JPH05276911A - Sterilization of viscosity-increasing polysaccharide - Google Patents

Abstract

PURPOSE:To sterilize efficiently viscosity-increasing polysaccharides excellent in preservability and containing no spores of thermoresistant bacteria by treating the polysaccharides using an alcohol together with an emulsifier for food. CONSTITUTION:Polysaccharides such as gum guaiac, etc., sterilized by treating it using an alcohol [preferably 5-100(wt.)% concentration] such as methanol, etc., together with 0.01-10% (based on the alcohol) emulsifier for food such as an aliphatic acid ester of glycerol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for sterilizing thickening polysaccharides. According to the present invention, it is possible to obtain a thickening polysaccharide free from thermostable bacterial spores and sterilized by the present invention. By using the thickening polysaccharide, a food having excellent preservability can be obtained.

[0002]

2. Description of the Related Art Conventionally, various methods have been investigated as a sterilization method for thermostable bacterial spores contained in powdery substances such as thickening polysaccharides. For example, sterilization by ultraviolet rays is effective against heat-resistant bacterial spores, but can be sterilized only on the surface and cannot reduce the number of bacteria below a certain level. Ozone sterilization is also effective for heat-resistant bacterial spores, but it is difficult to penetrate into the interior and the effect on the physical properties of the polysaccharide thickener cannot be ignored. Although ethylene oxide gas and radiation sterilization are effective, their use in food is legally limited due to safety issues.

[0003] Conventionally, liquid foods in cans that are filled and sold in containers such as cans have been sterilized by heating in the manufacturing process, so that deterioration by microorganisms is suppressed. However, such a sterilization treatment is a commercial sterilization, and the liquid food in a can is not aseptic. Such canned liquid foods do not deteriorate or deteriorate under ordinary storage.

However, in recent years, with the remarkable spread of vending machines, canned liquid foods are often sold by heating at vending machines, and if they are stored at a high temperature of 45 to 70 ° C., they are commercially sterilized. In some cases, heat-resistant bacterial spores, which are not sterilized and remain normally and are unlikely to germinate, germinate and proliferate, thereby deteriorating or degrading food. This phenomenon is often a problem in low-acid canned liquid foods such as coffee, cocoa, black tea, sardines and soups.

Although the thickening polysaccharide has excellent emulsion stability,
Many heat-resistant bacterial spores are used, for example, in liquid foods in cans, and when this food is heated and sold by a vending machine, the food spoils due to the germination of spores that have not been sterilized even by commercial sterilization. It has been considered difficult to prevent deterioration of quality because it may change in quality.

[0006]

Despite the fact that thickening polysaccharides have an excellent emulsion-stabilizing effect in the past, when they are used in canned liquid foods because of the large number of thermostable bacterial spores, they are Since it is difficult to keep it stable, it cannot be used, and a sterilization method for obtaining a thickening polysaccharide without a thermostable bacterial spore has been desired.

The present invention provides a method for sterilizing thermostable bacterial spores present in thickening polysaccharides by using alcohol in combination with a food-grade emulsifier.

[0008]

[Means for Solving the Problems] As a result of intensive studies on the method for sterilizing thermostable bacterial spores in thickening polysaccharides, the present inventors have found an invention of a sterilization method using alcohol and a food-grade emulsifier. It was That is, the present invention is a method for sterilizing a thickening polysaccharide, which comprises treating the thickening polysaccharide in combination with an alcohol and a food-grade emulsifier to obtain a thickening polysaccharide free from thermostable bacterial spores.

The food-grade emulsifier used in the present invention is one or more of glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin. Refers to a combination of.

The glycerin fatty acid ester used in the present invention is an ester of glycerin and a fatty acid having 8 to 22 carbon atoms, of which the monoester is preferred.

The polyglycerin fatty acid ester used in the present invention is an ester of polyglycerin having a degree of polymerization of 2 or more and a fatty acid having 8 to 22 carbon atoms.
Di, triesters are preferred.

The organic acid monoglyceride used in the present invention is an ester of glycerin, a fatty acid having 8 to 22 carbon atoms and an organic acid. The organic acids include acetic acid, lactic acid, citric acid,
Examples include diacetyl tartaric acid and succinic acid.

The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid having 8 to 22 carbon atoms, of which mono- and diesters are preferable.

The sorbitan fatty acid ester used in the present invention is a reaction product of sorbitol and a fatty acid having 8 to 22 carbon atoms, and a mono- or diester is preferable.

The propylene glycol fatty acid ester used in the present invention means propylene glycol and 8 carbon atoms.
Esters with ~ 22 fatty acids, with monoesters being preferred.

