JP2006109739A - Thickening agent composition, and liquid food using the same - Google Patents
Thickening agent composition, and liquid food using the same Download PDFInfo
- Publication number
- JP2006109739A JP2006109739A JP2004299316A JP2004299316A JP2006109739A JP 2006109739 A JP2006109739 A JP 2006109739A JP 2004299316 A JP2004299316 A JP 2004299316A JP 2004299316 A JP2004299316 A JP 2004299316A JP 2006109739 A JP2006109739 A JP 2006109739A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- liquid food
- gum
- thickening agent
- guar gum
- 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
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- 229920002907 Guar gum Polymers 0.000 claims description 25
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- 230000008719 thickening Effects 0.000 abstract description 18
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Landscapes
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Abstract
Description
本発明は、スープなどの液状食品用の増粘剤に関する。詳細には、温時に良好な増粘性を示し、また、内容成分の凝集・沈澱・浮上などを有意に抑制する液状食品用増粘剤に関する。 The present invention relates to a thickener for liquid foods such as soup. More specifically, the present invention relates to a thickener for liquid foods that exhibits good thickening when warm and that significantly suppresses aggregation, precipitation, and floating of the content components.
従来、スープなどの増粘目的で多糖類が使用されており、キサンタンガム、カラギナン、グァーガム、ローカストビーンガム、アルギン酸塩、グルコマンナン、でん粉、デキストリンなどが汎用されている(特許文献1,特許文献2など参照)。中でも、グァーガムは、温時での増粘効果に優れており、スープやシチューなど温めて食する食品用の増粘剤として適している。しかし、増粘剤としてグァーガムを使用してスープを調製した場合、スープの内容成分が凝集を起こしたり、油分が分離したりするという問題点があり、その解消方法が望まれていた。 Conventionally, polysaccharides have been used for thickening purposes such as soup, and xanthan gum, carrageenan, guar gum, locust bean gum, alginate, glucomannan, starch, dextrin, etc. are widely used (Patent Document 1, Patent Document 2). Etc.) Among them, guar gum is excellent in the thickening effect when warm, and is suitable as a thickening agent for foods such as soups and stews that are warmed. However, when a soup is prepared using guar gum as a thickener, there are problems that the content components of the soup agglomerate and oil components are separated, and a method for solving the problem has been desired.
本発明はかかる事情に鑑みて開発されたものであり、温時に良好な増粘性を示し、また、内容成分の凝集・沈澱・浮上などを有意に抑制する液状食品用増粘剤を提供することを目的とする。 The present invention was developed in view of such circumstances, and provides a thickener for liquid foods that exhibits good thickening when warm and that significantly suppresses aggregation, precipitation, and floating of the content components. With the goal.
本発明者らは上記従来技術の問題点に鑑み、鋭意研究を重ねていたところ、スープなどの増粘に適する液状食品用増粘剤として、グァーガムとラムダカラギナンを併用することにより、温時に良好な増粘性を示し、また、内容成分の凝集・沈澱・浮上などが起こらないことを見いだした。 In light of the problems of the prior art described above, the present inventors have conducted extensive research, and as a thickener for liquid foods suitable for thickening soups and the like, it is good in warm conditions by using guar gum and lambda carrageenan in combination. It has been found that the thickeners are not thickened, and the contents are not agglomerated, settled or floated.
本発明は、以下の態様を有するに関する;
項1.グァーガム及びラムダカラギナンを含むことを特徴とする液状食品用増粘剤組成物。
項2.項1に記載の液状食品用増粘剤組成物を含む液状食品。
項3.凍結乾燥された項2に記載の液状食品。
The present invention relates to the following aspects:
Item 1. A thickener composition for liquid food, comprising guar gum and lambda carrageenan.
Item 2. Item 2. A liquid food comprising the thickener composition for liquid food according to Item 1.
Item 3. Item 3. The liquid food according to Item 2, which is freeze-dried.
