JP5392964B2 - Viscosity modifier - Google Patents

Description

  The present invention relates to a viscosity modifier for foods and drinks that can be rapidly added to foods and drinks, disperses and dissolves in water without becoming lumpy, and is particularly difficult to quickly dissolve and develop viscosity in conventional products. It is related with the viscosity modifier suitable for the use which added small amount also to the food / beverage products which were foodstuffs, for example, the foodstuff containing the mineral component of 70 mg or more per 100g of food / beverage products.

  Xanthan gum is soluble in cold water and the resulting solution exhibits a strong pseudoplastic viscosity. This solution is considered to form a weak network resembling a gel. Therefore, it has a relatively low viscosity and is very excellent in dispersion and emulsification stability of insoluble solids and oils. In addition, it excels in heat resistance, acid resistance and freezing resistance. Due to its high resistance, xanthan gum is used in various industries such as food, cosmetics and medicine.

  In order to effectively use xanthan gum, it is first necessary to be completely hydrated, and the viscosity is manifested only after complete hydration. When general consumers use xanthan gum in foods, etc., only the surface of xanthan gum dissolves and the inside remains in a powdery state, so that it becomes a so-called “dama” state. Is incomplete and tends to be in a state where it cannot perform its function. Moreover, the speed at which the viscosity develops when the xanthan gum is hydrated tends to be faster as the particle size of the xanthan gum becomes smaller and slower as the particle size becomes larger. In addition, xanthan gum having a small particle size has a large surface area and is prone to become extremely damaging when dispersed in water. Therefore, in order to be completely hydrated, an instrument for dispersing and dissolving is required.

  Xanthan gum is known to change its ultimate viscosity and solubility depending on the mineral content of the object to be dissolved. For example, a food and drink containing 70 mg or more of a mineral component per 100 g has a disadvantage that xanthan gum is difficult to dissolve. In such foods, xanthan gum has problems such as generation of minute undissolved residue due to suppression of hydration and difficulty in developing viscosity. This phenomenon occurs even when a stirrer is used and dispersed / dissolved under strong stirring conditions. When a general consumer who does not have a stirrer disperses / dissolves xanthan gum, it is difficult to achieve more reliable dissolution. Become.

  When a general consumer tries to give viscosity to foods and drinks, a viscosity modifier processed into granules is used so that it can be easily dispersed and dissolved without a stirring device. Viscosity modifiers are made of xanthan gum with a large average particle size of 100 μm to 140 μm as a raw material so that they can be easily dissolved without being damped even when used by general consumers. It is the situation where the thing adjusted to the granular form by doing is mainly used. As described above, the viscosity modifier is dissolved by the combination of the raw material xanthan gum and the processing method so as not to become lumps and quickly develops viscosity when added to and dissolved in water or tea having a low mineral content.

  In particular, patients who have difficulty chewing and swallowing are required to have a viscosity modifier that can be easily dissolved without using a stirrer, and it is necessary to add viscosity to all foods, not just water and tea. Therefore, when trying to dissolve in foods other than water and tea, such as milk, orange juice, miso soup, mineral balance drinks, liquid foods, etc. The hydration rate becomes slow, and the stirring / dissolution time when the patient actually adjusts the viscosity of the target product becomes long. In addition, it is difficult to adjust the viscosity of the target product due to the slow onset of viscosity, and even if it is stirred, the viscosity does not come out. The phenomenon that the viscosity becomes too high will occur.

  Thus, when it melt | dissolved in the food / beverage products which contain 70 mg or more per 100g of foodstuffs as a mineral content, the phenomenon that the magnitude | size and granule state of raw material xanthan gum particle damaged and the viscosity expression of the target object became slow occurred. For this reason, it takes time and effort to cook, and it takes time to stabilize the viscosity. Therefore, even if it is a food or drink that contains 70 mg or more per 100 g of food as a mineral content, it is reliably dispersed without creating lumps in water. There has been a demand for a composition that develops.

  Conventionally, a technique for improving dispersibility in water, solubility, and viscosity development as a powdery or granular paste (for example, Patent Document 1) has been announced. In addition, in order to improve the expression of viscosity, a technology (for example, Patent Document 2) in which the particle size of xanthan gum is set has been announced, but the average particle size is about 100 μm (size that passes through a 120-mesh sieve). Only xanthan gum is used, indicating a commonly used particle size product.

