JPH01273550A - Readily water dispersible polysaccharide composition and production thereof - Google Patents
Readily water dispersible polysaccharide composition and production thereofInfo
- Publication number
- JPH01273550A JPH01273550A JP63102432A JP10243288A JPH01273550A JP H01273550 A JPH01273550 A JP H01273550A JP 63102432 A JP63102432 A JP 63102432A JP 10243288 A JP10243288 A JP 10243288A JP H01273550 A JPH01273550 A JP H01273550A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- water
- composition
- polysaccharide
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 150000004676 glycans Chemical class 0.000 title claims abstract description 31
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 31
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000002245 particle Substances 0.000 claims abstract description 16
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 11
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 5
- 229920002907 Guar gum Polymers 0.000 claims abstract description 4
- 235000010417 guar gum Nutrition 0.000 claims abstract description 4
- 239000000665 guar gum Substances 0.000 claims abstract description 4
- 229960002154 guar gum Drugs 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 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 7
- 239000008103 glucose Substances 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 229920000591 gum Polymers 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229930182830 galactose Natural products 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000010491 tara gum Nutrition 0.000 claims description 3
- 239000000213 tara gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 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 claims description 3
- 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 claims description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 claims description 2
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 239000001904 Arabinogalactan Substances 0.000 claims description 2
- 229920000189 Arabinogalactan Polymers 0.000 claims description 2
- 241000416162 Astragalus gummifer Species 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 229920000569 Gum karaya Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 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 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- 229920001615 Tragacanth Polymers 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 235000019312 arabinogalactan Nutrition 0.000 claims 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 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000010494 karaya gum Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims 1
- 244000106483 Anogeissus latifolia Species 0.000 claims 1
- 235000011514 Anogeissus latifolia Nutrition 0.000 claims 1
- 239000001922 Gum ghatti Substances 0.000 claims 1
- 235000019314 gum ghatti Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 9
- 238000004090 dissolution Methods 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000005469 granulation Methods 0.000 description 6
- 230000003179 granulation Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000012906 dessert mixes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、易水分散性多糖類組成物および、その製造方
法に関する。さらに詳しくは、本発明は、例えば食品工
業分野において結着・保水剤、増粘安定剤等として利用
する際に、水に容易に分散し得る多ｔＩ！類組成物に関
するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to an easily water-dispersible polysaccharide composition and a method for producing the same. More specifically, the present invention provides a multi-tI compound that can be easily dispersed in water when used as a binder/water retaining agent, thickening stabilizer, etc. in the food industry, for example. The present invention relates to compositions of this type.
（従来の技術）
ガム類、ペクチン等の多糖類が、上記のような用途にお
いて充分に機能を発揮するためには、水に均一に分散し
得ることが必要である。ところが従来の製品は、水分散
操作が容易ではなく、例えば少量ずつを水に加えながら
強力な撹拌機を用いるか、あるいは溶解性の高い糖類と
粉の状態で混合したものを水に加えながら攪拌するか、
あるいは均一な状態になるまで攪拌を続ける方法が一般
に行われている。しかし、高濃度の溶液になると、いわ
ゆる“ままこ”の状態になり易（攪拌羽根に付着したり
、場合によっては攪拌できなくなるような状態が起こり
得る。このような状況は、工程作業上の大きい問題の一
つになっている。(Prior Art) In order for polysaccharides such as gums and pectin to fully exhibit their functions in the above-mentioned uses, they need to be able to be uniformly dispersed in water. However, with conventional products, dispersion in water is not easy; for example, it is necessary to use a powerful stirrer while adding small amounts to water, or to mix highly soluble sugars in powder form while adding to water. Or,
Alternatively, a commonly used method is to continue stirring until a uniform state is obtained. However, when the solution becomes highly concentrated, it tends to become stuck (it may stick to the stirring blade or become impossible to stir in some cases). This has become one of the big problems.
