JPH11178518A - Additive for thickening composition and its application - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an additive capable of thickening a food, etc., into high viscosity without causing gelation of the food, etc., and industrially and readily producing. SOLUTION: This additive for thickening composition containing fermented cellulose is used in the presence of one or two or more polysaccharides selected from gellan gum, karaya gum, casia gum, psyllium seed gum, tamarind seed gum, Tara gum, glucomannan, xanthan gum, Locust bean gum, pullulan, guar gum and lambda carrageenan gum and comprises the above specific polysaccharides and a fermented cellulose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an additive for a thickening composition and a thickened food composition obtained using the same. In detail, the present invention is an additive for a thickening composition capable of thickening foods such as beverages, confectionery, desserts, sauces, etc., in a small amount, without gelling, and thereby thickening. The present invention relates to a thickened food product and a composition for preparing the thickened food product.

[0002] The present invention also relates to a method for thickening food. In particular, the present invention relates to a method for thickening foods such as beverages, confectionery, desserts and sauces to a high viscosity without gelling.

[0003]

2. Description of the Related Art Hitherto, polysaccharides such as xanthan gum, guar gum, locust bean gum, pectin, tamarind seed gum, carrageenan and gellan gum have been used to thicken products such as foods. Thickeners composed of these polysaccharides are generally commercially available in the form of solids such as powders, etc., and simply by mixing and dissolving such solids in foods as they are, foods having desired viscosity, etc. Can be prepared.

However, in practice, in the case of foods having a low water content or foods containing components (for example, alcohol or high salt concentration) which hinder the dissolution of the thickener, the solid thickener is used as it is. When used, so-called "mamako" is likely to occur, and it is difficult to stably prepare a thickened food having a desired viscosity and uniform quality.

For this reason, a method of dissolving a thickener in a solvent such as water in advance and using it as a solution has been used.

In general, the composition of a composition such as a food is mainly determined by its main components, and therefore, the capacity in which an additive such as a thickener can be blended is naturally determined. For this reason, it is desired that such an additive can exert its intended effect with as little volume as possible so as not to affect the component composition of the composition.

However, when the above-mentioned thickeners are used in the form of a solution, they themselves exhibit a high viscosity at a concentration of only about 2 to several percent by weight and are difficult to handle. For this reason,
As described above, it has been practically difficult to impart a desired viscosity to a composition using a small amount of a high-concentration thickener solution. In other words, the conventional thickener has a problem that the viscosity that can be given to food is limited by the viscosity of the solution of the thickener itself.

Therefore, when a thickener is conventionally used as a solution, a method of industrially easily producing a highly viscous food by using a small amount of a thickener solution so as not to affect other compositions. Was required.

As a means for solving this problem, JP-A-1-266179 discloses that gellan gum and tamarind seed gum are separately prepared as low-viscosity solutions which are easy to handle, and these are prepared in foods. An invention has been proposed in which a high viscosity is obtained by synergism when mixed.

[0010] However, such an invention is intended to impart an apparent viscosity to a food by temporarily generating a gel structure and then destroying the gel structure, and does not increase the viscosity of the food itself. Therefore, for example, the sauce of the grilled meat prepared by this method is not uniformly attached to the grilled meat as compared to the sauce thickened to a high viscosity without gelling, and also has a smooth texture and a rich taste. This is clearly different from those prepared by thickening.

For this reason, there is a need for the development of a thickening agent which can increase the viscosity of the object to a high viscosity with a small amount without gelling, and which is easy to handle in industrial production and excellent in operability. I was

[0012]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of such circumstances, and has been developed for use in a thickening composition capable of thickening a target substance to a high viscosity without gelling a small amount of the object. It is intended to provide an agent. The additive for a thickening composition of the present invention is capable of imparting a high viscosity to an object while having a low viscosity when used as a solution and easy to handle. Therefore, according to the additive, it is possible to industrially easily produce a desired high-viscosity composition without being limited by the viscosity exhibited by itself as in a conventional thickening polysaccharide or the like. Become.

[0013] Another object of the present invention is to provide a simple method for thickening food, characterized by using such an additive.

[0014]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and found that the use of a specific polysaccharide such as tamarind seed gum and a fermented cellulose in combination provides a gel. It has been found that the thickening action of each other is remarkably improved synergistically without any formation. Based on such knowledge, the present inventors have found that by using polysaccharides and fermented cellulose in a low-viscosity concentration range that is easy to handle, it is possible to easily prepare a thickening composition having a desired high viscosity. Upon confirmation, the present invention has been completed.

That is, the present invention relates to one or more selected from the group consisting of gellan gum, karaya gum, cashmere gum, psyllium seed gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum and lambda carrageenan. 2
The present invention relates to an additive for a thickening composition containing fermented cellulose, particularly an additive for a thickened food composition, which is used in the presence of one or more polysaccharides.

