KR820001412B1 - Composite - Google Patents

Abstract

The composite for food stabilizer consists of water, fine cryst. cellulose, dispersant chosen from karaya gum, carageenan, xanthan gum, these mixture, and decomposer chosen from starch, monosaccharides, disaccarides, these mixture. Thus, the weight ratio of dispersant per decomposer is 1:9˜9:1 and total weight of dispersant and decomposer is 50˜5 wt%.

Description

Composite composition

The novel composites are essentially hydrophilic mixtures of microcrystalline cellulose, special dispersants, and disintegrators with unique particle size properties as essential components, and have a specific outlier relationship. The complex of the present invention is easy to disperse in water and has various excellent properties as a natural stabilizer in the production of a wide variety of nutritional foods. The composite can be prepared by grinding microcrystalline cellulose, a dispersing agent and a disintegrating agent in the presence of water and then drying.

The present invention relates to a complex consisting of microcrystalline cellulose and natural saccharides. In more detail, the present invention is easily dispersed in water, and can be injected without limitation in the preparation of nutritional foods such as ice cream, ice cream, sources, pudding, topping cream, fish paste, and hot pasteurized food. The present invention relates to a composite having advantageous and excellent properties such as suspension stability, emulsification stability, crystallization inhibition, foam stability, and thermal stability as a natural stabilizer.

In the past, water-soluble synthetic and natural polymers have been used as stabilizers for nutritional foods, and these stabilizers have been used in the form of their aqueous solutions having a concentration of about 0.2% by weight to about 2% by weight. At this concentration, the solution exhibits a change in the flow and viscosity of the Newton in this solution depending on the temperature of this solution, and a decrease in viscosity of the solution as the temperature increases.

The use of such water-soluble polymerization stabilizers in the preparation of soft creams increases mixing stability, molds into cone-shaped soft creams (stands upright), and melts or drips even when exposed to high ambient temperatures. It is necessary to use a large amount of stabilizer to maintain the shape of the soft cream that does not fall off (molding and maintenance properties). However, increasing the amount of water-soluble polymers results in a decrease in taste and taste that users do not like. Therefore, in addition to good mold holding properties and upright properties, soft stabilizers can provide a refreshing taste and taste. Development has been seriously eager in this field.

The stabilizing effects of conventional water-soluble polymerization stabilizers depended on their viscosity increasing power. Therefore, in the case of using conventional stabilizers for the manufacture of nutritional foods such as emulsification, suspension or porridge that must go through high temperature sterilization process, even though some of these stability effects can be obtained before the sterilization process, Due to the decrease in viscosity due to the increase in temperature, undesirable phenomena such as coagulation, flocculation and sedimentation of suspended solids, which occur due to oil drop, usually occur. Therefore, there is an urgent need in this field for stabilizers that can provide nutritious foods with good thermal stability as well as good emulsion stability.

When stabilizers are used in salad sources, stabilizers are needed that can give these salad sources not only good emulsification stability but also properties that can be poured out of the bowl. Conventional polymerization stabilizers have been able to make these sources bamboo-like or soft, but there are some difficulties due to their high viscosity when they are poured from bowls of narrow glass articles. Therefore, a stabilizer capable of giving thixotropy has been required.

In other words, in order to obtain satisfactory results of emulsion stability and foam stability using the conventional polymerization stabilizer, the amount of stabilizer to be mixed with nutritious foods should be increased. Undesirable results in foods must appear in nutrition. Moreover, the conventional polymerization stabilizer is conventionally lacking in thermal stability to nutritional food.

Therefore, the main object of the present invention is to provide a complex which can give desirable effects such as good suspension stability, emulsification stability and high concentration suppression without causing undesirable taste or taste in nutritional food.

These and other objects, features, and advantages will become apparent to those skilled in the art from the foregoing specification and appended claims.

According to the present invention, from about 2.5% by weight to 18% by weight of the composition and (A) Stokes average particle diameter of less than 15 microns from 50% to 95% by weight and less than 1 micron to 1% by weight Disperse agent selected from microcrystalline cellulose and (B) cellulose, sugar colloids excluding starch and glycogen and mixtures thereof, and disintegrators selected from inverted starch, monosaccharides, disaccharides and mixtures thereof as essential components. It is to provide a composite of a hydrophilic mixture of these components having a composition, the weight ratio of the dispersant to disintegrant is 1/9 to 9/1, the total weight of the dispersant and disintegrant is 50% to 5% by weight of the composition to be.

