JP4928108B2 - Thickening composition with improved viscosity development - Google Patents
Thickening composition with improved viscosity development Download PDFInfo
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- JP4928108B2 JP4928108B2 JP2005306652A JP2005306652A JP4928108B2 JP 4928108 B2 JP4928108 B2 JP 4928108B2 JP 2005306652 A JP2005306652 A JP 2005306652A JP 2005306652 A JP2005306652 A JP 2005306652A JP 4928108 B2 JP4928108 B2 JP 4928108B2
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- 230000008719 thickening Effects 0.000 title claims description 11
- 238000011161 development Methods 0.000 title description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 45
- 229920001285 xanthan gum Polymers 0.000 claims description 45
- 239000000230 xanthan gum Substances 0.000 claims description 45
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- 229920002907 Guar gum Polymers 0.000 claims description 38
- 235000010417 guar gum Nutrition 0.000 claims description 38
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- 229960002154 guar gum Drugs 0.000 claims description 38
- 239000007857 degradation product Substances 0.000 claims description 32
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 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
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- 159000000007 calcium salts Chemical class 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 1
- 235000014632 disordered eating Nutrition 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
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- 229920001206 natural gum Polymers 0.000 description 1
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- 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 1
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Description
本発明は、水分を含む目的物に添加して簡便に粘性を発現させる増粘用組成物に関わり、特に清涼飲料、たれ、ソース、ドレッシング、汁物、ムース、ゼリー等を簡便に増粘させる食品用途や、摂食障害により咀嚼・嚥下困難となった患者の食事等に少量添加して粘性を発現させる用途に適した増粘用組成物に関する。 The present invention relates to a thickening composition that can be easily added to a water-containing target product, and in particular, can easily increase the viscosity of soft drinks, sauces, sauces, dressings, soups, mousses, jelly, etc. The present invention relates to a thickening composition suitable for applications and applications in which a small amount is added to a meal or the like of a patient who has difficulty in chewing or swallowing due to eating disorders.
キサンタンガムは冷水可溶性で、得られた溶液は強いシュードプラスチック粘性を示す。この溶液はゲルに似た弱いネットワークを形成していると考えられ、そのため比較的低粘度で不溶性固形分や油脂の分散・乳化安定性に非常に優れている。また、耐熱・耐酸・耐凍結性に優れている。各種耐性が高いためキサンタンガムは食品・化粧品・薬品等様々な業界で使用されている。
キサンタンガムを効果的に使用するためには、まず完全に水和させることが必要であり完全に水和して初めて粘度が発現する。一般消費者等がキサンタンガムを食品等に使用する際には、キサンタンガムの表面だけが溶解し、内部は粉末の状態で残る、いわゆる“ダマ”の状態になりやすく、ダマになったキサンタンガムは水和が不完全で、その機能を発揮できない状態になりやすい。
Xanthan gum is soluble in cold water and the resulting solution exhibits a strong pseudoplastic viscosity. This solution is considered to form a weak network resembling a gel. Therefore, it has a relatively low viscosity and is very excellent in dispersion and emulsification stability of insoluble solids and oils. In addition, it excels in heat resistance, acid resistance and freezing resistance. Due to its high resistance, xanthan gum is used in various industries such as food, cosmetics and medicine.
In order to effectively use xanthan gum, it is first necessary to be completely hydrated, and the viscosity is manifested only after complete hydration. When general consumers use xanthan gum in foods, etc., only the surface of xanthan gum dissolves and the inside remains in a powdery state, so that it becomes a so-called “dama” state. Is incomplete and tends to be in a state where it cannot perform its function.
通常キサンタンガムを水に分散・溶解する技術として、エタノールに分散し、水等の目的物に分散・溶解する技術や、ディスパー等の撹拌・溶解装置を用いて強く撹拌することでダマにならずに溶解する方法が知られている。これは、工業的に用いられる方法であり、ある程度の熟練が必要な上に、家庭等の設備がない環境下では困難であった。
また、水溶性多糖類と乳化剤をバインダー溶液として顆粒化し溶解性を向上させる技術（例えば特許文献１）も発表されているが、投入方法によってはダマが発生し、また必ずしも簡単に溶解できるものではなく、さらに簡単に分散・溶解しすばやく所望の粘度が得られる組成物が要望されていた。
As a technology to disperse / dissolve xanthan gum in water, it is possible to disperse in ethanol, disperse / dissolve in the target product such as water, and to stir strongly by using a stirring / dissolving device such as disper. Methods for dissolving are known. This is an industrially used method that requires a certain level of skill and is difficult in an environment where there is no facility such as a home.
