JPS59156253A - Food thickener - Google Patents

Abstract

PURPOSE:A food thickener that contains, as an active ingredient, an acidic heteropolysaccharide which is specifically composed of glucose, galactose, mannose and glucuronic acid, thus being suitable for adding to cheese, Japanese SAKE (rice wine) and other food products, because of its high resistance to acid, heat and enzymes. CONSTITUTION:The objective thickener is obtained by using an acidic heteropolysaccharide composed of (A) glucose, (B) galactose, (C) mannose and (D) glucuronic acid at a ratio of A:B:C:D=10:(3-6):(0.5-2):(0.5-2). EFFECT:The resultant thickener shows high salt resistance and pH stability.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food thickener, and more specifically, the main components are glucose, galactose, mannose, and glucuronic acid, and the composition ratio thereof is glucose:caractose:mannose:glucuronic acid=10=3 to 6:0.5-2:
The present invention relates to a food thickener containing as an active ingredient an acidic heteropolysaccharide having a molecular weight of 0.5 to 2.

Examples of foods that require thickening include dressings, ice cream, jams, and nectars.

Yogurt, chocolate, paste, sausage, syrup, jelly, cake, mayonnaise, cheese, whipping cream, soft drinks, fruit juice drinks, solid drinks, marmalade, cocoa, caramel, honey, sugar, bean paste, ketchup, sauce, Soup, sauce, beer, sake, wine, soy sauce, 5 vinegars.

Heat resistance, salt resistance, pH stability, stability in whey.

Traditionally, thickeners used in foods include vegetable polysaccharides such as locust bean gum, guar gum, and pectin, carrageenan, agar, and alginic acid. Seaweed polysaccharides and microbial polysaccharides such as xanthan gum, pullulan, and dextran are known.

However, since vegetable polysaccharides and seaweed polysaccharides are natural products, their production volume is greatly affected by weather and other factors, and there is a risk that their quality and supply may become unstable. - especially acid resistance.

It has many deficiencies in terms of heat resistance, enzyme resistance v, and pH stability.

On the other hand, microbial polysaccharides are superior in that they can be supplied stably and produced with stable quality, but many of the conventionally known microbial polysaccharides are thick and pathogenic to plants, so-called pathogenic. It is produced by microorganisms. Therefore, when producing large quantities of polysaccharides, not only do they have a dangerous effect on the environment, but they also have fundamentally serious deficiencies as thickeners for use in food products, where safety is of paramount importance. ing.

In view of this situation, the present inventors intended to produce a highly safe thickener using microorganisms, and investigated the polysaccharide-producing ability of various acetic acid bacteria, whose safety has been confirmed in the vinegar brewing process since recorded history. As a result of a wide search, a strain of the Acetobacter genus, an acetic acid bacterium isolated from brewed vinegar, was found to be a strain of glucose,
Galactose.

We discovered that acidic heteropolysaccharides, whose main components are mannose and glucuronic acid, are produced in large quantities in the culture medium.
Furthermore, as a result of examining the stability of the above polysaccharides in foods,
Acid resistant, heat resistant, enzyme resistant.

It has been found that it has excellent salt resistance and pH stability, and is much more useful than conventionally known food thickeners, leading to the completion of the present invention.

That is, the present invention uses glucose and galactose.

The active ingredient is an acidic heteropolysaccharide whose main constituents are mannose and glucuronic acid, and whose composition ratio is glucose:galactose:mannose:curcuronic acid=10:3-6:0,5-2:0.5-2. This invention relates to a food thickener.

The acidic heteropolysaccharide used in the food thickener of the present invention can be produced, for example, by the following method.