本発明により、温時に良好な増粘性を示し、また、内容成分の凝集・沈澱・浮上などを有意に抑制する液状食品用増粘剤が提供できるようになった。 According to the present invention, it has become possible to provide a thickener for liquid foods that exhibits good thickening at the time of warming and that significantly suppresses aggregation, precipitation, and floating of the content components.
本発明の液状食品用増粘剤組成物は、グァーガム及びラムダカラギナンを含むことを特徴とする。 The liquid food thickener composition of the present invention comprises guar gum and lambda carrageenan.
本発明で使用するグァーガムは、β-1,4 D-マンナンの主鎖骨格に側鎖としてα-D-ガラクトースが1,6結合した、マメ科植物由来の中性多糖類である。グァーガム中のマンノースとガラクトースの比率は約2:1で、工業的に生産されている他のガラクトマンナン類(タラガム、ローカストビーンガム)に比べて側鎖基含量が高く、水への溶解性が高い。食品工業の分野では、グァーガム単独あるいはキサンタンガムやカラギナンとの併用系で、アイスクリーム類、麺類、ソース・ドレッシング類等に使用されている。グァーガムには粉砕胚乳から得られる未精製品と未精製品から多糖類画分以外の夾雑成分を取り除いた精製品があるが、いずれのタイプも適応可能である。温時の増粘にはグァーガムの添加が効果的である。 Guar gum used in the present invention is a neutral polysaccharide derived from legumes, in which α-D-galactose is linked as a side chain to the main chain skeleton of β-1,4 D-mannan. The ratio of mannose to galactose in guar gum is about 2: 1, and the side chain group content is higher than other industrially produced galactomannans (tara gum, locust bean gum), and it is soluble in water. high. In the field of the food industry, guar gum alone or in combination with xanthan gum or carrageenan is used for ice creams, noodles, sauces / dressings and the like. Guar gum includes unpurified products obtained from crushed endosperm and refined products obtained by removing contaminants other than the polysaccharide fraction from unpurified products, but both types are applicable. Addition of guar gum is effective for thickening when warm.
グァーガムの添加量としては、増粘剤組成物に対し、50〜98重量%、より好ましくは、70〜95重量%、最も好ましくは、80〜90重量%である。液状食品に対しては、0.2〜0.8重量%、より好ましくは0.3〜0.7重量%、更に好ましくは0.4〜0.6重量%である。添加量が0.2重量%より少なくなると、増粘の効果が小さく、また、添加量が0.8重量%より多くなると、液状食品の食感が重く、べたついたものになる。 The addition amount of guar gum is 50 to 98% by weight, more preferably 70 to 95% by weight, and most preferably 80 to 90% by weight, based on the thickener composition. For liquid food, it is 0.2 to 0.8% by weight, more preferably 0.3 to 0.7% by weight, and still more preferably 0.4 to 0.6% by weight. When the addition amount is less than 0.2% by weight, the effect of thickening is small, and when the addition amount is more than 0.8% by weight, the texture of the liquid food becomes heavy and sticky.
本発明で使用するラムダカラギナンは、紅藻類から熱水または熱アルカリ水溶液で抽出されるカラギナンの一種である。カラギナンはβ-D-ガラクトースとα-D-ガラクトースがβ-1,4結合およびα-1,3結合により重合した多糖類であり、β-D-ガラクトースのC2, C4およびα-D-ガラクトースのC2, C6は部分的に硫酸基がエステル結合している。またα-D-ガラクトースは3-6アンヒドロ構造を有している。カラギナンは硫酸基および3-6アンヒドロガラクトースの含有率によってカッパ、イオタ、ラムダの三種の画分に大別できる。ここで用いるラムダカラギナンは、硫酸基含量が比較的高く、3-6アンヒドロ構造を持たないカラギナンであり、カッパおよびイオタに比べて冷水に溶け易いという性質がある。 Lambda carrageenan used in the present invention is a kind of carrageenan extracted from red algae with hot water or hot alkaline aqueous solution. Carrageenan is a polysaccharide in which β-D-galactose and α-D-galactose are polymerized by β-1,4 and α-1,3 linkages. C2, C4 and α-D-galactose of β-D-galactose C2 and C6 are partially esterified with sulfate groups. Α-D-galactose has a 3-6 anhydro structure. Carrageenans can be broadly classified into three types of kappa, iota and lambda depending on the sulfate group and the content of 3-6 anhydrogalactose. The lambda carrageenan used here is a carrageenan having a relatively high sulfate group content and not having a 3-6 anhydro structure, and has a property that it is more soluble in cold water than kappa and iota.
