JP6713728B2 - Liquid thickener - Google Patents
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- JP6713728B2 JP6713728B2 JP2015094270A JP2015094270A JP6713728B2 JP 6713728 B2 JP6713728 B2 JP 6713728B2 JP 2015094270 A JP2015094270 A JP 2015094270A JP 2015094270 A JP2015094270 A JP 2015094270A JP 6713728 B2 JP6713728 B2 JP 6713728B2
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本発明は液状増粘剤、及び加熱殺菌処理後の液状増粘剤の粘度付与効果の低下を抑制する方法に関する。 The present invention relates to a liquid thickener and a method for suppressing a decrease in viscosity imparting effect of a liquid thickener after heat sterilization treatment.
キサンタンガムは常温の水に溶解し、また、他の多糖類に比較して低濃度で高い粘度を有することから、飲食品、医薬品、医薬部外品、香粧品又は塗料等への粘度付与を目的として、増粘剤として広く用いられている。現在、市販されている増粘剤の剤型は主に、粉末状（顆粒状含む）又は液状の２タイプであり、粉末状が主流となっている。 Xanthan gum is soluble in water at room temperature and has a high viscosity at a low concentration as compared with other polysaccharides, so that it is intended to impart viscosity to foods and drinks, pharmaceuticals, quasi drugs, cosmetics, paints, etc. Is widely used as a thickener. At present, the dosage forms of thickeners that are commercially available are mainly of two types, powder (including granules) or liquid, and powder is the mainstream.
粉末状の増粘剤は、液状増粘剤に比較して長期保存性に優れ、保管の占有スペースが少ないという利点を有する。しかし、キサンタンガムは高い水和性を有するため、キサンタンガムを含有する粉末状の増粘剤を対象組成物（例えば、飲食品、医薬品、医薬部外品、香粧品又は塗料等）に添加すると、ダマが顕著に発生し、一旦発生したダマを溶解させることが難しいという問題を有する。 The powdery thickening agent has advantages that it is excellent in long-term storage stability and occupies less space for storage than a liquid thickening agent. However, since xanthan gum has a high hydration property, if a powdery thickener containing xanthan gum is added to the target composition (for example, food and drink, pharmaceuticals, quasi drugs, cosmetics, paints, etc.) Occurs remarkably, and it is difficult to dissolve the lumps once generated.
一方、液状増粘剤は、粉末状の増粘剤に比較してダマが発生し難いという利点を有する。液状増粘剤に関する従来技術として、特許文献１にはキサンタンガム等の糊料を水に溶解して流動性のある液体として調製され、水分を含む目的物に添加して粘性又はゲル化を発現させることにしたことを特徴とする増粘用添加液が開示されている。
特許文献１は、液状増粘剤中での糊料の粘性発現を抑制することで、液状増粘剤に流動性をもたせる技術であり、液状増粘剤に流動性をもたせる素材として、貧溶媒、低粘性多糖類、又は低分子糖質のいずれかを用いることが記載されている。また、ペクチンやアルギン酸ナトリウム等の水溶液と、カルシウム、マグネシウム等がゲルを形成する性質を利用して、これらの糊料と金属イオンを併用する技術が開示されている。
On the other hand, the liquid thickener has an advantage that lumps are less likely to occur as compared with the powdery thickener. As a conventional technique relating to a liquid thickener, Patent Document 1 discloses that a paste such as xanthan gum is dissolved in water to prepare a fluid liquid and is added to a target substance containing water to develop viscosity or gelation. Disclosed is an additive solution for thickening, which is characterized in that it has been decided.
Patent Document 1 is a technique for imparting fluidity to the liquid thickener by suppressing the viscosity development of the paste in the liquid thickener, and as a material for imparting fluidity to the liquid thickener, a poor solvent is used. , Using low viscosity polysaccharides or low molecular weight sugars. Further, there is disclosed a technique in which an aqueous solution of pectin, sodium alginate or the like and calcium, magnesium or the like form a gel to utilize these sizing agents and metal ions in combination.
特許文献２には、糊料または糊料及び塩類と、グリセリンと、プロピレングリコール及び／またはエタノールを含有する液状の糊料組成物が開示されている。当該技術は、キサンタンガム等の糊料が、グリセリン、プロピレングリコール及びエタノールに溶解しない性質を利用しており、これらグリセリン等を液状増粘剤の溶媒として用いることで、液状増粘剤中での糊料の粘度発現を抑制している。 Patent Document 2 discloses a liquid paste composition containing a paste or a paste and salts, glycerin, propylene glycol and/or ethanol. This technique utilizes a property that a paste such as xanthan gum does not dissolve in glycerin, propylene glycol and ethanol, and by using these glycerin as a solvent for the liquid thickener, the paste in the liquid thickener is used. It suppresses the development of viscosity of the material.
しかしながら、特許文献１に開示された技術は、貧溶媒、低粘性多糖類及び低分子糖質のいずれかを用いる必要があるため、数々の問題を有している。例えば、貧溶媒を用いる場合は、液状増粘剤の添加対象（粘度付与の対象）となる対象組成物の味や香りに悪影響を与える。同様に、低粘性多糖類を用いる場合も、液状増粘剤中での糊料の粘度発現を抑制する（液状増粘剤へ流動性を付与する）ために多量の添加が必要とされるため（例えば、１０質量％以上）、低粘性多糖類特有の風味が対象組成物の味や香りに影響を与えるという問題を有する。更には、低粘性多糖類の種類によっては、対象組成物に含まれる成分（例えば、ミネラル等）との相互作用により、液状増粘剤本来の機能（粘度付与機能）が低下する場合がある。また、低分子の糖質を用いる場合は、加熱殺菌処理により著しい褐変が生じるため、液状増粘剤としての商品価値を失うという問題を有する。
加えて、特許文献１に開示された液状増粘剤の粘度付与効果は、未だ満足できるものではない。例えば、特許文献１の段落００２０の図２には、キサンタンガム含量が１質量％となるように、水に液状増粘剤を添加しているが、その初発粘度（添加直後の粘度）は４１２ｃＰであり、十分な粘度付与効果を有するものではない。
However, the technique disclosed in Patent Document 1 has a number of problems because it is necessary to use any of a poor solvent, a low-viscosity polysaccharide, and a low-molecular-weight sugar. For example, when a poor solvent is used, it adversely affects the taste and aroma of the target composition to which the liquid thickener is added (viscosity imparting target). Similarly, when a low-viscosity polysaccharide is used, a large amount is required to suppress the viscosity development of the paste in the liquid thickener (to impart fluidity to the liquid thickener). (For example, 10% by mass or more), there is a problem that the flavor peculiar to the low-viscosity polysaccharide affects the taste and aroma of the target composition. Furthermore, depending on the type of the low-viscosity polysaccharide, the original function (viscosity imparting function) of the liquid thickener may be reduced due to the interaction with the component (eg, mineral) contained in the target composition. Further, when a low-molecular-weight sugar is used, there is a problem that the commercial value as a liquid thickening agent is lost because the heat sterilization treatment causes remarkable browning.
In addition, the viscosity imparting effect of the liquid thickener disclosed in Patent Document 1 is not yet satisfactory. For example, in FIG. 2 of paragraph 0020 of Patent Document 1, a liquid thickener is added to water so that the xanthan gum content is 1% by mass, but its initial viscosity (viscosity immediately after addition) is 412 cP. However, it does not have a sufficient viscosity imparting effect.
特許文献２に開示された液状増粘剤も、溶媒としてグリセリンと、プロピレングリコール及び／又はエタノールを多量に用いる必要があるため、特許文献１と同様に、粘度付与の対象となる対象組成物の味や香りに悪影響を与えるという問題を有する。更には、特許文献２に開示された液状増粘剤は、分散媒（グリセリンと、プロピレングリコール及び／又はエタノール）中にキサンタンガムを分散させた製剤であるため、液状増粘剤中でキサンタンガムが溶解しておらず、当該液状増粘剤を対象組成物に添加する場合に、ダマが発生するという問題を有する。 Since the liquid thickener disclosed in Patent Document 2 also needs to use a large amount of glycerin and propylene glycol and/or ethanol as a solvent, like the Patent Document 1, the target composition to be viscosity-imparted There is a problem that the taste and aroma are adversely affected. Furthermore, since the liquid thickener disclosed in Patent Document 2 is a formulation in which xanthan gum is dispersed in a dispersion medium (glycerin, propylene glycol and/or ethanol), xanthan gum is dissolved in the liquid thickener. However, there is a problem that lumps occur when the liquid thickener is added to the target composition.