Acetobacter polysacchucaro'j Ness (Aceto
-bacter polysaccharogenes
) MT-11-2 ((FERMBP-112),
The mycological properties are described in Japanese Patent Application No. 56-176510 and Japanese Patent Application No. 57-165119. ) or Acetobacter polysaccharogenes (Ac
etobacter p
MF-8 ((FERMBP-113), the mycological properties of which are described in Japanese Patent Application No. 176510/1982 and Japanese Patent Application No. 1983)
No. 7-165119. ) and carbon sources commonly used for food (e.g., hydrolysates such as glucose, fructose, sucrose, nluportose, sorbitol, mannitol, starch, sugars such as blackstrap molasses; organic acids such as acetic acid, gluconic acid, and ethyl alcohol, etc.).

Common nitrogen sources (e.g. organic nitrogen such as yeast extract, polypeptone, corn steep liquor; inorganic nitrogen such as ammonium nitrate, ammonium sulfate, ammonium phosphate) as well as inorganic salts (monopotassium phosphate, dipotassium phosphate, magnesium sulfate) etc.) The above acidic heteropolysaccharide is accumulated in the culture medium by inoculating a medium made by adding trace metals (ferric chloride, etc.) to tap water and culturing under aerobic conditions as usual. be able to. The obtained culture solution can be suitably used as it is as a food thickener, but it can also be optionally separated and purified depending on the purpose of use. For example, a water-soluble solvent such as methanol, ethanol, n-propatol, 1so-propatol, or acetone is added to a highly viscous culture to precipitate acidic heteropolysaccharides, and the precipitate is dried and collected as a crude product. .

In addition, if solid substances such as bacterial cells in the culture cause problems for the purpose of use, the culture can be directly or appropriately diluted with water and centrifuged 'I11. Solid matter can be removed by operations such as filtration.

Further, as a method that does not use a solvent, there is a method in which the culture solution or the culture solution from which solid matter has been removed by the above method is pulverized as it is by @ mist drying or a drum dryer.

If a further purified acidic heteropolysaccharide is required, for example, after completion of the culture, add an appropriate amount of water, preferably 3 to 20 times the amount of water, to the culture and centrifuge to obtain a supernatant fraction. After concentrating the fraction to the volume before adding water, 2 to 1
Add 0 times the amount of ethyl alcohol to precipitate the polysaccharide.

After adding an appropriate amount of water to this precipitate, it is thoroughly dissolved and solids are completely removed by filtering with limestone earth. This again 3
The polysaccharide is precipitated by adding ~5 times the amount of ethyl alcohol, and the precipitate is further washed with 95% ethyl alcohol and dried to obtain a purified acidic heteropolysaccharide.

In addition, for the above supernatant section, ultrafiltration or Amber 2ite IR-120B, Amberlite IRA-4
After desalting with an ion exchange resin such as No. 10 and concentrating, or neutralizing and concentrating with dilute caustic soda, 3 to 5 times the amount of a water-soluble organic solvent such as ethyl alcohol is added to precipitate the polysaccharide. Alternatively, purified acidic heteropolysaccharide can be obtained by applying spray drying, drum dryer, etc.

The acidic heteropolysaccharide obtained by the above operation is
It may be used as a food thickener as it is, it may be used as an aqueous solution, or it may be crushed and granulated to an appropriate particle size to be used as a food thickener. Furthermore, during pulverization and granulation, sweeteners, coloring agents, stabilizers, antioxidants, and emulsifiers are added as desired.

Additives such as bactericides may be added singly or in combination as appropriate.

The physicochemical properties of acidic heteropolysaccharide are shown below.

■Infrared absorption spectrum The infrared absorption spectrum before desalting is as shown in Figure 1. What is the infrared absorption spectrum after desalting? As shown in Figure $2.

13C-Nuclear Magnetic Resonance Spectrum Figure 3 shows the 130-Nuclear Magnetic Resonance spectrum of this polysaccharide. (Solvent: D20, Tube: 10 mm, Internal standard Nidioxane) Main peak (ppm) is 103.7.7
6.9.

74.1.70.7.69.8.62, ■.

