JP6815698B2 - Tablet-type thickening composition - Google Patents
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- JP6815698B2 JP6815698B2 JP2016255471A JP2016255471A JP6815698B2 JP 6815698 B2 JP6815698 B2 JP 6815698B2 JP 2016255471 A JP2016255471 A JP 2016255471A JP 2016255471 A JP2016255471 A JP 2016255471A JP 6815698 B2 JP6815698 B2 JP 6815698B2
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- 230000008719 thickening Effects 0.000 title claims description 62
- 239000000203 mixture Substances 0.000 title claims description 58
- 239000002245 particle Substances 0.000 claims description 26
- 235000021056 liquid food Nutrition 0.000 claims description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 150000007524 organic acids Chemical class 0.000 claims description 12
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 10
- 239000004088 foaming agent Substances 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 240000004584 Tamarindus indica Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 12
- 241000596504 Tamarindus Species 0.000 description 9
- 229920002907 Guar gum Polymers 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000010417 guar gum Nutrition 0.000 description 8
- 239000000665 guar gum Substances 0.000 description 8
- 229960002154 guar gum Drugs 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000000748 compression moulding Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000008239 natural water Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 239000004604 Blowing Agent Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、錠剤型の増粘組成物に関するものである。 The present invention relates to a tablet-type thickening composition.
増粘多糖類は、少量で高い粘性を発現する性質を持つため、食品用途では、食感の調節、テクスチャーの安定化、トロミ付け等に広く使用されている。食品用途で使用される増粘多糖類としては、キサンタンガム、タマリンドシードガム、グアーガム、カラギーナン、ローカストビーンガム、アルギン酸ナトリウム、プルラン等の水溶性高分子が挙げられるが、これらの増粘多糖類は、その粉末自体を液体に添加した場合、液面に浮いてしまい液中に分散し難いため、ダマが発生しやすく、ダマを完全に溶解させるために手間がかかるという問題がある。 Since thickening polysaccharides have the property of exhibiting high viscosity in a small amount, they are widely used in food applications for adjusting texture, stabilizing texture, adding tromi, and the like. Examples of thickening polysaccharides used in food applications include water-soluble polymers such as xanthan gum, tamarind seed gum, guar gum, carrageenan, locust bean gum, sodium alginate, and purulan. These thickening polysaccharides are When the powder itself is added to the liquid, it floats on the liquid surface and is difficult to disperse in the liquid, so that lumps are likely to occur, and there is a problem that it takes time and effort to completely dissolve the lumps.
上記問題を解決するために、増粘多糖類を造粒や錠剤化して、液中に沈み易く、且つ分散し易くすることで、ダマの発生を抑えることが行われている。
これまで、金属塩が結着したキサンタンガムを含有する固形状の増粘用組成物（特許文献１）や、増粘多糖類、セルロース、水溶性糖類、及び金属塩を含有する錠剤（特許文献２）が報告されているが、溶解液の澄明性や風味の点で、さらに良いものが求められていた。
In order to solve the above problems, thickening polysaccharides are granulated or tableted so that they can be easily submerged in the liquid and easily dispersed to suppress the occurrence of lumps.
So far, a solid thickening composition (Patent Document 1) containing xanthan gum to which a metal salt is bound, and tablets containing a thickening polysaccharide, cellulose, a water-soluble saccharide, and a metal salt (Patent Document 2). ) Has been reported, but even better ones have been sought in terms of the clarity and flavor of the solution.
従って、本発明の目的は、速やかに崩壊して粘度発現し、ダマが発生せず、溶液の澄明性に優れ、且つ増粘した食品の風味を損なうことのない錠剤型増粘組成物、及び該錠剤型増粘組成物を使用する液状食品の増粘方法を提供することである。 Therefore, an object of the present invention is a tablet-type thickening composition that rapidly disintegrates and develops viscosity, does not generate lumps, has excellent solution clarity, and does not impair the flavor of thickened foods. The present invention provides a method for thickening a liquid food using the tablet-type thickening composition.