このため、水分散性を高める方法として、粉末多ＩＪ！
［を篩分けすることで粒子径をある程度均一にする方法
、そのまま造粒して見掛は比容を上げる方法等が考案さ
れている（特開昭６０−２５１１７８号、特開昭６３−
２４８６５号）。しかし、これらの方法は、攪拌状態に
ある水あるいは水溶液に多ＩＩ！類粉末として添加した
際には大きい効果があるが、静置した状態にある水にそ
のまま加えたり、あるいは多Ｌ［粉末自体に静置状態で
水を加えた場合には、いわゆる“ままこ”状態になり易
く、この点で改善の余地がある。Therefore, as a method to improve water dispersibility, powder multi-IJ!
Methods have been devised such as sieving to make the particle size uniform to some extent, and granulating it as it is to increase the apparent specific volume (JP-A-60-251178, JP-A-63-
No. 24865). However, these methods require a large amount of water or aqueous solution under stirring. It has a great effect when added as a similar powder, but it can be added directly to water that has been left standing, or if water is added to the powder itself while it is still standing, it can cause a so-called "Mamako". There is room for improvement in this respect.
（発明が解決しようとする課題）
従来の多糖類製品は、上記のように水分散において操作
が繁雑で、工程作業の遅れやロス等の原因になっている
。また、インスタント食品に複合多糖類を原料として使
用する際、例えば粉末デザートミックスのような製品に
おいて、原料粉の水分散性が悪くなり、調製に手間がか
かる原因になっている。(Problems to be Solved by the Invention) As described above, conventional polysaccharide products require complicated operations during water dispersion, causing delays in process operations and losses. Furthermore, when complex polysaccharides are used as a raw material in instant foods, for example, in products such as powdered dessert mixes, the water dispersibility of the raw material powder becomes poor, making preparation time-consuming.
本発明は、上記のような問題点を解決する手段の一つと
して多糖類組成物を提供する。加えて、水に分散する際
に水を攪拌状態にしながら、多糖類粉末を加える操作に
こだわらなくても良い多糖類組成物を提供する。また、
上記のような問題点を解決する方法を提供することを目
的とする。The present invention provides a polysaccharide composition as one means for solving the above problems. In addition, to provide a polysaccharide composition that does not require the operation of adding polysaccharide powder while stirring water when dispersing it in water. Also,
The purpose is to provide a method to solve the above problems.
（課題を解決するための手段）
本発明は、多ｔＦ１ｆｆｉ粉末１部に対して単糖類およ
び二糖類のうち一種以上の粉末を１部より多く７０部以
下混合し、この混合物に水を噴霧することによって顆粒
状にすることを特徴とする易水分散性多糖類組成物およ
びその製造方法である。(Means for Solving the Problems) The present invention includes mixing more than 1 part and 70 parts or less of powder of one or more types of monosaccharides and disaccharides with 1 part of multi-tF1ffi powder, and spraying water onto this mixture. The present invention provides an easily water-dispersible polysaccharide composition, which is characterized in that it is made into granules, and a method for producing the same.
本発明において用いる多糖類とは、例えば食品工業分野
において結着・保水剤、増粘安定剤等に広く利用されて
いるもので、グアガム、ローカストビーンガム、タラガ
ム、タマリンド種子ガム、アラビアガム、トラガントガ
ム、カラヤガム、ガンティガム、ペクチン、アラビノガ
ラクタン、カラギーナン、キサンタンガム、ファーセレ
ラン等を例示し得る。これらは単独でも、二種以上を混
合して用いてもよい。これらは本発明の多ＩＪ！Ｍ組成
物の原料として用いられるもので、一般に市販されてい
る粉状のものをそのまま用いることができる。The polysaccharides used in the present invention are those widely used in the food industry, for example, as binding agents, water retention agents, thickening stabilizers, etc., such as guar gum, locust bean gum, tara gum, tamarind seed gum, gum arabic, and gum tragacanth. , karaya gum, ganti gum, pectin, arabinogalactan, carrageenan, xanthan gum, furseleran, and the like. These may be used alone or in combination of two or more. These are the multi-IJ! It is used as a raw material for the M composition, and commercially available powders can be used as they are.