■Elemental analysis value 0=40.63±1%; H=6.74±1%; N-0%
; Ash content 1.07±0.8% ■Molecular weight (1) Measured value by viscosity method The intrinsic viscosity [η] of this polysaccharide measured using an Ubbelohde viscometer (solvent: water) is 60 to 80 dl19 at 20°C. Met. The molecular weight of this polysaccharide calculated by applying this value to the Stauding and er formula is 16.5 million to 22
It is 0,000,000.

(2) Measured values by high performance liquid chromatography High performance liquid chromatography (manufactured by Toyo Soda Kogyo ■, mc-80
2) and under the following conditions.

Filler: Toyo Soda Kogyo Co., Ltd., JSKG5000PW
Columnia, 5IDX60crn Elution solvent: 0. IM) Lis-HCl buffer (pI (8,0)
Elution flow m: 0.951 nVmin.

Detector: High sensitivity differential refractometer Measurement temperature: 25℃ Standard sample: Pullulan, manufactured by Nibayashibara Co., Ltd. As a result, the molecular weight of this polysaccharide is 500,000 to 1,500,000.

■Specific rotation degree 7 [α几: +8.0~+20.0 (0=0.33.
Aqueous solution) ■ It begins to turn black at a melting point of 190°C and decomposes at 250°C.

■Color reaction Anthrone reaction Positive carbazole reaction Positive Elson-Morgan reaction Negative iodine reaction Positive ■Basic, acidic, and neutral types Adding cetyltrimethylammonium bromide or cetylpyridium chloride produces a white precipitate. Therefore, this polysaccharide is acidic.

■Solubility in solvents Soluble in water, insoluble in ethanol, ether, acetone, etc.

[Phase] Color and shape The purified product is white flocculent or fibrous.

■Main constituent sugars and their constituent ratios
After hydrolysis at 00°C for 4 hours, the hydrolyzate was mixed with acetone:isopropanol and 0.1M lactic acid (2:2:1).
Perform thin layer chromatography using a developing solvent of 1
Aniline: diphenylamine: acetone: When color was developed using a phosphoric acid reagent, glucose, galactose, mannose, and glucuronic acid were detected. Furthermore, from the analysis results of the hydrolyzate as a trimethylsilyl derivative using a gas chromatograph 2F and the analysis results of glucuronic acid using a carboxylic acid analyzer, at least 1 (a) glucose, (b) galactose, (C) mannose, (d)
) It was confirmed that glucuronic acid is the main constituent sugar, and its composition ratio is (a) glucose: (b) i-lactose: (C) mannose: (d) glucuronic acid = approximately 10
:3-6:0.5-2;0.5-2.

The composition ratio of the constituent sugars of this polysaccharide was investigated in more detail. That is, this polysaccharide was hydrolyzed using 2N sulfuric acid or trifluoroacetic acid at 100 to 110°C for 15 hours, and the resulting hydrolyzate was analyzed as an alditol acetate derivative by gas chromatography. The hydrolyzate was also analyzed by high performance liquid chromatography. Furthermore, this polysaccharide was directly reduced with NaBH4 to convert glucuronic acid into glucose, and then strongly hydrolyzed using the method described above, and this hydrolyzate was analyzed as described above. As a result, the composition ratio (molar ratio) of each component is (a):(b
):(c):(a)~1 o: 3~4: 1~2
: It was 1-2.

The food thickener of the present invention can be used by first dissolving it in an aqueous solution and adding it to the food; or by dispersing it well in edible oil, sugar solution, etc., or leaving it in solid form. It may be used by directly adding it to food or to a part of food, and the method of use is arbitrary depending on the purpose.

The amount of the food thickener of the present invention to be used is determined depending on the degree of viscosity or emulsification required for the intended food. In other words, the amount used should be increased for highly viscous products such as jam, marmalade, ketchup, and sauces, or for products that require strong emulsifying properties such as dressings and mayonnaise.1Soft drinks, nectars, soups, It is better to use a smaller amount for products with low viscosity such as soy sauce, or products that require relatively weak emulsifying properties such as ice cream. Normal usage is 0001-10%
(% by weight/volume, the same applies hereinafter) 1, especially 0
．． It is best to use it in the range of 0.01 to 5% (w/v), but it is not limited to this range.