The present invention also relates to gellan gum, karaya gum, cashmere gum, psyllium seed gum, tamarind seed gum, tara gum, glucomannan, xanthan gum,
The present invention relates to an additive for a thickened composition containing one or more polysaccharides selected from the group consisting of locust bean gum, pullulan, guar gum, and lambda carrageenan, and a fermented cellulose, particularly an additive for a thickened food composition.

Further, the present invention relates to a thickened food composition prepared by coexisting the above polysaccharide and fermented cellulose.

The present invention also relates to a method for thickening food, characterized in that the above polysaccharide and fermented cellulose coexist in the food.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION The additive according to the present invention is used for preparing a thickening composition, and is used in the presence of a specific polysaccharide. And an additive for a thickening composition.

Here, the thickening composition of the present invention exhibits a desired viscosity at any stage during the production of the final product, regardless of the production stage. Regardless of the composition to be prepared. Specifically, the thickening composition may broadly include a final product having viscosity, and a starting or intermediate composition in which the final product does not have viscosity but requires viscosity in the preparation process.

More specifically, there may be mentioned foods, paints, inks, concretes and the like, and compositions for preparing these products, etc., preferably beverages, soups, confections, desserts, sauces, seasonings and the like. Foods, compositions used to prepare these foods. More specifically, such food compositions include dressings, mayonnaise-style seasonings, sauces, soups, creams, stews, flower pastes, nectars, puddings, jellies, cheese, coffee, tea drinks, chocolate, and wasabi, Kneading,
Tsukudani, salted vegetables, bread, sponge cake, noodles or ice creams can be mentioned.

The polysaccharides used in the present invention include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, H
Examples include M pectin, LM pectin, tragacanth gum, microcrystalline cellulose, PGA (propylene glycol alginate), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed gum, and cashmere gum. One of these polysaccharides may be used alone, or two or more different types may be used in combination.

Although it depends on the purpose or object to be used, from the viewpoint of thickening strength, gellan gum, karaya gum, psyllium seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, guar gum, tragacanth gum and microcrystalline cellulose are preferred. Yes, and more preferably, gellan gum, tara gum, glucomannan, xanthan gum, locust bean gum, and guar gum.

The above-mentioned polysaccharides are not limited by their degree of purification, and may contain impurities as long as the effects of the present invention are exhibited. For example, in the case of glucomannan, konjac flour with a low degree of purification is included in the polysaccharide according to the present invention as long as the effects of the present invention as glucomannan are exhibited.

It is preferable that the above-mentioned polysaccharide is appropriately selected according to the pH of the thickening composition to be used. Generally, polysaccharides other than xanthan gum and cashmere gum have pH
2.5-8, preferably pH 3-7, more preferably p
It is preferably used for thickening compositions in the range H4 to H7. Xanthan gum used alone at pH 2.5
It is preferred that thickener compositions in the range of from 5 to 5 and that of cashmere gum alone be used in thickener compositions in the range of from pH 5 to 8.

The combination and abundance of the polysaccharides are as follows:
There is no particular limitation, and it is appropriately selected and adjusted depending on the type and purpose of the thickening composition used.

[0027] 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 appropriately purified. 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 make a cake having a solid content of about 20%, and the cake is reslurried with water to make the solid content from 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 and pectin, as described in JP-A-9-121787. Alternatively, it may be complexed with two or more kinds.

In the present invention, the term "used in the presence" means that the above-mentioned specific polysaccharide and fermented cellulose coexist with a thickening composition required to have a thickening effect. For example, it does not matter how the additive for the thickening composition is used. Therefore, the additive for the thickening composition is used by being added to and blended with the system of the target composition in which the above-mentioned specific polysaccharide is previously present, or added and blended with the system of the target at the same time as the specific polysaccharide. It can also be used after being mixed with a specific polysaccharide and then added to and blended with a target system.

Preferably, the polysaccharide and the fermented cellulose are well mixed and well dispersed. The method of mixing and dispersing is not particularly limited, but preferably, the composition containing at least the polysaccharide and the fermented cellulose is heated and dissolved,
A method of stirring by applying a shearing force having an appropriate strength is exemplified.

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.), homogenization, and the like. Examples of the treatment include 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 for stirring is not particularly limited, and a temperature range of usually 50 to 90 ° C, preferably 75 to 85 ° C can be adopted.

The amount of the additive for the thickening composition of the present invention used in the presence of the polysaccharide and the mixing ratio with the polysaccharide are not particularly limited as long as the effects of the present invention can be obtained. Various selections are made according to the type of the viscous composition and the required viscosity, the type of polysaccharide used, and the like.

When the thickening composition is a food, the concentration ranges of the fermented cellulose and various polysaccharides (one used alone) contained in the food are shown in Table 1.