Examples of the lecithin used in the present invention include those derived from plants such as soybean, corn and rapeseed, and those derived from animals such as egg yolk. Also, these lecithins may be decomposed and treated with an enzyme.

The addition amount of the food grade emulsifier used in the present invention is preferably 0.01 to 10% by weight based on the alcohol. 0.01
If the addition amount is less than 10% by weight, the effect of the present invention is inferior.
The above amount added is not desirable from the economical point of view.

The alcohol used in the present invention is a saturated or unsaturated carbon atom having a straight chain or a side chain and having 1 to 20 carbon atoms.
Among the primary, secondary, and tertiary alcohols, lower alcohols such as methyl alcohol, n-propyl alcohol, isopropyl alcohol, and butyl alcohol are preferable.

The alcohol concentration used in the present invention is 5
~ 100% by weight is desirable. In addition, the processing temperature is 30 ℃ ~ 200
The temperature is preferably up to 0 ° C, the effect cannot be expected below this, and the thickening polysaccharide may be decomposed above this. The treatment time in the present invention is preferably 30 minutes to 8 hours.

The thickening polysaccharides used in the present invention include
Guar gum, tara gum, cassia gum as plant seed mucilage, gum arabic, tragacanth gum, karaya gum as plant resin mucilage, pectin, arabinogalactan as plant fruit mucilage, xanthan gum, pullulan, dextran, gellan gum etc. The thickening polysaccharide is not particularly limited. When sterilizing the thickening polysaccharide in the present invention, the process step is not particularly limited,
For example, before crushing from the thickening polysaccharide raw material, after crushing,
At the time of extraction or after making powder, etc. Also, the amount of the polysaccharide thickener with respect to the alcohol is preferably 50% by weight or less, and if it is more than this, "Mamako" may occur,
Moreover, there is a possibility that stirring cannot be performed.

The thickening polysaccharide obtained by the method of the present invention is
In addition to canned liquid foods, general foods, pharmaceuticals, quasi-drugs, cosmetics, etc. can be used.

【Example】

Example 1 Hydrous isopropyl alcohol having an alcohol concentration of 30% by weight
Glycerin monocaprylic acid ester [Sunsoft No. 700 P-2: Taiyo Kagaku Co., Ltd.] 0.1% by weight and decaglycerin monomyristate ester [Sunsoft Q-14S: Taiyo Kagaku Co., Ltd.] 0.1% by weight were mixed with 100 g of guar gum. In addition, heat treatment was performed at 75 ° C for 2 hours while stirring and mixing in a 4-neck flask. After allowing to cool, isopropyl alcohol was added so that the alcohol concentration was 90% or more, and alcohol precipitation was performed. Then, the alcohol precipitate was vortexed and vacuum dried at 37 ° C. for 12 hours to obtain a sample.

Example 2 1,000 ml of hydrous ethanol having an alcohol concentration of 30% by weight
0.1 wt% sorbitan monostearate [Sunsoft No. 61S: manufactured by Taiyo Kagaku Co., Ltd.] and the content of monoester mainly composed of palmitic acid as a constituent fatty acid is about
A mixture of 0.1% by weight of 80% sucrose fatty acid ester [Ryoto Sugar Ester P-1670: manufactured by Mitsubishi Kasei Foods Co., Ltd.] was added with 100 g of gum arabic, and then the same test as in Example 1 was conducted. It was

Example 3 Hydrous isopropyl alcohol having an alcohol concentration of 50% by weight
In 1,000 ml, 0.1% by weight of polyglycerin monomyristate ester [Sunsoft Q-14S] and propylene glycol monostearate ester [Sunsoft No. twenty five
-CD: manufactured by Taiyo Kagaku Co., Ltd.] To a mixture of 0.1% by weight, 100 g of karaya gum was added, and then the same test as in Example 1 was conducted.

Control Example 1 The test was carried out in Example 1 without the addition of an emulsifier.

Control Example 2 To 1,000 ml of 99% ethanol, 100 g of guar gum was added without adding an emulsifier, and thereafter, the same test as in Example 1 was conducted.

1 g of the sample obtained in the above Examples and Controls
Was aseptically dissolved in sterile purified water to obtain a test solution. This was tested for heat-resistant bacterial spores by a standard method. Table 1 also shows the test results of the samples obtained in the above Examples and Controls.

[0027]

[Table 1]

[0028]

As described above, a thickening polysaccharide free from thermostable bacterial spores was obtained by treating the thickening polysaccharide with the sterilization method of the present invention.

Claims (1)

[Claims] 1. A method for sterilizing a thickening polysaccharide, which comprises treating with a combination of alcohol and a food-grade emulsifier.