Next, the present invention will be specifically described with reference to production examples.Production Example 1 Monopotassium phosphate t), 1f, Dipotassium phosphate 0.
1' magnesium sulfate 0.3' r ferric chloride 0.005 g.

2 grams of yeast extract and 30 grams of sucrose were dissolved in 11 grams of pure water to prepare a medium. Prepare this medium 31 and adjust the pH
After adjusting the temperature to 6.0, the mixture was poured into a 15-volume Jarfa Mentor and sterilized at 120°C for 20 minutes.

Acetobacter polysaccharogenes MT-11-2 precultured in an Erlenmeyer flask using a medium with the same composition as above.
(FERMBP-112) was inoculated into the above jar fermenter, and the culture temperature was 30°C and the aeration rate was 0.6VVM.
Cultured for 0 hours. In addition, pn during culture is 1-hydroxylated)
The pH was adjusted to around 6.0 using an aqueous solution of IJum and hydrochloric acid. The viscosity of the cultured solution measured by a B-type viscometer was 2,700 centipoise (cp).

After 40 hours of culture, ethyl alcohol was added to the culture solution in an amount three times the amount of the culture solution to obtain a precipitate.

The obtained precipitate was thoroughly washed with 95% aqueous ethyl alcohol and then dried with hot air to obtain polysaccharide 522. The obtained polysaccharide was crushed and granulated (200 mesh passes) to obtain 40f as a food thickener.

Production Example 2 Monopotassium phosphate 0.1r, dipotassium phosphate, 1ft magnesium sulfate 0.3' + ferric chloride 0.005F.

corn stave liquor i (l and sucrose 30
P was dissolved in 1 liter of pure water to prepare a medium. 20g of this medium
After adjusting the pH to 6.0, the mixture was poured into a 301 volume jar fermenter and sterilized at 120°C for 20 minutes.

Acetobacter polysacchuscarogenes Mll+'-8 precultured in an Erlenmeyer flask using a medium with the same composition as above
(FERMBP-113) was inoculated into the above jar fermenter, culture temperature 30℃, 1 aeration MO 65, 42
Cultured for hours. The pH during the culture was adjusted to around 1) H6.0 using an aqueous solution of sodium hydroxide and hydrochloric acid. The viscosity of the cultured solution measured using a B-type viscometer is 4300 C.
1).

After 42 hours of culture, 101 parts of ether alcohol was added to 3 parts of the cultured solution to obtain a precipitate. After thoroughly washing this precipitate with a 95% aqueous ethyl alcohol solution, it was vacuum dried to obtain polysaccharide 60f. This polysaccharide was pulverized to obtain 522 as a food thickener.

Furthermore, add 271 liters of tap water to the cultured solution 31, stir well, mix, and centrifuge in a Sharpless type continuous centrifuge (3
5000 rpm, flow rate 1044r) to remove solids. The obtained supernatant liquid was concentrated under reduced pressure to a concentration of 3.
Keinu Earth (5tanderd 5uperCell)
, Johns-Manville 5ale
After completely removing solids by filtration using
9J of ethyl alcohol was added to obtain a white precipitate. The obtained precipitate was thoroughly washed with 95% aqueous ethyl alcohol and further dried with hot air to obtain 45 tons of white polysaccharide.

Grind this and use it as a food thickener at 4°? I got it.

Manufacturing example 3 Potassium phosphoric acid 0.2f, magnesium sulfate 0.1f.

Ferric chloride 0.005F, yeast extract 2t and liquid sugar (
Kato Kagaku Co., Ltd., "No-Ifractoka") 43 was dissolved in one volume of pure water to prepare a medium. Three volumes of this medium were prepared, the pH was adjusted to 6.0, and the medium was poured into a 5 volume jar fermenter and sterilized at 120°C for 20 minutes.

