JP2023168906A - Dispersion stabilizer, dispersion stabilizing method, and liquid composition containing solid materials - Google Patents
Dispersion stabilizer, dispersion stabilizing method, and liquid composition containing solid materials Download PDFInfo
- Publication number
- JP2023168906A JP2023168906A JP2022080289A JP2022080289A JP2023168906A JP 2023168906 A JP2023168906 A JP 2023168906A JP 2022080289 A JP2022080289 A JP 2022080289A JP 2022080289 A JP2022080289 A JP 2022080289A JP 2023168906 A JP2023168906 A JP 2023168906A
- Authority
- JP
- Japan
- Prior art keywords
- viscosity
- liquid composition
- glucomannan
- dispersion
- mpa
- 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
- 239000007788 liquid Substances 0.000 title claims abstract description 114
- 239000000203 mixture Substances 0.000 title claims abstract description 112
- 239000006185 dispersion Substances 0.000 title claims abstract description 108
- 239000003381 stabilizer Substances 0.000 title claims abstract description 53
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000011343 solid material Substances 0.000 title abstract description 4
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 116
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 115
- 229940046240 glucomannan Drugs 0.000 claims abstract description 112
- 239000007787 solid Substances 0.000 claims abstract description 107
- 239000007864 aqueous solution Substances 0.000 claims abstract description 30
- 239000000126 substance Substances 0.000 claims description 20
- 229920001285 xanthan gum Polymers 0.000 claims description 17
- 239000000230 xanthan gum Substances 0.000 claims description 17
- 235000010493 xanthan gum Nutrition 0.000 claims description 17
- 229940082509 xanthan gum Drugs 0.000 claims description 17
- 235000013305 food Nutrition 0.000 abstract description 28
- 235000011837 pasties Nutrition 0.000 abstract description 19
- 239000002253 acid Substances 0.000 abstract description 7
- 230000006641 stabilisation Effects 0.000 abstract description 5
- 238000011105 stabilization Methods 0.000 abstract description 5
- 239000000243 solution Substances 0.000 abstract description 4
- 210000003254 palate Anatomy 0.000 abstract 1
- 229920000057 Mannan Polymers 0.000 description 46
- 239000000499 gel Substances 0.000 description 42
- 235000013361 beverage Nutrition 0.000 description 30
- 239000000047 product Substances 0.000 description 28
- 238000010438 heat treatment Methods 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 239000000843 powder Substances 0.000 description 17
- 239000002537 cosmetic Substances 0.000 description 16
- 239000002245 particle Substances 0.000 description 16
- 239000002002 slurry Substances 0.000 description 16
- 240000008042 Zea mays Species 0.000 description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 14
- 235000005822 corn Nutrition 0.000 description 14
- 239000003599 detergent Substances 0.000 description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 9
- 239000003814 drug Substances 0.000 description 8
- 238000001035 drying Methods 0.000 description 8
- 238000010298 pulverizing process Methods 0.000 description 8
- 238000005903 acid hydrolysis reaction Methods 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- 241000272517 Anseriformes Species 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 229920002148 Gellan gum Polymers 0.000 description 5
- 229920002752 Konjac Polymers 0.000 description 5
- 235000020971 citrus fruits Nutrition 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000000216 gellan gum Substances 0.000 description 5
- 235000010492 gellan gum Nutrition 0.000 description 5
- 235000015110 jellies Nutrition 0.000 description 5
- 239000008274 jelly Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 244000247812 Amorphophallus rivieri Species 0.000 description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 4
- 239000002386 air freshener Substances 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000002775 capsule Substances 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 239000000252 konjac Substances 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-GFVSVBBRSA-N mannan Chemical class O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@H]3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-GFVSVBBRSA-N 0.000 description 4
- 239000003973 paint Substances 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 238000004062 sedimentation Methods 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000003905 agrochemical Substances 0.000 description 3
- 235000014171 carbonated beverage Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 239000000975 dye Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000691 measurement method Methods 0.000 description 3
- 239000011049 pearl Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 235000021055 solid food Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- 102100032487 Beta-mannosidase Human genes 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001602876 Nata Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 108010055059 beta-Mannosidase Proteins 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000009283 thermal hydrolysis Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241001312219 Amorphophallus konjac Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical group [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 238000004851 dishwashing Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005188 flotation Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- SFMJNHNUOVADRW-UHFFFAOYSA-N n-[5-[9-[4-(methanesulfonamido)phenyl]-2-oxobenzo[h][1,6]naphthyridin-1-yl]-2-methylphenyl]prop-2-enamide Chemical compound C1=C(NC(=O)C=C)C(C)=CC=C1N1C(=O)C=CC2=C1C1=CC(C=3C=CC(NS(C)(=O)=O)=CC=3)=CC=C1N=C2 SFMJNHNUOVADRW-UHFFFAOYSA-N 0.000 description 1
- 235000021565 orange beverage Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、分散安定剤、分散安定化方法、および固形物を含有する液状組成物に関する。 The present invention relates to a dispersion stabilizer, a dispersion stabilizing method, and a liquid composition containing solids.
固形物を含有する液状組成物（これを、「固形物含有液状組成物」と表記する場合がある）として、柑橘類の果実等のさのう、さのう以外の果肉、野菜、ゼリーやナタデココ等のゲル、不溶性ミネラルその他の固形物を含有する飲食品や、各種の固形物を含有する医薬品、医薬部外品、化粧品、化粧品に含まれない洗剤、化粧品に含まれない芳香剤、塗料、農薬等が知られている。 Liquid compositions containing solids (sometimes referred to as "liquid compositions containing solids") include canards such as citrus fruits, pulps other than canards, vegetables, jelly, and nata de coco. Foods and drinks containing gels, insoluble minerals, and other solid substances, pharmaceuticals, quasi-drugs, cosmetics, detergents not included in cosmetics, fragrances not included in cosmetics, paints, Pesticides are known.
従来、固形物を含有する液状組成物において、固形物を液状組成物中に安定して均一に分散させるための分散安定剤として、特許文献１（特開２００１－１７１２９号公報）、特許文献２（特開平８－２３８９３号公報）等に例示されるキサンタンガム、ジェランガム、ペクチン、カラギナン等の増粘多糖類等が検討されてきた。 Conventionally, in a liquid composition containing a solid substance, as a dispersion stabilizer for stably and uniformly dispersing the solid substance in the liquid composition, Patent Document 1 (Japanese Patent Application Laid-open No. 2001-17129) and Patent Document 2 have been used. Thickening polysaccharides such as xanthan gum, gellan gum, pectin, carrageenan, etc., as exemplified in JP-A No. 8-23893, have been investigated.
ここで、特許文献１、２等に例示される増粘多糖類からなる従来の分散安定剤は、いずれも分散安定効果が十分ではなく、特に経時的な分散安定効果の低下が大きかった。また、例えば、特許文献２によれば、ジェランガムにより所定の分散安定効果を得るには、ジェランガムにカルシウムもしくはナトリウムを混合して形成させたゲルを破壊してゾル状にしたものを作製する必要があり、使用に際して手間がかかる。この他にも、増粘多糖類からなる分散安定剤には、加熱により粘性が変わったり、酸性下では分散安定効果が不安定になったりするものがあり、全体として取扱性が良くなかった。さらには、増粘多糖類によって液状組成物に曵糸性および糊状感が生じてしまうという課題もあった。 Here, conventional dispersion stabilizers made of thickening polysaccharides exemplified in Patent Documents 1 and 2 do not have sufficient dispersion stabilizing effects, and in particular, the dispersion stabilizing effect deteriorates significantly over time. Furthermore, for example, according to Patent Document 2, in order to obtain a predetermined dispersion stabilizing effect with gellan gum, it is necessary to create a sol by breaking the gel formed by mixing gellan gum with calcium or sodium. Yes, it takes time and effort to use. In addition, some dispersion stabilizers made of polysaccharide thickeners change their viscosity when heated, or their dispersion stabilizing effect becomes unstable under acidic conditions, resulting in poor handling as a whole. Furthermore, there is also the problem that the thickening polysaccharide gives the liquid composition a stringy and pasty feel.
本発明は、上記事情に鑑みてなされ、十分な分散安定効果が得られると共に、経時的安定性、耐熱性、耐酸性に優れて取扱性が良く、液状組成物に曵糸性および糊状感が抑えられて、良好な食感を有する飲食品が実現可能な分散安定剤、分散安定化方法、および固形物を含有する液状組成物を提供することを目的とする。 The present invention was made in view of the above circumstances, and provides a sufficient dispersion stabilizing effect, excellent stability over time, heat resistance, and acid resistance, and good handling properties, and provides a liquid composition with spinnability and pasty texture. It is an object of the present invention to provide a dispersion stabilizer, a dispersion stabilizing method, and a liquid composition containing a solid substance, which can suppress the oxidation and produce foods and drinks with good texture.
本発明は、一実施形態として以下に記載するような解決手段により、前記課題を解決する。 The present invention solves the above-mentioned problem by means of a solution as described below as an embodiment.
本発明に係る分散安定剤は、固形物を含有する液状組成物における前記固形物の分散安定剤であって、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有することを特徴とする。 The dispersion stabilizer according to the present invention is a dispersion stabilizer for solids in a liquid composition containing solids, and has a viscosity of 1% aqueous solution at 25°C in the range of 20 mPa·s to 800 mPa·s. It is characterized by containing viscous glucomannan.
これによれば、低粘性グルコマンナンの微細な膨潤体からなる緻密な骨格構造が固形物を取り込むことで、長期間に亘って、固形物を液状組成物中に安定して均一に分散させることができる。また、低粘性グルコマンナンによれば、通常のグルコマンナンよりも粘性が低くなることから、液状組成物に曵糸性および糊状感が抑えられて、良好な食感を有する飲食品が実現できる。さらに、低粘性グルコマンナンによれば、液状組成物に直接添加することができて使用に手間がかからず、耐酸性および耐熱性にも優れて、取扱性が良い。したがって、例えば、本発明に係る分散安定剤を、炭酸飲料、柑橘類や食酢が配合された飲料や調味料等に添加しても、十分な分散安定効果が発揮される。また、液状組成物の温度に関わらず本発明に係る分散安定剤を添加し、または当該分散安定剤を添加した液状組成物を加熱もしくは冷却しても、十分な分散安定効果が発揮される。 According to this, the solids are stably and uniformly dispersed in the liquid composition over a long period of time by incorporating the solids into the dense skeletal structure consisting of finely swollen bodies of low-viscosity glucomannan. I can do it. In addition, since low-viscosity glucomannan has a lower viscosity than normal glucomannan, stringiness and pasty texture are suppressed in the liquid composition, making it possible to produce food and drink products with good texture. . Furthermore, low-viscosity glucomannan can be directly added to a liquid composition, requiring no effort to use, and has excellent acid resistance and heat resistance, making it easy to handle. Therefore, for example, even when the dispersion stabilizer according to the present invention is added to carbonated drinks, drinks containing citrus fruit or vinegar, seasonings, etc., a sufficient dispersion stabilizing effect is exhibited. Further, regardless of the temperature of the liquid composition, a sufficient dispersion stabilizing effect is exhibited even when the dispersion stabilizer according to the present invention is added, or even when the liquid composition to which the dispersion stabilizer is added is heated or cooled.
