JP7311926B1 - Dispersion stabilizer, method for stabilizing dispersion, and liquid composition containing solids - Google Patents

Abstract

[PROBLEMS] To obtain a sufficient dispersion stabilizing effect, exhibit excellent stability over time, heat resistance, and acid resistance, and to be easy to handle. Disclosed are a dispersion stabilizer, a method for stabilizing dispersion, and a liquid composition containing a solid, which can realize food and drink having a feeling. A dispersion stabilizer according to the present invention is a dispersion stabilizer for a solid in a liquid composition containing the solid, wherein the viscosity of a 1% aqueous solution at 25° C. is 20 mPa·s to 800 mPa·s. It is characterized by containing a range of low-viscosity glucomannan. The dispersion stabilizing method according to the present embodiment is a method for stabilizing the dispersion of the solid in a liquid composition containing the solid, wherein the liquid composition containing the solid is added with a 1% aqueous solution at 25 ° C. It is characterized by blending low-viscosity glucomannan whose viscosity is in the range of 20 mPa · s to 800 mPa · s. [Selection figure] None

Description

The present invention relates to a dispersion stabilizer, a method for stabilizing dispersion, and a liquid composition containing solids.

Liquid compositions containing solids (which may be referred to as "solids-containing liquid compositions") include sugar such as citrus fruits, pulp other than sugar, vegetables, jelly and nata de coco. Food and drink containing gels such as insoluble minerals and other solids, pharmaceuticals containing various solids, quasi-drugs, cosmetics, detergents not included in cosmetics, fragrances not included in cosmetics, paints, pesticides and the like are known.

Conventionally, in a liquid composition containing a solid, as a dispersion stabilizer for stably and uniformly dispersing the solid in the liquid composition, Patent Document 1 (JP-A-2001-17129), Patent Document 2 Thickening polysaccharides such as xanthan gum, gellan gum, pectin, carrageenan, etc., which are exemplified in (JP-A-8-23893) and the like, have been investigated.

Japanese Unexamined Patent Application Publication No. 2001-17129 JP-A-8-23893 JP-A-9-234004 JP-A-4-207174

Here, conventional dispersion stabilizers composed of polysaccharide thickeners exemplified in Patent Documents 1 and 2 do not have sufficient dispersion stabilizing effects, and in particular, the deterioration of the dispersion stabilizing effects over time is large. Further, for example, according to Patent Document 2, in order to obtain a predetermined dispersion stabilizing effect from gellan gum, it is necessary to prepare a sol by breaking a gel formed by mixing gellan gum with calcium or sodium. Yes, it takes time to use. In addition, some dispersion stabilizers composed of polysaccharide thickeners change their viscosities by heating, and the dispersion stabilizing effect becomes unstable in an acidic environment, and the handleability as a whole is not good. Furthermore, there is also the problem that the polysaccharide thickener causes the liquid composition to have a stringy and pasty texture.

The present invention has been made in view of the above circumstances. To provide a dispersion stabilizer, a method for stabilizing dispersion, and a liquid composition containing solids, which are capable of producing food and beverages with good texture by suppressing the

The present invention solves the above-described problems by means of solving means described below as one embodiment.

The dispersion stabilizer according to the present invention is a dispersion stabilizer that maintains a uniform dispersion state of solids in a solid -containing liquid composition to prevent sedimentation and floating, and is a 1% aqueous solution at 25 ° C. characterized by containing low-viscosity glucomannan with a viscosity in the range of 20 mPa·s to 800 mPa·s.

According to this, the solids are stably and uniformly dispersed in the liquid composition over a long period of time by taking in the solids into a dense skeleton structure composed of fine swollen bodies of low-viscosity glucomannan. can be done. In addition, since low-viscosity glucomannan has a lower viscosity than ordinary glucomannan, it is possible to realize foods and drinks having a good texture because the liquid composition has reduced stringiness and pasty texture. . Furthermore, low-viscosity glucomannan can be added directly to a liquid composition, is easy to use, has excellent acid resistance and heat resistance, and is easy to handle. Therefore, for example, even if the dispersion stabilizer according to the present invention is added to carbonated beverages, beverages containing citrus fruits or vinegar, seasonings, etc., sufficient dispersion stabilizing effect is exhibited. In addition, regardless of the temperature of the liquid composition, a sufficient dispersion stabilizing effect can be obtained by adding the dispersion stabilizer according to the present invention, or by heating or cooling the liquid composition to which the dispersion stabilizer has been added.

In addition, the low-viscosity glucomannan described above further improves the dispersion stabilizing effect when used in combination with xanthan gum. Therefore, it is more preferable that the dispersion stabilizer according to the present invention further contains xanthan gum.

Further, the solid -containing liquid composition according to the present invention contains the dispersion stabilizer according to the present invention containing low-viscosity glucomannan having a viscosity of 1% aqueous solution at 25 ° C. in the range of 20 mPa s to 800 mPa s. characterized by containing Further, it is more preferable to contain 0.01% by mass to 5.0% by mass of the low-viscosity glucomannan. Moreover, it is more preferable to further contain xanthan gum.