本発明者は、上記課題を解決すべく鋭意検討を行った結果、特定量のキサンタンガム、タマリンドシードガム、グアガム、ＣＭＣナトリウム塩、及び特定の平均粒子径のブドウ糖を含有する増粘組成物を錠剤化することで、上記課題を解決できることを見出し、本発明を完成するに至った。具体的には、本発明は以下のようなものを提供する。
（１）キサンタンガムを５〜１３質量％、タマリンドシードガムを７〜１５質量％、グアガムを４〜１０質量％、ＣＭＣナトリウム塩を１〜４質量％、及びブドウ糖を４８〜７０質量％含有し、該ブドウ糖の平均粒子径が１００〜１９０μｍであることを特徴とする錠剤型増粘組成物。
（２）発泡剤と有機酸とを合計で３〜１５質量％含有することを特徴とする（１）に記載の錠剤型増粘組成物。
（３）前記発泡剤が炭酸水素ナトリウム、及び前記有機酸がクエン酸であることを特徴とする（１）又は（２）に記載の錠剤型増粘組成物。
（４）（１）〜（３）のいずれか１つに記載の錠剤型増粘組成物を液状食品に溶解して増粘させることを特徴とする、液状食品の増粘方法。
As a result of diligent studies to solve the above problems, the present inventor tableted a thickening composition containing a specific amount of xanthan gum, tamarind seed gum, guagam, CMC sodium salt, and glucose having a specific average particle size. It was found that the above-mentioned problems could be solved by the above-mentioned problem, and the present invention was completed. Specifically, the present invention provides the following.
(1) Contains 5 to 13% by mass of xanthan gum, 7 to 15% by mass of tamarind seed gum, 4 to 10% by mass of guagam, 1 to 4% by mass of CMC sodium salt, and 48 to 70% by mass of glucose. A tablet-type thickening composition characterized in that the average particle size of the glucose is 100 to 190 μm.
(2) The tablet-type thickening composition according to (1), which contains a total of 3 to 15% by mass of a foaming agent and an organic acid.
(3) The tablet-type thickening composition according to (1) or (2), wherein the foaming agent is sodium hydrogen carbonate and the organic acid is citric acid.
(4) A method for thickening a liquid food, which comprises dissolving the tablet-type thickening composition according to any one of (1) to (3) in a liquid food to thicken it.
本発明によると、液状食品に投入後、速やかに崩壊して粘度発現し、ダマが発生せず、溶液の澄明性に優れ、且つ増粘した液状食品の風味を損なうことのない錠剤型増粘組成物、及び該錠剤型増粘組成物を使用する液状食品の増粘方法を提供することができる。 According to the present invention, after being put into a liquid food, it rapidly disintegrates and develops viscosity, does not generate lumps, has excellent solution clarity, and does not impair the flavor of the thickened liquid food. A method for thickening a composition and a liquid food using the tablet-type thickening composition can be provided.
〔錠剤型増粘組成物〕
本発明の錠剤型増粘組成物は、特定量のキサンタンガム、タマリンドシードガム、グアガム、ＣＭＣナトリウム塩、及びブドウ糖を含む増粘組成物を成型したものである。具体的には、前記増粘組成物の粉末や顆粒等を圧縮成型したものであり、一定形状に固形化されたものを指す。本発明の錠剤型増粘組成物は、立方体、円柱体、球体、楕円体、角錐体等の形状とすることができ、１０〜２０ｍｍφで４〜７ｍｍの円柱体が好ましい。また、硬度は１．５〜３．５ｋｇが好ましく、２．０〜３．０ｋｇがより好ましい。なお、本発明の錠剤型増粘組成物の硬度はモンサント硬度計によって測定することができる。
[Tablet-type thickening composition]
The tablet-type thickening composition of the present invention is obtained by molding a thickening composition containing a specific amount of xanthan gum, tamarind seed gum, guar gum, CMC sodium salt, and glucose. Specifically, it refers to a product obtained by compression molding the powder, granules, or the like of the thickening composition, and solidified into a constant shape. The tablet-type thickening composition of the present invention can have a shape such as a cube, a cylinder, a sphere, an ellipsoid, or a pyramid, and a cylinder having a diameter of 10 to 20 mm and a diameter of 4 to 7 mm is preferable. The hardness is preferably 1.5 to 3.5 kg, more preferably 2.0 to 3.0 kg. The hardness of the tablet-type thickening composition of the present invention can be measured with a Monsanto hardness tester.
