JPH03122101A - Clarification of gum arabic - Google Patents
Clarification of gum arabicInfo
- Publication number
- JPH03122101A JPH03122101A JP26164389A JP26164389A JPH03122101A JP H03122101 A JPH03122101 A JP H03122101A JP 26164389 A JP26164389 A JP 26164389A JP 26164389 A JP26164389 A JP 26164389A JP H03122101 A JPH03122101 A JP H03122101A
- Authority
- JP
- Japan
- Prior art keywords
- gum arabic
- enzyme
- impurities
- insolubilized
- precipitation
- 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
- 229920000084 Gum arabic Polymers 0.000 title claims abstract description 112
- 235000010489 acacia gum Nutrition 0.000 title claims abstract description 112
- 239000000205 acacia gum Substances 0.000 title claims abstract description 112
- 241000978776 Senegalia senegal Species 0.000 title claims abstract 10
- 238000005352 clarification Methods 0.000 title claims description 10
- 239000012535 impurity Substances 0.000 claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 14
- 239000005017 polysaccharide Substances 0.000 claims abstract description 14
- 150000004676 glycans Chemical class 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 27
- 239000002244 precipitate Substances 0.000 claims description 25
- 239000010802 sludge Substances 0.000 claims description 6
- 244000171897 Acacia nilotica subsp nilotica Species 0.000 claims 1
- 238000001556 precipitation Methods 0.000 abstract description 11
- 244000215068 Acacia senegal Species 0.000 description 99
- 229940088598 enzyme Drugs 0.000 description 26
- 239000000843 powder Substances 0.000 description 16
- 239000000243 solution Substances 0.000 description 16
- 238000011282 treatment Methods 0.000 description 15
- 239000000047 product Substances 0.000 description 14
- 150000004804 polysaccharides Chemical class 0.000 description 11
- 238000001914 filtration Methods 0.000 description 10
- 235000013361 beverage Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000015110 jellies Nutrition 0.000 description 8
- 239000008274 jelly Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000005909 Kieselgur Substances 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 229920001586 anionic polysaccharide Polymers 0.000 description 5
- 150000004836 anionic polysaccharides Chemical class 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000010418 carrageenan Nutrition 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 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 4
- 244000239659 Eucalyptus pulverulenta Species 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000003094 microcapsule Substances 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 125000000129 anionic group Chemical group 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010079 rubber tapping Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- 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 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 235000006491 Acacia senegal Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- -1 farcellan Polymers 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、アラビアガムの清澄方法に関し、詳しくは
、アカシアセネガル等のアカシア属＋１（木から採取さ
れ、乳化安定剤やマイクロカプセルの材料として利用さ
れているアラビアガムから、不純物の存在によって生じ
る濁りや澱を取り除いて、清澄させる方法に関するもの
である。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for clarifying gum arabic, and more specifically, it relates to a method for clarifying gum arabic, and more specifically, it is used as a material for emulsion stabilizers and microcapsules. The present invention relates to a method for clarifying gum arabic by removing turbidity and sediment caused by the presence of impurities from gum arabic.
アラビアガムの製造方法は、まず、アカシアセネガル等
の樹皮を一部剥ぎ取る（タッピングと呼ばれている）と
、その部分から樹液を１ξ出する。To produce gum arabic, first, part of the bark of a tree such as Acacia Senegal is peeled off (called tapping), and 1ξ of sap is extracted from that part.
タッピング後、１０日〜６週間で前記樹液が大きな樹脂
のかたまりになるので、これを採取して乾燥させたもの
が、いわゆるアラビアガム玉といわれている。アラビア
ガムの主成分は多糖類であり、Ｄ−ガラクトース、Ｌ−
アラビノース、Ｌ−ラムノース、Ｄ−グルクロン酸等か
ら構成されており、いわゆる陰イオン性多糖類に属する
ものである。アラビアガムの利用分野としては、乳化安
定剤、マイクロカプセルの材料、コーティング剤、粉末
化基材、結晶防止剤、艶出し剤、化粧品、飲料用の懸濁
剤、錠剤の結合剤等、多くの用途に用いられている。After tapping, the sap becomes a large lump of resin in 10 days to 6 weeks, and what is collected and dried is called a so-called gum arabic ball. The main components of gum arabic are polysaccharides, including D-galactose and L-
It is composed of arabinose, L-rhamnose, D-glucuronic acid, etc., and belongs to the so-called anionic polysaccharides. Gum arabic has many uses, including emulsion stabilizers, microcapsule materials, coating agents, powder base materials, crystallization inhibitors, polishing agents, cosmetics, suspension agents for beverages, and binders for tablets. It is used for a purpose.