The content of microcrystalline cellulose in the composition of the present invention is from 50% to 95% by weight, preferably from 60% by weight relative to the total of each component of (A), (B) and (C). 90% by weight, the total amount of dispersant and disintegrant is 50% to 5% by weight, preferably 40% to 10% by weight, based on the total of each component of (A), (B) and (C), The weight ratio of dispersant to disintegrant is 1/9 to 9/1, preferably 1/3 to 2/1.

That is, the composite of the present invention must satisfy all of the following requirements in the production process.

(A) = 50-95 wt%

(B) + (C) = 50-5% by weight and

(B) / (C) = 1/9 = 9/1 (weight ratio)

The present invention will be described in detail as follows.

The microcrystalline cellulose described in the present invention is described in Industrial and Engineering Chemistry, 42,502-507 (1950). Cellulose, defined by A. Battista. In other words, the term microcrystalline cellulose refers to a microcrystalline cellulose conjugate having a substantial polymerization stability obtained by decomposing cellulose with an acid hydrolysis or an alkali oxidizing agent. For example, hydrolysis of cellulose in an aqueous solution of 2.5 normal hydrochloric acid at 105 ° C. for 15 minutes yields an insoluble residue in an acid having polymerization stability, which is then washed and filtered to give a microcrystalline Cellulose is obtained.

In order for the composite of the present invention to have various excellent abilities as a stabilizer, microcrystalline cellulose is preferably made as fine as possible. In more detail, it is preferable to use microcrystalline cellulose having a compositional content of particles having an average diameter of 1 micron or less and 1 wt% or more based on the total particle weight. In the case of using microcrystalline cellulose which does not have the characteristics described above, it is necessary to attain the above characteristics in the kneading and polishing step described below. The particle size distribution can be measured by free sedimentation or centrifugal sedimentation. One example of an apparatus for measuring the particle size distribution was a centrifugal particle size analyzer model CP-50 manufactured by Samaz Corporation, Japan. Microcrystalline cellulose having a stokes average diameter of 1 micron or less with respect to the total particle weight of 1% by weight of microcrystalline cellulose lacks colloidal dispersibility and aggregation and sedimentation do not give good results. In order to obtain microcrystalline cellulose having fine particles, mechanical grinding treatment must be performed after the above-described chemical decomposition treatment. Grinding methods are wet and dry and can be performed at very low temperatures using a coolant.

The sugar colloid used as a dispersant in the composition of the present invention is a dispersant selected from raw colloids except starch, cellulose, and glycogen. Such sugar colloids are rubbers swelling and soluble in water produced in a natural state or fermentation. Specific examples of sugar colloids include gum, gum arabic and toracancanth from soybeans such as gum, guar, guar, tamarind and rubber. Rubber and umber, alginic acid and salts thereof, carageenan, furcellan, extracted from sap of rubber, karaya rubber, ghatti rubber and arabinogaractan rubber, etc. ) And Xanthan rubber, curdlan, and perulan (pu) extracted from algae such as laminarin

rubber produced by microorganisms such as llulan) and dextran. These rubber etc. can be used only by these rubbers etc., or can mix and combine with microcrystalline cellulose. Of these rubbers, locust bean rubber, gum radish rubber, karaya rubber, carrageenan, alganic acid and salts thereof, purcellane and xanthan rubber are preferred, and karaya rubber, carrageous acid and xanthan Rubber is particularly preferred. These rubbers are characterized by high swelling or rapid dissolution in water and good compatibility with microcrystalline cellulose. The more refined the rubber, the better the result is obtained in the composite of the present invention, and satisfactory results are obtained when using rubber of ordinary food grade.

Decomposition agent in the composition of the present invention dextrins (maltodextrin and white dextrin)

, Whole starches (thinboiling starch and cyclodextrins), monosaccharides such as glucose and fructose, and disaccharides such as sucrose and lactose, inverted starches obtained by enzyme, acid, alkali or oxidizing agent and / or heat treatment Select from the back. The starch slightly boiled in these decomposing agents is preferable because of the low degree of coloring of yellow and brown color due to caramelization in the drying step following the kneading and polishing step. These disintegrating agents and the like are soluble in cold water and therefore do not affect the substantial increase in viscosity. Slightly boiled starches are available in different grades with different Dextrose Equivalent (DE) values. The slightly boiled starch in the composition of the present invention may be used as high or low DE value.