また、本発明において用いる多ｖＭ類および二糖類とし
ては、果糖、ぶどう糖、ガラクトース、蔗糖、麦芽糖、
乳糖を例示し得る。これらは単独でも二種以上混合して
用いても良いが、甘味度を考慮に入れる場合は、甘味度
の低い乳糖や甘味度の高い果糖などを目的に応じて使い
分けることができる。In addition, the polyvMs and disaccharides used in the present invention include fructose, glucose, galactose, sucrose, maltose,
An example may be lactose. These may be used alone or in a mixture of two or more, but if sweetness is taken into consideration, lactose with a low sweetness, fructose with a high sweetness, etc. can be used depending on the purpose.
本発明の原料となるものは、以上述べた多糖類および単
糖類および／または二ＩＪ！類であるが、必要があれば
、粉末調味料、粉末香辛料、パラチノース・アスパルテ
ーム等の新せ味料粉末、粉末色素等を適量加えることが
できる。The raw materials of the present invention are the above-mentioned polysaccharides, monosaccharides and/or di-IJ! However, if necessary, suitable amounts of powdered seasonings, powdered spices, new seasoning powders such as palatinose and aspartame, powdered pigments, etc. can be added.
これらの原料粉末の混合には、ブレンダー等の機械を用
いてもよいし、少量であれば袋中に入れ人手で混合して
もよい。また、造粒機の種類によっては、混合を同時に
行ってくれるものもある。These raw material powders may be mixed using a machine such as a blender, or if the amount is small, they may be placed in a bag and mixed manually. Also, depending on the type of granulator, some can perform mixing at the same time.
本発明における多Ｉｌｉ類粉末と単糖類および／または
二糖類粉末の混合比は、多ＩＩＭ類粉末１部に対して単
糖類および／または二ＩＩ！類粉末が１部より多く７０
部以下の範囲で選ばれるが、汎用性を持たせるためには
多ｔＩ！！１部に対して単ＩＪ！Ｉおよび／または二Ｉ
ｌｆが２〜５部程度が好ましい。In the present invention, the mixing ratio of the poly-III powder and the monosaccharide and/or disaccharide powder is 1 part of the poly-IIM powder to 1 part of the monosaccharide and/or disaccharide powder. More than 1 part of similar powder 70
However, in order to have versatility, multiple tI! ! Single IJ for 1 part! I and/or two I
It is preferable that lf is about 2 to 5 parts.
多糖類粉末１部に対して単糖類および／または二Ｉｌｌ
が１部以下であると、造られる顆粒状多糖類組成物は水
または水溶液を撹拌状態にして添加した際には良好な水
分散性を示すが、静置状態にある水または水溶液に加え
たり、造られた顆粒状多＃ＩＭ類組成物を容器に入れ、
そのままの状態で水または水溶液を加えた場合に、いわ
ゆるままこ状態になってしまう。1 part of polysaccharide powder to 1 part of monosaccharide and/or two parts of polysaccharide powder
is 1 part or less, the resulting granular polysaccharide composition exhibits good water dispersibility when added to water or an aqueous solution under stirring; , put the prepared granular multi-IM composition in a container,
If water or an aqueous solution is added to the mixture as it is, a so-called sticky state will occur.
また、多ＩＪｉ類と単ＩＪ！類および／または二１！類
の割合は、食用のジャム等の高糖度製品に用いるとして
も多糖類１部に対して７０部が限度であり、それ以上の
混合比は実用に適さない。Also, multi IJi and single IJ! Class and/or 21! Even when used in high sugar content products such as edible jams, the ratio of polysaccharide to 1 part of polysaccharide is limited to 70 parts, and a mixing ratio higher than that is not suitable for practical use.
本発明において、水を噴霧し顆粒状にする操作は、流動
層造粒機能を持つ造粒機により行われる。In the present invention, the operation of spraying water to form granules is performed by a granulator having a fluidized bed granulation function.
ここで用いられる造粒機は、例えば転勤流動層造粒装置
スピラコータ（ＳＰ Ｔ ＲＡＣＯＴＡ、開田精工（＋
１）等であり、その操作条件は機械によって多少異なる
が、例えばスビラコータの場合、５０〜１００℃に加温
した温風を下方より通じて、スプレーエアー圧１．２ｋ
ｇ／ｃ＋＋！程度で造粒操作を行う。The granulator used here is, for example, the transfer fluidized bed granulator Spiracota (SP T RACOTA, Kaida Seiko (+
1), etc., and the operating conditions differ slightly depending on the machine, but for example, in the case of a Subira coater, warm air heated to 50 to 100°C is passed from below, and a spray air pressure of 1.2 k is applied.
g/c++! Perform the granulation operation to a certain degree.