アラビアガムを上記のような用途に用いる場合、前記し
たアラビアガム玉を、そのまま、もしくは粉砕して水に
熔解した後、濾過してゴミや不熔解残渣を除去して使用
していた。し力ｖし、このようなアラビアガム原料から
の不純物の除去や、アラビアガムにわずかに含まれてい
る酵素の失活化、殺菌等の精製処理は非常に手間が掛か
るものであった。そこで、近年、アラビアガム玉を水に
熔解し、濾過し殺菌処理した後、粉末化したものが製造
され、一般に利用されている。また、粉末化されたアラ
ビアガムを、さらに脱塩化したものも製造されている。When gum arabic is used for the above-mentioned purposes, the gum arabic beads described above are used as they are, or after being crushed and dissolved in water, they are filtered to remove dust and undissolved residue. However, purification treatments such as removing impurities from gum arabic raw materials, deactivating small amounts of enzymes contained in gum arabic, and sterilizing them are very time-consuming. Therefore, in recent years, gum arabic beads have been dissolved in water, filtered and sterilized, and then powdered products have been produced and commonly used. Further, powdered gum arabic that has been further dechlorinated is also produced.
さらに、アラビアガム水溶液をイオン交換樹脂で処理す
ることによって、金属イオン等のイオン性の不純物を取
り除くことも行われている。Furthermore, ionic impurities such as metal ions are removed by treating an aqueous gum arabic solution with an ion exchange resin.
ところが、前記のように精製された粉末のアラビアガム
であっても、これを水に熔解して水溶液とすると、濁り
や沈澱を生じるとともに、溶液が褐色に近い着色を呈す
る。これは、前記のような精製方法のみでは、アラビア
ガム中に含まれていて濁りや沈澱の原因となる不純物が
充分に除去されていないためである。例えば、通常の活
性炭等による物理的な除去方法では、アラビアガム自体
と強く結び付いた不純物は取り除けない。また、前記イ
オン交換による方法では、イオン性の不純物は取り除け
るが、非イオン性の不純物は取り除けない。前記したよ
うにアラビアガム自身が陰イオン性多ｔＳ類であるから
、陰イオン性の不純物をイオン交換で除去しようとする
と、アラビアガムの一部までもが除去されてしまう。However, even when powdered gum arabic is purified as described above, when it is dissolved in water to form an aqueous solution, turbidity and precipitation occur, and the solution exhibits a color close to brown. This is because impurities contained in gum arabic that cause turbidity and precipitation are not sufficiently removed by the above-mentioned purification method alone. For example, impurities that are strongly bound to gum arabic itself cannot be removed by physical removal methods such as ordinary activated carbon. Further, in the method using ion exchange, ionic impurities can be removed, but nonionic impurities cannot be removed. As mentioned above, since gum arabic itself is an anionic multi-tS compound, if anionic impurities are removed by ion exchange, even a portion of gum arabic will be removed.
また、アラビアガムとアニオン性多糖類を併用した場合
、濁りや沈澱がさらに増加するとともに、アニオン性多
糖類の物性を低下させるという問題もあった。そのため
、アラビアガムは、透明な飲料やデザート等の、濁りや
沈澱あるいは着色を嫌ったりアニオン性多糖類と併用し
たりするような用途には、全く使用出来なかったり添加
量が大幅に制限されたりしていた。その結果、アラビア
ガムの用途や使用食品が狭（限られてしまっていた。Further, when gum arabic and anionic polysaccharide are used together, there is a problem that turbidity and precipitation further increase and the physical properties of the anionic polysaccharide are deteriorated. Therefore, gum arabic cannot be used at all, or the amount added is severely limited, for applications such as clear drinks and desserts, where turbidity, precipitation, or coloration is averse, or where gum arabic is used in combination with anionic polysaccharides. Was. As a result, the uses and foods in which gum arabic can be used have become narrow (limited).
