JP7129191B2 - Method for producing modified xanthan gum and modified xanthan gum - Google Patents

Description

The present invention relates to a method for producing modified xanthan gum and modified xanthan gum.

Xanthan gum is known as a polysaccharide thickener that can impart viscosity to various compositions such as food and drink. Xanthan gum is an acidic polysaccharide extracellularly produced by Xanthmonas campestris.

Xanthan gum is highly suitable as a thickening agent because it dissolves in water at room temperature and exhibits high viscosity at low concentrations compared to other thickening polysaccharides. Most commonly used in the food industry as a thickening agent for sauces, sauces and dressings, a gelling agent for jellies when used with locust bean gum, and a water retention improver for bakery products. . In addition to food applications, xanthan gum is also used in the oil industry, cosmetics, and the like, and xanthan gum with even higher levels of functionality is in demand.

A method of producing a high-quality paste preparation by adding carrageenan and gum arabic to xanthan gum has been investigated (for example, Patent Document 1).

JP 2017-55763 A

Xanthan gum can be kneaded to improve viscosity and dispersibility.
However, by adding xanthan gum that has been subjected to such a treatment to water or an aqueous solvent containing salts or ions, a phenomenon is observed in which the increase in viscosity of the object is suppressed.
Furthermore, when powdered xanthan gum is added to liquids such as water, so-called "lumps" may occur.

An object of the present invention is to obtain a modified xanthan gum with favorable properties, in which the formation of lumps and the reduction in viscosity are suppressed.

As a result of intensive studies by the present inventors in order to solve the above problems, surprisingly, the properties of xanthan gum are significantly improved by kneading in the presence of metaphosphoric acid or a salt thereof, and the xanthan gum has a high viscosity. The present inventors have found that xanthan gum with good viscosity increase can be obtained even when added to a solution containing salts or ions while having potency and high dispersibility, and have completed the present invention.

That is, the present invention is as follows.
Section 1. A method for producing modified xanthan gum, comprising the step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof.
Section 2. Item 1. The production method according to Item 1, further comprising a step of extruding the kneaded product.
Item 3. Item 3. The manufacturing method according to Item 1 or 2, further comprising a drying step.
Section 4. Item 4. The production method according to any one of Items 1 to 3, wherein at least one selected from the group consisting of metaphosphoric acid and salts thereof is hexametaphosphate.
Item 5. A modified xanthan gum obtained by a production method comprising the step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof.
Item 6. A modified xanthan gum obtained by a production method comprising the steps of: kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof; and extruding the kneaded product.
Item 7. Item 7. The modified xanthan gum according to Item 5 or 6, wherein at least one selected from the group consisting of metaphosphoric acid and salts thereof is hexametaphosphate.
Item 8. A method for enhancing the viscosity-imparting ability of xanthan gum, comprising the step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof.
Item 9. Item 9. The strengthening method according to Item 8, wherein at least one selected from the group consisting of metaphosphoric acid and salts thereof is hexametaphosphate.
Item 10. A modified xanthan gum containing 7 to 37.5 parts by mass of sodium hexametaphosphate per 100 parts by mass of xanthan gum.
Item 11. The ratio (STW-Vis/DIW-Vis) of the viscosity (STW-Vis) when dissolved in STW (pseudo tap water) and the viscosity (DIW-Vis) when dissolved in DIW (deionized water) is 0. 5 to 2.0, modified xanthan gum,
here,
STW-Vis represents a value obtained by adding 0.6 g of the modified xanthan gum to a liquid containing 100 g of STW and 1.4 g of dextrin and measuring the mixture at 20° C. with a Brookfield viscometer (12 rpm).
DIW-Vis is the value obtained by adding 0.6 g of the modified xanthan gum to a liquid containing 100 g of DIW and 1.4 g of dextrin and measuring the mixture at 20°C with a Brookfield viscometer (12 rpm).
Modified xanthan gum.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a good xanthan gum that is excellent in dispersibility and suppresses a decrease in viscosity even when added to a solution containing salts and ions.

