JPH10150933A - Gel composition whose water separation is suppressed and water separation suppression method for gel composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gel composition for maintaining water holding property and moisture holding property over a long period of time and practically not causing an undesirable phenomenon in terms of quality which is water separation. SOLUTION: This composition contains native gellan gum for 0.1-200wt.% to gelatinizer in the composition. Thus, the water separation of the gel composition is suppressed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a gel composition which contains native gellan gum, maintains water retention and moisture retention for a long period of time, and substantially does not cause the undesirable phenomenon of syneresis such as water separation.

The gel composition according to the present invention retains freshness even after storage for a long period of time because water separation is significantly suppressed. If it is a deodorant, it keeps a good effect to the end, so for all industrial products that use the gelling agent in whole or in part,
This is particularly advantageous in terms of excellent stable long-term storage.

[0003]

BACKGROUND ART Foods such as jelly and water cans containing carrageenan and agar are filled and sealed in cans or cups, sterilized, and distributed and supplied to the market. So-called "water separation" occurs in which water flows out over time. Therefore, when such foods are stored for a long period of time, there is a problem that the water content contained in the foods is reduced and the texture is impaired or the taste is changed. Therefore, there is a problem that even when the product is sold to the consumer immediately after the production, when the consumer opens the can or removes the lid, the water that has separated from the water splashes. Also, jams containing pectin and the like, yogurt and the like using agar, gelatin and the like as a gelling agent,
As it is in the container as it is, it is more noticeable, especially after opening the container and skimming off part of the container. There is a problem in that an unpleasant impression is given and taste and desire are reduced.

[0004] Such a phenomenon is a phenomenon that is widely recognized not only in foods but also in general for industrial products including the gel itself or a part of the gel.

The “gel” or the “gel composition” usually retains a large amount of liquid therein, and thus water is separated over time. Partial structural destruction results in greater degree of water separation. In order to suppress the deterioration in quality due to water separation of such a gel or gel composition, conventionally, a method of increasing the blending amount of a gelling agent, or using iota-carrageenan, guar gum, pectin, tamarind, or the like has been proposed. Among them, it is known that iota carrageenan exhibits the most excellent water separation inhibiting effect.

However, none of these methods has been able to sufficiently suppress water separation, and has adverse effects on the original properties such as increased elasticity. However, the problem is that the effect of the fragrance is weakened because the water removed from the surface covers the surface of the fragrance and the original effect of the fragrance is weakened. It is a fact.

Further, since there is no sufficient means for suppressing water separation, industrial products such as dessert foods using a gelling agent cannot be stored for a long period of time, and water separation that progresses with time greatly determines the life of the product. It was a factor.

[0008] For this reason, there is an urgent need for the development of a simple method capable of significantly preventing and suppressing water separation in industrial products (gel compositions) containing the above-mentioned foods and other gelling agents in whole or in part. Was.

[0009]

SUMMARY OF THE INVENTION The present invention has been developed in view of such circumstances, and water separation has been significantly prevented or suppressed without changing the inherent properties of the gel composition such as elasticity and strength. It is intended to provide a gel composition.

[0010] Another object of the present invention is to provide a method for stably confining a liquid inside a gel composition and substantially preventing water separation even after long-term storage, that is, a method for suppressing water separation of the gel composition. .

[0011]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and found that water-yokan obtained by blending native gellan gum with a raw material composition of water-yokan is stored for a long time. No water separation occurred, and the freshness at the time of production was confined inside as it was, and it was found that it had a favorable texture. Based on this knowledge, we applied native gellan gum to gel compositions in general, and found that water separation was an undesired phenomenon that had previously been a problem without deteriorating properties such as elasticity, hardness, strength, and texture. It was confirmed that this was solved, and the present invention was completed.

That is, the present invention is a gel composition in which water separation is suppressed by containing native gellan gum.

[0013] The present invention is also a method for inhibiting the separation of water from a gel composition comprising native gellan gum.

In the present invention, the term "gel composition" means a substance which contains a large amount of liquid but does not flow out under its own weight and keeps its shape, and all or a part of its structure is composed of a gelling agent. Say. Here, the gelling agent is agar, carrageenan,
Gellan gum, starch, pectin, curdlan, gelatin, and polysaccharides capable of forming a gel state such as phaceleran.

