JP2006296302A - Easily dispersed stabilizer, powdery food and liquid food each containing the stabilizer - Google Patents
Easily dispersed stabilizer, powdery food and liquid food each containing the stabilizer Download PDFInfo
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- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、食品の成分等を水中に分散・加工する場合に、食品成分等を安定的に分散させて沈降を防止するための結晶セルロースを用いた安定剤等に関する。具体的には、特別な再分散のための設備を用いることなく容易に再分散できて安定化が可能な易分散安定剤、およびそれを用いた粉末食品または液体食品に関する。 The present invention relates to a stabilizer using crystalline cellulose for stably dispersing food components and the like and preventing sedimentation when dispersing and processing food components and the like in water. Specifically, the present invention relates to an easily dispersible stabilizer that can be easily redispersed and stabilized without using special redispersion equipment, and a powder food or liquid food using the same.
従来、結晶セルロース複合体は、食品の懸濁安定性の改善や乳化安定性の改善またはクラウディ剤としての利用等の目的で、分散安定剤として広く利用されている。また、粘度が低く食感への影響がほとんどないという点も好んで用いられる理由である。 Conventionally, crystalline cellulose composites have been widely used as dispersion stabilizers for the purpose of improving the suspension stability of foods, improving the emulsion stability, or being used as a cloudy agent. In addition, it is also preferred because it has a low viscosity and hardly affects the texture.
ところで、食品中で結晶セルロース複合体が懸濁安定性や乳化安定性改善効果を発揮するには、結晶セルロース粒子が水中で平均粒径２０μｍ以下に分散して存在しなければならない（例えば、特許文献１参照）。そのため、結晶セルロース製品の製造では、十分な磨砕による小粒径化のための処理が行われる。しかし、いったん小粒径化されたとしても、最後の乾燥工程で結晶セルロースの凝集と角質化が生じてしまい、その結果、水に投入した場合に十分に分散されずに平均粒径が実質的に大きくなってしまうのが実情であった。このような結晶セルロース製品をそのまま食品等の製造工程で投入しても、軽い攪拌程度で平均粒径２０μｍ以下に再分散させることは困難である。 By the way, in order for the crystalline cellulose composite to exhibit the effect of improving the suspension stability and the emulsion stability in food, the crystalline cellulose particles must be dispersed in water with an average particle size of 20 μm or less (for example, patents). Reference 1). Therefore, in the production of the crystalline cellulose product, a treatment for reducing the particle size by sufficient grinding is performed. However, even if the particle size is once reduced, the final drying process causes aggregation and keratinization of the crystalline cellulose, and as a result, the average particle size is not substantially dispersed when injected into water. It was a fact that it became big. Even if such a crystalline cellulose product is added as it is in the production process of foods or the like, it is difficult to re-disperse to an average particle size of 20 μm or less with a light agitation.
そのため、従来、結晶セルロース製品を食品等に利用する場合は、ユーザーサイドにおいて、結晶セルロース製品を食品等に配合前または配合した後に、強い剪断力で磨砕できる高圧ホモジナイザーや高速攪拌機等の特殊な設備を用いて、結晶セルロースの再分散処理が行われるのが通常であった（例えば、特許文献２参照）。 Therefore, conventionally, when using a crystalline cellulose product for foods, etc., specially such as a high-pressure homogenizer or a high-speed stirrer that can be ground with a strong shear force before or after compounding the crystalline cellulose product in foods, etc. Usually, re-dispersion of crystalline cellulose is performed using equipment (see, for example, Patent Document 2).
しかし、スプーン等を用いた手攪拌により水に分散して用いる例えばココアのような粉末食品では、各家庭で高圧ホモジナイザーのような設備を分散の際に用いることはあり得ない。また、プロペラ攪拌機のような比較的剪断力の弱い機器で製造される食品等を専門的に製造するユーザーでも、そのような特殊な設備は備えていないのが通常である。そのため、このような食品では、結晶セルロースの懸濁安定性や乳化安定性などの優れた機能を利用することは実際上困難であった。 However, in powdered foods such as cocoa that are dispersed in water by hand stirring using a spoon or the like, it is impossible to use equipment such as a high-pressure homogenizer at the time of dispersion in each household. Moreover, even a user who specially manufactures foods and the like manufactured with an apparatus having a relatively low shearing force, such as a propeller stirrer, usually does not have such special equipment. Therefore, it has been practically difficult to use such excellent functions as the suspension stability and emulsion stability of crystalline cellulose in such foods.
この問題を解決する試みの一つとして、コロイド状微結晶セルロースと澱粉と非増粘性で水溶性の結合材とを含有する安定剤等が開示されている（例えば、特許文献３）。ところが、分散性を向上させるための必須成分である澱粉が水に溶解するために、食品に用いた場合に糊状感が出てしまい、食品の口当たりが悪くなる問題があった。
本発明は、手攪拌のような比較的軽い攪拌操作で、懸濁安定性や乳化安定性を発揮できる易分散安定剤、または、それを含有した食品類を提供することを課題とする。 An object of the present invention is to provide an easy dispersion stabilizer that can exhibit suspension stability and emulsion stability by a relatively light stirring operation such as manual stirring, or a food containing the same.
