JPS5847449A - High-salt food containing modified xanthan gum and its preparation - Google Patents

Abstract

PURPOSE:To solve the problem of poor solubility of xanthan gum in high-salt food, and to impart said high-salt food rapidly with high viscosity, by using a modified xanthan gum having specific viscosity characteristics. CONSTITUTION:An aqueous solution of normal xanthan gum is sheared with a high-pressure homognizer, and precipitated with an organic solvent such as acetone, isopropyl alcohol, etc. The precipitate is separated and pulverized to obtain a modified xanthan gum. The powder has a viscosity of 50-240cps in 0.5% aqueous solution at a shear rate of 10sec<-1> at 25 deg.C measured by the E-type viscometer. The modified xanthan gum is added to a high-salt food such as soy, sauce, dripping, noodle soup, miso, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a thickened high-salt food product containing modified xanthan gum and a method for producing the same.

High-salt foods here are foods that contain more than J weight of salt and contain xanthan gum.
This refers to foods that are not subjected to high shearing forces, such as those processed using a cotetraid mill or homogenizer. Therefore, some high-salt foods include soy sauces, sauces, sauces, noodle soups, miso, tsukudani, pickles, salted fish, sea urchin, cod roe, meat extract, etc. Contains natural seasonings, etc.

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 highly soluble in water and forming a viscous aqueous solution at low concentrations.

This aqueous solution is stable even if it is left for a long time, is not decomposed by enzymes, shows high pseudoplasticity, and shows little change in viscosity even if the temperature changes. 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.

However, conventional xanthan gum had drawbacks. This drawback is that the presence of common salt rapidly makes it difficult for xanthan gum to dissolve in water, and therefore it is difficult to dissolve in an aqueous solution with a high salt concentration.

Generally, powdered xanthan gum is difficult to dissolve uniformly in an aqueous solution having a salt concentration of 5 weight or more. For example, /J'
For soy sauce that contains a heavy amount of salt, dissolve a small amount of xanthan gum powder, about 0.
The xanthan gum powder does not dissolve, and the xanthan gum powder settles to the bottom, leaving xanthan gum in the form of fish eyes. Here, fish eyes are like small transparent bubbles floating in an aqueous solution. Fish eyes are particularly visible when the aqueous solution flows down the bottle and forms a thin film. In this way, xanthan gum precipitates as a powder or floats as fish eyes, indicating that xanthan gum is not dissolved in water.
This indicates that it is not sufficiently useful for increasing viscosity.

On the other hand, make a 7 weight water solution of xanthan gum in advance, add this to soy sauce, and add 0.7 weight of xanthan gum.
When mixing the liquid to the desired concentration, it will be improved if xanthan gum is added as a powder. However, even so, the xanthan gum aqueous solution does not mix well with soy sauce and disperses in large clumps.
The lump will not disappear even if left for a long time. This does not allow xanthan gum to contribute sufficiently to the increase in viscosity. Furthermore, in mixing the liquids, water is also added from the xanthan gum to be added, which is undesirable because it reduces the concentration of the soy sauce and impairs its quality.

As described above, xanthan gum is difficult to dissolve in aqueous solutions with high salt concentrations, but many Japanese foods generally contain high concentrations of salt. The aforementioned soy sauce, noodle soup,
Examples include sauce, miso, and pickles. For this reason, the solubility of xanthan gum in high-salt foods is a major problem. Therefore, it was necessary to improve this point. This invention was born in response to this need.

Rather than using conventional xanthan gum as is, the inventor attempted to modify the xanthan gum by subjecting it to an appropriate physical treatment to change the viscosity properties of xanthan gum.9. As a result, It has been found that when the viscosity and fluidity index of xanthan gum reach specific values, the xanthan gum becomes extremely soluble in high-salt foods and quickly exhibits an appropriate viscosity. For example, make an aqueous solution of the conventional Kisuntanga Go, put it in a high-pressure foam generator and apply shearing force, and then add an organic solvent such as A7Tone or Isoptabil alcohol to it to precipitate it. When the powder is separated and made into a powder, the viscosity and fluidity index of the powder are significantly higher than those of conventional powders. That is, an aqueous solution of xanthan gum dissolved at -5°C and having a type 1 viscosity needle of 90.
When measured at 8.C, conventional xanthan gum has a viscosity of 1Ocpts~J00ops and a fluidity index of -24/~J7J', whereas xanthan gum modified as above has a viscosity of tis.

aps~JFOcpa, and 1111 that n is /, ko5 to 260.