また、上記の低粘性グルコマンナンは、キサンタンガムと併用されることによって分散安定効果がより向上する。したがって、本発明に係る分散安定剤は、キサンタンガムをさらに含有するとより好ましい。 In addition, when the above-mentioned low-viscosity glucomannan is used in combination with xanthan gum, the dispersion stabilizing effect is further improved. Therefore, it is more preferable that the dispersion stabilizer according to the present invention further contains xanthan gum.
また、本発明に係る固形物を含有する液状組成物は、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有することを特徴とする。また、前記低粘性グルコマンナンを０．０１質量％～５．０質量％含有することがより好ましい。また、キサンタンガムをさらに含有するとより好ましい。 Further, the liquid composition containing a solid according to the present invention is characterized in that it contains a low-viscosity glucomannan whose viscosity as a 1% aqueous solution at 25° C. is in the range of 20 mPa·s to 800 mPa·s. Further, it is more preferable that the low-viscosity glucomannan is contained in an amount of 0.01% by mass to 5.0% by mass. Moreover, it is more preferable to further contain xanthan gum.
また、本発明に係る固形物を含有する液状組成物において、前記液状組成物としては、飲食品、医薬品、医薬部外品、化粧品、化粧品に含まれない洗剤（例えば、衣類用洗剤、食器用洗剤等の人体以外に使用される洗剤）、化粧品に含まれない芳香剤（例えば、設置型芳香剤等の人体以外に使用される芳香剤）、塗料（顔料、染料を含む）、農薬その他の化成品等が例示される。 In addition, in the liquid composition containing a solid according to the present invention, the liquid composition may include food and beverages, pharmaceuticals, quasi-drugs, cosmetics, detergents not included in cosmetics (for example, laundry detergent, tableware (detergents used for areas other than the human body such as detergents), fragrances not included in cosmetics (e.g. air fresheners used for areas other than the human body such as stationary air fresheners), paints (including pigments and dyes), agricultural chemicals, and other substances. Examples include chemical products and the like.
また、本発明に係る分散安定化方法は、固形物を含有する液状組成物における前記固形物の分散安定化方法であって、前記固形物を含有する前記液状組成物に、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを配合することを特徴とする。 Further, the dispersion stabilization method according to the present invention is a method for stabilizing the dispersion of solids in a liquid composition containing solids, in which the solids are added to the liquid composition containing 1% of the solids at 25°C. It is characterized by containing low-viscosity glucomannan whose aqueous solution has a viscosity in the range of 20 mPa·s to 800 mPa·s.
本発明によれば、十分な分散安定効果が得られると共に、経時的安定性、耐熱性、耐酸性に優れて取扱性が良い分散安定剤が実現できる。また、液状組成物に曵糸性および糊状感を抑えることができ、良好な食感を有する飲食品が実現できる。 According to the present invention, a dispersion stabilizer that not only provides a sufficient dispersion stabilizing effect but also has excellent stability over time, heat resistance, and acid resistance, and is easy to handle can be realized. In addition, the liquid composition can be prevented from having stringiness and pasty texture, making it possible to realize food and drink products with good texture.
以下、本発明を実施するための形態について説明する。 EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated.
先ず、本実施形態に係る分散安定剤は、固形物を含有する液状組成物における前記固形物の分散安定剤である。本願でいう「固形物を含有する液状組成物」とは、固形物が液状組成物中に分散している組成物をいう。したがって、ここでいう「固形物」は、基本的には液状組成物に不溶な固形物をいうが、一部が液状組成物中に固形物として残存するものであれば一部が溶解するものであってもよい。また、固形物の大きさおよび形状は限定されず、一例として、柑橘類の果実等のさのう等のように一個体の形状が視認できる程度の大きさのもの、ミル等によりペースト等に加工された果肉もしくは野菜等のように形状が視認できない程度に細かく小さく加工されたもの、その他、粒状、粉状のもの等を含む。固形物の例としては、食品を例示すると、柑橘類の果実等のさのう、さのう以外の果肉、野菜、ゼリーやナタデココ等のゲル、コーン、タピオカパール、不溶性ミネラル等が挙げられる。 First, the dispersion stabilizer according to the present embodiment is a dispersion stabilizer for solids in a liquid composition containing solids. The term "liquid composition containing solids" as used herein refers to a composition in which solids are dispersed in the liquid composition. Therefore, the term "solids" here basically refers to solids that are insoluble in the liquid composition, but if some of them remain as solids in the liquid composition, they can be partially dissolved. It may be. In addition, the size and shape of the solid material are not limited, and examples include those that are large enough to make the shape of a single individual visible, such as cans of citrus fruits, etc., and processed into paste etc. using a mill etc. It includes things that have been processed so finely and small that their shape cannot be seen, such as fruit pulp or vegetables, and other things that are in the form of granules or powder. Examples of solid substances include food, such as canard of citrus fruits, pulp other than canard, vegetables, gels such as jelly and nata de coco, corn, tapioca pearls, and insoluble minerals.
また、本願でいう「液状組成物」とは、飲食品、医薬品、医薬部外品、化粧品、化粧品に含まれない洗剤（例えば、衣類用洗剤、食器用洗剤等の人体以外に使用される洗剤）、化粧品に含まれない芳香剤（例えば、設置型芳香剤等の人体以外に使用される芳香剤）、塗料（顔料、染料を含む）、農薬その他の化成品等を含む。ここでいう「飲食品」とは、飲料および液状の食品をいい、液状の食品の例としては、スープ、汁物、調味料等が挙げられる。また、ここでいう「化成品」とは、化学的な組成または性質を特徴とする製品全般であって液状のものをいう。 In addition, "liquid composition" as used in this application refers to food and beverages, pharmaceuticals, quasi-drugs, cosmetics, and detergents not included in cosmetics (for example, detergents used for purposes other than the human body, such as laundry detergents and dish detergents). ), fragrances not included in cosmetics (e.g. fragrances used for areas other than the human body, such as stationary fragrances), paints (including pigments and dyes), agricultural chemicals, and other chemical products. The term "food and drink" as used herein refers to beverages and liquid foods, and examples of liquid foods include soups, soups, seasonings, and the like. Furthermore, the term "chemical products" as used herein refers to all liquid products characterized by chemical compositions or properties.
次に、本実施形態に係る分散安定剤は、コンニャク粉やそこから抽出、精製されたグルコマンナン等の通常のグルコマンナンを改質した改質グルコマンナンであって、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有することを特徴とする。「２５℃における１％水溶液の粘度」は、グルコマンナン３．０ｇを３１０ｇの精製水に分散した後、９５℃で３分間加熱して最終重量を３００ｇに調整して取得したゾルの２５℃における粘度（溶液温度２５℃±１℃で１時間静置後に測定した粘度）をいう。粘度の測定には、Ｂ型回転粘度計を使用する。ローターの回転数を６０ｒｐｍとし、回転し始めてから４０秒後の測定値とする。使用ローターは、試料の粘度に応じて、粘度が１０００ｍＰａ・ｓ以上の試料にはＮｏ．３、粘度が５００ｍＰａ・ｓ以上１０００ｍＰａ・ｓ未満の試料にはＮｏ．２、粘度が５００ｍＰａ・ｓ未満の試料にはＮｏ．１のローターを使用した。 Next, the dispersion stabilizer according to the present embodiment is a modified glucomannan obtained by modifying ordinary glucomannan such as konjac flour or glucomannan extracted and purified therefrom, and is a modified glucomannan obtained by modifying a 1% aqueous solution at 25°C. It is characterized by containing low-viscosity glucomannan with a viscosity in the range of 20 mPa·s to 800 mPa·s. "The viscosity of a 1% aqueous solution at 25°C" is the sol obtained by dispersing 3.0g of glucomannan in 310g of purified water and heating it at 95°C for 3 minutes to adjust the final weight to 300g. Viscosity (viscosity measured after standing for 1 hour at a solution temperature of 25°C ± 1°C). A B-type rotational viscometer is used to measure the viscosity. The rotation speed of the rotor is 60 rpm, and the measured value is taken 40 seconds after the rotor starts rotating. Depending on the viscosity of the sample, the rotor used is No. 1 for samples with a viscosity of 1000 mPa·s or more. 3. No. 3 for samples with a viscosity of 500 mPa·s or more and less than 1000 mPa·s. 2. No. 2 for samples with a viscosity of less than 500 mPa・s. 1 rotor was used.
本実施形態に係る低粘性グルコマンナンは、グルコマンナンを低分子化することによって製造することができる。グルコマンナンとは、グルコースとマンノースとが所定の割合でβ－１，４－グリコシド結合した水溶性多糖類で、コンニャク芋等から抽出、精製される。本実施形態に係るグルコマンナンとしては、コンニャク粉、コンニャク粉のアルコール洗浄品、高純度の精製品等いずれの形態（段階）のものを用いてもよく、これらは市販品を用いればよい。当該グルコマンナンを低分子化する方法は限定されない。例えば、酸加水分解、熱加水分解、粉砕処理、酵素処理等の公知の方法を用いればよい。 The low-viscosity glucomannan according to this embodiment can be produced by reducing the molecular weight of glucomannan. Glucomannan is a water-soluble polysaccharide in which glucose and mannose are bonded to β-1,4-glycoside in a predetermined ratio, and is extracted and purified from konnyaku potatoes and the like. The glucomannan according to the present embodiment may be in any form (stage) such as konjac powder, alcohol-washed konjac powder, or highly purified product, and commercially available products may be used. The method of reducing the molecular weight of the glucomannan is not limited. For example, known methods such as acid hydrolysis, thermal hydrolysis, pulverization treatment, and enzyme treatment may be used.
酸加水分解による方法では、グルコマンナンを酸性溶液中で加熱することにより加水分解し、アルカリにより中和した後に乾燥することによって、低分子化された低粘性グルコマンナンを得ることができる。使用する酸は、クエン酸、リンゴ酸、次亜塩素酸、リン酸、酢酸、塩酸、硫酸等が挙げられるが、特に限定されるものではない。また、これらのうちから複数種類を使用してもよい。また、使用するアルカリは、クエン酸ナトリウム、重曹、水酸化ナトリウム等が挙げられるが、特に限定されるものではない。また、これらのうちから複数種類を使用してもよい。さらに、乾燥方法は、熱風乾燥、ドラム乾燥、スプレー乾燥、フラッシュ乾燥、真空凍結乾燥等が挙げられるが、特に限定されるものではなく、スラリーから水分を蒸発させて乾燥物を分離できればよい。得られた乾燥物を、必要に応じて粉砕等により粉末化してもよい。また、乾燥方法は複数種類を使用してもよい。また、スラリーのｐＨ、加熱温度、加熱時間を調整することによって粘度を調整できる。 In the acid hydrolysis method, glucomannan is hydrolyzed by heating in an acidic solution, neutralized with an alkali, and then dried to obtain a low-molecular, low-viscosity glucomannan. The acids used include citric acid, malic acid, hypochlorous acid, phosphoric acid, acetic acid, hydrochloric acid, sulfuric acid, etc., but are not particularly limited. Moreover, you may use multiple types from these. Further, examples of the alkali to be used include sodium citrate, sodium bicarbonate, sodium hydroxide, etc., but are not particularly limited. Moreover, you may use multiple types from these. Further, drying methods include hot air drying, drum drying, spray drying, flash drying, vacuum freeze drying, etc., but are not particularly limited, and any method is sufficient as long as water can be evaporated from the slurry to separate the dried product. The obtained dried product may be powdered by pulverization or the like, if necessary. Moreover, multiple types of drying methods may be used. Further, the viscosity can be adjusted by adjusting the pH, heating temperature, and heating time of the slurry.
