WO2020017395A1 - Inhibiteur de synérèse et son utilisation - Google Patents

Inhibiteur de synérèse et son utilisation Download PDF

Info

Publication number
WO2020017395A1
WO2020017395A1 PCT/JP2019/027148 JP2019027148W WO2020017395A1 WO 2020017395 A1 WO2020017395 A1 WO 2020017395A1 JP 2019027148 W JP2019027148 W JP 2019027148W WO 2020017395 A1 WO2020017395 A1 WO 2020017395A1
Authority
WO
WIPO (PCT)
Prior art keywords
mass
branched
water separation
water
glucan mixture
Prior art date
Application number
PCT/JP2019/027148
Other languages
English (en)
Japanese (ja)
Inventor
嵯和子 岡田
了大 高▲柿▼
光 渡邊
仁志 三皷
圭介 長南
岩夫 岡本
Original Assignee
株式会社林原
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社林原 filed Critical 株式会社林原
Priority to JP2020531255A priority Critical patent/JPWO2020017395A1/ja
Publication of WO2020017395A1 publication Critical patent/WO2020017395A1/fr

Links

Images

Classifications

    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/06—Ointments; Bases therefor; Other semi-solid forms, e.g. creams, sticks, gels
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/04—Preparations for care of the skin for chemically tanning the skin
    • 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
    • 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

