TW201713223A - Lump formation-preventing agent - Google Patents

Abstract

Provided is a novel lump formation-preventing agent. An agent for preventing the formation of lumps from a thickening polysaccharide, said agent comprising at least one component selected from the group consisting of lysine, aspartic acid and salts thereof.

Description

Powder formation inhibitor

The present invention discloses techniques for a powder block forming inhibitor, a tackifier, and the like of a polysaccharide-promoting polysaccharide.

Tackified polysaccharides have been used in various technical fields, and have been used as a tackifier for imparting viscosity to foods and drinks, for example, in the food field. Such a tackifier not only adjusts the viscosity of the food and beverage to the taste of the general consumer, but also changes the taste, and can also be used for the purpose of preventing the food and beverage from being swallowed by elderly people. Adhesives used for such purposes are also known as viscosity-adjusting foods.

Among the polysaccharide-promoting polysaccharides used as a tackifier in the food field, many types including xanthan gum and guar gum are known. Xanthan gum has excellent properties such as quickness of viscosity and low stickiness. On the other hand, when xanthan gum or the like has a low dispersibility and is added to water in the form of a powder, only the surface thereof is dissolved, and a so-called "cluster (powder, crucible)" which remains in a powder form is easily formed inside. In addition, it is not uniformly dispersed in water, and a part of the gel-like block is formed in part.

As a problem of improving the dispersibility of xanthan gum or the like In the method of Patent Document 1, a technique of bonding a potassium salt to a surface of a powdery xanthan gum or the like has been disclosed. Further, in Patent Document 2, a technique of adding poly-?-glutamic acid or a salt thereof has been disclosed.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] WO2006/095756

[Patent Document 2] Japanese Patent Laid-Open No. 2009-95341

There is still room for improvement in the technique for improving the dispersibility of water such as xanthan gum as described above. For example, in the means disclosed in Patent Document 1, although the dispersibility of water by xanthan gum is improved by using a potassium salt, in the case of a food and drink which is given a viscosity, specifically, water and other beverages Among them, the unpleasant flavor (for example, bitterness) which is caused by the potassium salt is difficult to maintain, and it is difficult to maintain the original flavor of the food and beverage. Further, in the means disclosed in Patent Document 2, although the formation of bismuth (powder) during the dissolution of the polysaccharide-promoting polysaccharide is inhibited by poly-γ-glutamic acid, in the foods and beverages to which the viscosity is imparted, Strongly showing a unique adhesion (drawing), and hurting the original taste of food and beverage.

In order to solve the above-mentioned problems, it has been found that by using the lysine or aspartic acid or the salts, the dispersibility of the polysaccharides can be improved in the same manner as the potassium salts. In addition, it has been found that by using the amino acid or a salt thereof instead of the potassium salt, it is possible to impart a viscosity to a food or drink without giving a flavor to the food or beverage which is caused by the unique flavor of the potassium salt. Based on this insight, after further research and review, the following representative inventions are provided.

Powder block inhibitor 1-1.

A powder block forming inhibitor of a viscosity-promoting polysaccharide, which comprises at least one selected from the group consisting of lysine and aspartic acid and a salt thereof.

1-2.

The powder formation inhibitor according to the item 1-1, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum.

1-3.

The powder block forming inhibitor according to 1-1 or 1-2, wherein the polysaccharide-promoting polysaccharide is xanthan gum.

1-4.

The powder formation inhibitor according to any one of items 1 to 3, which further comprises a dextrin.

2. Adhesive 2-1.

A tackifier comprising at least one selected from the group consisting of aminic acid and aspartic acid and salts thereof, and a polysaccharide-promoting polysaccharide.

2-2.

The tackifier according to the item 2-1, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum.

2-3.

The tackifier according to 2-1 or 2-2, wherein the content of at least one selected from the group consisting of amino acid and aspartic acid and the salt thereof is converted in dry weight, relative to increase For 100 parts of the adhesive, it is 1 to 20 parts.

2-4.

The tackifier according to any one of 2-1 to 2-3, wherein the polysaccharide of the viscosity is xanthan gum.

2-5.

The tackifier according to any one of the items 2-1 to 2-4, wherein the content of the polysaccharide-promoting polysaccharide is 20 to 80 parts by weight based on 100 parts by weight of the tackifier.

2-6.

The tackifier as described in 2-1 to 2-5 further comprises dextrin.

