JPWO2017170504A1 - Foaming seasoning - Google Patents
Foaming seasoning Download PDFInfo
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- JPWO2017170504A1 JPWO2017170504A1 JP2017551356A JP2017551356A JPWO2017170504A1 JP WO2017170504 A1 JPWO2017170504 A1 JP WO2017170504A1 JP 2017551356 A JP2017551356 A JP 2017551356A JP 2017551356 A JP2017551356 A JP 2017551356A JP WO2017170504 A1 JPWO2017170504 A1 JP WO2017170504A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
本発明は、起泡力、泡の安定性に優れる起泡性調味料を提供することを課題とする。水溶性多糖類とタンパク質を酸性下で加熱することにより得られる、水溶性多糖類とタンパク質との加熱混合物を調味料に添加することで、起泡性や泡の安定性が非常に良好になることを見出した。This invention makes it a subject to provide the foaming seasoning which is excellent in foaming power and foam stability. By adding a heated mixture of water-soluble polysaccharide and protein obtained by heating water-soluble polysaccharide and protein under acidity to the seasoning, the foamability and foam stability become very good. I found out.
Description
本発明は、起泡性調味料に関する。 The present invention relates to a foamable seasoning.
醤油等の液体調味料を食材等にかける場合、食材の一部分にたまってしまい食材に均一にふりかけることができない場合がある。
そこで、液体調味料を泡状にすることで食材に均一に添加する技術が開示されている。
例えば、特許文献１では、発酵セルロース複合体、大豆多糖類等の多糖類、並びに起泡剤を含有し、食塩含量が２重量％以上かつ、ｐHが５以下の気泡含有調味料に関する技術が開示されている（特許文献１）。また、液体調味料と、液体調味料に溶解する起泡剤と、キラヤ抽出物を含有する起泡性調味料に関する技術が開示されている（特許文献２）。また、有機酸含有液状飲食品に、（A）大豆多糖類、（B）ゼラチン、コラーゲンペプチドまたはガム類を配合した液状飲食品組成物を起泡させた泡状飲食品に関する技術が開示されている（特許文献３）。When liquid seasonings such as soy sauce are applied to ingredients, they may accumulate in a portion of the ingredients and cannot be uniformly sprinkled on the ingredients.
Then, the technique of adding to a foodstuff uniformly by making a liquid seasoning into foam form is disclosed.
For example, Patent Document 1 discloses a technique relating to a bubble-containing seasoning containing a fermented cellulose complex, a polysaccharide such as soybean polysaccharide, and a foaming agent, having a salt content of 2% by weight or more and a pH of 5 or less. (Patent Document 1). Moreover, the technique regarding the foaming seasoning containing a liquid seasoning, the foaming agent melt | dissolved in a liquid seasoning, and a kiraya extract is disclosed (patent document 2). Further, a technology relating to a foamy food / drink product in which a liquid food / beverage food composition in which (A) soybean polysaccharide, (B) gelatin, collagen peptide or gum is blended with an organic acid-containing liquid food or drink is disclosed. (Patent Document 3).
しかしながら、特許文献１〜３の技術は、起泡力や泡の安定性について十分に満足できるものではなく、さらなる改良の要望がある。
本発明は、起泡力、泡の安定性に優れる起泡性調味料を提供することを課題とする。However, the techniques of Patent Documents 1 to 3 are not satisfactory with respect to foaming power and foam stability, and there is a demand for further improvement.
This invention makes it a subject to provide the foaming seasoning which is excellent in foaming power and foam stability.
本発明者らは、上記の課題の解決に対し、様々な素材で鋭意検討を行った。その結果、水溶性多糖類とタンパク質が重要であることがわかった。そこで、種々の水溶性多糖類やタンパク質を調味料に添加して起泡性や泡の安定性をみたが十分な効果は得られなかった。さらに検討を進める中で、単に水溶性多糖類とタンパク質を添加するのではなく、水溶性多糖類とタンパク質との加熱混合物を添加することが重要であることがわかった。すなわち、水溶性多糖類とタンパク質を酸性下で加熱することにより得られる、水溶性多糖類とタンパク質との加熱混合物を調味料に添加することで、起泡性や泡の安定性が非常に良好になることを見出し、本発明を完成するに至った。 The present inventors diligently studied various materials to solve the above problems. As a result, it was found that water-soluble polysaccharides and proteins are important. Thus, various water-soluble polysaccharides and proteins were added to the seasoning to examine foamability and foam stability, but sufficient effects were not obtained. In further study, it was found that it was important to add a heated mixture of water-soluble polysaccharide and protein rather than simply adding water-soluble polysaccharide and protein. That is, by adding a heated mixture of water-soluble polysaccharide and protein obtained by heating water-soluble polysaccharide and protein under acidity, the foaming property and foam stability are very good. As a result, the present invention has been completed.