Acetobacter polysacchuscarogenes MF-8 (F
FjRM BP-113) was inoculated into the above jar fermenter, and the culture temperature was 30°C and the aeration rate was 0.5 VV.
The cells were cultured for 35 hours in M. The pH during the culture was adjusted to around pH 6.0 using an aqueous solution of sodium hydroxide and hydrochloric acid. The viscosity of the cultured solution measured by a B-type viscometer was 58.0
It was Ocp.

After culturing for 45 hours, the cultured solution was treated in the same manner as in Production Example 1 to obtain 58 tons of food thickener.

Production example 4 Potassium phosphate 0.15F, Dipotassium phosphate 0.15
f.

Magnesium sulfate 0.45f, ferric chloride 0.0075
ft fermentation ff1-r-kiss 3f, l: and sucrose 451 were dissolved in 11 pure water to prepare a medium. This medium 2
After adjusting the pH to 6.0, the mixture was poured into a 30 volume jar fermentor and sterilized at 120°C for 20 minutes.

Acetobacter polysaccharogenes M'l' − precultured in an Erlenmeyer flask using a medium with the same composition as above.
11-2 (FERN EF-112) was inoculated into the above jar fermenter, and the culture temperature was 30°C and the aeration amount was 0.
Cultured at 5VVM for 45 hours. The pH during the culture was adjusted to around 6Ω using an aqueous solution of sodium hydroxide and arsenic acid. The viscosity of the cultured solution measured by a B-type viscometer is 560.
It was 0 cp.

After culturing for 45 hours, the culture solution was kept at 120'C20.
The mixture was sterilized for minutes to obtain 20 J of a solution type food thickener containing 4502 acidic heteropolysaccharides.

The aG property will be explained in detail.

The acid resistance of the food thickener of the present invention can be confirmed, for example, by performing K as follows. That is, 20% solutions of each of acetic acid, citric acid, tartaric acid, lactic acid and phosphoric acid were prepared,
To this, 1% (W/Y) of the food thickener of the present invention was added, mixed well and stirred, and the viscosity after dissolution was determined to be 3% at 30°C.
The viscosity after storage for 0 days is measured using a B-type rotational viscometer manufactured by Tokyo Keiki Co., Ltd., and confirmed by the change in viscosity. The results of such tests are shown in Table 1.

Table 1 From Table 1, the food thickener of the present invention has extremely strong resistance to various acids, and does not lose any viscosity. It can be seen that it is a material with excellent properties.

Further, the pH stability of the food thickener of the present invention can be confirmed, for example, in the following manner. That is, a 1% (W/'%') solution of the thickener of the present invention was prepared, and the viscosity of each pHK was stored at 60°C for 30 days, and then the viscosity was determined using B manufactured by Tokyo Keiki Co., Ltd.
The effect of pH on viscosity was confirmed using a rotary viscometer. The results are shown in Figure 4.

It can be seen from FIG. 4 that the food thickener of the present invention has extremely excellent SpH stability.

The salt tolerance of the food thickener of the present invention can be confirmed, for example, as follows. i.e. Na0t and 0aOt
2 solutions each at 0.5% (w, /v), i, o
% (W/%'), 5.0% (w/'v) and 10%
(WAI) concentration, add 1% (W/V) of the food thickener of the present invention, mix and stir well, and measure the viscosity using a B-type rotational viscometer manufactured by Tokyo Keiki Co., Ltd. The influence of Na0t and 0aCt2 on viscosity was confirmed by measuring the viscosity. The results of such a test are shown in FIG.

From FIG. 5, the food thickener of the present invention is Ha□z 1Oa
No change in viscosity was observed in response to salt solutions such as Ot2, indicating that the material is extremely salt resistant.