In addition, a technique for granulating water-soluble polysaccharides and emulsifiers as a binder solution to improve solubility (for example, Patent Document 1) has been announced. However, there has been a demand for a composition that can be easily dispersed and dissolved to quickly obtain a desired viscosity.
従って、従来の粉末のようにダマになることがなく、また所望の粘度がすばやく発現する組成物が求められている。本発明は、水を含む目的物に少量添加し、速やかに粘性を発現する事が可能であり、消費者の作業時間を大幅に短縮できる増粘用組成物を提供する事を目的とする。 Therefore, there is a need for a composition that does not become lumpy like conventional powders and that quickly develops a desired viscosity. It is an object of the present invention to provide a thickening composition that can be added in a small amount to an object containing water and can quickly develop viscosity, and can greatly reduce the working time for consumers.
本発明者らは、このような状況に鑑みキサンタンガムの粘度発現性の向上及び溶解性の改善に鋭意検討を行なった結果、キサンタンガム表面にグァーガム酵素分解物を結着することによりキサンタンガムの表面が改質し、水への分散性が著しく向上し、水に分散した組成物はすばやく粘性が発現することを発見した。この現象は、キサンタンガム表面にグァーガム酵素分解物を結着することが必須であり、キサンタンガムにグァーガム酵素分解物粉末を粉体混合する工程では粘度発現性の向上効果は見られない。 In view of such circumstances, the present inventors have intensively studied to improve the viscosity development and solubility of xanthan gum, and as a result, the surface of xanthan gum is modified by binding a guar gum enzymatic degradation product to the xanthan gum surface. It has been found that the dispersibility in water is remarkably improved and the composition dispersed in water quickly develops viscosity. In this phenomenon, it is essential to bind the guar gum enzyme degradation product to the xanthan gum surface, and no effect of improving the viscosity development is seen in the step of powder mixing the powder of the guar gum enzyme degradation product with the xanthan gum.
キサンタンガムの粉体表面にグァーガム酵素分解物を結合させることによりキサンタンガム表面の水濡れ性が改善され、水への分散性が著しく向上しピーク粘度への到達速度も著しく改善することが可能となる。 By binding the guar gum enzymatic decomposition product to the powder surface of xanthan gum, the water wettability of the xanthan gum surface is improved, the dispersibility in water is remarkably improved, and the speed to reach the peak viscosity can be remarkably improved.
本発明には、食品添加物に認可されているキサンタンガムとグァーガム酵素分解物が用いられる。
本発明におけるキサンタンガムとは、微生物キサントモナス・キャンペストリス（Ｘａｎｔｈｏｍｏｎａｓ ｃａｍｐｅｓｔｒｉｓ）がブドウ糖等を発酵して、その菌体外に蓄積した多糖類を精製し粉末にした天然のガム質である。
In the present invention, xanthan gum and guar gum enzymatic degradation products approved for food additives are used.
The xanthan gum in the present invention is a natural gum that is made from a polysaccharide Xanthomonas campestris fermented with glucose and the like, and the polysaccharide accumulated outside the cells is purified and powdered.
本発明におけるグァーガム酵素分解物とは、いわゆるグァーガムを分解したものであり、マメ科グァーの種子の胚乳部分から得られた多糖類を、酵素で分解して得られたものである。特に限定されるものではないが、グァーガム酵素分解物が１．８×１０３〜１．８×１０５の分子量のものを７０％以上含む分子量分布を有していることが好ましい。
また、グァーガム酵素分解物の粘度は、特に限定されるものではないがキサンタンガムの表面に均一に結着させるため３０％溶解した際の粘度（５０℃、Ｂ型粘度計 ３０ｒｐｍ、３０秒後）が８００ｍＰａ・ｓ以下であることが好ましく、さらには５００ｍＰａ・ｓ以下であることが好ましい。
The enzymatic degradation product of guar gum in the present invention is obtained by degrading so-called guar gum, and is obtained by degrading polysaccharides obtained from the endosperm portion of legume guar seeds with an enzyme. Although not particularly limited, it is preferable that the guar gum enzymatic degradation product has a molecular weight distribution containing 70% or more of a molecular weight of 1.8 × 10 3 to 1.8 × 10 5 .
