WO2007136083A1 - Épaississant pour des aliments liquides et procédé de production de celui-ci - Google Patents

Épaississant pour des aliments liquides et procédé de production de celui-ci Download PDF

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Publication number
WO2007136083A1
WO2007136083A1 PCT/JP2007/060491 JP2007060491W WO2007136083A1 WO 2007136083 A1 WO2007136083 A1 WO 2007136083A1 JP 2007060491 W JP2007060491 W JP 2007060491W WO 2007136083 A1 WO2007136083 A1 WO 2007136083A1
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WIPO (PCT)
Prior art keywords
acid
liquid food
xanthan gum
thickener
dispersibility
Prior art date
Application number
PCT/JP2007/060491
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English (en)
Japanese (ja)
Inventor
Yoshio Toyama
Yukio Ohshiba
Tomoko Mizutani
Original Assignee
Meiji Dairies Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corporation filed Critical Meiji Dairies Corporation
Priority to JP2008516712A priority Critical patent/JP5184350B2/ja
Publication of WO2007136083A1 publication Critical patent/WO2007136083A1/fr

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Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

  • the present invention relates to a liquid food thickener and a method for producing the same, and more particularly, to a liquid food thickener having excellent hydration dispersibility and a method for producing the same.
  • Patent Document 1 discloses a powdery or granular paste that can be dissolved without causing lumps and can immediately develop viscosity. Is described. However, with the paste (liquid food thickener) of the present invention, only the solubility and dispersibility in water (or dilute liquid food) and the thickening have been studied, so There has been a discussion and suggestion regarding the case of liquid foods.
  • Patent Document 2 JP 2004-147567 A (Patent Document 2), by using a modified starch aqueous solution as a binder, granulation is performed without reducing the swelling, dissolution and thickening effect of the thickening polysaccharide as much as possible. A granular liquid food thickener capable of exhibiting a sufficient thickening effect quickly and a stable thickening over time is described.
  • the liquid food thickening agent of the present invention has only been studied for solubility and dispersibility in milk and 100% fruit juice, and thickening, and has not been sufficiently studied in the case of concentrated liquid foods. is there.
  • Patent Document 1 Japanese Patent Laid-Open No. 2001-275584
  • Patent Document 2 JP 2004-147567 A
  • the present invention has been made in view of the above-mentioned problems of the background art, and the object of the present invention is to add directly to liquid food at room temperature or refrigeration without the need for heating or cooling.
  • the aim is to provide a liquid food thickener with excellent hydration and dispersibility that does not become lumps and its manufacturing method.
  • Another object of the present invention is to increase the viscosity of liquid foods with excellent hydration and dispersibility, even if they are directly added to concentrated liquid foods (such as liquid foods) at room temperature or refrigerated conditions. Agent and its manufacturing method.
  • Still another object of the present invention is to add directly to a liquid food at room temperature or in a refrigerated state and use the same.
  • An object is to provide a liquid food thickener with excellent hydration dispersibility, and a method for producing the same, which can adjust the trolley (viscosity) depending on the amount of addition as appropriate.
  • xanthan gum was added to organic acids such as citrate, pyrophosphate, and phosphate, inorganic acids, Or, by coating these organic acids or inorganic acids and their salts, or granulating (granulating) at the same time as the coating, it has been found that the dispersibility in water and liquid foods is improved.
  • the liquid food thickener was completed.
  • xanthan gum is mixed with an organic acid or inorganic acid such as citrate, pyrophosphate, phosphoric acid or citrate, or these organic acid, inorganic acid and salt thereof.
  • organic acid or inorganic acid such as citrate, pyrophosphate, phosphoric acid or citrate, or these organic acid, inorganic acid and salt thereof.
  • indigestible dextrin and coating, or granulation (granulation) at the same time as coating dispersibility in water and liquid foods is improved and viscosity is increased (short) It was found that the viscosity increases with time). At this time, it was found that the dispersibility in liquid foods such as liquid foods was improved, and at the same time the viscosity increased.
  • Such a liquid food thickening agent is excellent in hydration dispersibility, and can be dissolved in a liquid food at any added amount to form a gel.
  • Tromi viscosity
  • a liquid food thickening agent characterized by comprising xanthan gum, a dissociation degree larger than lactic acid, and containing an organic acid and Z or an inorganic acid.
  • xanthan gum means, for example, a polysaccharide produced by a microorganism (Xanthomonas campestris). If it shows pseudoplastic viscosity when dissolved in cold or room temperature water! There are ⁇ ⁇ features. When mixed with water, it easily develops viscosity and becomes a gel by interaction with locust bean gum.