更に、特許文献１及び２では液状増粘剤を加熱殺菌処理することについて何ら教えるところがないが、本発明者らはキサンタンガムを溶解した液状増粘剤を加熱殺菌処理することで、対象組成物に増粘剤を添加したときの粘度付与効果が格段に低下するという新たな課題を見出した。
本発明は当該課題に鑑みてなされた発明であり、加熱殺菌処理を経た場合においても、優れた粘度付与効果を有する液状増粘剤を提供することを目的とする。
Further, in Patent Documents 1 and 2, there is no teaching about heat sterilization treatment of a liquid thickener, but the inventors of the present invention heat-sterilize a liquid thickener in which xanthan gum is dissolved to give a target composition. We have found a new problem in that the viscosity-imparting effect when a thickener is added is markedly reduced.
The present invention has been made in view of the above problems, and an object of the present invention is to provide a liquid thickener having an excellent viscosity-imparting effect even when subjected to heat sterilization treatment.
本発明者らは上記課題を解決すべく鋭意研究した結果、キサンタンガム及び水を含有する液状増粘剤において、液状増粘剤の加熱殺菌処理前に、塩化物、２価以上の乳酸塩、及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を含有させることで、前記課題を解決できることを見出し、本発明に至った。 As a result of intensive studies to solve the above problems, the present inventors have found that in a liquid thickener containing xanthan gum and water, before heat sterilization of the liquid thickener, chloride, divalent or higher lactic acid salt, and The inventors have found that the above problem can be solved by incorporating one or more salts selected from the group consisting of divalent or higher gluconate salts, and have reached the present invention.
すなわち本発明は、以下の態様を有する液状増粘剤に関する；
項１．水、キサンタンガム、並びに、
塩化物、２価以上の乳酸塩、及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を含有し、
加熱殺菌処理されたことを特徴とする、液状増粘剤。
That is, the present invention relates to a liquid thickener having the following aspects:
Item 1. Water, xanthan gum, and
Contains one or more salts selected from the group consisting of chloride, divalent or higher lactic acid salt, and divalent or higher gluconate,
A liquid thickener characterized by being heat-sterilized.
また、本発明は以下の態様を有する、加熱殺菌処理後の液状増粘剤の粘度付与効果の低下を抑制する方法に関する；
項２．水及びキサンタンガムを含有する液状増粘剤の加熱殺菌処理前に、
前記増粘剤に塩化物、２価以上の乳酸塩、及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を添加することを特徴とする、
加熱殺菌処理後の前記増粘剤の粘度付与効果の低下を抑制する方法。
The present invention also relates to a method having the following aspects, which suppresses a decrease in the viscosity imparting effect of the liquid thickener after heat sterilization treatment:
Item 2. Before heat sterilization treatment of a liquid thickener containing water and xanthan gum,
Characterized in that one or more salts selected from the group consisting of chloride, divalent or higher lactic acid salt, and divalent or higher gluconate are added to the thickener.
A method for suppressing a decrease in viscosity imparting effect of the thickener after heat sterilization treatment.
本発明の液状増粘剤はキサンタンガムが溶解した状態で含まれているので、対象組成物に添加する際にダマが発生しないという効果を有する。また、本発明の液状増粘剤は、加熱殺菌処理が施されているため、従来の液状増粘剤に比較して長期保存性に優れている。更に、本発明によれば、加熱殺菌処理による液状増粘剤の粘度付与効果の低下を抑制することができる。 Since the liquid thickener of the present invention is contained in a state in which xanthan gum is dissolved, it has an effect of preventing lumps when added to the target composition. Further, the liquid thickener of the present invention, which has been subjected to heat sterilization treatment, is excellent in long-term storability as compared with conventional liquid thickeners. Furthermore, according to the present invention, it is possible to suppress the decrease in the viscosity imparting effect of the liquid thickener due to the heat sterilization treatment.
本発明の液状増粘剤は溶媒として少なくとも水を含有する。液状増粘剤における水の含量は、キサンタンガムが溶解する量であれば特に制限されないが、液状増粘剤中の溶媒の５０質量％以上が水であることが好ましく、溶媒の７０質量％以上が水であることがより好ましく、溶媒の９０質量％以上が水であることが更に好ましい。水以外に使用できる溶媒としては、有機溶媒（例えば、エチルアルコール、イソプロピルアルコールなど）等が挙げられる。
本発明者らは、液状増粘剤の溶媒に占める水の割合を増加させることで、液状増粘剤を対象組成物に添加した場合の粘度発現性（粘度付与効果）を向上させることが可能であるが、一方で、水の割合が増加すると、加熱殺菌処理後の液状増粘剤の粘度付与効果が低下しやすいという新たな知見を得た。かかるところ、本発明では水及びキサンタンガムに加えて、塩化物、２価以上の乳酸塩、及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を併用することで、当該課題を解決し、加熱殺菌処理後の液状増粘剤の粘度付与効果の低下を抑制することができる。これにより、本発明では加熱殺菌処理後も優れた粘度付与効果を有する液状増粘剤を提供することができる。
The liquid thickener of the present invention contains at least water as a solvent. The content of water in the liquid thickener is not particularly limited as long as xanthan gum is dissolved therein, but preferably 50% by mass or more of the solvent in the liquid thickener is water, and 70% by mass or more of the solvent is Water is more preferable, and 90% by mass or more of the solvent is even more preferably water. Examples of solvents that can be used other than water include organic solvents (eg, ethyl alcohol, isopropyl alcohol, etc.).
The present inventors can improve the viscosity expression (viscosity imparting effect) when the liquid thickener is added to the target composition by increasing the proportion of water in the solvent of the liquid thickener. On the other hand, however, new knowledge was obtained that when the proportion of water increases, the viscosity imparting effect of the liquid thickener after heat sterilization tends to decrease. Thus, in the present invention, in addition to water and xanthan gum, by using one or more salts selected from the group consisting of chloride, divalent or higher lactic acid salt, and divalent or higher gluconate, It is possible to solve the problem and suppress the decrease in the viscosity imparting effect of the liquid thickener after the heat sterilization treatment. As a result, in the present invention, it is possible to provide a liquid thickener having an excellent viscosity imparting effect even after the heat sterilization treatment.
本発明で用いる水の種類は特に制限されず、例えば、イオン交換水、蒸留水、水道水などを用いることができる。 The type of water used in the present invention is not particularly limited, and for example, ion-exchanged water, distilled water, tap water, etc. can be used.
本発明で用いるキサンタンガムは、キサントモナス属菌（Xanthomonas campestris）が菌体外に生産する多糖類であり、Ｄ−マンノース、Ｄ−グルコース、Ｄ−グルクロン酸で構成されている。主鎖はβ−１，４結合しているＤ−グルコースからなり、側鎖は主鎖のＤ−グルコース残基１つおきにＤ−マンノース２分子とＤ−グルクロン酸が結合している。側鎖の末端にあるＤ−マンノースはピルビン酸塩となっている場合がある。また、主鎖に結合したＤ−マンノースのＣ−６位はアセチル化されている場合がある。 The xanthan gum used in the present invention is a polysaccharide produced extracellularly by Xanthomonas campestris and is composed of D-mannose, D-glucose, and D-glucuronic acid. The main chain is composed of β-1,4-bonded D-glucose, and the side chain has two D-mannose molecules and D-glucuronic acid bonded to every other D-glucose residue of the main chain. The D-mannose at the end of the side chain may be pyruvate. Further, the C-6 position of D-mannose bonded to the main chain may be acetylated.
液状増粘剤におけるキサンタンガム含量は特に制限されないが、好ましいキサンタンガム含量は０．１〜２０質量％であり、より好ましくは０．５〜１０質量％、更に好ましくは１〜５質量％、更により好ましくは１質量％以上５質量％未満、特に好ましくは１〜４．５質量％である。 The xanthan gum content in the liquid thickener is not particularly limited, but the preferable xanthan gum content is 0.1 to 20% by mass, more preferably 0.5 to 10% by mass, further preferably 1 to 5% by mass, still more preferably Is 1% by mass or more and less than 5% by mass, particularly preferably 1 to 4.5% by mass.
本発明で用いる塩化物としては、例えば、塩化ナトリウム、塩化カリウム、塩化カルシウム、塩化マグネシウム等が挙げられ、２価以上の乳酸塩としては乳酸カルシウム、乳酸マグネシウム等が、２価以上のグルコン酸塩としてはグルコン酸カルシウム、グルコン酸マグネシウム、グルコン酸銅等が挙げられる。本発明で用いる好ましい塩類は、塩化ナトリウム、塩化カリウム、塩化カルシウム、塩化マグネシウム、乳酸カルシウム及びグルコン酸カルシウムからなる群から選択される１種以上であり、より好ましい塩類は塩化カルシウム、塩化マグネシウム、乳酸カルシウム及びグルコン酸カルシウムからなる群から選択される１種以上である。 The chloride used in the present invention includes, for example, sodium chloride, potassium chloride, calcium chloride, magnesium chloride and the like, and as the divalent or higher lactic acid salt, calcium lactate, magnesium lactate or the like, a divalent or higher gluconate. Examples thereof include calcium gluconate, magnesium gluconate, copper gluconate and the like. Preferred salts used in the present invention are one or more selected from the group consisting of sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate and calcium gluconate, and more preferred salts are calcium chloride, magnesium chloride and lactic acid. It is one or more selected from the group consisting of calcium and calcium gluconate.