Definitions

  • the present invention relates to a water separation inhibitor and various uses thereof, and more particularly, to a water separation inhibitor capable of preventing water separation without impairing the original quality of a product in the fields of foods, cosmetics, pharmaceuticals, and the like, and a use thereof.
  • the gel composition is obtained by mixing a gelling agent such as a thickening polysaccharide or gelatin with water. Therefore, it contains a larger amount of water than a general solid composition, and it is important to keep this water in the composition well in order to maintain the function of the product. For example, when foods, cosmetics, pharmaceuticals, etc. are in the form of a gel composition, it is known that the behavior of water has a great effect on storage stability, and the function is maintained by maintaining good water content.
  • a gelling agent such as a thickening polysaccharide or gelatin
  • the gel-like composition is a food
  • the feeling of use, aroma, color tone, and the like in the case of pharmaceuticals, such as “familiarity” and the like, and the stability of the active ingredient are exemplified.
  • processed foods in the form of jelly are filled and sealed in containers such as plastic cups, and after sterilization, are often distributed and supplied to the market.Water flows out of the foods over time during refrigeration or normal temperature storage. Water separation occurs. As a result, the reduced value of the product, such as spoiling the appearance of the processed food, such as the original texture, flavor, and color, as well as splashing of the separated water when the consumer opens the container or removes the seal or lid during use. There is a problem that leads to
  • Patent Document 1 a gel composition in which water separation is suppressed by containing native gellan gum
  • Patent Document 2 a gel composition using carrageenan as a gelling agent, xanthan gum and locust bean gum as gelling aids
  • Patent Document 3 aqueous gel composition containing water and a modified polyalkylene oxide as a water separation inhibitor
  • Patent Document 3 an aqueous gel composition containing an N-vinylacetamide polymer as a water separation inhibitor
  • Patent Document 4 a method for improving the gel physical properties by using a dried konjac processed product prepared by combining konjac powder, saccharide and starch as a physical property improver for a gel food
  • Patent Document 4 a method for inhibiting water
  • Patent Document 5 a method for inhibiting water separation of a gel food by blending a starch having improved gel-forming ability by an enzyme treatment
  • the present invention has been made in order to solve the above-mentioned problems of the conventional water separation control technology, and is a branched ⁇ -glucan mixture prepared from starch, and when blended into a processed food or the like, the original food is used.
  • An object of the present invention is to provide a water separation inhibitor which can be used safely and advantageously, and its use.
  • the present inventors have surprisingly obtained, for example, by a manufacturing method disclosed in International Publication WO2008 / 136331 by the same applicant as the present application in the course of conducting intensive research to solve the above-mentioned problem.
  • a manufacturing method disclosed in International Publication WO2008 / 136331 by the same applicant as the present application in the course of conducting intensive research to solve the above-mentioned problem.
  • the present branched ⁇ -glucan mixture characterized by the following (A) to (E)
  • the properties of high molecular weight polysaccharides such as starch, cellulose, and agar to retain water in the molecule have been known for some time.
  • the hydroxyl group of the monosaccharide which is a unit, forms a hydrogen bonding network with surrounding water molecules, thereby retaining bound water.
  • the density and strength of the latter hydrogen bond network are considered to depend on the conformation of the hydrophilic group in the constituent monosaccharides, the configuration of the polysaccharide molecular chains, and the degree and mode of branching of the molecular chains.
  • understanding and predicting the properties of retaining bound water is not yet sufficient.
  • the range of use of the water separation inhibitor characterized by containing the present branched ⁇ -glucan mixture is not limited to the water separation suppression of the gel composition, and surprisingly, when incorporated into a frozen dessert, the growth and stability of ice crystals It has been clarified that by giving a favorable texture, the effect of remarkable quality improvement is exerted by affecting the properties.
  • the present invention solves the above-mentioned problems by providing a general-purpose and multifunctional water separation inhibitor containing the present branched ⁇ -glucan mixture as an active ingredient and its use.
  • the water separation inhibitor of this invention without giving a change to the original taste and texture to a gel-like composition, the water separation suppression effect which cannot be performed with the conventional gelling aid and compounding agent is provided. can do. In particular, the effect is remarkably exhibited when agar and / or carrageenan is used as a gelling agent.
  • the water separation inhibitor of the present invention When the water separation inhibitor of the present invention is blended with frozen desserts including frozen desserts, it is not necessary to adjust with special equipment, steps and additives, and for frozen desserts containing milk and dairy products, it is possible to improve the melting in the mouth and the spoons. I can do it. In addition, even in frozen desserts that do not contain milk and dairy products, it is possible to improve the loosening property in the mouth and to realize a smooth spoon with a good touch.
  • the water separation inhibitor of the present invention containing the present branched ⁇ -glucan mixture as an active ingredient has high solubility in water, the aqueous solution is colorless and transparent, and furthermore, it has no paste odor peculiar to starch.
  • the problem of the prior art using roasted dextrin is that there is no loss of flavor and color due to unpleasant taste and coloring, and, in addition, the aging property is lower than that of general high molecular weight dextrin, so that it can be realized with the prior art. It is possible to provide a water separation inhibitor excellent in storage stability that has not been obtained.
  • the mixture is bonded to other glucose at the 1-position and the 6-position in the constituent ⁇ -glucan molecule (hereinafter, referred to as “the mixture”).
  • ⁇ -1,6 bond Abbreviated as “ ⁇ -1,6 bond”, and the same applies to the same notation below.
  • the water separation inhibitor of the present invention is produced using starch as a raw material and is substantially colorless, tasteless, and odorless, so that the original color of food, gloss, flavor, texture, etc. is not impaired. -Due to the properties of the glucan mixture, it is possible to improve the preservability by trapping free water and effectively reducing the water activity, and at the same time, in the case of a gel composition which retains a large amount of water, the surface water separation And the texture such as texture and application feeling can be kept good without affecting the flavor and color.
  • FIG. 4 is a diagram comparing the cross-sectional appearances of gel compositions containing the present branched ⁇ -glucan mixture at a high concentration with different gelling agents. It is a figure showing the aqueous solution density
  • Frozen dessert refers to ice cream (milk solid content of 15.0% or more, milk fat content of 8.0% or more), ice milk (milk solid content of 10.0%) according to the ordinance of the Ministry of Milk and the like. Seeds containing milk fat, 3.0% or more), lacto ice (3.0% or more milk solids) and other frozen desserts, seasoned with milk, dairy products and fruit juices, flavors and sugars, or , A cold confectionery or beverage produced by freezing unseasoned water.
  • isomalt-dextranase means that isomalt-dextranase is allowed to act on an object such as liquefied starch, dextrin, or a high molecular weight polysaccharide to hydrolyze it.
  • Isomaltodextranase is an enzyme represented by enzyme number (EC) 3.2.1.94, and ⁇ -1,2, ⁇ -1, which are adjacent to the reducing end of the isomaltose structure in ⁇ -glucan. It is an enzyme having the property of hydrolyzing in any of the 3, ⁇ -1,4 and ⁇ -1,6 bond modes.
  • isomaltodextranase derived from Arthrobacter gloviformis is used.
  • water-soluble dietary fiber content refers to the nutrition labeling standard of the Ministry of Health and Welfare Notification No. 146, "Analysis Methods for Nutritional Components, etc. (listed in the third column of the separate nutrition labeling standard table 1). Method)), numerical values obtained by the method “high-performance liquid chromatography (enzyme-HPLC method)” described in Section 8 “Dietary Fibers”, and the outline of the method is as follows.
  • a sample is decomposed by a series of enzyme treatments with a heat-stable ⁇ -amylase, protease and amyloglucosidase (glucoamylase), and proteins, organic acids, and inorganic salts are removed from the treatment solution by an ion exchange resin, so that size exclusion chromatography is performed.
  • a sample solution for lithography The sample solution was subjected to size exclusion chromatography, and the peak areas of undigested glucan and glucose in the chromatogram were determined.These peak areas were separately determined by a conventional method, and the amount of glucose in the sample solution determined by the glucose oxidase method.
  • Is used to calculate the water soluble dietary fiber content of the sample is Throughout this specification, the term "water-soluble dietary fiber content” means the content of water-soluble dietary fiber determined by the above-mentioned "high-performance liquid chromatography (enzyme-HPLC method)", unless otherwise specified.
