JPS58101651A - Dessert food using modified xanthan gum - Google Patents

Abstract

PURPOSE:To obtain a dessert food free from partial gel, by using both xanthan gum showing specific values of visocity and fluidity index and galactomannan gum. CONSTITUTION:1pt.wt. modified xanthan gum having a viscosity of 0.5wt% aqueous solution measured by E type viscometer at a shear rate of 10sec<-1> at 25 deg.C of 50-240 is blended with 0.1-40pts.wt. galactomannan gum (locust bean gum, tragancanth gum, guar gum), and 0.1-2wt% prepared blend is added to a dessert food (ice cream, jelly food).

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dessert food made by using a combination of modified xanthan gum and one or more selected from locust bean gum, tara gum, and guar gum.

The dessert food referred to here is ice cream.

Ice milk, lacto ice cream, sherbet, miso,
It refers to frozen desserts such as shaved ice, pudding, mousse, bavarois, milkshake, jelly, jam, marmalade, bread cream, butter cream, and other jelly-like foods.

Xanthan gum is an extracellular polysaccharide produced by fermentation of xanthan gum-producing bacteria belonging to the genus Xanthomonas, such as Xanthomonas campestris. Xanthan gum has the property of being soluble in water and forming a viscous aqueous solution at low concentrations.

This aqueous solution is stable even when left for a long time, is not easily decomposed by enzymes, shows little change in viscosity even if the pH changes or changes in altitude, and exhibits high pseudoplasticity.

In this respect, xanthan gum is unique among conventional natural or processed gums. Therefore, xanthan gum is expected to have a wide range of uses as a thickener.

It is known that xanthan gum can be used in frozen desserts, and that by using xanthan gum in combination with locust bean gum and/or guar gum, frozen desserts with low viscosity, heat shock resistance, and good shape retention can be produced (Japanese Patent Publication No. 10149/1986).゜Special Publication Showa 55-1022, Japanese Patent Publication Publication Showa 5
5-102360, etc.).

2- Furthermore, it is known that by using xanthan gum and locust bean gum or tara gum in combination, a thermoreversible and elastic gel can be formed, and various gel-like foods can be made (Japanese Patent Publication No. 46-42176, Japanese Patent Publication No. 42176, 56-100
Publication No. 20). Similarly, it is also known that when xanthan gum and guar gum are used together, they synergistically increase the viscosity.

However, when a stabilizer containing galactomannan gums such as bovine suntan gum, locust bean gum, tara gum, and guar gum is used in the dessert food as described above, the dessert mix partially gels at low temperatures. Since it does not exhibit uniform fluidity, it is difficult to fill it in a uniform amount, which not only impairs workability but also deteriorates the structure, appearance, and texture of the final product.

Rather than using conventional xanthan gum as it is, the present inventor attempted to modify the xanthan gum by subjecting it to appropriate physical treatment to change the viscosity characteristics of xanthan gum. As a result, when a dessert food is manufactured using a combination of xanthan gum, which has a specific viscosity and fluidity index, and galactomannan-based gum, the result is a mixed liquid that has no partial gel, flows smoothly, and has good workability, and has an excellent appearance. It has been found that a dessert food with excellent texture, flavor release properties, and texture can be obtained.

For example, conventional xanthan gum is made into an aqueous solution, placed in a high-pressure homogenizer and subjected to shearing force, and then an organic solvent such as acetone or isopropyl alcohol is added to precipitate it, and the precipitate is separated and made into a powder. When this powder was taken out, it was confirmed that the viscosity and fluidity index of the powder were significantly different from those of conventional powders. That is, when measured using an E-type viscometer at 25°C and a 0.5% xanthan gum aqueous solution dissolved at 25°C at a slip rate of 105 ec, the viscosity of conventional bovine xanthan gum is 260 CPS to 300 CPS.
and the fluidity index n is 2.61 to 2.78, whereas the xanthan gum modified as above has a viscosity of 50 CPS to 240 CPS, and n is 1.25 to 2.78.
I confirmed that it was 2.50.

The present inventor has found that when the xanthan gum modified as described above is used in combination with galactomannan to produce a dessert food, it becomes a smooth liquid mixture without gelation, and has an appearance of 9 structures. They discovered that it is possible to obtain a dessert food with excellent flavor release properties and texture, and completed the present invention. It was also confirmed that the xanthan gum thus obtained did not have any other negative effects on dessert foods. The present invention
This was done based on the knowledge and confirmation described above.