JP 2001-275584 (P1-P5) JP2000-270792 (P1-P6)

  Accordingly, a composition that can be dispersed and dissolved reliably in water without causing lumps and has been difficult to express in the past, such as foods and beverages containing 70 mg or more per 100 g as a mineral content. Is required. In particular, such properties are strongly demanded as a viscosity modifier that imparts viscosity to nursing food and training food for those who have difficulty chewing or swallowing. The present invention is a granulated product made from xanthan gum having a mean particle diameter of 100 μm or more as a raw material, which is reliably dispersed and dissolved in water without being lumped and added in a small amount to a food or drink containing 70 mg or more per 100 g of mineral content. Then, it aims at providing the viscosity regulator for foodstuffs which can express viscosity rapidly in the time which could not be achieved.

  In view of such circumstances, the present inventors have intensively studied to improve viscosity and improve solubility, and as a result, used granules made from xanthan gum powder having an average particle diameter of 50 μm to 80 μm as a median diameter. In that case, the present invention was completed by discovering that the viscosity expression was remarkably improved even in foods and drinks containing 70 mg or more per 100 g of mineral content in addition to being able to reliably disperse and dissolve in water without causing lumps.

  Xanthan granules obtained by granulating in combination with dextrin and the like containing xanthan gum having an average particle size of 50 μm to 80 μm in median size are dispersed in water without being lumped, and as a mineral content per 100 g Even a food or drink containing 70 mg or more can rapidly develop viscosity.

  Although this invention can be used if it is food-drinks, it is suitable for the food-drinks which contained 70 mg or more per 100g as a mineral component which was difficult to express the viscosity with the conventional viscosity modifier. In particular, it is suitable as a viscosity modifier that gives viscosity to care food and training food for those who have difficulty chewing and swallowing, and also to patients who have been administered a method of feeding nutrition from the gastrostomy as a tube feeding method This is preferable because the viscosity of the liquid food can be easily adjusted. The mineral component content contained in the target food or drink is not particularly limited, but it is 70 mg or more per 100 g of food or drink, more preferably 100 mg or more per 100 g of food or drink, more preferably 200 mg or more per 100 g of food or drink. Is preferred.

  The average particle diameter in the present invention will be described. The particle group of powder such as xanthan gum is considered to be composed of many particles with non-uniform diameters, and when considering the particle size that represents the particle group, the particle size is called the average particle size . The method for measuring the average particle diameter in the present invention is not particularly limited, but a laser diffraction particle size distribution measuring device is used, and the average particle diameter is the median diameter (median: 50% particle diameter of the cumulative distribution of the number of powder particles). ). That is, the average particle diameter of 80 μm means a powder having a particle diameter of 80 μm when the ratio (%) of the measured xanthan gum powder particles is added in order from fine powder and reaches 50% of the whole powder particles. .

  In the present invention, the method for measuring the ratio of the powder passing through a sieve having a mesh size of 75 μm means the weight ratio of the powder passing through the sieve when vibrating for 30 seconds on a sieve having a mesh opening of 75 μm. The ratio of the powder passing through the sieve is not particularly limited, but is preferably 30% by weight or more and less than 50% by weight.

  The xanthan gum in the present invention is a natural gum that is obtained by fermenting glucose or the like by a microorganism Xanthomonas campestris and purifying and crushing polysaccharides accumulated outside the cells. Usually, when processing into powder, the average particle size is adjusted to about 100 to 140 μm, but this time, it is a fine powder type xanthan gum powder with an average particle size of 80 μm or less, which is further pulverized into fine powder, and has a viscosity developing property. The average particle size is preferably from 50 μm to 80 μm in terms of median diameter because it improves and disperses / dissolves in water without damaging it.

  The method for preparing the granule powder in the present invention uses xanthan gum powder (average particle size is 50 to 80 μm in median size) alone or mixed with a powder base material that improves the dispersion of xanthan gum. Here, the powder base is not particularly limited, and examples thereof include dextrin, glucose, fructose, sucrose, lactose, maltose, palatinose, and guar gum enzymatic degradation products. From the viewpoint of dispersibility, dextrin and guar gum enzymatic degradation products. Is preferred. More preferably, it is a dextrin, and although it is not particularly limited, DE = 3 to 30 is desirable, and DE = 5 to 25 is desirable from the viewpoint of dispersibility.