  • methylation analysis means a chemical method for determining the binding mode of a monosaccharide constituting a polysaccharide or an oligosaccharide.
  • methylation analysis is applied to the analysis of the binding mode of glucose in glucan, first, all free hydroxyl groups in glucose residues constituting the glucan are methylated, and then the fully methylated glucan is hydrolyzed.
  • methylated glucose obtained by the hydrolysis is reduced to methylated glucitol in which the anomeric form has been eliminated, and further, a free hydroxyl group in the methylated glucitol is acetylated to obtain a partially methylated glucitol acetate (in addition, a methylated glucitol acetate).
  • a partially methylated glucitol acetate in addition, a methylated glucitol acetate.
  • various partial methylated products derived from glucose residues having different binding modes in glucan account for the total peak area of all the partially methylated products in the gas chromatogram. It can represent the percentage (%) of the peak area. Then, from the peak area%, the abundance ratio of glucose residues having different binding modes in the glucan, that is, the abundance ratio of each glucoside bond can be determined.
  • the “ratio” for the partially methylated product means “ratio” of the peak area in the gas chromatogram of the methylation analysis, and “%” for the partially methylated product means “area%” in the gas chromatogram of the methylation analysis. It shall be.
  • Mw / Mn mass average molecular weight / number average molecular weight
  • Mw / Mn index indicating the spread (dispersion degree) of the molecular weight distribution. The larger the value, the wider the molecular weight range of the molecular species, and the closer the value to 1, the more uniform the molecular weight in molecular weight.
  • Mw / Mn is obtained by subjecting a sample to gel filtration high performance liquid chromatography (gel filtration HPLC) and analyzing the chromatogram with molecular weight distribution analysis software to obtain mass average molecular weight (Mw) and number average molecular weight (Mn). Can be calculated by
  • bound water refers to a water molecule bound to a specific molecule via a hydrogen bond, and is also called “antifreeze water” because it does not freeze at 0 ° C.
  • free water a water molecule that can change its state freely depending on environmental conditions such as temperature and humidity and has a molecular behavior different from that of bound water.
  • intermediate water refers to a water molecule having properties intermediate between “bound water” and “free water”.
  • the main branched ⁇ -glucan mixture containing the water separation inhibitor according to the present invention as an active ingredient is a branched ⁇ -glucan having the following characteristics (A) to (E): A mixture; (A) Glucose is a constituent sugar. (B) A non-reducing terminal glucose residue at one end of a linear glucan having a degree of polymerization of glucose of 3 or more linked via an ⁇ -1,4 bond was linked via a bond other than the ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • Isomaltose is produced by isomalt dextranase digestion.
  • D The ratio of ⁇ -1,4 linked glucose residues to ⁇ -1,6 linked glucose residues is in the range of 1: 0.6 to 1: 4.
  • E The sum of ⁇ -1,4 linked glucose residues and ⁇ -1,6 linked glucose residues accounts for 60% or more of all glucose residues.
  • the present branched ⁇ -glucan mixture is an ⁇ -glucan having glucose as a sole constituent sugar (feature (A)), and is a linear chain having a degree of polymerization of glucose of 3 or more linked via ⁇ -1,4 bonds. It has a branched structure having a glucose polymerization degree of 1 or more, which is linked to a non-reducing terminal glucose residue located at one end of glucan via a bond other than ⁇ -1,4 bond (feature (B)).
  • the “non-reducing glucose residue at the non-reducing end” means a glucose residue located at a non-reducing end in a glucan chain linked via an ⁇ -1,4 bond.
  • the present branched ⁇ -glucan mixture has a characteristic of producing isomaltose by digestion with isomaltodextranase (feature (C)).
  • the ratio of the digested isomaltose produced by the isomaltdextranase digestion per solid is the ratio of the isomaltose structure that can be hydrolyzed by isomaltdextranase in the structure of the branched ⁇ -glucan,
  • the present branched ⁇ -glucan mixture can be used as one of the indices for characterizing the structure by an enzymatic technique as the whole mixture.
  • the present branched ⁇ -glucan mixture has a characteristic that can be determined by methylation analysis, in which the ratio of ⁇ -1,4 linked glucose residues to ⁇ -1,6 linked glucose residues is 1: 0.6. To 1: 4 (feature D), and the sum of ⁇ -1,4 linked glucose residues and ⁇ -1,6 linked glucose residues accounts for 60% or more of all glucose residues (Characteristic E).
  • the ratio of ⁇ -1,4-linked glucose residues to ⁇ -1,6-linked glucose residues (characteristic (D)) and ⁇ -1,4 linked glucose residues to ⁇ -
  • the ratio of 1,6-linked glucose residues to the total glucose residues (feature (E)) can be determined by using the present branched ⁇ -glucan mixture as one of the indexes for characterizing the structure by a chemical method as a whole. it can.
  • the “ ⁇ -1,4-linked glucose residue” in the above (D) and (E) refers to a glucose residue bonded to another glucose residue only through a hydroxyl group bonded to the first and fourth carbon atoms. Which is detected as 2,3,6-trimethyl-1,4,5-triacetylglucitol in methylation analysis.
  • the “ ⁇ -1,6-bonded glucose residue” in the above (1) and (2) refers to a glucose residue bonded to another glucose residue only through a hydroxyl group bonded to the 1- and 6-position carbon atoms. It is a glucose residue and is detected as 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis.
  • the ratio of ⁇ -1,4 linked glucose residues to ⁇ -1,6 linked glucose residues is in the range of 1: 0.6 to 1: 4”
  • the branched ⁇ -glucan mixture showed 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis. It means that the ratio of tolls is in the range of 1: 0.6 to 1: 4.
  • the definition of “(E) that the sum of ⁇ -1,4 linked glucose residues and ⁇ -1,6 linked glucose residues occupies 60% or more of the total glucose residues” is defined by the present invention.
  • the branched ⁇ -glucan mixture showed 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis. It means that the sum with tolls accounts for 60% or more of the partially methylated glucitol acetate.
  • the present branched ⁇ -glucan mixture may be produced by any method as long as it has the above-mentioned features (A) to (E).
  • a preferable example is WO 2008/136331.
  • Examples include a branched ⁇ -glucan mixture obtained by the production method disclosed in the pamphlet.
  • the present branched ⁇ -glucan mixture can be obtained by subjecting the branched ⁇ -glucan mixture to an enzyme digest such as amyloglucosidase (glucoamylase), or by subjecting the branched ⁇ -glucan mixture to size exclusion chromatography or the like.
  • a fraction obtained by fractionation or a reduced product obtained by reducing the glucose residue at the reducing end by hydrogenation or the like of the branched ⁇ -glucan mixture may be used.
  • a more preferred embodiment of the present branched ⁇ -glucan mixture is characterized in that the content of water-soluble dietary fiber determined by high performance liquid chromatography (enzyme-HPLC method) described in the text is 40% by mass or more.
  • the water-soluble dietary fiber content indicates the content of ⁇ -glucan that is not decomposed by ⁇ -amylase and amyloglucosidase (glucoamylase), and the structure of the present branched ⁇ -glucan mixture as a whole is characterized by an enzymatic technique. It can be used as one of the indicators.
  • the glucose polymerization degree of the main branched ⁇ -glucan mixture is usually 6 to 430, and the value (Mw / Mn) obtained by dividing the mass average molecular weight (Mw) of the main branched ⁇ -glucan mixture by the number average molecular weight (Mn). ) Is usually 20 or less.
  • the mass average molecular weight (Mw) and the number average molecular weight (Mn) can be determined using, for example, size exclusion chromatography.
  • the glucose polymerization degree can be determined by subtracting 18 from the mass average molecular weight (Mw) and dividing by 162.
  • Glucose polymerization degree refers to the number of glucose residues constituting a glucan molecule, and the present branched ⁇ -glucan mixture can be used as one of indexes for characterizing the structure by a physical method as a whole mixture.
  • the one that can be most preferably used as a water separation inhibitor is “Fiber Rixa (registered trademark)” manufactured and sold by Hayashibara Co., Ltd.
  • the abundance ratio of the different glucose residues is, as an average value, about 50% of the total ⁇ -1,6 bonds, and about ⁇ -1,3,6 bonds and ⁇ -1,4,6 bonds together. It occupies 10%, and satisfies all of the above features (A) to (E).
  • the water separation inhibitor of the present invention is useful for foods, cosmetics, pharmaceuticals, quasi-drugs, and industrial products in which it is desired to maintain the water content of the entire composition while reducing free water. It can be advantageously used in articles and the like.
  • the amount of the present branched ⁇ -glucan mixture contained as an active ingredient in the water separation inhibitor of the present invention is not particularly limited.
  • the present branched ⁇ -glucan mixture is contained in the range of 1 to 100% by mass. Just do it.
  • the reason why the lower limit is set to 1% by mass is that if the content of the present branched ⁇ -glucan mixture is lower than that, the effect is not necessarily completely lost, but it is difficult to expect the effect of suppressing water separation.