液状食品における多糖類の増粘効果は、食品の温度により異なり、加温(例えば70℃)により粘度が低下する場合が多い。グァーガムを増粘剤として液状食品に使用した場合、特にでん粉を含有する液状食品では、加温しても粘度が低下せず、良好な増粘性を示すが、液状食品の内容成分が凝集あるいは沈澱したり、油分が浮き上がったりするなど、安定性が低下する場合がある。またコーン粒入りのスープでは、コーン粒が経時的に沈澱し、分散安定性の点でも問題となる場合があった。本発明ではラムダカラギナンを使用することにより、グァーガムの有する良好な増粘性を損なうことなく、上述の問題点を解消することができる。ラムダカラギナンの添加量としては、増粘剤組成物に対し、2〜50重量%、より好ましくは、5〜30重量%、最も好ましくは、10〜20重量%である。液状食品に対しては、0.01〜3重量%、より好ましくは0.02〜1重量%、更に好ましくは0.05〜0.5重量%である。これより添加量が少なくなると、凝集、沈澱、油分の分離抑制効果が小さく、これより添加量が多くしても効果は上がらず、付着性の強い食感になり好ましくない。 The thickening effect of polysaccharides in liquid food varies depending on the temperature of the food, and the viscosity often decreases with heating (for example, 70 ° C.). When guar gum is used as a thickener in liquid foods, especially in liquid foods containing starch, the viscosity does not decrease even when heated, and shows good thickening, but the content of the liquid food is agglomerated or precipitated. Or the oil content may rise and the stability may decrease. In addition, in corn-containing soup, corn grains may precipitate over time, which may be a problem in terms of dispersion stability. In the present invention, by using lambda carrageenan, the above-mentioned problems can be solved without impairing the good thickening property of guar gum. The addition amount of lambda carrageenan is 2 to 50% by weight, more preferably 5 to 30% by weight, and most preferably 10 to 20% by weight based on the thickener composition. For liquid foods, it is 0.01 to 3% by weight, more preferably 0.02 to 1% by weight, still more preferably 0.05 to 0.5% by weight. If the amount added is less than this, the effect of suppressing aggregation, precipitation, and oil separation is small, and even if the amount added is larger than this, the effect does not increase, and a texture with strong adhesion is not preferable.
本発明の液状食品用増粘剤組成物は、グァーガム及びラムダカラギナンを必須成分として含むことを特徴とするが、その配合割合については、重量比で、グァーガム:ラムダカラギナン=50:50〜98:2、好ましくは70:30〜95:5、更に好ましくは80:20〜90:10とするのが好ましい。 The thickener composition for liquid food according to the present invention is characterized by containing guar gum and lambda carrageenan as essential components, and the blending ratio of guar gum: lambda carrageenan = 50: 50 to 98: 2, Preferably it is 70: 30-95: 5, More preferably, it is 80: 20-90: 10.