液状増粘剤における塩類の含量は特に制限されず、塩類の種類に応じて適宜調整できる。例えば、塩類として１価の塩化物（例えば、塩化ナトリウム、塩化カリウム等）を用いる場合は、液状増粘剤における塩化物の含量がナトリウム又はカリウム換算で５質量％以下であれば特に制限されない。液状増粘剤における好ましい塩化物の含量は、ナトリウム又はカリウム換算で０．００１〜１質量％であり、より好ましくは０．００２〜０．５質量％、更に好ましくは０．００３〜０．４質量％である。
また、本発明では、液状増粘剤に含まれるキサンタンガム１質量部に対して、塩化物の含量がナトリウム又はカリウム換算で０．０００５〜０．２質量部であることが好ましく、０．０００８〜０．１５質量部であることがより好ましく、０．００１〜０．１質量部であることが更に好ましい。
The content of salts in the liquid thickener is not particularly limited and can be appropriately adjusted according to the type of salts. For example, when a monovalent chloride (eg, sodium chloride, potassium chloride, etc.) is used as the salt, it is not particularly limited as long as the chloride content in the liquid thickener is 5% by mass or less in terms of sodium or potassium. The preferred chloride content in the liquid thickener is 0.001 to 1 mass% in terms of sodium or potassium, more preferably 0.002 to 0.5 mass%, and further preferably 0.003 to 0.4. It is% by mass.
Further, in the present invention, the chloride content is preferably 0.0005 to 0.2 parts by mass in terms of sodium or potassium with respect to 1 part by mass of xanthan gum contained in the liquid thickener, and 0.0008 to It is more preferably 0.15 parts by mass, further preferably 0.001 to 0.1 parts by mass.
塩類として、２価以上の塩化物、２価以上の乳酸塩や２価以上のグルコン酸塩を用いる場合は、液状増粘剤における塩類の含量が、カルシウム、マグネシウム又は銅換算で１質量％以下であれば特に制限されない。液状増粘剤における好ましい塩類の含量は、カルシウム、マグネシウム又は銅換算で０．０００５〜０．５質量％であり、より好ましくは０．０００８〜０．３質量％、更に好ましくは０．００１〜０．１質量％である。
また、本発明では、液状増粘剤に含まれるキサンタンガム１質量部に対して、２価以上の塩類の含量がカルシウム、マグネシウム又は銅換算で０．０００１〜０．１質量部であることが好ましく、０．０００３〜０．０８質量部であることがより好ましく、０．０００４〜０．０５質量部であることが更に好ましい。
When a chloride having a valence of 2 or more, a lactate salt having a valence of 2 or more, or a gluconate having a valence of 2 or more is used as the salt, the content of the salt in the liquid thickener is 1% by mass or less in terms of calcium, magnesium or copper. If there is no particular limitation. The content of the preferable salt in the liquid thickener is 0.0005 to 0.5 mass% in terms of calcium, magnesium or copper, more preferably 0.0008 to 0.3 mass%, further preferably 0.001 to 0.001 mass%. It is 0.1% by mass.
Further, in the present invention, it is preferable that the content of divalent or higher valent salts is 0.0001 to 0.1 parts by mass in terms of calcium, magnesium or copper with respect to 1 part by mass of xanthan gum contained in the liquid thickener. , 0.0003 to 0.08 parts by mass, more preferably 0.0004 to 0.05 parts by mass.
本発明の液状増粘剤は加熱殺菌処理されていることを特徴とし、加熱殺菌処理を施すことにより、液状増粘剤の長期保存性が向上する。加熱殺菌処理の種類は特に制限されないが、例えば、加圧熱水殺菌（例えば、熱水貯湯式レトルト殺菌等）、蒸気殺菌（例えば、オートクレーブ殺菌、熱水スプレー式レトルト殺菌、蒸気式レトルト殺菌、スチーム殺菌等）、ボイル殺菌又はＵＨＴ殺菌等が挙げられる。 The liquid thickener of the present invention is characterized by being subjected to heat sterilization treatment, and by performing the heat sterilization treatment, the long-term storage stability of the liquid thickener is improved. The type of heat sterilization treatment is not particularly limited, for example, pressurized hot water sterilization (for example, hot water hot water retort sterilization), steam sterilization (for example, autoclave sterilization, hot water spray retort sterilization, steam retort sterilization, Steam sterilization), boil sterilization, UHT sterilization and the like.
特に、加圧熱水殺菌（例えば、熱水貯湯式レトルト殺菌等）は、加圧条件下で行なう高温且つ長時間の殺菌処理であり、更に、熱効率が高い殺菌処理であるため、液状増粘剤の粘度付与効果が最も低下しやすい。かかるところ、本発明の液状増粘剤は、加熱殺菌処理として、加圧熱水殺菌を行った場合であっても、液状増粘剤の粘度付与効果の低下が抑制され、対象組成物に粘度を十分に付与できるという利点を有する。
加熱殺菌条件は特に制限されないが、例えば、加圧熱水殺菌であれば１００〜１４０℃で１〜５０分間（好ましくは２〜４５分、更に好ましくは３〜３５分）、蒸気殺菌であれば１００〜１４５℃で５〜６０分間、ボイル殺菌であれば６０〜１００℃で３０〜６０分間、ＵＨＴ殺菌であれば１００〜１５０℃で１〜６０秒が挙げられる。
In particular, pressurized hot water sterilization (for example, hot water storage type retort sterilization) is a high-temperature and long-time sterilization treatment performed under pressurized conditions. The viscosity imparting effect of the agent is most likely to decrease. Thus, the liquid thickener of the present invention, as a heat sterilization treatment, even when subjected to pressurized hot water sterilization, the decrease in the viscosity imparting effect of the liquid thickener is suppressed, the viscosity of the target composition. Has the advantage that it can be sufficiently imparted.
The heat sterilization condition is not particularly limited, but for example, if it is pressurized hot water sterilization, it is 100 to 140° C. for 1 to 50 minutes (preferably 2 to 45 minutes, more preferably 3 to 35 minutes), and if it is steam sterilization. Examples include 100 to 145° C. for 5 to 60 minutes, boiling sterilization at 60 to 100° C. for 30 to 60 minutes, and UHT sterilization at 100 to 150° C. for 1 to 60 seconds.
本発明の液状増粘剤は、キサンタンガム以外の糊料や、酸味料、色素、香料、酸化防止剤、保存料、日持向上剤等を含有してもよい。キサンタンガム以外の糊料としては、例えば、カラギナン、グァーガム、タラガム等が挙げられる。 The liquid thickener of the present invention may contain a paste other than xanthan gum, an acidulant, a pigment, a fragrance, an antioxidant, a preservative, a shelf life improver and the like. Examples of the paste other than xanthan gum include carrageenan, guar gum, tara gum and the like.
本発明の液状増粘剤はまた、乾燥こんにゃく加工品を用いることで、液状増粘剤を対象組成物に添加した初期段階の粘度発現性（粘度の立ち上がり）を向上させることができる。
本発明では、液状増粘剤の加熱処理後の粘度付与効果の低下を抑制させるために、塩化物、２価以上の乳酸塩及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を用いることを特徴とするが、これらの塩類を用いた場合に、塩類の添加量によっては初期段階の粘度発現性が低下する場合がある。しかし、本発明では、乾燥こんにゃく加工品を液状増粘剤に用いることで、当該粘度発現性（粘度の立ち上がり）を改善することができる。
本発明において用いる乾燥こんにゃく加工品は、こんにゃく粉及び糖質の複合組成物であり、粒状、糸状、粉末状等の任意形状に加工したものである。
一般的にこんにゃくは、こんにゃく粉（グルコマンナン）及び水の混合液にアルカリ性化合物を添加し、加熱することにより得られる。一方、本発明において用いる乾燥こんにゃく加工品は、例えば、こんにゃく粉（グルコマンナン）及び水の混合液にアルカリ性物質を添加して成型後、加熱してゲル化させたものを、糖質に浸漬し、次いで乾燥することで製造することができる。一例として、特許第２８６６６０９号又は特許第３１５９１０４号に記載の製造方法が挙げられるが、本発明で用いる乾燥こんにゃく加工品は、こんにゃく粉（グルコマンナン）に糖質を浸漬させた乾燥こんにゃく加工品であり、水中で膨潤できるように加工されているものであれば、どのような製法で製造されても構わない。また、乾燥こんにゃく加工品の製造過程で必要に応じて中和処理を行ってもよく、本発明の乾燥こんにゃく加工品は、必要に応じて澱粉を含有してもよい。
このような乾燥こんにゃく加工品は商業上入手可能であり、例えば、三栄源エフ・エフ・アイ株式会社製の「サンスマート［登録商標］４００Ｓ」などのサンスマート［登録商標］シリーズを挙げることができる。
By using a dried konjac processed product, the liquid thickener of the present invention can improve the viscosity expression (rise of viscosity) at the initial stage when the liquid thickener is added to the target composition.