そこで、この発明の課題は、アラビアガム中の濁りや澱
の原因となる不純物を良好に除去することによって、水
溶液にしたときに、濁りや沈澱を生じずＦ２ａ化させる
ことができ、飲料やデザート等の透明な食品にも利用す
ることのできるアラビアガムの清澄方法を提供すること
にある。Therefore, the problem of this invention is to effectively remove the impurities that cause turbidity and sludge in gum arabic, so that when it is made into an aqueous solution, it can be converted to F2a without turbidity or sludge, and can be used in beverages and desserts. The purpose of the present invention is to provide a method for clarifying gum arabic that can be used for transparent foods such as the following.
上記課題を解決する、この発明のうち、請求項１記載の
発明にかかるアラビアガムの清澄方法は、アラビアガム
を水に熔解した後、酵素で処理することによって、アラ
ビアガム中の濁りや殿の原因となる不純物を不溶化沈澱
として分離し、この不溶化沈澱を除去する。A method for clarifying gum arabic according to the invention described in claim 1 which solves the above problems includes dissolving gum arabic in water and then treating it with an enzyme to remove turbidity and dirt in gum arabic. The causative impurity is separated as an insolubilized precipitate, and this insolubilized precipitate is removed.
酵素としては、アラビアガムに対して、濁りや機の原因
となる不純物を除去する作用のあるものが使用される。The enzyme used is one that has the effect of removing impurities that cause turbidity and texture from gum arabic.
具体的には、蛋白質加水分解酵素（プロテアーゼ）ある
いは、セルラーゼやペクチナーゼ等の多糖類加水分解酵
素も使用される。また、アラビアガムに含まれる不純物
の種類に応じて、上記以外の酵素も使用でき、複数の酵
素を併用することもできる。Specifically, protein hydrolases (proteases) or polysaccharide hydrolases such as cellulase and pectinase are also used. Further, depending on the type of impurities contained in gum arabic, enzymes other than those mentioned above can also be used, and a plurality of enzymes can also be used in combination.
酵素は、前記した原料状態のアラビアガム玉を水に熔解
させた状態で添加し、温度やＰＨ値等の環境条件を酵素
の活性を充分に発揮できる状態に維持して酵素反応を行
わせる。酵素反応が充分に行われた後、加熱等の手段で
酵素を失活させる。The enzyme is added to the gum arabic balls in the raw material state dissolved in water, and the enzymatic reaction is carried out by maintaining environmental conditions such as temperature and pH value at a state that allows the enzyme to fully exhibit its activity. After the enzymatic reaction is sufficiently carried out, the enzyme is inactivated by means such as heating.
アラビアガムを水に熔解させるときの濃度は、約０．１
〜５０Ｍ量％程度の範囲で選択するのが好ましく、アラ
ビアガム溶液に対する酵素の添加量は、酵素の種類によ
っても違うが、通常、約０．０１〜１０重量％程度の範
囲で選択するのが好ましいこのような酵素処理を終えた
アラビアガム溶液は、不純物がアラビアガム本体から切
り離されて凝集し不溶化沈澱となっている。When gum arabic is dissolved in water, the concentration is approximately 0.1
The amount of enzyme added to the gum arabic solution varies depending on the type of enzyme, but it is usually selected within the range of about 0.01 to 10% by weight. In a gum arabic solution that has been preferably subjected to such enzyme treatment, impurities are separated from the gum arabic body and aggregated to form an insolubilized precipitate.
つぎに、アラビアガム溶液から不溶化成ぬを除去する。Next, insoluble chemical substances are removed from the gum arabic solution.
除去手段としては、通常の化学処理で採用されている各
種の沈澱除去手段が通用できる。As the removal means, various precipitate removal means employed in ordinary chemical treatments can be used.
具体的には、珪藻土やメンブランフィルタ−等の濾過材
を用いた濾過処理、遠心分離処理等の方法を単独もくし
は複数種組み合わせて実施する。Specifically, methods such as filtration treatment using a filter material such as diatomaceous earth or a membrane filter, and centrifugation treatment are carried out singly or in combination.
不純物が除去されたアラビアガム溶液は、加熱殺菌され
た後、通常の粉末化手段を用いて粉末化され、粉末アラ
ビアガム製品として利用されるのが一般的である。但し
、アラビアガム溶液をそのまま利用したり、塊状に固め
て利用することもできる。The gum arabic solution from which impurities have been removed is heat sterilized, then powdered using a conventional powdering means, and is generally used as a powdered gum arabic product. However, the gum arabic solution can be used as it is or can be solidified into lumps.