In addition, in the liquid composition containing solids according to the present invention, the liquid composition includes foods and drinks, pharmaceuticals, quasi-drugs, cosmetics, detergents not included in cosmetics (e.g., laundry detergents, dishwashing detergents, Detergents that are not used on the human body, such as detergents), fragrances that are not included in cosmetics (for example, fragrances that are not used on the human body, such as stationary fragrances), paints (including pigments and dyes), agricultural chemicals and other A chemical product etc. are illustrated.

Further, a dispersion stabilizing method according to the present invention is a dispersion stabilizing method for maintaining a uniformly dispersed state of the solids in a liquid composition containing the solids to prevent sedimentation and floating , wherein the solids The liquid composition containing is blended with low-viscosity glucomannan having a viscosity of 1% aqueous solution at 25 ° C. in the range of 20 mPa · s to 800 mPa · s.

ADVANTAGE OF THE INVENTION According to this invention, while sufficient dispersion-stabilizing effect is obtained, the dispersion stabilizer which is excellent in stability with time, heat resistance, and acid resistance, and is easy to handle can be implement|achieved. In addition, it is possible to suppress stringiness and pasty feeling in the liquid composition, and food and drink having good texture can be realized.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated.

First, the dispersion stabilizer according to the present embodiment is a dispersion stabilizer for solid matter in a liquid composition containing solid matter. The term "liquid composition containing solids" as used herein refers to a composition in which solids are dispersed in the liquid composition. Therefore, the term "solid matter" as used herein basically refers to a solid matter that is insoluble in the liquid composition, but if a portion of the solid matter remains in the liquid composition as a solid matter, then a portion of the solid matter is dissolved. may be In addition, the size and shape of the solids are not limited, and examples include those that are large enough to allow the individual shape to be visually recognized, such as citrus fruits, and those that are processed into a paste, etc., by a mill, etc. It includes those that have been processed so finely and small that the shape cannot be visually recognized, such as processed fruit pulp or vegetables, as well as those that are granular or powdery. Examples of solids include citrus fruits and other sugar, pulp other than sugar, vegetables, gels such as jelly and nata de coco, corn, tapioca pearls, and insoluble minerals.

In addition, the term "liquid composition" as used in the present application refers to foods and beverages, pharmaceuticals, quasi-drugs, cosmetics, detergents not contained in cosmetics (e.g., detergents used for purposes other than the human body, such as detergents for clothes and detergents for dishes). ), fragrances that are not included in cosmetics (for example, fragrances that are used outside the human body, such as stationary fragrances), paints (including pigments and dyes), agricultural chemicals and other chemical products. The term "food and drink" as used herein refers to beverages and liquid foods, and examples of liquid foods include soups, soups, seasonings, and the like. The term "chemical product" as used herein refers to general products characterized by their chemical composition or properties, which are in liquid form.

Next, the dispersion stabilizer according to the present embodiment is a modified glucomannan obtained by modifying a normal glucomannan such as konjac flour or glucomannan extracted and purified from it, and is a 1% aqueous solution at 25 ° C. It is characterized by containing low-viscosity glucomannan having a viscosity in the range of 20 mPa·s to 800 mPa·s. "Viscosity of 1% aqueous solution at 25 ° C." is obtained by dispersing 3.0 g of glucomannan in 310 g of purified water and heating at 95 ° C. for 3 minutes to adjust the final weight to 300 g. Viscosity (viscosity measured after standing at a solution temperature of 25°C ± 1°C for 1 hour). A B-type rotational viscometer is used to measure the viscosity. The rotation speed of the rotor is set to 60 rpm, and the measured value is taken 40 seconds after the start of rotation. Depending on the viscosity of the sample, the rotor used is No. 1 for samples with a viscosity of 1000 mPa·s or more. No. 3 for samples with a viscosity of 500 mPa·s or more and less than 1000 mPa·s. 2, for samples with a viscosity of less than 500 mPa·s, No. 1 rotor was used.

The low-viscosity glucomannan according to this embodiment can be produced by reducing the molecular weight of glucomannan. Glucomannan is a water-soluble polysaccharide in which glucose and mannose are β-1,4-glycosidic bonded at a predetermined ratio, and is extracted and purified from konjac tubers and the like. As the glucomannan according to the present embodiment, any form (stage) such as konjak flour, alcohol-washed konjac flour, and highly pure purified product may be used, and these may be commercially available products. A method for reducing the molecular weight of the glucomannan is not limited. For example, known methods such as acid hydrolysis, thermal hydrolysis, pulverization, and enzyme treatment may be used.

In the acid hydrolysis method, glucomannan is hydrolyzed by heating in an acidic solution, neutralized with an alkali, and then dried to obtain low-molecular-weight, low-viscosity glucomannan. Examples of the acid to be used include citric acid, malic acid, hypochlorous acid, phosphoric acid, acetic acid, hydrochloric acid, sulfuric acid and the like, but are not particularly limited. Moreover, you may use multiple types from these. Alkali to be used include sodium citrate, sodium bicarbonate, sodium hydroxide and the like, but are not particularly limited. Moreover, you may use multiple types from these. Furthermore, the drying method includes hot air drying, drum drying, spray drying, flash drying, vacuum freeze drying, etc., but is not particularly limited, as long as the dried product can be separated by evaporating water from the slurry. The obtained dried product may be pulverized by pulverization or the like, if necessary. Also, multiple types of drying methods may be used. Also, the viscosity can be adjusted by adjusting the pH, heating temperature, and heating time of the slurry.