  • the amount of the water separation inhibitor of the present invention can be arbitrarily set without particular limitation in foods, cosmetics, pharmaceuticals, quasi-drugs, and industrial products, depending on the use and the expected effect strength.
  • the amount of the present branched ⁇ -glucan mixture is in the range of 0.01 to 35% by mass, preferably 0.05 to 25% by mass, more preferably 0.1 to 10% by mass in the target product. Be blended.
  • the preferred range varies depending on the type and concentration of the gelling agent to be incorporated, but the present branched ⁇ -glucan mixture is used in the product. Is usually added in the range of 0.2 to 30% by mass, preferably 0.5 to 20% by mass, and more preferably 1 to 5% by mass.
  • the present branched ⁇ -glucan mixture is usually used in an amount of preferably 0.01 to 20% by mass in the product. Is blended in the range of 0.05 to 8% by mass, more preferably 0.1 to 5% by mass.
  • the preferred compounding amount in which the effect of the water separation inhibitor of the present invention is exerted differs depending on the composition of the frozen dessert. An amount of 20% by mass, more preferably 0.5 to 10% by mass is selected.
  • a concentration range of usually 0.01 to 0.5% by mass, more preferably 0.05 to 0.25% by mass is selected.
  • the water separation inhibitor of the present invention may of course be an agent comprising only the present branched ⁇ -glucan mixture as an active ingredient, but other materials such as water and starch may be used depending on the use.
  • Modified starch polysaccharides, gelling agents, gelling aids, sweeteners, proteins, enzymes, peptides, amino acids, minerals, pastes, stabilizers, extenders, excipients, fillers, thickeners, Surfactants, foaming agents, defoamers, pH regulators, stabilizers, flame retardants, release agents, antibacterial agents, coloring agents, flavoring agents, nutrients, tastes, tastes, medicinal substances, and biological activities
  • One or more components selected from substances may be used in combination in the fields of food, cosmetics, pharmaceuticals, and industrial supplies.
  • the gelling agent and the gelling auxiliary used in combination with the water separation inhibitor of the present invention specifically Includes gelatin, collagen, pectin, agar, carrageenan, xanthan gum, locust bean gum, gellan gum, gum arabic, guar gum, cod gum, tamarind seed gum, curdlan, psyllium seed gum, alginic acid, hyaluronic acid, starch, modified starch, dextrin , Dextran, carboxyvinyl polymer, cross-linked polyacrylic acid, hydroxyethylcellulose, carboxymethylcellulose, it is also optional to adjust the gel strength and the water separation rate of the gel-like composition in combination with sodium acrylate, especially agar, carrageenan ,locker Tobingamu is advantageously used. Any carrageenan may be used as long as it has a gelling ability, but
  • the present branched ⁇ -glucan mixture used as an active ingredient in the water separation inhibitor of the present invention is characterized in that, in one preferred embodiment, the content of water-soluble dietary fiber is 40% by mass or more. Therefore, for example, when it is desired to design a gel food having a high dietary fiber content, it can be particularly suitably used. However, if the water separation inhibitor of the present invention is added to the gel composition at a high concentration, the gel surface may be roughened and the texture (tongue) may be reduced.
  • the water separation inhibitor of the present invention by using two kinds of carrageenan and locust bean gum as a gelling agent, without causing the gel surface roughness or texture deterioration, water separation is suppressed, It is possible to obtain a smooth and smooth gel food. Furthermore, as a result of studying various gelling agents, when the present branched ⁇ -glucan mixture is blended in an amount exceeding 15% by mass based on the mass of the composition, carrageenan and locust bean gum are used as the gelling agents to make the mixture hard. Appears to be dusty and soft and loose in contrast to carrageenan and agar.
  • agar and ⁇ -carrageenan which are generally known to have more water separation than other gelling agents, were used.
  • the sucrose or the branched ⁇ -glucan mixture was blended with the gel composition prepared using these gelling agents, and the water separation rate after 14 days was measured.
  • agar (trade name "ZL", manufactured by Ina Food Industry Co., Ltd.) or ⁇ -carrageenan (trade name "CSK-1", Saneigen F F ⁇ Ai Co., Ltd.) was added, and the mixture was heated with a heater while stirring to dissolve completely.
  • a sucrose or branched ⁇ -glucan mixture was added and dissolved so as to be 15, 25, and 35% by mass, respectively, based on the completed mass, and then water was added to adjust the total amount.
  • Approximately 60 g of each gel solution was filled into a frustum-shaped plastic jelly cup, and refrigerated at 4 ° C. for 14 days to prepare a sample. The same operation was performed for both the agar and the ⁇ -carrageenan gelling agent except that no saccharide was added, and a gel containing no saccharide was prepared and used as a control sample.
  • the surface water separation rate was measured as follows. First, the sample was allowed to stand at room temperature for 2 hours, and then the sample weight (A) including the jelly cup (tare weight: C) was measured. Thereafter, the gel was taken out of the jelly cup, and the water on the gel surface was wiped off with a paper towel. Then, the gel weight (B) was measured, the amount of water separation (ABC) was calculated, and the original gel weight (AC) was obtained. And the amount of syneresis water per gel mass, that is, the surface syneresis rate was calculated. Table 1 shows the results of measuring three samples of each sample.
  • sucrose which is known to have a water separation inhibitory effect, has significant water separation suppression in a 2.0% by mass agar gel as compared with a control gel containing 25 and 35% by mass and not containing sucrose. The effect was shown.
  • the addition of sucrose in the range of 15 to 35% by mass showed a significant water separation inhibiting effect on the control gel.
  • the agar gel has a blending ratio of 15 and 25% by mass as compared with the control without the branched ⁇ -glucan mixture.
  • the water separation rate was significantly reduced, and the degree of the reduction, that is, the water separation inhibitory effect of the branched ⁇ -glucan mixture was significantly higher than that of sucrose. At 35% by mass, although the effect was slightly weakened, the effect of suppressing water separation was still sufficient as compared with the control. In the case of ⁇ -carrageenan gel as well, the water separation inhibitory effect of the branched ⁇ -glucan mixture was significantly higher than that of sucrose, and showed a dose-dependent water separation inhibitory effect in the blending range of 15 to 35% by mass.
  • Agar (trade name "ZL", manufactured by Ina Food Industry Co., Ltd.) was added to water so that the mass became 1.0% by mass with respect to the completed mass, and the mixture was heated with a heater while stirring to be completely dissolved.
  • the branched ⁇ -glucan mixture was added and dissolved so as to be 5, 10, 15 and 20% by mass with respect to the completed mass, and water was added to adjust the total amount.
  • each gel solution was treated in the same manner as in Experiment 1-1 to obtain a test sample.
  • a control sample was prepared in the same manner except that no branched ⁇ -glucan mixture was added.
  • Approximately 60 g of each gel solution was filled into a frusto-conical plastic jelly cup, and refrigerated at 4 ° C. to prepare a sample. The gel strength was measured the next day, and the surface water separation was measured 14 days later.
  • Table 2 shows the results of measurement of three samples of each sample for the surface water separation rate and one sample of each sample for the breaking load.
  • the surface water separation rate was analyzed using a t-test for the significant difference from the control sample to which the branched ⁇ -glucan mixture was not added, and the risk factor p ⁇ 0.05 was regarded as significant, p ⁇ 0.05 and p ⁇ 0.01 is indicated in the table by * and **, respectively.
  • the agar gel was prepared by adding agar to an aqueous solution of each polysaccharide so as to be 0.5% by mass with respect to the completed mass, heating the mixture with a heater while stirring, and boiling for 15 minutes. Water was added to adjust the mass to be 0.5% by mass.
  • a branched ⁇ -glucan mixture is used as the polysaccharide, the content of the polysaccharide (branched ⁇ -glucan mixture) is increased in addition to the content of the polysaccharide of 2.5% by mass in the same manner as described above. Was also prepared.
  • each gel solution reached 50 ° C.
  • a bag with a chuck (Lamizip ZL-9) was filled in an amount of 60 g each, and refrigerated for 14 days to prepare a sample.
  • Various gel solutions were prepared in the same manner using ⁇ -carrageenan in place of agar. However, when ⁇ -carrageenan gel was used, an aqueous solution of each polysaccharide was added in an amount of 0.8% by mass with respect to the completed mass.
  • the surface water separation rate was measured as follows. The sample was taken out of the bag with the zipper, and the water on the gel surface was wiped off with a paper towel whose weight was previously measured for 30 seconds, and the water remaining in the bag was absorbed by the paper towel. The increased mass was defined as the mass of water separated from the gel, and the mass% of the amount of water separated from the gel was calculated as the water separation ratio.
  • Table 3 shows the results obtained by measuring 5 samples of each sample for agar gel and 3 samples of each sample for ⁇ -carrageenan gel. Statistical analysis was performed on the results using a t-test, and a significance level p ⁇ 0.05 was regarded as having a significant difference, and p ⁇ 0.05 and p ⁇ 0.01 were indicated in the table by * and **, respectively.