It is the result of having evaluated the dispersibility of the powdery xanthan gum obtained by the Example and the comparative example.

TECHNICAL FIELD The present invention relates to a method for producing modified xanthan gum, a modified xanthan gum, a method for enhancing the viscosity-imparting ability of xanthan gum, and a method for improving the dispersibility of xanthan gum.

[Method for producing modified xanthan gum]
The present invention relates to a method for producing modified xanthan gum.
The method for producing modified xanthan gum of the present invention includes a step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof.

Here, the method for producing modified xanthan gum of the present invention can further include a step of extruding the processed material obtained by kneading. The method for producing modified xanthan gum of the present invention preferably further includes a drying step.

(xanthan gum)
Xanthan gum used as a raw material before modification in the present invention is a polysaccharide extracellularly produced by Xanthmonas campestris. Its structure consists of β-(1,4)-D-glucan as the main chain skeleton, and α-D-mannose, β-D-glucuronic acid, and β-D-mannose at every other glucose molecule in the main chain. The mannose attached to the main chain is acetylated at the C6 position, and the terminal mannose is acetal-bonded to pyruvic acid. Xanthan gum is not limited as long as it is an acidic polysaccharide having the above structure, and is commercially available. Examples of such products include San-Ei Gen FFI Co., Ltd.'s "Sun Support (registered trademark) P-180" and the like.

(metaphosphoric acid and its salt)
The metaphosphoric acid and salts thereof used in the present invention are not particularly limited, and examples thereof include trimetaphosphoric acid, hexametaphosphoric acid, ultrametaphosphoric acid, and salts thereof.
Preferred examples of salts include salts with alkali metals (eg, sodium and potassium) and salts with alkaline earth metals (eg, magnesium and calcium). Metaphosphoric acid and salts thereof can be used singly or in combination of two or more.

Particularly preferred metaphosphoric acid and salts thereof in the present invention are potassium hexametaphosphate or sodium hexametaphosphate, of which sodium hexametaphosphate is most preferred.

(Kneading process)
In the present invention, xanthan gum is kneaded in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof to obtain modified xanthan gum.
The kneading temperature is not particularly limited, but is preferably 20 to 140°C, more preferably 30 to 130°C, still more preferably 35 to 110°C.

The kneading method is not particularly limited, and a method using various kneading devices can be employed. Examples include a method using a blender mixer and a method using an extruder, particularly a twin-screw extruder.
Here, kneading means performing mixing and kneading simultaneously or alternately in a state containing water.

(extrusion processing)
Although not limited in the present invention, it is also preferable to subject the kneaded material to an extrusion process.

The extrusion method is not particularly limited, but a method of extrusion through a narrow outlet is preferred, and a method of extrusion through a die using an extruder, particularly a twin-screw extruder, is most preferred.

(extruder processing)
By treating xanthan gum with an extruder, kneading and extrusion can be performed simultaneously or continuously. Furthermore, in some cases, compression treatment and heat treatment can also be performed at the same time.

An extruder mainly consists of a barrel, a die located at the outlet, and a screw loaded with screw elements.
There are usually multiple barrels, with screws running through them. Screw elements include trapezoidal screw elements, trapezoidal cut screw elements, trapezoidal reverse cut elements, ball screw elements, kneading paddles, etc., and can be combined arbitrarily. It is preferable to feed the xanthan gum into the barrel and perform the treatment while adding water. The xanthan gum moves inside the barrel by means of a screw, is subjected to processing such as shearing and mixing by screw elements such as kneading paddles in the barrel, and is extruded from the die. Here, it is preferable that the temperature of the barrel and the die can be controlled independently.

In the present invention, any type of extruder can be used as it is as long as it is used in the food field and has a high-moisture mixing function, a compression function, and a heating function. For example, Process 11 Hygienic is preferably used. .

The shape of the discharge nozzle of the extruder used in the present invention is not particularly limited, and is typically circular with a hole diameter of 1 to 3 mm.

