュガービートペクチンの製造方法に関する。より詳細には、本発明は、良好な乳化力を有するシュガービートペクチンを製造する方法に関する。また、本発明はかかる方法によって得られる改質シュガービートペクチン、並びにその用途に関する。 The present invention relates to a method for producing modified sugar beet pectin. More particularly, the present invention relates to a method for producing sugar beet pectin having good emulsifying power. The present invention also relates to a modified sugar beet pectin obtained by such a method, and its use.
食品産業においては、食品に食感やゲル化、増粘、結着、乳化などの機能特性を付与する目的で、さまざまな高分子多糖類が使用されている。また、こうした高分子多糖類をさらに高分子化することによって、かかる機能をより増強する試みもなされている。 In the food industry, various high molecular polysaccharides are used for the purpose of imparting functional properties such as texture, gelation, thickening, binding, and emulsification to foods. In addition, attempts have been made to further enhance this function by further polymerizing such polymeric polysaccharides.
高分子多糖類の高分子化方法としては、例えば、セルロースの高置換度誘導体であるメチルセルロース、カルボキシメチルセルロース、ヒドロキシプロピルセルロース；スターチの高置換度誘導体であるカルボキシメチルスターチ；またはキトサンの高置換度誘導体であるカルボキシメチルキトサン等の水溶液に、電離放射線を照射することによって橋架け構造を誘導し、高分子化させる方法が知られている（例えば、特許文献１、2）。この原理は、電離放射線の照射によって生じた水分子由来のラジカルによって多糖類の誘導置換基がラジカル化し、誘導置換基由来のラジカル同士が相互作用することによって架橋する、いわゆるラジカル重合により説明されている(非特許文献１)。誘導置換基由来のラジカルをより多く生じさせるためには、多糖類の周囲の環境に水分子が多数存在することと、誘導置換基の数が多いことが必要であり、さらに生じた誘導置換基ラジカル同士が結合するためには、多糖類の分子が比較的よく運動していることが必要である。 Examples of a method for polymerizing a high molecular polysaccharide include, for example, methyl cellulose, carboxymethyl cellulose, and hydroxypropyl cellulose, which are highly substituted derivatives of cellulose; carboxymethyl starch, which is a highly substituted derivative of starch; or high substituted derivatives of chitosan. A method is known in which an aqueous solution of carboxymethyl chitosan or the like is irradiated with ionizing radiation to induce a bridge structure and to polymerize it (for example, Patent Documents 1 and 2). This principle is explained by so-called radical polymerization, in which the derived substituents of polysaccharides are radicalized by radicals derived from water molecules generated by irradiation with ionizing radiation, and the radicals derived from the induced substituents crosslink with each other. (Non-patent Document 1). In order to generate more radicals derived from a derived substituent, it is necessary that there are a large number of water molecules in the environment around the polysaccharide and that the number of derived substituents is large. In order for radicals to bind to each other, it is necessary that the polysaccharide molecules move relatively well.
しかし、セルロース、スターチ、及びキトサン以外の多糖類については、その高置換度誘導体（例えば、カルボキシメチル、メチル、ヒドロキシメチル等）は非常に高価であり、特にペクチンについては、その高置換度誘導体が市販されていないのが実情である。 However, for polysaccharides other than cellulose, starch, and chitosan, their high substitution derivatives (eg, carboxymethyl, methyl, hydroxymethyl, etc.) are very expensive, especially for pectin, their high substitution derivatives. The fact is that it is not commercially available.
低水分状態、例えば、粉末状態の多糖類を、アセチレンガスなどの媒介ガスの存在下で、高エネルギー電子線照射することによって高分子化する方法も知られており、とくにレモンライム由来のHMペクチンにおいて、かかる方法によって、その粘性、乳タンパク安定性、乳化性、保水性等を増強する技術も公開されている（例えば、特許文献３）。しかし、アセチレンガスなどの媒介ガスを併用することにより目的とする物質以外の副生成物が生じる可能性がある。 There is also known a method of polymerizing polysaccharides in a low moisture state, for example, in a powdered state, by irradiating them with a high energy electron beam in the presence of a medium gas such as acetylene gas, especially HM pectin derived from lemon lime. In this regard, a technique for enhancing the viscosity, milk protein stability, emulsifiability, water retention and the like by such a method is also disclosed (for example, Patent Document 3). However, by using a medium gas such as acetylene gas in combination, a by-product other than the target substance may be generated.
上記するように、特定の高分子多糖類については、放射線照射により高分子化する技術は知られているものの、一般的には、糖類に放射線を照射すると、その主鎖が切断され、分解反応が進み、分子量や粘度の低下によって、粘性・乳化性・結着性などの物性（機能）が低下することが知られている(非特許文献１参照)。
上記問題に鑑み、本発明は、優れた乳化性を備えるように改質してなるシュガービートペクチンを製造する方法を提供することを目的とする。具体的には、本発明はシュガービートペクチンの乳化力を効率良く高める方法を提供することを目的とする。さらに本発明は、こうして得られた乳化力に優れたシュガービートペクチン、並びに当該シュガービートペクチンの乳化剤としての用途を提供することを目的とする。 In view of the above problems, an object of the present invention is to provide a method for producing sugar beet pectin that is modified to have excellent emulsifiability. Specifically, an object of the present invention is to provide a method for efficiently increasing the emulsifying power of sugar beet pectin. Furthermore, an object of the present invention is to provide a sugar beet pectin excellent in emulsifying power obtained as described above and a use as an emulsifier of the sugar beet pectin.
本発明者らは、上記課題のもと鋭意研究を重ねていたところ、シュガービートペクチンを水存在下でγ線や電子線などの電離放射線を照射することにより、シュガービートペクチンの分子量が増加し、シュガービートペクチンが有する乳化性が向上することを見いだした。当該シュガービートペクチンは前述したセルロース等の高置換度誘導体とは異なり、分子内に安定なラジカルを供給する誘導置換基（例えば、カルボキシメチル基やアルキル基等）を有するものではない。また、シュガービートペクチンは分子量、構成糖の種類および比率、タンパク含量等の点において、食品分野において最も多く使われているレモンライム由来のペクチンとは異なる。 The inventors of the present invention have been diligently researching based on the above-mentioned problems.By irradiating sugar beet pectin with ionizing radiation such as γ rays and electron beams in the presence of water, the molecular weight of sugar beet pectin increases. It was found that the emulsifiability of sugar beet pectin is improved. The sugar beet pectin does not have a derivative substituent (for example, a carboxymethyl group or an alkyl group) that supplies a stable radical in the molecule, unlike the high substitution derivative such as cellulose described above. Sugar beet pectin is different from lemon lime-derived pectin most frequently used in the food field in terms of molecular weight, types and ratios of constituent sugars, protein content, and the like.
本発明者らは、電離放射線を照射することによる高分子化及び乳化性の向上が、通常のペクチンでは生じず、シュガービートペクチンに特有に生じる現象であることを確認し、さらに糖鎖同士のラジカル重合とは異なる反応機構（おそらくは、タンパク質同士が自己重合）によって生じていることを確認し、本発明を完成するに至った。 The present inventors confirmed that the polymerization and emulsifiability improvement by irradiating with ionizing radiation does not occur in normal pectin, but is a phenomenon that occurs peculiar to sugar beet pectin. It was confirmed that the reaction mechanism was different from radical polymerization (probably, proteins were self-polymerized), and the present invention was completed.
本発明はかかる知見に基づいて開発されたものであり、下記の態様を含むものである：
項１．シュガービートペクチンに水存在下で電離放射線を照射する工程を有する改質シュガービートペクチンの製造方法。
項２．シュガービートペクチンの含有率が３〜３５重量％であることを特徴とする項１記載の改質シュガービートペクチンの製造方法。
項３．照射する電離放射線がγ線であることを特徴とする項１または２に記載する改質シュガービートペクチンの製造方法。
項４．照射する電離放射線が、加速電圧０．２〜１０ＭＶの電子線であることを特徴とする項１または２に記載する改質シュガービートペクチンの製造方法。
項５．シュガービートペクチンに水存在下で照射する電離放射線の吸収線量が１〜１００ｋＧｙであることを特徴とする項１乃至４のいずれかに記載する改質シュガービートペクチンの製造方法。
項６．シュガービートペクチンに水存在下で電離放射線を照射する工程の後に、乾燥工程を有する項１乃至５のいずれかに記載する改質シュガービートペクチンの製造方法。
項７．乾燥工程が、スプレードライまたはドラムドライであることを特徴とする項６に記載の改質シュガービートペクチンの製造方法。
項８．乳化力を向上した改質シュガービートペクチンの製造方法である、項１乃至７のいずれかに記載する方法。
The present invention has been developed based on such findings, and includes the following aspects:
Item 1. A method for producing modified sugar beet pectin, which comprises irradiating sugar beet pectin with ionizing radiation in the presence of water.
Item 2. Item 2. The method for producing modified sugar beet pectin according to item 1, wherein the sugar beet pectin content is 3 to 35% by weight.
Item 3. Item 3. The method for producing modified sugar beet pectin according to Item 1 or 2, wherein the ionizing radiation to be irradiated is gamma rays.
Item 4. Item 3. The method for producing modified sugar beet pectin according to Item 1 or 2, wherein the ionizing radiation to be irradiated is an electron beam having an acceleration voltage of 0.2 to 10 MV.
Item 5. Item 5. The method for producing modified sugar beet pectin according to any one of items 1 to 4, wherein the absorbed dose of ionizing radiation applied to sugar beet pectin in the presence of water is 1 to 100 kGy.
Item 6. Item 6. The method for producing modified sugar beet pectin according to any one of Items 1 to 5, further comprising a drying step after the step of irradiating the sugar beet pectin with ionizing radiation in the presence of water.
Item 7. Item 7. The method for producing modified sugar beet pectin according to Item 6, wherein the drying step is spray drying or drum drying.
Item 8. Item 8. The method according to any one of Items 1 to 7, which is a method for producing a modified sugar beet pectin with improved emulsifying power.