The inventor has also discovered that xanthan gum modified as described above easily dissolves transparently and quickly develops an appropriate viscosity even when added to high-salt foods as a powder. Ta. Furthermore, it has been confirmed that the modified xanthan gum thus obtained does not have any adverse effects on high-salt foods in other respects.9. This invention was made based on the above-mentioned knowledge and confirmation.

It is known that xanthan gum can be specially processed and used in the production of food products. For example, JP-A-Sho Jib-15
It is described in Publication No. 261. According to this publication, when adding conventional xanthan gum to a mixture of water and oil and applying high shear force to the mixture to form an emulsion, it is possible to... Lujizono semi-gels or clubbers, but when an aqueous xanthan gum solution is passed through this mogenizer, the xanthan gum obtained by K can be added to a mixture of water and oil and converted into a semi-gelatinized gel by high shearing force. This is common because it prevents semi-gelling or clubbering.

Therefore, the above-mentioned publication is not only intended for foods that need to be emulsified by adding xanthan gum and then applying high shear force, but also for the above-mentioned foods. Therefore, the above-mentioned publication is for high-salt foods. It does not teach the use of xanthan gum, nor does it give any teaching about the viscous properties of xanthan gum.

This invention is made by adding modified xanthan gum having a viscosity of j Ocps to 2 Da Oape when measured at 2j"C using an L-type viscometer to a 0.6% aqueous solution. It concerns high salt foods.

Another invention related to this is that an aqueous solution of mucilage obtained by culturing a microorganism belonging to Xan F monas is denatured by physical treatment, and an aqueous solution of 01j-
Using a type viscometer, 2j”C at multi-velocity/θSee
The viscosity when measured at j Ocps or 1 Da Qap
The present invention is directed to a method for producing a high-yield food, which is characterized by making xanthan gum, which is s, and adding it to a high-salt food.

In this invention, the modification is carried out by physical treatment. Physical treatment is, for example, applying high shearing force or ultrasonic treatment. ◎For denaturation, xanthan gum is made into an aqueous solution. ・This aqueous solution may be a culture solution of a microorganism of the genus Xanthimonas. The modified xanthan gum used in the present invention may also be obtained by dissolving in water a powder purified and dried from the culture solution of the kernel.
For example, conventional xanthan gum has 0. / to 3% aqueous solution, preferably t-zo, s or co aqueous solution, is placed in a pressure homogenizer (Manton-Gorlin model/JM), and j 0K11/- or more, preferably 20θ to t0.
Under a high pressure of 0 Kf/ed and/or after passing through a homogenizer twice or more, A7T is added thereto, the precipitate is taken out, and it is dried or pulverized as necessary. You can get good results.

When using ultrasonic treatment, for example, Tomy Seiko model VM
- Oo'x'% OOV by using an ultrasonicator at θ KHz and 0°C to 0°C for an appropriate period of time). It can also be obtained by passing it through a colloid mill.

The modified xanthan gum powder was dissolved at -5°C to make a 0.3% by weight aqueous solution, and its viscosity was measured at 2j"C using an L-type viscometer.
Speed/value when measured at O5ea-”/dJO
epe to 2910 cpa), and when the value of the fluidity index n is measured, the value of the fluidity index Wkn of this powder is as small as /, , 2 j to 25θ. Conventional xanthan gum has a viscosity of 0.6% by weight as an aqueous solution.

ape or higher, and the liquidity index n is J as described above.
It was more than J/. Therefore, the modified bovine suntan gum is significantly different from the conventional one in terms of viscosity and fluidity index n.The fluidity index nFi referred to here is He, which generally indicates the flow behavior of non-Newtonian fluids made of polymers.
rschel-! This is the index n used in Iukle7's formula I)-K(8-go)'' (Industrial Chemistry Magazine Vol. 42, No. 1O/RI2DA, P02y). This index nd, simply put, is Newton's Showing distance from flow, /
The closer it gets to , the closer it becomes to a two-Neaton flow. In the above equation, lit; t is the stress (dyne/-), 80% yield value (dyne/7), X is the viscosity constant, and D is the velocity (S
・C). The fluidity index n#i in this invention is the shear rate with a type 1 packing meter from sea/00 s@a
-” is the value measured in the range.