  • the "digestible dextrin” refers to, for example, a dietary fiber fraction obtained by heating a corn starch with a trace amount of hydrochloric acid and treating with a-amylase and dalcamylase. This refers to water-soluble dietary fiber that has been collected or heated and part of the starch is hydrolyzed and the indigestible fraction is selected and purified.
  • coating agent means a substance that coats the surface of a powder
  • binder means a substance that binds and granulates (granulates) powders.
  • dispersibility means that the powder easily spreads on the surface of the liquid
  • affinity means that the powder easily sinks into or enters the liquid. Means. In either case, the powder does not make a dull, and it means that the powder is not too familiar with the liquid and is not too familiar with the liquid, and it becomes moderately familiar.
  • gel is also referred to as “tromy”, and includes so-called “sol”.
  • a dilute solution such as tea or water does not become lumpy and has excellent dispersibility.
  • it has excellent solubility and quickness even in a concentrated liquid food such as liquid food. It is possible to provide a liquid food thickening agent having a thickening property and a method for producing the same.
  • a liquid food thickening agent excellent in hydration dispersibility which can be directly added to a liquid food, and the tromi (viscosity) can be adjusted appropriately depending on the amount of the addition during use, and its A manufacturing method can be provided.
  • liquid food thickener with excellent hydration dispersibility and the method for producing the same according to the present invention it is possible to easily cope with appropriate physical properties that vary depending on individual differences in feeding functions and daily fluctuations. It is. This can alleviate the problem of reduced eating rate and increased waste due to ready-to-eat nutritious foods such as cup jelly, which always have the same physical properties.
  • the liquid food thickener of the present invention contains xanthan gum.
  • xanthan gum any viscous substance such as guar gum, carrageenan, locust bean gum, tara gum, guagam, and psyllium seed gum can be used in combination with xanthan gum as a main component.
  • xanthan gum gua gum is a viscous product. Contains as a main ingredient of quality.
  • liquid food thickener of the present invention is a revolutionary solution that solves these problems.
  • the content of xanthan gum in the liquid food thickener of the present invention may be appropriately adjusted according to the use, but is preferably 5 to 70% by weight of the liquid food thickener. Is 10 to 50% by weight, more preferably 20 to 40% by weight. At this time, if the content is too small, the required viscosity cannot be obtained, and the degree of attachment of the tromi becomes insufficient, and if the content is too large, the raw material cost becomes high, which is not economical and is not economical. Occurrence is a concern.
  • the liquid food thickener of the present invention contains xanthan gum, an organic acid having a dissociation degree higher than that of lactic acid, and Z or an inorganic acid.
  • the present inventors have improved the dispersibility of xanthan gum in a dilute solution such as tea or water (the ease with which the powder spreads on the liquid surface) and does not become a waste when added to a liquid food.
  • a dilute solution such as tea or water
  • the effects and properties of citrate, phosphoric acid, pyrophosphate, etc. are examined in detail, and in common with these organic and inorganic acids, the dissociation constant pKa, which is greater than that of lactic acid, is less than 3.86. I found out.
  • the dissociation degree is larger than that of lactic acid
  • examples of the organic acid include citrate
  • examples of the inorganic acid include phosphoric acid.
  • the content of the organic acid or inorganic acid in the xanthan gum is appropriately adjusted according to the use. However, it is preferably 0.3 to 17% by weight of xanthan gum, more preferably 1 to 10% by weight, still more preferably 2 to 5% by weight. At this time, if the content is too small, the required dispersibility cannot be obtained sufficiently, and if the content is too large, the raw material cost increases, which is not economical, and high concentrations of organic acids and inorganic acids. Therefore, a problem in handling also occurs.
  • the liquid food thickener of the present invention contains xanthan gum, an organic acid and a Z or inorganic acid having a degree of dissociation greater than that of lactic acid, and a salt of the organic acid and the Z or inorganic acid. Can be.
  • organic acid and its salt citrate and sodium citrate, citrate-strength lithium, and as the inorganic acid and its salt, phosphoric acid, sodium phosphate and potassium phosphate can be exemplified.
  • sodium citrate disodium citrate, trisodium citrate, potassium taenate, dipotassium citrate, tripotassium citrate, sodium phosphate, phosphate-sodium, phosphate
  • sodium and potassium phosphate include monopotassium phosphate and dipotassium phosphate.