項９．項１乃至８のいずれかに記載する製造方法によって得られる改質シュガービートペクチン。
項１０．項９に記載の改質シュガービートペクチンを有効成分とする乳化剤。
項１１．項９に記載の改質シュガービートペクチンを用いて調製される乳化組成物。
項１２．項９記載の改質シュガービートペクチンを乳化剤として用いる乳化組成物の調製方法。
項１３．乳化組成物が、精油、油性香料、油性色素、油溶性ビタミン、多価不飽和脂肪酸、動植物油、ショ糖酢酸イソ酪酸エステル、及び中鎖トリグリセライドよりなる群から選択される少なくとも１種の疎水性物質を分散質として有するＯ／Ｗ型またはＷ／Ｏ／Ｗ型のエマルジョンである項１２に記載する乳化組成物の調製方法。
項１４．項１２または１３の調製方法によって得られる乳化組成物。
項１５．飲食品である項１１または１４のいずれかに記載の乳化組成物。
Item 9. Item 9. A modified sugar beet pectin obtained by the production method according to any one of Items 1 to 8.
Item 10. Item 11. An emulsifier comprising the modified sugar beet pectin according to Item 9 as an active ingredient.
Item 11. Item 10. An emulsified composition prepared using the modified sugar beet pectin according to Item 9.
Item 12. Item 10. A method for preparing an emulsion composition using the modified sugar beet pectin according to Item 9 as an emulsifier.
Item 13. The emulsified composition is at least one hydrophobic selected from the group consisting of essential oils, oily fragrances, oily pigments, oil-soluble vitamins, polyunsaturated fatty acids, animal and vegetable oils, sucrose acetate isobutyrate, and medium chain triglycerides. Item 13. The method for preparing an emulsified composition according to Item 12, which is an O / W type or W / O / W type emulsion having a substance as a dispersoid.
Item 14. Item 14. An emulsified composition obtained by the preparation method of Item 12 or 13.
Item 15. Item 15. The emulsified composition according to any one of Items 11 and 14, which is a food or drink.
以下に、本発明を詳細に説明する。
（１）改質シュガービートペクチンの製造方法
本発明は、シュガービートペクチンを高い乳化力を有するように改質する方法、言い換えれば高い乳化力を有するように改質してなるシュガービートペクチンの製造方法である。本発明の方法は、シュガービートペクチンを水存在下で電離放射線を照射することによって実施することができる。
The present invention is described in detail below.
(1) Method for producing modified sugar beet pectin The present invention relates to a method for modifying sugar beet pectin so as to have high emulsifying power, in other words, production of sugar beet pectin obtained by modifying so as to have high emulsifying power. Is the method. The method of the present invention can be carried out by irradiating sugar beet pectin with ionizing radiation in the presence of water.
本発明の方法において、改質対象物（出発原料）として用いられるシュガービートペクチン（以下、本発明の改質シュガービートペクチンと区別する意味で、「シュガービートペクチン（原料）」ともいう）は、甜菜（Ｂｅｔａｖｕｌｇａｒｉｓ ＬＩＮＮＥ ｖａｒ. ｒａｐａ ＤＵＭＯＲＴＩＥＲ）に由来する天然の高分子多糖類であり、前述するように、α−１，４グリコシド結合したD−ガラクツロン酸の主鎖と、主にアラビノースやグルコース等の中性糖からなる側鎖、及び側鎖に結合したタンパクから構成されている。その平均分子量は一般的な柑橘系のペクチンの約３倍に相当する約４５万であり、また柑橘系のペクチンよりも側鎖の割合が多いため、より球状に近い構造をしていることを特徴とする。さらに、シュガービートペクチン（原料）は、メチルエステル化度が５０％以上、総エステル化度が８５％以上であり、HMペクチンに該当する。 In the method of the present invention, sugar beet pectin used as a modification target (starting material) (hereinafter also referred to as “sugar beet pectin (raw material)” in the sense of being distinguished from the modified sugar beet pectin of the present invention), It is a natural high molecular polysaccharide derived from sugar beet ( Betavulgaris LINEN var. Rapa DUMORTIER), and as described above, a main chain of D-galacturonic acid linked with α-1,4 glycoside, mainly arabinose, glucose, etc. It is composed of side chains consisting of neutral sugars and proteins bound to the side chains. Its average molecular weight is about 450,000, which is about 3 times that of general citrus pectin, and because it has a higher proportion of side chains than citrus pectin, it has a more spherical structure. Features. Furthermore, sugar beet pectin (raw material) has a methyl esterification degree of 50% or more and a total esterification degree of 85% or more, and corresponds to HM pectin.
当該シュガービートペクチン（原料）は、市販されており、誰でも商業的に入手することができる。商業的に入手可能な製品としては、例えば、ビストップＤ−２２５０（三栄源エフ・エフ・アイ株式会社）を挙げることができる。 The sugar beet pectin (raw material) is commercially available, and anyone can obtain it commercially. Examples of commercially available products include Bistop D-2250 (San-Eigen FFI Corporation).
通常シュガービートペクチン（原料）は、塊状物、玉状物、粗粉砕物、顆粒状、粒状、または粉末状（スプレードライ粉末を含む）の形態の別を問わず、いずれの形態のものをも改質対象のシュガービートペクチン（原料）として使用することができる。 Sugar beet pectin (raw material) is usually in any form, regardless of whether it is in the form of a lump, ball, coarsely pulverized product, granule, granule, or powder (including spray-dried powder) It can be used as a sugar beet pectin (raw material) to be modified.
本発明において、シュガービートペクチンは、水の存在下で、電離放射線が照射される。従って、実用的にはシュガービートペクチンと水とを混合した状態のもの、すなわち水溶物の状態で電離放射線が照射される。本明細書に記載する「シュガービートペクチン水溶物」の中には、シュガービートペクチン水を加え、均質化して、配合量の全てが水に溶解した状態の水溶液（本明細書において、「シュガービートペクチン水溶液」ともいう）、並びに配合量の一部が水に溶解し一部が不溶状態にある、例えば懸濁液やペースト状のもの（本明細書において、後者のペースト状のものを「ペースト状シュガービートペクチン」ともいう）のいずれもが含まれる。 In the present invention, sugar beet pectin is irradiated with ionizing radiation in the presence of water. Therefore, practically, ionizing radiation is irradiated in a mixed state of sugar beet pectin and water, that is, in the state of an aqueous solution. In the “sugar beet pectin aqueous solution” described in this specification, sugar beet pectin water is added, homogenized, and an aqueous solution in which all of the blended amount is dissolved in water (in this specification, “sugar beet pectin water”). Pectin aqueous solution ”, and part of the amount dissolved in water and partly insoluble, for example, suspension or paste (in this specification, the latter paste is referred to as“ paste ” All of which are also referred to as “shaped sugar beet pectin”.
電離放射線を照射するシュガービートペクチンは、前述するさまざまな形態のシュガービートペクチンに水を加え、均質化することによって調製される。ここで使用される水は、特に制限されず、水道水、蒸留水、イオン交換水のいずれであってもよい。好ましくはイオン交換水である。シュガービートペクチンの含有率は、使用するシュガービートペクチンの種類やその分子量によっても異なるが、通常３〜３５重量％の範囲から選択することができる。好ましくは５〜２０重量％である。シュガービートペクチンの含有率が１重量％以下の希薄溶液では、電離放射線を照射しても改質が十分に進まなくなる傾向があり、効率的に改質することが難しくなる。一方、シュガービートペクチン含有率が３５重量％を越えてかなり濃くなると、シュガービートペクチンを水中に均一・均質に溶解または混合することが難しくなるため、含有割合にムラができ、一定した品質のものが得られなくなる傾向がある。 Sugar beet pectin irradiated with ionizing radiation is prepared by adding water to the above-described various forms of sugar beet pectin and homogenizing it. The water used here is not particularly limited, and may be tap water, distilled water, or ion exchange water. Ion exchange water is preferable. The content of sugar beet pectin varies depending on the type of sugar beet pectin to be used and its molecular weight, but can usually be selected from the range of 3 to 35% by weight. Preferably, it is 5 to 20% by weight. In a dilute solution having a sugar beet pectin content of 1% by weight or less, modification tends not to proceed sufficiently even when irradiated with ionizing radiation, making it difficult to modify efficiently. On the other hand, when the sugar beet pectin content exceeds 35% by weight, it becomes difficult to dissolve or mix sugar beet pectin in water evenly and uniformly. Tends to be lost.
なお、シュガービートペクチンは必要に応じて加温した水を加え（又は水に加え）、均質化した後、混入しているゴミなどを取り除いておくことが好ましい。 The sugar beet pectin is preferably added with warmed water (or in addition to water) as necessary, homogenized, and then mixed dust is removed.
電離放射線の照射は、このようにして調製された水存在下のシュガービートペクチンを、照射する電離放射線の種類に応じて任意の容器にいれた状態で行うことができる。但し、ペーストなど水存在下のシュガービートペクチンの流動性が低い場合は、容器に収容することなく、直に電離放射線を照射することも可能である。 Irradiation with ionizing radiation can be performed in a state where the sugar beet pectin in the presence of water thus prepared is placed in an arbitrary container according to the type of ionizing radiation to be irradiated. However, when the sugar beet pectin in the presence of water such as a paste has low fluidity, it is possible to directly irradiate ionizing radiation without storing it in a container.
電離放射線の種類としては、特に制限されず電離放射線（γ線、電子線、Ｘ線）のいずれをも使用することができる。好ましくはγ線または電子線である。改質シュガービートペクチンを工業的に製造する観点からより好ましくは、電子加速器を利用した電子線照射、またはコバルト６０を使用したγ線照射である。 The type of ionizing radiation is not particularly limited, and any ionizing radiation (γ ray, electron beam, X-ray) can be used. Preferably it is a gamma ray or an electron beam. From the viewpoint of industrially producing modified sugar beet pectin, irradiation with an electron beam using an electron accelerator or irradiation with γ rays using cobalt 60 is more preferable.
γ線は電子線と比較して透過力が大きいので、厚みのある試料を照射する場合に適した線源である。またγ線が透過する限りにおいて、試料収納に使用する容器の種類が制限されないという利点がある。例えば、大型のドラム缶やステンレス容器に大量の試料を入れて照射することも可能であり、これにより水存在下のシュガービートペクチンを大量に照射処理（改質処理）することができる。γ線照射には、セシウム１３７を使用した照射とコバルト６０を使用した照射がある。セシウム１３７はコバルト６０に比して、単位時間当たりの線量、すなわち線量率が低く照射効率が劣るため、好ましいγ線照射はコバルト６０を使用したγ線照射である。 Since γ-rays have a larger transmission power than electron beams, they are suitable for irradiating a thick sample. In addition, as long as γ-rays are transmitted, there is an advantage that the type of container used for sample storage is not limited. For example, it is possible to irradiate a large amount of sample in a large drum can or a stainless steel container, and thereby, sugar beet pectin in the presence of water can be irradiated (modified) in a large amount. The γ-ray irradiation includes irradiation using cesium 137 and irradiation using cobalt 60. Since cesium 137 has a low dose per unit time, that is, a dose rate and is inferior in irradiation efficiency as compared with cobalt 60, preferable γ-ray irradiation is γ-ray irradiation using cobalt 60.