すなわち本発明は、
（１）液体調味料及び、水溶性多糖類とタンパク質との加熱混合物を含有することを特徴とする起泡性調味料、
但し、該水溶性多糖類とタンパク質との加熱混合物は、構成糖としてウロン酸を含む水溶性多糖類を、タンパク質の存在下において、ｐＨ２〜５かつ８０℃以上１８０℃以下で加熱されたものである、
（２）前記水溶性多糖類とタンパク質との加熱混合物は、構成糖としてウロン酸を含む水溶性多糖類を、タンパク質の存在下において、ｐＨ２．５〜３．５かつ１１０℃以上１４０℃以下で加熱されたものである、（１）に記載の起泡性調味料、
（３）前記水溶性多糖類とタンパク質との加熱混合物中の水溶性多糖類とタンパク質との比率が質量基準で１０：１〜１：１００である、（１）に記載の起泡性調味料、
（４）前記水溶性多糖類とタンパク質との加熱混合物中の水溶性多糖類とタンパク質との比率が質量基準で１０：１〜１：１００である、（２）に記載の起泡性調味料、
（５）前記水溶性多糖類とタンパク質との加熱混合物中の水溶性多糖類とタンパク質との比率が質量基準で３：１〜１：４である、（１）に記載の起泡性調味料、
（６）前記水溶性多糖類とタンパク質との加熱混合物中の水溶性多糖類とタンパク質との比率が質量基準で３：１〜１：４である、（２）に記載の起泡性調味料、
（７）前記水溶性多糖類がエンドウ種子または大豆由来である、（１）〜（６）何れか１つに記載の起泡性調味料、
（８）水溶性多糖類とタンパク質との加熱混合物が起泡性調味料に対して0.001〜10質量％含有する、請求項１〜７何れか１つに記載の起泡性調味料、
である。
また、換言すれば、
（１１）液体調味料及び、水溶性多糖類とタンパク質との加熱混合物を含有することを特徴とする起泡性調味料。
但し、該水溶性多糖類とタンパク質との加熱混合物は、構成糖としてウロン酸を含む水溶性多糖類を、タンパク質の存在下において、ｐＨ２〜５かつ８０℃以上１８０℃以下で加熱されたものである、
（１２）前記水溶性多糖類とタンパク質との加熱混合物中の水溶性多糖類とタンパク質との比率が質量基準で１０：１〜１：１００である、（１１）に記載の起泡性調味料、
（１３）前記水溶性多糖類がエンドウ種子または大豆由来である、（１１）または（１２）に記載の起泡性調味料、
（１４）水溶性多糖類とタンパク質との加熱混合物が起泡性調味料に対して0.001〜10質量％含有する、（１１）〜（１３）何れか１つに記載の起泡性調味料、
である。That is, the present invention
(1) A foaming seasoning characterized by containing a liquid seasoning and a heated mixture of a water-soluble polysaccharide and protein,
However, the heated mixture of the water-soluble polysaccharide and protein is obtained by heating a water-soluble polysaccharide containing uronic acid as a constituent sugar at a pH of 2 to 5 and 80 ° C. or higher and 180 ° C. or lower in the presence of protein. is there,
(2) The heating mixture of the water-soluble polysaccharide and protein comprises a water-soluble polysaccharide containing uronic acid as a constituent sugar at pH 2.5 to 3.5 and 110 ° C. or higher and 140 ° C. or lower in the presence of protein. The foamable seasoning according to (1), which is heated,
(3) The foamable seasoning according to (1), wherein a ratio of the water-soluble polysaccharide and the protein in the heated mixture of the water-soluble polysaccharide and the protein is 10: 1 to 1: 100 on a mass basis. ,
(4) The foamable seasoning according to (2), wherein a ratio of the water-soluble polysaccharide and the protein in the heated mixture of the water-soluble polysaccharide and the protein is 10: 1 to 1: 100 on a mass basis. ,
(5) The foamable seasoning according to (1), wherein a ratio of the water-soluble polysaccharide and the protein in the heated mixture of the water-soluble polysaccharide and the protein is 3: 1 to 1: 4 on a mass basis. ,
(6) The foamable seasoning according to (2), wherein a ratio of the water-soluble polysaccharide and the protein in the heated mixture of the water-soluble polysaccharide and the protein is 3: 1 to 1: 4 on a mass basis. ,
(7) The foamable seasoning according to any one of (1) to (6), wherein the water-soluble polysaccharide is derived from pea seeds or soybeans.
(8) The foamable seasoning according to any one of claims 1 to 7, wherein the heated mixture of the water-soluble polysaccharide and the protein contains 0.001 to 10% by mass with respect to the foamable seasoning.
It is.
In other words,
(11) A foamable seasoning comprising a liquid seasoning and a heated mixture of a water-soluble polysaccharide and protein.
However, the heated mixture of the water-soluble polysaccharide and protein is obtained by heating a water-soluble polysaccharide containing uronic acid as a constituent sugar at a pH of 2 to 5 and 80 ° C. or higher and 180 ° C. or lower in the presence of protein. is there,
(12) The foamable seasoning according to (11), wherein a ratio of the water-soluble polysaccharide and the protein in the heated mixture of the water-soluble polysaccharide and the protein is 10: 1 to 1: 100 on a mass basis. ,
(13) The foamable seasoning according to (11) or (12), wherein the water-soluble polysaccharide is derived from pea seeds or soybeans,
(14) The foamable seasoning according to any one of (11) to (13), wherein the heated mixture of the water-soluble polysaccharide and the protein contains 0.001 to 10% by mass with respect to the foamable seasoning,
It is.
本発明により、起泡性、泡の安定性が良好な起泡性調味料を提供することができる。 According to the present invention, it is possible to provide a foamable seasoning having good foamability and foam stability.
（起泡性調味料）
本発明の起泡性調味料は、液体調味料及び、水溶性多糖類とタンパク質との加熱混合物を含有することを特徴とする。液体調味料としては、醤油、ポン酢、たれ、つゆ、ドレッシング等が挙げられる。
本実施形態に係る水溶性多糖類とタンパク質との加熱混合物を起泡性調味料に添加することにより、例えば、ポンプ式のディスペンサー等で起泡性調味料を吐出した場合、起泡性調味料の起泡力が優れ、生成した泡を安定化することができる。
本実施形態に係る水溶性多糖類とタンパク質との加熱混合物の、起泡性調味料中の含有量は、好ましくは、０．００１〜１０質量％とすることができ、より好ましくは０．０１〜５質量％である。０．００１〜１０質量％とすることにより、より高い泡安定化効果を得ることができる。本実施形態に係る水溶性多糖類とタンパク質との加熱混合物は、少ない添加量であっても高い泡安定化効果を奏する。
本発明においては、水溶性多糖類とタンパク質との加熱混合物を用いることが重要である。例えば、単に水溶性多糖類とタンパク質を添加して調製した起泡性調味料では、起泡性や泡の安定化効果が十分に得られない。
本発明の起泡性調味料は、醤油、ポン酢、たれ、つゆ、ドレッシング等の液体調味料に本発明の水溶性多糖類とタンパク質との加熱混合物を添加し混合することにより調製することができる。該水溶性多糖類とタンパク質との加熱混合物を溶液の状態で液体調味料に添加して調製することもできるし、粉体を液体調味料に添加し、溶解混合して調製することもできる。
本発明の起泡性調味料の効果が発揮できるｐHは概ねｐH２〜６であり、好ましくはｐH３〜５である。(Foaming seasoning)
The foamable seasoning of the present invention is characterized by containing a liquid seasoning and a heated mixture of a water-soluble polysaccharide and protein. Examples of liquid seasonings include soy sauce, ponzu, sauce, soup and dressing.
By adding the heated mixture of the water-soluble polysaccharide and protein according to the present embodiment to the foaming seasoning, for example, when the foaming seasoning is discharged with a pump-type dispenser or the like, the foaming seasoning The foaming power of is excellent, and the generated foam can be stabilized.