Moreover, the viscosity of the guar gum enzymatic degradation product is not particularly limited, but the viscosity when dissolved 30% in order to uniformly bind to the surface of xanthan gum (50 ° C., B-
本発明における結着とは、キサンタンガム粒子表面へのグァーガム酵素分解物の粒子結合状態をいい、キサンタンガム粒子表面にグァーガム酵素分解物が粒子結合した状態で、６０メッシュ上で３０秒間振動させても粒子結合を維持していることであり、振動により崩された６０メッシュの篩をパスする微粉末が２０％以下であることが好ましい。特に限定するものではないが、キサンタンガムとグァーガム酵素分解物を湿潤することにより結着させ乾燥する方法や、グァーガム酵素分解物溶液をキサンタンガム粉末に均一噴霧し乾燥方法等にて、キサンタンガム粒子表面へグァーガム酵素分解物を結着させることができ、キサンタンガムにグァーガム酵素分解物を均一に結合することができる点でキサンタンガムにグァーガム酵素分解物溶液を噴霧後流動乾燥することが好ましい。流動乾燥の方法については特に限定するものではないが、グァーガム酵素分解物５から３０重量％水溶液を噴霧後流動乾燥することが望ましい。グァーガム酵素分解物の結着量は、キサンタンガム１に対してグァーガム酵素分解物が０．１以上、４以下結着していることが好ましい。４を越えると増粘剤組成物中のキサンタンガム含量が減少し、所要の粘度を得ることが困難になるため好ましくない。０．１未満ではグァーガム酵素分解物の結着量が少なく、粘度発現が促進されないため好ましくない。 The binding in the present invention refers to the state of particle binding of the guar gum enzyme degradation product to the surface of the xanthan gum particle, and the particle is bonded to the surface of the xanthan gum particle even if it is vibrated for 30 seconds on a 60 mesh. This means that the bonding is maintained, and the fine powder passing through the 60-mesh sieve broken by vibration is preferably 20% or less. Although not particularly limited, the guar gum is applied to the surface of the xanthan gum particles by a method of binding and drying by wetting the xanthan gum and the guar gum enzymatic degradation product, or spraying the solution of the guar gum enzymatic degradation product onto the xanthan gum powder uniformly and drying. It is preferable that the enzyme degradation product can be bound and the guar gum enzyme degradation product can be uniformly bound to xanthan gum, and then spray dried and then fluid dried to xanthan gum. The method of fluid drying is not particularly limited, but it is desirable to spray the fluid from 5 to 30% by weight aqueous solution of the guar gum enzymatic degradation product and then fluid dry. The amount of the guar gum enzyme degradation product is preferably such that the guar gum enzyme degradation product is bound to xanthan gum 1 by 0.1 or more and 4 or less. If it exceeds 4, the xanthan gum content in the thickener composition will decrease, making it difficult to obtain the required viscosity, which is not preferred. If it is less than 0.1, the binding amount of the guar gum enzyme degradation product is small, and viscosity development is not promoted, which is not preferable.
本発明におけるピーク粘度とは、キサンタンガムが理想的な状態で分散・溶解した際に発する粘度数値のことである。具体的にはキサンタンガムの一定量を水一定量に分散溶解させた際、キサンタンガムを水に投入した直後から時間の経過とともに粘度は上昇する傾向がみられるが、この上昇傾向は一定時間経過後認められなくなり、その時の粘度をピーク粘度とした。例えば、キサンタンガム１ｇを２０℃の水９９ｇに溶解すると、溶解後徐々に粘度は上昇を開始し、溶解３０分後に安定化する。溶解３０分後の粘度測定結果を１００％として“測定結果÷３０分後の粘度×１００”で粘度到達率の１００分率で表した。
本発明品では粘度到達率が９０％以上に達する所要時間が２分以内であり、粘度到達率が９０％以上に達するまでに所要時間が１０分以上かかる表面処理をしていない顆粒キサンタンガムと比較すると、実際に消費者が手撹拌でトロミ剤を調製した場合の作業時間は大幅に短縮され、溶解作業開始後すばやく粘度が発現する事実を実感することが可能となる。
The peak viscosity in the present invention is a numerical value of viscosity generated when xanthan gum is dispersed and dissolved in an ideal state. Specifically, when a certain amount of xanthan gum is dispersed and dissolved in a constant amount of water, the viscosity tends to increase with the lapse of time immediately after the xanthan gum is added to the water. The viscosity at that time was defined as the peak viscosity. For example, when 1 g of xanthan gum is dissolved in 99 g of water at 20 ° C., the viscosity gradually starts to increase after dissolution and stabilizes after 30 minutes of dissolution. The viscosity measurement result after 30 minutes of dissolution was defined as 100%, and “measurement result ÷ viscosity after 30 minutes × 100” was expressed in terms of 100 minutes of viscosity arrival rate.