2-7.

The tackifier according to 2-6, wherein the content of the dextrin is 20 to 80 parts by weight based on 100 parts of the tackifier.

2-8.

The tackifier according to any one of items 2 to 2-7, wherein At least one of the group consisting of lysine and aspartic acid and the salts thereof is bonded to the viscosifying polysaccharide.

2-9.

The viscosity-increasing agent as described in any one of 2-1 to 2-8, which is a swallowing adjuvant.

2-10.

A container is filled with a tackifier which is filled with a tackifier as described in any one of 2-1 to 2-9.

3. Food and drink 3-1.

A food or drink comprising a tackifier as described in any one of 2-1 to 2-10.

3-2.

A food or drink as described in 3-1, which is a swallowing-assisted food or drink.

3-3.

The food or drink according to 3-1 or 3-2, wherein the food or drink is in a liquid form.

4. Use 4-1.

A use of one or more selected from the group consisting of aminic acid and aspartic acid, and a salt thereof, for inhibiting the formation of agglomerates of a polysaccharide-promoting polysaccharide.

4-2.

The use according to any one of the items 4-1, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum.

4-3.

The use as described in 4-1 or 4-2, wherein the polysaccharide-promoting polysaccharide is xanthan gum.

4-4.

The use of the tackifier according to any one of 2-1 to 2-10, which is for imparting viscosity to foods and drinks.

4-5.

The use according to 4-4, wherein the food or drink is in a liquid form.

5. Method for making tackifier 5-1.

A method for producing a tackifier, comprising: preparing an aqueous solution in which at least one selected from the group consisting of lysine and aspartic acid and a salt thereof is dissolved, and spraying the aqueous solution on the polysaccharide class.

5-2.

The method according to 5-1, which comprises drying the polysaccharide-promoting polysaccharide sprayed with the aqueous solution.

5-3.

The method of 5-1 or 5-2, wherein the at least one adhesion-promoting polysaccharide is mixed with the dextrin before the spraying.

5-4.

The method of any one of 5-1 to 5-3, wherein the aqueous solution comprises dextrin.

5-5.

The method according to any one of 5-1 to 5, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum.

6. Method of manufacturing food and beverage products 6-1.

A method for producing a food or drink having a viscosity, which comprises blending a tackifier according to any one of 2-1 to 2-10 into a food or beverage.

6-2.

The production method according to 6-1, wherein the food or drink is a liquid food or drink.

6-3.

The production method according to 6-1 or 6-2, wherein the food or drink is a swallowing-assisted food or drink.

6-4.

The production method according to any one of 6-1 to 6-3, further comprising stirring the food or beverage to which the thickener is blended.

7. Method of imparting viscosity 7-1.

A method for imparting viscosity to foods and beverages, which comprises 2-1~ The tackifier described in any one of 2 to 10 is incorporated into a food or drink.

7-2.

The method according to 7-1, wherein the food or drink is a liquid food or drink.

7-3.

The method according to 7-1 or 7-2, wherein the food or drink is a swallowing auxiliary food or drink.

7-4.

The method according to any one of items 7-1 to 7-3, further comprising stirring the food or beverage to which the tackifier is blended.

According to the invention disclosed in the present specification, the formation of a powdery mass of the polysaccharide-promoting polysaccharide can be effectively suppressed. Further, according to the invention disclosed in the present specification, the viscosity of the food or drink can be adjusted without imparting a unique flavor (for example, bitterness and astringency) due to a potassium salt (for example, potassium chloride) to foods and drinks.

Fig. 1 is a photograph obtained by photographing a solution in which the tackifier (Formulation 1) obtained in Production Example 1 was dispersed from the upper side.

2] A photograph obtained by photographing a solution in which the tackifier obtained in Production Example 1 (Formulation 2) was dispersed from the upper side.

3] A photograph obtained by photographing a solution in which the tackifier obtained in Production Example 1 (Formulation 3) was dispersed from the upper side.

Powder block inhibitor

The powder block formation inhibitor containing a viscosity-increasing polysaccharide selected from at least one selected from the group consisting of amino acid and aspartic acid and such a salt is described.

The lysine, the aspartic acid, and the salt thereof are not limited as long as they can be used in the food field, and the source and type thereof are not limited. For example, these may be natural products derived from microorganisms, animals, or plants, or may be obtained by chemical synthesis or genetic recombination. The lysine and glutamic acid L bodies, D bodies, and mixtures thereof (e.g., racemates) may be used, and L bodies are preferred. The lysine, aspartic acid, and salts thereof may also be hydrates.

