JP2004041239A - Stabilizer containing pectin originating from root vegetable, acidic protein food using the same and method for producing the food - Google Patents
Stabilizer containing pectin originating from root vegetable, acidic protein food using the same and method for producing the food Download PDFInfo
- Publication number
- JP2004041239A JP2004041239A JP2003380148A JP2003380148A JP2004041239A JP 2004041239 A JP2004041239 A JP 2004041239A JP 2003380148 A JP2003380148 A JP 2003380148A JP 2003380148 A JP2003380148 A JP 2003380148A JP 2004041239 A JP2004041239 A JP 2004041239A
- Authority
- JP
- Japan
- Prior art keywords
- pectin
- milk
- acidic
- protein
- food
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は根菜類由来ペクチンを含む安定剤、並びにそれを使用した酸性蛋白食品及びその製造法に関し、詳しくは牛乳、豆乳等の蛋白飲料に柑橘類果汁又はその他の果汁、有機酸もしくは無機酸を添加してなる酸性蛋白飲料、酸性乳飲料、酸性冷菓、酸性デザート、及び乳入りコーヒー飲料、乳酸菌飲料、醗酵乳、液状ヨーグルトなどの酸性蛋白食品及びそれらの製造法に関する。 The present invention relates to a stabilizer containing pectin derived from root crops, and an acidic protein food using the same and a method for producing the same.Specifically, citrus juice or other juices, organic acids or inorganic acids are added to protein drinks such as milk and soy milk. The present invention relates to acidic protein beverages such as acidic protein beverages, acidic milk beverages, acidic frozen desserts, acidic desserts, and coffee beverages containing milk, lactic acid bacteria beverages, fermented milk, liquid yogurt, and the like, and methods for producing them.
根菜類、特に、イモ類にはデンプン質と共にペクチン質が含まれることが古くより知られており（非特許文献１）、ペクチンの製造原料としての検討が種々なされてきた（非特許文献２〜５、特許文献１〜２）。また、用途に関しても古くより研究が行われており、主にゲル化剤としての使用の検討がなされている（非特許文献６〜７、特許文献２）。 It has long been known that root crops, particularly potatoes, contain pectic substances together with starchy substances (Non-Patent Document 1), and various studies have been made as raw materials for producing pectin (Non-Patent Documents 2 to 4). 5, Patent Documents 1 and 2). In addition, research on the use has been conducted for a long time, and the use as a gelling agent has been mainly studied (Non-Patent Documents 6 and 7, Patent Document 2).
上記の如く、イモ類からのペクチンの製造は古くより研究課題として検討されていた。しかし、主な用途として検討されたジャム等のゲル化剤としての機能では、リンゴあるいは柑橘類などの果実類由来のペクチンに優るものではなく、現実的な使用にまで至っていない。さらに、用途、製造法に関しても果実類由来のペクチンに準じて検討されており、根菜類、特に、イモ類から得られるペクチンの特徴的な機能ならびに詳細な製造条件の設定に関する検討は、殆どなされていないというのが現状であった。 As described above, the production of pectin from potatoes has long been studied as a research topic. However, the function as a gelling agent for jams and the like, which has been studied as a main use, is not superior to pectin derived from fruits such as apples and citrus fruits, and has not reached a practical use. Furthermore, applications and production methods have been studied in accordance with pectin derived from fruits.Most studies have been made on the characteristic functions of pectin obtained from root crops, especially potatoes, and on setting detailed production conditions. It was not at the moment.
また、従来より酸性蛋白食品の製造に際しては、蛋白粒子の凝集、沈殿等を防止する目的でリンゴ、柑橘類由来のペクチン、水溶性大豆多糖類、カルボキシメチルセルロースナトリウム、アルギン酸プロピレングリコールエステルなどが使用されている。しかし、何れの安定剤を使用した場合においても、蛋白の分散を良好に安定化できるのは蛋白の等電点以下のpH 域に限られており、等電点を超える酸性pH 域において酸性蛋白食品を安定化できる安定剤は存在しないという問題があった。 Further, conventionally, in the production of acidic protein foods, apples, citrus-derived pectin, water-soluble soybean polysaccharides, sodium carboxymethylcellulose, propylene glycol alginate and the like have been used for the purpose of preventing aggregation and precipitation of protein particles. I have. However, no matter which stabilizer is used, the dispersion of protein can be satisfactorily stabilized only in the pH range below the isoelectric point of the protein, and in the acidic pH range above the isoelectric point. There was a problem that there was no stabilizer capable of stabilizing food.
一方、中性からpH 5.2 までの微酸性pH域においては有機酸塩を加えることにより蛋白成分を安定化できるという提案が報告されているが（特許文献３）、この提案においても安定化された蛋白液の乳濁性が消失する、加えた有機酸塩の影響により良好な酸味が得られなかったりする等の問題点があった。 On the other hand, it has been reported that a protein component can be stabilized by adding an organic acid salt in a slightly acidic pH range from neutral to pH 5.2 (Patent Document 3). There have been problems such as the disappearance of the emulsion of the protein solution and the failure to obtain a good acidity due to the effect of the added organic acid salt.
さらに、いわゆる飲むヨーグルトや乳酸菌飲料、フルーツ牛乳等の酸性の乳飲料中の乳蛋白は、非常に不安定であり乳蛋白が凝集し、さらに時間が経過すると乳蛋白の沈殿が生じ乳漿が分離する。また、殺菌加熱時にはこの凝集が著しくなり、全く商品価値を失ってしまう。 Furthermore, milk proteins in so-called drinking yogurt, lactic acid drinks, and acidic milk drinks such as fruit milk are very unstable, and milk proteins aggregate, and over time, milk proteins precipitate and whey is separated. I do. In addition, this aggregation becomes remarkable at the time of sterilization heating, and the commercial value is completely lost.
また、例えば、従来より常温流通可能な乳成分入りコーヒーはコーヒー抽出液、コーヒーエキス、乳成分、糖類、乳化剤などの原料を混合溶解してコーヒー調合品を調製し、これを均質機にかけて、保存容器に充填される前、又は充填された後の何れかに殺菌のため110 〜135 ℃の加熱工程を経て製造されているが、上記の加熱工程においては高温のためコーヒー成分の分解反応が生じ、コーヒー液のpH 低下が生じる。このため、pH が低下して溶液がpH 6.0 以下の酸性になるとコーヒー液に含まれる乳成分中の乳蛋白が変性して、分離凝集等を起こして商品価値がなくなる。そこで、上記乳蛋白の変性を防止するため、コーヒー液に予め炭酸水素ナトリウム等のアルカリ性物質を添加して、加熱工程の前に、コーヒー液のpH が6.5 を越えるようにpH 調整を行うことが行われているが、かかる方法で製造された乳成分入りコーヒーはpH が6.5 を越えた状態で加熱殺菌されるため、コーヒーの香りが変化し、本来のレギュラーコーヒーとは違った、いわゆるレトルト缶コーヒーとしての特異な香味、風味を形成している。 Also, for example, conventionally, a milk-containing coffee that can be distributed at normal temperature is prepared by mixing and dissolving raw materials such as a coffee extract, a coffee extract, a milk component, saccharides, and an emulsifier to prepare a coffee preparation, and then applying the same to a homogenizer and storing the same. It is manufactured through a heating process at 110 to 135 ° C. for sterilization either before or after filling in the container. The pH of the coffee liquor is reduced. For this reason, when the pH decreases and the solution becomes acidic at pH 6.0 or less, the milk protein in the milk component contained in the coffee liquor is denatured, causing separation and aggregation, etc., and the commercial value is lost. Therefore, in order to prevent denaturation of the milk protein, it is necessary to add an alkaline substance such as sodium bicarbonate to the coffee liquor in advance and adjust the pH of the coffee liquor to a value exceeding 6.5 before the heating step. However, coffee containing dairy ingredients produced by such a method is sterilized by heating at a pH exceeding 6.5, so the aroma of coffee changes, which is different from the original regular coffee, so-called retort cans. It has a unique flavor and flavor as coffee.