〔キサンタンガム〕
本発明の錠剤型増粘組成物は、キサンタンガムを５〜１３質量％含有する。前記含有量は、好ましくは６〜１２質量％、より好ましくは７〜１１質量％、最も好ましくは８〜１０質量％である。キサンタンガムの含有量が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、ダマが発生せず、速やかに粘度発現する。また、キサンタンガムの含有量が５質量％未満であると粘度発現が劣り、１３質量％より多いとダマが発生する。
本発明で使用するキサンタンガムは、食用として使用可能なものであれば特に限定されない。
[Xanthan gum]
The tablet-type thickening composition of the present invention contains 5 to 13% by mass of xanthan gum. The content is preferably 6 to 12% by mass, more preferably 7 to 11% by mass, and most preferably 8 to 10% by mass. When the content of xanthan gum is in the above range, the tablet-type thickening composition of the present invention is put into a liquid food and stirred, and then lumps do not occur and the viscosity is rapidly developed. Further, when the content of xanthan gum is less than 5% by mass, the viscosity development is inferior, and when it is more than 13% by mass, lumps occur.
The xanthan gum used in the present invention is not particularly limited as long as it is edible.
〔タマリンドシードガム〕
本発明の錠剤型増粘組成物は、タマリンドシードガムを７〜１５質量％含有する。前記含有量は、好ましくは８〜１４質量％、より好ましくは９〜１３質量％、最も好ましくは１０〜１２質量％である。タマリンドシードガムの含有量が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、速やかに粘度発現する。また、タマリンドシードガムの含有量が７質量％未満であると粘度発現が劣り、１５質量％より多いとダマが発生する。
本発明で使用するタマリンドシードガムは、食用として使用可能なものであれば特に限定されない。
[Tamarind seed gum]
The tablet-type thickening composition of the present invention contains 7 to 15% by mass of tamarind seed gum. The content is preferably 8 to 14% by mass, more preferably 9 to 13% by mass, and most preferably 10 to 12% by mass. When the content of tamarind seed gum is in the above range, the tablet-type thickening composition of the present invention is put into a liquid food and stirred, and then the viscosity is rapidly developed. Further, when the content of tamarind seed gum is less than 7% by mass, the viscosity development is inferior, and when it is more than 15% by mass, lumps occur.
The tamarind seed gum used in the present invention is not particularly limited as long as it can be used for food.
〔グアガム〕
本発明の錠剤型増粘組成物は、グアガムを４〜１０質量％含有する。前記含有量は、好ましくは５〜９質量％、より好ましくは６〜８質量％である。グアガムの含有量が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、速やかに粘度発現する。また、グアガムの含有量が４質量％未満であると粘度発現が劣り、１０質量％より多いと溶解液の澄明性が悪くなり、さらに、グアガム特有の臭いが強くなり食品の風味も損なう。
本発明で使用するグアガムは、食用として使用可能なものであれば特に限定されない。
[Guar gum]
The tablet-type thickening composition of the present invention contains 4 to 10% by mass of guar gum. The content is preferably 5 to 9% by mass, more preferably 6 to 8% by mass. When the content of guar gum is in the above range, the tablet-type thickening composition of the present invention quickly develops viscosity after being put into a liquid food and stirred. Further, when the content of guar gum is less than 4% by mass, the viscosity development is inferior, and when it is more than 10% by mass, the clarity of the solution is deteriorated, and further, the odor peculiar to guar gum becomes strong and the flavor of food is impaired.