請求項２記載の発明は、上記した請求項１記載の清澄方
法において、酵素で処理されたアラビアガムに多糖類を
添加した後、不溶化沈殿を除去する。The invention according to claim 2 is the clarification method according to claim 1, in which the polysaccharide is added to gum arabic treated with an enzyme, and then the insolubilized precipitate is removed.
多糖類としては、アニオン性多糖類が好ましく、具体的
には、カラギーナン、ペクチン、アルギン酸、アルギン
酸塩、ファーセレラン、ジェランガム等が挙げられ、特
に、カラギーナンは良好な作用効果が発揮できる。As the polysaccharide, anionic polysaccharides are preferable, and specific examples thereof include carrageenan, pectin, alginic acid, alginate, farcellan, gellan gum, etc. In particular, carrageenan can exhibit good effects.
多糖類をアラビアガム溶液に添加する時期は、アラビア
ガム溶液に酵素を添加した後、最終的な不溶化沈澱の除
去工程が終了するまでの任意の段階を選べばよい。具体
的には、酵素反応を終了して酵素を失活させた後の段階
で多糖類を加えて不溶化沈殿の生成を促進させ、その後
不溶化沈澱の除去を行う方法、酵素処理で生じた不溶化
沈澱を除去した後、多糖類を加えて、さらに不溶化沈澱
を生成させ、もう−度不溶化沈澱の除去工程を行う方法
、等が考えられる。不純物の除去効率の点では、酵素処
理で生じた不溶化沈澱を除去した後で、多糖類を添加す
る方法が好ましい。The timing of adding the polysaccharide to the gum arabic solution may be selected at any stage after the addition of the enzyme to the gum arabic solution until the final step of removing the insolubilized precipitate is completed. Specifically, a method in which polysaccharide is added at a stage after the enzymatic reaction is completed and the enzyme is inactivated to promote the formation of an insolubilized precipitate, and then the insolubilized precipitate is removed; A conceivable method is to add polysaccharide after removing the polysaccharide, further generate an insolubilized precipitate, and perform the process of removing the insolubilized precipitate again. In terms of impurity removal efficiency, it is preferable to add the polysaccharide after removing the insolubilized precipitate produced by the enzyme treatment.
アラビアガム溶液に対する多糖類の添加里は、多ｙＭ類
の種類によっても違うが、通常、約０．０１〜１．０重
量％程度の範囲で選択される。The amount of polysaccharide added to the gum arabic solution varies depending on the type of polyamide, but is usually selected in the range of about 0.01 to 1.0% by weight.
以上に説明した、この発明にかかる清澄方法によって清
澄されたアラビアガムは、前記した乳化安定剤やマイク
ロカプセルの材料等、従来もアラビアガムが使用されて
いた用途に用いるのは勿論のこと、従来アラビアガムの
使用が難しかった、透明飲料や食品等の用途にも良好に
用いることができる。The gum arabic clarified by the clarification method according to the present invention as explained above can be used not only for the purposes for which gum arabic has been conventionally used, such as the emulsion stabilizer and microcapsule material mentioned above. It can also be successfully used in transparent beverages, foods, and other applications where gum arabic has been difficult to use.
アラビアガムの水溶液を酵素で処理すると、アラビアガ
ム中で濁りや澱の原因となっていた不純物が不溶化沈澱
となって分離されるので、この不溶化沈澱を、適当な沈
澱除去手段で除去すれば、アラビアガムから濁りや澱を
除去して清澄化することができる。これは、詳しく説明
すると、次のような作用によるものと考えられる。When an aqueous solution of gum arabic is treated with an enzyme, impurities that cause turbidity and sludge in gum arabic are separated as insolubilized precipitates.If this insolubilized precipitate is removed by an appropriate precipitate removal method, Gum arabic can be clarified by removing turbidity and sediment. To explain in detail, this is considered to be due to the following effect.