  • ⁇ Experiment 3 Effect of branched ⁇ -glucan mixture on water separation rate of sucrose-added gel>
  • sweeteners such as sucrose, glucose and isomerized sugars are generally blended, and the concentration thereof affects the shape retention and water release of the gel composition.
  • an experiment was conducted to determine whether the branched ⁇ -glucan mixture exerted a water separation inhibiting effect on ⁇ -carrageenan gel to which sucrose was added.
  • the same branched ⁇ -glucan mixture as that used in Experiment 1 was used.
  • Samples were prepared as follows. 8 parts by mass of ⁇ -carrageenan and 25 parts by mass of the branched ⁇ -glucan mixture are mixed in advance in powder form, 967 parts by mass of water is added, and the mixture is heated to 85 ° C. with stirring and dissolved for 15 minutes. Each sample was filled in a plastic cup in a volume of 50 ml, solidified at room temperature, and stored at 4 ° C. for 14 days to prepare a sample, and the surface water separation was measured. Using this sample as a control (sucrose concentration: 0% by mass), three types having different sucrose concentrations were similarly prepared except that 25, 100, and 400 parts by mass of the 967 parts by mass of the water were replaced with sucrose, respectively.
  • sucrose concentration 0% by mass
  • the ⁇ -carrageenan gel containing sucrose was more effective in syneresis than ⁇ -carrageenan gel containing no sucrose, but contained 2.5% by mass of a branched ⁇ -glucan mixture. As a result, the water separation rate further decreased significantly.
  • the ⁇ -carrageenan gel prepared from orange juice to which 5% by mass of sucrose had been added was prepared by replacing half of the sucrose with a mixture of branched ⁇ -glucans, and then storing at 4 ° C. for 5 days.
  • indigestible dextrin Fibersol 2
  • indigestible dextrin (Fibersol 2) and branched ⁇ -glucan have properties common to some of their structures, physical functions and physiological functions.
  • fiber material differs in the mode and amount ratio of hyperbranched bonds are recognized, and it is presumed that these structural differences are related to the difference in the efficacy of inhibiting water separation.
  • the present branched ⁇ -glucan mixture is shown to function more advantageously as a water separation inhibitor than other water-soluble dietary fibers, and contains a large amount of carbohydrate.
  • the gel composition and the gel composition using straight fruit juice rich in vitamins, minerals and the like also had remarkable water separation suppressing performance.
  • ⁇ Experiment 4-1 Comparison of strength of gel with high blending of branched ⁇ -glucan mixture> A ⁇ -carrageenan gel containing the branched ⁇ -glucan mixture in an amount of 30% by mass was prepared according to Experiment 1. That is, ⁇ -carrageenan (trade name “CSK-1”, manufactured by San-Ei Gen FFI Co., Ltd.) is added to water at 2.0% by mass based on the finished mass, and the mixture is stirred with a heater. Heated to completely dissolve. Next, the same branched ⁇ -glucan mixture as used in Experiment 1 was added and dissolved so as to be 30% by mass with respect to the completed mass, and water was added to adjust the total amount.
  • CSK-1 trade name “CSK-1”, manufactured by San-Ei Gen FFI Co., Ltd.
  • ⁇ -carrageenan and another gelling agent are used in combination as the gelling agent, 1.0% by mass of ⁇ -carrageenan and 1.0% by mass of agar are used instead of the above 2.0% by mass ⁇ -carrageenan. Or 1.0% by mass of ⁇ -carrageenan and 1.0% by mass of locust bean gum (trade name “GENU (registered trademark) GUM type RL-200-J”, manufactured by Sansei Co., Ltd.)
  • the gelling agent was dissolved so that Approximately 60 g of each gel solution was filled into a frustum-shaped plastic jelly cup, and refrigerated at 4 ° C. overnight to prepare a sample.
  • the gel strength of each sample was measured three times per sample using a creep meter according to the method of Experiment 1-2.
  • the breaking load of the gel is shown in Table 6 as an index of gel strength, and a small number of sensory panels were used.
  • the texture of each sample such as texture, texture, and tongue, was evaluated, and the characteristics were also shown in the table.
  • ⁇ Experiment 4-2 Sensory test> The sensory test was conducted to confirm the texture improvement of the gel with a high content of the branched ⁇ -glucan mixture by the combined use of ⁇ -carrageenan and locust bean gum that was revealed in Experiment 4-1. The sensory test was conducted by a trained panel of 10 men and women (7 women and 3 men), using a branched ⁇ -glucan mixture containing 0.5% by mass each of ⁇ -carrageenan and locust bean gum as gelling agents. The jelly containing the mixed orange juice and the jelly gelled with only 1.0% by mass of ⁇ -carrageenan were examined for the appearance (smoothness) and texture (tongue).
  • Jelly was prepared according to the following procedure. 250 parts by weight of water, 150 parts by weight of the branched ⁇ -glucan mixture obtained by the method of Example 1, 0.25 parts by weight of sucralose, and ⁇ -carrageenan as a gelling agent (trade name “carrageenin CSK-1”, Saneigen F • 5.0 parts by mass of the mixture were added, heated and boiled while mixing to maintain the boiling state for 5 minutes or more. The liquid was cooled to about 70 ° C., 5 parts by weight of a 50% by weight aqueous citric acid solution, 100 parts by weight of orange juice, and 1 part by weight of an orange flavor were added. The final weight was adjusted to 500 parts by weight with water, and the mixture was placed in a jelly cup container.
  • FIG. 1 shows cross-sectional photographs of jelly of a control and a test sample. In the control jelly, the roughness of the gel appeared as a wavy cross section, but the test sample had a very smooth gel cross section, and a visually distinct difference was recognized.
  • Samples were prepared as follows. To the sugar 14 parts by mass, 1.0 or 2.5 parts by mass of the same branched ⁇ -glucan mixture as used in Experiment 1 was added, and an emulsifier (trade name “Homogen”, sold by Saneigen FFI Co., Ltd.) ) 0.2 parts by mass and 0.3 parts by mass of a stabilizer (trade name “Sunbest NN-305”, sold by San-Ei Gen FFI Co., Ltd.) were added and mixed. Next, 58 parts by mass of milk, 15 parts by mass of fresh cream, and 10 parts by mass of egg yolk were added, heated to 85 ° C. and sterilized, and then mixed by a mixer for 10 minutes to perform preliminary emulsification.
  • an emulsifier trade name “Homogen”, sold by Saneigen FFI Co., Ltd.
  • a stabilizer trade name “Sunbest NN-305”, sold by San-Ei Gen FFI Co., Ltd.
  • the mixture was emulsified and cooled at 150 kg / cm 2 using a high-pressure homogenizer, and the mixture was frozen at ⁇ 20 ° C. while stirring with an ice cream freezer to produce lacto ice. Lactic ice obtained by the same method as described above was used as a control except that no branched ⁇ -glucan was added.
  • the sensory tests were performed by a trained panel of 6 men and women (3 men and 3 women), and the results are shown in Table 8.
  • the melt-in-mouth feeling and flavor were evaluated according to the following criteria as relative evaluations as compared with the control. ⁇ indicates 3 points, ⁇ indicates 2 points, ⁇ indicates 1 point, ⁇ indicates 0 points, and the symbols indicated by the average points (rounded to one decimal place) of six panelists are shown in Table 8 as evaluations of the samples. .
  • the overrun was determined by the following equation.
  • Overrun (%) [(Wm ⁇ Wp) / Wp] ⁇ 100 Wm: Weight of mix before freezing (g) Wp: Weight (g) of the same volume of product (ice milk) ⁇ Sashimi street> ⁇ : good spoons good ⁇ : good spices good ⁇ : same spoons as the control ⁇ : poor spoons better than the control ⁇ : Smooth mouth melting ⁇ : Smooth mouth melting ⁇ : Mouth melting equivalent to control ⁇ : Mouth melting inferior to control ⁇ flavor> ⁇ : Flavor is enhanced ⁇ : Flavor equivalent to control ⁇ : Flavor inferior to control
  • the lactoice blended with the branched ⁇ -glucan mixture was more spicy and more soluble in the mouth than the control. It has been confirmed by microscopic observation and the like that the present branched ⁇ -glucan has a property of causing a partially nonuniform ice crystal filling form in addition to the stabilizing action of the ice crystal. It is speculated that the spices and the melting of the mouth of the ice cream and other desserts have been improved.
  • Indigestible dextrin (Fibersol 2) is a model of hyperbranched polysaccharide having ⁇ -1,4 bond and ⁇ -1,2 and ⁇ -1,3 bond in addition to ⁇ -1,4 bond.
  • Used as Indigestible dextrin is a water-soluble dietary fiber prepared by enzymatic hydrolysis of roasted dextrin obtained by treating starch with hydrochloric acid with ⁇ -amylase and glucoamylase. Dextran was used as a model for polysaccharides containing substantially only ⁇ -1,6 bonds.
  • ⁇ JMM-MU25 manufactured by JEOL Ltd. was used as a pulse NMR measurement device.
  • Each polysaccharide was dissolved in ultrapure water at 5, 10, 15, 20, and 25% by volume to 25% by volume, and 1 ml was transferred to a dedicated measurement glass tube for measurement. Ultrapure water was used as a control.
  • the measurement parameters in the spin-spin relaxation time (T2 relaxation time) measurement were as follows: the RF pulse interval (Pi1) was 1.0 ms, the number of signal integrations (SCAN) was 8, and the pulse sequence repetition time (REP) was 5 The measurement was performed in a room temperature environment with the number of times (LOOP) for continuously generating RF pulses being 1,000 times and the pulse width (PW1) being 2.0 microseconds.
  • LOOP number of times
  • PW1 pulse width
  • the analysis software attached to JNM-MU25 was used, and the T2 relaxation time of each component and its component ratio (percentage) were calculated using a calculation formula based on a Lorentz-type function.
  • FIG. 2 is a graph comparing the ratio of short components representing the amount of bound water in the aqueous polysaccharide solution.