一方、電子線は、γ線のようにコバルト６０やセシウム１３７のような放射性同位元素を使用しないため、遮蔽装置も比較的簡易な物でも良いなど、安全面や作業面で好ましい線源である。また電子線照射は、単位時間当たりの線量、すなわち線量率が高く、処理能力が大きいといわれている。 On the other hand, the electron beam is a preferable radiation source in terms of safety and work, since a radioisotope such as cobalt 60 and cesium 137 is not used like γ-ray, and the shielding device may be relatively simple. . In addition, electron beam irradiation is said to have a high dose per unit time, that is, a high dose rate and a large processing capacity.
電子線は加速電圧に応じて透過力が異なるものの、一般にγ線に比して透過力が小さい。このため、使用する電子線の透過力（電子線のエネルギー）に応じて照射試料を調整することが好ましい。例えば、１０ＭｅＶ程度の高エネルギーの電子線は試料の厚さ数ｍｍ〜３ｃｍ程度のものを均一に照射することが可能であるのに対し、１ＭｅＶ以下の低エネルギーの電子線は試料の厚さ３ｍｍ程度までしか均一に照射することができない。従って、照射する試料が、厚みのないものや厚みを調整することが可能な試料（例えば、粉体、流体、液体、薄層化可能な固体）に制限されるものの、それが可能であれば、電子線照射は、前述するように処理能力が大きく大量処理が可能であるため、経済的にも工業的製造の観点からも、より好ましい照射法である。 Although electron beams have different penetrating power depending on the acceleration voltage, they are generally smaller in penetrating power than γ rays. For this reason, it is preferable to adjust an irradiation sample according to the transmission power (electron beam energy) of the electron beam to be used. For example, a high-energy electron beam of about 10 MeV can uniformly irradiate a sample with a thickness of several mm to 3 cm, whereas a low-energy electron beam of 1 MeV or less has a thickness of 3 mm. Uniform irradiation is possible only to the extent. Therefore, although the sample to be irradiated is limited to a sample having no thickness or a sample whose thickness can be adjusted (for example, powder, fluid, liquid, thinnable solid), if that is possible Electron beam irradiation is a more preferable irradiation method from the viewpoint of economical and industrial production because it has a high processing capacity and can be processed in large quantities as described above.
照射電離放射線として電子線を使用する場合は、通常、試料をポリエチレン袋に充填し、電子線のエネルギーに応じてその厚みを調整することが行われる。具体的には、試料をポリエチレン袋に充填し、できるだけ均一になるように薄く広げて照射する方法を挙げることができる。特に、上記の１ＭｅＶ以下の低エネルギーの電子線を用いる場合は、できるだけ薄いポリエチレン袋に厚さが３ｍｍ以下になるように試料を入れ、薄くシート状にして照射することが好ましい。このように照射電離放射線として電子線を使用する場合は、照射試料の厚みが制限されるので、効率的に多数の試料を処理するためには照射試料を薄く広げてコンベア上で移動させながら照射することが好ましく、また片面からだけでなく両面から照射する方法も好適に利用される。 When an electron beam is used as irradiation ionizing radiation, a sample is usually filled in a polyethylene bag and the thickness is adjusted according to the energy of the electron beam. Specifically, a method can be mentioned in which a sample is filled in a polyethylene bag, spread thinly and irradiated as uniformly as possible. In particular, when using the above-mentioned low energy electron beam of 1 MeV or less, it is preferable to put the sample in a polyethylene bag as thin as possible and irradiate it in the form of a thin sheet. When an electron beam is used as irradiation ionizing radiation in this way, the thickness of the irradiated sample is limited, so in order to efficiently process a large number of samples, the irradiated sample is thinly spread and moved while moving on a conveyor. In addition, a method of irradiating from both sides as well as from one side is also preferably used.
なお、これらの照射条件は、照射する試料の流動性や試料の比重、包材、粉体及び液体の別など、さまざまな要因に適した条件を選択使用することができる。 As these irradiation conditions, conditions suitable for various factors such as the fluidity of the sample to be irradiated, the specific gravity of the sample, the packaging material, the powder, and the liquid can be selected and used.
本発明におけるシュガービートペクチンでの照射の場合、γ線照射であっても、高エネルギーまたは低エネルギーの電子線による照射のいずれにおいても、同じ照射線量であれば、照射線源に関係なく、目的とする改質シュガービートペクチンを得ることが可能である。 In the case of irradiation with sugar beet pectin in the present invention, the purpose is the same regardless of the irradiation source, as long as the irradiation dose is the same regardless of whether it is γ-ray irradiation or irradiation with a high-energy or low-energy electron beam. It is possible to obtain the modified sugar beet pectin.
具体的には、シュガービートペクチン含有率が３〜１０重量％の流動性のある水溶液を用いる場合、特に制限はされないが、改質シュガービートペクチンの製造効率の点から、照射する電離放射線として、コバルト６０を用いたγ線照射や１０ＭｅＶ程度の高エネルギーの電子線など、比較的透過力の高い放射線を使用するほうが好ましい。例えば、コバルト６０を用いたγ線照射の場合、密閉可能なドラム缶やアトロン缶やステンレス容器にシュガービートペクチン水溶液を入れて照射する方法を、また、高エネルギー電子線照射の場合も、アルミニウムやポリエチレン製の容器にシュガービートペクチン水溶液を入れて、密閉した状態で照射する方法を挙げることができる。 Specifically, when using a fluid aqueous solution having a sugar beet pectin content of 3 to 10% by weight, the ionizing radiation to be irradiated is not particularly limited, but from the viewpoint of the production efficiency of the modified sugar beet pectin, It is preferable to use radiation having relatively high penetrating power, such as γ-ray irradiation using cobalt 60 or an electron beam having a high energy of about 10 MeV. For example, in the case of γ-ray irradiation using cobalt 60, a method of irradiating a sugar beet pectin aqueous solution in a sealable drum can, an atron can, or a stainless steel container, and also in the case of high energy electron beam irradiation, aluminum or polyethylene An example is a method in which a sugar beet pectin aqueous solution is placed in a container made of the product and irradiated in a sealed state.
一方、シュガービートペクチン含有率が１０〜２０重量％の流動性が少ないペーストを用いる場合も、改質シュガービートペクチンの製造効率の点から、上記と同様にコバルト６０を用いたγ線照射や１０ＭｅＶ程度の高エネルギーの電子線など、比較的透過力の高い放射線を使用するほうが好ましい。その際、電子線照射を行う場合は、コンベアの上にポリエチレン製のシートを敷いておき、その上部に、ローラーなどで適切な厚さに調整したペースト状の水存在下のシュガービートペクチンを薄く広げて照射する方法を例示することができ、これにより連続的にかつ大量に水存在以下のシュガービートペクチンを照射することが可能である。また、ポリエチレン製の袋に厚さを調整してペースト状の水存在下のシュガービートペクチンを入れて、照射することも可能である。 On the other hand, in the case of using a paste with a low sugar beet content of 10 to 20% by weight, from the viewpoint of production efficiency of the modified sugar beet pectin, γ-ray irradiation using cobalt 60 or 10 MeV as described above. It is preferable to use radiation having a relatively high transmission power, such as an electron beam with a high energy level. At that time, when electron beam irradiation is performed, a sheet made of polyethylene is laid on the conveyor, and sugar beat pectin in the presence of paste-like water adjusted to an appropriate thickness with a roller or the like is thinned on the sheet. A method of spreading and irradiating can be exemplified, whereby it is possible to irradiate sugar beet pectin in the presence of water continuously or in large quantities. It is also possible to adjust the thickness of a polyethylene bag and put sugar beet pectin in the presence of paste-like water into the bag and irradiate it.
シュガービートペクチンに照射する電離放射線の吸収線量も本発明の効果が得られる限り特に制限されない。水溶物中のシュガービートペクチンの含有率によって好適な吸収線量は異なるが、通常１〜１００ｋＧｙの範囲から適宜選択して利用できる。例えばシュガービートペクチンの含有率が１０〜３５重量％のシュガービートペクチンの場合は、電離放射線照射に対してやや重合速度が遅い傾向がある。このため、吸収線量は３〜１００ｋＧｙの範囲が好ましく、より好ましくは５〜３０ｋＧｙの範囲である。シュガービートペクチンの含有率が３〜１０重量％のシュガービートペクチンの場合は、電離放射線照射に対して重合速度が速い傾向があるため、好ましい吸収線量の範囲は１〜１５ｋＧｙであり、より好ましくは１〜１０ｋＧｙの範囲である。 The absorbed dose of ionizing radiation applied to sugar beet pectin is not particularly limited as long as the effect of the present invention can be obtained. Although a suitable absorbed dose varies depending on the content of sugar beet pectin in the aqueous solution, it can be appropriately selected from the range of 1 to 100 kGy. For example, in the case of sugar beet pectin having a sugar beet pectin content of 10 to 35% by weight, the polymerization rate tends to be slightly slower than ionizing radiation. For this reason, the absorbed dose is preferably in the range of 3 to 100 kGy, more preferably in the range of 5 to 30 kGy. In the case of sugar beet pectin having a sugar beet pectin content of 3 to 10% by weight, the polymerization rate tends to be high with respect to ionizing radiation irradiation, so the preferable absorbed dose range is 1 to 15 kGy, more preferably It is in the range of 1-10 kGy.