It is known that xanthan gum can be specially treated and used in the production of foods (Japanese Patent Laid-Open No. 85256/1983).

According to this publication, when conventional xanthan gum is added to a mixture of water and oil and subjected to high shear force to form an emulsion, the emulsion turns into a semi-gel or clubber, but when an aqueous solution of xanthan gum is passed through a homogenizer The resulting xanthan gum does not semi-gel or clubber even when added to a mixture of water and oil and emulsified under high shear forces. That is, the purpose of the above publication is to prevent semi-gelation or clubber formation by adding xanthan gum and then applying a high shearing force to it. On the other hand, the present invention aims to prevent this, since when xanthan gum and galactomannan are used together, the mixed solution shows partial gelation even without applying high shear. Therefore, the above-mentioned publication does not aim at using xanthan gum in dessert foods in combination with galactomannan-based gums, and does not provide any teaching regarding the viscous properties of xanthan gum.

The present invention has a viscosity of 5% when a 0.5% aqueous solution is measured at 25°C at a shear rate of 10 sec using an E-type viscometer.
The present invention relates to a dessert food prepared by adding modified xanthan gum having a value of 0 CPS to 240 CPS and one or more selected from locust bean gum, tara gum, and guar gum.

In the present invention, modification is performed by physical treatment. The physical treatment includes, for example, applying high shear force or ultrasonic treatment. During modification, xanthan gum is made into an aqueous solution. This aqueous solution may be a culture solution of a microorganism belonging to the genus Xanthomonas, or may be a powder obtained by purifying and drying this culture solution and dissolving it in water. The modified xanthan gum used in the present invention is
For example, a conventional xanthan gum solution of 01 to 3%, preferably 05 to 2%, is placed in a pressure homogenizer (Manton-Gorlin model 15M) and heated to 5oK.
p/cJ or more, preferably 200 to 600! Qi'/
After passing through a homogenizer one or more times under high pressure of cn, acetone is added thereto, a precipitate is taken out, and the precipitate is dried or pulverized if necessary.

When using ultrasonic treatment, for example, Tomy Seiko Model UR
-20K using a 200P1200W ultrasonicator
It is obtained by processing at Hz and 0 to 4°C for an appropriate time. It can also be obtained by passing it through a colloid mill.

Modified xanthan gum powder was dissolved at 25°C to make a 0.5% by weight aqueous solution, and its viscosity was measured at 25°C with an E-type viscometer at a sliding speed of 10 sec-1. The value was 50 CPS to 240 CPS, and its fluidity was When the value of the index n is measured, the value of the fluidity index n of this powder is as small as 1.25 to 2.50. In conventional xanthan gum, when it is a 0.5% by weight aqueous solution, its viscosity is 260 CPS or more, and the fluidity index n is 2.61 or more as described above. Therefore, the modified xanthan gum is significantly different from the conventional one in terms of viscosity and flow index n values.

The fluidity index n mentioned here generally refers to the Herschel-Buk
This is the exponent n used in the formula %) of le)'. Simply put, this index n represents the distance from the two Newton flow, and is 1
The closer it gets to , the closer it becomes to a two-Neaton flow. In the above equation, S is the shear stress (dyne/cJ), So is the yield value (dyne/cTI), K is the viscosity constant, and D is the shear rate (s
ee"-').The liquidity index n in this invention is
This is a value measured with an E-type viscometer in a range of 21 Set to 100 sec.

The blending ratio of modified xanthan gum and galactomannan gum used in the present invention is approximately 0.1 to 40 parts by weight of galactomannan gum per 1 part by weight of modified xanthan gum.
Parts by weight, more specifically, 10 parts by weight or less of locust bean gum, 20 parts by weight or less of tara gum, and/or 40 parts by weight of guar gum are used per 1 part by weight of modified xanthan gum. The amount of the stabilizer blended in this manner to be added to the dessert food may be 0.1 to 2% by weight. In addition,
These values differ depending on the type of dessert food and therefore have no primary meaning.

Next, the process for obtaining the modified xanthan gum used in the present invention from conventional xanthan gum will be described below using experimental examples.

Experimental Example 1 While stirring the 21 water, conventional xanthan gum IOF was gradually added thereto, and stirring was continued for 30 minutes to dissolve the xanthan gum. Next, this aqueous solution was diluted to 9/400
Passed twice through a Manton-Gorlin homogenizer (Model 15M) under pressure c+j. 1/3 of this passed liquid
After concentrating under reduced pressure to a volume of xanthan gum, xanthan gum was precipitated by adding acetone to a volume of 70 cm. This precipitate was washed three times with acetone,
Vacuum dried. 8. Grind the dried product and prepare it to a powder degree (80 meso-suba) similar to that of unmodified xanthan gum.
5i@ modified xanthan gum was obtained.