アラビアガム中で、不純物はアラビアガム本体と結び付
いた形で存在しているので、アラビアガムを水に熔解し
たアラビアガム溶液に対して、通常の濾過工程や分離工
程を行っても、不純物は除去できない。しかし、アラビ
アガムに酵素を作用させると、アラビアガム本体と不純
物との結び付きが断たれ、不純物がアラビアガム本体か
ら切り離される。切り離された不純物は互いに凝集する
ことによって不溶化沈澱を生じる。不溶化沈澱となった
不純物は、適当な沈澱除去手段を用いて簡単に除去する
ことができる。このようにして清澄化されたアラビアガ
ムは、アラビアガム本体に強く結び付いていた不純物ま
でが良好に除去されているので、ゴミや不溶性残渣は勿
論のこと、濁りや沈澱あるいは着色の原因となる不純物
もなく、極めて清澄度もしくは透明性に優れた高品質の
アラビアガムとなる。In gum arabic, impurities exist in a form bound to the gum arabic body, so impurities cannot be removed even if a gum arabic solution made by dissolving gum arabic in water is subjected to normal filtration or separation processes. Can not. However, when enzymes are applied to gum arabic, the bond between the gum arabic body and impurities is severed, and the impurities are separated from the gum arabic body. The separated impurities coagulate with each other to form an insolubilized precipitate. Impurities that have become insolubilized and precipitated can be easily removed using an appropriate precipitate removal means. Gum arabic that has been clarified in this way has all the impurities that were strongly tied to the gum arabic body removed, so not only does it contain dust and insoluble residue, but it also contains impurities that cause turbidity, precipitation, and coloration. The result is high quality gum arabic with excellent clarity and transparency.
請求項２記載の発明によれば、多糖類を添加することに
よって、前記した酵素の作用でアラビアガム本体から切
り離された不純物の除去効率を高め、より清澄化された
アラビアガムを得ることができる。According to the invention described in claim 2, by adding the polysaccharide, it is possible to increase the efficiency of removing impurities separated from the gum arabic body by the action of the enzyme described above, and to obtain more clarified gum arabic. .
つぎに、上記この発明にかかる方法を用いて、アラビア
ガムの清澄化を行った具体的実施例について説明する。Next, a specific example in which gum arabic was clarified using the method according to the present invention will be described.
なお、酵素処理を行わない従来の清澄方法でも実施して
、この発明の実施例と比較した。In addition, a conventional clarification method without enzyme treatment was also carried out and compared with the examples of the present invention.
一実施例１−
アラビアガム玉２ ｋｇに水８ ｋｇを加え、加熱熔解
させた後、第１表に示す酵素を添加した。酵素を充分に
反応させた後、加熱による酵素の失活処理を行った溶液
に対して、珪藻土による濾過処理を行って、不溶化沈澱
を除去した。つぎに、加熱殺菌した後、通常の手段で粉
末化してアラビアガム粉末製品を得た。Example 1 - 8 kg of water was added to 2 kg of gum arabic balls, heated and melted, and then the enzymes shown in Table 1 were added. After the enzyme was sufficiently reacted, the solution in which the enzyme had been inactivated by heating was filtered through diatomaceous earth to remove the insolubilized precipitate. Next, the mixture was heat sterilized and then powdered using a conventional method to obtain a gum arabic powder product.
第１表
一実施例２一
実施例１において、珪藻土による濾過処理を行うた後、
メンブランフィルタ−を用いて精密濾過処理を行った以
外は、実施例１と同様の方法でアラビアガム粉末製品を
得た。Table 1 Example 2 In Example 1, after performing the filtration treatment with diatomaceous earth,
A gum arabic powder product was obtained in the same manner as in Example 1, except that precision filtration was performed using a membrane filter.
一実施例３一
実施例１において、珪藻土による濾過処理を行った後、
さらに遠心分離処理を行った。それ以外の工程は実施例
１と同様の方法で実施して、アラビアガム粉末製品を得
た。Example 3 In Example 1, after performing the filtration treatment with diatomaceous earth,
Further centrifugation treatment was performed. The other steps were carried out in the same manner as in Example 1 to obtain a gum arabic powder product.
一実施例４一
実施例１において、加熱による酵素の失活処理を行った
後、アラビアガム溶液に１重量％カラギー、ナン水溶液
を１ ｋｇ添加し、その後の工程は実施例１と全く同様
に実施して、アラビアガム粉末製品を得た。Example 4 In Example 1, after deactivating the enzyme by heating, 1 kg of 1% by weight carrageen and naan aqueous solution was added to the gum arabic solution, and the subsequent steps were carried out in exactly the same manner as in Example 1. The process yielded a gum arabic powder product.
一実施例５一
実施例１において、不溶化沈澱の濾過処理を行った後、
アラビアガム溶液に１重量％カラギーナン水溶液を１
ｋｇ添加し、再び同様の濾過処理を行って不溶化沈澱を
除去し、その後は、実施例１と同様に加熱殺菌および粉
末化処理を行ってアラビアガム粉末製品を得た。Example 5 In Example 1, after the insolubilized precipitate was filtered,
Add 1% by weight carrageenan aqueous solution to gum arabic solution.
kg was added, and the same filtration process was performed again to remove the insolubilized precipitate. Thereafter, heat sterilization and powdering treatment were performed in the same manner as in Example 1 to obtain a gum arabic powder product.