In the method of thermal hydrolysis, hydrolysis is carried out by heating the state of dry glucomannan powder, the state of slurry in which glucomannan is dispersed in water or an aqueous alcohol solution, or the state of an aqueous solution in which glucomannan is dissolved in water. By drying after drying, a low-molecular-weight, low-viscosity glucomannan can be obtained. The drying method can be performed by each method listed above.

In the pulverization method, low-molecular-weight, low-viscosity glucomannan can be obtained by pulverizing glucomannan. Pulverization methods include, but are not limited to, turbo mills, cutter mills, hammer mills, stamp mills, roll mills, ball mills, pin mills, jet mills, and stone mills. Moreover, you may use multiple types from these. The pulverization treatment can also be carried out in the presence of water, and after the pulverization, it can be dried by a usual drying method (for example, each of the methods listed above as drying methods for slurry).

In the enzymatic treatment method, low-molecular-weight low-viscosity glucomannan can be obtained by enzymatically degrading glucomannan. Enzymes to be used include mannanase, amylase, protease, pectinase, cellulase, lipase and the like, but are not particularly limited. Moreover, you may use multiple types from these. Enzymes are preferably allowed to act under optimal conditions for the enzymes used. Moreover, if necessary, the slurry after the treatment may be dried in the same manner as in the acid hydrolysis method described above, and the obtained dried product may be powdered by pulverization or the like.

Before and after reducing the molecular weight of glucomannan, glucomannan particles (powder, etc.) may be appropriately classified by a sieve having a predetermined mesh size or by wind force. According to classification, glucomannan particles (powder, etc.) are separated according to their particle size (particle diameter), but since the classification exerts a certain degree of effect as a molecular sieve, for example, a sieve with a predetermined mesh size is used. The viscosity of glucomannan can be fine-tuned by classifying it as follows. Therefore, classification may be performed as one step in reducing the molecular weight of glucomannan. As a dispersion stabilizer, low-viscosity glucomannan particles (powder, etc.) are dissolved in a liquid composition and used. do not.

Thus, the low-viscosity glucomannan according to the present embodiment is characterized by having a smaller molecular weight than normal glucomannan. When low-viscosity glucomannan is hydrated, it hydrates as a swollen body like normal glucomannan. relatively weak. Therefore, unlike conventional dispersion stabilizers composed of thickening polysaccharides and ordinary glucomannan, the liquid composition does not have stringy or sticky texture, and the food and drink can have a clean texture. Become. In addition, low-viscosity glucomannan forms a dense skeleton structure due to its minute swelling particles. This takes in the solid matter, so that the solid matter is stably and uniformly dispersed in the liquid composition without sedimentation or floating. As a result, according to the low-viscosity glucomannan according to the present embodiment, solids can be stably and uniformly dispersed in the liquid composition over a long period of time.

The above effects can be exhibited in low-viscosity glucomannan having a viscosity of 1% aqueous solution at 25° C. in the range of 20 mPa·s to 800 mPa·s. If the viscosity is lower than 20 mPa·s, the bonding between the swollen glucomannan substances is too weak, the dispersibility of the solid becomes unstable, and the solid settles or floats. On the other hand, if the viscosity is higher than 800 mPa·s, the binding between the swollen glucomannan substances is too strong, causing stringy or sticky texture, resulting in a liquid that is difficult to handle, and the food and drink have a poor texture. Thus, unless the viscosity of a 1% aqueous solution at 25° C. is low-viscosity glucomannan in the range of 20 mPa·s to 800 mPa·s, a sufficient dispersion stabilizing effect and good liquidity and texture cannot be obtained.

In addition, according to low-viscosity glucomannan, the viscosity is naturally lower than that of ordinary glucomannan. A good texture is obtained. Furthermore, low-viscosity glucomannan can be added directly to the liquid composition and is easy to use. In addition, it has excellent acid resistance and heat resistance, and for example, even if low-viscosity glucomannan is added to carbonated beverages, beverages containing citrus fruits and vinegar, seasonings, etc., sufficient dispersion stabilizing effects can be obtained. Moreover, regardless of the temperature of the liquid composition, a sufficient dispersion stabilizing effect can be obtained by adding the low-viscosity glucomannan or by heating or cooling the liquid composition to which the low-viscosity glucomannan has been added. Thus, the low-viscosity glucomannan according to the present embodiment is also excellent in handleability.