The heat resistance of the food thickener of the present invention can be confirmed, for example, as follows. That is, 1.0 of this food thickener
% (W/V) solution was prepared and kept at each temperature for 24 minutes, then cooled to 25°C and the viscosity was measured using a B-type rotational viscometer manufactured by Tokyo Keiki Co., Ltd. to confirm heat resistance. Did. The results of such a test are shown in FIG.

It can be seen from FIG. 6 that the food thickener of the present invention is a material with extremely excellent heat resistance.

The enzyme resistance of the food thickener of the present invention can be confirmed, for example, as follows. That is, a 1% (W/V) aqueous solution of the food thickener of the present invention was prepared, and after being allowed to react for a while, the viscosity was measured using a B-type rotational viscometer manufactured by Tokyo Keiki Co., Ltd. I confirmed my gender.

The results of such tests are shown in Table 2.

Table 2 It can be seen from Table 2 that the food thickener of the present invention is not affected by various enzymes and is a material with extremely excellent enzyme resistance that does not lose any viscosity.

As described above, the food thickener obtained by the present invention is a material with extremely excellent acid resistance, pH stability, salt resistance, heat resistance, and enzyme resistance, and these characteristics can be utilized to manufacture various foods. can do.

Furthermore, the food thickener of the present invention is compatible with galactomannans such as locust bean gum and guar gum, and exhibits gelation or high viscosity. For example, the relationship between the compatibility between the food thickener of the present invention and locust bean gum is as follows:
As shown in the figure.

The gel obtained by mixing the food thickener of the present invention and locust bean gum is highly elastic.

Foods that can utilize the characteristic properties obtained by mixing the food thickener of the present invention and galactomannans include:
For example, jellies, puddings, jams (strawberry jam, apple jam, grape jam, etc.), yokan (yokan, ouiro, etc.).

Bread cream, noodles (udon, soba, ramen, etc.),
Delicacies (salted fish, sea urchin, etc.), bread, butter, cheese, yogurt, pickles (Takuan, Fukujinzuke, Chosenzuke, Nazuke, etc.)
Bettara-zuke, Narazuke, Koji-zuke, Wasabi-zuke, Rice bran pickles, etc.), Black tea, Green tea, Fish paste products (Kamaboko, Chikuwa, etc.)
, Tsukudani, and other types (Simmered with Kobi Tsukudani, Boiled with Nori Tsukudani, and Simmered with Shiitake Mushroom).

beans? ham, sausages, sauces (Worcestershire sauce, tonka sauce, white sauce, meat sauce, etc.), soy sauce, sauces, frozen foods, etc.

Next, the present invention will be explained in detail with reference to examples.

Example 1 Commercially available sashimi soy sauce 100TrLIK 0.2f of the food thickener of the present invention obtained in Production Example 1 was added and stirred thoroughly. The results are shown in Table 3. In addition, as a comparative example, the results of a similar experiment in which 0.49 ml of tamarind seed polysaccharide was added to 100 d of sashimi soy sauce are shown.

Table 3 In addition, when a sensory test was conducted on 40 panels regarding their preference for the sashimi soy sauce prepared as described above, 1 panel found that they preferred the sashimi soy sauce prepared by adding the food thickener of the present invention.31 Nine people preferred sashimi soy sauce made by adding tamarind seed polysaccharide, and the risk rate was 1%.
A significant difference was observed in 1, indicating that the food thickener of the present invention was superior.

From the above results, it can be seen that the food thickener of the present invention is extremely excellent as a thickener for sashimi soy sauce.

Example 2 Rice R6ar, salt IQQf, monosodium glutamate 0
．． 3f, potassium sorbate 12 and lactic acid 0.5F were dissolved in 1 part of water, and further the food thickener 5f obtained in Production Example 3 of the present invention was added and stirred thoroughly. The results are shown in Figure 8. .

In addition, as comparative examples, guar gum, locust bean gum,
Using OMO (carboxymethyl cellulose), we prepared a moving bed of 1 liter each with a viscosity of 100 to 200 Cp, and conducted an experiment on changes in viscosity under the same conditions as above. Figure 8 shows the results as shown in Figure 8. It turns out that it is extremely good.