The barrel temperature is not particularly limited, but is preferably 20 to 140°C, more preferably 30 to 130°C, still more preferably 35 to 110°C.

The kneading time is not particularly limited, but preferably 15 to 180 seconds, more preferably 30 to 120 seconds. The combination of heating temperature and time is not particularly limited. For example, when the heating temperature is about 90° C., the heating time is preferably 15 to 180 seconds, more preferably 30 to 120 seconds.

Barrel pressure is not particularly limited, but preferably 0 to 90 bar.

The screw rotation speed is not particularly limited, but is preferably 50 rpm to 600 rpm in co-rotation with twin screws, more preferably 70 rpm to 400 rpm in co-rotation, still more preferably 100 rpm in co-rotation. ~300 rpm.

The hydration rate is not particularly limited, but is preferably 5 to 40 g/min, more preferably 8 to 30 g/min, still more preferably 10 to 20 g/min.

In the extruder treatment, typically, xanthan gum can be kneaded while adding water containing at least one selected from the group consisting of metaphosphoric acid and salts thereof. If necessary, another inorganic salt may be mixed.

The water for addition typically contains 4 to 15% by mass of metaphosphoric acid and its salts in total, preferably 4.5 to 10% by mass, more preferably 5 to 8% by mass. include.

The mixing ratio is preferably 80 to 250 parts by weight of water and 7 to 37.5 parts by weight of at least one selected from the group consisting of metaphosphoric acid and salts thereof with respect to 100 parts by weight of xanthan gum.

If the processed product discharged from the discharge nozzle of the extruder is heated, it may be cooled to room temperature (about 20 to 25° C.) and used as it is as modified xanthan gum. The cooling method is not particularly limited, but natural cooling is preferred. Alternatively, the processed material is further subjected to a drying step. Drying may be performed after cooling the processed material, but the processed material discharged from the nozzle may be subjected to the drying process as it is.

(Drying process)
Drying can be performed using a dryer or the like. Drying methods include natural drying, hot air drying, vacuum drying, freeze drying under vacuum or reduced pressure, and drum drying. Although the drying temperature is not particularly limited, it is preferably 10 to 120°C, and preferably 45 to 95°C in the case of hot air drying. The drying step is preferably carried out at a temperature of around 60° C. for 10 to 72 hours, more preferably 20 to 48 hours.

(Pulverization process)
The modified xanthan gum of the present invention may be provided in powder form, such as powder or granules. When provided in the form of powder, it is typically obtained by pulverizing the dried product. The grinding method may follow a conventionally known method, but for example, mortar, stone mill (mycolloider, masscolloider), ball mill, coffee mill, power mill, pin mill, airflow grinder (jet mill), shear friction grinder, Methods using dry crushers such as cutter crushers, impact crushers (hammer mills, ball mills), roll crushers, homogenizers, ultrasonic crushers, and freeze crushers using liquid nitrogen, etc. is mentioned. The modified xanthan gum of the present invention can also be provided in the form of granules. When provided in the form of granules, the extrudate can be granulated by a known method.

(Size sorting process)
The powder obtained by pulverizing the modified xanthan gum is not particularly limited as long as it has an appropriate size depending on the mode of use. For example, the average particle size is in the range of about 20-500 μm, preferably in the range of about 50-300 μm. Although the method for obtaining such powder is not particularly limited, it can be obtained, for example, by sieving modified xanthan gum after pulverization and selecting a specific size. For example, after pulverization, it is treated with a sieve of 50 to 150 mesh. As an example, it is possible to obtain a powder that passes through a 60 mesh sieve and remains on a 100 mesh sieve.

Even if the modified xanthan gum powder is in the form of granules, the size is not particularly limited as long as an appropriate size is selected depending on the mode of use. For example, the average particle size is in the range of about 20-500 μm, preferably in the range of about 50-300 μm. Although the method for obtaining such granules is not particularly limited, they can be obtained by granulation with a granulator.