一比較例一
アラビアガム玉２ ｋｇに水８ ｋｇを加え、加熱熔解
させた後、実施例１と同様の珪藻土を用いた濾過方法で
、２度濾過処理を行った。その後、アラビアガム溶液を
加熱殺菌し、粉末化してアラビアガム粉末製品を得た。Comparative Example 1 8 kg of water was added to 2 kg of gum arabic balls, heated and melted, and then filtered twice using the same filtration method as in Example 1 using diatomaceous earth. Thereafter, the gum arabic solution was heat sterilized and powdered to obtain a gum arabic powder product.
上記のような実施例１〜５および比較例で得られたアラ
ビアガム粉末の品質性能を評価した。The quality performance of the gum arabic powders obtained in Examples 1 to 5 and Comparative Example as described above was evaluated.
評価方法Ｉ−
各実施例および比較例のアラビアガム粉末２００ｇを水
８００ｇに熔解したものをビン詰めして殺菌した後、３
７℃で保存した。一定期間経過後、アラビアガム溶液の
濁り、沈澱、着色度を目視観察して評価した。その結果
を第２表に示している。Evaluation method I - 200 g of gum arabic powder of each example and comparative example was dissolved in 800 g of water, bottled and sterilized.
Stored at 7°C. After a certain period of time, the gum arabic solution was visually observed and evaluated for turbidity, precipitation, and degree of coloration. The results are shown in Table 2.
一計価方法■−
各実施例および比較例のアラビアガム粉末を用いて、下
記配合にて飲料を調製した。飲料をビン詰め殺菌した後
、３７℃で保存し、前記同様に目視観察を行って評価し
た。その結果を第３表に示している。なお、アラビアガ
ム粉末を全く添加しない飲料（表中にブランクと示す）
も調製して比較を行った。Price method (1) - Beverages were prepared using the gum arabic powders of each Example and Comparative Example with the following formulation. After the beverages were bottled and sterilized, they were stored at 37° C. and visually observed and evaluated in the same manner as above. The results are shown in Table 3. In addition, beverages that do not contain gum arabic powder at all (indicated as blank in the table)
were also prepared and compared.
（飲料配合）
砂糖 ・・・８０ｇ
１１５濃縮りんご果汁 ・・・４０ｇ
アラビアガム粉末 ・・・５０ｇクエン酸ナトリ
ウム ・・・ １ｇ
クエン酸 ・・弓、５ｇ
着香料 ・・・１ｍｌ
水 ・・・残 量
合 計 １０００．０ ｇ−評価方法
■
各実施例および比較例のアラビアガム粉末を用いて、下
記配合によるゼリーを調製した。出来上がったゼリーの
ゲル状態、濁り、着色度を目視観察した。その結果を第
４表に示している。なお、アラビアガム粉末を全く添加
しないゼリーも調製して、ブランクとして示している。(Beverage composition) Sugar...80g 115 apple juice concentrate...40g Gum arabic powder...50g Sodium citrate...1g Citric acid...bowl, 5g Flavoring agent...1ml Water...remaining amount Total: 1000.0 g - Evaluation method ■ Using the gum arabic powders of each Example and Comparative Example, jelly was prepared according to the following formulation. The gel state, turbidity, and degree of coloration of the completed jelly were visually observed. The results are shown in Table 4. Note that a jelly without any gum arabic powder added was also prepared and shown as a blank.
（ゼリー配合）
砂糖 ・・・１８０ｇ
１１５４縮りんご果汁 ・・・ ４０ｇアラビアガム粉
末 ・・・ ５０ｇゲル化剤 ・・・
１０ｇクエン酸ナトリウム ・・・ ２．５ｇクエ
ン酸 ・・・ ３ｇ着香料
・・・ １ｍｌ水 ・
・・残 量合 計 １０００．
０ｇ第 ４
表
濁り、着色度の評価基準は第３表と同し上記試験の結果
から以下のことが判る。(Jelly combination) Sugar...180g 1154 apple juice...40g Gum arabic powder...50g Gelling agent...
10g Sodium citrate...2.5g Citric acid...3g Flavoring agent
... 1ml water ・
...Total remaining amount 1000.