Various physical properties of the thus obtained modified xanthan gum and unmodified xanthan gum were compared. The results are shown in Tables 1 to 9.

Table 1 Viscosity and fluidity index Viscosity η is calculated by dissolving xanthan gum in distilled water at 25°C.
As a 0.5% by weight aqueous solution, use an E-type viscometer (Tokyo Keiki KK).
These are the values obtained by measuring at 25° C. and at various sliding speeds. The intrinsic viscosity [η] (ml/Li) is 0.015% from the gum solution concentration α005 (containing 2% salt)
in the range of 76.8 using an E-type viscometer.
sec'-'', a value obtained by measurement at 25°C.

Table 2 Specific optical rotation Table 3 Change in solution viscosity over time The values in Table 3 are measured at a sliding speed of 10 se ('-') after a 05% aqueous solution dissolved at 25°C was left at room temperature. This shows that there is little change over time.

Table 4 Heat resistance, salt resistance The above values are for an aqueous solution of 03% by weight of bovine suntan gum, which was heated at 120° C. for 30 minutes.

Table 5 Acid resistance The above values were obtained after adding 1% by weight of acetic acid and 2% by weight of common salt to a 0.3% by weight xanthan gum aqueous solution (PH2,8
6) is the value when heated at 120°C for 30 minutes.

Table 6 As the enzyme-resistant enzyme, cellulase from Nagase Sangyo Co., Ltd. was used.
The reaction was carried out at 7°C. The viscosity was measured using a B-type viscometer at 30 rpm.
Measured under conditions of m and 37°C.

Table 7 Synergistic effect with locust bean gum The mixing ratio of xanthan gum and locust bean gum was 1:1, and measurements were taken at 4°C.

Table 8 Synergistic effect with tara gum The mixing ratio of xanthan gum and tara gum is 1:1, and 4
Measured at °C.

Table 9 Synergy with guar gum Measured at 20°C.

According to Table 1, modified xanthan gum has a lower viscosity than unmodified xanthan gum, pseudoplasticity is closer to Newtonian flow, apparent molecular weight is smaller, and Table 2 shows that the specific optical rotation is different. ing. Therefore, modified xanthan gum is considered to be different from unmodified xanthan gum. On the other hand, according to Table 3, modified xanthan gum is
Like conventional xanthan gum, it is stable over time, and according to Tables 4 to 6, there is no change in thermal stability, salt resistance, acid resistance, and enzyme resistance.

However, when comparing the synergy with galactomannan-based gums as shown in Tables 7 to 9, it appears that there is a similar synergistic tendency, or that the gel strength when used in combination with locust bean gum or tara gum is lower than that of modified xanthan gum. In this case, the gel strength is 173 to 1/4 that of unmodified xanthan gum, and the viscosity due to the synergistic effect with guar gum is reduced to about 80%, and the solubility of the modified xanthan gum combination shows smooth fluidity. .

In other words, when illegally obtained modified xanthan gum and one or more galactomannan gums are used together, the mixed liquid flows uniformly without partial gelation or aggregation, is easy to fill, and has excellent structure, appearance, and texture. Is it possible to get dessert food?

Incidentally, it is not beyond the scope of the present invention to use the modified xanthan gum and calactomannan-based cum substance combination with other gum substances, as is usually done with unmodified xanthan gum.

The present invention will be explained below with reference to Examples.

Example 1 An ice cream sample was made by adding 0.15% by weight of a stabilizer consisting of 20% by weight of modified xanthan gum or 20% by weight of unmodified xanthan gum, 20% by weight of locust bean gum, and 60% by weight of guar gum, and making an ice cream sample according to the following formulation. did.

Unsalted butter 1107 Emulsifier 25g Skimmed milk powder 70! i+ Stabilizer 1.5P Whole milk powder 401il Water 6t6fI Glucose soy Total 1000P The evaluation of the ice cream made is summarized in the lto table.

(Left below) Table 10 As can be seen from Table 10, the ice cream mix to which the modified xanthan gum and galactomannan gum of the present invention were added was the same as the ice cream mix to which unmodified xanthan gum and galactomannan gum were added. It has a lower viscosity than an ice cream mix, and has uniform fluidity without gelation or agglomeration, making it easy to fill into cups, and the top surface forms a uniform flat surface, resulting in a smooth product that melts in the mouth. Rich in flavor release. On the other hand, the anti-whey separation effect, overrun tendency, and shape retention were as good as those prepared by adding an unmodified xanthan gum blended stabilizer.