In the present invention, one kind selected from the group consisting of chloride, divalent or higher lactic acid salt, and divalent or higher gluconate in order to suppress a decrease in the viscosity-imparting effect of the liquid thickener after heat treatment. The above-mentioned salts are used, but when these salts are used, the viscosity developing property in the initial stage may be lowered depending on the added amount of the salts. However, in the present invention, by using the dried konjac processed product as the liquid thickener, the viscosity developing property (rise of viscosity) can be improved.
The processed dried konjac product used in the present invention is a composite composition of konjac powder and sugar, and is processed into an arbitrary shape such as a granular shape, a thread shape, or a powder shape.
Generally, konjac is obtained by adding an alkaline compound to a mixed liquid of konjac powder (glucomannan) and water and heating the mixture. On the other hand, the dried konjac processed product used in the present invention is, for example, konjac powder (glucomannan) and after molding by adding an alkaline substance to a mixed liquid of water, those which are gelled by heating are immersed in sugar. Then, it can be manufactured by drying. As an example, there is a manufacturing method described in Japanese Patent No. 2866609 or Japanese Patent No. 3159104, but the dried konjac processed product used in the present invention is a dried konjac processed product obtained by immersing sugar in konjac flour (glucomannan). If it is processed so that it can swell in water, it may be manufactured by any manufacturing method. In addition, a neutralization treatment may be carried out as necessary in the production process of the dried konjac processed product, and the dried konjac processed product of the present invention may contain starch as necessary.
Such dried konjac processed products are commercially available, and examples thereof include the Sansmart [registered trademark] series such as "Sunsmart [registered trademark] 400S" manufactured by Sanei Gen FFI Co., Ltd. it can.
本発明の乾燥こんにゃく加工品に用いる糖質の種類は特に制限されず、例えば、ショ糖、乳糖、麦芽糖、ブドウ糖、果糖、転化糖、異性化糖、水飴、粉末水飴、還元麦芽水飴、蜂蜜、トレハロース、トレハルロース、ネオトレハロース、パラチノース、ラクチトール、Ｄ−キシロース等の糖類；キシリトール、ソルビトール、マルチトール、エリスリトール等の糖アルコール類などを使用することが出来る。好ましい糖質は水あめである。 The type of sugar used in the dried konjac processed product of the present invention is not particularly limited, and for example, sucrose, lactose, maltose, glucose, fructose, invert sugar, isomerized sugar, starch syrup, powder syrup, reduced malt syrup, honey, Sugars such as trehalose, trehalulose, neotrehalose, palatinose, lactitol and D-xylose; sugar alcohols such as xylitol, sorbitol, maltitol and erythritol can be used. The preferred sugar is starch syrup.
本発明の液状増粘剤における乾燥こんにゃく加工品の含量は特に制限されないが、迅速な粘度発現（早い粘度の立ち上がり）の観点からは、液状増粘剤における乾燥こんにゃく加工品含量が、こんにゃく粉含量として０．００１〜１．５質量％であることが好ましく、０．００５〜１．２質量％であることがより好ましく、０．０１〜１質量％であることが更に好ましい。 The content of the dried konjac processed product in the liquid thickener of the present invention is not particularly limited, from the viewpoint of rapid viscosity expression (rise of rapid viscosity), the dried konjac processed product content in the liquid thickener is konjac flour content. Is preferably 0.001 to 1.5% by mass, more preferably 0.005 to 1.2% by mass, and further preferably 0.01 to 1% by mass.
本発明の液状増粘剤の粘度付与の対象となる対象組成物の種類は特に制限されない。
例えば、飲食品、医薬品、医薬部外品、香粧品、塗料等が挙げられる。特に好ましくは飲食品である。飲食品としては、例えば、水、飲料、スープ、味噌汁、流動食、米飯類、麺類、パン類、惣菜、ミキサー食、ペースト食等が挙げられ、本発明の液状増粘剤は、飲食品の種類に制限を受けることなく、各種飲食品に粘度を十分に付与できるという利点を有する。なお、前記飲食品に粘度を付与する場合には、必要に応じて、加水処理やミキサー処理等を行なってもよい。例えば、米飯類、麺類、パン類、惣菜等に粘度を付与する場合には、水を加え、又は必要に応じてミキサー処理をしたものに、本発明の液状増粘剤を添加することで、対象組成物に粘度を付与することができる。
The type of the target composition to which the viscosity of the liquid thickener of the present invention is applied is not particularly limited.
Examples thereof include food and drink, pharmaceuticals, quasi-drugs, cosmetics, paints and the like. Foods and drinks are particularly preferred. Examples of the food and drink include water, beverages, soups, miso soups, liquid foods, cooked rice, noodles, breads, prepared foods, mixer foods, paste foods, and the like, and the liquid thickener of the present invention is a food and drink product. There is an advantage that viscosity can be sufficiently imparted to various foods and drinks without being limited by types. In addition, when giving viscosity to the said food/beverage, you may perform water treatment, a mixer process, etc. as needed. For example, when adding viscosity to cooked rice, noodles, breads, prepared foods, etc., water is added, or, if necessary, the mixture is treated with a mixer, by adding the liquid thickener of the present invention, Viscosity can be imparted to the subject composition.
本発明の液状増粘剤は加熱殺菌処理によりキサンタンガムが水に溶解するため、液状増粘剤を対象組成物に添加する際に、ダマが生じにくいという利点を有する。そのため、本発明の液状増粘剤は、手撹拌のような弱い撹拌によって対象組成物に粘度を付与する場面において有用である。また、本発明の液状増粘剤は、粘度が付与された（とろみがついた）状態の対象組成物に対して、液状増粘剤をつぎ足して使用すること（いわゆる二度入れ）もできるため、本発明の液状増粘剤は、調理用の液状増粘剤や、咀嚼・嚥下機能低下者向けの飲食品用液状増粘剤として、極めて有用性が高い。従来、粉末状の増粘剤は、手撹拌（例えば、１５０〜３００ｒｐｍ）などの緩い撹拌条件ではダマが多数発生し、使い勝手に欠けるという問題を有していたが、本発明の液状増粘剤は、手撹拌であっても短時間で迅速に粘度が発現し、かつ優れた粘度付与効果を奏するという、極めて優れた機能を有する。また、本発明の液状増粘剤は、長期保存後も、優れた粘度付与効果を維持しているという利点も有する。 The liquid thickener of the present invention dissolves xanthan gum in water by heat sterilization treatment, and therefore has an advantage that lumps are less likely to occur when the liquid thickener is added to the target composition. Therefore, the liquid thickener of the present invention is useful in a situation where viscosity is imparted to a target composition by weak stirring such as hand stirring. Further, the liquid thickener of the present invention can be used by adding the liquid thickener to the target composition in a viscosity-imparted (thickened) state (so-called double addition). The liquid thickener of the present invention is extremely useful as a liquid thickener for cooking and a liquid thickener for food and drink for people with reduced chewing and swallowing functions. Conventionally, the powdery thickener had a problem that a lot of lumps were generated under a mild stirring condition such as hand stirring (for example, 150 to 300 rpm) and lacked in usability, but the liquid thickener of the present invention was used. Has an extremely excellent function that the viscosity is rapidly developed in a short time even with manual stirring, and an excellent effect of imparting viscosity is exerted. The liquid thickener of the present invention also has an advantage of maintaining an excellent effect of imparting viscosity even after long-term storage.