一方、酸味を有する風味の優れた、常温保存可能な加熱殺菌済みの乳成分入りコーヒー飲料の開発は強く望まれており、酸味を有する乳成分入りコーヒー飲料の製造法に関しては、乳成分として生クリーム、バター等を使用して蔗糖脂肪酸エステル等の乳化剤と結晶セルロースを加える方法(特許文献４) 、酸性多糖類を使用して乳蛋白を安定化させる方法( 特許文献５) などが提案されているが、何れの方法においてもコーヒー特有の風味、物性を損なわずに乳成分を安定化できるものではなかった。 On the other hand, there is a strong demand for the development of a heat-sterilized coffee beverage containing a milk component which is excellent in sour flavor and which can be stored at room temperature. A method of adding an emulsifier such as sucrose fatty acid ester and crystalline cellulose using cream, butter and the like (Patent Document 4), a method of stabilizing milk protein by using an acidic polysaccharide (Patent Document 5), and the like have been proposed. However, none of these methods can stabilize the milk component without impairing the flavor and physical properties of coffee.
このように、コーヒーは本来pH 6.5 以下の弱酸性pH 域でレギュラーコーヒー特有の香りと酸味を発揮するものであり、調合時にコーヒー液のpH を調整してpH 6.5 を越えるように保つと、レギュラーコーヒー特有の香りと酸味が消失してしまい、加熱殺菌して得られるコーヒーは本来のレギュラーコーヒーに比べて、風味が大幅に低下してしまうという問題点があった。すなわち、レギュラーコーヒー特有の風味、物性を損なわず、乳成分を長期的に安定化できる技術は存在しなかった。 As described above, coffee originally exhibits the aroma and acidity peculiar to regular coffee in the weakly acidic pH range of pH 6.5 or lower.If the pH of the coffee liquid is adjusted to be higher than 6.5 by adjusting the pH of the coffee liquid during preparation, The aroma and acidity peculiar to coffee disappear, and coffee obtained by heat sterilization has a problem that the flavor is greatly reduced as compared with the original regular coffee. In other words, there is no technology capable of stabilizing the milk component for a long time without impairing the flavor and physical properties unique to regular coffee.
上述のように、等電点以下のpH 域ならびにpH 5.2 から中性までのpH 域においては、蛋白の分散を安定化できる技術は既に存在するが、蛋白の等電点より高い酸性pH 域全般において、酸性蛋白食品を良好に安定化できる技術は存在しなかった。 As mentioned above, in the pH range below the isoelectric point and in the pH range from pH 5.2 to neutral, there is already a technology that can stabilize the dispersion of proteins. However, there was no technique capable of favorably stabilizing acidic protein foods.
本発明は、根菜類、特にイモ類から得られる特徴的なペクチン及びその製造法、並びに蛋白質の等電点以上の酸性pH 域において安定な酸性蛋白食品及びその製造法を提供することを目的とし、乳成分が長期間にわたり安定していて、常温流通可能な、加熱殺菌済みの乳成分入り飲料を提供することを目的とする。ここでいう、酸性とはpH 6.5 以下のpH 域を指す。 An object of the present invention is to provide a characteristic pectin obtained from root crops, particularly potatoes, and a method for producing the same, and an acidic protein food product stable in an acidic pH range not lower than the isoelectric point of a protein, and a method for producing the same. It is another object of the present invention to provide a heat-sterilized beverage containing a milk component, in which the milk component is stable for a long period of time and can be distributed at room temperature. As used herein, acidic refers to a pH range of pH 6.5 or lower.
本発明者らは、上記課題の解決を指向して鋭意研究した結果、イモ類の加工副産物であるデンプン粕から弱酸性条件下において熱水抽出されるペクチンに特徴的な機能が発現することを見出した。特に、馬鈴薯由来のペクチンを使用することにより、蛋白質の等電点以上のpH 域において酸性蛋白食品を果実由来のペクチンよりも低粘度で良好に安定化できるという知見を得た。本発明は、かかる知見に基づいて完成されたものである。 The present inventors have conducted intensive studies aimed at solving the above-mentioned problems, and as a result, have found that pectin which is extracted with hot water from starch cake, which is a by-product of processing potatoes, under mildly acidic conditions expresses a characteristic function. I found it. In particular, it has been found that the use of potato-derived pectin can stabilize acidic protein foods at a lower viscosity than that of fruit-derived pectin in a pH range higher than the isoelectric point of the protein. The present invention has been completed based on such findings.
従って本発明は、根菜類からｐＨ３．８〜５．３の弱酸性条件下で熱水抽出して得られるペクチンを含むことを特徴とする蛋白質の等電点以上のｐＨを有する酸性蛋白食品用安定剤、該安定剤を使用することを特徴とする蛋白質の等電点以上のｐＨを有する酸性蛋白食品の製造法、該製造法によって製造された酸性蛋白食品、特に該製造法によって得られた乳成分を含むコーヒー飲料、並びに該ペクチンと従来の安定剤を併含することを特徴とする酸性蛋白食品用安定剤、である。 Accordingly, the present invention is directed to an acidic protein food having a pH equal to or higher than the isoelectric point of a protein, comprising pectin obtained by extracting with hot water from root vegetables under weakly acidic conditions of pH 3.8 to 5.3. Stabilizer, a method for producing an acidic protein food having a pH equal to or higher than the isoelectric point of a protein, characterized by using the stabilizer, an acidic protein food produced by the production method, particularly obtained by the production method A coffee beverage containing a milk component, and a stabilizer for acidic protein foods, comprising both the pectin and a conventional stabilizer.