[0041]

[Table 1]

According to the additive for thickening composition of the present invention, the amount of fermented cellulose contained in the food is in the range shown in Table 1 in relation to the type of polysaccharide coexisting in the thickening composition and its concentration. It can be appropriately selected and used. However, since the salt concentration and the components are different depending on the food to be applied, the concentrations shown in Table 1 and the mixing ratio of the fermented cellulose and the specific polysaccharide are not always optimal. Therefore, the mixing ratio of the fermented cellulose and the polysaccharide is not limited to the concentration range shown in Table 1, but is individually and specifically determined according to each case so that a desired viscosity can be obtained with reference to the concentration. .

The additive for the thickening composition of the present invention may be an additive containing one or more of the above-mentioned specific polysaccharides in addition to fermented cellulose.

The content of the fermented cellulose and the polysaccharide contained in such additives and the mixing ratio thereof vary depending on the type of the thickening composition used and the like, and are used in the thickening composition to increase the thickening effect. There is no particular limitation as long as it plays. Preferably, as for the mixing ratio of the fermented cellulose and the polysaccharide, the mixing ratio shown in Table 1 can be referred to.

As described above, the additive for the thickening composition of the present invention is not particularly limited as long as it contains fermented cellulose and a specific polysaccharide, and may contain other components. For example, in the case of an additive for a thickened food composition, other food components or other additives such as a preservative, a flavor, an antioxidant, and a colorant used for food may be included.

The present invention also relates to gellan gum, karaya gum, cashmere gum, psyllium seed gum, tamarind seed gum, cod gum, glucomannan, xanthan gum,
It is a thickened food composition prepared by allowing one or more polysaccharides selected from the group consisting of locust bean gum, pullulan, guar gum, and lambda carrageenan to coexist with fermented cellulose.

The thickened food composition of the present invention includes not only foods that are themselves thickened, but also food preparations that require thickening during the production process and foods that have thickened. Any of the compositions used to do so are included.

[0048] Specific examples include the drinks, soups, confections, desserts, sauces, seasonings and the like as described above. Further, as a composition used for preparing a food having a thickening property, for example, a raw material of a thickened food is a set, and the ingredients are mixed at home, and water, sugar and the like are added as appropriate. And those obtained by heating and refrigeration to obtain the final food. Examples of such foods include pudding, jelly, soups, stews, bread and sponge cake.

The amounts and blending ratios of the polysaccharide and the fermented cellulose contained in the thickened food composition of the present invention vary depending on the type of the thickened food composition and are not particularly limited.
Preferable examples are the mixing ratios shown in Table 1.

Further, the present invention is a method for thickening food, characterized in that one or more selected from the above-mentioned polysaccharides and fermented cellulose coexist in the food.

The food thickening method of the present invention is not particularly limited as long as fermented cellulose and a specific polysaccharide form a coexisting state in a food requiring viscosity. That is, the fermented cellulose and the specific polysaccharide may be added to a food or a food composition in the course of its production so as to obtain an effective viscosity in a range that does not cause gelation, and the timing of addition and the order of addition are not particularly limited. Absent.

As a preferred method, there is a method in which fermented cellulose and a specific polysaccharide are prepared in advance as a solution, and the solution is added to the food or its preparation as it is or together with water. A more preferable method is a method in which a fermented cellulose solution and a solution of a specific polysaccharide are separately prepared and added to a food or a preparation thereof.

The dosage of fermented cellulose and polysaccharide is as follows:
It is individually selected and adjusted based on the amounts described in Table 1.

According to the method of the present invention, a fermented cellulose having low viscosity and easy to handle and a specific polysaccharide can be used to impart a desired high viscosity to food by synergistic action of both. That is, the method for thickening food of the present invention is a method that can be easily used industrially with excellent operability, without being limited by the viscosity of the thickener itself, such as a conventional thickener. is there.

[0055]

The present invention will now be described specifically with reference to examples, comparative examples and experimental examples, but the present invention is not limited to these examples.

Example 1 All the raw materials shown in Table 2 were mixed and heated at 80 ° C. for 10 minutes to dissolve (hereinafter, referred to as “mixed raw materials”). Next, 0.5 g of fermented cellulose was placed in 50 g of water, and dissolved by heating at 80 ° C. for 10 minutes while stirring (hereinafter referred to as a fermented cellulose solution). Separately, 2.5 g of tamarind seed gum is placed in 49 g of water, and stirred at 80 ° C. for 1 hour.
It was dissolved by heating for 0 minutes (hereinafter referred to as TM solution).

Then, the fermented cellulose solution and the TM solution were added to the mixed raw material, and the mixture was sufficiently stirred to obtain grilled meat sauce (Invention product 1). The concentration of the fermented cellulose in the sauce of the grilled meat (that is, the final concentration in the food) is 0.05% by weight, and the concentration of the tamarind seed gum is 0.25% by weight.