本発明の液状増粘剤は、水、キサンタンガム、並びに、塩化物、２価以上の乳酸塩及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を混合後、加熱殺菌処理することで製造できる。加熱殺菌処理方法は特に制限されず、上述の加圧熱水殺菌（例えば、熱水貯湯式レトルト殺菌等）、蒸気殺菌（例えば、オートクレーブ殺菌、熱水スプレー式レトルト殺菌、蒸気式レトルト殺菌、スチーム殺菌等）、ボイル殺菌又はＵＨＴ殺菌等を使用できる。 The liquid thickener of the present invention is water, xanthan gum, and one or more salts selected from the group consisting of chloride, divalent or higher lactic acid salt and divalent or higher gluconate, and then heat sterilized. It can be manufactured by processing. The heat sterilization treatment method is not particularly limited, and the above-mentioned pressurized hot water sterilization (for example, hot water hot water retort sterilization), steam sterilization (for example, autoclave sterilization, hot water spray retort sterilization, steam retort sterilization, steam). Sterilization), boil sterilization, UHT sterilization, etc. can be used.
本発明は、水及びキサンタンガムを含有する液状増粘剤の加熱殺菌処理前に、液状増粘剤に塩化物、２価以上の乳酸塩、及び２価以上のグルコン酸塩からなる群から選択される１種以上の塩類を添加することを特徴とする、加熱殺菌処理後の前記液状増粘剤の粘度付与効果の低下を抑制する方法にも関する。本方法は上述の方法に従って実施できる。 The present invention is selected from the group consisting of chloride, divalent or higher lactic acid salt, and divalent or higher gluconate before the liquid thickening agent containing water and xanthan gum is heat-sterilized. The present invention also relates to a method for suppressing a decrease in the viscosity imparting effect of the liquid thickener after heat sterilization treatment, which is characterized by adding one or more kinds of salts. The method can be carried out according to the method described above.
以下に、実施例を用いて本発明を更に詳しく説明する。ただし、これらの例は本発明を
制限するものではない。
Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention.
実験例１：液状増粘剤の調製（１）
（液状増粘剤の調製）
表１に示す処方に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム及び塩類（乳酸カルシウム・５水和物、塩化カルシウム）を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、加圧熱水殺菌機（熱水貯湯式レトルト殺菌機）で１２１℃、５分間の加熱殺菌処理を行い、液状増粘剤を調製した。また、未殺菌区として、水及びキサンタンガムを含有し、加熱殺菌処理を行わなかった未殺菌の液状増粘剤を調製した。
Experimental Example 1: Preparation of liquid thickener (1)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation shown in Table 1. Specifically, xanthan gum and salts (calcium lactate pentahydrate, calcium chloride) were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed at 121° C. for 5 minutes with a pressurized hot water sterilizer (hot water storage type retort sterilizer) to prepare a liquid thickener. In addition, as an unsterilized section, an unsterilized liquid thickener containing water and xanthan gum and not subjected to heat sterilization treatment was prepared.
（液状増粘剤の粘度発現性試験）
２００ｍＬビーカーに７５ｇのイオン交換水を添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した。撹拌は、１秒間にビーカー内を４回撹拌する速度で行った（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水へ液状増粘剤を添加してから１分後）を０分として、０分、５分、１０分、２０分及び３０分後の粘度を測定した。
粘度はＢＬ型回転粘度計を用いて、１２ｒｐｍの条件で測定した（以下、全ての実験例において粘度測定条件は同じ）。結果を表２に示す。
(Viscosity development test of liquid thickener)
75 g of ion-exchanged water was added to a 200 mL beaker, 25 g of the liquid thickener after sterilization or 25 g of the liquid thickener in the unsterilized area was added thereto, and the mixture was stirred for 30 seconds using a spatula. The stirring was performed at a speed of stirring 4 times in the beaker for 1 second (manual stirring at 240 rpm). After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. The change of viscosity with time is 0 minutes, 5 minutes, 10 minutes, and 20 minutes when the mixed solution is transferred to a screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). And the viscosity after 30 minutes was measured.
The viscosity was measured using a BL type rotational viscometer under the conditions of 12 rpm (hereinafter, the viscosity measurement conditions are the same in all the experimental examples). The results are shown in Table 2.
表２に示すように、熱水貯湯式レトルト殺菌機で加熱殺菌処理を行うことで、液状増粘剤の粘度付与効果が大幅に低下した。具体的には、未殺菌の液状増粘剤（未殺菌区）と、加熱殺菌処理を行った液状増粘剤（比較例１）を対比すると、キサンタンガム含量は同一であるにもかかわらず、３０分後のイオン交換水の粘度が未殺菌区では３３５０ｍＰａ・ｓであったところ、比較例１では２２００ｍＰａ・ｓと両者に大きな差異があった。
一方、水及びキサンタンガムに加えて、乳酸カルシウム又は塩化カルシウムを併用した実施例１−１〜１−４の液状増粘剤を用いた場合は、３０分後のイオン交換水の粘度が２７２０〜３７００ｍＰａ・ｓと高い数値を示した。また、５分後のイオン交換水の粘度も２８００〜３４９０ｍＰａ・ｓと高く、迅速な粘度発現性も備えていた。
本結果より、水及びキサンタンガムに加えて、乳酸カルシウム又は塩化カルシウムを併用することで、加熱殺菌処理後も高い粘度付与効果を有する液状増粘剤を提供できることが示された。
また、実施例１−１〜１−４の液状増粘剤は、加熱殺菌処理により褐変が生じることなく、更に対象組成物（イオン交換水）の味や香りに悪影響を与えることがなく、飲食品用の増粘剤として有用であった。
As shown in Table 2, by performing the heat sterilization treatment with the hot water storage type retort sterilizer, the viscosity imparting effect of the liquid thickener was significantly reduced. Specifically, when comparing an unsterilized liquid thickener (unsterilized section) and a liquid thickener subjected to heat sterilization treatment (Comparative Example 1), the xanthan gum content was 30 even though the xanthan gum content was the same. When the viscosity of the ion-exchanged water after 3 minutes was 3350 mPa·s in the unsterilized area, it was 2200 mPa·s in Comparative Example 1, which was a large difference between the two.
On the other hand, when the liquid thickeners of Examples 1-1 to 1-4 in which calcium lactate or calcium chloride was used in combination with water and xanthan gum, the viscosity of ion-exchanged water after 2 minutes was 2720 to 3700 mPas.・S showed a high numerical value. Further, the viscosity of the ion-exchanged water after 5 minutes was as high as 2800 to 3490 mPa·s, and the rapid viscosity developing property was provided.
These results indicate that by using calcium lactate or calcium chloride in combination with water and xanthan gum, it is possible to provide a liquid thickener having a high viscosity imparting effect even after heat sterilization treatment.
Moreover, the liquid thickeners of Examples 1-1 to 1-4 did not cause browning due to heat sterilization treatment, and did not adversely affect the taste and aroma of the target composition (ion-exchanged water). It was useful as a thickener for products.
（茶飲料及びオレンジジュースにおける粘度発現性試験）
実施例１−２の液状とろみ剤について、茶飲料及びオレンジジュースにおける粘度発現
性試験を行った。
具体的には、２００ｍＬビーカーに、茶飲料又はオレンジジュースを各々７０ｇ添加し、そこへ実施例１−２の液状増粘剤３０ｇを添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液（茶飲料及びオレンジジュース）をスクリュー瓶に移しかえて静置し、３０分後の粘度を測定したところ、その粘度は３７３０ｍＰａ・ｓ（茶飲料）及び２２００ｍＰａ・ｓ（オレンジジュース）であった。特に、オレンジジュースはイオン交換水と比較して粘度を付与することが難しい組成物であるが、実施例１−２の液状増粘剤は、オレンジジュースに対しても優れた粘度付与効果を示すことが確認された。以上の結果より、本発明の液状増粘剤は、各種対象組成物に対し、優れた粘度付与効果（十分な粘度発現性）を示すことが確認された。
(Viscosity development test in tea beverage and orange juice)
The liquid thickener of Example 1-2 was subjected to a viscosity development test in tea beverages and orange juice.
Specifically, 70 g of each tea beverage or orange juice was added to a 200 mL beaker, 30 g of the liquid thickener of Example 1-2 was added thereto, and the mixture was stirred for 30 seconds using a spatula (240 rpm by hand stirring). ). After stirring, the mixed solution (tea beverage and orange juice) was transferred to a screw bottle and allowed to stand still, and the viscosity after 30 minutes was measured. The viscosity was 3730 mPa·s (tea beverage) and 2200 mPa·s (orange juice). )Met. In particular, orange juice is a composition in which it is difficult to impart viscosity as compared with ion-exchanged water, but the liquid thickeners of Example 1-2 exhibit excellent viscosity imparting effect also in orange juice. It was confirmed. From the above results, it was confirmed that the liquid thickener of the present invention exhibits an excellent effect of imparting viscosity (sufficient viscosity expression) to various target compositions.