In general, the most needed as a food stabilizer is to have a property that can be easily dispersed in water. Dispersion of microcrystalline cellulose in water can be facilitated by mixing disintegrants, and mixing the dispersants can slightly increase the viscosity of the total insolubles, thus retarding the dispersion stability of microcrystalline cellulose. It also acts as a protective agent for colloids. In addition, the swelling power of the dispersant helps the particles of microcrystalline cellulose to disperse, and when used in combination with the dispersant and the disintegrating agent, it has an effect of accelerating the dispersion of microcrystalline particles of microcrystalline cellulose in water. You can get it.

As described above, in order to obtain dispersion stability and high dispersibility, the total amount of the dispersant and disintegrant component needs to be 5% by weight or more based on the total amount of microcrystalline cellulose, dispersant and disintegrant in the composition of the present invention. When the total amount of dispersant and disintegrant is 5% by weight or less, microcrystalline cellulose cannot be easily dispersed in water or good dispersion stability can be expected. In addition, the weight ratio of dispersant to disintegrant in the composite should be in the range of 1/9 to 9/1, and when the amount of dispersant in the complex is small or the weight ratio is less than 1/9, the function of the dispersant as a colloidal protective agent may be reduced. Agglomeration phenomena that occur by dropping salts or lowering pH values reduce the effect on the stability of the complex and lower the swelling force and dispersion rate in water. On the other hand, when the above-mentioned weight ratio is 9/1 or more or the amount of the decomposing agent is small, when the composite is dispersed in water, the dispersion rate of the composite with respect to water is very low and undissolved lumps are likely to occur.

Most aqueous solutions containing only dispersants or disintegrants exemplified above except for xanthan rubber and carrageenan have a viscosity similar to that of Newton's flow, but such dispersants and disintegrants may be mixed with microcrystalline cellulose. The dispersion resulting from mixing together in water shows much larger thixotropic properties than the dispersion of an aqueous solution with only the above dispersing or dissolving agents or the dispersion of microcrystalline cellulose alone. This large thixotropic property provides a soft, refreshing taste and taste to soft creams, improves the properties required for sources, and uprights, and provides properties that can be easily followed from narrow-mouthed bowls. will be. In order to obtain such effects, the total amount of dispersant and disintegrating agent blended with microcrystalline cellulose should be 5 to 50% by weight based on the total amount of microcrystalline cellulose dispersing agent and disintegrating agent, preferably 10 Should be 40% by weight. Too high amounts of dispersants and disintegrants or too small amounts of microcrystalline cellulose lacks thixotropic properties.

An object of the present invention is to provide a composition in a composite having the following process and the like.

(1) with a dispersant selected from microcrystalline cellulose alone or sugar colloids excluding cellulose starch and glycogen and mixtures thereof in the presence of at least 25% by weight of water (in wet%); Along with the disintegrating agent selected from fractions, monosaccharides, disaccharides, and mixtures thereof, the crystalline cellulose has a stokes average particle diameter of 15 microns or less and 1 micron or less of 1 wt% or more of the stokes average particle diameter. Process and

(2) (A) the microcrystalline cellulose content is 50 to 95% by weight with respect to the composition, (c) the weight ratio of (B) dispersant to disintegrant is 1/9 to 9/1, dispersant and powder A step of performing hydrophilic mixing with water using a microcrystalline cellulose, a dispersant, and a disintegrating agent in which the total amount of the release is 50 to 5% by weight based on the composition, and the composition ratio of this composition component are carried out in the step (1). In that case, omit step (2), and

(3) drying the mixture so that the moisture content in the composition is from about 2.5% to 18% by weight.

Composites consisting of microcrystalline cellulose, dispersants and disintegrating agents can be obtained by drying the resulting mixture by kneading and grinding the three components in the presence of moisture. Of the three components, only microcrystalline cellulose can be kneaded and polished alternately with each other prior to blending and blending with the composition ratio of the composition, or after mixing with the composition ratio of the composition Kneading and polishing can be done. Suitable kneaders and suitable grinders are selected and used depending on the water content present in the initial reaction mixture. For example, colloid mills, continuous ball mills, triple roll mills or other dough and grinders are used to obtain abnormalities in the kneading and polishing process. A kneader, grinder or extruder is used when the content of the initial reaction mixture is very low and the initial reaction mixture is crumbly crumbly. If the viscosity of the first reaction mixture is high or gruely, kneaders, triple roll mills or extruders are used. Microcrystalline cellulose is finely separated in the dough mixing and polishing process. In the dough mixing and polishing process, the surface of the finely divided particles of microcrystalline cellulose is coated with a dispersant or a disintegrating agent so that the particles of microcrystalline cellulose are separated from each other so that a homogeneous system is obtained. Lose. In order to achieve this, the presence of moisture is essential in the system in which dough mixing and polishing steps are to be performed. That is, in the system to be kneaded and polished, the water content is converted into wet%, that is, 25% by weight or more is essential to the total amount of the water-containing system. When the moisture content of the system in terms of wet% is lower than 25% by weight, the surface of the microcrystalline cellulose particles cannot obtain a uniform coating of the dispersant and / or the disintegrating agent. In addition, precipitation of coarse particles can be found when the polished product is dried and dispersed in water due to insufficient grinding of microcrystalline cellulose.