[0058]

[Table 2]

Example 2 0.5 g of fermented cellulose and 2.5 g of tamarind seed gum
Was mixed with powder, 99 g of water was added thereto, and the mixture was heated at 80 ° C. for 10 minutes with good stirring to dissolve, and further, the mixed raw material of Example 1 was added and stirred to obtain grilled meat sauce (invention) Article 2).

Comparative Example 1 In Example 1, (1) Gellan gum was used instead of fermented cellulose (Comparative product 1), and (2) Tamarind seed gum was used instead of fermented cellulose (that is, tamarind seed gum). Only) (Comparative product 2),
(3) using water instead of tamarind seed gum (that is, only fermented cellulose) (Comparative product 3),
(4) Xanthan gum, which is a conventional general thickener, is used instead of fermented cellulose and tamarind seed gum (Comparative product 4). However, xanthan gum is limited to a 2% by weight aqueous solution due to its viscosity. Therefore, 2 g was dissolved in 100 g of water, and a mixed raw material was added thereto, followed by stirring to prepare.

(5) Ingredients using water instead of fermented cellulose and tamarind seed gum (Comparative product 5) were prepared to obtain various types of grilled meat sauce.

Then, the meat obtained in Examples 1 and 2 (inventive products 1 and 2) and the comparative products 1 to 5 obtained in (1) to (5) of Comparative Example 1 were roasted, As an effect. In addition, invention products 1 and 2 and comparative products 1 to 5 were 35
The mixture was allowed to stand at ℃ for one month, and the stability of the sauce was observed.

As a result, the invention products 1 and 2 both exhibited good viscosity and sufficiently adhered to the grilled meat as sauce. Further, even after standing for one month, the content was stable without separation, and the effect of stabilizing the dispersion by thickening was clarified.

On the other hand, the comparative product 1 gelled and became like jelly of grilled meat sauce, and could not be used. Comparative products 2, 3 and 5 had almost no viscosity and fell off immediately even when grilled meat was added, and this was also unusable as a sauce. After standing for one month, separation of oil was observed at the top, and stability was poor. Comparative product 4 showed the best result among the comparative products, but the viscosity was still insufficient, and a higher viscosity was required as sagging. However, the stability was poor and sesame had precipitated.

Example 3 A star-shaped cheese-like food was prepared by the usual method using the following raw materials.

Cream cheese 45 parts by weight Whole fat-sweetened condensed milk 13 parts by weight Plain yogurt 8 parts by weight Egg white powder 3 parts by weight Gelatin 1 part by weight Starch 1 part by weight Margarine 6 parts by weight Sugar 3.5 parts by weight Lemon juice 1.5 parts by weight Perfume 0.1 parts by weight Fermented cellulose 0.15 parts by weight Locust bean gum 0.2 parts by weight Water Remaining total 100 parts by weight This solution is placed on a star-shaped formwork of 1.5 cm on a side and 4 cm in height. The mixture was poured to 1 cm and cooled at 5 ° C. to prepare a star-shaped cheese-like food.

This food was uniformly filled up to the star-shaped tip of the mold, and when removed from the mold, a clean star-shaped cheese-like food was formed.

Example 4 The following ingredients were all mixed, stirred and mixed at 90 ° C. for 5 minutes, and finally boiled down to 100 parts by weight to prepare a custard cream having a strong body feeling.

Corn starch 2 parts by weight Sugar 16 parts by weight Skim powdered milk 4 parts by weight Syringe 7 parts by weight Skim condensed milk 3 parts by weight Salt-free margarine 6.5 parts by weight Whole egg 9.8 parts by weight Fragrance 0.5 parts by weight Gellan gum 0.2 parts Parts by weight Fermented cellulose 0.05 parts by weight Locust bean gum 0.2 parts by weight Water 56 parts by weight Total 107.25 parts by weight Example 5 All the following ingredients were mixed, stirred at 90 ° C. for 5 minutes, and further boiled down To 100 parts by weight to prepare a flower paste rich in body feeling.

Corn starch 3 parts by weight Sugar 20 parts by weight Soft flour 3 parts by weight Skim milk powder 6.25 parts by weight Margarine 10 parts by weight Syrup 8 parts by weight Pigment 0.05 parts by weight Fragrance 0.12 parts by weight Fermented cellulose 0.05 parts by weight Tamarind Gum 0.1 parts by weight Water 58 parts by weight Total 108.57 parts by weight Example 6 Mixing, stirring, and filtering according to the following formulation yielded an aqueous ballpoint pen ink.

Water Black 7 parts by weight (manufactured by Orient Chemical Co.) Propylene glycol 30 parts by weight Potassium oleate 0.5 part by weight Sodium omadine 0.1 part by weight Urea 1 part by weight Fermented cellulose 0.05 part by weight Guar gum 0.1 58 parts by weight water 108 parts by weight Total 108.57 parts by weight Example 7 A mixture having the following composition was mixed and dispersed in a ball mill for 12 hours to obtain a silver-colored metallic glossy ink for a ball-point pen.