  • the present inventors have improved the dispersibility of xanthan gum in a dilute solution so that it does not become lumpy when added to liquid foods, while the liquid foods and other thick liquid foods quickly become viscous.
  • xanthan gum, organic acid and Z or inorganic acid having a degree of dissociation greater than lactic acid, and a salt of the organic acid and Z or inorganic acid It has been found that the inclusion of, does not become a dull solution in a dilute solution, has excellent dispersibility, and has excellent affinity and quick thickening even in a concentrated liquid food.
  • the content of the organic acid and Z or inorganic acid having a degree of dissociation with respect to xanthan gum larger than that of lactic acid, and the salt thereof may be appropriately adjusted according to the use.
  • sodium is selected, it is preferably 0.5 to 5% by weight, more preferably 0.5 to 4% by weight, and still more preferably 1 to 4% by weight as the equivalent amount of citrate.
  • the equivalent amount of phosphoric acid is preferably 0.5 to 5% by weight, more preferably 0.5 to 4% by weight, and still more preferably 1 to 4% by weight.
  • the pH of a buffer solution prepared from an organic acid and a Z or inorganic acid having a degree of dissociation greater than lactic acid and salts thereof is preferably 2.5 to 6, more preferably 3 to 5, and still more preferably. 3 to 4.5.
  • the liquid food thickener of the present invention contains xanthan gum, an organic acid and a Z or inorganic acid having a dissociation degree greater than that of lactic acid, and an indigestible dextrin, or xanthan gum and a dissociation degree.
  • the dissociation degree is less than that of lactic acid.
  • the combined effects and synergistic effects of various substances were examined while using in combination with organic acids and Z or inorganic acids, organic acids and Z or inorganic acids and their salts.
  • the content of indigestible dextrin with respect to xanthan gum may be appropriately adjusted according to the use, but is preferably 5 to 50% by weight, more preferably 10 to 40% by weight, and further preferably 15 to 30%. % By weight. At this time, if the content is too small, the required dispersibility and affinity cannot be obtained sufficiently, and if the content is too large, the raw material cost becomes high and the granulation suitability is not only economical. It gets worse and becomes ugly.
  • the liquid food thickener of the present invention is directly added to a concentrated liquid food, and can be used particularly effectively when adjusting the trolley (viscosity) depending on the amount of addition as appropriate.
  • the properties such as dispersibility, affinity, and thickening are much better than conventional products.
  • the liquid food thickener of this invention will be easy to realize that the characteristic is excellent compared with the conventional product, so that the composition of a liquid food etc. is rich.
  • products that were about 1.0 kcalZml in energy were the mainstream at the beginning of development. Due to recent technological innovation, rich products about 2.0 kcalZml have been developed.
  • the method for producing a liquid food thickening agent of the present invention comprises an organic acid having a dissociation degree higher than that of lactic acid. And X or an inorganic acid, and xanthan gum is coated and granulated with Z or coating.
  • the dissociation degree is greater than that of lactic acid.
  • / or inorganic acids as coating agents and / or binders, which granulate the xanthan gum when coated and Z or coated.
  • the method for producing a liquid food thickener according to the present invention comprises coating and Z or coating xanthan gum with an organic acid and a Z or inorganic acid having a degree of dissociation greater than that of lactic acid, and salts thereof. It can also be granulated.
  • the liquid food thickening agent of the present invention containing xanthan gum, an organic acid and a Z or inorganic acid having a degree of dissociation greater than that of lactic acid, and a salt of the organic acid and the Z or inorganic acid.
  • a buffer solution prepared from an organic acid and a Z or inorganic acid having a degree of dissociation greater than that of lactic acid and a salt thereof is used as a coating agent and / or a binder, thereby coating xanthan gum. And it becomes a condylar granule with Z or coating.
  • a hardly digestible dextrin can be used in addition to the coating agent and / or binder.
  • organic acids and Z or inorganic acids with a degree of degradation greater than lactic acid and indigestible dextrin, or dissociation levels greater than lactic acid !, organic acids and Z or inorganic acids, and salts thereof and indigestible dextrins And xanthan gum are coated and Z or coated and granulated together.
  • the method for producing a liquid food thickener of the present invention described above can be produced using a fluidized bed granulator, a fixed bed granulator, or a spray dryer.
  • Zanthan gum is produced using Z or inorganic acid, and salts thereof, the organic acid and Z or inorganic acid, and indigestible dextrin, the organic acid and Z or inorganic acid, and salts thereof and indigestible dextrin.