Modified xanthan gum shows the same interaction as conventional xanthan gum when mixed with gums such as guar gum or cast bean gum, so it can be used in combination with these gums depending on the type and purpose of high-salt foods. can do.

The modified xanthan gum may be added to the high-salt food at any time during the manufacturing process, or even after the high-salt food is manufactured. The modified xanthan gum at the time of addition may be in the form of a powder or an aqueous solution.

In the case of powder, θ, 00/ to 20 weight/volume, preferably O1θ/ to 0. It can be dissolved in high-salt foods by adding it at a weight/volume ratio and mixing with a conventional stirrer. When adding as an aqueous solution,
An aqueous solution of modified xanthan gum having a concentration of θ, j or 2% by weight is prepared in advance, and the amount is 0.007 to 20% by weight/volume, preferably 0.007% to 20% by weight/volume in terms of powder. It can be added in an amount of 1 to 0, J weight/volume≦.

Room temperature is sufficient for the temperature during addition.

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

Experimental Example/ While stirring -l of water, 10F of conventional xanthan gum was gradually added to it, and the stirring was continued for 30 minutes to dissolve the xanthan gum. Next, this aqueous solution was added to yooKt/
Under the pressure of ASI, ManF Ngorin book binding mogenizer
(Model 75M) twice. This passing liquid was heated for 3 minutes/
After concentrating under reduced pressure to a volume of , xanthan gum was precipitated by adding acetone to a volume of 20. This precipitate was washed three times with acetone,
Vacuum dry. The dried product is pulverized and adjusted to a powder of the same degree as unmodified xanthan gum (a<tO mesh pass), z,
Modified xanthan gum of slp was obtained.

The various physical properties of the thus obtained modified xanthan gum and unmodified xanthan gum were compared. The results are shown in Tables 1 and 2.

Table 1 Viscosity and fluidity index! Viscosity wFi, xanthan gum was dissolved in distilled water at a temperature of about 10°C, and a 0.5% by weight aqueous solution was obtained using an exfoliated viscometer (Tokyo Keiki K).
These are the values obtained by measuring at 25° C. at each level of reach. The intrinsic viscosity [η1(IId/y) is
fiA solution concentration 0.00, f to 0.0/J% (2%
(contains salt), the shear rate is 71. J? This is a value obtained by measurement at aea 1.2j'C.

Table - As the specific rotation enzyme, cellulase from Nagashio Sangyo Co., Ltd. was used.
The reaction was carried out at 2°C. For the viscosity, use a B-type needle, JOrp
Measured under conditions of wh, 37°C.

Table 2 Synergistic effect with p-casto bean gum The blending ratio of xanthan gum and p-castobean gum was expressed as /vs/, and was measured in y''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 according to Table 1, the specific rotation is also lower. 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 2 and 3, there is no change in thermal stability, salt resistance, acid resistance, and enzyme resistance, and according to Table 2, The synergy with galactomannan also tends to be similar to that of conventional xanthan gum.

In particular, when the modified xanthan gum is added to an aqueous solution containing 5 weight or more of common salt, it easily dissolves in the saline solution and produces a homogeneous solution free of precipitates, fish eyes, etc. In this respect, modified xanthan gum is very different from conventional xanthan gum. Table 1 compares the solubility of modified xanthan gum and conventional xanthan gum in a saline solution.

1st Decay Solubility in saline solution The above values are calculated so that the gum concentration as a whole satisfies the O9y weight range, viscosity FiB type viscosity, modified needle, JO
It was measured at the rotation speed of rpm and showed a nine value.