本発明の第１は、結晶セルロース複合体と糖類とを、前記結晶セルロース複合体１重量部に対して前記糖類が２重量部以上３０重量部以下となる割合で水に分散溶解し、次いで高圧ホモジナイザーにて４ＭＰａ以上１５０ＭＰａ以下の圧力条件下で磨砕したのち、乾燥して得られることを特徴とする易分散安定剤である。 In the first aspect of the present invention, the crystalline cellulose composite and saccharide are dispersed and dissolved in water at a ratio of 2 parts by weight to 30 parts by weight with respect to 1 part by weight of the crystalline cellulose composite. It is an easy-dispersion stabilizer characterized in that it is obtained by grinding with a homogenizer under pressure conditions of 4 MPa or more and 150 MPa or less and then drying.
発明の第２は、上記の易分散安定剤を含有する粉末食品である。発明の第３は、上記のの易分散安定剤を含有する液体食品である。 A second aspect of the invention is a powdered food containing the above-mentioned easy dispersion stabilizer. A third aspect of the invention is a liquid food containing the above-mentioned easy dispersion stabilizer.
本発明の易分散安定剤を含有することにより、スプーンで手攪拌して食するココアのような粉末食品においては、水不溶性成分の懸濁安定性が向上して沈澱が抑制される。また、プロペラ攪拌機のような剪断力の比較的弱い機器で製造されるスープのような液体食品においては、乳化安定性が向上し油の分離が抑制される。 By containing the easy-dispersion stabilizer of the present invention, the suspension stability of water-insoluble components is improved and precipitation is suppressed in powdered foods such as cocoa that are eaten by hand stirring with a spoon. In addition, in a liquid food such as a soup produced by a device having a relatively weak shearing force such as a propeller stirrer, emulsification stability is improved and oil separation is suppressed.
以下、本発明の内容を詳細に説明する。発明者らは、前記問題点を解決すべく鋭意研究した結果、結晶セルロース複合体に対し特定の割合となるように大量に糖類を混合し、これを水に溶解・分散してから、水中下で強い剪断力をかけて磨砕したのち乾燥することで、水に分散・溶解した場合に、手攪拌のごとき剪断力の弱い攪拌条件下でも容易に水に分散して、結晶セルロースの平均粒径が２０μｍ以下となる易分散安定剤を得られることを見出し、本発明を完成させた。また、この易分散安定剤を粉末食品や液体食品に配合することで、スプーンで手攪拌して食する粉末食品の懸濁安定性やプロペラ攪拌機のような剪断力の弱い機器を用いて製造される液体食品の乳化安定性が改善されることを見出した。 Hereinafter, the contents of the present invention will be described in detail. As a result of diligent research to solve the above problems, the inventors mixed a large amount of saccharides so as to have a specific ratio to the crystalline cellulose composite, dissolved and dispersed it in water, When dispersed and dissolved in water by grinding with a strong shearing force and drying, it is easily dispersed in water even under stirring conditions with weak shearing force, such as hand stirring, and the average grain size of crystalline cellulose The present invention was completed by finding that an easy-dispersion stabilizer having a diameter of 20 μm or less can be obtained. In addition, by blending this easy-dispersion stabilizer into powdered foods and liquid foods, it is manufactured using equipment with low shearing force, such as suspension stability of powdered foods that are manually stirred with a spoon and a propeller stirrer. It has been found that the emulsion stability of liquid foods is improved.
易分散安定剤の製造に用いる結晶セルロース複合体は、木材パルプなど天然セルロースを加水分解して得られる結晶セルロースと水溶性ガムとを含む組成物である。結晶セルロースを含むことにより、食品等に配合した場合に懸濁安定性や乳化安定性等の特性が発揮される。なお、結晶セルロースの結晶とは、Ｘ線回折においてバックグラウンドを生じる非晶質部分に対して、ブラッグ反射のピークを生じる部分を言う。一般に結晶セルロースとは、セルロースの結晶部分の割合が１０重量％を越えるものをいう。 The crystalline cellulose composite used for the production of the easy dispersion stabilizer is a composition containing crystalline cellulose obtained by hydrolyzing natural cellulose such as wood pulp and a water-soluble gum. By containing crystalline cellulose, characteristics such as suspension stability and emulsion stability are exhibited when blended with foods. In addition, the crystal | crystallization of crystalline cellulose means the part which produces the peak of Bragg reflection with respect to the amorphous part which produces a background in X-ray diffraction. In general, crystalline cellulose refers to those in which the proportion of the crystalline portion of cellulose exceeds 10% by weight.
また、結晶セルロース複合体に水溶性ガムを含めることにより、易分散安定剤における結晶セルロースの比率の低下を補償して懸濁性安定性や乳化安定性を高く維持できる。なお、ここに言う結晶セルロースは、それ自体に高圧ホモジナイザー等を用いた再分散処理を施さずに単純に水に分散した場合に、分散が不十分となって平均粒径が２０μｍを超えるものである。 Moreover, by including a water-soluble gum in the crystalline cellulose composite, it is possible to compensate for a decrease in the ratio of crystalline cellulose in the easy-dispersion stabilizer and to maintain high suspension stability and emulsion stability. In addition, the crystalline cellulose said here is a thing in which dispersion | distribution becomes inadequate and average particle diameter exceeds 20 micrometers, when disperse | distributing to water simply, without performing re-dispersion processing using a high-pressure homogenizer etc. in itself. is there.
結晶セルロース複合体に用いられる水溶性ガムとしては、天然に産するか、あるいは発酵法等により得られる水膨潤性または水溶性で、結晶セルロースと水中における相溶性がよく増粘性のある多糖類が好ましく例示され、グアーガム、キサンタンガム、ローカストビーンガム、タマリンド種子ガム、タラガントガム、ガッティーガム、アーガー、アルギン酸及びその塩、カラギナン、カラヤガム、アラビアガム、寒天、ジェランガム、ペクチン、マルメロ等が例示される。水溶性ガムの配合量は、結晶セルロース１００重量部に対して０．１重量部〜２０重量部とするのがよい。この範囲で懸濁性安定性や乳化安定性の向上効果が明確になり、一方で粘度の上昇が適切な範囲に留まる。より好ましくは、０．５重量部〜１５重量部である。 The water-soluble gum used in the crystalline cellulose composite is a polysaccharide that is naturally born or is water-swellable or water-soluble obtained by a fermentation method, etc. Preferable examples include guar gum, xanthan gum, locust bean gum, tamarind seed gum, tarragant gum, ghatti gum, agar, alginic acid and its salt, carrageenan, caraya gum, gum arabic, agar, gellan gum, pectin, quince and the like. The blending amount of the water-soluble gum is preferably 0.1 to 20 parts by weight with respect to 100 parts by weight of crystalline cellulose. In this range, the effect of improving the suspension stability and the emulsion stability becomes clear, while the increase in viscosity remains in an appropriate range. More preferably, it is 0.5 to 15 parts by weight.
結晶セルロース複合体は、単に各成分を混合した組成物であっても良いが、あらかじめ高圧ホモジナイザーや高速攪拌機または各種のミルを用いて、水の存在下で各成分を磨砕して均一に混合しておくのがよい。このようにすることで懸濁性安定性や乳化安定性がより安定して得られるようになる。 The crystalline cellulose composite may be a composition in which each component is simply mixed, but each component is ground and mixed uniformly in the presence of water using a high-pressure homogenizer, high-speed stirrer or various mills in advance. It is good to keep. By doing so, suspension stability and emulsion stability can be obtained more stably.
また、結晶セルロース複合体は、磨砕後の分散液のままで用いても良いし、磨砕後にいったん乾燥処理を行ったものでも良い。乾燥処理を行ったものとしては、商品名セオラス（登録商標）のＲＣ−５９１が上げられる。乾燥処理を行ったものを結晶セルロース複合体として用いる場合、少量のデキストリンをあらかじめ含有した物を用いても良い。このようなものとして、商品名セオラス（登録商標）のＲＣ−Ｎ８１、ＲＣ−Ｎ３０、ＣＬ−６１１（旭化成ケミカルズ（株）製）等が挙げられる。いずれも、デキストリンの含有量は、結晶セルロース複合体１００重量部に対して９０重量部以下である。 Further, the crystalline cellulose composite may be used as it is in the dispersion after grinding, or may be subjected to a drying treatment once after grinding. As a product that has been subjected to a drying treatment, RC-591 having a trade name Theolas (registered trademark) is listed. When using what has been subjected to a drying treatment as a crystalline cellulose composite, a material containing a small amount of dextrin in advance may be used. Examples of such a product include RC-N81, RC-N30, CL-611 (manufactured by Asahi Kasei Chemicals Corporation) and the like under the trade name Theolas (registered trademark). In any case, the dextrin content is 90 parts by weight or less with respect to 100 parts by weight of the crystalline cellulose composite.
易分散安定剤には、一定の割合で糖類を含有せしめる。ここにいう糖類とは、単糖類、オリゴ糖、デキストリンなどの水溶性の糖類である。糖類のうち、甘み、生産性などからデキストリンが好ましく、より好ましくはＤＥ（デンプンの糖化度）５〜４０のデキストリンである。 The easy dispersion stabilizer contains saccharides at a certain ratio. The saccharides referred to here are water-soluble saccharides such as monosaccharides, oligosaccharides, and dextrins. Of the saccharides, dextrin is preferable from the viewpoint of sweetness, productivity, etc., more preferably dextrin having DE (degree of saccharification of starch) of 5 to 40.
糖類は、結晶セルロース複合体１重量部に対して２重量部以上３０重量部以下の割合で配合する。糖類が２重量部未満の割合では、易分散安定剤を用いても再分散性が良好とならず、食品などに配合しても懸濁安定性や乳化安定性が改善されない。３０重量部以下の割合までであれば、再分散性が良好となり、結晶セルロースに求められる機能が十分発現するし、また、食品等に易分散安定剤を含有せしめた際に、食品の味や口当たりに影響しにくい。好ましくは２．２重量部以上２０重量部以下の割合であり、最も好ましくは２．５重量部以上１０重量部以下の割合である。 The saccharide is blended at a ratio of 2 parts by weight to 30 parts by weight with respect to 1 part by weight of the crystalline cellulose composite. If the saccharide is less than 2 parts by weight, the redispersibility will not be good even if an easy dispersion stabilizer is used, and the suspension stability and emulsification stability will not be improved even if blended with food. If the ratio is up to 30 parts by weight or less, the redispersibility will be good, and the functions required of crystalline cellulose will be fully expressed, and when an easily dispersible stabilizer is added to foods, etc. Less affected by mouthfeel. The ratio is preferably from 2.2 parts by weight to 20 parts by weight, and most preferably from 2.5 parts by weight to 10 parts by weight.
本発明の易分散安定剤は、このように結晶セルロース複合体に比して大量の糖類を配合することを要する。これにより結晶セルロース複合体の再分散性が良好になる理由は定かではないが、磨砕後の乾燥処理において大量の糖類が結晶セルロースをいわば包み込む状態となり、結晶セルロースどうしが互いに分離されることで、結晶セルロース間の水素結合が生じにくくなって角質化しにくくなるのではないかと推測している。一方で、このように糖類を大量に配合することで易分散安定剤中の結晶セルロースの比率が低下するため、懸濁安定性や乳化安定性に大きく影響することが予想されたが、意外にもわずかな低下に留まった。 Thus, the easy-dispersion stabilizer of this invention requires mix | blending a large amount of saccharides compared with a crystalline cellulose composite. The reason why the re-dispersibility of the crystalline cellulose composite is improved by this is not clear, but in the drying treatment after grinding, a large amount of saccharide encapsulates the crystalline cellulose, and the crystalline cellulose is separated from each other. It is speculated that hydrogen bonds between crystalline celluloses are less likely to be keratinized. On the other hand, since the ratio of crystalline cellulose in the easy-dispersion stabilizer is reduced by adding a large amount of saccharides in this way, it was expected to greatly affect suspension stability and emulsion stability. Also remained a slight decline.
易分散安定剤の製造にあたっては、上記の結晶セルロース複合体と糖類とを水に溶解・分散する。その際の結晶セルロース複合体と糖類とを合わせた濃度は、１重量％以上７０重量％以下となるように、水を含めたそれぞれの量を調整するのが好ましい。この範囲で水分散液の取り扱い性が良好で生産性が高く、後の乾燥処理のエネルギー負荷も許容できる範囲に留まるからである。より好ましくは３重量％以上６５重量％、最も好ましくは５重量％以上６０重量％である。 In producing the easy-dispersion stabilizer, the crystalline cellulose composite and the saccharide are dissolved and dispersed in water. In this case, it is preferable to adjust each amount including water so that the combined concentration of the crystalline cellulose complex and the saccharide is 1% by weight or more and 70% by weight or less. This is because, in this range, the handleability of the aqueous dispersion is good and the productivity is high, and the energy load of the subsequent drying treatment is within an allowable range. More preferably, they are 3 weight% or more and 65 weight%, Most preferably, they are 5 weight% or more and 60 weight%.
次いで、この水分散液を高圧ホモジナイザーを用いて磨砕する。高圧ホモジナイザーとは、原料（液体または液体と固体）を加圧して、間隙（スリット）を通り抜ける際の剪断力を利用して粉砕・分散・乳化を行う装置であり、例えば、商品名：ナノマイザー（ナノマイザー（株）製）、商品名：マイクロフルイダイザー（マイクロフルイディクス社製）商品名：アリート（ニロソアビ社）商品名：ＡＰＶホモジナイザー（ＡＰＶ社）等の装置が例示される。 The aqueous dispersion is then ground using a high pressure homogenizer. A high-pressure homogenizer is a device that pressurizes raw materials (liquid or liquid and solid) and pulverizes, disperses, and emulsifies using shearing force when passing through gaps (slits). For example, trade name: Nanomizer ( Nanomizer Co., Ltd.), trade name: Microfluidizer (Microfluidics Co., Ltd.), trade name: Alite (Nirosoavi Co., Ltd.), trade name: APV homogenizer (APV), and the like are exemplified.
高圧ホモジナイザーの運転は、運転圧力が４ＭＰａ以上１５０ＭＰａ以下の範囲で行う。４ＭＰａ以上とすることにより磨砕が十分になされ、懸濁安定性や乳化安定性の改善が見られる。１５０ＭＰａを超える圧力で運転することもできるが、装置が高価となり、その割には懸濁安定性や乳化安定性の向上が頭打ちとなる。 The operation of the high-pressure homogenizer is performed in an operating pressure range of 4 MPa to 150 MPa. By setting the pressure to 4 MPa or more, the grinding is sufficiently performed, and the suspension stability and the emulsion stability are improved. Although it is possible to operate at a pressure exceeding 150 MPa, the apparatus becomes expensive, and the improvement in suspension stability and emulsification stability reaches its peak.
この高圧ホモジナイザー処理により、結晶セルロースの平均粒径を容易に２０μｍ以下とすることができる。なお、高圧ホモジナイザーのパス回数は１回で良いが、複数回パスさせても良い。また、高圧ホモジナイザー工程の前または後の工程に、高速攪拌機などの高い剪断力のかかる別の装置による処理工程をつけ加えても良い。 By this high-pressure homogenizer treatment, the average particle size of the crystalline cellulose can be easily reduced to 20 μm or less. Note that the number of passes of the high-pressure homogenizer may be one, but a plurality of passes may be used. Moreover, you may add the process process by another apparatus which requires high shear force, such as a high-speed stirrer, to the process before or after a high pressure homogenizer process.
最後に乾燥する。易分散安定剤を得るための乾燥方法は、噴霧乾燥法など食品工業で用いられる一般的な乾燥方法であればどのような方法でも良く、具体的な例として噴霧乾燥法、凍結乾燥法、ドラム乾燥法等が挙げられる。また、乾燥条件もそれぞれの乾燥方法に適した条件を適宜選択すればよい。こうして得られた易分散安定剤は、必要に応じて粉砕およびまたは分級処理することができる。 Finally dry. The drying method for obtaining the easy dispersion stabilizer may be any general drying method used in the food industry such as spray drying, and specific examples include spray drying, freeze drying, drums, and the like. The drying method etc. are mentioned. Moreover, what is necessary is just to select suitably the drying conditions suitable for each drying method. The easy dispersion stabilizer thus obtained can be pulverized and / or classified as required.
なお、易分散安定剤の結晶セルロースの平均粒径は、レーザー回折散乱式粒度分布測定装置（ＬＡ９１０、（株）堀場製作所製）を用い、得られた積算体積５０％の粒径を平均粒径とした。測定に供する易分散安定剤の分散液は、プロペラ攪拌機（４００ｒｐｍ）で攪拌する水道水（２５℃）４９５ｇに易分散安定剤５ｇを投入してさらに１０分間攪拌して得た。 In addition, the average particle diameter of the crystalline cellulose of the easy-dispersion stabilizer is obtained by using a laser diffraction scattering type particle size distribution measuring device (LA910, manufactured by Horiba, Ltd.), and obtaining the average particle diameter of 50% of the total volume obtained. It was. The dispersion liquid of the easy dispersion stabilizer used for the measurement was obtained by adding 5 g of the easy dispersion stabilizer to 495 g of tap water (25 ° C.) stirred with a propeller stirrer (400 rpm) and stirring for 10 minutes.
次に、易分散安定剤を用いるのに適した食品について説明する。易分散安定剤は粉末食品または液体食品に用いるのが好ましい。これらの食品は、手攪拌程度の攪拌で混合されて用いられたり、または、高圧ホモジナイザーのような高い剪断力を用いずに製造されるのが通常だからである。 Next, a food suitable for using the easy dispersion stabilizer will be described. The easy dispersion stabilizer is preferably used for powdered foods or liquid foods. This is because these foods are usually used after being mixed by stirring such as manual stirring, or manufactured without using high shearing force such as a high-pressure homogenizer.
ここにいう粉末食品とは、粉末状態で販売され、食用または飲用に供される際に様々な温度の水に投入して用いられるものをいう。例えば、粉末ココア、粉末コーヒー、抹茶等の粉末飲料、粉末スープ、粉末ラーメンスープ等の粉末食品のほか、生理活性素材粉末や野菜粉末や香辛料粉末を含む粉末状の健康食品等をいう。また、液体食品とは、剪断力が比較的弱いプロペラ攪拌等を用いた分散・攪拌を経て製造される食品であって、液体状態で販売されるものを言う。例えば、たれ、ドレッシング、スープ、ラーメンスープ等をいう。これらの食品に易分散安定剤を用いることにより、結晶セルロースの有する優れた特性を利用することが可能となり、懸濁安定性または乳化安定性等に優れた食品を得ることができる。 The term “powdered food” as used herein refers to food that is sold in a powder state and is used by being put into water at various temperatures when used for food or drinking. For example, in addition to powdered foods such as powdered cocoa, powdered coffee, powdered green tea, powdered soups, powdered ramen soups, and the like, powdered health foods including bioactive material powders, vegetable powders and spice powders. Further, the liquid food means food that is manufactured through dispersion / stirring using propeller stirring or the like with relatively weak shearing force, and is sold in a liquid state. For example, sauce, dressing, soup, ramen soup, etc. By using an easy-dispersion stabilizer for these foods, it becomes possible to utilize the excellent characteristics of crystalline cellulose, and foods excellent in suspension stability or emulsion stability can be obtained.
易分散安定剤を含有した粉末食品を製造するには、従来の粉末食品に上記易分散安定剤を０．１〜９９重量％の範囲で必要な特性を発揮する量を加えて混合すればよい。また、同じく易分散安定剤を含有した液体食品を製造するには、液体食品に用いる原料の液体調味料等を添加してプロペラ攪拌機などで混合攪拌する工程において、易分散安定剤を０．１〜７０重量％の範囲で必要な特性を発揮する量を添加し、さらに易分散安定剤が均一に分散するまで混合攪拌すればよい。 In order to produce a powdered food containing an easily dispersible stabilizer, the above easily dispersible stabilizer may be added to a conventional powdered food in an amount of 0.1 to 99% by weight and exhibit necessary characteristics. . Similarly, in order to produce a liquid food containing an easily dispersible stabilizer, in the step of adding a liquid seasoning or the like of a raw material used for the liquid food and mixing and stirring with a propeller stirrer, etc., 0.1 What is necessary is just to mix and stir until the quantity which exhibits a required characteristic in the range of -70weight% is added, and also an easy dispersion stabilizer disperse | distributes uniformly.
本発明の易分散安定剤は、懸濁安定性及び乳化安定性に優れ、水不溶性成分が沈降しにくい粉末食品や、油分離がなく乳化安定性に優れた液体食品を提供できる。本発明は、スプーン等による手攪拌で混合されて食される粉末食品分野や、プロペラ攪拌機のような剪断力の弱い機器を用いて製造される液体食品分野で有用である。 The easy-dispersion stabilizer of the present invention can provide powdered foods that are excellent in suspension stability and emulsion stability and in which water-insoluble components are less likely to settle, and liquid foods that are free from oil separation and excellent in emulsion stability. INDUSTRIAL APPLICABILITY The present invention is useful in the field of powdered foods that are mixed and eaten by hand stirring with a spoon or the like, and in the field of liquid foods that are manufactured using an apparatus with low shearing force such as a propeller stirrer.
以下、実施例、比較例を用いて本発明を詳細に説明するが、本発明は、これらの具体的態様に限定されるものではない。
［実施例１］
EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example and a comparative example, this invention is not limited to these specific aspects.
[Example 1]
６０℃の温水１０ｋｇを用意し、軽く攪拌しながら、結晶セルロース８０重量％とカラヤガム１０重量％とデキストリン１０重量％とからなる乾燥状態の結晶セルロース複合体（商品名セオラス（登録商標）のＲＣ−Ｎ８１、旭化成ケミカルズ（株）製）を０．５ｋｇ加えたあと、デキストリン（商品名パインデックス＃３、松谷化学工業（株）製）３ｋｇを加え、さらに２０分間攪拌した。 Prepare 10 kg of warm water at 60 ° C., and with light agitation, dry crystalline cellulose composite consisting of 80% by weight of crystalline cellulose, 10% by weight of Karaya gum and 10% by weight of dextrin (trade name: SEORUS (registered trademark) RC- After adding 0.5 kg of N81, manufactured by Asahi Kasei Chemicals Corporation, 3 kg of dextrin (trade name: Paindex # 3, manufactured by Matsutani Chemical Industry Co., Ltd.) was added, and the mixture was further stirred for 20 minutes.
この分散溶解液を、高圧ホモジナイザー（ＡＰＶ社製）を用いて１５ＭＰａの圧力で１パスして磨砕処理したのち、スプレードライヤーを用いて入り口温度が９０℃から１００℃、出口温度が７０℃から８０℃の条件で噴霧乾燥して、易分散安定剤を得た。この易分散安定剤の平均粒径は１１μｍであった。 After this dispersion-dissolved solution was ground by one pass at a pressure of 15 MPa using a high-pressure homogenizer (manufactured by APV), the inlet temperature was 90 ° C. to 100 ° C. and the outlet temperature was 70 ° C. The dispersion was spray-dried at 80 ° C. to obtain an easy dispersion stabilizer. The average particle diameter of the easy dispersion stabilizer was 11 μm.
次に、粉末食品として、純ココア（商品名バンホーテンココア、バンホーテン社製）７ｇ、砂糖５２ｇ、クリーミングパウダー（商品名ネスレブライト、ネスレ社製）１０ｇ、実施例１で得た易分散安定剤３０ｇをポリエチレン袋に入れ、よく混合して粉末ミルクココアＡを得た。 Next, 7 g of pure cocoa (trade name: Vanhoeten Cocoa, manufactured by Vanhoeten), 52 g of sugar, 10 g of creaming powder (trade name: Nestle Bright, manufactured by Nestle), and 30 g of the easy dispersion stabilizer obtained in Example 1 were used as the powdered food. Powdered milk cocoa A was obtained by placing in a polyethylene bag and mixing well.
これを３００ｍＬのガラスビーカーに３０ｇとり、沸騰したお湯１７０ｇを加えて、スプーンで３０秒間かき混ぜたのち、２５℃雰囲気下で６時間経過後にココア懸濁状態の評価を以下の通り行った。評価は、ガラスビーカーを横から目視観察して行い、層分離も沈澱も観察されない場合は良好（○）とし、ビーカーの上下で濃度の違いが観測されて層分離が発生している場合はやや不良（△）とし、沈澱が観察される場合は不良（×）とする３段階で実施した。その結果、層分離も沈殿も観察されず、良好（○）であった。また、粉末ミルクココアＡで作ったココア飲料を試飲して官能評価を行ったところ、糊状感もなく良好な口当たりであった。
［比較例１］
30 g of this was placed in a 300 mL glass beaker, 170 g of boiling hot water was added, and the mixture was stirred with a spoon for 30 seconds. After 6 hours in a 25 ° C. atmosphere, the cocoa suspension state was evaluated as follows. The evaluation is performed by visually observing the glass beaker from the side, and it is judged as good (○) when neither layer separation nor precipitation is observed, and a slight difference is observed when a difference in concentration is observed above and below the beaker. The test was carried out in three stages, with a defect (Δ), and when precipitation was observed, the defect (x). As a result, neither layer separation nor precipitation was observed, and the result was good (◯). In addition, when a cocoa beverage made with powdered milk cocoa A was sampled and subjected to sensory evaluation, it had a good mouthfeel without a pasty feeling.
[Comparative Example 1]
実施例１で得た易分散安定剤を、結晶セルロース８０重量％とカラヤガム１０重量％とデキストリン１０重量％とからなる乾燥状態の結晶セルロース複合体（商品名セオラス（登録商標）のＲＣ−Ｎ８１、旭化成ケミカルズ（株）製）に置き換えた以外は、実施例１と同様にして粉末ミルクココアＢを得た。これを実施例１と同様にして評価したところ、沈殿の発生が観察され不良（×）であった。
［比較例２］
The easy-dispersion stabilizer obtained in Example 1 was prepared by using a crystalline cellulose composite in a dry state (80% by weight of crystalline cellulose, 10% by weight of Karaya gum, and 10% by weight of dextrin (RC-N81 of the trade name SEORUS (registered trademark), Powdered milk cocoa B was obtained in the same manner as in Example 1 except that it was replaced with Asahi Kasei Chemicals Corporation. When this was evaluated in the same manner as in Example 1, the occurrence of precipitation was observed and it was defective (x).
[Comparative Example 2]
実施例１の結晶セルロース複合体に代えて、カルボキシメチルセルロースナトリウムを１２重量％含有する乾燥状態の結晶セルロース複合体である商品名アビセルＲＣ−５９１Ｆ（ＦＭＣコーポーレーション製）１．４ｋｇを用い、かつデキストリンは２．１ｋｇを加えた以外は、実施例１と同様にして安定剤組成物Ｅを得た。この安定剤組成物Ｅを実施例１の易分散安定剤に代えて用いた以外は実施例１と同様にして、粉末ミルクココアＣを得た。これを実施例１と同様にして評価したところ、沈殿の発生が観察され不良（×）であった。
［実施例２］
In place of the crystalline cellulose composite of Example 1, 1.4 kg of the trade name Avicel RC-591F (manufactured by FMC Corporation), which is a dry crystalline cellulose composite containing 12% by weight of sodium carboxymethylcellulose, and Stabilizer composition E was obtained in the same manner as in Example 1 except that 2.1 kg of dextrin was added. Powdered milk cocoa C was obtained in the same manner as in Example 1 except that this stabilizer composition E was used in place of the easily dispersible stabilizer of Example 1. When this was evaluated in the same manner as in Example 1, the occurrence of precipitation was observed and it was defective (x).
[Example 2]
７０℃の温水３４１ｇを用意し、これをプロペラ攪拌機を用いて４００ｒｐｍで攪拌しながら、粗製ラード２２０ｇ、調味料である商品名：チキンエキスＳ（ジェイティーフーズ（株）製）１５０ｇ、同じく商品名：白豚湯（ジェイティーフーズ（株）製）７０ｇ、商品名：ポークエキスＢＬ（ジェイティーフーズ（株）製）５０ｇ、濃い口醤油４２ｇ、商品名：エキストラートＹＰ（ジェイティーフーズ（株）製）１７ｇ、ニボシエキス（ジェイティーフーズ（株）製）７ｇを加えたのち、続いて、あらかじめ混合した砂糖２３ｇ、食塩２０ｇ、核酸系調味料６ｇ、キサンタンガム２ｇ、実施例１の易分散安定剤６０ｇを加え、攪拌しながらさらに加熱を続けて８５℃に達したのち、さらに８５℃で１０分間攪拌して、液体食品である濃縮豚骨ラーメンスープＦを得た。 While preparing 341 g of 70 ° C. warm water at 400 rpm using a propeller stirrer, the crude lard 220 g, the seasoning brand name: Chicken Extract S (manufactured by JT Foods) 150 g, the same brand name : White pork hot water (JT Foods Co., Ltd.) 70 g, Product name: Pork extract BL (JT Foods Co., Ltd.) 50 g, Deep soy sauce 42 g, Product name: Extra YP (JT Foods Co., Ltd.) ) 17 g, 7 g of sprouting extract (manufactured by JT Foods Co., Ltd.), and then 23 g of sugar mixed in advance, 20 g of salt, 6 g of nucleic acid seasoning, 2 g of xanthan gum, and 60 g of the easy dispersion stabilizer of Example 1 In addition, after further heating with stirring, the temperature reaches 85 ° C., and further stirred at 85 ° C. for 10 minutes to concentrate liquid food. To obtain a bone ramen soup F.
これを３００ｍＬのガラスビーカーに２００ｇとり、２５℃雰囲気下で２時間経過後の乳化状態の評価を以下の通り行った。ガラスビーカーを横から目視観察し、全体が均一で層分離が観察されず、大きな油球の発生も観察されない場合は良好（○）とし、大きな油球の発生による油分離は観察されないが、ビーカーの上下で濃度差が観察され層分離が発生している場合はやや不良（△）とし、層分離も油分離ともに観察される場合を不良（×）とする３段階で評価を実施した。その結果、層分離も油分離も観察されず良好な結果となった。
［比較例３］
200 g of this was taken in a 300 mL glass beaker, and the evaluation of the emulsified state after 2 hours in a 25 ° C. atmosphere was performed as follows. The glass beaker is visually observed from the side. If the whole is uniform, no layer separation is observed, and no large oil balls are observed, it is judged as good (O). No oil separation due to large oil balls is observed. Evaluation was carried out in three stages, where a difference in density was observed above and below and layer separation occurred, indicating a slight failure (Δ), and a case where both layer separation and oil separation were observed as poor (x). As a result, neither layer separation nor oil separation was observed, and good results were obtained.
[Comparative Example 3]
実施例１の易分散安定剤を用いない代わりに、キサンタンガムを４ｇ、温水を３９１ｇに変更した以外は、実施例２と同様にして濃縮豚骨ラーメンスープＧを得た。これを実施例２と同様にして評価した。その結果、層分離も油分離も共に観察され、不良（×）であった。
A concentrated pork bone ramen soup G was obtained in the same manner as in Example 2 except that xanthan gum was changed to 4 g and warm water was changed to 391 g instead of not using the easy dispersion stabilizer of Example 1. This was evaluated in the same manner as in Example 2. As a result, both layer separation and oil separation were observed, which was poor (x).
Claims (3)
A liquid food comprising the easy dispersion stabilizer according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005123103A JP2006296302A (en) | 2005-04-21 | 2005-04-21 | Easily dispersed stabilizer, powdery food and liquid food each containing the stabilizer |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2005123103A JP2006296302A (en) | 2005-04-21 | 2005-04-21 | Easily dispersed stabilizer, powdery food and liquid food each containing the stabilizer |
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| JP2006296302A true JP2006296302A (en) | 2006-11-02 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008113572A (en) * | 2006-11-01 | 2008-05-22 | Asahi Kasei Chemicals Corp | Easy dispersion stabilizer |
| JP2008271879A (en) * | 2007-04-27 | 2008-11-13 | Asahi Kasei Chemicals Corp | Sauce composition |
| JP2009292744A (en) * | 2008-06-03 | 2009-12-17 | Sunstar Inc | Liquid composition for oral cavity |
| WO2009151018A1 (en) | 2008-06-09 | 2009-12-17 | 旭化成ケミカルズ株式会社 | Composition containing crystalline cellulose composite |
| JP2012000099A (en) * | 2009-10-13 | 2012-01-05 | Asahi Kasei Chemicals Corp | Easily dispersible granular food |
-
2005
- 2005-04-21 JP JP2005123103A patent/JP2006296302A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008113572A (en) * | 2006-11-01 | 2008-05-22 | Asahi Kasei Chemicals Corp | Easy dispersion stabilizer |
| JP2008271879A (en) * | 2007-04-27 | 2008-11-13 | Asahi Kasei Chemicals Corp | Sauce composition |
| JP2009292744A (en) * | 2008-06-03 | 2009-12-17 | Sunstar Inc | Liquid composition for oral cavity |
| WO2009151018A1 (en) | 2008-06-09 | 2009-12-17 | 旭化成ケミカルズ株式会社 | Composition containing crystalline cellulose composite |
| JP2012000099A (en) * | 2009-10-13 | 2012-01-05 | Asahi Kasei Chemicals Corp | Easily dispersible granular food |
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