Compared to granulated xanthan gum that has not been surface-treated, it takes less than 2 minutes to reach a viscosity of 90% or more in the product of the present invention and takes 10 minutes or more to reach a viscosity of 90% or more. Then, the working time when the consumer actually prepares the trolley by hand stirring is greatly shortened, and it becomes possible to realize the fact that the viscosity appears quickly after the start of the dissolving work.
本発明における増粘剤組成物の調整方法は、キサンタンガム粉末を単独またはキサンタンガムの分散を向上する粉末基材と混合して用いる。ここで粉末基材としては特に限定するものではないがデキストリン、グルコース、フラクトース、ショ糖、乳糖、マルトース、パラチノースがあげられる。 The adjustment method of the thickener composition in the present invention uses xanthan gum powder alone or mixed with a powder base material that improves the dispersion of xanthan gum. Here, the powder base is not particularly limited, and examples thereof include dextrin, glucose, fructose, sucrose, lactose, maltose, and palatinose.
本発明の増粘用組成物は、キサンタンガムを含有するものであれば他の増粘性素材及び、又は塩類を使用することができる。特に限定するものではないが、例えばグァーガム、カラギナン、カラヤガム、ＣＭＣナトリウム、アルギン酸ナトリウム、加工澱粉、カリウム塩、カルシウム塩より選ばれる少なくとも１種以上を使用することができる。 If the composition for thickening of this invention contains a xanthan gum, another thickening raw material and / or salts can be used. Although not particularly limited, for example, at least one selected from guar gum, carrageenan, caraya gum, CMC sodium, sodium alginate, modified starch, potassium salt, and calcium salt can be used.
以下、実施例を示して本発明を具体的に説明するが、本発明は下記実施例に制限されるものではない。 EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.
実施例１
＜グァーガム酵素分解物の調製＞水９ｋｇにクエン酸を加えてｐＨを３．０に調整した。これにアスペルギルス属菌由来のβ−マンナナーゼ２ｇとグァーガム粉末１ｋｇを添加混合して４０〜４５℃で２４時間酵素を作用させた。反応後９０℃，１５分間加熱して酵素を失活させた。濾過分離して不溶物を除去して得られた透明な溶液を減圧濃縮した後（固形分２０％）、噴霧乾燥したところ低分子化したグァーガム酵素分解物の白色粉末６５０ｇが得られた。
Example 1
<Preparation of Guar gum enzymatic degradation product> Citric acid was added to 9 kg of water to adjust the pH to 3.0. To this, 2 g of Aspergillus-derived β-mannanase and 1 kg of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C. for 15 minutes. The transparent solution obtained by filtering and removing insolubles was concentrated under reduced pressure (
＜グァーガム酵素分解物溶液の調整＞５０℃の温湯１０５ｇにグァーガム酵素分解物４５ｇを撹拌溶解した。グァーガム酵素分解物溶液の粘度をＢ型粘度計（測定条件５０℃、３０ｒｐｍ、３０秒後）で測定した結果４６１ｍＰａ・ｓであった。 <Preparation of Guar gum enzymatic degradation product solution> 45 g of Guar gum enzymatic degradation product was stirred and dissolved in 105 g of hot water at 50 ° C. It was 461 mPa · s as a result of measuring the viscosity of the guar gum enzyme degradation product solution with a B-type viscometer (measurement conditions: 50 ° C., 30 rpm, after 30 seconds).