The content in the foamable seasoning of the heated mixture of the water-soluble polysaccharide and protein according to this embodiment can be preferably 0.001 to 10% by mass, more preferably 0.01. ˜5 mass%. By setting it as 0.001-10 mass%, a higher foam stabilization effect can be acquired. The heated mixture of the water-soluble polysaccharide and protein according to this embodiment exhibits a high foam stabilizing effect even with a small addition amount.
In the present invention, it is important to use a heated mixture of water-soluble polysaccharide and protein. For example, a foaming seasoning prepared simply by adding a water-soluble polysaccharide and protein does not provide sufficient foaming and foam stabilizing effects.
The foamable seasoning of the present invention can be prepared by adding the heated mixture of the water-soluble polysaccharide and protein of the present invention to a liquid seasoning such as soy sauce, ponzu, sauce, soup and dressing. . The heated mixture of the water-soluble polysaccharide and protein can be prepared by adding it to the liquid seasoning in the form of a solution, or it can be prepared by adding powder to the liquid seasoning and dissolving and mixing.
The pH at which the effect of the foamable seasoning of the present invention can be exhibited is generally pH 2 to 6, preferably pH 3 to 5.
（水溶性多糖類とタンパク質との加熱混合物）
本実施形態に係る水溶性多糖類とタンパク質との加熱混合物は、水溶性多糖類をタンパク質の存在下で加熱処理することにより、得ることができる。該加熱混合物の製造は、多糖類源からの多糖類の加熱抽出工程と、多糖類とタンパク質との加熱混合物を得るための加熱工程を同時に行う、すなわち多糖類源からの多糖類の抽出を、タンパク質の存在下で加熱することによって実施してもよく、予め原料から抽出された多糖類及びタンパク質を混合し、加熱処理することによって実施してもよい。(Heated mixture of water-soluble polysaccharide and protein)
The heat mixture of the water-soluble polysaccharide and protein according to this embodiment can be obtained by heat-treating the water-soluble polysaccharide in the presence of protein. The production of the heated mixture involves simultaneously performing a heating extraction step of polysaccharide from a polysaccharide source and a heating step for obtaining a heating mixture of polysaccharide and protein, that is, extraction of polysaccharide from the polysaccharide source. It may be carried out by heating in the presence of protein, or may be carried out by mixing the polysaccharide and protein extracted from the raw material in advance and heat-treating them.
加熱混合物を得る方法は水の存在下で行うことが好ましく、水溶液中で行うことがより好ましい。加熱時の水溶液中の多糖類の濃度は、０．１〜１０質量％であることが好ましく、１〜５質量％であることが好ましい。また、加熱時の水溶液中のタンパク質の濃度は、０．１〜１０質量％であることが好ましく、１〜５質量％であることが好ましい。 The method for obtaining the heated mixture is preferably carried out in the presence of water, more preferably in an aqueous solution. It is preferable that the density | concentration of the polysaccharide in the aqueous solution at the time of a heating is 0.1-10 mass%, and it is preferable that it is 1-5 mass%. Moreover, it is preferable that the density | concentration of the protein in the aqueous solution at the time of a heating is 0.1-10 mass%, and it is preferable that it is 1-5 mass%.
水溶性多糖類とタンパク質との加熱混合物は、具体的には例えば以下の方法により得ることができる。水系下に多糖類及びタンパク質を懸濁し、懸濁液をｐＨ２〜５、好ましくはｐＨ２．５〜３．５に調整する。ｐＨ調整の際に使用する酸は、塩酸、リン酸、硫酸、乳酸、クエン酸、酢酸、シュウ酸等、食品工業で使用可能な酸が特に制限なく使用できる。ｐＨ調整後、８０℃以上１８０℃以下の温度で、加熱処理を行う。これにより、水溶性多糖類とタンパク質との加熱混合物を含む液を得ることができる。加熱温度は好ましくは１００〜１６０℃、より好ましくは１１０〜１４０℃である。加熱温度が８０℃以上であることにより、該加熱混合物をより短時間で効率よく得ることができる。また１８０℃以下であることにより、複合化反応中の多糖類及びタンパク質の過剰な分解を抑制することができる。加熱時間は概ね１〜１８０分間であるが、原料の状態や温度等により、任意に調整することができる。 Specifically, the heated mixture of the water-soluble polysaccharide and protein can be obtained, for example, by the following method. The polysaccharide and protein are suspended in an aqueous system, and the suspension is adjusted to pH 2 to 5, preferably pH 2.5 to 3.5. Acids that can be used in the food industry, such as hydrochloric acid, phosphoric acid, sulfuric acid, lactic acid, citric acid, acetic acid, and oxalic acid, can be used without particular limitation. After pH adjustment, heat treatment is performed at a temperature of 80 ° C. or higher and 180 ° C. or lower. Thereby, the liquid containing the heating mixture of water-soluble polysaccharide and protein can be obtained. The heating temperature is preferably 100 to 160 ° C, more preferably 110 to 140 ° C. When the heating temperature is 80 ° C. or higher, the heated mixture can be efficiently obtained in a shorter time. Moreover, excessive decomposition | disassembly of the polysaccharide and protein during complexing reaction can be suppressed because it is 180 degrees C or less. The heating time is approximately 1 to 180 minutes, but can be arbitrarily adjusted depending on the state of the raw material, temperature, and the like.
加熱処理後、ろ過・遠心分離等の常法により、懸濁液中の固形分を分離除去してもよい。固形分の除去を行わなくとも、起泡性や泡安定効果への影響はないが、固形分を分離して除去することで調味料に添加した際のザラツキの防止や外観をより良好なものとすることができるため、より好ましい。また、外観をさらに良好にするために、懸濁液中の澱粉を分解又は除去してもよい。澱粉の分解はアミラーゼを用いて行うことができる。澱粉の除去は、例えば、冷却又は乳化剤添加による凝集により生じた沈殿物を除去することにより行うことができる。 After the heat treatment, the solid content in the suspension may be separated and removed by a conventional method such as filtration or centrifugation. Even if solids are not removed, there is no effect on foaming and foam stability effects, but the solids are separated and removed to improve the prevention of graininess and appearance when added to seasonings. Therefore, it is more preferable. In order to further improve the appearance, the starch in the suspension may be decomposed or removed. Starch degradation can be performed using amylase. The removal of starch can be performed, for example, by removing a precipitate generated by agglomeration by cooling or addition of an emulsifier.