In the present invention, "separation" refers to a phenomenon in which a liquid once held in a gel oozes out of the gel over time.

In the description of the above "gel composition" and "water separation", "liquid" refers to an aqueous component containing water,
It includes both "water" and "water obtained by dissolving or emulsifying water-soluble or emulsifying substances such as saccharides, polysaccharides, preservatives, flavors, dyes, seasonings, and emulsifiers".

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The native gellan gum used in the present invention is gellan gum which is a polysaccharide (molecular weight of about 600,000 to 700,000) having two molecules of glucose, one molecule of glucuronic acid and one molecule of rhamnose as constituent units (Japanese Patent Application Laid-Open No. H10-163,873). Showa 55-7
No. 9397) (polymer melting point and solidification point: 65 to 70) obtained as an intermediate or precursor
C), generally produced by culturing microorganisms.

Specifically, Pseudomonas elodea (ATCC 31461) was prepared by adding glucose 3%, KH ₄ NO ₃ 0.05%, MgSO ₄ .7H ₂
A liquid medium containing 0.01% of O, 0.09% of NH ₄ NO ₃ and a small amount of an organic component as a nitrogen source is inoculated and cultured under aerobic conditions at about 30 ° C. for about 50 hours to produce. An example is a method of producing by isolation and recovery from a viscous medium.

In general, native gellan gum has the formula:

[0020]

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It is said that the native gellan gum used in the present invention is a native polysaccharide produced by a microorganism as described above, regardless of the above formula. Any material having gellan gum properties may be used.

The present invention is based on the finding that native gellan gum has a property of stably enclosing a liquid contained in a gel composition therein.

Accordingly, the object of the present invention is a gel composition, which may cause water separation, and may be used in all fields such as foods, daily necessities such as toothpastes, and building materials such as paints and cements. Is targeted.

More specifically, foods to which the present invention is applied include (1) processed livestock products (for example, sausage, ham, pork cutlet, and the like) into which a gelling agent such as a pickle solution is injected and impregnated.
(Hamburg etc.) (2) Ingredients such as meat buns and sandwiches in which a gelling agent is blended, (3) Pasted products such as wasabi, paste mustard, paste ginger, etc., (4) Gelling agent is blended Yogurt (5) Agar products such as water yokan, jams such as strawberry jam and marmalade, wine jelly,
Examples thereof include jellies such as coffee jelly and fruit jelly. All of these are problems of water separation during storage or the like, and thus, the commercial value is visually and tastely reduced.

The gel composition according to the present invention maintains the quality of the food or the like by significantly suppressing water separation without impairing the inherent elasticity, strength, taste and flavor of the gel composition. It is useful in that it can do it.

For example, orange jelly, which is a gel composition of the present invention in which water separation is suppressed, does not separate even after being stored in a refrigerator at 5 ° C. for one week, and has freshness, texture, It is kept without losing its smoothness.

For example, the toothpaste, which is a gel composition of the present invention in which water separation is suppressed, can be put in a tube in the same manner as a commercially available toothpaste, and can be used at normal temperature for one month in a normal use mode. No water separation was observed near the mouth of the tube, and the quality at the time of production was maintained. At the same time, there was no sticky viscosity which often occurs when a polysaccharide was added, and a good feeling of use was exhibited.

The amount of native gellan gum contained in the gel composition according to the present invention depends on the type of the food or the like to be treated,
Although it varies depending on the type of the gelling agent, the water content contained therein, etc., it is usually 0.1 to 200% by weight, preferably 1 to 10% by weight, based on 100% by weight of the gelling agent contained in the gel composition.
0% by weight, more preferably 2 to 100% by weight.

Specifically, when kappa carrageenan is used as the gelling agent, the native gellan gum is usually preferably 1 to 100 parts by weight, more preferably 5 to 50 parts by weight, based on 100 parts by weight of the gelling agent. .

When the gelling agent is agar, the native gellan gum is usually preferably 1 to 100 parts by weight, more preferably 2 to 50 parts by weight, based on 100 parts by weight of agar.