The moisture content in the extreme state of the system is not a problem, and this water content should be determined according to the type of kneader, grinder and dryer used.

For example, when using a homogenizer or a colloid mill, the moisture content of the system can be increased up to 99% by weight. However, if the moisture content of the system is too high, the efficiency of the drying process will be extremely low. It is an economic disadvantage. In general, the mixing and polishing steps are preferably carried out at a moisture content of the system of 97% by weight or less (solid content; 3% by weight or more). Incidentally, it should be noted that it is much more desirable to add moisture to the mixture of microcrystalline cellulose and dispersant and / or disintegrant to such an extent that a funicular or capillary region may be present. The high efficiency of the grinding | polishing process is obtained when kneading | mixing and grinding | polishing process of the reaction mixture containing water mentioned above is performed. More specifically, the water content in the method of the present invention is in the range of about 40% by weight to about 70% by weight, which corresponds to the range in which the furnisher or capillary region can be given. If the water content is within the above-mentioned range, the polishing step can be carried out in one step or in several steps as long as the drying step can be carried out at a very low cost.

For example, a method of kneading and polishing a wet mixture produced by adding an appropriate amount of water to a mixture of microcrystalline cellulose, a dispersing agent and a disintegrating agent or kneading a mixture of microcrystalline cellulose, a dispersing agent and water first. And a method of mixing or kneading and polishing with the addition of a disintegrating agent after the polishing step. The mixture of the disintegrant microcrystalline cellulose and water may first be kneaded and polished alternately with each other, followed by further injection of a dispersant, followed by mixing or kneading and polishing. However, in the present invention, it is most preferable to carry out the polishing process work at the same time three components in the presence of water. In the case of using the microcrystalline cellulose in the wet state, of course, water may not be used. 50% by weight or more of microcrystalline cellulose particles having a Stokes particle diameter of 15 microns or less after the kneading and polishing process with respect to the total microcrystalline cellulose particles having an average particle diameter of 15 microns or less. It is necessary to carry out the kneading mixing and polishing process so that the content of the microcrystalline cellulose particles having a Stokes particle diameter of less than 1 micron can be included in the content of 1% by weight or more. It is preferable to carry out the kneading mixing and polishing process so that the Stokes average particle diameter of the microcrystalline cellulose is 5 microns or less. The temperature of dough mixing and polishing operations is not very important and is usually carried out at room temperature. Temperatures sometimes increase during the kneading and polishing process, but not so high that they are detrimental to obtaining the desired polishing.

The grinding process is followed by a drying process, the appropriate drying process being adopted according to the moisture content or the condition of the mixture to be dried. For example, the polished mixture in an abnormal state can be dried by a spray drying method or a vacuum cooling drying method. If the polished mixture is not in an abnormal state, it may be diluted with water in some cases before the drying process so that the solid content may be from 3% to 20% by weight. If the grinded mixture is in paste or chow-gum state, it can be dried by tray dryer, belt dryer, fluidized bed dryer, hot air crusher or vacuum cooling dryer. In the drying process, it is important to control the drying of the moisture content so that the resultant composite product has a certain level. That is, it is necessary to convert the wet content to about 2.5 to 18% by weight of water, and when the content of water is less than about 2.5% by weight, the redispersibility of the dried process product for water is inferior. The moisture content in extreme conditions should be determined from the properties required for use and handling, the economic value, the stability of the product over time and other factors to be considered. In general, when the content of water in terms of wet% is less than 18% by weight, it is convenient to use the composite product as a powder, and the content of water is preferably in the range of 4% by weight to 10% by weight. Products of such a composite can also be used in the form of a moist cake. However, if the moisture content is too high, there are several disadvantages such as increased transportation costs and mold migration.

In the case where the drying process is carried out by means of a tray dryer or a fluidized bed dryer, it is preferable to grind or powder the product of the dried process composite using an appropriate mill in view of commercial value and moisture evaporation. A pulverized composite product having a particle size that can pass through a 42 mesh sieve can be easily and quickly dispersed in water. It is particularly desirable to allow particles of the ground composite product to pass through a 60 mesh sieve.