電離放射線を照射したシュガービートペクチンは、そのままの状態または適当に水に希釈した後に、スプレードライ、ドラムドライ、凍結乾燥などの慣用の方法で乾燥し、その状態で改質シュガービートペクチン粉末として提供することもできる。上記の乾燥方法のほか、工業的な乾燥方法として、減圧乾燥機や真空乾燥機等の乾燥装置を利用する方法を用いることもできる。これらの装置では、水流ポンプや真空ポンプなどで容器内の圧力を低下させるとともにその内容物をスクリューなどにより均一に混合することができる。しかも、当該装置には、容器の外部のジャケットに蒸気を導入することによって当該内容物を加熱することができる装置も付設できるため、乾燥(水分除去)と混合操作を一度に行うことができる。さらに、当該装置によれば、加熱終了後は、容器の外部のジャケットに冷却水を通水しながら内容物を混合することにより、速やかに冷却することができる。これらの具体的な装置の例としては、リボコーン(円錐型リボン真空乾燥機（ＲＭ−ＶＤ型）：株式会社大川原製作所製)、真空型ナウタミキサＮＸＶ型(ホソカワミクロン株式会社製)、遊星運動型円錐型混合乾燥機ＳＶミキサー(神鋼パンテック株式会社製)などを挙げることができる。乾燥処理によって調製される形態は、特に制限されないが、粉末状、粒状、顆粒状を例示することができる。 Sugar beet pectin irradiated with ionizing radiation is used as it is or after appropriately diluted in water, and then dried by conventional methods such as spray drying, drum drying, freeze drying, etc., and provided as modified sugar beet pectin powder in that state You can also In addition to the above drying method, as an industrial drying method, a method using a drying device such as a vacuum dryer or a vacuum dryer can be used. In these apparatuses, the pressure in the container can be lowered with a water flow pump, a vacuum pump, or the like, and the contents can be uniformly mixed with a screw or the like. In addition, since the apparatus can be equipped with an apparatus that can heat the contents by introducing steam into the jacket outside the container, drying (moisture removal) and mixing operations can be performed at a time. Furthermore, according to the said apparatus, after completion | finish of a heating, it can cool rapidly by mixing the contents, passing cooling water through the jacket outside the container. Examples of these specific devices include: Ribocon (conical ribbon vacuum dryer (RM-VD type): manufactured by Okawara Seisakusho Co., Ltd.), vacuum type Nauta mixer NXV type (manufactured by Hosokawa Micron Co., Ltd.), planetary motion type conical type Examples thereof include a mixing dryer SV mixer (manufactured by Shinko Pantech Co., Ltd.). The form prepared by the drying treatment is not particularly limited, and examples thereof include powder, granule, and granule.
上記の本発明の製造方法によれば、原料として用いたシュガービートペクチン（原料）に比して高い乳化力を発揮するように改質されてなるシュガービートペクチンを製造取得することができる。さらに上記の本発明の製造方法によれば、原料として用いたシュガービートペクチン（原料）に比して高い増粘力や保湿力を発揮するように改質されてなるシュガービートペクチンを製造取得することができる。これらはいずれもシュガービートペクチンを高分子化することによって、向上した機能である。 According to the production method of the present invention, sugar beet pectin modified so as to exhibit higher emulsifying power than sugar beet pectin (raw material) used as a raw material can be produced and obtained. Furthermore, according to the production method of the present invention described above, sugar beet pectin is produced and obtained by modification so as to exhibit higher thickening power and moisture retention than sugar beet pectin (raw material) used as a raw material. be able to. All of these functions are improved by polymerizing sugar beet pectin.
さらに本発明の方法によれば、着色、着香またはケーキングなどといった、取り扱い上または添加剤として他製品に適用するにあたって支障になる不都合を低減した状態で、乳化力、増粘力、または保湿力等の機能が改善向上されたシュガービートペクチンを製造取得することができる。よって、本発明は、シュガービートペクチンを、着色化を低減した状態で乳化力、増粘力、または保湿力を高めるように改質する方法ともいうことができる。 Furthermore, according to the method of the present invention, emulsifying power, thickening power, or moisturizing power can be reduced in a state where troubles such as coloring, flavoring, caking, etc. that are hindered in handling or application as an additive are reduced. Sugar beet pectin with improved functions such as the above can be produced and obtained. Therefore, the present invention can also be referred to as a method of modifying sugar beet pectin so as to increase emulsifying power, thickening power, or moisturizing power in a state where coloring is reduced.
このため、本発明の製造方法によって得られるシュガービートペクチンは、乳化剤、増粘剤、または保湿剤等といった添加剤として、特に食品、香粧品、医薬品若しくは医薬部外品など、特に色や臭いが問題となる製品に好適に使用することができる。本発明の改質シュガービートペクチンの製造方法は、前述する電離放射線の照射工程、または電離放射線の照射工程及び乾燥工程に加えて、さらに、改質シュガービートペクチンを乳化剤等の添加剤として食品、香粧品、医薬品若しくは医薬部外品など各種製品に適用するために、必要な処理工程または好適な状態（組成または形態）に調製するための処理工程を備えていてもよい。 For this reason, the sugar beet pectin obtained by the production method of the present invention has an especially good color and smell as an additive such as an emulsifier, a thickener, a moisturizer, etc., especially food, cosmetics, pharmaceuticals or quasi drugs. It can be suitably used for the product in question. The method for producing the modified sugar beet pectin of the present invention includes, in addition to the ionizing radiation irradiation step described above, or the ionizing radiation irradiation step and the drying step, a modified sugar beet pectin as an additive such as an emulsifier, a food, In order to apply to various products such as cosmetics, pharmaceuticals or quasi drugs, a necessary processing step or a processing step for preparing a suitable state (composition or form) may be provided.
（２）乳化剤及び乳化組成物の調製方法
上記の方法によって調製される改質シュガービートペクチンは、高い乳化力において原料として用いた未処理のシュガービートペクチン〔シュガービートペクチン（原料）〕と明確に区別することができる。一般に乳化剤の乳化力は、調製されるエマルションの平均粒子径が小さいほど、またその粒子径が経時的に安定して保持されるほど、優れていると評価される〔「アラビアゴムで乳化したＯ／Ｗエマルジョンの濁度比法による研究」、薬学雑誌、１１２(１２)．９０６−９１３．（１９９２）〕。なお、ここで改質シュガービートペクチンの乳化力の評価基準となるエマルション（乳化組成物）の調製方法、その平均粒子径の測定方法及び経時的安定性の評価方法については、後述する実験例に記載する方法に従うことができる。
(2) Preparation method of emulsifier and emulsified composition The modified sugar beet pectin prepared by the above method is clearly untreated sugar beet pectin [sugar beet pectin (raw material)] used as a raw material in high emulsifying power. Can be distinguished. In general, the emulsifying power of an emulsifier is evaluated to be more excellent as the average particle size of the prepared emulsion is smaller and the particle size is more stably maintained over time. / W emulsion study by turbidity ratio method ", Pharmaceutical Journal, 112 (12). 906-913. (1992)]. In addition, about the preparation method of the emulsion (emulsion composition) used as the evaluation reference | standard of the emulsification power of modified sugar beet pectin here, the measuring method of the average particle diameter, and the evaluation method of temporal stability are mentioned in the experiment example mentioned later. The methods described can be followed.
本発明の改質シュガービートペクチンは、乳化剤として、特に食品、医薬品、医薬部外品、または香粧品の分野において、とりわけ経口的に摂取され得る製品の乳化剤として好適に使用することができる。具体的には、飲料、粉末飲料、デザート、チューイングガム、錠菓、スナック菓子、水産加工品、畜産加工品、レトルト食品などの飲食品等の乳化、油性香料の乳化、油性色素の乳化などに、乳化剤として好適に使用することができる。上記改質シュガービートペクチンはそのまま水溶液の状態または粒子状若しくは粉末状にして乳化剤として用いることもできるが、必要に応じてその他の担体や添加剤を配合して乳化剤として調製することもできる。この場合、使用される担体や添加剤は、乳化剤を用いる製品の種類やその用途に応じて、常法に従って適宜選択採用することができる。例えば、デキストリン、マルトース、乳糖等の糖類やグリセリン、プロピレングリコール等の多価アルコールと混合して使用することができる。 The modified sugar beet pectin of the present invention can be suitably used as an emulsifier, particularly as an emulsifier for products that can be taken orally, particularly in the field of foods, pharmaceuticals, quasi drugs or cosmetics. Specifically, emulsifiers for emulsification of beverages, powdered beverages, desserts, chewing gum, tablet confectionery, snack confectionery, processed fishery products, processed livestock products, processed food products such as retort foods, emulsification of oily fragrances, emulsification of oily pigments, etc. Can be suitably used. The modified sugar beet pectin can be used as an emulsifier as it is in the form of an aqueous solution or in the form of particles or powder, but it can also be prepared as an emulsifier by blending other carriers and additives as necessary. In this case, the carriers and additives to be used can be appropriately selected and adopted according to a conventional method depending on the type of product using the emulsifier and its application. For example, it can be used by mixing with saccharides such as dextrin, maltose and lactose and polyhydric alcohols such as glycerin and propylene glycol.
また、本発明は上記の改質シュガービートペクチンを乳化剤として使用するエマルション（乳化組成物）の調製方法を提供する。当該エマルションは、上記改質シュガービートペクチンを乳化剤として使用して、分散質として疎水性物質を親水性溶媒中に分散安定化することによって調製することができる。ここでエマルション（乳化組成物）としては、水中油滴（Ｏ／Ｗ）型やＷ／Ｏ／Ｗ型のエマルション（乳化組成物）を挙げることができる。 Moreover, this invention provides the preparation method of the emulsion (emulsion composition) which uses said modified sugar beet pectin as an emulsifier. The emulsion can be prepared by using the modified sugar beet pectin as an emulsifier and dispersing and stabilizing a hydrophobic substance as a dispersoid in a hydrophilic solvent. Examples of the emulsion (emulsion composition) include oil-in-water (O / W) type emulsions and W / O / W type emulsions (emulsion composition).
ここで乳化される疎水性物質は通常エマルション形態に供されるもの若しくはその必要性のあるものであれば特に制限されないが、好ましくは食品、医薬品、医薬部外品または香粧品分野で用いられるもの、より好ましくは経口的に用いられることが可能な（可食性）疎水性物質を挙げることができる。 The hydrophobic substance to be emulsified here is not particularly limited as long as it is usually provided in the form of an emulsion or has the necessity, but is preferably used in the field of food, pharmaceuticals, quasi drugs or cosmetics. More preferred are (edible) hydrophobic substances that can be used orally.