  As for the content of the powder base material and the xanthan gum powder, there is no problem with the xanthan gum powder alone, but it is preferable to mix 0.5 parts or more of the powder base material with respect to 1 part of the xanthan gum powder from the viewpoint of improving dispersibility. More preferably, 1 part or more of the powder base material is mixed with 1 part of the xanthan gum powder. The granulation step is a process of spraying a binder solution in a state where the powder is fluidized to bond the powders together, and although not particularly limited, there is a method of granulating using a fluidized bed granulator or the like. can give. The bulk specific gravity used as a measure of the degree of granulation is expressed by loose filling and honey filling, and the bulk specific gravity of loose filling is required when a granule is put into a 100 ml measuring cylinder without vibration up to a 100 ml line. It means the value calculated by measuring the weight of the powder and weight / volume. The bulk specific gravity of honey filling means a value calculated by weight / volume by measuring the volume after tapping a graduated cylinder filled with powder 100 times in the manner of loose filling. It is desirable that the bulk specific gravity in loose filling is processed to 0.3 g / ml or less. More preferably, processing to 0.25 g / ml or less is desirable from the viewpoint of improving dispersion and solubility in the target product. In addition, the compressibility expressed as the degree of bulkiness obtained from the difference in bulk density between loose and dense packing of granules ((bulk density of honey filling-bulk density of sparse filling) ÷ bulk density of honey filling x 100) Although not limited, it is preferably 10 to 50%, more preferably 15 to 40% from the viewpoint of the fluidity of the granules.

  The mineral component in the present invention is not particularly limited, but refers to a mineral component measured by atomic absorption spectrophotometry as a component contained in food. Although it does not specifically limit, calcium, magnesium, etc. are mention | raise | lifted as monovalent mineral components, such as sodium and potassium, and divalent mineral components. In addition, in this application, the mineral component content was calculated as the total of sodium, potassium, calcium, and magnesium.

  The state in which the viscosity is rapidly developed in the present invention refers to a state in which the viscosity is sufficiently dissolved by hand stirring without using a stirring device. The viscosity modifier of the present invention can be used as long as it is a normal food or drink, but such a function is particularly required for patients who have difficulty in chewing / swallowing. That is, the viscosity modifier for foods is assumed to be used at the bedside of homes and hospitals and is required to have a function of dispersing and dissolving without using a machine. Even if it is dissolved by hand stirring, it dissolves sufficiently, but in order to reduce errors due to hand melting as much as possible, stirring is performed at 600 rpm with a low-rotation disper (manufactured by Koki Kogyo Co., Ltd.) as a dissolution condition equivalent to manual stirring. A dispersion / dissolution test was performed by setting a method of charging into the target product and mixing for 30 seconds. The state in which the viscosity rapidly develops represents a state in which 99 parts of the target product is mixed with 1 part of xanthan gum while stirring at 600 rpm, mixed and dissolved for 30 seconds, and the viscosity after 2 minutes is 30% or more of the peak viscosity. The peak viscosity refers to the viscosity that appears when xanthan gum is sufficiently dispersed and dissolved in the target product. While stirring 99 parts of the target product at 2,000 rpm with a high-speed rotating disper, 1 part of xanthan gum is added and stirred for 10 minutes. The viscosity after dissolution was measured and used as the peak viscosity.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

  In Examples and Comparative Examples of the present invention, xanthan gum powders A to E having different average particle diameters and a ratio of passing through a sieve having an opening of 75 μm [average particle diameter (median diameter) of each xanthan gum powder, passing through a sieve having an opening of 75 μm] The ratios described in Table 1 were used, and a sample adjusted to a bulk specific gravity equivalent to each test section by granulating was used as a test example.

Example 1
<Preparation of binder solution> 10 g of dextrin (DE = 10) was dissolved in 40 g of water to prepare a binder solution.
<Granulation step> 70 g of xanthan gum A and 130 g of dextrin (DE = 10) were mixed. The mixed powder was granulated and granulated by spraying 50 g of a binder solution with a fluidized bed granulator (Multiplex manufactured by POWREC Co., Ltd.). After completion of granulation, 205 g of a thickener composition was obtained. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 23 g, and the bulk specific gravity was 0.23 g / ml (compression degree 30.3%).

Example 2
Similar granules were prepared by changing the xanthan gum A used in Example 1 to xanthan gum B having a different particle size.
<Preparation of binder solution> 10 g of dextrin (DE = 10) was dissolved in 40 g of water to prepare a binder solution.
<Granulation step> 70 g of xanthan gum B and 130 g of dextrin (DE = 10) were mixed. The mixed powder was granulated and granulated by spraying 50 g of a binder solution with a fluidized bed granulator (Multiplex manufactured by POWREC Co., Ltd.). After completion of granulation, 206 g of a thickener composition was obtained. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 22 g, and the bulk specific gravity was 0.22 g / ml (compression degree 31.3%).