なお、本発明の効果に悪影響を及ぼさない限度において、本発明の増粘剤組成物には、グァーガム及びラムダカラギナン以外の増粘多糖類を併用することも可能である。具体的には、キサンタンガム、ローカストビーンガム、タラガム、イオタカラギナン、カッパカラギナン、カシアガム、グルコマンナン、ネイティブ型ジェランガム、脱アシル型ジェランガム、タマリンド種子多糖類、ペクチン、サイリウムシードガム、トラガントガム、カラヤガム、アラビアガム、マクロホモプシスガム、ラムザンガム、寒天、アルギン酸類(アルギン酸、アルギン酸塩)、カードラン、プルラン、カルボキシメチルセルロース(CMC)ナトリウム、カルボキシメチルセルロース(CMC)カルシウム、メチルセルロース(MC)、ヒドロキシプロピルメチルセルロース(HPMC)、ヒドロキシプロピルセルロース(HPC)、ヒドロキシエチルセルロース(HEC)等のセルロース誘導体、微結晶セルロース、発酵セルロース、水溶性大豆多糖類、加工・化工でん粉、未加工・未化工でん粉(生でん粉)などから選ばれる1種又は2種以上を挙げることができる。 In addition, as long as the effect of the present invention is not adversely affected, the thickener composition of the present invention can be used in combination with a thickening polysaccharide other than guar gum and lambda carrageenan. Specifically, xanthan gum, locust bean gum, tara gum, iota carrageenan, kappa carrageenan, cassia gum, glucomannan, native gellan gum, deacylated gellan gum, tamarind seed polysaccharide, pectin, psyllium seed gum, tragacanth gum, caraya gum, gum arabic , Macrohomopsis gum, rhamzan gum, agar, alginic acids (alginic acid, alginate), curdlan, pullulan, sodium carboxymethylcellulose (CMC), carboxymethylcellulose (CMC) calcium, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), hydroxy Cellulose derivatives such as propylcellulose (HPC) and hydroxyethylcellulose (HEC), microcrystalline cellulose, fermentation Cellulose, water-soluble soybean polysaccharides, processed and modified starch can include one or more selected from such raw-unmodified starch (raw starch).
本発明の増粘剤組成物には、ゼラチン、乳由来のタンパク質、卵由来のタンパク質、大豆タンパク質、小麦タンパク質等のタンパク質を配合することもできる。更には、他の食品添加物、例えば、L-グルタミン酸ナトリウム、L-アスパラギン酸ナトリウム等のアミノ酸またはその塩、5'-イノシン酸二ナトリウム等の核酸またはその塩、クエン酸一カリウム等の有機酸またはその塩、および塩化カリウム等の無機塩類に代表される調味料;カラシ抽出物、ワサビ抽出物、およびコウジ酸等の日持向上剤;シラコたん白抽出物、ポリリシン、およびソルビン酸、安息香酸等の保存料;α、βアミラーゼ、α、βグルコシダ−ゼ、パパイン等の酵素;クエン酸、フマル酸、コハク酸等のpH調整剤;ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリド、レシチン等の乳化剤;香料;β-カロチン、アナトー色素等の着色料:膨張剤;乳清たん白質、大豆たん白質等のたん白質;ショ糖、果糖、還元デンプン糖化物、エリスリトール、キシリトール等の糖類;スクラロース、ソーマチン、アセスルファムカリウム、アスパルテーム等の甘味料;ビタミンA、ビタミンC、ビタミンE、ビタミンK等のビタミン類;鉄、カルシウム等のミネラル類等を添加することができる。 Proteins such as gelatin, milk-derived protein, egg-derived protein, soy protein, and wheat protein can also be blended in the thickener composition of the present invention. Furthermore, other food additives, for example, amino acids such as sodium L-glutamate and sodium L-aspartate or salts thereof, nucleic acids such as disodium 5'-inosinate or salts thereof, and organic acids such as monopotassium citrate Or seasonings typified by inorganic salts such as potassium chloride; potassium mustard extract, horseradish extract, and kojic acid; shelf life improvers such as mustard extract; silicoprotein extract, polylysine, and sorbic acid, benzoic acid Preservatives such as α, β amylase, α, β glucosidase, papain, etc .; pH adjusters such as citric acid, fumaric acid, succinic acid; sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin Emulsifiers, etc .; fragrances; coloring agents such as β-carotene and anato pigments: swelling agents; proteins such as whey protein and soy protein; sucrose, fructose Reduced starch saccharified product, sugars such as erythritol, xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame; vitamins such as vitamin A, vitamin C, vitamin E, vitamin K; minerals such as iron and calcium Can be added.