実験例２：液状増粘剤の調製（２）
（液状増粘剤の調製）
表３に示す処方に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム及び塩類（塩化ナトリウム、塩化カリウム）を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、蒸気殺菌機（オートクレーブ殺菌機）で１２１℃、２０分間の加熱殺菌処理を行ない、液状増粘剤を調製した。また、未殺菌区として、水及びキサンタンガムを含有し、加熱殺菌処理を行わなかった未殺菌の液状増粘剤を調製した。
Experimental Example 2: Preparation of liquid thickener (2)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation shown in Table 3. Specifically, xanthan gum and salts (sodium chloride, potassium chloride) were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed at 121° C. for 20 minutes with a steam sterilizer (autoclave sterilizer) to prepare a liquid thickener. In addition, as an unsterilized section, an unsterilized liquid thickener containing water and xanthan gum and not subjected to heat sterilization treatment was prepared.
（液状増粘剤の粘度発現性試験）
２００ｍＬビーカーにイオン交換水を７５ｇ添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水へ液状増粘剤を添加してから１分後）を０分として、０分、５分、１０分、２０分及び３０分後の粘度を測定した。結果を表４に示す。
(Viscosity development test of liquid thickener)
To a 200 mL beaker, 75 g of ion-exchanged water was added, to which 25 g of a liquid thickener after sterilization or 25 g of a liquid thickener in an unsterilized area was added, and stirred for 30 seconds using a spatula (240 rpm hand stirring) .. After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. The change of viscosity with time is 0 minutes, 5 minutes, 10 minutes, and 20 minutes when the mixed solution is transferred to a screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). And the viscosity after 30 minutes was measured. The results are shown in Table 4.
表４に示すように、オートクレーブ殺菌機で加熱殺菌処理を行うことで、液状増粘剤の粘度付与効果は大幅に低下した。具体的には、未殺菌の液状増粘剤（未殺菌区）と、加熱殺菌処理を行った液状増粘剤（比較例２）を対比すると、キサンタンガム含量は同一であるにもかかわらず、３０分後のイオン交換水の粘度が未殺菌区では３３５０ｍＰａ・ｓであったところ、比較例２では２２４０ｍＰａ・ｓと両者に大きな差異があった。
一方、水及びキサンタンガムに加えて、塩化ナトリウム又は塩化カリウムを併用した実施例２−１〜２−６の液状増粘剤を用いた場合は、３０分後のイオン交換水の粘度が２８００〜３４４０ｍＰａ・ｓと高い数値を示した。また、５分後のイオン交換水の粘度も２６６０〜３６１０ｍＰａ・ｓと高く、迅速な粘度発現性も備えていた。
本結果より、水及びキサンタンガムに加えて、塩化ナトリウム又は塩化カリウムを併用することで、加熱殺菌処理後も高い粘度付与効果を有する液状増粘剤を提供できることが示された。
また、実施例２−１〜２−６の液状増粘剤は、加熱殺菌処理により褐変が生じることなく、更に対象組成物（イオン交換水）の味や香りに悪影響を与えることがなく、飲食品用の増粘剤として有用であった。
As shown in Table 4, by performing the heat sterilization treatment with the autoclave sterilizer, the viscosity imparting effect of the liquid thickener was significantly reduced. Specifically, when an unsterilized liquid thickener (unsterilized section) and a liquid thickener subjected to heat sterilization treatment (Comparative Example 2) are compared, the xanthan gum content is 30 even though they are the same. When the viscosity of the ion-exchanged water after 3 minutes was 3350 mPa·s in the non-sterilized area, it was 2240 mPa·s in Comparative Example 2, which was a large difference.
On the other hand, when the liquid thickeners of Examples 2-1 to 2-6 in which sodium chloride or potassium chloride was used in addition to water and xanthan gum were used, the viscosity of ion-exchanged water after 30 minutes was 2800 to 3440 mPas.・S showed a high numerical value. Further, the viscosity of the ion-exchanged water after 5 minutes was as high as 2660 to 3610 mPa·s, and the rapid viscosity developing property was provided.
From the results, it was shown that by using sodium chloride or potassium chloride in combination with water and xanthan gum, it is possible to provide a liquid thickener having a high viscosity-imparting effect even after the heat sterilization treatment.
Moreover, the liquid thickeners of Examples 2-1 to 2-6 did not cause browning due to heat sterilization treatment, and did not adversely affect the taste and aroma of the target composition (ion-exchanged water), It was useful as a thickener for products.
実験例３：液状増粘剤の調製（３）
（液状増粘剤の調製）
表５に示す処方に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム及び塩類（乳酸カルシウム・５水和物、塩化カルシウム、グルコン酸カルシウム、塩化マグネシウム）を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、蒸気殺菌機（オートクレーブ殺菌機）で１２１℃、２０分間の加熱殺菌処理を行ない、液状増粘剤を調製した。また、未殺菌区として、水及びキサンタンガムを含有し、加熱殺菌処理を行わなかった未殺菌の液状増粘剤を調製した。
Experimental Example 3: Preparation of liquid thickener (3)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation shown in Table 5. Specifically, xanthan gum and salts (calcium lactate pentahydrate, calcium chloride, calcium gluconate, magnesium chloride) were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed at 121° C. for 20 minutes with a steam sterilizer (autoclave sterilizer) to prepare a liquid thickener. In addition, as an unsterilized section, an unsterilized liquid thickener containing water and xanthan gum and not subjected to heat sterilization treatment was prepared.
（液状増粘剤の粘度発現性試験）
２００ｍＬビーカーにイオン交換水を７５ｇ添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水へ液状増粘剤を添加してから１分後）を０分として、０分、５分、１０分、２０分及び３０分後の粘度を測定した。結果を表６に示す。
(Viscosity development test of liquid thickener)
To a 200 mL beaker, 75 g of ion-exchanged water was added, to which 25 g of a liquid thickener after sterilization or 25 g of a liquid thickener in an unsterilized area was added, and stirred for 30 seconds using a spatula (240 rpm hand stirring) .. After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. The change of viscosity with time is 0 minutes, 5 minutes, 10 minutes, and 20 minutes when the mixed solution is transferred to a screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). And the viscosity after 30 minutes was measured. The results are shown in Table 6.
表６に示すように、オートクレーブ殺菌機で加熱殺菌処理を行うことで、液状増粘剤の粘度付与効果は大幅に低下した。具体的には、未殺菌の液状増粘剤（未殺菌区）と、加熱殺菌処理を行った液状増粘剤（比較例３）を対比すると、キサンタンガム含量は同一であるにもかかわらず、３０分後のイオン交換水の粘度が未殺菌区では３３５０ｍＰａ・ｓであったところ、比較例２では２２４０ｍＰａ・ｓと両者に大きな差異があった。
一方、水、キサンタンガムに加えて、乳酸カルシウム、塩化カルシウム、グルコン酸カルシウム又は塩化マグネシウムを併用した実施例３−１〜３−７の液状増粘剤を用いた場合は、３０分後のイオン交換水の粘度が２６９０〜３１１０ｍＰａ・ｓと、比較例３に比べて高い数値を示した。また、実施例３−１、実施例３−３及び３−４の液状増粘剤は極めて迅速に粘度が発現した。具体的には、３０分後の粘度発現率を１００％とした場合に、０分経過時に８９〜９７％の粘度発現率を示した。
本結果より、水及びキサンタンガムに加えて、乳酸カルシウム、塩化カルシウム、グルコン酸カルシウム又は塩化マグネシウムを併用することで、加熱殺菌処理後も高い粘度付与効果を有する液状増粘剤を提供できることが示された。
また、実施例３−１〜３−７の液状増粘剤は、加熱殺菌処理により褐変が生じることなく、更に対象組成物（イオン交換水）の味や香りに悪影響を与えることがなく、飲食品用の増粘剤として有用であった。
As shown in Table 6, by performing the heat sterilization treatment with the autoclave sterilizer, the viscosity imparting effect of the liquid thickener was significantly reduced. Specifically, when the unsterilized liquid thickener (unsterilized section) and the liquid thickener subjected to heat sterilization treatment (Comparative Example 3) are compared, the xanthan gum content is 30 even though the xanthan gum content is the same. When the viscosity of the ion-exchanged water after 3 minutes was 3350 mPa·s in the unsterilized section, it was 2240 mPa·s in Comparative Example 2, which was a large difference between the two.
On the other hand, in the case of using the liquid thickeners of Examples 3-1 to 3-7 in which calcium lactate, calcium chloride, calcium gluconate or magnesium chloride was used in addition to water and xanthan gum, ion exchange after 30 minutes The viscosity of water was 2690 to 3110 mPa·s, which was higher than that of Comparative Example 3. Further, the liquid thickeners of Example 3-1, Examples 3-3 and 3-4 developed the viscosity extremely quickly. Specifically, when the viscosity expression rate after 30 minutes was 100%, the viscosity expression rate of 89 to 97% was shown at 0 minutes.