得られた水溶性多糖類とタンパク質との加熱混合物を含む液に対し、必要に応じて、中和・脱塩、疎水性物質又は低分子物質の除去等の精製処理を行ってもよい。精製処理の方法として、活性炭処理、樹脂吸着処理、メタノール、エタノール、イソプロパノール、アセトン等の極性溶媒を用いて行う再沈殿法、限外ろ過法、逆浸透法、ゲルろ過法、透析法、イオン交換樹脂法、電気透析法、イオン交換膜法等が例示でき、これらの方法の１種を単独で用いてもよく、２種以上を併用してもよい。特に、極性溶媒を用いる再沈殿法、限外ろ過、逆浸透法、ゲルろ過法又は透析法を用いると、種々の低分子をも取り除くことができるため好ましい。脱塩精製処理を行う場合には、処理後の液中の灰分が１０質量％以下となるように処理することが好ましい。 The liquid containing the heated mixture of the water-soluble polysaccharide and protein obtained may be subjected to purification treatment such as neutralization / desalting, removal of hydrophobic substances or low molecular substances, as necessary. As purification methods, activated carbon treatment, resin adsorption treatment, reprecipitation method using a polar solvent such as methanol, ethanol, isopropanol, and acetone, ultrafiltration method, reverse osmosis method, gel filtration method, dialysis method, ion exchange Examples thereof include a resin method, an electrodialysis method, and an ion exchange membrane method, and one of these methods may be used alone, or two or more thereof may be used in combination. In particular, it is preferable to use a reprecipitation method, an ultrafiltration method, a reverse osmosis method, a gel filtration method, or a dialysis method using a polar solvent because various low molecules can be removed. When performing a desalting purification process, it is preferable to process so that the ash in the liquid after a process may be 10 mass% or less.
得られた水溶性多糖類とタンパク質との加熱混合物を含む液は、そのまま起泡性調味料の製造に用いてもよく、常法により乾燥させたものを用いてもよい。 The obtained liquid containing a heated mixture of water-soluble polysaccharide and protein may be used as it is for the production of a foamable seasoning, or may be used after drying by a conventional method.
水溶性多糖類とタンパク質との加熱混合物における水溶性多糖類とタンパク質との比率は、質量基準で１０：１〜１：１００であることが好ましい。比率が上記範囲内であることにより、きめ細かい泡を発生・保持する効果を高めることができる。水溶性多糖類とタンパク質との比率は、質量基準で５：１〜１：１０であることがより好ましく、３：１〜１：４であることが更に好ましい。また、多糖類源として抽出前の原料を直接加熱処理に用いる場合には、得られる加熱混合物における水溶性多糖類とタンパク質との比率が上記範囲内となるように多糖類源及びタンパク質量を調整すればよい。 The ratio of water-soluble polysaccharide to protein in the heated mixture of water-soluble polysaccharide and protein is preferably 10: 1 to 1: 100 on a mass basis. When the ratio is within the above range, the effect of generating and maintaining fine bubbles can be enhanced. The ratio of the water-soluble polysaccharide to the protein is more preferably 5: 1 to 1:10, and even more preferably 3: 1 to 1: 4 on a mass basis. In addition, when the raw material before extraction is directly used as a polysaccharide source for the heat treatment, the polysaccharide source and the amount of protein are adjusted so that the ratio of the water-soluble polysaccharide and protein in the resulting heated mixture is within the above range. do it.
本実施形態に係る水溶性多糖類とタンパク質との加熱混合物の分子量は、分子量１２０００以上の画分が３０質量％以下、かつ分子量５００以上１２０００未満の画分が３０質量％以上であり、より好ましくは分子量１２０００以上の画分が２５質量％以下、かつ分子量５００以上１２０００未満の画分が４０質量％以上である。 The molecular weight of the heated mixture of the water-soluble polysaccharide and protein according to the present embodiment is such that the fraction having a molecular weight of 12,000 or more is 30% by mass or less, and the fraction having a molecular weight of 500 to less than 12000 is 30% by mass or more. Is a fraction having a molecular weight of 12,000 or more and 25% by mass or less, and a fraction having a molecular weight of 500 to less than 12000 is 40% by mass or more.
加熱混合物中の分子量５００以上１２０００未満の画分は、１００質量％であってもよく、８０質量％以下、６０質量％以下又は５０質量％以下であってもよい。加熱混合物中の分子量１２０００以上の画分は、０質量％であってもよく、５質量％以上、１０質量％以上、１５質量％以上又は２０質量％以上であってもよい。加熱混合物中の分子量５００未満の画分は、０質量％以上７０質量未満％であり、０質量％以上６０質量％未満であることが好ましく、０質量％以上４０質量％未満であることがより好ましい。分子量５００未満の画分は、２０質量％以上４０質量％未満であってもよく、３０質量％以上４０質量％未満であってもよい。 The fraction having a molecular weight of 500 or more and less than 12000 in the heated mixture may be 100% by mass, 80% by mass or less, 60% by mass or less, or 50% by mass or less. The fraction having a molecular weight of 12000 or more in the heated mixture may be 0% by mass, 5% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. The fraction with a molecular weight of less than 500 in the heated mixture is 0% by mass or more and less than 70% by mass, preferably 0% by mass or more and less than 60% by mass, and more preferably 0% by mass or more and less than 40% by mass. preferable. The fraction having a molecular weight of less than 500 may be 20% by mass or more and less than 40% by mass, or 30% by mass or more and less than 40% by mass.
加熱混合物の分子量分布は、ゲルろ過ＨＰＬＣ法を用いて測定することができる。より詳細には、例えば、複合体を２０ｍＭリン酸緩衝液に溶解して水溶液とし、０．２μｍフィルターでろ過したサンプルを、ゲルろ過クロマトグラフィーカラムに通し、上記リン酸緩衝液を用いて溶出し、２１４ｎｍの吸光度を測定することにより、複合体の溶出時間を特定する。分子量検量線は、例えば、シトクロムＣ（分子量１２３８４）、アプロチニン（分子量６５１２）、ガストリンＩ（分子量２０９８）、アンジオテンシンＩＩ（分子量１０４６）、トリグルタミン酸（分子量４０５）を分子マーカーとして用いて作製し、当該検量線に基づいて複合体の分子量分布を求めることができる。 The molecular weight distribution of the heated mixture can be measured using a gel filtration HPLC method. More specifically, for example, the complex is dissolved in 20 mM phosphate buffer to form an aqueous solution, and the sample filtered through a 0.2 μm filter is passed through a gel filtration chromatography column and eluted using the phosphate buffer. The elution time of the complex is determined by measuring the absorbance at 214 nm. A molecular weight calibration curve is prepared using, for example, cytochrome C (molecular weight 12384), aprotinin (molecular weight 6512), gastrin I (molecular weight 2098), angiotensin II (molecular weight 1046), triglutamic acid (molecular weight 405), Based on the calibration curve, the molecular weight distribution of the complex can be determined.