具体的には、オレンジ、ライム、レモン及びグレープフルーツなどの柑橘系植物等の基原植物から得られる各種精油、ペッパー、シンナモン及びジンジャーなどの基原植物からオレオレジン方式で得られるオレオレジン、ジャスミンやローズなどの基原植物からアブソリュート方式で得られるアブソリュート、その他、合成香料化合物、及び油性調合香料組成物などの油性香料；β-カロチン、パプリカ色素、リコピン、パーム油、カロチン、ドナリエラカロチン及びニンジンカロチンなどの油性色素；ビタミンＡ，Ｄ，Ｅ及びＫなどの脂溶性ビタミン；ドコサヘキサエン酸、エイコサペンタエン酸、及びγ−リノレン酸などの多価不飽和脂肪酸；大豆油、菜種油、コーン油及び魚油などの動植物油脂；ＳＡＩＢ（Ｓｕｃｒｏｓｅａｃｅｔａｔｅ ｉｓｏｂｕｔｙｒａｔｅ：ショ糖酢酸イソ酪酸エステル）、またはＣ６〜Ｃ１２の中鎖トリグリセライドなどの加工食品用油脂及びこれら可食性油性材料の任意の混合物を例示することができる。 Specifically, various essential oils obtained from basic plants such as citrus plants such as orange, lime, lemon and grapefruit, oleoresin, jasmine obtained from basic plants such as pepper, cinnamon and ginger by oleoresin method Absolutes obtained from the basic plant such as rose, and other oily fragrances such as synthetic fragrance compounds and oil-based blended fragrance compositions; β-carotene, paprika pigment, lycopene, palm oil, carotene, donariella carotene and carrot carotene Oil-soluble pigments such as vitamins A, D, E and K; fat-soluble vitamins such as vitamins A, D, E and K; polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and γ-linolenic acid; soybean oil, rapeseed oil, corn oil and fish oil, etc. Animal and vegetable fats and oils; SAIB (Sucrosecetat isobutyrate: sucrose acetate isobutyrate), or fat for processed foods, such as medium chain triglycerides C6~C12 and can be exemplified mixtures of any of these edible oily material.
上記改質シュガービートペクチンを用いたエマルション（乳化組成物）の調製方法は、特に制限されず、水中油滴（Ｏ／Ｗ）型エマルションまたはＷ／Ｏ／Ｗ型エマルションの調製に関する常法に従って、疎水性物質と親水性溶媒とを上記改質シュガービートペクチンの存在下で、ホモジナイザーや高圧噴射などを利用して機械的に攪拌乳化することによって行うことができる。より具体的には、下記の方法を例示することができる。 The method for preparing an emulsion (emulsion composition) using the modified sugar beet pectin is not particularly limited, and according to a conventional method for preparing an oil-in-water (O / W) emulsion or a W / O / W emulsion, It can be carried out by mechanically stirring and emulsifying a hydrophobic substance and a hydrophilic solvent in the presence of the modified sugar beet pectin using a homogenizer or high-pressure jet. More specifically, the following method can be illustrated.
まず、改質シュガービートペクチンを水等の親水性溶媒に溶解し、必要に応じて、遠心分離又はフィルタープレス等を利用した濾過など、適当な固液分離手段により不純物を除去して、シュガービートペクチン水溶液を調製する。これに、目的の疎水性物質（例えば油脂、また予め油脂に香料や色素を溶解した混合液）を撹拌機等で混合し、予備乳化する。なお、この際、必要に応じてＳＡＩＢ等の比重調整剤にて比重を調整してもよい。次いで得られた予備乳化混合液を、乳化機を利用して乳化する。 First, the modified sugar beet pectin is dissolved in a hydrophilic solvent such as water, and if necessary, the sugar beet is removed by an appropriate solid-liquid separation means such as centrifugation or filtration using a filter press. Prepare an aqueous pectin solution. To this, a target hydrophobic substance (for example, oil or fat, or a mixed solution in which a fragrance or a pigment is previously dissolved in oil or fat) is mixed with a stirrer or the like and pre-emulsified. At this time, the specific gravity may be adjusted with a specific gravity adjusting agent such as SAIB as necessary. Next, the obtained pre-emulsified mixture is emulsified using an emulsifier.
なお、ここで疎水性物質としては前述のものを例示することができるが、油性香料や油性色素を用いて乳化香料や乳化色素を調製する場合は、上記疎水性物質として予め油脂に油性香料や油性色素を溶解した混合液を用いることが好ましい。これによって、より乳化を安定化し、また成分の揮発を予防することができる。また油性香料や油性色素を溶解する油脂としては、特に制限されないが、通常、中鎖トリグリセライド（炭素数６〜１２の脂肪酸トリグリセライド）、及びコーン油、サフラワー油、または大豆油などの植物油を用いることができる。 In addition, although the above-mentioned thing can be illustrated as a hydrophobic substance here, when preparing an emulsified fragrance | flavor and an emulsified dye using an oil-based fragrance | flavor and an oil-based pigment | dye, an oil-based fragrance | flavor is previously added to fats and oils as the said hydrophobic substance It is preferable to use a mixed solution in which an oily pigment is dissolved. As a result, emulsification can be further stabilized and volatilization of components can be prevented. In addition, oils and fats that dissolve oily fragrances and oily pigments are not particularly limited, but medium chain triglycerides (C6-C12 fatty acid triglycerides) and vegetable oils such as corn oil, safflower oil, or soybean oil are usually used. be able to.
乳化に使用する乳化機としても、特に制限はなく、目的とするエマルションの粒子の大きさや、試料の粘度などに応じて適宜選択することができる。例えば、機械的に高圧のホモジナイザーの他、ナノマイザーやディスパーミル、コロイドミルなどの乳化機を使用することができる。 There is no restriction | limiting in particular as an emulsifier used for emulsification, It can select suitably according to the magnitude | size of the particle of the target emulsion, the viscosity of a sample, etc. For example, in addition to a mechanically high-pressure homogenizer, an emulsifier such as a nanomizer, a disper mill, or a colloid mill can be used.
乳化工程は、前述するように、親水性溶媒中に、攪拌下、疎水性物質を添加し、攪拌ペラを回転して予備乳化し、粒子径約２〜５μｍの乳化粒子を調製した後、ホモジナイザーやナノマイザーなどの乳化機を用いて微細で均一な粒子（例えば、平均粒子径１μｍ以下、好ましくは０．８μｍ以下）を調製することによって実施される。 As described above, the emulsification step is performed by adding a hydrophobic substance in a hydrophilic solvent under stirring, rotating a stirring blade to pre-emulsify, and preparing emulsified particles having a particle diameter of about 2 to 5 μm, and then a homogenizer. It is carried out by preparing fine and uniform particles (for example, an average particle diameter of 1 μm or less, preferably 0.8 μm or less) using an emulsifying machine such as a nanomizer.
なお、β−カロチンなどの色素の多くは、それ自身、結晶の状態でサスペンションとして存在する。したがって、これらの色素をエマルション（乳化色素）として調製するには、まず色素の結晶を適当な油脂と高温下で混合し溶解してから、親水性溶媒に添加することが好ましい。 In addition, many pigment | dyes, such as (beta) -carotene, itself exist as a suspension in the state of a crystal | crystallization. Therefore, in order to prepare these dyes as emulsions (emulsified dyes), it is preferable that the dye crystals are first mixed with an appropriate oil and fat at high temperature and dissolved, and then added to a hydrophilic solvent.
斯くして改質シュガービートペクチンを用いて調製されるエマルション（乳化組成物）は、シュガービートペクチン（原料）を用いて調製したエマルションと比較して、粒子の粒度分布が均一であり、かつ、加熱や長期保存、経時変化などの虐待（過酷条件）によっても、エマルション粒子同士が凝集したり、合一して粒子が劣化することが有意に抑制されており、非常に安定である。 Thus, the emulsion (emulsion composition) prepared using the modified sugar beet pectin has a uniform particle size distribution compared to the emulsion prepared using the sugar beet pectin (raw material), and Even when abused (harsh conditions) such as heating, long-term storage, and change with time, emulsion particles are agglomerated and coalesced together, and the particles are significantly inhibited from deteriorating, and are very stable.
改質シュガービートペクチンを使用して調製したエマルションを用いて作られる飲食物としては、特に制限はされないが、例えば、乳飲料、乳酸菌飲料、炭酸飲料、果実飲料、粉末飲料、スポーツ飲料、紅茶飲料、緑茶飲料などの飲料類；カスタードプリン、ミルクプリンなどのプリン類；ゼリー、ババロア及びヨーグルトなどのデザート類；ミルクアイスクリーム、アイスキャンディーなどの冷菓類；チューインガムや風船ガムのガム類；マーブルチョコレートなどのコーティングチョコレートの他メロンチョコレートなどの香味を付与したチョコレートなどのチョコレート類；ハードキャンディー、ソフトキャンディー、キャラメル、ドロップなどのキャラメル類；ハードビスケット、クッキー、おかきなどの焼き菓子類；コーンスープ、ポタージュスープなどのスープ類、ドレッシング、ケチャップ、マヨネーズ、たれ、ソースなどのソース類；ハム、ソーセージ、焼き豚などの畜肉加工品；魚肉ソーセージ、蒲鉾などの水産練り製品；バター、マーガリン、チーズなどの油脂製品類などの加工食品を例示することができる。 The food and drink made using the emulsion prepared using modified sugar beet pectin is not particularly limited. For example, milk drink, lactic acid bacteria drink, carbonated drink, fruit drink, powder drink, sports drink, tea drink Beverages such as green tea drinks; puddings such as custard pudding and milk pudding; desserts such as jelly, bavaroa and yogurt; frozen confectionery such as milk ice cream and ice candy; chewing gum and bubble gum gum; marble chocolate etc. Chocolates such as chocolate with flavors such as melon chocolate in addition to coating chocolates; caramels such as hard candy, soft candy, caramel and drop; baked confectionery such as hard biscuits, cookies, and rice cakes; corn soup Soups such as potage soups, dressings, ketchup, mayonnaise, sauce, sauces and other sauces; processed meat products such as ham, sausage and grilled pork; marine products such as fish sausages and salmon; fat products such as butter, margarine and cheese Examples of processed foods such as foods.