  • the ratio of the short component which is said to represent the amount of bound water, is remarkably large in the range of 5 to 25% by mass relative to other polysaccharides. This value was higher than that of dextran consisting only of ⁇ -1,6 bonds, which is said to easily form hydrogen bonds with water molecules.
  • ⁇ Water separation inhibitor> According to the method described in Example 5 of WO 2008/136331, sulfuric acid was added to a 27% by mass corn starch liquefied liquid (hydrolysis rate: 3.6%) so as to have a final concentration of 0.3% by mass. After adding sodium hydrogen and calcium chloride to a final concentration of 1 mM, the mixture was cooled to 50 ° C., and added to the Bacillus sp. Prepared by the method described in Example 1 of WO 2008/136331. A concentrated enzyme solution of ⁇ -glucosyltransferase derived from Circulans PP710 (FERM BP-10771) was added in an amount of 11.1 units per gram of the solid substance, and further allowed to act at 50 ° C.
  • FERM BP-10771 A concentrated enzyme solution of ⁇ -glucosyltransferase derived from Circulans PP710
  • the present branched ⁇ -glucan mixture has the following characteristics (e) to (h) in addition to the above characteristics.
  • E The ratio of ⁇ -1,4 linked glucose residues to ⁇ -1,6 linked glucose residues is 1: 2.5.
  • F The sum of ⁇ -1,4 linked glucose residues and ⁇ -1,6 linked glucose residues is 69.3% of all glucose residues.
  • G ⁇ -1,3 linked glucose residues are 2.3% of all glucose residues.
  • ⁇ -1,3,6-linked glucose residues are 6.0% of all glucose residues.
  • the obtained branched ⁇ -glucan mixture was analyzed by a conventional gel filtration HPLC method for the molecular weight distribution described in paragraph 0081 of WO 2008/136331, and it was found that the branched ⁇ -glucan mixture was In addition to the features, it was found to have the following features (1) and (2).
  • (Co) Mw / Mn is 2.0.
  • the branched ⁇ -glucan mixture obtained in the present example satisfied the above-mentioned features (A) to (E) which characterize the present branched ⁇ -glucan mixture.
  • the branched ⁇ -glucan mixture obtained in this example also satisfied the above-mentioned features (F) and (G) characterizing the present branched ⁇ -glucan mixture.
  • the branched ⁇ -glucan mixture satisfied the feature that Mw / Mn was less than 20.
  • this product can be blended in foods, cosmetics, pharmaceuticals, etc., it can be widely used as a water separation inhibitor alone or by mixing with other appropriate components. It is highly water-soluble, and its aqueous solution is colorless and transparent. Because of its high dietary fiber content, when it is added to food, it may be added for the purpose of nutritional enhancement. This product is a white powder, itself tasteless and odorless, and is stable for more than one year without moisture absorption or discoloration even at room temperature.
  • a branched ⁇ -glucan mixture powder was prepared.
  • the obtained branched ⁇ -glucan mixture powder had the following features (A) to (K).
  • (A) Non-reducing terminal glucose residue located at one end of a linear glucan having a degree of polymerization of glucose of 3 or more linked via ⁇ -1,4 bond was linked via a bond other than ⁇ -1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
  • Isomaltose is produced by digestion with isomaltodextranase at 36.5% by mass per solid of the digest.
  • D The content of water-soluble dietary fiber determined by high performance liquid chromatography (enzyme-HPLC method) is 79.4% by mass.
  • E The ratio of ⁇ -1,4 linked glucose residues to ⁇ -1,6 linked glucose residues is 1: 2.5.
  • F The sum of ⁇ -1,4 linked glucose residues and ⁇ -1,6 linked glucose residues accounts for 68.4% of all glucose residues.
  • G) ⁇ -1,3-linked glucose residues are 2.6% of all glucose residues.
  • G ⁇ -1,3,6-linked glucose residues are 6.8% of all glucose residues.
  • G The mass average molecular weight is 4,097.
  • Co Mw / Mn is 2.1.
  • the branched ⁇ -glucan mixture obtained in the present example satisfied the above-mentioned features (A) to (E) which characterize the present branched ⁇ -glucan mixture. Further, the features of (F) and (G) described above were also satisfied.
  • This product can be used in foods, cosmetics, pharmaceuticals, etc., similarly to the branched ⁇ -glucan mixture prepared in Example 1, so that it can be widely used as a water separation inhibitor.
  • the product itself is tasteless, has no off-flavor, and does not absorb moisture or discolor even at room temperature and is stable for more than one year.
  • a branched ⁇ -glucan mixture powder was prepared.
  • the obtained branched ⁇ -glucan mixture powder had the following features (A) to (K).
  • C Isomaltose is produced by digestion with isomaltodextranase at 32.7% by mass per solid of the digest.
  • the branched ⁇ -glucan mixture obtained in the present example satisfied the above-mentioned features (A) to (E) which characterize the present branched ⁇ -glucan mixture. Further, the features of (F) and (G) described above were also satisfied.
  • This product is a white powder having excellent fluidity, like the branched ⁇ -glucan mixture prepared in Example 1 or 2, and is itself tasteless and odorless.
  • it since it has low hygroscopicity, has heat stability, and has good cold water solubility, it can be blended in foods, cosmetics, pharmaceuticals, etc., and thus can be widely used as a water separation inhibitor.
  • ⁇ Gel cosmetic> To 40 parts by mass of purified water, 0.8 parts by mass of a synthetic water-soluble thickener, Acrylates / Alkyl acrylate (C10-30) crosspolymer (trade name “Apec HV501” sold by Sumitomo Seika Co., Ltd.) After dissolution, an appropriate amount of an aqueous sodium hydroxide solution was added to neutralize and gel.
  • a synthetic water-soluble thickener Acrylates / Alkyl acrylate (C10-30) crosspolymer (trade name “Apec HV501” sold by Sumitomo Seika Co., Ltd.) After dissolution, an appropriate amount of an aqueous sodium hydroxide solution was added to neutralize and gel.
  • the saccharide was completely dissolved by heating. After cooling the mixture, the mixture was stirred while being frozen with a sorbet (a sorbet making machine) to produce a mango sherbet.
  • a sherbet obtained by the same method as described above except that a branched ⁇ -glucan mixture was not blended was used as a control.
  • the sherbet of the present invention was less crisp and crisp of the ice crystals, was more mellow, and had a better looseness in the mouth.
  • the branched ⁇ -glucan mixture can improve the texture of frozen dessert by modifying the filling form of ice crystals.
  • ⁇ Improvement of the quality of ice cream 8 parts by mass of the branched ⁇ -glucan mixture of Example 1 was added to 3 parts by mass of skim milk powder, 10 parts by mass of sugar, and 4 parts by mass of trehalose, and the mixture was mixed well. 18 parts by mass, 2 parts by mass of egg yolk and 0.2 parts by mass of an emulsifier were added, and the mixture was stirred and mixed while heating with a mixer until the solid content was completely dissolved. After adding 0.1 part by mass of vanilla essence as a fragrance, heating and sterilizing at 90 ° C., the mixture was cooled again, aged, and then frozen while stirring with an ice cream freezer to produce ice cream.
  • the sherbet obtained in the same manner as above was used as a control except that the branched ⁇ -glucan mixture was not blended, and both were stored in a freezer at ⁇ 20 ° C.
  • the ice cream using the water separation inhibitor of the present invention was of a high quality with a uniform spoon, a smooth mouthfeel, and little frost on the surface during storage as compared to the control.
  • ⁇ Improvement of gelato quality 22 parts by mass of sugar, 12 parts by mass of trehalose, 0.8 parts by mass of pectin, 100 parts by mass of peach juice, 30 parts by mass of milk and 35 parts by mass of water, branched ⁇ -glucan of Example 1
  • One part by mass of the mixture was added, and the mixture was stirred and mixed while heating with a mixer until the solid content was completely dissolved. After sterilizing by heating at 90 ° C., the mixture was cooled again, aged, and then frozen while stirring with an ice cream freezer to produce a gelato.
  • the gelato obtained in the same manner as above was used as a control except that the branched ⁇ -glucan mixture was not mixed, and both were stored in a freezer at ⁇ 20 ° C.
  • the gelato using the water separation inhibitor of the present invention was of high quality with a lighter spoon and a smoother mouthfeel than the control.
  • the gel base for external use in the skin of the above-mentioned formulation example can exhibit a desired action and effect continuously by appropriately blending a pharmaceutically active ingredient. Because it is suppressed, it is a high-quality pharmaceutical gel base with excellent stability.
  • This refrigerant is not limited to applications such as food, cosmetics, medicine, and industry, but is manufactured from food raw materials, so it can be used safely for food and drink, and is a highly durable refrigerant that is suitable for repeated use. It is.
  • the present invention it is possible to provide a water separation inhibitor that can be generally used in various applications without impairing the original color, flavor, and texture of food. Further, the present invention can provide a water separation inhibitor that can be safely and advantageously used not only in foods but also in the fields of cosmetics, quasi-drugs, pharmaceuticals, industrial supplies, and the like, and uses thereof.
  • the product using the water separation inhibitor according to the present invention is very valuable as a commercial product, and is a truly significant invention that greatly contributes to the art.
  • FIG. A Control gel (containing 30% by mass of a branched ⁇ -glucan mixture and 1.0% by mass of ⁇ -carrageenan as a gelling agent)
  • B Test gel (containing 30% by mass of a branched ⁇ -glucan mixture, 0.5% by mass of ⁇ -carrageenan as a gelling agent and 0.5% by mass of locust bean gum)
  • FIG. a branched ⁇ -glucan mixture
  • b indigestible dextrin
  • c dextran