本発明のように、根菜類、特に、イモ類からpH 3.8 〜 pH 5.3 の弱酸性下において、100 ℃以上の温度で抽出されたペクチンに、等電点以上の酸性pH 域における蛋白質の分散安定化能という、従来の安定剤とは異なる特徴的な機能を見出した。この機能を利用することにより、従来なかった等電点以上の酸性pH 域で安定な酸性蛋白質食品を製造することが可能となった。さらに、製造された酸性蛋白食品は、レトルト殺菌などの加熱後も安定な状態を保持できるようになる。 As in the present invention, the dispersion stability of proteins in the acidic pH range above the isoelectric point to pectin extracted from root crops, especially potatoes, at a temperature of 100 ° C or more under weak acidity of pH 3.8 to pH 5.3. The present inventors have found a characteristic function called a chemical ability, which is different from conventional stabilizers. By utilizing this function, it has become possible to produce an acidic protein food that is stable in the acidic pH range above the isoelectric point, which has not existed before. Further, the manufactured acidic protein food can maintain a stable state even after heating such as retort sterilization.
本発明においてペクチンを抽出する原料としての根菜類は、馬鈴薯、甘藷、里芋、山芋、コンニャクなどのイモ類、ゴボウ、ニンジン、大根、ハス、ビートなどが例示できるが、特にイモ類が好ましい。このようなイモ類は生又は乾燥したものをそのまま使用することもできるが、デンプン産業の加工副産物として生成される生又は乾燥したデンプン粕を使用することが好ましい。 In the present invention, root vegetables as a raw material for extracting pectin include potatoes, sweet potatoes, taro, yam, konjac and other potatoes, burdock, carrot, radish, lotus, beet, and the like, with potatoes being particularly preferred. As such potatoes, raw or dried starch can be used as it is, but it is preferable to use raw or dried starch cake produced as a processing by-product of the starch industry.
原料からのペクチンの抽出は、pH 3.8からpH 5.3 の弱酸性下にて行うことが必須である。このpH 域から外れた範囲において抽出されたペクチンには、等電点以上のpH 域での蛋白質の分散安定化機能は発現されない。 Extraction of pectin from the raw material must be performed under weak acidity at pH 3.8 to pH 5.3. Pectin extracted in a range outside this pH range does not exhibit a protein dispersion stabilizing function in a pH range above the isoelectric point.
因みに、このようなpH 域の範囲内において抽出されたペクチンが、何故、上述のような機能を発現するかについて詳細に説明することはできないが、恐らく抽出されるペクチン中のポリガラクチュロン鎖のエステル化度、ならびに、中性糖鎖の立体構造が関与しているものと推察される。 Incidentally, it is not possible to explain in detail why pectin extracted in such a pH range exhibits the above-mentioned functions, but it is probably that the polygalacturon chains in the extracted pectin are not included. It is presumed that the degree of esterification and the three-dimensional structure of the neutral sugar chain are involved.
また、上記のpH 範囲におけるペクチンの抽出温度は、100 ℃以上にて行うのが好ましい。100 ℃未満の温度で抽出を行った場合には、ペクチンの溶出に時間がかかり経済的に不利である。一方、温度が高温になるに従って抽出は短時間で済むが、余りに高温にし過ぎると風味、色調に悪影響を及ぼすと共にペクチンの低分子化が進み機能の発現効果が低下するので、130 ℃以下で行うのが好ましい。 The extraction temperature of pectin in the above-mentioned pH range is preferably 100 ° C. or higher. When extraction is performed at a temperature lower than 100 ° C., it takes time to elute pectin, which is economically disadvantageous. On the other hand, extraction takes less time as the temperature becomes higher.However, if the temperature is too high, the flavor and color tone are adversely affected and the molecular weight of pectin is reduced to reduce the effect of the function. Is preferred.
さらに、本発明におけるペクチンは夾雑するデンプン質を除去して純度を上げることにより、機能がより強く発揮されるようになる。夾雑するデンプン質は、酵素を用いた定量法による含量の測定において60%以下、好ましくは50% 以下にすることが望ましい。デンプン質の除去には、公知の方法を用いれば良く、例えば酵素による分解、あるいは、100 ℃以下の水による原料からの洗浄除去、抽出液中の不溶化部分の分離等が挙げられる。さらに、ペクチンは、その分子量がどの様な値のものでも使用可能であるが、好ましくは平均分子量が数万〜数百万、具体的には５万〜30万であるのが好ましい。なお、このペクチンの平均分子量は標準物質プルラン（昭和電工（株））を標準物質として0.1 モルのNaNO3 溶液中の粘度を測定する極限粘度法で求めた値である。 Furthermore, the pectin in the present invention can exert its function more strongly by removing contaminating starch and increasing its purity. The content of contaminating starch is desirably 60% or less, preferably 50% or less, in the content measurement by a quantitative method using an enzyme. The starch may be removed by a known method, for example, decomposition by an enzyme, washing and removal from a raw material with water at 100 ° C. or lower, separation of an insolubilized portion in an extract, and the like. Further, pectin may be used at any molecular weight, but preferably has an average molecular weight of tens of thousands to several millions, specifically 50,000 to 300,000. The average molecular weight of this pectin is a value determined by an intrinsic viscosity method for measuring the viscosity in a 0.1 mol NaNO3 solution using a standard substance pullulan (Showa Denko KK) as a standard substance.
本発明によって得られる、根菜類、特にイモ類由来のペクチンは、従来のリンゴあるいは柑橘類などの果実由来のペクチンとは異なる特徴的な機能を有する。即ち、果実由来のペクチンが、等電点以下のpH 域において蛋白質の分散を安定化できる機能を利用して酸性乳飲料の安定剤として使用されているのに対して、本発明におけるペクチンは、等電点以上のpH 域において蛋白質の分散を安定化できる機能を有するのであって、かかる機能により、従来では得られなかった等電点以上のpH 域での安定な酸性蛋白食品を製造することが可能となる。 Pectin derived from root crops, especially potatoes obtained by the present invention has a characteristic function different from conventional pectin derived from fruits such as apples or citrus fruits. That is, while pectin derived from fruit is used as a stabilizer for acidic milk beverages by utilizing the function of stabilizing the dispersion of proteins in the pH range below the isoelectric point, the pectin in the present invention is: It has the function of stabilizing the dispersion of proteins in the pH range above the isoelectric point.With such a function, it is necessary to produce a stable acidic protein food in the pH range above the isoelectric point, which could not be obtained conventionally. Becomes possible.