熱加水分解による方法では、乾燥状態のグルコマンナン粉末の状態、水もしくはアルコール水溶液にグルコマンナンを分散したスラリーの状態、または、水にグルコマンナンを溶解した水溶液の状態等で加熱することにより加水分解した後に乾燥することによって、低分子化された低粘性グルコマンナンを得ることができる。乾燥方法は、上記列挙した各方法により行うことができる。 In the thermal hydrolysis method, dry glucomannan powder, a slurry of glucomannan dispersed in water or an aqueous alcohol solution, or an aqueous solution of glucomannan dissolved in water are hydrolyzed by heating. By drying after drying, a low-molecular, low-viscosity glucomannan can be obtained. The drying method can be performed by each of the methods listed above.
粉砕処理による方法では、グルコマンナンを粉砕することによって低分子化された低粘性グルコマンナンを得ることができる。粉砕方法は、ターボミル、カッターミル、ハンマーミル、スタンプミル、ロールミル、ボールミル、ピンミル、ジェットミル、石臼等が挙げられるが、特に限定されるものではない。また、これらのうちから複数種類を使用してもよい。粉砕処理は加水状態で行うこともでき、粉砕後は、通常の乾燥方法（例えば、スラリーの乾燥方法として上記列挙した各方法）により乾燥させることができる。 In the method of pulverization, a low-molecular, low-viscosity glucomannan can be obtained by pulverizing glucomannan. Examples of the pulverization method include a turbo mill, a cutter mill, a hammer mill, a stamp mill, a roll mill, a ball mill, a pin mill, a jet mill, a stone mill, and the like, but the method is not particularly limited. Moreover, you may use multiple types from these. The pulverization treatment can also be carried out in a hydrated state, and after the pulverization, it can be dried by a normal drying method (for example, each of the methods listed above as a slurry drying method).
酵素処理による方法では、グルコマンナンを酵素により分解することによって低分子化された低粘性グルコマンナンを得ることができる。使用する酵素は、マンナナーゼ、アミラーゼ、プロテアーゼ、ペクチナーゼ、セルラーゼ、リパーゼ等が挙げられるが、特に限定されるものではない。また、これらのうちから複数種類を使用してもよい。酵素は、使用する酵素の至適条件で作用させることが好ましい。また、必要に応じて処理後のスラリーを前述の酸加水分解法と同様にして乾燥させ、得られた乾燥物を粉砕等により粉末化してもよい。 In the enzymatic treatment method, glucomannan is decomposed by enzymes to obtain low-molecular-weight, low-viscosity glucomannan. The enzymes used include mannanase, amylase, protease, pectinase, cellulase, lipase, etc., but are not particularly limited. Moreover, you may use multiple types from these. The enzyme is preferably allowed to act under optimal conditions for the enzyme used. Further, if necessary, the slurry after the treatment may be dried in the same manner as the above-mentioned acid hydrolysis method, and the obtained dried product may be pulverized into powder by pulverization or the like.
なお、グルコマンナンを低分子化する前後において、グルコマンナン粒子（粉末等）を適宜所定のメッシュサイズの篩や風力によって分級してもよい。分級によればグルコマンナン粒子（粉末等）はその粒子サイズ（粒子径）によって分離されるが、当該分級は分子篩としての効果を所定程度発揮することから、例えば、所定のメッシュサイズの篩を使用して分級することで、グルコマンナンの粘度を微調整できる。したがって、グルコマンナンの低分子化における一工程として分級を実施してもよい。なお、分散安定剤としては、低粘性グルコマンナン粒子（粉末等）が液状組成物に溶解されて使用されることから、低粘性グルコマンナン粒子（粉末等）の粒子径自体は分散安定効果に影響しない。 Note that before and after reducing glucomannan to a low molecular weight, glucomannan particles (powder, etc.) may be appropriately classified using a sieve with a predetermined mesh size or by wind force. According to classification, glucomannan particles (powder, etc.) are separated according to their particle size (particle diameter), but since the classification exerts the effect as a molecular sieve to a certain degree, for example, a sieve with a certain mesh size is used. The viscosity of glucomannan can be finely adjusted by classifying it. Therefore, classification may be performed as one step in reducing the molecular weight of glucomannan. In addition, since low-viscosity glucomannan particles (powder, etc.) are used as a dispersion stabilizer after being dissolved in a liquid composition, the particle size of the low-viscosity glucomannan particles (powder, etc.) itself affects the dispersion stabilizing effect. do not.
このように、本実施形態に係る低粘性グルコマンナンは、通常のグルコマンナンよりも分子量が小さくなっていることが特徴である。低粘性グルコマンナンを水和させると通常のグルコマンナンと同様に膨潤体として水和するが、低粘性グルコマンナンによれば、膨潤体の分子を小さくして、結果的に膨潤体同士の結合は相対的に弱くなる。したがって、従来の増粘多糖類からなる分散安定剤や通常のグルコマンナンと違って、液状組成物に曵糸性や糊状感が生じなくなり、飲食品ではすっきりとした食感が得られるようになる。また、低粘性グルコマンナンによれば、膨潤粒子が微小であることに由来して、緻密な骨格構造を形成する。これが固形物を取り込むことで固形物は沈降したり浮上したりすることなく液状組成物中に安定して均一に分散する。その結果、本実施形態に係る低粘性グルコマンナンによれば、長期間に亘って固形物を液状組成物中に安定して均一に分散させることができる。 As described above, the low-viscosity glucomannan according to the present embodiment is characterized by having a smaller molecular weight than normal glucomannan. When low-viscosity glucomannan is hydrated, it hydrates as a swollen body like normal glucomannan, but with low-viscosity glucomannan, the molecules of the swollen body are made smaller, and as a result, the bonds between the swollen bodies are reduced. become relatively weaker. Therefore, unlike conventional dispersion stabilizers made of polysaccharide thickeners and ordinary glucomannan, liquid compositions do not have stringy or pasty texture, and food and drinks can have a refreshing texture. Become. Furthermore, low-viscosity glucomannan forms a dense skeletal structure due to the minute swelling particles. As this takes in the solids, the solids are stably and uniformly dispersed in the liquid composition without settling or floating. As a result, the low-viscosity glucomannan according to the present embodiment allows solids to be stably and uniformly dispersed in the liquid composition over a long period of time.
上記の作用効果は、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンにあって、発揮され得る。当該粘度が２０ｍＰａ・ｓよりも低いと、グルコマンナン膨潤体同士の結合が弱すぎて固形物の分散性が不安定になって固形物は沈降もしくは浮上してしまう。また、当該粘度が８００ｍＰａ・ｓよりも高いと、グルコマンナン膨潤体同士の結合が強すぎて曵糸性や糊状感が生じて取扱いにくい液性となり、飲食品では食感が悪くなる。このように、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンでないと、十分な分散安定効果ならびに良好な液性および食感が得られない。 The above-mentioned effects can be achieved by using a low-viscosity glucomannan whose viscosity in a 1% aqueous solution at 25° C. is in the range of 20 mPa·s to 800 mPa·s. If the viscosity is lower than 20 mPa·s, the bond between the swollen glucomannan bodies is too weak, and the dispersibility of the solid becomes unstable, causing the solid to settle or float. Furthermore, if the viscosity is higher than 800 mPa·s, the bond between the swollen glucomannan bodies is too strong, resulting in stringiness or pasty feeling, resulting in a liquid that is difficult to handle, resulting in poor texture in foods and drinks. As described above, unless the glucomannan has a low viscosity in which the viscosity of a 1% aqueous solution at 25° C. is in the range of 20 mPa·s to 800 mPa·s, a sufficient dispersion stabilizing effect and good liquid properties and texture cannot be obtained.
また、低粘性グルコマンナンによれば、通常のグルコマンナンよりも当然に粘性が低くなることから、液状組成物に曵糸性および糊状感が生じなくなり、特に飲食品ではヌル付きがなくすっきりとして味立ちの良い食感が得られる。さらに、低粘性グルコマンナンによれば、液状組成物に直接添加することができて使用に手間がかからない。また、耐酸性および耐熱性に優れており、例えば、低粘性グルコマンナンを、炭酸飲料、柑橘類や食酢が配合された飲料や調味料等に添加しても、十分な分散安定効果が得られる。また、液状組成物の温度に関わらず低粘性グルコマンナンを添加し、または低粘性グルコマンナンを添加した液状組成物を加熱もしくは冷却しても、十分な分散安定効果が得られる。このように、本実施形態に係る低粘性グルコマンナンは、取扱性においても優れている。 In addition, low-viscosity glucomannan naturally has a lower viscosity than normal glucomannan, so liquid compositions do not have stringy or pasty texture, and especially in food and beverages, they have a refreshing feel without sliminess. You can get a good taste and texture. Furthermore, low-viscosity glucomannan can be added directly to a liquid composition, making it easy to use. In addition, it has excellent acid resistance and heat resistance, and, for example, when low-viscosity glucomannan is added to carbonated drinks, drinks containing citrus fruit or vinegar, seasonings, etc., a sufficient dispersion stabilizing effect can be obtained. Further, regardless of the temperature of the liquid composition, a sufficient dispersion stabilizing effect can be obtained by adding low-viscosity glucomannan, or even by heating or cooling a liquid composition to which low-viscosity glucomannan has been added. In this way, the low-viscosity glucomannan according to the present embodiment is also excellent in handleability.
本実施形態に係る低粘性グルコマンナンは、前述のように、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にあるが、より好適には２５ｍＰａ・ｓ～５００ｍＰａ・ｓ、さらに好適には３０ｍＰａ・ｓ～３００ｍＰａ・ｓがより好ましい。当該粘度がこの範囲よりも高くなると（８００ｍＰａ・ｓを上回ると）、膨潤粒子が大きすぎて緻密な骨格構造を形成できなくなると共に、グルコマンナン膨潤体同士の結合が強すぎて粘性が出てしまって、例えば、飲食品では曵糸性や糊状感が生じてヌル付き重たい食感となって味立ちも悪くなってくる。一方、当該粘度がこの範囲よりも低くなると（２０ｍＰａ・ｓを下回ると）、骨格構造を形成するグルコマンナン膨潤体同士の結合が弱すぎて、十分な分散安定効果が得られなくなる。 As mentioned above, the low-viscosity glucomannan according to the present embodiment has a viscosity of a 1% aqueous solution at 25° C. in the range of 20 mPa·s to 800 mPa·s, more preferably 25 mPa·s to 500 mPa·s, More preferably, the pressure is between 30 mPa·s and 300 mPa·s. When the viscosity is higher than this range (over 800 mPa・s), the swollen particles are too large to form a dense skeletal structure, and the bonds between the swollen glucomannan bodies are too strong, resulting in viscosity. For example, food and drink products tend to become stringy or pasty, resulting in a slimy, heavy texture and poor taste. On the other hand, when the viscosity is lower than this range (below 20 mPa·s), the bond between the glucomannan swelling bodies forming the skeleton structure is too weak, and a sufficient dispersion stabilizing effect cannot be obtained.