The "salt" of the acid or the aspartic acid is not particularly limited as long as it is a salt which is acceptable in the field of foods. Examples of such a salt include a salt with an inorganic base, a salt with an inorganic acid, and a salt with an organic acid. Examples of the salt with the inorganic base include alkali metal salts such as sodium, potassium, and lithium, alkaline earth metal salts such as calcium and magnesium, and ammonium salts. Examples of the salt with the inorganic acid include salts with hydrohalic acids (hydrochloric acid, hydrobromic acid, and hydroiodic acid), sulfuric acid, nitric acid, and phosphoric acid. Examples of the salt with an organic acid include formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, maleic acid, and rich. A salt of horse acid, citric acid or the like. In one embodiment, preferred salts are sodium salts, potassium salts, and hydrochloride salts.

The polysaccharide of the polysaccharide can be used as long as it can be used in the field of foods, and the type and source thereof are not limited. Examples of the polysaccharide-promoting polysaccharides include amber sulphate, sulphate, natural sulphate, natural sulphate, deodorized sulphate, carrageenan (κ, , λ, μ, ν, θ, ζ, or π), red algae, xanthan gum, glucomannan, locust bean gum, tara gum, psyllium gum, alginic acid and its salts, pectin, Methylcellulose, carboxymethylcellulose and its salts, tamarind gum, Azotobacter vinelandii gum, chondroitin sulfate and its salts, guar gum, guar enzyme decomposition products, gum arabic, arabian wood Glycan, arabinogalactan, karaya gum, cassia gum, water-soluble or water-insoluble soybean polysaccharide, artemisia seed gum, big stem mold, gum tragacanth, hydroxypropyl cellulose (HPC), Hydroxyethyl cellulose (HEC), starch, gelatin, rhamnose gel, agar, carterin, welan gum, pullulan, tragacanth, glycyrrhizin, PGA, chemical or processed starch, starch hydrolysis , cyclodextrin, chitin, chitosan, egg white, whey protein, lactalbumin, lactoglobulin, bovine serum albumin, and soy protein. In one embodiment, from the viewpoint of dispersibility, the polysaccharide-promoting polysaccharide is preferably xanthan gum or guar gum, more preferably xanthan gum.

The powder formation inhibitor may be a structure composed only of at least one selected from the group consisting of lysine and aspartic acid, and the salt thereof, and may optionally contain any other components (for example, a pH adjuster and Minerals, etc.). In one embodiment, the powder formation is more effectively utilized. From the viewpoint of the inhibitory effect, the powder formation inhibitor preferably further contains dextrin. As long as it is a user who can be used in the field of food, the type of dextrin is not limited. In one embodiment, the dextrin preferably has a dextrose equivalent (DE) of from 6 to 30, more preferably from 6 to 25, from the viewpoint of more effectively exhibiting the effect of improving the dispersibility.

In the case where the powder formation inhibitor contains dextrin, (a) a ratio of at least one selected from the group consisting of amino acid and aspartic acid and the salts thereof, and (b) dextrin (blending) ratio, There is no particular limitation as long as the powder block suppression effect can be exerted. For example, the ratio is expressed as dry weight, which is (a): (b) = 30:1 to 200:1.

In one embodiment, the powder formation inhibitor is preferably free of potassium chloride and/or poly-gamma-glutamic acid from the viewpoint of flavor or texture.

The powder formation inhibitor can be used by blending into the (or containing) the adhesion-promoting polysaccharide.

2. Adhesive

The present invention provides a viscosity-increasing agent comprising at least one selected from the group consisting of lysine and aspartic acid, and a salt of the same, and a viscosity-increasing agent (i.e., the formation of the powder comprising the above 1.) Agents and tackifiers for polysaccharides) In one embodiment, the tackifier refers to a food (or food additive) that imparts viscosity to a liquid food or drink, and is synonymous with a "stickiness adjuster" or a "gelling agent".

An amine acid, aspartic acid, and the like which may be included in the tackifier The salt and the polysaccharide-promoting polysaccharide are as described in the item of the above-mentioned powder forming inhibitor.