Example 3 The food thickener of the present invention obtained in Production Example 3 was added to 7.51 of water.
502, propylene glycol 500g, can water 500y"t, sesame oil 200mA', salt 300t
Furthermore, 25 kf of strong wheat flour was added and thoroughly stirred and kneaded. After aging this for 1 hour, it was rolled once or twice and drawn with a No. 20 cutting blade.

The noodles obtained as described above were viscoelastic noodles with a strong elasticity, and the elongation rate was 2.3 times. Furthermore, although it was intended to produce noodles in the same manner as above without adding the food thickener of the present invention, it was impossible to draw noodles. For comparison, guar gum was added as a substitute for the food thickener of the present invention, and noodles were produced in the same manner as above.

Ramen noodles were prototyped using noodles obtained by adding the food thickener of the present invention and noodles obtained by adding guar gum, and a sensory test was conducted on 40 panels for taste. 29 people said they preferred ramen made with food-grade thickener added, and 11 people said they preferred ramen made with guar gum added, a significant difference at a risk rate of 1%. . Therefore, by adding the food thickener of the present invention to produce noodles, firm and delicious ramen noodles can be obtained.

Example 4 Vinegar SOOMX, 1 part common salt, and 20 or IL1 of the food thickener obtained in Production Example 4 of the present invention were mixed and stirred to obtain viscous vinegar 11. Since the food thickener obtained in Production Example 4 was a solution type, mixing and stirring was completed easily and quickly.

The results are shown in Figure 9. Also, guar gum as a comparative example.

Roasted peen gum and OMO each with a viscosity of 10
Figure 9 also shows the results of experiments conducted on changes in viscosity under the same conditions as above, produced in the same manner as above so as to have a viscosity of 0 to 200 cp.

It can be seen from FIG. 9 that the food thickener of the present invention is extremely excellent as a vinegar thickener.

Example 5 Dressing was manufactured according to the following blending ratio: 0.0 soybean salad oil 50% (%'V) water
20% sugar
5% Apple cider vinegar 15% Frozen egg yolk 1% Salt 1% Powdered onion 0.7% Oil mustard 0.5% Lemon juice 6...8% Food thickener of the present invention 1.0% Total 100% First of all The food thickener of the present invention and sugar were powder-mixed, and this mixture was gradually added to and dissolved in a liquid mixture consisting of apple cider vinegar, water, and lemon juice while stirring vigorously. Next, powdered onion, frozen egg yolk, and salt were added to this mixture and mixed.Next, a mixture of soybean salad oil and oil mustard was slowly added to this mixture with stirring, and mixed until homogeneous to produce a dressing. . The dressing produced as described above is stable for a long period of time and is very delicious.

Example 6 Chocolate syrup was manufactured according to the following blending ratio.

Food thickener of the present invention 0.2% (w/'v)
Invert sugar syrup (sugar concentration 70%) 45.0% sugar
35.0% cocoa
8.0% glycerin 0.
5% salt 0.2% vanilla essence (1005% water
ten deaths
100% First, mix the food thickener of the present invention and sugar in powder, and gradually add to water while stirring.
Mix and dissolve well. Add salt, cocoa, and invert sugar 7
Add and mix 0.0 twigs and glycerin. The mixture was then heated to 90°C and after cooling to room temperature, vanilla essence was added. In this way, a delicious chocolate syrup with good consistency and a viscosity of 3200 Cp is made! Manufactured. Changes in the viscosity of this chocolate whelk over time (4
0° C.), the results shown in Table 4 below were obtained.

Table 4 It can be seen that chocolate syrup using the food thickener of the present invention does not change in viscosity over a long period of time, and is an extremely effective food thickener.

Example 7 Yogurt dressing was manufactured according to the following blending ratio.