Example 3
Similar granules were prepared by changing the xanthan gum A used in Example 1 to xanthan gum C having a different particle size.
<Preparation of binder solution> 10 g of dextrin (DE = 10) was dissolved in 40 g of water to prepare a binder solution.
<Granulation step> 70 g of xanthan gum C and 130 g of dextrin (DE = 10) were mixed. The mixed powder was granulated and granulated by spraying 50 g of a binder solution with a fluidized bed granulator (Multiplex manufactured by POWREC Co., Ltd.). After completion of granulation, 206 g of a thickener composition was obtained. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 23 g, and the bulk specific gravity was 0.23 g / ml (compression degree 31.6%).

Comparative Example 1
Similar granules were prepared by changing the xanthan gum A used in Example 1 to xanthan gum D having a different particle size.
<Preparation of binder solution> 10 g of dextrin (DE = 10) was dissolved in 40 g of water to prepare a binder solution.
<Granulation step> 70 g of xanthan gum D and 130 g of dextrin (DE = 10) were mixed. The mixed powder was granulated and granulated by spraying 50 g of a binder solution with a fluidized bed granulator (Multiplex manufactured by POWREC Co., Ltd.). After completion of granulation, 205 g of a thickener composition was obtained. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 23 g, and the bulk specific gravity was 0.23 g / ml (compression degree 30.3%).

Comparative Example 2
Similar granules were prepared by changing the xanthan gum A used in Example 1 to xanthan gum E having a different particle size.
<Preparation of binder solution> 10 g of dextrin (DE = 10) was dissolved in 40 g of water to prepare a binder solution.
<Granulation step> 70 g of xanthan gum E and 130 g of dextrin (DE = 10) were mixed. The mixed powder was granulated and granulated by spraying 50 g of a binder solution with a fluidized bed granulator (Multiplex manufactured by POWREC Co., Ltd.). After completion of granulation, 205 g of a thickener composition was obtained. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 23 g, and the bulk specific gravity was 0.23 g / ml (compression degree 33.3%).

Test example 1
In order to compare the dispersibility in water, Examples 1 to 3 and Comparative Examples 1 and 2 each 3 g of low rotation disperser (made by Koki Kogyo Kogyo Co., Ltd.) were set as mechanical dispersion conditions comparable to hand stirring conditions. Immediately after adding to 97 g of ion-exchanged water stirred at 600 rpm and stirring and dissolving for 30 seconds [◎: Disperse and dissolve quickly without generation of lumps] [○: A small amount of lumps are generated Was dispersed / dissolved] [Δ: most of the added viscosity modifier was ridiculous]. The evaluation results are shown in Table 2.

  As a result of comparing the dispersibility in ion-exchanged water in Test Example 1, in Comparative Example 1, Examples 1, 2, and 3 in which the average particle diameter is a median diameter of 50 μm or more, the viscosity modifier is dispersed and dissolved. It was confirmed that even ion-exchanged water, which is easily damped, easily disperses and dissolves without damaging. In Comparative Example 2 in which the average particle size is 36 μm in median size, the occurrence of lumps during dissolution due to the fineness of the xanthan gum used was remarkably confirmed.

Test example 2
Mineral balanced drinks and liquid foods were selected as foods and drinks with high mineral content. The selected foods and drinks were measured for sodium, potassium, calcium and magnesium contents by atomic absorption spectrophotometry, and the measurement results are shown in Table 2. Moreover, each granule of Example 1, Example 2, Example 3, and Comparative Examples 1 and 2 was disperse | distributed and melt | dissolved in those food / beverage products, the viscosity after completion | finish of dispersion | distribution, and the viscosity after 30 minutes (peak viscosity) ) Was measured.

  Specifically, a low-rotation disper (manufactured by Tokushu Kika Kogyo Co., Ltd.) was used, and dispersion and viscosity expression were measured under a slow stirring condition of 600 rpm. A mineral balance drink and a liquid food were used as the object, and 3 g of the granules obtained in Examples 1 to 3 and Comparative Examples 1 and 2 were charged at a rate of 600 rpm and held for 30 seconds with respect to 97 g each. . Thereafter, the viscosity after 2 minutes was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 rpm, 30 seconds later, No. 3 rotor). The viscosity expression ratios of Examples 1 to 3 and Comparative Examples 1 and 2 with respect to the peak viscosity were calculated and described in%. In addition, Tables 4 and 5 show the viscosity measurement results and the ratios of viscosity expression in each target product.