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Epidemiology (AREA)
  • Dermatology (AREA)
  • Food Science & Technology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Birds (AREA)
  • Cosmetics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'un inhibiteur de synérèse pouvant être utilisé en toute sécurité et avantageusement dans des domaines tels que l'alimentation, les cosmétiques, les quasi-médicaments, les médicaments et les produits industriels, ainsi que son utilisation. La solution de l'invention porte sur un inhibiteur de synérèse contenant, en tant que principe actif, un mélange d'α-glucane ramifié qui contient du glucose en tant que sucre constitutif, présentant une structure ramifiée d'un degré de polymérisation de glucose supérieur ou égal à 1 qui est lié, par l'intermédiaire d'une liaison autre qu'une liaison α-1,4, à un résidu de glucose terminal non réducteur positionné à une extrémité d'un glucane linéaire lié par l'intermédiaire d'une liaison α-1,4 et ayant un degré de polymérisation de glucose supérieur ou égal à 3 et, lorsqu'il est digéré par isomaltodextranase, génère de 25 à 50 % en masse d'isomaltose par rapport à des produits solides digérés, et dans lequel le rapport entre les résidus de glucose liés par l'intermédiaire d'une liaison α-1,4 et les résidus de glucose liés par l'intermédiaire d'une liaison α-1,6 est compris dans la plage de 1:0,6 à 1:4 et le total des deux types de résidus constitue 60 % ou plus des résidus de glucose totaux ; et sur l'utilisation de l'inhibiteur de synérèse.
PCT/JP2019/027148 2018-07-19 2019-07-09 Inhibiteur de synérèse et son utilisation WO2020017395A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2020531255A JPWO2020017395A1 (ja) 2018-07-19 2019-07-09 離水抑制剤並びにその用途