0g No. 4 The evaluation criteria for surface turbidity and degree of coloring are the same as in Table 3, and the following can be seen from the results of the above test.
まず第２表からは、酵素処理を行った、この発明の各実
施例は、酵素処理を行わなかった比較例に比べて、濁り
、沈澱および着色度の何れの項目でも優れた性能を発揮
しており、この発明の優れた作用効果が実証できた。ま
た、実施例２のように、濾過処理として、メンブランフ
ィルタ−を用いた精密濾過処理を行えば、より優れた性
能を発揮できる。さらに、沈澱除去を遠心分離で行うこ
と（実施例３）、多糖類（カラギーナン）を添加するこ
と（実施例４．５）によって、さらに優れた効果が発揮
できることも判る。First of all, from Table 2, each example of the present invention that was subjected to enzyme treatment exhibited superior performance in terms of turbidity, sedimentation, and degree of coloration, compared to the comparative example that did not undergo enzyme treatment. This demonstrated the excellent effects of this invention. Further, as in Example 2, if precision filtration using a membrane filter is performed as the filtration treatment, even more excellent performance can be exhibited. Furthermore, it can be seen that even better effects can be achieved by removing the precipitate by centrifugation (Example 3) and by adding polysaccharide (carrageenan) (Example 4.5).
第３表からは、アラビアガムを具体的な製品である飲料
に利用したときに、この発明にかかる精製方法で製造さ
れたアラビアガムは、従来のものに比べて、はるかに優
れた品質性能を発揮できることが実証できた。特に、実
施例３〜５の場合、ブランク製品と全く変わりがない程
、優れた清澄度を有することが認められた。Table 3 shows that when gum arabic is used in beverages, which are specific products, gum arabic produced by the refining method of this invention has far superior quality performance compared to conventional gum arabic. We were able to prove that it can be performed. In particular, in the case of Examples 3 to 5, it was recognized that they had excellent clarity levels, so much so that they were no different from the blank product.
第４表からは、アラビアガムを透明食品の１種であるゼ
リーに利用したときにも、この発明にかかる清澄方法で
製造されたアラビアガムが、優れた性能を発揮できるこ
とが実証された。従来の清澄方法による比較例では、相
分離を起こしてゼリー１品としての商品価値を大きく損
なっているのに対し、この発明の実施例の場合は、充分
に商品として利用可能であるとともに、特に、実施例３
〜５の場合は、ブランク製品と変わりがない程、優れた
ゲル状態のゼリー製品を製造できることが判る。Table 4 shows that gum arabic produced by the clarification method of the present invention can exhibit excellent performance even when gum arabic is used in jelly, which is a type of transparent food. In the comparative example using the conventional clarification method, phase separation occurred and the commercial value of the jelly as a single product was greatly diminished, whereas in the case of the example of the present invention, it could be fully used as a commercial product and, in particular, , Example 3
In the case of 5 to 5, it can be seen that a jelly product with an excellent gel state that is no different from a blank product can be produced.
つぎに、この発明の実施例および比較例で得られた清澄
アラビアガム粉末について、その含有成分を比較した結
果を第５表に示している。Next, Table 5 shows the results of comparing the components contained in the clarified gum arabic powders obtained in the Examples and Comparative Examples of the present invention.
第５表
この結果から、この発明にかかる清澄方法で製造された
アラビアガムは、成分的には従来の通常のアラビアガム
とほとんど変わりなく、濁りや澱の原因となる不純物の
みが除去されていることが判る。Table 5 From the results, the gum arabic produced by the clarification method of the present invention is almost the same as conventional gum arabic in terms of ingredients, and only impurities that cause turbidity and lees have been removed. I understand that.