本発明で用いる水はバインダーの役割をするが、その用
いる割合は、原料粉末１部に対して０．０５〜０．３部
程度の範囲で用いられる。０．０５部未満では造粒が行
われず、あるいは造粒物の割合が極端に少なくなり、ま
た０、３部を超えると粒径が大きくなりすぎたりして、
次の乾燥工程で実用的な粒度をもつ造粒物の収率が少な
くなる等の問題があり好ましくない。The water used in the present invention serves as a binder, and the proportion of water used is approximately 0.05 to 0.3 parts per 1 part of the raw material powder. If it is less than 0.05 parts, granulation will not take place or the proportion of granules will be extremely small, and if it exceeds 0.3 parts, the particle size will become too large.
This is not preferable since there are problems such as a decrease in the yield of granules having a practical particle size in the next drying step.
また、造粒物のｐＨ調整、味付は等を行う必要がある場
合は、水の中に調味料、香辛料、緩衝塩、ｐ Ｈ調整剤
等を適量溶解または分散しておくことも可能である。In addition, if it is necessary to adjust the pH of the granules, add flavor, etc., it is also possible to dissolve or disperse appropriate amounts of seasonings, spices, buffer salts, pH adjusters, etc. in water. be.
本発明の製造法により得られる多糖類組成物は、粒径が
１００〜２０００μｍの範囲にあり、常温または室温下
において易水分散性に優れている。粒径がこの範囲外で
は十分に造粒されていないものが多かったり、粒径が大
きすぎるために分散性、溶解性が悪くなるので好ましく
ない。その分散方法においては組成物を水中に加えよう
と組成物に水を加えようと、その順序、添加時の攪拌操
作の有無は問わない。The polysaccharide composition obtained by the production method of the present invention has a particle size in the range of 100 to 2000 μm, and has excellent water dispersibility at room temperature or room temperature. If the particle size is outside this range, it is not preferable because many particles are not sufficiently granulated or the particle size is too large, resulting in poor dispersibility and solubility. In the dispersion method, it does not matter whether the composition is added to water or water is added to the composition, the order of adding the composition, and the presence or absence of a stirring operation at the time of addition.
本発明において述べる「易水分散性」とは、多糖類組成
物が微粒子となって散在あるいは水と混合して容体を生
じる性質を持つ意味である。In the present invention, the term "easy water dispersibility" means that the polysaccharide composition has the property of becoming fine particles and being dispersed or mixed with water to form a container.
（発明の効果）
本発明の組成物は、多ｔｉ類と単糖類および／または二
糖類を一定の割合で含有するので、従来の多糖類製品に
比べ、水分散性が良く、操作が筒車なので工程作業の遅
れやロスの原因を回避することができる。また、食品そ
の他の用途において多糖類と単糖類および／または二糖
類を同時に用いることが極めて多いので、本発明の多糖
類組成物の利用範囲は掻めて広い。(Effects of the Invention) Since the composition of the present invention contains polysaccharides and monosaccharides and/or disaccharides at a certain ratio, it has better water dispersibility and is easier to operate than conventional polysaccharide products. Therefore, delays in process work and causes of loss can be avoided. Further, since polysaccharides and monosaccharides and/or disaccharides are very often used simultaneously in foods and other uses, the range of application of the polysaccharide composition of the present invention is extremely wide.
（実施例） 以下、実施例に基づき本発明を具体的に説明する。(Example) Hereinafter, the present invention will be specifically explained based on Examples.