（水溶性多糖類）
本実施形態において用いられる水溶性多糖類は、構成糖としてウロン酸を含むものであればよい。水溶性多糖類は、好ましくは植物原料から抽出して得られる植物由来多糖類、又は微生物が発酵等により産生する微生物由来多糖類である。多糖類におけるウロン酸の量は、例えば０．０１〜５０質量％であってもよい。ウロン酸は、例えば、Ｄ−グルクロン酸、Ｄ−ガラクツロン酸、Ｄ−マンヌロン酸、Ｌ−グルロン酸等である。(Water-soluble polysaccharide)
The water-soluble polysaccharide used in the present embodiment only needs to contain uronic acid as a constituent sugar. The water-soluble polysaccharide is preferably a plant-derived polysaccharide obtained by extraction from a plant raw material, or a microorganism-derived polysaccharide produced by a microorganism by fermentation or the like. The amount of uronic acid in the polysaccharide may be, for example, 0.01 to 50% by mass. Examples of uronic acid include D-glucuronic acid, D-galacturonic acid, D-mannuronic acid, L-guluronic acid, and the like.
植物由来多糖類としては、例えば、下記に詳述する、エンドウ種子由来の水溶性エンドウ多糖類、大豆由来の水溶性大豆多糖類を用いることができる。これらの水溶性多糖類は構成糖としてウロン酸を含むことが知られている。また、構成糖としてウロン酸を含む植物由来多糖類源は、例えば、ペクチン、トラガントガム、アラビアガム、ガッティガム、カラヤガム、サイリウムシードガム、寒天、アルギン酸類等であってもよく、その他の植物由来のものであってもよい。ペクチンは、例えば、柑橘類由来のものであってもよく、ポテト由来、ビート由来等のものであってもよい。なお、アルギン酸類とは、アルギン酸又はその誘導体を意味する。構成糖としてウロン酸を含む微生物由来多糖類源としては、例えば、キサンタンガム、ジェランガム等が挙げられる。 As plant-derived polysaccharides, for example, water-soluble pea polysaccharides derived from pea seeds and water-soluble soybean polysaccharides derived from soybean, which will be described in detail below, can be used. These water-soluble polysaccharides are known to contain uronic acid as a constituent sugar. The plant-derived polysaccharide source containing uronic acid as a constituent sugar may be, for example, pectin, tragacanth gum, gum arabic, gati gum, karaya gum, psyllium seed gum, agar, alginic acids, etc. It may be. Pectin may be derived from, for example, citrus fruits, or may be derived from potato, beet or the like. In addition, alginic acid means alginic acid or its derivative (s). Examples of the microorganism-derived polysaccharide source containing uronic acid as a constituent sugar include xanthan gum and gellan gum.
上記水溶性多糖類又は多糖類源は、１種を単独で用いてもよく、２種以上を併用してもよい。構成糖としてウロン酸を含む水溶性多糖類としては、水溶性エンドウ多糖類又は水溶性大豆多糖類を用いることが好ましく、水溶性エンドウ多糖類を用いることがより好ましい。後述する水溶性多糖類及びタンパク質の加熱処理には、予め単離又は抽出された多糖類を用いてもよく、多糖類以外の成分を含む多糖類源を用いてもよい。また、多糖類とタンパク質の加熱処理と、多糖類源からの多糖類の加熱抽出とを同時に行ってもよい。 The said water-soluble polysaccharide or polysaccharide source may be used individually by 1 type, and may use 2 or more types together. As the water-soluble polysaccharide containing uronic acid as a constituent sugar, it is preferable to use a water-soluble pea polysaccharide or a water-soluble soybean polysaccharide, and it is more preferable to use a water-soluble pea polysaccharide. For the heat treatment of the water-soluble polysaccharide and protein described below, a polysaccharide isolated or extracted in advance may be used, or a polysaccharide source containing components other than the polysaccharide may be used. Moreover, you may perform simultaneously the heat processing of a polysaccharide and protein, and the heat extraction of the polysaccharide from a polysaccharide source.
水溶性エンドウ多糖類とは、エンドウ種子から抽出して得られる水溶性の多糖類である。水溶性エンドウ多糖類は、エンドウ種子に含まれるタンパク質画分及び澱粉画分を除去して得られる繊維画分等のエンドウ種子処理物から抽出して得たものであってもよい。 The water-soluble pea polysaccharide is a water-soluble polysaccharide obtained by extraction from pea seeds. The water-soluble pea polysaccharide may be obtained by extraction from a processed pea seed such as a fiber fraction obtained by removing the protein fraction and starch fraction contained in the pea seed.
エンドウ種子からの水溶性エンドウ多糖類の抽出には、水を溶媒として用いることができる。水は熱水であってもよい。抽出時のｐＨは３〜１２であることが好ましい。ｐＨ３以上であると水溶性多糖類の加水分解を抑制することができ、ｐＨ１２以下であると水溶性多糖類の脱離分解を抑制することができるため好ましい。抽出時のｐＨは４〜１０であることがより好ましい。 Water can be used as a solvent for the extraction of water-soluble pea polysaccharides from pea seeds. The water may be hot water. The pH at the time of extraction is preferably 3-12. When the pH is 3 or more, hydrolysis of the water-soluble polysaccharide can be suppressed, and when the pH is 12 or less, elimination and decomposition of the water-soluble polysaccharide can be suppressed. The pH during extraction is more preferably 4-10.