The results show that, in addition to water and xanthan gum, by using calcium lactate, calcium chloride, calcium gluconate or magnesium chloride in combination, it is possible to provide a liquid thickener having a high viscosity imparting effect even after heat sterilization treatment. It was
In addition, the liquid thickeners of Examples 3-1 to 3-7 did not cause browning due to heat sterilization treatment, and did not adversely affect the taste and aroma of the target composition (ion-exchanged water). It was useful as a thickener for products.
実験例４：液状増粘剤の調製（４）
（液状増粘剤の調製）
表７に示す処方に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム及び乳酸カルシウム・５水和物を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、加圧熱水殺菌機（熱水貯湯式レトルト殺菌機）で１２１℃、３０分間の加熱殺菌処理を行ない、液状増粘剤を調製した。また、未殺菌区として、水及びキサンタンガムを含有し、加熱殺菌処理を行わなかった未殺菌の液状増粘剤を調製した。
Experimental Example 4: Preparation of liquid thickener (4)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation shown in Table 7. Specifically, xanthan gum and calcium lactate pentahydrate were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed at 121° C. for 30 minutes with a pressurized hot water sterilizer (hot water storage type retort sterilizer) to prepare a liquid thickener. In addition, as an unsterilized section, an unsterilized liquid thickener containing water and xanthan gum and not subjected to heat sterilization treatment was prepared.
（液状増粘剤の粘度発現性試験）
２００ｍＬビーカーにイオン交換水を７５ｇ添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水へ液状増粘剤を添加してから１分後）を０分として、０分、５分、１０分、２０分及び３０分後の粘度を測定した。結果を表８に示す。
(Viscosity development test of liquid thickener)
To a 200 mL beaker, 75 g of ion-exchanged water was added, to which 25 g of a liquid thickener after sterilization or 25 g of a liquid thickener in an unsterilized area was added, and stirred for 30 seconds using a spatula (240 rpm hand stirring) .. After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. The change of viscosity with time is 0 minutes, 5 minutes, 10 minutes, and 20 minutes when the mixed solution is transferred to a screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). And the viscosity after 30 minutes was measured. The results are shown in Table 8.
キサンタンガム含量を１〜４％まで変化させ、乳酸カルシウムを併用した実施例４−１〜４−３の液状増粘剤を用いた場合は、３０分後のイオン交換水の粘度が、それぞれ４００、１５８０、２４６０ｍＰａ・ｓと、比較例４−１〜４−３（５０、１００、１６９０ｍＰａ・ｓ）に比べて高い数値を示した。また、実施例４−１〜４−３の液状増粘剤は極めて迅速に粘度が発現した。
本結果より、乳酸カルシウムを併用することで、キサンタンガム含量に関わらず、高い粘度付与効果を有する液状増粘剤を提供できることが示された。
また、実施例４−１〜４−３の液状増粘剤は、加熱殺菌処理により褐変が生じることなく、更に対象組成物（イオン交換水）の味や香りに悪影響を与えることがなく、飲食品用の増粘剤として有用であった。
When the liquid thickener of Examples 4-1 to 4-3 in which the xanthan gum content was changed to 1 to 4% and calcium lactate was used in combination, the viscosity of ion-exchanged water after 30 minutes was 400, respectively. 1580 and 2460 mPa·s, which were higher than those of Comparative Examples 4-1 to 4-3 (50, 100, 1690 mPa·s). Further, the liquid thickeners of Examples 4-1 to 4-3 exhibited viscosity extremely quickly.
These results indicate that the combined use of calcium lactate can provide a liquid thickener having a high viscosity-imparting effect regardless of the xanthan gum content.
In addition, the liquid thickeners of Examples 4-1 to 4-3 did not cause browning due to heat sterilization treatment, and did not adversely affect the taste and aroma of the target composition (ion-exchanged water). It was useful as a thickener for products.
実験例５：液状増粘剤の調製（５）
（液状増粘剤の調製）
表９に示す処方及び条件に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム、及び塩類（乳酸カルシウム・５水和物、塩化カリウム、塩化カルシウム）を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、表９に示す加熱殺菌処理方法及び条件で加熱殺菌処理を行ない、液状増粘剤を調製した。また、未殺菌区として、水及びキサンタンガムを含有し、加熱殺菌処理を行わなかった未殺菌の液状増粘剤を調製した。
Experimental Example 5: Preparation of liquid thickener (5)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation and conditions shown in Table 9. Specifically, xanthan gum and salts (calcium lactate pentahydrate, potassium chloride, calcium chloride) were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed under the heat sterilization treatment method and conditions shown in Table 9 to prepare a liquid thickener. In addition, as an unsterilized section, an unsterilized liquid thickener containing water and xanthan gum and not subjected to heat sterilization treatment was prepared.
（液状増粘剤の粘度発現性試験）
２００ｍＬビーカーにイオン交換水を７５ｇ添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水へ液状増粘剤を添加してから１分後）を０分として、５分及び３０分後の粘度を測定した。結果を表１０に示す。
(Viscosity development test of liquid thickener)
75 g of ion-exchanged water was added to a 200 mL beaker, and 25 g of the liquid thickener after sterilization or the liquid thickener in the unsterilized area was added thereto, and the mixture was stirred for 30 seconds using a spatula (240 rpm hand stirring). .. After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. Regarding the change with time of viscosity, the viscosity was measured after 5 minutes and 30 minutes with 0 minute when the mixed solution was transferred to the screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). .. The results are shown in Table 10.
表１０に示すように、実施例の液状増粘剤を用いた場合はいずれも、比較例の液状増粘剤と比べて、イオン交換水に十分な粘度を付与できることが示された。 As shown in Table 10, when the liquid thickeners of Examples were used, it was shown that a sufficient viscosity can be imparted to the ion-exchanged water as compared with the liquid thickeners of Comparative Examples.
実験例６：液状増粘剤の調製（６）
（液状増粘剤の調製）
表１１に示す処方に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム、カラギナン及び乳酸カルシウム・５水和物を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、加圧熱水殺菌機（熱水貯湯式レトルト殺菌機）で１２１℃、４０分間の加熱殺菌処理を行ない、液状増粘剤を調製した。また、未殺菌区として、水及びキサンタンガムを含有し、加熱殺菌処理を行わなかった未殺菌の液状増粘剤を調製した。
Experimental Example 6: Preparation of liquid thickener (6)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation shown in Table 11. Specifically, xanthan gum, carrageenan, and calcium lactate pentahydrate were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed at 121° C. for 40 minutes with a pressurized hot water sterilizer (hot water storage type retort sterilizer) to prepare a liquid thickener. In addition, as an unsterilized section, an unsterilized liquid thickener containing water and xanthan gum and not subjected to heat sterilization treatment was prepared.
（液状増粘剤の粘度発現性試験）
ｉ．イオン交換水での評価
２００ｍＬビーカーにイオン交換水を７５ｇ添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水に液状増粘剤を添加してから１分後）を０分として、５分及び３０分後の粘度を測定した。結果を表１２に示す。
ｉｉ．牛乳での評価
２００ｍＬビーカーに牛乳を８０ｇ添加し、そこへ、殺菌後の液状増粘剤又は未殺菌区の液状増粘剤２０ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（牛乳に液状増粘剤を添加してから１分後）を０分として、５分及び３０分後の粘度を測定した。結果を表１３に示す。
(Viscosity development test of liquid thickener)
i. Evaluation with ion-exchanged water 75 g of ion-exchanged water was added to a 200 mL beaker, 25 g of the liquid thickener after sterilization or 25 g of the liquid thickener in the unsterilized area was added thereto, and the mixture was stirred for 30 seconds using a spatula. (240 rpm hand stirring). After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. Regarding the change with time of viscosity, the viscosity was measured after 5 minutes and 30 minutes, with 0 minute when the mixed solution was transferred to the screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). .. The results are shown in Table 12.
ii. Evaluation with Milk 80 g of milk was added to a 200 mL beaker, and 20 g of the liquid thickener after sterilization or the liquid thickener in the unsterilized area was added thereto, and the mixture was stirred for 30 seconds using a spatula (240 rpm by hand). Stirring). After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. Regarding the change with time of viscosity, the time when the mixed solution was transferred to a screw bottle (1 minute after the addition of the liquid thickener to milk) was 0 minute, and the viscosity was measured after 5 minutes and 30 minutes. The results are shown in Table 13.