  • a fluidized bed granulating device, a fixed bed granulating device, a spray drying device, or the like can be used as the granulating device.
  • the degree of dissociation is greater than that of lactic acid! /, Organic acid and Z or inorganic acid, organic acid and Z or inorganic acid, salts thereof, and those obtained by adding indigestible dextrin to these As long as it can exhibit the function of coating xanthan gum or granulating at the same time as coating, it can be applied to those other than the fluidized bed granulator, fixed bed granulator, and spray dryer exemplified above. An apparatus that exhibits a similar function can be used.
  • a viscous substance having a composition shown in Table 1 and a binder were charged into a fluidized bed granulator, respectively, and xanthan gum was coated and Z or coated and granulated to obtain a powder (granule).
  • the viscous substance is xanthan gum in a powder state and Sandeck # 100 (a dextrin made from corn starch (manufactured by Sanwa Starch Co., Ltd., DE value: 10 to 13)). And prepared. That is, xanthan gum and dextrin were mixed in powder form to obtain a viscous substance.
  • the numbers in Table 1 mean the mixing ratio (component ratio) of each substance, and the total value of each component is
  • organic acids and inorganic acids are cenoic acid (made by Wako Pure Chemical Industries, Ltd., crystal), lactic acid
  • Sandeck # 30 in Table 1 is dextrin made from potato starch (Sanwa Starch Co., Ltd., DE value: 2 to 5), and Emulster is octenyl succinate esterified starch It is flour (made by Matsutani Chemical Co., Ltd.).
  • samples 1 to 3 were dispersed and the taste of each tap water was confirmed. It was recognized that there was no change from the water. This is thought to be because the flavor does not fluctuate because organic acids or inorganic acids are used as binders and coating agents.
  • a viscous substance having a composition shown in Tables 2 and 3 and a binder were respectively charged into a fluidized bed granulator, and coated with and / or coated with xanthan gum to be granulated to obtain a powder (granule).
  • the viscous substance was prepared by mixing xanthan gum in a powder state and dextrin (Sandeck # 100) in the same powder state.
  • the numbers in the table mean the mixing ratio (component ratio) of each substance, as in Example 1.
  • the mixing ratio of citrate and trisodium citrate was determined based on the pH of the buffer.
  • sample preparation and the like were performed as follows. (1) 2 g of each sample was added to 100 g of liquid food. At this time, each sample was added over about 30 seconds while stirring with a drug sag. (2) The viscosity of the liquid food was measured over time at predetermined time intervals. At this time, before measuring the viscosity, the composition was made uniform while stirring for 20 times over a period of about 10 seconds.
  • the viscosity is a numerical value measured with a B-type viscometer according to the measurement method of “Special Foods for the Elderly” by the Ministry of Health, Labor and Welfare. Specifically, rotor No. 2 or No. 3 was attached to a B-type viscometer, the rotation speed was set to 12 rpm, and the viscosity after about 60 seconds was measured.
  • liquid food used in the evaluation of hydration dispersibility and action speed was manufactured by Meiji Dairies Co., Ltd., lipid: 2. 8% by weight, protein: 4% by weight, carbohydrate: 14.5% by weight, dietary fiber: 1% by weight.
  • Table 2 shows the effect of improving the hydration dispersibility and action rate of xanthan gum depending on the concentration of the citrate buffer.
  • the dispersibility of the xanthan gum was good at any concentration of 4% to 4%.
  • the dispersibility of xanthan gum was particularly excellent when the concentration of citrate buffer was 2-4%.
  • the concentration of the citrate buffer was 4%, the action speed of the viscosity in the liquid food was somewhat inferior, but overall, it was good at any concentration.
  • the dispersibility of xanthan gum was good when the pH of the citrate buffer solution was 5 or lower, but when the pH was 6 or higher, the dispersibility tended to deteriorate. On the other hand, when the pH of the citrate buffer was 5 or less, the action speed of the viscosity in the liquid food was good.
  • the pH of the citrate buffer solution was preferably 6 or less, more preferably 5 or less.
  • the viscous substance was prepared by mixing xanthan gum in powder form and dextrin (Sandeck # 100) in powder form.
  • citrate buffer that also has an organic acid (taenoic acid) and its salt (trisodium taenoate) and an indigestible dextrin, compared to the case where the citrate buffer is used alone, xanthan gum Dispersibility and action speed were significantly improved. The state of this improvement effect will be described in detail below.