本発明の方法によれば、シュガービートペクチン（原料）のを水存在下で電離放射線で照射処理することにより、乳化力に優れた改質シュガービートペクチンを取得することができる。さらに本発明の方法によれば、シュガービートペクチン（原料）を水存在下で電離放射線を照射処理することにより、その高分子化に伴って増粘力が向上した改質シュガービートペクチンを取得することができる。特に本発明は、上記処理方法を採用することによって、処理時の着色や付着による塊状化を防止しながらも、効率よく良好な乳化力等の機能を有するシュガービートペクチンを取得することができる有用な方法である。 According to the method of the present invention, a modified sugar beet pectin having excellent emulsifying power can be obtained by irradiating sugar beet pectin (raw material) with ionizing radiation in the presence of water. Furthermore, according to the method of the present invention, sugar beet pectin (raw material) is irradiated with ionizing radiation in the presence of water, thereby obtaining a modified sugar beet pectin that has increased viscosity with the increase in its molecular weight. be able to. In particular, the present invention is useful for efficiently obtaining sugar beet pectin having functions such as good emulsifying power while preventing clumping due to coloring or adhesion during processing by adopting the above processing method. It is a simple method.
特に本発明の方法は、媒介ガス（アセチレンガスなど）や架橋剤を用いることなく簡便に改質シュガービートペクチンを提供することができる。 In particular, the method of the present invention can easily provide a modified sugar beet pectin without using a medium gas (acetylene gas or the like) or a crosslinking agent.
斯くして調製される本発明の改質シュガービートペクチンは、精油、油性色素、油性香料、油溶性ビタミン等の各種の疎水性物質の乳化に好適に使用することができる。本発明の改質シュガービートペクチンを用いて調製されるエマルション（乳化組成物）は、電離放射線照射されないシュガービートペクチン（原料）を用いて調製したエマルションと比較して、粒子の粒度分布が均一であり、かつ、加熱や長期保存、冷凍解凍、経時変化などの虐待（過酷条件）によってもエマルション粒子同士が凝集したり、合一して粒子が劣化することが有意に抑制されており、非常に安定である。 The modified sugar beet pectin of the present invention thus prepared can be suitably used for emulsification of various hydrophobic substances such as essential oils, oily pigments, oily fragrances, and oil-soluble vitamins. The emulsion (emulsion composition) prepared using the modified sugar beet pectin of the present invention has a uniform particle size distribution compared to an emulsion prepared using sugar beet pectin (raw material) that is not irradiated with ionizing radiation. Yes, it is significantly suppressed that the emulsion particles are aggregated or coalesced due to abuse (harsh conditions) such as heating, long-term storage, freezing and thawing, aging, etc. It is stable.
以下、本発明の内容を以下の実施例及び比較例、並びに実験例を用いて具体的に説明する。但し、本発明はこれらに何ら限定されるものではない。なお、下記において特に言及しないかぎり、「％」は「重量％」を意味するものとする。 Hereinafter, the contents of the present invention will be specifically described using the following examples, comparative examples, and experimental examples. However, the present invention is not limited to these. Note that “%” means “% by weight” unless otherwise specified.
電離放射線未照射−粉末シュガービートペクチン
シュガービートペクチンとして、分子量 約４５万、乾燥減量 約１０％の粉末状（粒子径：１００〜１５０μｍ）のもの（ビストップＤ−２２５０；三栄源エフ・エフ・アイ株式会社製）を用いた。
Non-ionizing radiation-powdered sugar beet pectin Sugar beet pectin in a powder form (particle size: 100 to 150 μm) having a molecular weight of about 450,000 and a loss on drying of about 10% (Bistop D-2250; Saneigen F.F. Eye Co., Ltd.) was used.
電離放射線照射−粉末シュガービートペクチン
上記のシュガービートペクチン（分子量 約４５万、乾燥減量 約１０％）（三栄源エフ・エフ・アイ株式会社製）５０ｇを厚さ０．０４mmのポリエチレン袋(ユニパック G−８,生産日本株式会社製：横１４０ｍｍ×縦２００ｍｍ)に試料の厚さ約３mmになるように入れて均一な状態とし、これにファンデグラフ型電子加速装置（ＮＨＶ社製）を用いて加速電圧０．８ＭＶ、線量率６００ｋＧｙ/ｈｒの条件で、吸収線量が２.５、５、１０、または３０ｋＧｙとなるように電子線を照射した。
Ionizing radiation irradiation-Powdered sugar beet pectin Sugar beet pectin (molecular weight: about 450,000, loss on drying: about 10%) (manufactured by San-Ei Gen FFI Co., Ltd.) 50 g in a 0.04 mm thick polyethylene bag (Unipack G) -8, produced by Nippon Co., Ltd .: 140 mm wide × 200 mm long) with a sample thickness of about 3 mm to obtain a uniform state, and this was accelerated using a van der graph type electron accelerator (manufactured by NHV). The electron beam was irradiated so that the absorbed dose was 2.5, 5, 10, or 30 kGy under the conditions of a voltage of 0.8 MV and a dose rate of 600 kGy / hr.
電離放射線未照射−シュガービートペクチン水溶液およびペースト状シュガービートペクチン
上記のシュガービートペクチン（分子量 約４５万、乾燥減量 約１０％）（三栄源エフ・エフ・アイ株式会社製）をイオン交換水に溶解して、３%及び５%の水溶液を調製した（比較例３−１および３−２）。また、上記シュガービートペクチン（三栄源エフ・エフ・アイ株式会社製）にイオン交換水を加えてよく練り、１０%、２０%及び３５%のペーストを調製した（比較例３−３、３−４及び３−５）。
Unirradiated with ionizing radiation-Sugar beet pectin aqueous solution and pasty sugar beet pectin Sugar beet pectin (molecular weight about 450,000, loss on drying about 10%) (manufactured by Saneigen FFI Co., Ltd.) is dissolved in ion-exchanged water Thus, 3% and 5% aqueous solutions were prepared (Comparative Examples 3-1 and 3-2). Also, ion-exchanged water was added to the above sugar beet pectin (manufactured by San-Ei Gen FFI Co., Ltd.) and kneaded to prepare 10%, 20% and 35% pastes (Comparative Examples 3-3, 3- 4 and 3-5).
電離放射線照射−ペースト状レモンライム由来HMペクチン
レモンライム由来のHMペクチン（分子量 約１５万、乾燥減量 約１０％）（ＳＭ−７６２；三栄源エフ・エフ・アイ株式会社製）をイオン交換水に加えてよく練り、２０％含有率のペーストを調製した。このペースト５０ｇを、比較例１で使用したものと同じポリエチレン袋（ユニパック社製、厚さ０．０４mm）に試料の厚さが約３ｍｍになるように入れ、ファンデグラフ電子加速装置（ＮＨＶ社製）を用いて加速電圧０．８ＭＶ、線量率６００ｋＧｙ/ｈｒの条件で、吸収線量が２.５、５、１０、１５、または３０ｋＧｙとなるように電子線を照射した。
Ionizing radiation irradiation-Paste-like lemon lime-derived HM pectin Lemon-lime-derived HM pectin (molecular weight about 150,000, loss on drying about 10%) (SM-762; manufactured by Saneigen FFI Co., Ltd.) in ion-exchanged water In addition, the paste was well kneaded to prepare a 20% content paste. 50 g of this paste was placed in the same polyethylene bag (Unipack Corp., thickness 0.04 mm) used in Comparative Example 1 so that the thickness of the sample was about 3 mm. ) Was applied with an electron beam so that the absorbed dose was 2.5, 5, 10, 15, or 30 kGy under the conditions of an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr.
比較例１と同じシュガービートペクチン（分子量 約４５万、乾燥減量 約１０％）（三栄源エフ・エフ・アイ株式会社製）をイオン交換水に溶解して３%及び５%の水溶液を調製した。また、上記シュガービートペクチンにイオン交換水を加えてよく練り１０％、２０％、及び３５％のペーストを調製した。これらの水溶液及びペースト各々５０ｇを、比較例１と同じポリエチレン袋（ユニパック社製、厚さ０．０４mm）に、試料の厚さが約３mmになるように入れ、ファンデグラフ電子加速装置（ＮＨＶ社製）を用いて加速電圧０．８ＭＶ、線量率６００ｋＧｙ/ｈｒの条件で、吸収線量が１、２、２.５、３、４、５、７、１０、１５または３０ｋＧｙとなるように電子線を照射した（３%及び５%の水溶液：実施例１−１および１−２、１０％、２０％及び３５％のペースト：実施例１−３、１−４および１−５）。 Sugar beet pectin (molecular weight: about 450,000, loss on drying: about 10%) (manufactured by Saneigen FFI Co., Ltd.) as in Comparative Example 1 was dissolved in ion-exchanged water to prepare 3% and 5% aqueous solutions. . Also, ion exchange water was added to the sugar beet pectin and kneaded to prepare pastes of 10%, 20% and 35%. 50 g of each of these aqueous solutions and pastes were placed in the same polyethylene bag as in Comparative Example 1 (manufactured by Unipack, thickness 0.04 mm) so that the thickness of the sample was about 3 mm. The electron beam so that the absorbed dose is 1, 2, 2.5, 3, 4, 5, 7, 10, 15 or 30 kGy under the conditions of an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr. (3% and 5% aqueous solutions: Examples 1-1 and 1-2, 10%, 20% and 35% pastes: Examples 1-3, 1-4 and 1-5).
比較例１と同じシュガービートペクチン（分子量 約４５万、乾燥減量１０％）（三栄源エフ・エフ・アイ株式会社製）をイオン交換水に溶解して５%の水溶液を調製した。この水溶液１００ｇを１００ｍｌ容のスクリュー管に入れ、コバルト６０を線源とするγ線照射装置（ガンマセル：ＮＨＶ社製）を用いて、吸収線量が２.５、５、１０、または３０ｋＧｙになるように電子線を照射した（線量率１ｋＧ／ｈｒ）。 Sugar beet pectin (molecular weight: about 450,000, loss on drying: 10%) (manufactured by Saneigen FFI Co., Ltd.) as in Comparative Example 1 was dissolved in ion-exchanged water to prepare a 5% aqueous solution. 100 g of this aqueous solution is placed in a 100 ml screw tube, and the absorbed dose is 2.5, 5, 10, or 30 kGy using a γ-ray irradiation device (gamma cell: NHV) using cobalt 60 as a radiation source. Were irradiated with an electron beam (dose rate 1 kG / hr).
分子量の測定
下記の方法により、上記で調製した各試料（比較例１、比較例２、比較例３−４、実施例１−４）について、重量平均分子量および回転二乗半径を測定した。
＜試料の調製＞
分析試料は、予め７５ＭＰａの圧力で３回ホモジナイズし、溶出溶媒（０．５Ｍ ＮａＮＯ３）を用いて０．０５％(ｗ/ｖ)に希釈した。これを、孔径０．４５μｍのセルロースアセテートメンブランフィルタで濾過し、不溶物を除去した。これを下記の測定に使用した。
Measurement of molecular weight The weight average molecular weight and the rotational square radius were measured for each of the samples prepared above (Comparative Example 1, Comparative Example 2, Comparative Example 3-4, and Example 1-4) by the following method.
