JPH11178517A - Disperse stabilization composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a disperse-stabilization composition capable of keeping homogeneity of foods without precipitating or coagulating a food ingredient even in the case in which vibration is applied to foods in distribution stage, etc., or foods are preserved in heated state. SOLUTION: This disperse stabilization composition of foods contains at least one kind of polymer substance selected from a group comprising native gellan gum, pectin and soybean polysaccharide and fermented cellulose, preferably at (100:1) to (1:10) ratio of the polymer substance to the fermented cellulose. This food containing disperse stabilization composition keeps dispersibility of the content ingredients without causing their precipitation under heated conditions.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a composition for stabilizing the dispersion of food. More specifically, the present invention relates to a dispersion stabilizing composition which can impart dispersion stability to food for a long period of time without precipitating content components even when food is heated and stored by a hot pendant or the like.

[0002]

2. Description of the Related Art Thickeners and gelling agents have been widely known as dispersion stabilizers for foods, but recently, fermented cellulose derived from microorganisms shows dispersion stability in a small amount.
It is attracting attention as a palatable dispersion stabilizer.

[0003] As for such cellulose derived from microorganisms, a method of producing fine cellulose by mechanically disaggregating cellulose obtained by stationary culture (Food Hydrocolloi).
d 6 (6) 493-501), an aqueous food having a suspension stability using such a mechanically disaggregated product (JP-A-62-83854).
Publication), the microbial cellulose obtained by stationary culture is chemically and physically treated, dried and dried at 0.01 to 0.1%.
There is a report on a method for producing microbial cellulose having a micron particle diameter (Japanese Patent Publication No. 5-27653). Japanese Patent Application Laid-Open No. 9-121787 discloses a composite of microbial cellulose and a polymer substance such as xanthan gum.
It is described that a small amount of the food exhibits dispersion stability without significantly affecting the viscosity of the food.

[0004] The dispersion stability of these microbial celluloses is due to the fact that these celluloses form an insoluble fiber network having a highly intricate web-like structure, and water or insoluble particles are trapped in these networks. It is considered to be caused.

[0005] In this way, excellent dispersion stability can be imparted to microorganism-derived cellulose. However, beverages such as coffee beverages and calcium-enriched beverages whose components are dispersed and stabilized by such a method are subject to vibration. In addition, when left in a heated state at 50 to 60 ° C., a phenomenon occurs in which the dispersion stability is reduced and the upper phase becomes transparent. There is a problem that it is unsuitable for heating sales using a refrigeration system.

[0006]

SUMMARY OF THE INVENTION The present invention has been developed in view of such circumstances, and is intended to precipitate or coagulate food components even when subjected to vibrations or stored in a heated state at the distribution stage or the like. It is an object of the present invention to provide a dispersion-stabilized composition capable of maintaining the homogeneity of food without any problem.

[0007] It is a further object of the present invention to provide a food in which the contents are stably dispersed even when stored under heating by using such a dispersion stabilizing composition. .

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and have found that cellulose derived from microorganisms has a property of easily agglomerating due to the interaction between fibers. The phenomenon that the upper phase is transparent as described above is that the interaction between the cellulose fibers is promoted by applying a shock such as vibration or heating, and the cellulose fibers forming the network structure are aggregated. It is estimated that there is one factor in the tightness of the mesh. Under such an eye, it has been considered that it is useful to inhibit the agglomeration reaction between cellulose fibers in order to eliminate the above-mentioned phenomenon, and various studies have been made. As a result, fermented cellulose, which is cellulose derived from microorganisms, and native gellan gum By using a specific polymer such as pectin or soybean polysaccharide, the network structure formed by cellulose fibers can be stably maintained in a dispersed state. It has been found that the stability can be improved. The present invention has been completed based on such findings.

[0009] That is, the present invention relates to a dispersion stabilizing composition of food containing at least one selected from the group consisting of native gellan gum, pectin and soy polysaccharide and fermented cellulose. The dispersion stabilizing composition of the present invention is
It is particularly useful for foods stored in a heated state.

[0010] The present invention also relates to a food containing the above-mentioned dispersion stabilizing composition, wherein the content of the component does not precipitate under a heated condition and the dispersibility is maintained.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The dispersion stabilizing composition of the present invention is characterized by containing at least one polymer selected from the group consisting of native gellan gum, pectin and soybean polysaccharide, and fermented cellulose.