The guar gum used in the present invention is not particularly limited as long as it can be used for food.
〔ＣＭＣナトリウム塩〕
本発明の錠剤型増粘組成物は、ＣＭＣ（カルボキシメチルセルロース）ナトリウム塩を１〜４質量％含有する。前記含有量は、好ましくは１〜３質量％、より好ましくは２〜３質量％である。ＣＭＣナトリウム塩の含有量が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、速やかに粘度発現する。また、ＣＭＣナトリウム塩の含有量が１質量％未満であると粘度発現が劣り、４質量％より多いと溶解液の澄明性が悪くなる。
本発明で使用するＣＭＣナトリウム塩は、食用として使用可能なものであれば特に限定されない。
[CMC sodium salt]
The tablet-type thickening composition of the present invention contains 1 to 4% by mass of a sodium salt of CMC (carboxymethyl cellulose). The content is preferably 1 to 3% by mass, more preferably 2 to 3% by mass. When the content of the CMC sodium salt is in the above range, the tablet-type thickening composition of the present invention rapidly develops viscosity after being put into a liquid food and stirred. Further, if the content of the CMC sodium salt is less than 1% by mass, the viscosity development is poor, and if it is more than 4% by mass, the clarity of the solution is deteriorated.
The CMC sodium salt used in the present invention is not particularly limited as long as it is edible.
〔ブドウ糖〕
本発明の錠剤型増粘組成物は、平均粒子径が１００〜１９０μｍのブドウ糖を４８〜７０質量％含有する。前記平均粒子径は、１２０〜１８０μｍが好ましく、１４０〜１７０μｍがより好ましい。平均粒子径が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、速やかに崩壊する。また、ブドウ糖の平均粒子径が、１００μｍ未満であると、崩壊性が悪くなる。
本発明の錠剤型増粘組成物中のブドウ糖の含有量は、好ましくは５０〜６８質量％、より好ましくは５２〜６６質量％、最も好ましくは５４〜６４質量％である。ブドウ糖の含有量が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、速やかに崩壊してダマが発生しない。また、ブドウ糖の含有量が５０質量％未満であると崩壊性が悪くなり、６８質量％より多いと、相対的に増粘多糖類の含有量が少なくなり、粘度発現が劣る。
本発明で使用するブドウ糖は、平均粒子径が上記の範囲内であり、食用として使用可能なものであれば特に限定されない。また、本発明で使用するブドウ糖は、平均粒子径が上記の範囲内であれば、結晶を粉砕して得られたもの、粉体を造粒したもの、またはそれらの混合物であってもよい。
本発明で使用するブドウ糖の平均粒子径は、レーザー回折式粒度分布測定装置によって測定することができる。なお、本発明において平均粒子径とは、前記測定装置によって求めた粒度分布における積算値５０％の粒径を意味する。
[Glucose]
The tablet-type thickening composition of the present invention contains 48 to 70% by mass of glucose having an average particle size of 100 to 190 μm. The average particle size is preferably 120 to 180 μm, more preferably 140 to 170 μm. When the average particle size is in the above range, the tablet-type thickening composition of the present invention is rapidly disintegrated after being put into a liquid food and stirred. Further, when the average particle size of glucose is less than 100 μm, the disintegration property deteriorates.
The content of glucose in the tablet-type thickening composition of the present invention is preferably 50 to 68% by mass, more preferably 52 to 66% by mass, and most preferably 54 to 64% by mass. When the glucose content is in the above range, the tablet-type thickening composition of the present invention is rapidly disintegrated after being put into a liquid food and stirred, and no lumps are generated. Further, when the glucose content is less than 50% by mass, the disintegration property is deteriorated, and when it is more than 68% by mass, the content of the thickening polysaccharide is relatively small and the viscosity development is inferior.
The glucose used in the present invention is not particularly limited as long as it has an average particle size within the above range and can be used for food. Further, the glucose used in the present invention may be obtained by crushing crystals, granulated powder, or a mixture thereof as long as the average particle size is within the above range.