<Preparation of sample>
The analytical sample was previously homogenized three times at a pressure of 75 MPa, and diluted to 0.05% (w / v) using an elution solvent (0.5 M NaNO 3 ). This was filtered through a cellulose acetate membrane filter having a pore diameter of 0.45 μm to remove insoluble matters. This was used for the following measurements.
＜重量平均分子量および回転二乗半径測定法＞
多角度光散乱検出器及び屈折率検出器を接続したゲル濾過クロマトグラフィー（ＳＥＣ−ＭＡＬＳ）によりペクチンの重量平均分子量及び回転二乗半径を求めた。解析にはＡＳＴＡＲＡ Ｖｅｒｓｉｏｎ ４．５（Ｗｙａｔｔ Ｔｅｃｈｎｏｌｏｇｙ)ソフトウエアを用いた。当該手法によれば、光散乱検出器によりペクチンの重量平均分子量を、光散乱検出器及び屈折率検出器によりペクチンの回転二乗半径を検出することができ、分子量既知の標準品と対比することなく分析成分であるペクチンの分子量を求めることができる。
<Weight average molecular weight and rotational square radius measurement method>
The weight average molecular weight and rotational square radius of pectin were determined by gel filtration chromatography (SEC-MALS) connected with a multi-angle light scattering detector and a refractive index detector. ASTARA Version 4.5 (Wyatt Technology) software was used for the analysis. According to this method, the weight average molecular weight of pectin can be detected by a light scattering detector, and the rotational square radius of pectin can be detected by a light scattering detector and a refractive index detector, without comparison with a standard product having a known molecular weight. The molecular weight of pectin, which is an analysis component, can be determined.
採用したゲル濾過クロマトグラフィーの測定条件は下記の通りである：
カラム ： ＯＨｐａｋ ＳＢ−８０６Ｍ ＨＱ (昭和電工社製)
カラム温度：２５℃
流速 ：０．５ ｍｌ/ｍｉｎ
溶出溶媒 ：０．５ Ｍ ＮaＮＯ３
試料液注入量：１００μｌ。
The measurement conditions of the gel filtration chromatography adopted are as follows:
Column: OHpak SB-806M HQ (manufactured by Showa Denko)
Column temperature: 25 ° C
Flow rate: 0.5 ml / min
Elution solvent: 0.5M NaNO 3
Sample solution injection volume: 100 μl.
結果を表１に示す。 The results are shown in Table 1.
粉末状態のシュガービートペクチンについては、電離放射線で照射することによって（比較例２）、照射しない場合（比較例1）と比べて重量平均分子量と回転二乗半径が低下しており、しかもその低下の度合いは吸収線量が上がるにつれて大きくなった。一方、ペースト状のシュガービートペクチンについては、電離放射線で照射することによって（実施例１−４）、照射しない場合（比較例３−４）と比べて重量平均分子量と回転二乗半径が増加しており、しかもその増加の度合いは吸収線量が上がるにつれて大きくなる傾向を示した。 As for powdered sugar beet pectin, the weight average molecular weight and the rotational square radius are reduced by irradiation with ionizing radiation (Comparative Example 2) and without irradiation (Comparative Example 1). The degree increased as the absorbed dose increased. On the other hand, the paste-like sugar beet pectin is irradiated with ionizing radiation (Example 1-4), and the weight average molecular weight and the rotational square radius are increased as compared to the case without irradiation (Comparative Example 3-4). In addition, the degree of increase tended to increase as the absorbed dose increased.
粘度の測定
上記で調製した各試料（比較例１〜４、実施例１及び２）について、下記の方法により粘度を測定した。
＜粘度測定法＞
各ペクチン試料を固形換算で４．５ｇ秤り、これに水を添加して全量を１５０ｇにして溶解し、３重量％のシュガービートペクチン水溶液を調製した。これを１００ｍｌ容スクリュー管に入れ、２０℃にてＢ型回転粘度計（ＢＬ型、株式会社東京計器製造所製）を用いて、ローターＮｏ．１、回転数６０ｒｐｍの条件で、粘度(ｍＰａ・ｓ)を測定した。なお、ローターＮｏ．１で測定できない試料についてはローターＮｏ．２にて、同様に回転数６０ｒｐｍの条件で粘度(ｍＰａ・ｓ)を測定した。結果を表２に示す。
Measurement of Viscosity Viscosity of each sample (Comparative Examples 1 to 4, Examples 1 and 2) prepared above was measured by the following method.
<Viscosity measurement method>
Each pectin sample was weighed in an amount of 4.5 g in terms of solid, and water was added to dissolve the pectin sample to a total amount of 150 g to prepare a 3% by weight sugar beet pectin aqueous solution. Using a B-type rotational viscometer (BL type, manufactured by Tokyo Keiki Seisakusho Co., Ltd.) at 20 ° C., the rotor No. 1. Viscosity (mPa · s) was measured under the condition of 60 rpm. The rotor No. For samples that cannot be measured with the rotor No. 1, rotor no. Similarly, the viscosity (mPa · s) was measured under the condition of 2 at 60 rpm. The results are shown in Table 2.
粉末状態のシュガービートペクチンについては、電離放射線で照射することによって（比較例２）、照射しない場合（比較例1）と比べて粘度が減少し、しかもその減少の度合いは吸収線量が上がるにつれて大きくなった。一方、水溶物（ペースト状）のシュガービートペクチンについては、電離放射線で照射することによって（実施例１）、照射しない場合（比較例３）と比べて粘度の上昇が認められた。いずれの含有率の試料についても粘度上昇には最適な線量があり、それ以上の吸収線量を超えると粘度が減少する傾向が見られた。 For sugar beet pectin in powder form, irradiation with ionizing radiation (Comparative Example 2) decreases the viscosity compared to the case without irradiation (Comparative Example 1), and the degree of decrease increases as the absorbed dose increases. became. On the other hand, about the sugar beet pectin of water-soluble matter (paste form), the increase in the viscosity was recognized by irradiating with ionizing radiation (Example 1) compared with the case where it is not irradiated (Comparative Example 3). There was an optimum dose for increasing the viscosity of the sample of any content, and when the absorbed dose was exceeded, the viscosity tended to decrease.
乳化性及び乳化安定性の評価
上記比較例１〜３及び実施例1で調製したシュガービートペクチン試料を用い、各々下記の方法によってエマルションを調製し、その乳化性及び乳化安定性を評価した。
＜エマルションの調製＞
実施例３
実施例１で調製した改質シュガービートペクチンを粉末換算で３ｇ含むように、イオン交換水に溶解し、この水溶液８５ｇに、攪拌下、中鎖トリグリセライド（オクタン酸・デカン酸トリグリセライド）であるＯ．Ｄ．Ｏ（商品名、日清オイリオ株式会社製）（以下、同様）１５ｇを添加混合し、衝突型ジェネレーター（Ｎａｎｏ−ＭｉｚｅｒＮＭ２, 吉田機械興業株式会社製）（以下、同様）にて乳化しエマルションを調製した（圧力７５ＭＰａでのホモジナイズを3回、以下同様）。
Evaluation of Emulsification and Emulsification Stability Using the sugar beet pectin samples prepared in Comparative Examples 1 to 3 and Example 1, emulsions were prepared by the following methods, respectively, and their emulsifiability and emulsification stability were evaluated.
<Preparation of emulsion>
Example 3
The modified sugar beet pectin prepared in Example 1 was dissolved in ion-exchanged water so as to contain 3 g in terms of powder, and 85 g of this aqueous solution was stirred with O.D. which is medium chain triglyceride (octanoic acid / decanoic acid triglyceride). D. 15 g of O (trade name, manufactured by Nisshin Oillio Co., Ltd.) (hereinafter the same) is added and mixed, and emulsified with a collision-type generator (Nano-MizerNM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.) (hereinafter the same) to prepare an emulsion. (Homogenization at a pressure of 75 MPa three times, the same shall apply hereinafter).
比較例５
比較例1の粉末状の未照射シュガービートペクチン３ｇをイオン交換水に溶解し、この水溶液８５ｇに、攪拌下、中鎖トリグリセライド１５ｇを添加混合し、衝突型ジェネレーターにて乳化しエマルションを調製した。
Comparative Example 5
3 g of powdered unirradiated sugar beet pectin of Comparative Example 1 was dissolved in ion-exchanged water, and 15 g of medium chain triglyceride was added to and mixed with 85 g of this aqueous solution with stirring, and emulsified with a collision-type generator to prepare an emulsion.
比較例６
比較例２で得られた粉末状の照射シュガービートペクチン３ｇをイオン交換水に溶解し、この水溶液８５ｇに、攪拌下、中鎖トリグリセライド１５ｇを添加混合し、衝突型ジェネレーターにて乳化しエマルションを調製した。
Comparative Example 6
3 g of powdered irradiated sugar beet pectin obtained in Comparative Example 2 is dissolved in ion-exchanged water, and 15 g of medium chain triglyceride is added to and mixed with 85 g of this aqueous solution with stirring, and emulsified with a collision generator to prepare an emulsion. did.
比較例７
比較例３で得られたペースト状（２０％）の照射シュガービートペクチン１５ｇをイオン交換水に溶解し、この水溶液８５ｇに、攪拌下、中鎖トリグリセライド１５ｇを添加混合し、衝突型ジェネレーターにて乳化しエマルションを調製した。
Comparative Example 7
15 g of irradiated sugar beet pectin in paste form (20%) obtained in Comparative Example 3 was dissolved in ion-exchanged water, and 15 g of medium chain triglyceride was added and mixed with 85 g of this aqueous solution with stirring, and emulsified with a collision generator. An emulsion was prepared.
＜乳化性評価方法＞
上記で得られた各エマルションについて、乳化直後および５℃、２５℃、及び４０℃で３０日間保存した後の平均粒子径(μm)を、レーザー回折式粒度分布測定装置ＳＡＬＤ-１１００（島津製作所（株）製)を用いて測定した。
<Emulsification evaluation method>
For each emulsion obtained above, the average particle size (μm) immediately after emulsification and after storage at 5 ° C., 25 ° C., and 40 ° C. for 30 days is calculated using the laser diffraction particle size distribution analyzer SALD-1100 (Shimadzu Corporation ( Measured using a
結果を表３に示す。 The results are shown in Table 3.