水溶性エンドウ多糖類は、例えば、原料としてのエンドウ種子又はその処理物にその５〜２０倍量の水を加えた後、ｐＨ３〜１２に調整し、６０℃以上１８０℃以下、好ましくは６０℃以上１５０℃以下又は８０℃以上１８０℃以下、より好ましくは８０℃以上１５０℃以下、更に好ましくは８０℃以上１３０℃以下の温度で抽出することができる。抽出温度は高いほど抽出効率が向上するため好ましく、また１８０℃以下であると水溶性多糖類の加水分解を抑制することができる。抽出時間は、例えば０．５〜３時間とすることができ、原料の状態、温度等により、任意に調整することができる。 The water-soluble pea polysaccharide is, for example, adjusted to pH 3 to 12 after adding 5 to 20 times its amount of water to pea seeds or processed products thereof as a raw material, and is 60 ° C. or higher and 180 ° C. or lower, preferably 60 ° C. The extraction can be performed at a temperature of 150 ° C. or lower or 80 ° C. or higher and 180 ° C. or lower, more preferably 80 ° C. or higher and 150 ° C. or lower, and still more preferably 80 ° C. or higher and 130 ° C. or lower. The higher the extraction temperature, the better the extraction efficiency, and it is preferable that the extraction temperature be 180 ° C. or lower to inhibit hydrolysis of the water-soluble polysaccharide. The extraction time can be 0.5 to 3 hours, for example, and can be arbitrarily adjusted depending on the state of the raw material, temperature, and the like.
得られた抽出液は、液中の不溶性繊維分を遠心分離機等により分離した後、水溶性エンドウ多糖類源として用いることができ、さらに、タンパク質の除去、澱粉の除去、脱塩、色素成分の除去等の精製処理、高温殺菌、レトルト殺菌、電磁波殺菌、高温真空殺菌、オゾン殺菌、電解水殺菌、間接加熱殺菌等の殺菌処理などを行ったものを水溶性エンドウ多糖類源として用いてもよい。澱粉の除去は、例えばアミラーゼによる分解により行うことができる。水溶性エンドウ多糖類源は、液状のまま用いてもよく、凍結乾燥、噴霧乾燥等により乾燥させて用いてもよい。 The obtained extract can be used as a water-soluble pea polysaccharide source after the insoluble fiber content in the liquid is separated by a centrifuge, etc., and further, protein removal, starch removal, desalting, pigment component It is possible to use as a water-soluble pea polysaccharide source a product that has been subjected to purification treatment such as removal of water, high temperature sterilization, retort sterilization, electromagnetic wave sterilization, high temperature vacuum sterilization, ozone sterilization, electrolytic water sterilization, indirect heat sterilization, etc. Good. Starch can be removed by, for example, decomposition with amylase. The water-soluble pea polysaccharide source may be used in a liquid state or may be used after being dried by freeze drying, spray drying or the like.
水溶性大豆多糖類とは、大豆から抽出して得られる水溶性の多糖類である。水溶性大豆多糖類は、大豆子葉由来であることが好ましい。多糖類を抽出する原料としては、豆腐、分離大豆タンパク質等を産生する場合に副生されるおからを用いることもできる。おからは脱脂大豆から得られたおからであることが好ましく、分離大豆タンパク質を製造する工程で副生するおからであることが好ましい。 The water-soluble soybean polysaccharide is a water-soluble polysaccharide obtained by extraction from soybean. The water-soluble soybean polysaccharide is preferably derived from soybean cotyledons. As a raw material for extracting polysaccharides, okara produced as a by-product when producing tofu, isolated soybean protein, and the like can be used. Okara is preferably an okara obtained from defatted soybean, and is preferably an okara produced as a by-product in the process of producing isolated soybean protein.
水溶性大豆多糖類は、おから等の原料にその５〜２０倍量の水を加えた後、ｐＨ３〜７に調整し、６０℃以上１８０℃以下、好ましくは６０℃以上１５０℃以下、より好ましくは８０℃以上１３０℃以下、更に好ましくは１００℃以上１３０℃以下の温度で抽出することができる。抽出温度が上記範囲であることにより、抽出効率を向上させ、かつ水溶性大豆多糖類の加水分解を抑制することができる。抽出時間、得られる抽出液における不溶性繊維分の分離、精製処理、殺菌処理及び乾燥は、水溶性エンドウ多糖類の抽出と同様の態様を適用することができる。 The water-soluble soybean polysaccharide is adjusted to pH 3-7 after adding 5 to 20 times the amount of water to raw materials such as okara, and is 60 ° C or higher and 180 ° C or lower, preferably 60 ° C or higher and 150 ° C or lower. The extraction can be performed at a temperature of preferably 80 ° C. or higher and 130 ° C. or lower, more preferably 100 ° C. or higher and 130 ° C. or lower. When extraction temperature is the said range, extraction efficiency can be improved and hydrolysis of water-soluble soybean polysaccharide can be suppressed. For the extraction time, separation of insoluble fibers in the resulting extract, purification treatment, sterilization treatment and drying, the same mode as extraction of water-soluble pea polysaccharide can be applied.
（タンパク質）
本実施形態に係る水溶性多糖類とタンパク質との加熱混合物の製造に用いられるタンパク質は、任意のタンパク質種であってよく、例えば、大豆タンパク質、エンドウタンパク質、卵白アルブミン、小麦グルテン、カゼイン、オーツ麦タンパク質、緑豆タンパク質、落花生タンパク質、レンズ豆タンパク質等であってよい。タンパク質は、１種を単独で用いてもよく、２種以上を併用してもよい。タンパク質は、起泡性調味料の泡安定性の効果を高めることができる点で、大豆タンパク質、カゼイン、エンドウタンパク質又は卵白であることが好ましい。(protein)
The protein used in the production of the heated mixture of the water-soluble polysaccharide and protein according to this embodiment may be any protein species, for example, soy protein, pea protein, ovalbumin, wheat gluten, casein, oats. It may be protein, mung bean protein, peanut protein, lentil protein, and the like. A protein may be used individually by 1 type and may use 2 or more types together. The protein is preferably soy protein, casein, pea protein or egg white in that the effect of foam stability of the foamable seasoning can be enhanced.
以下に実施例を記載することで本発明を説明する。尚、例中の部及び％は特に断らない限り重量基準を意味するものとする。 The invention is illustrated by the following examples. In addition, unless otherwise indicated, the part and% in an example shall mean a weight reference | standard.