本発明における酸性蛋白食品とは、動植物性蛋白を含有する酸性の食品であって、牛乳、豆乳等の動植物性蛋白を使用した飲料に柑橘類果汁又はその他の果汁、或いはクエン酸、乳酸などの有機酸もしくは燐酸などの無機酸を添加してなる酸性蛋白飲料、乳製品を酸性にした酸性乳飲料、アイスクリームなどの乳成分入りの冷菓に果汁等を加えた酸性アイス、フローズンヨーグルトなどの酸性冷菓、プリン、ババロア等のゲル化食品に果汁などを加えた酸性デザート及びコーヒー飲料、乳酸菌飲料（生菌、殺菌タイプを含む）、醗酵乳（固体状又は液体状）等の酸性を帯びた蛋白食品を包含する。また、動植物性蛋白とは、牛乳、山羊乳、脱脂乳、豆乳、これらを粉末化した全脂粉乳、脱脂粉乳、粉末豆乳、さらに糖を添加した加糖乳、濃縮した濃縮乳、カルシウム等のミネラル、ビタミン類等を強化した加工乳及び醗酵乳やそれに由来する蛋白を指す。なお、醗酵乳は上記動植物性蛋白を殺菌後、乳酸菌スターターを加えて醗酵させた醗酵乳を指すが、所望によりさらに粉末化し、又は糖などを加えたものであってもよい。 The acidic protein food in the present invention is an acidic food containing animal and plant proteins, and is a beverage containing animal and plant proteins such as milk and soy milk, or a citrus juice or other fruit juice, or an organic such as citric acid or lactic acid. Acidic protein drinks made by adding an inorganic acid such as acid or phosphoric acid, acidic milk drinks made by acidifying dairy products, cold desserts containing dairy ingredients such as ice cream, acidic ice desserts with fruit juice, etc., acidic frozen desserts such as frozen yogurt Acidic desserts such as coffee desserts, coffee drinks, lactic acid bacteria drinks (including live bacteria and pasteurized types), and fermented milk (solid or liquid) such as gelled foods such as pudding, pudding, bavarois, etc. Is included. In addition, animal and plant proteins include milk, goat milk, skim milk, soy milk, powdered whole milk powder, skim milk powder, powdered soy milk, sweetened milk added with sugar, concentrated milk concentrated, and minerals such as calcium. And processed milk and fermented milk enriched with vitamins and the like and proteins derived therefrom. Fermented milk refers to fermented milk obtained by sterilizing the above animal and plant proteins and then fermenting by adding a lactic acid bacteria starter, but may be further powdered or added with sugar or the like, if desired.
本発明におけるペクチンの使用量としては、標準的に最終製品に対して0.05〜10重量% 、好ましくは0.2 〜2 重量% 程度でよいが、蛋白濃度の相違などに応じて変化し得るので、この使用量は本発明の範囲を制限するものではない。 The amount of pectin used in the present invention may be generally about 0.05 to 10% by weight, preferably about 0.2 to 2% by weight, based on the final product, but may vary depending on the difference in protein concentration and the like. The amounts used do not limit the scope of the invention.
また、本発明の酸性蛋白食品の製造に際して、従来よりある安定剤、例えばリンゴまたは柑橘類由来のペクチン、水溶性大豆多糖類、カルボキシメチルセルロースナトリウム、アルギン酸プロピレングリコールエステル、カラギーナン、微結晶セルロース、キトサン、有機酸塩、重合リン酸塩、乳化剤、加熱変性蛋白質などと併用しても良く、それにより安定なpH 域の拡大等を図ることができる。 In the production of the acidic protein food of the present invention, conventional stabilizers such as apple or citrus-derived pectin, water-soluble soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate, carrageenan, microcrystalline cellulose, chitosan, organic An acid salt, a polymerized phosphate, an emulsifier, a heat-denatured protein and the like may be used in combination, whereby a stable pH range can be expanded.
以下、実施例により本発明の実施態様を説明するが、これは例示であって本発明の精神がこれらの例示によって制限されるものではない。なお、例中、部及び％は何れも重量基準を意味する。 Hereinafter, embodiments of the present invention will be described with reference to examples. However, these are examples, and the spirit of the present invention is not limited to these examples. In addition, in an example, all parts and% mean a weight basis.
実施例１
乾燥した精製馬鈴薯デンプン粕（商品名：ＰＯＴＥＸ，リカビー・シュテルケルセン社、水分5%、デンプン含量（固形分中）7%）500gを水9500g に懸濁した後に、1000g 宛に分けて、pH を2.0 、3.0 、3.5 、4.0 、4.5 、5.0 、5.5 、6.0 、7.0 、8.0 に調整後、120 ℃、30分間加熱して、ペクチンを抽出した。冷却後、遠心分離（10000g×30分間）を行いペクチン抽出液と沈殿部に分離した。分離した沈殿部は等重量の水を加えて再度遠心分離を行い、上澄み液を先のペクチン抽出液と混合した後に、そのまま凍結乾燥して各粗ペクチン（デンプン含量（固形分中）15% ）を得た。回収した粗ペクチンを使用して下記表１の配合によりpH 5.0 での蛋白質の分散安定化機能の評価に供した。
Example 1
500 g of dried and purified potato starch cake (trade name: POTEX, Ricabee Stelkelsen, 5% moisture, starch content (7% of solid content)) is suspended in 9500 g of water, and then divided into 1000 g portions to adjust the pH. After adjusting to 2.0, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 7.0, and 8.0, the mixture was heated at 120 ° C. for 30 minutes to extract pectin. After cooling, centrifugation (10000 g × 30 minutes) was performed to separate the pectin extract from the precipitate. The separated precipitate was centrifuged again by adding an equal weight of water, and the supernatant was mixed with the pectin extract, and then freeze-dried and each crude pectin (starch content (in solid content) 15%) Got. The recovered crude pectin was used to evaluate the protein dispersion stabilizing function at pH 5.0 according to the formulation shown in Table 1 below.
1%ペクチン液20部、35% 砂糖液10部、牛乳20部を冷却しながら混合した後に、50% クエン酸液を滴下してpH 5.0 に調整して状態の観察を行った。この評価の結果について以下の表２にまとめた。 After cooling and mixing 20 parts of 1% pectin solution, 10 parts of 35% sugar solution and 20 parts of milk, the pH was adjusted to pH 5.0 by dropping a 50% citric acid solution, and the state was observed. The results of this evaluation are summarized in Table 2 below.
表２に示したように、馬鈴薯デンプン粕由来のペクチンでは抽出液pH が3.8から5.3 の範囲内にあるときにpH 5.0 における蛋白質の分散安定化能が発現されることが確認された。 As shown in Table 2, it was confirmed that pectin derived from potato starch meal exhibited the ability to stabilize protein dispersion at pH 5.0 when the extract pH was in the range of 3.8 to 5.3.
比較例１
ペクチンの抽出原料をリンゴ搾汁粕（商品名：アップルファイバー，ニチロ社、水分5%）に代えた他は実施例１と同様にして果実類由来のペクチンのpH 5.0における蛋白質の分散安定化能の観察を行った。評価の結果は下表３にまとめた。
Comparative Example 1
Ability to stabilize protein-dispersed protein of pectin derived from fruits at pH 5.0 in the same manner as in Example 1 except that apple pulp extracted from apple pulp (trade name: Apple Fiber, Nichiro, 5% moisture) was used as the extraction material Was observed. The results of the evaluation are summarized in Table 3 below.
表３に示したように、果実類由来のペクチンでは抽出pH の如何にかかわらず、pH 5.0における蛋白質の分散安定化能は認められなかった。 As shown in Table 3, pectin derived from fruits did not show any protein dispersion stabilizing ability at pH 5.0 regardless of the extraction pH.