実施例１
転勤流動層造粒装置スピラコータ（ＳＰＩＲＡＣＯＴＡ
、開田精工＠）を用い、低メトキシルペクチン１００ｇ
（ＬＭ −５Ｎ−３２５ＭＲ３社、７０メツシュ全通）
と含水結晶ぶどうＷ２Ｏ０ｇ （３６メツシユ全通）を
混合し、温風（９０℃）で流動化させたのち、ディスク
回転数１００〜２０Ｏｒｐｍで攪拌しながら、これに精
製水６０ｇをスプレーエアー圧１．２ｋｇ／ｃｒＡで噴
霧し、ついで乾燥することにより顆粒状低メトキシルペ
クチン組成物を造粒した。この組成物の粒径を篩分けに
より測定したところ、１５０〜８００ ｔｍの粒径分布
を示した。Example 1 Transfer fluidized bed granulation device SPIRACOTA
, Kaida Seiko@), 100g of low methoxyl pectin
(LM-5N-325MR3 companies, 70 meshes in total)
and 0 g of water-containing crystalline grapes W2O (all 36 meshes) were mixed and fluidized with warm air (90°C), and then 60 g of purified water was added to the mixture with a spray air pressure of 1.5 m while stirring at a disc rotation speed of 100 to 20 Orpm. A granular low methoxyl pectin composition was granulated by spraying at 2 kg/crA and then drying. When the particle size of this composition was measured by sieving, it showed a particle size distribution of 150 to 800 tm.
比較例１
実施例１と同様にして造粒した種々の低メトキシルペク
チン組成物、低メトキシルペクチンだけを用いて同様に
造粒したもの、および低メトキシルペクチンを造粒せず
に単にぶどう糖と混合したもの、各々について溶解時間
を比較測定した。溶解時間の測定方法は、１００ ｄビ
ーカーに各々の試料を適量計り取り、全量が１００ｇと
なるように室温下（２２℃）の精製水を加え、３０秒静
置した。各々の試料の重量は、どれも低メトキシルペク
チン濃度が重量比で２．０％になるように計量した。次
に、平羽根（長さ４ ｃｍ）を持つ攪拌機（スリーワン
モーター等）を用いて約２００ｒｐｍで撹拌し、試料が
完全に分散、溶解して粘稠な水溶液になるまでの時間を
測定した。その結果を第１表に示す。Comparative Example 1 Various low methoxyl pectin compositions granulated in the same manner as in Example 1, granulated in the same manner using only low methoxyl pectin, and low methoxyl pectin simply mixed with glucose without granulation. The dissolution time of each product was compared and measured. To measure the dissolution time, an appropriate amount of each sample was weighed into a 100 d beaker, purified water at room temperature (22° C.) was added so that the total amount was 100 g, and the mixture was allowed to stand for 30 seconds. The weight of each sample was determined so that the low methoxyl pectin concentration was 2.0% by weight. Next, the mixture was stirred at about 200 rpm using a stirrer (such as Three-One Motor) with flat blades (length 4 cm), and the time required for the sample to be completely dispersed and dissolved to become a viscous aqueous solution was measured. The results are shown in Table 1.
第１表
表中のペクチン：ぶどう糖の比が１：Ｏとは、ぶどう糖
を混合しないで造粒した試料を意味し、１：０＋ぶどう
Ｉ！２とは、低メトキシルペクチンだけの造粒物に２倍
量のぶどう糖を混合した試料を意味する。In Table 1, the pectin:glucose ratio of 1:0 means a sample granulated without mixing glucose, and 1:0+grape I! 2 means a sample in which twice the amount of glucose was mixed with a granulated product containing only low methoxyl pectin.
未造粒品および低メトキシルペクチンの割合が多い試料
は、いわゆる“ままこ”状態示観察された。これに対し
て本発明の組成物は、その分散性、溶解性が著しく向上
していると言える。Ungranulated products and samples with a high proportion of low methoxyl pectin exhibited a so-called "mamako" state. In contrast, it can be said that the composition of the present invention has significantly improved dispersibility and solubility.
実施例２
キサンタンガム２０ ｇ （ＳＡＴＩＡＸＡＮＥ ＣＸ
９０ Ｍ ＲＳ社）、に−カラギーナン８０ ｇ （Ｓ
ＡＴＩＡＧＥＬ Ｇ５５００ Ｍ２Ｓ社）、含水結晶フ
トウｔＪ！３００ｇ、β−乳ｔＪ！１００ｇを混合し、
実施例１と同様の操作条件で顆粒状条ＩＰｉ類組成物を
造粒した。造粒物の粒径は、２００〜１３００−であっ
た。Example 2 20 g of xanthan gum (SATIAXANE CX
90 M RS), carrageenan 80 g (S
ATIAGEL G5500 M2S), hydrated crystal FutJ! 300g, β-milk tJ! Mix 100g,
A granular strip IPi composition was granulated under the same operating conditions as in Example 1. The particle size of the granules was 200-1300.