Soybean salad oil 30% (w, “v) Vinegar (
Malt acid) 10% Sugar 10% Salt 3% Frozen egg yolk 4% Starch 3% Lemon juice 2% Onion powder 0.05% Oil mustard 0.005% Sodium glutamate 0.2% Brain yogurt 30% 0%For the product of the present invention Thickener 0.8% Water 10 meters
100% First, add the food thickener of the present invention, starch and sugar to a mixture of vinegar and water, stir well, add Mont fruit juice to this, and add salt, monosodium glutamate, onion powder, frozen egg yolk and plain. Yogurt was added and stirred and mixed well. Soybean salad oil was added to this mixture while stirring slowly, and the mixture was emulsified using a colloid mill until it became homogeneous. In this way, yogurt dredging 1 was obtained. The viscosity change and separation of this yogurt dressing were tested over time (40°C), and the results are shown in Table 5 below.

Table 5 When the food thickener of the present invention is used in yogurt dressing, as can be seen from Table 5, it is possible to obtain a good and delicious viscous dressing with no separation and a stable viscosity.0 Examples 8 Vanilla ice cream was manufactured according to the following blending ratio.

Fresh milk 350ml Egg yolk 2 Fine sugar 80g Food thickener of the present invention 12 Vanilla essence 0.05g First, add the food thickener 12 of the present invention to fresh milk and stir well to dissolve. After heating, the mixture was rapidly cooled in ice water. Further, the mixture was slowly stirred at -15°C for 20 minutes to produce 4009 vanilla ice creams. The ice cream produced using the food thickener of the present invention had a good texture and was delicious.

Example 9 Pudding was manufactured according to the following blending ratio.

Food thickener of the present invention 0.5f Locust bean gum 0.5f Full-fat sweetened condensed milk 30% skimmed milk powder 51 Sugar 15% salt 0.12 Frozen egg yolk
10f Food coloring Appropriate amount Flavor Appropriate amount Water 100 dK The above formulation was added and stirred well, and an additional amount of water was added to bring the total amount to 200F, followed by thorough heating and dissolution. Next, the mixture was cooled in a refrigerator (4° C.) to gel, thereby obtaining a pudding with good flavor.

Example 10 Thoroughly washed soybeans were added with 2 kfK4 iJ of water, soaked at room temperature for 24 hours, and then heated for 30 minutes to remove scum.

600kl of sugar is added to the soybeans processed in this way! , taste liquid 3009. 51 parts of sodium glutamate, 4 parts of water in which 0.5 f of the food thickener of the present invention and 0.5 f of guar gum were heated and dissolved were added and boiled to produce boiled beans. The boiled beans thus obtained were glossy, beautiful in appearance, and delicious.

[Brief explanation of drawings]

Figure 1 @ is the infrared absorption spectrum of the acidic heteropolysaccharide before desalting, and Figure 2 is the infrared spectrum of the polysaccharide after desalting! 1n yield spectrum, Figure 3 is the 18□-nuclear magnetic resonance spectrum of the polysaccharide, Figure 4 is a graph showing the influence of pH on the viscosity of the polysaccharide,
Fig. 5 is a graph showing the influence of OaO22 and Na0t on the viscosity of the polysaccharide, Fig. 6 is a graph showing the heat resistance of the polysaccharide, and Fig. 7 is a graph showing the relationship between the compatibility between the polysaccharide and locust bean gum. 8 is a graph showing the change in viscosity of the food thickener used in Example 2, and FIG. 9 is a graph showing the change in viscosity of the food thickener used in Example 2.
It is a graph showing the change in viscosity of the food thickener used in . Patent applicant: Nakano Suten Co., Ltd. Shion L (zv//Ji-on L (@c)

Claims (1)

[Claims] Glucose, galactose, mannose and glucuronic acid are the main constituents, and the composition ratio is glucose: galactose: mannose: curcuronic acid = 10:3-6
20.5-2: A food thickener containing an acidic heteropolysaccharide having a ratio of 0.5-2 as an active ingredient.