また、本実施形態に係る低粘性グルコマンナンにおいて、十分な分散安定効果を発揮し得る適度な緻密さと強度とを有する安定した骨格構造が形成可能な物性の有無を示す（粘度の下限値を評価する）一つの基準としては、低粘性グルコマンナンが単独でアルカリによるゲル形成能を有することである。２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンにあっては、アルカリ条件下で加熱されることでゲル化する（表２）。一方、当該粘度が２０ｍＰａ・ｓを下回る過度に低粘性のグルコマンナンでは、形成される骨格構造の強度が弱すぎて単独でアルカリによるゲル形成能を有せず、例えば高分子の（高粘性の）通常のグルコマンナン等を所定量混合したりしなければゲル化しない。このような過度に低粘性のグルコマンナンは、分散安定効果を殆ど発揮しない。 In addition, it indicates whether or not the low-viscosity glucomannan according to the present embodiment has physical properties that enable the formation of a stable skeletal structure with appropriate density and strength that can exhibit a sufficient dispersion stabilizing effect (evaluation of the lower limit of viscosity). One criterion is that low-viscosity glucomannan alone has the ability to form a gel with an alkali. Low-viscosity glucomannan whose viscosity of a 1% aqueous solution at 25° C. is in the range of 20 mPa·s to 800 mPa·s gels when heated under alkaline conditions (Table 2). On the other hand, in the case of extremely low-viscosity glucomannan whose viscosity is less than 20 mPa・s, the strength of the skeleton structure formed is too weak and does not have the ability to form a gel by itself with an alkali. ) It will not gel unless a predetermined amount of ordinary glucomannan, etc. is mixed. Such extremely low viscosity glucomannan hardly exhibits a dispersion stabilizing effect.
なお、本実施形態に係る低粘性グルコマンナンは、適量のキサンタンガムが併用されることで、骨格構造が適度に補強される。これにより、分散安定効果をより向上させることができる。また、低粘性グルコマンナンによってキサンタンガムの粘性を緩和して、液状組成物の液性および食感も向上させることができる。本実施形態に係る低粘性グルコマンナンとキサンタンガムとの配合割合は、一例として、実施例によれば、低粘性グルコマンナン１００質量部に対して、キサンタンガム１質量部～５０質量部が好ましく、より好適にはキサンタンガム５質量部～３０質量部がより好ましい。 Note that the skeleton structure of the low-viscosity glucomannan according to this embodiment is appropriately reinforced when an appropriate amount of xanthan gum is used in combination. Thereby, the dispersion stabilizing effect can be further improved. Moreover, the viscosity of xanthan gum can be relaxed by the low-viscosity glucomannan, and the liquid properties and texture of the liquid composition can also be improved. According to Examples, the blending ratio of the low viscosity glucomannan and xanthan gum according to the present embodiment is preferably 1 part by mass to 50 parts by mass of xanthan gum, more preferably 1 part by mass, based on 100 parts by mass of low viscosity glucomannan. More preferably, 5 to 30 parts by weight of xanthan gum is used.
本実施形態に係る分散安定剤は、本実施形態に係る低粘性グルコマンナンの粉末としているが、この形態に限定されない。例えば、低粘性グルコマンナンの粉末を、デキストリン等の賦形剤その他糖類等の結着剤と混合して造粒し、顆粒やペレット等に成形してもよい。また、低粘性グルコマンナンの粉末や成形物を、カプセル等に内包してもよい。また、低粘性グルコマンナンの粉末や成形物を、水等に溶解させたペーストにしたり、貧溶媒に分散させたりしてもよい。こうした形態にすることで、良溶媒の液状組成物に混合した際にダマになりにくくすることができる。また、本実施形態に係る分散安定剤は、本発明の目的を達し得る範囲で、低粘性グルコマンナンの他に、上記のキサンタンガムに例示される他の分散安定剤、上記の造粒に係る賦形剤や結着剤、その他、甘味料、着色料、香料等を含有していてよい。 Although the dispersion stabilizer according to this embodiment is a low-viscosity glucomannan powder according to this embodiment, it is not limited to this form. For example, low-viscosity glucomannan powder may be mixed with an excipient such as dextrin and a binder such as saccharide, granulated, and formed into granules, pellets, or the like. Further, a powder or molded product of low-viscosity glucomannan may be encapsulated in a capsule or the like. Furthermore, a powder or molded product of low-viscosity glucomannan may be dissolved in water or the like to form a paste, or may be dispersed in a poor solvent. By adopting such a form, it is possible to prevent lumps from forming when mixed with a liquid composition of a good solvent. In addition, the dispersion stabilizer according to this embodiment may contain, in addition to low-viscosity glucomannan, other dispersion stabilizers such as the above-mentioned xanthan gum, and the above-mentioned additives related to granulation, to the extent that the object of the present invention can be achieved. It may contain excipients, binders, sweeteners, colorants, flavors, etc.
本実施形態に係る固形物を含有する液状組成物における前記固形物の分散安定化方法としては、固形物を含有する液状組成物に本実施形態に係る分散安定剤（すなわち、本実施形態に係る低粘性グルコマンナン）を配合すればよい。より詳しくは、当該分散安定剤を液状組成物に直接添加しこれに混合して溶解させればよい。これによって、液状組成物に含有する固形物の分散安定効果を簡易に得ることができる。液状組成物に分散安定剤および固形物を添加する順序は限定されず、どちらを先後に添加してもよく、同時に添加してもよい。また、固形物および分散安定剤を添加する（混合する）液状組成物は、既に製造されたものでもよく、製造工程における一部の配合成分であってもよい。一部の配合成分とは、例えば、液状組成物を「グラニュー糖が配合された飲料」とすると、配合成分であるグラニュー糖と分散安定剤とを混合し、さらに当該混合物と水その他残りの成分とを混合して、液状組成物である当該飲料を製造するようにしてもよい。このように、液状組成物の製造工程中に分散安定剤および固形物の添加、混合を組み込んでもよい。すなわち、ここでいう「液状組成物に分散安定剤を添加する（混合する）」ことは、液状組成物の製造工程において当該液状組成物の配合成分に分散安定剤を添加する（混合する）ことを含む。 As a method for stabilizing the dispersion of the solid in the liquid composition containing the solid according to the present embodiment, the dispersion stabilizer according to the present embodiment (that is, the dispersion stabilizer according to the present embodiment) is added to the liquid composition containing the solid. Low viscosity glucomannan) may be added. More specifically, the dispersion stabilizer may be directly added to the liquid composition, mixed therewith, and dissolved. Thereby, the effect of stabilizing the dispersion of solids contained in the liquid composition can be easily obtained. The order in which the dispersion stabilizer and the solid substance are added to the liquid composition is not limited, and either one may be added first or they may be added at the same time. Further, the liquid composition to which the solid substance and the dispersion stabilizer are added (mixed) may be one that has already been manufactured, or may be one of the components added in the manufacturing process. For example, when a liquid composition is a "beverage containing granulated sugar," the granulated sugar and dispersion stabilizer are mixed together, and the mixture is further mixed with water and other remaining ingredients. The beverage may be produced as a liquid composition by mixing the two. In this way, the addition and mixing of the dispersion stabilizer and solid material may be incorporated into the manufacturing process of the liquid composition. That is, "adding (mixing) a dispersion stabilizer to a liquid composition" here means adding (mixing) a dispersion stabilizer to the ingredients of the liquid composition in the manufacturing process of the liquid composition. including.
また、分散安定剤の添加時に、粉末や成形物の分散安定剤を水等に溶解させてペーストにしたり、貧溶媒に分散させたりしてから液状組成物に添加しこれに混合してもよい。液状組成物の温度調整は必要なく、無調整の液状組成物に添加してよく、逆に添加する前後において液状組成物を加熱したり、冷却したりしてもよい。また、分散安定剤を溶解させる方法も限定されず、手撹拌等による比較的弱い攪拌、ホモミキサー等の乳化機等による比較的強い攪拌等、適宜選択して行えばよい。 Furthermore, when adding the dispersion stabilizer, the dispersion stabilizer in powder or molded form may be dissolved in water or the like to form a paste, or dispersed in a poor solvent, and then added to the liquid composition and mixed therein. . There is no need to adjust the temperature of the liquid composition, and it may be added to an unadjusted liquid composition, or conversely, the liquid composition may be heated or cooled before and after addition. Furthermore, the method for dissolving the dispersion stabilizer is not limited, and may be performed by appropriately selecting relatively weak stirring by hand stirring or relatively strong stirring by using an emulsifying machine such as a homomixer.
続いて、本実施形態に係る固形物含有液状組成物は、本実施形態に係る分散安定剤（本実施形態に係る低粘性グルコマンナン）が、上記のようにして固形物含有液状組成物に配合されたものであり、当該分散安定剤（当該低粘性グルコマンナン）を含有することを特徴とする。固形物含有液状組成物における分散安定剤（低粘性グルコマンナン）の配合量（割合）は含有量（割合）にほぼ一致し、実施例によれば、本実施形態に係る固形物含有液状組成物は、本実施形態に係る低粘性グルコマンナンを０．０１質量％～５．０質量％含有することが好ましい。少なくともこの範囲においては、固形物の十分な散安定効果が確実に得られると共に、液状組成物の良好な物性、特に飲食品の良好な食感が得られる。また、当該低粘性グルコマンナンを、より好適には０．０３質量％～５．０質量％、より好適には０．１質量％～３．０質量％、さらに好適には０．２質量％～３．０質量％含有することが好ましい。 Subsequently, the solid-containing liquid composition according to the present embodiment is prepared by adding the dispersion stabilizer according to the present embodiment (low-viscosity glucomannan according to the present embodiment) to the solid-containing liquid composition as described above. It is characterized by containing the dispersion stabilizer (the low-viscosity glucomannan). The amount (ratio) of the dispersion stabilizer (low-viscosity glucomannan) in the solid-containing liquid composition almost matches the content (ratio), and according to the examples, the solid-containing liquid composition according to the present embodiment preferably contains 0.01% by mass to 5.0% by mass of the low-viscosity glucomannan according to the present embodiment. At least within this range, a sufficient dispersion stabilizing effect of the solid can be reliably obtained, and good physical properties of the liquid composition, particularly good texture of the food and drink, can be obtained. Further, the low viscosity glucomannan is more preferably 0.03% by mass to 5.0% by mass, more preferably 0.1% by mass to 3.0% by mass, even more preferably 0.2% by mass. It is preferable to contain up to 3.0% by mass.