When the gelling agent is gellan gum, the native gellan gum is usually preferably 1 to 100 parts by weight, more preferably 10 to 100 parts by weight, based on 100 parts by weight of gellan gum.

When the gelling agent is starch, native gellan gum is usually 0.1 to 20 parts by weight based on 100 parts by weight of starch.
0 parts by weight is preferable, 1 to 100 parts by weight is more preferable, and 2 parts by weight
-100 parts by weight is more preferred.

When the gelling agent is pectin, pectin 10
For 0 parts by weight, native gellan gum is usually 1 to
The amount is preferably 200 parts by weight, more preferably 1 to 100 parts by weight.

When the gelling agent is gelatin, gelatin 10
For 0 parts by weight, native gellan gum is usually 0.1 g.
The amount is preferably 1 to 200 parts by weight, more preferably 1 to 100 parts by weight, and still more preferably 1 to 20 parts by weight.

The present invention also relates to a method for suppressing water separation of a gel composition comprising native gellan gum.

In this method, native gellan gum is added as a kind of raw material in the production process of the gel composition.
It is achieved by blending. Therefore, from another viewpoint, the method can be said to be a method for producing the gel composition in which the water separation is suppressed.

The amount of the native gellan gum varies depending on the type of the gel composition, the type of the gelling agent, and the water content contained therein.
Usually, it is appropriately selected from the range of 0.1 to 200% by weight, preferably 1 to 100% by weight, more preferably 2 to 100% by weight with respect to 00% by weight. Specifically, it is as described above.

[0038]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

The water separation rate in the examples was measured by the following method.

Water separation rate: The target gel was 40 mm in diameter,
Prepare a cylinder with a height of 50 mm and measure the weight (A
g). The gel was placed on a dish and placed in a sealed container. The container was stored at 5 ° C. for one week, and water on the surface of the gel was removed with a filter paper to determine the weight (Bg) of the gel. (1-B / A) × 1
00 is the water separation rate.

Examples 1 to 4, Comparative Examples 1 to 7 Gel 1 using kappa carrageenan as a gelling agent (Example 1,
Comparative Examples 1 and 2), Gel 2 using agar as a gelling agent (Example 2, Comparative Examples 3 and 4), Gel 3 using potato starch as a gelling agent (Example 3, Comparative Examples 5 and 6) and Gel 4 (Example 4, Comparative Example 7) using gellan gum as a gelling agent was prepared.

Specifically, gel 1 was prepared by adding 0.8% kappa carrageenan (manufactured by San-Ei Gen FFI) in water at 85 ° C.
(Weight, the same applies hereinafter) and the ratios described in Table 1 (% by weight,
The same applies hereinafter), and various water separation inhibiting agents were added with stirring to dissolve, and 0.1% of potassium chloride was added, and then pH 3.5.
And cooled to 5 ° C. Kappa carrageenan is the most commonly used gelling agent in jelly foods such as fruit jelly, and its pH is adjusted to 3.5 because it is usually around 3.5. It is a thing.

Gel 2 was also dissolved in water at 85 ° C. by adding 0.8% of agar (manufactured by Ina Foods Co., Ltd.) and various syneresis inhibitors at a ratio shown in Table 2 while stirring, and cooled to 5 ° C. Prepared.

Further, Gel 3 was dissolved in water at 85 ° C. by adding 10% of potato starch (manufactured by Hokuren Co., Ltd.) and various syneresis inhibitors at the ratios shown in Table 3, and then cooled to 5 ° C. did.

Further, gel 4 was prepared by mixing 0.2% gellan gum (manufactured by San-Ei Gen FFI) in water at 85 ° C. and Table 4
The water separation inhibiting agent was added at a ratio shown in Table 1 while stirring to dissolve the mixture, and 0.1% of calcium lactate was added, followed by cooling to 5 ° C.

Next, the obtained gels 1 to 4 were compared in terms of the water separation rate and the state of the gels.

The iota carrageenan (manufactured by San-Ei Gen FFI Co.) used in the comparative example is the one which has been conventionally considered to be the most effective in preventing water separation of the gel composition.

The results are shown in Tables 1 to 4.