The average particle size of glucose used in the present invention can be measured by a laser diffraction type particle size distribution measuring device. In the present invention, the average particle size means a particle size of 50% of the integrated value in the particle size distribution obtained by the measuring device.
〔発泡剤及び有機酸〕
本発明の錠剤型増粘組成物は、発泡剤と有機酸とを合計で３〜１５質量％含有する。前記含有量は、好ましくは４〜１２質量％、より好ましくは６〜１０質量％である。発泡剤と有機酸との合計含有量が上記の範囲にあると、本発明の錠剤型増粘組成物は、液状の食品に投入して攪拌後、速やかに崩壊する。また、発泡剤と有機酸との合計含有量が３質量％未満であると、崩壊性が悪くなる。また、発泡剤と有機酸との合計含有量が１５質量％より多いと、増粘した食品の風味が悪くなる。
本発明で使用する発泡剤は、通常の食品用途で使用され、酸の存在下で水に溶解したときに二酸化炭素ガスを発生する原料であれば特に限定されないが、炭酸水素ナトリウムが好ましい。
本発明で使用する有機酸は、通常の食品用途で使用される有機酸であれば特に限定されないが、クエン酸（無水）が好ましい。
[Blowing agents and organic acids]
The tablet-type thickening composition of the present invention contains a total of 3 to 15% by mass of a foaming agent and an organic acid. The content is preferably 4 to 12% by mass, more preferably 6 to 10% by mass. When the total content of the foaming agent and the organic acid is in the above range, the tablet-type thickening composition of the present invention is rapidly disintegrated after being put into a liquid food and stirred. Further, if the total content of the foaming agent and the organic acid is less than 3% by mass, the disintegration property deteriorates. Further, if the total content of the foaming agent and the organic acid is more than 15% by mass, the flavor of the thickened food becomes poor.
The foaming agent used in the present invention is not particularly limited as long as it is a raw material that is used in ordinary food applications and generates carbon dioxide gas when dissolved in water in the presence of an acid, but sodium hydrogen carbonate is preferable.
The organic acid used in the present invention is not particularly limited as long as it is an organic acid used in ordinary food applications, but citric acid (anhydrous) is preferable.
〔その他の原料〕
本発明の錠剤型増粘組成物は、本発明の効果を妨げない範囲で、着色料、香料等や、錠剤の配合で汎用される、滑沢剤、結合剤、コーティング剤等を含有することができる。
[Other raw materials]
The tablet-type thickening composition of the present invention contains a colorant, a fragrance, etc., and a lubricant, a binder, a coating agent, etc., which are widely used in the formulation of tablets, as long as the effects of the present invention are not impaired. Can be done.
〔錠剤型増粘組成物の製造方法〕
本発明の錠剤型増粘組成物は、各成分（原料）が均一化された混合物を圧縮成型することで製造できる。具体的には、各原料を混合して均質化し、必要に応じて造粒と整粒を行ったものを打錠機で打錠して製造する。圧縮成形の際の打錠圧は、錠剤が所望の硬度となるように適宜設定できるが、例えば、錠剤が１５ｍｍφ程度の大きさで、硬度が２〜３ｋｇの錠剤を得る場合は、打錠圧は０．７〜１．５ｔが好ましい。
[Method for producing tablet-type thickening composition]
The tablet-type thickening composition of the present invention can be produced by compression-molding a mixture in which each component (raw material) is homogenized. Specifically, each raw material is mixed and homogenized, and if necessary, granulated and sized, and then locked with a locking machine to produce the product. The tableting pressure at the time of compression molding can be appropriately set so that the tablet has a desired hardness. For example, when a tablet having a size of about 15 mmφ and a hardness of 2 to 3 kg is obtained, the tableting pressure is obtained. Is preferably 0.7 to 1.5t.