  As a result of comparing the ratio of the viscosity development property of Examples 1 to 3 and Comparative Examples 1 and 2 and the peak viscosity, in Examples 1 to 3 Comparative Example 2 in the mineral balance beverage, the viscosity was expressed by 70% or more with respect to the peak viscosity. It was confirmed that In Comparative Example 1, it was confirmed that the mineral balance beverage was barely expressed by 27.9% because the mineral content was low, but when the mineral content was high, the viscosity expression was suppressed. Since the mineral content of the liquid food is higher than that of the mineral-balanced beverage, the influence of the average particle size of xanthan gum appears greatly. In Examples 1 to 3 Comparative Example 2, it was confirmed that the viscosity was developed by 50% or more with respect to the peak viscosity. In Comparative Example 1, the viscosity expression was extremely suppressed by the mineral component, and only 6% of the peak viscosity was expressed. These tendencies were confirmed to increase the viscosity expression even in foods and drinks having a high mineral component content by increasing the ratio of passing through a sieve having an opening of 75 μm.

  Considering a viscosity modifier that combines the speed of viscosity development in foods and drinks containing 70 mg or more per 100 g as water dispersibility and mineral content, the average particle size of the xanthan gum used and the sieve with an opening of 75 μm The ratio of the powder passing through is very important. As can be seen from the results of Comparative Example 1, in the case of a large powder having an average particle diameter of about 112 μm in median diameter, it can be reliably dispersed and dissolved even in ion-exchanged water. Although it is possible, viscosity cannot be expressed in foods and drinks with a high mineral content. Further, in the result of Comparative Example 2, very fine xanthan gum having an average particle size of 36 μm in median size and 65.6% by weight passing through a sieve having an opening of 75 μm was used as a raw material. Therefore, the viscosity expression property in the food / beverage products containing 70 mg or more per 100g as a mineral content became a very quick result. However, since viscosity development is too fast, when added to ion-exchanged water, the phenomenon that the viscosity develops before it dissolves and disperses instantaneously has resulted in a remarkable result.

  From the above results, the viscosity modifier that can give viscosity to almighty to select the target product required for viscosity modifiers that give viscosity to care food and training food for those who have difficulty chewing and swallowing is the average of xanthan gum used It was essential to control the particle diameter and the ratio of passing through a sieve having an opening of 75 μm, and it was confirmed that the viscosity expression in various objects can be improved by controlling.

  The present invention is an invention that combines the speed of dispersibility and viscosity development, and it is necessary to disperse / dissolve even under weak stirring conditions for liquid food mineral balance beverages that have been considered to have a slow viscosity development in the past. In addition to significantly shortening the time, it is an invention that enables melting work that has conventionally required skill to be melted without requiring special techniques and equipment at home and the like.

Claims (3)

  A xanthan gum powder having an average particle diameter of 50 μm to 80 μm in terms of median diameter and containing 30 wt% or more and less than 50 wt% of powder passing through a sieve having an opening of 75 μm, as a raw material, 1 part of xanthan gum powder, A granulated xanthan gum granule mixed with one or more parts of a powder base selected from the group of dextrin of DE = 3 to 30, glucose, fructose, sucrose, lactose, maltose, palatinose and guar gum enzymatic degradation product. A xanthan gum granule having a bulk specific gravity of 0.3 g / ml or less and a compressibility of 15 to 45% when filled, and the xanthan gum granule containing 1 part of the xanthan gum and the components other than the xanthan gum in the xanthan gum granule become 100 parts. 49mg of sodium per 100g of calculated amount, A mineral balance beverage containing 20 mg of um, 2 mg of calcium, and 1 mg of magnesium was stirred at 600 rpm with a low-rotation disper, and after adding xanthan gum granules, mixed and dissolved for 30 seconds, and the viscosity after 2 minutes expressed 30% or more of the peak viscosity. A viscosity modifier for food and drink containing xanthan gum granules.   A viscosity modifier for food and beverage, wherein the viscosity modifier for food and beverage according to claim 1 is intended for patients who have difficulty chewing or swallowing.   Food / beverage products containing the viscosity regulator for food / beverage products of Claim 1 or 2.