One embodiment of the composite preparation of the present invention is described next. 1 kg of purified Linter (average degree of polymerization; 1500-1600) was acid hydrolyzed in 2.5 normal hydrochloric acid solution at 105 DEG C for 15 minutes (bath ratio: 15 times), followed by washing with warm pure water and filtration. 2.3 kg of wet cake with a content of% moisture was recovered. A small amount of wet cake was taken as a sample and the particle size distribution was measured using a centrifugal particle size analyzer model CP-50 to observe that the proportion of particles having a Stokes particle diameter of 1 micron or less was 5% by weight. The cake, 0.1 kg of Umbrella and 0.3 kg of slightly boiled starch (DE = 10) were poured into a 10 L kneader and then mixed and kneaded for 60 minutes, and then extruded with an extrusion nozzle with a diameter of 2.5 mm. Extruded in a noodle form.

The extrudate is dried with air, heated to 60 ° C. for 10 minutes to obtain a dry product having a moisture content of 3.2% by weight, and then the dried product can be ground with a hammermill to pass through a 42 mesh sieve. 750 g of a powdered composite product were obtained. It was observed that the composite obtained as described above had good water dispersibility and could be uniformly dispersed in water without forming an insoluble mass. As a result of the measurement with a rotational viscometer, it was found that the aqueous 2% composite solution may have thixotropy.

The complex of the present invention can be used alone or in combination with other polymers as a food stabilizer. The composite of the present invention can be advantageously used for the production of daily foods such as nutritional foods, pasty foods, ice cream, ice cream, breads, beverages and sources such as pate. In the above applications, the composite of the present invention exhibits excellent emulsification stability, excellent suspension stability, excellent crystallization inhibitory effect, excellent foam stability, high moisture retention and excellent thermal stability.

The abdominal body of the present invention, ice cream, ice milk. When used in the manufacture of daily foods such as frozen yogurt or coffee primer, it is possible to use a mixture of 0.05% to 2% by weight in a liquid or powder form, and if necessary, homogenize it after mixing.

The composite of the present invention is a pasty food or creamy form such as whipped cream, foamy topping cream, coated cheese, custard cream, pudding, mousse, pectin jelly or flour paste When used in the manufacture of food, from 0.1% by weight to 5.0% by weight of the composite can be mixed and used together with other components, it can be homogenized after mixing if necessary.

When the complex of the present invention is used for the production of ham, sausage, or boiled produce paste, ie, fish meat paste food such as kamaboko or chickuwa, the mixture of 0.2% to 10% by weight of the complex is mixed. Can be used and mixed with other ingredients.

When the composite of the present invention is used for the production of ice creams such as ice-jolly or sherbet, 0.05 to 2.0% by weight of the composite may be mixed and then homogenized.

When the composite of the present invention is used to prepare bread loafs made of cereal starch, such as castella, short case, bread, biscuits, cookies or crackers, it is possible to use a mixture of 0.2% to 5.0% by weight of the complex. The bread crumbs as described above have excellent foam stability and water retention properties, which are the characteristics of the composite of the present invention, so that uniform bubbles are obtained in the bubble size and foam distribution, and the water retention properties of the composite of the present invention are good. Excellent curability can be obtained.

When the composite of the present invention is used in the production of beverages such as curry milk, chocolate milk, lemon juice, pineapple juice, apple juice, orange juice or tomato juice, it is possible to use the composite of 0.1% by weight to 2.0% by weight. In the same beverage the complex of the invention acts as a clouding agent and suspending stabilizer.

When the composite of the present invention is used in the production of a source such as mayonnaise, blanco source, salad source, etc., 0.2 to 5.0% by weight of the complex may be used. The complex of the present invention has excellent emulsification property in such a source. And or suspension stability to act as a thickening agent by thixotropy.

In addition to the above-mentioned uses, the composite of the present invention preserves the scent as it is, and can be used in the coating of the fry since the fry is completely dried.

The present invention will be described in detail according to the following examples, and the properties of the microcrystalline cellulose and the complex can be known by these examples as follows.

[Particle size analysis]

A wet cake of microcrystalline cellulose or a composite was taken as a sample so that the weight of the solid content in the sample was 1 weight ratio, and pure water having a total amount of water of 99 weight ratio was added thereto. The resulting mixture was dispersed in water for 3 minutes at a rpm of 8000 using a waring blender, and the resulting mixture was selected under the pressure of 250 kg / cm 2 homogenizer model 15-M (manufactured by Japanese company) It was passed once (although only the Waring Brander could be selected for 3 minutes at rpm 18000). The centrifugal particle size analyzer model cp-50 (manufactured by Shimadzu, Japan) was used to investigate the dispersibility of the product, and has a Stokes average particle diameter of microcrystalline cellulose and a Stokes particle diameter of 1 micron or less in microcrystalline cellulose. The proportion of particles was measured.