  • a viscous substance and a binder having the composition shown in Table 5 were charged into a fluidized bed granulator, respectively, and xanthan gum was coated and Z or coated and granulated to obtain a powder (granule).
  • sample 20 and sample 21 were prepared by mixing V and the material in which the viscosity was in a powder state, as in Example 1.
  • Sample 22 was examined as a reference example.
  • the Emulster (granular) in Sample 22 is a granulated xanthan gum.
  • this pre-granulated xanthan gum (Emulster) and Sandeck # 100 were mixed and granulated (granulated).
  • granulated xanthan gum was already granulated.
  • the numbers in Table 5 mean the mixing ratios (component ratios) of the respective substances, as in Example 1.
  • liquid food liquid food (Meiji Dairies Co., Ltd., lipid: 2.8 wt%, protein: 4 wt%, carbohydrates: 14.5 wt%, dietary fiber: 1 wt%), milk (Meiji Dairies Co., Ltd.) )).
  • a viscous substance having a composition shown in Table 6 and a binder were respectively charged into a fluidized bed granulator, and coated with and / or coated with xanthan gum to be granulated to obtain a powder (granule).
  • Sample 25 was examined as a reference example in the same manner as sample 22 in Example 4.
  • Emulster (granular) in sample 25 was obtained by granulating xanthan gum. It is the same as the sample 22 in Example 4 in that it is granulated (granulated) by mixing granulated xanthan gum (Emalstar) and Sandeck # 100.
  • the powders (granules) prepared as described above were added to various liquid foods and mixed, the action speed was evaluated.
  • the numbers in Table 6 mean the mixing ratio (component ratio) of each substance, as in Example 1.
  • Darrie in Table 6 is a tamarind gum degradation product solution (manufactured by Sumitomo Dainippon Pharma Co., Ltd.).
  • a liquid food (equivalent to Example 4) was used as the liquid food.
  • Fig. 3 shows the relationship between the respective viscosities and time.
  • high viscosity such as liquid food (Fig. 3)
  • the effect of improving the action speed by inorganic acids was significant.
  • the present invention there is no need for heating or cooling, it has excellent dispersibility even when added directly to a dilute solution such as tea or water, and it is directly applied to a concentrated liquid food such as liquid food.
  • a liquid food thickener and its production that has excellent affinity (rapid viscosity development) even when added, and can adjust the trolley (viscosity) according to the amount of addition as appropriate during use. Can provide the law.
  • FIG. 1 A graph showing the change in viscosity over time when the liquid food thickener of the present invention is added to a liquid food and mixed.
  • ⁇ 2 A graph showing the change in viscosity over time when the liquid food thickener of the present invention is added to milk and mixed.
  • ⁇ 3 A graph showing the change in viscosity over time when another liquid food thickener of the present invention is added to a liquid food and mixed.

Abstract

L'invention a pour objet un épaississant pour des aliments liquides, lequel peut être directement ajouté, sans avoir besoin de chauffer ou de refroidir, à un aliment liquide épais (un aliment de régime liquide, entre autres) à température ambiante ou à l'état réfrigéré sans former de masse non dissoute et grâce auquel l'épaisseur (la viscosité) de l'aliment peut être ajustée de façon appropriée en fonction du niveau d'ajout de celui-ci ; et un procédé de production de celui-ci. L'invention concerne un épaississant pour des aliments liquides contenant de la gomme xanthane et un acide organique et/ou un acide inorganique ayant un degré de dissociation supérieur à celui de l'acide lactique ; un épaississant pour des aliments liquides tel que ci-dessus, lequel contient en outre un ou plusieurs sels de l'acide organique et/ou de l'acide inorganique ; un épaississant pour des aliments liquides caractérisé en ce que l'acide organique est l'acide citrique et l'acide inorganique est l'acide phosphorique ; un épaississant pour des aliments liquides tel que ci-dessus, lequel contient en outre une dextrine peu digestible ; un procédé de production d'un épaississant pour des aliments liquides, lequel consiste à enrober et/ou enrober et granuler de la gomme xanthane en utilisant un acide organique et/ou un acide inorganique ayant un degré de dissociation supérieur à celui de l'acide lactique.
PCT/JP2007/060491 2006-05-24 2007-05-23 Épaississant pour des aliments liquides et procédé de production de celui-ci WO2007136083A1 (fr)

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JP2008516712A JP5184350B2 (ja) 2006-05-24 2007-05-23 液状食品増粘化剤及びその製造法

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JP2006-144198 2006-05-24
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