＜噴霧工程＞キサンタンガム１００ｇを流動状態に調整し、グァーガム酵素分解物溶液１５０ｇを噴霧した。噴霧終了後得られた粉末を流動乾燥しキサンタンガム組成物１４２ｇを得た。容量１００ｍｌの容器にすりきり１杯組成物を充填し、充填された顆粒の重量を測定した。顆粒の重量は３６ｇであり、かさ比重は０．３６ｇ／ｍｌであった。 <Spraying process> 100 g of xanthan gum was adjusted to a fluid state, and 150 g of the guar gum enzymatic decomposition product solution was sprayed. The powder obtained after the completion of spraying was fluidly dried to obtain 142 g of a xanthan gum composition. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 36 g, and the bulk specific gravity was 0.36 g / ml.
実施例２
実施例１と同様の方法でグァーガム酵素分解物を調整した。
＜グァーガム酵素分解物溶液の調整＞５０℃の温湯１０５０ｇにグァーガム酵素分解物４５０ｇを撹拌溶解した。グァーガム酵素分解物溶液の粘度をＢ型粘度計（測定条件５０℃、３０ｒｐｍ、３０秒後）で測定した結果４６１ｍＰａ・ｓであった。
Example 2
A guar gum enzyme degradation product was prepared in the same manner as in Example 1.
<Preparation of Guar gum enzymatic degradation product solution> 450 g of Guar gum enzymatic degradation product was stirred and dissolved in 1050 g of hot water at 50 ° C. It was 461 mPa · s as a result of measuring the viscosity of the guar gum enzyme degradation product solution with a B-type viscometer (measurement conditions: 50 ° C., 30 rpm, after 30 seconds).
＜噴霧工程＞キサンタンガム１００ｇを流動状態に調整し、グァーガム酵素分解物溶液１５００ｇを噴霧した。噴霧終了後得られた粉末を流動乾燥しキサンタンガム組成物１４１６ｇを得た。容量１００ｍｌの容器にすりきり１杯組成物を充填し、充填された顆粒の重量を測定した。顆粒の重量は２８ｇであり、かさ比重は０．２８ｇ／ｍｌであった。 <Spraying process> 100 g of xanthan gum was adjusted to a fluid state, and 1500 g of the guar gum enzymatic decomposition product solution was sprayed. The powder obtained after the completion of spraying was fluidly dried to obtain 1416 g of a xanthan gum composition. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 28 g, and the bulk specific gravity was 0.28 g / ml.
比較例１
実施例１と同様の条件でグァーガム酵素分解物溶液を水に代替し比較品を調製した。
Comparative Example 1
A comparative product was prepared under the same conditions as in Example 1 except that the guar gum enzyme degradation product solution was replaced with water.
＜噴霧工程＞キサンタンガム１００ｇと実施例１と同様の条件で調整した同量のグァーガム酵素分解物４５ｇを流動状態に調整し、脱イオン水１０５ｇを噴霧した。噴霧終了後得られた粉末を流動乾燥しキサンタンガム組成物１４１ｇを得た。容量１００ｍｌの容器にすりきり１杯組成物を充填し、充填された顆粒の重量を測定した。顆粒の重量は４２ｇであり、かさ比重は０．４２ｇ／ｍｌであった。 <Spraying Step> 100 g of xanthan gum and 45 g of the same amount of guar gum enzymatic degradation product adjusted under the same conditions as in Example 1 were adjusted to a fluid state and sprayed with 105 g of deionized water. The powder obtained after the completion of spraying was fluidly dried to obtain 141 g of a xanthan gum composition. A 100 ml container was filled with the composition, and the weight of the filled granules was measured. The weight of the granule was 42 g, and the bulk specific gravity was 0.42 g / ml.