The content of at least one selected from the group consisting of lysine and aspartic acid and a salt thereof is included in the viscosity-increasing agent, and may be visibly imparted to the viscous food or drink and the food and drink to be achieved. It is suitable for setting such as viscosity. For example, the content of at least one selected from the group consisting of amino acid and aspartic acid and the salt thereof contained in the tackifier is in dry weight, relative to 100 parts of the tackifier. It is 1 to 20 parts, preferably 3 to 15 parts, more preferably 7 to 15 parts. These numerical ranges are those in which the lower limit is 1 part and the upper limit is 20 parts, or 15 parts, the lower limit is 3 parts, the upper limit is 20 parts or 15 parts, the lower limit is 7 parts, and the upper limit is 20 parts or 15 parts. Happening.

The content of the polysaccharide-promoting polysaccharide contained in the tackifier can be appropriately set depending on the food or drink to which the viscosity is applied, the viscosity of the food or drink to be obtained, and the like. For example, the content of the polysaccharide-promoting polysaccharide contained in the tackifier is 20 to 80 parts, preferably 25 to 70 parts, more preferably 100 parts by weight based on the dry weight. It is 30~70 copies. These numerical ranges include the case where the lower limit is 10 parts and the upper limit is 80 parts or 70 parts, the lower limit is 25 parts, the upper limit is 80 parts, or 70 parts, the lower limit is 30 parts, and the upper limit is 80 parts, or 70. The situation.

In one embodiment, the tackifier preferably contains dextrin. In the case where the tackifier contains dextrin, the content of the dextrin is, for example, in terms of dry weight, and is 20 to 80 parts, preferably 25 to 80 parts, more preferably 30 parts, per 100 parts of the tackifier. 75 copies. These numerical ranges contain the lower limit In the case of 20 parts and the upper limit is 80 parts or 75 parts, the lower limit is 25 parts, the upper limit is 80 parts, or 75 parts, the lower limit is 30 parts, and the upper limit is 80 parts or 75 parts.

The structure of the tackifier is arbitrary, and is not particularly limited as long as the desired viscous additional effect can be exerted. The tackifier preferably has at least one selected from the group consisting of lysine and aspartic acid and a salt thereof, from the viewpoint of more effectively inhibiting the formation of agglomerates caused by the polysaccharide-promoting polysaccharide. Bonded to the structure of the viscosifying polysaccharide.

The shape of the tackifier is not particularly limited. For example, the tackifier can be in the form of a powder or a liquid. The tackifier is preferably in the form of a powder from the viewpoint of more effectively exerting the effect of preservability. The finer the particle size of the tackifier, the easier it is to express the viscosity, but it is easy to form a powder. The particle size of the tackifier is preferably 10% or less of particles of 250 μm or less. The particle size of the tackifier is 250 μm or less, which can be measured by passing a powdery tackifier through a sieve having a pore size of 250 μm (60 mesh).

In one embodiment, the tackifier preferably not only inhibits the formation of the powder, but also exhibits a rapid viscosity in water. In one embodiment, the tackifier is added to 100 g (100 ml) of ion-exchanged water in an amount of 3 g, stirred with a plastic spatula for 20 seconds, and allowed to stand for 5 minutes, and the water viscosity immediately after it is 5000 mPa·s or more. It is preferably 5400 mPa ‧ or more, more preferably 5800 mPa ‧ s or more. Further, in one embodiment, it is preferred that the tackifier not only inhibits the formation of the powder, but also exhibits a rapid increase in the viscosity in the brine. In one embodiment, the tackifier is added to 100 g (100 ml) of saline (2% by weight) in 3 g, and stirred with a plastic spoon. Mix for 20 seconds, and let stand for 5 minutes, then the salt water viscosity is above 1500mPa‧s. It is preferably 1800 mPa ‧ or more, more preferably 2200 mPa ‧ s or more. The water viscosity and the viscosity of the salt water can be measured using, for example, a B-type viscometer (rotation speed: 12 rpm, rotation time: 30 seconds, rotor: M3, manufactured by Toki Sangyo Co., Ltd.).

The tackifier can be added to a liquid food or drink. Viscosity can be added to foods by adding a tackifier to the liquid food or beverage. Adding a viscous line to liquid foods and beverages helps with swallowing. Therefore, in one embodiment, the tackifier is used as a swallowing aid.