〔用途〕
本発明の錠剤型増粘組成物は、液状食品に溶解させることで、該液状食品を増粘することができる。ここで液状食品とは、飲料、スープ等が挙げられる。特に咀嚼・嚥下困難者向けトロミ食品の調製のために好適に使用できる。錠剤型増粘組成物を添加する液状食品として、特に限定されるものではないが、ｐＨ４以上、かつカルシウム濃度０．０１５ｗ／ｖ％以下の液状食品が好ましく、水、茶飲料が特に好ましい。これらに直接添加して液体を増粘させることができる。
本発明の液状食品の増粘方法に係る錠剤型増粘組成物の添加量は、対象となる液状食品によっても異なるが、例えば、水や茶飲料の場合、２〜４質量％であることが好ましく、２．５〜３．５質量％であることがより好ましい。
[Use]
The tablet-type thickening composition of the present invention can thicken the liquid food by dissolving it in the liquid food. Here, examples of liquid foods include beverages, soups, and the like. In particular, it can be suitably used for preparing tromi foods for people who have difficulty chewing and swallowing. The liquid food to which the tablet-type thickening composition is added is not particularly limited, but a liquid food having a pH of 4 or more and a calcium concentration of 0.015 w / v% or less is preferable, and water and tea beverages are particularly preferable. The liquid can be thickened by adding it directly to these.
The amount of the tablet-type thickening composition added according to the method for thickening a liquid food of the present invention varies depending on the target liquid food, but for example, in the case of water or tea beverage, it may be 2 to 4% by mass. It is preferably 2.5 to 3.5% by mass, more preferably 2.5 to 3.5% by mass.
以下に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。
〔錠剤型増粘組成物の製造〕
表１〜５の配合に従い、各原料を混合して均質化したものを、打錠機（油圧プレス型単発打錠機）で圧縮成型し、１５ｍｍφ、錠厚６ｍｍの円形錠剤を得た。配合原料は糖類について下記のものを使用し、それ以外の原料は市販品を使用した。また、発泡剤として炭酸水素ナトリウム、有機酸としてクエン酸（無水）を使用した。
・ブドウ糖−１：商品名「日食無水結晶ぶどう糖＃３００」、日本食品化工（株）製、平均粒子径１６０μｍ
・ブドウ糖−２：商品名「グル・ファイナル」、ニッシ（株）製、平均粒子径２２０μｍ
・果糖−１：商品名「結晶果糖」、ＡＤＭ（株）製、平均粒子径２２０μｍ
・果糖−２：商品名「クリスター３００」、ダニスコジャパン（株）製、平均粒子径３３０μｍ
・エリスリトール：商品名「エリスリトール」、三菱化学フーズ（株）製、平均粒子径３５５μｍ
・乳糖：商品名「ＬＥ−ＰＲＯ ＬＡＣ４５５」、レプリノフーズ（株）製、平均粒子径１６０μｍ
・グラニュー糖：商品名「グラニュ糖ＣＩＭ２」、伊藤忠製糖（株）製、平均粒子径３３０μｍ
・トレハロース：商品名「トレハ」、林原（株）製、平均粒子径３５５μｍ
・ソルビトール：商品名「ＬＴＳ−Ｐ５０Ｍ」、三菱商事フードテック（株）製、平均粒子径２００μｍ
・還元麦芽糖：商品名「アマルティーＭＲ−５０」、三菱商事フードテック（株）製、平均粒子径１６０μｍ
なお、糖類の平均粒子径はレーザー回折式粒度分布測定装置で測定した。
The present invention will be described below with reference to Examples, but the present invention is not limited to these Examples.
[Manufacturing of tablet-type thickening composition]
According to the formulations shown in Tables 1 to 5, each raw material was mixed and homogenized, and then compression-molded with a tableting machine (hydraulic press type single-shot tableting machine) to obtain a circular tablet having a diameter of 15 mm and a tablet thickness of 6 mm. The following saccharides were used as the compounding raw materials, and commercially available products were used as the other raw materials. Moreover, sodium hydrogen carbonate was used as a foaming agent, and citric acid (anhydrous) was used as an organic acid.