[0012] The fermented cellulose used in the present invention is not particularly limited as long as it is cellulose produced by a cellulose-producing bacterium. Usually, a cellulose-producing bacterium is obtained by a known method, for example, JP-A-61-212295,
It can be produced by culturing according to the method described in JP-A No. 402 and JP-A-9-121787, and appropriately purifying the obtained fermented cellulose as required.

Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably the genus Acetobacter. More specifically, as bacteria of the genus Acetobacter that produce fermented cellulose, more specifically, Acetobacter pasturianus strains (eg, ATCC10245 etc.), Acetobacter sp. DA strains (eg, FERM P-12)
924), an Acetobacter xylinum strain (for example,
ATCC23768, ATCC23768, ATCC1
0821, ATCC 1306-21). Preferably, it is an Acetobacter xylinum strain.

The medium and conditions for culturing such a cellulose-producing bacterium are not particularly limited, and can be according to a conventional method. For example, the medium is essentially a nitrogen source, a carbon source, water,
Any substance containing oxygen and other necessary nutrients and capable of proliferating the microorganism to produce the fermented cellulose of interest can be used, and examples thereof include a Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (JP-A-56-46759, JP-A-5-1718). . As the culture conditions, for example, a range of pH 5 to 9 and a culture temperature of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be any of static culture, stirring culture, and aeration culture, but is preferably aeration and stirring culture.

For mass production of fermented cellulose,
Multi-stage inoculation (tell if relevant literature available) is preferred. In this case, usually a two-stage pre-inoculation process,
A five-stage fermentation process consisting of a primary inoculation fermentation process, a secondary inoculation fermentation process, and a final fermentation process is employed, and while confirming cell morphology and gram negative for the bacteria grown in each process, Passaged to fermenter.

After fermentation, the produced fermented cellulose is separated from the medium, washed, and purified as appropriate. Although the purification method is not particularly limited, usually, the fermented cellulose recovered from the culture medium is washed, dehydrated, slurried with water again, and then the microorganisms are removed by alkali treatment, and then the lysate generated by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.

First, the culture obtained by culturing the microorganism is dehydrated to obtain a cake having a solid content of about 20%, and the cake is reslurried with water to a solid content of 1 to 3%.
Sodium hydroxide is added to the mixture, and the system is heated to 65 ° C. for several hours while stirring at about pH 13 to dissolve microorganisms. Then, the pH is adjusted to 6 to 8 with sulfuric acid, and the slurry is dewatered and slurried again with water.
The slurrying is repeated several times.

The purified fermented cellulose can be subjected to a drying treatment if necessary. The drying treatment is not particularly limited, and may be natural drying, hot air drying, freeze drying,
A known method such as spray drying can be used.
Preferably, the spray drying method is used.

The fermented cellulose thus obtained is a white to tan odorless substance and consists of very fine fibrous particles which can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method, and is limited by the preparation method as long as the object of the present invention can be achieved. is not.

The fermented cellulose of the present invention is a kind of high molecular substance such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan, pectin, etc., as described in JP-A-9-121787. Alternatively, it may be complexed with two or more kinds.

The dispersion stabilizing composition of the present invention contains, in addition to the above-mentioned fermented cellulose, a high molecular substance of native gellan gum, pectin or soybean polysaccharide. The high molecular substance is preferably native gellan gum or soybean polysaccharide, more preferably native gellan gum. These polymer substances can be used alone or in combination of two or more.

Native gellan gum is glucose 2
Microbial origin obtained as a precursor of gellan gum (Japanese Unexamined Patent Publication No. 55-79397), which is a polysaccharide (molecular weight of about 600,000 to 700,000) having one molecule of glucuronic acid and one molecule of rhamnose as constituent units. (Melting point and solidification point: 65-70 ° C.).

The native gellan gum is generally produced by culturing microorganisms.

Specifically, Pseudomonas elodea (ATCC 31461) or an equivalent strain thereof is prepared, for example, by adding glucose 3%, KH ₄ NO _{3
0.05%, MgSO 4 · 7H 2} O 0.01%, NH 4
A liquid medium containing 0.09% of NO ₃ and a small amount of an organic component as a nitrogen source is inoculated and cultured at about 30 ° C. under aerobic conditions at about 30 ° C. for about 50 hours. An example is a method for producing a viscous substance by isolating and recovering it without deacylation treatment.

Since native gellan gum has a natural origin, its structure may vary slightly depending on the producing microorganism used and the purification conditions. Therefore, the native gellan gum used in the present invention has a specific structural formula (Sanderson, GR, FOOD GELS, ed. Peter Harris, Els
evier Science Publishers LTD., England, 1990, p.20
There is no particular limitation based on 4), and any material having the properties of native gellan gum produced by a microorganism (ATCC 31461) according to the above method may be used.