Redispersibility

The composite was taken as a sample so that the weight of the solid content in the composite taken as the sample was 1 weight ratio, and the pure water whose total amount of moisture was 99 weight ratio was added to this. The resulting mixture was dispersed in water for 3 minutes at rpm 8000 using a waring blender and the resulting mixture was once passed through a homogenizer model 15-M picked under a pressure of 250 kg / cm 2 (for rpm 18000 for 3 minutes). You can also choose to use only Warring Blender).

The dispersion obtained as described above was transferred to a 100 cc sedimentation test tube and allowed to stand for 20 hours to observe whether syneresis or sedimentation occurred.

[viscosity]

The 1% dispersion prepared in the redispersibility test described above was injected into a test vessel, impregnated in a temperature-controlled bath, and the second time using a Brookfield rotational viscometer (RVT type) The former rpm was set at 30, and the viscosity of the dispersion was measured. Said viscosity measurement was performed at 20 degreeC and 80 degreeC temperature.

Thixotropic

A 2% composite dispersion aqueous solution was prepared in the same manner as described in the redispersibility test described above, and the viscosity of the dispersion was measured by setting the rpm of the second rotor to 12 and 30 using a Brookfield rotational viscometer. The thixotropy index was calculated by the following equation.

Here, η ₃₀ and η ₁₂ represent the viscosity of the dispersion whose rotor rotation rates were measured at 30 and 12 rpm, respectively.

[Hydration rate]

The composite taken as a sample is sieved with a 60 mesh and 100 mesh sieve so that one coarse particle remaining on the 100 mesh sieve is placed on the slide glass and covered with cover glass. One drop or two drops of water droplets from the covergrass were added to the particles, and the particles were observed using a microscope (magnification; 40: 100). The time required for these particles to absorb moisture and swell to maximum volume was recorded. The mesh represented by this specification is a Tyler mesh.

Example 1 and Comparative Example 1

Purified leaner (average degree of polymerization; 1500) and soluble pulp (pyeong group degree of polymerization; 800) were taken as cellulose raw materials, hydrolyzed with 0.8 wt% aqueous hydrochloric acid solution under the conditions shown in Table 1, and washed with pure water. Filtration gave a wet cake of microcrystalline cellulose. The particle size distribution value of the wet cake obtained as described above is as shown in Table 1. Dispersant and disintegrant as shown in Table 2 were added to the wet cake so that the weight ratio of microcrystalline cellulose / dispersant / degradant was 7/1/2, and the resulting mixture was passed through a continuous kneader five times. Dough mixing and polishing were performed. The moisture content in the kneading and polishing process was adjusted to maintain 50% by weight. The lump of the wet product thus obtained was broken into small pieces and dried at 80 ° C. in a warm air dryer until the water content of the product was reduced to 8% by weight. The dried product was roughly pulverized by a pulverizer, and then finely pulverized using a hammer mill to obtain a powdery product that could pass through a 48 mesh sieve. The fine powdery water content was 7.5% by weight. The properties of the composite product obtained as shown in Table 2 are shown in Table 3.

The water-soluble polymers used in the comparative experiments (Table 3) have high hydration rate values, but they are likely to form insoluble masses in water. In addition, in the case of a polymeric material other than xanthan gum, thixotropic specificity could not be observed.

TABLE 1

TABLE 2

Note

1): Exclude moisture.

2): Stokes average particle diameter of microcrystalline cellulose

3): Comparative experiment

(maltrin)200(미합중국 곡물 자공회사 제품)4): Maltrin

maltrin) 200 (product of the United States Grain Company)

5): Karaya Rubber / Warmer's weight ratio

6): weight ratio of sucrose / glucose = 1/1

TABLE 3

Note

1): Comparative experiment

Comparative Experiment 1 Solution of 0.2% Karaya Rubber

Comparative Experiment 2: Solution of 0.2% Umbrella Rubber Only

Comparative Experiment 3: Solution of 0.2% Xanthan Rubber

Example 2 and Comparative Example 2

A large amount of microcrystalline cellulose B-5 was prepared as described in Example 1, and then used to obtain a mixture having the prescription shown in Table 4, followed by the same method as described in Example 1. The composite was prepared by kneading, mixing, grinding, drying and grinding. Test results of these complexes are shown in Table 5.