-Glucose-1: Trade name "solar eclipse anhydrous crystal glucose # 300", manufactured by Nihon Shokuhin Kako Co., Ltd., average particle size 160 μm
-Glucose-2: Product name "Guru Final", manufactured by Nisshi Co., Ltd., average particle size 220 μm
Fructose-1: Trade name "Crystal Fructose", manufactured by ADM Co., Ltd., average particle size 220 μm
-Fructose-2: Product name "Cryster 300", manufactured by Danisco Japan Co., Ltd., average particle size 330 μm
-Erythritol: Product name "erythritol", manufactured by Mitsubishi Chemical Foods Co., Ltd., average particle size 355 μm
-Lactose: Product name "LE-PRO LAC455", manufactured by Leprino Foods Co., Ltd., average particle size 160 μm
-Granulated sugar: Product name "Granulated sugar CIM2", manufactured by ITOCHU Sugar Co., Ltd., average particle size 330 μm
-Trehalose: Trade name "Treha", manufactured by Hayashibara Co., Ltd., average particle size 355 μm
-Sorbitol: Product name "LTS-P50M", manufactured by Mitsubishi Corporation Food Tech Co., Ltd., average particle size 200 μm
-Reduced maltose: Product name "Amalty MR-50", manufactured by Mitsubishi Corporation Food Tech Co., Ltd., average particle size 160 μm
The average particle size of the saccharide was measured with a laser diffraction type particle size distribution measuring device.
〔錠剤型増粘組成物の評価〕
得られた錠剤型増粘組成物（実施例１〜４、比較例１〜１３）について、崩壊速度、溶け残り、澄明度、風味、及び粘度の評価を行った。
１０℃の水（商品名：南アルプスの天然水、サントリー（株）製）１００ｇの入った２００ｍＬのガラスビーカーに、錠剤型増粘組成物を１粒（１ｇ）投入し、スパーテルを用いて、錠剤型増粘組成物と接触しないように３０秒間、水を手攪拌して、目視により錠剤の崩壊速度を評価した。次に攪拌を停止し３０秒間静置して、目視により溶け残り、及び澄明度を評価した。評価基準は下記に従い、３名の総意で評価した。評価結果を表１〜５に示す。
[Evaluation of tablet-type thickening composition]
The obtained tablet-type thickening composition (Examples 1 to 4 and Comparative Examples 1 to 13) was evaluated for disintegration rate, undissolved residue, clarity, flavor, and viscosity.
Put 1 tablet (1 g) of tablet-type thickening composition into a 200 mL glass beaker containing 100 g of water at 10 ° C (trade name: natural water from the Southern Alps, manufactured by Suntory Ltd.), and use a spartel to tablet. The disintegration rate of the tablets was visually evaluated by manually stirring the water for 30 seconds so as not to come into contact with the mold thickening composition. Next, stirring was stopped and the mixture was allowed to stand for 30 seconds to visually evaluate the undissolved residue and the clarity. The evaluation criteria were as follows, and the evaluation was made by the consensus of three people. The evaluation results are shown in Tables 1-5.
〔崩壊速度の評価〕
◎：攪拌開始後、３０秒以内に完全に崩壊・溶解する。
○：攪拌開始後、３０秒以内に完全に崩壊する。
×：攪拌開始後、３０秒以内に完全に崩壊しない。
〔溶け残りの評価〕
○：３０秒間静置後、溶け残りがない。
×：３０秒間静置後、溶け残りがある。
〔澄明度の評価〕
◎：３０秒間静置後、白濁がなく、透明である。
○：３０秒間静置後、わずかに白濁している。
×：３０秒間静置後、白濁している。
[Evaluation of collapse rate]
⊚: Completely disintegrates and dissolves within 30 seconds after the start of stirring.
◯: Completely disintegrates within 30 seconds after the start of stirring.
X: Does not completely disintegrate within 30 seconds after the start of stirring.
[Evaluation of undissolved residue]
◯: After standing for 30 seconds, there is no undissolved residue.