ここで、本実施形態に係る固形物含有液状組成物の一形態として、固形物を含有する飲食品であることが好ましい。固形物を含有する飲食品には、例えば、オレンジのさのうを含有する果肉（さのう）入りオレンジ飲料、さのう以外の果肉や野菜を含有する果肉入り飲料や野菜入り飲料、ゼリーを含有するゼリー入り飲料、ホールコーンを含有するコーンポタージュ、タピオカパールを含有するタピオカ入り飲料、不溶性カルシウムを含有するカルシウム入り飲料、ごまを含有するごまドレッシング等が含まれる。本実施形態に係る固形物含有飲食品によれば、低粘性グルコマンナンの作用より、これらの固形の食品を飲食品中に安定して均一に分散できると共に、曵糸性および糊状感がなく、ヌル付きがなくすっきりとして味立ちの良い食感が得られる。 Here, as one form of the solid substance-containing liquid composition according to the present embodiment, it is preferable that it is a food or drink containing solid substances. Foods and beverages containing solids include, for example, orange beverages with pulp containing orange canard, pulp drinks and vegetable drinks containing fruit pulp and vegetables other than canard, and jelly. , corn potage containing whole corn, tapioca beverage containing tapioca pearls, calcium beverage containing insoluble calcium, sesame dressing containing sesame, etc. According to the solids-containing food and drink according to the present embodiment, these solid foods can be stably and uniformly dispersed in the food and drink due to the action of low-viscosity glucomannan, and there is no stringiness or pasty feeling. , you can get a texture that is clean and has a good taste without being sticky.
また、本実施形態に係る低粘性グルコマンナンは耐酸性に優れることから、液状組成物としての飲食品には、各種の炭酸飲料や、ビール、発泡酒等の各種の発泡性飲料のような、ガスの注入や微生物による発酵等によって含気される含気性飲料も好適に適用できる。本実施形態に係る固形物含有飲食品を、各種の固形の食品を含有する含気性飲料として、これらの固形の食品を含気性飲料中に安定して均一に分散できる。 In addition, since the low-viscosity glucomannan according to the present embodiment has excellent acid resistance, it can be used as a liquid composition for foods and drinks such as various carbonated drinks, various sparkling drinks such as beer and low-malt beer, etc. Aerated beverages that are aerated by gas injection, fermentation by microorganisms, etc. can also be suitably applied. The solid-containing food/beverage product according to the present embodiment is used as an aerated beverage containing various solid foods, and these solid foods can be stably and uniformly dispersed in the aerated beverage.
また、本実施形態に係る固形物含有液状組成物の一形態として、固形物を含有する化粧品であることが好ましい。固形物を含有する化粧品には、例えば、ビタミンカプセルや機能性成分含有カプセルを含有する液状化粧品等が含まれる。本実施形態に係る固形物含有化粧品によれば、低粘性グルコマンナンの作用により、これらのカプセル等を化粧品中に安定して均一に分散できると共に、曵糸性および糊状感がなく、ヌル付きがない液性が得られる。 Moreover, as one form of the solid substance-containing liquid composition according to the present embodiment, it is preferable that it is a cosmetic product containing solid substances. Cosmetics containing solid substances include, for example, liquid cosmetics containing vitamin capsules and capsules containing functional ingredients. According to the solid matter-containing cosmetic product according to the present embodiment, these capsules, etc. can be stably and uniformly dispersed in the cosmetic product due to the action of the low-viscosity glucomannan, and there is no stringiness or pasty feeling, and there is no sliminess. You can obtain liquid properties without any liquid.
その他にも、本実施形態に係る固形物含有液状組成物の一形態として、固形物を含有する、医薬品、医薬部外品、化粧品に含まれない洗剤（例えば、衣類用洗剤、食器用洗剤等の人体以外に使用される洗剤）、化粧品に含まれない芳香剤（例えば、設置型芳香剤等の人体以外に使用される芳香剤）、塗料（顔料、染料を含む）、農薬等も好適に適用できる。 In addition, as one form of the solids-containing liquid composition according to the present embodiment, detergents that contain solids and are not included in pharmaceuticals, quasi-drugs, and cosmetics (for example, laundry detergents, dishwashing detergents, etc.) may be used. Also suitable are detergents used for areas other than the human body), fragrances not included in cosmetics (e.g. air fresheners used for areas other than the human body such as stationary air fresheners), paints (including pigments and dyes), agricultural chemicals, etc. Applicable.
精製コンニャク粉である通常のグルコマンナン（伊那食品工業（株）製、「イナゲル マンナン１００Ａ」（イナゲルは、登録商標。以下、同じ））（マンナン１）、当該グルコマンナンをそれぞれ所定程度に低粘性化（低分子化）した低粘性グルコマンナン（マンナン２－１８：粘度が比較的高いものも含まれているが、ここでは通常のグルコマンナンよりも低粘性化したという趣旨で、便宜的に「低粘性グルコマンナン」と総称する）、または公知の分散安定剤を配合して、固形物含有液状組成物を製造した。公知の分散安定剤としては、キサンタンガム（伊那食品工業（株）製、「イナゲル Ｖ－１０」）、カラギナン（伊那食品工業（株）製、「イナゲル Ｖ－１２０」）、ＬＡジェランガム（伊那食品工業（株）製、「イナゲル ＧＰ－１０」）、ＬＭペクチン（伊那食品工業（株）製、「イナゲル ＪＭ－１５」）を用いた。 Ordinary glucomannan (manufactured by Ina Foods Co., Ltd., "INAGEL Mannan 100A" (INAGEL is a registered trademark. The same applies hereinafter)) which is purified konjac powder (mannan 1), and the glucomannan to a predetermined low viscosity. low-viscosity glucomannan (mannan 2-18), which has a relatively high viscosity, but here we will refer to it as having a lower viscosity than normal glucomannan, so for convenience it is referred to as “mannan 2-18”. A solid-containing liquid composition was produced by blending a known dispersion stabilizer or a low-viscosity glucomannan. Known dispersion stabilizers include xanthan gum (manufactured by Ina Food Industry Co., Ltd., "Inagel V-10"), carrageenan (manufactured by Ina Food Industry Co., Ltd., "Inagel V-120"), LA gellan gum (manufactured by Ina Food Industry Co., Ltd., "Inagel V-120"), Ina Gel GP-10 (manufactured by Ina Foods Co., Ltd.) and LM pectin (Ina Gel JM-15 (manufactured by Ina Shokuhin Kogyo Co., Ltd.)).
（グルコマンナンの低粘性化（低分子化））
マンナン２－１１は、マンナン１を酸加水分解により低分子化したものを分級して得た。すなわち、５０％アルコール水溶液にマンナン１を分散させてスラリーを取得し、これにクエン酸を添加して酸性に調整し、加熱した後、クエン酸ナトリウムを添加して中和した。その後、スラリーを熱風乾燥させたものを、２００メッシュ（目開き７７μｍ）の篩により分級して、マンナン２－１１を得た。
マンナン２－１１は、酸加水分解処理におけるｐＨ条件（スラリーを酸性に調整する際のｐＨ）および加熱条件（加熱温度および加熱時間）を変更することにより、それぞれ粘度の異なる低粘性グルコマンナンに製造した。
それぞれに設定した具体的条件は、以下の通りである。
マンナン２ ｐＨ：４．５ 加熱条件：９０℃で２時間
マンナン３ ｐＨ：５．５ 加熱条件：８０℃で２時間
マンナン４ ｐＨ：５．０ 加熱条件：７５℃で３時間
マンナン５ ｐＨ：５．０ 加熱条件：８０℃で３時間
マンナン６ ｐＨ：４．５ 加熱条件：８５℃で２時間
マンナン７ ｐＨ：４．０ 加熱条件：８０℃で２時間
マンナン８ ｐＨ：４．０ 加熱条件：７０℃で４時間
マンナン９ ｐＨ：３．５ 加熱条件：６５℃で１時間
マンナン１０ ｐＨ：２．５ 加熱条件：５５℃で１時間
マンナン１１ ｐＨ：２．５ 加熱条件：５５℃で２時間
(Lower viscosity (lower molecular weight) of glucomannan)
Mannan 2-11 was obtained by classifying mannan 1, which was reduced in molecular weight by acid hydrolysis. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, citric acid was added to the slurry to make it acidic, and after heating, sodium citrate was added to neutralize the slurry. Thereafter, the slurry was dried with hot air and classified using a 200 mesh (77 μm opening) sieve to obtain mannan 2-11.
Mannan 2-11 is produced into low-viscosity glucomannan with different viscosities by changing the pH conditions (pH when adjusting the slurry to acidic) and heating conditions (heating temperature and heating time) in acid hydrolysis treatment. did.
The specific conditions set for each are as follows.
Mannan 2 pH: 4.5 Heating conditions: 90°C for 2 hours Mannan 3 pH: 5.5 Heating conditions: 80°C for 2 hours Mannan 4 pH: 5.0 Heating conditions: 75°C for 3 hours Mannan 5 pH: 5 .0 Heating conditions: 80°C for 3 hours Mannan 6 pH: 4.5 Heating conditions: 85°C for 2 hours Mannan 7 pH: 4.0 Heating conditions: 80°C for 2 hours Mannan 8 pH: 4.0 Heating conditions: 4 hours at 70°C Mannan 9 pH: 3.5 Heating conditions: 1 hour at 65°C Mannan 10 pH: 2.5 Heating conditions: 1 hour at 55°C Mannan 11 pH: 2.5 Heating conditions: 2 hours at 55°C
マンナン１２は、マンナン１を石臼により粉砕し、２００メッシュの篩により分級して得た。 Mannan 12 was obtained by crushing mannan 1 with a stone mill and classifying it with a 200 mesh sieve.
マンナン１３は、マンナン１を酵素処理により低分子化したものを分級して得た。すなわち、５０％アルコール水溶液にマンナン１を分散させてスラリーを取得し、これにマンナナーゼを添加して４０℃で1時間加熱した。スラリーを熱風乾燥させたものを、２００メッシュの篩により分級して、マンナン１３を得た。 Mannan 13 was obtained by classifying mannan 1, which was reduced in molecular weight by enzymatic treatment. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, to which mannanase was added and heated at 40° C. for 1 hour. The slurry was dried with hot air and classified using a 200 mesh sieve to obtain mannan 13.
マンナン１４－１８は、マンナン１を酸加水分解により低分子化したものを分級して得た。すなわち、５０％アルコール水溶液にマンナン１を分散させてスラリーを取得し、これにクエン酸を添加してｐＨ４．５に調整し、９０℃で２時間加熱した後、クエン酸ナトリウムを添加して中和した。その後、スラリーを熱風乾燥させたものを、ジェットミルにより粉砕した後、篩により分級して、マンナン１４－１８を得た。
マンナン１４－１８は、酸加水分解処理におけるｐＨ条件および加熱条件については上記の設定に合わせ、一方、篩のメッシュサイズを変更することにより、それぞれ粘度の異なる低粘性グルコマンナンに製造した。
それぞれに使用した篩は、以下の通りである。
マンナン１４ メッシュサイズ ８０（目開き１７８μｍ）
マンナン１５ メッシュサイズ１００（目開き１５４μｍ）
マンナン１６ メッシュサイズ１８０（目開き ９１μｍ）
マンナン１７ メッシュサイズ３００（目開き ４５μｍ）
マンナン１８ メッシュサイズ４００（目開き ３４μｍ）
Mannan 14-18 was obtained by classifying mannan 1, which was reduced in molecular weight by acid hydrolysis. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, citric acid was added to the slurry, the pH was adjusted to 4.5, and after heating at 90°C for 2 hours, sodium citrate was added to make a slurry. It was peaceful. Thereafter, the slurry was dried with hot air, pulverized using a jet mill, and then classified using a sieve to obtain mannan 14-18.
Mannans 14-18 were produced into low-viscosity glucomannans with different viscosities by adjusting the pH conditions and heating conditions in the acid hydrolysis treatment to the above settings, while changing the mesh size of the sieve.