以上に述べた、この発明にかかるアラビアガムの清澄方
法によれば、アラビアガムを酵素処理することによって
、アラビアガムに強く結び付いていた不純物もアラビア
ガムから切り離して、不溶化沈澱を生成させて、この不
溶化沈澱を除去するので、酵素処理を行わずに単なる濾
過手段のみで濁りや澱の原因となる不純物を除去してい
た従来の清澄方法に比べて、はるかに確実に不純物の除
去が行われ、精製されたアラビアガムの純度が高（なり
、清澄度や透明性に優れたアラビアガムを提供すること
が可能になる。しかも、酵素は、濁りや澱の原因となる
不純物のみに作用させることができるので、アラビアガ
ム自体の性質や成分を損なうことがなく、清澄化されて
いると同時にアラビアガム本来の品質性能にも優れた製
品を提供することができる。According to the gum arabic clarification method of the present invention described above, by enzymatically treating gum arabic, impurities that are strongly bound to gum arabic are separated from gum arabic, and an insolubilized precipitate is generated. Since the insolubilized precipitate is removed, impurities are removed much more reliably than conventional clarification methods, which remove impurities that cause turbidity and sludge using simple filtration methods without enzymatic treatment. The purified gum arabic has a high purity, making it possible to provide gum arabic with excellent clarity and transparency.Moreover, the enzyme can only act on impurities that cause turbidity and sludge. Therefore, it is possible to provide a product that is clarified without impairing the properties and components of gum arabic itself and has excellent quality performance inherent to gum arabic.
したがって、従来のアラビアガムでは使用できなかった
、透明飲料やゼリーにも添加して利用することが可能に
なり、アラビアガムの利用分野の拡大および需要の増大
に大きく貢献することができる。Therefore, it can be added to transparent drinks and jelly, which could not be used with conventional gum arabic, and can greatly contribute to expanding the fields of use and increasing demand for gum arabic.
Claims (1)
とによって、アラビアガム中の濁りや澱の原因となる不
純物を不溶化沈澱として分離し、この不溶化沈澱を除去
するアラビアガムの清澄方法。 ２ 酵素で処理されたアラビアガムに多糖類を添加した
後、不溶化沈澱を除去する請求項１記載のアラビアガム
の清澄方法。[Scope of Claims] 1. Gum arabic that is dissolved in water and then treated with an enzyme to separate impurities that cause turbidity and sludge in gum arabic as an insolubilized precipitate, and to remove this insolubilized precipitate. clarification method. 2. The method for clarifying gum arabic according to claim 1, wherein the insolubilized precipitate is removed after adding the polysaccharide to the enzyme-treated gum arabic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26164389A JPH0689044B2 (en) | 1989-10-06 | 1989-10-06 | How to clarify gum arabic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26164389A JPH0689044B2 (en) | 1989-10-06 | 1989-10-06 | How to clarify gum arabic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03122101A true JPH03122101A (en) | 1991-05-24 |
| JPH0689044B2 JPH0689044B2 (en) | 1994-11-09 |
Family
ID=17364750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26164389A Expired - Fee Related JPH0689044B2 (en) | 1989-10-06 | 1989-10-06 | How to clarify gum arabic |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0689044B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005092930A1 (en) * | 2004-03-25 | 2005-10-06 | San-Ei Gen F.F.I., Inc. | Method of modifying gum arabic, modified gum arabic obtained by the method, and use thereof |
| JP2018168263A (en) * | 2017-03-29 | 2018-11-01 | 日油株式会社 | Vegetable proteoglycan and use thereof |
| US10463061B2 (en) | 2004-11-19 | 2019-11-05 | Dsm Ip Assets B.V. | Modified plant gums for preparations of active ingredients |
| WO2021035290A1 (en) * | 2019-08-23 | 2021-03-04 | Trisco ICAP Pty Ltd | A modified gum |
| AU2019227840B2 (en) * | 2018-02-27 | 2022-12-15 | Trisco ICAP Pty Ltd | An ingredient |
-
1989
- 1989-10-06 JP JP26164389A patent/JPH0689044B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005092930A1 (en) * | 2004-03-25 | 2005-10-06 | San-Ei Gen F.F.I., Inc. | Method of modifying gum arabic, modified gum arabic obtained by the method, and use thereof |
| US8460734B2 (en) | 2004-03-25 | 2013-06-11 | San-Ei Gen F.F.I., Inc. | Method of modifying gum arabic, modified gum arabic obtained by the method, and use thereof |
| US10463061B2 (en) | 2004-11-19 | 2019-11-05 | Dsm Ip Assets B.V. | Modified plant gums for preparations of active ingredients |
| JP2018168263A (en) * | 2017-03-29 | 2018-11-01 | 日油株式会社 | Vegetable proteoglycan and use thereof |
| AU2019227840B2 (en) * | 2018-02-27 | 2022-12-15 | Trisco ICAP Pty Ltd | An ingredient |
| WO2021035290A1 (en) * | 2019-08-23 | 2021-03-04 | Trisco ICAP Pty Ltd | A modified gum |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0689044B2 (en) | 1994-11-09 |
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