[Modified xanthan gum]
The modified xanthan gum of the present invention can be modified xanthan gum obtained by a production method comprising a step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof. The modified xanthan gum of the present invention can also be produced by kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof; and extruding the kneaded product. modified xanthan gum obtained by

Details of the production method and raw materials for such modified xanthan gum conform to the above [Production method for modified xanthan gum].

The modified xanthan gum of the present invention can also be modified xanthan gum containing 7 to 37.5 parts by weight of sodium hexametaphosphate per 100 parts by weight of xanthan gum.

The modified xanthan gum of the present invention has high viscosity-imparting ability and good dispersibility. Here, the high viscosity-imparting ability means not only that a good viscosity is developed when mixed with ordinary deionized water, but also that a good viscosity can be maintained in a salt solution or an ion-containing solution.

As used herein, the "salt" of the salt solution primarily refers to metal salts. Examples include calcium chloride, potassium chloride, sodium chloride, magnesium chloride, calcium lactate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate) and the like. In particular, the metal salt may be one or more selected from the group consisting of calcium chloride, potassium chloride and sodium citrate, but is not limited thereto. Also, when the term "ion" is used in this specification, it may be an ion produced from these salts. For example, it can be chloride ion, calcium ion, sodium ion, potassium ion, and the like.

The modified xanthan gum of the present invention is the ratio of the viscosity (STW-Vis) when dissolved in STW (simulated tap water) and the viscosity (DIW-Vis) when dissolved in DIW (deionized water) (STW-Vis/ DIW-Vis) can be from 0.5 to 2.0.
here,
STW-Vis represents a value obtained by adding 0.6 g of the modified xanthan gum to a liquid containing 100 g of STW and 1.4 g of dextrin and measuring the mixture at 20° C. with a Brookfield viscometer (12 rpm).
DIW-Vis represents the value obtained by adding 0.6 g of the modified xanthan gum to a liquid containing 100 g of DIW and 1.4 g of dextrin and measuring the resulting mixture at 20° C. with a Brookfield viscometer (12 rpm).
STW is simulated tap water containing 0.1% by mass of sodium chloride and 0.0147% by mass of calcium chloride dihydrate. Also, DIW is deionized water. That is, STW is water obtained by adding 0.1% by mass of sodium chloride and 0.0147% by mass of calcium chloride dihydrate to DIW.
Here, although not limited, in the present invention, STW-Vis is preferably 1500 to 4500 mPa s, more preferably 2000 to 4000 mPa s, and DIW-Vis is preferably 1500 to 4500 mPa s. , more preferably 2000 to 4000 mPa·s.

[Method for enhancing viscosity-imparting ability of xanthan gum]
The present invention also relates to a method for enhancing the viscosity-imparting ability of xanthan gum, comprising the step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof. The method for enhancing the viscosity-imparting ability of xanthan gum of the present invention may further include a step of extruding the kneaded product. In such a method for enhancing the viscosity-imparting ability of xanthan gum, the details of raw materials and the processing conditions of xanthan gum for enhancing the viscosity-imparting ability are in accordance with the above [Method for producing modified xanthan gum].

[Method for improving dispersibility of xanthan gum]
The present invention also relates to a method for improving the dispersibility of xanthan gum, comprising the step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof. The method for improving the dispersibility of xanthan gum of the present invention may further include a step of extruding the kneaded product. In such a method for improving the dispersibility of xanthan gum, the details of raw materials and the processing conditions of xanthan gum for enhancing the viscosity-imparting ability conform to the above [Method for producing modified xanthan gum].

[Use]
The modified xanthan gum of the present invention is used as a thickening agent. That is, it can be effectively used as a thickening agent when mixed with oral compositions (including pharmaceuticals and quasi-drugs) and food and drink to prepare viscous liquids.

The modified xanthan gum of the present invention easily spreads in a material to be mixed, does not form lumps even under mild stirring conditions such as manual stirring (eg, 150 to 300 rpm), and has good viscosity development. . When the modified xanthan gum of the present invention is used, an appropriate viscosity is generated even in an aqueous solvent containing salts and ions, and a decrease in viscosity is suppressed.