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2018-135602 2018-07-19
JP2018135602 2018-07-19
JP2019056418 2019-03-25
JP2019-056418 2019-03-25

Publications (1)

Publication Number Publication Date
WO2020017395A1 true WO2020017395A1 (fr) 2020-01-23

Family

ID=69163517

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2019/027148 WO2020017395A1 (fr) 2018-07-19 2019-07-09 Inhibiteur de synérèse et son utilisation

Country Status (3)

Country Link
JP (1) JPWO2020017395A1 (fr)
TW (1) TW202034789A (fr)
WO (1) WO2020017395A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01291757A (ja) * 1988-05-19 1989-11-24 Takenori Kato ゼリー包装体及びゼリーの離水防止方法
JP2002034587A (ja) * 2000-07-26 2002-02-05 National Agricultural Research Organization 可溶性分岐α−グルカンの製造方法、可溶性分岐α−グルカンおよびα−グルカンの老化抑制処理剤
WO2008136331A1 (fr) * 2007-04-26 2008-11-13 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo α-GLUCAN RAMIFIÉ, α-GLUCOSYLTRANSFÉRASE PRODUISANT CELUI-CI, SON PROCÉDÉ DE FABRICATION ET SON UTILISATION
WO2014133060A1 (fr) * 2013-03-01 2014-09-04 株式会社林原 Agent destiné à une maladie liée au style de vie et composition orale le comprenant
JP2015098603A (ja) * 2006-10-06 2015-05-28 株式会社林原 分岐澱粉を含有する成形物
JP2016103992A (ja) * 2014-08-08 2016-06-09 グリコ栄養食品株式会社 加工食品の品質改良剤
JP6366781B1 (ja) * 2017-06-02 2018-08-01 株式会社ロッテ ほぐれやすい冷菓及びその製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01291757A (ja) * 1988-05-19 1989-11-24 Takenori Kato ゼリー包装体及びゼリーの離水防止方法
JP2002034587A (ja) * 2000-07-26 2002-02-05 National Agricultural Research Organization 可溶性分岐α−グルカンの製造方法、可溶性分岐α−グルカンおよびα−グルカンの老化抑制処理剤
JP2015098603A (ja) * 2006-10-06 2015-05-28 株式会社林原 分岐澱粉を含有する成形物
WO2008136331A1 (fr) * 2007-04-26 2008-11-13 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo α-GLUCAN RAMIFIÉ, α-GLUCOSYLTRANSFÉRASE PRODUISANT CELUI-CI, SON PROCÉDÉ DE FABRICATION ET SON UTILISATION
WO2014133060A1 (fr) * 2013-03-01 2014-09-04 株式会社林原 Agent destiné à une maladie liée au style de vie et composition orale le comprenant
JP2016103992A (ja) * 2014-08-08 2016-06-09 グリコ栄養食品株式会社 加工食品の品質改良剤
JP6366781B1 (ja) * 2017-06-02 2018-08-01 株式会社ロッテ ほぐれやすい冷菓及びその製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HAYASHI, YOSHIZUMI: "Property and Application of Carrageenan", SEN-ITO KOGYO, vol. 65, no. 11, 2009, pages 412 - 421 *

Also Published As

Publication number Publication date
JPWO2020017395A1 (ja) 2021-08-02
TW202034789A (zh) 2020-10-01

Similar Documents

Publication Publication Date Title
KR101852555B1 (ko) 알룰로스 함유 시럽 조성물 및 이를 포함하는 식품
KR101342192B1 (ko) 콜라겐 산생 증강제와 그 용도
WO2017030206A1 (fr) Composition contenant de la gomme welan
JP4726913B2 (ja) セロオリゴ糖を含有する冷菓
JP2015128420A (ja) 不快味のマスキング方法
JP2016503658A (ja) 非齲蝕原性ゼリー菓子
JP2009112220A (ja) 酸性乳飲料
JP5089650B2 (ja) 酸性ゲル状食品
JP5785500B2 (ja) パフィアエキス含有飲料
JP2018024619A (ja) 持久力向上剤
JP6836820B1 (ja) 水溶性ヒアルロン酸ゲル及びその製造方法
JP2014103896A (ja) 酸性ゲル状食品
WO2020017395A1 (fr) Inhibiteur de synérèse et son utilisation
JP5839924B2 (ja) 酸性ゲル状食品
JP2013081421A (ja) 冷菓
JPWO2017047706A1 (ja) 血糖値上昇抑制剤及びこれを含んでなる経口組成物
JP4937202B2 (ja) 酸性透明ゲル状食品
JP7336970B2 (ja) パフィア含有酸性飲食物
KR102629510B1 (ko) 저장 안정성이 향상된 콜라겐 조성물 및 이의 제조방법
JP2014009198A (ja) ヒアルロニダーゼ活性阻害剤組成物
KR20180073735A (ko) 부드러운 식감과 우수한 침전 안정성을 가지는 얼려먹는 음료의 제조방법
TW202304327A (zh) 膠原蛋白肽穩定化用組合物及其用途
JP2011103860A (ja) カスタードプリン用軟化剤及びカスタードプリン
KR20180130809A (ko) 덱스트린/검류를 함유하는 얼려먹는 과·채 음료 조성물
BR112019021309A2 (pt) sistemas de transferência de flavorizante estável em prateleira de rótulo limpo

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19838174

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2020531255

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19838174

Country of ref document: EP

Kind code of ref document: A1