増粘多糖類としてキサンタンガム及びカラギナンを使用し、且つ乳酸カルシウムを併用した実施例６−１〜６−３の液状増粘剤を用いた場合は、３０分後のイオン交換水の粘度が１７４０〜２８２０ｍＰａ・ｓであり、また、３０分後の牛乳の粘度が４７２０〜５１９０ｍＰａ・ｓと、比較例６の液状増粘剤を用いた場合の３０分後の粘度（イオン交換水：１２４０ｍＰａ・ｓ、牛乳４１００ｍＰａ・ｓ）に比べて高い数値を示した。中でも、実施例６−１〜６−２の液状増粘剤は極めて迅速に粘度が発現した。具体的には、３０分後の粘度発現率を１００％とした場合に、５分経過時に９６〜１００％の粘度発現率を示した。
本結果より、水、キサンタンガム、カラギナンに加えて、乳酸カルシウムを併用することで、加熱殺菌処理後も高い粘度付与効果を有する液状増粘剤を提供できることが示された。
また、実施例６−１〜６−３の液状増粘剤は、加熱殺菌処理により褐変が生じることなく、更に対象組成物（イオン交換水や牛乳）の味や香りに悪影響を与えることがなく、飲食品用の増粘剤として有用であった。
When xanthan gum and carrageenan are used as the thickening polysaccharide, and the liquid thickeners of Examples 6-1 to 6-3 in which calcium lactate is used in combination, the viscosity of ion-exchanged water after 1 minute is 1740 to. 2820 mPa·s, and the viscosity of milk after 30 minutes is 4720 to 5190 mPa·s, and the viscosity after 30 minutes when using the liquid thickener of Comparative Example 6 (ion-exchanged water: 1240 mPa·s, The value was higher than that of milk (4100 mPa·s). Among them, the liquid thickeners of Examples 6-1 and 6-2 exhibited viscosity extremely rapidly. Specifically, when the viscosity expression rate after 30 minutes was 100%, a viscosity expression rate of 96 to 100% was shown after 5 minutes.
From the results, it was shown that by using calcium lactate together with water, xanthan gum, and carrageenan, a liquid thickener having a high viscosity imparting effect even after heat sterilization treatment can be provided.
In addition, the liquid thickeners of Examples 6-1 to 6-3 did not cause browning due to heat sterilization treatment, and further did not adversely affect the taste and aroma of the target composition (ion-exchanged water or milk). , Was useful as a thickener for food and drink.
実験例７：液状増粘剤の調製（７）
（液状増粘剤の調製）
表１４に示す処方に従って、液状増粘剤を調製した。具体的には、水に、キサンタンガム、乳酸カルシウム・５水和物、グルコン酸ナトリウム及び乾燥こんにゃく加工品を適宜添加し、撹拌した。当該溶液を容器（３０ｍＬ容アルミパウチ）に充填後、加圧熱水殺菌機（熱水貯湯式レトルト殺菌機）で１２１℃、２０分間の加熱殺菌処理を行ない、液状増粘剤を調製した。
Experimental Example 7: Preparation of liquid thickener (7)
(Preparation of liquid thickener)
A liquid thickener was prepared according to the formulation shown in Table 14. Specifically, xanthan gum, calcium lactate pentahydrate, sodium gluconate and dried konjac processed product were appropriately added to water and stirred. After filling the container (30 mL aluminum pouch) with the solution, heat sterilization treatment was performed at 121° C. for 20 minutes with a pressurized hot water sterilizer (hot water storage type retort sterilizer) to prepare a liquid thickener.
注１）三栄源エフ・エフ・アイ株式会社「サンスマート［登録商標］４００Ｓ」（こんにゃく粉含量１４質量％の製剤）を使用 Note 1) San-Ei Gen FFI Co., Ltd. "Sun Smart [registered trademark] 400S" (a konjac flour content of 14% by mass) is used.
（液状増粘剤の粘度発現性試験）
２００ｍＬビーカーにイオン交換水を７５ｇ添加し、そこへ、殺菌後の液状増粘剤２５ｇを各々添加し、スパーテルを用いて３０秒間撹拌した（２４０ｒｐｍの手撹拌）。撹拌後、混合溶液をスクリュー瓶に移しかえて静置し、粘度の経時変化を測定した。粘度の経時変化は、混合溶液をスクリュー瓶に移しかえた時（イオン交換水へ液状増粘剤を添加してから１分後）を０分として、０分、５分、１０分、２０分及び３０分後の粘度を測定した。結果を表１５に示す。
(Viscosity development test of liquid thickener)
75 g of ion-exchanged water was added to a 200 mL beaker, 25 g of the liquid thickener after sterilization was added thereto, and the mixture was stirred for 30 seconds using a spatula (manual stirring at 240 rpm). After stirring, the mixed solution was transferred to a screw bottle and allowed to stand still, and the change in viscosity with time was measured. The change of viscosity with time is 0 minutes, 5 minutes, 10 minutes, and 20 minutes when the mixed solution is transferred to a screw bottle (1 minute after adding the liquid thickener to the ion-exchanged water). And the viscosity after 30 minutes was measured. The results are shown in Table 15.
乳酸カルシウムを含有しない比較例７の液状増粘剤を用いた場合は、３０分後のイオン交換水の粘度が２２１０ｍＰａ・ｓと低い数値を示した。
一方、乳酸カルシウムを併用することで、３０分後のイオン交換水の粘度は２６９０〜３６９０ｍＰａ・ｓと高い数値を示し、乳酸カルシウムを含有することで、液状増粘剤の加熱殺菌処理後の粘度付与効果の低下を抑制できることが示された。
更には、乾燥こんにゃく加工品を用いることで、液状増粘剤を対象組成物に添加した初期段階の粘度発現性（粘度の立ち上がり）が向上した。具体的には、乾燥こんにゃく加工品を含有しない実施例７−１の液状増粘剤を用いた場合の０分後のイオン交換水の粘度が１８３０ｍＰａ・ｓであったところ、乾燥こんにゃく加工品を用いた実施例７−２〜７−５の液状増粘剤を用いた場合の０分後のイオン交換水の粘度は２８１０〜３１００ｍＰａ・ｓと、０分時から高い粘度を示した。
When the liquid thickener of Comparative Example 7 containing no calcium lactate was used, the viscosity of ion-exchanged water after 30 minutes showed a low value of 2210 mPa·s.
On the other hand, by using calcium lactate in combination, the viscosity of ion-exchanged water after 30 minutes shows a high value of 2690 to 3690 mPa·s, and by containing calcium lactate, the viscosity of the liquid thickener after heat sterilization treatment is increased. It was shown that the reduction of the imparting effect can be suppressed.
Furthermore, by using the dried konjac processed product, the viscosity developing property (rise of viscosity) at the initial stage when the liquid thickener was added to the target composition was improved. Specifically, when the viscosity of ion-exchanged water after 0 minute was 1830 mPa·s when the liquid thickener of Example 7-1 containing no dried konjac processed product was used, the dried konjac processed product was When the liquid thickeners of Examples 7-2 to 7-5 used were used, the viscosity of ion-exchanged water after 0 minutes was 2810 to 3100 mPa·s, which was a high viscosity from 0 minutes.
Claims (4)
前記１価の塩化物が、塩化ナトリウム、及び塩化カリウムからなる１種以上を含有し、
キサンタンガム１質量部に対して、前記１価の塩化物の含量がナトリウム又はカリウム換算で０．０００５〜０．１５質量部である、方法。 A method for suppressing a decrease in the viscosity imparting effect after heat sterilization of a liquid thickener containing water, xanthan gum, and a monovalent chloride ,
The monovalent chloride contains at least one of sodium chloride and potassium chloride,
Respect xanthan gum 1 part by weight, the content of the monovalent chloride is 0.0005 to 0.15 parts by weight sodium or potassium in terms of method.
加熱殺菌処理されたことを特徴とする、液状増粘剤であって、
キサンタンガム１質量部に対して、乳酸カルシウム、乳酸マグネシウム、グルコン酸カルシウム、グルコン酸マグネシウム、グルコン酸銅からなる群より選択される１種以上の含量がカルシウム、マグネシウム又は銅換算で０．０００１〜０．１質量部である、液状増粘剤。 Contains water, xanthan gum, and one or more selected from the group consisting of calcium lactate, magnesium lactate, calcium gluconate, magnesium gluconate, and copper gluconate ,
A liquid thickener characterized by being heat-sterilized ,
The content of at least one selected from the group consisting of calcium lactate, magnesium lactate, calcium gluconate, magnesium gluconate, and copper gluconate is 0.0001 to 0 in terms of calcium, magnesium, or copper with respect to 1 part by mass of xanthan gum. The liquid thickener is 1 part by mass.
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