[0049]

[Table 1]

[0050]

[Table 2]

[0051]

[Table 3]

[0052]

[Table 4]

Example 5 Native gellan gum, pectin and trisodium citrate were added to water in the following formulation, and the mixture was dissolved by heating to 85 ° C. and stirring for 10 minutes. To this, frozen strawberry and citric acid (crystal), which had been ground in advance, were added, stirred for 1 minute, sugar was added, and the mixture was further stirred for 5 minutes. This was cooled to 5 ° C. to prepare strawberry jam.

No water separation was observed even after storing this jam in a refrigerator for one month.

<Preparation of Strawberry Jam> Native gellan gum 0.15 parts by weight LM pectin 1.2 Trisodium citrate 0.4 Frozen strawberries 40 Citric acid (crystal) 0.1 Sugar 35 Water Remainder 100 parts by weight Example 6 below According to the formulation, native gellan gum, kappa carrageenan, agar, fruit juice and sugar were added to water, heated to 85 ° C. and stirred for 10 minutes to dissolve. Here, citric acid (crystal) and a fragrance were added, stirred for 1 minute, and then kept in a cooling water bath at 5 ° C. for 2 hours to prepare a fruit jelly having a pH of 3.6.

Even when the fruit jelly was stored in a refrigerator for one week, almost no water separation was observed.

<Formulation of fruit jelly> Native gellan gum 0.15 parts by weight Kappa carrageenan 0.4 agar 0.4 5-fold concentrated orange juice 4 sugar 15 citric acid (crystal) 0.2 flavoring agent 0.1 water remaining 100 parts by weight Example 7 Native gellan gum, gelatin, and sugar were added to water in the following formulation, heated to 85 ° C., and stirred for 10 minutes to dissolve. Here, soy sauce and salt were added and stirred for 5 minutes to prepare a boiled jelly. This boiled jelly was filled in a canned can previously filled with crab meat (appropriate amount), sealed and allowed to stand at 5 ° C. overnight to prepare a canned boiled crab jelly.

The canned crab of this simmered jelly can be cooked at room temperature for 1
Even when the gellan gum was left undisturbed for about 10 days, about 10% of the water was separated when native gellan gum was not contained, but almost no water separation was observed, the texture was unchanged, and the food was delicious.

<Prescription of Boiled Jelly> Native gellan gum 0.1 parts by weight Gelatin 1.5 Sugar 3 Soy sauce 2 Salt 2 Seasoning 0.5 Water Remaining 100 parts by weight Example 8 A hamburger was prepared.

When this hamburger was frozen and thawed in a microwave oven, a large amount of water was released when native gellan gum was not contained and the texture was reduced, whereas the hamburger was a juicy hamburger with substantially no water separation. Was.

<Prescription of hamburger> Native gellan gum 1 part by weight kappa carrageenan 0.1 pork mince 45 lard 10 powdered soy protein 2 onion saute 12 raw crumb 7 whole egg 5 salt 0.5 sugar 0.5 seasoning 1 water Remaining 100 parts by weight Example 9 Toothpaste was prepared by the usual method with the following formulation.

Even when this toothpaste was used at room temperature for one month, water separation occurred when no native gellan gum was contained, but no water separation was observed.

<Prescription of toothpaste> Native gellan gum 0.15 parts by weight Silicon dioxide 17.6 Aluminum hydroxide 5 Kappa carrageenan 0.4 Trisodium phosphate 1.3 Sodium lauryl sulfate 1 Sodium fluoride 0.2 Titanium dioxide 0 .3 Saccharin sodium 0.2 Perfume 0.06 Dye 0.15 Water Remainder 100 parts by weight Example 10 Add native gellan gum, kappa carrageenan, glycerin and preservative to water in the following formulation and heat to 85 ° C Stirred for 10 minutes. After adding ethanol and fragrance thereto, the mixture was filled in a mold and cooled to 10 ° C. to prepare a solid fragrance.