As described above, the low-viscosity glucomannan according to the present embodiment has a viscosity of 1% aqueous solution at 25 ° C. in the range of 20 mPa s to 800 mPa s, more preferably 25 mPa s to 500 mPa s, More preferably, it is 30 mPa·s to 300 mPa·s. If the viscosity is higher than this range (more than 800 mPa s), the swollen particles are too large to form a dense skeleton structure, and the glucomannan swollen bodies are too strongly bonded to each other, resulting in viscosity. For example, in foods and drinks, stringy or sticky texture occurs, resulting in a slimy, heavy texture and poor taste. On the other hand, when the viscosity is lower than this range (below 20 mPa·s), the bonding between the swollen glucomannan substances that form the skeleton structure is too weak to obtain a sufficient dispersion stabilizing effect.

In addition, in the low-viscosity glucomannan according to the present embodiment, it indicates the presence or absence of physical properties that can form a stable skeleton structure having moderate density and strength that can exhibit a sufficient dispersion stabilizing effect (evaluate the lower limit of viscosity One criterion is that low-viscosity glucomannan alone has gel-forming ability with alkali. Low-viscosity glucomannan with a viscosity of 1% aqueous solution at 25° C. in the range of 20 mPa·s to 800 mPa·s gels when heated under alkaline conditions (Table 2). On the other hand, in excessively low-viscosity glucomannan with a viscosity of less than 20 mPa s, the strength of the skeletal structure formed is too weak and does not have the ability to form a gel by alkali alone. ) It does not gel unless a predetermined amount of normal glucomannan or the like is mixed. Such excessively low-viscosity glucomannan exhibits little dispersion stabilizing effect.

In addition, the low-viscosity glucomannan according to the present embodiment is moderately reinforced in its skeletal structure by the combined use of an appropriate amount of xanthan gum. Thereby, the dispersion stabilizing effect can be further improved. In addition, low-viscosity glucomannan can reduce the viscosity of xanthan gum and improve the liquid properties and texture of the liquid composition. As an example, the mixing ratio of low-viscosity glucomannan and xanthan gum according to the present embodiment is preferably 1 part by mass to 50 parts by mass of xanthan gum with respect to 100 parts by mass of low-viscosity glucomannan, and more preferably. 5 parts by mass to 30 parts by mass of xanthan gum is more preferable.

The dispersion stabilizer according to this embodiment is the low-viscosity glucomannan powder according to this embodiment, but is not limited to this form. For example, a powder of low-viscosity glucomannan may be mixed with an excipient such as dextrin and a binder such as saccharide, granulated, and formed into granules, pellets, or the like. In addition, the low-viscosity glucomannan powder or molded product may be encapsulated in a capsule or the like. Alternatively, the low-viscosity glucomannan powder or molded product may be dissolved in water or the like to form a paste, or dispersed in a poor solvent. By adopting such a form, it is possible to make it difficult to form lumps when mixed with a liquid composition of a good solvent. Further, the dispersion stabilizer according to the present embodiment is, in addition to the low-viscosity glucomannan, other dispersion stabilizers exemplified by the above xanthan gum, and the above excipients for granulation, as long as the object of the present invention can be achieved. Forming agents, binders, sweeteners, coloring agents, flavoring agents, etc. may be contained.

As a method for stabilizing the dispersion of the solid in the liquid composition containing the solid according to the present embodiment, the dispersion stabilizer according to the present embodiment (that is, low-viscosity glucomannan). More specifically, the dispersion stabilizer may be added directly to the liquid composition and mixed therein to dissolve. This makes it possible to easily obtain the effect of stabilizing the dispersion of solids contained in the liquid composition. The order in which the dispersion stabilizer and the solid are added to the liquid composition is not limited, and either may be added first or may be added at the same time. Moreover, the liquid composition to which the solid matter and the dispersion stabilizer are added (mixed) may be one that has already been produced, or may be a part of the ingredients in the production process. For example, if the liquid composition is a "drink containing granulated sugar", the granulated sugar and the dispersion stabilizer are mixed, and the mixture, water and other remaining ingredients are mixed. may be mixed to produce the beverage, which is a liquid composition. Thus, the addition and mixing of the dispersion stabilizer and the solid may be incorporated during the manufacturing process of the liquid composition. That is, "adding (mixing) the dispersion stabilizer to the liquid composition" as used herein means adding (mixing) the dispersion stabilizer to the ingredients of the liquid composition in the manufacturing process of the liquid composition. including.

Further, when adding the dispersion stabilizer, the powder or molded dispersion stabilizer may be dissolved in water or the like to form a paste, or dispersed in a poor solvent before being added to the liquid composition and mixed with it. . There is no need to adjust the temperature of the liquid composition, and it may be added to the unadjusted liquid composition, or conversely, the liquid composition may be heated or cooled before and after addition. Further, the method for dissolving the dispersion stabilizer is not limited, either relatively weak stirring by manual stirring or the like, relatively strong stirring by an emulsifier such as a homomixer, or the like may be appropriately selected.