The amount of the tackifier blended into the food or drink is arbitrary, and can be appropriately set depending on the strength of the viscosity to be used. For example, the tackifier may be blended in the beverage at 0.5 to 5% by weight, preferably 1 to 3% by weight, per 100 ml. These numerical ranges include the case where the lower limit is 0.5% by weight and the upper limit is 5% by weight or 3% by weight, and the lower limit is 1% by weight and the upper limit is 5% by weight or 3% by weight.

The food or drink to which the tackifier is blended is arbitrary, and is not particularly limited as long as it is a liquid food or drink. Examples of foods and drinks include beverages such as water, tea beverages, fruit juices, refreshing beverage water, milk, fermented milk beverages, and lactic acid bacteria beverages, soups, miso soups, salad dressings, ramen noodles, oolong noodles, soup noodles, and liquids. Food, and mixed foods. In one embodiment, the tackifier may be used to impart viscosity to liquid pharmaceuticals and cosmetics.

The tackifier can be filled in any container and the container is filled with a tackifier. The container used to fill the tackifier is suitable for food protection. There is no special restriction. For example, in the case where the tackifier is in the form of a powder, the container for filling the tackifier may, for example, be a bag made of a synthetic resin, or include a barrier layer (for example, a metal foil such as aluminum or an ethylene-vinyl alcohol copolymer). Or a vinyl chloride polymer or the like, and a laminate bag of a heat sealable resin layer, a PET bottle, a metal can, a paper container, or the like. The container for filling the tackifier is preferably a laminated material bag including a barrier layer (a metal foil such as aluminum) and a heat-sealable resin layer, from the viewpoint of the efficiency of the filling and the preservability, and more preferably A laminated bag in the form of a package and/or in a form that can be packaged in one portion. In such a container, only the tackifier may be filled, and any other ingredients (such as a desiccant) may be added for filling as needed.

In the case where the tackifier is in the form of a liquid (liquid), the container for filling the tackifier may, for example, be a synthetic resin bag or a barrier layer (a metal foil such as aluminum or an ethylene-vinyl alcohol copolymer, Or a laminate of a heat-sealable resin layer, a tube with a light-shielding film, a PET bottle with a light-shielding film, a metal can, and a paper container. From the viewpoint of preservability, the container for filling the tackifier is preferably a laminate bag, a tube, and a metal can including a barrier layer (a metal foil such as aluminum) and a heat-sealable resin layer, and a PET bottle is used. In other cases, it is preferred to cover with a film that does not transmit light or oxygen.

The tackifier filled in the container as described above may be prepared into a food or beverage combination of any other food as needed.

3. Food and drink

The present invention provides a diet incorporating the tackifier described in 2. above. Product. Here, the ingredients blended into the food or beverage are as described in the above 1 to 2. Foods and beverages incorporating a tackifier are not limited to the above beverages and foods, and include frozen or gelled foods and drinks. Since the dietary supplement blended with the tackifier is additionally viscous, it can be utilized as a swallowing auxiliary food.

4. Use

As described above, the formation of agglomerates caused by the adhesion-promoting polysaccharide can be inhibited by the removal of the amine acid, aspartic acid, or the like. Accordingly, the present invention provides the use (or method of use) of the amine acid, aspartic acid, or the like for inhibiting the formation of a powder mass caused by a polysaccharide-promoting polysaccharide.

By blending the above-mentioned tackifier into foods and drinks, it is possible to suppress the formation of powders and to impart viscosity (or consistency) to foods and drinks. Accordingly, the present invention provides a use of a tackifier for imparting a viscosity to a food or drink (or a method for imparting a viscosity). The blending ratio of the tackifier to the food or drink is as described above.

5. Method for making tackifier

The method for producing a tackifier comprising at least one selected from the group consisting of amino acid and aspartic acid and such salts, and a viscosity-increasing polysaccharide is optional. For example, at least one selected from the group consisting of amino acid and aspartic acid and the salts thereof, and a polysaccharide-promoting polysaccharide, and optionally a dextrin may be mixed to obtain a tackifier. This mixing is carried out in the form of a powder and can be carried out in an aqueous solution (liquid). The mixing order of each component is arbitrary.

In one embodiment, the effective introduction of the tackifier is From the viewpoint of the formation of the powder block, the tackifier preferably comprises (1) an aqueous solution prepared by dissolving at least one selected from the group consisting of lysine and aspartic acid and salts thereof; (2) A method in which the aqueous solution is sprayed on a polysaccharide-promoting polysaccharide.