The sieves used for each are as follows.
Mannan 14 Mesh size 80 (opening 178μm)
Mannan 15 Mesh size 100 (opening 154μm)
Mannan 16 Mesh size 180 (opening 91μm)
Mannan 17 Mesh size 300 (opening 45μm)
Mannan 18 Mesh size 400 (opening 34μm)
（グルコマンナンおよび低粘性グルコマンナンの粘度）
表１に、マンナン１およびマンナン２－１８の粘度を、粒子径と共に示す。表中の「１％粘度」は、本実施形態の説明において説明した「２５℃における１％水溶液の粘度」を表す。また、表中の「粒子径」は、レーザー回折型粒度分布測定法により測定される粒度分布における体積平均粒子径（ＭＶ：Mean Volume Diameter）、すなわちレーザー回折型粒度分布測定法により測定される体積基準の粒度分布における算術平均径を表す。
(Viscosity of glucomannan and low viscosity glucomannan)
Table 1 shows the viscosity of Mannan 1 and Mannan 2-18 along with the particle size. "1% viscosity" in the table represents "viscosity of 1% aqueous solution at 25° C." explained in the description of this embodiment. In addition, "particle size" in the table refers to the volume average particle diameter (MV) in the particle size distribution measured by laser diffraction type particle size distribution measurement method, that is, the volume measured by laser diffraction type particle size distribution measurement method. Represents the arithmetic mean diameter in the standard particle size distribution.
（低粘性グルコマンナンのゲル化能）
表１に示す低粘性グルコマンナンのうち、最も粘度の低いマンナン８－１１について、アルカリ条件下でのゲル化能の有無を確認した。確認方法は、先ず、マンナンを水に分散させた後、水に溶かした水酸化カルシウムを混合して、最終的に、マンナン：５質量％、水酸化カルシウム：０．２５質量％、水：残部（合計：１００質量％）に調整した。当該調整液を容器に流し込み、容器ごと９０℃で１時間加熱を行い、冷却後にゲル化したか否か確認した。
(Gelation ability of low viscosity glucomannan)
Among the low-viscosity glucomannans shown in Table 1, the presence or absence of gelling ability under alkaline conditions was confirmed for mannan 8-11, which has the lowest viscosity. The confirmation method is to first disperse mannan in water, then mix calcium hydroxide dissolved in water, and finally, mannan: 5% by mass, calcium hydroxide: 0.25% by mass, water: balance. (Total: 100% by mass). The adjustment liquid was poured into a container, and the container was heated at 90° C. for 1 hour, and after cooling, it was confirmed whether or not it had gelled.
なお、参考として、マンナン８－１１について、２５℃における２％水溶液の粘度（グルコマンナン６．０ｇを３１０ｇの精製水に分散した後、９５℃で３分間加熱して最終重量を３００ｇに調整して取得したゾルの２５℃における粘度）、および２５℃における３％水溶液の粘度（グルコマンナン９．０ｇを３１０ｇの精製水に分散した後、９５℃で３分間加熱して最終重量を３００ｇに調整して取得したゾルの２５℃における粘度）も測定した。測定方法は、本実施形態の説明において説明した「２５℃における１％水溶液の粘度」の測定方法と同じ方法で行った。表２に、結果を１％水溶液の粘度と共に示す。 As a reference, for mannan 8-11, the viscosity of a 2% aqueous solution at 25 °C (6.0 g of glucomannan was dispersed in 310 g of purified water, and then heated at 95 °C for 3 minutes to adjust the final weight to 300 g). The viscosity of the sol obtained at 25°C) and the viscosity of a 3% aqueous solution at 25°C (9.0g of glucomannan was dispersed in 310g of purified water, then heated at 95°C for 3 minutes to adjust the final weight to 300g) The viscosity (at 25° C.) of the obtained sol was also measured. The measurement method was the same as the method for measuring "viscosity of 1% aqueous solution at 25° C." explained in the description of this embodiment. Table 2 shows the results along with the viscosity of the 1% aqueous solution.
表２に示すように、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ以上のマンナン８、９はゲル化したが、当該粘度が１５ｍＰａ・ｓのマンナン１０および当該粘度が４ｍＰａ・ｓのマンナン１１はゲル化しなかった。なお、マンナン８、９よりも粘性の高い（分子量の大きい）マンナン１－７、１２－１８は当然にアルカリ条件下でのゲル化能を有すると考えられる。 As shown in Table 2, mannans 8 and 9 with a viscosity of 20 mPa·s or more in a 1% aqueous solution at 25°C gelled, but mannan 10 with a viscosity of 15 mPa·s and mannan 11 with a viscosity of 4 mPa·s did not gel. It should be noted that mannans 1-7 and 12-18, which have a higher viscosity (larger molecular weight) than mannans 8 and 9, are naturally thought to have gelling ability under alkaline conditions.
（固形物含有液状組成物の評価方法）
製造した固形物含有液状組成物の評価方法は、以下の通りである。
(Evaluation method of solid-containing liquid composition)
The method for evaluating the produced solid-containing liquid composition is as follows.
分散安定効果：固形物含有液状組成物の分散安定効果を、目視により下記の基準で評価した。
Ａ：固形物は液状組成物中に均一に分散して安定している。
（沈殿物の量が固形物全体の５％以下である。）
Ｂ：固形物はＡに比べて若干の沈降があるが製品品質上問題ない程度である。
（沈殿物の量が固形物全体の５％を超えて２０％以下ある。）
Ｃ：固形物はＢに比べて沈降があるが製品品質上問題ない下限程度である。
（沈殿物の量が固形物全体の２０％を超えて３５％以下である。）
Ｄ：固形物は沈降している。
（沈殿物の量が固形物全体の３５％を超えて６５％以下である。）
Ｅ：固形物の沈殿が激しい。
（沈殿物の量が固形物全体の６５％を超えている。）
Dispersion stabilizing effect: The dispersion stabilizing effect of the solid-containing liquid composition was visually evaluated according to the following criteria.
A: The solids are uniformly dispersed and stable in the liquid composition.
(The amount of precipitate is 5% or less of the total solids.)
B: There is some sedimentation in the solids compared to A, but this is not a problem in terms of product quality.
(The amount of sediment is more than 5% and less than 20% of the total solids.)
C: Solid matter has sedimentation compared to B, but it is at the lower limit that does not cause any problem in terms of product quality.
(The amount of sediment is more than 20% and less than 35% of the total solids.)
D: Solid matter has settled.
(The amount of sediment is more than 35% and less than 65% of the total solids.)
E: Severe precipitation of solids.
(The amount of sediment exceeds 65% of the total solids.)
食感：固形物含有液状組成物が固形物含有飲食品である場合、これを飲食して、下記の基準で食感を評価した。評価は１０名のパネラーが独立して行った。最も多かった評価を評価結果とした。
Ａ：曵糸性や糊状感がなく飲食しやすい。
Ｂ：若干の曵糸性や糊状感があるが製品品質上問題ない程度である。
Ｃ：Ｂよりも曵糸性や糊状感があるが製品品質上問題ない下限程度である。
Ｄ：曵糸性や糊状感があり好ましくない。
Texture: When the solids-containing liquid composition was a solids-containing food or drink, it was eaten and eaten, and the texture was evaluated according to the following criteria. The evaluation was performed independently by 10 panelists. The evaluation result that received the highest number of evaluations was taken as the evaluation result.
A: Easy to eat and drink without stringiness or pasty feeling.
B: There is some stringiness and pasty feeling, but this is not a problem in terms of product quality.
C: It has more spinnability and pasty feel than B, but it is at the lower limit that does not cause any problem in terms of product quality.
D: Unfavorable because of stringiness and pasty feel.
液性：固形物含有液状組成物が飲食できない固形物含有化成品である場合、これに手で触れて、下記の基準で液性を評価した。評価は１０名のパネラーが独立して行った。最も多かった評価を評価結果とした。
Ａ：曵糸性や糊状感がない。
Ｂ：若干の曵糸性や糊状感があるが製品品質上問題ない程度である。
Ｃ：Ｂよりも曵糸性や糊状感があるが製品品質上問題ない下限程度である。
Ｄ：曵糸性や糊状感があり好ましくない。
Liquidity: When the solids-containing liquid composition is a solids-containing chemical product that cannot be eaten or eaten, the liquidity was evaluated by touching it with the hand according to the following criteria. The evaluation was performed independently by 10 panelists. The evaluation result that received the highest number of evaluations was taken as the evaluation result.
A: There is no stringiness or pasty feel.
B: There is some stringiness and pasty feeling, but this is not a problem in terms of product quality.
C: It has more spinnability and pasty feel than B, but it is at the lower limit that does not cause any problem in terms of product quality.
D: Unfavorable because of stringiness and pasty feel.
（試験１）
分散安定剤を表４に示すグルコマンナン、低粘性グルコマンナン、または公知の分散安定剤として、表３に示す配合（以下の全表で、配合の単位は［質量％］）にて固形物含有液状組成物として果肉入り飲料を作製した。水に結晶クエン酸、クエン酸ナトリウム、グラニュー糖、および表４に示す各分散安定剤を溶解後、一辺約３ｍｍの立方体にカットした白桃を添加して、果肉入り飲料を作製した。作製した果肉入り飲料を必要数のスタンドパックにそれぞれ充填して密封し、８５℃で３０分間の加熱殺菌を行った。その後、１０日間室内にて保存した。作製直後、加熱殺菌後、および１０日後の果肉の分散安定効果（以下の全表で、単に「分散」と表記する）を評価すると共に、果肉入り飲料の食感を評価した。結果を表４に示す。
(Test 1)
The dispersion stabilizer is glucomannan shown in Table 4, low viscosity glucomannan, or a known dispersion stabilizer containing solids in the formulation shown in Table 3 (in all tables below, the unit of formulation is [mass%]). A pulp-containing beverage was prepared as a liquid composition. After dissolving crystalline citric acid, sodium citrate, granulated sugar, and each dispersion stabilizer shown in Table 4 in water, a white peach cut into cubes of about 3 mm on a side was added to prepare a pulp-containing beverage. The produced pulp-containing beverage was filled into a required number of stand packs, sealed, and heat sterilized at 85° C. for 30 minutes. Thereafter, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stabilizing effect of the pulp (simply referred to as "dispersion" in all tables below) was evaluated, and the texture of the pulp-containing beverage was evaluated. The results are shown in Table 4.
表４に示すように、公知の分散安定剤であるキサンタンガム（比較例１）、カラギナン（比較例２）、ＬＡジェランガム（比較例３）、ＬＭペクチン（比較例４）を配合したものでは、製造直後は果肉を飲料中に均一に分散させることができたものの、当該分散安定効果は、加熱殺菌後にやや低下し、１０日後には殆ど消失した。また、これらいずれも食感が悪かった。 As shown in Table 4, the products containing known dispersion stabilizers such as xanthan gum (Comparative Example 1), carrageenan (Comparative Example 2), LA gellan gum (Comparative Example 3), and LM pectin (Comparative Example 4) Immediately after, the pulp could be uniformly dispersed in the beverage, but the dispersion stabilizing effect slightly decreased after heat sterilization and almost disappeared after 10 days. In addition, all of these had poor texture.