実施例２
○ペクチン（イ）の調製
乾燥した精製馬鈴薯デンプン粕（商品名：ＰＯＴＥＸ，リカビー・シュテルケルセン社、水分5% 、デンプン含量(固形分中) 7%) 500gを水9500g に懸濁した後に、塩酸でpH を4.5 に調整後、120 ℃、30分間加熱して、ペクチンを抽出した。冷却後、遠心分離（10000g×30分間）を行いペクチン抽出液と沈殿部に分離した。分離した沈殿部は等重量の水を加えて再度遠心分離を行い、上澄み液を先のペクチン抽出液と混合した後に乾燥して、ペクチン（イ）を得た。
Example 2
○ Preparation of pectin (a) 500 g of dried and purified potato starch cake (trade name: POTEX, Ricabee Sterkelsen, 5% water, starch content (7% of solid content)) was suspended in 9500 g of water, and then suspended in 9500 g of water. After adjusting the pH to 4.5 with, the mixture was heated at 120 ° C. for 30 minutes to extract pectin. After cooling, centrifugation (10000 g × 30 minutes) was performed to separate the pectin extract from the precipitate. The separated precipitate was added with an equal weight of water, centrifuged again, and the supernatant was mixed with the pectin extract and dried to obtain pectin (a).
実施例３
○ペクチン（ロ）の調製
実施例２と同様にして得られたペクチン抽出液を活性炭カラムに通液して精製処理を行った後に乾燥して、ペクチン（ロ）を得た。
Example 3
-Preparation of pectin (b) The pectin extract obtained in the same manner as in Example 2 was passed through an activated carbon column, purified, and then dried to obtain pectin (b).
実施例４
○ペクチン（ハ）の調製
未精製の乾燥馬鈴薯デンプン粕（水分10% 、デンプン含量(固形分中) 36% ）50g を水950gに懸濁した後に、塩酸でpH を4.5 に調整して120 ℃、30分間加熱することにより粗ペクチン（デンプン含量(固形分中) 74%)を抽出した。冷却後、遠心分離（10000g×30分間）を行いペクチン抽出液と沈殿部に分離した。分離した沈殿部は等重量の水を加えて再度遠心分離を行い、上澄み液を先のペクチン抽出液と混合した後、5 ℃にて12時間静置した後に、10000g×10分間の遠心分離を行い、不溶化したデンプン質を除去してから乾燥して、ペクチン（ハ）を得た。
Example 4
○ Preparation of pectin (C) After suspending 50 g of unpurified dried potato starch cake (water content 10%, starch content (36% of solid content) 36%) in water 950 g, the pH was adjusted to 4.5 with hydrochloric acid and the temperature was adjusted to 120 ° C. The crude pectin (starch content (in solids) 74%) was extracted by heating for 30 minutes. After cooling, centrifugation (10000 g × 30 minutes) was performed to separate the pectin extract from the precipitate. The separated precipitate was centrifuged again by adding an equal weight of water, and the supernatant was mixed with the pectin extract, allowed to stand at 5 ° C. for 12 hours, and then centrifuged at 10,000 g × 10 minutes. Then, the insoluble starch was removed and dried to obtain pectin (c).
実施例５
○ペクチン（ニ）の調製
実施例４と同様にして得られた粗ペクチン液に、デンプン糖化酵素（商品名：アミログルコシダーゼ，ノボ社）を40単位（1 分間に1 μmol のマルトースを分解する酵素量を１単位とする）添加し、50℃で１時間作用させた。反応終了後、90℃、10分間の熱処理を行うことにより酵素を失活させ、ロ別して得られた糖化液にアルコール濃度80% となるようにエタノールを加えて沈殿精製処理を行った。回収した沈殿部は乾燥して、ペクチン（ニ）を得た。
Example 5
-Preparation of pectin (d) Forty units of starch saccharifying enzyme (trade name: amyloglucosidase, Novo) is added to the crude pectin solution obtained in the same manner as in Example 4 (enzyme that decomposes 1 µmol maltose per minute). The amount was 1 unit) and the mixture was allowed to act at 50 ° C. for 1 hour. After the completion of the reaction, the enzyme was inactivated by performing a heat treatment at 90 ° C. for 10 minutes, and ethanol was added to the saccharified solution obtained by filtration so that the alcohol concentration became 80%, followed by precipitation purification treatment. The collected precipitate was dried to obtain pectin (d).
以上の得られた各ペクチンの分析結果を纏めると以下の表４通り。なお、全糖の測定はフェノール硫酸法により、ウロン酸の測定はBlumenkrantz法により、澱粉含量の測定は酵素による分解後にSomogyi-Nelson法による還元末端の測定により行った。また、平均分子量は標準プルラン（昭和電工（株）を標準物質として0.1 モルのNaNO3 溶液中の粘度を測定する極限粘度法で求めた値である。 Table 4 below summarizes the analysis results of each pectin obtained above. The total sugar was measured by the phenol-sulfuric acid method, uronic acid was measured by the Blumenkrantz method, and the starch content was measured by measuring the reducing end by the Somogyi-Nelson method after decomposition with an enzyme. The average molecular weight is a value determined by an intrinsic viscosity method for measuring the viscosity in a 0.1 mol NaNO3 solution using standard pullulan (Showa Denko KK) as a standard substance.
実施例６
得られた各ペクチン（イ）〜（ニ）を使用して実施例１と同様にpH 5.0 での蛋白質の分散安定化能を確認したところ、いずれも良好な分散安定性を示した。
Example 6
Using each of the obtained pectins (a) to (d), the dispersion stabilizing ability of the protein at pH 5.0 was confirmed in the same manner as in Example 1, and all showed good dispersion stability.
比較例２
未精製の乾燥馬鈴薯デンプン粕（水分10% 、デンプン含量(固形分中) 36%)50g を水950gに懸濁した後に、塩酸でpH を4.5 に調整して120 ℃、30分間加熱することにより粗ペクチンを抽出した。冷却後、遠心分離（10000g×30分間）を行いペクチン抽出液と沈殿部に分離した。分離した沈殿部は等重量の水を加えて再度遠心分離を行い、上澄み液を先のペクチン抽出液と混合した後そのまま乾燥させて、粗ペクチン（デンプン含量(固形分中)74%)を回収した。回収した粗ペクチンを使用して実施例１と同様にpH 5.0 での蛋白質の分散安定化能を確認したが、酸性化牛乳に凝集が認められ、良好な分散安定性は示さなかった。
Comparative Example 2
After suspending 50 g of unpurified dried potato starch cake (10% moisture, starch content (36% of solid content) 36%) in 950 g of water, adjust the pH to 4.5 with hydrochloric acid, and heat at 120 ° C for 30 minutes. Crude pectin was extracted. After cooling, centrifugation (10000 g × 30 minutes) was performed to separate the pectin extract from the precipitate. The separated precipitate was centrifuged again with an equal weight of water, and the supernatant was mixed with the pectin extract and dried as it was to recover crude pectin (starch content (74% of solid content)). did. Using the recovered crude pectin, the ability to stabilize protein dispersion at pH 5.0 was confirmed in the same manner as in Example 1. However, aggregation was observed in the acidified milk, and good dispersion stability was not shown.
比較例３
未精製の馬鈴薯デンプン粕（水分80% 、デンプン含量（固形分中）36% ）250gを水750gに懸濁した後に、pH調整を行わずpH 5.8 のまま、120 ℃、30分間加熱することにより粗ペクチンを抽出した。得られた粗ペクチン液を実施例５と同様にしてデンプン糖化酵素処理後にエタノールによる沈殿処理を行ってペクチンを回収した。回収されたペクチン（デンプン含量（固形分中）2%）を使用して実施例１と同様にpH 5.0 での蛋白質の分散安定化能を確認したが、酸性化牛乳に著しい凝集が認められ、良好な分散安定性は示さなかった。
Comparative Example 3
After suspending 250 g of unpurified potato starch cake (water content 80%, starch content (36% of solid content) 36%) in water 750 g, the mixture is heated at 120 ° C. for 30 minutes at pH 5.8 without pH adjustment. Crude pectin was extracted. The obtained crude pectin solution was treated with starch saccharifying enzyme in the same manner as in Example 5 and then precipitated with ethanol to collect pectin. Using the recovered pectin (starch content (in solids) 2%), the dispersion stabilizing ability of the protein at pH 5.0 was confirmed in the same manner as in Example 1, but significant aggregation was observed in the acidified milk. It did not show good dispersion stability.
比較例４
精製馬鈴薯デンプン粕（商品名：ＰＯＴＥＸ，リカビー・シュテルケルセン社、水分5%、デンプン含量（固形分中）7%）50g を水950gに懸濁した後に、pH 3.3に調整して、110 ℃、60分間加熱することにより粗ペクチンを抽出し、そのまま乾燥した。回収された粗ペクチンを使用して実施例１と同様にpH 5.0 での蛋白質の分散安定化能を確認したが、酸性牛乳に著しい凝集が認められ、良好な分散安定性は示さなかった。
Comparative Example 4
After suspending 50 g of purified potato starch cake (trade name: POTEX, Ricabee Stelkelsen, water 5%, starch content (in solid content) 7%) in 950 g of water, the suspension was adjusted to pH 3.3, and then adjusted to 110 ° C, The crude pectin was extracted by heating for 60 minutes and dried as it was. Using the recovered crude pectin, the protein dispersion stabilizing ability at pH 5.0 was confirmed in the same manner as in Example 1. However, remarkable aggregation was observed in the acidic milk, and good dispersion stability was not shown.
比較例５
精製馬鈴薯デンプン粕（商品名：ＰＯＴＥＸ，リカビー・シュテルケルセン社、水分5%、デンプン含量（固形分中）7%）50g を0.5%のヘキサメタリン酸ナトリウム液950gに懸濁した後に、pH 3.5に調整して、75℃、60分間加熱することにより粗ペクチンを抽出した。粗ペクチン液をpH 2.0 に調整してペクチンを沈殿させた。回収されたペクチンを、再度、水に溶解した後にアルコール濃度80% となるようにエタノールを加えてペクチンを沈殿精製した。回収された精製ペクチンを使用して実施例１と同様にpH 5.0 での蛋白質の分散安定化能を確認したが、酸性牛乳に著しい凝集が認められ、良好な分散安定性は示さなかった。
Comparative Example 5
50 g of purified potato starch cake (trade name: POTEX, Rica Bee Sterkelsen, 5% moisture, 7% starch content (solid content)) is suspended in 950 g of 0.5% sodium hexametaphosphate solution, and then adjusted to pH 3.5. Then, the crude pectin was extracted by heating at 75 ° C. for 60 minutes. The crude pectin solution was adjusted to pH 2.0 to precipitate pectin. The recovered pectin was dissolved again in water, and then ethanol was added so that the alcohol concentration became 80%, to precipitate and refine the pectin. Using the recovered purified pectin, the ability to stabilize the protein dispersion at pH 5.0 was confirmed in the same manner as in Example 1. However, remarkable aggregation was observed in the acidic milk, and good dispersion stability was not shown.
実施例７
精製馬鈴薯デンプン粕（商品名：ＰＯＴＥＸ，リカビー・シュテルケルセン社、水分5%、デンプン含量（固形分中）7%）1kg を水19kgに懸濁した後に実施例２と同様にしてペクチンを抽出した。ペクチン抽出液を、そのまま噴霧乾燥して得られた粗ペクチンを安定剤として使用して下記の表５配合により各pH での蛋白質の分散安定化機能の評価を行った。
Example 7
Pectin was extracted in the same manner as in Example 2 after suspending 1 kg of purified potato starch cake (trade name: POTEX, Ricabee Stelkelsen, water 5%, starch content (in solid content) 7%) in water 19 kg. . Using the crude pectin obtained by spray-drying the pectin extract as it is as a stabilizer, the protein dispersion stabilizing function at each pH was evaluated according to the formulation in Table 5 below.
1%安定剤液20部、35% 砂糖液10部、8%脱脂粉乳液20部を冷却しながら混合した後に、50% クエン酸液を滴下してpH を4.0 、4.3 、4.5 、4.8 、5.0 、5.3 、5.5 、5.8 、6.0 、6.5 に調整後、ホモゲナイザーを使用して150kgf/cm2 で均質化を行い酸性乳飲料とした。この酸性乳飲料の評価について以下の表６にまとめた。 After cooling and mixing 20 parts of 1% stabilizer solution, 10 parts of 35% sugar solution and 20 parts of 8% skim milk powder, 50% citric acid solution was added dropwise to adjust the pH to 4.0, 4.3, 4.5, 4.8, 5.0. , 5.3, 5.5, 5.8, 6.0 and 6.5, and homogenized with a homogenizer at 150 kgf / cm2 to obtain an acidic milk beverage. Table 6 below summarizes the evaluations of this acidic milk beverage.
表６に示したように、馬鈴薯デンプン粕由来のペクチンを安定剤として使用した酸性乳飲料では、乳蛋白の等電点であるpH 4.6 を超える酸性pH 域全般において低粘度で蛋白質の分散安定化能が発現されることが確認された。 As shown in Table 6, the acidic milk beverage using pectin derived from potato starch cake as a stabilizer has a low viscosity throughout the acidic pH range exceeding the isoelectric point of milk protein, pH 4.6, and stabilizes the protein dispersion. It was confirmed that the function was expressed.
比較例６
使用する安定剤をリンゴ由来の市販ペクチン（商品名：クラシックAM201,大日本製薬（株）製）に代えた他は実施例７と同様にして、各pH における酸性乳飲料の安定性の評価を行った。評価の結果は下表７にまとめた。
Comparative Example 6
The stability of the acidic milk beverage at each pH was evaluated in the same manner as in Example 7, except that the commercially available apple-derived pectin (trade name: Classic AM201, manufactured by Dainippon Pharmaceutical Co., Ltd.) was used as the stabilizer. went. The results of the evaluation are summarized in Table 7 below.
表７に示したように、リンゴ由来の市販ペクチンを安定剤として使用した酸性乳飲料では、乳蛋白の等電点であるpH 4.6 を超える酸性pH 域においては蛋白質の分散安定化能は観察されなかった。また、pH4.5以下にて乳蛋白の分散が安定化された場合でも粘度が高くドロッとした糊状の食感となった。 As shown in Table 7, in an acidic milk beverage using a commercially available apple-derived pectin as a stabilizer, protein dispersion stabilizing ability was observed in an acidic pH range exceeding the isoelectric point of milk protein, pH 4.6. Did not. In addition, even when the dispersion of milk protein was stabilized at pH 4.5 or less, the viscosity was high and the paste-like texture was dropped.
比較例７
使用する安定剤を市販のクエン酸三ナトリウム（キシダ化学（株）製）に代えた他は実施例７と同様にして、各pH における酸性乳飲料の安定性の評価を行った。評価の結果は下表８にまとめた。
Comparative Example 7
The stability of the acidic milk beverage at each pH was evaluated in the same manner as in Example 7, except that the commercially available trisodium citrate (manufactured by Kishida Chemical Co., Ltd.) was used as the stabilizer. The results of the evaluation are summarized in Table 8 below.
表８に示したように、市販のクエン酸三ナトリウムを安定剤として使用した酸性乳飲料では、pH5.3を超える酸性pH 域において蛋白質の分散安定化能が観察されたが、安定化できた酸性乳飲料では乳濁性が消失しており乳飲料としての商品価値が失われていた。 As shown in Table 8, in a commercially available acidic milk beverage using trisodium citrate as a stabilizer, protein dispersion stabilizing ability was observed in an acidic pH range exceeding pH 5.3, but the protein could be stabilized. The acidic milk drink lost its milkiness and lost its commercial value as a milk drink.
○ミルクコーヒー飲料の調製（実施例８〜１０、比較例８）
中炒りのコロンビアコーヒー豆粉砕品500 g を熱水5 リットルで抽出し、25℃以下に冷却してコーヒー抽出液4.5 リットルを得た。グラニュー糖700g及び、蔗糖脂肪酸エステル3gを純水1.3 リットルに溶解して糖混合液を得た。これらのコーヒー抽出液、糖混合液、さらに3%ペクチン（イ）液、ならびに水を下表９ の配合に従って混合し、全体を1.8 リットルに調整した後に、牛乳を徐々に加え全体を2 リットルとした。全量混合後に重曹、もしくはＬ−アスコルビン酸を用いて、それぞれpH 7.0 、6.0 、5.0 に調整して150kg/cm 2 の条件にて均質化し、ミルクコーヒー飲料をそれぞれ調製した。調製したミルクコーヒー飲料は121 ℃、30分間のレトルト殺菌を行い、本発明ペクチンの乳蛋白分散安定化機能の耐熱安定性の評価を行った。
-Preparation of milk coffee beverage (Examples 8 to 10, Comparative Example 8)
500 g of ground roasted Colombian coffee beans were extracted with 5 liters of hot water and cooled to 25 ° C. or lower to obtain 4.5 liters of a coffee extract. 700 g of granulated sugar and 3 g of sucrose fatty acid ester were dissolved in 1.3 liter of pure water to obtain a sugar mixture. These coffee extract, sugar mixture, 3% pectin (a) solution, and water were mixed according to the composition shown in Table 9 below, and the whole was adjusted to 1.8 liters. Milk was gradually added to the whole to make up 2 liters. did. After mixing the whole amount, the mixture was adjusted to pH 7.0, 6.0, and 5.0 using baking soda or L-ascorbic acid, respectively, and homogenized under the condition of 150 kg / cm 2 to prepare milk coffee beverages. The prepared milk coffee beverage was subjected to retort sterilization at 121 ° C. for 30 minutes, and the pectin of the present invention was evaluated for heat stability of the milk protein dispersion stabilizing function.
調製したミルクコーヒー飲料は、プレートヒーターにて95℃まで加熱し空缶に充填して、巻締めをし得られた缶入りミルクコーヒー飲料をレトルト釜に入れ、121 ℃、30分間の条件でレトルト殺菌をして、目的とするミルクコーヒー飲料を得た。これら各実施例ならびに比較例で得られた缶入りミルクコーヒー飲料の評価結果を表10に示す。表中の「ホットベンダー保存後の評価」は、各実施例ならびに比較例によって得られたミルクコーヒー飲料を60℃恒温区に4 週間静置保存し、内容物を缶からビーカに移し沈澱の状態を目視により観察した。「レトルト殺菌後の評価」「ホットベンダー保存後の評価」の欄の「凝集」は乳蛋白の沈澱や脂肪の分離が認められたことを示す。また官能検査は得られたミルクコーヒー飲料の官能試験による酸味、風味などのチェックを行なったものである。官能検査については、20名のパネラー（男：女＝10：5 、20代：30代：40代＝6 ：7：2 ）が試飲した時、レギュラーコーヒーの香り、酸味に似て非常に優れているを＋2 点、普通を0 点、非常に劣っているを−2 点として採点し、その平均値を示した。 The prepared milk coffee beverage is heated to 95 ° C with a plate heater, filled into empty cans, and the resulting canned milk coffee beverage is put into a retort kettle and retorted at 121 ° C for 30 minutes. After sterilization, the desired milk coffee beverage was obtained. Table 10 shows the evaluation results of the canned milk coffee beverages obtained in each of the Examples and Comparative Examples. In the table, "Evaluation after storage by hot bender" indicates the milk coffee beverage obtained in each Example and Comparative Example was stored in a thermostatic chamber at 60 ° C for 4 weeks, and the contents were transferred from cans to beakers and settled. Was visually observed. "Aggregation" in the columns "Evaluation after retort sterilization" and "Evaluation after storage by hot bender" indicates that precipitation of milk protein and separation of fat were observed. In the sensory test, the obtained milk coffee beverage was checked for acidity and flavor by a sensory test. As for the sensory test, when 20 panelists (male: female = 10: 5, 20's: 30's: 40's = 6: 7: 2) tasted, it was very good, similar to the aroma and acidity of regular coffee The score was given as +2 for normal, 0 for normal, and -2 for very poor, and the average value was shown.
表10に示すように、本発明のペクチンを使用せず調製したミルク入りコーヒーの場合（比較例８）は、レトルト殺菌後に乳成分が分離沈澱し、商品価値のあるミルク入りコーヒー飲料が得られない。これに対し、本発明におけるペクチン（イ）を用いた場合には、121 ℃、30分間のレトルト殺菌後に広いpH 域において乳蛋白の凝集分離は認められず、耐熱安定性にも優れることが確認できた。
As shown in Table 10, in the case of milk-containing coffee prepared without using the pectin of the present invention (Comparative Example 8), milk components were separated and precipitated after retort sterilization, and a milk-containing coffee beverage having commercial value was obtained. Absent. On the other hand, when the pectin (a) of the present invention was used, no aggregation and separation of milk protein was observed over a wide pH range after retort sterilization at 121 ° C. for 30 minutes, and it was confirmed that heat stability was also excellent. did it.
Claims (5)
The pectin according to claim 1, pectin derived from apple, pectin derived from citrus, water-soluble soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate, carrageenan, microcrystalline cellulose, chitosan, organic acid salt, polymerized phosphate, emulsifier And a stabilizer for acidic protein foods, which comprises one or more selected from the group consisting of heat-denatured proteins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003380148A JP3941772B2 (en) | 1999-01-19 | 2003-11-10 | Stabilizer containing pectin derived from root vegetables, acidic protein food using the same, and method for producing the same |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP998499 | 1999-01-19 | ||
| JP2003380148A JP3941772B2 (en) | 1999-01-19 | 2003-11-10 | Stabilizer containing pectin derived from root vegetables, acidic protein food using the same, and method for producing the same |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24946499A Division JP3511952B2 (en) | 1999-01-19 | 1999-09-03 | Pectin, its production method, acidic protein food using the same, and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2004041239A true JP2004041239A (en) | 2004-02-12 |
| JP3941772B2 JP3941772B2 (en) | 2007-07-04 |
Family
ID=31717183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003380148A Expired - Fee Related JP3941772B2 (en) | 1999-01-19 | 2003-11-10 | Stabilizer containing pectin derived from root vegetables, acidic protein food using the same, and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3941772B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016509482A (en) * | 2013-01-31 | 2016-03-31 | ペプシコ，インコーポレイテッドＰｅｐｓｉＣｏ Ｉｎｃ． | Stabilization of sorbic acid or benzoic acid in syrups and finished beverages |
| JP6187669B1 (en) * | 2016-11-28 | 2017-08-30 | 不二製油グループ本社株式会社 | Water-soluble polysaccharides derived from root vegetables and method for producing the same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60161401A (en) * | 1984-01-31 | 1985-08-23 | Mitsui Toatsu Chem Inc | Separation method of pectin substrate |
| WO1997049298A1 (en) * | 1996-06-24 | 1997-12-31 | Societe Des Produits Nestle S.A. | Pectinaceous gelling agent |
| JPH1014494A (en) * | 1996-07-04 | 1998-01-20 | Nitta Gelatin Inc | Acidic food or drink, acidic cream for acidic food or drink and powder |
| JP2002533533A (en) * | 1998-12-28 | 2002-10-08 | ハーキュリーズ・インコーポレーテッド | Method for producing fractionated pectin product |
| JP3511952B2 (en) * | 1999-01-19 | 2004-03-29 | 不二製油株式会社 | Pectin, its production method, acidic protein food using the same, and its production method |
-
2003
- 2003-11-10 JP JP2003380148A patent/JP3941772B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60161401A (en) * | 1984-01-31 | 1985-08-23 | Mitsui Toatsu Chem Inc | Separation method of pectin substrate |
| WO1997049298A1 (en) * | 1996-06-24 | 1997-12-31 | Societe Des Produits Nestle S.A. | Pectinaceous gelling agent |
| JPH1014494A (en) * | 1996-07-04 | 1998-01-20 | Nitta Gelatin Inc | Acidic food or drink, acidic cream for acidic food or drink and powder |
| JP2002533533A (en) * | 1998-12-28 | 2002-10-08 | ハーキュリーズ・インコーポレーテッド | Method for producing fractionated pectin product |
| JP3511952B2 (en) * | 1999-01-19 | 2004-03-29 | 不二製油株式会社 | Pectin, its production method, acidic protein food using the same, and its production method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016509482A (en) * | 2013-01-31 | 2016-03-31 | ペプシコ，インコーポレイテッドＰｅｐｓｉＣｏ Ｉｎｃ． | Stabilization of sorbic acid or benzoic acid in syrups and finished beverages |
| JP6187669B1 (en) * | 2016-11-28 | 2017-08-30 | 不二製油グループ本社株式会社 | Water-soluble polysaccharides derived from root vegetables and method for producing the same |
| WO2018097247A1 (en) | 2016-11-28 | 2018-05-31 | 不二製油グループ本社株式会社 | Water-soluble polysaccharide derived from root vegetable and method for producing same |
| JP2018087264A (en) * | 2016-11-28 | 2018-06-07 | 不二製油グループ本社株式会社 | Water-soluble polysaccharides derived from root crops and method for producing the same |
| US11213057B2 (en) | 2016-11-28 | 2022-01-04 | Fuji Oil Holdings Inc. | Water-soluble polysaccharide derived from root vegetable and method for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3941772B2 (en) | 2007-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100676488B1 (en) | Pectin, method for its production, acidic protein foods incorporating it and method for their production | |
| TWI386168B (en) | Powdered extract of guava leaf and process for producing thereof | |
| KR20180039724A (en) | Wellan gum containing composition | |
| JP4899237B2 (en) | Pectin, production method thereof, acidic protein food using the same, and production method thereof | |
| JP3387457B2 (en) | Acidic protein food, its production method and stabilizer | |
| JP4667514B2 (en) | Chlorogenic acid-containing beverage | |
| WO2010081385A1 (en) | Processed original fruit juice or its fruit juice concentrate of citrus l., their preparation method and product containing them | |
| JP3892144B2 (en) | Cocoa composition | |
| JP2002330710A (en) | Method for producing dispersion stabilizer and dispersion-stabilized product | |
| JP6160668B2 (en) | Cross-linked starch | |
| JP3941772B2 (en) | Stabilizer containing pectin derived from root vegetables, acidic protein food using the same, and method for producing the same | |
| KR100622666B1 (en) | Opuntia ficus-indica extracting method and dairy beverage containing Cactus extract | |
| WO2021241686A1 (en) | Protein-containing acidic beverage | |
| JP5882980B2 (en) | Separation of whey from fermented milk and prevention of protein aggregation using gel containing konjac mannan | |
| JP4488071B2 (en) | Method for producing soy protein preparation | |
| JP3547663B2 (en) | NUD improvement food | |
| JP4872892B2 (en) | Water separation inhibitor for overfermented yogurts and yogurts using the same | |
| WO2022173029A1 (en) | Syneresis inhibitor for acidic protein food | |
| JP2022140350A (en) | Flavor containing-sugar roasted product | |
| JP2021083336A (en) | Pfaffia-containing acidic beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060731 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20061031 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070104 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20070313 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20070326 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110413 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110413 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120413 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130413 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130413 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130413 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140413 Year of fee payment: 7 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
| R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
| R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| LAPS | Cancellation because of no payment of annual fees |