An aqueous solution in which at least one selected from the group consisting of amino acid and aspartic acid, and a salt thereof, is dissolved by a group selected from the group consisting of lysine and aspartic acid and salts thereof At least one is added to water and obtained by stirring as needed. This aqueous solution is sometimes also referred to as a binder liquid. The concentration of at least one selected from the group consisting of amino acid and aspartic acid and the salt of the salt in the aqueous solution is not particularly limited. For example, the lyophilic acid and aspartic acid in the aqueous solution (liquid) Or the concentration of the salt is from 0.5 to 15% by weight, preferably from 1 to 13% by weight, more preferably from 1 to 11% by weight. These numerical ranges include a lower limit of 0.5% by weight and an upper limit of 15% by weight, 13% by weight, or 11% by weight, and a lower limit of 1% by weight and an upper limit of 15% by weight, 13% by weight, or 11% by weight. The situation.

In one embodiment, the aqueous solution preferably contains dextrin. The concentration of the dextrin in the aqueous solution is not particularly limited, and is, for example, 20 to 40% by weight, preferably 25 to 35% by weight. These numerical ranges include the case where the lower limit is 20% by weight and the upper limit is 40% by weight or 35% by weight, and the lower limit is 25% by weight and the upper limit is 40% by weight or 35% by weight. By blending dextrin in an aqueous solution, the lysine, aspartic acid, or such salts can be readily bonded to the viscosifying polysaccharide.

The conditions for preparing the above aqueous solution are not particularly limited, and for example, it can be adjusted at normal temperature and normal temperature. The pH of the above aqueous solution is There is no particular limitation, for example, 3 to 8. From the viewpoint of the affinity of the above aqueous solution with the acidity of the amine acid, aspartic acid or the salt, it is preferably from 4 to 7.5.

The above aqueous solution may be sprayed on the polysaccharide-promoting polysaccharide by any means, and it is preferred to spray the aqueous solution uniformly on the polysaccharide-promoting polysaccharide. Next, the polysaccharide-promoting polysaccharide which is sprayed with the aqueous solution is dried as needed. This spray can be applied, for example, to a device that granulates a powder while spraying a liquid (for example, SFC-LABO, manufactured by Freund Industries Co., Ltd.). The moisture content of the dried polysaccharide-promoting polysaccharide is, for example, 8% by weight or less from the viewpoint of more effectively exhibiting the effect of improving dispersibility or preservability. It is preferably 7% by weight or less, more preferably 6% by weight or less.

The aqueous solution may be sprayed only on the polysaccharide-promoting polysaccharide, and it is preferred to spray the aqueous solution onto a mixture of the polysaccharide-promoting polysaccharide and the dextrin. Further, any other components may be contained in the mixture as long as the properties of the tackifier and the powder formation inhibiting effect (action) are not inhibited. In this mixture, the ratio of the polysaccharide-adhering polysaccharide to the dextrin is not particularly limited as long as it does not hinder the characteristics of the tackifier and the powder suppressing effect. For example, the ratio is in terms of dry weight, which is a viscosity-promoting polysaccharide: dextrin = 1 to 3: 1 to 5. From the viewpoint of dispersibility, the ratio is preferably from 1 to 2:1 to 5.

The amount of the above aqueous solution sprayed on the polysaccharide-promoting polysaccharide or the above mixture is not particularly limited as long as the desired powder formation inhibiting effect (action) can be obtained. For example, the ratio of the adhesion-promoting polysaccharide or the above mixture to the above aqueous solution is 20 to 30 parts by weight (aqueous solution) with respect to 80 to 90 parts by weight (tackifying polysaccharide or mixture).

[Examples]

Hereinafter, the present invention will be described in further detail by way of examples, but the invention is not limited thereto.

<Manufacturing Example 1: Preparation of tackifier (potassium chloride, lysine, glycine)>

As shown in Table 1, 58 parts by weight of dextrin and 33 parts by weight of xanthan gum were mixed to obtain a mixed powder. Further, after dissolving 8 parts by weight of dextrin in 15 parts by weight of water, 1 part by weight of potassium chloride was added and dissolved to obtain a binder liquid. A granulation device (SFC-LABO, manufactured by Freund Industries Co., Ltd.), a mixed powder of dextrin and xanthan gum, and a mixture of dextrin and xanthan gum Granulation was carried out to obtain a tackifier (Formulation 1).