Subsequently, in the solid-containing liquid composition according to the present embodiment, the dispersion stabilizer according to the present embodiment (low-viscosity glucomannan according to the present embodiment) is blended into the solid-containing liquid composition as described above. It is characterized by containing the dispersion stabilizer (the low-viscosity glucomannan). The blending amount (ratio) of the dispersion stabilizer (low-viscosity glucomannan) in the solids-containing liquid composition substantially matches the content (ratio), and according to the examples, the solids-containing liquid composition according to the present embodiment preferably contains 0.01% by mass to 5.0% by mass of the low-viscosity glucomannan according to the present embodiment. At least within this range, a sufficient dispersion-stabilizing effect of solids can be reliably obtained, and good physical properties of the liquid composition, particularly good texture of food and drink can be obtained. In addition, the low-viscosity glucomannan is more preferably 0.03% by mass to 5.0% by mass, more preferably 0.1% by mass to 3.0% by mass, even more preferably 0.2% by mass It is preferable to contain up to 3.0% by mass.

Here, as one form of the solid-containing liquid composition according to the present embodiment, it is preferably a food or drink containing a solid. Beverages containing solids include, for example, orange beverages containing pulp containing orange sugar, pulp-containing beverages containing pulp and vegetables other than sugar, beverages containing vegetables, and jelly. , corn potage containing whole corn, tapioca-containing beverages containing tapioca pearls, calcium-containing beverages containing insoluble calcium, sesame dressings containing sesame, and the like. According to the solid-containing food and drink according to the present embodiment, due to the action of low-viscosity glucomannan, these solid foods can be stably and uniformly dispersed in the food and drink, and there is no stringiness and pasty feeling. , You can get a clean and delicious texture without sticking.

In addition, since the low-viscosity glucomannan according to the present embodiment is excellent in acid resistance, it can be used as a liquid composition for food and drink, such as various carbonated drinks, beer, and sparkling drinks such as low-malt beer. Pneumatic beverages that are aerated by injection of gas, fermentation by microorganisms, or the like can also be suitably applied. The solid-containing food and drink according to the present embodiment can be used as an aerated beverage containing various solid foods, and these solid foods can be stably and uniformly dispersed in the aerated beverage.

Moreover, as one form of the solid-containing liquid composition according to the present embodiment, it is preferably a cosmetic containing a solid. Cosmetics containing solids include, for example, liquid cosmetics containing vitamin capsules and functional ingredient-containing capsules. According to the solid content-containing cosmetic product according to the present embodiment, the action of low-viscosity glucomannan makes it possible to stably and uniformly disperse these capsules and the like in the cosmetic product. A liquid with no liquidity is obtained.

In addition, as one form of the solid-containing liquid composition according to the present embodiment, a solid-containing detergent that is not included in pharmaceuticals, quasi-drugs, or cosmetics (e.g., laundry detergent, dish detergent, etc.) Detergents that are not used on the human body), fragrances that are not contained in cosmetics (for example, fragrances that are not used on the human body, such as installation-type fragrances), paints (including pigments and dyes), agricultural chemicals, etc. Applicable.

Ordinary glucomannan (manufactured by Ina Food Industry Co., Ltd., “Inagel Mannan 100A” (Inagel is a registered trademark; hereinafter the same)) (Mannan 1), which is a refined konjac flour, is added to a predetermined degree of low viscosity. Low-viscosity glucomannan (low-molecular-weight) (mannan 2-18: includes relatively high-viscosity glucomannan, but here, for the sake of convenience, " low-viscosity glucomannan”) or a known dispersion stabilizer to produce a solid-containing liquid composition. Examples of known dispersion stabilizers include xanthan gum (manufactured by Ina Food Industry Co., Ltd., "Inagel V-10"), carrageenan (manufactured by Ina Food Industry Co., Ltd., "Inagel V-120"), LA gellan gum (Ina Food Industry Co., Ltd. Co., Ltd., “Inagel GP-10”) and LM pectin (Ina Food Industry Co., Ltd., “Inagel JM-15”) were used.

(Lower viscosity (lower molecular weight) of glucomannan)
Mannan 2-11 was obtained by classifying mannan 1 obtained by acid hydrolysis to reduce the molecular weight. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, citric acid was added to adjust the acidity, and after heating, sodium citrate was added to neutralize. Thereafter, the slurry was dried with hot air and classified with a sieve of 200 mesh (mesh size: 77 μm) to obtain mannan 2-11.
Mannan 2-11 is manufactured into low-viscosity glucomannans with different viscosities by changing the pH conditions (pH when adjusting the slurry to be acidic) and the heating conditions (heating temperature and heating time) in the acid hydrolysis treatment. bottom.
The specific conditions set for each are as follows.
Mannan 2 pH: 4.5 Heating conditions: 90°C for 2 hours Mannan 3 pH: 5.5 Heating conditions: 80°C for 2 hours Mannan 4 pH: 5.0 Heating conditions: 75°C for 3 hours Mannan 5 pH: 5 .0 Heating conditions: 80°C for 3 hours Mannan 6 pH: 4.5 Heating conditions: 85°C for 2 hours Mannan 7 pH: 4.0 Heating conditions: 80°C for 2 hours Mannan 8 pH: 4.0 Heating conditions: 4 hours at 70°C Mannan 9 pH: 3.5 Heating conditions: 1 hour at 65°C Mannan 10 pH: 2.5 Heating conditions: 1 hour at 55°C Mannan 11 pH: 2.5 Heating conditions: 2 hours at 55°C

Mannan 12 was obtained by pulverizing mannan 1 with a stone mill and classifying it with a 200-mesh sieve.