IRIODIN103 10 parts by weight (manufactured by Merck) Propylene glycol 20 parts by weight Potassium oleate 0.5 parts by weight Sodium omadine 0.1 parts by weight Urea 1 part by weight Fermented cellulose 0.07 parts by weight Locust bean gum 0.7 Parts by weight Water Remaining parts Parts by weight Total 100 parts by weight Example 8 The mixture shown below was mixed and stirred with a lab mixer for 1 hour to obtain a silver-colored metallic glossy ink for a ballpoint pen.

Aluminum paste WB0230 10 parts by weight (manufactured by Toyo Aluminum Co., Ltd.) Propylene glycol 10 parts by weight Glycerin 10 parts by weight Polyoxyethylene 10 nonylphenyl ether 1 part by weight Preservative 0.1 parts by weight Fermented cellulose 0.07 parts by weight Guar gum 0 0.3 parts by weight water Remaining part by weight Total 100 parts by weight Example 9 The composition shown in Table 3 was prepared with water according to a conventional method so that the resin solid content was 30% by weight to prepare an aqueous paint.

The fermented cellulose and pullulan were used as an aqueous solution prepared in advance so that the fermented cellulose was 0.1% by weight and the pullulan was 5% by weight.

[0075]

[Table 3]

Example 10 An aqueous paint was prepared according to a conventional method with the following composition.

Cyanine green 0.6 parts by weight Titanium dioxide 5.5 parts by weight Barium sulfate 22 parts by weight Polymethylolmelamine 60% aqueous solution 38 parts by weight Aqueous solution containing fermented cellulose (0.1%) and guar gum (0.5%) 33.9 parts by weight Water Remainder Total 100 parts by weight Example 11 Concrete was prepared according to a conventional method with the composition shown in Table 4.

[0078]

[Table 4]

Example 12 Raw materials for a tea pudding part, a milk pudding part, and a coffee pudding part were mixed in the following proportions, and the mixture was added at 80 ° C. for 15 minutes.
Stir for a minute to dissolve, allow to cool, and cool down to 65 ° C.
The mixture was cooled and solidified to prepare a vertical three-color pudding having three layers vertically.

<Tea pudding part> Sugar 10 (% by weight) Milk 30 Skim milk powder 5 Kappa carrageenan 0.2 Locust bean gum 0.1 Glycerin fatty acid ester 0.1 Black tea extract 6 Flavor 0.1 Fermented cellulose 0.1 Water residue The amount total amount 100 wt% <milk pudding unit> sugar 10 (wt%) of milk 30 skimmed milk powder 5 butter 3 kappa-carrageenan 0.1 locust bean gum 0.2 glycerin fatty acid ester 0.1 perfume 0.1 fermentation cellulose 0.1 Water remaining amount 100% by weight <Coffee pudding> Sugar 10 (% by weight) Milk 30 Skim milk powder 5 Kappa carrageenan 0.1 Locust bean gum 0.1 Gellan gum 0.05 Glycerin fatty acid ester 0.1 Coffee extract 5 Flavor 0 .1 fermented cellulose 0.1 water remaining amount total amount 100 wt In the manufacturing process of the three-color pudding, when injection into the container, each part is not gelling, it has thickened strongly to the combination of the synergistic effect of the fermented cellulose and locust bean gum. Therefore, each part was not mixed when the parts were poured into the container, and the resulting three-color pudding had clear boundaries. In addition, even if the pudding contained an extract of tea or coffee, no roughening was observed in each part or in the vicinity of the boundary between the parts, and the pudding was good in taste.

According to the present invention, it has been found that a high-quality three-color pudding having a clear boundary and no agglomeration or the like can be prepared by a simple manufacturing method in which each part is simultaneously poured into a container.

Comparative Example 2 In Table 12, a three-color pudding was prepared in the same manner as in Example 12 except that only the fermented cellulose was excluded from the raw materials of each part. However, in this case, although it turned into pudding, the viscosity of each pudding at the time of injection was not sufficient,
Each part was mixed, the boundaries were unclear and the appearance was dirty, and the product had no commercial value.

Example 13 In Example 12, when a tea pudding, a milk pudding and a coffee pudding are poured into a container, the container is gently rotated horizontally about a vertical line passing through the center of the container. Thus, a vortex-shaped three-color pudding having a clear boundary could be easily prepared.

The same vortex shape can also be obtained by fixing the container and rotating the nozzle for injecting each part horizontally about a vertical line passing through the center of the container while maintaining the relative positional relationship between the nozzles. A three-color pudding could be prepared.

Example 14 The ingredients of the tea pudding part, the milk pudding part, and the coffee pudding part having the blending ratio of Example 12 were mixed, and
Stir at 15 ° C for 15 minutes to dissolve, allow to cool, and when cooled down to 65 ° C, pour each part into a pudding container in order of 1/3 of the container, then cool to 10 ° C and solidify, A layered horizontal three-color pudding was prepared. In the pudding, the boundaries of each part were clear.