Regardless of the type of pectin, both high methoxyl pectin and low methoxyl pectin are included.

[0027] The soybean polysaccharide means a water-soluble polypod which is purified from soybeans by defatting and deproteinizing treatment. Examples of commercially available products include SM-700 (manufactured by San-Eigen FFI Co., Ltd.). Can be mentioned.

The dispersion-stabilizing composition of the present invention may contain the above-mentioned fermented cellulose and at least one kind of high molecular substance of native gellan gum, pectin or soybean polysaccharide. Not restricted. Therefore, at least one of the above-mentioned polymer substances and fermented cellulose may be simply added and blended, or both may form a complex. Further, these two aspects may be mixed.
In the former case, for example, it is preferable that the above-mentioned polymer substance is added and blended in the final stage of purification of fermented cellulose and dried together with the fermented cellulose. The latter composite can be produced according to the method described in JP-A-9-121787. Preferably, the composition of the present invention has at least a polymer substance that does not form a complex with fermented cellulose.

The blending ratio of the fermented cellulose and the polymer contained in the composition of the present invention is not particularly limited, and the above-described embodiment of the fermented cellulose and the polymer, the type of the polymer used, It can be appropriately selected and adopted according to the food or the like to be applied.

When the fermented cellulose and the high molecular substance are simply blended as an embodiment, the mixing ratio of the fermented cellulose and the high molecular substance is usually 100: 1 to 1: 100. Is 40: 1 to 3:10 in the case of native gellan gum, and 2 in the case of pectin.
0: 1 to 3:50, and 10: 1 for soybean polysaccharide
３3:10.

When the composition of the present invention is added to food,
Depending on the food, it can be used in various forms such as dry solids such as powders and granules, pastes, slurries, and liquids. Preferably, it is a paste, a slurry, or a liquid.

The dispersion stabilizing composition of the present invention can be used alone or as a composition containing other food materials such as starch, protein, seasoning, and food additives such as emulsifiers and pastes. Can also.

The amount of the dispersion-stabilized composition of the present invention when applied to food is not particularly limited as long as the effects of the present invention are exhibited, and can be appropriately selected and adopted depending on the food. Usually, fermented cellulose per food is 0.03 to 0.5% in terms of dry weight, preferably 0.05 to 0.2%.
% Is appropriate. By combining the fermented cellulose with the polymer substance described above in this range in the food,
Good dispersion stability can be obtained, and even when the food is shaken or left in a heated state, the food component can be maintained in a homogeneous state without aggregation or sedimentation.

The method of adding the dispersion-stabilizing composition of the present invention to food is not particularly limited. However, after adding fermented cellulose to water or a dispersion medium, a suitable strength of shearing force is applied thereto, followed by stirring. Is preferred.

As a method of applying a shearing force having an appropriate strength, a method generally used without particular limitation is widely used, and examples thereof include mixing (propeller stirring, high stirring by a mixer, etc.), homogenizing, and the like. And a colloid mill. Preferably, about 100 to
This is a method of homogenizing within a homogenizing pressure range of 200 kg / cm ² . The temperature at the time of stirring is not particularly limited, and a temperature range of usually 10 to 90 ° C, preferably 10 to 50 ° C can be adopted.

The dispersion stabilizing composition of the present invention is particularly useful as a dispersion stabilizer for foods stored in a heated state.

Here, the food stored in a heated state is a food which may be left in a heated state in a distribution stage such as sales, and the dispersion stability in which the dispersibility of food components is required. Food means.

A dispersion-stable food in which the dispersibility of food components is required is generally a food in which a discontinuous phase such as colloidal particles, liquid particles, or solid particles is present in a liquid continuous phase. Although it is a dispersion-stable food that requires a discontinuous phase to be stably dispersed in the continuous phase, it is preferably a beverage food in which a discontinuous phase of solid particles is mixed in a liquid continuous phase.

Examples of such foods include, but are not particularly limited to, calcium-enriched foods, cocoa drinks which can be put in a hot pendant in winter and sold in a heated state.
Examples include coffee drinks, matcha drinks, soy milk drinks, shiruko drinks, soups, miso soup and the like.

Accordingly, the present invention is a food containing the above-mentioned dispersion stabilizing composition, wherein the ingredients are not precipitated under a heated condition and the dispersibility is maintained.