Upper surface liquid/liquid mixing is 0. Equal amounts of an aqueous solution with a gum concentration of J' weight ≦ and a saline solution of each concentration were mixed, and the viscosity was measured after the mixture was left in an apparatus overnight. Ninth, for the powder mixture, add powdered aqueous solution KO of each salt concentration and gum of DA weight,
The mixture was stirred at 25° C. for 75 minutes, stored in an apparatus, and then the viscosity was measured. The viscosity development rate in the table above is the value obtained by dividing the viscosity when mixing powder by the viscosity when mixing liquid/liquid.
It is expressed as a percentage. The larger the value of the viscosity development rate is, the better the dissolution is, but in the case of modified xanthan gum, the viscosity development rate is more than ∆.
In the case of conventional xanthan gum, the viscosity development rate has already decreased to JL-1 at a salt concentration of J-, indicating that it is hardly dissolved.

Experimental Example 2 Modified xanthan gums having various viscosities and fluidity indices were prepared by passing conventional xanthan gum through a Manton-Gorlin homogenizer (model/jM) and varying the pressure and number of treatments.

Separately, conventional xanthan gum was subjected to ultrasonic waves to prepare modified xanthan gums with various viscosities and fluidity indices. The high-quality xanthan gum powder obtained as described above was added to a saline solution of 0.6% by weight, stirred at 1.2JC for 30 minutes, and then heated overnight. Using the B-type needle, J O at J℃
The viscosity was measured under a rotation speed of rpm. The viscosity at that time and the number of fish eyes present in 112 g of solution were measured.

Table 2: Solubility in saline solution by weight; He created this and used it to show nine cases. The viscosity of the aqueous solution in this table is the viscosity of the xanthan gum used in each experiment dissolved in 2j"C.
, 5 weight aqueous solution using a χ type viscometer, rate/O5
ea-” is a value measured at 25°C, and the fluidity index n
ij,. , j shows the value for the weight water attack solution.

As can be seen from Table 1, if the viscosity of the 0.5 weight water attack solution is more than 100 ocps, it will not dissolve sufficiently in the saline solution, and therefore the viscosity in the saline solution will be low. Fish eyes can be seen, but if the viscosity is less than 1 da Oop day, it will completely dissolve without forming ore or fish eyes and develop viscosity. However, the viscosity is j Oa
When it is below pe, the mountain is I^ Tsuru-1 & Appetizer” 1 + j
----m-・The case will be shown as an example.

Example / 200 ml of dark soy sauce with a salt concentration of 18% produced by a normal soy sauce production method was placed in two beakers, and the final concentrations of modified xanthan gum and unmodified xanthan gum obtained in Experiment Example / were both Change in viscosity when the powder was gradually added to a concentration of θ, /%, stirred at room temperature for 5/θ rpm, /j minutes to dissolve, and left for 10 days after 90 days of preparation. The number of eyes and the presence or absence of precipitates were investigated.90 The results are shown in Table 1. The soy sauce added with modified xanthan gum is clear and has an appropriate viscosity as a sauce for sashimi. became.

Example: Miso with a 40% koji ratio, 2% moisture, and 73% salt was aged for 2 months in a conventional manner, and the miso/Kp was covered with modified xanthan gum obtained in Experimental Example/ and unmodified xanthan gum powder o. , sy are dispersed in about 3 d of ethanol and then added and mixed until homogeneous.

As a control, miso to which only 3wt1 of ethanol was added instead of xanthan gum, and 9 miso to which both of the above xanthanes were added were packed in a petri dish so that it was flat, the surface of the miso was covered with a piece of paper, and the lid was closed. The paper was then placed upside down in a constant temperature room at 30°C for several minutes, and the amount of separated I-shi adsorbed on one piece of paper was measured. The results are shown in Table 1.

On the other hand, pack the above three types of miso into a triangular plastic bag with an acute angle, hang it in a constant temperature room at 30℃ with the acute edge facing down,
Examine water separation over time9. As a result, as shown in Table 72, in the modified xanthan gum added area, no separation was observed up to the 18th mark, and separation of kana water was able to be prevented compared to the unmodified xanthan gum added area. In addition, miso with modified xanthan gum added has better texture and appearance than miso without additives or with unmodified xanthan gum added. , J.
KtK, modified xanthan gum powder obtained in Experimental Example/or unmodified xanthan gum powder/θ are added and stirred well. Add too much sugar to this.