According to the present invention, it has been found that a three-color pudding having a clear boundary can be prepared without a step of cooling and solidifying each time each part is poured into a container.

Example 15 In Example 12, when the tea pudding, the milk pudding and the coffee pudding were to be injected, each of the portions was sequentially injected in one volume portion while keeping each portion at 65 ° C. Each time the injection is completed, the container is kept horizontal and rotated by 15 degrees around a vertical line passing through the center of the container, or the nozzle is rotated by 15 degrees around a vertical line passing through the center of the container to obtain a mottled pattern. Were prepared.

Example 16 The ingredients of the orange jelly part and the lemon jelly part were mixed according to a conventional method in the following manner, and the mixture was stirred at 80 ° C. for 10 minutes. Were injected simultaneously in equal amounts to prepare a two-color jelly with a clear vertical boundary.

<Orange jelly part> Sugar 20 (% by weight) Kappa carrageenan 0.3 Locust bean gum 0.2 Xanthan gum 0.05 Trisodium citrate 0.15 Citric acid 0.25 Five-fold concentrated orange juice 6 Flavor 0 1 Fermented cellulose 0.1 Water Residual total amount 100% by weight <Lemon jelly part> Sugar 20 (% by weight) Kappa carrageenan 0.2 Locust bean gum 0.2 Xanthan gum 0.05 Trisodium citrate 0.15 Citric acid 0 .1 Lemon juice 2 Flavor 0.1 Fermented cellulose 0.1 Water Residual total amount 100% by weight In the process of producing the two-color jelly, at the time of injection into a container, each part is not gelled, It is strongly thickened due to the synergistic effect with locust bean gum and xanthan gum. Therefore, each part was not mixed when the parts were poured into the container, and the obtained jelly had a clear boundary.

According to the present invention, it was found that a two-color jelly having a clear boundary can be prepared by a simple manufacturing method in which each part is simultaneously poured into a container.

Comparative Example 3 A two-color jelly was prepared in the same manner as in Example 16 except that only the fermented cellulose among the raw materials in Table 13 was used. However, in this case, although jelly was formed, the viscosity of each jelly portion at the time of injection was insufficient, so that the respective portions were mixed, the boundaries were unclear, the appearance was dirty, and the product had no commercial value.

Example 17 In Example 16, at the time of injection into a jelly cup, each part was sequentially injected into a half amount of the container to prepare a two-color jelly having a clear horizontal boundary. The jelly had clear boundaries between the parts.

According to the present invention, it was found that a two-color jelly having a clear boundary can be prepared without the step of cooling and solidifying each time each part is poured into a container.

[0094]

EXPERIMENTAL EXAMPLE 1 0.1 g of fermented cellulose was placed in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes, and 0.5 g of cod gum was placed in 50 g of water and heated at 80 ° C. for 10 minutes. The solution (pH 6.5) was mixed, and the viscosity was measured.

As shown in FIG. 1, the results show that the lower the rotation speed, the higher the viscosity.
Was shown. Also, no gelation of this solution was observed. As a comparative experiment, the viscosity was measured for each of the 0.1% by weight solution of fermented cellulose and the 0.6% by weight solution of cod gum, but none of them showed sufficient viscosity.

From these results, it can be seen that the fermented cellulose and cod gum have a low viscosity when used alone, but exhibit a synergistically high viscosity when used in combination.

EXPERIMENTAL EXAMPLE 2 0.1 g of fermented cellulose was put in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes to adjust the pH to 3.5, and 0.5 g of cod gum in 50 g of water. 1 in ° C
The solution was heated for 0 minutes, dissolved and mixed to adjust the pH to 3.5, and the viscosity was measured.

As shown in FIG. 2, the results show that the lower the rotation speed, the higher the viscosity.
Was shown. Also, no gelation of this solution was observed. As a comparative experiment, a 0.1% by weight solution of fermented cellulose (pH 3.5) and 0.6% by weight of cod gum were used.
The viscosity was measured for each of the solutions (pH 3.5), but none of the solutions showed sufficient viscosity.

Experimental Example 3 0.1 g of fermented cellulose was placed in 50 g of water and heated and dissolved at 80 ° C. for 10 minutes, and 0.25 g of purified konjac (glucomannan) was placed in 50 g of water.
And mixed with a solution (pH 6.5) dissolved by heating for 10 minutes.

As shown in FIG. 3, the lower the number of rotations, the higher the viscosity. The higher the number of rotations, the higher the viscosity was 895 cp. Also, no gelation of this solution was observed. As a comparative experiment, viscosities were measured for each of a 0.1% by weight solution of fermented cellulose and a 0.35% by weight solution of glucomannan, but none of the solutions showed sufficient viscosity.