Mannan 13 was obtained by classifying mannan 1 that had been enzymatically reduced in molecular weight. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, to which mannanase was added and heated at 40° C. for 1 hour. The slurry was dried with hot air and sieved through a 200-mesh sieve to obtain mannan 13.

Mannans 14-18 were obtained by classifying Mannan 1 obtained by acid hydrolysis to reduce the molecular weight. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, citric acid was added to this to adjust the pH to 4.5, and after heating at 90 ° C. for 2 hours, sodium citrate was added to obtain a slurry. calmed down Thereafter, the slurry was dried with hot air, pulverized with a jet mill, and classified with a sieve to obtain Mannan 14-18.
Mannans 14-18 were produced as low-viscosity glucomannans with different viscosities by adjusting the pH conditions and heating conditions in the acid hydrolysis treatment to the above settings while changing the mesh size of the sieve.
The sieves used for each are as follows.
Mannan 14 Mesh size 80 (opening 178 μm)
Mannan 15 mesh size 100 (opening 154 μm)
Mannan 16 mesh size 180 (opening 91 μm)
Mannan 17 mesh size 300 (opening 45 μm)
Mannan 18 mesh size 400 (opening 34 μm)

(viscosity of glucomannan and low-viscosity glucomannan)
Table 1 shows the viscosity of Mannan 1 and Mannan 2-18 along with the particle size. "1% viscosity" in the table represents "viscosity of 1% aqueous solution at 25°C" described in the description of the present embodiment. In addition, the "particle diameter" in the table is the volume average particle diameter (MV: Mean Volume Diameter) in the particle size distribution measured by the laser diffraction particle size distribution measurement method, that is, the volume measured by the laser diffraction particle size distribution measurement method Represents the arithmetic mean diameter in the standard particle size distribution.

(Gelling ability of low-viscosity glucomannan)
Of the low-viscosity glucomannans shown in Table 1, mannans 8-11, which have the lowest viscosity, were examined for gelling ability under alkaline conditions. The confirmation method is, first, after dispersing mannan in water, mixing calcium hydroxide dissolved in water, finally mannan: 5% by mass, calcium hydroxide: 0.25% by mass, water: balance (Total: 100% by mass). The adjusted liquid was poured into a container, heated together with the container at 90° C. for 1 hour, and confirmed whether or not gelation occurred after cooling.

As a reference, for mannan 8-11, the viscosity of a 2% aqueous solution at 25 ° C. (6.0 g of glucomannan was dispersed in 310 g of purified water and then heated at 95 ° C. for 3 minutes to adjust the final weight to 300 g. viscosity of the sol obtained at 25 ° C.), and the viscosity of a 3% aqueous solution at 25 ° C. (9.0 g of glucomannan was dispersed in 310 g of purified water and then heated at 95 ° C. for 3 minutes to adjust the final weight to 300 g. The viscosity at 25° C. of the sol obtained by the method was also measured. The measurement method was the same as the measurement method for the "viscosity of a 1% aqueous solution at 25°C" described in the description of this embodiment. Table 2 shows the results together with the viscosity of a 1% aqueous solution.

As shown in Table 2, mannans 8 and 9 with a viscosity of 1% aqueous solution at 25 ° C. of 20 mPa s or more gelled, but mannan 10 with a viscosity of 15 mPa s and mannan 11 with a viscosity of 4 mPa s did not gel. Mannans 1-7 and 12-18, which are more viscous than mannans 8 and 9 (larger molecular weights), are naturally considered to have gelling ability under alkaline conditions.

(Method for evaluating solid-containing liquid composition)
The method for evaluating the produced solid-containing liquid composition is as follows.

Dispersion stabilizing effect: The dispersion stabilizing effect of the solid-containing liquid composition was visually evaluated according to the following criteria.
A: The solids are uniformly dispersed and stable in the liquid composition.
(The amount of sediment is 5% or less of the total solids.)
B: Solid matter has a little sedimentation compared to A, but there is no problem in terms of product quality.
(The amount of sediment exceeds 5% of the total solids and is 20% or less.)
C: The solid matter has sedimentation compared to B, but it is about the lower limit where there is no problem in terms of product quality.
(The amount of sediment is over 20% and not more than 35% of the total solids.)
D: Solids are sedimented.
(The amount of sediment is more than 35% and not more than 65% of the total solids.)
E: Severe sedimentation of solids.
(The amount of sediment exceeds 65% of the total solids.)

Texture: When the solid-containing liquid composition was a solid-containing food or drink, it was eaten and the texture was evaluated according to the following criteria. Evaluation was independently performed by 10 panelists. The most frequent evaluation was taken as the evaluation result.
A: Easy to eat and drink without stringiness or pasty feeling.
B: Slight stringiness and pasty feeling, but no problem in terms of product quality.
C: There is more stringiness and pasty feeling than B, but it is about the lower limit where there is no problem in terms of product quality.
D: Unfavorable due to stringiness and pasty feeling.