TABLE 4

[Note]

1): 7.5 wt% of water content of all composites

2) maltodextrin as used in Example 1

3): Stokes average particle diameter of microcrystalline cellulose

4): Comparative experiment

TABLE 5

[Note]

1): Thixotropy was expressed as follows.

×: thixotropic ratio <1

△: thixotropic ratio = 1 to 2

○: thixotropic ratio = 3 to 5

◎: Thixotropy ratio ＞ 6

2): Comparative experiment

Dispersion rate (high hydration rate) in water of C-4, C-5, C-7, C-8, C-9, C-11, C-12 and C-13 from the results shown in Table 5 . It is obvious that the stability (good redispersibility) and thixotropy (high thixotropy ratio) with time are excellent.

Example 3 and Comparative Example 3

Ice milk was prepared according to the formulation shown in Table 6. After dissolving the raw material in water at 60 ° C. for 30 minutes, the mixture was quenched to + 5 ° C. by passing the homogenizer once under 150 kg / cm 2 pressure and once under 150 kg / cm 2 pressure. The refrigerator (SF-3A5) was cooled in a Mitsubishi Heavy Industries (Jerum Mitsubishi Sanab). The cooled mixture was taken out 75% overrun, filled into cups and stored overnight in a freezer maintained at -40 ° C. The term overrun here means the degree of foaming in the product, and is defined by

, 여기에서 W는 거품이 생기기 전에 제품의 용적당 중량을 나타내며, Wt는 거품이 생긴후에 제품의 용적당 중량을 나타낸다. 실시예 3 및 비교실시예 3에서 사용한 안정제 및 얻어진 아이스밀크 제품의 특성을 표 7에 도시하였다.

Where W is the weight per volume of product before foaming and Wt is the weight per volume of product after foaming. Table 7 shows the properties of the stabilizer used in Example 3 and Comparative Example 3 and the resulting ice milk product.

TABLE 6

[Note]

1): Atmos, Gao Atlas, Japan

(Glyceride is the main ingredient)

TABLE 7

[Note]

Comparative Experiment 1: Only 0.3 wt% of Karaya rubber was used.

Comparative Experiment 2: Only 0.3 wt% of Umbrella rubber was used.

Comparative Experiment 3: Only 0.3 wt% Xanthan Rubber was used.

Comparative Experiment 4: Only 0.3 wt% of Carrageenan was used.

Comparative Experiment 5: 0.3 wt% stabilizer used in the market.

(San Vey K.K SUNVEST NN)

1): The mixture was poured into a settling test tank and allowed to stand at 5 ° C. for 48 hours, and then the stability of the mixture was visually observed.

2): After leaving ice milk concentrated at room temperature for 45 minutes, the amount of melted and dipped during this time was measured (by weight%), and the shape retention rate was examined as follows.

○: 50% by weight or less

X: 50 weight% or more

3): comparative experiment

From the results shown in Table 7 and the results of the stabilizers (composites) G-1, X-1, KG-1, C-4, C-5, C-7 and C-13 emulsification stability, foam stability, crystallization inhibitory, etc. It is obvious that this is excellent, and the stabilizer of the present invention gives a smooth, flat appearance or a soft and fresh taste when used in ice milk as compared to a conventional stabilizer composed solely of a water-soluble polymer (Comparative Experiments 1 to 4).

Example 4 and Comparative Example 4

A chocolate drink was prepared by the prescription and conventional method shown in Table 8. It has been said that it is difficult to obtain good suspension stability of cocoa beverage after high temperature sterilization process in the manufacture of chocolate drink. As apparent from the results shown in Table 9, it was confirmed that the composite of the present invention can enhance thermal stability and suspension stability in chocolate beverages.

TABLE 8

TABLE 9

[Note]

Comparative Experiment 1: Carboxymethyl Sodium (CMC-Na 1170 manufactured by Daicel Industries, Ltd.)

Example 5 and Comparative Example 5

Foamed topping cream was prepared according to the formulation shown in Table 10. As apparent from the results shown in Table 11, it was confirmed that the composite of the present invention can enhance foam stability, density and properties in preparing foamed topping cream.

TABLE 10

[Note]

1): stearic acid monoglyceride

2): The stabilizers used are as follows.

Invention: Use of Complex C-8

Comparative Experiment: Only Carrageenan

TABLE 11

[Note]

1): Vt / Vo where Vo refers to the initial volume and Vt refers to the volume after t minutes (the time that caused the bubble).