これに対して、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを配合したものでは（実施例１－１４）、果肉を飲料中に均一に分散させることができ、食感も問題なかった。また、これらの分散安定効果および食感は１０日後も低下することなく維持された。このうち、粘度が２５ｍＰａ・ｓ～５００ｍＰａ・ｓの範囲では（実施例１、３－６、８－１４）、より高い分散安定効果および良好な食感が得られた。また、粘度が３０ｍＰａ・ｓ～３００ｍＰａ・ｓの範囲では（実施例１、４、５、８－１４）、さらに高い分散安定効果および良好な食感が得られた。一方、粘度が８００ｍＰａ・ｓを超えるものでは（比較例５、６）、食感が悪くなり、粘度が２０ｍＰａ・ｓを下回るものでは（比較例７、８）、分散安定効果が得られなかった。 On the other hand, in a product containing low-viscosity glucomannan whose viscosity of a 1% aqueous solution at 25°C is in the range of 20 mPa・s to 800 mPa・s (Example 1-14), the pulp was uniformly dispersed in the beverage. There was no problem with the texture. Moreover, these dispersion stabilizing effects and texture were maintained without deterioration even after 10 days. Among these, when the viscosity was in the range of 25 mPa·s to 500 mPa·s (Examples 1, 3-6, 8-14), a higher dispersion stabilizing effect and good texture were obtained. Further, when the viscosity was in the range of 30 mPa·s to 300 mPa·s (Examples 1, 4, 5, 8-14), even higher dispersion stabilizing effects and good texture were obtained. On the other hand, when the viscosity exceeded 800 mPa·s (Comparative Examples 5 and 6), the texture deteriorated, and when the viscosity was below 20 mPa·s (Comparative Examples 7 and 8), the dispersion stabilizing effect could not be obtained. .
（試験２）
表５に示す配合にて固形物含有液状組成物としてゲル入り飲料を試験１に準じた方法で作製した。水に、固形物であるゲル以外の残り全ての配合成分を溶解後、ゲルとしてゲル１を添加して、ゲル入り飲料を作製した。なお、ゲル１は、特許文献３（特開平９－２３４００４号公報）に記載された方法によって製造した同文献の実施例に係る乾物を水で戻したゲル小片である。作製したゲル入り飲料を必要数のスタンドパックにそれぞれ充填して密封し、８５℃で３０分間の加熱殺菌を行った。その後、１０日間室内にて保存した。作製直後、加熱殺菌後、および１０日後のゲルの分散安定効果を評価すると共に、ゲル入り飲料の食感を評価した。結果を表６に示す。
(Test 2)
A gel-containing beverage was prepared as a solid-containing liquid composition using the formulation shown in Table 5 in a manner similar to Test 1. After dissolving all remaining ingredients other than the solid gel in water, Gel 1 was added as a gel to produce a gel-containing beverage. Note that Gel 1 is a small gel piece obtained by reconstitution of dried material with water, which was produced by the method described in Patent Document 3 (Japanese Unexamined Patent Publication No. 9-234004). The prepared gel-containing beverage was filled into the required number of stand packs, sealed, and heat sterilized at 85° C. for 30 minutes. Thereafter, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stabilizing effect of the gel was evaluated, and the texture of the gel-containing beverage was also evaluated. The results are shown in Table 6.
試験１では、粘度の異なる複数の低粘性グルコマンナンをそれぞれ一定の配合量（割合）で配合したのに対して、試験２では、２５℃における１％水溶液の粘度が１０７ｍＰａ・ｓである低粘性グルコマンナン（マンナン２）をそれぞれ異なる配合量（割合）で配合した。表６に示すように、当該低粘性グルコマンナンを固形物含有液状組成物であるゲル入り飲料に０．０１質量％～５．０質量％配合したもの（含有させたもの）では（実施例１５－２０）、いずれもゲルを飲料中に均一に分散させることができ、食感も問題なかった。また、これらの分散安定効果および食感は１０日後も殆ど低下することなく維持された。このうち、配合量が０．０３質量％～５．０質量％の範囲では（実施例１６－２０）、より高い分散安定効果および良好な食感が得られた。また、配合量が０．２質量％～３．０質量％の範囲では（実施例１７－２０）、さらに高い分散安定効果および良好な食感が得られた。 In Test 1, multiple low-viscosity glucomannans with different viscosities were blended at a fixed amount (proportion), whereas in Test 2, low-viscosity glucomannans with a viscosity of 1% aqueous solution at 25°C of 107 mPa・s were used. Glucomannan (mannan 2) was blended in different amounts (ratios). As shown in Table 6, in cases where the low-viscosity glucomannan was blended (contained) from 0.01% by mass to 5.0% by mass in a gel-containing beverage that is a solid-containing liquid composition (Example 15 -20), the gel could be uniformly dispersed in the drink, and there were no problems with the texture. Moreover, these dispersion stabilizing effects and texture were maintained with almost no deterioration even after 10 days. Among these, when the blending amount was in the range of 0.03% by mass to 5.0% by mass (Example 16-20), a higher dispersion stabilizing effect and good texture were obtained. Further, when the blending amount was in the range of 0.2% by mass to 3.0% by mass (Example 17-20), even higher dispersion stabilization effects and good texture were obtained.
（試験３）
液状組成物を表８に示す各液状組成物として、表７に示す配合にて固形物含有液状組成物として各種のゲル入り液状組成物を作製した。表８に示す各液状組成物にマンナン７を溶解後、ゲルとしてゲル３を添加して、各種のゲル入り液状組成物を作製した。なお、ゲル３は、寒天粉末（伊那食品工業製、「かんてんクック」（登録商標））を１．０質量％濃度で水に溶解して常法で作製した寒天ゼリーを一辺約３ｍｍの立方体にカットしたものである。
(Test 3)
Various gel-containing liquid compositions were prepared as solid substance-containing liquid compositions using the formulations shown in Table 7 as liquid compositions shown in Table 8. After dissolving mannan 7 in each liquid composition shown in Table 8, Gel 3 was added as a gel to produce various gel-containing liquid compositions. Gel 3 was prepared by dissolving agar powder ("Kanten Cook" (registered trademark) manufactured by Ina Foods Co., Ltd.) in water at a concentration of 1.0% by mass and forming agar jelly into a cube with a side of about 3 mm. It is cut.
作製したゲル入り液状組成物のうち、非発泡性の液状組成物については、必要数のスタンドパックにそれぞれ充填して密封し、６２℃で３０分間の加熱殺菌を行った後、１０日間冷蔵保存した。一方、発泡性の液状組成物については、必要数の缶にそれぞれ充填して密封した後、１０日間冷蔵保存した。作製直後、加熱殺菌後、および１０日後のゲルの分散安定効果を評価すると共に、ゲル入り液状組成物の食感または液性を評価した（なお、加熱殺菌を行わない発泡性の液状組成物については、非発泡性の液状組成物の加熱殺菌後のタイミングに合わせて評価した）。結果を表８に示す。 Among the gel-containing liquid compositions prepared, non-foaming liquid compositions were filled into the required number of stand packs, sealed, heat sterilized at 62°C for 30 minutes, and then stored refrigerated for 10 days. did. On the other hand, the foamable liquid composition was filled into the required number of cans and sealed, and then stored under refrigeration for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stabilizing effect of the gel was evaluated, as well as the texture or liquid properties of the gel-containing liquid composition (for foamable liquid compositions that were not heat sterilized) was evaluated at the same time as after heat sterilization of a non-foaming liquid composition). The results are shown in Table 8.
表８に示すように、いずれの液状組成物においてもゲルを均一に分散させることができ、食感および液性も良好であった。また、これらの分散安定効果、食感および液性は１０日後も低下することなく維持された。 As shown in Table 8, the gel could be uniformly dispersed in all liquid compositions, and the texture and liquid properties were also good. Moreover, these dispersion stabilizing effects, texture, and liquid properties were maintained without deterioration even after 10 days.
（試験４）
固形物を表１０に示す各固形物として、表９に示す配合にて固形物含有液状組成物として各種の固形物入り飲料を作製した。水に、固形物以外の残り全ての配合成分を溶解後、表１０に示す各固形物を添加して、各種の固形物入り飲料を作製した。
(Test 4)
Various solids-containing beverages were prepared as solids-containing liquid compositions using the solids shown in Table 10 and the formulations shown in Table 9. After dissolving all remaining ingredients other than the solids in water, each solid shown in Table 10 was added to produce various solids-containing beverages.
なお、表１０に示す固形物のうち、白桃は試験１の白桃である。さのうは温州みかんのさのうである。人参は一辺約２ｍｍの立方体にカットした人参である。ゲル１は試験２のゲル１であって、前述の通り特許文献３（特開平９－２３４００４号公報）に記載された方法によって製造した同文献の実施例に係る乾物を水で戻したゲル小片である。ゲル２は、特許文献４（特開平４－２０７１７４号公報）に記載された方法によって製造した同文献の実施例１に係る乾物を水で戻したゲル小片である。ゲル１は、ゲル化剤である寒天に複数の多糖類が配合された弾力性を有するゲルである。一方、ゲル２は、高融点寒天からなり高温でも溶けにくく型崩れしにくいゲルである。ゲル３は試験３のゲル３であって、前述の通り市販の調理用寒天粉末を用いて常法で作製した寒天ゼリーである。タピオカパールは市販の小サイズのものである。不溶性カルシウムはリン酸一水素カルシウムである。コーンは市販のホールコーンである。ごまは市販の煎りごまである。 Note that among the solids shown in Table 10, white peach is the white peach of Test 1. The sano is the sano of the Wenzhou mandarin orange. Carrots are carrots cut into cubes with sides of about 2 mm. Gel 1 is Gel 1 of Test 2, and is a small gel piece obtained by reconstitution of dry matter with water according to the example of Patent Document 3 (Japanese Unexamined Patent Publication No. 9-234004), which was produced by the method described in Patent Document 3 (Japanese Unexamined Patent Publication No. 9-234004) as described above. It is. Gel 2 is a small gel piece obtained by reconstitution of dried material according to Example 1 of Patent Document 4 (Japanese Unexamined Patent Publication No. 4-207174), which was produced by the method described in the same document. Gel 1 is an elastic gel containing agar, which is a gelling agent, and a plurality of polysaccharides. On the other hand, Gel 2 is made of high melting point agar and is a gel that does not melt easily even at high temperatures and does not easily lose its shape. Gel 3 is Gel 3 of Test 3, and is an agar jelly prepared in a conventional manner using commercially available agar powder for cooking as described above. Tapioca pearls are commercially available in small sizes. Insoluble calcium is calcium monohydrogen phosphate. The corn is a commercially available whole corn. Commercially available roasted sesame seeds are available.
作製した固形物入り飲料を必要数のスタンドパックにそれぞれ充填して密封し、８５℃で３０分間の加熱殺菌を行った。その後、１０日間室内にて保存した。作製直後、加熱殺菌後、および１０日後の固形物の分散安定効果を評価すると共に、固形物入り飲料の食感を評価した。結果を表１０に示す。 The prepared solid beverage was filled into the required number of stand packs, sealed, and heat sterilized at 85° C. for 30 minutes. Thereafter, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the effect of stabilizing the dispersion of the solids was evaluated, and the texture of the solids-containing beverage was also evaluated. The results are shown in Table 10.