The modified xanthan gum of the present invention is particularly suitable for use in beverages such as water and tea.

Furthermore, the modified xanthan gum of the present invention is not limited to use as a thickening agent for people with impaired mastication/swallowing function. can also be used.

More specifically, when the modified xanthan gum of the present invention is mixed with an oral composition (including pharmaceuticals or quasi-drugs) to prepare a viscous liquid, the oral composition is preferably syrup agents and liquid agents. Furthermore, powders, granules, etc. can be pre-dissolved in a liquid such as water and then thickened with the modified xanthan gum of the present invention.

The modified xanthan gum of the present invention is mixed with a food composition to prepare a viscous liquid. Vegetable-based beverages; milk and other milk-containing beverages; soft drinks; coffee-containing beverages; tea-based beverages; general beverage compositions such as alcohol-containing beverages; General seasonings such as sauces, tomato ketchup, sauces, noodle soups, etc. used for grilled eel, etc.;

In particular, the present invention is useful for liquids having a high water content among food and drink compositions. The beverage composition and food composition may be fluid or jelly.

Examples of the above fruit and/or vegetable beverages as beverage compositions include fruit beverages, fruit juices, orange juice, mandarin orange juice, grapefruit juice, lemon juice, apple juice, grape juice, pineapple juice, peach juice, Mixed fruit juices, fruit juices containing berries, mixed fruit/vegetable juices, beverages containing fruit juices, vegetable juices and the like are included.

As the beverage composition, the milk-containing beverages include processed milk, milk beverages containing coffee, fruit, etc., lactic acid bacteria beverages, drinking yoghurt, whey beverages, whey beverages for dilution, and the like.

As the beverage composition, the above soft drinks include sports drinks, near waters, functional drinks, and other soft drinks (drink soup, red bean drink, shiruko drink, sweet sake, jelly drink, miso soup, cocoa, chocolate drink, soy milk, etc.). is included.

As a beverage composition, the coffee-containing beverage is a beverage made from coffee beans, and may contain other ingredients such as sugars, dairy products, emulsified edible oils and fats, or other edibles. good. Examples include coffee, coffee beverages, coffee-containing soft drinks and milk beverages.

As the beverage composition, the tea-based beverages are not limited to unfermented teas (green tea, sencha, bancha, hojicha, brown rice tea, matcha, gyokuryokucha, gyokuro, etc.), semi-fermented teas (oolong tea, etc.), fermented teas (black tea, etc.). ) and other beverages made from extracts extracted from various tea leaves.

The alcohol-containing beverage as the beverage composition is an alcohol-containing beverage, and examples thereof include alcoholic beverages that refer to "liquor" under the Liquor Tax Law. Specifically, sake (refined sake, synthetic sake), shochu, beer, fruit liquor (sweet fruit liquor such as fruit wine and plum wine), whiskeys (whiskey, brandy), spirits (spirits), liqueurs, miscellaneous Alcoholic beverages (low-malt beer, powdered alcoholic beverages, miscellaneous alcoholic beverages), other brewed alcoholic beverages, and the like can be mentioned. The alcohol-containing beverages include beverages containing both carbonic acid and alcohol, such as happoshu. The alcohol content of the alcohol-containing beverage is preferably 1 degree or more, preferably 1 to 20 degrees.

Food compositions include various soups such as consommé soup, potage soup, cream soup, and Chinese soup, cooking sauces such as stew, curry, and gratin, miso soup, clear soup, protein/phosphorus/potassium-adjusted foods, salt-adjusted foods, and fat-and-oil preparations. Special foods such as foods, intestinal-regulating foods, calcium/iron/vitamin-enriched foods, hypoallergenic foods, concentrated liquid diets, mixer diets, and chopped diets, and liquid foods for therapeutic diets can be mentioned. The foods of the present invention also include liquid foods containing solids such as porridge, rice porridge, udon noodles, soba noodles, and hot pot dishes.

The viscosity of the liquid after using the modified xanthan gum of the present invention is not particularly limited. can range from 2000 to 4000 mPa·s.