From this, it can be seen that the fermented cellulose and glucomannan have low viscosity when used alone, but exhibit synergistically high viscosity when used in combination.

Experimental Example 4 0.1 g of fermented cellulose was put in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes to adjust the pH to 3.5, and 0.25 g of glucomannan was put in 50 g of water. 8
The solution was heated at 0 ° C. for 10 minutes, dissolved and mixed with a solution adjusted to pH 3.5, and the viscosity was measured.

As shown in FIG. 4, the lower the number of rotations, the higher the viscosity. The higher the number of rotations, the higher the viscosity was 830 cp. Also, no gelation of this solution was observed. As comparative experiments, the viscosities of the 0.1% by weight fermented cellulose solution (pH 3.5) and the 0.35% by weight glucomannan solution (pH 3.5) were measured. Did not.

Experimental Example 5 0.1 g of fermented cellulose was placed in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes, and 0.5 g of locust bean gum (LBG) was placed in 50 g of water. 1
The solution was mixed with a solution (pH 6.5) heated and dissolved for 0 minutes, and the viscosity was measured.

As shown in FIG. 5, the results show that the lower the number of rotations, the higher the viscosity, and the number of rotations is 6540 rpm.
Exhibited very high viscosities. Also, no gelation of this solution was observed. As comparative experiments, a solution of 0.1% by weight of fermented cellulose and 0.1% of locust bean gum.
Viscosity was also measured for each of the 6% by weight solutions, but none showed sufficient viscosity.

From this, it can be seen that locust bean gum has a low viscosity when used alone, but exhibits a synergistically high viscosity when used in combination with fermented cellulose.

Experimental Example 6 0.1 g of fermented cellulose was placed in 50 g of water, heated at 80 ° C. for 10 minutes and dissolved to adjust the pH to 3.5, and 0.5 g of locust bean gum was placed in 50 g of water. The solution was heated and dissolved at 80 ° C. for 10 minutes, mixed with a solution whose pH was adjusted to 3.5, and the viscosity was measured.

As shown in FIG. 6, the lower the number of rotations, the higher the viscosity. The higher the number of rotations, the higher the effect was almost the same as that of Experimental Example 5, and the viscosity was 2780 cp. Also, no gelation of this solution was observed.
As a comparative experiment, a solution (pH 3.5) of 0.1% by weight of fermented cellulose and 0.6% by weight of locust bean gum were used.
The viscosity of each of the solutions (pH 3.5) was measured, but none of the solutions showed sufficient viscosity.

Experimental Example 7 A solution prepared by dissolving 0.1 g of fermented cellulose in 50 g of water and heating at 80 ° C. for 10 minutes, and 0.3 g of guar gum
Was placed in 50 g of water, mixed with a solution (pH 6.5) dissolved by heating at 80 ° C. for 10 minutes, and the viscosity was measured.

As shown in FIG. 7, the results show that the lower the rotation speed, the higher the viscosity.
Was shown. Also, no gelation of this solution was observed. As a comparative experiment, viscosities were measured for each of a 0.1% by weight solution of fermented cellulose and a 0.4% by weight solution of guar gum, but none of them showed sufficient viscosity.

From this, it can be seen that the viscosity is low when guar gum is used alone, but synergistically exhibits high viscosity when used in combination with fermented cellulose.

Experimental Example 8 0.1 g of fermented cellulose was placed in 50 g of water, heated at 80 ° C. for 10 minutes and dissolved to adjust the pH to 3.5, and 0.3 g of guar gum was placed in 50 g of water. The mixture was heated at 10 ° C. for 10 minutes to dissolve and adjust the pH to 3.5, and the viscosity was measured.

As shown in FIG. 8, the lower the number of rotations, the higher the viscosity. The higher the number of rotations, the higher the viscosity was 720 cp. Also, no gelation of this solution was observed. As a comparative experiment, the viscosity was measured for each of a 0.1% by weight solution of fermented cellulose (pH 3.5) and a 0.4% by weight solution of guar gum (pH 3.5), but none of them showed sufficient viscosity. Was.

Experimental Example 9 A solution prepared by dissolving 0.1 g of fermented cellulose in 50 g of water and heating at 80 ° C. for 10 minutes, and 0.4 g of cashmere gum
Was put in 50 g of water, heated at 80 ° C. for 10 minutes to dissolve the solution (pH 6.5), and the viscosity was measured.

The results are shown in FIG.

Experimental Example 10 0.1 g of fermented cellulose was put in 50 g of water, heated and dissolved at 80 ° C. for 10 minutes to adjust the pH to 3.5, and 0.4 g of cashmere gum in 50 g of water. The mixture was heated at 10 ° C. for 10 minutes to dissolve and adjust the pH to 3.5, and the viscosity was measured.