表１０に示すように、いずれの固形物も飲料中に均一に分散させることができ、食感および液性も良好であった。また、これらの分散安定効果、食感および液性は１０日後も低下することなく維持された。 As shown in Table 10, all solids could be uniformly dispersed in the beverage, and the texture and liquid properties were good. Moreover, these dispersion stabilizing effects, texture, and liquid properties were maintained without deterioration even after 10 days.
（試験５）
表１１に示す配合にて固形物含有液状組成物としてコーン入り飲食品を試験１に準じた方法で作製した。水に、固形物であるコーン以外の残り全ての配合成分を溶解後、コーンとして市販のホールコーンを添加して、コーン入り飲食品を作製した。作製したコーン入り飲食品を必要数のスタンドパックにそれぞれ充填して密封し、８５℃で３０分間の加熱殺菌を行った。その後、１０日間室内にて保存した。作製直後、加熱殺菌後、および１０日後のコーンの分散安定効果を評価すると共に、コーン入り飲食品の食感を評価した。結果を表１２に示す。
(Test 5)
Corn-containing food and drink products were prepared using a solid-containing liquid composition according to the formulation shown in Table 11 in a manner similar to Test 1. After dissolving all the remaining ingredients other than the solid corn in water, commercially available whole corn was added as corn to produce a corn-containing food/beverage product. The prepared corn-containing food and drink products were each filled into a required number of stand packs, sealed, and heat sterilized at 85° C. for 30 minutes. Thereafter, it was stored indoors for 10 days. Immediately after preparation, after heat sterilization, and after 10 days, the dispersion stabilizing effect of the corn was evaluated, and the texture of the corn-containing food and drink was evaluated. The results are shown in Table 12.
表１２に示すように、分散安定剤として、２５℃における１％水溶液の粘度が２１ｍＰａ・ｓである低粘性グルコマンナン（マンナン９）１００質量部に対して、キサンタンガム１質量部～５０質量部を併用して含有させることで、コーンの分散安定効果は、当該低粘性グルコマンナン単独の場合（実施例４５）と比較して向上した（実施例４６－４９）。分散安定効果および食感をみると、表１２の結果から、低粘性グルコマンナン１００質量部に対して、キサンタンガム５質量部～３０質量部を併用して含有させるとより好ましいと言える（実施例４７、４８）。 As shown in Table 12, as a dispersion stabilizer, 1 to 50 parts by mass of xanthan gum is added to 100 parts by mass of low-viscosity glucomannan (mannan 9) whose viscosity in a 1% aqueous solution at 25°C is 21 mPa·s. By containing them in combination, the effect of stabilizing the dispersion of corn was improved (Examples 46-49) compared to the case of the low-viscosity glucomannan alone (Example 45). Looking at the dispersion stabilizing effect and texture, the results in Table 12 indicate that it is more preferable to contain 5 to 30 parts by mass of xanthan gum in combination with 100 parts by mass of low-viscosity glucomannan (Example 47) , 48).
本発明に係る分散安定剤は、固形物含有液状組成物における固形物の均一な分散状態を維持して沈降および浮上を防止する分散安定剤であって、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有することを特徴とする。 The dispersion stabilizer according to the present invention is a dispersion stabilizer that maintains a uniform dispersion state of solids in a solid -containing liquid composition to prevent sedimentation and floating, and is a 1% aqueous solution at 25°C. It is characterized by containing low-viscosity glucomannan having a viscosity in the range of 20 mPa·s to 800 mPa·s.
また、本発明に係る固形物含有液状組成物は、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有する本発明に係る分散安定剤を含有することを特徴とする。また、前記低粘性グルコマンナンを０．０１質量％～５．０質量％含有することがより好ましい。また、キサンタンガムをさらに含有するとより好ましい。 Furthermore, the solid -containing liquid composition according to the present invention contains a dispersion stabilizer according to the present invention containing a low-viscosity glucomannan having a viscosity of a 1% aqueous solution at 25° C. in the range of 20 mPa·s to 800 mPa·s. It is characterized by containing . Further, it is more preferable that the low-viscosity glucomannan is contained in an amount of 0.01% by mass to 5.0% by mass. Moreover, it is more preferable to further contain xanthan gum.
また、本発明に係る分散安定化方法は、固形物を含有する液状組成物における前記固形物の均一な分散状態を維持して沈降および浮上を防止する分散安定化方法であって、前記固形物を含有する前記液状組成物に、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを配合することを特徴とする。 Further, the dispersion stabilization method according to the present invention is a dispersion stabilization method for maintaining a uniform dispersion state of solids in a liquid composition containing solids to prevent sedimentation and flotation. It is characterized in that a low-viscosity glucomannan having a viscosity of a 1% aqueous solution at 25° C. in the range of 20 mPa·s to 800 mPa·s is added to the liquid composition containing the above.
Claims (8)
２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有すること
を特徴とする分散安定剤。 A dispersion stabilizer for solids in a liquid composition containing solids,
A dispersion stabilizer characterized by containing a low-viscosity glucomannan whose viscosity in a 1% aqueous solution at 25° C. is in the range of 20 mPa·s to 800 mPa·s.
を特徴とする請求項１記載の分散安定剤。 The dispersion stabilizer according to claim 1, wherein the low-viscosity glucomannan has a property of gelling when heated under alkaline conditions.
を特徴とする請求項１または請求項２記載の分散安定剤。 The dispersion stabilizer according to claim 1 or 2, further comprising xanthan gum.
を特徴とする固形物を含有する液状組成物。 A liquid composition containing a solid, characterized in that it contains a low-viscosity glucomannan whose viscosity of a 1% aqueous solution at 25° C. is in the range of 20 mPa·s to 800 mPa·s.
を特徴とする請求項４記載の固形物を含有する液状組成物。 5. The liquid composition containing a solid according to claim 4, wherein the low-viscosity glucomannan has a property of gelling when heated under alkaline conditions.
を特徴とする請求項４記載の固形物を含有する液状組成物。 The solid-containing liquid composition according to claim 4, characterized in that the low-viscosity glucomannan is contained in an amount of 0.01% by mass to 5.0% by mass.
を特徴とする請求項４～６のいずれか一項に記載の固形物を含有する液状組成物。 The solid-containing liquid composition according to any one of claims 4 to 6, further comprising xanthan gum.
前記固形物を含有する前記液状組成物に、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを配合すること
を特徴とする分散安定化方法。 A method for stabilizing the dispersion of solids in a liquid composition containing solids, the method comprising:
A dispersion stabilizing method characterized in that low-viscosity glucomannan having a viscosity of a 1% aqueous solution at 25° C. in the range of 20 mPa·s to 800 mPa·s is added to the liquid composition containing the solid substance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022080289A JP7311926B1 (en) | 2022-05-16 | 2022-05-16 | Dispersion stabilizer, method for stabilizing dispersion, and liquid composition containing solids |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022080289A JP7311926B1 (en) | 2022-05-16 | 2022-05-16 | Dispersion stabilizer, method for stabilizing dispersion, and liquid composition containing solids |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP7311926B1 JP7311926B1 (en) | 2023-07-20 |
| JP2023168906A true JP2023168906A (en) | 2023-11-29 |
Family
ID=87201045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022080289A Active JP7311926B1 (en) | 2022-05-16 | 2022-05-16 | Dispersion stabilizer, method for stabilizing dispersion, and liquid composition containing solids |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7311926B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313120A (en) * | 1994-05-19 | 1995-12-05 | Ookawa:Kk | Edible fiber-containing liquid, edible fiber-containing beverage and production thereof |
| JP2008050376A (en) * | 2005-03-28 | 2008-03-06 | Asahi Kasei Chemicals Corp | Thickening stabilizer containing water-dispersible cellulose and polysaccharide |
| WO2014119539A1 (en) * | 2013-01-30 | 2014-08-07 | 清水化学株式会社 | Glucomannan to be added to food and drink, and food and drink containing same |
| JP2018021024A (en) * | 2016-07-22 | 2018-02-08 | 新一郎 石橋 | Bile acid absorbent, lipid and sugar absorption inhibitor, insulin resistance index depressant, adiponectin secretion enhancer, liver triglyceride (tg) concentration depressant, production method of these agents, and drinks having these agents |
-
2022
- 2022-05-16 JP JP2022080289A patent/JP7311926B1/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313120A (en) * | 1994-05-19 | 1995-12-05 | Ookawa:Kk | Edible fiber-containing liquid, edible fiber-containing beverage and production thereof |
| JP2008050376A (en) * | 2005-03-28 | 2008-03-06 | Asahi Kasei Chemicals Corp | Thickening stabilizer containing water-dispersible cellulose and polysaccharide |
| WO2014119539A1 (en) * | 2013-01-30 | 2014-08-07 | 清水化学株式会社 | Glucomannan to be added to food and drink, and food and drink containing same |
| JP2018021024A (en) * | 2016-07-22 | 2018-02-08 | 新一郎 石橋 | Bile acid absorbent, lipid and sugar absorption inhibitor, insulin resistance index depressant, adiponectin secretion enhancer, liver triglyceride (tg) concentration depressant, production method of these agents, and drinks having these agents |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7311926B1 (en) | 2023-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7462232B2 (en) | Microcrystalline cellulose compositions | |
| JP5734436B2 (en) | High-performance cellulose composite | |
| JP5692822B2 (en) | Cellulose composite | |
| EP1553103B1 (en) | Water-dispersible cellulose and process for producing the same | |
| WO2013122127A1 (en) | Cellulose composition | |
| KR102148898B1 (en) | Xanthan gum granulated material and composition for thickening use | |
| EP1696749B1 (en) | Beverages and their preparation | |
| JP4827692B2 (en) | Easy dispersion stabilizer | |
| CA3168581C (en) | Starch-based clouding agent for powdered beverages | |
| JP5954886B2 (en) | Alcoholic suspension beverage | |
| WO2018174207A1 (en) | Method for producing preparation containing thickening polysaccharide | |
| JP3841179B2 (en) | Fine cellulose suspension | |
| JP7311926B1 (en) | Dispersion stabilizer, method for stabilizing dispersion, and liquid composition containing solids | |
| JP2006296302A (en) | Easily dispersed stabilizer, powdery food and liquid food each containing the stabilizer | |
| JP4620913B2 (en) | Dama formation inhibitor and its use | |
| JP7170143B2 (en) | Thickening composition | |
| US5728825A (en) | Fast hydrating dust-free xanthan gum | |
| JP6186202B2 (en) | Method for producing a composition comprising finely divided glucomannan gel dispersed in a liquid | |
| JP2012139148A (en) | Dispersant and beverage using the same | |
| JP7487958B2 (en) | Syneresis inhibitor, syneresis inhibitor method, and food and frozen food containing the syneresis inhibitor | |
| CN107105735B (en) | Gel-containing polysaccharide compositions and articles comprising gel-containing polysaccharide compositions | |
| WO2024019023A1 (en) | Production method for hydrocolloid using mushroom as starting material, mushroom powder production method, hydrocolloid using mushroom as starting material, and mushroom powder | |
| JP2010057399A (en) | Acidic beverage | |
| JP2006204262A (en) | Dispersion stabilizer preparation | |
| JP2023168898A (en) | Foam stabilizer, aerated composition and method for stabilizing foam of aerated composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221101 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20221101 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230117 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230308 |
|
| 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: 20230606 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230630 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7311926 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |