WO2017039008A1 - 物質の物性を改善又は維持する方法 - Google Patents
物質の物性を改善又は維持する方法 Download PDFInfo
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- WO2017039008A1 WO2017039008A1 PCT/JP2016/075915 JP2016075915W WO2017039008A1 WO 2017039008 A1 WO2017039008 A1 WO 2017039008A1 JP 2016075915 W JP2016075915 W JP 2016075915W WO 2017039008 A1 WO2017039008 A1 WO 2017039008A1
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- Prior art keywords
- gum
- foam
- welan gum
- texture
- food
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/046—Aerosols; Foams
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/0005—Other compounding ingredients characterised by their effect
- C11D3/0094—High foaming compositions
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/20—Organic compounds containing oxygen
- C11D3/22—Carbohydrates or derivatives thereof
- C11D3/222—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for improving or maintaining the physical properties of a substance (particularly a composition) (eg, food). More specifically, the present invention relates to the following technical fields ⁇ 1> to ⁇ 3>.
- a substance particularly a composition
- the present invention relates to a foam-containing composition, particularly a foam-containing composition having improved foam stability.
- the present invention also relates to a texture improving method for egg white-containing baked confectionery.
- the present invention also relates to a frozen dessert and a stabilization method thereof.
- An example of the foam-containing composition is a foam-containing food.
- the foam-containing food include whipped cream, whipped dessert, a beverage that is foamed from the beverage itself, and a beverage that is layered with foam.
- foam is combined with various foods.
- Whipped cream, a food containing foam is widely used for topping desserts such as cakes, puddings, and mousses, or Western confectionery.
- whipped cream (1) Milk using a cream derived from milk (eg, fresh cream) or the like, and (2) Fat other than milk fat called so-called synthetic cream (non-milk cream).
- Whipped dessert broadly refers to foods that contain air bubbles, examples of which include mousse, bubble snow cans, bavarois, and marshmallows. These may be a single food (eg, mousse confectionery) or may be used in combination with jelly, pudding or the like.
- whipped dessert has less oil and fat content than whipped cream, foaming materials and / or stabilizers are used for this.
- Gelatin a foaming material
- Gelatin is a gelling agent that has foaming power and foam stabilization power, and is excellent in gel restoration, and is widely used in the production of foamed foods such as whipped desserts. ing.
- a gelatin-containing solution once heated and dissolved is gelled by cooling to about 10 ° C., and then the gel is crushed by stirring to obtain a whipped dessert. To contain bubbles. At this time, since the gel is reset while containing bubbles, a good whipped dessert can be made.
- the material for forming a gel when used in the production of a bubble-containing food such as whipped dessert, it must be whipped at a temperature not higher than the melting temperature of the gel, for example, 40 ° C. or lower in the case of gelatin.
- Patent Documents 1--5 a foamable food (Patent Documents 1-5) containing gelatin, native gellan gum and deacylated gellan gum is disclosed. This enables whipping at a high temperature of 45 to 65 ° C.
- [1] A method of obtaining bubbles by adding an emulsifier and ethyl alcohol to a beverage and forcibly mixing with a gas (Patent Documents 1-6); [2] As an emulsifier, (a) one or both of sorbitan monosaturated fatty acid ester and propylene glycol fatty acid ester, and (b) glycerin dibasic fatty acid ester, citric acid monoglycerin ester, polyglycerin fatty acid ester, sucrose fatty acid A method using one or more selected from esters (Patent Documents 1-7); [3] A method of adding to the coffee extract a milk component in an amount such that the milk fat content in the total amount of coffee beverage is 0.05% by weight or more together with a foaming agent (Patent Documents 1-8) [4] Method of adding milk component together with foaming agent to raw material liquid in an amount of milk
- Patent Documents 1-12 [6] a) a foaming component that releases a gas upon reconstitution, and b) a beverage or food powder or component having delayed solubility (Patent Documents 1-13) Etc. have been proposed.
- a cleaning agent is illustrated as another example of the foam-containing composition.
- cleaning agents generate foam and can be used for cleaning purposes.
- a solvent suitable for the object to be cleaned and various components are mixed, and the dosage form is taken into consideration for convenience in use.
- soaps, laundry detergents, softeners, and kitchen detergents tend to have liquid forms.
- a chelating agent In the cleaning agent, a chelating agent, a dispersing agent, a surfactant, a soap, a polysaccharide and the like are added.
- the main purpose of using the cleaning agent which is to remove dirt from the object, is mainly due to the surfactant.
- the surfactant adsorbs to the dirt and separates the dirt from the object. Thereby, the object is cleaned.
- bubbles are generated by the components contained in the cleaning agent. Bubbles (1) The separated dirt can be prevented from adhering to the object again, and (2) the contact time of the surfactant or the like with the dirt component can be increased.
- a method using a glyceroglycolipid surfactant has been disclosed as a method for improving the foamability of a detergent (Patent Documents 1-14).
- Patent Documents 1-14 A method for improving the foamability of a detergent.
- the heavy use of surfactants has an impact on the environment, so alternative techniques are required.
- the foam of the cleaning agent is required to have a property of staying in the generated place (foam adhesion) without flowing down.
- Patent Documents 1-15 Liquid detergent composition for spraying containing specific cellulose, surfactant, and water
- Patent Documents 1-16 Spraying agent in which composition containing specific cellulose fine particles and liquid dispersion is filled in spraying apparatus
- Patent Documents 1-17, 1-18, and the like disclose methods for suppressing the dripping of the cleaning agent, both of which suppress dripping of the “liquid”. Therefore, it does not realize or suggest the suppression of dripping of “bubbles” as in the present invention.
- the food hydrocolloid refers to particles such as proteins or polysaccharides having a particle diameter of about 1 ⁇ m or less, which are present in food using water as a dispersion medium.
- Food hydrocolloids have unique physical properties and are not only useful as food materials themselves, but also have the effect of improving the physical properties and functionality of foods when added in small amounts to other foods. There is a close relationship between texture (texture), which is one of the factors governing the deliciousness of food, and food properties. Food hydrocolloids that can control food properties are also called texture modifiers. .
- welan gum is known to be used as an ink composition, a concrete or cement-based material, an unvulcanized rubber material, and a cosmetic composition.
- an aqueous ballpoint pen ink composition (Patent Document 2-1), cement Welan gum in patents and concrete compositions (Patent Documents 2-2, 2-3), anti-vulcanized rubber anti-adhesive compositions (Patent Documents 2-4), gellan gum or derivatives thereof, solid compounds and monovalent Uses such as cosmetic compositions containing salts (Patent Documents 2 to 5) have been studied.
- frozen desserts are preferably stored and distributed at ⁇ 18 ° C. or less because ice crystals do not grow easily and moisture does not easily migrate.
- the frozen dessert may be kept at room temperature during transportation from the manufacturing factory to the sales store or from the store warehouse to the showcase in the store, and the temperature of the frozen dessert may rise.
- the temperature in the freezer may rise by 10 ° C. or more from the temperature of ⁇ 18 ° C. or less, which is the temperature of the freezer, by opening and closing the freezer to be stored.
- a temperature change heat shock
- the frozen confectionery product Even if the frozen confectionery product is allowed to stand at room temperature for a certain period of time, the frozen confectionery product deteriorates, for example, changes in shape due to melting and uneven concentration of the content components. A phenomenon occurs that the product value is lost without returning to the frozen confectionery product.
- frozen confectionery be stored and distributed at -18 ° C or lower, but at the time of distribution and transportation of frozen confectionery products, it may not be possible to maintain -18 ° C. In this case, there is a demand for a frozen dessert that can withstand temperature changes caused by opening and closing the freezer.
- Food polysaccharides have unique physical properties and are not only useful as food materials themselves, but also have the effect of improving the physical properties and functionality of foods when added in small amounts to other foods. Quality such as texture and formability is considered an indispensable factor for frozen desserts, and is an important factor that determines the taste. Therefore, in order to produce a stable and delicious frozen dessert, the physical properties and functionality of the food polysaccharide are greatly affected.
- the source of food polysaccharides includes seeds, rhizomes, sap, fruits, seaweeds, microorganisms, etc. From seeds, galactomannan (for example, guar gum, tara gum, locust bean gum, etc.), water-soluble hemicellulose, tamarind seed gum, soy polysaccharides, starch and psyllium seed gum, From rhizomes, konjac flour, glucomannan and starch are mentioned, From sap, gum arabic, gum tragacanth, karaya gum, and gati gum are mentioned, From the fruit, pectin (low methoxyl (LM) pectin, high methoxyl (HM) pectin) can be mentioned, From the fruit, pectin (low methoxyl (LM) pectin, high methoxyl (HM) pectin) can be mentioned, Seaweed origin includes agar, carrageenan, and alginic acids (eg, alginic acid, al
- a combination frozen dessert in which an edible foam layer containing at least one polysaccharide selected from the group consisting of locust bean gum, guar gum and xanthan gum and an ice cream layer are combined (Patent Document 3-1) Is being considered.
- Patent Document 3-2 describes the use of xantomonas gum (xanthan gum) for ice cream and the like.
- Patent Document 3-3 discloses a stabilizer for ice cream containing xantomonas gum and guar gum.
- No. 4 discloses a stabilizer for frozen dessert comprising xantomonas gum, locust bean gum and guar gum.
- Patent Document 3-5 includes a protein hydrolyzate derived from wheat as a foaming agent, and cotton confectionery having an overrun of 100 to 300%.
- a method comprising one kind selected from tamarind seed polysaccharide, locust bean gum, guar gum and carrageenan as a stabilizer for such a frozen confection, Patent Document 3-6 contains locust bean gum and tamarind seed polysaccharide A frozen dessert with improved heat shock resistance is disclosed.
- welan gum produced by microorganisms is known to be used as an ink composition, a concrete or cement material, an unvulcanized rubber material, and a cosmetic composition.
- an ink composition for an aqueous ballpoint pen (Patent Document 3- 7)
- Welan gum in cement and concrete compositions (Patent Documents 3-8 and 3-9)
- anti-vulcanized rubber anti-adhesive composition (Patent Documents 3-10)
- gellan gum or derivatives thereof solid compounds And cosmetic compositions containing monovalent salts (Patent Documents 3-11) are being studied.
- the present invention relates to physical properties of substances (particularly compositions) (eg food) [specifically, (1) foam retention and stability, (2) baked food texture, and (3) frozen confectionery stability. It aims at providing the method of improving or maintaining property. More specifically, the present invention has the following objects.
- an object of the present invention is to improve the foam retention and stability of a foam (bubble) -containing food.
- Foods such as whipped cream, whipped dessert and foam-containing beverages; hair shampoo, body shampoo, body soap, hand soap, facial cleanser, bathroom cleaner, ventilation fan cleaner, glass cleaner, kitchen cleaner,
- Another object of the present invention is to provide a method for stabilizing foam in a foam-containing composition, such as a detergent for washing, and a hair color.
- a method that makes it possible to stably hold bubbles formed inside a foam-containing composition [e.g., preferably a food, particularly a beverage] by increasing the bubble-holding ability of the foam-containing composition.
- One purpose is to provide.
- the present invention provides an edible composition such as food, in particular, a baked food (egg white-containing baked confectionery) made from egg white such as baked meringue, which has a texture of welan gum.
- a baked food egg white-containing baked confectionery
- egg white such as baked meringue
- another object of the present invention is to improve the stability of frozen dessert that has not been sufficiently improved by the conventional technology.
- [Item 1-1] A foam-containing composition containing welan gum.
- the foam-containing composition according to item 1-1 which is a food or drink, a detergent, or a hair color.
- the foam-containing composition according to Item 1-1 or 1-2 wherein the food or drink is a whipped cream, a whipped dessert, or a foam-containing beverage.
- the cleaning agent is hair shampoo, body shampoo, body soap, hand soap, facial cleanser, bathroom cleaner, ventilation fan cleaner, glass cleaner, kitchen cleaner, or laundry.
- Item 1 The foam-containing composition according to Item 1-1 or 1-2, which is a cleaning agent.
- welan gum is an egg white-containing baked confectionery such as baked meringue. I found that it is excellent in texture improvement. That is, by using welan gum, it was confirmed that a texture that could not be realized with conventional food hydrocolloids could be imparted to the target food, and the present invention was completed.
- the present invention relates to a food having an improved texture containing welan gum and a method for improving the texture of egg white-containing baked confectionery such as baked meringue by adding welan gum. More specifically, the present invention relates to a texture improving effect such as adding a welan gum to give a crispy feeling to an egg white-containing baked confectionery such as baked meringue and to improve mouth melting.
- [Item 2-4] A method for producing an egg white-containing baked confectionery according to any one of Items 2-1 to 2-3, The manufacturing method including the process of baking the material containing egg white and air bubbles.
- [Item 2-5] The egg white-containing baked confectionery according to any one of Items 2-1 to 2-3, which is produced by the production method according to Item 2-4.
- [Item 2-6] A method for improving the texture of egg white-containing baked confectionery, comprising adding welan gum.
- [Item 2-7] The method for improving texture according to Item 2-6, wherein the improvement in texture includes imparting (1) a higher crispness, (2) higher mouthfeel, or both.
- [Item 2-8] A method for producing an egg white-containing baked confectionery, comprising adding welan gum.
- the baked confectionery is a baked confectionery having an improved texture in comparison with an egg white-containing baked confectionery produced from the same raw material except that it does not contain welan gum.
- the improved texture includes (1) a higher crispness, (2) a higher mouthfeel, or both.
- the inventors of the present invention have conducted intensive research to solve the above problems, and have found that the addition of welan gum to the frozen dessert improves the stability of the frozen dessert. That is, by adding welan gum to the frozen dessert, the dispersoids such as solid components, bubbles and ice contained in the frozen dessert are uniformly dispersed in the dispersion medium, and the desired state of the frozen dessert is maintained. By adding such welan gum, it is possible to achieve improvement in heat shock resistance, overrun, spoonful and mouthfeel, as well as dispersibility of solid components contained in frozen confectionery, shapeability and shape retention of frozen confectionery. I learned that I can do it.
- One aspect of the present invention has been developed based on such findings, and includes the following aspects.
- Ciim 3-2 The frozen dessert according to Item 3-1, which contains 0.001 to 1.0% by mass of welan gum.
- Ciim 3-4 The frozen dessert according to item 3-3, which further contains tamarind seed gum.
- Item 3-5 A method for stabilizing frozen desserts, comprising adding welan gum.
- [Item 3-10] The method for producing a frozen dessert according to item 3-9, wherein the welan gum is added in an amount such that the welan gum content of the frozen dessert is in the range of 0.001 to 1.0 mass%.
- [Item 3-11] The method for producing a frozen dessert according to Item 3-9 or 3-10, further comprising adding locust bean gum and / or guar gum.
- [Item 3-12] The method for producing a frozen dessert according to Item 3-11, further comprising adding tamarind seed gum.
- the foam retention and stability of a foam-containing food can be improved.
- the texture of the egg white-containing baked confectionery can be improved.
- an egg white-containing baked confectionery having an improved texture as compared with the conventional one can be provided.
- welan gum added to the egg white-containing baked confectionery, it is possible to improve the texture such as providing a crisp feeling and improving the melting of the mouth.
- the stability of the frozen dessert can be improved.
- the dispersed state of the frozen dessert is made uniform by one embodiment of the present invention, heat shock resistance (water separation inhibiting effect, sugar seepage inhibiting effect) is improved, and overrun performance, texture, formability, shape retention It becomes possible to provide frozen dessert with improved sex, spoon and mouthfeel.
- room temperature means a temperature within the range of 10 to 40 ° C.
- “food” means any substance that is processed, semi-processed, or as is for human consumption.
- the “processed food product” may mean a food that is a processed substance.
- the “food processed product” material composition (that is, a food processing composition) may be a semi-processed substance or a composition containing a substance as it is.
- “food” includes all substances used in the manufacture, preparation, or processing of beverages, chewing gums, and foods in addition to foods that can be understood in a narrow sense.
- “food” includes health foods, functional labeling foods, foods for specified health use, nutritional functional foods, and special-purpose foods.
- “addition” can mean use (or addition) as a material of a product (including an intermediate product) depending on the context.
- the foam-containing composition of the present invention contains welan gum. Accordingly, the foam-containing composition of the present invention can have high foam stability.
- the foam-containing composition is preferably a composition having suitable properties for its use by producing foam (or having foam).
- a typical example of such a composition is a detergent that exhibits a cleaning effect by retaining a large amount of foam, but the description is merely an explanation and is intended to limit the present invention. is not.
- the amount of foam and the state of foam in the foam-containing composition are not particularly limited, and the composition is, for example, one that retains foam in one or more parts (eg, upper surface, upper, upper layer, inside), Alternatively, the entire composition can be foamy.
- the foam-containing food that is an example of the foam-containing composition of the present invention includes a narrowly defined food (for example, a food that is ingested by eating in a broad sense) and a beverage (for example, in a broad sense, to drink). Ingested by).
- the foam-containing food in the present invention refers to food that contains air bubbles in food and eats and drinks including the foam.
- the amount of foam in the food is not particularly limited, and may be any one that holds foam on the top surface of the food, one that changes a part of the food into foam, or one that makes the whole food foam.
- Foods that are whipped desserts such as whipped cream, fresh cream, mousse, and marshmallow, Smoothie-style beverages, cup-cino coffee, and foam-containing beverages such as milk shakes, Confectionery such as meringue, chocolate and gummy, Examples include ice cream, ice milk, and frozen desserts such as lacto ice.
- foam-containing composition of the present invention is a cleaning agent.
- a cleaning agent for body or house e.g., a cleaning agent used for cleaning body surfaces such as shampoo for hair or body, facial cleanser, and hand soap; Cleaning agents used in residential floors, walls, windows, bathrooms (especially their bathtubs), toilets, and toilets].
- a cleaning agent for body or house e.g., a cleaning agent used for cleaning body surfaces such as shampoo for hair or body, facial cleanser, and hand soap; Cleaning agents used in residential floors, walls, windows, bathrooms (especially their bathtubs), toilets, and toilets].
- Hair color, cosmetics, shaving foam, foam bathing agent (bass fizz), hair remover, hair restorer, insecticide, bleach, fire extinguishing agent, food for ornamental fish, fertilizer for gardening, automobile Examples include a polishing agent for tires or leather shoes. Any of these can be a composition having suitable properties for its application, preferably by generating (or having) a foam.
- the foam stabilizer of the present invention is characterized by containing welan gum.
- Welan gum is mainly composed of a polysaccharide obtained from a culture solution of Sphingomonas sp.
- Sphingomonas sp a polysaccharide obtained from a culture solution of Sphingomonas sp.
- specific examples include Bistop (registered trademark) W of Saneigen FFI Co., Ltd.
- welan gum as the foam stabilizer of the foam-containing composition, the effect of improving the stability of the bubbles, which is the object of the present invention, can be obtained.
- the amount of welan gum contained in the foam-containing composition is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately selected according to the type of the foam-containing composition and the content ratio of various components.
- the foam-containing composition is a food (eg, whipped cream, whipped dessert)
- the foam-containing composition is a food or drink (eg, a foam-containing beverage)
- the welan gum is 0.01 to 1% by weight, and preferably 0.05 to 0.3% by weight, per 100% by weight of the food or drink.
- the range of the added amount can be mentioned.
- the foam-containing composition is a cleaning agent
- the range of the amount of addition in which welan gum is 0.01 to 1% by mass, preferably 0.02 to 0.8% by mass, per 100% by mass of the cleaning agent. Can do. Needless to say, the amount of welan gum added is not limited to the above range, and can be appropriately changed according to the composition to which it is added.
- the foam stabilizer according to the present invention or welan gum as an active ingredient thereof is used as one of the raw materials of the foam-containing composition of the present invention, and the foam-containing composition is produced according to a conventional method, whereby Can give an effect.
- welan gum is used as one of the raw materials of the coffee beverage
- the coffee may be prepared by a conventional method.
- the bubble of the coffee beverage is suppressed at the time of preparation, but at the time of drinking, it can be drunk by shaking vigorously with the container before that.
- the foam-containing composition of the present invention can also contain a thickening polysaccharide that can be used in the production of the foam-containing composition in addition to the welan gum.
- the thickening polysaccharide is not particularly limited as long as it does not significantly interfere with the effect of welan gum on the foam-containing composition, and any thickening polysaccharide can be used.
- a thickening polysaccharide specifically, Carrageenan, glucomannan, gum arabic, gati gum, gellan gum, guar gum, locust bean gum, xanthan gum, pectin, alginic acid and its salts, water soluble soy polysaccharide, psyllium seed gum, tara gum, caraya gum, tragacanth gum, tamarind seed gum, fermented cellulose, Examples thereof include microcrystalline cellulose, carboxymethyl cellulose, curdlan, pullulan, and starch.
- the said thickening polysaccharide can be used individually by 1 type or in combination of 2 or more types.
- the content of welan gum and various thickening polysaccharides contained in the foam stabilizer according to the present invention is the kind of the component of the foam-containing composition (eg, food) to be produced, its content, and the desired properties. It can vary depending on (example: texture) and can be adjusted as appropriate.
- foam-containing composition of the present invention various components usually used for preparing them can be used within a range that does not significantly disturb the effects of the present invention.
- the foam-containing composition of the present invention is a food
- examples of the various components include dairy products, sugars, emulsifiers, fragrances, and fats.
- Examples of the dairy product, the emulsifier, and the oil / fat can widely include those generally used for preparing whipped cream, whipped dessert and the like.
- milk, fresh cream, skim milk powder, concentrated milk, and condensed milk can be exemplified
- fat and oil butter, coconut oil, palm oil, and rapeseed oil can be exemplified, It is not limited to these.
- foam-containing composition that is the subject of the present invention is a cleaning agent
- various components include: Soaps such as solid soap, powdered soap and composite soap; Anionic surfactant (eg, linear alkylbenzene sulfonate, alkyl sulfate ester salt, ⁇ -olefin sulfonate, ether sulfate ester salt, alkylphenyl polyethylene glycol ether, alkyl polyethylene glycol ether), nonionic surfactant (eg: Polyoxyethylene alkyl ethers, fatty acid alkanolamides, alkyl polyglucosides), cationic surfactants (eg di-long chain alkyl quaternary ammonium salts, mono long chain alkyl quaternary ammonium salts, etc.), amphoteric surfactants ( Examples: surfactants such as
- the foam-containing composition of the present invention is a hair color or an automobile tire polish
- the components conventionally used in these products can be used without limitation.
- the foaming method according to the kind of foam containing composition is employable.
- Stirrers such as industrial mixers, beaters, cutting machines, whipers, hand mixers, etc., squeeze foamers, pump foamers, spray containers, aerosol containers, which are conventionally used for foam generation Or a method of foaming with a container such as a non-aerosol container; (2) A method of shaking the entire container containing the foam-containing composition; and (3) a method of foaming by generating carbon dioxide gas when mixed with water.
- Examples of the method (3) include a method of mixing an acid and a carbonate with an aqueous solvent simultaneously or individually.
- the aqueous solvent is not particularly limited as long as it is a solvent containing water, and examples thereof include water, hot water, milk, soy milk, fruit juice drink, and chocolate drink.
- the type of the acid is not particularly limited, and an organic acid or an inorganic acid can be used.
- organic acids include tartaric acid, citric acid, fumaric acid, succinic acid, malic acid, gluconic acid, oxalic acid, malonic acid, glutaric acid, adipic acid, glycolic acid, diglycolic acid, nitrilotriacetic acid, ethylenediaminetetraacetic acid , Ascorbic acid, lactic acid, acetic acid, and the like, and sodium salts and potassium salts thereof.
- inorganic acids examples include phosphates (eg, tricalcium phosphate, calcium monohydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, phosphoric acid. Potassium dihydrogen, tetrapotassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, potassium polyphosphate, etc.).
- phosphates eg, tricalcium phosphate, calcium monohydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, phosphoric acid. Potassium dihydrogen, tetrapotassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, potassium polyphosphate, etc.
- one or more selected from organic acids is preferable, and one or more selected from the group consisting of tartaric acid, citric acid, fumaric acid, succ
- the type of the carbonate is not particularly limited, and examples thereof include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, sodium sesquicarbonate, calcium carbonate, and magnesium carbonate. .
- it is at least one selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, calcium carbonate and magnesium carbonate, more preferably selected from sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate and potassium carbonate.
- sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, calcium carbonate and magnesium carbonate is at least one selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, calcium carbonate and magnesium carbonate, more preferably selected from sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate and potassium carbonate.
- the stability of the foam-containing composition can be improved, the time from foam generation to disappearance (that is, the foam retention time) is extended, and the foam density is improved. And / or suppression of water separation can be achieved.
- the foam-containing composition of the present invention is a cleaning agent
- the foam can be sufficiently in contact with the soiled portion of the object to be cleaned by staying for a long time without disappearing the dense foam.
- the surfactant contained in the cleaning agent and the component having an antibacterial or bactericidal effect can touch the soiled portion for a long time, and the effect can be maximized.
- the cleaning agent clings to the object together with the foam, even if the cleaning agent is sprayed on the surface to be cleaned, the falling of the foam is suppressed. For this reason, it is easier to use than a liquid cleaning agent, and it can also be used for those having an angled surface or a complicated shape that cannot be used because it flows down with a liquid cleaning agent.
- the foam-containing composition is a body cleaning agent, it is possible to obtain an effect such as an improvement in a tactile sensation (body feeling) when it touches the skin.
- the foam-containing composition is a hair color
- the dense foam spreads uniformly over the hair without falling off and can come into contact with the hair uniformly.
- the foam-containing composition is a hair remover or a hair restorer
- the adhesion time to the scalp surface is extended, and the effect of the active ingredient in the preparation can be improved.
- the foam-containing composition is a fire extinguisher
- the foam-containing composition is food for ornamental fish
- the ornamental fish ingests bubbles floating on the water surface. Thereby, visibility improves based on the ease of feeding and the unusual appearance.
- the foam-containing composition is a horticultural fertilizer
- an effect of gradually soaking the fertilizer component over a long time can be expected.
- the appearance is in the form of bubbles, which is excellent in terms of beauty.
- the foam-containing composition is a polishing agent for automobile tires
- the fine foam uniformly adheres to the tire surface for a long time, so that the tire can be polished without uneven coating.
- the “foam stabilization method” of the present invention and the “foam-containing composition stabilizer” of the present invention can be understood from the description of the “foam-containing composition”, respectively.
- the “foam-containing composition stabilizer” can particularly preferably be a foam stabilizer.
- the egg white-containing baked confectionery targeted by the present invention is a food baked through a process of generating bubbles (eg, a process of foaming egg white).
- baked confectionery such as baked meringue and macaroon can be exemplified.
- the order in which welan gum is added to these foods is not particularly limited, and it may be added before foaming egg white, added while foaming, or added and mixed after weaving egg white.
- the welan gum is added so that the welan gum is contained in the food, preferably 0.001 to 1% by weight, in the weight before baking. It is desirable. If the content of welan gum is lower than 0.001% by weight, a sufficient texture improvement effect cannot be exhibited. On the other hand, even if it is added in an amount exceeding 1% by weight, no further effect can be expected, but rather due to an increase in viscosity. This is because the production or work efficiency decreases.
- the egg white-containing baked confectionery having improved texture and the texture improving method of the present invention can contain thickening polysaccharides other than welan gum as long as the effects of welan gum are not significantly disturbed.
- it may contain optional components such as starch, emulsifier, seasoning, flavoring, colorant, sweetener, acidulant, baking powder, skim milk powder, shelf life improver, preservative, and antioxidant.
- the compounding of the thickening polysaccharide is useful for preparing an egg white-containing baked confectionery having a lighter and more crisp texture by improving the texture of welan gum.
- the baking powder can be used as a foaming agent for preparing bubbles.
- thickening polysaccharides include guar gum, gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, pullulan, Examples thereof include carboxymethyl cellulose or a sodium salt thereof, microcrystalline cellulose, fermented cellulose, and far celerane. These may be used alone or in any combination of two or more.
- the welan gum may be formulated in advance with food additives used for egg white-containing baked confectionery.
- a texture improving agent by formulation there is an advantage that convenience during the production process of the egg white-containing baked confectionery is improved.
- a component which can comprise a texture improving agent in combination with welan gum food additives and food materials used for egg white-containing baked confectionery can be mentioned without limitation as described above.
- Thickening stabilizers e.g. xanthan gum, galactomannan, gellan gum, carrageenan, cellulose, soy polysaccharides, starch (e.g. modified starch), gelatin]; Emulsifiers [eg lecithin, sucrose fatty acid ester, glycerin fatty acid ester]; and excipients [eg dextrin, cyclodextrin, glucose, sucrose, lactose, trehalose] Can be illustrated.
- the composition ratio of the texture-improving agent can be any addition amount and ratio depending on the egg white-containing baked confectionery to be produced.
- the form when adding the welan gum to the egg white-containing baked confectionery in the present invention is not limited as long as it is a form used in food production, and may be used as a texture improving agent as described above, or welan gum is powdered. , Solution form, paste form and the like.
- the baked confectionery of the present invention has an improved texture in comparison with an egg white-containing baked confectionery produced from the same raw material except that it does not contain welan gum.
- the improved texture can include (1) a higher crispness, (2) a higher mouthfeel, or both. Furthermore, the occurrence of uneven baking is suppressed. These are presumed to be based on the fact that the addition of welan gum allows the foam to be uniformly dispersed in the food and the size variation thereof to be reduced, but the present invention is not limited to this.
- the texture of egg white-containing baked confectionery such as baked meringue or macaroon is imparted with a crispy texture with a light mouthfeel, and the mouthfeel after mastication is improved.
- the egg white-containing baked confectionery according to the present invention can be produced by adopting an ordinary method as appropriate, except that welan gum is used. Firing may also be carried out by employing ordinary methods and conditions.
- the method for producing an egg white-containing baked confectionery according to the present invention it is only necessary to add welan gum as a raw material of food, and the method for adding welan gum to the food is not particularly limited.
- a conventionally known method such as a method of previously mixing with other powder raw materials, a method of dissolving in water in advance and adding, or kneading can be used.
- no special equipment or conditions are required for manufacturing, it is economically advantageous.
- the present invention also relates to an egg white-containing baked confectionery with improved texture, characterized by containing the above-mentioned welan gum, and a texture improving method for egg white-containing baked confectionery, characterized by adding welan gum.
- the “texture improving agent for egg white-containing baked confectionery” of the present invention can be understood from the description of the above “egg white-containing baked confectionery”. ⁇ 3> Frozen dessert
- the frozen dessert of the present invention can have various configurations depending on the target product, for example, ice cream (eg, ice cream, lacto ice, ice milk), soft cream, ice cake, cracker sand ice, antifreeze ice Cake, cone ice, cup ice, shoe ice, ice cream, soft cream mix, ice cream mix, sorbet, popsicle, sleet, shaved ice, frozen yogurt, frozen drink, shake and the like.
- ice cream eg, ice cream, lacto ice, ice milk
- soft cream eg, ice cake, cracker sand ice, antifreeze ice Cake, cone ice, cup ice, shoe ice, ice cream, soft cream mix, ice cream mix, sorbet, popsicle, sleet, shaved ice, frozen yogurt, frozen drink, shake and the like.
- the amount of welan gum added to the frozen dessert can be appropriately adjusted according to the purpose of use of the welan gum (effect imparted to the frozen dessert) and the raw material used.
- welan gum in order to impart a smooth texture and heat shock resistance (an effect of suppressing water separation), welan gum is usually 0.001 to 1.0% by mass, preferably 0.01 to 0.5% by mass with respect to the frozen dessert. It is desirable to add. If the amount added is less than 0.001% by mass, sufficient texture and heat shock resistance (water separation inhibiting effect) cannot be exhibited, while even if added over 1.0% by mass, no further effect can be expected. The production or work efficiency decreases due to the increase in viscosity and the like.
- welan gum is usually added to the frozen dessert in an amount of 0.01 to 1.0% by mass, preferably 0.02 to 0.8% by mass. desirable. If the amount added is less than 0.01% by mass, a sufficient dispersion effect cannot be exhibited. On the other hand, even if 1.0% by mass or more is added, no further effect can be expected. Efficiency is reduced.
- the addition of welan gum to the frozen confectionery according to the present invention may be performed by adding welan gum alone, but it may be formulated with various components conventionally used in the production of frozen confectionery described later and added as a stabilizer for frozen confectionery.
- the stabilizer for such a frozen dessert can adjust the content of welan gum suitably so that the addition amount of welan gum may become the said range.
- the present invention by adding the welan gum of the present invention or a stabilizer for frozen dessert containing welan gum to the frozen dessert, the dispersoids such as solid components, bubbles and ice contained in the frozen dessert are uniformly dispersed in the dispersion medium, The state immediately after completion of the frozen dessert will be maintained.
- the present invention has the following effects; (1) The formability or shape retention of the frozen dessert is improved. (2) Spilling out of sugar and water separation can be suppressed, and the heat shock resistance of frozen dessert is improved. (3) The dispersibility of insoluble solids such as pulp contained in fruit juice and water components frozen by freezing, crushed ice and the like is improved.
- stabilization as used in the field of this invention can mean having one or more of the said effects. Further, “high stability” as used in the present invention can mean that one or more of the above-described effects are exhibited.
- the effects (2) and (3) of the present invention described above relate to imparting heat shock resistance due to the sugar transfer inhibition effect and the water separation inhibition effect.
- frozen desserts may be melted by opening and closing the freezer or by temperature change (heat shock) during storage and distribution.
- heat shock temperature change
- the tissue having a high water separation at the time of melting is a tissue in which the stability of water, fats and oils (these may be solid contents) and / or air contained in the tissue is very poor.
- Such unstable tissue tends to cause component transfer in the container at the time of heat shock, resulting in uneven tissue distribution, change in taste density, texture, evaporation of water that has been separated, and frozen confectionery.
- a frozen dessert can be provided.
- the frozen dessert of the present invention can have a water separation rate of 7% or less when left on a filter paper for 60 minutes at room temperature (25 ° C.), for example.
- the stabilizer for frozen desserts of the present invention a very stable structure is formed, and water separation during melting and oozing out of sugar are suppressed, so that the components in the frozen dessert become non-uniform during heat shock, Shrinkage and stickiness of the packaging material can be prevented, and resistance to heat shock is imparted.
- the formability of the frozen dessert is improved.
- the ice cream softened after freezing is squeezed into a cone, a cone shape unique to soft ice cream is formed, and then the shape of the ice cream of the type to be cured is made to have a more edgy shape
- the soft ice cream can maintain its shape until it is completely cured to a firmness at the time of distribution or sale.
- Such an effect is useful not only for squeezing out to a cone, but also for a sand-type frozen dessert in which ice cream is sandwiched between materials such as leather and biscuits.
- the frozen dessert of the present invention can be manufactured by adding the above-mentioned welan gum in a normal frozen dessert manufacturing process. For example, weighing and mixing raw materials ⁇ heating (30-80 ° C) ⁇ mixing and dissolution ⁇ filtration ⁇ homogenization ⁇ sterilization (68 ° C, sterilization in 30 minutes or more; HTST sterilization; or UHT sterilization) ⁇ cooling (5 ° C or less) -> Aging-> Flavor addition-> Freezing-> Filling-> It can be manufactured by appropriately selecting the necessary steps from the step of curing, the stabilizer for frozen dessert of the present invention is usually with other raw materials during the raw material weighing and mixing step They can be weighed and mixed together.
- the soluble solid content is preferably set in the range of 1 to 60% by mass, preferably 10 to 40% by mass.
- the soluble solid component is not particularly limited as long as it is a water-soluble solid component that is usually used in frozen desserts, but can have the same configuration as that of ordinary frozen desserts. That is, the group consisting of water, fats and oils, fruit juice, protein, sweetener, non-fat milk solids, fragrance, acidulant, pigment, emulsifier, antioxidant, etc., as long as the effects of the present invention are exhibited, in addition to the aforementioned welan gum.
- a material obtained by mixing and melting one or more selected additive materials in a predetermined ratio can be used.
- the fats and oils can be used singly or in combination of two or more kinds from among the fats and oils such as vegetable fats and butters, fractionated fats and oils, hardened fats and oils, and transesterified fats and oils.
- vegetable oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, cocoa butter and palm kernel oil.
- Proteins usually include milk-derived proteins such as cow's milk, skim milk powder, whole fat powdered milk, whole fat sweetened condensed milk, skimmed sweetened condensed milk, skimmed concentrated milk or fresh cream, and ingredients containing egg-derived proteins such as egg white. Preferably used.
- sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, syrup, powdered syrup, reduced malt syrup, honey, trehalose, palatinose, D-xylose; Sugar alcohols such as xylitol, sorbitol, maltitol, erythritol; and high sweetness such as stevioside contained in saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, advantame, stevia extract A sweetener can be mentioned.
- Glycerin fatty acid ester eg: monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester
- sucrose fatty acid ester eg: sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin, Polysorbate, stearoyl lactate (sodium salt, calcium salt) Etc.
- stearoyl lactate sodium salt, calcium salt
- polysaccharides can be used in combination with the stabilizer for frozen desserts of the present invention as long as the effects of welan gum are not significantly impaired.
- examples of other polysaccharides include glucomannan, galactomannan (eg locust bean gum, guar gum, tara gum, etc.), tamarind seed gum, carrageenan, tragacanth gum, caraya gum, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, Gati gum, macrohomopsis gum, agar, gelatin, pectin, curdlan, alginic acid (eg, alginic acid, alginate), carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose, fermented cellulose, microfibrous cellulose , One or more selected from soybean polysaccharides, gluten degradation products, and emulsifiable starches.
- galactomannan eg locust bean gum
- dye can be selected and used without limitation for what is added to frozen dessert.
- Other food ingredients such as minerals (eg calcium), vitamins, catechins, and proteins used to enhance nutrition; and frozen desserts such as pulp, nuts, cookies, chocolate, croutons, bread, and sauces
- insoluble solids can be added to the frozen dessert as appropriate.
- composition especially food
- agent especially method
- production method and the like
- the unit of the numerical value of the prescription is “part by mass”.
- “parts” is “parts by mass”.
- “%” is “% by mass”.
- * 1 in the text indicates that it is manufactured by San-Eigen FFI Co., Ltd.
- * 2 indicates a registered trademark of San-Eigen FFI Co., Ltd.
- the evaluation symbol ⁇ can particularly indicate excellent, the symbol O can indicate excellent, the symbol ⁇ can indicate good, and the symbol X can indicate poor.
- the “blank” in each table is a blank for the examples or comparative examples in the table (or in the sections in the table).
- Test Example 1-1 Acidic Milk Beverage An acidic milk drink was prepared based on the formulation shown in Table 1-1 below. The types and amounts of the used foam stabilizers are shown in Table 1-2. Table 1-2 also shows the viscosity of the obtained acidic milk beverage, evaluation by shaking test, and the state after storage.
- Step 1) A 20% non-fat dry milk solution was prepared.
- Step 2) Add a powder mixture of sugar, acid milk beverage stabilizer, foam stabilizer, and trisodium citrate to a container containing ion-exchanged water, stir and dissolve at 80 ° C. for 10 minutes, and then to room temperature. Cooled down.
- Step 3) To the preparation obtained in step 2), sucralose, the preparation obtained in step 1), citric acid and emulsifier were added in this order to adjust the total amount.
- Step 4) After raising the temperature to 75 ° C., the mixture was homogenized with a homogenizer (first stage: 10 MPa, second stage: 5 MPa), and hot-packed into a PET container at a temperature of 93 ° C.
- Viscosity measurement conditions B-type rotational viscometer, 5 ° C, 60 rpm ** Shaking test: () indicates “total volume / liquid layer volume”
- ⁇ Test method> A 100 ml graduated cylinder was charged with 60 ml of sample so as not to foam. Step 2) Shake up and down 30 times to confirm the state immediately after standing and after standing for 10 minutes.
- ⁇ Evaluation method> ⁇ : No boundary ⁇ : There is a boundary, but it is thin and difficult to understand. X: The boundary is clearly divided.
- Example 1-1 using welan gum, the same effect is obtained with an amount smaller than the added amount of fermented cellulose, and even after standing for 10 minutes, a liquid layer does not occur and the foam is stable. The state was kept.
- Test Example 1-2 Whip Dessert A whipped dessert was prepared according to the formulation shown in Table 1-3 below.
- Table 1-4 shows the types and amounts of foam stabilizers used.
- Table 1-4 also shows the numerical values and evaluation regarding the mixed viscosity, overrun, foaming state and foam retention of the obtained whipped dessert.
- Step 1) While stirring ion-exchanged water, milk, fresh cream and coconut oil, skimmed milk powder, sugar, gelatin, foam stabilizer, emulsifier, and trisodium citrate were added and dissolved by stirring at 80 ° C. for 10 minutes.
- Step 2) A fragrance was added to correct the total amount.
- Step 3) Homogenization was performed at 75 ° C. with a homogenizer (first stage 10 MPa, second stage 5 MPa).
- Step 4) The mixture was whipped with a hand mixer on a 60 ° C. water bath for 3 minutes.
- Step 5) The container was filled.
- Step 6) Cooled and solidified.
- Viscosity measurement conditions B-type rotational viscometer, 60 ° C, 60 rpm Evaluation of bubble retention
- ⁇ Bubbles are present without being removed.
- ⁇ Slightly raised to the upper part, but stayed inside.
- X Bubbles have been removed.
- welan gum By using welan gum in combination, it was possible to make a whipped dessert without losing bubbles even when whipped at 60 ° C. Even if compared with fermented cellulose, it had an effect equivalent to or better. Further, the higher the viscosity, the lower the overrun. However, welan gum is capable of high overrun even at a relatively high viscosity, and is higher than fermented cellulose and contains fine bubbles. In Example 1-2 in which 0.1% welan gum was added, the dispersion state of the bubbles was good despite the lower viscosity than the fermented cellulose (in Comparative Examples 1-5 and 1-6 to which fermented cellulose was added, There was a lot of foaming). In the mix (Comparative Examples 1-2 and 1-3) to which viscosity was imparted with xanthan gum, bubbles were more apparent than welan gum or fermented cellulose.
- Test Example 1-3 Fruit Beverage A fruit juice beverage was prepared based on the formulation shown in Table 1-5 below. Table 1-6 shows the types and amounts of the foam stabilizers used. Table 1-6 also shows the viscosity of the obtained juice drink, evaluation by shaking test, and the state after storage.
- Step 1) A powder mixture of sugar and foam stabilizer was added to a container containing fructose-glucose liquid sugar and ion-exchanged water, stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to room temperature.
- Step 2) To the preparation obtained in Step 1), L-ascorbic acid, fruit juice, citric acid, fragrance and emulsifier were added in this order to adjust the total amount.
- Step 3) After the temperature was raised to 75 ° C., the mixture was homogenized with a homogenizer (first stage: 10 MPa, second stage: 5 MPa), and hot-packed into a PET container at a temperature of 93 ° C.
- Viscosity measurement conditions B-type rotational viscometer, 5 ° C, 60 rpm ** Shaking test: () indicates “total volume / volume of beverage part”
- ⁇ Test method> A 100 ml graduated cylinder was charged with 60 ml of sample so as not to foam. Step 2) Shake up and down 30 times to confirm the state immediately after standing and after standing for 10 minutes.
- ⁇ Evaluation method> ⁇ : No boundary ⁇ : There is a boundary, but it is thin and difficult to understand. X: The boundary is clearly divided.
- Test Example 1-4 Powdered Effervescent Beverage Based on the formulation shown in Table 1-7 below, a powdered effervescent beverage that generates carbon dioxide gas and becomes foamy was prepared.
- ⁇ Preparation method> A mixture of the powders was prepared. Next, it was added to 100 g of water at room temperature, and hand stirring was performed for 30 to 60 seconds to obtain a sparkling beverage.
- Test Example 1-5 Face Wash A face wash was prepared based on the formulation shown in Table 1-8 below.
- ⁇ Preparation method> Cocoylglycine Na, Lauroamphoacetate Na, polyoctanium-39, 1,3-Butylene Glycol, glycerin and methylparaben were placed in a container and dissolved by stirring at 60 ° C. for 10 minutes.
- Step 2) Xanthan gum or welan gum was added to ion-exchanged water and dissolved by stirring.
- Step 3) While stirring the preparation obtained in step 2), the preparation obtained in step 1) was added in small portions.
- ⁇ Evaluation method> The appearance of the foam until 10 minutes later was observed. Moreover, sensory evaluation of the tactile sensation of foam was performed. Furthermore, the water exuded on the filter paper after 10 minutes was visually confirmed, and water separation was evaluated. The results are shown in Table 1-9.
- Test Example 1-6 Spray Detergent A spray detergent was prepared based on the formulation shown in Table 1-10 below.
- Step 1 Welan gum was added to ion-exchanged water and dissolved by stirring.
- Step 2) Ethylenediaminetetraacetic acid and citric acid were dissolved in ion-exchanged water and adjusted to pH 7 with sodium hydroxide.
- Step 3) To the preparation obtained in Step 1), the preparation obtained in Step 2), sodium alkylbenzene sulfonate, dodecyl polyoxyethylene ether, and ethyl carbitol were added and mixed with stirring.
- Step 4) A trigger spray container was filled with the preparation obtained in step 3).
- ⁇ Evaluation method> The detergent was jetted from a distance of 15 cm onto the vertically leaning acrylic panel.
- the detergent was ejected so that bubbles were formed at a position of 22 cm in height of the acrylic panel, and the time required for the bubbles to drip down to the lower end (height 0 cm) of the acrylic panel was defined as the residence time.
- Test Example 2-1 Baked meringue A baked meringue was prepared based on the formulation shown in Table 2-1.
- Table 2-2 shows the types and addition amounts of the texture improvers used.
- the meringue foaming property after whipping, the state of water separation, and the texture after baking were evaluated, and the results are also shown in Table 2-2.
- the evaluation of water separation was carried out by filling the meringue after whipping into a pudding cup, leaving it at 20 ° C. for 2 hours, and visually evaluating it. Moreover, it shows that the food texture after baking is so high that there are many +.
- Step 1 A texture improver was added to ion-exchanged water, stirred at 80 ° C. for 10 minutes, and cooled to 10 ° C. Step 2) The egg white was cooled to 10 ° C. Step 3) Egg white, salt, and the preparation from step 1) were added to the bowl. Step 4) Whipped with a hand mixer for 1 minute. Step 5) Sugar was added over 30 seconds and whipped for an additional minute.
- Step 1) The meringue after whipping was filled in a bag and formed into a 3 g flower shape (star shape) with a squeezer.
- Step 2) Baked at 100 ° C. in an oven.
- Example 2-6 in which welan gum and soybean polysaccharide were used in combination
- Example 2-7 in which welan gum and microcrystalline cellulose were used in combination
- uneven baking during firing which was the respective problem, was reduced by the addition of welan gum
- a baked meringue having a favorable crisp feeling and melting in the mouth could be prepared.
- Test Example 2-2 Macaroon Macaroon was prepared based on the formulation shown in Table 2-3 below.
- Table 2-4 shows the types and addition amounts of the texture improvers used. The texture of the macaroons after baking was evaluated, and the results are also shown in Table 2-4.
- Step 1) While mixing egg white cooled to 5 ° C. with a hand mixer, sugar was gradually added thereto and whipped until horns were formed to prepare meringue.
- Step 2) A mixture of almond poodle and powdered sugar was added to the preparation obtained in Step 1), and the mixture was thoroughly mixed with a rubber spatula until it was completely blended, and then macaronaged until the dough was glossy.
- Step 3) An oven sheet was laid on the top plate, the dough was squeezed out to a diameter of about 3 cm, and allowed to stand at room temperature for about 30 minutes to dry the surface.
- Step 4) After baking in an oven at 210 ° C. for 2 minutes, the temperature was lowered to 150 ° C. and baking was further performed for 13 minutes.
- Example 2-7 using xanthan gum felt sticky to the teeth when chewed, and it was difficult to say that the mouth melted well compared to the blank.
- Example 2-8 to which welan gum was added had a light texture that was more crisp than the blank, did not feel sticky, and had a very good melt in the mouth.
- Test Example 3-1 Lact Ice Lact ice was prepared according to the formulation shown in Table 3-1.
- Table 3-2 shows the stabilizers used, the amounts added, and the results of sensory evaluation.
- the prepared lacto ice had a total solid content of 33.6%, a non-fat milk solid content of 8.6%, a vegetable oil / fat content of 9.0% and a sweetness of 14.3.
- Viscosity measurement conditions BL type viscometer, rotor as appropriate 5 ° C., 60 rpm
- Locust bean gum Bistop * 2 D-30 * 1
- Welan Gum Bistop * 2 W * 1
- Xanthan gum San Ace * 2 * 1
- Native gellan gum Kelcogel LT100 * 1
- Carrageenan Carrageenin CSI-1 (F) * 1
- frozen desserts covered with a coating that absorbs moisture such as during ice cream
- the coating is moistened by moisture generated by water separation, and the texture is deteriorated. It is estimated that it can be suppressed by doing.
- frozen desserts with a strong water release inhibiting effect tend to have a heavy texture, but welan gum has a very good mouthfeel and water separation inhibition. Although the effect was strong, the mouthfeel was good and a fresh confectionery with a refreshing taste could be prepared.
- Test Example 3-3 Formability Test in Lactice
- a comparison test with a polysaccharide used with the expectation of the effect of improving formability was performed. Lact ice was prepared in the same manner as in Test Example 3-1, except that the stabilizers to be added were as shown in Table 3-6 and the same preparation method as in Test Example 3-1.
- Table 3-6 shows the types of stabilizers used, the amount of stabilizer added, and the results of appearance evaluations conducted as evaluations of formability.
- Lact ice was obtained by the same procedure and operation as in Test Example 3-1.
- Lact ice added with welan gum had a sharp shape immediately after squeezing and an edge, and was very excellent in formability.
- the shape since the shape was held for 5 minutes after squeezing out, it can proceed to the next process of manufacturing without losing the shape even after squeezing to the cone or middle skin, and a favorable effect on manufacturing can be achieved. I found out that I was playing.
- Comparative Examples 3-11 to 3-14 using other polysaccharides the shape immediately after squeezing was slightly inferior in spite of setting the addition amount higher than that of welan gum, and the edge was lost after 3 minutes. The conical shape also collapsed, and the preferred shape could not be maintained.
- Test Example 3-4 Popsicle Day Popsicles of soda and milk flavors were prepared based on the prescriptions in Tables 3-7 and 3-9 below, and the effect of inhibiting the oozing out of sugar was evaluated.
- Table 3-7 shows the added stabilizer and its added amount, the amount of sugar oozing out, or the texture, and the results are shown in Table 3-7 for soda-flavored popsicles and in Table 3-9 for milk-flavored popsicles.
- Step 1) While stirring the fructose-glucose liquid sugar and water, the pre-mixed sugar and stabilizer were added, dissolved by stirring at 80 ° C. for 10 minutes, and then cooled to 5 ° C. or lower.
- Step 2) Citric acid, colorant and fragrance were added to the preparation obtained in step 1) and the whole amount was corrected with water.
- Step 3) 80 g of the preparation obtained in Step 2) was filled into ice tubes and cured at ⁇ 30 ° C.
- Step 1) While stirring candy and water, premixed sugar, skim milk powder, emulsifier and stabilizer were added and dissolved by stirring at 80 ° C. for 10 minutes.
- Step 2) The total amount was corrected, homogenized with a homogenizer (first stage 10 MPa, second stage 5 MPa), and cooled to 5 ° C.
- Sherbet Bar was prepared based on the formulation shown in Table 3-11 below, and the sugar oozing suppression effect and texture were evaluated. Table 3-12 shows the stabilizers added, the amounts added, and the texture evaluation results.
- Step 1) While stirring fructose-glucose liquid sugar, syrup and ion-exchanged water, premixed sugar and stabilizer were added, stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to 5 ° C. or lower.
- Step 2) Fruit juice, citric acid, colorant, and fragrance were added to the preparation obtained in step 1), and the whole amount was corrected with water.
- Step 3) Freezing (overrun: about 8%) was performed, filled into an ice tube and cured at ⁇ 30 ° C.
- Test Example 3-6 Shaved Ice Shaved ice with soda and milk flavors was prepared based on the recipes in the following Tables 3-13 and 3-15. Stabilizers used and their amounts added, syrup viscosity, overrun, ice dispersibility (soda taste only) and spoonful were evaluated, and the results are shown in Tables 3-14 and 3-16.
- Step 1) While stirring syrup, fructose-glucose liquid sugar and water, premixed sugar and stabilizer were added, stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to 5 ° C.
- Step 2) Citric acid, colorant and fragrance were added to the preparation obtained in step 1) to correct the total amount.
- Viscosity measurement conditions B-type rotational viscometer, 5 ° C., 60 rpm Welan Gum: Bistop * 2 W * 1 Locust bean gum: Bistop * 2 D-30 * 1 Carrageenan: Carrageenin CSI-1 (F) * 1
- Example 3-13 In the soda-flavored formulations shown in Table 3-13, the overrun increased as the amount of welan gum added increased, and the dispersibility of ice improved. These improvements lead to an improvement in the production efficiency of shaved ice, which is a favorable effect. Further, in comparison with Comparative Example 3-25 in which ice dispersion force was imparted by loose gelation, Examples 3-30 and 3-31 had an effect of improving ice dispersibility even when the viscosity was low. It was high and the overrun property was also good. Example 3-30 had the same level of spoon as Comparative Example 3-25, but had the same degree of overrun despite its low viscosity. Further, in Example 3-31, although the overrun was comparable to that in Comparative Example 3-25, the spoon was good.
- ⁇ Preparation method> Step 1) While stirring the whole-fat-sweetened condensed milk, fructose-glucose liquid sugar, and water, premixed sugar, skim milk powder, emulsifier, and stabilizer were added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. Step 2) The total amount was corrected, homogenized with a homogenizer (first stage 10 MPa, second stage 5 MPa), and cooled to 5 ° C. Step 3) A fragrance was added to the preparation obtained in step 2). Step 4) Shake ice with a shaving machine, mix with hand mixer for 30 seconds with ice: syrup (preparation obtained in step 3)) 1: 1, fill into container, and cure at ⁇ 40 ° C. It was.
- Test Example 3-7 Frozen Beverage Based on the formulation shown in Table 3-17 below, a frozen beverage was prepared, and the melting rate and Brix when the resulting frozen beverage was thawed were measured over time and evaluated. Table 3-18 shows the types and amounts of added stabilizers and the evaluation results.
- Step 1) Stabilizer was added while stirring fructose-glucose liquid sugar and ion-exchanged water, and dissolved by stirring at 80 ° C. for 10 minutes.
- Step 2) To the preparation obtained in Step 1), 5 times concentrated citrus mixed fruit juice, citric acid, fragrance and coloring agent were added to adjust the total amount.
- Step 3) Heated to 95 ° C., replenished with evaporating water with hot water, and hot-packed into a 200 ml PET bottle.
- Step 4) After cooling, the mixture was cured with a thermostat at -20 ° C. to obtain a frozen beverage.
- Viscosity measurement conditions B-type rotational viscometer, 5 ° C., 60 rpm
- Example 3-39 of the welan gum addition group the ease of squeezing of the frozen beverage was exhibited between pH 2.6 and 3.6 without being affected by the change in pH. Also, it was found that there was no change in the Brix of the melt, and a uniform taste was obtained at the beginning and end of drinking of the frozen beverage.
- One blank product had a very large difference in Brix between the low melting rate and the high melting rate at any pH, and it was found that the change in taste was large at the beginning and end of drinking of the frozen beverage. Moreover, it was difficult to exude the frozen beverage.
- Test Example 3-8 Lact ice (combination of welan gum and polysaccharide) Lact ice was prepared based on the same formulation and production method as in Test Example 3-1, and the effects (formability, shape retention, water separation inhibition) of the combination of welan gum and polysaccharide were evaluated.
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Abstract
Description
より詳細には、本発明は以下の<1>~<3>の技術分野に関する。
<1>本発明は、泡含有組成物、特に泡の安定性が向上した泡含有組成物に関する。
<2>本発明は、また、卵白含有焼成菓子の食感改良方法に関する。
<3>本発明は、また、冷菓及びその安定化方法に関する。
前記泡含有組成物の一例として泡含有食品が挙げられる。
当該泡含有食品として、ホイップクリーム、ホイップデザート、飲料そのものから起泡した飲料、及び泡を層積した飲料等が挙げられる。このように、従来、様々な食品に泡が組み合わされている。
泡を含有する食品であるホイップクリームは、ケーキ、プリン、及びムース等のデザート又は洋菓子のトッピングに広く使用されている。
当該ホイップクリームには、
(1)牛乳等の乳由来のクリーム(例:生クリーム)等を用いているもの、及び
(2)いわゆる合成クリーム(非乳クリーム)と呼ばれる乳脂肪以外の脂肪を用いて、これに脱脂乳、脱脂粉乳、乳化剤、及び/又は香料等を混合して得られるもの
がある。
ホイップデザートとは、気泡が含まれている食品を広く指し、その例は、ムース、泡雪かん、ババロア、及びマシュマロを包含する。
これらは、単独の食品(例:ムース菓子)であってもよく、又はゼリー、若しくはプリン等に組み合わせて用いられてもよい。
(1)前述のクリーム又は乳成分等によって生じた泡を含有せしめること、或いは
(2)発泡成分を含有する粉体混合物を水又は果汁等の液体と混合して炭酸ガスの泡を発生させること等
の手段によって、スムーズな飲み口が付与された飲料が提供されている。
例えば、安定剤として、ヒドロキシプロピルセルロースを使用することは知られており、更にこれにモノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、又はソルビタン脂肪酸エステルなどの乳化剤と併用して使用することが知られている(特許文献1-1、特許文献1-2など)。しかし、当該技術には、(1)起泡(オーバーラン)が生じにくくなること、(2)泡の保形性が悪くなること、(3)離水が多いこと、及びこれに起因して、容器の口から花模様(又は星形)に絞り出したときに、エッジのキレが悪くなること、及び艶がなくなること、等の問題点がある。
他の例として、微結晶セルロース及びプルランから選ばれる高分子物質を含み、ホイップ後のオーバーランが200%以下であり、油分が40重量%以下の低油分クリーム(特許文献1-3)が提案されている。しかし、当該技術には、(1)長いホイップ時間が必要である問題、及び(2)経時によりフワフワとしたコシのない状態になること等の安定性の問題があった。
しかし、UHT処理を行った場合、オーバーランに時間がかかること、ミックスの粘度が上昇すること、起泡後の保形性が悪くなること、及び離水を起こしやすくなることなどの問題がある。
このような問題があるため、UHT殺菌後もオーバーラン性が良好であり、保形性維持、離水防止効果、及びボディ感の向上などの、ホイップクリームに求められる特性を付与できる組成物が求められている。
ゼラチンを使用したホイップデザートを製造する際、一般的な製法として、一旦加熱溶解したゼラチン含有溶液を10℃程度まで冷却することによりゲル化させた後、攪拌により当該ゲルを潰すことにより、ホイップデザートに気泡を含有させる。このとき、気泡を含有したままの状態でゲルが再セットされるので、良好なホイップデザートが出来る。
[1]飲料に乳化剤とエチルアルコールを添加し、気体と強制的に混和して気泡を得る方法(特許文献1-6);
[2]乳化剤として(a)ソルビタンモノ飽和脂肪酸エステル、プロピレングリコール脂肪酸エステルの何れか一方又は双方、及び(b)グリセリン二塩基酸脂肪酸エステル、クエン酸モノグルセリンエステル、ポリグリセリン脂肪酸エステル、蔗糖脂肪酸エステルより選択される1種以上を用いる方法(特許文献1-7);
[3]コーヒー抽出液に、コーヒー飲料全量中の乳脂肪分が0.05重量%以上となる量の乳成分を起泡剤とともに添加する方法(特許文献1-8);
乳入り飲料の製造工程において、飲料全量中の乳脂肪分が0.1重量%以下となる量の[4]乳成分を、起泡剤とともに原料液に添加する方法(特許文献1-9);
乳ペプチドと水溶性ヘミセルロースを飲料に添加して容器に充填した後、振盪する方法(特許文献1-10);
[5]水との接触で発泡する発泡剤が充填された空洞部を有する固形飲料(特許文献1-11);
発泡成分として炭酸塩及び有機酸を含有し、上昇融点24℃~40℃の常温固体油脂を用いて造粒したことを特徴とする発泡性良好な発泡性粉末飲料(特許文献1-12);並びに
[6]a)液戻し時にガスを放出する発泡成分、及びb)遅延溶解性を有する飲料又は食品の粉末又は成分を含む組成物(特許文献1-13)
などが提案されている。
すなわち、これらの方法では、
(1)飲料溶液内に形成された気泡が速やかに飲料表面に上昇し、飲料溶液内部に気泡が残存しにくいという問題、並びに
(2)(a)飲料を瓶等の容器からコップ等の容器に注ぐとき、及び(b)容器に入れた飲料を飲むときに、飲料の液体部分だけが出て肝心の気泡が容器内に残留するので、摂取者が滑らかな食感を楽しめないという問題
等の問題があった。
通常理解される通り、洗浄剤は、泡を発生し、及び洗浄目的に使用されることができる。
洗浄剤中には、洗浄の対象物に適した溶媒や多様な成分が混合されており、使用時の利便性も考慮された剤形が取られている。特に近年では、石鹸をはじめ、洗濯洗剤、柔軟剤、及び台所用の洗剤など、そのほとんどが液状品の形態を有する傾向にある。
泡は、
(1)分離した汚れが対象物に再度付着することを防止すること、及び
(2)汚れ成分への界面活性剤等の接触時間を長くすること
等の効果を有することができる。
特定のセルロース、界面活性剤、及び水を含有するスプレー用液体洗浄剤組成物(特許文献1-15);
特定のセルロース微粒子、及び液状分散体を含有する組成物をスプレー噴霧装置に充填したスプレー剤(特許文献1-16)
が提案されている。
別の技術として、特許文献1-17、及び特許文献1-18等には、洗浄剤のたれ落ちを抑制する方法が開示されているが、これらはいずれも「液体」のたれ落ちを抑制するものであり、本発明のように「泡」のたれ落ちの抑制を実現するものでも、示唆するものでもない。
従来、食品の品質(例えば、増粘性、ゲル化性、安定性、分散性、乳化性、又は起泡性などの物性)を改良する、或いは食物繊維等の有用成分を強化(enrichment)する等の目的で、種々の食品ハイドロコロイドが使用されている。食品ハイドロコロイドとは、水を分散媒体として食品中に存在する、粒子径約1μm以下のタンパク質又は多糖類等の粒子を指す。食品ハイドロコロイドは特異な物性を有し、それ自身が食品素材として有用なだけでなく、他の食品に少量添加することで食品の物性や機能性を改良する作用がある。食品のおいしさを支配する要因の一つである食感(テクスチャー)と食品物性の間には密接な関係があり、食品物性を制御することができる食品ハイドロコロイドはテクスチャーモディファイアーとも呼ばれている。
これらの要望に応えるための方法として、機能性が異なる複数の食品ハイドロコロイドを併用し、その相補的又は相乗的効果により当該要望を解決する方法が考えられている。
例えば、キサンタンガムとグァーガム、キサンタンガムとローカストビーンガム、キサンタンガムとグルコマンナン等の各組み合わせによる、ゲル強度の上昇や離水の減少等の効果(非特許文献2-1)が知られている。しかしながら、多様化する市場のニーズに応えるために、更に高度な機能性を有する、新規な素材が求められている。
一般的に冷菓は、氷結晶が育ちにくく水分移行が起こりにくい-18℃以下での保存及び流通が望ましい。しかし、製造工場から販売店舗までの輸送時や店内倉庫から店内のショーケースに移されるまでの間、冷菓が常温に置かれ、冷菓の温度が上昇することがある。また、保管する冷凍庫の開閉により冷凍庫内の温度が、冷凍庫の温度とされる-18℃以下の温度より10℃以上も上昇する場合がある。かかる温度変化(ヒートショック)が起こると、冷菓から、融けた水分が出てしまう離水現象や糖分が染み出してしまう現象が起こる。
種子由来では、ガラクトマンナン(例えば、グァーガム、タラガム、ローカストビーンガム等)、水溶性ヘミセルロース、タマリンドシードガム、大豆多糖類、澱粉及びサイリウムシードガムが挙げられ、
根茎由来では、コンニャク粉、グルコマンナン及び澱粉が挙げられ、
樹液由来では、アラビアガム、トラガントガム、カラヤガム、及びガティガムが挙げられ、
果実由来では、ペクチン(ローメトキシル(LM)ペクチン、ハイメトキシル(HM)ペクチン)が挙げられ、
海藻由来では、寒天、カラギナン、及びアルギン酸類(例えば、アルギン酸、アルギン酸塩)が挙げられ、
微生物由来では、キサンタンガム、ジェランガム、プルラン、スクシノグリカン、及びカードランが挙げられ、及び
動物由来では、ゼラチン等が挙げられる。そのほか、発酵セルロース、微結晶セルロースなどのセルロース類、加工澱粉などが挙げられる。
多様化する冷菓市場のニーズに応えるために、高度な機能性を持つ新規な素材が求められている。
ホイップクリーム、ホイップデザート、及び泡含有飲料等の食品;頭髪用シャンプー、ボディーシャンプー、ボディーソープ、ハンドソープ、洗顔料、浴室用洗浄剤、換気扇用洗浄剤、ガラス用洗浄剤、台所用洗浄剤、及び洗濯用洗浄剤等の洗浄剤;及びヘアカラー等の泡含有組成物における泡の安定化方法を提供することを目的とする。また、泡含有組成物の気泡保持能力を高めることで、泡含有組成物[例:好ましくは食品、特に飲料]の内部に形成された気泡を、安定的に保持することを可能とする方法を提供することを一つの目的とする。
本発明者らは、前記課題を解決すべく鋭意研究を重ねていたところ、気泡安定化剤として、ウェランガムを用いることによって、ホイップクリーム、ホイップデザート、及び泡含有飲料のいずれにおいても、前記のような泡の安定化向上効果が得られるという知見を得た。
本発明は、このような各種知見に基づいて完成されたものである。
[項1-1]ウェランガムを含有する、泡含有組成物。
[項1-2]飲食品、洗浄剤、又はヘアカラーである、項1-1に記載の泡含有組成物。
[項1-3]前記飲食品が、ホイップクリーム、ホイップデザート、又は泡含有飲料である、項1-1又は1-2に記載の泡含有組成物。
[項1-4]前記洗浄剤が、頭髪用シャンプー、ボディーシャンプー、ボディーソープ、ハンドソープ、洗顔料、浴室用洗浄剤、換気扇用洗浄剤、ガラス用洗浄剤、台所用洗浄剤、又は洗濯用洗浄剤である、項1-1又は1-2に記載の泡含有組成物。
[項1-5]ウェランガムの含量が0.01~1質量%である、項1-1~1-4に記載の泡含有組成物。
[項1-6]ウェランガムを泡含有組成物に添加することを含む、泡の安定化方法。
[項1-7]ウェランガムの添加量が0.01~1質量%である、項1-6に記載の泡の安定化方法。
[項1-8]ウェランガムを含有する、泡含有組成物用安定化剤。
本発明者らは、前記従来技術の問題点に鑑み、主にウェランガムの基礎的性質について鋭意研究を重ねていたところ、ウェランガムが、従来の食品ハイドロコロイドに比べて焼きメレンゲ等の卵白含有焼成菓子の食感改良に優れていることを見いだした。即ちウェランガムを利用することによって、従来の食品ハイドロコロイドでは実現できなかった食感を対象食品に対して付与できること等を確認して、本発明を完成するに至った。
[項2-1]ウェランガムを含有する、卵白含有焼成菓子。
[項2-2]ウェランガムを含有しないことを除いて同じ原料から製造された卵白含有焼成菓子との比較において改良された食感を有する、項2-1に記載の卵白含有焼成菓子。
[項2-3]項2-2に記載の卵白含有焼成菓子であって、
前記改良された食感が、(1)より高いサクサク感、(2)より高い口どけ性、又はその両方を含む、卵白含有焼成菓子。
[項2-4]項2-1~2-3のいずれか1項に記載の卵白含有焼成菓子の製造方法であって、
卵白、及び気泡を含有する材料を焼成する工程を含む製造方法。
[項2-5]項2-4に記載の製造方法で製造された、項2-1~2-3のいずれか1項に記載の卵白含有焼成菓子。
[項2-6]ウェランガムを添加することを含む、卵白含有焼成菓子の食感改良方法。
[項2-7]食感の改良が、(1)より高いサクサク感、(2)より高い口どけ性、又はその両方の付与を含む項2-6に記載の食感改良方法。
[項2-8]ウェランガムを添加することを含む、卵白含有焼成菓子の製造方法。
[項2-9]前記焼成菓子が、ウェランガムを含有しないことを除いて同じ原料から製造された卵白含有焼成菓子との比較において改良された食感を有する焼成菓子である、項2-8に記載の製造方法。
[項2-10]前記改良された食感が、(1)より高いサクサク感、(2)より高い口どけ性、又はその両方を含む、項2-9に記載の製造方法。
[項2-11]ウェランガムを含有する、卵白含有焼成菓子用食感改良剤。
本発明者らは、前記課題の解決を図るため鋭意研究を行ったところ、ウェランガムを冷菓に添加することにより、冷菓の安定性が向上するとの知見を得るに至った。即ち、ウェランガムを冷菓に添加することによって、冷菓に含まれる固形成分、気泡や氷といった分散質が分散媒に均一に分散され、冷菓の望ましい状態が維持されることとなった。このようなウェランガム添加によって、冷菓に含まれる固形成分等の分散性や冷菓の造形性や保形性をはじめ、ヒートショック耐性、オーバーラン性、さじ通りや口どけ等の向上を達成することができるとの知見を得た。
本発明の一態様は、かかる知見に基づいて開発されたものであり、及び次の側面を含む。
[項3-1]ウェランガムを含有する冷菓(好ましくは、ウェランガムを含有し、且つ安定性が高い冷菓)。
[項3-2]ウェランガムを0.001~1.0質量%含有する、項3-1記載の冷菓。
[項3-3]さらに、ローカストビーンガム及び/又はグァーガムを含有する項3-1又は2に記載の冷菓。
[項3-4]さらに、タマリンドシードガムを含有する項3-3に記載の冷菓。
[項3-5]ウェランガムを添加することを含む、冷菓の安定化方法。
[項3-6]ウェランガムは、前記冷菓のウェランガム含有量が0.001~1.0質量%の範囲内になる量で添加される、項3-5に記載の冷菓の安定化方法。
[項3-7]さらにローカストビーンガム及び/又はグァーガムを添加する、項3-5又は3-6に記載の冷菓の安定化方法。
[項3-8]さらに、タマリンドシードガムを添加する、項3-7に記載の冷菓の安定化方法。
[項3-9]ウェランガムを添加することを含む、冷菓の製造方法。
[項3-10]ウェランガムは、前記冷菓のウェランガム含有量が0.001~1.0質量%の範囲内になる量で添加される、項3-9記載の冷菓の製造方法。
[項3-11]さらにローカストビーンガム及び/又はグァーガムを添加することを含む、項3-9又は3-10に記載の冷菓の製造方法。
[項3-12]さらにタマリンドシードガムを添加することを含む、項3-11に記載の冷菓の製造方法。
本明細書中の記号及び略号は、特に限定のない限り、本明細書の文脈に沿い、本発明が属する技術分野において通常用いられる意味に理解できる。
本明細書中、語句「含有する」は、語句「から本質的になる」、及び語句「からなる」を包含することを意図して用いられる。
特に限定されない限り、本明細書中に記載されている工程、処理、又は操作は、室温で実施され得る。
本明細書中、室温は、10~40℃の範囲内の温度を意味する。
本明細書中、「食品加工品」とは、加工された物質である食品を意味することができる。
本明細書中、「食品加工品」の材料組成物(すなわち、食品加工用組成物)とは、準加工された物質、又はそのままの物質を含有する組成物であることができる。
本明細書中、「食品」は、狭義に理解され得る食品に加えて、飲料、チューインガム、及び食品の製造、調製、又は処理に用いられた全ての物質を包含する。
本明細書中、「食品」は、健康食品、機能性表示食品、特定保健用食品、栄養機能食品及び特別用途食品を包含する。
本明細書中、「添加」とは、文脈により、製品(これは、中間製品を包含する)の材料として用いること(又は添加すること)を意味することができる。
当該泡含有組成物における泡の量、及び泡の状態は特に制限されず、当該組成物は、例えば、その1以上の部分(例:上面、上方、上層、内部)に泡を保持するもの、又は当該組成物全体が泡状であるものであることができる。
本発明における泡含有食品とは、食品中に気泡を含有するものであり、その泡も含めて飲食するものを指す。該食品における泡の量は特に制限されず、食品の上面に泡を保持するもの、食品の一部分を泡状に変化させるもの、さらには食品全体を泡状にするもののいずれであってもよい。
具体的には、
ホイップクリーム、生クリーム、ムース、及びマシュマロ等のホイップデザート等である食品、
スムージー風飲料、カップチーノコーヒー、及びミルクセーキ等の泡含有飲料、
メレンゲ、チョコレート、及びグミ等の製菓、
アイスクリーム、アイスミルク、及びラクトアイス等の冷菓
等が例示できる。
なかでも好ましくは、身体用、又は住宅用の洗浄剤
[例:頭髪用又はボディ用のシャンプー、洗顔料、及びハンドソープ等の身体表面の洗浄に用いられる洗浄剤;
住宅の床、壁、窓、浴室(特にその浴槽)、洗面所、又はトイレに使用される洗浄剤]が挙げられる。
本発明の泡含有組成物の更に別の例としては、
白髪染め、若しくは毛染めに用いられるヘアカラー、化粧品、シェービングフォーム、発泡入浴剤(バスフィズ)、除毛剤、育毛剤、殺虫剤、漂白剤、消火剤、観賞魚用餌、園芸用肥料、自動車のタイヤ若しくは革靴用の艶出し剤等が挙げられる。
これらは、いずれも、好ましくは、泡を生じる(又は泡を有する)ことによって、その用途に関する好適な性質を有する組成物であることができる。
ウェランガムは、スフィンゴモナス属細菌(Sphingomonas sp.)の培養液から得られた多糖類を主成分とするものである。簡便には、一般に流通している市販製品を利用することが可能であり、具体的には三栄源エフ・エフ・アイ株式会社のビストップ(登録商標)W等が例示できる。
具体的には、
泡含有組成物が食品(例:ホイップクリーム、ホイップデザート)である場合は、食品100質量%あたりウェランガムが0.01~1質量%、及び好ましくは0.05~0.5質量%となる添加量の範囲を挙げることができる。
また、泡含有組成物が飲食品(例:泡含有飲料)である場合は、飲食品100質量%あたりウェランガムが0.01~1質量%、及び好ましくは0.05~0.3質量%となる添加量の範囲を挙げることができる。
また、泡含有組成物が洗浄剤である場合は、洗浄剤100質量%あたりウェランガムが0.01~1質量%、好ましくは0.02~0.8質量%となる添加量の範囲を挙げることができる。
なお、ウェランガムの添加量は前記範囲に限定されず、これを添加する組成物に応じて適宜変更することができることはいうまでもない。
カラギナン、グルコマンナン、アラビアガム、ガティガム、ジェランガム、グァーガム、ローカストビーンガム、キサンタンガム、ペクチン、アルギン酸及びその塩、水溶性大豆多糖類、サイリウムシードガム、タラガム、カラヤガム、トラガントガム、タマリンドシードガム、発酵セルロース、微結晶セルロース、カルボキシメチルセルロース、カードラン、プルラン、及びデンプン等
を挙げることができる。
当該増粘多糖類は、1種を単独で、又は2種以上の組合せで用いられ得る。
本発明の泡含有組成物が食品である場合、前記の各種成分としては、例えば、乳製品、糖類、乳化剤、香料、及び油脂等を挙げることができる。
具体的には、当該乳製品としては、牛乳、生クリーム、脱脂粉乳、濃縮乳、及び練乳を例示でき、並びに当該油脂としては、バター、ヤシ油、パーム油、及びナタネ油を例示できるが、これらに限定されるものではない。
例えば、本発明の対象となる泡含有組成物が洗浄剤である場合、
前記の各種成分としては、例えば、
固形石けん、粉末石けん、複合石けん等の石けん類;
アニオン界面活性剤(例:直鎖アルキルベンゼンスルフォン酸塩、アルキル硫酸エステル塩、α-オレフィンスルフォン酸塩、エーテル硫酸エステル塩、アルキルフェニルポリエチレングリコールエーテル、アルキルポリエチレングリコールエーテル)、ノニオン界面活性剤(例:ポリオキシエチレンアルキルエーテル、脂肪酸アルカノールアミド、アルキルポリグルコシド)、カチオン界面活性剤(例:ジ長鎖アルキル型第四級アンモニウム塩、モノ長鎖アルキル第四級アンモニウム塩等)、両性界面活性剤(例:アルキルジメチルアミノ酢酸ベタイン、脂肪酸アミドプロピルベタイン)等の界面活性剤;
無機ビルダー(例:各種ゼオライト、非晶質アルミノ珪酸塩、ピロリン酸ナトリウム、炭酸ナトリウム、結晶性珪酸ナトリウム、硫酸ナトリウム、トリポリリン酸ナトリウム等)、有機ビルダー(例:アミノカルボン酸塩、ヒドロキシアミノカルボン酸塩、ヒドロキシカルボン酸塩、シクロカルボン酸塩、エーテルカルボン酸塩、有機カルボン酸塩ポリマー等)等の洗浄力補助剤;
炭酸塩、珪酸塩、リン酸塩、ホウ酸塩、アミン類等のアルカリ剤;
プロテアーゼ、リパーゼ、アミラーゼ等の酵素剤;
カルボキシメチルセルロース(CMC)、ポリエチレングリコール等の再汚染防止剤;
その他、漂白剤、柔軟化剤、泡コントロール剤、蛍光増白剤、還元剤、香料、色素及び抗菌剤等を挙げることができる。
例えば、
(1)泡の発生に従来用いられている、工業用ミキサー、ビーター、カッティングマシーン等の攪拌機、ホイッパー、又はハンドミキサー等の機器、並びにスクィズフォーマー、ポンプフォーマー、スプレー容器、エアゾール容器、又はノンエアゾール容器等の容器によって起泡させる方法;
(2)泡含有組成物を入れた容器全体を振とうする方法;及び
(3)水と混合する際に炭酸ガスを発生させて発泡する方法
が例示できる。
これらの方法は、単独で、又は任意で組み合わせて実施できる。
有機酸としては、例えば、酒石酸、クエン酸、フマル酸、コハク酸、リンゴ酸、グルコン酸、シュウ酸、マロン酸、グルタル酸、アジピン酸、グリコール酸、ジグリコール酸、ニトリロ三酢酸、エチレンジアミン四酢酸、アスコルビン酸、乳酸、酢酸等、並びに及びこれらのナトリウム塩、及びカリウム塩等が挙げられる。
無機酸としては、例えば、リン酸塩(例:リン酸三カルシウム、リン酸一水素カルシウム、リン酸水素二ナトリウム、リン酸水素二カリウム、リン酸二水素カルシウム、リン酸二水素ナトリウム、リン酸二水素カリウム、ピロリン酸四カリウム、メタリン酸ナトリウム、メタリン酸カリウム、ポリリン酸ナトリウム、ポリリン酸カリウム等)等が挙げられる。
なかでも、好ましくは有機酸から選ばれる1種以上であり、より好ましくは酒石酸、クエン酸、フマル酸、コハク酸、リンゴ酸、及びグルコン酸からなる群より選択される1種以上である。
当該「泡含有組成物用安定化剤」は、特に好適に、泡の安定化剤であることができる。
これら食品に対するウェランガムの添加順序は特に制限されるものではなく、卵白を泡立てる前に添加、泡立てながら添加、或いは卵白を泡立てた後にウェランガムを添加し混合するいずれの時期であってもよい。
具体的には、
増粘安定剤[例:キサンタンガム、ガラクトマンナン、ジェランガム、カラギナン、セルロース、大豆多糖類、澱粉(例:加工澱粉)、ゼラチン];
乳化剤[例:レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル];及び
賦形剤[例:デキストリン、シクロデキストリン、ブドウ糖、ショ糖、乳糖、トレハロース]
を例示できる。
該食感改良剤の構成割合は、製造する卵白含有焼成菓子に応じて任意の添加量、割合とすることができる。
当該改良された食感は、(1)より高いサクサク感、(2)より高い口どけ性、又はその両方を含むことができる。
更に、焼きムラの発生が抑制される。
これらは、ウェランガムの添加により、食品中に泡が均一に分散し、且つその大きさのばらつきも小さくなることができることに基づくと推測されるが、本発明はこれに限定されるものではない。
焼成もまた、通常の方法、及び条件を採用して実施すればよい。
本発明にかかる卵白含有焼成菓子の製造方法においては、ウェランガムを食品の原料として添加するだけでよく、その際のウェランガムの食品への添加方法は特に制限されない。例えば、他の粉体原料と予め混合する方法、予め水に溶解して添加する方法、練りこみ等、従来公知の方法を使用することができる。さらに製造において特段の設備や条件を必要としないため、経済的にも優位である。
<3>冷菓
添加量が0.001質量%より低いと十分な食感及びヒートショック耐性(離水抑制効果)が発揮されず、一方、1.0質量%以上添加してもそれ以上の効果は見込めず、更には粘度等の上昇により製造又は作業効率が低下する。
また、固形物分散性を向上させるためには冷菓に対してウェランガムを通常0.01~1.0質量%、好ましくは0.02~0.8質量%となるような量を添加することが望ましい。
添加量が0.01質量%より低いと十分な分散効果が発揮されず、一方、1.0質量%以上添加してもそれ以上の効果は見込めず、更には粘度等の上昇により製造又は作業効率が低下する。
本発明に係る冷菓へのウェランガムの添加は、ウェランガム単独で添加してもよいが、後述する冷菓製造に従来用いられている各種成分と製剤化し、冷菓用安定剤として添加してもよい。
係る冷菓用安定剤は、ウェランガムの添加量が前記範囲となるように、ウェランガムの含量を適宜調製できる。
(1)冷菓の造形性、又は保形性が向上する。
(2)糖分の染み出し、及び離水を抑制でき、冷菓のヒートショック耐性が向上する。
(3)果汁に含まれるパルプなどの不溶性固形分及びフリージングによって凍結した水分、砕いた氷などの固体成分の分散性が向上する。
(4)気泡が均一に分散し、オーバーラン性が向上する。
(5)さじ通り、又は口どけが向上する。
(6)凍結飲料をもみ出しやすくなる。
尚、本発明でいう安定化とは、前記の効果の1以上を奏させることを意味することができる。
また、本発明でいう「安定性が高い」とは、前記の効果の1以上を奏されていることを意味することができる。
通常、冷菓は冷凍庫の開け閉め、又は保存流通中の温度変化(ヒートショック)によって溶融することがある。その結果、冷菓から水分が染み出してしまう離水現象、及び糖分が染み出してしまう現象が起こる。
溶融時に離水の多い組織とは、組織に含有されている水、油脂(これらは、固形分であり得る。)、及び/又は空気の安定性が非常に悪い組織である。そのような不安定な組織は、ヒートショック時に容器内での成分移行が起こりやすいため、不均一な組織分布となり、味の濃淡の変化、及び食感の変化、離水した水分の蒸発、及び冷菓中の閉じ込められていた空気の抜け出し等を生じることにより、冷菓がシュリンク(容積減少)してしまう問題、並びにコーン又は最中の皮がアイスクリームからの離水又は揮発により湿り、製造直後のサクサクとした、若しくはパリッとした食感(crispy texture)が損なわれてしまう問題等があった。
本発明の離水抑制効果により、アイスクリームのコーン、及び最中アイスの皮(thin crisp wafers of "monaka" icecream)の食感の喪失を抑えることができ、長期間の保存安定性にも優れた冷菓を提供することができる。
ショ糖、異性化糖、乳糖、麦芽糖、ブドウ糖、果糖、転化糖、水あめ、粉末水あめ、還元麦芽水あめ、蜂蜜、トレハロース、パラチノース、D-キシロース等の糖類;
キシリトール、ソルビトール、マルチトール、エリスリトール等の糖アルコール類;並びに
サッカリンナトリウム、サイクラメート及びその塩、アセスルファムカリウム、ソーマチン、アスパルテーム、スクラロース、アリテーム、ネオテーム、アドバンテーム、ステビア抽出物に含まれるステビオサイド等の高甘味度甘味料
を挙げることができる。
例えば、
グリセリン脂肪酸エステル(例:モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、クエン酸若しくは乳酸等の有機酸モノグリセリド、ポリグリセリン脂肪酸エステル)、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、サポニン、ポリソルベート、ステアロイル乳酸塩(ナトリウム塩、カルシウム塩)
等などを挙げることができる。
他の多糖類の例として、グルコマンナン、ガラクトマンナン(例:ローカストビーンガム、グァーガム、タラガム等)、タマリンドシードガム、カラギナン、トラガントガム、カラヤガム、キサンタンガム、脱アシル型ジェランガム、ネイティブ型ジェランガム、アラビアガム、ガティガム、マクロホモプシスガム、寒天、ゼラチン、ペクチン、カードラン、アルギン酸類(例:アルギン酸、アルギン酸塩)、カルボキシメチルセルロース、メチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、微結晶セルロース、発酵セルロース、微小繊維状セルロース、大豆多糖類、グルテン分解物、及び乳化性澱粉等から選ばれる1種又は2種以上を挙げることができる。
その他、ミネラル分(例:カルシウム等)、ビタミン、カテキン、及びプロテイン類などの栄養強化に用いられるような食品素材;並びに
果肉、ナッツ類、クッキー、チョコレート、クルトン、パン、及びソース類などの冷菓の風味、及び食感にバラエティを持たせるために不溶性の固形分
を適宜冷菓に添加することができる。
処方中、特に記載がない限り、処方の数値の単位は「質量部」である。
特に記載がない限り、「部」は「質量部」である。
特に記載がない限り、「%」は「質量%」である。
文中、*1は、三栄源エフ・エフ・アイ株式会社製であることを示す。
文中、*2は、三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。
評価の記号◎は特に優を、記号〇は優を、記号△は良を、及び記号×は不良を示すことができる。
各表中の「ブランク」は、同表中(又はその中の区分中)の実施例、又は比較例についてのブランクである。
次の表1-1の処方に基づき、酸性乳飲料を調製した。使用した泡の安定化剤については、その種類と添加量を表1-2に示す。得られた酸性乳飲料の粘度、振とう試験による評価及び保存後の状態についても表1-2に示す。
段階1) 20%の脱脂粉乳溶液を調製した。
段階2) イオン交換水を入れた容器に砂糖、酸性乳飲料用安定剤、泡の安定化剤、クエン酸三ナトリウムの粉体混合物を添加し、80℃にて10分間撹拌溶解後、常温まで冷却した。
段階3) 段階2)で得た調製物にスクラロース、段階1)で得た調製物、クエン酸、乳化剤の順に加え全量調整した。
段階4) 75℃まで昇温後、ホモジナイザーにて均質化(第一段10MPa、第二段5MPa)し、93℃達温にてPET容器にホットパック充填した。
段階1) 100mlのメスシリンダーに、試料60mlを泡立たないように入れた。
段階2) 30回上下に振とうさせて、直後と10分間静置後の状態を確認した。
<評価方法>
○:境目なし
△:境目があるが、薄く分かりにくい。
×:境目がくっきりと分かれている。
ウェランガムとグァーガム、発酵セルロースを酸性乳飲料に添加して、振とうによる起泡性を検証したところ、グァーガムを添加した比較例1-1では、10分間の静置後には泡と液層が分離していた。一方、ウェランガムを使用した実施例1-1では、発酵セルロースの添加量よりも少ない量で同等の効果が得られ、10分間静置後であっても液層が発生せず、泡の安定な状態が保たれていた。
次の表1-3の処方に従い、ホイップデザートを調製した。使用した泡の安定化剤の種類と添加量については、表1-4に示す。得られたホイップデザートのミックス粘度、オーバーラン、起泡状態及び泡の保持性に関する数値、評価についても表1-4に示す。
段階1) イオン交換水、牛乳、生クリーム、ヤシ油を撹拌しつつ、脱脂粉乳、砂糖、ゼラチン、泡の安定化剤、乳化剤、クエン酸三ナトリウムを加え80℃10分間加熱撹拌溶解した。
段階2) 香料を加え、全量補正した。
段階3) 75℃でホモジナイザー(第一段10MPa、第二段5MPa)にて均質化を行った。
段階4) 60℃の湯浴上でハンドミキサーで3分間ホイップをした。
段階5) 容器に充填した。
段階6) 冷却固化させた。
ウェランガムを併用することにより、60℃でホイップしても泡が抜けずにホイップデザートを作ることができた。発酵セルロースと比較しても、同等以上の効果を有していた。
また、粘度が高いほどオーバーランが低くなるが、ウェランガムは比較的高粘度でも高オーバーランが可能であり、発酵セルロースよりも高くなりキメの細かい泡を含んでいた。
ウェランガム0.1%添加の実施例1-2では、発酵セルロースよりも低粘度にもかかわらず気泡の分散状態が良かった(発酵セルロース添加の比較例1-5、及び1-6では、上部の起泡が多めになっていた)。キサンタンガムで粘度を付与したミックス(比較例1-2、及び1-3)では、ウェランガムや発酵セルロースよりも泡が抜け気味であった
次の表1-5の処方に基づき、果汁飲料を調製した。使用した泡の安定化剤については、その種類と添加量を表1-6に示す。得られた果汁飲料の粘度、振とう試験による評価及び保存後の状態についても表1-6に示す。
段階1) 果糖ぶどう糖液糖とイオン交換水を入れた容器に砂糖、泡の安定化剤の粉体混合物を添加し、80℃にて10分間撹拌溶解後、常温まで冷却した。
段階2) 段階1)で得た調製物にL-アスコルビン酸、果汁、クエン酸、香料、乳化剤の順に加え全量調整した。
段階3) 75℃まで昇温後、ホモジナイザーにて均質化(第一段10MPa、第二段5MPa)し、93℃達温にてPET容器にホットパック充填した。
段階1) 100mlのメスシリンダーに、試料60mlを泡立たないように入れた。
段階2) 30回上下に振とうさせて、直後と10分間静置後の状態を確認した。
<評価方法>
○:境目なし
△:境目があるが、薄く分かりにくい。
×:境目がくっきりと分かれている。
ウェランガム、ハイメトキシル(HM)ペクチン、発酵セルロース、キサンタンガムをそれぞれ果汁飲料に添加して、振とうによる起泡性を検証したところ、HMペクチンと発酵セルロース、キサンタンガムを添加した比較例1-7~1-9では、10分間の静置後には泡と液層が分離していた。一方、ウェランガムを使用した実施例1-4では、前記素材の添加量と同程度で効果が得られ、10分間静置後であっても液層が発生せず、泡の安定な状態が保たれていた。
次の表1-7の処方に基づき、炭酸ガスを発生して泡状となる粉末状の発泡飲料を調製した。
前記粉体の混合物を調製した。次いで常温の水100gに添加し、手攪拌30~60秒を行い、発泡飲料を得た。
粉体を水に添加すると速やかに発泡が始まり、40秒程度で全体が泡状となった。60秒間の攪拌後は、飲料全体がスムージーのような泡状となっており、ストローでもスプーンでも喫食が可能な状態であった。食してみると、さわやかな酸味と香味を有していた。かかる飲料を一時間静置しても、離水や泡の消失等は生じず、安定な飲料が得られることがわかった。
次の表1-8の処方に基づき、洗顔料を調製した。
段階1)ココイルグリシンNa、ラウロアンホ酢酸Na、ポリオクタニウム‐39、1,3-Butylene Glycol、グリセリン及びメチルパラベンを容器に入れ、60℃で10分間撹拌溶解した。
段階2)イオン交換水にキサンタンガム又はウェランガムを添加し、撹拌溶解した。
段階3)段階2)で得た調製物を撹拌しながら段階1)で得た調製物を少量ずつ添加した。
段階4)ポンプフォーマーでろ紙の上に泡を2.5g吐出した。
<評価方法>
10分後までの泡の状態を外観観察した。また、泡の触感を官能評価した。さらに、10分後にろ紙に染み出した水分を目視にて確認し、離水の評価を行なった。
結果を表1-9に示す。
増粘多糖類を含まない比較例1-10は、泡の作成直後から泡が縮み始めた。また、触感はさらっとしており、なめらかさがなかった。また、泡の作成直後から離水が発生した。
キサンタンガムを含む比較例1-11は、泡を作成して5分後から泡が縮み始め、泡の安定性が低かった。また、触感はややなめらかさを有していた。また、泡を作成して7分後から離水が発生した。
ウェランガムを含む実施例1-5及び1-6は、泡を作成して10分経過後も泡が縮むことなく、高い安定性を有していた。また、触感はなめらかで、もっちりとしたボディ感を有していた。また、泡を作成して10分経過後も離水が発生しなかった。
次の表1-10の処方に基づき、スプレー式洗剤を調製した。
段階1)イオン交換水に、ウェランガムを添加し、撹拌溶解した。
段階2)イオン交換水に、エチレンジアミン四酢酸、及びクエン酸を溶解させ、水酸化ナトリウムにてpH7に調整した。
段階3)段階1)で得た調製物に、段階2)で得た調製物、アルキルベンゼンスルホン酸ナトリウム、ドデシルポリオキシエチレンエーテル、及びエチルカルビトールを加え、撹拌混合した。
段階4)トリガー式スプレー容器に段階3)で得た調製物を充填した。
<評価方法>
垂直に立てかけたアクリルパネルに15cm離れた距離から洗剤を噴出した。この際、アクリルパネルの高さ22cmの位置に泡ができるように洗剤を噴出し、泡がアクリルパネルの下端(高さ0cm)までたれ落ちるのに要する時間を滞留時間とした。
ウェランガムを含まない比較例1-12では、滞留時間が15秒間だった。一方、ウェランガムを含む実施例1-7では、滞留時間が32秒間であり、泡のたれ落ちが顕著に抑制された。
次の表2-1の処方に基づき、焼きメレンゲを調製した。使用した食感改良剤の種類と添加量については、表2-2に示す。メレンゲのホイップ後の起泡性、離水の状態、及び焼成後の食感を評価し、その結果を同じく表2-2に示す。尚、離水の評価は、ホイップ後のメレンゲをプリンカップに充填し、20℃で2時間静置し、目視にて評価を行った。また、焼成後の食感は、+が多いほど高い評価であることを示す。
段階1)イオン交換水に食感改良剤を加え、80℃にて10分間撹拌し、10℃まで冷却した。
段階2)卵白を10℃まで冷却した。
段階3)ボールに、卵白、食塩、及び段階1)で得た調製物を加えた。
段階4)ハンドミキサーにて1分間ホイップした。
段階5)砂糖を30秒間かけて加え、さらに1分間ホイップした。
段階1)ホイップ後のメレンゲを袋に充填し、及び絞り器にて3gの花形(星形)に成型した。
段階2)オーブンにて100℃で焼成した。
キサンタンガムを用いた比較例2-1では、ブランクと比較して焼成後の食感もやや口溶けが良く感じられたが、その差はわずかであり、十分な効果とは言えないものであった。キサンタンガムの添加量を増やした比較例2-2でもサクサク感は向上していたが、キサンタンガム特有の粘りを強く感じるようになり、焼きメレンゲの口溶けが著しく損なわれていた。
大豆多糖類を使用した比較例2-3、及び2-4は、ブランクよりもサクサク感は向上していたが、焼成中にメレンゲの気泡のきめが荒くなり、焼きムラとなってざらつきを感じるようになった。
微結晶セルロース製剤を使用した比較例2-5、及び2-6は、大豆多糖類よりもさらに焼成時の安定性が悪く焼きムラを生じ、食感にざらつきが感じられる他、底部が離水してカラメル様の焦げが生じてしまった。
ウェランガムを使用した実施例2-1~2-5では、キサンタンガム添加の比較例2-1よりもメレンゲ焼成後の崩壊性がよく、さらにメレンゲの焼成後も気泡のきめの細かさが維持できており、ブランクと比較しても明らかに口溶けのよいサクサクとした食感を有する焼きメレンゲができた。
ウェランガムと大豆多糖類を併用した実施例2-6、及びウェランガムと微結晶セルロースを併用した実施例2-7においては、それぞれの課題であった焼成時の焼きムラがウェランガムの添加によって低減され、かつ好ましいサクサク感、口溶けを有する焼きメレンゲを調製することができた。
段階1)5℃に冷却した卵白をハンドミキサーで混ぜながら、そこに徐々に砂糖を加え、ツノが立つまで泡立て、メレンゲを調製した。
段階2)段階1)で得た調製物にアーモンドプードルと粉糖を合わせて篩ったものを加え、ゴムベラで全体がなじむまでよく混ぜた後、生地にツヤがでるまでマカロナージュした。
段階3)天板にオーブンシートを敷き、その上に生地を直径約3cmに絞り出し、室温にて約30分間静置して表面を乾燥させた。
段階4)210℃のオーブンで2分間焼成した後、150℃に温度を下げてさらに13分焼成した。
キサンタンガムを用いた比較例2-7は、噛んだ際に歯にくっつく様な粘りが感じられ、ブランクと比較しても口溶けが良いとは言いがたいものであった。一方のウェランガムを添加した実施例2-8は、ブランクよりもサクサクした軽い食感を有しており、粘りを感じることも無く、口溶けが非常に良好であった。
次の表3-1の処方に従い、ラクトアイスを調製した。使用した安定剤とその添加量、官能評価の結果を表3-2に示す。尚、調製されたラクトアイスは、全固形分33.6%、無脂乳固形分8.6%、植物油脂分9.0%及び甘味度14.3であった。
段階1)水あめ及び水を撹拌しながら、予め粉体混合した砂糖、脱脂粉乳、安定剤、乳化剤を投入して撹拌しながら加熱した。
段階2)80℃達温後、ヤシ油を投入し、温度を保持したまま10分間撹拌溶解した。
段階3)水にて全量調整後、ホモジナイザーにて均質化(第一段 10MPa、第二段5MPa)した。
段階4)5℃以下まで冷却後、一晩エージングした。
段階5)フリージング(オーバーラン:約80%)を行い、カップに充填して-40℃で急速凍結した。
ウェランガム:ビストップ*2 W*1
キサンタンガム:サンエース*2 *1
グァーガム:ビストップ*2 D-20*1
ローカストビーンガム:ビストップ*2 D-30*1
タマリンドシードガム:ビストップ*2 D-2032*1
表3-2に示すとおり、ウェランガムをラクトアイスに添加することによって、滑らかさやボディ感の付与に効果があり、従来使用されている多糖類と比べても口どけが良好で非常にすっきりとしたキレの良いラクトアイスを調製できることがわかった。
ラクトアイスの製造において、離水抑制効果を期待して使用される多糖類との比較試験を行った。次の表3-3のラクトアイスの処方にて、安定剤を表3-4の通り添加し、試験例3-1と同様の調製方法でラクトアイスを調製した。
表3-4に使用した安定剤とその添加量、及びミックスの粘度、離水抑制評価の結果を示す。
室温(25℃)において、得られたラクトアイスをろ紙の上に静置し、60分後のろ紙の質量を測定し、次の式に基づいて離水率を算出した。結果を表3-4に示す。
離水率=ろ紙の吸水量/ラクトアイスの質量×100
(ろ紙の吸水量=60分後のろ紙の質量-最初のろ紙の質量)
粘度測定条件:BL型粘度計、ローター適宜、5℃、60rpm
ローカストビーンガム:ビストップ*2 D-30*1
ウェランガム:ビストップ*2 W*1
キサンタンガム:サンエース*2 *1
ネイティブ型ジェランガム:ケルコゲル LT100*1
カラギナン:カラギニンCSI-1(F)*1
前記結果より、従来冷菓において最も離水抑制効果があるとされていたネイティブ型ジェランガムよりも、ウェランガムは離水抑制に優れていることが判明した。
具体的には、実施例3-5のラクトアイスでは、離水率が最も低いとの結果が得られ、ミックスの粘度も適度であり、製造時に取扱いが困難になるほどの粘度ではなかった。
一方のブランクはミックス粘度が低く、取扱いに難はないものの離水率が高く、離水を抑えることができなかった。また、比較例3-5~3-7では、粘度が実施例3-5よりも高いにも関わらず、離水率は実施例3-5以上の値となっていた。また、食した際の口どけも悪くなっていた。
また、離水抑制効果がある多糖類は粘弾性が強いものが多いため、離水抑制効果を強くした冷菓は食感が重くなりがちであるが、ウェランガムは口どけが非常に良好であり、離水抑制効果が強いながらも口どけが良く、すっきりとした味わいの冷菓を調製することができた。
ウェランガムを添加した実施例3-6~3-11では、ブランク品に比べ優位に離水を抑制できていた。一方、ローカストビーンガム、グァーガム及びタマリンドシードガムを単独で添加した比較例3-8~3-10では、ブランク品よりも離水が押さえられていたが、ウェランガムの添加量が0.025%である実施例3-6程度の効果しか得られなかった。
ラクトアイスの製造において、造形性の向上効果を期待して使用される多糖類との比較試験を行った。試験例3-1と同じ処方で、但し、添加する安定剤を表3-6の通りとし、試験例3-1と同様の調製方法でラクトアイスを調製した。表3-6に、使用した安定剤の種類とその添加量、造形性の評価として行った外観評価の結果を示す。
試験例3-1と同じ手順、操作によって、ラクトアイスを得た。
<実験操作>
フリージングしたラクトアイスを絞り出し袋に充填し、ろ紙の上に円錐状に絞り出し、その絞り出し1分後、3分後及び5分後の形状の変化を目視で確認した。結果を表3-6に示す。
外観評価 … 絞り出したラクトアイスのエッジのシャープさやなめらかな表面等を目視で確認し、良いものを10、悪いもの(絞り出し10分後のブランク)を1とした10段階評価
ウェランガム:ビストップ*2 W*1
ローカストビーンガム:ビストップ*2 D-30*1
グァーガム:ビストップ*2 D-20*1
タマリンドシードガム:ビストップ*2 D-2032*1
キサンタンガム:サンエース*2 *1
ウェランガムを添加したラクトアイスでは、絞り出し直後の形状がシャープでエッジが立っており、非常に造形性に優れたものであった。また、その形状が絞り出してから5分間も保持されていたことから、コーンや最中の皮へ絞り出した後も、形状が崩れることなく製造の次工程へ進めることができ、製造上好ましい効果を奏していることがわかった。他の多糖類を使用した比較例3-11~3-14では、ウェランガムよりも添加量を多く設定したにも関わらず、絞り出し直後の形状がやや劣っており、3分後にはエッジが失われ、円錐形状も崩れてしまい、好ましい形状を維持することができなかった。
次の表3-7、及び表3-9の処方に基づきソーダ味とミルク味のアイスキャンデーを調製し、糖の染み出し抑制効果の評価を行った。添加した安定剤とその添加量、糖の染み出し量あるいは食感の評価結果を、ソーダ味のアイスキャンデーに関しては表3-7に、ミルク味のアイスキャンデーに関しては表3-9に示す。
段階1)果糖ぶどう糖液糖及び水を撹拌しながら、予め混合した砂糖、安定剤を投入し、80℃で10分間撹拌溶解後、5℃以下まで冷却した。
段階2)段階1)で得た調製物にクエン酸、着色料、香料を添加し、水にて全量補正した。
段階3)段階2)で得た調製物を氷管に80gずつ充填し、-30℃で硬化させた。
調製した試作品をろ紙で挟み、袋に入れ、密閉し、立てた状態で、-15℃にて3日間保存し、保存後のろ紙の重量変化を測定し、その重量の変化量を糖の染み出し量として評価した。
段階1)水あめ及び水を撹拌しながら、予め混合した砂糖、脱脂粉乳、乳化剤、安定剤を投入し、80℃で10分間撹拌溶解した。
段階2)全量補正し、ホモジナイザーにて均質化(第一段10MPa、第二段5MPa)し、5℃まで冷却した。
段階3)段階2)で得た調製物に香料を加え、氷管に80gずつ充填し、-30℃で硬化させた。
表3-7のソーダ味のアイスキャンデーでは、従来冷菓において糖の染み出し抑制効果が非常に大きいカラギナンと比べて、ウェランガムを添加すると同等以上にその効果が現れていた。特にウェランガム低添加量(実施例3-18、3-19)での効果が大きいことから、ウェランガムはカラギナンより有効であることが示唆された。さらに、カラギナンは硬めの食感となるが、ウェランガムはサクサクとした軽い食感で噛みやすくなっていた。加えて、通常安定剤を0.3%程度添加すると安定剤由来の風味が感じられ、フレーバーリリースが劣ってしまうが、ウェランガムを0.3%添加(実施例3-22)してもそれ自体の風味は気にならず、清涼感のある風味良好なアイスキャンデーを調製できた。
次の表3-11の処方に基づきシャーベットバーを調製し、糖の染み出し抑制効果及び食感の評価を行った。添加した安定剤とその添加量、食感の評価結果を、表3-12に示す。
段階1)果糖ぶどう糖液糖、水あめ及びイオン交換水を撹拌しながら、予め混合した砂糖、安定剤を投入し、80℃で10分間撹拌溶解後、5℃以下まで冷却した。
段階2)段階1)で得た調製物に果汁、クエン酸、着色料、香料を添加し、水にて全量補正した。
段階3)フリージング(オーバーラン:約8%)を行い、氷管に充填し、-30℃で硬化させた。
調製した試作品をろ紙で挟み、袋に入れて密閉し、試作品を立てた状態で、-15℃にて4日間保存し、保存後のろ紙の重量変化によって糖の染み出しを評価した。
氷晶感が最も強いものを10、無いものを0とし、風味については、フレーバーリリース良好なものを10、安定剤由来の風味が強く、フレーバーリリースの無いものを0とし、10段階(0を含めた場合は11段階)にて評価した。
ウェランガムを添加することで、ヒートショックによる糖の染み出しを大幅に低減することができ、ヒートショック耐性を向上させることができていた。またその食感は多糖類特有のぬめりや後口の糸曳きはほとんどなく、氷晶感のあるシャーベットを調製することができた(実施例3-27~3-29)。一方、他の多糖類を使用すると、ある程度の糖の染み出し抑制効果はあるものの、氷晶感は損なわれ、風味も悪くなっていた(比較例3-22~3-24)。
また、フリージング直後から硬化されるまでの間に、シャーベットミックスが分離する(凍結した氷と気泡が浮上し、上層となり、比重の大きいミックス液が下層になる)ことが問題とされていたが、ウェランガムを添加した実施例3-27~3-29では、分離を生じることなく均一なシャーベットバーとなっていることが目視によっても確認できた。
次の表3-13、及び表3-15の処方に基づき、ソーダ味とミルク味のかき氷を調製した。使用した安定剤とその添加量、シロップ粘度、オーバーラン、氷の分散性(ソーダ味のみ)及びさじ通りの評価を行い、その結果を表3-14及び3-16に示す。
段階1)水あめ、果糖ぶどう糖液糖及び水を撹拌しながら、予め混合した砂糖、安定剤を投入し、80℃で10分間撹拌溶解後、5℃まで冷却した。
段階2)段階1)で得た調製物にクエン酸、着色料、香料を添加し、全量補正した。
段階3)かき氷機で氷を削り、氷:シロップ(段階2)で得た調製物)=1:1となるようハンドミキサーで30秒混合し、容器に充填し、-40℃にて硬化させた。
100ml容メスシリンダーに氷とシロップの混合液(段階3において硬化前のもの)を100ml充填し、氷の分散状態を確認した。
尚、氷の分散性とは、メスシリンダーへ充填してから5分後に、シロップと氷の境界線(メスシリンダーの下からの距離(mm))を記録したものである。この数値が高いと、シロップと氷を混合後、分離しやすいことを意味する。
さじ通りの評価は、できあがったかき氷にさじを挿したときの感触を評価した。
表3-13のソーダ味の処方では、ウェランガムの添加量の増加に伴いオーバーランが増加し、更には氷の分散性が向上していた。これらの向上は、かき氷の製造効率の向上につながり、好ましい効果である。
更に、緩くゲル化させることで氷の分散力を付与した比較例3-25と比較し、実施例3-30、及び3-31は、低粘度であっても氷の分散性の向上効果は高く、オーバーラン性も良好であった。実施例3-30は比較例3-25と同程度のさじ通りであるが、粘度が低いにもかかわらず同程度のオーバーランが付与されていた。さらに、実施例3-31は比較例3-25と同程度のオーバーランにもかかわらず、さじ通りが良好になっていた。
段階1)全脂加糖練乳、果糖ぶどう糖液糖及び水を撹拌しながら、予め混合した砂糖、脱脂粉乳、乳化剤、安定剤を投入し、80℃で10分間撹拌溶解した。
段階2)全量補正し、ホモジナイザーにて均質化(第一段10MPa、第二段5MPa)し、5℃まで冷却した。
段階3)段階2)で得た調製物に香料を加えた。
段階4)かき氷機で氷を削り、氷:シロップ(段階3)で得た調製物)=1:1となるようハンドミキサーで30秒混合し、容器に充填し、-40℃にて硬化させた。
表3-15のミルク味の処方も、ソーダ味の処方と同様、ウェランガムを添加するとオーバーラン性、さじ通りが良好になった。オーバーランの増加に伴い食感は軽くなり、また、さじ通りが良くなることで力を込めずにかき氷をすくい取ることができるため、食べやすさも向上していた。さらに、実施例3-35は比較例3-26と同程度のオーバーランにもかかわらず、さじ通りが良好になっており、食べやすさが向上していた。
次の表3-17の処方に基づき、凍結飲料を調製し、できた凍結飲料を融解させた時の融解率とBrixを経時的に測定し、評価を行った。添加した安定剤の種類とその量、評価結果を表3-18に示す。
段階1)果糖ぶどう糖液糖とイオン交換水を撹拌しながら安定剤を添加し、80℃で10分間撹拌溶解した。
段階2)段階1)で得た調製物に、5倍濃縮柑橘混合果汁、クエン酸、香料、着色料を添加し、全量調整した。
段階3)95℃まで加熱し、湯で蒸発水を補水後、200ml容PETボトルにホットパック充填した。
段階4)冷却後、-20℃の恒温機にて硬化させて、凍結飲料を得た。
-20℃に調温した凍結飲料を開封し、もみ出し易さの評価を行った。凍結飲料のもみ出し易さについては、容器を手でもむことによる内容物の出し易さを評価した。出しやすい順に、◎>○>△>△/×>× で評価を行った。
また、別のPETボトルの凍結飲料を開封し、容器を逆さまにして室温27℃で2時間30分静置した。融けて流れ出てきた凍結飲料の溶解液を10分ごとに採取し、Brixをデジタル糖度計(株式会社アタゴ製PR-101α)によって測定した。融け始めと融け終わりのBrixの差が少ないものを下記の基準で評価し、表3-18に示した。得られたBrixの値をグラフ化したものを図1~3に示した。
<評価の基準>
○:融け初めと融け終わりのBrixの差が10未満のもの
△:融け初めと融け終わりのBrixの差が10以上20未満のもの
×:融け初めと融け終わりのBrixの差が20以上のもの
ウェランガム添加区の実施例3-39では、pH2.6~3.6の間で、pHの変化に影響を受けずに、凍結飲料のもみ出し易さが発揮されていた。また、融解液のBrixの変化もなく、凍結飲料の飲み始めと飲み終わりでも均一な味となることが分かった。
一方のブランク品は、いずれのpHにおいても融解率が低い時と高い時のBrixの差が非常に大きく、凍結飲料の飲み始めと飲み終わりでは味の変化が大きいことが分かった。また、凍結後の飲料をもみ出すことが困難であった。凍結飲料に利用されるキサンタンガムを安定剤として用いた比較例3-27では、ウェランガムを安定剤として用いた場合と比較するとBrixの差を抑制する効果は少なく、もみ出しについてもブランクと比較すると改善されているものの飲用するに好ましい状態までには至っていなかった。
試験例3-1と同じ処方・製法に基づきラクトアイスを調製し、ウェランガムと多糖類の併用による効果(造形性、保形性、離水抑制)の評価を行った。
得られたラクトアイスの造形性、保形性及び離水抑制を評価した。
・造形性評価
フリージングしたラクトアイスを絞り出し袋に充填し、ろ紙の上に円錐状に絞り出し、その形状の経時変化(1分後と5分後)を確認した結果を表3-20に示す。
外観評価 … 絞り出したラクトアイスのエッジのシャープさやなめらかな表面等を目視で確認し、良いものを10、悪いもの(絞り出し10分後のブランク)を1とした10段階評価
ウェランガム:ビストップ*2 W*1
ローカストビーンガム:ビストップ*2 D-30*1
タマリンドシードガム:ビストップ*2 D-2032*1
ウェランガム、ローカストビーンガム及びタマリンドシードガムを併用することにより、ブランクと絞り出し1分後の外観は同等或いは極僅かに劣るものの、絞り出し5分後には明らかに形状に差が現れており、造形性に優れていることが立証された。
得られたラクトアイス(-20℃保存)を取り出し網の上に乗せ、融け出し時間(最初に垂れ落ちた時間)を記録した。結果を表3-20に示す。
多糖類を添加しないブランク品での融け出し時間は20分であった。また、ウェランガム0.1%を単独で添加した実施例3-2の融け出し時間は30分であり、ブランク品に比べ溶け出し時間が延びることがわかった。
ウェランガム、ローカストビーンガム及びタマリンドシードガムを併用することにより、ブランク品及びウェランガム単独添加品に比べ、溶け出し時間が大幅に延長されることがわかった。
室温において、得られたラクトアイスをろ紙の上に静置し、60分後のろ紙の質量を測定し、次の式に基づいて離水率を算出した。結果を表3-21に示す。
離水率=ろ紙の吸水量/ラクトアイスの質量×100
(ろ紙の吸水量=60分後のろ紙の質量-最初のろ紙の質量)
ウェランガム、ローカストビーンガム及びタマリンドシードガムを併用することにより、ブランク品に比べ離水が顕著に抑制されていることが立証された。
ウェランガム単独(実施例3-71)及びローカストビーンガム又はグァーガムを併用したラクトアイス(実施例3-72~3-79)では、ローカストビーンガム(比較例3-28)又はグァーガム(比較例3-29)を単独で使用したものよりも離水が抑えられていた。また、ウェランガムが添加されていることで、造形性も良好であった。ローカストビーンガムを併用したものでは粘度が高くなり、それに伴いボディ感が増加し、それぞれを単独で使用するより濃厚な食感が付与されることがわかった。
一方のウェランガムとグァーガムを併用したラクトアイスでも同様の傾向が見られ、グァーガム単独使用時よりもぬめりを感じず、口どけが良く清涼感があり、優れたボディ感が付与されることがわかった。ローカストビーンガムとグァーガムは単独で使用すると原料由来のにおいが強く、冷菓本来の風味を損なってしまうが、ウェランガムを添加すると後口のキレがよいため、僅かでも併用することによって、ボディ感を向上するとともに風味を改善できることがわかった。
Claims (10)
- ウェランガムを含有する、泡含有組成物。
- ウェランガムを泡含有組成物に添加することを含む、泡の安定化方法。
- ウェランガムを含有する、泡含有組成物用安定化剤。
- ウェランガムを含有する、卵白含有焼成菓子。
- ウェランガムを添加することを含む、卵白含有焼成菓子の食感改良方法。
- ウェランガムを添加することを含む、卵白含有焼成菓子の製造方法。
- ウェランガムを含有する、卵白含有焼成菓子用食感改良剤。
- ウェランガムを含有する冷菓。
- ウェランガムを添加することを含む、冷菓の安定化方法。
- ウェランガムを添加することを含む、冷菓の製造方法。
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Also Published As
Publication number | Publication date |
---|---|
US20180325141A1 (en) | 2018-11-15 |
EP3345494A1 (en) | 2018-07-11 |
JP6946189B2 (ja) | 2021-10-06 |
KR20180048764A (ko) | 2018-05-10 |
JPWO2017039008A1 (ja) | 2018-06-21 |
EP3345494A4 (en) | 2019-05-15 |
CN108347981A (zh) | 2018-07-31 |
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