The viscosity of the liquid after using the modified xanthan gum of the present invention is not particularly limited. and preferably in the range of 2000 to 4000 mPa·s.
More specifically, although not limited, the viscosity of the modified xanthan gum of the present invention when dissolved in STW is preferably 1500 to 4500 mPa s, more preferably 2000 to 4000 mPa s, and dissolved in DIW. The viscosity at that time is preferably 1500 to 4500 mPa·s, more preferably 2000 to 4000 mPa·s.

In this specification, the "viscosity" was measured by distributing the composition to be measured into a screw tube bottle, holding it in a constant temperature bath at 20°C for 30 minutes, and adjusting the temperature to 20°C. Then, using a B-type rotational viscometer, each measurement can be performed for 1 minute at a rotation speed of 12 rpm. Hereinafter, the term "viscosity" as used herein refers to a value calculated by such a method.

[Polysaccharide thickener]
The modified xanthan gum of the present invention can optionally be used in combination with another polysaccharide thickener prior to use or prior to use. Examples of thickening polysaccharides that can be used in combination with the modified xanthan gum of the present invention include carrageenan, galactomannan (guar gum, locust bean gum, tara gum), glucomannan, gellan gum (deacylated gellan gum, native gellan rum), Agar, alginic acid, alginates, pectin, tamarind seed gum, psyllium seed gum, soybean polysaccharides, gum arabic, ghatti gum, tragacanth gum, karaya gum, cassia gum, rhamsan gum, welan gum, macrohomopsis gum, curdlan, pullulan, pregelatinized starch, α Examples include modified starch and succinoglycan.

The present invention will be described in more detail below using examples. However, these examples do not limit the invention.

(Example 1)
Xanthan gum (Sunsupport (registered trademark) P-180, manufactured by San-Ei Gen FFI Co., Ltd.) was supplied to the hopper of the twin-screw extruder at a raw material feed rate of 10 g/min. Furthermore, extruder treatment was performed while adding 20 g/min of water (20° C.) containing 5% by mass of sodium hexametaphosphate.

The extruder used had eight barrels (including a discharge port), a screw diameter of 11 mm, and a circular discharge nozzle with a hole diameter of 2.0 mm.
The temperature of each barrel was set to 70°C for the barrel near the hopper and 90°C for the barrel on the discharge nozzle side including the kneading section. The rotation speed of the screw was adjusted to 150 rpm, and the kneading time was 60 seconds. The hot melt-kneaded material obtained from the discharge nozzle was collected and dried at 60° C. for 20 hours. After drying, it was pulverized with a small high-speed pulverizer (Wonder Blender WB-1, manufactured by Osaka Chemical Co., Ltd.), and a pulverized material (150 to 250 μm) of 60 mesh pass and 100 mesh on was recovered.

(Example 2)
A pulverized modified xanthan gum was obtained in the same manner as in Example 1, except that the extruder treatment was performed while adding 20 g/min of water (20° C.) containing 8% by mass of sodium hexametaphosphate.

(Example 3)
A pulverized modified xanthan gum was obtained in the same manner as in Example 1, except that the extruder treatment was performed with the barrel on the discharge nozzle side including the kneading section set at 35°C.

(Example 4)
A pulverized modified xanthan gum was obtained in the same manner as in Example 1, except that the extruder treatment was performed at 50° C. in the barrel on the discharge nozzle side including the kneading section.

(Example 5)
A pulverized modified xanthan gum was obtained in the same manner as in Example 1, except that the extruder treatment was performed at 110° C. in the barrel on the discharge nozzle side including the kneading section.

(Example 6)
A pulverized modified xanthan gum was obtained in the same manner as in Example 1, except that the extruder treatment was performed at 130° C. in the barrel on the discharge nozzle side including the kneading section.

(Comparative example 1)
The untreated xanthan gum used as a raw material in Example 1 was used as it was.

(Comparative example 2)
A pulverized xanthan gum was obtained in the same manner as in Example 1, except that the extruder treatment was performed while adding 20 g/min of ion-exchanged water (20° C.).