X: After standing for 30 seconds, there is undissolved residue.
[Evaluation of clarity]
⊚: After standing for 30 seconds, there is no cloudiness and it is transparent.
◯: Slightly cloudy after standing for 30 seconds.
X: After standing for 30 seconds, it becomes cloudy.
崩壊速度、溶け残り、及び澄明度を評価した後、錠剤型増粘組成物を投入した各溶液を口に含み、風味を評価した。
〔風味の評価〕
◎：無味・無臭である。
○：わずかな酸味、又はわずかな異味がある。
×：強い酸味、又は異味がある。
After evaluating the disintegration rate, undissolved residue, and clarity, each solution containing the tablet-type thickening composition was contained in the mouth, and the flavor was evaluated.
[Evaluation of flavor]
⊚: Tasteless and odorless.
◯: There is a slight sourness or a slight offensive taste.
X: Has a strong acidity or a strange taste.
〔粘度の評価〕
粘度の評価は、１０℃の水（商品名：南アルプスの天然水、サントリー（株）製）１００ｇの入った２００ｍＬのガラスビーカーに、錠剤型増粘組成物を１粒（１ｇ）投入し、スパーテルを用いて、錠剤型増粘組成物と接触しないように３０秒間、水を手攪拌した。次に、攪拌を止めて、円柱状の粘度測定容器（内径３０ｍｍ、高さ１２０ｍｍ）に溶液を１００ｍＬ注入し、室温で１０分間静置した。静置後、Ｂ型粘度計のローターＮｏ．３を用いて１２ｒｐｍの回転数で粘度測定し、下記の評価基準に従い評価した。評価結果を表１〜５に示す。
○：３００ｍＰａ・ｓ以上
×：３００ｍＰａ・ｓ未満
[Evaluation of viscosity]
To evaluate the viscosity, put one tablet-type thickening composition (1 g) into a 200 mL glass beaker containing 100 g of water at 10 ° C (trade name: natural water from the Southern Alps, manufactured by Suntory Ltd.), and spartel. Water was manually stirred for 30 seconds without contact with the tablet-type thickening composition. Next, the stirring was stopped, 100 mL of the solution was injected into a columnar viscosity measuring container (inner diameter 30 mm, height 120 mm), and the mixture was allowed to stand at room temperature for 10 minutes. After standing, the rotor No. of the B-type viscometer. The viscosity was measured at a rotation speed of 12 rpm using No. 3 and evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1-5.
◯: 300 mPa ・ s or more ×: less than 300 mPa ・ s
〔茶飲料での評価〕
市販の茶飲料（商品名：おーいお茶 ほうじ茶 伊藤園（株）製）９７ｇをスパーテルで撹拌しながら、実施例３の錠剤型増粘組成物を３錠（３ｇ）添加したところ、３０秒以内に崩壊して液中全体に分散し、ダマも発生しなかった。撹拌を止めて１０分後、茶飲料は増粘してトロミが付き、澄明性も良好であった。前記トロミ状の茶飲料を食してみると、異味を感じず、咀嚼・嚥下困難者向けトロミ食品に適した物性であった。なお、前記錠剤型増粘組成物をモンサント硬度計で測定した硬度は、２．４ｋｇであった。
[Evaluation with tea beverages]
When 97 g of a commercially available tea beverage (trade name: Oicha Hojicha manufactured by Itoen Co., Ltd.) was added with 3 tablets (3 g) of the tablet-type thickening composition of Example 3 while stirring with a spatula, it disintegrated within 30 seconds. Then, it was dispersed throughout the liquid, and no lumps were generated. Ten minutes after the stirring was stopped, the tea beverage was thickened and had a tromi, and the clarity was also good. When I ate the toromi-shaped tea beverage, I did not feel any discomfort, and the physical characteristics were suitable for toromi foods for people with difficulty chewing and swallowing. The hardness of the tablet-type thickening composition measured with a Monsanto hardness tester was 2.4 kg.
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