Such foods can be refrigerated or irrespective of temperature conditions.
It is a food with excellent dispersion stability over a long period of time without sedimentation or separation of its components over a wide temperature range in a heated state. The heating state is not particularly limited, but is usually 0 to
It means a state heated to 60 ° C, preferably 2 to 40 ° C.

Examples of such foods include the beverages described above. Preferred are calcium-enriched foods, cocoa drinks, soups, and miso soup. In addition, calcium-enriched food is usually 0.09 to 3 parts by weight of calcium, preferably 0.09 to 1 part by weight in 100 parts by weight of food.
Parts by weight, more preferably 0.18 to 1 part by weight, and specific examples include milk drinks, coffee, cocoa and the like. Since the dispersion stabilizing composition used in the present invention imparts high dispersion stability while keeping the viscosity relatively low, it is preferably a food that requires a sharp and simple texture.

The dispersion-stable food of the present invention is basically obtained by mixing the dispersion-stabilizing composition of the present invention with food materials, dispersing the mixture by applying a strong shearing force, and subjecting it to heat sterilization. It is prepared through a process. For example, when the dispersion-stable food is a calcium-enriched coffee beverage, a coffee extract,
The dispersion stabilizing composition of the present invention is added and blended with milk raw materials, calcium, saccharides and the like, and homogenized (for example,
150 kg / cm ² ) to prepare a coffee beverage in which calcium is stably dispersed in the beverage, and heat-sterilize the beverage according to a conventional method.

The amount of the dispersion stabilizing composition contained in the food is
The type of food, its content components, and the type of high-molecular substance used vary widely and cannot be specified unconditionally.If the food is a cocoa beverage, for example, if the high-molecular substance is native gellan gum, Per fermented cellulose 0.03 to 0.2% by weight, native gellan gum 0.005 to 0.1% by weight, preferably 0.01 to
0.08% by weight, and in the case of soybean polysaccharide, 0.03 to 0.2% by weight of fermented cellulose per food, 0.02 to 1% by weight of soybean polysaccharide, preferably 0.05 to 0.5% by weight. %, And in the case of pectin, the range of fermented cellulose per food is 0.03 to 0.2% by weight, pectin is 0.01 to 1% by weight, preferably 0.05 to 0.5% by weight. .

[0045]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples, but the present invention is not limited to these examples.

Example 1 (Cocoa drink) Fermented cellulose and a stabilizer were added to water at the ratios shown in Table 1 and stirred, and then 15 parts by weight of milk, 6 parts by weight of sugar,
One part by weight of cocoa powder was added, and after stirring, the mixture was subjected to a homogenizer at 150 kg / cm ² . Fill it into a glass bottle and add 12
After retort sterilization at 4 ° C for 25 minutes and shaking, the mixture was cooled to 20 ° C to prepare a cocoa beverage. Primasell (trademark) manufactured by Monsanto was used as the fermented cellulose.

Observation of the obtained cocoa beverage after storage at 40 ° C. for one week shows that, as shown in Table 1, cocoa was precipitated in all cases where no fermented cellulose was used.
All the products using the fermented cellulose according to the present invention maintained a good dispersion state. Furthermore, when using the fermented cellulose according to the present invention, it was placed on a truck at room temperature and reciprocated between Tokyo and Osaka, and the amount of native gellan gum used was small. And the others maintained a good dispersion.

[0048]

[Table 1]

Claims (6)

[Claims] 1. A dispersion stabilizing composition for food containing at least one polymer substance selected from the group consisting of native gellan gum, pectin and soy polysaccharide and fermented cellulose. 2. A composition for stabilizing the dispersion of food, comprising fermented cellulose and at least one kind of high molecular substance such as native gellan gum or soybean polysaccharide. 3. The compounding ratio of fermented cellulose to at least one high molecular substance selected from the group consisting of native gellan gum, pectin and soy polysaccharide is 100: 1 to 1.
The dispersion stabilizing composition according to claim 1 or 2, wherein the ratio is 1:10. 4. The dispersion-stabilized composition according to claim 1, wherein the food is a food that is preserved by heating. 5. A food containing the dispersion-stabilizing composition according to claim 1, wherein the food is at least 40 ° C.
A food that maintains its dispersibility without precipitating under its heated condition. 6. The food according to claim 5, wherein the food is selected from the group consisting of calcium-enriched food, cocoa drink, coffee drink, matcha drink, soy milk drink, shiruko drink, soup, miso soup and liquid seasoning. Food.