更に、本発明は、グァーガム及びラムダカラギナンを必須成分とする増粘剤組成物を含む食品に関する。食品として、コンソメスープ、ポタージュスープ、クリームスープ、中華スープ等の各種スープ、味噌汁、清汁、シチュウ、カレー、グラタンなどのスープ類、セパレートドレッシングやノンオイルドレッシングなどのドレッシング、ケチャップ、たれ、ソースなどのソース類、ストロベリージャム、ブルーベリージャム、マーマレード、リンゴジャム、杏ジャム、プレザーブ等のジャム類などの液状食品が好ましい。 Furthermore, this invention relates to the foodstuff containing the thickener composition which has a guar gum and a lambda carrageenan as an essential component. As food, various soups such as consomme soup, potage soup, cream soup, Chinese soup, soups such as miso soup, fresh soup, stew, curry and gratin, dressings such as separate dressing and non-oil dressing, sauces such as ketchup, sauce and sauce , Liquid foods such as jams such as strawberry jam, blueberry jam, marmalade, apple jam, apricot jam and prasab.
また、水、牛乳、乳飲料、乳酸菌飲料、果汁入り清涼飲料、炭酸飲料、果汁飲料、菜汁飲料、茶飲料、スポーツ飲料、機能性飲料、ビタミン補給飲料、栄養補給バランス飲料、粉末飲料、赤ワイン等の果実酒などの液状食品へも使用可能である。 Also, water, milk, milk drinks, lactic acid bacteria drinks, soft drinks with fruit juice, carbonated drinks, fruit juice drinks, vegetable juice drinks, tea drinks, sports drinks, functional drinks, vitamin supplement drinks, nutritional supplement drinks, powdered drinks, red wine It can also be used for liquid foods such as fruit wine.
更には、このような一般食品に加えて、蛋白質・リン・カリウム調整食品、塩分調整食品、油脂調整食品、整腸作用食品、カルシウム・鉄・ビタミン強化食品、低アレルギー食品、濃厚流動食、ミキサー食、及びキザミ食等の特殊食品や嚥下困難者のための治療食を挙げることができる。 Furthermore, in addition to these general foods, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, mixers Special foods such as meals and chopped meals and therapeutic meals for persons with difficulty in swallowing can be mentioned.
更に、本発明のグァーガム及びラムダカラギナンを必須成分として含有する液状食品は、凍結乾燥(フリーズドライ)を行っても、湯戻しにより良好な増粘性を発揮する。その際、凍結乾燥品が湯中で容易に分散するように、グァーガム及びラムダカラギナンに加えて、DE値10以下、好ましくは、2〜5のデキストリンを併用するのが好ましい。 Furthermore, the liquid food containing the guar gum and lambda carrageenan of the present invention as essential components exhibits good thickening by reconstitution with hot water even when freeze-dried (freeze-dried). At that time, it is preferable to use a dextrin having a DE value of 10 or less, preferably 2 to 5 in addition to guar gum and lambda carrageenan so that the freeze-dried product can be easily dispersed in hot water.
なお、デキストリンは当該DE値の範囲に入るものであれば市販のものが使用することができ、具体的には、デキストリン、アミノデキストリン、エリトロデキストリン、アクロデキストリン、マルトデキストリン、シクロデキストリンなどから選択される1種又は2種以上を挙げることができる。好ましくは、デキストリンを使用する。例えば、松谷化学工業株式会社製のパインデックス#100を挙げることができる。当該デキストリンは、本発明の増粘食品に対して、0.5〜10重量%、好ましくは、2〜5重量%の添加量を例示することができる。これより添加量が少ないと、凍結乾燥品が湯中で分散せず、これ以上多くしても更なる効果の向上が見られず、逆に風味が低下して、嗜好上好ましくないためである。 In addition, as long as the dextrin falls within the range of the DE value, a commercially available one can be used. Specifically, the dextrin is selected from dextrin, aminodextrin, erythrodextrin, acrodextrin, maltodextrin, cyclodextrin and the like. 1 type or 2 types or more to be mentioned can be mentioned. Preferably, dextrin is used. For example, Paindex # 100 manufactured by Matsutani Chemical Industry Co., Ltd. can be mentioned. The said dextrin can illustrate the addition amount of 0.5-10 weight% with respect to the thickening foodstuff of this invention, Preferably, 2-5 weight%. If the addition amount is less than this, the freeze-dried product will not be dispersed in hot water, and if it is more than this, further improvement of the effect will not be seen, and conversely the flavor will be lowered, which is not preferable in terms of taste. .
更には、凍結乾燥前後の粘度低下防止に、トレハロースを併用することが好ましい。トレハロースの配合割合について、本発明の増粘食品に対して、0.1〜10重量%、好ましくは、0.5〜5重量%を挙げることができる。これより添加量が少ないと粘度低下防止効果が小さく、これ以上多くしても更なる効果の向上が見られず、食品の甘みが強くなり、嗜好上好ましくないためである。 Furthermore, it is preferable to use trehalose in combination to prevent a decrease in viscosity before and after lyophilization. Regarding the blending ratio of trehalose, 0.1 to 10% by weight, preferably 0.5 to 5% by weight can be mentioned with respect to the thickened food of the present invention. If the addition amount is less than this, the effect of preventing the decrease in viscosity is small, and if it is further increased, further improvement of the effect is not observed, the sweetness of the food becomes strong, and it is not preferable in terms of taste.
凍結乾燥の方法に関しては、常法により調製することができる。例えば、増粘剤組成物を添加した液状食品を指定の型に移し、急速凍結して、−40℃で3時間以上凍結後、凍結乾燥機にて6.0Pa以下の真空度で48時間以上程度乾燥する方法を例示することができる。 The freeze-drying method can be prepared by a conventional method. For example, transfer the liquid food to which the thickener composition is added to the specified mold, quickly freeze it, freeze at -40 ° C for 3 hours or more, and then freeze at 60 Pa or less in a freeze dryer for about 48 hours or more A method of drying can be exemplified.
以下、本発明の内容を以下の実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。また、特に記載のない限り「部」とは、「重量部」を意味するものとする。文中*印のものは、三栄源エフ・エフ・アイ株式会社製、文中※印は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。
なお、グァーガムは、三栄源エフ・エフ・アイ株式会社製のビストップ※D-20、ラムダカラギナンは、同社製のカラギニン※CSL-1、HMペクチンは、シーピーケルコ社製のスレンディッド200を用いた。
Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”. Those marked with an asterisk (*) indicate that they are registered trademarks of San-Eigen FFI Co., Ltd.
For guagam, Vistop * D-20 manufactured by San-Ei Gen FFI Co., Ltd., for lambda carrageenan, carrageenin * CSL-1 manufactured by the same company, and for slendid 200 manufactured by CPE Kelco, Inc. were used. .
実験例1
下記表1に示した基本処方に従い、コーンスープを調製した。水に表2記載の増粘剤を加え、プロペラ攪拌機を用いて1200rpmで攪拌しながら、80℃10分間加熱溶解した。その後、砂糖及び食塩の粉体混合物を加え、次にコーンクリーム、生クリーム及びバターの混合物を添加し、更に加熱攪拌溶解した。80℃達温後、重量補正を行い、スープを調製した。それぞれ、70℃での粘度を測定し、食感及び外観について評価した。結果を表2に合わせて記す。
Experimental example 1
Corn soup was prepared according to the basic formulation shown in Table 1 below. The thickeners listed in Table 2 were added to water, and dissolved by heating at 80 ° C. for 10 minutes while stirring at 1200 rpm using a propeller stirrer. Thereafter, a powder mixture of sugar and salt was added, and then a mixture of corn cream, whipped cream and butter was added, followed by dissolution with heating and stirring. After reaching 80 ° C., weight correction was performed to prepare a soup. Each was measured for viscosity at 70 ° C. and evaluated for texture and appearance. The results are shown in Table 2.
注1)市販品1 クノール 北海道とろーりポタージュ
注2)市販品2 クノール カップスープ
Note 1) Commercial product 1 Knorr Hokkaido Tori Potage Note 2) Commercial product 2 Knorr cup soup
表2により、増粘剤組成に、グァーガム及びラムダカラギナンを必須成分として使用したコーンスープは、70℃における優れた増粘性を示し、ボディ感や濃厚感が良好であり、しかも、分離や凝集は殆ど見られなかった。それに対して、グァーガムやラムダカラギナンいずれか一方のみの添加区や比較対象としてのHMペクチン添加区では、増粘性が悪くなったり、または、内容成分の凝集や分離が起こったりしていた。 According to Table 2, corn soup using guar gum and lambda carrageenan as essential ingredients in the thickener composition exhibits excellent thickening at 70 ° C, good body feeling and richness, and separation and agglomeration It was hardly seen. On the other hand, in the addition group of only one of guar gum and lambda carrageenan or in the HM pectin addition group as a comparison object, the thickening property deteriorated or the content components were aggregated or separated.
実験例2
前記表1に示した基本処方及び、表3に示した増粘剤処方に従い、実験例1と同様の方法でスープを調製した。それぞれ、70℃での粘度を測定し、食感及び外観について評価した。結果を表3に合わせて記す。
Experimental example 2
According to the basic formulation shown in Table 1 and the thickener formulation shown in Table 3, soup was prepared in the same manner as in Experimental Example 1. Each was measured for viscosity at 70 ° C. and evaluated for texture and appearance. The results are shown in Table 3.
表3より、増粘剤にグァーガム及びラムダカラギナンを使用すると、いずれの実施例のスープも分離・凝集が抑制された良好なスープとなるが、グァーガム及びラムダカラギナンの添加量が0.6〜0.7%である実施例4及び5が更に良好な食感を示した。 From Table 3, when guar gum and lambda carrageenan are used as thickeners, the soup of any of the examples is a good soup with reduced separation and aggregation, but the addition amount of guar gum and lambda carrageenan is 0.6 to 0.7%. Some Examples 4 and 5 showed even better texture.
実施例7:フリーズドライスープ
下記表4に示した処方のうち、水に増粘剤、デキストリン、トレハロースを加え、プロペラ攪拌機を用いて1200rpmで攪拌しながら、80℃10分間加熱溶解した。その後、砂糖及び食塩の粉体混合物を加え、次にコーンクリーム、生クリーム及びバターの混合物を添加し、更に加熱攪拌溶解した。80℃達温後、重量補正を行いスープを調製した。このスープを50gずつ型に移し、−40℃で3時間凍結後、凍結乾燥機(EYELA FDU-100)を用いて、真空度6.0Paで48時間凍結乾燥して、フリーズドライスープを調製した。得られたフリーズドライスープに90℃の水80gを加え、30秒間手攪拌して、スープを湯戻しした。フリーズドライスープは湯中で容易に崩壊し、短時間(30秒)で凍結乾燥前と同程度の粘度を発現した。
Example 7: Freeze-dried soup Among the formulations shown in Table 4 below, a thickener, dextrin and trehalose were added to water and dissolved with heating at 80 ° C. for 10 minutes while stirring at 1200 rpm using a propeller stirrer. Thereafter, a powder mixture of sugar and salt was added, and then a mixture of corn cream, whipped cream and butter was added, followed by dissolution with heating and stirring. After reaching 80 ° C., weight correction was performed to prepare a soup. 50 g of this soup was transferred to a mold, frozen at −40 ° C. for 3 hours, and freeze-dried at a vacuum of 6.0 Pa for 48 hours using a freeze dryer (EYELA FDU-100) to prepare freeze-dried soup. To the resulting freeze-dried soup, 80 g of water at 90 ° C. was added, and stirred manually for 30 seconds to reconstitute the soup. The freeze-dried soup disintegrated easily in hot water and developed a viscosity comparable to that before lyophilization in a short time (30 seconds).
本発明により、温時に良好な増粘性を示し、また、内容成分の凝集・沈澱・浮上などが起こらない液状食品用の増粘剤を提供できるようになった。
According to the present invention, it has become possible to provide a thickener for liquid foods which exhibits a good thickening property at the time of warming and does not cause aggregation, precipitation or floating of the content components.
Claims (3)
The liquid food according to claim 2, which is freeze-dried.
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