（製造例１）
エンドウの種子５０ｋｇを脱皮した後、５倍量の水を子葉部に加えて２４時間浸漬した。ホモミキサー（５，０００ｒｐｍ、３０分間）を用いて子葉部を砕き、３０％水酸化ナトリウム溶液を用いてｐＨ９を保持しながらタンパク質及び澱粉を抽出した。遠心ろ過機（１，０００ｒｐｍ、５分間）を用いて水に分散しているタンパク質、澱粉等の成分を除
去し、繊維質を回収した。さらに、繊維質に５倍量の水を加えてホモミキサー（３，０００ｒｐｍ、３０分間）で攪拌し、遠心ろ過機（１，０００ｒｐｍ、５分間）により繊維質を回収した。この操作を繰り返して計２回行い、得られた繊維質を凍結乾燥して１０ｋｇのエンドウ種子処理物を得た。
上記エンドウ種子処理物４０部及び大豆タンパク質（フジプロ−Ｒ：不二製油社製）２０部を９４０部の水に分散し、塩酸を用いてｐＨ３に調整した後、１２０℃にて９０分間加熱し、水溶性多糖類の抽出及び水溶性多糖類とタンパク質との加熱処理を行った。液中の不溶性繊維を遠心分離（５，０００ｒｐｍ、３０分間）にて除去して上清を回収し、水酸化ナトリウム水溶液にて上清をｐＨ６に調整した後、固形分の０．１質量％に相当するアミラーゼ（Ｆｕｎｇａｍｙｌ８００Ｌ：ノボザイム社製）を添加して１時間澱粉を分解した。得られた溶液を沸騰水中で１５分間加熱しアミラーゼを失活させた後、凍結乾燥して粉末状の水溶性多糖類とタンパク質との加熱混合物Ａを得た。なお、該加熱混合物の分子量12000以上の画分は22.1％、分子量500以上12000未満の画分は43.0％、分子量500未満の画分は34.9％であった。(Production Example 1)
After peeling 50 kg of pea seeds, 5 times the amount of water was added to the cotyledon part and immersed for 24 hours. The cotyledon part was crushed using a homomixer (5,000 rpm, 30 minutes), and protein and starch were extracted while maintaining pH 9 using a 30% sodium hydroxide solution. Components such as protein and starch dispersed in water were removed using a centrifugal filter (1,000 rpm, 5 minutes), and the fiber was recovered. Further, 5 times the amount of water was added to the fiber, and the mixture was stirred with a homomixer (3,000 rpm, 30 minutes), and the fiber was collected with a centrifugal filter (1,000 rpm, 5 minutes). This operation was repeated twice in total, and the obtained fiber was freeze-dried to obtain 10 kg of processed pea seeds.
40 parts of the processed pea seeds and 20 parts of soybean protein (Fujipro-R: Fuji Oil Co., Ltd.) are dispersed in 940 parts of water, adjusted to pH 3 with hydrochloric acid, and then heated at 120 ° C. for 90 minutes. Then, extraction of water-soluble polysaccharide and heat treatment of water-soluble polysaccharide and protein were performed. The insoluble fiber in the liquid was removed by centrifugation (5,000 rpm, 30 minutes), and the supernatant was recovered. After adjusting the supernatant to pH 6 with an aqueous sodium hydroxide solution, 0.1% by mass of the solid content Amylase (Fungamyl 800L: manufactured by Novozyme) was added to decompose starch for 1 hour. The obtained solution was heated in boiling water for 15 minutes to inactivate amylase, and then freeze-dried to obtain a heated mixture A of powdered water-soluble polysaccharide and protein. In the heated mixture, the fraction having a molecular weight of 12000 or more was 22.1%, the fraction having a molecular weight of 500 or more but less than 12000 was 43.0%, and the fraction having a molecular weight of less than 500 was 34.9%.
（比較製造例１）
上記エンドウ種子処理物６０部を９４０部の水に分散し、塩酸を用いてｐＨ６に調整した後、１２０℃にて９０分間加熱して多糖類を抽出した。液中の不溶性繊維を遠心分離（５，０００ｒｐｍ、３０分間）にて除去して上清を回収した。上清を６０℃に加温した後、ｐＨ６にて固形分の０．１質量％に相当するアミラーゼ（Ｆｕｎｇａｍｙｌ８００Ｌ：ノボザイム社製）を添加して１時間澱粉を分解した。沸騰水中で１５分間加熱しアミラーゼを失活させた後、凍結乾燥して粉末状の水溶性エンドウ多糖類Ａを得た。
上記水溶性エンドウ多糖類Ａ ３０部と大豆タンパク質（フジプロ−Ｒ：不二製油社製）３０部を水に溶解又は分散し、塩酸を用いてｐＨ３に調整した後、未加熱のまま、不溶物を遠心分離（５，０００ｒｐｍ、３０分間）にて除去して上清を回収し、アルカリにて上清をｐＨ４．５に調整した後、凍結乾燥して粉末状の水溶性多糖類及びタンパク質を含む組成物Ａを得た。なお、該組成物の分子量12000以上の画分は36.3％、分子量500以上12000未満の画分は23.0％、分子量500未満の画分は40.8％であった。(Comparative Production Example 1)
60 parts of the processed pea seed product were dispersed in 940 parts of water, adjusted to pH 6 with hydrochloric acid, and then heated at 120 ° C. for 90 minutes to extract polysaccharides. The insoluble fiber in the liquid was removed by centrifugation (5,000 rpm, 30 minutes), and the supernatant was collected. After the supernatant was heated to 60 ° C., amylase (Fungamyl 800L: Novozyme) corresponding to 0.1% by mass of solid content was added at pH 6 to decompose starch for 1 hour. After heating in boiling water for 15 minutes to inactivate amylase, it was freeze-dried to obtain powdered water-soluble pea polysaccharide A.
30 parts of the above water-soluble pea polysaccharide A and 30 parts of soy protein (Fujipro-R: manufactured by Fuji Oil Co., Ltd.) are dissolved or dispersed in water and adjusted to pH 3 with hydrochloric acid. Is removed by centrifugation (5,000 rpm, 30 minutes), the supernatant is recovered, the supernatant is adjusted to pH 4.5 with alkali, and then freeze-dried to obtain powdered water-soluble polysaccharides and proteins. A composition A containing was obtained. The fraction of the composition having a molecular weight of 12000 or more was 36.3%, the fraction having a molecular weight of 500 or more but less than 12000 was 23.0%, and the fraction having a molecular weight of less than 500 was 40.8%.