Liquidity: When the solids-containing liquid composition was a non-edible solids-containing chemical product, it was touched and evaluated for liquidity according to the following criteria. Evaluation was independently performed by 10 panelists. The most frequent evaluation was taken as the evaluation result.
A: No stringiness or pasty feeling.
B: Slight stringiness and pasty feeling, but no problem in terms of product quality.
C: There is more stringiness and pasty feeling than B, but it is about the lower limit where there is no problem in terms of product quality.
D: Unfavorable due to stringiness and pasty feeling.

(Test 1)
As a dispersion stabilizer, glucomannan, low-viscosity glucomannan, or a known dispersion stabilizer shown in Table 4, the formulation shown in Table 3 (in all the tables below, the unit of formulation is [% by mass]) Contains solids A pulp-containing beverage was produced as a liquid composition. After dissolving crystalline citric acid, sodium citrate, granulated sugar, and each dispersion stabilizer shown in Table 4 in water, white peach cut into cubes of about 3 mm on a side was added to prepare a pulp-containing beverage. The prepared pulp-containing beverage was filled into a required number of stand packs, sealed, and heat sterilized at 85° C. for 30 minutes. After that, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the pulp dispersion stabilizing effect (simply referred to as "dispersion" in all the tables below) was evaluated, and the texture of the pulp-containing beverage was evaluated. Table 4 shows the results.

As shown in Table 4, when the known dispersion stabilizers xanthan gum (Comparative Example 1), carrageenan (Comparative Example 2), LA gellan gum (Comparative Example 3), and LM pectin (Comparative Example 4) were blended, production Although the pulp could be uniformly dispersed in the beverage immediately after, the dispersion stabilizing effect was slightly reduced after heat sterilization, and almost disappeared after 10 days. Moreover, these all had bad texture.

On the other hand, when low-viscosity glucomannan with a viscosity of 1% aqueous solution at 25° C. in the range of 20 mPa s to 800 mPa s (Example 1-14) was used, the pulp was uniformly dispersed in the beverage. I was able to make it, and there was no problem with the texture. Moreover, these dispersion stabilizing effects and texture were maintained without deterioration even after 10 days. Among them, when the viscosity was in the range of 25 mPa·s to 500 mPa·s (Examples 1, 3-6, 8-14), a higher dispersion stabilizing effect and good texture were obtained. Further, when the viscosity was in the range of 30 mPa·s to 300 mPa·s (Examples 1, 4, 5, 8-14), a higher dispersion stabilizing effect and a better texture were obtained. On the other hand, when the viscosity exceeds 800 mPa s (Comparative Examples 5 and 6), the texture is poor, and when the viscosity is below 20 mPa s (Comparative Examples 7 and 8), the dispersion stabilizing effect cannot be obtained. .

(Test 2)
A gel-containing beverage was produced as a solid-containing liquid composition according to the formulation shown in Table 5 by a method according to Test 1. After dissolving all the remaining compounding ingredients other than the solid gel in water, Gel 1 was added as a gel to prepare a gel-containing beverage. The gel 1 is a small gel piece obtained by rehydrating the dried product according to the example of Patent Document 3 (Japanese Patent Application Laid-Open No. 9-234004), which is produced by the method described in the same document. A necessary number of stand packs were filled with the produced gel-containing beverage, sealed, and heat sterilized at 85° C. for 30 minutes. After that, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stabilization effect of the gel was evaluated, and the texture of the gel-containing beverage was evaluated. Table 6 shows the results.

In Test 1, a plurality of low-viscosity glucomannans with different viscosities were blended at a constant blending amount (ratio), whereas in Test 2, the viscosity of a 1% aqueous solution at 25 ° C. was 107 mPa s. Glucomannan (mannan 2) was blended in different blending amounts (ratios). As shown in Table 6, 0.01% by mass to 5.0% by mass of the low-viscosity glucomannan in a gel-containing beverage, which is a solid-containing liquid composition (containing) (Example 15 -20), the gel could be uniformly dispersed in the beverage, and there was no problem with the texture. In addition, these dispersion stabilizing effects and texture were maintained with little deterioration even after 10 days. Of these, when the blending amount was in the range of 0.03% by mass to 5.0% by mass (Examples 16 to 20), a higher dispersion stabilizing effect and good texture were obtained. Further, when the blending amount was in the range of 0.2% by mass to 3.0% by mass (Examples 17 to 20), a higher dispersion stabilizing effect and a better texture were obtained.

(Test 3)
Various gel-containing liquid compositions were prepared as the liquid compositions shown in Table 8 and the liquid compositions containing solids according to the formulations shown in Table 7. After Mannan 7 was dissolved in each liquid composition shown in Table 8, Gel 3 was added as a gel to prepare various gel-containing liquid compositions. Gel 3 is prepared by dissolving agar powder ("Kanten Cook" (registered trademark) manufactured by Ina Foods Industry Co., Ltd.) in water at a concentration of 1.0% by mass. It is cut.