2): Brookfield rotational viscometer (RVT type), rotor (T type), 5-8 °, r.p.m 20

The cream containing complex C-8 has a smooth and light texture and a soft and refreshing taste. However, the cream containing only carrageenan as a stabilizer has a fat or heavy texture. When the whipped cream mixture is sterilized for 3 seconds at 150 ° C. for a short time, oil-off can be carried out unlike the mixture containing the composite C-8.

Example 6 and Comparative Example 6

A blancser source was prepared according to the formulation shown in Table 12, and the properties thereof were examined to obtain the results shown in Table 13. Sooso containing the composite of the present invention had a creamy appearance, good properties and taste, and was excellent in emulsion stability for a long time.

TABLE 12

TABLE 13

Example 7 and Comparative Example 7

Boiled fish paste (Kamaboco) was prepared by the prescription shown in Table 14. The mixture shown in Table 14 was sufficiently kneaded, pasted onto a board and then boiled and boiled in a conventional manner to obtain a fish paste. Paste using the composite of the present invention has good moisture retention and aroma was preserved. Table 15 shows the results of the Panel test (11 Panels).

TABLE 14

TABLE 15

It can be seen from most Panelers that the boiled fish paste with the composite of the present invention is better than the fish paste made using conventional starch stabilizers.

Example 8

Amorphous cellulose B as shown in Example 1 was used in the dispersing and dissolving agents shown in Table 16 and Table 17 so that the weight ratio of microcrystalline cellulose / dispersant / degradant was 7/1/2. The resulting mixture was added to the wet cake of -6 and passed through a continuous kneading vessel five times for kneading and grinding. The water content in the dough mixing and polishing process was adjusted to maintain 50% by weight. The wet product mass thus obtained was broken into small pieces and dried at 90 ° C. in a warm air dryer until the water content of the product was reduced to 7% by weight. The dried product was roughly crushed with a grinder and finely pulverized using a hammer mill to obtain a powdery product that could pass through a 48 mesh sieve. The water content of the fine powder was 6.0% by weight. The results obtained by examining the properties of the composite product thus obtained are shown in Tables 16 and 17.

TABLE 16

[Note]

Slightly boiled starch (DE = 15) was used as disintegrant for each complex.

TABLE 17

Example 9 and Comparative Example 9

Karaya rubber and slightly boiled starch (DE = 5) are shown in Example 1 so that the weight ratio of microcrystalline cellulose / karaya rubber / slightly boiled starch is 6/1/3. It was injected into the wet cake of B-2 and mixed. Water was added so that the moisture content of the mixture was 50% by weight. The resulting 1 kg mixture was poured into a 5 liter planetary mixer (manufactured by K.K. Shinagawa Co., Ltd.) to carry out dough mixing and polishing under high stirring conditions. The Stokes average particle diameter of microcrystalline cellulose was adjusted according to the dough and polishing time shown in Table 18. Drying and grinding operations were carried out by the method described in Example 8.

TABLE 18

[Note]

1): Stokes average particle diameter of microcrystalline cellulose

2): Comparative experiment

Ice milk was manufactured by the prescription and the method as described in Example 3 using the complex (stabilizer) obtained as described above. The properties of the stabilizers (composites) and ice milk products used are shown in Table 19.

TABLE 19

[Note]

1): Mixing stability was investigated in the same manner as in Example 3.

2): Comparative experiment

Changes in the properties of ice milk products made from the complexes of KB-2-3, KB-2-4 and KB-2-5 were stored for 6 months in a frozen showcase maintained at -20 ° C ± 2 ° C. Little later could be observed.

As described above, since the composite of the present invention is subjected to shearing force in water and fine particles of microcrystalline cellulose are uniformly dispersed and stabilized, the composite has an excellent function as a stabilizer.

Claims (1)

2.5% to 18% by weight of water and (A): Stokes average particle diameter of less than 15 microns to 50% to 95% by weight of the composition, preferably 60 to 90% by weight and 1 micron Ahi Unrefined cellulose in more than% and (B): Cellulose, sugar colloids except starch and glycogen, preferably dispersants selected from karaya gum, carrageenan and xanthan gum and mixtures thereof and (C): A disintegrant selected from inverted starch, monosaccharides and disaccharides, preferably inverted starch, and mixtures thereof, as the composition components of the complex, the weight ratio of dispersant to disintegrant is 1/9 to 9/1 A composite composition consisting of a hydrophilic mixture of these components, wherein the total weight of the disintegrant is from 50% to 5% by weight relative to the components.