（実施例１〜２）
市販の醤油（食塩含量１６%、pH４．４）または市販のポン酢（食塩含量８%、pH３．３）９８重量部に、製造例１の水溶性多糖類とタンパク質との加熱混合物Aを ２重量部溶解させ、起泡性調味料A及びBを得た（実施例１〜２）。(Examples 1-2)
98 parts by weight of commercially available soy sauce (salt content 16%, pH 4.4) or commercially available ponzu (salt content 8%, pH 3.3), 2 parts by weight of the heated mixture A of the water-soluble polysaccharide and protein of Production Example 1 Partly dissolved to obtain foamable seasonings A and B (Examples 1 and 2).
（比較例１〜４）
市販の醤油（食塩含量１６%、pH４．４）または市販のポン酢（食塩含量８%、pH３．３）９８重量部に、比較製造例１の組成物Aを ２重量部溶解させ、それぞれ、起泡性調味料C、Dを得た（比較例１〜２）。また、無添加のものを比較例３〜４とした。(Comparative Examples 1-4)
2 parts by weight of Composition A of Comparative Production Example 1 were dissolved in 98 parts by weight of commercially available soy sauce (salt content 16%, pH 4.4) or commercially available ponzu (salt content 8%, pH 3.3). Foam seasonings C and D were obtained (Comparative Examples 1-2). Moreover, the additive-free thing was made into Comparative Examples 3-4.
（評価）
実施例、比較例で得られた起泡性調味料をポンプ式の泡ディスペンサーに入れ、泡状の調味料を吐出した。吐出してから室温で30分間放置後の泡の状態を下記の評価基準で熟練したパネル６名が評価し、６名の合意により評価点を決定した。評価点が３点または４点の場合、起泡性調味料の品質が良好とし合格と判断した。
（評価基準）
４点：泡がきめ細かく、立体的に泡が形成されており、非常に良好である。
３点：泡がややきめ細かく、立体的に泡が形成されており、良好である。
２点：泡がやや粗く、泡の形成がやや崩れており、やや不良である。
１点：泡が粗く、泡の形成がなくなっており、不良である。(Evaluation)
The foamable seasoning obtained in the examples and comparative examples was put into a pump-type foam dispenser, and the foamy seasoning was discharged. Six experienced panelists evaluated the foam after leaving for 30 minutes at room temperature based on the following evaluation criteria, and the evaluation score was determined by the agreement of the six persons. When the evaluation score was 3 points or 4 points, the quality of the foamable seasoning was considered good and the product was judged as acceptable.
(Evaluation criteria)
4 points: Bubbles are fine and three-dimensionally formed, which is very good.
3 points: The bubbles are slightly fine and the bubbles are three-dimensionally formed, which is good.
2 points: The foam is slightly rough, the formation of the foam is slightly broken, and is somewhat poor.
1 point: Foam is rough and no foam is formed, which is bad.
実施例１〜２、比較例１〜４について評価した結果を表１に示した。 Table 1 shows the results of evaluation on Examples 1-2 and Comparative Examples 1-4.
（表１）
表１の結果が示すように、本発明の水溶性多糖類とタンパク質との加熱混合物Aを添加した起泡性調味料A及びBではディスペンサーでの吐出後30分間以上にわたってきめ細かく且つ安定した泡形状を維持していた。それに対して、組成物Aを添加した起泡性調味料C及びDでは静置30分間の内に泡の合一が進み、形状を維持できなくなっていた。 As the results in Table 1 show, the foamable seasonings A and B to which the heated mixture A of the water-soluble polysaccharide and protein of the present invention is added have a fine and stable foam shape over 30 minutes after being discharged from the dispenser. Was maintained. In contrast, in the foamable seasonings C and D to which the composition A was added, the coalescence of the foam progressed within 30 minutes of standing, and the shape could not be maintained.
Claims (8)
但し、該水溶性多糖類とタンパク質との加熱混合物は、構成糖としてウロン酸を含む水溶性多糖類を、タンパク質の存在下において、ｐＨ２〜５かつ８０℃以上１８０℃以下で加熱されたものである。A foamable seasoning comprising a liquid seasoning and a heated mixture of a water-soluble polysaccharide and protein.
However, the heated mixture of the water-soluble polysaccharide and protein is obtained by heating a water-soluble polysaccharide containing uronic acid as a constituent sugar at a pH of 2 to 5 and 80 ° C. or higher and 180 ° C. or lower in the presence of protein. is there.
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|---|---|---|---|---|
| JP2001046851A (en) * | 1999-08-12 | 2001-02-20 | Fuji Oil Co Ltd | Emulsifier composition and acidic oil-in-water type emulsion using the same |
| WO2004078335A1 (en) * | 2003-03-04 | 2004-09-16 | Fuji Oil Company Limited | Emulsifier, process for producing the same and emulsified composition using the emulsifier |
| JP2012095611A (en) * | 2010-11-02 | 2012-05-24 | Q P Corp | Method for producing bubble-containing liquid seasoning, and the bubble-containing liquid seasoning |
| WO2012093709A1 (en) * | 2011-01-06 | 2012-07-12 | キユーピー 株式会社 | Foam-containing processed food, method for producing same and food using foam-containing processed food |
| WO2012176852A1 (en) * | 2011-06-24 | 2012-12-27 | 不二製油株式会社 | Pectic polysaccharide and method for producing same |
| JP2013252127A (en) * | 2012-05-08 | 2013-12-19 | Sanei Gen Ffi Inc | Bubble-containing seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001046851A (en) * | 1999-08-12 | 2001-02-20 | Fuji Oil Co Ltd | Emulsifier composition and acidic oil-in-water type emulsion using the same |
| WO2004078335A1 (en) * | 2003-03-04 | 2004-09-16 | Fuji Oil Company Limited | Emulsifier, process for producing the same and emulsified composition using the emulsifier |
| JP2012095611A (en) * | 2010-11-02 | 2012-05-24 | Q P Corp | Method for producing bubble-containing liquid seasoning, and the bubble-containing liquid seasoning |
| WO2012093709A1 (en) * | 2011-01-06 | 2012-07-12 | キユーピー 株式会社 | Foam-containing processed food, method for producing same and food using foam-containing processed food |
| WO2012176852A1 (en) * | 2011-06-24 | 2012-12-27 | 不二製油株式会社 | Pectic polysaccharide and method for producing same |
| JP2013252127A (en) * | 2012-05-08 | 2013-12-19 | Sanei Gen Ffi Inc | Bubble-containing seasoning |
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