試験例１
低回転ディスパー（特殊機化工業製）を使用し、イオン交換水９９ｇに対して、実施例１及び比較例１で得られた顆粒１ｇを６００ｒｐｍで撹拌中に一気に投入し３０秒間保持した。その後１分、２分、５分、１０分、３０分経過時点の粘度をＢ形粘度計（東京計器製：回転速度１２ｒｐｍ、３０秒後、Ｎｏ．３ローター）で測定した。測定結果は、３０分後の粘度測定結果を１００％として“測定結果÷３０分後の粘度×１００”で粘度到達率の１００分率で表した。実施例１、実施例２、比較例１の粘度到達率を表１と図１に示し、粘度発現性の速さを◎：１分でピーク粘度の９０％以上の粘度到達率、○：２分でピーク粘度の９０％以上の粘度到達率、×：ピーク粘度の９０％以上の粘度到達率に達するのに１０分以上必要の３点で評価した。結果を表２に示した。
Test example 1
Using a low-rotation disper (manufactured by Tokushu Kika Kogyo Co., Ltd.), 1 g of the granule obtained in Example 1 and Comparative Example 1 was charged at a rate of 600 rpm and held for 30 seconds with respect to 99 g of ion-exchanged water. Thereafter, the viscosities after 1 minute, 2 minutes, 5 minutes, 10 minutes, and 30 minutes were measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 rpm, 30 seconds later, No. 3 rotor). The measurement result was expressed as 100% of the viscosity arrival rate as “measurement result ÷ viscosity after 30 minutes × 100” with the viscosity measurement result after 30 minutes as 100%. The viscosity attainment rates of Example 1, Example 2, and Comparative Example 1 are shown in Table 1 and FIG. 1, and the speed of viscosity development is: A: Viscosity attainment rate of 90% or more of peak viscosity in 1 minute, ○: 2 Viscosity attainment rate of 90% or more of peak viscosity in minutes, x: Evaluation was made at 3 points required for at least 10 minutes to reach 90% or more of peak viscosity. The results are shown in Table 2.
実施例１では溶解性が優れ弱い撹拌条件でもダマの発生が無く均一に分散・溶解し溶解後１分後で粘度到達率が９４％に達しすばやい粘度発現性が実現された。キサンタンガムに対するグァーガム酵素分解物の比率の高い実施例２では、実施例１と比べて若干粘度発現性が遅くなる傾向であったが２分後に粘度到達率が９１％に達することが確認された。比較例１では表面が改質されていない為分散性が劣り、ダマが発生し１分後には粘度到達率が２０％にしか達せず、１０分後でも粘度到達率は７８％しか達しなかった。 In Example 1, excellent solubility and weak stirring conditions did not generate any lumps, and the mixture was uniformly dispersed and dissolved. After 1 minute from the dissolution, the viscosity attainment rate reached 94%, and a rapid viscosity expression was realized. In Example 2, where the ratio of the guar gum enzymatic degradation product to xanthan gum was high, the viscosity development tendency tended to be slightly slower than in Example 1, but it was confirmed that the viscosity attainment rate reached 91% after 2 minutes. In Comparative Example 1, since the surface was not modified, the dispersibility was inferior, lumps occurred, the viscosity attainment rate reached only 20% after 1 minute, and the viscosity attainment rate reached only 78% even after 10 minutes. .
飲食品への実施例
実施例３
実施例１で調製したキサンタンガム顆粒を用い、表３に示した配合でフレンチドレッシングを調製した。各種の原料を簡単に混ぜ合わせることで混合し、１分、２分、５分、１０分、３０分経過時点の粘度をＢ形粘度計（東京計器製：回転速度１２ｒｐｍ、３０秒後、Ｎｏ．３ローター）で測定した。測定結果は、３０分後の粘度測定結果を１００％として“測定結果÷３０分後の粘度×１００”で粘度到達率の１００分率で表した。実施例２の粘度到達率を表４に示す。
Example to food and drink Example 3
Using the xanthan gum granules prepared in Example 1, a French dressing was prepared with the formulation shown in Table 3. Various raw materials are mixed by simply mixing, and the viscosity at the time of 1 minute, 2 minutes, 5 minutes, 10 minutes, and 30 minutes is measured as a B type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 rpm, 30 seconds later .3 rotor). The measurement result was expressed as 100% of the viscosity arrival rate as “measurement result ÷ viscosity after 30 minutes × 100” with the viscosity measurement result after 30 minutes as 100%. The viscosity attainment rate of Example 2 is shown in Table 4.
フレンチドレッシングの調製２分後にはピーク粘度の９２％の粘度到達率を示し、その後も粘度は安定していた。 Two minutes after the preparation of the French dressing, the viscosity reached 92% of the peak viscosity, and the viscosity was stable thereafter.
本発明は、キサンタンガムの溶解にかかる時間を著しく短縮したことに加え、従来熟練を要した溶解作業を、家庭等で特別の技術、設備を必要とせずに溶解できる事を可能にした発明である。 In addition to significantly reducing the time required for dissolving xanthan gum, the present invention is capable of dissolving a conventional skill-dissolving operation without requiring special techniques and equipment at home. .
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