Add ethyl alcohol poop and mix uniformly to form a product. The modified xanthan gum powder additive exhibited syneresis over a long period of time and had a smooth texture. On the other hand, in the category to which unmodified xanthan gum powder was added, water syneresis occurred after 10 days of mori preparation, the sea urchin was thinly spread, and slight fishiness was observed, and its commercial value was inferior to that of the product using modified xanthan gum.

Example: Mixture of body meat, leg meat strips and liver of Dasurmeika squid/K
Add IK10C# salt and ripen.

To aged salted fish J009 with a salt concentration of 2 weights, 7.5 g of the modified xanthan gum powder obtained in Experimental Example 1 and 7.5 g of the unmodified xanthan gum powder were added and mixed well. As a control, an additive-free group was also prepared. / was left at room temperature for a month and the degree of syneresis and the presence or absence of fish eyes were observed. The results are shown in Table 1J.

Table 1 J Example 5 To 1000 d of pork bone extract of Briz j (nonosaccharide concentration j measured with a viscosity needle), animal proteolytic seasoning liquid (HA P) with a solid content concentration of 0% (HA P) j j Od s and After adding sodium glutamate 52, the mixture was concentrated under vacuum until the water concentration became 2% to prepare a natural seasoning JJOf with a salt concentration of 7% by weight.

Next, modified xanthan gum or unmodified xanthan gum powder was added to 0.0% of each powder. After adding lf and stirring well, height 10xt
The sample was placed in a bottle and left at 32°C for a week, and the height of sediment such as salt that settled at the bottom of the bottle was measured.

As a control, a product without xanthan gum additive was also compared.The results are shown in Table 75.

Table 1y Modified xanthan gum prevented sediment formation well.

Example g Tomato puree/Ktt, apple boil! ,,fKl,
Finely chopped onions 9Qbo, yKg, finely chopped carrots 0.7Ky, t
Add water to 0.29 kg of finely chopped garlic, boil it until it becomes thick, and use it as a stock solution for the sauce after roughening it. This stock solution contains 2 JKy of sugar, o and y of salt, an appropriate amount of f1 spice, and 0.0 acetic acid. Jl
and modified or unmodified xanthan gum powder, respectively. / Add K# and mix thoroughly until the salt concentration is 5.
Tonkatsu sauce/11% by weight was prepared and rolled.

When modified xanthan gum was used, it was completely dissolved and had a viscosity of JJOOcpa, with no decrease in viscosity even after 3 hours, resulting in a uniformly fluid source with no separation of solids or precipitation, but when unmodified xanthan gum was used, unmodified xanthan gum was Since it did not dissolve in the batch, the viscosity/d10JOopm was low, and over time, fish eyes were evident, and the sauce was partially gelled and not woven uniformly.

Example 2 Commercially available Worcestershire sauce j00dK with a salt concentration of 2.3% by weight
Add 0.5y of R-type xanthan gum or unmodified xanthan gum powder, stir and mix to make Worcestershire sauce.
We held a "Kokuzuke". Nine sauce using modified xanthan gum showed a viscosity of 100ap*, and the viscosity did not change even after 3 months, and there were no fish eyes, resulting in a thick Worcestershire sauce. On the other hand, when unmodified xanthan gum was used, a viscosity of only j j cps was developed, undissolved substances gelled, fish eyes were formed, and thick Worcestershire sauce was not obtained. Applicant: Dainippon Pharmaceutical Co., Ltd.

Claims (1)

[Claims] /, When the viscosity of a 0.3% aqueous solution is measured using a type 1 viscosity needle at a shear rate of /θsea and J°C, the viscosity is jθc.
A high-salt food made by adding modified xanthan gum with a concentration of ps to 2F (7 cps). 2 Aqueous solution of xanthan gum is denatured by physical treatment, and a 0.6% aqueous solution is mixed with a 75% linear viscosity needle using a viscous needle.
The viscosity when measured at 25°C at 110-.O is j Oc
1. A method for producing a high-salt food, which comprises producing xanthan gum that is ps or 29' Oops and adding it to a high-salt food.