(Comparative Example 3)
A pulverized product was obtained in the same manner as in Example 1, except that the extruder treatment was performed while adding 20 g/min of water (20° C.) containing 5% by mass of trisodium citrate.

(Comparative Example 4)
A mixture was obtained by powder-mixing 10 parts by mass of sodium hexametaphosphate with 100 parts by mass of the pulverized material of Comparative Example 2.

[Viscosity measurement test]
A viscosity measurement test was performed on the obtained powders of Examples and Comparative Examples. Specifically, 100 g of the solvent was placed in a 100 ml beaker, and while rotating 4 times per second, 0.6 g of the powder obtained in the example or comparative example and 1.4 g of dextrin were added in 10 seconds, followed by 30 Hand-stirred for 1 second. The obtained mixture was allowed to stand for 30 minutes, and the viscosity was measured with a Brookfield viscometer (12 rpm).
The viscosity (STW-Vis) when dissolved in STW (simulated tap water) and the viscosity (DIW-Vis) when dissolved in DIW (deionized water) are shown in Table 1 below. In addition, with the modified xanthan gum of Example 1, even a commercially available green tea beverage was 3130 mPa·s. As mentioned above, STW means simulated tap water (solution of 0.1% sodium chloride and 0.0147% calcium chloride dihydrate) and DIW means deionized water.

[Dispersibility evaluation]
Dispersibility was evaluated using the powder of Example 1, the powder of Comparative Example 1, and xanthan gum without any treatment. Specifically, 100 g of the solvent was put into a 100 ml beaker, and 0.6 g of the powder obtained in the example or comparative example and 1.4 g of dextrin were added all at once while rotating 4 times per second. Hand-stirred for 1 second. The resulting mixture is transferred to a petri dish, and the presence or absence of lumps and the state thereof are confirmed. The results are shown in FIG. As the tea, a commercially available green tea beverage was used.
The results are shown in FIG.

Claims (8)

A step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof and water , and
A step of extruding the product obtained by the kneading treatment
wherein the water is 80 to 250 parts by mass with respect to 100 parts by mass of xanthan gum (however, in the presence of water, uncrosslinked xanthan gum is mixed with polyphosphate or excluding a process for making water-absorbent xanthan gum comprising the steps of contacting with polyphosphoric acid to form a xanthan gum gel and cross-linking said xanthan gum gel ). The production method according to claim 1, wherein the ratio of at least one selected from the group consisting of metaphosphoric acid and salts thereof is 7 to 37.5 parts by mass with respect to 100 parts by mass of xanthan gum. Furthermore, the manufacturing method of Claim 1 or 2 including a drying process. The production method according to any one of claims 1 to 3, wherein at least one selected from the group consisting of metaphosphoric acid and salts thereof is hexametaphosphate. A step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof and water , and
A step of extruding the product obtained by the kneading treatment
wherein the water is 80 to 250 parts by mass with respect to 100 parts by mass of xanthan gum (however, in the presence of water, uncrosslinked xanthan gum is mixed with polyphosphate or A modified xanthan gum obtained by a method for producing water-absorbent xanthan gum, comprising the steps of contacting with polyphosphoric acid to form a xanthan gum gel and cross-linking said xanthan gum gel . The modified xanthan gum according to claim 5, wherein the ratio of at least one selected from the group consisting of metaphosphoric acid and salts thereof is 7 to 37.5 parts by mass with respect to 100 parts by mass of xanthan gum. The modified xanthan gum according to claim 5 or 6, wherein at least one selected from the group consisting of metaphosphoric acid and salts thereof is hexametaphosphate. A step of kneading xanthan gum in the presence of at least one selected from the group consisting of metaphosphoric acid and salts thereof and water , and a step of extruding the product obtained by kneading , A method for enhancing the viscosity-imparting ability of xanthan gum , wherein the water is 80 to 250 parts by mass with respect to 100 parts by mass of xanthan gum. and cross-linking said xanthan gum gel) .

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