As shown in Table 1, except that the blending amount of the dextrin contained in the mixed powder was changed to 56 parts by weight, and the potassium chloride blended in the binder liquid was changed to 3 parts by weight of the peri-acid acid. In addition to the salt, a tackifier (Formulation 2) was obtained in the same manner as in Formulation 1.

As shown in Table 1, a tackifier (Formulation 3) was obtained in the same manner as in Formulation 1, except that potassium chloride blended in the binder liquid was changed to 1 part by weight of glycine.

<Test Example 1: Evaluation of Viscosity and Dispersibility>

The viscosity (viscosity) expression and dispersibility (inhibition effect of powder formation) were evaluated for each of the tackifiers obtained in Production Example 1 using the following evaluation methods. Preferably, the tackifier is in a given water or brine, and the viscosity is expressed rapidly, does not form agglomerates, and the agglomerates (in the case of formation) are fine.

<Evaluation method of the performance of viscosity (viscosity)>

100 g of ion-exchanged water was prepared in a glass beaker (100 ml volume), 3 g of a tackifier was added at room temperature, and the mixture was stirred for 20 seconds with a plastic spoon and allowed to stand for 5 minutes, and then the water viscosity was measured. In the case where the water viscosity was 5000 mPa ‧ or more, it was evaluated that the viscosity was good.

100 g of saline (2% by weight) was prepared in a glass beaker (100 ml volume), 3 g of a tackifier was added, and the mixture was stirred for 20 seconds with a plastic spoon, and allowed to stand for 5 minutes, and then the viscosity of the salt was measured. In brine When the viscosity was 1500 mPa ‧ or more, it was evaluated that the viscosity in the saline was good.

Water viscosity and salt water viscosity were measured using a B-type viscometer (rotation speed: 12 rpm, rotation time: 30 seconds, rotor: M3, manufactured by Toki Sangyo Co., Ltd.).

<Evaluation method of dispersibility>

In a glass beaker (100 ml volume), 100 g of saline solution (0.025% by weight) was prepared, 2 g of a tackifier was added, and the mixture was allowed to stand for 2 seconds, and stirred for 10 seconds with a magnetic stirrer (length of the stirring bar: 4 cm). After that, confirm the status of the bunk. Next, the dispersibility of the tackifier was evaluated in four stages shown in Table 2. The dispersibility of each tackifier was evaluated three times each.

The results of the evaluation of the expression of the viscosity for the formulations 1 to 3 are shown in Table 3, and the results of the evaluation regarding the dispersibility are shown in Table 4. Further, for the formulations 1 to 3, a photograph obtained by photographing a solution in which the respective tackifiers were dispersed from the upper side is shown in Fig. 1.

As shown in Tables 3 and 4 and Figure 1, it was confirmed that the tackifier of Formulation 2 blended with lysine was equivalent to the tackifier of Formulation 1 in which potassium chloride was blended, and the viscosity was the same. Expressive and dispersive. On the other hand, it has been confirmed that in the tackifier of Formulation 3 in which glycine acid is blended instead of potassium chloride, although the consistency of the viscosity is good, agglomerates having a diameter of 10 mm or more are formed, and the dispersibility is insufficient. The ground is improved. As a result of the above, it was confirmed that the use of tartaric acid in place of potassium chloride in the tackifier can achieve the same viscosity-adjusting (giving) action and suppressing powder formation as potassium chloride.

<Manufacturing Example 2: Preparation of tackifier (aspartic acid)>

As shown in Table 5, 54 parts by weight of dextrin and 33 parts by weight of xanthan gum were mixed to obtain a mixed powder. Further, after dissolving 8 parts by weight of dextrin in 15 parts by weight of water, adding 5 parts by weight of aspartic acid The sodium monohydrate is dissolved and dissolved to obtain a binder liquid. In the same manner as in Production Example 1, a mixed powder of dextrin and xanthan gum was sprayed with a mixed powder of dextrin and xanthan gum, and a mixed powder of dextrin and xanthan gum was granulated to obtain a tackifier (Formulation 4). ).

As shown in Table 5, 57 parts by weight of dextrin and 33 parts by weight of xanthan gum were mixed to obtain a mixed powder. Further, after dissolving 8 parts by weight of dextrin in 15 parts by weight of water, 2 parts by weight of sodium asparagate monohydrate was added and dissolved to obtain a binder liquid. In the same manner as in Production Example 1, a binder liquid (total amount) was sprayed on a mixed powder of dextrin and xanthan gum to obtain a tackifier (Formulation 5).