This fragrance had no water separation even when left in a room for one month, so that there was no problem that the surface was covered and the volatilization of fragrance was prevented by water separation. <Formulation of solid fragrance> Native gellan gum 0.5 parts by weight Kappa carrageenan 1 Glycerin 5 Preservatives 0.5 75% ethanol 5 Jasmine fragrance 10 Water Remaining 100 parts by weight Example 11 Porous polymethacrylic acid ester particles (particle diameter: 0.1 to 100 microns, average particle diameter: 1 to 50 microns) and an activator were added and stirred to prepare perfume particles. On the other hand, a mixture of native gellan gum, kappa carrageenan, glycerin, and a preservative in water, heated to 85 ° C., and stirred for 10 minutes is added to about 60%.
The temperature was lowered to ° C. to prepare a fragrance body liquid. The fragrance particles were put into the fragrance body liquid, stirred to be uniformly dispersed, filled in a mold, and cooled to 10 ° C. to prepare a solid fragrance.

This fragrance did not cause water separation even when left in a room for one month, so that there was no problem that the surface of the fragrance and the fragrance particles were covered and the volatilization of the fragrance was hindered by the water separation.

<Formulation of solid fragrance> Lemon fragrance 10 Porous polymethacrylate particles 0.5 Activator 0.2 Native gellan gum 0.5 parts by weight Kappa carrageenan 1 Glycerin 5 Preservative 0.5 75% ethanol 5 Water The balance was 100 parts by weight. Example 12 Canned raw pet food was prepared by a conventional method using the following formulation.

This canned pet food had almost no water separation even after being stored for one month, and maintained the juiciness immediately after production.

<Formulation of Pet Food> Native Gellan Gum 0.1 parts by weight Beef Mince 20 Beef Lean 50 Kappa Carrageenan 0.2 Seasoning 1 Salt 1 Sodium Caseinate 2 Starch 2 Water Remaining 100 parts by weight Example 13 (Meat) In accordance with a conventional method, meat paste and skin were prepared to prepare the meat paste.

In addition, in the preparation of the meat paste, a 1% aqueous solution of native gellan gum was used, and the ingredients were fried in a frying pan to obtain an appropriate amount of water as a whole.

<Prescription of Meat Bun Ingredients> Native gellan gum 1% aqueous solution 30 parts by weight Kuzuro 4 Ground pork 100 Onion 40 Grated ginger 1 Bamboo shoot (sliced) 35 Salt 0.5 Seasoning 1 121.5 parts by weight Water appropriate amount <Mikuman Prescription of skin of flour> Soft flour 100 parts by weight Salt 1 Baking powder 0.4 Sugar 12 Dry yeast 1 Water 40 lard 3 157.4 parts by weight Example 14 (Meat bun) Was prepared to prepare a meat bun.

In the preparation of the meat-bun ingredients, a 1% aqueous solution of native gellan gum was used, and an aqueous solution of 1% xanthan gum and 1% guar gum was also used. As an appropriate amount of water.

<Prescription of Meat Bun Ingredients> Native gellan gum 1% aqueous solution 30 parts by weight xanthan gum 1% guar gum 1% aqueous solution 10 kuzu starch 4 ground pork 100 onion 40 grated ginger 1 bamboo shoot (shredded) 35 salt 0.5 seasoning 1 221 0.5 parts by weight water suitable amount <Prescription of meat peel> 100 parts by weight flour salt 1 baking powder 0.4 sugar 12 dry yeast 1 water 40 lard 3 157.4 parts by weight Formulation example 1 (glazing agent) Native gellan gum 0.03 Parts by weight tamarind seed gum 0.15 guar gum 0.25 sugar 14 water balance 100 parts by weight Such a grace agent is used for covering the surface of frozen food with a thin ice film, and the ice candy is prepared using the above glaze agent solution. Immersion in ice and freeze There are prepared.

[0073] Such a grace agent covers the surface of food such as fruits,
It is used for the purpose of maintaining the appearance (gloss, gloss), quality (freshness, freshness), etc., and the surface is coated by immersing the strawberry for cake in the glaze solution and then cooling. Shiny strawberries are prepared.

Claims (4)

[Claims] 1. A gel composition containing a native gellan gum to suppress water separation. 2. The gel composition according to claim 1, comprising 0.1 to 200% by weight of native gellan gum based on the gelling agent. 3. A method for suppressing water separation of a gel composition comprising native gellan gum. 4. The method according to claim 3, wherein the gelling agent contains 0.1 to 200% by weight of the native gellan gum.