表からわかるように、いずれの試料も乳化直後のエマルションの粒子径に差は無かった。しかしながら、長期保存によって生じる粒子径の増加は、比較例の試料から調製されたエマルションに比して、実施例の試料から調製されたエマルションのほうが有意に抑制されていた。具体的には、電離放射線未照射の試料から調製したエマルション（比較例５，７）は、いずれも５℃および２５℃で３０日間保存すると、乳化直後の１．５倍以上の粒子径になったのに対し、電離放射線を照射した試料から調製したエマルション（実施例３）は、いずれの吸収線量で照射した場合もその増加が有意に抑制されていた（乳化安定性）。特に、２０％のペーストの結果からわかるように、エマルションの安定性は、処理した吸収線量が高いほどよくなる傾向が認められた。４０℃で３０日保存したエマルションについても、同様の結果が得られ、電離放射線照射の試料（ペースト状シュガービートペクチン）によって調製したエマルションが格段に優れた安定性を有していることが確認された。 As can be seen from the table, there was no difference in the particle size of the emulsion immediately after emulsification in any of the samples. However, the increase in particle diameter caused by long-term storage was significantly suppressed in the emulsion prepared from the sample of the example as compared with the emulsion prepared from the sample of the comparative example. Specifically, emulsions prepared from samples not irradiated with ionizing radiation (Comparative Examples 5 and 7) both have a particle size of 1.5 times or more immediately after emulsification when stored at 5 ° C. and 25 ° C. for 30 days. On the other hand, the emulsion prepared from the sample irradiated with ionizing radiation (Example 3) was significantly suppressed in its increase (emulsification stability) when irradiated with any absorbed dose. In particular, as can be seen from the results of the 20% paste, the stability of the emulsion tended to improve as the absorbed dose processed increased. Similar results were obtained for the emulsion stored at 40 ° C. for 30 days, and it was confirmed that the emulsion prepared by the sample (ionized sugar beet pectin) irradiated with ionizing radiation has a particularly excellent stability. It was.
一方、比較例６（粉末シュガービートペクチンを電離放射線照射した試料から調製したエマルション）のエマルションの乳化安定性は、未照射のもの（比較例５，７）よりも悪化した。 On the other hand, the emulsion stability of the emulsion of Comparative Example 6 (emulsion prepared from a sample irradiated with ionizing radiation of powdered sugar beet pectin) was worse than that of the unirradiated one (Comparative Examples 5 and 7).
酸性乳飲料における高分子化ペクチンの効果
＜酸性乳飲料の調製＞
実施例４ 酸性乳飲料
砂糖７ｇと改質シュガービートペクチン（実施例１−４：２０％ペースト）０．４ｇの混合物を、水６２．７ｇに添加し、８０℃で１０分間攪拌溶解した後、冷却した。これとは別に、脱脂粉乳３ｇを水２７ｇに添加し、６０℃１０分間攪拌溶解した後、冷却した。これらの調製液を混合し、５０％(ｗ/ｖ)クエン酸溶液でpH３．８に調整した。これを８０℃まで加熱し、ホモジナイザーにて均質化（圧力１４．７ＭＰａ）して、９３℃達温殺菌後、ホットパック充填し、室温（２０℃）で保存した。
Effect of polymerized pectin in acidic milk beverage <Preparation of acidic milk beverage>
Example 4 Acidic Milk Beverage A mixture of 7 g of sugar and 0.4 g of modified sugar beet pectin (Example 1-4: 20% paste) was added to 62.7 g of water and dissolved by stirring at 80 ° C. for 10 minutes. Cooled down. Separately from this, 3 g of skim milk powder was added to 27 g of water, dissolved by stirring at 60 ° C. for 10 minutes, and then cooled. These preparations were mixed and adjusted to pH 3.8 with 50% (w / v) citric acid solution. This was heated to 80 ° C., homogenized with a homogenizer (pressure 14.7 MPa), sterilized at 93 ° C., filled in a hot pack, and stored at room temperature (20 ° C.).
比較例８ 酸性乳飲料
上記改質シュガービートペクチン（実施例１−４：２０％ペースト）に代えて、比較例３で得られた２０％ペースト（比較例３−４）を用いる以外は、上記と同様にして酸性乳飲料を調製し、室温（２０℃）で静置した。
Comparative Example 8 Acidic Milk Beverage The above except that the 20% paste (Comparative Example 3-4) obtained in Comparative Example 3 was used instead of the modified sugar beet pectin (Example 1-4: 20% paste). In the same manner, an acidic milk beverage was prepared and allowed to stand at room temperature (20 ° C.).
＜安定性評価＞
酸性乳飲料の安定性評価は、調製１日後および７日後における粘度と不溶物生成の状況から判断した。具体的には、粘度は、調製１日後および７日後の酸性乳飲料について、B型回転粘度計を用いて粘度を測定することによって行った（ローターＮｏ．１、６０ｒｐｍ、１０℃）。また、不溶物生成は、酸性乳飲料７０ｇ中の不溶物を遠心分離機で１８８０Ｇ、３０分間強制沈降させ、その沈殿質量[ｃ]（ｇ）を測定し、下式より強制沈殿率（％）を求め、それから判断した。
<Stability evaluation>
The stability evaluation of the acidic milk beverage was judged from the viscosity and the state of insoluble matter formation after 1 day and 7 days after preparation. Specifically, the viscosity was measured by measuring the viscosity of the acidic milk beverage 1 day after preparation and 7 days after using a B-type rotational viscometer (rotor No. 1, 60 rpm, 10 ° C.). Moreover, insoluble matter generation | occurrence | production is forced sedimentation of the insoluble matter in 70g of acidic milk drinks for 1 minute by 1880G for 30 minutes with a centrifuge, the precipitation mass [c] (g) is measured, and forced precipitation rate (%) from the following Formula And then decided.
＜式１＞
強制沈殿率（％）＝[ｃ]（ｇ）／７０（ｇ）×１００。
<Formula 1>
Forced precipitation rate (%) = [c] (g) / 70 (g) × 100.
結果を表４に示す。 The results are shown in Table 4.
実施例４の酸性乳飲料は、調製1日後7日後ともに、比較例８の飲料に比して粘度が低かった。また、実施例4の酸性乳飲料は、比較例８の飲料に比して、強制沈殿率が低く、その効果は特に吸収線量1ｋGyおよび2ｋGy照射区で顕著であった。 The acidic milk beverage of Example 4 was lower in viscosity than the beverage of Comparative Example 8 both after 1 day of preparation and after 7 days. In addition, the acidic milk beverage of Example 4 had a lower forced precipitation rate than the beverage of Comparative Example 8, and the effect was particularly remarkable in the absorbed doses of 1 kGy and 2 kGy.
このことから、電離放射線の照射処理をした改質シュガービートペクチンの添加により、酸性乳飲料の乳タンパク安定性が向上させる用途においては改質に用いる線量が1〜２ｋＧｙの比較的低線量であることが望ましいことが示唆された。 From this, the dose used for the modification is a relatively low dose of 1 to 2 kGy in the application in which the milk protein stability of the acidic milk drink is improved by the addition of the modified sugar beet pectin subjected to the irradiation treatment of the ionizing radiation. It was suggested that this is desirable.
ドレッシングの調製
比較例１と同じシュガービートペクチン（分子量４５万、乾燥減量１０％）（三栄源エフ・エフ・アイ株式会社製）にイオン交換水を加えてよく練り２０％のペーストを調製した。このペースト５０ｇを、比較例１と同じポリエチレン袋（ユニパック社製、厚さ０．０４mm）に、試料の厚さが約３mmになるように入れ、ファンデグラフ電子加速装置（ＮＨＶ社製）を用いて加速電圧０．８ＭＶ、線量率６００ｋＧｙ/ｈｒの条件で、吸収線量が７ｋＧｙとなるように電子線を照射した。得られた改質シュガービートペクチンを乳化剤として用いて、下記に示す処方に従ってドレッシングを調製した。具体的には、イオン交換水に、調製した改質シュガービートペクチン（２０％のペースト）を添加し、８０℃にて１０分間加熱攪拌溶解する。これに醸造酢、砂糖、食塩及びＬ−グルタミン酸ナトリウムを添加し、８０℃にて５分間攪拌混合した後、４０℃に冷却した。これを攪拌しながら、サラダ油をゆっくりと滴下し、ホモミキサー（８０００ｒｐｍ、５ｍｉｎ）を用いて乳化し、ドレッシングを調製した。
Preparation of dressing The same sugar beet pectin (molecular weight 450,000, loss on drying 10%) as in Comparative Example 1 (manufactured by Saneigen FFI Co., Ltd.) was added with ion-exchanged water to prepare a 20% paste. 50 g of this paste is put in the same polyethylene bag as Comparative Example 1 (Unipack, thickness 0.04 mm) so that the thickness of the sample is about 3 mm, and a van der graph electronic accelerator (NHV) is used. Then, the electron beam was irradiated so that the absorbed dose was 7 kGy under the conditions of an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr. Using the obtained modified sugar beet pectin as an emulsifier, a dressing was prepared according to the formulation shown below. Specifically, the prepared modified sugar beet pectin (20% paste) is added to ion-exchanged water, and dissolved by stirring with heating at 80 ° C. for 10 minutes. To this, brewed vinegar, sugar, sodium chloride and sodium L-glutamate were added, stirred and mixed at 80 ° C. for 5 minutes, and then cooled to 40 ° C. While stirring this, salad oil was slowly added dropwise and emulsified using a homomixer (8000 rpm, 5 min) to prepare a dressing.
＜処方例＞
コーンサラダ油 ３５.０ （重量％）
醸造酢 ５.０
砂糖 ５.０
食塩 ３.０
L-グルタミン酸ナトリウム ０.４
改質シュガービートペクチン（20％ペースト） ２.５
イオン交換水 残 部
合 計 １００.０ 重量％
<Prescription example>
Corn salad oil 35.0 (wt%)
Brewing vinegar 5.0
Sugar 5.0
Salt 3.0
Sodium L-glutamate 0.4
Modified sugar beet pectin (20% paste) 2.5
Ion exchange water balance
Total 100.0% by weight
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