As shown in Table 5, the blending amount of the dextrin contained in the mixed powder was changed to 58 parts by weight, and the blending amount of the sodium asparagate monohydrate blended in the binder liquid was changed to A tackifier (Formulation 6) was obtained in the same manner as in Formulation 4 except for 1 part by weight.

As shown in Table 5, the blending amount of the dextrin contained in the mixed powder was changed to 59 parts by weight, and the blending amount of xanthan gum was changed to 32.5 parts by weight, and the binder liquid was blended. A tackifier (Formulation 7) was obtained in the same manner as in Formulation 4 except that the blending amount of sodium aspartate monohydrate was changed to 0.5 part by weight.

<Test Example 2: Evaluation of Viscosity and Dispersibility>

Using the same evaluation method as in Test Example 1, the tackiness (viscosity) expression and dispersibility (inhibition effect of powder formation) were evaluated for each tackifier obtained in Production Example 2. The results are shown in Tables 6 and 7.

As shown in Tables 6 and 7, it was confirmed that the viscosity was excellent regardless of the amount of aspartic acid blended. On the other hand, it can be confirmed that The blending amount of aspartic acid is increased, and the dispersibility is improved.

<Test Example 3: Flavor Evaluation>

The tackifier prepared for Formulation 4 and the tackifier (Formulation 8) manufactured in the same manner as Formulation 4 except that the aspartic acid monohydrate of Formulation 4 was changed to potassium chloride, in the following order, Assess the impact on flavor.

The tackifier of Formulation 4 or Formulation 8 was added to ion-exchanged water at 3% by weight, and then stirred to impart viscosity to the ion-exchanged water to obtain viscous water. Seven specialized specialists were judged to take in the thick water, and the rest of the taste and salty taste were evaluated according to the following evaluation system.

Evaluation of Aftertaste: Based on the aftertaste of the tackifier of Formulation 4, the tackifier for Formulation 8 was evaluated in the following five stages (5; significant reduction, 4; slightly reduced, 3; identical, 2; Slightly stronger, 1; significantly stronger).

Saline evaluation: Based on the salty taste of the tackifier of Formulation 4, the tackifier for Formulation 8 was evaluated in the following five stages (5: significantly stronger, 4: slightly stronger, 3: identical, 2: slightly relieved, 1: significantly reduced).

The evaluation of the aftertaste of the tackifier of Formulation 8 was 1.3 on average, and it was confirmed that the aftertaste was significantly higher in Formula 4 tackifier than in Formulation 8 using potassium chloride (P<0.05). The ground is improved. Further, the evaluation of the salty taste in the case of using the tackifier of Formulation 8 was 3.9 on average, and it was confirmed that the salty taste was remarkable in the tackifier of Formula 4 as compared with Formulation 8 using potassium chloride (P< 0.05) improved.

Claims (13)

A powder block forming inhibitor of a viscosity-promoting polysaccharide, which comprises at least one selected from the group consisting of lysine and aspartic acid and a salt thereof. The powder forming inhibitor of claim 1, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum. A tackifier comprising at least one selected from the group consisting of aminic acid and aspartic acid and salts thereof, and a polysaccharide-promoting polysaccharide. The tackifier of claim 3, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum. The tackifier of claim 3 or 4 further comprising dextrin. The tackifier according to any one of claims 3 to 5, wherein at least one selected from the group consisting of amino acid and aspartic acid and the salts thereof is bonded to the polysaccharide. A container is filled with a tackifier which is filled in the container with the tackifier of any one of claims 3 to 6. A food or drink which is blended with the tackifier of any one of claims 3 to 6. The food or drink of claim 8, which is a swallowing supplementary food. A use of one or more selected from the group consisting of aminic acid and aspartic acid, and a salt thereof, for inhibiting the formation of agglomerates of a polysaccharide-promoting polysaccharide. The use of claim 10, wherein the polysaccharide-promoting polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum. Method for manufacturing a food or drink having a viscosity, which comprises The tackifier of any one of claims 3 to 6 is blended into a food or beverage. A method of imparting a viscosity to a food or drink comprising blending the tackifier of any one of claims 3 to 6 into a food or drink.