Example 2 15% by weight of i-type xanthan gum or 15% by weight of unmodified xanthan gum and 30% by weight of tara gum.

A sherbet sample was prepared by adding 0.2% by weight of a stabilizer consisting of 55% by weight of guar gum and mixing the following formulation.

Skimmed milk powder 209 Granulated sugar 210y-% concentrated orange juice 20F! Rienoic acid 2 orange base lf emulsifier
2 stabilizer 2
As a result, the sherbet mix made by adding a stabilizer containing modified xanthan gum had a lower viscosity than the sherbet mix made by adding a stabilizer containing unmodified xanthan gum, and there was no gelation or agglomeration. Because it has uniform fluidity, it is easy to fill the cup. In addition, the resulting product had a uniform structure and was rich in flavor release, but
The structure of the sherbet containing unmodified xanthan gum was uneven with coarse and dense parts, and the flavor release properties were poor. On the other hand, the whey separation prevention effect, overrun tendency, and shape retention were all good, and the stringiness was also good.

Example 3 A pudding sample was prepared by adding 0.33% of a stabilizer consisting of 75% by weight of modified xanthan gum and 25% by weight of locust bean gum, and mixing the following formulation. As a control, a starch pudding was prepared using the same amount of unmodified xanthan gum instead of modified xanthan gum for comparison.

orange juice 250v sugar 1501 starch
307 Citric acid 1fI Salt 1y Stabilizer
3.3 The results showed that the starch pudding made using the stabilizer containing modified xanthan gum and locust bean gum had a lower mix viscosity at 60℃ compared to the control, and was more prone to gelation and
Because it has no agglomeration and has uniform fluidity, it is easy to fill the cup and the upper surface has a uniform and smooth flat surface.

The products cooled in the refrigerator were also smooth, melted in the mouth, and had a rich release of flavor. On the other hand, the control starch pudding made using unmodified xanthan gum and locust bean gum has a high viscosity and partially gels, and when filled into a cup, the upper surface becomes different.
The cooled product had a poor appearance and had poor smoothness and flavor release. In addition, both shape retention and syneresis prevention effect were good.

Example 4 25% by weight of modified xanthan gum and 70% by weight of guar gum,
A milkshake was prepared by adding 0.25% by weight of a stabilizer consisting of 5% by weight of carrageenan and using the following formulation. As a control, a milkshake was prepared using the same amount of unmodified xanthan gum instead of modified xanthan gum.

Full fat sweetened condensed milk 300p skim milk powder
1002 Sugar 6og stabilizer 2
．． 51 Fragrance 1 Dye Appropriate amount #t 1001' As a result, the milkshake made using modified xanthan gum did not gel when cold, was easy to suck with a straw, and had no thickening sensation, but compared to the unmodified control. The milkshake made using xanthan gum had a partially gel-like appearance, was difficult to suck up through a straw, and had a thick texture.In both cases, there was no whey separation (but it was good).

Example 5 A jelly filling for bread was experimentally prepared according to the following formulation by adding 0.7% by weight of a stabilizer consisting of 40% by weight of modified xanthan gum and 60% by weight of tara gum. As a control, a jelly filling was prepared by using the same amount of unmodified xanthan gum instead of modified xanthan gum.

320g sugar
Pun 20F! Rienoic acid 4 Sodium citrate 17 Ichiko pigment
0.5 f! Strawberry flavor o, aF! Cheap
Fixing agent 72 water
647.2 F meter 10001
i As a result, the jelly made using modified xanthan gum did not gel when heated, flowed uniformly, was easy to fill, and the product was smooth, melted in the mouth, and had excellent flavor release. On the other hand, the control jelly using unmodified xanthan gum partially gelled when heated, making it difficult to fill a certain amount, resulting in poor workability (and the resulting product had poor mouth-melting and flavor release properties). In addition, both shape retention and syneresis prevention effect were good.

Patent applicant: Dainippon Pharmaceutical Co., Ltd. Agent Akira Kojima

Claims (1)

[Claims] A 0.5% aqueous solution was measured at a shear rate of 10 se using an E-type viscometer.
A dessert food comprising modified xanthan gum having a viscosity of 50 CPS to 240 CPS when measured at 25° C. and one or more selected from locust bean gum, tara gum and guar gum.