Among the produced gel-containing liquid compositions, the non-foaming liquid composition was filled in the required number of stand packs, sealed, heat sterilized at 62 ° C. for 30 minutes, and then stored in a refrigerator for 10 days. bottom. On the other hand, the effervescent liquid composition was refrigerated for 10 days after being filled into a required number of cans and sealed. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stability effect of the gel was evaluated, and the texture or liquid properties of the gel-containing liquid composition was evaluated (Note that the foamable liquid composition without heat sterilization was evaluated according to the timing after heat sterilization of the non-foaming liquid composition). Table 8 shows the results.

As shown in Table 8, the gel could be uniformly dispersed in any of the liquid compositions, and the texture and liquid properties were good. Further, these dispersion stabilizing effect, texture and liquid properties were maintained without deterioration even after 10 days.

(Test 4)
Various solids-containing beverages were prepared as solids-containing liquid compositions according to the formulations shown in Table 9, using the solids shown in Table 10 as solids. After dissolving all the remaining ingredients other than the solids in water, each solid shown in Table 10 was added to prepare various solids-containing beverages.

Among the solids shown in Table 10, the white peach is the white peach of Test 1. The sugar is the sugar of Wenzhou mandarin oranges. Carrots are carrots cut into cubes with sides of about 2 mm. Gel 1 is Gel 1 of Test 2, and as described above, a gel piece obtained by rehydrating the dried matter according to the example of Patent Document 3 (Japanese Patent Laid-Open No. 9-234004), which was produced by the method described in the same document. is. Gel 2 is a small gel piece obtained by rehydrating the dried product according to Example 1 of Patent Document 4 (Japanese Patent Application Laid-Open No. 4-207174) by the method described in the same document. Gel 1 is an elastic gel in which a gelling agent, agar, is blended with a plurality of polysaccharides. On the other hand, the gel 2 is made of agar with a high melting point and is a gel that is difficult to melt and lose its shape even at high temperatures. Gel 3 is Gel 3 of Test 3, which is an agar jelly prepared by a conventional method using commercially available cooking agar powder as described above. Tapioca pearls are commercially available in small sizes. Insoluble calcium is calcium monohydrogen phosphate. The corn is commercially available whole corn. Sesame is commercially available roasted sesame.

A required number of stand packs were each filled with the prepared beverage containing solids, sealed, and heat sterilized at 85° C. for 30 minutes. After that, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the effect of stabilizing the dispersion of the solids was evaluated, and the texture of the beverage containing solids was evaluated. Table 10 shows the results.

As shown in Table 10, all solids could be uniformly dispersed in the beverage, and the texture and liquid properties were good. Further, these dispersion stabilizing effect, texture and liquid properties were maintained without deterioration even after 10 days.

(Test 5)
A corn-containing food and drink was prepared by the method according to Test 1 as a solid-containing liquid composition with the formulation shown in Table 11. After dissolving all the remaining compounding ingredients other than corn, which is a solid matter, in water, commercially available whole corn was added as corn to prepare a corn-containing food and drink. A required number of stand packs were filled with the prepared corn-containing food and drink, sealed, and heat sterilized at 85° C. for 30 minutes. After that, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stabilization effect of the corn was evaluated, and the texture of the corn-containing food and drink was evaluated. Table 12 shows the results.

As shown in Table 12, as a dispersion stabilizer, 1 part by mass to 50 parts by mass of xanthan gum is added to 100 parts by mass of low-viscosity glucomannan (mannan 9) having a viscosity of 21 mPa s in a 1% aqueous solution at 25 ° C. By containing them together, the effect of stabilizing the dispersion of corn was improved (Examples 46 to 49) compared to the case of the low-viscosity glucomannan alone (Example 45). Looking at the dispersion stabilizing effect and texture, from the results in Table 12, it can be said that it is more preferable to contain 5 parts by mass to 30 parts by mass of xanthan gum in combination with 100 parts by mass of low-viscosity glucomannan (Example 47 , 48).

Claims (8)

A dispersion stabilizer that maintains a uniformly dispersed state of solids in a solids-containing liquid composition and prevents sedimentation and floating,
A dispersion stabilizer comprising low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C. 2. The dispersion stabilizer according to claim 1, wherein the low-viscosity glucomannan has the property of gelling when heated under alkaline conditions. 3. The dispersion stabilizer according to claim 1, further comprising xanthan gum. A solid- containing liquid composition comprising a dispersion stabilizer containing low-viscosity glucomannan having a viscosity of 1% aqueous solution at 25 ° C. of claim 1 in the range of 20 mPa s to 800 mPa s. . 5. The solid -containing liquid composition according to claim 4, wherein the low-viscosity glucomannan has the property of gelling when heated under alkaline conditions. 5. The liquid composition containing solids according to claim 4, characterized by containing 0.01% by mass to 5.0% by mass of said low-viscosity glucomannan. 7. The liquid composition containing solids according to any one of claims 4 to 6, further comprising xanthan gum. A dispersion stabilization method for maintaining a uniformly dispersed state of the solids in a liquid composition containing the solids to prevent sedimentation and floating ,
A method for stabilizing dispersion, which comprises adding low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s as a 1% aqueous solution at 25° C. to the liquid composition containing the solid matter.