比較例２
実施例２の組成物を造粒していないものと溶解性につい
て、その溶解時間を比較測定した。測定方法は比較例１
と同様に行った。その結果、本発明の組成物は、その溶
解時間が４分であり、造粒していないものの４０分に比
較して、その分散、溶解性において著しい向上がみられ
た。Comparative Example 2 The dissolution time of the composition of Example 2 was compared with that of a non-granulated composition. The measurement method is Comparative Example 1
I did the same thing. As a result, the dissolution time of the composition of the present invention was 4 minutes, which was significantly improved in dispersion and solubility compared to 40 minutes for the composition without granulation.
実施例３
高メトキシルペクチン６０ｇ （ｓｌｏｗ ｓｅｔ １
５０ｓａｇＭＲ３社）、蔗ｔＦｔ６００ｇを混合し、実
施例１と同様の操作条件で顆粒状の組成物を造粒した。Example 3 High methoxyl pectin 60g (slow set 1
50 sag (MR3) and 600 g of potato tFt were mixed, and a granular composition was granulated under the same operating conditions as in Example 1.
この造粒物の粒径は２００〜１２０（ｂａ＋＋であった
。また、比較例１と同様にして測定した溶解時間は４分
であり、良好な分散性を示した。The particle size of this granulated product was 200 to 120 (ba++).The dissolution time measured in the same manner as Comparative Example 1 was 4 minutes, indicating good dispersibility.
実施例４
λ−カラギーナン１２０ｇ （ＳＡＴＩＡＧＵＭ ＳＴ
ＡＮＤＡＲＤＭＲ３社）、ぶどう糖４００ｇ、麦芽ｔ７
！８０ｇを混合し、実施例１と同様の操作条件で顆粒状
の組成物を造粒した。この造粒物の粒径は３００〜１５
００−であった。また、比較例１と同様に測定した溶解
時間は、３．５分であり、良好な分散性を示した。Example 4 120g of λ-carrageenan (SATIAGUM ST
ANDARDMR3), glucose 400g, malt t7
! 80 g were mixed and the granular composition was granulated under the same operating conditions as in Example 1. The particle size of this granule is 300-15
It was 00-. Further, the dissolution time measured in the same manner as Comparative Example 1 was 3.5 minutes, indicating good dispersibility.
実施例５
０−カストビーンガム１００ｇ （ＶＩＤＯＧＵＭ Ｌ
１７５ＭＲ３社）、果ｔ７！２００ｇを混合し、実施例
１と同様の操作条件で顆粒状の組成物を造粒した。この
造粒物の粒径は３００〜１８００−であった。また、比
較例１と同様にして測定した溶解時間は４．５分であり
、良好な分散性を示した。Example 5 100g of 0-cast bean gum (VIDOGUM L
175MR3) and 200 g of fruit t7! were mixed, and a granular composition was granulated under the same operating conditions as in Example 1. The particle size of this granulated material was 300 to 1800. Further, the dissolution time measured in the same manner as Comparative Example 1 was 4.5 minutes, indicating good dispersibility.
実施例６
グアガム５０ｇ （ＶＩＤＯＧＵＭ ＧＨＫ１７５ Ｍ
ＲＳ社）、タラガム５０ｇ （ＶＩＤＯＧＵＭ ５Ｐ
２０ＯＭ ＲＳ社）、果ｔＦ３００ｇ、ガラクトース５
０ｇを混合し、実施例１と同様の操作条件で顆粒状の組
成物を造粒した。この造粒物の粒径は１２０〜１１００
−であった。また、比較例１と同様にして測定した溶解
時間は３．５分であり、良好な分散性を示した。Example 6 Guar gum 50g (VIDOGUM GHK175 M
RS), Tara gum 50g (VIDOGUM 5P
20OM RS), fruit tF 300g, galactose 5
A granular composition was granulated under the same operating conditions as in Example 1. The particle size of this granule is 120-1100
-It was. Further, the dissolution time measured in the same manner as Comparative Example 1 was 3.5 minutes, indicating good dispersibility.