As shown in FIG. 10, the results show that the lower the rotation speed, the higher the viscosity, and when the rotation speed is 6 rpm, 1580 c
p showed a very high viscosity. Also, no gelation of this solution was observed. As a comparative experiment, the viscosities of the 0.1% by weight fermented cellulose solution (pH 3.5) and the 0.5% by weight cashmere gum solution (pH 3.5) were measured, but none of them exhibited sufficient viscosity. Was.

From this, although the viscosity was low when using cashmere gum alone, high viscosity was exhibited when used in combination with fermented cellulose.

Experimental Example 11 A solution prepared by dissolving 0.1 g of fermented cellulose in 50 g of water and heating at 80 ° C. for 10 minutes and 0.6 g of lambda carrageenan in 50 g of water were heated at 80 ° C. for 10 minutes. The solution (pH 6.5) was mixed and the viscosity was measured.

As shown in FIG. 11, the lower the number of rotations, the higher the viscosity. The higher the number of rotations, the higher the viscosity.
Exhibited very high viscosities. Also, no gelation of this solution was observed. As a comparative experiment, a solution of fermented cellulose 0.1% by weight and lambda carrageenan 0.7
The viscosity was also measured for each of the weight percent solutions,
None of them showed sufficient viscosity.

From this, it can be seen that the viscosity is low when lambda carrageenan is used alone, but synergistically exhibits high viscosity when used in combination with fermented cellulose.

EXPERIMENTAL EXAMPLE 12 0.1 g of fermented cellulose was put in 50 g of water, heated at 80 ° C. for 10 minutes and dissolved to adjust the pH to 3.5, and 0.6 g of lambda carrageenan was put in 50 g of water. 8
The solution was heated at 0 ° C. for 10 minutes, dissolved and mixed with a solution adjusted to pH 3.5, and the viscosity was measured.

As shown in FIG. 12, the lower the number of revolutions, the higher the viscosity.
The effect was almost the same as in the case of the above, and the viscosity was as high as 835 cp. Also, no gelation of this solution was observed. As a comparative experiment, fermented cellulose 0.1.
Viscosity was measured for each of a 1% by weight solution (pH 3.5) and a lambda carrageenan 0.7% by weight solution (pH 3.5), but none of the solutions showed sufficient viscosity.

Experimental Example 13 A solution prepared by dissolving 0.1 g of fermented cellulose in 50 g of water and heating at 80 ° C. for 10 minutes was dissolved in 0.2 g of karaya gum.
Was put in 50 g of water, heated at 80 ° C. for 10 minutes to dissolve the solution (pH 6.5), and the viscosity was measured.
FIG. 13 shows the results.

[Brief description of the drawings]

FIG. 1 is a diagram showing the results of Experimental Example 1.

FIG. 2 is a diagram showing the results of Experimental Example 2.

FIG. 3 is a diagram showing the results of Experimental Example 3.

FIG. 4 is a view showing the results of Experimental Example 4.

FIG. 5 is a diagram showing the results of Experimental Example 5.

FIG. 6 is a diagram showing the results of Experimental Example 6.

FIG. 7 is a diagram showing the results of Experimental Example 7.

FIG. 8 is a diagram showing the results of Experimental Example 8.

FIG. 9 is a diagram showing the results of Experimental Example 9.

FIG. 10 is a diagram showing the results of Experimental Example 10.

FIG. 11 is a diagram showing the results of Experimental Example 11.

FIG. 12 is a diagram showing the results of Experimental Example 12.

FIG. 13 is a diagram showing the results of Experimental Example 13.

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Claims (5)

[Claims] 1. Gellan gum, karaya gum, cashmere gum,
Fermentation used in the presence of one or more polysaccharides selected from the group consisting of psyllium seed gum, tamarind seed gum, cod gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum and lambda carrageenan Additive for thickening composition containing cellulose. 2. Gellan gum, karaya gum, cashmere gum,
Psyllium seed gum, tamarind seed gum, cod gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum and lambda carrageenan are characterized by comprising one or more polysaccharides selected from the group consisting of fermented cellulose. Additives for thickening compositions. 3. Gellan gum, karaya gum, cashmere gum,
By coexisting fermented cellulose with one or more polysaccharides selected from the group consisting of psyllium seed gum, tamarind seed gum, cod gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum and lambda carrageenan A thickened food composition to be prepared. 4. A thickened food composition comprising a dressing, mayonnaise-like seasoning, sauce, soup, creams, stew, flower paste, nectar, pudding, jelly, cheese, coffee, tea beverage, chocolate, kneaded wasabi,
4. The thickened food composition according to claim 3, which is any of kneaded mustard, boiled soy sauce, salted bread, sponge cake, noodles, and ice creams. 5. Gellan gum, karaya gum, cashmere gum,
One or two or more polysaccharides selected from the group consisting of psyllium seed gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum and lambda carrageenan, and coexistence of fermented cellulose. Characteristic food thickening method.