Claims (5)
ち一種以上の粉末７０部以下（１部以下は含まず）を混
合し、この混合物に水を噴霧することによって顆粒状に
することを特徴とする易水分散性多糖類組成物の製造方
法。(1) Mix 1 part of polysaccharide powder with 70 parts or less of powder of one or more monosaccharides and disaccharides (not including 1 part or less), and make it into granules by spraying water on this mixture. A method for producing an easily water-dispersible polysaccharide composition, characterized by:
ガム、タマリンド種子ガム、アラビアガム、トラガント
ガム、カラヤガム、ガッティガム、ペクチン、アラビノ
ガラクタン、カラギーナン、キサンタンガム、ファーセ
レランから少なくとも一種類選ばれる請求項１記載の製
造方法。(2) The production according to claim 1, wherein the polysaccharide is at least one selected from guar gum, locust bean gum, tara gum, tamarind seed gum, gum arabic, gum tragacanth, gum karaya, gum ghatti, pectin, arabinogalactan, carrageenan, xanthan gum, and farcellan. Method.
トース、蔗糖、麦芽糖、乳糖から少なくとも一種類選ば
れる請求項１または２記載の製造方法。(3) The production method according to claim 1 or 2, wherein the monosaccharide and disaccharide are at least one selected from fructose, glucose, galactose, sucrose, maltose, and lactose.
により製造された易水分散性多糖類組成物。(4) An easily water-dispersible polysaccharide composition produced by the production method according to any one of claims 1 to 3.
る請求項４記載の易水分散性多糖類組成物。(5) The easily water-dispersible polysaccharide composition according to claim 4, wherein the particle size of the composition is in the range of 100 to 2000 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63102432A JP2588750B2 (en) | 1988-04-27 | 1988-04-27 | Water dispersible polysaccharide composition and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63102432A JP2588750B2 (en) | 1988-04-27 | 1988-04-27 | Water dispersible polysaccharide composition and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01273550A true JPH01273550A (en) | 1989-11-01 |
| JP2588750B2 JP2588750B2 (en) | 1997-03-12 |
Family
ID=14327304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63102432A Expired - Fee Related JP2588750B2 (en) | 1988-04-27 | 1988-04-27 | Water dispersible polysaccharide composition and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2588750B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007300895A (en) * | 2006-05-15 | 2007-11-22 | Sanei Gen Ffi Inc | Ramping preventing agent for water-soluble polymer |
| JP2008220312A (en) * | 2007-03-14 | 2008-09-25 | Kracie Foods Ltd | Agent for suppressing swelling of gelling agent, jellied food comprising the same disposed in sealed container equipped with mouthpiece, and method for suppressing swelling of gelling agent |
| JP2018102274A (en) * | 2016-12-28 | 2018-07-05 | 日清オイリオグループ株式会社 | Tablet type thickening composition |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4616215B2 (en) * | 2006-06-28 | 2011-01-19 | 三栄源エフ・エフ・アイ株式会社 | Thickener for protein-containing liquid composition |
-
1988
- 1988-04-27 JP JP63102432A patent/JP2588750B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007300895A (en) * | 2006-05-15 | 2007-11-22 | Sanei Gen Ffi Inc | Ramping preventing agent for water-soluble polymer |
| JP4672596B2 (en) * | 2006-05-15 | 2011-04-20 | 三栄源エフ・エフ・アイ株式会社 | Ramping inhibitor for water-soluble polymers |
| JP2008220312A (en) * | 2007-03-14 | 2008-09-25 | Kracie Foods Ltd | Agent for suppressing swelling of gelling agent, jellied food comprising the same disposed in sealed container equipped with mouthpiece, and method for suppressing swelling of gelling agent |
| JP2018102274A (en) * | 2016-12-28 | 2018-07-05 | 日清オイリオグループ株式会社 | Tablet type thickening composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2588750B2 (en) | 1997-03-12 |
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